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Ingredients 2 tablespoons unsweetened baking cocoa 1 box Betty Crocker™ white angel food cake mix 1 1/3 cups cold water 1 package (10 oz) frozen raspberries in light syrup, thawed 1/4 cup sugar 2 tablespoons cornstarch 2 tablespoons orange juice 3 cups Cool Whip lite frozen whipped topping, thawed Preparation Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water....

Ingredients 1 1/2 cups gingersnap crumbs (from about 30 cookies) 3 tablespoons granulated sugar 1/4 teaspoon coarse salt 5 tablespoons unsalted butter 1 package (8 ounces) cream cheese, room temperature 1/2 cup confectioners' sugar 1/2 teaspoon pure almond extract 3/4 cup cold heavy cream 2 tablespoons sliced blanched almonds (optional), toasted Preparation Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together cookie crumbs, granulated sugar, salt, and butter until combined....

Ingredients 3 cups Nature Valley™ cranberry almond protein granola 1/2 cup packed brown sugar 1/2 cup light corn syrup 1/2 cup creamy peanut butter or creamy no-stir almond butter 1/2 teaspoon vanilla 1/4 cup red raspberry, grape or strawberry jam 14 almond slices, if desired Preparation In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in medium bowl. Set aside. In 2-quart heavy saucepan, mix brown sugar, corn syrup and peanut butter....

Ingredients 1 container Betty Crocker™ Rich & Creamy vanilla frosting 1/3 cup Nutella® hazelnut spread with cocoa Preparation In medium bowl, beat frosting and hazelnut spread with spoon until well blended. Frosts 13x9-inch cake generously. Related Video

Ingredients 2 tablespoons olive oil 10 ounces white mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 medium red onion, halved and thinly sliced 1 teaspoon red-wine vinegar 1 pound ground beef chuck 1 plum tomato, cored and cut lengthwise into 4 slices 2 ounces Fontina cheese, cut into 4 slices 4 slices sourdough bread (1 inch thick), toasted Preparation In a large skillet, heat 1 tablespoon oil over medium-high....

Ingredients 12 slices brioche, 3/4 inch thick, crusts removed 4 tablespoons butter 1 onion, diced into 1/4-inch pieces 2 celery ribs, diced into 1/4-inch pieces 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon cayenne pepper 2 tablespoons Cognac, (optional) 2 dozen shucked oysters, 1/3 cup liquor reserved 1/2 cup heavy cream 1 1/2 cups fresh flat-leaf parsley, chopped Preparation Heat oven to 350 degrees....

Ingredients 6 cups Honey Nut Cheerios™ cereal 1 1/2 cups miniature marshmallows 1 1/2 cups peanut butter chips 3/4 cup light corn syrup 3 tablespoons butter or margarine 1 cup milk chocolate chips, melted Preparation Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, place cereal and marshmallows; stir to mix. Set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 2 to 3 minutes, stirring after each minute, until mixture is smooth....

Ingredients 2 pounds pork-loin roast, trimmed of fat 1 cup dried sour cherries 1 cup port wine 1 teaspoon unsalted butter 1 teaspoon olive oil Salt and freshly ground black pepper 1/4 cup balsamic vinegar Preparation Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver. In a small saucepan over medium heat, combine cherries with 1/3 cup of port....

Ingredients 1 package Betty Crocker™ white angel food cake mix 1 1/3 cups cold water Powdered sugar 1 1/2 cups raspberry sherbet, softened 1 1/2 cups orange sherbet, softened 1 1/2 cups lime sherbet, softened Preparation Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute....

Ingredients 6 cups raspberries 3/4 cup sugar 1/2 cup water Preparation Combine raspberries, sugar, and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release some of their juice, about 6 minutes. Remove from heat; let stand for 15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible. Refrigerate for at least 1 hour....

Ingredients 4 semi-ripe medium pears, quartered and cored 1 large red onion, cut into 8 wedges 2 tablespoons unsalted butter, melted 2 tablespoons sherry vinegar Coarse salt and ground pepper 2 sprigs rosemary Preparation Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss pears and onion with butter and vinegar. Season with salt and pepper. Arrange pears and onion in a single layer (they should fit snugly in dish) and top with rosemary....

Ingredients 1 1/4 cups all-purpose flour, plus more for rolling 1/2 teaspoon coarse salt 1 teaspoon granulated sugar 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water 1 1/4 cups all-purpose flour 3 tablespoons cold butter, cut into small pieces 3/4 cup light-brown sugar 1 teaspoon baking soda 2/3 cup boiling water 3/4 cup unsulfured molasses 1 large egg, lightly beaten Preparation Make crust: In a food processor, pulse flour, salt, and sugar until combined....

Ingredients 1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat 2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups) 1 medium onion, cut into wedges (1/2 cup) 1 3/4 cups beef broth 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/8 teaspoon salt 4 cloves garlic, minced 1 can (14.5 oz) no-salt-added diced tomatoes, undrained...

Ingredients 1 medium onion, halved, sliced 1 clove garlic, finely chopped 1 1/2 teaspoons lemon-pepper seasoning 1/2 teaspoon dried oregano leaves 1/4 teaspoon ground allspice 1 lb boneless skinless chicken thighs 4 pita bread folds 1/2 cup Yoplait® 99% Fat Free plain yogurt (from 2-lb container) 1 plum (Roma) tomato, sliced 1/2 medium cucumber, chopped (about 1/2 cup) Preparation Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, garlic, lemon-pepper seasoning, oregano and allspice....

Ingredients 2 medium onions, coarsely chopped (3 cups) 3 carrots, coarsely chopped 3 celery stalks, coarsely chopped 1 bulb garlic, peeled 5 teaspoons salt 1 tablespoon dried oregano 1 to 2 teaspoons red pepper flakes 1 tablespoon vegetable oil 3 to 4 lb boneless pork shoulder roast, trimmed 1/2 cup dry red wine 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 carton (32 oz) Progresso™ unsalted chicken broth...

Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on cookie mix pouch 2 oz cream cheese, softened 1/2 cup Betty Crocker™ Rich & Creamy rainbow chip frosting 14 oz vanilla-flavored candy coating (almond bark) 1 1/2 teaspoons Betty Crocker™ Decorating Decors multicolored nonpareils Preparation Heat oven to 375°F. Make drop cookies as directed on pouch. Cool completely, at least 15 minutes....

Ingredients 3/4 cup uncooked mostaccioli pasta (2 1/4 ounces) 1 cup sliced mushrooms (3 ounces) 1/2 cup broccoli florets 1 medium carrot, thinly sliced (1/2 cup) 1/2 cup fat-free (skim) milk 1 1/2 teaspoons cornstarch 1 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves 1/8 teaspoon salt 1 clove garlic, finely chopped 1 cup shredded spinach or romaine (1 1/4 ounces) 3/4 cup cut-up cooked chicken or turkey 1/4...

Ingredients 3 plum tomatoes, halved lengthwise 1 tablespoon olive oil 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried Coarse salt and ground pepper Preparation Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes. This can be made ahead and reheated in the oven at 325 degrees for 10 to 15 minutes....

Ingredients 2 celery stalks, halved 2 medium carrots, halved 1 small onion, halved 10 cups water Preparation Combine all the ingredients in a large stockpot. Bring to a boil. Reduce heat, and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Let cool, and refrigerate for up to 4 days. Related Video

Ingredients 1 tablespoon olive oil 1 small onion, diced 2 garlic cloves, minced Coarse salt and ground pepper 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise 2 carrots, thinly sliced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cans (19 ounces each) black beans, rinsed and drained 1 can (28 ounces) crushed tomatoes 1 package (10 ounces) frozen corn kernels, thawed Preparation In a 5-quart Dutch oven or heavy pot, heat oil over medium-high....