Ingredients 2 cups quick-cooking oats2 tablespoons brown sugar2 tablespoons honey1 tablespoon butter1/4 cup slivered almonds2 tablespoons golden raisins2 tablespoons sweetened shredded coconut Preparation In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, 1-2 minutes. Stir in the almonds, raisins, coconut and oats until coated. Cool....

Ingredients 2 lb. baby red potatoes, halved (or quartered, if large) Kosher salt 1 c. sour cream (8 oz.) 2 tbsp. mayonnaise 1 tbsp. fresh lemon juice 1 tbsp. Hidden Valley Ranch Seasoning & Salad Dressing Mix 9 slices cooked bacon 1 1/2 c. shredded cheddar (4.5 oz.) 1/4 c. plus 2 tbsp. freshly chopped chives Preparation Step 1In large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are knife-tender, 8 to 10 minutes....

Ingredients 1 package (10 ounces) frozen sweetened raspberries, thawed1 cup red grape juice1/3 cup sugar1 lemon zest strip (1 inch)1/4 cup quick-cooking tapioca1/2 cup heavy whipping cream2 tablespoons confectioners’ sugar Preparation Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes....

Ingredients 1 cup lemon juice1 cup sugar4 cups ice cubes1 cup fresh or frozen blueberriesMaraschino cherries Preparation Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among 4 chilled glasses; muddle slightly. Add lemon slush; top with cherries.

Ingredients 1 loaf (1 pound) frozen bread dough, thawed1 cup part-skim ricotta cheese1/4 cup honey1/4 teaspoon ground cardamom1/4 teaspoon almond extract1 cup golden raisins1/4 cup confectioners’ sugar2 to 3 teaspoons fat-free milk Preparation On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal....

Ingredients One 2-pound beef eye of round roast 2 tbsp. soy sauce 1 1/2 tbsp. extra-virgin olive oil Salt and freshly ground pepper 1 c. walnut halves (3 ounces) 2 medium Italian frying peppers 1 tsp. ground cumin 1 tsp. ground coriander 1/4 tsp. cayenne pepper 2 c. plain whole-milk yogurt 2 small garlic cloves 2 plum tomatoes Preparation Step 1Preheat the oven to 450°F. Heat a large ovenproof skillet until very hot....

Ingredients 1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon white pepper1/2 teaspoon cayenne pepper1/2 teaspoon pepper1/8 teaspoon salt4 red snapper fillets (8 ounces each)3 tablespoons butter, melted Preparation In a small bowl, combine the first seven ingredients. Dip fillets in butter, then rub with spice mixture. In a large nonstick skillet, cook fillets over medium-high heat until fish just begins to flake easily with a fork, 2-4 minutes on each side....

Ingredients 1-1/2 cups lemon-lime soda1 pound perch fillets2 cups pancake mix1/4 teaspoon pepperOil for frying Preparation Pour soda into a shallow bowl; add fish fillets and let stand for 15 minutes. In another shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with pancake mix. In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry fish for 2-3 minutes on each side or until fish flakes with a fork....

Ingredients 3 ounces cream cheese, softened2 tablespoons finely chopped green onions1 medium fresh mushroom, finely chopped, optional1 garlic clove, mincedDash saltDash pepper1/4 cup crushed pineapple, drainedAssorted crackers Preparation In a small bowl, beat cream cheese until fluffy. Stir in the onions, mushroom if desired, garlic, salt and pepper. Fold in pineapple. Serve with crackers.

Ingredients 1 tsp. white vinegar 1 tsp. pure vanilla extract 6 large egg whites 1/2 tsp. salt 2 c. sugar 2 c. Crème fraîche 1 container raspberries Vegetable oil cooking spray Gel-paste food coloring in Tulip Red sugarcraft.com Raspberry Curd Preparation Step 1Preheat oven to 225 degrees F. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy....

Ingredients 1 pound bulk Italian sausage1/2 pound sliced fresh mushrooms2 packages (3-1/2 ounces each) sliced pepperoni3/4 cup chopped green pepper1/2 cup chopped onion7 cups meatless spaghetti sauce1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons Italian seasoningHot cooked pasta Preparation In a large skillet, cook sausage, mushrooms, pepperoni, pepper and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, olives and Italian seasoning....

Ingredients 1 pound fresh asparagus, trimmed1 tablespoon olive oil1 garlic clove, minced1 tablespoon minced fresh tarragon1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon butter1/4 cup seasoned bread crumbs4 large eggs Preparation Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a separate large skillet, heat oil over medium heat....

Ingredients 1 cup butter, softened1/2 cup sugar3/4 cup crushed ridged potato chips1/2 cup ground pecans1 teaspoon vanilla extract2 cups all-purpose flour Preparation In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour....

Ingredients 4 medium potatoes, julienned3 carrots, julienned1/3 cup chopped red onion2 tablespoons butter1/2 teaspoon salt, optional1/8 teaspoon pepper1/2 cup shredded Parmesan or cheddar cheese Preparation Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly....

Ingredients 2 cups cubed red potatoes2/3 cup 1% cottage cheese1/3 cup sour cream1 tablespoon all-purpose flour1 tablespoon dried minced onion1/8 to 1/4 teaspoon dill weed1/8 teaspoon salt1/4 cup shredded cheddar cheeseSnipped fresh dill, optional Preparation Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain and cool. In a blender or food processor, puree the cottage cheese, sour cream and flour....

Ingredients 1 tablespoon canola oil2 Anaheim or poblano peppers, finely chopped1 medium onion, chopped3 garlic cloves, minced1 pound boneless skinless chicken breasts1 carton (48 ounces) chicken broth1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 can (10 ounces) enchilada sauce2 tablespoons tomato paste1 tablespoon chili powder2 teaspoons ground cumin1/2 teaspoon pepper1/2 to 1 teaspoon chipotle hot pepper sauce, optional 1/3 cup minced fresh cilantroOptional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips...

Ingredients 2 tablespoons olive oil1/2 large onion, finely chopped4-1/2 teaspoons minced fresh gingerroot4 garlic cloves, minced1 tablespoon garam masala2-1/2 teaspoons salt1-1/2 teaspoons ground cumin1 teaspoon paprika3/4 teaspoon pepper1/2 teaspoon cayenne pepper1/4 teaspoon ground cinnamon2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes1 can (29 ounces) tomato puree1/3 cup water1 jalapeno pepper, halved and seeded1 bay leaf1 tablespoon cornstarch1-1/2 cups plain yogurtHot cooked basmati riceChopped fresh cilantro, optional Preparation Select saute setting on a 6-qt....

Ingredients 6 boneless pork loin chops (4 ounces each)2 medium acorn squash, halved lengthwise, seeded and sliced1/2 cup packed brown sugar1/2 cup reduced-sodium chicken broth2 tablespoons butter, melted1 tablespoon orange juice3/4 teaspoon salt3/4 teaspoon browning sauce, optional1/2 teaspoon grated orange zest Preparation Place pork chops in a 6-qt. electric pressure cooker; add squash. In a small bowl, mix remaining ingredients; pour over squash. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes....

Ingredients 1 package (12 ounces) fresh or 3 cups frozen cranberries2/3 cup packed brown sugar1/4 cup thawed orange juice concentrate2 tablespoons raspberry vinegar1/2 cup chopped dried apricots1/2 cup golden raisins1/2 cup chopped walnuts, toasted Preparation In a 6-qt. electric pressure cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure....

Ingredients 2 tablespoons butter2 large sweet onions, halved and sliced2 medium Granny Smith apples, peeled and thinly sliced1/2 cup chopped walnuts, toasted2 tablespoons honey Dijon mustard2 tablespoons honey1 teaspoon salt1/2 teaspoon pepper1 package (17.3 ounces) frozen puff pastry, thawed2 cups shredded sharp cheddar cheese4 bacon strips, cooked and crumbled1 large egg1 tablespoon water Preparation Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes....