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Ingredients 1 1/4 cups whole-wheat flour, plus more for dusting 1/2 cup toasted wheat germ 1/4 cup sunflower seeds 1 teaspoon ground cumin 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons unsalted butter, cut into pieces 1/2 cup nonfat buttermilk Coarse salt, for sprinkling Vegetable-oil cooking spray Preparation Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt....

Ingredients 1 tablespoon vegetable oil 4 boneless skinless chicken breast halves (1 pound) 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton) 1 cup water 1 cup uncooked orzo or rosamarina pasta 1 bag (1 pound) frozen broccoli, green beans, pearl onions and red peppers 3 tablespoons Caesar dressing or reduced-fat Caesar dressing 1/8 teaspoon coarsely ground pepper Preparation Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 teaspoon orange paste food color 1 teaspoon yellow paste food color 2 containers (1 lb each) Betty Crocker™ Rich & Creamy white frosting Orange and yellow coarse sugar 48 pieces candy corn Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 miniature muffin cups....

Ingredients Ice 1 cup vodka 1 1/2 cups pulp-free orange juice 16 candy corn candies Preparation In cocktail shaker, place ice, vodka and orange juice. (Depending on size of cocktail shaker, you may have to work in batches.) Shake 30 seconds. Pour into 4 chilled martini glasses. Garnish each with 4 candy corn candies. Related Video

Ingredients 2 cups herbal liqueur, preferably green Chartreuse, chilled 2 cups gin, chilled 1/2 cup plus 2 tablespoons fresh lime juice, strained and chilled Simple Syrup for Chartreuse Punch, chilled 1 bottle (1 liter) seltzer, chilled Ice cubes Lime slices, for garnish Preparation Stir together Chartreuse, gin, lime juice, and simple syrup in a punch bowl. Pour in seltzer just before serving. Ladle into ice-filled glasses, and garnish each with a lime slice....

Ingredients 1/2 cup butter, softened 1 cup packed light brown sugar 2 eggs 1 teaspoon vanilla 1 cup mashed ripe bananas (2 to 3 medium) 1/4 cup buttermilk 2 1/2 cups Gold Medal™ all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup chopped hazelnuts (filberts), toasted 1/2 cup miniature semisweet chocolate chips 1 cup hazelnut spread with cocoa Preparation Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray....

Ingredients 4 cups Honey Nut Chex™ cereal 3 cups vanilla Yogurt Burst™ Cheerios™ cereal 2 cups Cinnamon Toast Crunch™ cereal 1 1/2 cup raisins 1 cup pecan halves 1/2 cup butter or margarine 1/4 cup honey 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon Preparation Heat oven to 350°F. In large bowl, mix cereals, raisins and pecans. In 2-cup microwavable measuring cup, microwave butter uncovered on High 30 seconds to 1 minute or until melted; stir in honey, orange peel and cinnamon....

Ingredients 1 cup sugar 1 cup water 2 cups grated English cucumber (about 1 cucumber), plus cucumber wedges, for garnish 9 ounces vodka, chilled 12 ounces cranberry juice (no sugar added) 1/2 cup fresh lime juice (from about 4 limes) Ice, for serving Preparation Bring sugar and water to a boil in a small pot. Reduce heat, and simmer, stirring until sugar dissolves. Remove from heat, stir in grated cucumber, and let cool....

Ingredients 2 boxes Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix boxes 3 1/2 containers Betty Crocker™ Rich & Creamy vanilla frosting 1/4 cup Betty Crocker™ Rich & Creamy dark chocolate frosting (from 1-lb container) Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches) 2 brown candy-coated peanut butter chocolate candies 1 small round chocolate-covered creamy mint...

Ingredients 1 cup water 2 cans (14 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained 1 can (11.5 oz) tomato juice 4 slices rosemary, Italian or French bread, 1/2 inch thick 2 tablespoons basil pesto 2 tablespoons shredded Parmesan cheese Preparation In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling. Set oven control to broil. Place bread on cookie sheet. Spread with pesto; sprinkle with cheese....

Ingredients 6 lamb shoulder chops, about 4 pounds Salt and black pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 1 lemon, zest and juice 3 garlic cloves, minced 2 tablespoons fresh mint, minced 1 tablespoon fresh oregano, minced Preparation Preheat broiler to high. Season chops with salt and pepper. Broil chops for 3 1/2 minutes on each side, 7 minutes total, turning once. Transfer chops to a platter....

Ingredients 1 1/2 cups Gold Medal™ whole wheat flour 3/4 cup Gold Medal™ all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup packed brown sugar 2 teaspoons grated lemon peel 1 cup fat-free (skim) milk 1/3 cup canola or soybean oil 1 egg 1/2 cup chopped dates Preparation Heat oven to 400°F. Grease bottoms only of 12 muffin cups with shortening (do not use paper baking cups). Mix flours, baking powder and salt in large bowl; set aside....

Ingredients 1 teaspoon canola oil 8 eggs or 16 egg whites 1/4 teaspoon dried dill weed 1/4 teaspoon salt 2 medium green onions, chopped (2 tablespoons) 3 oz salmon lox, chopped 2 tablespoons reduced-fat cream cheese (Neufchâtel) Reduced-fat sour cream, if desired Capers, if desired Preparation Coat 12-inch nonstick skillet with oil; heat over medium heat. In large bowl, beat eggs, dill weed and salt with fork or wire whisk until well blended....

Ingredients 1 lemon 1/2 cup extra-virgin olive oil 1/4 cup sherry vinegar 1 small red onion, halved and thinly sliced 2 ounces brine-packed Picholine olives, drained (1/2 cup) 3 tablespoons fresh oregano, leaves torn if large 2 jars (7.8 ounces each) oil-packed tuna, drained Coarse salt and freshly ground pepper 1 baguette Preparation Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use....

Ingredients 1 pouch Betty Crocker™ peanut butter cookie mix 1/3 cup vegetable oil 1 egg Sugar 36 milk chocolate candy drops or pieces, unwrapped Preparation Heat oven to 375°F. Empty cookie mix into large bowl. Break up lumps in mix with spoon. Stir in oil and egg until soft dough forms. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown....

Ingredients 4 cups frozen stir-fry bell peppers and onions (from 1-pound bag) 1 pound uncooked turkey breast slices, about 1/4 inch thick 1/2 cup shredded Cheddar cheese (2 ounces) 4 tablespoons sandwich spread, mayonnaise or salad dressing 4 slices pumpernickel bread, toasted Preparation Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook frozen stir-fry vegetables in skillet 3 to 5 minutes, stirring frequently, until tender. Remove vegetables from skillet....

Ingredients 2 pouches (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix 6 tablespoons vegetable oil 2 tablespoons water 2 eggs 3 bars (4.24 oz each) milk chocolate with almonds and toffee chips Preparation Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, stir together cookie mix, oil, water and eggs until soft dough forms. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, press half of dough....

Ingredients Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice 1 cup sugar 1 1/2 cups all-purpose flour, plus more for work surface 3/4 cup cake flour (not self-rising) 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 2 large egg yolks Pink Grapefruit Cream Filling Preparation Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside....

Ingredients 3 cans (5 to 7 oz each) salmon or tuna, drained, flaked 1 medium onion, finely chopped (1/2 cup) 2 tablespoons lemon juice 1 teaspoon chopped fresh or 1/2 teaspoon dried marjoram leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 2 slices bread, torn into crumbs (1 1/3 cups) 2 eggs, beaten 1 tablespoon vegetable oil 1 cup Old El Paso™ salsa (any variety) Preparation Mix all ingredients except oil and salsa....

Ingredients 1 cup fresh basil leaves 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 1/2 teaspoons coarse salt, divided 1/4 cup finely sliced scallions (from 4 scallions) 1 1/2 teaspoons minced garlic (from 3 small garlic cloves) 3 1/4 cups corn kernels (from 4 or 5 ears) 2/3 cup frozen shelled edamame, thawed 1/2 pound cherry tomatoes, halved (1 3/4 cups) 2 tablespoons white balsamic vinegar Preparation Bring a small pot of water to a boil....