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Ingredients 2/3 cup Italian dressing 4 cups fresh vegetables, 1-inch pieces 1 package (12 ounces) farfalle (bow-tie) pasta Preparation Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour. Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender....

Ingredients 12 slices bacon, crisply cooked, crumbled 1 cup shredded Swiss cheese (4 oz) 1/2 cup Original Bisquick™ mix 1/3 cup mayonnaise or salad dressing 3/4 cup milk 1/8 teaspoon pepper 2 eggs 2 tablespoons mayonnaise or salad dressing 1 cup shredded lettuce 6 thin slices tomato Preparation Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended....

Ingredients 1/2 cup basil pesto 1 tablespoon plus 1 teaspoon balsamic vinegar 6 focaccia breads, each cut horizontally in half 8 oz thinly sliced oven-roasted chicken breast (from deli) 1/3 cup sun-dried tomatoes in oil, drained and thinly sliced 4 oz sliced mozzarella cheese Preparation In small bowl, mix pesto and balsamic vinegar. Spread mixture on bottom half of each focaccia bread. Top with chicken, tomatoes and mozzarella. Top each with other half of focaccia bread....

Ingredients 4 matzos (8-inch squares) 4 large eggs 1/8 teaspoon ground nutmeg Coarse salt 2 tablespoons butter Preparation Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water. In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix....

Ingredients 2 packages (8 oz each) cream cheese, softened 1 package (10 to 11 oz) chèvre (goat) cheese, softened 1 teaspoon fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon kosher (coarse) salt 1/4 teaspoon freshly ground black pepper 3 cups crumbled queso fresco cheese 1 1/2 teaspoons ancho chile powder 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can) 6 tablespoons chopped green onions (6 medium) 1 1/2...

Ingredients 1 1/4 cups packed brown sugar 1/2 cup shortening 2 eggs 2 1/2 cups Original Bisquick™ mix 1 cup old-fashioned or quick-cooking oats 1 cup M&M’s® chocolate candies 1/2 cup raisins 1/2 cup chopped nuts, if desired Preparation Heat oven to 375°F. In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. On ungreased cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart....

Ingredients Vegetable-oil cooking spray 2 medium russet potatoes (about 1 1/2 pounds), cut into matchsticks 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Preparation Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets. Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes....

Ingredients 1 1/2 cups Original Bisquick™ mix 1/3 cup hot water 8 eggs 1/4 cup milk 1/8 teaspoon pepper 1 cup diced pepperoni (from 6-oz package) 2 medium green onions, sliced (2 tablespoons) 1 tablespoon butter or margarine 1/2 cup pizza sauce (from 8-oz can) 1 1/2 cups finely shredded Italian cheese blend (6 oz) 1 tablespoon sliced fresh basil leaves, if desired Preparation Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray....

Ingredients 1 cup mayonnaise 2 tablespoons jalapeño juice from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices 1 tablespoon Dijon mustard 2 teaspoons soy sauce 2 teaspoons lemon juice 16 oz freshly grated extra-sharp cheddar cheese (4 cups) 4 oz freshly grated Colby cheese (1 cup) 1 jar (4 oz) diced pimientos, drained 3 green onions, thinly sliced 2 tablespoons chopped jalapeño slices from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices...

Ingredients 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 2 large eggs plus 1 large egg white 2 teaspoons pure vanilla extract 4 cups sifted all-purpose flour, plus more for work surface 1 teaspoon baking powder 1/2 teaspoon salt Nonpareils, for decorating Preparation Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt....

Ingredients 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces Coarse salt and ground pepper 2 tablespoons vegetable oil 1 medium white onion, diced medium 1 medium green bell pepper, seeded and diced medium 1 large jalapeno, seeded and diced small 5 garlic cloves, roughly chopped 1 1/2 teaspoons ground cumin 3/4 teaspoon chili powder 3/4 teaspoon dried oregano 6 tablespoons all-purpose flour 1 3/4 cups low-sodium chicken broth...

Ingredients 1/4 cup water 1 tablespoon butter 1 pound trimmed snap peas 1/2 cup (packed) fresh mint leaves, thinly sliced Coarse salt and ground pepper Preparation In a 12-inch nonstick skillet, bring 1/4 cup water and butter to a boil over high. Add snap peas; cover, and cook until bright green, about 2 minutes. Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes....

Ingredients 1 pouch Betty Crocker™ peanut butter cookie mix 5 tablespoons butter, melted 1 tablespoon vanilla 1 egg 1 1/2 cups milk chocolate chips (9 oz) 6 to 8 regular-size chocolate-covered peanut butter cup candies, unwrapped 1 1/2 Reese’s peanut butter cups Preparation Heat oven to 350°F. Line large cookie sheet with parchment paper. In large bowl, stir together cookie mix, butter, vanilla and egg until well mixed. Stir in chocolate chips....

Ingredients 1/2 pound orzo 1 pound chopped trimmed spinach 1/2 cup chopped fresh mint 1/2 cup crumbled feta cheese 1 to 2 tablespoons fresh lemon juice 1 tablespoon olive oil Coarse salt and ground pepper Preparation In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain. In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil....

Ingredients 1 pound ground pork 1 pound ground white-meat turkey 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry 1/3 cup plain dried breadcrumbs 2 large egg whites 3/4 teaspoon dried oregano Coarse salt and ground pepper Nonstick cooking spray 2 teaspoons extra-virgin olive oil 1 small yellow onion, diced small 2 garlic cloves, roughly chopped 2 cans (28 ounces each) crushed tomatoes 1/4 cup Sriracha sauce 1 pound spaghetti or other long pasta...

Ingredients Tomatoes Flaked sea salt Crushed black pepper Vodka Preparation Cut tomatoes into wedges or halves. Season with flaked sea salt and crushed black pepper. Serve with glasses of chilled vodka. Related Video

Ingredients 1 tablespoon sugar 1 tablespoon salt 3 to 4 watermelon cubes Ice cubes 3 tablespoons vodka (1 1/2 oz) 1/4 cup watermelon juice 1 tablespoon simple syrup 1 tablespoon lime juice Preparation On saucer or small plate, mix sugar and salt. Rub rim of chilled martini glass with 1 of the watermelon cubes to moisten; dip rim of glass in sugar mixture. In cocktail shaker with ice, shake vodka, watermelon juice, simple syrup and lime juice until blended....

Ingredients 6 medium eggplants, about 1 1/4 pounds each 1 clove garlic, peeled and finely chopped 5 tablespoons tahini (sesame paste) 1/4 cup fresh lemon juice 3 teaspoons salt 2 pinches freshly ground black pepper Chopped parsley, for garnish Preparation Preheat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes....

Ingredients 1/3 cup olive oil 4 to 5 slices prosciutto (about 2 oz) 2 packages (8 oz each) frozen butternut squash ravioli Chopped fresh basil leaves 1 1/2 tablespoons grated orange peel 1/3 to 1/2 cup fresh orange juice Salt to taste Preparation In 8-inch skillet, heat 1 tablespoon of the olive oil. Add prosciutto; cook until crisp. With sharp knife, chop prosciutto into small pieces. Set aside in small bowl....

Ingredients 1 pound medium carrots, peeled and finely grated 3 large eggs, room temperature 2 cups sugar 1 1/2 cups vegetable oil 1/3 cup buttermilk 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract) 1/2 cup golden raisins (optional) 1 cup walnuts or pecans, toasted and finely chopped (optional) 3 cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground cloves Cream Cheese Frosting for Classic Cupcakes...