Posts

Ingredients 3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) 2 cups uncooked small pasta shells (8 oz) 1 1/2 cups frozen baby sweet peas 1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces 2 cups shredded American-Cheddar cheese blend (8 oz) 3 tablespoons grated Parmesan cheese, if desired Preparation In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain....

Ingredients 3/4 cup fat-free (skim) milk 1/4 cup strawberry cream cheese 1 pouch (4.5 oz) Yoplait® Smoothie Greek mixed berry 1 cup chopped fresh strawberries 2 Nature Valley™ oats ’n dark chocolate crunchy granola bars (1 pouch from 8.94-oz box), coarsely crushed Whipped cream topping in aerosol can, if desired Preparation In blender, place milk, cream cheese and contents of smoothie pouch. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth....

Ingredients Olive oil, for pan 3/4 cup spelt flour 1 1/2 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 3 large eggs 1 cup olive oil 3/4 cup whole milk 1 1/2 tablespoons fresh rosemary, finely chopped 5 ounces bittersweet chocolate (about 70 percent cacao), cut into roughly 1/2-inch pieces Preparation Position a rack in middle of ovenand preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil....

Ingredients 4 large egg whites, room temperature 1 cup sugar 1 pinch cream of tartar 1/2 teaspoon pure vanilla extract Pink food coloring 6 ounces semisweet or bittersweet chocolate, finely chopped 2 teaspoons canola oil or pure vegetable shortening Preparation Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer....

Ingredients 2 regular pita breads, cut into 1-inch squares 3 tablespoons white-wine vinegar 1/4 cup extra-virgin olive oil Coarse salt 3 stalks celery, cut into 1/2-inch dice 1 cucumber, peeled, seeded, and cut into 1/2-inch dice 1 bunch fresh mint, trimmed and leaves thinly sliced 1/2 bunch watercress, trimmed 6 ounces feta cheese, crumbled (about 1 1/2 cups) Freshly ground pepper Preparation Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes....

Ingredients 2 1/3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter, softened 1 1/4 cups granulated sugar 1 teaspoon vanilla 3 eggs 2/3 cup milk 1/2 cup butter, softened 1/4 cup shortening 1 teaspoon vanilla 1/8 teaspoon salt 4 cups powdered sugar 2 to 4 tablespoons milk or water 60 colored chewy candies (1 inch), (from 14-oz bag) Green and yellow decorating icing (from 6....

Ingredients 8 medium Yukon gold potatoes Coarse salt 1 1/4 cups mayonnaise 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill Freshly ground pepper 3 celery stalks, peeled and thinly sliced 1 1/2 cups finely chopped Vidalia onion 3 scallions, thinly sliced 6 hard-boiled large eggs, chopped Preparation Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes....

Ingredients 1 egg white 1/4 cup margarine or butter, softened 1/4 cup packed brown sugar 1/4 cup canola oil 1 teaspoon vanilla 1 1/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups Cascadian Farm™ organic oats & honey granola 1 cup Cascadian Farm™ organic raspberry fruit spread Preparation Heat oven to 375° F. Grease 8-inch square pan. In large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with spoon until creamy....

Ingredients 5 cups crumbled Cornbread for Roasted-Garlic Stuffing 3 cups cooked Carolina Gold rice, cold 9 tablespoons butter, plus more for pan 3 medium carrots, peeled and cut into 1/4-inch dice (3/4 cup) 1 large onion, cut into 1/4-inch dice (2 cups) 3 ribs celery, strings removed, cut into 1/4-inch dice (1 1/2 cups) 1 medium green pepper, cut into 1/4-inch dice (1/2 cup) 1 1/2 pounds sweet fennel sausage, casing removed...

Ingredients 4 large egg whites 1 teaspoon lemon juice or water 6 cups confectioners' sugar Food coloring in desired colors (optional) Almond extract (optional) Preparation In a medium bowl, whisk together egg whites and lemon juice until frothy. Whisk in confectioners’ sugar and beat until smooth. Beat in food coloring or almond extract, if desired. Use immediately. Related Video

Ingredients 3/4 pound red or gold beets (about 3), scrubbed, peeled, and cut into 1/2-inch wedges 1 head broccoli, cut into florets 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 pound skinless, firm white-fleshed fish, such as cod, halibut, or mahi-mahi, cut into 4 fillets Lime wedges, for serving Preparation Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and broccoli with 4 teaspoons oil and season with salt and pepper....

Ingredients 1 1/2 pounds strawberries 3/4 cup sugar 2 tablespoons fresh lemon juice 2 packages (1/4 ounce each) unflavored gelatin Preparation Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften. Working in batches, puree strawberry mixture in a blender....

Ingredients 1/4 cup Progresso™ chicken broth (from 32-oz carton) 1 tablespoon cornstarch 1 tablespoon sugar 2 tablespoons soy sauce 1 tablespoon white vinegar 1/4 teaspoon ground red pepper (cayenne) 2 tablespoons peanut or vegetable oil 1 lb boneless skinless chicken thighs or breasts, cut into 3/4-inch pieces 1 small onion, cut into 1/2-inch wedges 2 cloves garlic, finely chopped 1 teaspoon grated gingerroot, if desired 1 1/2 cups fresh petite green beans...

Ingredients 2 1/4 lb sweet potatoes (about 4 medium), peeled, cut into 1/2-inch cubes 1/4 cup chopped walnuts 2 lb Granny Smith apples (about 4 medium), cut into 1/2-inch cubes 2 tablespoons sugar 2 tablespoons fresh lime juice 3 tablespoons raisins 1/4 teaspoon salt 1/2 cup plain fat-free yogurt 3 tablespoons reduced-fat mayonnaise Preparation In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket)....

Ingredients 4 oz uncooked angel hair pasta (capellini), broken in half 8 oz fresh sugar snap peas 5 teaspoons vegetable oil 1 lb boneless beef sirloin steak, cut into 1/4-inch strips 1 medium carrot, thinly sliced (1/2 cup) 1/2 cup teriyaki baste and glaze (from 12-oz bottle) 4 medium green onions with tops, sliced (1/4 cup) 1/2 cup honey-roasted peanuts, chopped Preparation Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired....

Ingredients 1 loaf (1 lb) unsliced French bread 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 1 jar (14 oz) pizza sauce (any variety) 1 large tomato, seeded, chopped (1 cup) 8 slices bacon, crisply cooked, crumbled 2 cups finely shredded pizza cheese blend (8 oz) Preparation Heat oven to 400°F. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet)....

Ingredients 1 bag (7 oz) Chex Mix® Chocolate dark chocolate snack mix 2 cups popped popcorn 1/2 cup dried blueberries 1/2 cup candy-coated chocolate-covered peanut candies Preparation In medium bowl, mix all ingredients. Related Video

Ingredients 1 tablespoon unsalted butter 1 1/2 pounds cherries, pitted 3 tablespoons all-purpose flour Pinch of salt 1/4 cup granulated sugar 4 large eggs 2 large egg yolks 1 cup milk 1 cup heavy cream 1 vanilla bean, split and scraped 3 tablespoons kirsch Confectioners’ sugar, for dusting Preparation Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside. Sift flour and salt together into a large bowl....

Ingredients 2 cups finely shredded Mexican cheese blend (8 oz) 1 cup shredded cooked chicken 1 can (10 oz) Old El Paso™ mild enchilada sauce 2 teaspoons chili powder 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet Chopped fresh cilantro leaves, sliced green onions, sour cream, if desired Preparation Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 1/2 cups of the cheese, the chicken, 3/4 cup of the enchilada sauce and the chili powder; mix well....

Ingredients 3 cups Progresso™ beef flavored broth (from 32-ounce carton) 1 1/2 cups uncooked orzo or rosamarina pasta (9 ounces) 1 can (11 ounces) vacuum-packed whole kernel corn, undrained 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained 2 teaspoons olive or vegetable oil 1/2 pound cut-up extra-lean beef for stir-fry 1 medium bell pepper, cut into 1/4-inch strips 1/4 cup chopped fresh cilantro Preparation Mix broth, pasta, corn and chilies in 2-quart saucepan....