Ingredients 3/4 cup flaked coconut 1 medium pineapple (about 3 lb), rind removed, cubed (3 cups) 2 medium firm bananas, cut into 1/2-inch slices (1 1/2 cups) 1/3 cup packed brown sugar 4 1/2 teaspoons Gold Medal™ all-purpose flour 1 pouch (14 oz) Betty Crocker™ White Chip Macadamia Nut Cookie Mix 1/2 cup butter, melted Preparation Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown....
Ingredients 3 cups Oatmeal Crisp® Raisin cereal 2/3 cup finely diced dried apricots 1/2 cup slivered almonds, toasted* 1 tablespoon butter or margarine 2/3 cup light corn syrup 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon Preparation Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apricots and almonds; set aside In 4-quart Dutch oven, heat butter, corn syrup, brown sugar and cinnamon over medium-high heat, stirring constantly, until sugar is dissolved and mixture comes to a boil....
Ingredients 1 1/2 cups quick-cooking oats 1/2 cup Immaculate Baking Co.™ sprouted whole wheat flour 1/2 teaspoon fine sea salt 2/3 cup melted coconut oil 1/2 cup mashed ripe banana 1/3 cup real maple syrup 1/4 cup almond butter 3/4 cup almonds, chopped 1/2 cup dried blueberries Preparation Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In large bowl, stir together oats, flour and salt. In small bowl, beat coconut oil, banana, syrup and almond butter with whisk until well blended....
Ingredients 1 container (6 oz) Greek Fat Free blueberry yogurt 3/4 cup Cheerios™ or Honey Nut Cheerios™ cereal 1/2 cup fresh blueberries 1/2 teaspoon grated lemon peel 1 teaspoon honey Preparation Spoon yogurt into bowl. Top with cereal, blueberries and lemon peel. Drizzle with honey. Serve immediately. Related Video
Ingredients 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix 1 1/4 cups water 1/3 cup vegetable oil 2 eggs, separated 3/4 cup maple-flavored syrup Preparation Heat waffle iron. Drain Blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix (dry from muffin mix), water, oil and egg yolks in medium bowl just until blended. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form....
Ingredients 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon finely chopped shallots 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 4 cups packed arugula or mixed greens (about 5 oz) 2 medium tomatoes, sliced 3 oz brie cheese, cut into bite-size strips Preparation In small bowl, mix dressing ingredients with wire whisk. In large bowl, toss arugula with half of the dressing. Arrange sliced tomatoes on medium platter....
Ingredients 1 whole round Brie cheese (4 1/2 ounces) 2 tablespoons butter or margarine 1/4 cup sliced almonds, toasted 1 tablespoon brandy, if desired Chopped fresh parsley, if desired Assorted crackers, if desired Preparation Set oven control to broil. Place cheese in ovenproof pie plate or pan. Broil cheese with top 3 to 4 inches from heat about 2 minutes 30 seconds or until soft and warm. Melt butter; stir in almonds and brandy....
Ingredients 3/4 cup buttermilk 1/4 cup vegetable oil 1/4 cup mild-flavor (light) molasses 1 egg 1 1/2 cups Gold Medal™ all-purpose flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon grated orange peel 1/2 teaspoon salt 3/4 cup chopped glazed walnuts 3/4 cup chopped pitted dates Preparation Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray....
Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1/2 cup currants or raisins 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup shredded reduced-fat mozzarella cheese 3/4 cup fat-free buttermilk 2 tablespoons olive or vegetable oil 1 egg Preparation Heat oven to 375°F. Spray round pan, 9x1 1/2 inches, with cooking spray. Mix flour, currants, baking powder, salt and baking soda in large bowl. Stir in remaining ingredients....
Ingredients 1 small avocado Lemon juice 2 tablespoons vegetable oil 2 cups chopped cooked chicken 1 can (4 1/2 ounces) chopped green chiles, drained 1 small onion, sliced 10 taco shells 2 cups shredded Monterey Jack cheese (8 ounces) 1/3 cup sliced pimiento-stuffed olives 1 cup shredded lettuce Taco sauce, if desired Sour cream, if desired Preparation Cut avocado in half; remove pit and avocado peel. Cut halves into slices. Sprinkle with lemon juice to keep avocado from turning brown....
Ingredients 3 red grapefruits 8 oranges 36 mint leaves (1 bunch) 3 containers (5.3 oz each) Greek vanilla yogurt 1/2 cup shelled pistachio nuts Preparation Cut tops and bottoms from grapefruits and oranges, then cut along the pith to remove remaining skin. Cut between the membranes to remove citrus sections. Drain in strainer to remove excess juice. In 8 martini glasses, sorbet cups or coupes, layer as follows: First place 3 to 5 grapefruit sections, 3 mint leaves, then a heaping tablespoon of yogurt, then about 8 orange sections....
Ingredients 2 cups shredded cooked chicken 1/2 cup barbecue sauce 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained 1 can (15 to 16 ounces) lima beans, rinsed and drained 1 can (15 to 16 ounces) kidney beans, rinsed and drained 1 cup shredded Cheddar cheese (4 ounces) Preparation Heat oven to 350°. Spray 2-quart casserole with cooking spray. Mix chicken, barbecue sauce and beans in casserole. Bake uncovered 30 to 35 minutes or until hot and bubbly....
Ingredients Safflower oil, for frying 3 green plantains, peeled and sliced 1/2 inch thick Coarse salt 1/2 pound jumbo lump crabmeat, picked over 3 tablespoons mayonnaise 1/2 avocado, cut into 1/4-inch dice (1/2 cup) 2 tablespoons fresh lime juice 2 tablespoons finely chopped fresh chives 2 radishes, trimmed and cut into matchsticks, for garnish Preparation Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees....
Ingredients 4 cups unsalted unbuttered popped popcorn 2 cups Multi-Bran Chex™ cereal 2 cups Chocolate Chex™ cereal 1 cup pretzel nuggets or twists 2/3 cup soy nuts (roasted soybeans) 1/2 cup dark chocolate chips 1/2 cup sweetened dried cranberries Preparation In gallon-size food-storage plastic bag or 3-quart container, mix all ingredients. Seal bag and shake ingredients to mix, or stir ingredients in container. Store tightly covered. Related Video
Ingredients 6 Old El Paso™ Stand ‘N Stuff™ taco shells (from 4.7-oz box) 1 cup chopped drained canned peaches 1 cup chopped drained canned pineapple 3/4 cup fresh blackberries 2/3 cup fresh blueberries 12 medium fresh strawberries, sliced 2 medium bananas, sliced 6 rectangles (4x1x1 inch each) vanilla ice cream, cut from 1/2-gallon brick (about 3 cups) 1/2 cup chocolate or caramel ice cream topping 1 cup whipped cream 1/2...
Ingredients 1 box (18.3 oz) Betty Crocker™ fudge brownie mix Water, oil and eggs called for on brownie mix box 2/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container) Betty Crocker™ gel food colors, as desired Betty Crocker™ candy sprinkles and colored sugars, as desired Preparation Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray....
Ingredients 1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained 1 1/2 cups tomato juice 1 small cucumber, peeled, chopped (1 cup) 1/4 cup finely chopped red bell pepper 2 tablespoons finely chopped red onion 2 tablespoons finely chopped fresh cilantro 2 teaspoons white wine vinegar Preparation In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed. Cover; refrigerate at least 1 hour to blend flavors before serving....
Ingredients 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix 1/2 cup mayonnaise 1 tablespoon honey mustard 2 cups cubed grilled chicken 2 cups washed fresh baby spinach leaves 1 cup cherry tomatoes, halved 1 stalk celery, chopped (1/3 cup) 1 cup shredded Cheddar cheese (4 oz) 3 hard-cooked eggs, coarsely chopped 3 slices bacon, crisply cooked and crumbled Preparation Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water....
Ingredients 16 oz refrigerated fettuccine or 12 oz uncooked fettuccine 2 1/2 cups fat-free (skim) milk 3 tablespoons cornstarch 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup light ricotta cheese 1/3 cup shredded Parmesan cheese 1/3 cup chicken broth 4 cloves garlic, finely chopped 2 cups sliced fresh mushrooms (about 5 oz) 2 cups broccoli florets 6 medium green onions, cut into 1-inch pieces...
Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup malted milk balls, coarsely crushed 1/4 cup natural-flavor malted milk powder Water, vegetable oil and eggs called for on cake mix box 1/4 cup butter or margarine, softened 2 cups powdered sugar 2 tablespoons natural-flavor malted milk powder 1 tablespoon unsweetened baking cocoa 2 tablespoons milk 1 2/3 cups malted milk balls, coarsely crushed Preparation Heat oven to 350°F (325°F for dark or nonstick pan)....
