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Ingredients 2-1/2 cups cold milk1/3 cup instant coffee granules2 packages (3.4 ounces each) instant vanilla pudding mix1 carton (16 ounces) frozen whipped topping, thawed, divided2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed1 ounce semisweet chocolate, grated1/4 teaspoon ground cinnamon Preparation In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add the pudding mix to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick)....

Ingredients 1 tablespoon boiling water2 teaspoons instant coffee granules2-1/2 teaspoons ground cinnamon, divided1/3 cup heavy whipping cream6 ounces bittersweet chocolate, chopped2 tablespoons butter, softened3 tablespoons sugar Preparation In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface....

Ingredients 1/4 cup sliced leek (white portion only)1/4 cup chopped celery1 tablespoon butter1 can (10-3/4 ounces) condensed tomato soup, undiluted1-1/4 cups water1 cup fresh cauliflowerets1/2 cup frozen peas1/4 to 1/2 teaspoon dill weed1/4 teaspoon salt Preparation In a large saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender....

Ingredients 2 cups all-purpose flour1 teaspoon onion salt1/8 teaspoon celery salt4 large eggs, room temperature2 cups 2% milk1/4 cup grated onion1/4 cup grated celery3 tablespoons butter, melted Preparation In a large bowl, combine the flour, onion salt and celery salt. Combine the eggs, milk, onion, celery and butter; whisk into the dry ingredients just until blended. Grease and flour the bottom and sides of 9 popover cups; fill two-thirds full with batter....

Ingredients 1/2 cup chopped onion1/2 cup butter2/3 cup all-purpose flour1 teaspoon ground mustard1 teaspoon paprika1 teaspoon salt4 cups whole milk1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3 cups shredded cheddar cheese3/4 to 1 cup chicken brothMinced chives, optional Preparation In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. Gradually add milk and soup; cook and stir until thick, about 10 minutes....

Ingredients 6 large russet potatoes2/3 cup heavy whipping cream1 cup shredded cheddar cheese, divided1/4 cup chopped fresh mushrooms1/2 to 1 teaspoon garlic salt1/2 teaspoon dried basil1/2 teaspoon dried oregano4 bacon strips, cooked and crumbled, divided Preparation Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside....

Ingredients 1/2 c. water 4 tbsp. butter 1/2 tsp. Kosher salt 1/2 tsp. granulated sugar 1 tsp. freshly ground white pepper (optional) 1/2 c. all-purpose flour 2 large eggs 1/2 c. freshly grated Gruyère, plus more for topping Preparation Prep Your Ingredients Ahead - This is always best practice, but especially important for this fast-moving recipe. It’s crucial to have your flour measured and ready when your water/butter mixture comes to a boil, that way you won’t lose too much liquid to evaporation while measuring....

Ingredients 2 acorn squash, halved lengthwise and seeds removed 1 tbsp. extra-virgin olive oil 1/2 c. quinoa, rinsed 1 c. low-sodium vegetable broth 2 tbsp. unsalted butter 1 shallot, finely chopped 1 garlic clove, grated 1 tsp. finely chopped fresh sage Kosher salt 1 apple, peeled, cored, and chopped into ½-inch pieces (fuji) Zest and juice of ½ lemon 3/4 c. (3 oz.) crumbled blue cheese 3/4 c. (about 3 oz....

Ingredients 2 cups uncooked elbow macaroni1 tablespoon all-purpose flour1 cup heavy whipping cream1 cup half-and-half cream1/4 cup sour cream1 large egg1/2 teaspoon ground mustard1/2 teaspoon cayenne pepper1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg8 ounces Monterey Jack cheese, cubed8 ounces cheddar cheese, cubed2 cups shredded cheddar cheese Preparation Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the flour, cream, half-and-half, sour cream, egg, mustard, cayenne, salt, pepper and nutmeg until smooth....

Ingredients 1 package (12 ounces) frozen pitted dark sweet cherries, thawed1 cup water2-1/2 cups sugar2 tablespoons butter1/2 teaspoon almond extractDash ground cinnamon Preparation Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes. Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon. Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks....

Ingredients 1 lb. bone-in skin-on chicken thighs (about 3-4) Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 medium red onion, chopped 4 oz. shiitake mushrooms, chopped small 2 stalks celery, chopped 3 cloves garlic, chopped 6 c. water 2 dried bay leaves 1 c. wild rice, rinsed 2 medium carrots, cut into ½” rounds 1 russet potato, peeled and cut into ½” cubes 3 c. packed curly kale, torn...

Ingredients 1 lb. ground chicken 1 egg 1 tbsp. dry sherry 1 tbsp. soy sauce 1/2 tsp. chili sauce 1 piece ginger 1 bunch cilantro tsp. Freshly ground pepper 1 1/2 tsp. kosher salt 5 c. chicken broth 2 bunch watercress 1/2 c. thinly sliced smoked ham cut in bite-size pieces 3 scallions Preparation Step 1For the best flavor, use a ground-chicken mix this is half dark and half light meat....

Ingredients 2 cups cubed cooked chicken breast1 large cucumber, quartered, seeded and sliced1 can (2-1/4 ounces) sliced ripe olives, drained1 medium tomato, seeded and chopped1 small sweet red pepper, chopped1/2 cup cubed cheddar cheese1/4 cup chopped red onionDRESSING:1/2 cup ranch salad dressing1/4 cup mayonnaise1 tablespoon Italian salad dressing1/4 teaspoon garlic powder1/4 teaspoon pepper12 pita pocket halves Preparation In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat....

Ingredients 1 package fudge brownie mix (13x9-inch pan size)1-1/2 cups chunky peanut butter2 cups semisweet chocolate chips1 cup creamy peanut butter3 cups Rice Krispies Preparation Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold. Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl....

Ingredients 3 c. chicken stock or low-sodium broth 2 large leeks Salt and freshly ground pepper 2 lb. white potatoes 1 tbsp. unsalted butter 1 c. milk 1 tbsp. vegetable oil 8 white veal-and-pork sausages such as boudin blanc or bockwurst 1 c. heavy cream 2 tsp. Grainy mustard 1 tsp. Dijon mustard 1 tbsp. chopped parsley Preparation Step 1In a large skillet, bring the chicken stock to a boil. Add the leeks and a pinch each of salt and pepper....

Ingredients 1 can (10-3/4 ounces) condensed cream of celery or chicken soup, undiluted1 jar (8 ounces) process cheese spread3 cups frozen chopped broccoli1 package (10 ounces) frozen chopped cauliflower1 can (2.8 ounces) french-fried onions Preparation In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2-qt. baking dish. Top with onions. Bake, uncovered, at 350° for 25-30 minutes.

Ingredients 1/2 cup ranch salad dressing1/4 cup Dijon mustard8 slices sourdough bread, toasted4 boneless skinless chicken breast halves, cooked and sliced1 large tomato, sliced1 medium ripe avocado, peeled and sliced12 bacon strips, cooked and drained Preparation In a small bowl, combine salad dressing and mustard; spread on each slice of bread. On four slices of bread, layer the chicken, tomato, avocado and bacon. Top with remaining bread.

Ingredients 3 tablespoons butter4 cups chopped peeled tart apples (about 5 medium)1 cup chopped walnuts1/2 cup packed brown sugar1 teaspoon apple pie spice, divided1 package (8 ounces) cream cheese, softened1 jar (12-1/4 ounces) caramel ice cream topping, divided1 carton (12 ounces) frozen whipped topping, thawed, divided2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubesAdditional apple pie spice, optional Preparation In a large skillet, melt butter over medium heat....

Ingredients 1 pound medium carrots, thinly sliced1/2 pound medium parsnips, peeled and thinly sliced1/2 pound Yukon Gold potatoes, peeled and thinly sliced1 small onion, halved and sliced2 garlic cloves, minced1-1/2 teaspoons minced fresh rosemary1/2 teaspoon salt1/2 teaspoon ground nutmeg1 cup half-and-half cream1/4 cup heavy whipping cream Preparation Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes....

Ingredients 3 tablespoons butter1 package (10 ounces) miniature marshmallows1/2 cup peanut butter5 cups Cheerios1 cup milk chocolate M&M’s Preparation Place butter and marshmallows in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir in peanut butter until blended. Add the cereal and M&M’s. Spoon into a greased 13-in. x 9-in. pan; press down gently. Cool slightly before cutting.