Ingredients 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 package Chicken Helper™ chicken & dumplings 1 1/2 cups frozen mixed vegetables 1 1/2 cups frozen diced hash brown potatoes 1 cup milk 1 tablespoon margarine or butter 1 1/2 cups water 1 teaspoon parsley flakes Preparation Heat oven to 375°F. Stir Dumpling Mix and 1/2 cup milk in small bowl until soft dough forms. Set aside. Melt margarine in 10-inch skillet over high heat....
Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature 1/2 cup granulated sugar 1 large egg, room temperature 1 cup unsweetened cocoa powder 1/2 cup plus 2 tablespoons all-purpose flour Confectioners' sugar, for dusting 1/4 cup heavy cream 12 ounces semisweet chocolate, finely chopped 2 to 3 drops peppermint oil (or 1/2 teaspoon peppermint extract) Preparation In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes....
Ingredients 1 1/2 cups sifted confectioners' sugar 3 tablespoons cold espresso or very strong brewed coffee Pinch of salt Preparation Stir sugar, coffee, and salt in a medium bowl until smooth. Related Video
Ingredients 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix Egg, oil and water as called for on cake mix package 3 cups half-and-half or whipping cream 1 cup whole milk 1/3 cup unsweetened baking cocoa 1/3 cup milk chocolate chips 8 egg yolks 1 cup sugar 1 teaspoon vanilla 1/2 cup from 1 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting Preparation Prepare and bake cake mix according to package directions for 13x9-inch cake; cool completely....
Ingredients 6 cups Honey Nut Chex™ cereal 1/2 cup honey-roasted peanuts 1/2 cup honey or light corn syrup 1/4 cup sugar 1/2 cup creamy peanut butter 1/4 cup dark chocolate chips Preparation Butter 9- or 8-inch square pan. In large bowl, mix cereal and peanuts; set aside. In 3-quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly. Remove from heat; stir in peanut butter until smooth....
Ingredients 4 1/2 cups Vegetable Stock, or miso-infused broth 1 tablespoon extra-virgin olive oil 1/2 cup Kokohu Rose or other short-grain rice 1/2 cup sake Kosher salt and freshly ground black pepper 1/2 cup enoki mushrooms 1/2 cup chopped scallions 1/4 cup Kaiware sprouts Preparation If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer. In a large saucepan, heat the olive oil over medium-high heat....
Ingredients 2 1/4 cups Kix® cereal 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1 tablespoon firm margarine or butter 1/3 cup packed brown sugar 3/4 cup fat-free (skim) milk 1/4 cup canola or vegetable oil 2 teaspoons grated lemon peel 1 egg 1 1/4 cups Gold Medal™ whole wheat flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries (do not thaw) Preparation Heat oven to 400°F....
Ingredients 1 cup fresh blueberries 1 cup fresh raspberries 1/2 cup fresh strawberries, cut in half 1/4 cup sour cream 1 1/2 teaspoons honey 1 1/2 teaspoons orange juice Preparation In large bowl, toss blueberries, raspberries and strawberries. In small bowl, mix all dressing ingredients until smooth. Serve fruit with dressing. Related Video
Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 large onion, finely chopped (1 1/2 cups) 2 garlic cloves, minced 4 cups thinly sliced white mushrooms (about 3/4 pound) 3/4 cup thinly sliced cremini mushrooms (about 2 ounces) 2 cups pearl barley 1 cup hard wheat berries 1 cup wild rice 1/2 cup millet 7 cups homemade or low-sodium store-bought chicken stock Coarse salt and freshly ground pepper...
Ingredients 1/2 cup plus 2 tablespoons old-fashioned rolled oats (not quick-cooking) 3/4 cup all-purpose flour, (spooned and leveled) 1/3 cup confectioners sugar 1/2 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces Preparation Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely. In a food processor, combine flour, sugar, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute....
Ingredients 1 loaf (1 pound) frozen pizza crust and Italian bread dough, thawed 1/3 cup pesto 2 tablespoons chopped drained roasted red bell peppers (from 7-ounce jar) 1 egg white 1 tablespoon water Preparation Grease 2 large cookie sheets. Roll dough on lightly floured surface into rectangle, 16x8 inches. Spread pesto over dough. Cut crosswise into sixteen 1-inch strips. Twist each strip. Place on cookie sheet; form into candy cane shape....
Ingredients 2 cups white wine 1 cup sugar 6 cinnamon sticks 2 2-by-1/2-inch pieces lemon peel 4 medium nectarines (about 1 3/4 pounds), slightly underripe Creme fraiche, for serving Fresh mint sprigs, for serving Preparation In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines....
Ingredients 2 small russet potatoes, peeled and cut into 2-inch pieces 2 packages active dry yeast 2 tablespoons sugar, plus a pinch 1 cup buttermilk, room temperature 6 tablespoons butter, melted and cooled, plus more for bowl and plastic wrap 4 teaspoons coarse salt 5 1/2 cups to 6 1/2 cups bread flour, plus more for dusting Preparation Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer....
Ingredients 3 poussin, about 1 1/4 pounds each 1 tablespoon salt, plus more to taste 1 1/2 teaspoons freshly ground black pepper, plus more to taste 3 small onions, quartered 9 prunes, pitted 1 bunch fresh thyme 3 stalks celery 3 tablespoons unsalted butter, room temperature 1/4 cup brandy 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat Preparation Preheat oven to 425 degrees. Remove neck from inside of poussin cavity, and set aside....
Ingredients 1 jar (7 or 7.25 oz) roasted red bell peppers, well drained, coarsely chopped 1 tablespoon chopped fresh basil leaves 1 small clove garlic 1/2 cup 1/3-less-fat cream cheese (from 8-oz container) 1 tablespoon sliced almonds, if desired Preparation In food processor, place roasted peppers, basil and garlic. Cover; process until finely chopped. Add cream cheese; cover and process until smooth. Spoon dip into serving bowl. Cover; refrigerate 1 hour to blend flavors....
Ingredients 12 plum tomatoes (about 3 pounds) 1/4 teaspoon sugar Coarse salt and freshly ground pepper 2 tablespoons fresh thyme leaves 3 tablespoons extra-virgin olive oil Preparation Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle lightly with oil....
Ingredients 5 cups whole, low-fat, or skim milk 1/4 cup plain yogurt with active cultures Preparation In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently over medium heat, to 185 degrees. Remove from heat, and let cool to 110 degrees. Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation....
Ingredients 24 thick-cut potato chips (preferably olive-oil flavor) 8 ounces thinly sliced smoked salmon 3 tablespoons reduced-fat sour cream Fresh dill, for garnish Preparation Lay potato chips on a large platter or baking sheet. Cut smoked salmon into 24 pieces (approximately the size of the potato chips).Top chips with smoked salmon. Evenly divide sour cream, placing a small dollop on each of the smoked-salmon chips. Top each chip with a sprig of fresh dill....
Ingredients 1 box Betty Crocker™ white angel food cake mix 1 1/3 cups cold water 1 1/2 cups whipping cream 3/4 cup strawberry glaze (from a 13.5-oz container) 1 quart strawberries, finely chopped 2 tablespoons granulated sugar Preparation Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds....
Ingredients 1 cup unsalted pecans, toasted 1/8 teaspoon coarse salt 2 1/2 teaspoons canola oil 2 teaspoons honey 1/8 teaspoon ground cinnamon Preparation Finely grind pecans with the salt in a food processor. Add oil, honey, and cinnamon. Puree, scraping down sides occasionally. Nut butter can be refrigerated in an airtight container, up to 1 week. Related Video
