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Ingredients 6 cups water1 pound dried kidney beans1 large onion, chopped1 celery rib, sliced1/2 medium sweet red pepper, chopped1/2 medium green pepper, chopped4 garlic cloves, minced1 bay leaf1 teaspoon kosher salt1 teaspoon dried thyme1 to 2 teaspoons Louisiana-style hot sauce1/2 teaspoon pepper1 pound fully cooked andouille sausage links, slicedHot cooked riceThinly sliced green onions, optional Preparation Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve....

Ingredients 2 c. all-purpose flour 1 tbsp. pumpkin-pie spice 1 tsp. baking soda 3/4 tsp. salt 1 c. unsalted butter 1 1/4 c. sugar 1 large egg 2 tsp. vanilla extract 1 c. canned pumpkin puree 1 package semisweet chocolate chips Preparation Step 1Preheat oven to 350 degrees F. Line bottom and sides of a 9- by 13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside....

Ingredients 1 quart fat-free frozen vanilla yogurt, softened1/2 cup canned pumpkin1/3 cup packed brown sugar3/4 teaspoon pumpkin pie spice1/4 cup chopped pecans, toasted Preparation In a large bowl, combine the first four ingredients. Transfer to a freezer container; freeze until serving. Sprinkle each serving with pecans.

Ingredients 1 each medium sweet red , yellow and green pepper, thinly sliced1 small onion, cut into 1/4-inch wedges1/3 cup Vinaigrette salad dressing Preparation In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Ingredients 1 package (8 ounces) cream cheese, softened3 garlic cloves, minced1 tablespoon heavy whipping cream1-1/2 teaspoons seafood seasoning, divided1 teaspoon prepared horseradish1/2 teaspoon Worcestershire sauce1 can (6 ounces) crabmeat, drained, flaked and cartilage removed2 green onions, chopped, divided3/4 cup shredded Monterey Jack cheeseAssorted crackers Preparation In a large bowl, combine the cream cheese, garlic, cream, 1 teaspoon seafood seasoning, horseradish and Worcestershire sauce. Gently stir in crab and half of the green onions....

Ingredients 17 chocolate cream Oreo cookies, crushed1/4 cup butter, melted1 tablespoon sugarFILLING:3 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1 cup sour cream1/2 cup buttermilk3 tablespoons baking cocoa2 teaspoons vanilla extract4 large eggs, room temperature, lightly beaten1 bottle (1 ounce) red food coloringFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened2 cups confectioners’ sugar1 teaspoon vanilla extract Preparation Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in....

Ingredients 1 package red velvet cake mix (regular size)2-3/4 cups whole milk1 cup all-purpose flour3 large eggs3 large egg yolks1/4 cup butter, melted3 teaspoons vanilla extractFROSTING:2 packages (8 ounces each ) cream cheese, softened1-1/4 cups butter, softened1/2 teaspoon salt12 cups confectioners’ sugar5 teaspoons vanilla extractFresh blueberries Preparation In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes....

Ingredients 2-1/4 cups thinly sliced carrots1/2 cup water1 tablespoon minced chives1 tablespoon brown sugar1 teaspoon chicken bouillon granules1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed1/8 teaspoon pepper Preparation Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid....

Ingredients 1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 cup chopped pecans1 jar (10 ounces) maraschino cherries, drained and chopped1 teaspoon vanilla extract Preparation In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla....

Ingredients 1 cup plus 2 tablespoons water (70° to 80°)8 teaspoons butter1 egg6 tablespoons sugar1/4 cup nonfat dry milk powder1 teaspoon salt4 cups bread flour1 tablespoon active dry yeast1 cup finely chopped pecans1 cup raisins Preparation In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)....

Ingredients 1 large onion, quartered 1 (3 to 4 pound) boneless pork shoulder butt roast2 chipotle peppers in adobo sauce, finely chopped3 tablespoons adobo sauce3/4 cup honey barbecue sauce1/4 cup water4 garlic cloves, minced1 tablespoon ground cumin1 teaspoon salt1/4 teaspoon pepperCOLESLAW:2 cups red cabbage, finely chopped1 medium mango, peeled and chopped1 cup pineapple tidbits, drained3/4 cup chopped fresh cilantro1 tablespoon lime juice1/4 teaspoon salt1/8 teaspoon pepper20 Hawaiian sweet rolls, split and toasted...

Ingredients 1 boneless pork shoulder butt roast (4 to 5 pounds) 2 teaspoons salt2 teaspoons pepper1 tablespoon olive oil1 cup orange juice1/2 cup lime juice12 garlic cloves, minced2 tablespoons spiced rum, optional2 tablespoons ground coriander2 teaspoons white pepper1 teaspoon cayenne pepperSANDWICHES:2 loaves (1 pound each) French breadYellow mustard, optional 16 dill pickle slices1-1/2 pounds thinly sliced deli ham1-1/2 pounds Swiss cheese, sliced Preparation Cut pork into 2-in.-thick pieces; season with salt and pepper....

Ingredients 1 boneless beef chuck roast (3 to 4 pounds) 1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil1 cup reduced-sodium beef broth1 medium onion, cut into 1-inch pieces1/2 pound sliced fresh mushrooms8 ounces fresh snow peas, trimmed3/4 cup Asian black bean sauce2 tablespoons cornstarch2 tablespoons cold waterHot cooked rice4 green onions, sliced Preparation Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker....

Ingredients 3 envelopes unflavored gelatin1/2 cup plus 3/4 cup water, divided1-1/2 cups sugar1/4 to 1/2 teaspoon raspberry extractRed food coloringAdditional sugar Preparation In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired....

Ingredients 1/2 pound ground beef3/4 cup thinly sliced green onions3 cans (8 ounces each) tomato sauce2 teaspoons sugar1 teaspoon Worcestershire sauce1/2 teaspoon salt1/8 teaspoon pepper1 can (2-1/4 ounces) sliced ripe olives, drainedCooked spaghettiGrated Parmesan cheeseBacon bits, optional Preparation In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes....

Ingredients 1 package (3 ounces) cook-and-serve vanilla pudding mix1 cup whole milk1/3 cup water1 cup raisins1/2 teaspoon vanilla extract1-1/2 cups plain yogurtOptional: Whipped topping and ground nutmeg Preparation In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg....

Ingredients 3 tablespoons beef or chicken bouillon granules3/4 cup plus 1 tablespoon all-purpose flour1/4 to 1/2 teaspoon pepperADDITIONAL INGREDIENTS (for each batch):4-1/2 teaspoons butter3/4 cup cold water Preparation In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total). To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix....

Ingredients 1/2 medium zucchini, cut into 1/8-inch slices1 medium carrot, cut into 1/8-inch slices1/2 medium onion, cut into 1/8-inch slices3 tablespoons stir-fry sauce, divided2 red snapper fillets (4 ounces each) Preparation Place the zucchini, carrot and onion in an 8-in. square dish coated with cooking spray. Cover and microwave on high for 2 minutes. Brush 1 tablespoon stir-fry sauce over both sides of fillets. Spoon remaining sauce over vegetables; toss to coat....

Ingredients 2 cups vegetarian refried beans1 cup 1% cottage cheese1-1/2 cups shredded reduced-fat cheddar cheese, divided1 tablespoon olive oil4-1/2 teaspoons all-purpose flour1 tablespoon chili powder1/2 teaspoon garlic powder1/4 teaspoon salt1-1/2 cups water1 teaspoon cider vinegar1/2 teaspoon dried minced onion12 flour tortillas (6 inches) Preparation In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth....

Ingredients 3/4 cup chopped onion3 tablespoons butter, divided3 cups chopped carrots3 cups chicken broth2 tablespoons uncooked long grain rice1/2 cup heavy whipping cream1 to 2 tablespoons tomato paste1/2 teaspoon salt1/4 teaspoon white pepper Preparation In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly....