Ingredients 1 bag (15 oz) Chex Mix® Cheddar snack mix 2 cups sourdough pretzel nibblers 1 can (6 oz) smoked almonds 9 oz hard salami, cut into 1/2-inch cubes (about 2 cups) 1 package (8 oz) Cheddar cheese cubes (about 1 1/2 cups) Preparation Combine first 3 ingredients in large serving bowl. Just before serving toss in the salami and cheese cubes. Serve immediately, refrigerate remaining. Related Video
Ingredients 1 cup yellow cornmeal 1 cup cold water 2 3/4 cups boiling water 1 teaspoon salt 2 tablespoons grated onion 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves 1 cup shredded Cheddar cheese (4 ounces) 1 small unpeeled apple Juice of 1 medium lemon (2 to 3 tablespoons) Preparation Line square baking dish, 8x8x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil....
Ingredients 2 cups Dulce de Leche Cheerios™ cereal 1 cup bite-size cheese crackers 1/2 cup dry-roasted peanuts 1/2 cup small pretzel twists 1/2 cup candy-coated chocolate candies 1/2 cup raisins Preparation In large bowl, mix all ingredients. Store in airtight container. Related Video
Ingredients 1 box Betty Crocker™ Suddenly Pasta Salad™ Caesar 1/4 cup olive or vegetable oil 1/4 cup tahini 3 tablespoons fresh lemon juice 2 tablespoons water 2 medium tomatoes, coarsely chopped (1 1/2 cups) 1 cup coarsely chopped cucumber 1 cup fresh baby arugula leaves 1 can (15 oz) Progresso™ chick peas, drained, rinsed 4 oz crumbled feta cheese (1 cup) Preparation Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, tahini, lemon juice and water....
Ingredients 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, split 3 large egg yolks 1/4 cup sugar 2 1/2 tablespoons all-purpose flour Preparation In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean. In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes....
Ingredients 2 lemons, thinly sliced and seeded, slices quartered (2 cups) 1 1/2 pounds green tomatoes (about 4 large tomatoes), cored and cut into 1/2-inch dice 1 cup sugar 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 1/4 cup water Preparation Place lemon slices in a medium pot, and add enough cold water to cover by 2 inches. Bring to a boil, and drain. Place lemons, tomatoes, sugar, lemon juice, salt, and water in a large saucepan over medium heat....
Ingredients 1/4 cup red wine vinegar 1/2 jar (10-oz size) seedless raspberry preserves 2 tablespoons chopped fresh basil leaves 1 clove garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon seasoned pepper blend 1/3 cup canola oil 3 firm ripe Bartlett pears, cut into 1/2-inch wedges 1 bag (5 oz) gourmet mixed salad greens 1/2 small red onion, thinly sliced 2 cups fresh raspberries 3/4 cup honey-roasted cashews 1 cup crumbled chèvre (goat) cheese (4 oz)...
Ingredients 1 pound boneless lamb shoulder 1 1/2 cups chicken broth 1 large onion, chopped (1 cup) 3 cloves garlic, finely chopped 1 tablespoon all-purpose flour 1 cup dry red wine or chicken broth 1 cup dried apricots 1/4 cup pitted dried plums 1/4 cup raisins 1 teaspoon paprika 1 can (14.5 oz) whole peeled tomatoes, undrained 1/3 cup chopped fresh parsley 3 cups hot cooked couscous Preparation Trim fat from lamb; cut into cubes....
Ingredients 1 large sweet potato, (about 9 ounces), peel on, washed, and dried Salt and freshly ground pepper Preparation Heat oven to 200 degrees with two racks. Line two rimmed baking sheets with parchment paper, and set aside. Using a mandoline, slice the potato crosswise, as thin as possible. Arrange the slices on the prepared sheets, touching as little as possible. Sprinkle lightly with salt and pepper. Cook for 50 minutes....
Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker™ Rich & Creamy chocolate frosting 1 cup finely crushed creme-filled chocolate sandwich cookies (8 cookies) 24 PEEPS® brand marshmallow tombstones Preparation Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups....
Ingredients 1 pint raspberry sorbet 1 pint vanilla ice cream 1 pint blueberry ice cream Whipped cream, berries, sparkler candles, if desired Preparation Spray 8-inch round cake pan (or springform pan) with cooking spray; line with a parchment paper circle on bottom and parchment paper strips around side. Soften raspberry sorbet at room temperature about 10 minutes or until just spreadable. Spread evenly in bottom of pan; place in freezer for about 1 hour or until firm....
Ingredients 1 pound broccoli rabe, trimmed 4 cloves garlic 1/2 cup toasted pine nuts Coarse salt and freshly ground black pepper 3/4 cup plus 3 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese Pinch of crushed red pepper flakes 1/2 pound calamari, cleaned and thinly sliced crosswise 1/2 cup Ligurian olives, pitted 1/4 cup dry white wine 1 pound spaghettini Preparation Bring a pot of salted water to a boil over high heat....
Ingredients 1 can (15.25 oz) whole kernel sweet corn less sodium, drained 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed 1 avocado, pitted, peeled and chopped 2 tablespoons chopped sun-dried tomatoes in oil 2 teaspoons oil from jar of sun-dried tomatoes 2 tablespoons chopped fresh parsley Juice of 1 lemon Salt and pepper to taste Preparation Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes....
Ingredients 16 wonton skins (about 3 1/4-inch square) 2 tablespoons butter, melted 1 tablespoon sesame seed 3/4 teaspoon salt 1 package (8 oz) sliced fresh baby portabella mushrooms 1 cup fresh snow pea pods, strings removed 1 red bell pepper, finely chopped 1 tablespoon grated gingerroot 2 cloves garlic, finely chopped 1 can (13.5 oz) coconut milk (not cream of coconut) 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)...
Ingredients 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, chopped 2 carrots, peeled and diced 2 stalks celery, diced Coarse salt and freshly ground black pepper 1 can (15 ounces) whole tomatoes, chopped (juice reserved) 1/2 pound small red potatoes, scrubbed and diced 1 can (15 ounces) white beans, drained and rinsed 1 bunch kale (1 pound), stems removed and leaves torn into small pieces 1/2 cup freshly grated Parmesan...
Ingredients 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) 3 tablespoons unsalted butter, plus more for baking dish 1 medium yellow onion, diced medium 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped Coarse salt and ground pepper 1/2 cup roughly chopped fresh parsley leaves 3 large eggs, lightly beaten 3 cups low-sodium chicken broth Preparation Preheat oven to 400 degrees, with racks in middle and lower thirds....
Ingredients 2 tablespoons butter 1 small onion, finely chopped (1/3 cup) 1 clove garlic, finely chopped 1 cup (4 oz) crumbled blue cheese (preferably an aged Gorgonzola) 3 tablespoons coarsely chopped dried cherries 3 tablespoons chopped pecans 2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves 2 pork tenderloins (1 lb each) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil Preparation Adjust oven rack to middle position. Heat oven to 400°F....
Ingredients 2 cups chopped cooked corned beef brisket 1 1/2 cups chopped cooked potatoes (about 1 1/2 medium) 1 1/2 cups diced cooked beets (about 12 oz fresh beets) 1/3 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup shortening Chopped fresh parsley, if desired Preparation In large bowl, mix all ingredients except shortening and parsley. In 10-inch skillet, heat shortening over medium heat until melted. Spread beef mixture in skillet....
Ingredients 2 packages (9 oz each) refrigerated portabello mushroom-filled tortelloni 2 tablespoons butter or margarine 1/4 cup Italian-style dry bread crumbs 1 container (8 oz) chive-and-onion cream cheese spread 1 cup half-and-half 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil leaves 1/2 teaspoon salt Preparation In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package. Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 5 minutes, stirring occasionally, until golden brown; remove from heat....
Ingredients 1/4 cup Yoplait® plain yogurt 1 small clove garlic, finely chopped 1/2 teaspoon dried dill weed 1/4 teaspoon sugar 1/8 teaspoon salt 3 large roma (plum) tomatoes, seeded, diced (1 1/2 cups) 1 medium cucumber, peeled, seeded and cubed (1 cup) Preparation In medium bowl, mix yogurt, garlic, dill weed, sugar and salt. Fold in tomatoes and cucumber. Serve immediately. Related Video
