Posts

Ingredients 3 tablespoons Gold Medal™ all-purpose flour 2 tablespoons sugar 2 tablespoons finely chopped almonds, toasted 2 tablespoons firm butter or margarine 2 cups Gold Medal™ all-purpose flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup firm butter or margarine 1/2 cup chopped almonds, toasted 1 egg 1/2 cup half-and-half Preparation Heat oven to 400°F. In medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds....

Ingredients 3 cups uncooked rotini pasta (9 oz) 1 lb asparagus, cut into 2-inch pieces (2 cups) 1/4 cup vegetable oil 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/2 teaspoon garlic salt 3/4 cup chopped yellow bell pepper 2 large tomatoes, cut into 2-inch pieces (2 cups) Freshly cracked pepper, if desired Preparation Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain....

Ingredients 6 slices gluten-free bacon, chopped 1 tablespoon Dijon mustard 1 tablespoon low-sodium tamari soy sauce 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1 teaspoon minced garlic 1 egg, beaten 6 cups cauliflower florets 1 cup coarsely chopped onion 1 cup chopped celery 3 cups shredded kale 4 red or yellow bell peppers, halved lengthwise, seeds and stems removed 2 teaspoons chopped fresh thyme leaves Preparation Heat oven to 400°F....

Ingredients 2 cups Original Bisquick™ mix 1/4 teaspoon garlic powder 1/2 cup boiling water 1/3 cup mayonnaise or salad dressing 1/3 cup shredded Cheddar cheese 1/3 cup shredded mozzarella cheese 3 tablespoons chopped green onions (3 medium) Preparation Heat oven to 400°F. In medium bowl, stir Bisquick mix, garlic powder and water until soft dough forms. Let stand about 10 minutes or until cool. Meanwhile, in small bowl, mix mayonnaise, Cheddar and mozzarella cheeses, and onions until blended....

Ingredients 2 1/2 cups sifted all-purpose flour (spooned and leveled) 3/4 cup confectioners' sugar, divided, plus more, sifted, for rolling 1/2 teaspoon fine salt 2 sticks unsalted butter, room temperature 1 tablespoon grated lemon zest plus 1 tablespoon juice 1 tablespoon grated lime zest plus 1 tablespoon juice 1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling Preparation Preheat oven to 325 degrees, with racks in upper and lower thirds....

Ingredients 1 1/2 cups graham cracker crumbs 1/3 cup sugar 6 tablespoons butter, melted 2 packages (8 oz each) cream cheese, softened 1 tub (16 oz) Betty Crocker™ Original Rainbow Chip Frosting 1 teaspoon vanilla 1/3 cup rainbow colored candy sprinkles Preparation Heat oven to 350°F. In small bowl, mix Crust ingredients. Press mixture in bottom and up sides of 9-inch pie plate. Bake 8 to 10 minutes or until golden brown around edges....

Ingredients 1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced 1/4 cup pitted Kalamata olives, halved 1 pint grape or cherry tomatoes, halved 1 large head escarole, trimmed and torn into bite-size pieces Coarse salt and ground pepper 2 to 3 teaspoons red-wine vinegar Preparation In a large skillet, heat oil over medium-high. Add garlic, olives, and tomatoes; cook until tomatoes are soft, about 2 minutes; transfer to a plate....

Ingredients 1 pound lean ground beef 3 1/3 cups hot water 1 package Hamburger Helper™ Oven Favorites® lasagna 2 tablespoons grated Parmesan cheese 1/2 container (15-ounce size) ricotta cheese 1/2 package (9-ounce size) frozen spinach, thawed and squeezed to drain 1 1/2 cups shredded mozzarella cheese (6 ounces) Preparation Heat oven to 375°F. Cook and stir beef in 3-quart saucepan over high heat about 5 minutes or until brown; drain. Add hot water; slowly stir in Sauce Mix, using wire whisk, until blended (sauce will be thin)....

Ingredients 1 cup uncooked quinoa 1 1/2 cups water 1/2 teaspoon salt 1/2 cup lemon juice 1 clove garlic, finely chopped 2 tablespoons olive oil 1 pint cherry tomatoes, halved (2 cups) 1 1/4 cups finely chopped fresh Italian (flat-leaf) parsley (1 bunch) 3/4 cup finely chopped fresh cilantro (1 bunch) 1/3 cup finely chopped fresh mint leaves (1 bunch) 2 green onions, thinly sliced (2 medium) 1 1/2 teaspoons black pepper...

Ingredients 1 1/2 cups uncooked rainbow rotini pasta (about 5 ounces) 1/4 pound asparagus, cut into 2-inch pieces 1 medium fennel bulb, cut into thin wedges 1 small red onion, cut into thin wedges 2 teaspoons olive or vegetable oil 1/4 teaspoon salt 1 small navel orange, peeled and coarsely chopped 2 tablespoons olive or vegetable oil 3 tablespoons white balsamic vinegar 1/4 teaspoon sugar 1/8 teaspoon salt Preparation Cook and drain pasta as directed on package....

Ingredients 1 package regular active or fast-acting dry yeast 1 cup warm water (105°F to 115°F) 2 1/2 cups Gold Medal™ whole wheat flour 2 tablespoons vegetable oil 1/2 teaspoon salt 1 tablespoon vegetable oil 1 tablespoon whole-grain cornmeal 1 teaspoon Gold Medal™ whole wheat flour 1 can (8 oz) pizza sauce 2 cups shredded Italian mozzarella cheese (8 oz) 1 package (6 oz) sliced Canadian bacon, cut into fourths...

Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix box 2 boxes (4 oz each) waffle ice cream bowls (20 bowls) 1 1/4 cups hot fudge topping (from 15.5-oz jar) Whipped cream topping (from aerosol can) Betty Crocker™ Parlor Perfect™ confetti sprinkles 20 maraschino cherries with stems (from 10-oz jar) Preparation Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups....

Ingredients 1/2 cup butter or margarine, softened 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning Preparation Stir together all ingredients. Store in covered container in refrigerator. Related Video

Ingredients 1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes 3 cans (4 ounces each) Old El Paso™ whole green chiles, drained 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 ounces) 6 eggs 2 egg whites 1 can (12 ounces) evaporated skimmed milk 1/3 cup Gold Medal™ all-purpose flour 1 teaspoon garlic salt 3/4 cup Old El Paso™ Thick ’n Chunky salsa 1/3 cup fat-free sour cream Preparation Spray 13x9-inch (3-quart) glass baking dish with cooking spray....

Ingredients 2 barely ripe bananas 1/2 cup creamy peanut butter 1 1/2 cups Reese’s Puffs® cereal, slightly crushed 4 craft sticks (flat wooden stick with round ends) Preparation Peel bananas; cut each in half crosswise. With knife, gently spread peanut butter over each banana half. Press gently into cereal crumbs to coat. Gently press stick into bottom of each banana half. Eat immediately and enjoy! Related Video

Ingredients 1 (1 1/2-inch) piece fresh ginger, peeled (about 2 ounces) or 1 tablespoon bottled ginger juice 1 pound green beans, trimmed 2 to 3 shallots, sliced crosswise into 1/4-inch-thick slices 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 1 clove garlic, finely minced 2 tablespoons coarsely chopped fresh cilantro or mint (or a mix of both) Preparation Preheat oven to 450 degrees with a rack set in center of oven....

Ingredients 6 tablespoons unsalted butter, divided, plus more for baking dish 3 cups coarse fresh breadcrumbs Coarse salt and freshly ground pepper 1/4 cup coarsely chopped fresh flat-leaf parsley 1 celery stalk, very thinly sliced on the diagonal (1/2 cup) 3 scallions, trimmed and chopped (1/3 cup) 2 teaspoons fresh thyme leaves 2 tablespoons dry sherry 3/4 cup heavy cream 2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved...

Ingredients 1/3 cup olive oil, plus more for plate 14 ounces russet potatoes, peeled and cubed (about 2 large potatoes) 2 red onions, roughly chopped Coarse salt and freshly ground pepper 7 ounces chorizo sausage, casings removed and very thinly sliced 1 clove garlic, crushed 2 tablespoons freshly chopped flat-leaf parsley leaves 6 large eggs, lightly beaten Preparation In an 8-inch skillet that’s 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat....

Ingredients 1 lb lean (at least 80%) ground beef 1 box (4.6 oz) Old El Paso™ taco shells (12 shells) 1 can (15.5 oz) sloppy joe sauce 1 small red bell pepper, chopped (1/2 cup) 1 can (11 oz) whole kernel sweet corn, drained 1 can (2 1/4 oz) sliced ripe olives, drained 1 cup thinly sliced romaine lettuce 1/2 cup shredded Colby-Monterey Jack cheese (2 oz) Preparation Heat oven to 350°F....

Ingredients 2 cups coarsely chopped tomatoes 2 cups cubed fresh watermelon 2 fresh red Thai chile peppers, seeded 1/4 cup chopped red onion 1 tablespoon lime juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 cup shredded fresh basil leaves Preparation In blender, place first 4 ingredients. Cover; blend until thoroughly pureed. Add remaining ingredients except basil. Cover; blend to combine. Refrigerate until chilled, about 2 hours or until serving time....