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Ingredients 4 orange roughy or red snapper fillets (5 oz each) 1 tablespoon lime juice 1 teaspoon dried oregano, crushed 1 tablespoon olive oil 1 medium onion, chopped 1 clove garlic, finely chopped 1 can (14.5 oz) fire roasted diced tomatoes with green chilies, undrained 12 pimiento-stuffed olives, coarsely chopped 2 tablespoons chopped fresh parsley Preparation Heat oven to 350°F. Coat 9-inch square baking dish with cooking spray. Place fillets in baking dish....

Ingredients 3/4 pound cooked chicken, cut into 1/2-inch pieces (2 cups) 1 cup frozen green peas 2 medium celery stalks, sliced (1 cup) 2 medium carrots, sliced (1 cup) 1 medium onion, chopped (1/2 cup) 2 garlic cloves, finely chopped 7 cups Progresso™ reduced-sodium chicken broth (from two 32-ounce cartons) 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves...

Ingredients 1 cup white vanilla baking chips 2 tablespoons butter 1/2 cup from 1 tub (16 oz) Betty Crocker™ Original Rainbow Chip Frosting 9 cups Rice Chex™ cereal 1 1/2 cups powdered sugar 1 package Betty Crocker™ candy shop decors rainbow chips Preparation In microwavable bowl, microwave white vanilla baking chips and butter uncovered on High in 1-minute intervals, stirring after each, about 3 minutes total or until mixture can be stirred smooth....

Ingredients 1 large head cauliflower, cored and cut into florets 2 tablespoons olive oil 2 teaspoons coarse salt, plus more as needed 1/2 cup finely sliced, stemmed, and seeded hot cherry peppers 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup crushed Garlic Croutons or store-bought croutons Preparation Preheat oven to 500 degrees. Place cauliflower florets in a small roasting pan. Add olive oil and salt and toss until cauliflower is well coated....

Ingredients 5 large eggs 2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves 1 tablespoon plus 1 teaspoon grated lemon peel 1 tablespoon olive or vegetable oil 1/4 teaspoon salt 3 1/4 cups Gold Medal™ all-purpose flour Preparation Place eggs, rosemary, lemon peel, oil and salt in food processor or blender. Cover and process until smooth. Add flour. Cover and process about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers....

Ingredients Sara’s Herb Cream Cheese Sara’s Roasted Plum Tomatoes Sara’s Salad Greens Mixture Sara’s Scrambled Eggs 4 twelve-inch spinach tortillas Extra-virgin olive oil 8 ounces smoked salmon 8 tablespoons alfalfa sprouts 1 small bunch basil, minced, for garnish 4 scallions, white part only, julienned, for garnish 1/2 small red onion, thinly sliced, for garnish Preparation Prepare the herb cream cheese, roasted plum tomatoes, and salad-greens mixture. Prepare the scrambled eggs, and keep them warm....

Ingredients 4 freestone peaches Olive oil 1 pint vanilla ice cream, for serving Preparation Halve and pit peaches. Preheat grill to high. Dip cut side of peaches in olive oil. Place peaches, cut side down, on grill until warmed through; release from grill. Divide among 4 bowls. Top with scoops of vanilla ice cream. Related Video

Ingredients 3 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 1 Anaheim chile, chopped (1/3 cup) 3/4 cup chili sauce 1/2 cup mole sauce (from 9-oz container) 3 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can) 1 teaspoon ground cumin 3/4 teaspoon salt 18 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages) 2 cups shredded Cheddar cheese (8 oz)...

Ingredients 2 cups uncooked instant rice 1 red bell pepper, cut into 3/4-inch pieces 1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces 1 lb cooked large deveined peeled shrimp, thawed if frozen, tail shells removed 1/2 cup stir-fry sauce Preparation Cook rice as directed on package. Meanwhile, heat 10-inch skillet over medium-high heat. Add bell pepper, asparagus and 1 tablespoon water. Cook over medium-high heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender....

Ingredients 1/3 cup pepitas (pumpkin seeds) 6 plum (Roma) tomatoes, seeded and diced (2 cups) 1 canned chipotle chile in adobo sauce, finely chopped 1/2 teaspoon adobo sauce 1/4 cup diced onion 1/4 cup chopped fresh cilantro leaves 1 tablespoon fresh lime juice 1/2 teaspoon salt Food Should Taste Good™ pumpkin chips, as desired Preparation In 10-inch skillet, toast pepitas over medium heat 2 to 3 minutes or until slightly brown and some hulls have popped....

Ingredients 1 box Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 3 cups miniature marshmallows 1 cup pastel-colored chocolate candies 1/4 cup semisweet or milk chocolate chips 1/4 teaspoon shortening Preparation Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Bake 23 minutes....

Ingredients 1/2 cup butter or margarine 1 1/2 cups crushed teddy bear-shaped chocolate graham snacks, about 2 cups uncrushed 1 cup peanut butter chips 1 cup white baking chips 1 bag (6 ounces) semisweet chocolate chips (1 cup) 1/2 cup chopped salted peanuts 1 can (14 ounces) sweetened condensed milk Preparation Heat oven to 350°F. Melt butter in rectangular pan, 13x9x2 inches, in oven. Stir in crushed graham snacks; press evenly in bottom of pan....

Ingredients 1 1/4 cups chopped flat-leaf parsley 3 small cloves garlic, finely chopped Pinch of red-pepper flakes 3/4 cup breadcrumbs 10 plum tomatoes (about 1 1/4 pounds total), cut in half lengthwise 1/4 cup olive oil Coarse salt and freshly ground black pepper Preparation Heat oven to 400 degrees. In the bowl of a food processor, combine the parsley, garlic, red-pepper flakes, and breadcrumbs. Pulse until breadcrumb mixture is combined....

Ingredients 3 cups all-purpose flour (spooned and leveled) 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt 1 can (15.5 ounces) cannellini beans, rinsed and drained 1/4 cup (1/2 stick) unsalted butter, room temperature 2 cups granulated sugar 2 large eggs, plus 2 large egg whites 1 cup buttermilk 1 tablespoon pure vanilla extract 3 cups confectioners' sugar, sifted 1/4 cup fruit puree (from 9 ounces fruit, thawed and drained if using frozen; see note above) Preparation Preheat oven to 350 degrees, with racks in middle and lower thirds....

Ingredients 1 package (9 oz) refrigerated cheese-filled tortellini 1 cup drained Giardiniera vegetable mix (from 12-oz jar) 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed 3 plum (Roma) tomatoes, coarsely chopped (1 cup) 4 medium green onions, sliced (1/4 cup) 2 tablespoons chopped fresh parsley 1/2 cup balsamic vinaigrette dressing Preparation Cook and drain tortellini as directed on package. Rinse with cold water; drain. Cut up large pieces in Giardiniera vegetable mix....

Ingredients 1/4 cup olive oil 2 tablespoons freshly chopped garlic 1/2 tablespoon crushed red pepper flakes 1/4 cup freshly squeezed lemon juice 1/2 cup mixed freshly chopped herbs, such as basil, oregano, parsley, rosemary, sage, and thyme Preparation In a medium bowl, combine herbs, olive oil, garlic, and red pepper flakes. Stir in lemon juice. Related Video

Ingredients 1 cup graham cracker crumbs 3 tablespoons butter or margarine, melted 3 tablespoons sugar 2 packages (8 oz each) cream cheese, softened 2/3 cup sugar 2 tablespoons Gold Medal™ all-purpose flour 2 eggs 1/2 teaspoon vanilla 1/3 cup blueberry preserves 1/4 cup canola oil 36 paper lollipop sticks Preparation Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray....

Ingredients All-purpose flour, for work surface 1 sheet puff pastry, thawed 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 2 tablespoons olive oil 2 cloves garlic, thinly sliced 1/2 teaspoon red-pepper flakes Salt and pepper 1/2 cup shaved Pecorino Romano (2 ounces) Preparation Preheat oven to 400 degrees. On a lightly floured work surface, roll out puff pastry to a 12-inch square; transfer to a parchment-lined baking sheet....

Ingredients 1 loaf rustic bread 6 tablespoons unsalted butter, room temperature 1/3 cup grated Parmesan (1 1/2 ounces) 1 1/2 teaspoons grated lemon zest 2 tablespoons finely chopped chives Salt and pepper Preparation Preheat oven to 450 degrees, with rack in upper third. Make deep, even cuts into bread, about 3/4 inch apart, without cutting through bottom. Stir together butter, Parmesan, lemon zest, and chives. Season with salt and pepper. Spread mixture evenly between cuts, wrap loaf tightly in parchment-lined foil, and bake until butter is melted and crust is crisp, about 15 minutes....

Ingredients 3/4 cup plus 1 tablespoon cold heavy cream 1 large egg 2 cups all-purpose flour (spooned and leveled), plus more for work surface 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces 3/4 cup sweetened shredded coconut 1/2 cup coarsely chopped bittersweet chocolate Sanding sugar (optional) Preparation Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg....