Ingredients 2 tablespoons sugar1/2 teaspoon cornstarch2 tablespoons water2 cups sliced fresh strawberries, divided1/2 teaspoon grated lime zest2 individual round sponge cakes2 cups fresh blueberriesWhipped topping, optional Preparation In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled....

Ingredients Vegetable-oil cooking spray 3 c. all-purpose flour 1 1/4 c. unsalted butter 3/4 c. cream cheese 1 c. salted shelled pistachios 3 c. sugar 6 large eggs 2 tsp. pure vanilla extract 1 tbsp. Coarse salt 3/4 c. coarsely chopped salted pistachios Drippy Icing 1 1/2 c. unsalted pistachio slivers Preparation Step 1Preheat oven to 325 degrees F. Coat two 8 1/2- by 4 1/2-inch loaf pans with cooking spray....

Ingredients 2 cups coleslaw mix1/4 cup minced fresh cilantro2 tablespoons lime juice2 tablespoons honey1/4 teaspoon salt1 jalapeno pepper, seeded and minced, optional2 large eggs2 tablespoons 2% milk1/2 cup all-purpose flour1-1/2 cups panko bread crumbs1 tablespoon ground cumin1 tablespoon garlic powder1 pound uncooked shrimp (41-50 per pound), peeled and deveinedCooking spray8 corn tortillas (6 inches), warmed1 medium ripe avocado, peeled and sliced Preparation In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat....

Ingredients 2 medium onions, finely chopped1 tablespoon canola oil6 garlic cloves, minced1 teaspoon crushed red pepper flakes1 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup packed brown sugar1/4 cup cider vinegar2 tablespoons hot pepper sauce1 tablespoon Worcestershire sauce1 teaspoon ground cumin1 boneless pork shoulder butt roast (3 to 4 pounds)8 kaiser rolls, split Sliced sweet pickles, optional Preparation In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer....

Ingredients 1/2 cup butter, softened1-1/4 cups sugar2 large eggs, room temperature1 cup canned pumpkin1/2 cup orange juice1/4 cup 2% milk1 tablespoon grated orange zest2 cups all-purpose flour3 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 cup chopped walnutsORANGE FROSTING:1/3 cup butter, softened3 cups confectioners’ sugar3 tablespoons 2% milk2 teaspoons orange juice4-1/2 teaspoons grated orange zestCandied orange peel, optional Preparation In a large bowl, cream butter and sugar until light and fluffy....

Ingredients 2 cups sliced fresh mushrooms1 small onion, sliced4 tablespoons butter, divided1 pound boneless quail breasts or boneless skinless chicken breast halves3 ounces cream cheese, softened1/4 to 1/2 cup whole milk1/2 cup dry bread crumbs, toasted Preparation In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear....

Ingredients 1 pound fresh, frozen or canned whole baby carrotsWater2 tablespoons butter2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker2 tablespoons packed brown sugar Preparation Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Ingredients nonstick cooking spray 7 graham crackers 3 tbsp. fresh lemon juice 2 1/4 tsp. powdered gelatin (from one 1/4-ounce packet) 5 c. fresh raspberries 1/2 c. sugar 2 tbsp. sugar 2 c. cold heavy cream Preparation Step 1Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary....

Ingredients 2 cups cubed cooked chicken2 cups cooked rice1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (8 ounces) sliced water chestnuts, drained1 jar (4-1/2 ounces) sliced mushrooms, drained2 celery ribs, thinly sliced3/4 cup mayonnaise1 tablespoon chopped onion1 tablespoon lemon juice1/2 teaspoon salt1/3 cup crushed saltines (about 10 crackers)1 tablespoon butter, melted Preparation In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-1/2-qt. baking dish....

Ingredients 3 tablespoons mayonnaise4-1/2 teaspoons grated Parmesan cheese1 teaspoon lemon juice1/2 teaspoon prepared pesto1/4 teaspoon grated lemon zestDash pepper4 slices sourdough bread1/4 pound sliced rotisserie chicken4 slices ready-to-serve fully cooked bacon2 slices smoked part-skim mozzarella cheese2 slices red onion, separated into rings4 slices tomato2 tablespoons butter, melted Preparation In a small bowl, combine the first 6 ingredients; spread half over 2 bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato....

Ingredients 1/2 cup plain Greek yogurt1/2 cup mayonnaise1 medium tomato, seeded and chopped1/4 cup finely crumbled feta cheese12 slices sourdough bread, toasted1-1/2 pounds thinly sliced deli roast beef2 medium ripe pears, thinly sliced6 ounces Havarti cheese, thinly sliced12 Bibb lettuce leaves or Boston lettuce leaves Preparation In a small bowl, combine yogurt, mayonnaise, tomato and feta. Spread over one side of toast slices. Top 6 toasts with beef, pears, Havarti cheese and lettuce....

Ingredients 4 medium ears sweet corn, husked1/2 cup packed fresh basil leaves1/4 cup olive oil1/2 teaspoon salt, divided 1-1/2 cups cherry tomatoes, halved1/8 teaspoon pepper1 medium ripe avocado, peeled and chopped1 pound uncooked shrimp (31-40 per pound), peeled and deveined Preparation In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended....

Ingredients 1 tube (8 ounces) refrigerated crescent rolls8 hot dogs1 large egg, lightly beaten1 tablespoon waterCaraway seeds Preparation Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. Bake 12-15 minutes or until golden brown.

Ingredients 1/2 cup all-purpose flour6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)2 tablespoons olive oil2 teaspoons dried thyme2 teaspoons salt1/4 teaspoon pepper4 large potatoes (about 2-1/4 pounds)5 medium carrots, sliced 1/4 inch thick1 medium onion, cut into wedges3 cups beef broth Preparation Place flour in a large resealable plastic bag. Add chops, a few at a time, and shake to coat. In a large skillet; brown the chops in oil on both sides....

Ingredients 1-1/3 cups uncooked spiral pasta2 cups meatless spaghetti sauce1 pork tenderloin (1 pound)1/4 cup egg substitute1/3 cup seasoned bread crumbs3 tablespoons grated Parmesan cheese, divided1/4 cup shredded part-skim mozzarella cheese Preparation Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally. Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl....

Ingredients 1 Reynolds® Oven Bag, Large Size1/4 cup flour2/3 cup water1 envelope (1 oz.) onion soup mix3 to 3-1/2 pound boneless beef chuck pot roast6 to 8 small whole red potatoes1 medium onion, cut in quarters1 package (16 oz.) peeled baby carrotsChopped parsley (optional) Preparation Preheat oven to 325°F. Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add water and soup mix to oven bag....

Ingredients 3 medium potatoes (about 1 pound), peeled and quartered1 small onion, finely chopped1 cup water1 teaspoon salt3 cups whole milk3 tablespoons butter, melted2 tablespoons all-purpose flour2 tablespoons minced fresh parsley1/8 teaspoon white pepper1 cup shredded Swiss cheese Preparation In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk. Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture....

Ingredients 1 pound ground beef1 medium onion, chopped1 can (28 ounces) diced tomatoes, undrained1 can (16 ounces) sauerkraut, rinsed and drained1-1/2 cups cooked rice1 medium green pepper, chopped Preparation In a skillet, brown the ground beef and onion; drain. Add remaining ingredients; transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour.

Ingredients 1 can (15 ounces) solid-pack pumpkin2 eggs1 cup half-and-half cream2/3 cup packed brown sugar1-1/2 teaspoons pumpkin pie spice1/2 teaspoon saltTOPPING:1/4 cup packed brown sugar1/4 cup chopped pecans1 tablespoon butter, meltedWhipped cream and ground cinnamon, optional Preparation In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in....

Ingredients 3-1/4 cups all-purpose flour1-1/2 cups sugar2 teaspoons baking powder2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1/2 teaspoon salt5 large eggs, room temperature1 can (15 ounces) pumpkin1/2 cup water1/2 cup canola oil1 teaspoon vanilla extractFILLING:6 tablespoons all-purpose flour1 dash salt1 cup plus 2 tablespoons unsweetened almond milk1-1/2 cups shortening3 cups confectioners’ sugar3 teaspoons vanilla extractOptional: Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon...