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Ingredients 4 slices bacon, chopped 1/2 cup chopped onion (1 medium) 1 clove garlic, chopped 1/4 cup Progresso™ Italian-style bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh rosemary leaves 1 egg 6 boneless skinless chicken thighs 1 tablespoon olive oil 1 tablespoon butter or margarine 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained 3 tablespoons tomato paste Preparation Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray....

Ingredients 2 cups Original Bisquick™ mix 1 teaspoon pumpkin pie spice 2/3 cup milk 2 eggs 1/2 cup canned pumpkin (not pumpkin pie mix) 1 teaspoon vanilla 4 oz cream cheese, softened 6 eggs 1 1/2 cups milk 1 cup heavy whipping cream 1/2 cup granulated sugar 1 tablespoon vanilla 1/2 cup Gold Medal™ all-purpose flour 1/4 cup packed brown sugar 1/2 teaspoon pumpkin pie spice 1/4 cup cold butter, cut into cubes...

Ingredients 1 tablespoon vegetable oil 2 poblano chiles, seeded, finely chopped 1 large onion, finely chopped (1 cup) 1 package (8 oz) sliced fresh mushrooms (about 3 cups) 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package) 1 1/3 cups shredded Mexican cheese blend Preparation In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender....

Ingredients 1 box (18.3 oz) Betty Crocker™ fudge brownie mix Water oil, eggs called for on brownie mix box for cakelike brownies 1/4 cup heavy whipping cream 1/2 cup semisweet chocolate chips 2/3 cup heavy whipping cream 6 oz cream cheese, softened (from 8-oz package) 1/3 cup powdered sugar 1/2 teaspoon peppermint extract 1 cup semisweet chocolate chips 1 teaspoon shortening Preparation Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over ends of pan....

Ingredients 3 cups skim milk 3 tablespoons finely chopped fresh chives 2 cloves garlic, peeled and minced 1/2 teaspoon coarse salt 1/4 teaspoon paprika 3/4 cup quick-cooking polenta 2 ounces Parmesan cheese, grated 1 tablespoon unsalted butter Olive-oil cooking spray Preparation Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes....

Ingredients 4 cups pomegranate juice 4 sprigs fresh rosemary 3 tablespoons fresh lemon juice 1 package (1 3/4 oz) fruit pectin 5 cups sugar Preparation In 8-quart Dutch oven, mix pomegranate juice, rosemary, lemon juice and pectin. Cook over low heat until pectin is dissolved. Heat to boiling over medium-high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Discard rosemary sprigs. Immediately pour jelly into 8 sterilized 8-oz jars or freezer containers, leaving 1/2-inch headspace....

Ingredients 1 box (4.7 oz) Betty Crocker™ roasted garlic potatoes 2 cups boiling water 2/3 cup milk 1 tablespoon butter or margarine 1 cup chopped cooked chicken 2 cups frozen green beans 1 cup shredded smoked Gouda or smoked Cheddar cheese Preparation Heat oven to 450°F. In 2-quart casserole, stir Sauce Mix, boiling water, milk and butter with whisk. Stir in Potatoes and remaining ingredients. Bake uncovered about 35 minutes or until potatoes are tender....

Ingredients 1 package regular active dry yeast 1 cup warm water (105°F to 115°F) 2 1/2 cups Gold Medal™ all-purpose flour, plus more for sprinkling work surface 2 tablespoons olive oil 2 tablespoons butter, softened 1 1/2 teaspoons salt 1 teaspoon sugar 1 tablespoon plus 1 teaspoon olive oil 4 oz sliced cremini mushrooms (about 1 cup) 4 oz bulk mild Italian sausage 1/3 cup heavy whipping cream 1/2 teaspoon chopped fresh thyme leaves...

Ingredients 16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons safflower oil 2 garlic cloves, thinly sliced lengthwise 7 ounces baby spinach (about 10 cups) 7 ounces baby arugula (about 10 cups) 1/4 teaspoon crushed red-pepper flakes Preparation Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper....

Ingredients 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened 1/3 cup sugar 2 egg whites 1 teaspoon vanilla 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix 1/4 cup canola oil or unsweetened applesauce 1/4 cup water 4 egg whites 1 teaspoon vanilla 1/4 cup miniature semisweet chocolate chips Preparation Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth....

Ingredients 2 ears corn, shucked 2 tablespoons extra virgin olive oil, plus more for brushing Coarse salt and freshly ground pepper 1 tablespoon basalmic vinegar 6 ounces baby spinach (about 6 cups) 1/2 medium red onion, thinly sliced into half-moons Preparation Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper....

Ingredients 1/2 cup butter or margarine, softened 3/4 cup packed brown sugar 1 cup Gold Medal™ all-purpose flour 1/4 cup butter or margarine, softened 1 cup packed brown sugar 1 1/2 cups Gold Medal™ all-purpose flour 1/2 cup sweetened condensed milk 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon orange extract 1/4 teaspoon salt 1 egg 1 can (18 ounces) vacuum-pack sweet potatoes, drained (1 cup) 3/4 cup chopped pecans, if desired...

Ingredients Cooking spray 6 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count) 1 teaspoon garlic salt 1 teaspoon ground cumin or chili powder 2/3 cup Caesar dressing 4 teaspoons grated lemon peel 2 tablespoons fresh lemon juice 12 cups bite-size pieces romaine (12 ounces) 8 ounces jicama, peeled and cut into cubes (2 cups) 2 medium red bell peppers, cut into thin strips (2 cups)...

Ingredients 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes 1/2 cup sugar 2 teaspoons ras el hanout 4 oz chèvre (goat) cheese, softened 2 tablespoons whipping cream 1 teaspoon finely grated lemon peel Food Should Taste Good™ chips Preparation In bowl of food processor, add tomatoes. Cover; puree until texture is uniform. In 2-quart saucepan, stir pureed tomatoes, sugar and ras el hanout with spoon. Heat to boiling over medium heat; reduce heat....

Ingredients 3 tri-tip sirloin steaks (each about 1 1/2 to 2 pounds and 1 1/2 inches thick) 2 cups strongly brewed coffee 1 cup bourbon 1/2 cup extra-virgin olive oil 1/2 cup light-brown sugar 2 medium onions, coarsely chopped 8 garlic cloves, coarsely chopped 6 fresh bay leaves, plus more for garnish 2 fresh banana peppers or Anaheim chiles, cut into 1/4-inch rings (optional), plus more for garnish 2 dried chile peppers, crumbled, or substitute 1/2 teaspoon crushed red-pepper flakes...

Ingredients 3/4 cup miniature semisweet chocolate chips 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix 1 cup water 1/2 cup vegetable oil 3 eggs 3 tablespoons hazelnut or orange-flavored liqueur 1/3 cup whipping cream 1/2 cup miniature semisweet chocolate chips Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix....

Ingredients 5 cups sushi rice 4 3/4 cups water 1 cup rice vinegar 2 tablespoons plus 2 teaspoons sea salt 1 tablespoon mirin 10 tablespoons plus 1 teaspoon sugar 1 1/2-inch square piece konbu Preparation Place rice in a sieve and submerge in a large bowl of cold water. Rinse, gently rubbing rice, under cold running water until the water is no longer cloudy. Drain, and set aside until partially dried, about 20 minutes....

Ingredients 2 tablespoons butter 2 packages (10 ounces each) fresh spinach, rinsed, tough ends discarded 1 pinch ground nutmeg Coarse salt and ground pepper Preparation In a large, deep saucepan with a tight-fitting lid, melt butter over medium heat. Add spinach (with water still clinging to leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes. Remove from heat. Season with nutmeg, salt, and pepper. Serve immediately with a slotted spoon....

Ingredients 1 1/2 sticks unsalted butter, plus more for pan 4 ounces glaceed or dried apricot, chopped into 1/2-inch pieces (1/2 cup) 4 ounces glaceed or dried pineapple, chopped into 1/2-inch pieces (1/2 cup) 8 ounces dates, pitted, chopped (1 1/2 cups) 4 ounces dried cherries (1/2 cup) 4 ounces whole blanched almonds (3/4 cup) 8 ounces Brazil nuts (1 1/2 cup) 2/3 cup all-purpose flour 1/2 cup cake flour, (not self-rising) 1/2 teaspoon baking powder Pinch of salt 1 cup light-brown sugar, firmly packed 3 eggs 1 teaspoon pure vanilla extract 2 tablespoons rum, plus more for dousing Preparation Heat oven to 300 degrees....

Ingredients 2/3 cup light rum 1/2 cup golden raisins 4 (5x3-inch) foil loaf pans 1 box (12.3 oz) Betty Crocker™ Banana Nut Muffin & Quick Bread Mix 1/2 cup canned coconut milk (not cream of coconut) 3 tablespoons vegetable oil 2 eggs 3 tablespoons flaked coconut 2/3 cup powdered sugar Preparation Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat....