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Ingredients 8 ounces peppermint candy, crushed1/2 cup half-and-half cream1-1/4 teaspoons unflavored gelatin1 tablespoon cold water1-1/2 cups heavy whipping cream, whipped27 chocolate wafers Preparation In a small saucepan, combine crushed candy and cream. Cook over low heat until candy is melted, stirring occasionally. In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into hot peppermint mixture until dissolved. Refrigerate until mixture begins to set, about 20 minutes....

Ingredients 12 sheets phyllo dough (14x 9-inch size)1/2 cup butter, melted, divided6 boneless skinless chicken breast halves (7 ounces each)Pepper to taste1 jar (10 ounces) basil pesto6 slices Monterey Jack cheese Preparation Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in....

Ingredients 4 boneless pork loin chops (1 inch thick and 6 ounces each)2 tablespoons olive oil, divided1 cup sliced onion1 cup julienned green pepper1 can (14-1/2 ounces) Mexican diced tomatoes1 to 2 tablespoons mole sauce or pasteHot cooked rice, optional Preparation In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender....

Ingredients 1 cup butter, softened1/2 cup sugar1 tablespoon 2% milk1/2 teaspoon vanilla extract1/8 teaspoon almond extract2 cups all-purpose flour1/2 cup finely chopped almonds, toastedDash saltICING:2 cups confectioners’ sugar2 tablespoons plus 2 teaspoons 2% milkGreen food coloring Preparation In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in....

Ingredients 2 large potatoes, peeled2 medium apples, peeled2 large eggs, lightly beaten1/4 cup finely chopped onion2 tablespoons all-purpose flour1 teaspoon saltOil for deep-fat fryingSour cream, optional Preparation Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in....

Ingredients 1 package (17-1/4 ounces) frozen puff pastry, thawed1/4 cup butter, cubed3 cups sliced red potatoes1 cup thinly sliced onion1/4 teaspoon salt1/4 teaspoon pepperOMELETS:6 large eggs, lightly beaten1/4 cup minced fresh parsley2 tablespoons waterDash each salt and pepper2 tablespoons butterFILLING:2 cups shredded cheddar cheese1-1/2 cups cubed fully cooked ham1 large egg, lightly beaten1 tablespoon water Preparation Preheat oven to 375°. On a lightly floured surface, roll each puff pastry sheet into a 12-in....

Ingredients 2 pounds potatoes, peeled and quartered3 large eggs, separated1 cup 2% milk3/4 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon white pepper1-1/2 cups shredded Monterey Jack cheese, divided Preparation Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes....

Ingredients 2 tablespoons canola oil1 pound boneless skinless chicken thighs, cut into 2x1-in. strips1 can (28 ounces) crushed tomatoes1-1/2 cups water2 celery ribs, chopped1 medium green pepper, cut into 1-inch pieces1 medium onion, coarsely chopped2 garlic cloves, minced1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon Italian seasoning1/8 to 1/4 teaspoon cayenne pepper1 bay leaf1 cup uncooked orzo or other small pasta1 pound peeled and deveined cooked shrimp (31-40 per pound) Preparation Select saute setting on a 6-qt....

Ingredients 1 cup water1/2 cup quinoa, rinsed1/4 cup balsamic vinegar1 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/8 teaspoon salt1/4 cup honey8 fresh figs, quartered1 cup (8 ounces) vanilla yogurt Preparation In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Meanwhile, place vinegar in a small saucepan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half....

Ingredients 1 1/4 c. quinoa 1 tsp. salt 4 medium beets 2 tbsp. balsamic vinegar 1 tbsp. lemon juice Freshly ground pepper 3 tbsp. extra-virgin olive oil 1/2 large seedless cucumber 1 pt. yellow cherry tomatoes 1 c. green beans 1/2 c. Chopped flat-leaf parsley Preparation Step 1Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 teaspoon salt; bring to a boil. Reduce to a simmer and cover....

Ingredients 1 cup sugar2-1/2 tablespoons all-purpose flour1-1/2 cups cold water2 cups raisins1/2 teaspoon salt1/2 teaspoon ground cinnamon1 tablespoon butterPastry for double-crust pie (9 inches) Preparation Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate....

Ingredients 4 to 6 croissants1/2 cup seedless raspberry jamWhipped cream in a can or whipped topping1-1/4 cups fresh or frozen unsweetened raspberries, thawedConfectioners’ sugar, optional Preparation Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners’ sugar if desired. Serve immediately.

Ingredients 1 sheet refrigerated pie pastry1 large egg white, lightly beatenFILLING:1/4 cup seedless raspberry jam2/3 cup butter, softened3/4 cup sugar3 large eggs1 large egg yolk1 tablespoon baking cocoa2 teaspoons red paste food coloring1 cup ground almondsICING:2-1/2 cups confectioners’ sugar3 tablespoons water1/4 teaspoon almond extract Preparation Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes. Line unpricked pastry with a double thickness of foil....

Ingredients 2 cups finely chopped fresh rhubarb1/4 cup sugar2 tablespoons water3 cups reduced-fat plain Greek yogurt2 tablespoons honey3/4 cup sliced almonds, toasted Preparation In a small saucepan, combine rhubarb, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until rhubarb is tender, stirring occasionally. Transfer to a bowl; cool slightly. Refrigerate until cold. In a small bowl, whisk yogurt and honey until blended. Spoon into serving dishes....

Ingredients 1/2 c. balsamic vinegar 1 qt. vegetable stock or low-sodium broth 1 tbsp. extra-virgin olive oil 1 large shallot 1 bay leaf 1 c. arborio rice 2 tbsp. arborio rice c. dry white wine 2 tbsp. unsalted butter 3 tbsp. Parmigiano-Reggiano cheese Parmigiano-Reggiano cheese salt Freshly ground pepper Preparation Step 1In a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 2 tablespoons, about 10 minutes....

Ingredients 2 cups instant orange drink mix1 cup instant unflavored tea1 cup sugar6 tablespoons sugar-sweetened lemonade mix1 teaspoon ground cinnamon1/2 teaspoon ground cloves Preparation Combine all ingredients; mix well. Store in an airtight container. To serve, add 2 tablespoons mix to 3/4 cup boiling water; stir.

Ingredients 3 cups uncooked cellentani pasta or elbow macaroni1 medium sweet red pepper, chopped4 ounces provolone cheese, cubed (about 1 cup)4 ounces hard salami, cubed (about 1 cup)1/3 cup prepared Italian salad dressingOptional: Additional Italian salad dressing and minced fresh basil Preparation Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami. Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat....

Ingredients 3/4 cup fat-free milk3/4 cup fat-free evaporated milk1/2 cup egg substitute1/3 cup sugar1/2 teaspoon vanilla extract1/4 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg4 cups cubed day-old French bread1/3 cup chopped pecans, toastedRUM CUSTARD SAUCE:1/4 cup sugar4 teaspoons cornstarch1/8 teaspoon salt1/2 cup fat-free milk1/2 cup fat-free evaporated milk2 tablespoons egg substitute1 tablespoon butter1 tablespoon rum or 1/2 teaspoon rum extract1/4 teaspoon vanilla extract1/8 teaspoon butter flavoring Preparation In a large bowl, whisk the first eight ingredients....

Ingredients STREUSEL:1/2 cup butter, softened1 cup packed brown sugar1 cup all-purpose flour1 teaspoon ground cinnamon1/2 cup chopped pecansBATTER:1 cup butter, softened3/4 cup packed brown sugar1/2 cup sugar2 large eggs, room temperature1/3 cup half-and-half cream1-1/2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon saltConfectioners’ sugar, optional Preparation Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans....

Ingredients 1 package (8 ounces) cream cheese, softened1 can (8 ounces) crushed pineapple, well drained2-1/2 cups sweetened shredded coconut Preparation In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.