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Ingredients 1 tube (8 ounces) refrigerated crescent rolls1/4 cup Nutella, divided 2 whole graham crackers, broken up2 tablespoons milk chocolate chips2/3 cup miniature marshmallows Preparation Preheat oven to 375deg;. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes....

Ingredients 1 package (1/4 ounce) active dry yeast2 cups warm water (110° to 115°), divided4 cups all-purpose flour2 teaspoons salt1 tablespoon sugar1 tablespoon butter, melted1 tablespoon poppy seeds Preparation Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down....

Ingredients 2 cups butter, softened1/2 cup sugar1/2 cup packed brown sugar2 teaspoons vanilla extract4 cups all-purpose flour1/2 teaspoon salt72 pecan halves, toastedCARAMEL GLAZE:1/2 cup packed brown sugar3 tablespoons 2% milk2 tablespoons butter1-1/2 cups confectioners’ sugar1 tablespoon brandy Preparation Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well....

Ingredients 8 ounces angel hair pasta1 large tomato, chopped1 package (3 ounces) sliced pepperoni1 can (2-1/4 ounces) sliced ripe olives, drained1/4 cup grated Parmesan cheese3 tablespoons olive oil1/2 teaspoon salt or salt-free seasoning blend, optional1/4 teaspoon garlic powder Preparation Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat....

Ingredients 1/2 cup reduced-sodium chicken broth2 tablespoons thawed apple juice concentrate4-1/2 teaspoons stone-ground mustard1 pork tenderloin (1 pound), cut into 1/2-inch slices1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil2 garlic cloves, minced1 teaspoon cornstarch2 tablespoons cold water1 tablespoon minced fresh parsley Preparation In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan....

Ingredients 2 pork tenderloins (about 1 pound each)3 tablespoons butter1 teaspoon salt1/4 teaspoon pepper1 medium onion, thinly sliced1-1/2 cups sliced fresh mushrooms1/2 cup thinly sliced celery2 tablespoons all-purpose flour1/2 cup chicken brothHot wild rice or noodles, optional Preparation In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender....

Ingredients 1 head cauliflower, finely chopped Extra-virgin olive oil 2 tsp. steak seasoning 1 tsp. smoked paprika, divided 2 tsp. sweet paprika 2 tsp. cumin seeds 1/2 tsp. freshly ground black pepper 4 cloves garlic, diced 2 small poblanos, seeded and diced 1 yellow onion, diced 1 tsp. crushed red pepper flakes 1 tsp. dried oregano Kosher salt 6 c. cubed kabocha squash (about 1 ¾ lb.) 1 (28-oz). can crushed tomato...

Ingredients 1 bone-in fully cooked spiral-sliced ham (9 to 10 pounds)2-1/4 cups seedless raspberry jam3 tablespoons white vinegar3 chipotle peppers in adobo sauce, drained, seeded and minced3 to 4 garlic cloves, minced1 tablespoon coarsely ground pepper Preparation Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 hours;. Meanwhile, in a small saucepan, combine the jam, vinegar, peppers and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes....

Ingredients 1/2 cup chopped onion1/2 cup sliced celery2 tablespoons butter1 cup chicken broth1/2 teaspoon baking soda2 tablespoons cornstarch2 tablespoons water3/4 cup sauerkraut, rinsed and drained2 cups half-and-half cream2 cups chopped cooked corned beef1 cup shredded Swiss cheeseSalt and pepper to tasteRye croutons, optional Preparation In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan....

Ingredients 3/4 cup butter, cubed1 cup heavy whipping cream1-1/3 cups packed brown sugar1/4 cup sugar1 cup baking cocoa1/2 cup plus 2 tablespoons light corn syrupPinch salt2 ounces unsweetened chocolate, chopped1 tablespoon vanilla extract1 to 2 teaspoons rum extract Preparation Place butter and cream in a heavy saucepan; cook and stir over medium-low heat until butter is melted. Add sugars; cook and stir until dissolved, 3-4 minutes. Add cocoa, corn syrup and salt; cook and stir until blended, about 3 minutes....

Ingredients 1 cup fat-free sour cream1/2 cup reduced-fat mayonnaise1/2 teaspoon prepared horseradish1/8 teaspoon cayenne pepper4 drops hot pepper sauce1 jar (7 ounces) roasted sweet red peppers, drained and chopped1 medium sweet red pepperAssorted fresh vegetables Preparation In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables....

Ingredients 3 cups water1/2 cup butter1 package (16 ounces) cornbread stuffing mix10 bacon strips, diced1 cup chopped celery1-1/2 cups chopped green onions1/2 cup coarsely chopped pecans1/2 teaspoon salt1/4 teaspoon pepper Preparation In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels....

Ingredients 1 cup butter, softened1/2 cup confectioners’ sugar2 cups all-purpose flour1/2 teaspoon salt1 cup finely chopped pecansAdditional confectioners’ sugar Preparation In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Shape tablespoonfuls into 2-in. fingers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks....

Ingredients 2 plum tomatoes, seeded and cut into thin strips1/2 cup frozen petite peas, thawed1 tablespoon olive oil1 tablespoon red wine vinegar1 tablespoon grated Parmesan cheese1 garlic clove, minced1 teaspoon sugar1/8 teaspoon salt1/8 teaspoon dried basil1/8 teaspoon pepper1-1/2 cups shredded lettuce Preparation In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well....

Ingredients 2 large potatoes 2 tbsp. canola oil 3 clove garlic 1/4 c. (loose) fresh parsley leaves 1 tsp. salt 1 tsp. Freshly ground black pepper Preparation Step 1Cut the potatoes into 3/8-inch cubes. Place in a sieve, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook.Step 2In a large nonstick skillet, heat the oil. Drain the potatoes, pay dry with paper towels, and add to the hot oil....

Ingredients 3 lb. boneless pork loin, well trimmed 3 cloves garlic, minced 2 tbsp. grainy mustard 1 tbsp. chopped rosemary 1 tsp. chopped thyme leaves kosher salt Freshly ground black pepper Fresh rosemary sprigs 3 tbsp. melted butter 1 tbsp. brown sugar Preparation Step 1Preheat oven to 400°. Line a 13"-x-9” pan with foil and place a wire rack on top. Step 2Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches....

Ingredients 2 lb. small red and Yukon gold potatoes 2 tbsp. plus 1 1/2 teaspoons coarse salt 2 tbsp. red wine vinegar 1 tbsp. Dijon mustard c. extra-virgin olive oil 1 small red onion 5 cornichons 2 tbsp. capers 2 tbsp. coarsely chopped fresh flat-leaf parsley 1/4 tsp. Freshly ground pepper Preparation Step 1Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, 7 to 9 minutes....

Ingredients 1 cup butter, cubed1/2 cup 2% milk3 large egg yolks, room temperature, beaten2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)2-1/2 cups all-purpose flour1 tablespoon sugar1/4 teaspoon saltFILLING:2 cups ground walnuts2 cups chopped dates1/4 cup 2% milk3 tablespoons plus 1 cup sugar, divided1/2 teaspoon ground cinnamon3 large egg whites, room temperatureConfectioners’ sugar, optional Preparation In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended....

Ingredients 1-1/4 cups sugar1/3 cup water1/3 cup light corn syrup1 teaspoon salt1/2 cup butter, cubed2 cups pistachios, toasted1/2 teaspoon baking soda1/2 teaspoon vanilla extract Preparation Butter a 15x10x1-in. pan, set aside. In a large saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Carefully add butter and pistachios; cook and stir until mixture reaches 284° (soft-crack stage). Remove from the heat; stir in baking soda and vanilla....

Ingredients 1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes1 pound fresh Brussels sprouts, trimmed and halved lengthwise4 garlic cloves, thinly sliced1/3 cup olive oil2 tablespoons balsamic vinegar1 teaspoon sea salt1/2 teaspoon coarsely ground pepper2 tablespoons minced fresh parsley Preparation Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat....