Ingredients 3 tbsp. butter 1 package Peeps (5-pack) 1/3 c. white chocolate chips 1 package microwave popcorn 1/4 medium-sized bag M&Ms rainbow sprinkles, for topping Chopped chocolates (or Russell Stover Iddy Biddy Bunnies), for topping Preparation Step 1In a large saucepan over medium-low heat, melt butter. Once melted, add in Peeps, stirring to slowly break them down and mix into butter. When the Peeps have fully melted, stir in chocolate chips, forming a sauce....

Ingredients 1-1/2 pounds chicken tenderloins1 cup buttermilk2 teaspoons garlic powder1 teaspoon salt1 teaspoon onion powder1/2 teaspoon pepper3/4 cup fat-free plain Greek yogurt1/4 cup peach preserves1 tablespoon prepared mustard4 cups miniature pretzels, crushed2 cups air-popped popcorn, crushedCooking spray Preparation In a large bowl, combine the first six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving. Preheat oven to 400°....

Ingredients 4 ruby chocolate candy bars (3.1 ounces each), chopped1-1/4 cups crushed pretzels, divided1 package (1.2 ounces) freeze-dried strawberries Preparation Line a 15x10x1-in. pan with parchment; set aside. In a double boiler or metal bowl over barely simmering water, melt chocolate until two-thirds of the pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full)....

Ingredients 2 jar Pace® Picante Sauce 1 can jellied cranberry sauce 1 c. packed brown sugar c. prepared mustard 1 tsp. freshly grated or ground nutmeg 1 boneless pork shoulder (about 5 pounds) 24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds Lettuce Coleslaw Preparation Step 1Stir the picante sauce, cranberry sauce, sugar, mustard, and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes....

Ingredients 3 cans (15 ounces each) pumpkin2 cups sugar1-1/2 cups water3 tablespoons lemon juice1 tablespoon grated lemon zest3 teaspoons ground cinnamon3/4 teaspoon salt3/4 teaspoon ground nutmeg3/4 teaspoon ground ginger Preparation In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks....

Ingredients 3-3/4 cups all-purpose flour3-1/2 cups sugar1-1/2 teaspoons salt1-1/2 teaspoons baking powder1-1/4 teaspoons baking soda1-1/4 teaspoons ground cinnamon1 to 1-1/4 teaspoons ground cloves1/2 teaspoon ground nutmeg3 large eggs1 can (29 ounces) solid-pack pumpkin1-1/4 cups canola oil3 ounces unsweetened chocolate, melted and cooled1-1/2 teaspoons vanilla extract2 cups semisweet chocolate chips Preparation In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla....

Ingredients 3 cups sugar1 cup vegetable oil4 eggs, lightly beaten1 can (15 ounces) solid-pack pumpkin3-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon baking powder1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 cup water Preparation Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition....

Ingredients 2 quarts strawberries, washed and stemmed1 package (1-3/4 ounces) powdered fruit pectin6-3/4 cups sugar Preparation Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace....

Ingredients 1 tube (8 ounces) refrigerated crescent rolls1 cup sauerkraut, rinsed, well drained and chopped1 tablespoon Thousand Island salad dressing4 slices process Swiss cheese, cut into 1/2-inch strips8 thin slices deli corned beef Preparation Separate crescent dough into eight triangles. In a small bowl, combine sauerkraut and salad dressing. Place two cheese strips across the short side of each triangle. Fold corned beef slices in half; place over cheese. Top with sauerkraut mixture....

Ingredients 2/3 cup sugar1/3 cup cornstarch2 cups chopped fresh rhubarb or frozen rhubarb1 package (10 ounces) frozen sweetened sliced strawberries, thawed2 tablespoons lemon juiceCAKE:3 cups all-purpose flour1 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1 cup cold butter2 large eggs1 cup buttermilk1 teaspoon vanilla extractTOPPING:3/4 cup sugar1/2 cup all-purpose flour1/4 cup cold butter Preparation In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened....

