Ingredients 1 carton (16 ounces) whipped topping1 package (3.4 ounces) instant pistachio pudding mix6 to 7 drops green food coloring, optional3 cups miniature marshmallows1 can (20 ounces) pineapple tidbits, undrained1/2 cup chopped pistachios or walnutsAdditional whipped topping, optional Preparation In a large bowl, combine whipped topping, pudding mix and, if desired, food coloring. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired and sprinkle with nuts....

Ingredients 6 boneless pork loin chops (6 ounces each)1/2 teaspoon garlic pepper blend1 tablespoon olive oil1 cup sugar-free apricot preserves1 tablespoon minced chives1/4 teaspoon salt Preparation Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side. Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook until a thermometer reads 145°, 5-6 minutes. Let stand for 5 minutes before serving....

Ingredients 1 pork tenderloin (1 pound)1/4 cup reduced-sodium soy sauce3 garlic cloves, minced1 teaspoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes2 cups fresh snow peas1 medium sweet red pepper, julienned3 cups cooked thin spaghetti1/3 cup reduced-sodium chicken broth2 teaspoons sesame oil Preparation Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork....

Ingredients 4 cups frozen shredded hash brown potatoes, thawed3 tablespoons butter, melted1 cup shredded pepper Jack cheese1 cup diced cooked chicken4 large eggs1 cup half-and-half cream or milk1/2 teaspoon salt Preparation Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°. Sprinkle cheese and chicken into the crust....

Ingredients 2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced1/2 cup water1 cup frozen chopped broccoli, thawed6 green onions, thinly sliced1 small sweet red pepper, chopped6 large eggs8 large egg whites1 cup 1% cottage cheese1 cup shredded reduced-fat cheddar cheese1/2 cup grated Parmesan cheese1/2 cup fat-free milk2 tablespoons dried parsley flakes1/2 teaspoon salt1/4 teaspoon pepper Preparation Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, 5-7 minutes; drain....

Ingredients 3-1/2 cups pecan halves1/4 cup packed brown sugar1/4 cup light corn syrup2 tablespoons butter1 teaspoon vanilla extract1/4 teaspoon baking soda1-1/2 cups dried cranberries Preparation Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated....

Ingredients 1 1/2 c. all-purpose flour 1 1/2 tsp. granulated sugar 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. unsalted butter 4 tbsp. ice water 1 3/4 c. pumpkin purée 3 large eggs 1/2 c. light brown sugar 1/4 c. granulated sugar 1 tbsp. cornstarch 1 tsp. salt 2 tsp. cinnamon 1 tsp. ginger 1/4 tsp. cloves 1/4 tsp. nutmeg 1/2 tsp. cayenne pepper 3/4 c. heavy cream 1 tbsp. vanilla extract...

Ingredients 6 cups reduced-sodium vegetable broth2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained2 celery ribs, sliced2 medium carrots, chopped1-3/4 cups baby portobello mushrooms, sliced1 medium onion, chopped1 medium parsnip, peeled and chopped1 medium sweet potato, peeled and cubed1 medium green pepper, chopped1 cup uncooked wild rice2 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon pepper2 bay leaves2 fresh thyme sprigs Preparation Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve....

Ingredients 3/4 cup butter, softened2-1/2 cups sugar3 large eggs, room temperature1 can (15 ounces) solid-pack pumpkin2-1/3 cups all-purpose flour1 tablespoon pumpkin pie spice1 teaspoon baking powder1 teaspoon ground cinnamon3/4 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon ground ginger1 cup buttermilkFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened4 cups confectioners’ sugar1 teaspoon vanilla extract2 teaspoons ground cinnamon Preparation Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy....

Ingredients 2 cups chopped seedless watermelon1 can (8 ounces) unsweetened crushed pineapple, drained1/4 cup chopped sweet onion1/4 cup minced fresh cilantro3 tablespoons orange juice1/8 teaspoon hot pepper sauceTortilla chips Preparation In a large bowl, combine the first 6 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

Ingredients 10 cups all-purpose flour1-1/4 cups sugar2/3 cup baking cocoa6 teaspoons baking soda4 teaspoons baking powder5 teaspoons saltADDITIONAL INGREDIENTS (for each batch):2 cups buttermilk2 eggs2 tablespoons red food coloringButter and maple syrup Preparation In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix)....

Ingredients 2 cups sliced fresh or frozen rhubarb, thawed1 can (21 ounces) apple pie filling1/4 cup sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegPastry for double-crust pie (9 inches)1/4 cup butterTOPPING:1 tablespoon sugar1/4 teaspoon ground cinnamon Preparation In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top....

Ingredients 1 cup all-purpose flour3/4 cup rolled oats1 cup packed brown sugar1 teaspoon ground cinnamon1/2 cup butter, melted4 cups sliced fresh or frozen rhubarbTOPPING:1 cup sugar2 tablespoons cornstarch1 cup water1 teaspoon vanilla extractFew drops red food coloring, optional Preparation In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan....

Ingredients 1-3/4 cups graham cracker crumbs, divided3 tablespoons butter, melted1 cup sugar2 tablespoons cornstarch4 cups diced fresh or frozen rhubarb1 package (3 ounces) raspberry or strawberry gelatin1 carton (8 ounces) frozen whipped topping, thawed1-1/2 cups miniature marshmallows2 cups cold whole milk1 package (3.4 ounces) instant vanilla pudding mix Preparation Preheat oven to 350°. In a small bowl, combine 1-1/2 cups cracker crumbs and butter. Press mixture into a greased 13x9-in. baking dish....

Ingredients 1 package (12 ounces) fresh cranberries, rinsed1 cup sugar1 cup water1 teaspoon grated orange zest1/2 cup orange juice1/4 cup rum1-1/2 teaspoons vanilla extract Preparation In a large saucepan, gently stir all ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes. Remove from heat; cool.

Ingredients 1 egg, beaten1/2 cup soft bread crumbs1 teaspoon Italian seasoning1/2 teaspoon pepper1/2 teaspoon minced garlic1 pound ground beef1 tablespoon olive oil1 cup sliced fresh mushrooms2 tablespoons all-purpose flour1 cup chicken broth1 tablespoon ketchup1 teaspoon Worcestershire sauceHot cooked gemelli or spiral pasta Preparation In a large bowl, combine the egg, bread crumbs, Italian seasoning, pepper and garlic. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, cook patties in oil over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear....

Ingredients 1-1/2 cups beef broth2 celery ribs, chopped2 large carrots, cut into 1/4-inch slices1 medium onion, chopped1 can (46 ounces) V8 juice1 can (14-1/2 ounces) Italian diced tomatoes, undrained2 cans (6 ounces each) Italian tomato paste1 tablespoon dried oregano1-1/2 teaspoons pepper1/4 teaspoon garlic powder3/4 pound ground pork3/4 cup kidney beans, rinsed and drained3/4 cup great northern beans, rinsed and drained1 cup medium shell pasta, cooked and drainedShredded Parmesan cheese Preparation In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion....

Ingredients 3 large green peppers, thinly sliced3 large sweet red peppers, thinly sliced2 tablespoons olive oil1-1/2 teaspoons salt1 teaspoon pepper1/2 cup soft bread crumbs Preparation Preheat oven to 400°. Place peppers in two 15x10x1-in. baking pans. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake until tender and skins are slightly blackened, about 30-35 minutes. Stir pepper mixture; sprinkle with bread crumbs. Bake 15-20 minutes longer or until lightly browned....

Ingredients 4 cups water3/4 cup uncooked penne pasta1/2 cup fresh or frozen baby carrots3/4 cup fresh or frozen sugar snap peas16 uncooked medium shrimp, peeled and deveined1 garlic clove, minced2 teaspoons olive oil1/4 cup heavy whipping cream3 tablespoons chicken broth2 teaspoons lemon juice1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons grated Parmesan cheese2 teaspoons minced fresh parsley Preparation In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes....

Ingredients 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)3 tablespoons butter, melted1 package (.3 ounce) sugar-free lemon gelatin1 cup boiling water3 cups 1% cottage cheeseSugar substitute equivalent to 7 teaspoons sugar2 teaspoons cornstarch1 tablespoon water1 can (8 ounces) unsweetened crushed pineapple, undrained Preparation In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. In a bowl, combine gelatin and water; stir until dissolved....