Traditional Prime Rib

1 (8 to 10 pounds) boneless beef ribeye roast, fat cover trimmed to 1/8-inch thick 1/4 cup black pepper 2 tablespoons white pepper 2 tablespoons salt 1 1/2 teaspoons ground thyme 1 1/2 teaspoons garlic powder 1 teaspoon onion powderPreheat oven to 350°F.In a small bowl, combine all spices. Rub evenly over surfaces of roast.Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.Roast in 350°F oven approximately 18 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.)When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.Makes 16 servings.

Bananas Foster Fudge Cake

Bananas Foster:1/2 cup packed brown sugar3 tablespoons butter1 1/2 cups (about 2 large) finely chopped, firm ripe bananas1/2 teaspoon rum extract1/4 teaspoon ground cinnamonCake:1 (18.25-ounce) package Devil's Food cake mix1 (3.9-ounce) package instant chocolate pudding and pie filling mix2 large eggs1 (8-ounce) container sour cream1/2 cup vegetable oil1/2 cup water1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini MorselsChocolate Frosting:3/4 cup heavy whipping cream2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels1 (16-ounce) container prepared cream cheese frosting2 ounces NESTLÉ® TOLL HOUSE® Premier White Baking Bar, made into curlsPREHEAT oven to 350ºF (175ºC). Lightly coat three 9-inch-round cake pans with non-stick cooking spray.FOR BANANAS FOSTER: Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.FOR CAKE: Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.BAKE for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.FOR CHOCOLATE FROSTING: Heat cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.TO ASSEMBLE: Place one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with Premier White curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.Makes 12 to 16 servings.

Mini Pumpkin Pecan Orange Soaked Cakes

1/2 cup chopped pecans1 (18.25-ounce) package spice cake mix1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin1 cup vegetable oil4 large eggsOrange Syrup (recipe follows)1. PREHEAT oven to 350ºF (175ºC). Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.2. COMBINE cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1/2 cup into each mold.3. BAKE for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.4. FOR ORANGE SYRUP: Place 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.Makes 12 cakes.

Buckeye Cake

Cake:2 large eggs1 1/4 cups granulated sugar3/4 cup all-purpose flour6 tablespoons unsalted butter, melted3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor1/2 teaspoon vanilla extract1/8 teaspoon saltPeanut Butter Layer:3/4 cup creamy peanut butter1/4 cup unsalted butter, softened1/4 teaspoon vanilla extract3/4 cup powdered sugarGanache:1 cup heavy whipping cream2 cups (12 ounce package.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsDrizzle:1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate MorselsPREHEAT oven to 350ºF (175ºC). Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.FOR PEANUT BUTTER LAYER: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.FOR DRIZZLE: Melt peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.Makes 8 servings.

Parsley Walnut Salad

Parsley Salad: 2 to 3 bunches of parsley, curly 1/3 cup Parmesan cheese, freshly grated 1/2 cup California Walnuts, finely chopped Dressing: 2 garlic cloves, peeled 6 tablespoons olive oil1 1/2 teaspoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepperIn bowl medium bowl, separate parsley leaves into sprigs, set aside.In food processor or blender, blend, oil and garlic cloves until combined. Add vinegar, salt and pepper, and blend.Pour dressing over parsley sprigs and sprinkle grated Parmesan cheese and walnuts, toss well to coat and serve.Makes 6 servings.

Pear Yam Salad

2 pounds sweet potatoes (yams), peeled and cubed3 fresh pears2 tablespoons lemon juice1/4 cup toasted pecans1 cup chopped celery1/3 cup raisins1/3 cup light mayonnaise1 tablespoon honey1/2 teaspoon ground gingerSalt to tasteIn a saucepan, cook the yams for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain; set aside to cool.Core the pears and cut into chunks. Toss the pears with the lemon juice and mix with the cooled yams in a large bowl. Add the pecans, celery and raisins, mixing gently.In a small bowl, mix together the mayonnaise, honey, ginger and salt. Pour the dressing over the yam-pear mixture, mixing gently to coat the salad. Serve immediately or refrigerate.Makes 8 servings.

Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing

(6-ounce) package salad spinach1/2 cup Ocean Spray® Craisins® Original Sweetened Dried CranberriesRed onion slicesDRESSING:4 slices bacon or turkey bacon, cooked crisp and crumbled1/2 cup plain or orange-flavored honey1/2 cup lime juice2 tablespoons Dijon mustardWash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 tablespoons sweetened dried cranberries and onion slices.Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on HIGH for 1 minute or until warm.Makes about 1 cup.