Ingredients 1 1/3 cups Gold Medal™ all-purpose flour 2 cups sugar 3/4 cup unsweetened Dutch processed baking cocoa 1/2 teaspoon salt 1 cup butter, cut into pieces 1/2 cup semisweet chocolate chips 4 eggs 1/2 teaspoon root beer extract 1/2 cup powdered sugar 2 tablespoons root beer Preparation Heat oven to 325°F. Spray 8-inch square pan with cooking spray. In medium bowl, mix flour, sugar, 1/2 cup of the cocoa and the salt; set aside....
Ingredients 4 large wedges (12 ounces) hen of the woods (maitake) mushrooms 1/2 cup extra-virgin olive oil Coarse salt and freshly ground black pepper 1 tablespoon white sesame seeds, toasted 2 tablespoons sliced fresh flat-leaf parsley leaves Lime wedges, for serving Preparation Preheat oven to 450 degrees. Place the mushrooms in a single layer on a rimmed baking sheet. Drizzle with olive oil to coat and season with salt and pepper....
Ingredients 2 medium heads garlic 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice 1/2 teaspoon pimenton picante (hot Spanish smoked paprika) 1 teaspoon Dijon mustard Coarse salt 3 tablespoons extra-virgin olive oil 2 medium or 1 large kohlrabi (1 pound), trimmed 1 1/2 cups arugula, trimmed 1 ounce toasted sliced almonds (1/4 cup) Preparation Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon....
Ingredients All-purpose flour, for rolling 1 sheet frozen puff pastry, thawed 2 tablespoons unsalted butter 1 large yellow onion, thinly sliced 3/4 pound shiitake mushrooms, stemmed and large ones halved 1 tablespoon chopped fresh tarragon leaves, plus more for serving Coarse salt and ground pepper 6 large eggs Grated Parmesan, for serving Preparation On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary)....
Ingredients 2 cups fresh cauliflower florets 1 small cucumber, halved lengthwise, cut into 1-inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1/2 lb. fully cooked smoked sausage, cut into 1-inch pieces 1 (8-oz.) bottle Italian salad dressing Preparation In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 1 hour to marinate. To serve, alternately thread cauliflower, cucumber, bell pepper and sausage onto eight 8-inch skewers....
Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix (or your favorite flavor) Water, vegetable oil and eggs called for on cake mix box Thin sparkler candles, 6 1/2x1/8 inch Pencils 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting (or your favorite flavor) Flat mint or rainbow candy-coating wafers, as desired Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....
Ingredients 7 rolls Betty Crocker™ Fruit Roll-Ups® chewy fruit snack rolls (any flavor) 1/4 cup reserved Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting 3 drops yellow food color 6 candy sticks, 5 inches long Preparation To make streamers: Unroll 1 fruit snack roll and cut lengthwise into 1/4-inch strips with a knife and a straightedge. Roll each strip in a spiral around handle of wooden spoon. Store at room temperature at least 8 hours to set curl to make streamers....
Ingredients 8 ounces dried, wide, and flat rice noodles 2 tablespoons dark-brown sugar 2 tablespoons fresh lime juice, plus wedges for serving 3 tablespoons soy sauce 2 teaspoons vegetable oil 3 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced 2 large eggs (optional), lightly beaten 1/2 cup fresh cilantro 1/4 cup chopped roasted, salted peanuts Preparation Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce....
Ingredients 2 cloves garlic, peeled 8 salted anchovy filets packed in oil, soaked, and patted dry 2/3 cup whole milk 2 tablespoon plus 2 teaspoons Champagne vinegar 1 teaspoon coarse salt 7 tablespoons extra-virgin olive oil Belgian endive, quartered lengthwise Celery, peeled and cut into 3-inch-long pieces Fennel bulbs, cut into wedges Small, thin carrots, peeled Breakfast and globe radishes Sugar-snap peas, halved lengthwise Summer squash, cut into 3-inch-long pieces Red, yellow, or orange bell peppers, cut into 3-inch-long pieces Preparation Make the dip: Place garlic in a small saucepan and add enough water to cover; bring to a boil over high heat....
Ingredients 3 tablespoons butter or margarine 1 lb boneless skinless chicken breasts, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 can (4 oz) mushroom pieces and stems, drained 1 box Chicken Helper™ fettuccine Alfredo 1/2 cup hot water 1 3/4 cups milk 2 tablespoons Dijon mustard 1 box (9 oz) frozen asparagus cuts, thawed, drained Preparation In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white....
Ingredients 3 tablespoons unsalted butter, divided 1/2 cup all-purpose flour 6 beef short ribs (about 3 1/4 pounds) Salt and pepper 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh thyme leaves 3/4 cup dry red wine, such as Cabernet Sauvignon 2 russet potatoes, peeled and cut into 2-inch pieces 4 medium carrots, cut into 2-inch pieces Preparation In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high....
Ingredients 1/4 cup Gold Medal™ all-purpose or whole wheat flour 2 tablespoons packed brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons firm margarine 1 cup fat-free (skim) milk 1/4 cup unsweetened applesauce 2 tablespoons vegetable oil 1/2 teaspoon vanilla 1 egg 2 cups Gold Medal™ all-purpose or whole wheat flour 1/3 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or canned (drained) blueberries Preparation Heat oven to 400°F....
Ingredients 1 cup water 2 3/4 cups Gold Medal™ Better for Bread™ flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons bread machine or quick active dry yeast 1 egg yolk 1 tablespoon water Preparation Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands....
Ingredients 1 baguette, sliced on bias 1 clove garlic 1 cup ricotta cheese 2 teaspoons finely grated lemon zest Coarse salt and freshly ground black pepper 1 tablespoon olive oil 2 tablespoons fresh basil, finely chopped 2 tablespoons fresh oregano, finely chopped Preparation Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove. Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper....
Ingredients 2 teaspoons butter or margarine 3 boneless skinless chicken breasts, cut into thin strips 1 package (8 oz) sliced fresh mushrooms (3 cups) 3 cans (14 oz each) fat-free chicken broth with 33% less sodium 1 1/2 cups uncooked medium pasta shells (4 oz) 1 cup sliced yellow summer squash or zucchini 1/2 cup chopped red bell pepper 1 teaspoon Italian seasoning Preparation In 4-quart nonstick saucepan or Dutch oven, heat butter over medium heat until hot....
Ingredients 6 cups Cinnamon Toast Crunch™ cereal 6 waffle-style ice cream cones, broken into small pieces 1 cup white vanilla baking chips 1/4 cup rainbow mix candy sprinkles 1 1/2 cups candy-coated chocolate candies Preparation In large bowl, mix cereal and waffle cone pieces. Spread out on waxed paper. In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 60 seconds; stir. Continue heating in 15-second increments, stirring after each, until stirred smooth and melted....
Ingredients 4 cups old-fashioned rolled oats 1/4 cup light-brown sugar 1 1/4 teaspoons coarse salt 1/2 teaspoon ground cinnamon Preparation Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse in a food processor until coarsely chopped. Mix in 1 cup of a combination of add-ins (see our suggestions below), and stir in sugar, salt, and cinnamon, or more to taste, before storing in an airtight container for up to 2 weeks....
Ingredients 1 bag (10.5 oz) miniature marshmallows 3 tablespoons butter 8 cups French Toast Crunch™ cereal 1 bag (12 oz) semisweet chocolate chips (2 cups) Preparation Butter bottom and sides of 13x9-inch pan. In large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth. Immediately stir in cereal until evenly coated. Press in pan. In small microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring after 1 minute....
Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1 cup granulated sugar 1/3 cup unsweetened baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/2 cup vegetable oil 2 teaspoons vanilla 1 egg 1 cup butter or margarine, softened 3 cups powdered sugar 1/4 cup black sanding sugar 18 red miniature candy-coated chocolate candies Preparation Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups....
Ingredients 1 pouch Betty Crocker™ sugar cookie mix 2 tablespoons Gold Medal™ all-purpose flour 1/2 cup butter, softened 1 egg 20 craft sticks (flat wooden sticks with round ends) 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing orange icing Assorted Halloween candy sprinkles Preparation In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into a ball; flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm....
