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Ingredients Cupcakes (any flavor) Swiss Meringue Buttercream for Cupcake Decorating Unblanched almond slices Black jelly beans Chocolate-covered sunflower seeds Pastry bag Small multi-opening tip Preparation Frost tops of cupcakes with a thin layer of buttercream. Fit pastry bag with small multi-opening tip, and fill with buttercream. Pipe “hair” all over the top of each cupcake, placing the tip on the frosting, squeezing gently, and pulling bag upward. Insert almonds around perimeter of each cupcake, into the sides of frosting to create spikes....

Ingredients 2 cups Gold Medal™ all-purpose flour 2 cups fat-free (skim) milk 1 teaspoon dried basil leaves 1/2 teaspoon onion salt 2 eggs 4 egg whites Preparation Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray. Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. Fill cups about 1/2 full....

Ingredients 2 tablespoons loose rooibos tea 2 tablespoons dried lemon verbena or dried mint 2 quarts cold water Honey or sugar, to taste Preparation Place tea and lemon verbena or mint on a square of cheesecloth. Tie into a bundle with kitchen twine. Place tea bag in a large glass jar, and add water. Cover, and steep in direct sunlight for 2 hours. Strain tea, and discard solids. Stir in honey or sugar....

Ingredients 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish 1 1/2 cup Lillet Blanc or white wine 1 1/4 cup sugar 1 vanilla bean, halved lengthwise, seeds scraped and reserved 2 pound firm, ripe peaches, (5 to 7), halved and pitted 6 ounce fresh raspberries 4 large eggs 1/4 teaspoon salt 6 tablespoon all-purpose flour 1 cup whole milk 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated orange zest...

Ingredients FOR THE DOUGH: 1 1/2 cups warm water (115 degrees) 4 1/2 teaspoons (two 1/4-ounce envelopes) active dry yeast 1/4 cup extra-virgin olive oil, plus more for bowl and baking sheet 1 tablespoon sugar Coarse salt 4 1/3 cup all-purpose flour, plus more for surface FOR THE FILLING: 6 vine-ripened tomatoes, sliced 1/4 inch thick 1/2 cup plus 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper...

Ingredients 2 red-snapper fillets (about 8 ounces each), skin on Salt and freshly ground black pepper 1 teaspoon toasted sesame oil 1 tablespoon chopped fresh cilantro, plus a few sprigs for garnish 1 stalk lemongrass, trimmed and thinly sliced, or two 1-inch strips lemon peel 2 scallions, cut into thin strips about 4 inches long 1 4-inch piece of ginger, peeled and cut into thin strips 4 shiitake or white mushrooms, stemmed and thinly sliced 1 tablespoon soy sauce 1 teaspoon rice-wine vinegar Preparation Place a steaming rack in a large wok....

Ingredients 4 skinless chicken breast halves, bone in 2 carrots, scrubbed 2 small onions, peeled and cut in half 2 celery stalks, cut into 3-inch pieces 1 dried bay leaf 10 sprigs fresh flat-leaf parsley 1 cup dry white wine 1 tablespoon whole black peppercorns 3/4 cup dried apricots 2 cups fresh pineapple, in 1-inch cubes Salt and freshly ground pepper 1/2 teaspoon chopped fresh tarragon 1 teaspoon grainy mustard...

Ingredients 3 tablespoons butter 1 medium red onion, halved and thinly sliced Coarse salt and ground pepper 3 packages (10 ounces each) frozen peas Preparation Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes. Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes....

Ingredients 2 tablespoons extra-virgin olive oil 1 small red cabbage (about 1 3/4 pounds), halved, cored, and thinly sliced crosswise 2 small shallots, quartered and separated into layers (about 4 ounces) 2 teaspoons coarse salt 2 tablespoons freshly squeezed lemon juice 2 1/2 teaspoons cider vinegar Freshly ground pepper 1/3 cup raisins Preparation Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes....

Ingredients 1 1/2 cups butter, softened 2 cups granulated sugar 4 eggs 1 teaspoon vanilla 5 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons green gel food color 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing green icing 15 small yellow star candy sprinkles White snowflake candy sprinkles White and yellow nonpareils White sanding sugar Preparation In large bowl, beat butter with electric mixer on medium speed until creamy....

Ingredients 2 vanilla beans 2 cups milk 6 large egg yolks 3/4 cup plus 2 tablespoons sugar 2 cups very cold heavy cream 1 teaspoon pure vanilla extract Preparation Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment....

Ingredients 3 oz cream cheese, softened 1 tablespoon sugar 1 tablespoon milk 2 cups Original Bisquick™ mix 1/4 cup unsalted butter, softened 2 tablespoons sugar 2/3 cup milk 1/2 apple, peeled, thinly sliced 1/2 pear, peeled, thinly sliced 1 tablespoon unsalted butter, melted 2 tablespoons honey Ground cinnamon, for sprinkling Preparation Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, stir cream cheese, 1 tablespoon sugar and 1 tablespoon milk until smooth; set aside....

Ingredients 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough 1 recipe (2 disks) Basic Pie Dough for Apple Pie 2 tablespoons freshly squeezed lemon juice (from 1 lemon) 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons unsalted butter, cut into small pieces Preparation Lightly flour a large piece of waxed paper; place a disk of dough in center....

Ingredients 2 cups all-purpose flour, plus more for rolling 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract Assorted candies, sprinkles, or colored sugars, for decorating (optional) 1 1/2 cup confectioners' sugar 3-4 tablespoons milk, water, or lemon juice Preparation In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy....

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 10 to 12 paper lollipop sticks or craft sticks 5 to 6 grape tomatoes, cut in half 1/3 cup shredded mozzarella cheese 4 slices bacon, crisply cooked, crumbled (about 1/4 cup) 1/4 cup chopped fresh basil leaves or arugula 1 egg, slightly beaten 1 to 2 teaspoons salt Preparation Heat oven to 375°F. Line cookie sheet with cooking parchment paper or spray with cooking spray....

Ingredients 4 halved tomatoes Olive oil Coarse salt and ground pepper Preparation Place 4 halved tomatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Broil until lightly charred, 8 minutes, rotating sheet halfway through. Related Video

Ingredients 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix Butter and egg called for on cookie mix pouch 1/2 cup old-fashioned oats 1/2 cup Kraft™ caramel bits 1 cup semisweet chocolate chips 3/4 cup canned sweetened condensed milk (not evaporated) Preparation Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended....

Ingredients 1 pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix Butter, water and egg called for on cookie mix pouch 2 bars (1.55 oz each) Hershey’smilk chocolate candy 1/2 cup coarse white sparkling sugar Preparation Heat oven to 375°F. Make cookie dough as directed on pouch. Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls....

Ingredients 1 tablespoon grainy mustard 1 tablespoon sugar 2 tablespoons cider vinegar 1/4 cup extra-virgin olive oil Coarse salt and ground pepper Preparation In a small bowl, whisk together mustard, sugar, vinegar, and olive oil. Season with salt and pepper. Related Video

Ingredients Potatoes, such as russet, cut into 3/4-inch pieces Cherry or cocktail tomatoes, halved Summer squashes, such as zucchini, cut into 1/2-inch rounds Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces Carrots, peeled and cut on the bias into 1 1/2-inch pieces Green or white cauliflower florets, cut into bite-size pieces Extra-virgin olive oil Kosher salt and freshly ground pepper Preparation Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper....