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Ingredients 3 cups cut-up cooked chicken 3/4 cup sliced green grapes 2 medium stalks celery, sliced (1 cup) 2 medium green onions, thinly sliced (2 tablespoons) 1 can (11 ounces) mandarin orange segments, drained 1 can (8 ounces) sliced water chestnuts, drained 1 cup peach or lemon low-fat yogurt 2 tablespoons reduced-sodium soy sauce Mixed salad greens Preparation Mix chicken, grapes, celery, onions, orange segments and water chestnuts in large glass or plastic bowl....

Ingredients Unsalted butter, for pans 2/3 cup all-purpose flour, plus more for pans 2/3 cup sugar, divided 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon coarse salt 1/2 cup safflower oil 1/3 cup warm water 1 teaspoon pure vanilla extract 3 large eggs, room temperature, separated 4 large egg whites, room temperature 1 cup sugar 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract...

Ingredients Coarse salt and ground pepper 1/2 pound elbow macaroni 2 hard-cooked large eggs, whites roughly chopped, yolks left whole 1 cup low-fat plain yogurt 1 tablespoon mayonnaise 1 tablespoon fresh lemon juice 4 radishes, quartered and thinly sliced 2 celery stalks, thinly sliced crosswise 2 tablespoons finely chopped dill pickle 2 tablespoons chopped fresh chives Preparation In a large pot of boiling salted water, cook pasta according to package instructions....

Ingredients 2/3 cup uncooked wild rice 1 2/3 cups water 1 container (8 oz) lemon or orange low-fat yogurt 1 tablespoon honey 1 cup fresh strawberries, cut in half 1/2 cup seedless green grapes, cut in half 1 kiwifruit, peeled, cut into 1/4-inch slices, slices cut into quarters 1 medium seedless orange, cut into 1-inch pieces (1 cup) 1 teaspoon chopped fresh or 1/4 teaspoon dried mint leaves Preparation Cook wild rice in water as directed on package....

Ingredients 4 skinless salmon fillets (5 ounces each, about 1 inch thick) 1 leek, halved and rinsed well 1/2 teaspoon whole peppercorns, plus freshly ground pepper Coarse salt 2 tablespoons thinly sliced basil leaves, plus sprigs for garnish 1 teaspoon finely grated lemon zest and 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon sugar 1/3 cup extra-virgin olive oil 2 cups shelled fresh garden peas (from 2 pounds in pods)...

Ingredients 1 cup chopped zucchini 1 large tomato, seeded, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 1/3 cup grated Parmesan cheese 1/2 cup Bisquick Heart Smart® mix 1 cup fat-free (skim) milk 1/2 cup fat-free egg product or 2 eggs 1/2 teaspoon salt 1/8 teaspoon pepper Preparation Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish....

Ingredients 1 cupYoplait® Original 99% Fat Free Orange Creme Yogurt 1/3 cup olive or vegetable oil 2 tablespoons chopped fresh basil, oregano or rosemary leaves or 2 teaspoons dried basil, oregano or rosemary leaves 1 egg 2 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preparation Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups....

Ingredients 2 coconuts Preparation Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use. Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart....

Ingredients 4 cups Cinnamon Toast Crunch™ cereal 6 cups popped popcorn 1 1/2 cups whole natural almonds 1/2 cup butter, melted 1/3 cup honey Preparation Heat oven to 325°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix cereal, popcorn and almonds. In small bowl, mix melted butter and honey; pour over cereal mixture. Toss to coat well. Spread in pan. Bake 25 to 30 minutes or until mixture is starting to brown, stirring once halfway through bake time....

Ingredients 1 1/4 cups Rice Chex™ cereal (gluten free) 1 cup white vanilla baking chips 4 rolls Betty Crocker™ Fruit Roll-Ups® chewy fruit snack (any favorite flavor; from 5-oz box), unwrapped 12 candy worms Preparation Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to make 3/4 cup. In medium microwavable bowl, microwave baking chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated....

Ingredients 3/4 cup extra-virgin olive oil, preferably Yellingbo 2 preserved lemons, cut into 1/2-inch pieces 1/2 pound mixed olives, pitted 1 clove garlic, minced 3 sprigs fresh rosemary, finely minced, plus more sprigs for garnish 1 pound halloumi cheese Salt flakes Freshly ground black pepper Crusty bread, for serving Preparation In a medium bowl, mix together olive oil, lemons, olives, garlic, and rosemary. Place cheese in a small dish and cover with olive oil mixture, turning cheese to coat....

Ingredients 4 1/2 cups Corn Chex™ cereal 1/2 cup semisweet chocolate chips (3 oz) 1/4 cup peanut butter 2 tablespoons butter or margarine 1/2 teaspoon vanilla 3/4 cup powdered sugar 1 cup candy corn 1 cup salted cocktail peanuts Preparation Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 30 seconds; stir. Microwave about 15 seconds longer or until mixture can be stirred smooth....

Ingredients 2 1/2 cups Gold Medal™ all-purpose flour 1/2 cup packed dark brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 3/4 cup butter, cut into small pieces 2 tablespoons honey 1/4 cup milk 1 teaspoon vanilla 24 stackable marshmallows 3 bars (1.55 oz each) milk chocolate candy, unwrapped, each separated into 4 sections Preparation In food processor, place flour, brown sugar, cinnamon, baking soda and butter. Cover; process with on-and-off pulses until mixture looks like coarse meal....

Ingredients 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided 1 teaspoon coarse salt 3 scallions, thinly sliced 1 can (4 ounces) Hatch green chiles, diced 3 tablespoons all-purpose flour 2 cups grated Monterey Jack cheese (6 ounces), divided 5 large eggs, room temperature 2/3 cup heavy cream 1/2 stick unsalted butter Preparation Preheat oven to 350 degrees. Puree 3 cups corn in a food processor....

Ingredients 2 1/2 cups Original Bisquick™ mix 1/3 cup brewed strong hazelnut coffee, cooled 1/3 cup milk 2 tablespoons granulated sugar 1 jar (10 oz) cherry jam 1 1/4 cups powdered sugar 2 to 3 tablespoons milk 1/2 cup chopped hazelnuts Preparation Heat oven to 375°F. Lightly grease or spray 13x9-inch pan. In large bowl, stir Bisquick mix, coffee, milk and granulated sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix....

Ingredients 1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched 3 cups fresh parsley 3 tablespoons olive oil 1 tablespoon fennel seed, crushed 3 cloves garlic 1/3 cup golden raisins Salt and pepper 1/4 cup dry white wine, such as Sauvignon Blanc 2 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon grainy mustard Preparation Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees....

Ingredients 6 medium carrots, cut into 1/4-inch diagonal slices (3 cups) 1 tablespoon honey 1 tablespoon chopped fresh or 1 teaspoon dried mint leaves Preparation In 2-quart saucepan, heat 1 inch water to boiling. Add carrots; heat to boiling. Reduce heat to low. Cover; simmer about 10 minutes or until crisp-tender; drain. Toss with honey and mint. Related Video

Ingredients 1/3 cup fresh orange juice 1/4 cup cider vinegar 2 tablespoons sugar 2 tablespoons Dijon mustard 1 tablespoon vegetable oil 1 teaspoon salt Freshly ground pepper Preparation In a small bowl, mix together orange juice, vinegar, sugar, mustard, and vegetable oil. Add salt and pepper to taste, and serve tossed with sui choy slaw. Related Video

Ingredients 2 cups flat-leaf parsley leaves, packed 2 garlic cloves 1/4 teaspoon red-pepper flakes 1/2 teaspoon lemon zest, plus more for garnish Coarse salt and freshly ground black pepper 3/4 cup extra-virgin olive oil 1 pound trofie or other short, twisted pasta, such as fusilli 1 cup grated Parmesan cheese Preparation Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped....

Ingredients 1 package Betty Crocker™ Sunkist® lemon bar mix 1/3 cup chopped nuts 1 teaspoon pumpkin pie spice 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 can (5 ounces) evaporated milk (1/3 cup) 3 eggs 1 cup frozen (thawed) whipped topping Preparation Heat oven to 350°. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan....