• 12-inch glazed or ceramic square tile (from home supply store)
• Fresh fruits, such as apples, pears, oranges, and grapes
• Apple corer
• Tapered candles, about 1 inch in diameter at base
• 2 small dishes
• Assorted chocolates, nuts and crackers
• Large wedge of cheese
• Cheese spreader or knife

Place tile on table or counter. Arrange fruit on tile.

Select firm fruits, such as apples, pears, or oranges, to be candleholders.

Make sure fruit stands upright on the table and won't tip over; cut a thin slice off bottom if necessary.

Cut a hole through stem end of the fruit with apple corer; slide candle into hole.

Fill dishes with chocolates and nuts. Arrange crackers and cheese on tile with spreader to serve.

Betty Crocker 2008 Celebrate Annual Recipes General Mills, Minneapolis, Minnesota 2004

• 2 pounds of small, new red potatoes, scrubbed and halved
• 10 cloves of garlic, left in their skins, excess paper removed
• Sea salt to taste
• Black pepper to taste
• 1 T chopped fresh rosemary or 1 tsp dried

Preheat oven to 350 .

Lightly oil a large roasting pan or baking dish and arrange the potatoes and garlic in one layer.

Sprinkle with the salt, pepper, and rosemary. Cover tightly with foil and bake for 1 hour, or until the potatoes are soft when poked with a fork.

NOTE:Serves about 6.

• 4 large sweet potatoes
• 1 can crushed pineapple, undrained
• 6 tablespoons butter, melted, divided
• ¾ teaspoon salt
• Pinch pepper
• ½ cup crushed saltines
• 2 tablespoons brown sugar
• Pinch ground cloves

1. In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool.

2. Peel the potatoes and place in a large bowl; mash. Add the pineapple, 2 tablespoons butter, salt and pepper; mix well.

3. Transfer to a greased 2-quart baking dish. Combine saltines, brown sugar, cloves, and remaining butter; sprinkle over potatoes. Bake, uncovered, at 375 degrees for 30 minutes.

NOTE:Servings: 8-10

Taste of Home Best Loved Casseroles