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Ingredients 1/2 cup caramel topping, room temperature 1/4 cup chocolate-flavored syrup, room temperature 1/4 cup finely chopped salted peanuts 2 medium apples or pears, cut into 1-inch chunks Toothpicks Preparation Place caramel topping, chocolate syrup and peanuts in individual small bowls; place bowls in center of large platter. Surround bowls with apple chunks. Spear apple chunks with toothpicks. To eat, dip apple chunks in caramel, then in chocolate and peanuts....

Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 white onion, finely chopped 1 small serrano chile, finely chopped 2 cloves garlic, finely chopped Fine-grain sea salt 12 ounces chanterelles or mixed wild mushrooms, thinly sliced 1 1/2 teaspoons dried Mexican oregano 8 corn tortillas 1/2 cup freshly grated Parmesan Preparation Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes....

Ingredients 2 slices bacon 1/3 cup shredded rotisserie chicken Coarse salt and ground pepper 1 tablespoon mayonnaise 1 garlic clove, minced 2 slices toasted bread Sliced avocado Lettuce Preparation In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper....

Ingredients 1 tablespoon butter or margarine 1 package (8 oz) sliced fresh baby portabella mushrooms 1 can (10 3/4 oz) condensed golden mushroom soup 1/2 cup milk 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 3 cups cut-up cooked chicken 1 bag (1 lb) Frozen Broccoli Cuts, thawed 1 can (8 oz) sliced water chestnuts, drained 1 cup shredded American-Cheddar cheese blend (4 oz)...

Ingredients 3 tablespoons olive oil 1/2 red bell pepper, cut into thin strips 1/2 large onion, thinly sliced 1/2 cup frozen corn 1 1/2 cups shredded cooked chicken 1 cup shredded Monterey Jack cheese (2 oz) 1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can) 2 tablespoons chopped cilantro 6 (8-inch) Old El Paso™ flour tortillas 6 tablespoons Old El Paso™ Salsa Preparation In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat....

Ingredients 1 cup graham crackers crumbs 3 tablespoons fat-free caramel topping 1 quart fat-free chocolate ice cream or frozen yogurt, softened 1/4 cup fat-free caramel topping 2 bananas, sliced 1/2 cup fat-free whipped topping 2 tablespoons graham cracker crumbs Maraschino cherries, if desired Preparation Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 cup cracker crumbs and 3 tablespoons caramel topping. Press in pan....

Ingredients 4 cups skim milk 1/2 cup unsweetened cocoa powder 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon ancho chile powder Coarse salt Marshmallows (optional), for serving Preparation In a medium pot, whisk together milk, cocoa powder, sugar, cinnamon, chile powder, and pinch of salt over medium-high until combined. Bring to a boil, then reduce heat and simmer 5 minutes. Pour cocoa into four mugs and serve immediately with marshmallows if desired....

Ingredients 1 teaspoon cumin seeds 1/2 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 2 teaspoons Dijon mustard Freshly ground pepper Pinch of coarse salt Preparation Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground. Combine all ingredients in the jar of a blender; blend until smooth....

Ingredients 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups) 1 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour, (spooned and leveled) Preparation Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground....

Ingredients 2 pints cherry or grape tomatoes (12 ounces) 4 thyme sprigs 2 tablespoons extra-virgin olive oil 1 zucchini, sliced 1/4 inch thick (2 cups) 3 garlic cloves, halved Coarse salt 1 pound conchiglie 1 pound medium shrimp, peeled and deveined, tails left intact (optional) 1/3 cup heavy cream 1/8 teaspoon pimenton 1/8 teaspoon red-pepper flakes Preparation Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil....

Ingredients 2 cups Banana Nut Cheerios™ cereal 1/4 cup sliced almonds 1 1/2 cups Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container) 1 cup sliced fresh strawberries 2 medium kiwifruit, peeled, cut into chunks Preparation Heat oven to 350°F. Place cereal and almonds in ungreased 13x9-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool about 5 minutes. In each of 4 parfait glasses, alternate layers of yogurt, strawberries, kiwifruit and toasted cereal and almond mixture....

Ingredients 1 1/2 cups long-grain rice 2 1/2 teaspoons salt 1 tablespoon unsalted butter 3 tablespoons vegetable oil 1 medium red onion, finely chopped 2 cloves garlic, peeled, finely chopped 1/2 pound chicken livers, cleaned and finely chopped 2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces 2 stalks celery, including leafy greens, finely chopped 1/4 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper...

Ingredients 1/4 cup sugar Zest of 1 lime Preparation Combine sugar with 1/4 cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Store in a covered container in the refrigerator for up to 3 days. Strain out the zest before using. Related Video

Ingredients 1/4 cup white-wine vinegar, plus more to taste 1/4 cup water 1 teaspoon sugar 2 garlic cloves, smashed 1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered Coarse salt and freshly ground pepper 1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice 5 radishes, very thinly sliced 8 ounces cherry tomatoes, halved, or quartered if large 1 small red onion, cut into 1/4-inch dice...

Ingredients 1 box Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box (for fudge or cakelike brownies) 1 to 2 tablespoons powdered sugar Preparation Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make brownie batter as directed. Fill each baking cup with about 2 level measuring tablespoonfuls of batter. Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean....

Ingredients 1 tablespoon vegetable oil 1 medium red onion, sliced 3 large fresh portabella mushrooms, sliced, cut in half, stems removed (3 cups) 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package) 2 tablespoons water 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 1 cup guacamole 1/2 cup sour cream 1/2 cup crumbled queso fresco cheese Preparation In 12-inch nonstick skillet, heat oil over medium-high heat....

Ingredients 1 cup sugar 1/2 cup butter or margarine 1 tablespoon grated orange peel 2 eggs 3 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup slivered almonds, toasted and chopped Preparation Heat oven to 350°F. Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet....

Ingredients 6 ears sweet corn, cleaned, cut in half Water 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted 1/4 teaspoon seasoned salt Preparation Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes. Meanwhile, in small bowl, mix parsley, butter and seasoned salt. Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving....

Ingredients 1 cup all-purpose flour, plus more for work surface 3/4 teaspoon coarse salt, plus more for sprinkling 1 teaspoon baking powder 1/2 teaspoon ground cumin or coriander Pinch of cayenne pepper 2 tablespoons unsalted butter or shortening 1/2 cup milk Preparation Preheat oven to 350 degrees. Place flour, salt, baking powder, cumin or coriander, and cayenne in bowl of food processor fitted with the metal blade; pulse to combine. Add butter or shortening; pulse until coarse crumbs form....

Ingredients 2 tablespoons paprika 1 teaspoon dried oregano Coarse salt 2 whole chickens (3 to 3 1/2 pounds each) 1/4 cup plus 2 tablespoons extra-virgin olive oil 8 heads garlic, halved horizontally Preparation Preheat oven to 450 degrees. Mix together paprika, oregano, and 1 tablespoon plus 1 teaspoon salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine....