Ingredients 1 pouch Betty Crocker™ sugar cookie mix 1/3 cup butter, softened 3 tablespoons Gold Medal™ all-purpose flour 1 egg 1 box Betty Crocker™ Super Moist™ red velvet cake mix 1 cup water 1/2 cup vegetable oil 3 eggs 1 jar (7 oz) marshmallow creme 1 cup butter, softened 1 to 2 tablespoons milk 3 cups powdered sugar Preparation To make Heart Cookies: Heat oven to 375°F. In medium bowl, stir Heart Cookie ingredients until soft dough forms....
Ingredients 1 cup Trix™ cereal 1/2 cup fresh blueberries 1 container (6 oz) Yoplait® Original yogurt mixed berry Preparation Place cereal in food-storage plastic bag; seal bag and slightly crush rolling pin or soup can. In each of 2 (8-oz) parfait or drinking glasses, layer half of the berries and half of the yogurt. Top each parfait with half of the crushed cereal. Serve immediately. Related Video
Ingredients 2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter, softened 1 cup granulated sugar 1 cup packed brown sugar 1/2 cup canned pumpkin (not pumpkin pie mix) 1 egg 1 cup quick-cooking or old-fashioned oats 1 cup chopped macadamia nuts, toasted 1 bag (12 oz) white vanilla baking chips (2 cups) Preparation Heat oven to 375°F. Line cookie sheets with cooking parchment paper....
Ingredients 2 2/3 cups uncooked whole wheat rotini pasta (8 oz) 1 lb boneless skinless chicken breasts, cut into 1/4-inch strips 1/2 teaspoon kosher (coarse) salt 1/2 teaspoon freshly ground pepper 1 cup 1-inch pieces fresh asparagus 2 cups cherry tomatoes, cut in half 2 cloves garlic, finely chopped 2 tablespoons chopped fresh basil leaves 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil 1/4 cup crumbled chèvre (goat) cheese (1 oz)...
Ingredients 1/4 cup ranch dressing 3/4 cup crisp wheat cracker crumbs 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves 1 teaspoon paprika 4 boneless skinless chicken breast halves (1 pound) Preparation Heat oven to 425°F. Spray rack of broiler pan or baking dish with cooking spray. Pour dressing into small bowl. Mix cracker crumbs, thyme and paprika in another small bowl or plastic bag. Dip chicken into dressing, then coat with crumb mixture....
Ingredients 1 pound daikon 1 can (14 1/2 ounces) plum tomatoes 3 tablespoons extra-virgin olive oil 1/2 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon chopped fresh basil Salt and freshly ground black pepper Freshly grated Parmigiano-Reggiano cheese, for serving (optional) Preparation Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles....
Ingredients 1 egg 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) 32 whole cashews Preparation Heat oven to 375°F. In small bowl, mix egg and taco seasoning mix with fork until well blended; set aside. Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end....
Ingredients 1 box 15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix Water, vegetable oil and eggs called for on cake mix box 3 cups from 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting 2 cups purple candy melts 1 tablespoon shortening 1 teaspoon purple paste food color 18 large candy eyes Preparation Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs....
Ingredients Photo File folder (any color) or lightweight cardboard Pencil Scissors Glue Cheerios™ cereal Decorating spray for cakes Preparation Place the photo on the file folder, keeping the folder folded so you have 2 layers. Lightly outline the edge of the photo with the pencil. Set aside the photo. Draw a heart shape about 1-inch larger than the photo outline. Cut the heart shape out of the doubled folder. You’ll wind up with 2 hearts....
Ingredients 1 box (9 oz) Frozen Broccoli Cuts 3 1/2 cups uncooked bow-tie (farfalle) pasta (7 oz) 1 lb cooked ham, cut into julienne strips 1/2 medium green bell pepper, chopped (1/2 cup) 2 tablespoons finely chopped onions 1/4 cup grated Parmesan cheese 1/4 cup olive or vegetable oil 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves...
Ingredients Nonstick cooking spray 1/2 cup all-purpose flour Coarse salt and freshly ground pepper 2 large eggs 1 1/2 cups panko breadcrumbs 2 tablespoons extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese Pinch of cayenne pepper 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes 1 cup apricot jam or preserves 1/4 cup Dijon mustard 1 teaspoon chopped fresh thyme leaves Preparation Preheat oven to 375 degrees....
Ingredients 3/4 cup all-purpose flour 1 teaspoon coarse salt Pinch of white pepper 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish 3 tablespoons chilled unsalted butter, cut into small pieces 1 cup finely grated (2 1/2 ounces) Parmesan cheese 5 tablespoons sour cream 1 large egg white, lightly beaten Preparation Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal....
Ingredients 3 tablespoons unsalted butter, divided 2 large shallots, thinly sliced 1/4 cup sherry vinegar 1/4 cup dark-brown sugar 1 1/2 cups blackberries Salt and pepper 1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm Preparation In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes....
Ingredients 1 1/2 pounds pork loin, cut crosswise into 6 slices Coarse salt and freshly ground pepper All-purpose flour, for dredging 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 3 tablespoons unsalted butter, divided 1 tablespoon salt-packed capers, rinsed and chopped 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1/2 cup dry white wine 4 cups arugula, tough stems trimmed Preparation Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess....
Ingredients 3/4 pound small white potatoes, cut into 1/2-inch pieces Coarse salt 3 tablespoons unsalted butter 1 medium yellow onion, diced small 1 large red bell pepper, seeded and diced small 1/2 teaspoon red-pepper flakes 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out 8 large eggs 1 ounce grated Parmesan (1/4 cup) 1 tablespoon chopped fresh parsley Preparation In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high....
Ingredients 1/2 cup extra-virgin olive oil 1 large red onion, finely chopped 2 large garlic cloves, sliced 3 red bell peppers, cored, seeded, and cut into 1-inch pieces 3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces Pinch of crushed red-pepper flakes 2 canned anchovies 10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill 1 tablespoon capers, rinsed...
Ingredients Absorbent floral foam block Tea cups Roses Greenery, such as seeded eucalyptus or green ivy Ribbon Preparation Soak form thoroughly in water. Cut form into pieces to fit into teacups. Cut roses very short so they rest on top of foam. Insert stems of roses and greenery into foam. Arrange teacups on center of table. Weave ribbon loosely through teacups. Add Ivy or additional roses and petals if desired....
Ingredients 12- to 14-pound turkey, thawed if frozen 2 teaspoons onion salt 3 slices thick-sliced bacon, cut in half 1 medium onion, cut into thin wedges 1 medium apple, cored and cut into eight pieces 2 tablespoons vegetable oil 1 cup apple jelly 2 tablespoons Dijon mustard Reserved giblets and neck from turkey (see tip) 1 medium onion, cut into fourths 1/2 teaspoon onion salt About 1 1/2 cups Giblet Stock (above) or chicken broth...
Ingredients 1 tablespoon vegetable oil 2 large onions, chopped (2 cups) 1 1/2 cups uncooked quinoa, rinsed, well drained 1/2 teaspoon salt 1/2 teaspoon dried oregano leaves 3 cups Progresso™ chicken broth (from 32-oz carton) 1 can (15 oz) spicy chili beans, undrained 1 jar (7 oz) roasted red bell peppers, drained, chopped (3/4 cup) 1/4 cup chopped fresh cilantro Preparation In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent....
Ingredients 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1/4 teaspoon salt 1/4 cup butter or margarine 3 to 4 tablespoons cold water 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz) 1 tablespoon all-purpose flour 4 eggs, slightly beaten 1 1/2 cups milk 1/2 teaspoon salt 1 cup firmly packed fresh spinach leaves, coarsely chopped 1 small red bell pepper, chopped (1/2 cup) Preparation Heat oven to 375°F. In medium bowl, mix 1/2 cup all-purpose flour, the whole wheat flour and 1/4 teaspoon salt....
