Ingredients 3 c. all-purpose flour (spooned and leveled) 1 c. sugar 2 tsp. baking powder 1/4 tsp. fine salt 1 tbsp. pure vanilla extract 1 c. raisins c. dark rum 3 large eggs 2 tsp. finely grated orange zest Preparation Step 1Preheat oven to 350 degrees F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Combine raisins and rum....

Ingredients 2 lemons 1 lb. wild salmon steak(s) 1/4 c. mayonnaise 1/4 c. Mezzetta Non-Pareil Capers 4 hard-boiled eggs 1/2 c. Mezzetta Cream Style Horseradish fresh ground pepper c. Mezzetta Extra Virgin Olive Oil c. fresh dill 4 c. arugula 1/2 c. red onion Sea salt (fine) 2 French baguettes (at least 20 inches in length) Preparation Step 1Zest one lemon, and set aside. Juice the zested lemon and set aside....

Ingredients 1-1/2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:1/3 cup sugar3 tablespoons cornstarch2 cups milk1 egg, beaten1-1/2 teaspoons vanilla extract1 can (20 ounces) crushed pineapple, drained1 cup heavy whipping cream, whipped1/2 cup pastel miniature marshmallows Preparation In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11x7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set....

Ingredients 2 large eggs, separated2 cups leftover mashed potatoes2 tablespoons grated Parmesan cheese1 tablespoon minced fresh parsley or chives1 teaspoon dried minced onion1/8 teaspoon garlic powder2 to 3 tablespoons butter, melted Preparation In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups....

Ingredients 3/4 cup packed brown sugar1/3 cup butter3 tablespoons heavy whipping cream3/4 cup chopped pecansCAKE:4 large eggs, room temperature1-2/3 cups sugar1 cup canola oil2 cups canned pumpkin1/4 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder2 teaspoons pumpkin pie spice1 teaspoon baking soda1 teaspoon saltTOPPING:1-3/4 cups heavy whipping cream1/4 cup confectioners’ sugar1/4 teaspoon vanilla extractAdditional chopped pecans, optional Preparation In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved....

Ingredients 1 package yellow cake mix (regular size)1 can (15 ounces) pumpkin2/3 cup water1/4 cup maple syrup3 large eggs, room temperature4 teaspoons sugar4 teaspoons ground cinnamonDash salt1 carton (16 ounces) caramel apple dipChocolate frosting and decorating icing, optional Preparation Preheat oven to 350°. Line 24 muffin cups with paper liners. Combine the first 8 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes. Fill prepared cups three-fourths full....

Ingredients 6 small red potatoes, quartered1 small onion, thinly sliced6 whole garlic cloves, peeled2 sprigs fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed1/2 teaspoon saltDash pepper2 tablespoons grated Parmesan cheese1/4 cup olive oil Preparation Place the potatoes, onion and garlic on two pieces of heavy-duty foil (about 12 in. square); top with rosemary, salt, pepper and cheese. Drizzle with oil. Fold in edges of foil and seal tightly....

Ingredients 4 cups diced fresh or frozen rhubarb2-1/2 cups sugar, divided1 cup miniature marshmallows1/2 cup butter, softened1 teaspoon vanilla extract1-3/4 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1/2 cup whole milk Preparation In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows. In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk....

Ingredients 1 medium onion, chopped1 tablespoon butter2 medium carrots, sliced1-1/2 cups cauliflowerets1-1/2 cups broccoli florets1 cup uncooked long grain rice2 garlic cloves, minced1-1/2 cups reduced-sodium chicken broth1 cup shredded reduced-fat cheddar cheese1 tablespoon minced fresh parsley3/4 teaspoon salt1/4 teaspoon pepper Preparation In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil....

Ingredients 1 pound small red potatoes2 jars (7-1/2 ounces each) marinated quartered artichoke hearts1/2 teaspoon salt1/4 teaspoon pepper Minced fresh chives, optional Preparation Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil....

Ingredients 2 packages (10 ounces each) miniature marshmallows, divided3 tablespoons canola oil5 cups Rice Krispies5 whole graham crackers, crumbled1-1/4 cups salted roasted almonds, chopped and divided2 packages (11-1/2 ounces each) semisweet chocolate chunks, divided Preparation In a microwave or a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cup almonds and 1 cup chocolate chunks....

Ingredients 1 package devil’s food cake mix (regular size)2 cans (12 ounces each) apricot cake and pastry filling3 large eggs2 teaspoons vanilla extract1 cup (6 ounces) dark chocolate chipsTOPPINGS:1/2 cup apricot preserves2 teaspoons vanilla extract1/3 cup butter, cubed1 cup sugar1 cup heavy whipping cream1 cup (6 ounces) dark chocolate chips1/4 cup sliced almonds Preparation Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds....

Ingredients 1 c. graham cracker crumbs 4 tbsp. unsalted butter, melted 10 tbsp. unsalted butter 1 1/4 c. granulated sugar 3/4 c. plus 2 tablespoons unsweetened cocoa powder 1/4 tsp. kosher salt 2 eggs 1 tsp. pure vanilla extract 1 c. chocolate chips 1/2 c. all-purpose flour 1 c. marshmallow Fluff 18 Peeps Preparation Step 1Preheat oven to 325". Line an 8-x-8" baking pan with aluminum foil or parchment, leaving overhang on the sides....

Ingredients 3-1/2 cups 2% milk8 ounces white baking chocolate, chopped1/4 to 1/2 teaspoon peppermint extract1/2 cup heavy whipping cream8 spearmint or peppermint candies, crushedAdditional crushed peppermint candies, optional Preparation In a large saucepan, heat milk over medium heat until steaming. Add chocolate; whisk until smooth. Stir in peppermint extract. In a large bowl, beat cream until stiff peaks form. Fold in the crushed candies. Ladle hot chocolate into mugs; dollop with whipped cream....

Ingredients 2-1/2 cups sugar1-1/2 cups light corn syrup4 teaspoons white vinegar1/4 teaspoon salt1/2 cup evaporated milk1/4 teaspoon peppermint oilRed food coloring Preparation Butter a 15x10x1-in. pan; set aside. In a heavy large saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage)....

Ingredients 3 cups uncooked tricolor spiral pasta1 package (17.6 ounces) turkey breast cutlets, cut into thin strips3 tablespoons prepared Italian salad dressing1 jar (12 ounces) roasted sweet red peppers, drained and cut into thin strips1/2 cup prepared pesto1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons pine nuts, toastedShredded Parmesan cheese, optional Preparation Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in salad dressing until no longer pink....

Ingredients 1/2 cup shortening1-2/3 cups sugar3 large egg yolks, room temperature1 large egg, room temperature1/2 teaspoon vanilla extract2-1/2 cups cake flour1 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1-1/4 cups buttermilkFILLING:1/2 cup sugar3 tablespoons cornstarch1/2 teaspoon salt1 can (8 ounces) crushed pineapple1 tablespoon butter1 teaspoon lemon juiceSEVEN-MINUTE FROSTING:1-1/2 cups sugar2 large egg whites, room temperature1/3 cup water1/4 teaspoon cream of tartar1 teaspoon vanilla extract Preparation In a large bowl, cream shortening and sugar until light and fluffy....

Ingredients 2 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup sour cream1 teaspoon poppy seeds3/4 cup crushed Ritz crackers (about 18 crackers)2 tablespoons butterHot cooked noodles Preparation In a large bowl, combine the chicken, soup, sour cream and poppy seeds. Pour mixture into a greased shallow 3-cup baking dish. In a small bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly....

Ingredients 1/3 cup Dijon mustard3 tablespoons brown sugar3 tablespoons horseradish1 teaspoon minced fresh dill1 boneless rolled pork loin roast (4-1/2 pounds)2 medium green peppers, cut into 3-inch strips2 medium sweet red peppers, cut into 3-inch strips1/2 pound sliced fresh mushrooms1-1/4 cups dry red wine, cranberry juice or grape juice4-1/2 teaspoons lemon juice Preparation In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan....

Ingredients 2/3 cup sugar1/2 cup cornstarch1/2 teaspoon salt2 cans (13.66 ounces each) coconut milk1/2 teaspoon ground cinnamon Preparation In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon....