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Ingredients 3 cups uncooked elbow macaroni1 package (16 ounces) Velveeta, cubed2 cups shredded Mexican cheese blend2 cups shredded white cheddar cheese1-3/4 cups whole milk1 can (12 ounces) evaporated milk3/4 cup butter, melted3 large eggs, lightly beaten Preparation Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once....

Ingredients 2 pounds boneless skinless chicken breast halves1/4 cup reduced-sodium soy sauce6 tablespoons water, divided 1/4 cup ketchup1/4 cup honey2 tablespoons minced fresh gingerroot2 tablespoons sesame oil1 small onion, finely chopped2 tablespoons cornstarch12 spring roll wrappers or rice papers (8 inches)3 cups broccoli coleslaw mix3/4 cup crispy chow mein noodles Preparation Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion....

Ingredients 1-3/4 cups fat-free milk2 tablespoons reduced-fat creamy peanut butter1 package (1 ounce) sugar-free instant vanilla pudding mix1/4 cup reduced-fat whipped topping4 teaspoons chocolate syrup Preparation In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Spoon into dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, dollop with whipped topping and drizzle with chocolate syrup....

Ingredients 1 c. Uncooked Quinoa 2 c. water (if cooking quinoa) 1/2 tsp. kosher salt 2 tsp. smoked paprika 1/2 tsp. ground cumin 1/2 tsp. dried oregano 2 large eggs vegetable oil Flaky sea salt (such as Maldon) Freshly ground black pepper Preparation Step 1If using uncooked quinoa, rinse the grain twice in cold water, then drain in a fine-mesh strainer. In a pot or a rice cooker, combine the quinoa with 2 cups water....

Ingredients 2 tablespoons raspberry vinegar2 tablespoons raspberry jam1/3 cup vegetable oil3/4 pound fresh spinach, rinsed well and drained3/4 cup whole toasted pecans, divided1 cup fresh raspberries, divided2 large kiwifruit, peeled and sliced 1/4 inch thick Preparation With whisk or a blender, blend vinegar and jam. Add salad oil in thin stream while whisking. Set aside. Mix spinach, half of nuts, half of raspberries and all of the dressing. Top salad with remaining nuts, berries and kiwifruit....

Ingredients 1 tbsp. peanut oil 1 shallot 1 garlic clove 1 tbsp. Thai red curry paste 1 tbsp. light brown sugar 6 tbsp. unsweetened peanut butter 3/4 c. unsweetened coconut milk 2 1/2 tbsp. fresh lime juice 1 tbsp. Asian fish sauce Preparation Step 1In a medium saucepan, heat the peanut oil. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the curry paste and whisk for 1 minute....

Ingredients 1 package (8 ounces) cream cheese, softened3 tablespoons spicy brown mustard1/4 teaspoon prepared horseradish5 flour tortillas (10 inches), room temperature7 packages (2 ounces each) thinly sliced deli corned beef15 thin slices Swiss cheese1 can (14 ounces) sauerkraut, rinsed and well drained Preparation In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut....

Ingredients 3 cups sliced fresh or frozen rhubarbSugar substitute equivalent to 1/2 cup sugar1/4 cup water1/8 teaspoon ground nutmeg1/4 teaspoon vanilla extractReduced-fat no-sugar-added vanilla ice cream Preparation In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream.

Ingredients 3 cups fresh cauliflowerets2 tablespoons lemon juice4-1/2 teaspoons olive oil1 garlic clove, minced1 teaspoon dried parsley flakes1/2 teaspoon dried thyme1/2 teaspoon dried tarragon1/4 teaspoon pepper1/4 cup grated Parmesan cheese Preparation In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Ingredients 1 lb. tomatoes (or 1 1/2 cups canned fire-roasted, diced tomatoes) 1 small red onion 3 clove garlic 1 tbsp. olive or vegetable oil 2 tbsp. balsamic or sweet sherry vinegar 2 tbsp. brown sugar 1/4 c. Tamazula hot sauce, or another favorite Mexican offering salt 12 oz. cooked, peeled, deveined, medium-size shrimp 1 small avocado 3 tbsp. Chopped cilantro Preparation Step 1Roast tomatoes on a rimmed baking sheet about 4 inches below a preheated broiler until soft, blackened, and blistered, 5 or 6 minutes per side....

Ingredients 2 pounds boneless beef top round steak6 bacon strips, halved12 small garlic dill pickles4 tablespoons vegetable oil, divided6 tablespoons all-purpose flour3 cups beef broth1 teaspoon dried savorySalt and pepper to taste Preparation Cut steak into twelve 4x3-in. pieces; flatten to 1/4-in. thickness. Place a bacon piece and pickle along a short side of each; roll up and secure with toothpicks. In a skillet, heat 2 tablespoons oil over medium-high heat....

Ingredients 1 cup plus 2 tablespoons water (70° to 80°)2 tablespoons grated Parmesan cheese2 tablespoons olive oil1-1/2 teaspoons Italian seasoning1 teaspoon sugar1 teaspoon salt3 cups all-purpose flour2-1/2 teaspoons active dry yeast1 tablespoon cornmealTOPPINGS:1 cup meatless spaghetti sauce1 to 3 teaspoons sugar, optional1 package (8 ounces) sliced pepperoni2 medium tomatoes, chopped1/2 cup chopped onion4 cups shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese1-1/2 teaspoons Italian seasoning Preparation In bread machine pan, place the first eight ingredients in order suggested by manufacturer....

Ingredients 6 whole dill pickles 1 c. all-purpose flour 2/3 c. cornmeal 2 tbsp. plus 2 tsp. granulated sugar 1 tsp. baking powder 1 tsp. kosher salt 1/2 tsp. baking soda Large pinch of freshly ground black pepper 1 c. buttermilk 1 large egg Vegetable oil Mustard, for serving Ketchup, for serving Preparation Step 1Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess....

Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls1-1/2 pounds ground beef1 can (15 ounces) pizza sauce1 cup shredded cheddar cheese1 cup shredded part-skim mozzarella cheese Preparation Preheat oven to 350°. Unroll one tube of crescent dough; place in a lightly greased 13x9-in. baking dish. Press to seal perforations. In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle over dough. Top with pizza sauce and sprinkle with cheeses....

Ingredients 4 boneless pork loin chops (6 ounces each)3/4 teaspoon salt, divided1/8 teaspoon white pepper3 teaspoons butter, divided3/4 pound sliced fresh mushrooms1/2 cup dry white wine or reduced-sodium chicken broth1/2 teaspoon dried tarragon Preparation Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°....

Ingredients 1 cup mashed potatoes (without added milk and butter)1 cup tomatillo salsa, divided1/4 cup thinly sliced green onions2 flour tortillas (10 inches)1 cup shredded cheddar cheese2 tablespoons butter, softened1/2 cup sour cream Preparation In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and the green onions. Top half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas....

Ingredients 1/3 cup chopped fresh mushrooms1 teaspoon butter1 egg3 tablespoons 2% milk1/8 teaspoon pepperDash ground nutmeg1/4 cup shredded Swiss cheese1 teaspoon real bacon bits1 teaspoon minced chives Preparation In a small skillet, saute the mushrooms in butter until softened. In a small bowl, beat egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon and chives. Pour into a 5-in. pie plate coated with cooking spray. Bake at 350° for 30 minutes or until set....

Ingredients 1 can (16 ounces) whole kernel corn, drained1 large tomato, seeded and chopped1/2 cup chopped celery1/2 cup chopped cucumber1/3 cup finely chopped green pepper1/4 cup finely chopped onion1/4 cup sour cream2 tablespoons mayonnaise1 tablespoon cider vinegar1/4 teaspoon salt, optional1/4 teaspoon celery seed1/8 teaspoon pepper Preparation In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. In a small bowl, combine the remaining ingredients; gently blend into the salad....

Ingredients 1 cup unsalted butter, softened1/2 cup sugar1 large egg yolk, room temperature1 teaspoon vanilla extract1/2 teaspoon red paste food coloring2 cups all-purpose flour2 tablespoons baking cocoa1/2 cup coarse sugarFILLING:4 ounces cream cheese, softened1/4 cup sugar1 large egg white, room temperature1/2 teaspoon vanilla extract1/4 teaspoon kosher salt Preparation Preheat oven to 300°. In a large bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring....

Ingredients 6 cups chopped fresh or frozen rhubarb, thawed7 cups water, divided2 cups sugar3/4 cup thawed orange juice concentrate3/4 cup thawed lemonade concentrate10 cups club soda, chilled Preparation In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze....