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3 tablespoon ground annatto 1 teaspoon dried Mexican oregano or oregano, crushed 1 teaspoon ground black pepper ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground allspice * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water....

Every year I grab a few new pumpkins or pillows to freshen up my home a bit, so if you’re in need of a little fall refresh too, here’s everything I’ve recently added to my online cart at T.J. Maxx. Buy It: Ceramic Jack-o’-Lantern ($13, Marshalls) Buy It: Hey Boo Doormat, $10 Buy It: Hocus Pocus Hand Towels, $10 Buy It: Plush Pumpkin, $13 Buy It: Hands with Antique Glass Bowl, $35 Buy It: Set of 3 Kitchen Towels, $10

1 8 ounce package cream cheese, softened ⅔ cup butter, softened 2 tablespoon bourbon or milk 8 cup powdered sugar Milk

Calvados-Cranberry Applesauce: Prepare as directed, except stir in 1 cup Calvados (or other apple brandy) and 1 cup dried cranberries or golden raisins with the sugar.Nutrition analysis: 128 calories, 0 g protein, 28 g carb., 0 g total fat, 0 mg cholesterol, 0 g sat. fat, 2 g fiber, 1% vitamin A, 8% vitamin C, 1 mg sodium, 7 mg calcium, 0 mg iron Browned Butter-Sage Applesauce: In a small saucepan heat 1 cup butter over low heat until melted....

1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water

*Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow the package directions to use the product amount equivalent to 1/2 cup sugar.

To Make Ahead: Place the cooked tamales in the corn husks in a freezer container; cover. Freeze for up to 1 month. To serve, remove frozen tamales from freezer container. Place tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

1 15 ounce can black beans, rinsed and drained 1 cup chopped, peeled jicama 1 large tomato, chopped 1 medium avocado, halved, seeded, peeled, and chopped ½ cup snipped fresh cilantro

½ cup all-purpose flour ½ cup shredded cheddar cheese ⅓ cup yellow cornmeal 1 teaspoon baking powder dash ground black pepper 1 beaten egg 2 tablespoon milk 2 tablespoon cooking oil

8 ounce carton sour cream ¼ cup snipped fresh cilantro 1 tablespoon lime juice Avocado-Tomato Salsa 1 firm, ripe avocado 1 cup yellow and/or red cherry tomatoes 1 tablespoon lemon juice or lime juice 1 fresh jalapeño chile pepper Hotter-than-Hades Cheese ’n’ Nuts 1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounces) ½ cup finely chopped toasted walnuts ½ cup sliced pickled jalapeño chile peppers, chopped

2 medium oranges 1 ⅓ cup sugar ⅓ cup water 1 tablespoon sugar

3 cup sifted powdered sugar 3 tablespoon milk food coloring (optional)

¾ cup semisweet chocolate pieces ¼ cup butter ½ teaspoon ground pasilla or ancho chile pepper (optional) ¼ teaspoon ground cinnamon ⅔ cup granulated sugar 1 5 ounce can (2/3 cup) evaporated milk