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Ingredients 1 box Betty Crocker™ Gluten Free yellow cake mix 1/2 cup finely chopped pecans 3/4 cup butter, softened 1 quart (4 cups) vanilla ice cream, softened slightly 1 quart (4 cups) lime sherbet, softened slightly 1 cup Cool Whip frozen whipped topping, thawed 1/4 cup chopped pecans Preparation Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, stir together cake mix and 1/2 cup pecans....

Ingredients 1 tablespoon vegetable oil 2 tablespoons minced peeled fresh ginger 1/2 teaspoon ground coriander 1 pound green beans, trimmed Coarse salt and ground pepper 3 medium tomatoes, cut into 1/4-inch wedges 1 tablespoon fresh lime juice Preparation In a large skillet with a tight-fitting lid, heat oil over medium-high. Add ginger and coriander and cook, stirring constantly, until fragrant, about 1 minute. Add green beans, season with salt and pepper, and cook, stirring, until beans begin to soften, 5 minutes....

Ingredients 1 1/2 cups coarse salt 1/4 cup black peppercorns, preferably tellicherry, coarsely ground 1 tablespoon cayenne pepper Preparation In a medium bowl, mix together all ingredients until well combined. Store in an airtight container at room temperature for up to 6 months. Related Video

Ingredients 1/3 cup Bisquick Heart Smart® mix 1 tablespoon water 1 egg white or 2 tablespoons fat-free egg product 1/2 cup cut-up cooked chicken breast 1/4 cup barbecue sauce 1/4 cup shredded reduced-fat Cheddar cheese (1 oz) Preparation Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg white; spread in bottom of pan. In small microwavable bowl, mix chicken and barbecue sauce....

Ingredients 2 1/2 cups white port 2 star anise pods 2 sprigs thyme 5 black peppercorns 8 dried white figs, such as Iranian or Calimyrna 1 tablespoon homemade or store-bought low-sodium chicken stock 1 tablespoon unsalted butter 1 tablespoon canola oil 1 pound loup de mer bones 8 dried Black Mission figs 2 star anise pods 1 shallot, thinly sliced 1/2 cup minced guanciale 1/4 cup Banyuls vinegar 3 cups Chicken Jus 1 teaspoon coarse salt 1/2 cup sugar 8 Black Mission figs, stemmed and halved 1 tablespoon canola oil 2 tablespoons canola oil 8 large king trumpet or king oyster mushrooms, halved lengthwise 1/2 cup (1 stick) unsalted butter 5 sprigs fresh thyme 1 teaspoon coarse salt 1 tablespoon canola oil 8 (4-ounce) fillets loup de mer, skin on, trimmed Coarse salt 8 slices raw king trumpet or king oyster mushroom 1 tablespoon olive oil 8 tablespoons Sweet Potato Puree...

Ingredients 5 shallots, cut crosswise into 1/8-inch-thick slices (about 1/2 Cup) 1 cup vegetable oil Preparation Spread shallots out on paper towels, and set aside to air dry for 30 minutes. Combine shallots and oil in a skillet, and bring to a slow boil. Reduce the heat to low, and cook until shallots are golden, about 15 minutes. Stir so that the shallots brown evenly. Remove shallots with a slotted spoon, or strain the oil through a fine mesh sieve....

Ingredients 1 cup maple-flavored syrup 3 tablespoons orange juice 3 tablespoons butter or margarine Preparation Heat all ingredients until warm. Related Video

Ingredients 1 large egg 2 tablespoons instant coffee crystals 1 cup granulated sugar 1/2 cup butter or margarine, softened 1 1/2 teaspoons vanilla 1 1/2 cups all-purpose flour* 1/2 cup baking cocoa 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups powdered sugar 1/4 cup caramel topping 1/2 teaspoon vanilla About 2 tablespoons milk Preparation In medium bowl, beat egg and coffee crystals with electric mixer on medium speed until crystals dissolve....

Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting 1 cup flaked coconut Food color 60 CADBURY Mini Eggs Candy or REESE’S PIECES Peanut Butter Pastel Eggs Preparation Heat oven to 375° F. In medium bowl, stir cookie mix, butter and egg until dough forms. Shape dough into 24 (1 1/2-inch) balls....

Ingredients 1 1/4 cups confectioners' sugar, sifted 2 pinches of ground cardamom (optional) 1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice Whole milk, as needed, for thinning Preparation Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time. Related Video

Ingredients 8 oz. (2 2/3 cups) uncooked penne (tube-shaped pasta) 1/2 lb. bulk Italian pork sausage 1 (15-oz.) container refrigerated tomato pasta sauce 1/4 cup shredded fresh basil 2 oz. mozzarella cheese, diced (1/2 cup) 1 oz. (1/4 cup) shredded fresh Parmesan cheese Preparation Cook penne to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, brown sausage in large saucepan. Drain; return to saucepan. Add pasta sauce; bring to a boil....

Ingredients 8 hot dogs 1/2 cup pizza sauce 8 hot dog buns, split 1 cup shredded mozzarella cheese (4 ounces) 4 medium green onions, sliced (1/4 cup), if desired Preparation Heat coals or gas grill. Cut crosswise diagonal slashes 1/2 inch apart and 1/4 inch deep in each hot dog. Heat pizza sauce until hot; keep warm. Grill hot dogs uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning frequently, until hot and slashes begin to open....

Ingredients 4 1/2 cups Chocolate Toast Crunch® cereal 3 cups Golden Grahams™ cereal 4 1/2 tablespoons butter 9 cups miniature marshmallows 1/2 cup semisweet chocolate chips, melted Preparation Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals. In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds....

Ingredients 1 package Betty Crocker™ gingerbread cake and cookie mix 1/4 cup hot water 2 tablespoons Gold Medal™ all-purpose flour 2 tablespoons butter or margarine, melted 6 ounces vanilla-flavored candy coating (almond bark) 6 peanut-shaped peanut butter sandwich cookies Red colored sugar 2 miniature marshmallows, cut into fourths 12 miniature semisweet chocolate chips Red cinnamon candies Preparation Preheat oven to 375°F. Mix gingerbread mix (dry), hot water, flour and butter in medium bowl with spoon until dough forms....

Ingredients 1 bag (12 oz) frozen sausage-style soy-protein crumbles, thawed 2 cups sliced fresh mushrooms (6 oz) 1 cup grape tomatoes, cut in half 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained 1 can (6 oz) Muir Glen™ organic tomato paste 1/2 cup water 1/4 cup dry red wine or water 2 tablespoons honey 3 cloves garlic, finely chopped (1 1/2 teaspoons) 1 teaspoon dried basil leaves 1...

Ingredients 1 clove garlic, finely chopped 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained 1 cup frozen corn, thawed Salt and pepper 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count) 3 tablespoons cornstarch 1/2 cup ricotta cheese 1 egg yolk 1 tablespoon water Preparation Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray. In 2-quart saucepan, cook garlic over medium heat 30 seconds. Stir in tomatoes and corn....

Ingredients 3 tablespoons butter or margarine 3 tablespoons packed brown sugar 3 tablespoons honey 2 teaspoons ground ginger 1/2 teaspoon salt 1 jar (6 to 7 oz) macadamia nuts 2 cups small pretzel twists 3/4 cup diced dried pineapple, papaya and mango mix (from 7-oz package) Preparation Heat oven to 350°F. Line 15x10x1-inch pan with foil. In 12-inch skillet, melt butter over medium heat. Stir in brown sugar, honey, ginger and salt....

Ingredients 4 apples, such as Gala or Fuji, peeled, cored, and cut into 1/2-inch pieces (4 cups) 2 tablespoons fresh lemon juice 1 cup dried cherries or dried cranberries (5 ounces) 1/4 cup sugar Coarse salt 1 teaspoon ground cinnamon 1 tablespoon all-purpose flour 1 1/2 cups rolled oats 4 tablespoons cold, unsalted butter, grated Preparation Preheat oven to 375 degrees. In an 8-inch square baking pan, toss apples, lemon juice, and cherries....

Ingredients Coarse salt and pepper 6 ounces small pasta shells 2 cloves garlic 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1/2 teaspoon grated lemon zest plus 4 teaspoons juice 1/2 cup marinated artichokes, plus 2 tablespoons marinade 1 tablespoon grated Parmesan 2 cups torn escarole Preparation In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms....

Ingredients 2 lb fresh asparagus 6 tablespoons butter 3 tablespoons finely chopped walnuts 1 tablespoon walnut oil, if desired 1/4 teaspoon salt Preparation Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain. Meanwhile, in small saucepan, mix butter and walnuts....