Ingredients 1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag) 1/2 cup vanilla soymilk or fat-free (skim) milk 1 container (6 oz) Yoplait® Original yogurt lemon burst or French vanilla Honey, if desired Preparation In blender, place blueberries, soymilk and yogurt. Cover; blend on high speed about 1 minute or until smooth. Sweeten to taste with honey. Pour into 2 glasses. Serve immediately. Related Video
Ingredients 2 cups walnuts 2 1/2 cups canola oil, plus more for pans 4 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 2 teaspoons salt 4 cups granulated sugar 8 large eggs, lightly beaten 8 cups grated carrots, about 1 1/2 pounds Grated zest of 2 oranges Preparation Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack....
Ingredients Vegetable oil, for pan 1 cup fine yellow cornmeal, preferably stone-ground 1/4 cup all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, to taste 1 cup low-fat buttermilk 1/2 cup whole milk 1 large egg, lightly beaten 1 ounce (2 tablespoons) unsalted butter, melted and cooled Preparation Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes....
Ingredients 1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix 1 cup water 1/2 cup vegetable oil 3 eggs Tray or cardboard (18x14 inches), covered with wrapping paper and plastic food wrap or foil 2 containers Betty Crocker™ Rich & Creamy vanilla frosting Betty Crocker™ green gel food color Assorted yellow round candies (candy-coated chocolate candies, candy coating wafers, chewy round candies) Chocolate chips Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....
Ingredients 1/2 cup butter or margarine, melted 3/4 cup milk 1 teaspoon vanilla 1 egg 2 cups Gold Medal™ all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh raspberries 1/2 cup powdered sugar 1 tablespoon butter or margarine, softened 2 to 3 teaspoons water 1/4 teaspoon almond extract Preparation Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour....
Ingredients 2 teaspoons white-wine vinegar 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 endive, trimmed and sliced crosswise 1/2 inch thick 6 ounces frisee, torn into bite-size pieces 1 stalk celery, sliced 1/8 inch thick 1 tablespoon chopped fresh tarragon 1/4 cup fresh chives, cut into 1-inch lengths Preparation In a small bowl, whisk together the white-wine vinegar and Dijon mustard. While whisking, very slowly pour in olive oil until well combined....
Ingredients 1 cup peach preserves 2 tablespoons cider vinegar 1/2 teaspoon ground ginger 1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can) 6 chicken drumsticks, skin removed 3 bone-in chicken breasts, skin removed Preparation Heat gas or charcoal grill. In food processor or blender, process all ingredients except chicken pieces until smooth. Reserve 1/3 cup preserves mixture. Place chicken pieces on grill over medium heat. Cover grill; cook 25 to 30 minutes, turning frequently and brushing with preserves mixture during last 15 minutes of cooking, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for drumsticks)....
Ingredients 1 tablespoon olive oil Coarse salt and ground pepper 1 can whole tomatoes in puree (28 ounces) 1 large onion, cut into 8 wedges 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled) 3 pounds beef chuck roast, trimmed and halved crosswise 4 garlic cloves, halved lengthwise 1 1/4 pounds small white potatoes, scrubbed Preparation With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic....
Ingredients 2 cups water 1 cup dried lentils (8 oz), sorted, rinsed 1/2 cup chopped red bell pepper 1 cup frozen (thawed) or canned (drained) whole kernel corn 2 tablespoons chopped fresh cilantro or parsley 1/2 teaspoon salt 1/2 teaspoon chili powder Preparation In 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary....
Ingredients 1/2 pound linguine One 6-ounce can tuna, packed in water, drained 1 1/2 cups cherry tomatoes, quartered 1/3 cup pitted brine-cured olives, such as Kalamata (about 16) 1/3 cup pitted ripe green olives, such as Picholine (about 18) Finely grated zest of 1 lemon 2 garlic cloves 2 tablespoons plus 1/3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red-pepper flakes...
Ingredients 1/2 teaspoon coarse salt 2 cups rolled oats 1/4 cup heavy cream 2 tablespoons butter 4 tablespoons maple syrup 4 tablespoons dried cherries Preparation In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes. Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired....
Ingredients 2 teaspoons olive oil 1 small onion, cut into thin wedges 3/4 cup uncooked regular long-grain white rice 1 medium green bell pepper, cut into 1/2-inch pieces 20 frozen cooked Italian meatballs (about 10 oz.) 1 (2 1/4-oz.) can sliced ripe olives, drained 1 1/2 cups water 1 medium zucchini, halved lengthwise, sliced 1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained 2 oz. (1/2 cup) crumbled feta cheese...
Ingredients 1 can (10 oz) Old El Paso™ mild green chile enchilada sauce 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch) 2 cups shredded deli rotisserie chicken 1 can (14.5 oz) fire roasted diced tomatoes, drained 1/4 cup finely chopped red onion 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained 2 cups shredded pepper Jack cheese (8 oz)...
Ingredients 2 sweet potatoes, peeled and diced (3 cups) 3 large carrots, peeled and diced (2 cups) 2 tablespoons California Olive Ranch® extra-virgin olive oil 2 teaspoons lemon juice 2 tablespoons tahini 1 teaspoon roasted garlic (see tip below) 1/2 teaspoon salt 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes 1 tablespoon California Olive Ranch® extra-virgin olive oil 1 to 2 tablespoons spicy harissa sauce 1 tablespoon roasted garlic (see tip below)...
Ingredients 1 cup orzo 2 garlic cloves, slivered 1 tablespoon extra-virgin olive oil 2 plum tomatoes, seeded and coarsely chopped 1 tablespoon fresh oregano 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Preparation In a large pot of boiling salted water, add the orzo and cook 10 to 12 minutes. Meanwhile, in a small saucepan over medium heat, combine the garlic and oil and cook 1 to 2 minutes....
Ingredients 3/4 cup slivered almonds, toasted, ground 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon grated lemon peel 1/2 teaspoon baking powder 1/2 teaspoon ground cardamom 1/4 teaspoon salt 1 1/4 cups butter, softened 1 cup powdered sugar, sifted 1 cup plum jam or jelly 3 tablespoons powdered sugar Preparation In medium bowl, mix ground almonds, flour, lemon peel, baking powder, cardamom and salt with whisk; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy....
Ingredients 1/3 cup mayonnaise or salad dressing 1 tablespoon lime juice 1 teaspoon chili powder 1/4 teaspoon ground red pepper (cayenne) 1/4 teaspoon salt 4 (10 inch) flour tortilla, heated as directed on package 3/4 lb thinly sliced cooked roast beef 8 slices bacon, cooked crisply 1 ripe avocado, pitted, peeled and sliced 4 small leaves romaine lettuce 12 thin red onion rings Preparation In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt....
Ingredients 1 package (16 ounces) spaghetti 1/2 cup grated Parmesan cheese 1/2 cup ricotta cheese 1 tablespoon Italian seasoning 2 eggs, beaten 1/4 cup chopped fresh or 1 1/2 teaspoons dried basil leaves 2 medium tomatoes, each cut into 5 slices 4 slices (1 ounce each) provolone cheese, cut in half Preparation Heat oven to 350°. Spray springform pan, 9x3 inches, with cooking spray. Cook and drain spaghetti as directed on package....
Ingredients Butter, for baking dish 1 1/2 cups heavy cream 5 ounces soft goat cheese, crumbled 1 garlic clove, minced Coarse salt and ground pepper 1 1/2 pounds baking potatoes (about 3) 4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick) 1 cup dry white wine 1 tablespoon Dijon mustard 2 tablespoons capers, drained Preparation Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside....
Ingredients 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 1 3/4 cups granulated sugar 1/4 cup packed light-brown sugar 2 vanilla beans, split and scraped, pod reserved for another use 2 1/2 sticks unsalted butter, room temperature 2 large eggs Fine sanding sugar, for sprinkling Water, for brushing Preparation Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. Beat sugars and vanilla seeds with a mixer on medium speed for 1 minute....
