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Ingredients 4 1/2 cups sugar 1/2 cup Dutch-process cocoa powder 1 1/2 cups heavy cream 1/2 cup (one stick) unsalted butter, plus more for fingertips 3 tablespoons light corn syrup 1 1/2 teaspoons pure vanilla extract 1 1/2 cups chopped nuts, such as pecans or almonds (optional) Preparation Line an eight-inch square baking pan with wax paper. In a heavy medium saucepan, whisk together sugar and cocoa. Add cream, butter, and corn syrup; cook over medium-high heat, stirring, until bubbling around the edges, about five minutes....

Ingredients 1 cup vanilla wafer crumbs (about 30 wafers) 1/2 cup finely chopped shelled pistachios 3 tablespoons butter, melted 1 (8-oz.) pkg. fat-free cream cheese, softened 1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix 1 1/4 cups skim milk 1 (8-oz.) container frozen fat-free whipped topping, thawed, reserving 1 cup 1 (10-oz.) pkg. frozen raspberries in syrup, partially thawed 2 tablespoons sugar 2 tablespoons orange-flavored liqueur or orange juice...

Ingredients 1 pouch Betty Crocker™ Gingerbread Cookie Mix 1/2 cup white vanilla baking chips 1/2 cup miniature semisweet chocolate chips 1/2 cup candied ginger pieces (chopped if large) 1/2 cup slivered almonds 1/2 cup butter, softened 1 tablespoon water 1 tablespoon water Preparation Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat. Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed....

Ingredients 1 1/2 cups sugar 3/4 cup heavy cream Preparation Place sugar in a large skillet over medium heat. Let cook until it begins to melt and turns golden, 2 to 3 minutes. As sugar melts, stir with back of a wooden spoon if needed, until amber colored, and registers about 310 degrees on candy thermometer, 3 to 4 minutes. Slowly pour cream into skillet; be careful as you pour, because it will splatter....

Ingredients 1 box Betty Crocker™ Gluten Free brownie mix Butter and eggs called for on brownie mix box 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container) 1/2 cup salted peanuts, coarsely chopped 1 cup semisweet chocolate chips (6 oz) 1/2 cup creamy peanut butter 1 1/2 cups Rice Chex™ cereal Preparation Heat oven to 350°F. Make and bake brownies as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal....

Ingredients 12 oz fresh Brussels sprouts 2 teaspoons olive, canola or soybean oil 1 tablespoon honey 1 teaspoon Dijon mustard 1/8 teaspoon onion powder 1/8 teaspoon dried dill weed Preparation Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan. Add remaining ingredients to drained Brussels sprouts....

Ingredients 6 cups fresh blueberries, picked over and cleaned Scant 1 cup sugar, plus more for sprinkling pie crusts 4 tablespoons all-purpose flour, plus more for rolling out dough Zest of 1 lemon 1 1/2 recipes Pate Brisee for Plum Crumb Pie 2 tablespoons unsalted butter Preparation Heat oven to 425 degrees. Line a baking pan with parchment paper; set aside. Combine blueberries, sugar, flour, and lemon zest in a large bowl....

Ingredients 1 tablespoon olive or vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1 clove garlic, finely chopped 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1/2 cup chopped drained oil-packed sun-dried tomatoes 1/4 cup sliced ripe olives 2 cans (15.5 oz each) great northern beans, drained, rinsed Preparation In 10-inch skillet, heat oil over medium heat. Cook basil and garlic in oil 3 minutes, stirring frequently....

Ingredients 4 ounces fat-free cream cheese, softened 1/2 cup fat-free mayonnaise 1 teaspoon finely chopped garlic 1/2 teaspoon grated lemon peel Dash of ground red pepper (cayenne) 2 medium bell peppers (green, red or yellow), cut into 1 1/2-inch pieces 1 small red onion, cut into 1-inch pieces 1 cup mushrooms Olive oil-flavored cooking spray 2 tablespoons crumbled chTvre (goat) cheese 2 tablespoons chopped fresh basil leaves Crackers, if desired...

Ingredients 1/3 cup coarse salt 3 tablespoons freshly squeezed lemon juice 1 five-pound roasting chicken Gremolata 6 tablespoons unsalted butter, softened 8 fresh or dried bay leaves 4 lemons, quartered lengthwise 3 lemons, halved (optional) Preparation In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally....

Ingredients 8 large egg yolks 2 large whole eggs 1 cup (10 limes) freshly squeezed lime juice, strained 2 cups sugar 1 cup (2 sticks) unsalted butter, cut into tablespoon-size pieces 2 tablespoons freshly grated lime zest (optional) Preparation Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes....

Ingredients 2 lemons 1 1/2 pounds baby artichokes 1 clove garlic, cut in half 2 tablespoons whole black peppercorns 2 tablespoons coarse salt 1/4 cup extra-virgin olive oil 1 small bunch fresh thyme Pinch of freshly ground black pepper Preparation Fill a large bowl with cold water; juice 2 lemons into water. Set aside. Trim spiky tops, tough stems, and outer leaves from artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving artichoke half intact....

Ingredients 3 tablespoons brown mustard seed 1 teaspoon fennel seed 2 teaspoons coriander seed 1 teaspoon cumin seed 1 teaspoon whole black peppercorns 2 teaspoons dried thyme 1 tablespoon dry mustard 1 teaspoon ground ginger 2 teaspoons coarse salt 1 teaspoon sugar 2 large Idaho potatoes (1 1/2 pounds), scrubbed 1 teaspoon extra-virgin olive oil 1 1/4 pounds pork tenderloin 2 tablespoons Dijon mustard 2 tablespoons dry white wine One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat...

Ingredients 1 cup maple-flavored syrup 3 tablespoons orange juice 3 tablespoons butter or margarine 2 cups Original Bisquick™ mix 2/3 cup milk 2/3 cup orange juice 2 tablespoons vegetable oil 1 egg Preparation In 1-quart saucepan, heat all syrup ingredients just until hot. Keep warm while making waffles. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In large bowl, stir all waffle ingredients with wire whisk or fork until blended....

Ingredients 1 container Betty Crocker™ Rich & Creamy rainbow chip frosting 1 box (14.4 oz) graham crackers Preparation Spoon frosting into serving bowl. Place bowl in center of serving platter. Break graham crackers at perforations; arrange around bowl of frosting. Serve to delighted guests. Related Video

Ingredients 5 slices (4 ounces) bacon, cut into 1/4-inch dice 2 cloves garlic, finely chopped 1 medium onion, finely chopped 4 medium carrots, cut into 1/4-inch dice 6 fresh sage leaves, minced, plus more for garnish 1 1/2 cups red lentils 1 teaspoon ground cumin 5 cups homemade or low-sodium canned chicken stock Preparation In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside....

Ingredients 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon finely chopped fresh thyme 1/4 teaspoon finely chopped fresh rosemary 1 1/2 pounds fingerling potatoes, scrubbed 1 tablespoon extra-virgin olive oil Preparation Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl. Toss potatoes in a medium bowl with the olive oil....

Ingredients 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed Coarse salt 1/4 cup fresh lemon juice (from 1 lemon) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk 1 teaspoon pure vanilla extract...

Ingredients 4 cups sugar Preparation Prepare an ice bath. In a large saucepan, combine sugar and 4 cups of water; bring to a boil over medium-high heat. Cook until sugar has completely dissolved, about 10 minutes. Transfer syrup to a bowl, and set bowl over ice bath. Let stand, stirring occasionally, until chilled. Store syrup, refrigerated, in an airtight container for up to 2 months. Related Video

Ingredients 1 1/2 cups sugar 1/2 cup margarine, softened 1/2 package (8-ounce size) reduced-fat cream cheese (Neufchâtel) , softened 1 egg 2 egg whites 2 3/4 cups Gold Medal™ all-purpose or unbleached flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons ground cinnamon Preparation Heat oven to 400°F. Mix 1 1/2 cups sugar, the margarine, cream cheese and eggs in large bowl....