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Ingredients 1 package white or yellow cake mix, regular size1-1/4 cups unsweetened pineapple juice1/2 cup canola oil3 large eggs, room temperatureFILLING:3/4 cup sugar4 teaspoons all-purpose flour2 large egg yolks1/4 cup butter, melted1 can (8 ounces) unsweetened crushed pineapple, undrained1/4 cup chopped macadamia nuts, toastedFROSTING:1/2 cup butter, softened4 cups confectioners’ sugar2 to 4 tablespoons 2% milkAdditional chopped macadamia nuts, optional Preparation Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds....

Ingredients 1 can (8 ounces) unsweetened crushed pineapple1 small firm banana, sliced1/2 cup fresh or frozen raspberries1 envelope instant maple and brown sugar oatmeal1/4 cup miniature semisweet chocolate chips4-1/2 teaspoons butter, meltedVanilla ice cream, optional Preparation In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish. In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter. Bake at 350° for 30-35 minutes or until golden brown....

Ingredients 1 can (14 ounces) unsweetened pineapple tidbits1 small ripe banana, sliced3/4 cup fresh or frozen raspberries2 tablespoons sugar2 ice cubes Preparation Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use). In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Ingredients 1/2 cup butter, softened1/2 cup vegetable oil1/2 cup confectioners’ sugar2 large eggs, room temperature1 teaspoon almond extract1 to 3 drops green food coloring2 cups all-purpose flour1 package (3.4 ounces) instant pistachio pudding mix1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/8 teaspoon salt1/2 cup chopped pistachios or pecans1/2 cup green colored sugar Preparation In a large bowl, beat the butter, oil and confectioners’ sugar until blended (mixture will clump together). Add eggs, 1 at a time, beating well after each addition....

Ingredients 1 package yellow cake mix (regular size)1 package (3.4 ounces) instant pistachio pudding mix4 large eggs1 cup club soda1/2 cup canola oil1/2 cup chopped walnutsICING:1 cup cold heavy whipping cream3/4 cup cold 2% milk1 package (3.4 ounces) instant pistachio pudding mix2 teaspoons confectioners’ sugar1/2 cup chopped walnuts Preparation In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes....

Ingredients 2 poblano chiles 4 jumbo portobello mushrooms (about 6 ounces each) 3 tbsp. plus 1 teaspoon extra-virgin olive oil Salt and freshly ground black pepper c. finely chopped onion 1 c. baby spinach 1/2 c. cooked rice 1/4 c. shredded sharp Cheddar cheese 2 tbsp. coarsely chopped cilantro Preparation Step 1Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, 3 to 4 minutes....

Ingredients 1 cup chicken broth1/4 cup uncooked brown rice4-1/2 teaspoons cornstarch2 tablespoons water1 can (8 ounces) unsweetened pineapple chunks, undrained1/2 cup 100% raspberry spreadable fruit2 tablespoons reduced-sodium soy sauce1/2 teaspoon garlic powder1/4 teaspoon ground ginger1 pork tenderloin (3/4 pound) Preparation In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside....

Ingredients 1 garlic clove, minced1 teaspoon dried oregano1/2 teaspoon lemon-pepper seasoning1 boneless beef chuck pot roast (3 pounds)1 tablespoon canola oil3/4 cup plus 1 tablespoon water, divided16 small new potatoes, halved4 medium carrots, cut into 2-1/2 inch pieces4 medium parsnips, cut into 2-1/2 inch pieces2 small leeks, cut into 1-1/2 inch pieces2 teaspoons cornstarch Preparation Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain....

Ingredients 6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes2 cups cubed part-skim mozzarella cheese1 carton (15 ounces) ricotta cheese1 cup grated Romano cheese1 cup (8 ounces) sour cream1/4 cup finely chopped green onions3 tablespoons chopped fresh parsley1 teaspoon dried basil1 garlic clove, minced1 teaspoon salt1/4 teaspoon pepper1-1/2 cups shredded Swiss cheese, divided1/2 cup shredded cheddar cheese1/4 teaspoon paprika Preparation Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside....

Ingredients 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces1/2 pound sliced fresh mushrooms2 celery ribs, sliced1 medium onion, chopped1 can (14 ounces) bean sprouts, rinsed and drained1 can (8 ounces) bamboo shoots, drained1 can (8 ounces) sliced water chestnuts, drained1/2 cup frozen shelled edamame1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup reduced-sodium soy sauce1 tablespoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes1/4 cup cornstarch1/4 cup cold waterHot cooked rice...

Ingredients 3 cups diced peeled potatoes2-1/2 cups broccoli florets1 cup chopped onion1 cup grated carrots2 celery ribs, diced4 teaspoons chicken bouillon granules3 cups water3/4 cup butter, cubed3/4 cup all-purpose flour4 cups whole milk1 teaspoon salt1/4 teaspoon pepper1 cup cubed fully cooked ham1 cup shredded cheddar cheese Preparation In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender....

Ingredients 3 cups water3 cups reduced-sodium chicken broth2/3 cup dried lentils, rinsed2 large garlic cloves, minced1 tablespoon ground cumin2 teaspoons dried oregano1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pumpkin1/2 cup mild salsa1/2 teaspoon salt5 cups fresh spinach, lightly packed Preparation In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes....

Ingredients 2 cups fresh or frozen sweet corn3/4 cup chopped tomato1/2 cup chopped green pepper1/2 cup chopped celery1/4 cup chopped onion1/4 cup ranch salad dressing Preparation In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Ingredients 1/2 c. quinoa 1 c. water 1 pinch salt 2 c. cooked brown rice 2 tbsp. canola oil 1 large yellow onion 2 c. collard greens 1 c. frozen peas and carrots 1/2 c. chopped pea sprouts 3 tbsp. light soy sauce 1 tsp. sesame oil salt and pepper Hot sauce Preparation Step 1In a small pot, combine the quinoa, water, and salt; bring to a boil over high heat....

Ingredients 1 can (8 ounces) almond paste1 cup butter, softened1 cup sugar4 large eggs, separated, room temperature2 cups all-purpose flour6 to 8 drops red food coloring6 to 8 drops green food coloring1/4 cup seedless red raspberry jam1/4 cup apricot preserves1 cup semisweet chocolate chips Preparation Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. Place almond paste in a large bowl; break up with a fork....

Ingredients 2 cups biscuit/baking mix3 ounces cream cheese, cubed1/4 cup cold butter, cubed1/3 cup 2% milk1-1/4 cups fresh raspberries3 tablespoons sugar1/4 cup vanilla frosting Preparation Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. On a greased baking sheet, roll dough into an 18x12-in....

Ingredients 1 cup all-purpose flour1 cup cornmeal1/2 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs, room temperature, lightly beaten1 1/2 cups fat-free plain yogurt2 tablespoons butter, melted1 cup fresh raspberries Preparation In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries....

Ingredients 1 pound ground beef1 small onion, finely chopped3 garlic cloves, minced2 cans (15 ounces each) tomato sauce1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup frozen peas1 jar (4-1/2 ounces) sliced mushrooms, drained3 bay leaves1 tablespoon sugar2 teaspoons dried oregano2 teaspoons dried basil1/4 teaspoon pepperCHEESE-STUFFED RICE BALLS:3 eggs2-1/2 cups cooked rice1/3 cup butter, melted2/3 cup grated Parmesan or Romano cheese1/4 cup minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper2 ounces cubed part-skim mozzarella cheese1 cup dry bread crumbsOil for deep-fat frying...

Ingredients 1 cup butter, softened1/2 cup sugar1 tablespoon 2% milk1 teaspoon vanilla extract2-1/4 cups all-purpose flourRed paste food coloringICING:1/2 cup shortening1/2 teaspoon vanilla extract2-1/3 cups confectioners’ sugar, divided3 tablespoons 2% milk, dividedASSEMBLY:Sanding sugar, sugar pearls and Red Hots candies Preparation Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add milk and vanilla; mix well. Add flour and mix well. Remove 1-2/3 cups dough; tint red....

Ingredients 1 pound bacon strips1 package (18-1/2 ounces) caramel swirl brownie mix (8-inch square pan size), such as Ghirardelli1/4 cup water3 tablespoons canola oil1 large egg, room temperature1/4 teaspoon ground chipotle pepper1/2 cup semisweet chocolate chips1 cup marshmallow creme1 cup hot caramel ice cream topping6 whole graham crackers, coarsely choppedCoffee ice cream, optional Preparation Preheat oven to 425°. Place a wire rack in a 15×10x1-inch baking pan. Place bacon strips in a single layer on rack....