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Ingredients 1 cup (2 sticks) unsalted butter, room temperature 3/4 cup confectioners' sugar 1 1/2 teaspoons coarse salt 2 1/3 cups all-purpose flour (spooned and leveled) 1/3 cup coarse or sanding sugar (optional), for decorating Preparation In a food processor, combine butter, confectioners’ sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month)....

Ingredients 1 bag (8.75 oz) Chex Mix™ traditional snack mix 1 cup Honey Nut Cheerios™ cereal 1 cup Reese’s™ Puffs™ cereal 1 cup chocolate-covered malted milk balls 1/2 cup banana chips Preparation In large serving bowl, add ingredients and mix to combine. Store in covered container at room temperature. Related Video

Ingredients Unsalted butter, softened for pan Plain dried breadcrumbs, for pan 1 cup golden raisins 1/3 cup all-purpose flour Finely grated zest of 1 lemon Finely grated zest of 1 orange 3 1/3 cups ricotta cheese, preferably whole-milk (2 containers, 15 ounces each) 1 cup sugar 1/2 teaspoon salt 6 large eggs 1 teaspoon vanilla extract Preparation Preheat oven to 350 degrees. Butter a 9-inch springform pan, and dust with breadcrumbs, tapping out excess....

Ingredients 4 1/2 cups cake flour (not self-rising) 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 pound plus 2 tablespoons unsalted butter, room temperature 3 cups sugar 6 large eggs 1 tablespoon pure vanilla extract 1 1/2 cups nonfat buttermilk Seven Minute Frosting for Maypole Cake 6 ounces green sprinkles 6 ounces cream sprinkles 2 pounds assorted jellied citrus slices 12 ounces jellied grapefruit slices 5 ounces assorted large gumdrops Preparation Preheat oven to 350 degrees....

Ingredients 1/2 cup yellow mustard 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained Oil for deep frying 2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix 1 cup club soda 1 egg Round wooden sticks with one pointed end 1 package (16 oz) beef hot dogs (8 hot dogs), cut in half 2 tablespoons Gold Medal™ all-purpose flour Preparation In small bowl, mix mustard and chiles; set aside....

Ingredients 3 shallots, minced (about 1/4 cup) 1 teaspoon coarse salt, plus more for pasta water and seasoning 6 tablespoons extra-virgin olive oil 2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped 1/4 cup snipped fresh fennel fronds, finely chopped Freshly ground pepper 3/4 pound spaghetti or other pasta 1 tablespoon fresh lemon juice Preparation Fill a large pot with water; bring to a boil over high heat....

Ingredients 20 creme-filled peanut butter sandwich cookies 3 tablespoons butter or margarine, melted 2 medium bananas, sliced 1 cup whipping cream 1 jar (7 oz) marshmallow creme 3/4 cup creamy peanut butter 1 cup miniature marshmallows 1/4 cup chopped peanuts Preparation In food processor, place cookies. Cover; process until cookies are ground. With food processor running, pour butter through feed tube; process just until blended. Press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate....

Ingredients 1 cup butter, softened 2/3 cup powdered sugar 2 cups Gold Medal™ all-purpose flour 1/4 teaspoon baking powder 1/2 cup finely chopped pistachio nuts 1 1/2 cups whipping cream 2 packages (8 oz each) cream cheese, softened 1 cup powdered sugar 1/2 teaspoon vanilla 1 box (4-serving size) pistachio instant pudding and pie filling mix 1 cup milk Preparation Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray....

Ingredients 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces Coarse salt and ground pepper 12 corn tortillas, warmed or lightly toasted 1 small white onion, diced small 1/2 cup packed fresh cilantro leaves Guacamole, optional Lime wedges, for serving Preparation In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes....

Ingredients 2 pounds rhubarb, sliced crosswise 3/4 inch thick 1 cup granulated sugar 3/4 cup all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1 cup rolled oats 1/2 teaspoon ground cinnamon Ice cream, for serving (optional) Preparation Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter....

