955 winner recipes

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Overnight sticky nut buns use frozen dinner rolls that rise overnight under butterscotch pudding, brown sugar, butter, and cinnamon. Wake up, bake, and invert for instant breakfast magic.

Penne with winter squash, leeks, and parmesan cooks everything in one pot with nutmeg and olive oil. Simple Italian pasta, sweet squash and savory cheese in every bite.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Homemade frozen fruit cocktail mix with watermelon, cantaloupe, peaches, grapes, and blueberries in an orange-lemonade syrup. Freeze in pint containers for up to 8 months of fresh fruit cups.

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Overnight monkey bread coffee cake with frozen dinner rolls, butterscotch pudding mix, brown sugar, pecans, and melted butter. Five ingredients, zero effort, and a gooey pull-apart Bundt cake by morning.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Pecan sticky buns use frozen dinner rolls topped with vanilla pudding mix, brown sugar, butter, cinnamon, and pecans. Assemble at night, rise overnight, bake in the morning for fresh sticky buns.

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Harvest cookies made with mashed winter squash, chopped dates, nutmeg, and cinnamon. A no-sugar-added drop cookie thats soft, spiced, and naturally sweet from the fruit.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.