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Ingredients 3/4 cup sherry or apple juice3/4 cup reduced-sodium soy sauce6 garlic cloves, minced4 teaspoons ground mustard1-1/2 teaspoons ground ginger1-1/2 teaspoons dried thyme1 bone-in pork loin roast (5 pounds)SAUCE:2/3 cup currant jelly1 tablespoon sherry or apple juice1-1/2 teaspoons reduced-sodium soy sauce Preparation In a bowl, combine the first 6 ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gallon resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate overnight....

Ingredients 1 cup butter, softened3/4 cup sugar3/4 cup packed brown sugar1 cup mashed ripe bananas (about 2 medium)2 large eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt2 cups crushed baked potato chips1 cup butterscotch chips Preparation Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in bananas, eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture....

Ingredients 1 c. water 10 tbsp. margarine tsp. salt 2 tbsp. granulated sugar 3/4 c. matzo cake meal 1/4 c. potato starch 5 large eggs 6 medium bananas 6 tbsp. packed light-brown sugar 1/2 c. freshly squeezed orange juice (optional) 3 can best-quality coconut milk 2 tbsp. superfine sugar Preparation Step 1Preheat the oven to 400 degrees. Place water, 6 tablespoons margarine, salt, and granulated sugar in a medium saucepan. Bring to a boil over medium heat....

Ingredients 4 cups fresh broccoli florets1 tablespoon olive oil1 garlic clove, minced3 tablespoons sherry or reduced-sodium chicken broth1 jar (2 ounces) sliced pimientos, drained1/2 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons pine nuts Preparation In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through....

Ingredients 2 teaspoons cornstarch1/3 cup orange juice1/3 cup teriyaki sauce1 tablespoon Dijon mustard2 teaspoons minced fresh gingerroot1 teaspoon minced garlic1/2 to 1 teaspoon grated orange zest1 pound pork tenderloin, cut into 2-inch strips1 tablespoon canola oil1 package (16 ounces) frozen Oriental-style stir-fry vegetablesHot cooked rice Preparation In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange zest; set aside....

Ingredients 1 prepared angel food cake (8 to 10 ounces)3 cups rainbow sherbet, softened if necessaryWHIPPED CREAM:2 cups heavy whipping cream1/3 cup confectioners’ sugar1 teaspoon vanilla extract Preparation Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining 2 cups sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour....

Ingredients 2 medium peaches, peeled and sliced1/2 teaspoon sugar1/2 cup fresh raspberries1 tablespoon butter3 large eggs, room temperature, lightly beaten1/2 cup fat-free milk1/8 teaspoon salt1/2 cup all-purpose flour1/4 cup vanilla yogurt Preparation Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries. Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour....

Ingredients 1 cup chopped carrots1/2 cup chopped onion1 tablespoon butter1 cup reduced-sodium chicken broth or vegetable broth1/3 cup uncooked long grain rice1/4 teaspoon salt1/4 teaspoon pepper1 medium yellow summer squash, chopped1 medium zucchini, chopped Preparation In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes....

Ingredients 1 package (14 ounces) coleslaw mix3/4 cup coleslaw salad dressing1/2 cup mayonnaise1/4 cup Dijon mustard2 tablespoons cider vinegar2 teaspoons sugar1/2 teaspoon celery seed1 pound thinly sliced deli roast beef4 Italian herb flatbread wraps1/2 pound Swiss cheese, thinly sliced Preparation In a small bowl, combine the first seven ingredients. Divide roast beef among flatbread wraps. Top with cheese and coleslaw mixture; roll up tightly.

Ingredients 8 medium ears sweet corn, husks removedRefrigerated butter-flavored spray2 tablespoons butter, melted2 tablespoons prepared horseradish2 tablespoons Dijon mustard2 garlic cloves, minced1/2 teaspoon salt1/8 teaspoon pepper1/8 teaspoon paprika Preparation Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender....

Ingredients 2 cups shredded red cabbage2 cups shredded cabbage1 cup shredded carrots1/4 cup prepared raspberry vinaigrette3 tablespoons mayonnaise1/4 teaspoon pepper1/2 cup fresh raspberries Preparation In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.

Ingredients 6 oz. bleached all-purpose flour 1 stick unsalted butter 1/4 c. plain whole yogurt (not Greek-style) 1/2 tsp. salt Preparation Step 1Measure the flour into a glass or ceramic bowl and freeze for 15 minutes. Freeze the 3-tablespoon-size chunk of butter for 15 minutes. Put the 5 tablespoons of diced butter on a plate and refrigerate for 15 minutes. In a glass measuring cup, combine the yogurt and salt with 1 tablespoon of cold water and refrigerate for 15 minutes....

Ingredients 4 boneless fully cooked ham steaks (6 ounces each)1-1/2 teaspoons canola oil1/2 cup jellied cranberry sauce1/2 cup undrained crushed pineapple3 tablespoons brown sugar1/8 teaspoon ground cloves Preparation Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches until browned and heated through, 3-5 minutes on each side. Set aside and keep warm. Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients....

Ingredients 4 medium baking potatoes1/2 pound ground beef1/2 cup chopped green pepper1 small onion, chopped1 tomato, chopped1/2 to 3/4 cup pizza sauce1 cup shredded part-skim mozzarella cheeseOptional: Fresh oregano, basil or parsley Preparation Prick potatoes with a fork; cook in a microwave until tender. Meanwhile, in a large skillet, cook beef and green pepper with onion until meat is no longer pink; crumble meat; drain. Stir in tomato and pizza sauce; heat through....

Ingredients 1-1/4 cups water1/4 cup unsweetened apple juice1 cup chopped peeled apple (about 1 medium)3/4 cup uncooked long grain rice1/4 cup raisins1/2 teaspoon ground cinnamon1/2 teaspoon salt, divided1 pork tenderloin (1 pound)1/4 teaspoon coarsely ground pepper1 tablespoon butter1/3 cup sugar-free maple-flavored syrup1 tablespoon Dijon mustard1/4 cup minced fresh parsley Preparation In a saucepan, combine the water, apple juice, apple, rice, raisins, cinnamon and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed....

Ingredients 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes 1-1/2 teaspoons salt, divided 1/2 teaspoon coarsely ground pepper, divided 2 teaspoons olive oil2 cups chopped carrots1-1/2 cups chopped onion12 garlic cloves, crushed1 tablespoon tomato paste1 cup dry red wine1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup beef broth1 teaspoon chopped fresh rosemary1 teaspoon chopped fresh thyme1 bay leafDash ground clovesHot cooked pasta or mashed potatoes...

Ingredients 1 package yellow cake mix (regular size)1 can (15 ounces) pumpkin, divided4 large eggs, room temperature1/2 cup 2% milk1/3 cup canola oil1-1/2 teaspoons pumpkin pie spice, divided1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (16 ounces) frozen whipped topping, thawed1/4 cup caramel ice cream toppingPecan halves, toasted Preparation Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds....

Ingredients 1 package white cake mix (regular size)3-1/2 cups cold milk2 packages (3.4 ounces each) instant vanilla pudding mix1 can (20 ounces) crushed pineapple, drained1-1/2 cups sweetened shredded coconut1/3 cup chopped pecans1 carton (8 ounces) frozen whipped topping, thawedAdditional chopped pecans, optional Preparation Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes....

Ingredients 3 quarts popped popcorn1/3 cup butter, melted1/4 cup grated Parmesan cheese2 tablespoons ranch salad dressing mix1 teaspoon dried parsley flakes1/4 teaspoon onion powder Preparation Place the popcorn in an ungreased 13x9-in. baking pan. Combine the remaining ingredients; pour over popcorn and toss to coat. Bake, uncovered, at 350° for 10 minutes or until lightly browned. Serve warm.

Ingredients 10 slices rye bread, cubed (about 6 cups)1-1/4 pounds thinly sliced deli corned beef, chopped2 cups shredded Gruyere cheese or Swiss cheese1 cup sauerkraut, rinsed, drained and patted dry1/4 cup chopped dill pickles6 large eggs2 cups 2% milk2/3 cup Thousand Island salad dressingDash garlic powder1/4 cup shredded Parmesan cheeseChopped fresh parsley Preparation Place bread cubes in a greased 13x9-in. baking dish. Top with corned beef, Gruyere, sauerkraut and pickles. In a large bowl, whisk eggs, milk, dressing and garlic powder....