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Ingredients 3 cups shredded romaine lettuce 1 1/2 cups (from 16-oz bag) coleslaw mix (shredded cabbage and carrots) 1 cup fresh sugar snap peas, trimmed 1/2 cup shredded carrots 1/4 cup very thinly sliced red onion 1/4 cup mayonnaise or salad dressing 1/4 cup Chinese chicken salad dressing 1 tablespoon honey 2 tablespoons slivered almonds Preparation In large bowl, mix lettuce, coleslaw mix, peas, carrots and onion. In small bowl, mix mayonnaise, salad dressing and honey with wire whisk until smooth....

Ingredients 2 packages (11 ounces each) butterscotch-flavored chips (4 cups total) 2/3 cup evaporated milk 2/3 cup walnuts, toasted and finely chopped 2 tablespoons rum Apple and pear wedges, for serving, if desired Preparation Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker. Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum....

Ingredients 1 tablespoon vegetable oil 1 small onion, chopped (1/3 cup) 1 tablespoon grated gingerroot 1 clove garlic, finely chopped 1 jalapeño chile, seeded and finely chopped 1/2 bag (16-oz size) frozen sliced peaches (1 cup) 1/2 cup fresh or frozen cranberries 1/2 cup packed light brown sugar 2 tablespoons cider vinegar 1/2 teaspoon curry powder 1/4 teaspoon salt 1/2 cup panko (Japanese bread crumbs) 1/2 cup finely chopped cashews...

Ingredients 1 tablespoon butter 1 cup chopped fresh rhubarb 2/3 cup sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla 1 cup frozen pitted cherries 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting Preparation Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook 5 minutes....

Ingredients 1/2 cup milk chocolate chips 4 tablespoons milk 4 tablespoons unsalted butter 1/2 cup dark chocolate chips 1 1/2 cups whipping cream Additional milk or dark chocolate chips, if desired Preparation In small microwavable bawl, microwave milk chocolate chips, 2 tablespoons of the milk and 2 tablespoons of the butter uncovered on High 50 to 60 seconds, stirring until smooth. Cool to room temperature, about 20 minutes. In another small microwavable bawl, microwave dark chocolate chips, remaining 2 tablespoons milk and 2 tablespoons butter uncovered on High 30 to 40 seconds, stirring until smooth....

Ingredients 2 tablespoons whipped cream flavored vodka 1 tablespoon red decorator sugar crystals or sanding sugar 1/4 teaspoon ground red pepper (cayenne) 1/4 cup chocolate syrup Ice cubes 1 cup chocolate liqueur 1 cup whipped cream-flavored vodka 1/2 cup half-and-half Preparation Pour 2 tablespoons vodka in circle in center of small plate. Turn martini glass upside down and dip rim of glass in vodka, spinning back and forth until coated. Repeat with 4 more martini glasses....

Ingredients 2 pouches Betty Crocker™ sugar cookie mix 1/4 cup Gold Medal™ all-purpose flour 1 cup butter, softened 2 eggs 1/4 teaspoon each red, yellow, green, blue and purple paste food color 25 paper lollipop sticks Preparation Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and eggs until dough forms. Divide dough evenly into 5 portions; tint each portion with different paste food color, kneading until blended....

Ingredients 1/4 cup olive or vegetable oil 1/3 lb prosciutto or deli-style ham slices, chopped (1/3 cup) 1 small onion, chopped (1/4 cup) 2 lb fresh green peas, shelled* 1/2 cup chicken broth 1 tablespoon sugar 1 tablespoon chopped fresh parsley 1/4 teaspoon salt Preparation In 10-inch skillet, heat oil over medium-high heat. Cook prosciutto and onion in oil, stirring frequently, until onion is tender. Reduce heat to medium. Stir in remaining ingredients....

Ingredients Boiling water Loose tea or tea bag Preparation Whether you use loose tea or tea bags, the preparation method is the same. Start with a spotlessly clean teapot made of glass, china or earthenware. Add rapidly boiling water, and allow to stand a few minutes to “hot the pot”. Pour out just before before brewing the tea. Heat cold water to a full rolling boil. (use water from the cold-water tap; water from the hot-water tap may contain mineral deposits from water pipes that can affect the flavor of the tea....

Ingredients 3 tablespoons unsalted butter, at room temperature, for the ramekins 2 to 3 peaches, peeled and sliced (about 2 cups) Juice of 1 lemon 1 teaspoon pure vanilla extract 7 large egg whites, at room temperature 1/4 teaspoon fine sea salt 3/4 cup granulated sugar Confectioners’ sugar, for sprinkling Preparation Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet. In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped....

Ingredients 6 cups Rice Chex™ cereal 1/3 cup sunflower or canola oil or melted ghee 3 tablespoons potato starch flour 1/4 cup sugar 1/4 teaspoon salt 1 egg 2 lb fresh strawberries, sliced (about 5 cups) 1 container (13.5 oz) gluten-free glaze for strawberries Preparation Heat oven to 350°F. Spray 10-inch glass pie plate with cooking spray (without flour). In food processor, place cereal. Cover; process until crushed. Add remaining crust ingredients....

Ingredients 1 tablespoon packed brown sugar or honey 1/4 teaspoon ground cinnamon Dash ground nutmeg 2 containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt 2 1/2 cups cubed honeydew melon (1/2 melon) 1 3/4 cups red raspberries (8 oz) Preparation In small bowl, mix brown sugar, cinnamon and nutmeg. Stir in yogurt. Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries....

Ingredients 1 cup uncooked quinoa, rinsed, well drained 2 cups water 1 cucumber, peeled, very thinly sliced 1/2 red bell pepper, thinly sliced 1/2 cup thinly sliced red onion 1/2 cup crumbled feta cheese (2 oz) 1/4 cup chopped pitted kalamata olives Juice of 1 lemon 1/4 cup extra-virgin olive oil 2 cloves garlic, finely chopped Salt and pepper to taste Preparation In 2-quart saucepan, heat quinoa and water to boiling; reduce heat....

Ingredients 1 lb. lean ground beef 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles 4 (3/4-oz.) slices hot pepper Monterey Jack cheese 1 ripe medium avocado, pitted, peeled 2 tablespoons mayonnaise 4 sandwich buns, split 2 tablespoons taco sauce 1 cup shredded lettuce 4 thin slices tomato Preparation In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat nonstick stove-top grill pan over medium-high heat until hot....

Ingredients 2 ears corn, husked 1 large tomato (3/4 pound) 4 tablespoons extra-virgin olive oil, divided Coarse salt 2 teaspoons red-wine vinegar 1/2 teaspoon minced garlic (from 1 small garlic clove) 2 heads Boston lettuce, trimmed, leaves separated 1 cup fresh basil leaves 4 ounces caciocavallo or Parmesan cheese, shaved Preparation Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears....

Ingredients 1 cup sugar 4 eggs 1 1/2 cups original-flavored soymilk 2 containers (6 oz each) Yoplait® Lactose Free strawberry yogurt Fresh strawberry slices Preparation Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel color. Pour into 8 (6-oz) custard cups. Place on cooling rack to cool. Meanwhile, in medium bowl, beat eggs with whisk until well blended. Stir in soymilk and yogurt....

Ingredients 1 whole chicken (3 to 5 lb) 1/2 teaspoon seasoned salt 1/2 teaspoon dried marjoram leaves 1/4 teaspoon pepper 1 medium acorn squash, quartered, seeds removed 1 can (8 oz) crushed pineapple in unsweetened juice, undrained 1/2 cup real maple syrup 2 tablespoons soy sauce 2 tablespoons Dijon mustard Preparation Heat oven to 375°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels....

Ingredients 12 large marshmallows 2 cups yellow candy melts 3 Betty Crocker™ Fruit Roll-Ups™ fruit flavored snack (blue color) 1 tube Betty Crocker™ black decorating icing, fitted with writers tip 24 small or large candy eyeballs 12 sucker sticks Preparation Melt candy melts in a microwave-safe bowl, according to package directions. Dip one end of the sucker sticks into the candy melt. Press sucker sticks into marshmallows, and allow candy melt to cool....

Ingredients 1 package (8 cups) Yoplait® Teenage Mutant Ninja Turtles strawberry and cotton candy yogurts Green gel food color 1/2 to 1 cup club soda Multicolored straws Preparation Remove foil covers from yogurt cups. Add a few drops food color to each yogurt cup, mixing until desired color is reached. Add 1 to 2 tablespoons club soda to each cup, stirring carefully to combine. Place a straw in each cup; serve immediately, or refrigerate until ready to serve....

Ingredients 2 small tomatoes, thinly sliced Olive oil Coarse salt and freshly ground pepper 2 slices multigrain bread 1/2 cup finely chopped pitted green olives Zest of 1/2 lemon plus 1 tablespoon freshly squeezed lemon juice 2 ultrathin slices Colby Jack cheese 2 ultrathin slices mild cheddar cheese Preparation Preheat oven to 425 degrees. Place tomato slices on a baking sheet; drizzle with olive oil and season with salt and pepper....