Combine first 8 ingredients in a food processor; process until smooth. Chill 1 hour or up to 1 week. Serve at room temperature.

Combine olive oil and garlic; brush both sides of bread slices with garlic oil; arrange slices on baking sheets.

Bake at 400° for 8 minutes or until crisp and golden. Cool completely. Serve with spread.

Section oranges by cutting away the rind and white pith; carefully cut alongside each membrane to remove fruit, using a paring knife. Squeeze remaining membranes to extract juice. Combine juice, vinegar, and next 5 ingredients in a large bowl; slowly drizzle in oil while whisking constantly. Cover and chill up to 2 days (return to room temperature before serving).

Toss lettuce with orange segments, pine nuts, and desired amount of dressing. Serve immediately.

Cut tenderloin in half crosswise; sprinkle both pieces evenly with 2 1/2 teaspoons pepper and salt. Combine 1/4 cup parsley, rosemary, and 3 tablespoons thyme; rub over beef. Fold narrow end of tenderloin under to achieve a uniform thickness.

Wrap bacon around tenderloin pieces, and secure at 1" intervals with heavy string. Heat a 12" nonstick skillet over medium-high heat; add beef in 2 batches. Cook 8 to 10 minutes, turning often to brown all sides. Remove beef from pan, reserving 2 tablespoons drippings in skillet.

Place beef on a rack in a large roasting pan. Bake at 400° for 40 to 50 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140° (rare) to 160° (medium) or to desired degree of doneness. Remove tenderloin to a serving platter, and cover with aluminum foil; let stand 10 minutes before slicing. Remove string.

Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining 1 tablespoon thyme. Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan. Add beef broth and consommé; bring to a boil. Boil 10 to 12 minutes or until reduced to about 3 cups. Remove from heat; add remaining 1/2 teaspoon pepper, remaining 1/4 cup parsley, and butter, whisking until butter melts.

Slice tenderloin into 1/2"-thick slices; arrange on a serving platter. Garnish, if desired. Serve with Madeira sauce.

Make Ahead: Cover and refrigerate uncooked bacon-wrapped tenderloins up to 24 hours. Let stand at room temperature 30 minutes before proceeding with the recipe.

To make squash easier to cut, prick squash with a paring knife; microwave each squash on HIGH 4 to 5 minutes. Carefully cut squash in half lengthwise using a sharp chef's knife, discarding seeds and membranes. Line 2 large baking sheets with aluminum foil; lightly grease foil. Arrange squash halves, cut side down, on baking sheets.

Cut off pointed ends of garlic bulbs. Place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal; place on 1 baking sheet with squash.

Place 1 baking sheet on upper oven rack; 1 on lower oven rack. Bake at 350° for 1 hour, switching baking sheet positions after 35 minutes. Let cool 10 minutes.

Scoop out squash from shell, and place in a large bowl. Squeeze garlic cloves from bulbs; mash with a fork.

Melt butter in a small saucepan over medium heat. Stir in half-and-half and next 3 ingredients; bring to a simmer. Remove from heat.

Add herbed butter and mashed garlic to squash. Beat at medium speed with an electric mixer until smooth. Serve hot.

Make Ahead: Prepare squash mash. Cool, cover, and chill up to 3 days. Reheat Butternut Squash Mash loosely covered with heavy-duty plastic wrap in the microwave on HIGH 6 to 8 minutes or until heated thoroughly, stirring after 4 minutes, or bake it in a covered casserole dish at 350° until hot.

Cook vinegar in a small saucepan over medium heat 9 minutes or until syrupy and reduced to 3 tablespoons; set aside.

Toss beans with oil in a large bowl. Spread beans on a large rimmed baking sheet; sprinkle with salt and pepper.

Bake at 475° for 15 to 18 minutes or until charred in appearance (do not stir). Toss hot beans with balsamic syrup. Serve immediately.

Fix it Faster: Purchase prewashed, trimmed green beans available in the produce department.

Make Ahead: The balsamic syrup can be made a day ahead and stored at room temperature. Make a few extra batches of the syrup and consider it for gift giving.

Remove outer leaves, and cut each cabbage head into 6 wedges, leaving core portion attached to hold the wedges together. Place wedges in a large glass bowl; add 2 tablespoons water, and cover loosely with heavy-duty plastic wrap. Microwave at HIGH for 9 minutes or until tender. (For make ahead: Arrange cabbage wedges on a jelly-roll pan, and refrigerate to cool quickly and stop the cooking process. Cover and chill up to 2 days.)

Meanwhile, melt butter in a small saucepan over medium heat; add 1 teaspoon garlic, and sauté 1 minute or until garlic is golden. Add cream, and bring to a boil. Reduce heat, and simmer over medium-low heat 10 minutes or until slightly thickened. Add 1/4 teaspoon each of salt and pepper. (For make ahead: Cover garlic cream, and chill up to 2 days; reheat in microwave or saucepan.)

Combine olive oil and remaining 2 teaspoons minced garlic in a small bowl; brush oil over cabbage wedges. Sprinkle cabbage with remaining 1/2 teaspoon each of salt and pepper. Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until browned and slightly charred, turning once. Arrange cabbage on a serving platter; drizzle each wedge with about 1 tablespoon garlic cream.

Indoor Cooking Option: Broil steamed cabbage on ungreased baking sheets 5 1/2 inches from heat 24 minutes or until browned and slightly charred, turning once.

Grease a 12-cup Bundt pan, and dust with cocoa; set aside.

Combine cake mix, sugar, and pudding mix in a large mixing bowl.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients; beat 2 minutes. Coarsely chop 3 chocolate bars; fold cherries and chopped chocolate into batter. Pour batter into prepared pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan; cool completely on wire rack.

Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl; set aside.

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar; sprinkle chopped chocolate over cake.