November Piney Woods

Ingredients Fruit Layer:3 cups sliced fresh strawberries3 cups diced rhubarb1 cup white sugar3 tablespoons all-purpose flour Crunch Topping:1 ½ cups all-purpose flour1 cup packed brown sugar1 cup rolled oats1 cup butter   Directions Step 1: Preheat the oven to 375 degrees. Step 2: To make the

Ingredients 1 lb skinless boneless chicken thighs1 (15-oz) can black beans, rinsed and drained1 cup frozen whole kernel corn1/2 cup finely chopped onion2 cloves garlic, minced1/2 tsp salt1/2 tsp freshly ground black pepper1/2 tsp ground cumin2 (10-oz) cans medium red enchilada sauce1 (8-oz) pkg shredded Mexican blend cheese, divided8 (6-inch) corn tortillas, cut into 1-inch piecesshredded iceberg or Romaine lettucechopped fresh

Ingredients 1 Tbs olive oil½ cup chopped onion2 cloves garlic, minced3 cups cauliflower florets¾ cup vegetable broth6 oz multigrain spaghetti, uncooked½ cup finely shredded Parmesan cheese, plus more for garnish⅓ cup water⅛ tsp black pepper4 cups broccoli florets, cut into 1-inch pieces1 red bell pepper, cut into bite-sized strips2 Tbs sliced fresh basil1 Tbs lemon

Ingredients 6 ears fresh corn, shucked1/3 cup mayonnaise6 oz feta cheese1 med English cucumber, seeded and diced1 Tbs red wine vinegar1/4 cup chopped parsley, plus more for garnish1 lemon, juiced1/4 tsp smoked paprika, plus more for garnish1/2 tsp salt1/4 tsp freshly ground black pepper Directions Step 1: Heat a grill or

Ingredients 1 cup dry white wine1 cup peach schnapps½ cup sugar1 tsp chopped fresh mint leaves½ tsp ground cinnamon¼ tsp ground nutmeg2 cups half-and-half cream10 fresh peaches, sliced Directions Step 1: Place white wine, peach schnapps, sugar, mint leaves, cinnamon, and nutmeg together in a