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Ingredients 2 1/3 cups Original Bisquick™ mix 2/3 cup milk 1/4 cup plus 1 teaspoon sugar 3 tablespoons butter or margarine, melted 15 (6-inch) bamboo skewers 4 cups assorted fresh fruit (such as strawberries, peaches or kiwifruit) Sweetened whipped cream or frozen (thawed) whipped topping, if desired* Preparation Heat oven to 400°F. To measure Bisquick mix, lightly spoon into measuring cup; level off. In medium bowl, stir Bisquick, milk, 1/4 cup of the sugar and butter until soft dough forms....

Ingredients 2 cups Original Bisquick™ mix 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons butter or margarine, melted 1/8 teaspoon garlic powder Preparation Heat oven to 450°F. Stir Bisquick mix, milk and cheese until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits. Related Video

Ingredients 1/3 cup packed brown sugar 1/4 cup unsweetened baking cocoa 2 tablespoons cornstarch 2 1/4 cups milk 3/4 cup dark chocolate chips 1/3 cup Justin’s™ chocolate hazelnut butter blend 2 tablespoons butter, cut into pieces 1 teaspoon gluten-free vanilla 1 package (14 oz) Immaculate Baking Co.™ Gluten Free Fudge Brownie Cookie Dough 1 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon gluten-free vanilla Chocolate shavings Preparation In 2-quart saucepan, mix brown sugar, cocoa and cornstarch with whisk....

Ingredients 1/4 cup honey 1/4 cup hot water 1/2 oz (1 tablespoon) Honey Syrup 1 oz (2 tablespoons) blanco tequila 1/2 oz clear orange-flavored liqueur 3/4 oz fresh lemon juice Lemon slices, if desired Preparation To make Honey Syrup, mix honey and hot water. Makes 1/2 cup. To make margarita, add 1/2 oz of the honey syrup, the tequila, orange-flavored liqueur and lemon juice to cocktail shaker. Fill shaker with ice; cover and shake vigorously....

Ingredients 1/3 cup Caesar dressing 1/4 cup chopped fresh parsley 4 large fresh portabella mushrooms, cut into fourths 4 medium yellow summer squash, cut into 1/2-inch slices 2 medium bell peppers, cut into 1/2-inch strips 3 tablespoons olive or vegetable oil 1 cup cherry tomatoes, cut into fourths 1/3 cup shredded Parmesan cheese Preparation Heat coals or gas grill for direct heat. Mix dressing and parsley; set aside. Brush mushrooms, yellow squash and bell peppers with oil....

Ingredients 1 cup shredded process sharp American cheese (4 ounces) 1/3 cup frozen green peas, rinsed and drained 1/4 cup sliced green onion 1 can (5 oz) tuna, well drained 1 jar (2 oz) diced pimientos, drained 1 package (3 oz) cream cheese, cut into 1/4-inch cubes 3/4 cup Original Bisquick™ mix 1 cup milk 3 eggs 1/8 teaspoon ground nutmeg Preparation Heat oven to 400°F. Grease bottom and side of 9-inch pie plate....

Ingredients 2-pound fresh beef brisket 1 tablespoon vegetable oil 1 can (10 1/2 ounces) condensed beef broth 2 cloves garlic, finely chopped 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper 2 medium green bell peppers, cut into 1/4-inch strips 12 slices crusty Italian or French bread, each about 1 inch thick Preparation Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat....

Ingredients 1/2 cup packed brown sugar 1/4 cup cornstarch 3/4 cup apple cider 1 cup real maple or maple-flavored syrup 5 Gala or Golden Delicious apples, peeled, finely chopped 1/2 teaspoon maple flavor 6 half-pint canning jars with lids Preparation In 3-quart saucepan, mix brown sugar and cornstarch; stir in cider and syrup until well blended. Add apples. Heat to boiling over medium heat, stirring until sugar dissolves. Reduce heat to medium-low....

Ingredients 1/4 cup extra-virgin olive oil 1 small red onion, halved and thinly sliced 1/3 cup red-wine vinegar 1 tablespoon sugar Salt and pepper 6 medium zucchini, thinly sliced Preparation In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 3 minutes. Add vinegar and sugar and season with salt and pepper. Transfer to a nonreactive bowl. Add zucchini and toss. Let marinate at room temperature 30 minutes....

Ingredients 5 cups Rice Chex™ cereal 1 cup salted cocktail peanuts 1/4 cup butter or margarine 1/3 cup packed brown sugar 2 tablespoons light corn syrup 1 package (6 oz) dried peaches, coarsely chopped (about 1 cup) 1/2 cup vanilla yogurt-covered raisins Preparation In large microwavable bowl, mix cereal and peanuts. In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 1 minute 30 seconds, stirring after 1 minute or until mixture is boiling; stir....

Ingredients 6 eggs 1/3 cup milk 1/2 teaspoon salt Dash black pepper 1/4 cup chopped roasted red bell peppers (from a jar) 2 tablespoons chopped fresh chives 2 tablespoons vegetable oil 3 cups frozen southern-style hash brown potatoes (from 32-oz bag) Preparation In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat....

Ingredients 1 lb miniature red, yellow or orange bell peppers 6 small Italian pearl onions (cipolline), thinly sliced (1/2 cup) 2 cloves garlic, finely chopped 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 1 tablespoon balsamic vinegar 1 teaspoon honey 1/2 teaspoon Dijon mustard 1/2 teaspoon salt Freshly ground black pepper to taste Preparation Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again....

Ingredients 1 cup chopped fresh spinach 3/4 cup fat-free sour cream 3/4 cup Yoplait® fat-free plain yogurt 1/4 cup snipped fresh mint 1/4 cup finely chopped unsalted peanuts 1/4 cup reduced-fat peanut butter 1 tablespoon honey 1 tablespoon reduced-sodium soy sauce 1 to 2 teaspoons crushed red pepper Chopped peanuts (optional) Fresh mint leaves (optional) Assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)...

Ingredients 1/2 cup canola oil 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon paprika 1/2 teaspoon ground fennel seed Coarse salt and freshly ground black pepper 1 (5- to 7-pound) bone-in lamb shoulder 3 spring onions, trimmed and sliced crosswise, white and light green parts only or 1 head garlic, halved horizontally, cloves separated 2 sprigs fresh rosemary 3 red onions, sliced 2 ribs celery, cut crosswise into 1-inch pieces 1 large carrot, sliced 6 ounces homemade or store-bought low-sodium beef stock 6 sprigs fresh thyme 1/4 cup sun-dried tomatoes (not oil-packed) 2 tablespoons canola oil 1 pound mixed spring onions, such as bulb, red, golden, or ramps, trimmed and cut uniformly 1 teaspoon honey 1/2 cup homemade or store-bought low-sodium vegetable stock 1 tablespoon champagne vinegar 2 tablespoons olive oil 1 shallot, minced 2 cups fresh shelled fava beans 1 tablespoon thinly sliced fresh mint leaves Preparation Make the lamb: Preheat oven to 400 degrees....

Ingredients 1 can (28 ounces) whole peeled tomatoes 3 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped 2 garlic cloves, minced 14 to 16 anchovy fillets, chopped 3 tablespoons chopped fresh basil leaves Coarse salt and ground pepper 3/4 pound spaghetti, cooked according to package instructions and drained Grated Parmesan Preparation In a blender or food processor, puree tomatoes with their juices until smooth. In a large pot, heat oil over medium....

Ingredients 1 1/2 cups vanilla soymilk 1 bag (10 oz) Cascadian Farm® frozen organic unsweetened strawberries, partially thawed 1 medium banana, cut into chunks 1/3 cup calcium-enriched orange juice Honey, if desired Preparation In blender or food processor, place soymilk, strawberries, banana and orange juice. Cover; blend on high speed about 1 minute or until smooth. Sweeten to taste with honey. Pour into 2 glasses. Serve immediately. Related Video

Ingredients 2 1/3 cups Original Bisquick™ mix 2 tablespoons butter, melted, cooled 3 tablespoons sugar 1 tablespoon grated lemon peel 2 tablespoons fresh lemon juice 2/3 cup milk Additional milk White decorator sugar crystals or sanding sugar 1/4 cup packed dark brown sugar 2 tablespoons chopped fresh basil leaves 1/3 cup balsamic vinegar 4 cups sliced fresh strawberries Whipped cream Preparation Heat oven to 350°F. Line cookie sheet with parchment paper....

Ingredients 4 medium artichokes 1 lemon, cut in half 1 tablespoon olive oil 1 small onion, finely chopped (1/4 cup) 4 cloves garlic, finely chopped 2 tablespoons butter, melted 1/2 cup Progresso™ plain bread crumbs 1/2 cup grated Parmesan cheese 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves Preparation Remove any discolored leaves from artichokes; trim stems even with base. Cutting straight across, cut 1 inch from tops and discard tops....

Ingredients 4 tilapia or other mild-flavor fish fillets (5 oz each) 1/3 cup reduced-fat mayonnaise or salad dressing 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon dried tarragon leaves 1/4 teaspoon lemon-pepper seasoning 4 teaspoons garlic-herb dry bread crumbs 2 teaspoons olive oil 1 1/2 cups sliced fresh mushrooms (4 oz) 1 tablespoon fresh lemon juice 6 cups lightly packed fresh spinach leaves (9 oz) 1/2 teaspoon salt...

Ingredients 2 1/2 pounds tomatoes, quartered 1 small piece stale bread, crust removed, torn (1/4 cup) 5 tablespoons olive oil, divided 1/2 English cucumber, cut into pieces 1 serrano chile, seeded 1 clove garlic 1 to 2 tablespoons sherry vinegar Salt and pepper Reserved chicken breasts, shredded Preparation In batches, in a blender, puree tomatoes, bread, and 4 tablespoons oil. Add cucumber, chile, garlic, and vinegar to taste; blend until smooth....