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Ingredients 1 1/4 pounds (about 2 3/4 cups) sushi rice, rinsed under cold running water 1/4 cup mirin, plus more for nori 6 sheets nori 1 1/2 teaspoons wasabi paste 1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks 1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks 2 stalks celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks 1 scallion, cut into 1/4-inch-by-3-inch matchsticks 4 ounces pickled ginger Sushi Dipping Sauce Preparation Place the rice and 3 cups water in a medium saucepan set over high heat....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box Betty Crocker™ gel food colors or paste food colors (red, orange, yellow, green, blue and purple) 2 containers (1 lb each) Betty Crocker™ Rich & Creamy white frosting Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups....

Ingredients 1 cup whole milk plain Greek yogurt 1 cup unsweetened almond milk 1 1/4 cups Cascadian Farm™ Farm Stand Harvest organic honey, almond and chia granola 1 cup finely chopped apple 1/2 teaspoon ground cinnamon Additional chopped apple, almonds and honey, if desired Preparation In large bowl, mix yogurt, milk, granola, 1 cup chopped apple and the cinnamon. Divide into 4 half-pint canning jars (or other resealable containers). Cover; refrigerate at least 8 hours but no longer than 3 days....

Ingredients 1 1/2 lb lean (at least 80%) ground beef 1 can (18 oz) Progresso™ Vegetable Classics French onion soup 1 teaspoon salt 1/4 teaspoon pepper 12 slices cooked gluten-free bacon 6 slices (1 oz each) Cheddar cheese 6 gluten-free hamburger buns, split Preparation Heat gas or charcoal grill for direct heat. Carefully brush oil on grill rack. In large bowl, mix beef, 2/3 cup of the soup, salt and pepper....

Ingredients 1/2 cup apple juice 1 tablespoon plus 1 teaspoon unflavored gelatin 1 cup full-bodied red wine, such as zinfandel 1/4 cup plus 1 tablespoon granulated sugar 1 pint blackberries (12 ounces) Fresh mint leaves, for garnish Preparation Prepare an ice-water bath; set aside. Add 1/2 cup water and the apple juice to a medium bowl; sprinkle with gelatin. Let soften about 5 minutes. Combine wine and sugar in a small saucepan; bring to a boil over high heat, stirring occasionally to dissolve sugar....

Ingredients 2 tablespoons extra-virgin olive oil 1 large red bell pepper, stemmed, seeded, and thinly sliced 1 jalapeno, stemmed and thinly sliced 1 medium red onion, halved and thinly sliced 1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces Coarse salt and ground pepper 1 tablespoon red-wine vinegar 1 1/2 teaspoons sugar Preparation In a large pot, heat olive oil over medium-high. Add bell pepper, jalapeno, and red onion....

Ingredients 1 1/2 cups all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1 1/2 teaspoons instant espresso powder 1/2 teaspoon coarse salt 1 cup (2 sticks) unsalted butter, softened 1 cup confectioners' sugar 1 teaspoon finely grated orange zest 1 teaspoon pure vanilla extract 3 tablespoons coarse sanding sugar, for sprinkling Preparation Sift together flour, cocoa powder, espresso powder, and salt into a medium bowl; set aside. Put butter, confectioners’ sugar, orange zest, and vanilla in the bowl of an electric mixer fitted with the paddle attachment....

Ingredients 9 cups Rice Chex™ or Corn Chex™ cereal 1 cup semisweet chocolate chips 1/2 cup creamy peanut butter 1/4 cup butter 1 teaspoon pure vanilla 1 1/2 cups powdered sugar 3 cups Chocolate Peanut Butter Cheerios™ cereal 32 miniature gluten free peanut butter cups, unwrapped, cut in half 1 cup salted cocktail peanuts Preparation In large bowl, measure Chex™ cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth....

Ingredients 1/2 cup butter, cut into pieces 1 cup Gold Medal™ all-purpose flour 3/4 cup packed brown sugar 2 teaspoons ground cinnamon 2 1/2 cups Original Bisquick™ mix 1 teaspoon baking powder 3 tablespoons packed brown sugar 1 teaspoon ground cinnamon 1 1/2 cups buttermilk 2 eggs 1/4 cup butter, melted 2 teaspoons vanilla Preparation Heat oven to 350°F. Generously butter or spray with cooking spray 13x9-inch (3-quart) glass baking dish....

Ingredients 1 fresh coconut (about 12 ounces) 3 cups whole milk 5 large egg yolks 1/2 cup sugar 1/2 cup heavy cream 1/2 cup cream of coconut 1/2 cup sweetened angel-flake coconut Preparation Puncture the eyes of the coconut with a nail, and drain the water into a small saucepan. Using a hammer, crack open coconut. Remove the outer shell and dark-brown skin; discard. Grate flesh. Cook coconut water over low heat until reduced to syrup consistency, about 20 minutes....

Ingredients Vegetable oil cooking spray 1 pound white chocolate, chopped 1 1/3 cups coarsely chopped store-bought chocolate wafer cookies (about 15) Preparation Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Stir in cookies. Pour chocolate-cookie mixture into baking sheet, and spread in an even layer....

Ingredients 2 tablespoons olive oil or butter 1 large onion, chopped (1 cup) 1 tablespoon curry powder 1 1/2 cups Progresso™ chicken broth 2 tablespoons Bisquick™ Gluten Free mix 2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup 1/2 cup apple juice 3 cups 1-inch pieces peeled dark-orange sweet potatoes 1 cup frozen shelled edamame (green) soybeans or frozen sweet peas Preparation In 4-quart saucepan, heat oil over medium heat....

Ingredients 5 tablespoons Homemade Chicken Stock 1 tablespoon oyster sauce 2 1/2 teaspoons sugar 2 1/4 teaspoons tapioca starch 2 teaspoons ketchup 1 1/2 teaspoons dark soy sauce Pinch freshly ground white pepper 1 tablespoon peanut oil 1 small onion, cut into 1/4-inch pieces 3/4 cup Asian Barbecued Pork 1 1/2 teaspoons Chinese rice wine or gin 1 teaspoon toasted sesame oil 2 1/4 cups bleached all-purpose flour 1/2 cup sugar 3 1/4 teaspoons baking powder 6 tablespoons milk 2 tablespoons melted lard or peanut oil Preparation Making the filling: In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside....

Ingredients 1/2 cup chocolate cookie crumbs 1 tablespoon butter, melted 3 containers (6 oz each) Yoplait® Light mocha mint yogurt 3 tablespoons chocolate-flavor syrup 2/3 cup Cool Whip frozen whipped topping, thawed Chopped thin rectangular crème de menthe chocolate candies, if desired Preparation Place foil or paper baking cup in each of 9 regular-size muffin cups. Mix cookie crumbs and butter; firmly press about 1 tablespoon mixture in bottom of each baking cup....

Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and eggs called for on box for cakelike brownies 3/4 cup Betty Crocker™ Whipped vanilla frosting (from 12-oz container) 1/2 cup marshmallow creme 1/8 teaspoon mint extract 1 drop liquid green food color 10 Oreo mint creme chocolate sandwich cookies, coarsely chopped (about 1 3/4 cups) Preparation Heat oven to 350°F (325°F for dark or nonstick pan)....

Ingredients 1 medium head green cabbage, shredded (9 cups) 2 red bell peppers, seeded and thinly sliced 3 scallions (green parts only), thinly sliced 2/3 cup low-fat plain Greek yogurt 1 tablespoon cider vinegar 1 tablespoon Dijon mustard 2 teaspoons sugar Coarse salt and ground pepper Preparation In a large bowl, toss together cabbage, bell peppers, and scallions. In a small bowl, whisk together yogurt, vinegar, mustard, and sugar; season with salt and pepper....

Ingredients 2 tablespoons butter, room temperature 4 slices white sandwich bread or other bread 4 ounces grated (1 cup) or thinly sliced cheddar, Swiss, or Monterey Jack cheese Preparation With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on work surface. Divide cheese evenly on both slices. Top with remaining slices, buttered side up. Heat a large skillet over low heat until warm....

Ingredients 2 cups wild rice 3 tablespoons extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh marjoram Coarse salt and freshly ground pepper Preparation Rinse wild rice well under cold running water. Drain well, and set aside. Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes. Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram....

Ingredients 1 cup finely crushed shortbread cookies (about 10 cookies) 3 tablespoons packed brown sugar 2 tablespoons butter or margarine, melted 5 packages (8 ounces each) cream cheese, softened 1 1/4 cups granulated sugar 1/3 cup whipping (heavy) cream 1 tablespoon rum extract 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 3 eggs Preparation Heat oven to 325°F. Mix crushed cookies, brown sugar and butter. Press firmly in bottom of ungreased springform pan, 9x3 inches....

Ingredients 1 1/2 cups cut-up cooked ham 1 cup shredded Cheddar cheese (4 oz) 4 medium green onions, sliced (1/4 cup) 1 small cooking apple, peeled, chopped (1/2 cup) 1/2 cup Original Bisquick™ mix 1 cup milk 1/8 teaspoon pepper 2 eggs Preparation Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Sprinkle ham, cheese, onions and apple in pie plate. In medium bowl, stir remaining ingredients until blended....