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Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 12 large marshmallows, halved 1 container Betty Crocker™ Whipped vanilla frosting 48 small chocolate-covered mint candies (from 4.75-oz box) 24 chocolate chips 1/4 cup slivered almonds Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cupcakes as directed on box....

Ingredients 2 cups uncooked rotini pasta (6 oz) 1 cup milk 1 container (10 oz) refrigerated Alfredo sauce 2 tablespoons chopped fresh basil leaves 2 cups shredded provolone cheese (8 oz) 2 medium tomatoes, chopped (1 1/2 cups) 1 tablespoon Progresso™ Italian style bread crumbs 1 tablespoon chopped fresh basil leaves Preparation Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package. In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes....

Ingredients 2 cups Japanese rice 3 tablespoons jasmine tea 1 tablespoon peanut oil 1 teaspoon coarse salt Freshly ground black pepper Preparation Rinse rice thoroughly. Grind tea in a spice grinder until it becomes a fine powder. In a medium pot, add rice and 2 cups cold water. Let soak 30 minutes. Stir rice well, and bring to a boil over high heat. Stir well again, and reduce heat to low....

Ingredients 5 medium leeks 2 tablespoons butter 3 russet potatoes, peeled and chopped 2 cans (14.5 ounces each) reduced-sodium chicken broth 3/4 cup half-and-half ground nutmeg coarse salt and ground pepper chopped fresh chives (for garnish) Preparation Halve leeks (white and pale-green parts only) lengthwise; slice into 1/4-inch-thick half-moons. Rinse well; drain. In a large Dutch oven (or other 5-quart pot), melt butter over medium heat. Cook leeks until tender but not browned, stirring occasionally, 6 to 8 minutes....

Ingredients 1 1/2 cups Fiber One™ original bran cereal 1 can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved 1 teaspoon grated lemon peel 1/3 cup lemon juice 1/4 cup vegetable oil 2 eggs 2 2/3 cups Gold Medal™ all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped walnuts Preparation Heat oven to 350°F....

Ingredients 2 3/4 cup Gold Medal™ all purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup shortening 1 2/3 cups granulated sugar 5 egg whites 3 tablespoons grated lime peel 1 teaspoon vanilla 1 cup milk 2 tablespoons lime juice 1 package (8 oz) cream cheese, softened 1/2 cup butter or margarine, softened 1/2 cup mashed strawberries, well drained 3 1/2 cups powdered sugar Small strawberries, strawberry slices, lime slices and/or shredded lime peel...

Ingredients 1 1/2 cups soymilk 1/2 cup frozen limeade concentrate (from 12-oz can), thawed 3 tablespoons honey Lime slices, if desired Fresh blueberries, if desired Preparation In large bowl, mix soymilk, limeade concentrate and honey with wire whisk until smooth. Pour into 8-inch square glass baking dish. Freeze uncovered 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 1 hour 30 minutes longer, stirring every 30 minutes, until firm....

Ingredients 2 cups corn 2 teaspoons vegetable oil 2 scallions Salt and pepper 2 tablespoons mayonnaise 2 teaspoons lime juice 4 cooked hot dogs 4 buns Crumbled Cotija or feta Chili powder Preparation In a skillet, cook corn until browned. Add vegetable oil and sliced scallion whites and cook until scallion is tender. Season with salt and pepper. Combine mayonnaise and lime juice. Place hot dogs in buns and top with corn mixture, lime mayonnaise, crumbled Cotija or feta, and sliced scallion greens....

Ingredients 1/2 cup extra-virgin olive oil 3 tablespoons red-wine vinegar Coarse salt 2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups) 1 cup walnuts, toasted and coarsely chopped 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges 3/4 cup pomegranate seeds Coarse salt and freshly ground pepper Preparation Make the dressing: Gradually whisk oil into vinegar in a small bowl....

Ingredients 8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta) 2 tablespoons olive oil 1 1/2 cups frozen bell pepper and onion stir-fry 2 cups diced eggplant 1 small zucchini, diced 1/4 teaspoon salt 1 (15-oz.) can black beans, drained, rinsed 1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained 1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese 2 tablespoons chopped fresh parsley Preparation Cook fusilli to desired doneness as directed on package....

Ingredients 1/4 cup fresh mint leaves Ice cubes 2 tablespoons bourbon (1 oz) 3 tablespoons peach nectar 3/4 cup club soda 1 fresh mint sprig Preparation Add ice to lowball glass. In bottom of cocktail shaker, muddle mint leaves. Add ice, bourbon and peach nectar; shake until blended. Pour into glass, straining out ice and mint. Add club soda. Garnish with mint sprig. Related Video

Ingredients 1 package Betty Crocker™ Sunkist® lemon bar mix 1 teaspoon rum extract 3 eggs 1 can (8 ounces) crushed pineapple, undrained 1/4 cup chopped macadamia nuts, if desired 1/2 cup flaked coconut Preparation Heat oven to 350°F. Stir Filling Mix, rum extract, eggs and undrained pineapple (no water needed), using fork; set aside. Stir nuts into Ready-Mixed Crust (dry); press in bottom of ungreased 8- or 9-inch square pan. Bake 10 minutes....

Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)* Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker™ Whipped fluffy white frosting 1 box Betty Crocker™ Fruit Roll-Ups® Flavor Mixers or variety pack chewy fruit flavored snacks 1 box Betty Crocker™ Fruit Roll-Ups® Blastin' Berry Hot Colors® chewy fruit flavored snacks Preparation Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups....

Ingredients 1 container (6 oz) Yoplait® Light Fat Free raspberry lemonade yogurt 1/2 cup frozen raspberries 6 paper cups (5-oz size) 2 containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt 6 flat wooden sticks with round ends Preparation In blender, place raspberry lemonade yogurt and frozen raspberries. Cover; blend on medium speed until smooth. Divide raspberry mixture evenly among paper cups. Top with vanilla yogurt. Place cups in freezer about 20 minutes or until partially frozen....

Ingredients 1 teaspoon salt 1 package (16 oz) thin spaghetti 3 tablespoons butter 1 clove garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 2 cups dry red wine (such as Chianti or Zinfandel) Salt and pepper to taste 1/4 to 1/2 cup crumbled feta cheese Preparation Heat large pot of water to boiling; add 1 teaspoon salt and the spaghetti. Cook just until spaghetti begins to bend easily, about 5 minutes....

Ingredients 1 cup sliced fresh mushrooms 1 medium yellow or red bell pepper, cut into 1-inch pieces 1 medium onion, cut into thin wedges 3 tablespoons olive oil 3/4 teaspoon coarse (kosher or sea) salt 2 cups Gold Medal™ all-purpose flour 1 tablespoon sugar 1 1/4 teaspoons regular active dry yeast 3/4 cup warm water 2 tablespoons chopped fresh basil 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, drained...

Ingredients 10 cups water 2 cups white vinegar Coarse salt 5 russet potatoes (about 2 3/4 pounds), cut into 1-inch-thick wedges 8 tablespoons extra-virgin olive oil, divided 1 tablespoon cornstarch Preparation Bring water to a simmer in a large pot. Remove from heat, and add vinegar and 2 tablespoons salt, stirring until salt dissolves. Add potatoes, and let sit 1 hour. Preheat oven to 450 degrees. Drain potatoes, and pat dry....

Ingredients 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 1/2 red onion, chopped 1/2 teaspoon ground turmeric 1 teaspoon freshly grated ginger 3 collard green leaves, stems removed, cut into 1/2-inch pieces 8 ounces firm tofu (preferably organic), drained and crumbled Coarse salt and freshly ground pepper Preparation Heat oil in a large skillet over medium heat. Cook garlic, onion, turmeric, and ginger until vegetables are tender, 3 to 4 minutes....

Ingredients 7 rolls Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor) 1/4 cup reserved Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting 3 drops yellow food color 6 candy sticks, 5 inches long Preparation To make streamers: Unroll 1 fruit snack roll and cut lengthwise into 1/4-inch strips with a knife and a straightedge. Roll each strip in a spiral around handle of wooden spoon. Store at room temperature at least 8 hours to set curl to make streamers....

Ingredients 1 pouch Betty Crocker™ chocolate chip cookie mix 2 tablespoons Gold Medal™ all-purpose flour 1/2 cup butter, softened 1 egg 18 craft sticks (flat wooden sticks with round ends) 3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container) 1 tube (4.25 oz) Betty Crocker™ green decorating icing 1 tube (4.25 oz) Betty Crocker™ white decorating icing Preparation In medium bowl, stir cookie mix, flour, butter and egg until dough forms....