Ingredients 2-1/2 pounds medium carrots, peeled and cut in half lengthwise1 large fennel bulb, cut into 1/2-inch wedges1 large red onion, cut into 1/2-inch wedges1 medium lemon, thinly sliced1/4 cup olive oil2 teaspoons ground coriander1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepperThinly sliced fresh basil leaves Preparation Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat....

Ingredients 6 medium potatoes, quartered6 medium carrots, cut in half lengthwise and cut into chunks1 large sweet onion, cut into wedges1/2 cup butter, melted2 teaspoons dried oregano2 teaspoons dried rosemary, crushed1-1/2 teaspoons garlic salt6 Cornish game hens (20 to 24 ounces each)1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper6 bacon strips Preparation Preheat oven to 350°. In a large bowl, combine first 7 ingredients. Transfer to a large shallow roasting pan....

Ingredients 1 pound eggplant, peeled and cut into 1-inch cubes1 large red onion, cut into 1-inch pieces2 medium sweet yellow peppers, cut into 1-inch pieces1 tablespoon olive oil1/2 teaspoon saltSAUCE:1-1/2 cups chopped onions2 teaspoons olive oil6 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1/2 teaspoon fennel seed, crushed1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup minced fresh parsley1-1/4 teaspoons salt1/2 teaspoon pepper1/4 teaspoon sugar1/8 teaspoon dried thyme1 package (16 ounces) ziti or other small tube pasta4 cups chopped fresh spinach1 cup shredded part-skim mozzarella cheese...

Ingredients 4 bone-in center-cut pork loin chops (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons dried sage leaves1/4 cup all-purpose flour2 tablespoons butter2 tablespoons canola oil1/2 cup reduced-sodium chicken broth1/2 cup apple cider or juice1/4 cup heavy whipping creamMinced fresh parsley Preparation Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly. In a large skillet, heat butter and oil over medium heat; brown chops on both sides....

Ingredients 1 cup chopped peeled cucumber1/2 cup mayonnaise1/2 cup sour cream1-1/2 teaspoons lemon juice1/4 teaspoon grated onion1/4 teaspoon dill weed1/8 teaspoon coarsely ground pepperDash salt4 salmon fillets (6 ounces each) Preparation For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Ingredients 2 cups sugar1 cup water1 jar (7 ounces) marshmallow creme1 teaspoon vanilla extract1-1/2 cups chopped pecans Preparation In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon....

Ingredients 4-1/2 pounds red potatoes, cut into 1-inch pieces6 tablespoons butter, cubed1-1/2 teaspoons salt3/4 teaspoon pepper1 to 1-1/3 cups heavy whipping cream, warmed1/3 cup prepared pesto1/4 cup extra virgin olive oil Preparation Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency....

Ingredients 8 medium fresh beets1 cup vinegar1/2 cup sugar1-1/2 teaspoons whole cloves1-1/2 teaspoons whole allspice1/2 teaspoon salt Preparation Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt....

Ingredients 1 package yellow cake mix (regular size)1 package (1 ounce) instant sugar-free pistachio pudding mix1 cup (8 ounces) nonfat plain yogurt3 egg whites1 teaspoon vanilla extract1 cup diet lemon-lime sodaFROSTING:1-1/2 cups cold fat-free milk1 package (1 ounce) instant sugar-free pistachio pudding mix2 cups reduced-fat whipped topping Preparation In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda....

Ingredients 2 cans (30 ounces each) whole plums6 cups milk4 cups heavy whipping cream2 cups sugar1/3 cup lemon juiceRed food coloring, optional Preparation Drain plums, reserving 1 cup syrup. Peel plums and remove pits. Place in a food processor, cover and process plums until smooth. In a large bowl, combine the milk, cream, sugar, lemon juice, plums, reserved syrup and food coloring if desired. Stir until sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions....