Ingredients 1/4 cup butter, softened 1/4 cup shortening 2/3 cup sugar 1/2 teaspoon vanilla 1 egg 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 cup Betty Crocker™ Decorating Decors rainbow mix decors Preparation In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. On low speed, beat in flour, salt and baking powder until well combined....
Ingredients 1 1/2 cups cauliflower florets 1 teaspoon extra-virgin olive oil 1 bone-in, skin-on chicken breast (about 10 ounces) Coarse salt and ground pepper 1/4 cup panko (Japanese breadcrumbs) 1 tablespoon finely grated Pecorino Romano or Parmesan 1 1/4 teaspoons chopped fresh rosemary leaves 1/2 cup cannellini beans, rinsed and drained (from a 15-ounce can) 1 teaspoon finely grated lemon zest 1/4 teaspoon red-pepper flakes Preparation Preheat oven to 450 degrees....
Ingredients 3 chicken breasts, cut in half 1/2 can from 1 (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce 1 small jar green chiles 2 chipotles in adobo, chopped 2 to 3 cups shredded Monterey Jack cheese 6 6-inch corn tortillas 1 cup black beans 1 cup fresh corn, removed from the cob scallions and cilantro to garnish Preparation Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through....
Ingredients 6 to 8 ears of corn, shucked 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 whole Scotch bonnet pepper (any color) or 1 teaspoon hot sauce 3 tablespoons butter 4 cloves garlic Preparation Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn. Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic....
Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor) Water, vegetable oil and eggs called for on cake mix box 1 1/2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 1/2 tubs (12 oz) Betty Crocker™ Whipped Vanilla Frosting Flower stencil Betty Crocker™ colored sugars, as desired Betty Crocker™ assorted gel food colors, if desired Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....
Ingredients 1/4 cup butter or margarine, melted 3 tablespoons orange juice 2 tablespoons packed brown sugar 1 medium pineapple (3 pounds), peeled and cut into 1-inch chunks (3 cups) 3 medium mangoes, cut lengthwise in half, pitted and cut into 1-inch chunks (3 cups) 4 medium firm bananas, cut into 1-inch slices (3 cups) 12 brownies (3-inch square), cut diagonally in half 1 cup caramel topping Preparation Heat coals or gas grill for direct heat....
Ingredients 3 tablespoons butter or margarine 1 lb boneless skinless chicken breasts, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 can (4 oz) mushroom pieces and stems, drained 1 box Chicken Helper™ fettuccine Alfredo 1/2 cup hot water 1 3/4 cups milk 2 tablespoons Dijon mustard 1 box (9 oz) frozen asparagus cuts, thawed, drained Preparation In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white....
Ingredients 1 1/2 pounds salsify 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Preparation Trim ends from salsify, peel, and cut into 3-inch lengths. To prevent browning, soak salsify in a bowl of cold water, weighting with a plate to keep submerged until ready to cook. Heat olive oil in a large saute pan over medium-high heat. Cook salsify, stirring occasionally, until beginning to turn translucent, about 4 minutes....
Ingredients 1 container (12 oz) honey-roasted peanuts 1/2 teaspoon ground cinnamon 1/8 teaspoon chipotle chile pepper powder Dash salt Dash ground nutmeg Preparation In large bowl, place peanuts. In small bowl, mix cinnamon, chile pepper powder, salt and nutmeg. With large spoon, scoop peanuts up and over, while sprinkling with the spice mixture, coating nuts completely. Store in jar or container with tight-fitting lid. Related Video
Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix Water, vegetable oil and eggs called for on cake mix box 6 creme-filled chocolate sandwich cookies, crushed 1 container Betty Crocker™ Whipped fluffy white frosting 6 creme-filled chocolate sandwich cookies, cut into 1/2-inch pieces Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box....
