Ingredients 1 can (21 ounces) cherry pie filling3/4 cup packed brown sugar3/4 cups all-purpose flour3/4 cup old-fashioned oats1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon salt1/2 cup cold butter, cubedWhipped cream or ice cream, optional Preparation Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown....

Ingredients 1/4 cup butter, melted4 large eggs, room temperature2 cups packed brown sugar2 teaspoons vanilla extract2/3 cup all-purpose flour1/4 teaspoon baking soda1/4 teaspoon salt2 cups chopped pecansConfectioners’ sugar Preparation Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans. Spread into prepared pan....

Ingredients 1/2 cup biscuit/baking mix2 tablespoons grated Parmesan cheese1/2 teaspoon Italian seasoning1/2 teaspoon paprika1/4 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1 cup spaghetti sauce3/4 cup shredded part-skim mozzarella cheese Preparation In a large resealable plastic bag, combine the baking mix, Parmesan cheese, Italian seasoning, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. Place in a greased shallow baking dish. Bake, uncovered, at 400° for 10 minutes on each side....

Ingredients 4 boneless skinless chicken breast halves (6 ounces each) 1/2 cup prepared pesto, divided 1 pound medium fresh mushrooms, sliced4 slices reduced-fat provolone cheese, halved Preparation Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts. Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice....

Ingredients 4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon salt, divided1/4 teaspoon pepper, divided2 tablespoons reduced-fat butter4 teaspoons honey mustard1 tablespoon milk1/2 teaspoon dried basil1/2 teaspoon dried parsley flakes1/2 cup reduced-fat sour cream Preparation Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm....

Ingredients 3 medium ripe avocados, peeled1 cup reduced-fat mayonnaise1/4 cup finely chopped onion1 tablespoon finely chopped banana pepper1 tablespoon minced pickled hot cherry peppers1-1/2 teaspoons garlic powder1 to 1-1/2 teaspoons ground chipotle pepper1 teaspoon onion powder1 teaspoon seasoned saltAssorted fresh vegetables Preparation In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.

Ingredients 1/4 cup sugar1/4 cup all-purpose flour2 tablespoons baking cocoa1/8 teaspoon salt1 egg3 tablespoons canola oil3 tablespoons 2% milk1/8 teaspoon vanilla extract3 tablespoons semisweet chocolate chipsOptional toppings: coffee ice cream and caramel ice cream topping Preparation In a small bowl, combine the sugar, flour, cocoa and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Stir in chocolate chips. Transfer to a 14-oz....

Ingredients 2 cups all-purpose flour1 cup sugar2-1/2 teaspoons baking powder1/2 teaspoon salt2 eggs1 cup mashed ripe bananas1/2 cup butter, melted1/2 cup 60% cacao bittersweet chocolate baking chips1/4 cup chopped pecans1/4 cup chopped maraschino cherries Preparation In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. Transfer to a greased 9x5-in....

Ingredients 1 package red velvet cake mix (regular size)3 large eggs, room temperature1/2 cup canola oil2 teaspoons vanilla extractFILLING:8 ounces cream cheese, softened1/2 cup butter, softened2 cups confectioners’ sugar1 cup miniature semisweet chocolate chips Preparation Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag....

Ingredients 2/3 cup semisweet chocolate chips1-1/2 teaspoons shortening1/2 cup coffee beansBaking cocoa, optional Preparation In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand until set, 10-15 minutes. If desired, roll in cocoa. Store in an airtight container.

Ingredients 1 medium eggplant (about 1 pound)1/2 cup dry bread crumbs1/4 cup grated Parmesan cheese1 bottle (8 ounces) fat-free Italian salad dressing Preparation Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture. Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown....

Ingredients 1 lb. button mushrooms 3 tbsp. extra-virgin olive oil 2 tsp. extra-virgin olive oil Coarse salt ground pepper 3 slice white sandwich bread c. chopped fresh parsley 4 tsp. Dijon mustard 4 bone-in pork chops 2 bunch arugula 2 tbsp. lemon juice Preparation Step 1Preheat oven to 475 degrees F. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil. Season with salt and pepper and roast 35 minutes....

Ingredients 1 package (30 ounces) frozen shredded hash brown potatoes2 cups frozen broccoli florets1-1/4 cups shredded sharp cheddar cheese, divided2 green onions, chopped2 tablespoons butter2 tablespoons all-purpose flour1/2 cup whole milk1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted1/2 teaspoon salt1/2 teaspoon Dijon mustard Preparation In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk....

Ingredients 1 lemon 1/2 tsp. seedless chili flakes 2 tbsp. whole butter 2 tbsp. Extra virgin olive oil 2 fillets of flounder or other similar white fish Preparation Step 1Pre-heat broiler. In a glass baking dish add the lemon juice, chili flake, butter and olive oil. Place in oven for about one minute, just long enough to melt the butter and remove.Step 2Season fish lightly with salt and pepper. Dredge the fish in the melted butter-lemon mixture and place under broiler for 6 to 8 minutes....

Ingredients 4 cups white fudge-covered miniature pretzels1 package (10 ounces) miniature marshmallows1 package (10 to 12 ounces) white baking chips2 cups butter, cubed3 packages (10 ounces each) large marshmallows2 teaspoons vanilla extract1 teaspoon salt8 cups Cap’n Crunch Preparation Line a 15x10x1-in. pan with parchment, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour. Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl....

Ingredients 1/4 pound thinly sliced hard salami, cut into 1/4-inch strips1-1/2 teaspoons olive oil2 tablespoons butter2 pounds fresh Brussels sprouts, thinly sliced2 cups shredded fresh kale1 large onion, finely chopped1/2 teaspoon kosher salt1/8 teaspoon cayenne pepper1/4 teaspoon coarsely ground pepper1 garlic clove, minced1/2 cup chicken broth1/2 cup chopped walnuts1 tablespoon balsamic vinegar Preparation In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan....

Ingredients 1-1/2 cups cold fat-free milk1 package (1 ounce) sugar-free instant butterscotch pudding mix1/2 cup canned pumpkin1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground allspice1 cup fat-free whipped topping, dividedCoarse sugar, optional Preparation In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping....

Ingredients 4 salmon fillets (6 ounces each)1/2 cup fat-free creamy Caesar salad dressing1/4 cup reduced-sodium soy sauce1 garlic clove, minced Preparation Place salmon in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for at least 2 hours. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over medium heat or broil 4 in....

Ingredients 24 large marshmallows1/2 cup whole milk1 teaspoon vanilla extract1/8 teaspoon salt6 drops peppermint extract6 drops red food coloring2 tablespoons plus 1 teaspoon crushed peppermint candy, divided1 cup heavy whipping cream, whipped1 chocolate crumb crust (9 inches) Preparation In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla, salt, peppermint extract and food coloring....

Ingredients Two-layer cake of your choice (9 inches)Chocolate frosting of your choiceAssorted chocolate candies: hugs, kisses, white baking chips, chocolate chips, milk and dark chocolate candies, Sno-Caps, chocolate-covered nougats, miniature peanut butter cups and fun-size Twix and Kit Kat bars Preparation Place cake on a serving platter; spread frosting between layers and over top and sides of cake. Top with the chocolate candies of your choice.