Ingredients 3 sticks unsalted butter, room temperature, plus more for pan 3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan 1 teaspoon baking soda 1 teaspoon fine salt 4 peaches, peeled, pitted, and diced small 2 1/4 cups sugar 6 large eggs, room temperature 1 1/4 cups sour cream 1 1/4 teaspoons pure vanilla extract 1 1/4 teaspoons ground cinnamon Whipped cream (optional) Preparation Preheat oven to 350 degrees....
Ingredients 1 medium onion, sliced 2-pound pork boneless loin roast 1 package (8 ounces) mixed dried fruit (1 1/2 cups) 1/2 cup apple juice 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon Preparation Place onion in 4- to 5-quart slow cooker. Place pork on onion, then top pork with fruit. Mix remaining ingredients and pour over fruit. Cover and cook on low heat setting 7 to 9 hours or until pork is tender....
Ingredients 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 4 whole wheat flour tortillas (6 inches in diameter) 1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped 12 to 16 leaves fresh spinach 16 strips red bell pepper, about 5x1/4 inch Preparation Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla....
Ingredients 1 box Betty Crocker™ Super Moist™ spice cake mix 1 1/4 cups water 1/3 cup oil 3 eggs 2 cups chopped peeled apples (2 medium) 1 bag (14 oz) caramels, unwrapped 3 tablespoons whipping cream 1 teaspoon sea salt 24 push-up cake pop containers 1 container Betty Crocker™ Rich & Creamy cream cheese frosting 1/4 cup chopped peanuts, if desired Preparation Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray....
Ingredients 1 medium onion, finely chopped (1/2 cup) 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained 1 can (15.5 oz) red beans, drained, rinsed 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed 1 can (15 oz) pinto beans, drained, rinsed 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped 1 tablespoon dried minced garlic...
Ingredients 2-pound pork boneless shoulder roast, trimmed of fat 1 envelope (1- oz) Old El Paso™ taco seasoning mix 1 can (16 oz) Old El Paso™ Traditional Refried Beans 8 ounces VELVEETA™ Mexican Cheese loaf (from 16 oz. box), cubed 12 prepared corn muffins 3/4 cup shredded lettuce 3/4 cup chopped tomato 3/4 cup sour cream 1/4 cup chopped fresh cilantro Preparation If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker....
Ingredients 1 cup sour cream or Yoplait® Fat Free plain yogurt (from 2-lb container) 1/4 cup honey 2 tablespoons chopped fresh parsley 2 teaspoons ground mustard 3 teaspoons lemon juice 1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups) 8 oz provolone or Swiss cheese, cut into cubes 4 medium celery stalks, sliced (2 cups) 1 cup honey-roasted cashews 1 quart strawberries, cut in half (4 cups)...
Ingredients 1/4 cup low-sodium soy sauce 2 tablespoons honey 1 tablespoon rice wine vinegar 2 teaspoons minced garlic 2 teaspoons minced ginger 1 teaspoon Sriracha sauce 4 red bell peppers, halved vertically, seeds and membranes removed 4 oz uncooked soba (buckwheat) noodles 1 teaspoon toasted sesame oil 1 cup thinly sliced onion 1 cup julienned carrot 1 cup thinly sliced baby bok choy 1 cup sugar snap peas, thinly sliced diagonally...
Ingredients 1 cup water 1/4 teaspoon salt 3/4 cup uncooked couscous 1/4 teaspoon finely grated lemon peel 2 tablespoons lemon juice 2 tablespoons olive oil or vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1/4 teaspoon salt 1 garlic clove, finely chopped 4 to 5 drops red pepper sauce 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed 1/2 cup chopped unpeeled cucumber 1/4 cup halved pitted kalamata olives...
Ingredients 2 tablespoons butter or margarine 1 medium onion, finely chopped (1/2 cup) 2 medium carrots, finely chopped (1/2 cup) 1 cup shredded cooked chicken 1/4 cup chopped fresh basil leaves 2 tablespoons sugar 1 teaspoon salt 10 large tomatoes, peeled and coarsely chopped (10 cups) 1 can (8 ounces) tomato sauce Sliced fresh basil leaves, if desired Preparation Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender....
Ingredients 1 large egg yolk Scant 1 cup ice-cold vodka 3/4 cup all-purpose flour Preparation In a medium bowl, add egg yolk and vodka; stir until well combined. Add flour and stir until just barely combined, ignoring any lumps. Do not overstir or whisk, as tempura will become chewy and heavy. Related Video
Ingredients 1 1/4 cups benne (sesame) seed 2 cups sugar 2 tablespoons water 1 teaspoon vanilla Preparation Generously grease 15x10-inch pan with sides with butter. In ungreased heavy skillet, cook benne seed over medium-low heat 5 to 7 minutes, stirring constantly, until golden brown. Remove from skillet. In same skillet, cook sugar and water over low heat 10 minutes, stirring constantly, until sugar melts. Remove from heat; stir in benne seed and vanilla....
Ingredients 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1/2 cup finely minced yellow onions 1/2 cup finely minced carrots 1/2 cup finely minced celery 1/2 cup (2 to 3 ounces) thickly sliced pancetta, finely minced 1 pound ground beef chuck 1/2 pound ground pork loin 1/2 cup medium-bodied red wine, such as a Chianti Classico Coarse salt and freshly ground pepper 3 tablespoons double-concentrated Italian tomato paste, diluted in 3 cups Biba’s Meat Broth, or canned low-sodium chicken broth...
Ingredients 1 package (14 oz) Immaculate Baking Co.™ gluten free chocolate chunk cookie dough 1 stick unsalted butter 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/4 cup heavy cream 1/2 teaspoon sea salt 1/2 teaspoon vanilla 1 cup (6 oz) semisweet chocolate chips 1 cup pecans, toasted and chopped 1 cup raw unsweetened coconut flakes Preparation Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray....
Ingredients 2 cups Gold Medal™ all-purpose flour 1 cup butter or margarine, softened 1 1/2 teaspoons garlic salt 1/2 teaspoon chipotle chile powder 3 cups shredded extra-sharp Cheddar cheese (from two 8-oz bags) Preparation In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours....
Ingredients 3 cups Corn Chex™ cereal 3 cups Rice Chex™ cereal 3 cups Wheat Chex™ cereal 1 cup sliced almonds 1/4 cup butter or margarine, melted 1/4 cup packed brown sugar 1/4 cup frozen (thawed) orange juice concentrate 1/2 cup dried cranberries Preparation In large microwavable bowl, mix cereals and almonds. In 2-cup microwavable measuring cup, microwave butter, brown sugar and juice concentrate uncovered on High 30 seconds; stir. Microwave 30 to 45 seconds longer or until butter is melted; stir....
Ingredients 1 pouch Betty Crocker™ chocolate chip cookie mix 1/2 cup margarine or butter, softened 1 egg 1/3 cup chopped nuts, if desired Preparation Heat oven to 350°F. Stir cookie mix, margarine and egg in medium bowl with spoon (mixture will be crumbly until soft dough forms). Stir in nuts. Spread dough in ungreased square pan, 8x8x2 inches. Bake 25 to 28 minutes or until light golden brown; cool. For 18 bars, cut into 6 rows by 3 rows....
Ingredients Coarse salt and ground black pepper 1 1/2 pounds small potatoes, scrubbed and halved 1/2 pound fiddlehead ferns, cleaned and trimmed 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced Preparation In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside. Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes....
Ingredients 1 cup sour cream 1 jar (15 to 16 ounces) green salsa 10 corn or flour tortillas (6 to 8 inches in diameter) 2 1/2 cups shredded cooked chicken or refried beans 1 cup shredded Monterey Jack cheese (4 ounces) Sour cream Preparation Heat oven to 350°. Stir 1 cup sour cream into salsa. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken onto each tortilla; roll up....
Ingredients 1/2 cup butter or margarine, softened 1/2 teaspoon grated lime peel 3 tablespoons lime juice 1 to 2 teaspoons ground red chiles or chili powder 8 ears corn (with husks) Preparation Heat gas or charcoal grill. In small bowl, mix all ingredients except corn. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture....
