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Ingredients Coarse salt 3 ears corn, husks and silk removed 1 1/2 pounds green beans, stem ends snapped off 3 cloves garlic, peeled and gently smashed 4 tablespoons extra-virgin olive oil 3 tablespoons red-wine vinegar 1/2 small red onion, peeled and thinly sliced 1 medium yellow tomato, sliced 1/2-inch thick 2 cups of small, mixed red and green heirloom tomatoes, halved Preparation In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes....

Ingredients 1 round focaccia bread (about 8 inches in diameter) 1 container (7 ounces) refrigerated basil pesto 4 ounces sliced hard salami 6 lettuce leaves 4 plum (Roma) tomatoes, sliced 6 ounces thinly sliced smoked turkey 4 ounces sliced provolone cheese Preparation Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia. Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia; add top of focaccia. Wrap in plastic wrap and refrigerate at least 1 hour to blend flavors....

Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup hefeweizen wheat beer 1/2 cup vegetable oil 3 eggs 2 teaspoons grated lemon peel 4 oz cream cheese, softened 1/2 cup butter, softened 1/8 teaspoon salt 2 tablespoons hefeweizen wheat beer 1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice 5 to 6 cups powdered sugar Honey, if desired Small lemon wedges, if desired Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....

Ingredients 3 cans (6 oz each) frozen lemonade concentrate, thawed 1 box (10 oz) frozen strawberries in light syrup, thawed and undrained* 1 bottle (1 liter) ginger ale Preparation In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed. Pour lemonade into punch bowl. Stir in strawberries. Just before serving, add ginger ale and ice; gently stir. Related Video

Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 3/4 pound fingerling or other small potatoes, cut into 1/2-inch-thick pieces Coarse salt and freshly ground pepper 1/4 cup chopped mixed fresh herbs, (such as parsley, rosemary, thyme, and sage), plus more for garnish 10 large eggs 8 ounces fontina cheese, grated Preparation Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat....

Ingredients 1/4 cup butter 1/4 cup Original Bisquick™ mix 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon poultry seasoning 2 cups milk 2 cups cut-up cooked chicken 2 cups Original Bisquick™ mix 1 egg 1 tablespoon vegetable oil 1 1/2 cups whole-berry cranberry sauce, warmed Preparation Start by preparing Creamed Chicken. In 3-quart heavy saucepan, melt butter over low heat. Blend in Bisquick mix and seasonings. Cook over low heat, stirring until mixture is bubbly....

Ingredients 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1/3 cup vegetable oil 2 tablespoons cold water Preparation In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute....

Ingredients 1 box (4.7 oz) Betty Crocker™ scalloped potatoes 2 1/4 cups boiling water 3/4 cup milk 1/3 cup shredded Monterey Jack cheese 1/3 cup shredded Cheddar cheese 1/3 cup Old El Paso™ Thick ’n Chunky salsa 2 cans (5 oz each) chunk breast of chicken, drained Preparation Heat oven to 400° F. Stir Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients....

Ingredients 3 tablespoons olive oil 1 tablespoon white-wine vinegar 1 tablespoon Dijon mustard 1 small garlic clove, pressed through garlic press 1 tablespoon chopped fresh oregano (optional) Coarse salt and ground pepper 2 medium heads romaine lettuce Preparation Make dressing: In a small bowl, whisk together oil, vinegar, mustard, garlic, and 2 tablespoons water. Stir in oregano, if using; season with salt and pepper. Remove dark-green outer leaves from each head of romaine, leaving just the paler-green hearts....

Ingredients 1 tablespoon butter 1 garlic clove, minced 1/4 to 1/2 pound morels 1/4 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 1 tablespoon white wine Kosher salt and freshly ground black pepper Preparation Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden. Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes....

Ingredients 3 lb small unpeeled red potatoes, cut into 1-inch cubes (8 1/2 cups) 1 lb parsnips, peeled, cut into 1-inch pieces (3 cups) 4 cloves garlic, peeled 1 cup half-and-half 6 tablespoons butter or margarine 1 teaspoon salt 1 teaspoon pepper 2 tablespoons chopped fresh chives Preparation Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, place potatoes, parsnips and garlic. Add enough water just to cover potatoes....

Ingredients 1 cup brewed espresso 1 dried pasilla chile 1 dried chipotle chile 3 cups Five-Ingredient Barbecue Sauce Preparation Combine espresso and chiles in a medium saucepan over medium heat. Bring to a simmer, and cook until reduced by a little more than half and chiles are soft, 5 to 7 minutes. Add barbecue sauce, and simmer for 5 minutes. Let cool, and refrigerate. (Discard chiles if desired. Leaving chiles in the sauce will add flavor and heat....

Ingredients 2 tablespoons olive oil, plus more for grates 1 tablespoon coriander seed, crushed 1 tablespoon fennel seed, crushed 1 teaspoon red-pepper flakes Coarse salt and ground pepper 1 1/2 pounds butterflied leg of lamb Grilled lemon wedges, for serving (optional) Preparation In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight)....

Ingredients Cooked portobello mushrooms, sliced 1/4 inch thick (reserved from White-Bean-Stuffed Portobellos) 1 1/2 pounds spinach (reserved from White-Bean-Stuffed Portobellos) 2 ounces feta, crumbled 2 tablespoons fresh lemon juice, plus more for squeezing over toasts 2 tablespoons extra-virgin olive oil, plus more for drizzling over toasts Coarse salt and ground pepper 4 thick slices crusty bread, toasted 1 garlic clove, halved White beans, mashed (reserved from White-Bean-Stuffed Portobellos) Preparation Toss sliced mushrooms with spinach and feta....

Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies 1 pint (2 cups) favorite flavor ice cream, slightly softened 1 cup sliced fresh strawberries 2 medium bananas, sliced (1 1/2 cups) 1/2 cup pineapple tidbits in juice, drained, patted dry (from 8-oz can) 1/2 cup chopped pecans 1/4 cup Hershey’s® hot fudge topping Whipped cream, if desired...

Ingredients 1 lb lean (at least 80%) ground beef 1 cup chopped onion 1 clove garlic, finely chopped 3/4 cup hot water 3/4 cup beer 2 cups milk 1 box Hamburger Helper™ cheeseburger macaroni 5 slices bacon, chopped, cooked 1 can (4 oz) sliced mushrooms, drained Preparation In 12-inch skillet, brown beef, onion and garlic over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in hot water, beer, milk, sauce mix and uncooked pasta (from Hamburger Helper box), cooked bacon and mushrooms....

Ingredients 1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix 1/2 cup blue cheese dressing 1/2 cup finely chopped red onion 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 lb boneless top round steak 1 tablespoon garlic pepper 1/4 cup blue cheese crumbles French-fried onions, as desired Preparation Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally....

Ingredients 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 medium tomato, finely chopped (3/4 cup) 1 small red bell pepper, chopped (1/2 cup) 1 serrano chili, seeded and finely chopped 1/4 cup finely chopped red onion 2 tablespoons white wine vinegar 1 tablespoon vegetable oil 1/4 teaspoon salt Preparation Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks....

Ingredients 3 cups rolled oats (not quick-cooking) 1 cup raw cashews 1/4 cup unsalted butter, cut into pieces 1/3 cup condensed milk (from a 14-ounce can) 1 tablespoon untoasted sesame seeds 1/2 teaspoon coarse salt 2/3 cup chopped candied ginger Preparation Preheat oven to 300 degrees. In a large bowl, combine oats and cashews. In a small saucepan, combine butter, condensed milk, sesame seeds, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes....

Ingredients 3 tablespoons olive oil 1 1/2 teaspoons Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 lb boneless skinless chicken breasts 2 1/4 cups uncooked penne pasta (8 oz) 1 pint (2 cups) grape tomatoes, cut in half 8 oz fresh mozzarella cheese, cut into 1/2-inch cubes 1/2 cup shredded Parmesan cheese (2 oz) 1/2 cup chopped fresh Italian (flat-leaf) parsley Preparation Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper....