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Ingredients 1 cup butter or margarine, softened 1 package (3 ounces) cream cheese, softened 3/4 cup sugar 1 teaspoon vanilla 1 egg 3 cups Gold Medal™ all-purpose flour 1/8 teaspoon salt About 2 dozen wooden sticks with rounded ends 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting, if desired Assorted candies and Betty Crocker™ candy sprinkles or colored sugar, if desired Preparation Beat butter, cream cheese, sugar, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy....

Ingredients 1/2 cup sugar 4 eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 can (14 oz) fat-free sweetened condensed milk (not evaporated) 1 can (12 oz) evaporated fat-free milk 1/4 cup coarsely chopped almonds Toasted sliced almonds, if desired Preparation Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden....

Ingredients 6 cups Oatmeal Crisp® Raisin cereal 1 bag (5 to 6 oz) dried apples 3 tablespoons butter 4 cups miniature marshmallows 1/2 cup packed brown sugar 2 teaspoons ground cinnamon Preparation Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix cereal and dried apples. In 2-quart saucepan, melt butter over low heat. Add marshmallows, brown sugar and cinnamon. Cook and stir until marshmallows are melted and sugar is dissolved....

Ingredients 1 single uncut boneless pork loin roast (4 lb) 1/2 cup chopped dried apricots 1/2 cup chopped pistachio nuts 2 cloves garlic, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup apricot brandy or apricot nectar 1 tablespoon butter or margarine 1/4 cup coarsely crushed cracker crumbs 2 tablespoons chopped pistachio nuts 1/4 teaspoon garlic salt 1/4 cup apricot preserves Preparation To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat....

Ingredients 1/4 cup all-purpose flour Coarse salt and pepper 2 pounds boneless beef chuck roast, cut into 1-inch pieces 3 tablespoons vegetable oil, divided 1 medium yellow onion, diced medium 4 cloves garlic, chopped 1/4 cup tomato paste (from one 6-ounce can) 1 pound fingerling potatoes, halved lengthwise 1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces 1 tablespoon white vinegar Preparation Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper....

Ingredients 1 cup soy sauce 1/4 cup honey 2 tablespoons fresh lemon juice or mild vinegar 1 inch peeled fresh ginger, sliced 3 garlic cloves, smashed 2 pounds boneless salmon fillet, pin bones removed Preparation Whisk the soy, honey, and lemon juice together in a large enough dish to fit the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 minutes or up to 30 minutes....

Ingredients 2 eggs 2 tablespoons Frank’s™ RedHot™ Buffalo Wings Sauce 2 cups soft bread crumbs (about 3 slices bread) 2 tablespoons parsley flakes 1 teaspoon salt 3/4 teaspoon onion powder 1/2 teaspoon pepper 1 1/2 lb uncooked chicken breast tenders (not breaded) Olive oil cooking spray 1/2 cup blue cheese or ranch dressing Preparation Heat oven to 450°F. In shallow bowl, slightly beat eggs. Add Buffalo wing sauce. In another shallow bowl, mix bread crumbs, parsley flakes, salt, onion powder and pepper....

Ingredients 1/4 cup chopped pimiento-stuffed olives 1/4 cup chopped kalamata or ripe olives 1/4 cup sliced hot pickled okra (from 16-oz jar) 1 tablespoon chopped fresh parsley 1 tablespoon olive or vegetable oil 1/4 teaspoon dried oregano leaves, crumbled 1/8 teaspoon pepper 1 small clove garlic, finely chopped 1 can (15 to 16 oz) black-eyed peas, drained, rinsed 1/4 cup water 1 teaspoon red pepper sauce 4 large kaiser rolls, split...

Ingredients 1 package (14 oz) Old El Paso™ Enchilada Dinner Kit 2 cups chopped or shredded deli rotisserie chicken (from 2-lb chicken) 1 cup canned seasoned black beans 1/2 cup crumbled queso fresco cheese (2 oz) 1 small tomato, chopped (1/2 cup) Fresh cilantro leaves, if desired Preparation Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges....

Ingredients 2 small jalapenos, halved lengthwise 1 strip lime zest 750 ml silver tequila Preparation Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 2 days until infused, then strain and discard solids. Related Video

Ingredients 2 tablespoons olive oil 2 pounds 80 percent lean ground beef 1 cup ricotta cheese 2 large eggs 1/2 cup dried breadcrumbs 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 2 teaspoons coarse salt 1/4 teaspoon crushed red-pepper flakes 1/2 teaspoon ground fennel 4 cups Classic Tomato Sauce Preparation Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface....

Ingredients 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature 1 1/4 cups granulated sugar 1 1/2 cups packed light-brown sugar 2 large eggs, lightly beaten 2 3/4 cups plus 4 teaspoons all-purpose flour 2 teaspoons baking soda Pinch of fine sea salt 8 cups coconut chips Preparation Line baking sheets with parchment paper or nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined....

Ingredients 2 English cucumbers 4 shallots, thinly sliced on a mandoline 1/2 cup sugar 1/2 teaspoon coarse sea salt 1 cup unseasoned rice vinegar Preparation Using a vegetable peeler, peel alternating strips of green skin off the cucumbers. Using a mandoline or the slicing disk of a food processor, thinly slice cucumbers and transfer to a large bowl; add shallots and set aside. In a small bowl, whisk together sugar, salt, and vinegar until sugar and salt have completely dissolved....

Ingredients 4 hard-cooked eggs, peeled, sliced 1/4 cup finely crushed Cheddar cheese crackers 1/4 cup or 2 (individual) containers purchased ranch salad dressing Preparation Place 2 eggs in each of 2 resealable food storage plastic bags. Divide cracker crumbs into 2 small plastic containers with lids. If necessary, divide salad dressing into 2 small plastic containers with lids. Pack in 2 insulated lunch bags with ice packs. At lunch time, dip eggs in salad dressing, then in cracker crumbs....

Ingredients 1 1/2 cups light corn syrup 3 ounces unsweetened baking chocolate, cut into pieces 1 tablespoon butter or stick margarine* 3/4 teaspoon vanilla Preparation Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat. Stir in butter and vanilla. Serve warm or cold. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired. Related Video

Ingredients 6 ears fresh sweet corn, silk removed but husks still attached 1/2 cup sour cream 2 tablespoons whole milk 3 tablespoons butter, melted 1 lime, halved 1/2 cup finely grated queso anejo, queso fresco, or Parmesan cheese 1 tablespoon chili powder 1 1/2 teaspoons kosher salt Preparation Pull the husks up to cover the ears of corn, and place the corn in a large bowl or pot. Cover with cold water, and place a large plate or other weight on top of the corn so that it remains submerged....

Ingredients One 20-ounce can pineapple tidbits with juice 1 cup sugar 6 tablespoons self-rising flour 2 cups grated medium-sharp cheddar cheese 1 sleeve Ritz crackers, crushed 1/2 cup (1 stick) unsalted butter, melted Preparation Preheat oven to 350 degrees. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to an 8-by-8-inch, 1 1/2 quart baking dish. Top with crushed crackers and drizzle with melted butter. Bake for 35 minutes....

Ingredients 2/3 cup instant coffee (dry) 1 1/2 cups hazelnut-flavored nondairy liquid creamer 1 cup water 1/4 teaspoon ground cinnamon 8 cups milk Whipped cream, if desired Ground cinnamon, if desired Preparation In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved. Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag. For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender....

Ingredients 1 bag (22 oz) frozen waffle fries 2 cups shredded Cheddar cheese (8 oz) 1 cup shredded cooked chicken 5 slices bacon, crisply cooked 1/4 cup sliced green onions (4 medium) 2 jalapeño chiles, sliced Old El Paso™ Thick ‘n Chunky salsa Sour cream Preparation Heat oven to 450°F. Place waffle fries on ungreased cookie sheet. Bake 20 minutes. Remove from oven. Set oven control to broil. Top waffle fries with 1 cup cheese, the chicken, remaining cup of cheese, the bacon and chiles....

Ingredients 4 pita breads (6 inches in diameter) 1/2 cup roasted garlic-flavored or regular hummus 1 cup crumbled feta cheese (4 ounces) 1 small onion, sliced 2 cups shredded spinach 1 large tomato, seeded and chopped (1 cup) 1/4 cup sliced ripe or Kalamata olives Preparation Heat oven to 400°F. Place pita breads in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Spread hummus on each pita bread. Sprinkle with cheese....