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Ingredients 1/2 pound tiny bay scallops, muscles removed, or sea scallops, halved 1/4 cup fresh lime juice 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 honeydew melon, seeds removed 1/3 cantaloupe, seeds removed 1/2 jalapeno pepper, or less to taste, sliced into paper-thin rounds 1/4 cup loosely packed cilantro leaves, coarsely chopped Preparation Toss together scallops, lime juice, olive oil, salt, and pepper. Cover, and refrigerate until scallops are opaque to the center, at least 4 hours or overnight....

Ingredients 1 tablespoon extra-virgin olive oil 1/2 teaspoon crushed red-pepper flakes 4 garlic cloves, thinly sliced 1 ounce (about 1/3 cup) slivered almonds 4 anchovy fillets, rinsed (optional) 1/4 cup dry sherry 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat 1 tablespoon dark-brown sugar 2 bunches (about 2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces 1/4 cup currants Preparation Heat oil in a large, high-sided skillet over medium-low heat....

Ingredients 20 cinnamon graham cracker rectangles 1 1/2 cups packed brown sugar 1 1/4 cups butter or margarine 1 teaspoon vanilla 1 cup chopped walnuts 1 bag (2.5 oz) caramel-flavored apple chips, coarsely crushed 1/8 teaspoon kosher (coarse) salt Preparation Heat oven to 350°F. Line 17x12-inch half-sheet pan with foil. Arrange graham crackers in single layer in pan, slightly overlapping. In 2-quart saucepan, heat brown sugar and butter to boiling over medium heat, stirring constantly, until smooth....

Ingredients 2 eggs, beaten 1/2 cup finely shredded carrot 1/4 cup melted unrefined or refined coconut oil 1/4 cup real maple syrup 1 teaspoon vanilla 2 cups Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola 1/4 cup ground flaxseed 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 2/3 cup golden raisins Preparation Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In large bowl, mix eggs, carrot, oil, maple syrup and vanilla....

Ingredients 6 slices bacon 1 medium onion, cut in half lengthwise, then cut into 1/2-inch wedges 1 large red bell pepper, chopped 2 packages (8 oz each) sliced fresh cremini mushrooms 1 teaspoon dried thyme leaves 1/4 cup all-purpose flour 1/2 cup chicken broth 1/2 teaspoon salt 3 cups cut-up cooked chicken 2 cups chopped red Swiss chard leaves (stems removed) 1 bag (24 oz) refrigerated mashed sweet potatoes Preparation Heat oven to 350°F....

Ingredients 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix 1 cup sour cream 1 cup water 1/2 cup vegetable oil 3 eggs 1/2 cup butter 1/2 cup creamy peanut butter 1/3 cup milk 1 teaspoon vanilla 4 cups powdered sugar 3/4 cup salted peanuts Preparation Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally....

Ingredients 1/4 cup coconut milk, well shaken 2 tablespoons peanut butter 1 tablespoon soy sauce 1 tablespoon mirin 1/2-inch piece ginger, peeled, roughly chopped 1 1/2 teaspoons brown sugar Preparation Place coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with noodles, or store in an airtight container in the refrigerator for up to 5 days. Related Video

Ingredients 12 oz. chocolate-flavored candy coating, cut into pieces 1 (1-lb.) pkg. peanut butter-filled sandwich cookies 64 tiny pretzel twists 4 teaspoons miniature candy-coated chocolate pieces Preparation Line cookie sheets with waxed paper. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. For each cookie bug, hold 1 cookie with tongs; dip entire top and sides of cookie in melted coating, letting excess drip off. Place cookie, coated side up, on waxed paper-lined cookie sheets....

Ingredients 1 tablespoon vegetable oil 2 pounds boneless beef chuck, cut into 1/2-inch cubes Coarse salt and ground pepper 1 medium onion, sliced lengthwise 2 tablespoons all-purpose flour 3 cans (14.5 ounces each) reduced-sodium chicken broth 1/2 pound carrots, cut into 1-inch chunks 2 medium russet potatoes, peeled and cut into 1-inch dice 2 cups egg noodles 3 tablespoons finely chopped fresh parsley 1 teaspoon red-wine vinegar Preparation In a large Dutch oven or heavy pot, heat oil over high....

Ingredients 1 1/2 cups Cinnamon Chex™ or Chocolate Chex™ cereal, crushed to 1 cup 2 tablespoons sugar 2 tablespoons butter or margarine, melted 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened 1/3 cup sugar 1 egg 2 containers (6 oz each) Yoplait® Original yogurt strawberry 2 teaspoons cornstarch 2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries) 1/4 cup semisweet chocolate chips Preparation Heat oven to 300°F. Line 12 regular-size muffin cups with paper baking cups....

Ingredients Salt 1 1/4 cups orzo 2 bunches arugula (about 1 pound) 1 clove garlic 3 tablespoons extra-virgin olive oil 1/4 teaspoon freshly ground black pepper, plus more to taste Preparation Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside. Bring a large saucepan of salted water to a boil....

Ingredients 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces Coarse salt 1 3/4 cups half-and-half 4 tablespoons (1/2 stick) butter 2 tablespoons chopped fresh parsley, plus more for garnish 2 tablespoons chopped fresh chives, plus more for garnish Preparation Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes....

Ingredients 3 cups uncooked rotini or rotelle pasta (8 oz) 1 can (15.25 oz) whole kernel corn, drained 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 large green bell pepper, chopped (1 1/2 cups) 1 cup shredded Cheddar cheese (4 oz) 3/4 cup Old El Paso™ Thick ’n Chunky salsa 1/3 cup chopped fresh cilantro or parsley 1/2 cup oil-and-vinegar dressing Preparation Cook and drain pasta as directed on package....

Ingredients 2 tablespoons extra-virgin olive oil, plus more for baking dish 2 large yellow onions, diced small 3 celery stalks, diced medium (about 2 cups) Coarse salt and ground pepper 10 ounces cremini or button mushrooms, diced small 2 tablespoons fresh sage leaves, finely chopped 1/2 cup dry white wine, such as Sauvignon Blanc 1 cup toasted walnuts, roughly chopped 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted...

Ingredients 2 tablespoons butter 3/4 cup Progresso™ original panko crispy bread crumbs 3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container) 8 oz uncooked rigatoni pasta (about 3 cups) 1 cup shredded marble-jack cheese (4 oz) 12 oz thickly sliced cooked turkey breast (1/4-inch thick), cut into bite-size strips 1 package (8 oz) fresh spinach, coarsely chopped 2 tablespoons mayonnaise 1 cup chopped cooked bacon 1 cup chopped plum (Roma) tomatoes...

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix 1 1/4 cups Belgian-style wheat ale beer 1/3 cup vegetable oil 2 egg whites 1 whole egg 1/4 teaspoon ground coriander 1/4 teaspoon ground ginger 1 teaspoon grated orange peel 6 cups powdered sugar 1/2 cup butter, softened 1 teaspoon grated orange peel 1/4 cup Belgian-style wheat ale beer 1 tablespoon orange juice Small orange wedges Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....

Ingredients 1/4 cup all-purpose flour Coarse salt and ground pepper 1 1/2 pounds pork tenderloin, trimmed, and sliced on the bias into 1/2-inch-thick medallions 1 to 2 tablespoons olive oil 1 small clove garlic, minced 3/4 cup fresh orange juice (about 3 oranges) 1 tablespoon fresh lemon juice 1 tablespoon capers, drained and rinsed (optional) Preparation In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick....

Ingredients 1 can (16 oz) Old El Paso™ Fat Free Refried Beans 1/2 cup Old El Paso™ salsa (any variety) 1/2 teaspoon chili powder 8 fat-free flour tortillas (8 to 10 inch) 1 cup shredded lettuce 1/2 cup shredded Monterey Jack cheese (2 oz) Preparation Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly....

Ingredients 2 cans (14 oz each) vegetable broth 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained 3 medium carrots, chopped (1 1/2 cups) 3 small zucchini, cut into 1/2-inch slices 1 medium yellow bell pepper, cut into 1/2-inch pieces 8 medium green onions, sliced (1/2 cup) 2 cloves garlic, finely chopped 2 cups shredded cabbage 2 teaspoons dried marjoram leaves 1 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked instant rice...

Ingredients 3 tablespoons olive oil 4 cloves garlic, minced 5 cups canned crushed tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme Salt and pepper 1 large egg 1/3 cup milk 1 white onion, finely chopped 1/4 cup plain breadcrumbs 1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving 1/2 cup chopped flat-leaf parsley 1 pound ground turkey 1 pound spaghetti Preparation Make the sauce: In a large nonstick skillet, heat oil over medium-high heat....