Ginger not only livens up so many recipes but it also is used to ward off colds and flu!!

Ingredients:

1 pound of fresh or thawed frozen baby carrots

1/3 cup of orange marmalade

2 tablespoons of butter

2 teaspoons of Dijon style mustard

1/2 teaspoon of grated fresh ginger

Instructions:

Cook carrots in saucepan and drain or steam them, whichever you prefer. Return carrots to saucepan and stir in the butter, mustard, marmalade and ginger. Mix well. Simmer on medium setting stirring frequently until carrots are glazed.

Easy and delicious! Just take advantage of everyday refrigerated biscuit dough.

Ingredients:

1/2 cup vegetable oil

1/4 cup grated Parmesan cheese

1-1/2 teaspoons dried parsley flakes

1-1/2 teaspoons dried oregano

1 teaspoon garlic powder dash pepper

3 cans (12 oz. each) refrigerated buttermilk biscuits

Instructions:

Combine oil, parsley, oregano, garlic powder and pepper in a small bowl and set aside. Cut each biscuit in half. Roll each portion into a rope (about 6 inches) and tie into a loose knot. Spray a cooking sheet with no stick spray and line the knots up on this. Bake 6 to 8 minutes at 400 degrees F or until golden brown. Brush hot knots with the Parmesan mixture when they come out of the oven. Very good served warm!

This recipe sounds complicated and fancy to your guests but it's really easy!

Ingredients:

2 large acorn squash

3 cups apples, peeled, cored and cut in 1/2" pieces (about 4 large apples)

2 tablespoons honey

1/4 teaspoon ground allspice

1/2 cup raisins

Instructions:

First cut the squash in half and clean out the seeds. Bake these halved squash in the oven for 20 minutes at 350 degrees F. While those bake, get out a mixing bowl and mix all the remaining ingredients together for the filling. Fill the hot squash and return to oven to bake for another 30 minutes at 350 degrees F

Ta-da! A colorful, pretty and delicious filled squash.