Ingredients 1 cup peanut butter chips 1 cup white baking chips 1/2 cup light corn syrup 3 tablespoons butter or margarine 7 cups Lucky Charms™ cereal Preparation Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Butter waxed paper. Place all ingredients except cereal in large microwavable bowl. Microwave uncovered on High 1 minute; stir. Microwave uncovered about 30 seconds longer or until smooth. Stir in cereal until evenly coated....
Ingredients 5 (6-ounce) containers plain yogurt 2 cups fresh or canned ripe mango pulp (from about 1 large mango) 1/3 cup sugar 1 tablespoon ground turmeric 1 teaspoon freshly squeezed lemon juice 1/2 cup fresh raspberries 1/2 cup fresh blueberries Fresh mint sprigs, for garnish (optional) Preparation Place yogurt, mango pulp, sugar, turmeric, lemon juice, and 1 cup water in the jar of a blender; blend until thick and smooth. Transfer to refrigerator until chilled....
Ingredients 2 pints strawberries, hulled and halved 3/4 cup sugar Juice of half a lemon Preparation In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use....
Ingredients 2 oz cream cheese, softened 1 container (6 oz) Yoplait® Original Yogurt French Vanilla 3 tablespoons assorted Betty Crocker™ candy sprinkles 1/8 teaspoon vanilla Assorted fruit pieces and graham cracker squares for dipping, as desired Preparation In medium bowl, beat cream cheese with fork until smooth. Fold in yogurt, 2 tablespoons of the candy sprinkles and the vanilla until well combined. Spoon mixture into small serving bowl. Top with remaining 1 tablespoon candy sprinkles....
Ingredients 1/4 cup packed brown sugar 3 cloves garlic, finely chopped 1 cup red wine 3/4 cup chili sauce 1/4 cup ketchup 3 tablespoons apple cider vinegar 1 brisket (3 1/2 lb), trimmed Salt and pepper 3 onions, thinly sliced 3 sprigs fresh thyme Preparation Heat oven to 300°F. In small bowl, mix brown sugar, garlic, wine, chili sauce, ketchup and vinegar with whisk until well blended. Set aside. Heat 12-inch skillet over medium-high heat 2 minutes....
Ingredients 1 container (6 oz) Yoplait Original 99% Fat Free French vanilla yogurt 1/2 cup Cheerios™ or Honey Nut Cheerios™ cereal 1/2 firm medium banana, sliced 1/4 cup coarsely broken chocolate-covered pretzels 1 tablespoon peanut butter, melted Preparation Spoon yogurt into bowl. Top with cereal, banana slices and pretzels. Drizzle with melted peanut butter. Serve immediately. Related Video
Ingredients 2 lb. Yukon Gold potatoes (about 6 medium), cut into 3/4-inch cubes (6 cups) 1 (7-oz.) container refrigerated pesto 1/2 cup mayonnaise 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 3/4 teaspoon salt 2 cups chopped deli rotisserie-cooked chicken (without skin) 1 cup sliced celery (2 medium stalks) 1/2 cup sliced green onions (8 medium) 2 medium tomatoes, chopped (1 cup) Boston leaf lettuce, if desired Preparation In 3 1/2-quart saucepan, combine potatoes and enough water to cover potatoes by 1 inch....
Ingredients 1/2 cup cured lemons (peel only) Olive oil 1/2 teaspoon paprika Preparation Place lemons in the bowl of a small food processor or in a mortar; process or grind with a pestle until smooth. Add olive oil and paprika; pulse or mix just to combine. Related Video
Ingredients 1 capon (8 to 9 pounds), rinsed and patted dry, neck reserved 4 tablespoons unsalted butter, softened 2 small onions, 1 finely chopped, 1 cut into 1-inch wedges 6 ounces pancetta, cut into 1/2-inch dice Kosher salt and freshly ground pepper 2 1/2 cups low-sodium chicken broth 6 ounces dried Black Mission figs, cut into a 1/4-inch dice 2 oranges, 1 zested and juiced, 1 cut into 1-inch wedges...
Ingredients 1/4 cup olive or vegetable oil 2 tablespoons chopped fresh parsley 3 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves 1/2 teaspoon crushed red pepper 2 garlic cloves, finely chopped Preparation Shake all ingredients in tightly covered container. Related Video
Ingredients 2 cups Gold Medal™ all-purpose flour 1/2 cup powdered sugar 3/4 teaspoon grated lemon peel 3/4 cup cold butter 2 packages (8 oz each) cream cheese, softened 3/4 cup granulated sugar 2 eggs 1 tablespoon fresh lemon juice 1 cup strawberry preserves Sweetened whipped cream, if desired Fresh strawberry slices, if desired Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix flour, powdered sugar and 1/2 teaspoon of the lemon peel....
Ingredients 1/2 cup butter 2/3 cup packed brown sugar 3 medium pears, peeled, cut into 1/4-inch slices 1 cup sliced almonds 1 box Betty Crocker™ pound cake mix Milk, butter and eggs called for on cake mix box 2 tablespoons poppy seed filling (from 12 1/2-oz can) 1/3 cup sliced almonds, toasted Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; add butter. Melt butter in oven 5 minutes....
Ingredients 2 cups Braised Mushrooms 1/2 cup water (or low-sodium chicken stock) 2 tablespoons fresh thyme 4 cups Whole-Wheat Linguine 1/4 cup reserved pasta water Coarse salt and freshly ground pepper 1/4 cup grated Pecorino Preparation In a large pan over high heat, warm mushrooms, water (or stock), and thyme, about 30 seconds.Add linguine andreserved pasta water. Toss until heated through.Season with salt and pepper.Top with Pecorino before serving. Related Video
Ingredients 1 cup chopped watercress 1 julienned carrot 10 mint leaves 1/2 mashed avocado Salt 1 halved cabbage leaf Preparation Toss watercress with carrot, mint, avocado, and salt. Roll in cabbage leaf. Related Video
Ingredients 1 2/3 cups all-purpose flour, plus more for surface 3 tablespoons sugar 1 tablespoon active dry yeast (from two 1/4-ounce envelopes) 1/2 cup warm water 1 large egg yolk 1/4 teaspoon salt 7 tablespoons unsalted butter, softened, plus more for bowl and pan 1 cup sugar, divided 1 tablespoon all-purpose flour 1 3/4 cups (14 ounces) farmer cheese, room temperature 1/2 cup (4 ounces) creme fraiche, room temperature 1 large egg yolk, plus 3 large egg whites, room temperature, divided...
Ingredients 2 tablespoons extra-virgin olive oil 3 large garlic cloves, thinly sliced 3 to 4 bunches Broccolini (2 pounds), trimmed 3/4 cup low-sodium chicken broth Coarse salt 1/2 teaspoon red-pepper flakes Preparation In a large skillet with a tight-fitting lid, heat olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add Broccolini and chicken broth; season with salt and red-pepper flakes. Bring to a boil over high and cover....
Ingredients 1 teaspoon olive or canola oil 2 boneless skinless chicken breasts (5 oz each) 1 cup Progresso™ reduced-sodium chicken broth 1/2 cup water 1/2 cup uncooked orzo or rosamarina pasta 8 oz Frozen Broccoli Cuts (about 1 1/2 cups) 1/2 medium red bell pepper, cut into strips 2 teaspoons reduced-fat Caesar dressing Dash of coarsely ground pepper Preparation In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides....
Ingredients 1 (3- to 3 1/2-pound) chicken Sea salt and freshly ground black pepper 1 onion, halved 4 sprigs fresh rosemary 1 tablespoon ground hot Hungarian paprika Preparation Preheat oven to 400 degrees. Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika. Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose....
Ingredients 9 Hungarian wax peppers, halved, cored, seeded, and cut into 2-inch strips (3 cups) Extra-virgin olive oil, for drizzling Coarse salt 3 1/2 tablespoons white vinegar 1/2 cup small fresh basil leaves or torn large basil leaves, divided 6 tomatoes (3 pounds), sliced 1/2 inch thick Fleur de sel, for serving Preparation Preheat broiler. Heat a large skillet (preferably cast iron) over high heat until smoking. Drizzle peppers with oil; season with coarse salt....
Ingredients 3 cups uncooked mafalda (mini-lasagna noodle) pasta (6 ounces) 1 cup frozen whole kernel corn 1/4 cup sliced ripe olives 1/4 cup chopped fresh cilantro 1/3 cup milk 8 medium green onions, sliced (1/2 cup) 1 large roma (plum) tomato, chopped (1/2 cup) 1 jar (16 ounces) double Cheddar cheese pasta sauce 1 package (9 ounces) frozen cooked smoke-flavor chicken breast strips 1 cup shredded Colby-Monterey Jack cheese (4 ounces)...
