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Ingredients 1/2 cup Yoplait® plain fat-free yogurt 1/2 to 1 teaspoon curry powder 1/4 teaspoon ground ginger 1/2 cup pomegranate seeds* 1 large clove garlic, finely chopped 2 skinless boneless chicken breast halves (about 1/2 pound) 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves Preparation Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix yogurt, curry powder, ginger, pomegranate seeds and garlic in medium bowl....

Ingredients 2 pounds halved, pitted prune plums 2 cups sugar 1 teaspoon grated lime zest 1 tablespoon fresh lime juice Salt Preparation Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month)....

Ingredients 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix (or your favorite flavor) Water, vegetable oil and eggs called for on cake mix box 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting 1 can (6.4 oz) Betty Crocker™ Easy Flow black decorating icing 1 package Betty Crocker™ black and white candles Preparation Heat oven to 350°F. Grease bottoms only of 2 (8-inch) square cake pans with shortening or cooking spray....

Ingredients 1 box (1 lb 3.5 oz) chocolate fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 16 oz vanilla-flavored candy coating (almond bark) 36 paper lollipop sticks 36 green ring-shaped gummy candies or fruit-flavored ring-shaped hard candies 36 brown miniature candy-coated chocolate candies Red food decorating pen or 1 tube (0.68 oz) red decorating gel, if desired Preparation Heat oven to 350°F. Grease bottom only of 9-inch square pan with shortening or cooking spray....

Ingredients 1 box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes 1 can (14.5 oz) fire-roasted diced tomatoes, drained Preparation Make potatoes as directed on box except stir in drained tomatoes before baking. Related Video

Ingredients 3 tablespoons Frosted Cheerios™ cereal 2 tubes (from 8-count box) Yoplait® Go-GURT® Sour Patch Kids® Yogurt, one of each flavor 4 Sour Patch Kids® candies Preparation Place cereal in small resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush cereal. Layer half of each yogurt tube into each of 2 small juice glasses. Spoon crushed cereal over top layer of yogurt; top with candies. Related Video

Ingredients 1/2 cup barbecue sauce 1/4 cup honey 16 frozen cooked meatballs 8 (1/4-inch-thick) slices sweet onion (such as Walla Walla) 8 Frozen Corn-on-the-Cob 2 cups refrigerated sliced cooked potatoes (from 1 lb. 4-oz. pkg.) 1/2 teaspoon salt 1/4 teaspoon pepper Preparation Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well....

Ingredients 1 1/2 cups shredded iceberg lettuce 1/3 cup chopped green bell pepper 2 cups black bean salsa 3/4 cup whole kernel corn 1 medium avocado, sliced 3/4 teaspoon grated lime peel 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt 1 clove garlic, crushed 3/4 cup olive or vegetable oil Preparation In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn....

Ingredients 1/4 cup lemon juice 2 tablespoons olive or vegetable oil 2 teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, finely chopped 1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 medium bell pepper (any color), cut into 1-inch pieces 1 medium zucchini or yellow summer squash, cut into 1-inch pieces 1 medium red onion, cut into wedges...

Ingredients 2/3 cup Nutella® hazelnut spread with cocoa 1/3 cup milk chocolate chips 2 cups Chex Mix® Muddy Buddies® Peppermint Bark snack mix, crushed 16 large marshmallows 16 lollipop or craft sticks Preparation Line cookie sheet with waxed paper. In medium microwavable bowl, microwave hazelnut spread and milk chocolate chips uncovered on High about 30 seconds or until mixture can be stirred smooth. Place snack mix in shallow dish. Insert lollipop sticks into marshmallows; dip into chocolate mixture....

Ingredients 1/2 cup orange juice 1 tablespoon cornstarch 1 package (10 oz) frozen raspberries in syrup, thawed 1 cup Gold Medal™ all-purpose flour 2 tablespoons powdered sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons grated orange peel 3/4 cup milk 2 tablespoons butter, melted 1 egg 2 tablespoons orange juice Frozen whipped topping, thawed Fresh raspberries Preparation In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth....

Ingredients 1 pouch Betty Crocker™ chocolate chip cookie mix 6 tablespoons margarine or butter, softened 1/4 cup creamy peanut butter 1 egg Preparation Heat oven to 350°F. Stir cookie mix, margarine, peanut butter and egg in medium bowl with spoon (mixture will be crumbly until soft dough forms). Spread dough in ungreased square pan, 8x8x2 inches. Bake 25 to 28 minutes or until light golden brown; cool. For 18 bars, cut into 6 rows by 3 rows....

Ingredients 1 package (11 oz) frozen Parker House style rolls (16 rolls), thawed 6 tablespoons roasted salted hulled pumpkin seeds (pepitas) 1/4 cup Progresso™ plain bread crumbs 1 1/4 teaspoons ground cumin 1/4 teaspoon ground red pepper (cayenne) 1/4 cup Gold Medal™ all-purpose flour 1 egg, beaten 3/4 lb uncooked chicken breast tenders (not breaded) 1/2 teaspoon salt 1/4 cup canola oil 1/4 cup mayonnaise 1/4 cup honey mustard Preparation Heat oven to 350°F....

Ingredients 3/4 cup sugar 3/4 cup butter or margarine, softened 1/2 teaspoon vanilla 1 egg 1 3/4 cups Gold Medal™ all-purpose flour 3 tablespoons unsweetened baking cocoa 1/4 teaspoon salt Betty Crocker™ decorating decors or crushed hard peppermint candies, if desired 1/4 cup whipping cream 1 cup milk chocolate chips Preparation Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended....

Ingredients 1/2 cup canned cream of coconut (not coconut milk) 1 can (8 ounces) crushed pineapple in juice, drained 2 tablespoons light rum, if desired 5 cups vanilla ice cream, softened 1 package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter) Preparation Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight....

Ingredients 1/2 cup raw green pumpkin seeds 1 1/3 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon ground allspice 1/2 teaspoon salt 1 cup packed light-brown sugar 1 cup canned pumpkin puree 6 tablespoons melted butter 2 large eggs Nonstick cooking spray Preparation Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees....

Ingredients 2 1/2 cups all-purpose flour, plus more for surface 1/2 cup sugar, plus more for sprinkling Salt 2 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces 1/2 cup boiling water 1 cup dried Black Mission figs (5 ounces), cut into 1/2-inch pieces 1/2 cup quince paste 2 large egg yolks 2 teaspoons heavy cream Preparation Combine flour, sugar, and 1/2 teaspoon salt in the bowl of a mixer. Add butter, and beat on low speed until dough comes together, about 5 minutes....

Ingredients Ice cubes 1/2 ounce Blood Orange Syrup 1 ounce Aperol 1 ounce Lillet Blanc 1 dash orange bitters 1 dash grapefruit bitters Chilled Champagne Blood orange twist, for garnish Preparation In a mixing glass filled with ice, add blood orange syrup, Aperol, Lillet, and bitters. Shake until chilled. Strain into a double old-fashioned glass filled with ice. Top with Champagne and garnish with blood orange twist. Related Video

Ingredients 25 medium dried bay leaves 3 1/4 teaspoons dried thyme 3 1/4 teaspoons dried oregano 1 1/2 teaspoons whole black peppercorns 3 tablespoons Konriko brand, or other hot Creole seasoning 2 teaspoons garlic powder Preparation Finely grind bay leaves in a spice grinder; transfer to a small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder. Related Video

Ingredients 12 large leaves Swiss chard 12 quarter-inch-thick slices tomato (from about 2 medium) 12 quarter-inch-thick slices fresh mozzarella (from about 3/4 pound) Coarse salt and freshly ground black pepper Extra-virgin olive oil, for brushing and drizzling Preparation Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Add one leaf at a time to boiling water, and blanch for 10 seconds....