Ingredients 3/4 cup yellow cornmeal 2/3 cup Original Bisquick™ mix 3/4 cup buttermilk 2 tablespoons butter or margarine, melted 1/2 teaspoon chili powder 1 egg 1 can (15 oz) spicy chili 1 can (14.5 oz) diced tomatoes with mild green chilies, undrained 4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired Preparation Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed....
Ingredients 1 teaspoon fresh or 1/8 teaspoon dried dill weed 1/2 ripe small avocado, peeled and diced 1 medium tomato, diced and drained 1/3 cup fat-free sour cream 1 cup fat-free egg product Preparation Gently stir dill weed, avocado and tomato into sour cream; reserve. Spray 8-inch nonstick skillet with nonstick cooking spray; heat until hot. Quickly pour 1/2 cup egg product into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of skillet as they thicken....
Ingredients 1/2 cup butter 1 cup chopped onion (1 large) 1 large sweet potato, peeled, cut into cubes (2 1/2 cups) 2 cloves garlic, finely chopped 2 teaspoons curry powder 1/3 cup Gold Medal™ all-purpose flour 1 can (13.66 oz) coconut milk (not cream of coconut) 1 1/2 cups Progresso™ chicken broth (from 32-oz carton) 3 cups shredded deli rotisserie chicken (from 2-lb chicken) 1 cup frozen sweet peas (from 12-oz bag), thawed...
Ingredients 1 large egg, room temperature 2 teaspoons unseasoned rice-wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon fresh lime juice 1 1-inch piece fresh ginger, peeled and grated 1 tablespoon wasabi paste 1/2 teaspoon soy sauce 3/4 cup canola oil Coarse salt Preparation In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified....
Ingredients 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1/2 teaspoon salt 2 tablespoons butter 1 cup Fiber One™ original cereal 2 tablespoons salted sunflower nuts 1/4 cup sugar 1/4 cup white vinegar 1 tablespoon olive oil 2 cups shredded deli rotisserie chicken 1/2 cup dry-roasted peanuts 2 medium green onions, sliced 1 bag (16 oz) coleslaw mix Preparation In small bowl, mix Asian Seasoning Blend ingredients....
Ingredients 2 cups chopped fresh or frozen (thawed) peaches 1/4 cup finely chopped red bell pepper 2 to 4 tablespoons grapefruit juice 4 teaspoons chopped fresh cilantro 2 medium green onions, chopped (2 tablespoons) Dash of salt Preparation Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Related Video
Ingredients 1 lb sweet potatoes 2 tablespoons olive oil 10 cloves garlic, minced 1 teaspoon sweet Hungarian paprika Kosher salt Freshly grated Romano cheese Preparation Cut potatoes into 1/4 inch-thick strips. Transfer to a gallon size resealable plastic bag. Add the olive oil, garlic and paprika; seal bag. Shake well to combine; let stand 30 minutes at room temperature. Heat oven to 400°F. Line baking sheet with nonstick aluminum foil....
Ingredients 5 cups Chocolate Chex™ cereal 1 cup sourdough pretzel nuggets 1/2 cup dark chocolate chips 1 bag (5 oz) dried mixed berries Preparation In large bowl, mix all ingredients. Related Video
Ingredients 1 tablespoon hot water 1 tablespoon matcha powder 1 cup milk Preparation Whisk together hot water and matcha powder in a small heatproof pitcher until matcha has dissolved. Add milk and, using the steam attachment on an espresso machine, warm and froth mixture. Serve hot or over ice. Related Video
Ingredients 1/2 cup coconut oil, melted, plus more for brushing 1/4 cup cane sugar 1 teaspoon pure vanilla extract 1/4 teaspoon coarse salt 1 1/2 cups whole-wheat pastry flour 1/2 cup silken tofu 3/4 cup cane sugar 1 tablespoon grated lemon zest 1/4 cup lemon juice 1/4 teaspoon baking powder 2 tablespoons whole-wheat pastry flour Confectioners' sugar, for dusting Preparation Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil....
