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Ingredients 3 tablespoons brown sugar3 tablespoons balsamic vinegar2 tablespoons olive oil1 teaspoon kosher salt1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes2 cups uncooked jasmine rice2 large sweet red peppers, cut into 1/2-inch pieces1 cup pine nuts, toasted6 green onions, thinly sliced3 tablespoons snipped fresh dill3 tablespoons coarsely chopped fresh parsleyDRESSING:1/2 cup olive oil3 tablespoons red wine vinegar1/2 teaspoon kosher salt1/4 teaspoon pepper Preparation Preheat oven to 425°....

Ingredients 1/3 cup finely chopped onion2 tablespoons uncooked instant rice1/8 teaspoon salt1/8 teaspoon pepper1 egg white1/2 pound lean ground beef (90% lean)3 teaspoons olive oil, divided3/4 cup sliced fresh mushrooms1 cup beef broth2 teaspoons Worcestershire sauce1 tablespoon cornstarch1 tablespoon cold water Preparation In a small bowl, combine the onion, rice, salt, pepper and egg white. Crumble beef over mixture and mix gently. Shape into two 4-1/2-in. x 2-in. oval patties....

Ingredients 1 medium onion, cut into 1/8-inch slices1-1/2 teaspoons salt, divided1/3 cup cider vinegar1/4 cup water3 tablespoons sugar1 garlic clove, peeled and halved1/2 teaspoon mustard seed1/2 teaspoon prepared mustard1/4 teaspoon celery seed Preparation In a small bowl, toss onion with 1 teaspoon salt; let stand for 1 hour. Drain and rinse in cold water; set aside. In a small saucepan, combine the vinegar, water, sugar, garlic, mustard seed, mustard, celery seed and remaining salt....

Ingredients 1 package (8 ounces) cream cheese, softened1/2 cup mayonnaise5 bacon strips, cooked and crumbled1 tablespoon finely chopped green onion1/2 teaspoon dill weed1/8 teaspoon pepper1-1/4 cups whole unblanched almonds, toastedFresh rosemary sprigs, optionalAssorted crackers or raw vegetables Preparation In a bowl, combine the cream cheese, mayonnaise, bacon, onion, dill and pepper; chill. Form into two pinecone shapes on a serving platter. Beginning at the narrow end of each shape, arrange almonds in overlapping rows....

Ingredients 1 tablespoon finely chopped shallot1 teaspoon olive oil1 cup fresh or frozen pitted dark sweet cherries, halved1/3 cup ruby port wine1 teaspoon balsamic vinegar1/8 teaspoon saltPORK CHOPS:1 teaspoon coriander seeds, crushed3/4 teaspoon ground mustard1/4 teaspoon salt1/4 teaspoon pepper2 bone-in pork loin chops (7 ounces each)2 teaspoons olive oil Preparation In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes....

Ingredients 4 ounces pork tenderloin, cut into 1/2-inch cubes4-1/2 teaspoons canola oil, divided1/2 cup sliced fresh mushrooms1/2 cup fresh sugar snap peas1/2 cup sliced water chestnuts2 tablespoons chopped green pepper2 tablespoons chopped sweet red pepper1 tablespoon chopped green onion1/4 teaspoon minced garlic1 tablespoon soy sauce1/4 teaspoon sugar1-1/2 cups leftover cooked long grain rice Preparation In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink....

Ingredients 2-1/4 cups chicken broth1/2 pound smoked salmon fillets, flaked1/2 cup heavy whipping cream2 tablespoons snipped fresh dill1/2 teaspoon pepper12 ounces uncooked penne pastaOptional: Additional dill and lemon slices Preparation Place broth, salmon, cream, dill and pepper in a 6-qt. electric pressure cooker; top with penne (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Gently stir before serving. If desired, top with additional dill and lemon slices....

Ingredients 4 cups fresh or frozen cranberries, thawed2 medium apples, peeled and chopped2/3 cup thawed apple juice concentrate1/2 cup raisins1/4 cup packed brown sugar Preparation In a large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, until the berries pop and mixture thickens, about 15 minutes. Serve warm or chilled. Refrigerate leftovers.

Ingredients 1 can (15 ounces) tomato sauce1 can (14-1/2 ounces) stewed tomatoes, cut up1 can (11 ounces) Mexicorn, drained1 can (10 ounces) diced tomatoes and green chiles2 medium tomatoes, chopped2/3 cup chopped onion1/2 cup minced fresh cilantro2 tablespoons lime juice2 tablespoons minced garlic1/4 teaspoon garlic salt1/4 teaspoon chili powderTortilla chips Preparation In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with tortilla chips.

Ingredients 1 box vanilla cake mix 1 package cherry Jell-O 1 package blue raspberry Jell-O 2 c. boiling water 2 c. cold water 1 container whipped topping rainbow sprinkles Preparation Step 1Prepare the vanilla cake according to the package’s instructions, then let it cool for at least 20 minutes before poking the top of the entire cake with the handle of a wooden spoon.Step 2Pour the cherry Jell-O mix into one bowl, and the blue raspberry Jell-O mix into another bowl....

Ingredients 1 cup packed brown sugar1 cup chopped nuts1/3 cup butter, melted2 tablespoons all-purpose flour4 teaspoons ground cinnamonBATTER:1/2 cup butter, softened1-1/2 cups sugar2 large eggs, room temperature3 cups all-purpose flour4 teaspoons baking powder1/2 teaspoon salt2 cups buttermilk1 cup raisins Preparation In a bowl, combine the first 5 ingredients until mixture resembles coarse crumbs; set aside. In another bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition....

Ingredients 2 cups cider vinegar1-1/4 cups packed brown sugar3 pounds unpeeled ripe pears, diced1 medium onion, chopped1 cup raisins2 teaspoons ground cinnamon1 teaspoon ground cloves1 garlic clove, minced1/2 to 1 teaspoon cayenne pepper Preparation In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency....

Ingredients 2-1/2 cups shredded cooked chicken2/3 cup salsa1/3 cup sliced green onions3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided 6 flour tortillas (8 inches)1/4 cup butter, melted2 cups shredded Monterey Jack cheese1 cup sour cream Preparation In a large skillet, combine chicken, salsa, green onions and 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally....

Ingredients 1 package (16 ounces) angel food cake mix1 carton (12 ounces) frozen whipped topping, thawed3/4 cup raspberry yogurt1/3 cup confectioners’ sugar1 pint fresh raspberries Preparation Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour. In a large bowl, gently combine the whipped topping, yogurt and confectioners’ sugar until blended. Run a knife around side of cake and remove from pan....

Ingredients 1 package yellow cake mix (regular size)2-1/2 cups quick-cooking oats3/4 cup butter, melted1 jar (12 ounces) seedless raspberry preserves1 tablespoon water Preparation Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Cool on a wire rack 5 minutes. In a small bowl, stir preserves and water until blended....

Ingredients 2/3 cup frozen unsweetened raspberries1/2 cup orange juice1/3 cup vanilla yogurt Preparation In the large Personal Blender cup, combine all ingredients. Process according to the manufacturer’s directions. Pour into a chilled glass; serve immediately.

Ingredients 4 large baking potatoes2 cups finely diced cooked corned beef1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped1/2 cup shredded Swiss cheese3 tablespoons sliced green onions1 garlic clove, minced1 tablespoon prepared horseradish1 teaspoon caraway seeds3 ounces cream cheese, softened3 tablespoons grated Parmesan cheesePaprika Preparation Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside....

Ingredients 2 pounds sweet red peppers, cut into 1-in. pieces (about 6 medium)1 large onion, sliced2 medium carrots, sliced1 jalapeno pepper, quartered and seeded2 tablespoons olive oil5 garlic cloves, minced2 tablespoons whole fresh thyme leaves plus 1 teaspoon minced fresh thyme, divided4 cups vegetable broth or water4 cups chicken broth2 cups cubed peeled potatoes2 cups cubed peeled sweet potato2 cups cubed peeled butternut squash1 teaspoon salt1/8 teaspoon pepper Preparation Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in....

Ingredients 1 1/2 lb. beets 2 tbsp. Cooking oil 1 tsp. salt 1/2 tsp. dried dill fresh-ground black pepper 1 1/2 lb. baking potatoes (about 3) 1 1/2 lb. skinless salmon fillets 1/2 c. heavy cream 2 tbsp. drained bottled horseradish Preparation Step 1Heat the oven to 450°F. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill and 1/8 teaspoon pepper....

Ingredients 1 can diced tomatoes 2 large onions 2 clove garlic 2 tbsp. olive oil 4 c. Swanson® Chicken Broth 2 stalk celery 1/2 c. uncooked pearl barley 2 tbsp. chopped fresh parsley Preparation Step 1Heat the oven to 425°F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes....