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Ingredients 4 1/2 cups cake flour (not self-rising) 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Salt 1 1/2 cups whole milk 1 tablespoon pure vanilla extract 2 sticks plus 2 tablespoons unsalted butter, room temperature 2 1/4 cups granulated sugar 7 large egg whites, room temperature 1 1/2 cups granulated sugar 3/4 cup water 1 pound cream cheese, room temperature 2 sticks unsalted butter, room temperature 6 cups confectioners' sugar 1/2 teaspoon pure vanilla extract 1 cup cherry preserves, strained, for garnish Preparation Preheat oven to 350 degrees....

Ingredients 1 lb lean (at least 80%) ground beef 1 box Hamburger Helper™ Cheddar cheese melt 1 2/3 cups milk 1 cup hot water 2 tablespoons steak sauce 1 can (4 oz) mushroom pieces and stems, drained 1 can (2.8 oz) French-fried onions Preparation In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in uncooked Pasta, Sauce Mix, milk, hot water, the steak sauce and mushrooms....

Ingredients 1 cup Original Bisquick™ mix 2 tablespoons yellow cornmeal 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning 1 egg 3 medium zucchini, cut into 3x1/4-inch strips Marinara sauce, heated, if desired Preparation Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper. In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning. In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture....

Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for baking dish 1 1/2 pound ciabatta, brioche, or challah, cut into 1 1/2-inch cubes (9 cups) 4 cups half-and-half 1 cup packed light-brown sugar 1/2 cup granulated sugar 3 tablespoons pure vanilla extract 5 large eggs, lightly beaten 1 cup golden raisins 4 tablespoons unsalted butter 2 tablespoons bourbon 1 cup confectioners' sugar 1/2 cup heavy cream Preparation Make the pudding: Preheat oven to 350 degrees with a rack set in the lower third of the oven....

Ingredients 1/4 cup extra-virgin olive oil, plus more for serving 3 tablespoons unsalted butter 4 to 6 large yellow onions, thinly sliced (about 9 cups) 1 teaspoon sugar Coarse salt and ground pepper 4 sprigs thyme 1 dried bay leaf 1 teaspoon all-purpose flour 1 tablespoon sherry, white wine, or brandy 4 cups beef broth Toasted stale rustic bread 1 garlic clove, peeled Fresh parsley Preparation In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high....

Ingredients 4 boneless, skinless chicken breast halves (about 1 pound) 1 large onion, coarsely chopped (1 cup) 2 cups Progresso™ chicken broth (from 32 oz carton) 1 cup uncooked regular long grain rice 1 medium red bell pepper, chopped (1 cup) 1/4 teaspoon saffron threads, crushed 1/4 teaspoon crushed red pepper 1/2 cup frozen green peas Preparation Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat....

Ingredients 2 lb ground beef round 1 cup Progresso™ Italian style bread crumbs 1/2 teaspoon salt 1/2 teaspoon pepper 3 eggs, slightly beaten 8 sticks (1 oz each) string cheese 1 can (2 1/4 oz) sliced ripe olives, drained 1 jar (24 oz) marinara sauce, heated Preparation Heat oven to 375°F. Spray 2 (15x10x1-inch) pans with cooking spray. In large bowl, mix beef, bread crumbs, salt, pepper and eggs. Shape into 48 (1-inch) balls....

Ingredients 4 boneless skinless chicken breast halves (1 1/4 pounds) 4 slices process Swiss cheese 1 package Chicken Helper™ chicken & stuffing 1 can (4 ounces) mushroom pieces and stems, drained 1 1/2 cups hot water 1 cup hot water 2 tablespoons margarine or butter, melted Preparation Heat oven to 375°F. Place chicken in ungreased rectangular baking dish, 13x9x2 inches; cover with cheese slices. Sprinkle with Stuffing and mushrooms. Mix 1 1/2 cups hot water and the Seasoning Mix; pour over stuffing....

Ingredients 1 cup unsalted butter, softened 4 oz (half 8-oz package) cream cheese, softened 1 egg yolk 1/2 teaspoon vanilla 1/4 teaspoon almond extract Dash salt 2 1/2 cups Gold Medal™ all-purpose flour Powdered sugar 1 cup jam or preserves (any flavor) Preparation In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined....

Ingredients 4 tablespoons unsalted butter 1 tablespoon small sage leaves 1/4 teaspoon crushed red-pepper flakes 2 tablespoons extra-virgin olive oil 10 ounces white button or cremini mushrooms, sliced Coarse salt 2 garlic cloves, thinly sliced 6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale 2 tablespoons water 2 tablespoons unsalted butter 4 large eggs Garnish: finely grated Parmesan cheese Preparation Make the sage-chile butter: Melt butter in a saucepan over medium heat....

Ingredients 2/3 cup olive oil 1/2 cup apple cider vinegar 1/3 cup honey 1 tablespoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 bunches fresh kale 1 small head radicchio, halved 4 figs, halved 2 apples, sliced 2 teaspoons olive oil 1 teaspoon balsamic vinegar 1/4 cup hazelnuts, toasted, chopped 4 oz goat cheese, crumbled Preparation Heat gas or charcoal grill. In blender, place Apple Vinaigrette ingredients....

Ingredients 1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick 2 tablespoons canola or soybean oil 2 tablespoons lemon or lime juice 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) 1 clove garlic, finely chopped 3 medium tomatoes, chopped (1 1/2 cups) 1 medium avocado, pitted, peeled and coarsely chopped 1 small jalapeño chili, seeded and finely chopped 1/4 cup chopped fresh cilantro...

Ingredients 3 tablespoons olive oil 1 large sweet onion, thinly sliced 4 stalks celery, thinly sliced Salt and pepper 5 sprigs oregano 3 tablespoons tomato paste 6 cups vegetable broth 2 cans (15.5 ounces each) chickpeas, rinsed and drained 3 thick slices stale rustic bread, crusts removed, torn into small pieces 1/4 cup basil pesto, for serving Preparation In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes....

Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, halved and cut into 1/4-inch slices 10 ounces mushrooms, such as button or cremini, trimmed and sliced Coarse salt and ground pepper 1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained 8 tostada shells 3 cups diced or shredded cooked chicken (about 3/4 pound) Shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream, for serving...

Ingredients 1/2 cup butter, softened 1 cup packed brown sugar 1 1/3 cups Gold Medal™ all-purpose flour 1 cup quick-cooking or old-fashioned oats 1 teaspoon baking powder 1/2 teaspoon salt 1 can (14 oz) sweetened condensed milk (not evaporated) 1 teaspoon grated lemon peel 1/2 cup fresh lemon juice 1 pint (2 cups) fresh blackberries Preparation Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, beat butter and brown sugar with spoon until well blended....

Ingredients 1 package (6 ounces) dried apricots 1 cup hazelnuts 2 1/2 cups graham cracker crumbs 1 can (14 ounces) sweetened condensed milk Preparation Place apricots and hazelnuts in food processor. Cover and process, using quick on-and-off motions, until finely chopped. Place mixture in large bowl. Stir in cracker crumbs and milk. Shape mixture into 1-inch balls. Cover tightly and store in refrigerator up to 2 weeks or freeze up to 2 months....

Ingredients 2 chai spice black tea bags 1 1/2 cups boiling water 1 tablespoon honey 1 1/2 cups peach nectar 1 cup diced fresh peaches Preparation In large heatproof bowl or pitcher; place tea bags. Pour boiling water over tea bags. Cover; let steep 5 minutes. Remove tea bags. Add honey; stir to dissolve. Stir in peach nectar. Divide peaches among 8 (5-oz) paper cups. Pour tea mixture into cups. Cover cups with foil; insert craft stick into center of each pop....

Ingredients 1 cup plum jam or any fruit jam 1/4 cup dry sherry or chicken broth 2 tablespoons olive or canola oil 1 medium onion, finely chopped (1/2 cup) 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled 1 1/2 teaspoons garlic salt 1/4 teaspoon pepper 1 1/2 pounds turkey breast tenderloins (about 3 tenderloins) Preparation Mix all ingredients except turkey in medium bowl. Place turkey in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag....

Ingredients 6 firm ripe Bosc pears 2 cups pomegranate juice 1/2 cup water 2 tablespoons sugar 1 cinnamon stick 1 container (6 oz) Liberté® Méditerranée lemon yogurt Preparation Peel pears, leaving stems intact. Cut slice from bottom of each pear so it will stand upright when served; set aside. In 2-quart saucepan, heat pomegranate juice, water, sugar and cinnamon stick over medium heat until sugar is dissolved. Add pears; cover and simmer 15 to 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife....

Ingredients 1/2 teaspoon salt (for cooking pasta), if desired 3 cups uncooked rigatoni pasta (8 oz) 1 cup fresh basil leaves 2 cloves garlic 1/3 cup grated Parmesan cheese 1/3 cup olive or vegetable oil 2 tablespoons pine nuts or walnut pieces Preparation Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly....