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Ingredients 2 medium zucchini (about 8 ounces each), trimmed 1 medium onion 1/2 cup grated Pecorino Romano cheese (1 ounce) 1/3 cup all-purpose flour 1/2 cup finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh oregano Coarse salt and freshly ground pepper 2 large eggs, lightly beaten Extra-virgin olive oil, for frying Plain yogurt and apricot jam, for serving Preparation Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 cup assorted Betty Crocker™ red, white and blue candy sprinkles 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting (or your favorite flavor) 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....

Ingredients 1/4 cup water 4 medium carrots, cut into thin diagonal slices (2 cups) 1 shallot, chopped 2 tablespoons balsamic or red wine vinegar 1 tablespoon packed brown sugar 1/2 cup seedless grape halves Preparation Heat water to boiling in 10-inch nonstick skillet. Cook carrots and shallot in water over medium heat 8 to 10 minutes, stirring frequently, until water has evaporated and carrots are tender. Push carrot mixture to side of skillet....

Ingredients 2 pouches (17.5 oz) Betty Crocker™ Oatmeal Chocolate Chip Cookie Mix Butter and eggs called for on cookie mix pouches 1/2 cup cappuccino international instant coffee mix (dry) 1 tablespoon water 2 to 3 tablespoons water 1/4 cup cappuccino international instant coffee mix (dry) 3/4 cup powdered sugar 1/2 cup sliced almonds, toasted Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir together filling ingredients until dough forms....

Ingredients 2 cups whole milk 1/2 cup jasmine rice Pinch of coarse salt 1/3 cup sugar 1 1/2 teaspoons pure vanilla extract 2 large egg yolks Ground cinnamon, for serving (optional) Preparation In a medium saucepan over medium-high heat, bring 1 cup milk and 1 cup water to a simmer. Add rice and cover; reduce heat to low and simmer until rice is tender, about 18 minutes. Uncover and increase heat to medium....

Ingredients 12 cups popped popcorn (from 1/2 cup kernels) 1 1/2 cups roughly chopped cashews 1 stick plus 2 tablespoons unsalted butter 1/3 cup light corn syrup 1 1/4 cups packed light-brown sugar 1 1/2 teaspoons coarse salt, divided 1/4 teaspoon baking soda 5 ounces white chocolate, chopped Preparation Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a heavy-bottomed saucepan over medium heat....

Ingredients 6 medium Jonagold or Golden Delicious apples, cored and thinly sliced 1/2 cup unsweetened applesauce 3/4 cup rolled oats 3 tablespoons toasted wheat germ 3 tablespoons packed light brown sugar 1 teaspoon ground cinnamon 1 tablespoon canola oil 1 tablespoon unsalted butter, cut into small pieces Preparation Preheat the oven to 350° F. Coat a 13 x 9 inch baking dish with cooking spray. Combine the apples and applesauce in the prepared baking dish....

Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup mashed very ripe bananas (2 medium) 1/3 cup water 1/3 cup vegetable oil 1/2 teaspoon almond extract 3 eggs 1/2 cup toffee bits Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes....

Ingredients 1 tablespoon vegetable oil 2 cloves garlic, minced 1 tablespoon minced peeled fresh ginger 1 bunch scallions, thinly sliced 3 tablespoons thawed orange juice concentrate 2 tablespoons low-sodium soy sauce 4 skinless fish fillets, such as halibut, cod, or salmon (6 to 8 ounces each) Cooked rice, for serving Preparation In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes....

Ingredients Coarse salt 1 pound broccolini (1 to 2 bunches) 2 teaspoons extra-virgin olive oil 1/2 lemon, zested into thin strips and juiced Preparation Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels. Heat oil in a large high-sided skillet over medium-high heat....

Ingredients 2 teaspoons butter or margarine 1 large red onion, sliced (2 cups) 1 package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter) 1 cup cubed cooked chicken 1 jar (6 to 7 ounces) marinated artichoke hearts, drained and sliced 3 tablespoons sliced drained roasted red bell peppers (from 7-ounce jar) 1 cup shredded sharp Cheddar cheese (4 ounces) Preparation Heat oven to 400°....

Ingredients 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix 1/4 cup vegetable oil 1 egg 2 tablespoons water 1/3 cup strawberry jam 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Strawberry Mist™ Frosting 3 tablespoons miniature semisweet chocolate chips Preparation Heat oven to 350°F. Place miniature paper baking cup in each of 36 mini muffin cups. In medium bowl, stir cookie mix, oil, egg and water until soft dough forms....

Ingredients 4 egg whites, at room temperature 1/2 teaspoon cream of tartar 1/2 cup granulated sugar 1/2 cup powdered sugar 2 tablespoons unsweetened baking cocoa 1/2 cup finely chopped toasted hazelnuts (filberts) Preparation Heat oven to 225°F. Line cookie sheets with cooking parchment paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form....

Ingredients 1 teaspoon olive oil 2 to 3 cloves garlic, finely chopped 1 cup uncooked quinoa, rinsed 1 cup Progresso™ chicken broth (from 32-oz carton) 1 cup good-quality red wine Salt and pepper to taste Finely chopped fresh chives, if desired Preparation In 3-quart saucepan, heat oil over medium heat. Add garlic; cook and stir about 1 minute or until softened. Stir in quinoa. Pour in chicken broth and wine. Heat to boiling over medium heat....

Ingredients 4 slices bacon, cut into 1/2-inch pieces 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/2 teaspoon garlic salt 1/4 teaspoon coarsely ground pepper 1/4 cup water 8 oz fresh green beans, trimmed (leave whole) 1 medium yellow bell pepper, cut into 1/2-inch pieces 2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup) 1/2 cup balsamic vinaigrette dressing or Italian dressing Preparation In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp....

Ingredients 1/2 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 cut-up whole chicken (3 to 3 1/2 pounds) 2 tablespoons vegetable oil 3 cups sliced fresh mushrooms (8 ounces) 1/4 cup orange juice 1/4 cup almond-flavored liqueur or orange juice 2 tablespoons sliced almonds 2 tablespoons chopped fresh cilantro or parsley Preparation Mix flour, salt and pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven over medium heat until hot....

Ingredients 1/2 cup finely grated Parmigiano-Reggiano cheese 1/2 cup finely grated Gruyere cheese 1/8 to 1/4 teaspoon cayenne pepper (optional) 1 pound store-bought puff pastry 1 to 2 tablespoons poppy seeds (optional) Preparation Line two baking sheets with nonstick baking mats; set aside. In a small bowl, mix together both cheeses and cayenne pepper, if using. Sprinkle cheese mixture on work surface; top with puff pastry and roll out to a 10-by-13-inch rectangle, pressing dough into cheese to adhere....

Ingredients 2 cups uncooked gluten free penne pasta (6 oz) 1 lb fresh asparagus, trimmed, cut diagonally into 1 1/2-inch pieces 2 tablespoons olive oil 2 cloves garlic, finely chopped 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed 1 1/2 cups halved grape or cherry tomatoes 1/4 cup chopped fresh or 1 tablespoon dried basil leaves 2 tablespoons fresh lemon juice 1/2 teaspoon coarse sea salt 1/4 teaspoon coarse ground black pepper...

Ingredients 1/3 cup honey 1/4 cup packed brown sugar 2 tablespoons coconut oil 1/2 cup creamy peanut butter 5 cups oven toasted rice cereal 1/2 cup dairy-free semisweet chocolate chips 1 tablespoon creamy peanut butter Preparation Spray 9- or 8-inch square pan with cooking spray. In 3-quart saucepan, heat honey, sugar and coconut oil just to boiling over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal until evenly coated....

Ingredients 9 cups Rice Chex™ cereal 1 1/2 cups semisweet chocolate chips 1/3 cup butter 1 teaspoon vanilla 1 1/2 cups powdered sugar 1 box (8-serving size) strawberry-flavored gelatin Preparation Measure cereal into large bowl. In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 15 to 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated....