Posts

Ingredients 9 cups Rice Chex™ cereal (gluten free) 1 cup white vanilla baking chips 1/2 cup peanut butter 1/4 cup butter or margarine 3/4 cup powdered sugar 1/2 cup red, white and pink candy-coated chocolate candies 1/4 cup red or pink candy sprinkles Preparation In large bowl, place cereal. In small microwavable bowl, microwave baking chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth....

Ingredients 2 1/2 cups Original Bisquick™ mix 1/2 teaspoon garlic powder 1/2 cup shredded Cheddar cheese (2 oz) 1/2 cup very hot water 1/3 cup ranch dressing 1 cup chopped or cubed rotisserie chicken 1/2 cup chopped, seeded plum (Roma) tomato 1/3 cup real bacon bits (from 3-oz) package 4 medium green onions, sliced (1/4 cup) 1 cup shredded mozzarella cheese (4 oz) 1/2 cup shredded Cheddar cheese (2 oz)...

Ingredients 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix 1 cup buttermilk 1/2 cup vegetable oil 3 eggs 1 cup miniature semisweet chocolate chips 4 1/2 cups white candy melts or coating wafers (27 oz) 24 large marshmallows 48 miniature semisweet chocolate chips (about 1 tablespoon) Preparation Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds....

Ingredients 4 pounds assorted heirloom tomatoes (preferably a mix of colors), cut into 1/2-inch pieces 2/3 cup best-quality extra-virgin olive oil Coarse salt and freshly ground pepper 2 baguettes, cut in half horizontally 2 garlic cloves, peeled 1 large red onion, quartered and thinly sliced 2 cups fresh basil leaves Preparation Preheat grill or broiler to high. Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl....

Ingredients 1 Honeybell orange or tangello, juiced (about 1/2 cup) 1/4 cup olive oil 1 tablespoon white wine vinegar 1 tablespoon fresh rosemary, finely chopped 1/2 teaspoon sweet Hungarian paprika 1/4 teaspoon kosher salt 1/8 teaspoon dried mustard Preparation Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad. Store in an airtight container in the fridge for up to a week. Related Video

Ingredients 3 red bell peppers, halved lengthwise, stemmed, seeded and flattened 2 medium zucchini, trimmed and sliced lengthwise 1/4 inch thick 1 medium yellow squash, trimmed and sliced lengthwise 1/4 inch thick 1 medium eggplant, trimmed, peeled, and sliced 1/4 inch thick 1/4 cup olive oil, plus more for serving Coarse salt and freshly ground pepper 2 red tomatoes, sliced 1/4 inch thick 20 medium fresh basil leaves, preferably Thai basil...

Ingredients 3 eggs, beaten 2 tablespoons sliced green onions 4 cups cooked rice 2 1/2 cups frozen sweet peas, thawed 1 can (4 oz) tiny shrimp, drained, rinsed 1 jar (4.5 oz) sliced mushrooms, drained 3 tablespoons purchased stir-fry sauce Preparation Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add eggs and onions; cook and stir about 2 minutes or until eggs are firm. Add cooked rice and all remaining ingredients; cook and stir 2 to 4 minutes or until thoroughly heated....

Ingredients 1 cup of Nature Valley™ Toasted Oats Muesli Original 1/2 cup melted butter 1/2 cup flour 1/2 cup light brown sugar 1/4 tsp. kosher salt 1/4 tsp. cinnamon 1/8 tsp. nutmeg 3-4 Granny Smith apples peeled & sliced thin 4 tbsp. melted butter 3 tbsp. brown sugar 3 tbsp. salted caramel sauce 2 tbsp. flour 1 tbsp. lemon juice 1/2 tsp. cinnamon 1/2 vanilla extract pinch of salt Preparation Preheat oven to 350°F for the crumble and filling....

Ingredients 8 Old El Paso™ Stand ‘N Stuff™ taco shells (from 4.7-oz box) 1 package (24 oz) chocolate-flavored candy coating (almond bark) 2 cups sliced fresh strawberries 2 cups sliced bananas 3/4 cup hot fudge ice cream topping 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 2 cups whipped cream topping from aerosol can 8 mint leaves, if desired Preparation Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package....

Ingredients 3/4 cup milk 1/3 cup vegetable oil 1/4 cup frozen orange juice concentrate, thawed 2 teaspoons grated orange peel 1/2 teaspoon almond extract 1 egg, slightly beaten 2 1/4 cups Gold Medal™ all-purpose flour 1/2 cup granulated sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/3 cup finely chopped blanched almonds 2 tablespoons decorator sugar crystals, if desired 2 tablespoons finely chopped blanched almonds, if desired Preparation Heat oven to 400°F....

Ingredients Salt and pepper 3/4 pound orecchiette 1 tablespoon olive oil 3/4 pound sweet Italian sausage, casings removed 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large) 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced 1/2 cup grated Parmesan (2 ounces), plus more for serving Preparation In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot....

Ingredients 12 ounce pork tenderloin, cut into 1/2-inch dice 2 tablespoons hoisin sauce 1 tablespoon honey 3 tablespoons soy sauce 3/4 teaspoon Chinese five-spice powder 2 tablespoons peanut oil 1/2 large white onion, finely chopped (1 cup) 4 cloves garlic, minced (2 tablespoons) 1 medium carrot, finely diced (1/2 cup) 3 cups cooked white rice 4 large eggs, lightly beaten 5 ounces frozen peas, thawed 3 scallions, thinly sliced on the bias...

Ingredients 4 Idaho potatoes, peeled and cut into 1-inch pieces (6 cups) 3 carrots, peeled and cut into 1/2-inch pieces (2 cups) 2 garlic cloves Coarse salt and freshly ground black pepper 1/2 cup whole milk 3 tablespoons unsalted butter Preparation Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes....

Ingredients 1 package Immaculate Baking Gingerbread Spice Cookie Dough 8 oz. package cream cheese, softened 2 1/2 cups whipped topping 1 cup pumpkin puree 1/2 cup sugar whipped topping ground cinnamon Preparation Pre-heat oven to 350°F. Lightly grease a muffin tin and place two pieces of gingerbread cookie dough in each cup. Use a spoon to press the dough down so it expands slightly. Bake for 14-17 minutes or until edges are a light golden brown....

Ingredients Nonstick cooking spray 3/4 cup buckwheat flour 2/3 cup Gold Medal™ whole wheat flour 2/3 cup Gold Medal™ all-purpose flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup mashed cooked butternut squash* 1/2 cup fat-free milk 1/2 teaspoon finely shredded orange peel 1/4 cup orange juice 2 tablespoons cooking oil 3/4 cup fresh blueberries or 3/4 cup Cascadian Farm™ frozen organic blueberries (do not thaw)...

Ingredients 2 jars (15 oz each) Alfredo pasta sauce 2 packages (9 oz each) refrigerated wild mushroom agnolotti pasta 1 cup shredded Parmesan cheese (4 oz) 4 cups grape tomatoes 1 cup walnut halves, toasted Freshly ground pepper 4 cups fresh baby spinach leaves Shaved Parmesan cheese, if desired Preparation Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spoon 1 cup of the Alfredo sauce in bottom of slow cooker....

Ingredients 1/2 cup packed brown sugar 1/4 cup salt 2 dried bay leaves 1 clove garlic, crushed 1 teaspoon whole black peppercorns 4 cups water 6 bone-in center-cut pork loin chops, about 1 inch thick (4 to 5 lb) 4 to 6 chunks wood for smoking (hickory, mesquite or apple)* 2 tablespoons packed brown sugar 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/4 teaspoon ground red pepper (cayenne) Preparation In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water....

Ingredients 1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix 1/2 cup frozen corn 1/4 cup mayonnaise 1/4 cup barbecue sauce 2 cups shredded rotisserie chicken 1 cup cherry or grape tomatoes, halved 12 butter lettuce leaves 4 medium green onions, chopped (1/4 cup) Preparation Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking....

Ingredients 1/2 cup buttermilk 2 tablespoons whole-grain mustard 1 tablespoon Emeril’s Original Essence or Creole Seasoning 1 tablespoon minced garlic 2 teaspoons Louisiana hot sauce or other red hot sauce 4 (6- to 8-ounce) skinless catfish fillets 1 cup all-purpose flour 2/3 cup cornmeal 1 tablespoon coarse salt 2/3 cup vegetable oil, for frying Emeril’s Kicked-Up Tartar Sauce, for serving (optional) Lemon wedges, for serving Preparation Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl....

Ingredients 1 teaspoon ground coriander 1 teaspoon ground paprika, plus more for sprinkling 1 teaspoon dried oregano 1 teaspoon dried thyme Kosher salt and freshly ground pepper 1/2 cup white-rice flour 1/4 cup semolina flour or fine cornmeal 12 ounces okra, trimmed and quartered lengthwise (or halved, if on the small side) Vegetable oil, for frying Lime wedges, for serving Preparation Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper....