Ingredients 6 egg yolks 1 cup sugar 1 teaspoon vanilla 4 cups whole milk 1 cup French Toast Crunch® cereal, finely crushed Preparation In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside. In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil....
Ingredients 3 tablespoons peanut butter 6 (7 to 8-inch) flour tortillas 1/2 cup sliced fresh strawberries 1 banana, thinly sliced Nonstick cooking spray Preparation Spread peanut butter evenly over 3 of the tortillas. Top with strawberry and banana slices. Place remaining tortillas over fruit; press down. Heat large skillet over medium heat until hot. Lightly spray top of 1 quesadilla with nonstick cooking spray. Place sprayed side down in hot skillet; cook 2 to 4 minutes or until lightly browned....
Ingredients 1 1/2 cups uncooked radiatore pasta (4 1/2 ounces) 1 1/2 cups shredded Cheddar cheese (6 ounces) 1/2 cup sliced ripe olives 1 1/2 cups salsa 2 tablespoons vegetable oil 1 medium zucchini, sliced (2 cups) 1 large tomato, chopped (1 cup) 1 can (11 ounces) whole kernel corn, drained Preparation Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss pasta and remaining ingredients in large bowl....
Ingredients 2 1/4 cups Gold Medal™ all-purpose flour 1/4 cup packed brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup cold butter or margarine, cut into 8 pieces 1 cup buttermilk 1/2 cup chopped dates 1/4 cup candied ginger, chopped 1 tablespoon coarse sugar Preparation Heat oven to 425°F. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt. With pastry blender or pulling 2 table knives in opposite directions, cut in butter until mixture looks like fine crumbs....
Ingredients 2 tablespoons olive oil 1 1/3 pounds fingerling potatoes, halved 6 carrots, sliced crosswise on the bias 4 shallots, peeled and halved 6 cloves garlic, peeled 3 sprigs fresh thyme 1 bay leaf Coarse salt and freshly ground pepper 7 tablespoons unsalted butter 1 (2 3/4-pound) center-cut beef tenderloin, tied 3/4 cup plus 2 tablespoons white wine Preparation Preheat oven to 350 degrees. Heat olive oil in a large skillet with a lid over medium heat....
Ingredients 2 cups Bisquick™ Original pancake and baking mix 1 1/3 cups milk 2 tablespoons vegetable oil 1 egg 1 cup diced cooked ham 1 cup shredded Swiss cheese (4 oz) 1/3 cup sour cream Chopped fresh chives, if desired Preparation Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil, egg, ham and shredded cheese. Pour 1/2 cup batter onto center of hot waffle maker....
Ingredients 2 1/4 cups Gold Medal™ all-purpose flour 1/4 cup sugar 1 tablespoon grated lemon peel 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter or margarine (firm) 1 package (3 ounces) cream cheese, softened 1 egg 1/3 cup milk Lemon juice Sugar Preparation Heat oven to 400°F. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs....
Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 3/4 cup butter or margarine, cut into pieces 1/3 cup powdered sugar 2 tablespoons grated lemon peel 1 cup whipping (heavy) cream 3 tablespoons powdered sugar 2 containers (6 ounces each) Yoplait® Original yogurt lemon burst 2 nectarines, sliced 1 cup fresh blackberries Preparation Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup powdered sugar and 1 tablespoon of the lemon peel, using pastry blender or crisscrossing 2 knives, until coarse crumbs form....
Ingredients 1 pouch Betty Crocker™ peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg 30 Bugles® snacks 1 bag (12 oz) light cocoa candy melts, melted 15 pretzel sticks, broken in half 1 large shredded whole wheat cereal biscuit, crushed Preparation Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart....
Ingredients 10 oz thinly sliced Genoa salami 4 cups frozen shredded hash brown potatoes 1 jar (32 oz) giardiniera vegetable mix, drained, coarsely chopped 1/2 cup chopped pimiento-stuffed green olives 2 1/2 cups shredded Colby-Monterey Jack cheese blend (10 oz) 2 cups milk 1 cup Original Bisquick™ mix 1 teaspoon Italian seasoning 5 eggs Cornichons, if desired Whole pimiento-stuffed (colossal queen) green olives, if desired Preparation Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray....
Ingredients All-purpose flour, for work surface 1/2 recipe Pate Brisee for Pumpkin-Pecan Tart 1 egg white, lightly beaten 1 (15-ounce) can pumpkin puree 1 (14-ounce) can sweetened condensed milk 2 large eggs, room temperature 1 teaspoon ground cinnamon Pinch of coarse salt 3/4 cup light-brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon Pinch of coarse salt 4 tablespoon unsalted butter, cut into small cubes and chilled 1 1/2 cups pecan halves Sweetened whipped cream, for serving Preparation Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round....
Ingredients 2 tablespoons butter 1 cup finely chopped fresh rhubarb 1 pint (2 cups) fresh raspberries 1/3 cup agave nectar 1 teaspoon vanilla 1/4 teaspoon ground cinnamon Juice of 1 lime (1 to 2 tablespoons) 4 containers (6 oz each) Greek honey vanilla yogurt 1 cup Cascadian Farm® organic oats & honey granola 4 lime slices Fresh mint leaves for garnish, if desired Preparation In 8-inch skillet, melt butter over medium-high heat....
Ingredients 3 cups vanilla ice cream 2 tablespoons white crème de cacao 2 tablespoons crème de noyaux 1 tablespoon vanilla vodka 1/2 cup Trix™ cereal Preparation In blender, place all ingredients except cereal. Cover; blend until smooth. Add cereal; cover and blend until smooth. Pour into 2 glasses. If desired, top with whipped cream and additional cereal. Related Video
Ingredients 1/4 cup packed brown sugar 2 teaspoons dried oregano leaves 1 teaspoon salt 1/4 teaspoon pepper 3 cloves garlic, finely chopped 1/3 cup white wine or chicken broth 2 tablespoons red wine vinegar 2 1/2 lb boneless skinless chicken thighs 2 dried bay leaves 1/2 cup pimiento-stuffed green olives 1/2 cup pitted bite-size prunes (from 12-oz package) 1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped...
Ingredients 3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups) 8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups) 4 medium carrots, cut into 1/2-inch pieces (3 cups) 2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups) 1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups) 1 medium onion, cut into 1/2-inch wedges (1 cup) 2 cloves garlic, finely chopped...
Ingredients 2 tablespoons extra-virgin olive oil 2 scallions, white parts only, very finely chopped 4 boneless black bass fillets (6 to 8 ounces) 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1 teaspoon lemon zest 1 teaspoon orange zest 1/4 cup dry vermouth or white wine 1 tablespoon unsalted butter, cut into small pieces Sicilian-Style Pesto 1/2 cup fresh basil leaves (about 15), chopped...
Ingredients 2 pounds small red potatoes, halved or quartered if large Coarse salt and ground pepper 1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 2 tablespoons white-wine vinegar 1/4 cup roughly chopped fresh parsley leaves Preparation In a large pot, bring potatoes to a boil over high in salted water....
Ingredients 2 ounces tequila 3/4 ounce pear puree 1/2 ounce freshly squeezed lime juice 1/2 ounce agave nectar Ice cubes Spritz of mezcal 1 sprig fresh tarragon Preparation Place tequila, pear puree, lime juice, and agave in a cocktail shaker; fill with ice. Cover and shake to combine. Strain into a martini glass and spray with mezcal. Garnish with tarragon and serve. Related Video
Ingredients 1 package (8.8 oz) microwavable long-grain white rice 1 package (10 oz) refrigerated cooked chicken breast cuts 1 cup frozen sweet peas (from 12-oz bag) 1 cup yellow or red curry sauce 2 teaspoons curry powder Preparation Cook rice in microwave as directed on package. Meanwhile, in 10-inch skillet, cook remaining ingredients over medium heat about 5 minutes, stirring occasionally, until hot. Serve chicken mixture over cooked rice. Related Video
Ingredients 1 cup fat-free (skim) milk 1 unpeeled Granny Smith apple, cored, coarsely chopped 1 pouch (7.6 oz) Yoplait® Smoothie triple berry Preparation In blender, place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth. Pour into 2 glasses. Serve immediately. Related Video
