Ingredients 1 beef rump roast or bottom round roast (3 pounds), trimmed1 jar (16 ounces) picante sauce1 can (15 ounces) tomato sauce1 envelope taco seasoning3 tablespoons cornstarch1/4 cup cold water Preparation Cut roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender....

Ingredients 4 cans (15 ounces each) black beans, rinsed and drained2 cups vegetable broth2 cups pico de gallo1/2 cup water2 teaspoons ground cuminOptional toppings: Chopped fresh cilantro and additional pico de gallo Preparation In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally. Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender....

Ingredients 1 package (8 ounces) cream cheese, softened2 jars (4 ounces each) diced pimientos, drained1/4 cup mayonnaise2 tablespoons finely chopped onion1 pound sharp cheddar cheese, shredded (about 4 cups) Saltines Preparation In a large bowl, mix cream cheese, pimientos, mayonnaise and onion until blended. Stir in cheddar cheese. Refrigerate at least 2 hours before serving. Serve with crackers.

Ingredients 6 boneless pork chops (4 ounces each), trimmed2 tablespoons water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1/3 cup chopped onion2 teaspoons Dijon mustard1 pound fresh mushrooms, sliced1/4 teaspoon salt, optional3 cups hot cooked rice2 tablespoons minced fresh parsley Preparation Coat skillet with cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits....

Ingredients 3/4 cup plus 2 tablespoons sugar1/3 cup all-purpose flour1/8 teaspoon salt1-3/4 cups 2% milk8 large egg yolk, room temperature, beaten2/3 cup canned pumpkin1-1/4 teaspoons vanilla extract1/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground nutmeg1 sheet frozen puff pastry, thawed2 tablespoons confectioners’ sugar Preparation In a large saucepan, combine the sugar, flour and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes....

Ingredients 1 cup confectioners’ sugar2 tablespoons 2% milk1/4 teaspoon vanilla extract Preparation In a small bowl, combine sugar, milk and vanilla. Stir until smooth. If desired, let stand 5 minutes to thicken.

Ingredients 1 medium onion, chopped1 medium carrot, finely chopped1 teaspoon olive oil1 garlic clove, minced1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1/4 cup water1/4 teaspoon salt1 cup quinoa, rinsed Preparation In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil....

Ingredients 1 can (12 ounces) frozen limeade concentrate, thawed2/3 cup thawed lemonade concentrate1 teaspoon orange extract1-1/2 cups water6 cups chilled diet lemon-lime soda1 medium lemon, sliced1 medium lime, sliced Preparation In a large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices.

Ingredients 1 cup all-purpose flour1 cup plus 1 tablespoon sugar, divided1/2 teaspoon salt2 large eggs, room temperature, separated1/2 cup 2% milk1 tablespoon butter, melted2 cups finely chopped fresh or frozen rhubarb, thawed and drainedOil for deep-fat fryingConfectioners’ sugar Preparation In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth. Toss rhubarb with remaining sugar; gently stir into batter....

Ingredients 2 pork tenderloins (1 pound each) 1 tablespoon olive oil1 teaspoon salt1/2 teaspoon pepper3 garlic cloves, thinly sliced2 fresh rosemary sprigsTOPPING:2 tablespoons olive oil3/4 cup dried cherries3/4 cup shelled pistachios3 garlic cloves, thinly sliced1-1/2 teaspoons minced fresh rosemaryHorseradish mayonnaise or honey mustardCroissants, optional Preparation Preheat oven to 425°. Rub pork with oil; sprinkle with salt and pepper. Cut slits in pork and insert garlic. Place on a rack in a shallow roasting pan; top with rosemary sprigs....

Ingredients 1-3/4 cups all-purpose flour1/3 cup packed brown sugar2 teaspoons baking powder3/4 teaspoon salt3 tablespoons cold butter1 egg1/2 cup half-and-half cream1 cup chopped peeled ripe pears1/4 cup chopped pecans Preparation In a large bowl, combine the flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into crumb mixture just until moistened. Fold in pears and pecans. Drop by 1/4 cupfuls onto an ungreased baking sheet....

Ingredients 24 sugar wafer cookies 1 1/2 c. white chocolate chips 1 tbsp. coconut oil pink food coloring mini chocolate chips Preparation Step 1Line a large baking sheet with parchment paper. Using a small serrated knife, make two diagonal cuts into one end of each wafer cookie to create a point.Step 2 In a microwave safe bowl, microwave white chocolate chips at 50% power in 30 second intervals until melted. Whisk in coconut oil then separate into two bowls....

Ingredients 2 packages devil’s food cake mix (regular size)4 large eggs, room temperature2/3 cup canola oilSugar8 ounces cream cheese, softened1/2 cup butter, softened1 teaspoon peppermint extract4 cups confectioners’ sugar Preparation Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in sugar. Bake 7-9 minutes or until tops are cracked....

Ingredients 1 can (20 ounces) unsweetened pineapple tidbits1 teaspoon pepper1/2 teaspoon ground ginger4 bone-in pork loin chops (7 ounces each)1 tablespoon butter1/2 cup orange juice1 tablespoon cornstarch1/8 teaspoon salt1/4 cup water Preparation Drain pineapple, reserving 1/4 cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup pineapple and reserved pineapple juice....

Ingredients 2 quarts boiling water16 tea bags2 cinnamon sticks (3 inches)1 piece fresh gingerroot (1/2 inch), peeled and thinly sliced 4 whole cloves1 cup sugar1 can (12 ounces) frozen orange juice concentrate, thawed1 can (12 ounces) frozen pineapple juice concentrate, thawed1 cup pomegranate or cranberry juice1/2 cup lemon juiceOptional: Pomegranate seeds and lemon wedges Preparation In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes....

Ingredients 3 cups uncooked whole wheat spiral pasta1 pound lean ground turkey1 medium onion, chopped2-1/2 cups garden-style spaghetti sauce1 can (14-1/2 ounces) diced tomatoes, undrained1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon Worcestershire sauce1/8 teaspoon pepper3 tablespoons grated Parmesan cheese4 ounces sliced turkey pepperoni1/2 cup shredded part-skim mozzarella cheese Preparation Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain....

Ingredients 6 tablespoons reduced-sodium soy sauce, divided1/4 to 1/2 teaspoon minced fresh gingerroot2 garlic cloves, minced1 pound boneless pork loin, cut into 2-inch strips4 ounces uncooked thin spaghetti3 teaspoons canola oil, divided4 cups thinly sliced napa (Chinese) cabbage2 large onions, sliced1 cup thinly sliced carrots1/3 cup sweet white wine or chicken broth4-1/2 teaspoons sugar1/4 teaspoon crushed red pepper flakes Preparation In a resealable plastic bag, combine 2 tablespoons of soy sauce, ginger and garlic; add pork....

Ingredients 6 tbsp. unsalted butter 2 large Granny Smith apples 1/4 c. plus 2 tablespoons light brown sugar 1/2 tsp. ground cinnamon Pinch of freshly grated nutmeg 1 tbsp. fresh lemon juice 1/4 c. water 2 c. lebneh (16 ounces) 1 c. granola Preparation Step 1Heat the butter in a large skillet. Add the apple slices and cook them over high heat, stirring occasionally, until they are just tender and lightly browned, 5 to 6 minutes....

Ingredients 2 cans (15 ounces each) cannellini beans, rinsed and drained2 tablespoons olive oil2 garlic cloves, minced1/2 cup minced fresh basil2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon white pepperBaked pita chips Preparation In a food processor, combine the beans, oil and garlic; cover and process until smooth. Add the basil, lemon juice, salt and pepper; cover and process until blended. Serve with pita chips. Refrigerate leftovers.

Ingredients 4 medium sweet red peppers9 lasagna noodles4 garlic cloves, minced1 tablespoon olive oil1 can (28 ounces) crushed tomatoes2 tablespoons minced fresh parsley1 teaspoon sugar1 teaspoon dried basil1/2 teaspoon pepper1/4 cup butter1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon ground nutmeg2-1/2 cups fat-free milk1 cup shredded Parmesan cheese Preparation Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened....