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Family "Baked Bean" Off

Directions:

Caramelized Banana Pudding with Homemade Vanilla Wafers

Serves up to six!

Prosciutto, Asparagus and Arugula Rolls

Chef Suzanne Lenzer prepares a mouth-watering appetizer from her cookbook, "Graze."

Fall Trifle

Chef Betty Fraser is making a delicious trifle with butterscotch pudding, cinnamon apples, pomegranate whipped cream, pumpkin bread and pumpkin seeds.

Emily Hutchinson Gingerbread Cut-Out Cookies

“The Hutch Oven” creator Emily Hutchinson is making the world a sweeter place with her Gingerbread Cut-Out Cookies.

Pecan Praline Cheesecake with Shortbread Cookie Crust

Recipe developer Sheri Castle is making a delicious dessert from her cookbook, "Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot ®."

Pomegranate-Glazed Cornish Game Hens With Wild Rice And Chestnut Stuffing

A fancy and inexpensive personal dish for holiday parties from Chef Cat Cora.

Rocco's Dispirito's Mama's Meatballs & Instant Italian Ice

Tips: Wet your hands with clean cold water while shaping the meatballs.

Cast-Iron Skillet Cinnamon Rolls with Maple Pumpkin Cream Cheese Frosting

Author of "High Alpine Cuisine," Marla Meridith is making a rich and decadent breakfast treat with homemade frosting.

Mint & Rosemary Rack of Lamb with Red Wine Sauce

Makes: 4 servings