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Ingredients 7 ounces rice noodles or cellophane noodles 24 rice-paper wrappers 6 tablespoons seasoned rice-wine vinegar 4 tablespoons mirin (Japanese cooking wine) 2 tablespoons sugar 1/2 teaspoon coarse salt 1 cucumber, peeled, seeded, and cut into 3-inch-long matchsticks 1/2 small jicama, peeled and cut into 3-inch-long matchsticks 1/2 cup mint leaves 1 small bunch chives, cut into 3-inch-long lengths 1/4 teaspoon fish sauce 1 small red chile pepper 1 tablespoon grated carrot Preparation Combine the rice-wine vinegar, mirin, sugar, and salt in a small bowl....

Ingredients 1 cup plus 2 tablespoons water 2 tablespoons butter or margarine, softened 1/2 teaspoon vanilla 3 cups Gold Medal™ Better for Bread™ flour 3/4 cup semisweet chocolate chips 3 tablespoons sugar 1 tablespoon dry milk 3/4 teaspoon salt 1 1/2 teaspoons bread machine or quick active dry yeast 1/3 cup sliced almonds Preparation Measure carefully, placing all ingredients except almonds in bread machine pan in the order recommended by the manufacturer....

Ingredients 1/4 cup margarine or butter 1 (10-oz.) pkg. regular marshmallows Betty Crocker™ orange gel food color 6 cups Cheerios™ Cereal Betty Crocker™ chocolate decorating icing Black string licorice Candy corn Gumdrops Preparation Line cookie sheets with waxed paper. In large saucepan, melt margarine and marshmallows over low heat, stirring until smooth. Remove from heat. Stir in food color until well blended. Add cereal; stir until well coated. Spray 1/3 cup measuring cup with nonstick cooking spray....

Ingredients Basic Vanilla Cookie Dough 1/2 cup chopped semisweet chocolate 1/2 cup toasted walnuts 1/2 cup dried cranberries 1 1/2 cups ground toasted walnuts (for rolling) Preparation Once the flour is incorporated according to dough recipe, beat in chocolate, walnuts, and cranberries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in ground nuts, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours....

Ingredients 1 cup confectioners' sugar 2 1/2 cups vegetable oil 24 wonton wrappers 1 large egg, lightly beaten 1/2 cup finely chopped milk chocolate (3 ounces) Preparation Place confectioners’ sugar in a medium bowl. In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, 4 at a time, until golden brown and crisp, about 2 minutes, flipping occasionally....

Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1 cup sugar 1/4 cup unsweetened baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 teaspoon white vinegar 1 teaspoon vanilla 1 cup chocolate fudge topping 1 1/2 quarts (6 cups) vanilla ice cream, slightly softened 2 cups malted milk ball candies, coarsely chopped 1 cup whipping (heavy) cream 1/4 cup chocolate fudge topping...

Ingredients 2/3 cup all-purpose flour (spooned and leveled) 1/3 cup fine yellow cornmeal 1 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon coarse salt 1 tablespoon unsalted butter 1/2 cup buttermilk Preparation In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk. Related Video

Ingredients 1 cup chopped pecans 3 1/2 cups half-and-half 1 cup sugar 1/4 cup butter, melted 4 eggs 1 teaspoon grated orange peel 1 teaspoon vanilla 1 loaf (12 oz) French bread, cut into 1-inch cubes 1 cup sweetened dried cranberries 2 oz white chocolate baking bars or squares, chopped Frozen (thawed) whipped topping, if desired Additional grated orange peel, if desired Preparation Heat oven to 350°F. Spread pecans in ungreased shallow pan....

Ingredients 2 tablespoons sherry vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons walnut oil 2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces 1 pear, cored and sliced 1/4 inch thick 1/2 cup toasted walnut halves 1/2 cup crumbled Roquefort cheese Preparation In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside....

Ingredients 1 box Betty Crocker™ Gluten Free brownie mix 1/4 cup butter, melted 2 eggs 1 cup powdered sugar 1/2 cup butter or margarine, softened 1 cup marshmallow creme (from 7- or 13-oz jar) 1 teaspoon pure vanilla 1/4 cup semisweet chocolate chips Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour). In medium bowl, stir brownie mix, 1/4 cup butter and the eggs until well blended (batter will be thick)....

Ingredients 1/2 cup Asian peanut sauce 4 boneless skinless chicken breasts 1/4 teaspoon salt 3 cups thinly sliced peeled seedless cucumbers 1/3 cup halved thinly sliced red onion 2 tablespoons white vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons coarsely chopped cocktail peanuts 2 tablespoons thinly sliced green onions (2 medium) 3/4 cup Asian peanut sauce Preparation Soak 8 (10-inch) wooden skewers in water 30 minutes. Heat gas or charcoal grill....

Ingredients 1/2 tablespoon olive oil, plus more for brushing grill 2 jalapeno chiles 24 scallions 3 cups blueberries (about 1 pound), picked over and rinsed 1/2 small red onion, finely chopped 3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes) 1/2 teaspoon coarse salt 1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish 1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish...

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 2 containers Betty Crocker™ Rich & Creamy creamy white frosting 24 to 30 large marshmallows Betty Crocker™ colored sugar or candy sprinkles White or colored birthday candles Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes....

Ingredients 8 medium apples 8 cinnamon sticks (6 inch) or craft sticks (flat wooden sticks with round ends) 2 1/2 cups granulated sugar 1 cup water 3/4 cup light corn syrup 1 teaspoon orange paste food color Powdered sugar 2 oz black fondant, if desired 1 tube (4.25 oz) Betty Crocker™ green decorating icing Preparation Line cookie sheet with cooking parchment paper. Wash and dry apples; remove stem and blossom ends....

Ingredients 1 1/2 pounds cooked, shelled lobster meat (about four 1 1/2-pound lobsters), chopped into 1/2-inch pieces 2 tablespoons mayonnaise 1/2 teaspoon finely chopped fresh chives (optional) 1/2 teaspoon finely chopped fresh tarragon or chervil (optional) 1 teaspoon fresh lemon juice (or to taste) Coarse or sea salt Freshly ground pepper 8 top-split hot-dog buns 1 1/2 tablespoons unsalted butter, melted, for rolls Preparation Stir together lobster and mayonnaise. Stir in chives and tarragon (if desired), and lemon juice; season with salt and pepper....

Ingredients 2 dozen cupcakes Swiss Meringue Buttercream Long yellow candy sprinkles Preparation Transfer 1 cup untinted buttercream to a pastry bag fitted with a small plain tip (No. 6). Place long yellow candy sprinkles in a small bowl. Using an offset spatula, spread a smooth layer of buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two white curved lines on each cupcake for the seams....

Ingredients 5 bars (2.1 oz each) Butterfinger™ candy bars 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 container Betty Crocker™ Whipped milk chocolate frosting Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 70 mini muffin cups. Finely chop enough candy to equal 3/4 cup (about 2 bars)....

Ingredients 1/2 cup walnuts, coarsely chopped 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces 2 1/2 ounces goat’s milk gouda, cut into 1/2-by-1/4-inch pieces 6 chives, cut into 1-inch lengths 1 Anjou pear, halved, cored, and very thinly sliced crosswise Preparation Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes....

Ingredients 1 1/2 teaspoons active dry yeast 1/4 cup warm water (110 degrees) 5 tablespoons extra-virgin olive oil, plus more for bowl 1 teaspoon sugar 1 teaspoon salt 2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves 1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting 1 cup whole wheat flour Preparation Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes....

Ingredients 8 small golden beets (about 10 ounces) 3 tablespoons extra-virgin olive oil 1/4 teaspoon coarse salt 4 slices turkey bacon (about 2 1/4 ounces), sliced crosswise into thin strips 1/2 lemon, sliced into 4 rounds 4 salmon fillets (6 ounces each) 1 shallot, finely chopped 1 1/2 tablespoons white-wine vinegar 1 pound baby spinach Freshly ground pepper Preparation Preheat oven to 350 degrees. On a piece of aluminum foil, toss beets with 1 tablespoon oil and the salt; wrap beets in foil to make a packet....