Posts

Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 8 slices bacon, crisply cooked, crumbled 1/2 teaspoon chopped fresh thyme leaves 1/4 cup butter, frozen 2/3 cup mashed canned sweet potatoes (from 15-oz can) 2 tablespoons buttermilk 2 tablespoons butter, melted Preparation Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat....

Ingredients 2 1/2 cups sugar 1 cup light corn syrup 2 tablespoons cornstarch 2 teaspoons liquid glycerin 1 1/2 teaspoons salt 3 tablespoons unsalted butter, plus more for fingers 1/2 teaspoon pure vanilla extract 1 teaspoon coffee extract Vegetable-oil cooking spray Preparation Coat a rimmed baking sheet with cooking spray; set aside. In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar....

Ingredients 6 cups Honey Nut Chex™ cereal 12 oz vanilla-flavored candy coating (almond bark) 2 tablespoons vegetable oil 2 packages (5 oz each) white fudge-covered pretzels 1 1/2 cups white candy-coated almonds Preparation Line 15x10x1-inch pan with waxed paper or foil. In large bowl, place cereal. In medium microwavable bowl, place candy coating and oil; microwave uncovered on High 1 minute; stir. Microwave on High 20 seconds longer if necessary until coating is melted....

Ingredients 1 tablespoon white balsamic vinegar 2 teaspoons olive oil 1/2 teaspoon pepper 1/4 teaspoon salt 1 1/2 cups fresh shaved Brussels sprouts (from 9-oz bag) 3/4 cup thinly sliced red onion 2 tablespoons honey 2 teaspoons lemon juice 1 medium apple (such as Braeburn), thinly sliced 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1/2 cup coarsely crumbled cooked bacon (about 4 slices) 2 oz blue cheese, crumbled (1/2 cup)...

Ingredients 3 strips thick-cut bacon 1 1/2 tablespoons minced garlic 1 tablespoon chopped fresh sage 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme 3 tablespoons unsalted butter, softened 2 tablespoons coarse salt 1 teaspoon freshly ground black pepper 1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry Preparation Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil....

Ingredients 8 ounces fresh or frozen chestnuts, peeled 6 fennel bulbs, or 12 baby fennel bulbs (about 6 pounds) 15 small shallots 4 tablespoons unsalted butter 2 tablespoons sugar 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons salt 2 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat Preparation If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes....

Ingredients 2 tablespoons butter 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks Coarse salt and ground pepper 1 tablespoon chopped fresh sage (or 1/2 teaspoon dried) Preparation Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes....

Ingredients 2 1/2 cups uncooked rigatoni pasta (7 oz) 2 tablespoons olive oil 1 medium onion, chopped (1/2 cup) 1 small unpeeled eggplant, cut into 1/2-inch cubes (3 cups) 1 medium zucchini, halved lengthwise, cut into 1/4-inch slices (1 1/2 cups) 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained 1 can (8 oz) Muir Glen™ organic tomato sauce 1 1/2 cups shredded mozzarella cheese (6 oz)...

Ingredients 1 cup Gold Medal™ all-purpose flour 1 cup Chocolate Cheerios™ cereal, crushed 2/3 cup packed brown sugar 1/2 teaspoon baking powder 1/2 cup butter, softened 1 teaspoon vanilla 3 cups miniature marshmallows 2/3 cup light corn syrup 1/4 cup butter 1 teaspoon vanilla 1 bag (11.5 ounces) milk chocolate chips 4 cups Chocolate Cheerios™ cereal Betty Crocker™ candy sprinkles, if desired Preparation Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil....

Ingredients 2 cups plus 2 tablespoons all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/4 cup plain malted milk powder 1 teaspoon baking soda 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, room temperature 1 3/4 cups sugar 1 large egg 2 teaspoons pure vanilla extract 1/4 cup creme fraiche 3 tablespoons hot water 10 ounces semisweet chocolate, coarsely chopped 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces 1 cup plain malted milk powder 3 ounces cream cheese, room temperature 1/4 cup plus 2 tablespoons half-and-half 1 teaspoon pure vanilla extract Preparation Preheat oven to 350 degrees....

Ingredients 1 1/2 cups Original Bisquick™ mix 1/2 cup yellow cornmeal 1 1/3 cups milk 3 tablespoons vegetable oil 1 teaspoon vanilla 1 whole egg 2 egg whites 1 cup maple-flavored syrup 1/2 cup walnut halves, toasted 2 tablespoons butter Preparation In medium bowl, stir Bisquick mix, cornmeal, milk, oil, vanilla and whole egg with fork or whisk until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form....

Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 2 tablespoons lard, room temperature 1/2 cup sugar 2 large egg yolks Zest and juice of 1 lemon 2 cups all-purpose flour, plus more for dusting 6 tablespoons raspberry jam Preparation Put butter, lard, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in egg yolks, lemon zest, and lemon juice....

Ingredients 1 can (28 ounces) whole peeled tomatoes, torn into small pieces 2 unpeeled garlic cloves 1/2 teaspoon ground cumin 1 tablespoon extra-virgin olive oil 1 globe eggplant (1 pound) 1/2 small red onion, diced small Coarse salt and ground pepper Preparation Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes....

Ingredients 4 cups (1 qt) strawberries, sliced 1/2 cup sugar 2 1/3 cups Bisquick™ Gluten Free pancake & baking mix 1/3 cup butter 3/4 cup milk 3 eggs, beaten 1/2 teaspoon pure vanilla extract 3/4 cup whipping cream, whipped Preparation In small bowl, mix strawberries and 1/4 cup sugar; set aside. Heat oven to 425°F. Grease cookie sheet. In medium bowl, combine Bisquick™ mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork....

Ingredients 4 boneless skinless chicken breasts (6 to 8 oz each) 1 teaspoon roasted garlic-herb blend 1/2 cup ranch dressing 2 cups quartered small red potatoes 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise 1/4 lb fresh green beans, trimmed 1/3 cup finely shredded Parmesan cheese Preparation Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil....

Ingredients 2 tablespoons olive oil 3 medium red onions (about 1 1/2 pounds), halved lengthwise and thinly sliced coarse salt and ground pepper 1/2 cup red-wine vinegar 1/4 cup sugar Preparation In a large saucepan with a lid, heat oil over medium. Add onions, season with salt and pepper, and toss to coat. Cover and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes. Add vinegar and sugar; simmer over medium-low heat, uncovered, stirring occasionally, until syrupy and jam-like, about 30 minutes....

Ingredients 1/2 large honeydew melon (about 3 pounds) 1/2 cup Midori or other melon liqueur 1 cup seltzer water, chilled Preparation With a large spoon, scrape out and discard honeydew seeds. Using a 3/4-inch melon baller, scoop out 10 balls; place in a large sealable plastic container. Pour Midori over melon balls; transfer to freezer, and let macerate about 1 hour. Meanwhile, place remaining honeydew in a blender, and puree until smooth....

Ingredients 1 1/4 cups finely chopped almonds 1 tablespoon finely grated lemon zest 1/4 teaspoon salt Basic Brittle Preparation Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge. Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes....

Ingredients 3 cups water 4 tea bags 1 can (12 oz) frozen lemonade concentrate 2 cups cold water 8 cups ice cubes 8 thin slices lemon Preparation In large saucepan, heat 3 cups water to boiling. Remove from heat; add tea bags. Let stand 10 minutes to steep. Remove and discard tea bags. Add lemonade concentrate and cold water; stir to blend. Pour into serving pitcher; add ice cubes and lemon slices....

Ingredients 1 1/2 cups all-purpose flour, (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup packed light-brown sugar 1/4 cup granulated sugar 1/4 cup sour cream 1 large egg 1 teaspoon pure vanilla extract 1 1/2 cups mini chocolate chips 1 pint vanilla ice cream, softened Preparation Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt....