For the dressing:
1/2 medium red onion
1/3 cup vegetable or olive oil
1/4 cup apple cider vinegar
2 tablespoons maple syrup
4 teaspoons Dijon mustard
1/2 teaspoon kosher salt

For the salad:
1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
1 bunch fresh parsley
3/4 cup toasted, sliced almonds
3/4 cup dried cranberries
Kosher salt
Freshly ground black pepper

Make the dressing:
Finely chop 1/2 medium red onion and add to a large bowl. Whisk in oil, apple cider vinegar, maple syrup, Dijon mustard, and kosher salt. Let sit for at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

Make the salad:
Cut cabbage into 8 wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred (about 10 cups). Pick the leaves from 1 bunch fresh parsley and coarsely chop until you have 2/3 cup.

Add the shredded cabbage, chopped fresh parsley leaves, toasted, sliced almonds, dried cranberries to the dressing. Toss to combine. Taste and season with kosher salt and black pepper as needed.
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2 1/2 pounds sweet potato, peeled and cut into 2-inch chunks
1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup packed light brown sugar, amount divided in recipe below
1/3 cup all purpose flour
3 tablespoons butter, softened
1/2 cup finely chopped pecans

Heat the oven to 325 degrees. Place the sweet potatoes into a 4-quart saucepot and add water to cover. Heat over high heat to a boil. Reduce heat to medium. Cook for 12 minutes or until the sweet potatoes are tender.

Drain sweet potatoes and mash with a fork or potato masher. Stir in the soup and 1/2 cup brown sugar until combined. (Use a little less brown sugar if you prefer the mixture to be less sweet)

While the potatoes are cooking, combine the remaining 1/2 cup brown sugar, flour and butter in a bowl and use a fork or pastry cutter and mix until the mixture is crumbly. Stir in the chopped pecans.

Spoon the sweet potato mixture into a 9 x 13-inch baking dish or a 3-quart shallow casserole dish. Sprinkle topping evenly over the sweet potato mixture.

Bake for 30 minutes or until topping is lightly browned. Enjoy.

RC: campbells.com
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4 cups Milk, If dairy-free, almond milk
4 Tbsp. Cocoa Powder, Unsweetened
4 Tbsp. Pure Maple Syrup
1 & 1/2 tsp. Pure Vanilla Extract
2 pinch Sea Salt

In a small saucepan, bring the milk to a boil.
Reduce heat to a simmer and stir in the cocoa powder, maple syrup, vanilla extract, and sea salt. Whisk well.
Pour into cups and top with optional whipped cream, marshmallows, and cacao nibs. If turning into chocolate milk, chill in the fridge for an hour. Enjoy!
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1 cup all-purpose flour
2/3 cup butter
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 (5.9 ounce) package instant chocolate pudding mix
1 (5.1 ounce) package instant vanilla pudding mix
3 cups milk
1/8 cup grated semisweet chocolate

In a medium to large bowl, combine the flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for 4 to 8 hours before serving. Enjoy.

RC: Randy S.


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Pumpkin Layer:
1 cup cold milk
1 (15 ounce) can solid pack pumpkin puree
2 (3.5 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cheesecake Layer:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 & 1/2 cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust

Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes. Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping. Spoon into graham cracker crust and spread into an even layer. Spread thickened pumpkin mixture over top. Cover and refrigerate until set, at least 4 hours. Enjoy.

RC: www.allrecipes.com
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