Ingredients 1 cup devil’s food cake mix (from 1 lb 2.25-oz box) 1/2 cup water 3 tablespoons vegetable oil 1 egg 1/3 cup yellow candy melts or coating wafers 1/4 cup orange candy melts or coating wafers 1/4 cup white candy melts or coating wafers 3 teaspoons vegetable oil 24 Bugles® original flavor snacks 24 Oreo chocolate creme sandwich cookies 1 container (12 oz) whipped fluffy white ready-to-spread frosting 1/2...
Ingredients 2 pints vanilla ice cream, softened 1/2 cup (1 stick) unsalted butter, softened 1/4 cup confectioners’ sugar 8 to 10 drops yellow food coloring 1 cup cocoa powder, for coating 2 cups whipped cream, for serving Dark green sprinkles, for serving Chocolate Sauce Preparation Have ready 4 sheets of plastic wrap. Place 3 generous scoops of ice cream on each sheet; gather ends lengthwise and mold into the shape of a baked potato....
Ingredients 2 blood oranges 1/2 cup dried cherries, coarsely chopped 3 tablespoons sherry-wine or red-wine vinegar Pinch of sugar 1 cup coarsely chopped fresh flat-leaf parsley 1/2 cup chopped fresh mint 1/2 cup sliced almonds, toasted and lightly crushed 1/2 cup extra-virgin olive oil 2 teaspoons coarse salt Freshly ground black pepper Preparation Slice the tops and bottoms of both oranges with a paring knife. Set one of the flat sides on your work surface....
Ingredients 2 cups blueberries 1 teaspoon sugar 1 teaspoon fresh thyme, plus more for garnish 1 cup low-fat plain yogurt 2 cups meringue cookies, broken into large pieces Preparation Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely. Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls....
Ingredients 1/2 cup butter 1 bag (10 oz) miniature marshmallows 8 cups Cheerios™ cereal 2 cups M&M’s® chocolate candies Preparation Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with cooking spray. In large microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended....
Ingredients 2 cups cut-up cooked chicken 2 cups cooked rice 1/2 teaspoon salt 1/4 teaspoon pepper 2 medium stalks celery, sliced (1 cup) 1 medium onion, chopped (1/2 cup) 1 can (14 1/2 ounces) chicken broth 1 package (9 or 10 ounces) frozen cut green or yellow wax beans, thawed Preparation Heat oven to 350°. Butter 2-quart casserole. Mix all ingredients in casserole. Cover and bake 45 to 50 minutes or until beans are tender....
Ingredients 3 yellow peppers 3 red peppers 1/4 cup olive oil 8 sprigs thyme 1 head garlic, roasted, peeled, and separated into cloves 1/2 pound wax beans, blanched until tender 3/4 pound haricots verts, blanched until tender 1 pint cherry tomatoes, halved 2 tablespoons capers 1/2 small fennel bulb, very thinly sliced 2 tablespoons thyme leaves 1 tablespoon flat-leaf parsley 1 tablespoon balsamic vinegar Salt and freshly ground pepper (to taste)...
Ingredients 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 cup unsweetened cocoa powder 1/8 teaspoon fine salt 1 1/2 cups whole milk 1/2 cup heavy cream 2 large egg yolks 2 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract Preparation Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, cocoa, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan....
Ingredients 1 large Yukon Gold potato, cut into 1-inch pieces 4 slices bacon, cut into 1-inch pieces 1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces 1 small red bell pepper, cut into 1/2-inch pieces 10 ounces frozen shelled edamame, thawed Coarse salt and ground pepper Preparation In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes....
Ingredients 6 ears corn 2 medium vine tomatoes, chopped 3 scallions, thinly sliced crosswise 2 sprigs fresh basil 1 lime, juiced 1/4 cup extra-virgin olive oil 1/2 teaspoon coarse salt 1/4 teaspoon ground black pepper Preparation Remove corn kernels from cobs and place in a large bowl. With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine. Corn salad can be made a day ahead and stored in the fridge....
Ingredients 3 ounces fresh horseradish, peeled and coarsely chopped (1/2 cup) 1 medium red beet, steamed, peeled, and coarsely chopped 1 teaspoon sugar 1 teaspoon kosher salt 1/4 cup distilled white vinegar Preparation Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week. Cooked beets, sold in the produce section of most grocery stores, can be used for a fast-track version....
Ingredients 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix 2 tablespoons instant espresso coffee powder or granules 1/2 cup vegetable oil 1/4 cup water 2 eggs 3/4 cup semisweet chocolate chips 1/2 cup butter, softened 3/4 teaspoon instant espresso coffee powder or granules 1 teaspoon vanilla 2 1/2 cups powdered sugar 2 teaspoons whipping cream Preparation Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray....
Ingredients 5 tablespoons lime juice 2 tablespoons red wine vinegar 2 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon salt 3/4 teaspoon pepper 3 cloves garlic, finely chopped 1 can (15 oz) black-eyed peas, drained, rinsed 1 can (11 oz) sweet whole kernel corn, drained, rinsed 1 pint grape tomatoes, halved 1 cup diced sweet onion 1 bunch cilantro, chopped (1 cup) 1/3 cup crumbled queso fresco cheese...
Ingredients 1/2 cup mayonnaise 2 to 3 tablespoons chopped canned chipotle chiles in adobo sauce 2 tablespoons crumbled cooked bacon 1 cup Corn Chex™ cereal 1 cup Rice Chex™ cereal 1 cup rice-based gluten-free baking mix 1 1/2 teaspoons salt 1 teaspoon ground red pepper (cayenne) 1/2 teaspoon ancho chile powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1 cup milk 2 eggs 2...
Ingredients 1 can (12 oz) tuna, drained, flaked 1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar) 1/2 cup crumbled feta cheese or shredded mozzarella cheese 1 medium stalk celery, chopped (1/2 cup) 1 loaf (1 lb) French bread 1/4 cup Italian dressing Preparation In medium bowl, mix tuna, bell peppers, cheese and celery. Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use....
Ingredients 4 poblano chiles 1/3 cup chopped fresh cilantro 4 cups reduced-sodium chicken broth 1/2 teaspoon chicken bouillon granules 2 tablespoons olive oil 1/4 cup finely chopped onion 2 cloves garlic, finely chopped 2 cups uncooked converted white rice 1/3 cup finely chopped parsley 1/2 teaspoon salt, if desired Preparation Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred....
Ingredients 3- to 3 1/2-pound cut-up broiler-fryer chicken 1/3 cup country-style Dijon mustard 1 tablespoon mustard seed 3 tablespoons honey 1/2 teaspoon freshly ground pepper Preparation Heat oven to 375°. Place chicken, skin sides down, in ungreased rectangular pan, 13x9x2 inches. Mix remaining ingredients; brush over chicken. Cover and bake 30 minutes. Turn chicken; brush with mustard mixture. Bake uncovered about 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut....
Ingredients 1 tablespoon unsalted butter 1 1/2 cups almonds 1/4 teaspoon coarse salt 1 teaspoon minced garlic 1 1/2 teaspoons chopped fresh thyme Thinly sliced peel of 1/2 lemon Preparation Melt butter in a large skillet over medium heat. Add garlic, thyme, and lemon peel. Cook, stirring, 15 seconds. Add almonds and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature. Related Video
Ingredients 1 pound halved hulled strawberries 1 1/2 cups sugar 1 tablespoon lemon juice 1/2 pound raspberries 1/2 pound blueberries Preparation In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour. Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes. Add raspberries and blueberries and cook over medium, 25 minutes. Transfer to a clean glass jar, secure lid, and let cool to room temperature....
Ingredients 2 bone-in, skin-on chicken breast halves 1/4 teaspoon whole black peppercorns 3 sprigs flat-leaf parsley 1 sprig thyme 1 dried bay leaf 1 medium carrot, peeled and cut crosswise in half 1 medium stalk celery, cut crosswise in half 1 teaspoon coarse salt Unsalted butter Preparation Poach chicken: Place chicken in pot just large enough to hold it with about 3 inches of room on top. Add water and cover by 1 inch....
