1 (12-ounce) can frozen cranberry concentrate
3 1/2 cups fresh orange juice
1 liter lemon-lime soda

Combine all ingredients in a pitcher. Divide into smaller pitchers for easy serving.
Serve over ice.

Recipe from Sandra Lee

Butter-flavored cooking spray
1 package (6.5-ounce) corn muffin mix, Betty Crocker®
1/3 cup milk
2 tablespoons butter, melted
1 egg
1/2 cup shredded cheddar cheese, Kraft®
1 can (4-ounce) diced green chiles, Ortega®
1/2 teaspoon ground black pepper

Preheat oven to 400°. Coat mini muffin pan with cooking spray.

In a large bowl, combine all ingredients and stir until just moistened (batter will be lumpy).

Spoon into prepared mini muffin cups.

Bake for 11 to 14 minutes, or until golden brown.

Remove muffins from pan immediately and let cool on wire rack.

1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57®
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water

In a large bowl, combine ground beef, 3/4 cup soup, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper.

Shape meat into 5 patties.

1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tablespoons butter, melted
1/4 cup cherry preserves

Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice

Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350°F.

To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened
Spicy Tomato-Cheese Soup, recipe follows

In a bowl, combine condensed cheese soup and the shredded cheese.

Spread mixture on baguette slices. Butter the outside of the sandwiches.

Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side.

Cover frying pan to ensure that the cheese melts.

1 1/4 cups cold whole milk
1 box vanilla instant pudding and pie filling mix - (3.4 oz)
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 package semisweet chocolate morsels - (12 oz)
1/4 cup powdered sugar -- sifted

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes.

Chili:
1 cup barbecue sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons chili seasoning
1 tablespoon packed brown sugar
1 tablespoon yellow mustard

Hot Dogs:
4 all-beef hot dogs
4 hot dog buns
1/2 medium onion, chopped, for serving
In a large saucepan over low heat stir together the Barbecue sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.

1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

Serves:10 servings.

Recipe courtesy Sandra Lee
Show: Sandra's Money Saving Meals
Episode: Feeding a Crowd

1 pound red potatoes, cut in to 1-inch cubes
1 bunch scallions, washed
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon spicy brown mustard
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.

For Red Onion Compote
1/2 cup water
1 1/4 cups beer
1/2 cup brown sugar
2 red onions, sliced
Salt and freshly ground black pepper

For Burgers:
3 pounds ground beef
1/4 cup beer
2 tablespoons grill seasoning
1/2 cup shredded Cheddar
Romaine lettuce
4 hamburger rolls, toasted

For Red Onion Compote:
In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer.

Ingredients
Pecan Syrup:
1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped

Pancakes:
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature

Procedure
Pecan Syrup Preparation:
Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.

Pancake Preparation: