Always on the lookout for recipes to try? Good Housekeeping shares so many and this season we’ve tried a few to rave reviews!  Here are 5 they are calling their most popular recipes.  Time to get cookin’!

 Sweet Potatoe Pie

From Good Housekeeping triple-tested at the Good Housekeeping Research Institute

Cream cheese and half-and-half make Paula Deen’s sweet potato pie an extra-decadent addition to your holiday menu.  By Paula Deen

Serves: 10   Total Time: 1 hr 20 min  Prep Time: 20 min


2 cup(s) mashed fresh or canned sweet potatoes (see Editor’s note)

4 ounce(s) cream cheese, softened

1 cup(s) sugar

1/4 cup(s) half-and-half

4 tablespoon(s) butter, melted

2 large eggs, lightly beaten

1 teaspoon(s) vanilla extract

1/2 teaspoon(s) ground cinnamon

1 9-inch Deep Dish Pie Shell


Preheat oven to 350 degrees F.

In large bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.

Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack.

Editor’s Note: For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with tip of knife. Place in microwave-safe bowl and cover with vented plastic wrap. Microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In large bowl, with mixer on medium-high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.

 Double-Crust Apple Pie

From Good Housekeeping  triple-tested at the Good Housekeeping Research Institute

People with a passion for piecrust will appreciate this double-crust delight: Flaky layers of dough encase a sweet, sticky apple filling. Yum!

Serves: 10   Total Time: 2 hr  Oven Temp: 400



2 1/2 cup(s) all-purpose flour

1/2 teaspoon(s) salt

10 tablespoon(s) cold butter or margarine, cut up

6 tablespoon(s) vegetable shortening

6 1/2 tablespoon(s) ice water

Apple Filling:

2/3 cup(s) sugar

1/3 cup(s) cornstarch

1/2 teaspoon(s) ground cinnamon

1/4 teaspoon(s) nutmeg

1/4 teaspoon(s) salt

3 1/2 pound(s) Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges

1 tablespoon(s) fresh lemon juice

2 tablespoon(s) butter or margarine, cut up

1 large egg white, lightly beaten

1 teaspoon(s) sugar


To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.

Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)

Meanwhile, preheat oven to 400 degrees. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.

On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.

Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.

Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.

Baked Chocolate Pudding

From Good Housekeeping  triple-tested at the Good Housekeeping Research Institute

This easy yet impressive dessert can be made in advance and heated when you’re ready to serve it, making it the perfect choice when you’re hosting a large group. The splash of framboise in the pudding adds an elegant touch.  By Ina Garten

Serves: 12 Edit  Total Time: 1 hr 25 min  Prep Time: 25 min  Oven Temp: 325


1 cup(s) (2 sticks) unsalted butter, melted and cooled, plus more for greasing

3/4 cup(s) good-quality cocoa powder

1/2 cup(s) all-purpose flour

4 extra-large eggs, at room temperature

2 cup(s) sugar

1 vanilla bean, split, seeds scraped

1 tablespoon(s) framboise liqueur (optional)

Vanilla ice cream, for serving


Preheat oven to 325 degrees F. Lightly butter 2-quart shallow oval baking dish.

Into medium bowl, sift together cocoa powder and flour. In large bowl, with mixer on medium-high speed, beat eggs and sugar 5 to 10 minutes or until very thick and light yellow.

Reduce speed to low; add vanilla seeds, framboise (if using), and cocoa mixture. Mix just until combined. Slowly pour in butter; mix just until combined.

Pour mixture into prepared dish set in larger baking pan. Add hot tap water to pan to come halfway up side of dish.

Bake exactly 1 hour. A toothpick inserted 2 inches from side will come out clean. Center will appear very under-baked. Cool completely.

Serve with ice cream.

Tips & Techniques

Make Ahead: To make ahead, wrap; refrigerate up to 3 days. To serve, bring to room temperature.


 Butternut Squash Barley Risotto

From Good Housekeeping  triple-tested at the Good Housekeeping Research Institute

This creamy, comforting dish is healthy, too. Full of fiber and essential nutrients, this barley-based risotto is just as delicious and satisfying as the original Italian favorite.

Serves: 6 Edit  Total Time: 3 hr 45 min  Prep Time: 15 min


2 tablespoon(s) margarine or butter

2 shallots, thinly sliced

2 sprig(s) fresh thyme

2 cup(s) pearl barley

4 cup(s) lower-sodium chicken or vegetable broth

2 cup(s) water

1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes



1 ounce(s) Parmesan cheese, grated (2/3 cup)

2 tablespoon(s) chopped fresh flat-leaf parsley leaves


In 12-inch skillet, melt 1 tablespoon margarine on medium-high. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often.

Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.

Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer one-third of mixture to container; refrigerate up to 3 days. Transfer remaining mixture to serving dishes and garnish with parsley.

Hearty Minestrone

From Good Housekeeping  triple-tested at the Good Housekeeping Research Institute

Your guests will welcome a steaming bowl of this vegetable-bean soup on a cold winter night. It tastes even better reheated, so it’s a good choice to prepare in advance.

Total Time: 1 hr 15 min  Cook Time: 30 min


2 slice(s) bacon, chopped

2 medium carrots, cut into 1/4-inch dice

1 medium onion, cut into 1/4-inch dice

1 large celery stalk, cut into 1/4-inch dice

2 clove(s) garlic, minced

3 medium (about 1 pound) all-purpose potatoes, peeled and cut into 1/4-inch dice

1 can(s) (14 1/2 ounces) chicken broth

1 1/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper

1/4 teaspoon(s) dried thyme

1 can(s) (19 ounces) white kidney beans, (cannellini), rinsed and drained

1/2 pound(s) green beans, trimmed and cut into 1-inch pieces

1/3 cup(s) small pasta, such as cavatelli, tubettini, or ditalini

1 pound(s) Swiss chard, chopped, with tough stems discarded

1/2 pound(s) spinach, tough stems discarded

1/2 teaspoon(s) freshly grated lemon peel

Grated Parmesan cheese, (optional)


In 6-quart saucepot, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.

To drippings in saucepot, add carrots, onion, and celery, and cook, stirring occasionally, until vegetables are browned, about 15 minutes. Add garlic and cook 30 seconds longer.

Add potatoes, broth, salt, pepper, thyme, and 6 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.

Add kidney beans, green beans, and pasta; cook 7 minutes longer. Stir in Swiss chard, spinach, and lemon peel; cook 5 minutes longer or until greens are wilted and tender. Stir in bacon. Serve with grated Parmesan if you like.


So there you have it. Let us know how they work for you.  We’d love to hear from you!  What is your favorite seasonal dish?