Ingredients 1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold) 2 tablespoons plus 1 tablespoon reserved skimmed pork fat, room-temperature (from Braised Pork Shoulder) 1/2 cup shredded pork, heated (from Braised Pork Shoulder) Skin, heated (from Braised Pork Shoulder) Jus (from Braised Pork Shoulder) 1 tablespoon extra-virgin olive oil 1 bunch collard greens (stems removed) 2 tablespoons water Coarse salt and freshly ground pepper Chives, for garnish...

Ingredients 1 thinly sliced shallot (about 1/2 cup) 2 tablespoons balsamic vinegar Coarse salt 1/4 cup extra-virgin olive oil Freshly ground pepper 2 bunches watercress (about 12 ounces) 1/2 cup hazelnuts (about 2 ounces), toasted, skins rubbed off with a damp kitchen towel, coarsely chopped Preparation Stir shallot, vinegar, and a pinch of salt in a bowl; let stand until softened, about 25 minutes. Slowly pour in oil, whisking; season with salt and pepper....

Ingredients 2 cups all-purpose flour 3/4 teaspoon salt 8 ounces (2 sticks) unsalted butter, room temperature 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract Preparation Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more....

Ingredients 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 teaspoon canola oil 3 medium carrots, sliced 5 1/4 cups reduced-sodium chicken broth 1 cup water 2 tablespoons rice vinegar 1 tablespoon reduced-sodium soy sauce 2 to 3 teaspoons grated fresh ginger or 1/2 to 3/4 teaspoon ground ginger 1/4 teaspoon black pepper 2 ounces soba (buckwheat noodles), coarsely broken 1 package (9 oz) frozen Sugar Snap Peas...

Ingredients 2 1/2 lb boneless skinless chicken thighs (about 12) 1 jar (4.5 oz) sliced mushrooms, drained 2 cans (6 oz each) Italian-style tomato paste 1 3/4 cups Progresso™ chicken broth (from 32-oz carton) 1/2 cup white wine, if desired 1 1/2 teaspoons dried basil leaves 1/2 teaspoon salt 1 dried bay leaf 12 oz uncooked linguine 1/4 teaspoon dried thyme leaves 1 tablespoon cornstarch Shredded Parmesan cheese, if desired...

Ingredients 2 tablespoons chili powder 1 teaspoon salt 1 teaspoon garlic powder 2 teaspoons ground cumin 9 small unpeeled red potatoes, quartered 3 small sweet potatoes, peeled, quartered 1 medium onion, cut into 3/4-inch wedges (about 1/2 cup) 1 boneless pork shoulder roast (2 1/2 to 3 lb) 2 tablespoons olive or vegetable oil 1 can (8 oz) tomato sauce 1 can (14.5 oz) diced tomatoes, undrained 1 canned chipotle chile in adobo sauce, finely chopped (about 1/2 tablespoon)...

Ingredients 1 lb boneless pork loin roast, cut into 1-inch pieces 2 1/4 cups Old El Paso™ Thick ’n Chunky salsa (from 24-oz jar) 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 cup shredded Monterey Jack cheese (4 oz), if desired Preparation In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles. Cover; cook on Low heat setting 6 to 8 hours....

Ingredients 1 medium onion, chopped (1/2 cup) 3 large cloves garlic, finely chopped 2 lb boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces 1/4 cup cornmeal 2 teaspoons ground cumin 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1 can (15 to 16 oz) chili beans in sauce, undrained 1 can (14.5 oz) diced tomatoes with mild green chilies, undrained 1 cup Progresso™ chicken broth (from 32-oz carton)...

Ingredients 8 oz smoked trout 1 package (8 oz) cream cheese, softened, cut into cubes 2 medium green onions, cut into pieces 1/4 cup loosely packed fresh parsley leaves 5 teaspoons prepared horseradish 1 tablespoon chopped fresh dill weed 1 teaspoon grated lemon peel 2 teaspoons lemon juice 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt Chopped fresh dill weed Sliced Granny Smith apples Flatbread crackers Preparation Remove and discard skin and bones from trout, if necessary....

Ingredients 2 teaspoons olive oil 1 small onion, finely chopped 1 garlic clove, minced Coarse salt and ground pepper 2 cans (15 ounces each) white beans, such as cannellini or navy, drained and rinsed 1/4 cup unsulfured molasses 1/2 cup ketchup 1 teaspoon mustard powder Preparation In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes....