Ingredients 1 tablespoon honey, plus more for drizzling 8 ounces fresh figs, halved 2 cups plain low-fat Greek yogurt Pinch ground cinnamon 1/4 cup chopped pistachios Preparation Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes. Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired. Related Video
Ingredients 3/4 cup Original Bisquick™ mix 3/4 cup sugar 1/4 cup green crème de menthe 3 eggs 2 packages (8 oz each) cream cheese, softened 1/4 cup miniature semisweet chocolate chips 1/2 cup whipping cream 1 cup miniature semisweet chocolate chips Preparation Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently....
Ingredients 6 slices French bread, cut into small cubes 4 eggs 1 cup fat-free (skim) milk 2 containers (6 oz each) Yoplait® Light Fat Free Black Forest yogurt 1/2 cup frozen dark sweet or tart cherries, thawed, cut in half 1 tablespoon cherry-flavored liqueur, if desired Preparation Heat oven to 350°F. Place 1 slice bread, cubed, in each of six 6-oz custard cups. In medium bowl, mix eggs, milk and yogurt until well blended....
Ingredients 1 can (8 oz) crushed pineapple, well drained 1 cup sour cream 1 tablespoon packed brown sugar 1 teaspoon grated fresh lime peel 2 apples, each cut into 12 slices Strawberry halves, if desired Preparation In small bowl, mix all ingredients except apples and strawberries. Cover and refrigerate dip until serving. Serve with apple slices and strawberry halves. Related Video
Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) Preparation Heat oven to 350°F. Evenly divide leftover pot roast and vegetables into 4 ramekins. Bake 10 minutes. Separate dough into 8 rounds; place on ungreased cookie sheet. Bake 10 to 13 minutes or until light golden brown. Before serving, top each ramekin with 1 crescent round. Related Video
Ingredients 1 package Betty Crocker™ three-cheese potatoes 2 1/4 cups hot water 2/3 cup milk 1 tablespoon margarine or butter 2 teaspoons yellow mustard 1 1/2 cups cubed fully cooked fully cooked smoked boneless ham 1 package (9 ounces) frozen broccoli spears, thawed 1/2 cup shredded Cheddar cheese (2 ounces) Preparation Heat Potatoes, Sauce Mix, hot water, milk, margarine, mustard, ham and broccoli to boiling in 10-inch skillet; reduce heat....
Ingredients 2 1/2 cups Original Bisquick™ mix 6 tablespoons cold butter 1/4 cup boiling water 1 cup grated Parmesan cheese 8 oz asparagus, trimmed, cut into 1 1/2-inch pieces 3/4 cup chopped roasted red bell peppers (from 7.25-oz jar) 2 teaspoons chopped fresh oregano leaves 1 tablespoon vegetable oil 1 medium zucchini, sliced 1 medium yellow squash, sliced 1 cup half-and-half 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 4...
Ingredients 1 (16-oz.) jar Old El Paso™ Thick ’n Chunky salsa 2 (15-oz.) cans great northern beans, drained, rinsed 1 small green or red bell pepper, cut into thin strips 1 lb. cod, red snapper or skinless halibut fillets, cut into 4 pieces 1/4 cup sliced green onions 1/3 cup finely chopped fresh flat-leaf or curly parsley 1 tablespoon grated lime or orange peel 3 garlic cloves, finely chopped Preparation Heat oven to 425°F....
Ingredients 1 box Betty Crocker™ dark chocolate brownie mix Eggs, oil and water called for on brownie mix box (eggs should not be cold) 1 1/2 cups chopped shortbread cookies 1 cup caramel bits 2 tablespoons heavy whipping cream 1/2 cup coconut flakes 1/2 cup chopped dark chocolate, melted Ice cream, as desired Preparation Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Make brownie batter as directed on box; fold in chopped shortbread....
Ingredients 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg 2 teaspoons vegetable oil 1 package (9.6 oz) frozen fully cooked pork sausage patties, thawed 4 slices (3/4 oz each) American cheese, cut into quarters 1 cup real maple or maple-flavored syrup, heated Preparation In medium bowl, stir Bisquick mix, milk, egg and oil until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with additional vegetable oil if necessary (or spray with cooking spray before heating)....
Ingredients 1/3 cup butter, softened 3/4 cup packed brown sugar 1 teaspoon instant espresso coffee powder 3/4 teaspoon baking soda 2 egg whites 1/3 cup plain Yoplait® low-fat yogurt 1/2 teaspoon almond extract 2/3 cup unsweetened cocoa powder 1 1/2 cups Gold Medal™ white whole wheat flour 2 ounces white chocolate baking squares (with cocoa butter) 1/2 teaspoon shortening 36 to 40 whole almonds, toasted Preparation In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds....
Ingredients 1/4 cup butter or margarine, softened 2 tablespoons lemon pepper 1 large potato, cut lengthwise into fourths 1 medium zucchini, cut lengthwise in half 1 medium yellow summer squash, cut lengthwise in half 2 large bell peppers, cut lengthwise into fourths and seeded 1 medium onion, cut into 1/2-inch slices Bibb lettuce, if desired 1/4 cup Italian dressing Preparation Heat coals or gas grill for direct heat. Mix butter and lemon pepper....
Ingredients 1 box Betty Crocker™ Super Moist™ dark chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 3 containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting 1 tube (0.68 oz) Betty Crocker™ black decorating gel Gummy spider candies Preparation Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs....
Ingredients 1 Fiber One™ 70 Calorie Mint Fudge Brownie, crumbled 3 tbsp. prepared fat-free white chocolate pudding 1/2 tsp. crème de menthe liqueur (green) 1/4 tsp. green coarse sugar Preparation In a small bowl, stir pudding and crème de menthe. Dip the edge of a small mug in pudding and sugar, then layer pudding and crumbled brownie. Sprinkle green sugar on top and dig into this adult parfait. Related Video
Ingredients 1 stick unsalted butter, plus more for pie plates 1 cup panko breadcrumbs 5 cups whole milk 1/2 cup all-purpose flour 4 cups grated sharp cheddar cheese (10 ounces) 1 1/2 cups grated Gruyere cheese (4 ounces) 1 1/2 cups grated fontina cheese (4 ounces) Coarse salt and freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1 pound elbow macaroni Preparation Preheat oven to 375 degrees....
Ingredients 1 can (20 oz) pineapple chunks in unsweetened juice 1 cup uncooked quinoa 1/4 cup unsweetened shredded coconut 2 eggs 1 cup reserved pineapple liquid 1 cup milk 2 tablespoons honey 1 cup frozen raspberries 1/4 cup chopped almonds Additional unsweetened shredded coconut for garnish Preparation Heat oven to 350°F. Lightly spray 8x8-inch square pan with cooking spray. Drain pineapple, reserving 1 cup liquid. Set pineapple aside. In small bowl, stir together quinoa and coconut....
Ingredients Chive Remoulade Chickpeas 1/4 large baguette Lemon juice and zest Olive oil Fontina Shaved fennel Hard-cooked eggs, sliced Preparation Slice baguette horizontally, and spread both sides with remoulade. Mash chickpeas with lemon juice, zest, and olive oil, to taste. Layer one side with remaining ingredients, and top with the other half of baguette. Related Video
Ingredients 1 2/3 cups Gold Medal™ all-purpose flour 1/2 cup sifted unsweetened baking cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 1 whole egg 1/4 teaspoon almond extract 4 egg whites 1 cup finely chopped almonds 1/2 cup semisweet chocolate chunks Preparation In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, beat butter and 1 cup of the sugar with electric mixer on high speed until light and fluffy....
Ingredients 1 cup (2 sticks) unsalted butter Preparation Melt butter in heatproof bowl set over (but not touching) simmering water. Skim off foam from top. Refrigerate butter to solidify. Make two holes in the top of butter and drain off liquid. Alternatively, strain butter through a fine mesh strainer lined with cheesecloth. Discard any milky liquid remaining in bottom of pan. Related Video
Ingredients 5 cups cauliflower florets 1 egg 1/4 teaspoon salt 1/4 teaspoon ground black pepper 3/4 cup low-moisture part-skim shredded mozzarella cheese (3 oz) 1/4 cup shredded Parmesan cheese 1 cup low-moisture part-skim shredded mozzarella cheese (4 oz) 2 plum (Roma) tomatoes, very thinly sliced (at least 18 slices) 1/8 teaspoon salt 1/8 teaspoon ground black pepper 4 slices gluten-free bacon, cooked and crumbled 1 cup finely shredded romaine lettuce...
