Ingredients 1 c. pecans 1/2 c. all-purpose flour 1/4 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 2 stick unsalted butter 1/2 c. light brown sugar 1 large egg 1/2 tsp. pure vanilla extract 2 pt. peach ice cream Preparation Step 1Preheat the oven to 375 degrees and line a 10- by- 15-inch jelly roll pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant....

Ingredients 1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)4 tablespoons olive oil, divided3/4 teaspoon salt1/4 teaspoon pepper2 tablespoons minced fresh gingerroot3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes, optional2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped1/3 cup maple syrup1 cup jarred roasted sweet red peppers, coarsely chopped Preparation Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in....

Ingredients 1/2 cup cold butter, cubed1 cup all-purpose flour3/4 cup chopped pecans, divided1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided3-1/2 cups cold 2% milk2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix Preparation Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in....

Ingredients 3/4 cup chopped onion1 tablespoon butter2 large eggs1 large egg white1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups 2% cottage cheese1 cup shredded reduced-fat cheddar cheese3 tablespoons all-purpose flour1/8 teaspoon salt Preparation In a small nonstick skillet, saute onion in butter until tender. In large bowl, combine the eggs, egg white and spinach. Stir in the cottage cheese, cheddar cheese, flour, salt and onion mixture. Pour into a 1-1/2-qt....

Ingredients 3/4 cup butter, softened1/3 cup confectioners’ sugar1 teaspoon vanilla extract2 cups all-purpose flour1/4 teaspoon salt1/2 cup chopped almonds60 red and/or green candied cherriesAdditional confectioners’ sugar Preparation In a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds. Roll 1 teaspoon of dough around each cherry. Place on greased baking sheets. Bake at 325° for 15-20 minutes or until lightly browned....

Ingredients 2 1/2 c. all-purpose flour 1 c. water 1 lb. ground chicken 1 c. thinly sliced Napa cabbage 1/4 c. Chopped cilantro 2 tbsp. finely grated lemongrass 2 tbsp. snipped chives 1 tbsp. minced fresh ginger 1 large garlic clove 1 large egg 1 tsp. salt 1/4 c. vegetable oil Preparation Step 1Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms....

Ingredients 1/2 c. all-purpose flour 1 Chicken salt Freshly ground black pepper 1 tsp. sweet paprika 1/4 c. extra-virgin olive oil 1 sweet onion 1 green bell pepper 4 clove garlic 1 c. dry white wine 1 c. chicken stock 1/2 c. pineapple juice 1/4 c. lime juice 1 bay leaf Steamed white rice Preparation Step 1Put the flour in a shallow bowl. Season the chicken with salt and black pepper and sprinkle with the paprika....

Ingredients 3 pie pumpkins, peeled and cubed (5 to 6 cups each)1 tablespoon canola oil8 boneless skinless chicken thighs (4 ounces each) 1 medium red onion, chopped2 garlic cloves, minced3/4 cup dried Turkish apricots, diced1/2 cup apricot nectar1/3 cup apricot preserves2 tablespoons lemon juice1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon salt1/2 teaspoon pepper3 tablespoons minced fresh parsleyHot cooked rice, optional1/2 cup pomegranate seeds, optional Preparation Place pumpkin in a 5-qt....

Ingredients 6 cups finely chopped rhubarb4 cups sugar1 can (21 ounces) blueberry pie filling1 package (3 ounces) raspberry gelatin Preparation Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin. Fill all containers to within 1/2 in....

Ingredients 2 quarts cold water, divided1/2 cup kosher salt1/2 cup packed brown sugar1 tablespoon whole peppercorns1 boneless skinless turkey breast half (2 to 3 pounds)BASTING SAUCE:1/4 cup canola oil1/4 cup sesame oil1/4 cup reduced-sodium soy sauce3 tablespoons lemon juice2 tablespoons honey3 garlic cloves, minced1/4 teaspoon dried thyme1/4 teaspoon crushed red pepper flakes Preparation In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved....

Ingredients 1 teaspoon canola oil1/2 pound fresh mushrooms, finely chopped1 medium onion, finely chopped1 tube (16.3 ounces) large refrigerated flaky biscuits1 package (10 ounces) frozen broccoli with cheese sauce3 large eggs1 can (5 ounces) evaporated milk1 teaspoon Italian seasoning1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups shredded Colby-Monterey Jack cheese Preparation Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes....

Ingredients 1 cup chopped fresh broccoli1 cup shredded pepper jack cheese6 large eggs, lightly beaten3/4 cup heavy whipping cream1/2 cup bacon bits1 shallot, minced1/4 teaspoon salt1/4 teaspoon pepper Preparation Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups. Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.

Ingredients 2 medium carrots, sliced2 celery ribs with leaves, chopped2 medium leeks (white portion only), sliced1 jalapeno pepper, seeded and minced1/4 cup butter2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)2 cans (14-1/2 ounces each) chicken broth1/2 teaspoon ground ginger1/2 cup half-and-half cream1/2 teaspoon salt1/4 teaspoon white pepper1/2 cup chopped pecans, toasted Preparation In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil....

Ingredients Brownie for Ice Cream Sandwiches4 cups Snickers ice cream, softened1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping Preparation Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm. Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set....

Ingredients 1/2 cup coarsely crushed almond biscotti (about 4 whole cookies)1/2 cup coarsely crushed amaretti cookies (about 16 cookies)2 tablespoons sugar6 tablespoons unsalted butter, meltedFILLING:1/2 cup sugar, divided3 tablespoons all-purpose flour1 cup 2% milk3 large eggs, separated14 ounces white baking chocolate, finely chopped2 tablespoons unsalted butter, cubed1/2 teaspoon orange extract1/4 teaspoon plus dash salt, divided Preparation Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground....

Ingredients 1 package yellow cake mix (regular size)1 package (8 ounces) cream cheese, softened1 jar (7 ounces) marshmallow creme1/8 teaspoon almond extract1 carton (8 ounces) frozen whipped topping, thawed2 ounces semisweet chocolate, melted and cooled4 individual cream-filled sponge cakes3 brown milk chocolate M&M’s2 pieces shoestring black licorice, about 2 inches long1 large pink candy heart Preparation Prepare cake batter according to package directions. Grease and flour a 3-cup and 2-qt. ovenproof bowls....

Ingredients 2 cups self-rising flour1 tablespoon sugar1/4 cup cold butter, cubed1 cup shredded sharp cheddar cheese2 teaspoons dill weed1 large egg3/4 cup whole milk Preparation In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in....

Ingredients 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup mayonnaise1 cup shredded part-skim mozzarella cheese1 cup grated Parmesan cheese, divided1 tablespoon chopped onion1 tablespoon minced fresh parsley1/4 teaspoon garlic salt2 to 3 fresh artichokes, optionalAssorted crackers Preparation In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese....

Ingredients 1 pound ground beef1 can (15-1/4 ounces) whole kernel corn, drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted8 ounces process cheese (Velveeta), shredded2-1/2 cups cooked elbow macaroni Preparation In a large skillet, cook beef over medium heat until no longer pink; drain. Add the corn and soup. Set aside 1/2 cup cheese for topping; stir remaining cheese into meat mixture until melted. Gently stir in macaroni until coated....

Ingredients 1 small zucchini1 small yellow summer squashSalt and pepper to taste1 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese Preparation Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately.