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Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1/4 cup Gold Medal™ all-purpose flour 1/3 cup butter or margarine, melted 1 egg 1/2 teaspoon almond extract 7 drops green food color 36 whole blanched almonds 1/2 teaspoon red food color Preparation In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour. Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color....

Ingredients 1 bag (16 oz) read-to-eat baby-cut carrots 1/4 cup chopped pecans 3 tablespoons packed brown sugar 1/8 teaspoon ground cinnamon 1 tablespoon butter 1 tablespoon honey 1 tablespoon minced gingerroot Preparation In 1-quart microwavable casserole, place carrots and 2 tablespoons water; cover with plastic wrap. Microwave on High 7 to 10 minutes until crisp-tender. Let stand covered 5 minutes. Drain; set aside. Meanwhile, in 8-inch skillet, cook pecans, 1 tablespoon of the brown sugar and the cinnamon over medium heat about 3 minutes, stirring frequently, until pecans are toasted and glazed....

Ingredients 1/2 cup nonfat gluten-free sour cream 1 tablespoon powdered sugar 1 teaspoon grated orange peel 1 tablespoon orange-flavored liqueur 1 1/2 cups Cool Whip fat-free frozen whipped topping, thawed 3 cups sliced strawberries Preparation In medium bowl, combine sour cream, powdered sugar, orange peel and liqueur; blend well. Fold in whipped topping. For each serving, use 1/3 cup orange cream and 3/4 cup strawberries. In each dessert dish, layer 2 tablespoons cream, half of berries, 2 tablespoons cream, remaining half of berries and remaining cream....

Ingredients 4 medium white potatoes Cooking spray 1 teaspoon Cajun seasoning 1/2 cup fat-free sour cream 2 tablespoons barbecue sauce Preparation Heat gas or charcoal grill. Cut each potato lengthwise into 8 wedges; pat dry with paper towels. Spray potato wedges thoroughly with cooking spray. Sprinkle with Cajun seasoning. Place in grill basket (grill “wok”). Place grill basket on grill rack over medium heat. Cover grill; cook 30 to 40 minutes, stirring every 10 minutes, until potato wedges are tender....

Ingredients 1 medium onion, peeled and cut in half 1 large garlic clove, peeled 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves 1/4 cup extra-virgin olive oil 1/2 lemon, zest removed in strips with a peeler 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below) Coarse salt and freshly ground pepper Preparation Prep: Puree onion, garlic, herbs, oil, and zest in a food processor....

Ingredients 2 cups chopped kale, Swiss chard, or spinach 1/2 cup diced roasted beets 1 tsp extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground black pepper 1 tsp prepared Dijon mustard 1 5-oz halibut fillet, skin removed Lemon wedge, for serving Preparation Heat oven to 400 degrees. Arrange greens and beets in a small baking dish. Drizzle with oil, season with salt and pepper, and toss to coat....

Ingredients 1 package (1 pound) hot dog 1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix 3 tablespoons cold water 2 tablespoons vegetable oil 4 ounces process cheese spread loaf, shredded (1 cup) 1 cup shoestring potatoes, if desired Preparation Make 1/4-inch-deep diagonal slashes 1/2 inch apart in each hot dog. Grill hot dogs uncovered 4 to 5 inches from medium heat 8 to 10 minutes, turning frequently, until hot and slashes begin to open....

Ingredients 1 1/4 cups cut-up cooked chicken 1 medium tomato, chopped (3/4 cup) 3/4 cup frozen green peas 1/2 cup grated Parmesan cheese 1/2 teaspoon Italian seasoning 1 1/4 cups Bisquick™ Reduced Fat baking mix 1 cup milk 2 eggs Preparation Heat oven to 400° F. Generously grease pie plate, 9x1 1/4 inches. Mix chicken, tomato, peas, cheese and Italian seasoning in pie plate. Stir baking mix, milk and eggs with fork until blended; pour into pie plate....

Ingredients 3 eggs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup milk 1 cup whipping cream 1 teaspoon vanilla 2 tablespoons butter or margarine, melted 1 loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes 1/2 cup chopped pecans, toasted Whipped cream, if desired Preparation In large bowl, beat eggs, sugar, cinnamon and nutmeg with whisk. Stir in milk, whipping cream, vanilla and melted butter. Add bread cubes and pecans; stir gently just until bread is moistened....

Ingredients 1/4 cup all-purpose flour 1 large egg, lightly beaten 1/2 cup dried breadcrumbs Coarse salt and ground pepper 4 pork cutlets (3/4 pound total) 1/4 cup vegetable oil 4 ounces fresh mozzarella, sliced 4 ciabatta or Portuguese rolls 1 cup marinara, warmed 2 cups arugula Preparation Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere....

Ingredients 3 tablespoons butter or margarine 2 medium onions, coarsely chopped (1 cup) 1 medium red bell pepper, coarsely chopped (1 cup) 1 cup sliced fresh mushrooms (4 oz) 1 cup uncooked whole kasha (buckwheat groats) 1 egg, beaten 2 cups Progresso™ chicken broth (from 32-oz carton) 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked farfalle (bow-tie) pasta (2 oz) 1/2 cup chopped fresh parsley Preparation In 12-inch nonstick skillet, melt butter over medium heat....

Ingredients 2 tablespoons chicken fat or vegetable oil 4 large eggs, lightly beaten 1 cup matzo meal 2 teaspoons coarse salt 2 teaspoons ice water 2 teaspoons finely chopped fresh dill Preparation In a small bowl, combine chicken fat, eggs, matzo meal, and salt. Add the water and the dill; mix until just combined. Cover with plastic wrap, and chill for 15 minutes. Bring a medium saucepan of water to a boil....

Ingredients 1 1/2 cups Fiber One™ original bran cereal 2 cups Muir Glen™ organic tomato puree (from 28-oz can) 4 medium bell peppers 1/2 lb extra-lean (at least 90%) ground beef 1 medium onion, finely chopped (1/2 cup) 1 cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 cup shredded reduced-fat Cheddar cheese (1 oz), if desired...

Ingredients 1 tablespoon unsalted butter, divided 1 1/2 ounces white mushrooms, thinly sliced (about 3/4 cup) Coarse salt and freshly ground pepper 3/4 cup microgreens 3 large eggs Preparation Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens....

Ingredients 1 tablespoon vegetable oil 1 1/4 pounds turkey breast tenderloins 1/3 cup orange marmalade 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger 1 teaspoon white or regular Worcestershire sauce Preparation Heat oil in 10-inch skillet over medium heat. Cook turkey in oil about 5 minutes or until brown on one side; turn turkey. Stir in remaining ingredients; reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and juice of turkey is no longer pink when center of thickest piece is cut....

Ingredients 2 cups Original Bisquick™ mix 1/2 teaspoon garlic powder 1/2 cup boiling water 4 slices (3/4 oz each) provolone cheese 4 thin slices (about 1 oz each) cooked ham 4 large (about 1/2 lb) uncooked chicken breast tenders (not breaded) 1 tablespoon butter or margarine, melted 4 teaspoons grated Parmesan cheese 1 cup tomato pasta sauce, heated Preparation Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F)....

Ingredients 8 ounces uncooked fettuccine 2 medium carrots 2 medium zucchini 1 can (7 1/2 ounces) boneless skinless red sockeye salmon, drained and flaked 1 container (8 ounces) refrigerated dill dip 3/4 teaspoon lemon pepper Preparation Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Cut carrots and zucchini lengthwise into thin slices, using vegetable peeler. Toss all ingredients. Serve immediately or refrigerate 1 to 2 hours or until chilled....

Ingredients 2 tablespoons ricotta 2 slices whole-grain bread, toasted 3 slices tomato 3 slices peach 2 slices red onion Sea salt Extra-virgin olive oil Fresh basil Preparation Spread ricotta on bread and top with tomato, peach, and onion. Sprinkle with salt and drizzle with oil. Top with basil. Related Video

Ingredients 1 medium lime, cut in half Granulated sugar 3 cups crushed ice 1 cup tequila 2 tablespoons powdered sugar 1/2 can (12-ounce size) frozen peach juice concentrate, thawed 6 peach slices Preparation Rub rims of 6 stemmed glasses with 1 lime half; dip rims of glasses into granulated sugar. Squeeze juice from both lime halves into blender. Add remaining ingredients except peach slices to blender. Cover and blend on high speed until foamy....

Ingredients 1 cup soft bread crumbs 1 cup pecan halves, finely chopped 3/4 cup Gold Medal™ all-purpose flour 3/4 teaspoon freshly ground pepper 4 boneless skinless chicken breasts (1 lb), flattened to 1/8 inch thick 1 teaspoon salt 2 eggs, beaten 6 tablespoons butter 3 cups milk Preparation In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper....