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Ingredients 1 1/2 cups packed dark brown sugar 1 cup unsalted butter, softened 1 teaspoon vanilla bean paste or vanilla 1 egg 3 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting Coarse white and silver sparkling sugar, white pearl sugar, silver and white edible glitter Preparation Heat oven to 350°F. Spray cookie sheets with cooking spray....

Ingredients 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on cookie mix pouch for drop cookies 4 oz (half of 8-oz package) cream cheese, softened 2 cups Cool Whip frozen whipped topping (from 8-oz container), thawed 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container) 1 cup fresh blueberries 3 cups fresh raspberries Preparation Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray....

Ingredients 3 cups uncooked farfalle (bow-tie) pasta (6 ounces) 1/4 cup red wine vinegar 1 tablespoon finely chopped fresh or 1 teaspoon dried basil leaves 1 tablespoon capers 2 tablespoons olive or vegetable oil 1/4 teaspoon garlic powder 1/2 cup cubed mozzarella cheese (2 ounces) 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers) 1/4 cup pitted ripe olives, cut in half 1/4 cup sliced pepperoni (about 20 slices) 1...

Ingredients 1 tablespoon vegetable oil 1 medium white onion, diced Coarse salt and ground pepper 1 cup dried apricots, quartered 1/4 cup cider vinegar 1/4 cup orange marmalade 3/4 teaspoon grated peeled fresh ginger Preparation In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes....

Ingredients 1/3 cup fig preserves 1/4 cup olive oil 3 tablespoons white balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon pepper 6 cups arugula leaves 2 medium unpeeled pears, sliced 1/2 cup crumbled blue cheese (2 oz) 1/2 cup chopped walnuts or pecans, toasted Preparation In food processor, place all dressing ingredients. Cover; process until smooth. On platter or 8 salad plates, arrange arugula and pears. Sprinkle with cheese and nuts. Drizzle with dressing....

Ingredients 2 lb fresh strawberries, stems removed, cut into 1/2-inch pieces 2 cups sugar 1 tablespoon fresh lemon juice 1 cup Original Bisquick™ mix 1/3 cup milk 1 tablespoon unsalted butter, melted 1 tablespoon sugar Preparation Heat oven to 375°F. In 3-quart saucepan, cook Jam ingredients over medium-high heat, stirring frequently, about 15 minutes or until mixture is thickened and reduced to about 3 cups. If desired, mash with potato masher....

Ingredients 3 cups Corn Chex™ cereal 1 cup Golden Grahams™ cereal 1 cup sesame sticks 1/4 cup butter 2 tablespoons light corn syrup 1/2 cup chopped dried mango 1/2 cup chopped dried pineapple 1/2 cup chopped dried papaya Preparation In large microwavable bowl, mix cereals and sesame sticks. In 2-cup microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in corn syrup. Pour over cereal mixture, stirring until evenly coated....

Ingredients 6 tablespoons unsalted butter 1/2 cup sugar 1 1/4 teaspoons coarse salt 2 medium Granny Smith or other tart, firm apples, 1 pound total, peeled, cored, and cut into 1 1/2-inch wedges 1 large onion, peeled and cut into 1 1/2-inch wedges 1 small (1 1/2 pounds) red cabbage, cored and cut into 1 1/2-inch wedges through the core 3/4 cup apple cider vinegar 3/4 cup water Preparation Melt butter in a medium stockpot or Dutch-oven (at least 11 inches in diameter) over medium-high heat....

Ingredients 2 tablespoons unsalted butter 1 pound frozen large shrimp (peeled and deveined), thawed 1 medium yellow onion, diced small 2 tablespoons finely chopped fresh sage leaves 1/2 large butternut squash 1/8 teaspoon cayenne pepper 3 cups low-sodium chicken broth Coarse salt 1/4 cup sour cream Fried sage leaves (optional), for serving Preparation Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium....

Ingredients 2 1/4 cups sugar, divided 1/2 cup water 1/2 cup heavy cream 9 large egg whites, room temperature 6 sticks unsalted butter, room temperature, divided 1 1/2 teaspoons pure vanilla extract Preparation Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth....

Ingredients 3 ounces Chile-Lime Tequila 1 ounce triple sec 2 teaspoons agave 2 ounces lime juice, plus lime wedge for garnish 2 ounces orange juice Salt Preparation Run a lime wedge around the edge of glass, and dip into a shallow dish filled with coarse salt to coat rim. Add tequila, triple sec, agave, lime juice, and orange juice to a cocktail shaker filled with ice. Shake well, and pour into prepared glass, and garnish with lime wedge....

Ingredients 2 tablespoons packed brown sugar 2 tablespoons cornstarch 1 can (16 ounces) pitted red tart cherries packed in water, undrained 1/4 teaspoon almond extract 6 drops red food color 1/2 cup Gold Medal™ all-purpose flour 1 tablespoon plus 1 teaspoon baking cocoa 1 tablespoon packed brown sugar 3/4 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons butter or margarine 1/3 cup low-fat milk 1 teaspoon vanilla Preparation Heat oven to 375°F....

Ingredients Vegetable oil, for baking sheet 2 cups heavy cream 2 1/4 cups sugar 6 tablespoons unsalted butter, cut into pieces 1 1/4 cups light corn syrup 1/2 teaspoon coarse salt 1/2 teaspoon pure vanilla extract Preparation Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves....

Ingredients 1/2 cup Original Bisquick™ mix 1/2 cup buttermilk 1/2 cup Progresso™ garlic-herb bread crumbs 4 beef cube steaks (4 oz each) 1/3 cup canola or vegetable oil 1 cup thinly sliced onions 3 tablespoons Original Bisquick™ mix 2 cups half-and-half 2 tablespoons chopped fresh parsley Preparation In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix....

Ingredients 1 cup finely chopped unsweetened chocolate 1/2 cup sugar 1/3 cup (5 1/3 tablespoons) unsalted butter 2/3 cup heavy cream 2 tablespoons rum or brandy (optional) 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups sugar 4 large eggs 1 teaspoon pure vanilla extract 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon coarse salt 1/2 cup chopped semisweet chocolate 1/2 cup chopped walnuts (optional) 1 cup buttermilk Preparation Preheat the oven to 325 degrees....

Ingredients 1 cup Original Bisquick™ mix 1/4 cup unsweetened baking cocoa 1 egg 1 1/4 cups milk 1/2 cup chopped dark baking chocolate 1 cup peanut butter 2 bananas, sliced Real maple syrup Preparation In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating)....

Ingredients 1 pouch Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 1 container Betty Crocker™ Whipped vanilla frosting Holiday candies, as desired Preparation Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Bake 9 to 11 minutes or until edges are light golden brown....

Ingredients 1 bag (16 ounces) frozen garden herb vegetables with pasta 1 cup shredded cooked chicken 2 medium stalks celery, sliced (1 cup) 1/4 cup ranch dressing Freshly ground pepper, if desired Preparation Cook vegetables as directed on package. Stir in chicken, celery and dressing. Cover and refrigerate 10 minutes to cool. Sprinke with pepper. Related Video

Ingredients 1 cup water 3/4 cup uncooked instant brown rice 1 container (6 oz) Yoplait® Light very vanilla yogurt 1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved 2 kiwifruit, peeled, sliced 1 medium mango, peeled, seeded and chopped (about 1 cup) 1 can (5 oz) white tuna in water, drained, flaked 1 tablespoon coconut, toasted* Preparation In 1-quart saucepan, heat water to boiling. Stir in rice....

Ingredients 2 cups sugar Zest of 2 pink grapefruits Juice of 1 pink grapefruit 2 teaspoons lemon juice Pinch of salt Ice cubes, for serving Seltzer water, for serving Preparation Place sugar, grapefruit zest and juice, lemon juice, and salt in a medium saucepan along with 2 cups water. Bring to a boil over medium-high heat. Remove from heat and let steep for 1 hour. Strain and discard solids. Transfer syrup to an airtight container and keep refrigerated until ready to use, up to 2 weeks....