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Ingredients 1/3 cup Original Bisquick™ mix 1/4 cup granulated sugar 3 tablespoons plus 1 teaspoon milk 3 tablespoons vegetable oil 1/4 teaspoon vanilla 1 egg 1/4 cup fresh blueberries 1/4 cup white vanilla baking chips Fresh whipped cream, if desired Preparation In medium bowl, beat Bisquick mix, sugar, milk, oil, vanilla and egg until just a few small lumps remain. Divide batter evenly into 2 ungreased mugs. Top each mug with blueberries and chips (do not stir)....

Ingredients 1 box (4-serving size) chocolate instant pudding and pie filling mix 2 cups milk 1 container (8 oz) frozen whipped topping, thawed 1 1/4 cups finely crushed chocolate wafer cookies (about 20 to 25 cookies) 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/3 cup unsalted butter, softened 1 tablespoon Gold Medal™ all-purpose flour 1 egg Red and yellow gel food color Betty Crocker™ white decorating icing...

Ingredients 12 clementines, plus 12 more for juicing 1/2 cup sugar 1 slice (1/2 inch) peeled fresh ginger 1 tablespoon fresh lemon juice Preparation Slice the top 1/2 inch off each clementine; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins and be careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You’ll have about 1 cup.) Juice more clementines to yield 2 cups....

Ingredients 1 pouch Betty Crocker™ chocolate chip cookie mix 1/2 cup butter, softened 1 egg 1 tablespoon Gold Medal™ all-purpose flour 1 cup chocolate chips or white vanilla baking chips (6 oz) Preparation Heat oven to 350°F. In large bowl, stir cookie mix, softened butter, egg and flour until soft dough forms. Shape dough into about 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges begin to brown....

Ingredients 1 container (8 oz) French onion dip (1 cup) 1/4 cup milk 1 tablespoon finely chopped fresh parsley 2 cups Original Bisquick™ mix 1 tablespoon butter, melted Preparation Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In medium bowl, stir dip, milk and parsley with whisk until smooth. Stir in Bisquick mix until well blended. Shape dough into 12 rounds; place on cookie sheet. Brush tops of rounds with melted butter....

Ingredients 1/4 cup vegetable oil 3 tablespoons honey 2 tablespoons lemon juice 1 1/2 teaspoons poppy seed 2 nectarines or apricots, sliced 1 orange, peeled, sliced 1 medium pineapple, peeled, cored and cut into 1-inch pieces 1 small bunch seedless grapes, each cut in half (2 cups) Preparation In tightly covered container, shake all dressing ingredients. Shake again before pouring over fruits. In large bowl, toss fruits and dressing. Cover and refrigerate until ready to serve....

Ingredients 1/4 cup fat-free mayonnaise or salad dressing 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves 2 teaspoons lemon juice 2 cups cubed cooked chicken 2 medium celery stalks, chopped (1 cup) 1 cup golden raisins 1 cup pitted prune, cut in half 2 tablespoons chopped macadamia nuts or sliced almonds, toasted Preparation Mix mayonnaise, tarragon and lemon juice in medium bowl. Add remaining ingredients except nuts; toss....

Ingredients 1 cup Gold Medal™ all-purpose flour 1 cup Gold Medal™ whole wheat flour 1/2 cup mild-flavor (light) or full-flavor (dark) molasses 1/2 cup hot water 1/4 cup packed brown sugar 1/4 cup butter or margarine, softened 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg 3 tablespoons granulated sugar 1 tablespoon cornstarch 1 1/4 cups water 1 egg yolk, beaten 1...

Ingredients 1 lb uncooked jumbo shrimp, peeled, deveined 1 1/2 tablespoons olive oil 2 teaspoons fresh lemon juice 1/2 teaspoon seafood seasoning 1 loaf (11.5 oz) unsliced French bread Olive oil cooking spray 1/4 cup fat-free mayonnaise 3 tablespoons chopped drained sun-dried tomatoes in oil 4 1/2 teaspoons Dijon mustard 1/8 teaspoon ground red pepper (cayenne) 1 clove garlic, finely chopped 2 cups shredded romaine lettuce 1/2 cup sliced red onion...

Ingredients 1 container (6 oz) Yoplait® Light yogurt, any flavor 1/4 cup old-fashioned or quick-cooking oats Preparation In container with tight-fitting cover, mix yogurt and oats. Add desired stir-ins. Cover; refrigerate at least 8 hours but no longer than 3 days before eating. Related Video

Ingredients 1 Package Immaculate Baking Co.™ Gluten Free Double Chocolate Cookie Dough 1 1.5 QT container of Mint Chocolate Chip Ice Cream 1 cup whipped cream 1/4 cup powdered sugar 1/2 teaspoon peppermint extract mini chocolate chips Preparation MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325°F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish. Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust....

Ingredients 3 eggs 3/4 cup sugar 1 1/4 cups Gold Medal™ all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup hot water 5 tablespoons orange marmalade 1 container (8 ounces) frozen whipped topping, thawed (3 cups) 3/4 cup red raspberry preserves Raspberries, if desired Orange peel curls, if desired Preparation Heat oven to 350°. Grease and flour loaf pan, 9x5x3 inches. Beat eggs in large bowl with electric mixer on high speed until very thick and lemon colored....

Ingredients 2 large bell peppers, cut in half lengthwise, seeded 2/3 cup water 1/2 cup uncooked instant brown rice 1 cup chopped fresh broccoli 2 tablespoons chopped onion 1/2 cup canned red beans, drained, rinsed 1/3 cup chunky-style salsa 1/4 cup shredded reduced-fat Cheddar cheese (1 oz) 2 tablespoons chopped fresh cilantro Preparation In 8- or 9-inch square microwavable dish, place peppers, cut sides down. Cover dish with plastic wrap, folding back one edge or corner 1/4 inch to vent steam....

Ingredients 2 cups Betty Crocker™ mashed potatoes 1 cup shredded Cheddar cheese (4 ounces) 1 cup milk 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 4 medium green onions, chopped (1/4 cup) 1 can (14 3/4 ounces) salmon, drained and flaked 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 package (10 ounces) frozen green peas, partially thawed 6 slices process American cheese Preparation Heat oven to 350°F....

Ingredients 1/2 cup butter or margarine, melted 1 cup packed brown sugar 1 teaspoon vanilla 1/8 teaspoon salt 1 egg 1 cup Gold Medal™ all-purpose flour 22 small pretzel twists, chopped (1/2 cup) 12 chocolate-covered small pretzel twists, chopped (1/2 cup) 4 bars (1.4 oz each) chocolate-covered English toffee candy, unwrapped, chopped Preparation Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir butter and brown sugar with spoon until blended....

Ingredients 4 cups Original Bisquick™ mix 2 cups milk 4 eggs 8 tablespoons water Blue and green food colors 4 large squeeze bottles with fine tips (ketchup and mustard picnic-type plastic bottles work well) Whipped cream Fresh blueberries for eyes Preparation In each of 4 separate bowls, mix 1 cup Bisquick mix, 1/2 cup milk, 1 egg and 2 tablespoons water. Mix well, and add food color to 3 of the bowls (blue in one, green in another and both blue and green in the third) until desired color....

Ingredients 3 medium beets, washed, trimmed 1 (10-oz.) pkg. mixed salad greens 1 1/2 oz. dill Havarti cheese, cubed (1/3 cup) 1/3 cup walnut halves 2 tablespoons Dijon mustard 1 tablespoon mayonnaise 3 tablespoons cider vinegar 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons canola or olive oil Preparation In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender....

Ingredients 2 1/2 cups sifted cake flour or 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup Yoplait® plain fat-free yogurt 1 1/4 cups granulated sugar 1/2 cup canola oil or vegetable oil 1/2 cup refrigerated or frozen fat-free egg product, thawed 1/2 cup low-fat buttermilk 2 teaspoons vanilla 1/3 cup unsweetened cocoa powder 2 tablespoons instant espresso coffee powder or instant coffee crystals...

Ingredients 2 1/2 pounds round white and/or red potatoes 1 cup low-fat mayonnaise or light salad dressing 1 carton (8 oz) fat-free sour cream or 1 cup Yoplait® plain fat-free yogurt 2 tablespoons fat-free milk 1 teaspoon seasoned pepper 1/4 teaspoon salt 3 hard-cooked eggs, peeled and chopped 3/4 cup sliced green onions 1/2 cup cubed reduced-fat cheddar cheese (2 ounces) 2 slices reduced-sodium bacon or turkey bacon, crisp-cooked and crumbled...

Ingredients 9 uncooked whole grain lasagna noodles 1 tablespoon olive oil 2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained 1/4 cup pine nuts 4 cloves garlic, minced 1 container (15 oz) reduced-fat ricotta cheese 1 1/2 cups shredded reduced-fat Italian-blend cheese or reduced-fat mozzarella cheese (6 ounces) 1 cup chopped fresh basil or 2 tablespoons dried basil, crushed 1 egg 1/4 teaspoon salt 1 cup Progresso™ reduced-sodium chicken broth...