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Ingredients 2 cups all-purpose flour3/4 cup sugar1/4 cup packed brown sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 large eggs1 cup buttermilk1/3 cup unsweetened applesauce1/3 cup butter, melted1/2 teaspoon almond extract2 cups fresh or frozen raspberriesTOPPING:2/3 cup sliced almonds1/2 cup packed brown sugar1 teaspoon ground cinnamon Preparation Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk, applesauce, butter and extract; stir into dry ingredients just until moistened....

Ingredients 3 cups 2% milk1 cup frozen unsweetened raspberries, thawed6 ounces semisweet chocolate, chopped2 teaspoons sugarOptional toppings: whipped cream, marshmallows and chocolate curls Preparation In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Place the raspberries, chocolate and sugar in a blender; cover. While processing, gradually add hot milk in a steady stream. Strain; discard seeds. Serve in mugs; top with whipped cream, marshmallows and chocolate if desired....

Ingredients 1/4 cup red-hot candies1 cup boiling water1 package (3 ounces) strawberry gelatin2-1/2 cups applesauce Preparation In a large bowl, dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into twelve greased 1/3-cup individual molds, a 4-cup heart-shaped mold or a 1-qt. bowl. Refrigerate overnight or until set.

Ingredients 4-1/2 to 5 pounds rhubarb (4-1/2 to 5 quarts), cut into 1-inch pieces7 cups sugar1 to 2 drops red food coloring, optional2 pouches (3 ounces each) liquid fruit pectin Preparation Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups....

Ingredients 2 pounds ground beef1 medium onion, chopped1 small green pepper, chopped2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper3-3/4 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10 ounces) diced tomatoes with mild green chiles, undrained1 can (15 ounces) tomato sauce1 tablespoon ground cumin3 cups uncooked instant rice4 medium green peppersCHEESE SAUCE:1-1/2 pounds Velveeta, cubed1 can (10 ounces) diced tomatoes with mild green chiles Preparation In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain....

Ingredients 2 tsp. vegetable oil 2 medium onions 8 c. Swanson® Chicken Broth (Regular, Natural Goodness™, or Certified Organic) tsp. ground black pepper 2 medium carrots 2 stalk celery 3/4 c. uncooked trumpet-shaped pasta (campanelle) 2 c. shredded roasted chicken Preparation Step 1Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally. Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally....

Ingredients 3-1/2 pounds tomatoes (about 11 medium), halved1 small onion, quartered2 garlic cloves, peeled and halved2 tablespoons olive oil2 tablespoons fresh thyme leaves1 teaspoon salt1/4 teaspoon pepper12 fresh basil leavesSalad croutons and thinly sliced fresh basil, optional Preparation Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once....

Ingredients 1 teaspoon plus 3/4 cup butter, divided3 cups sugar1 can (5 ounces) evaporated milk1 package (10 to 12 ounces) white baking chips1 jar (7 ounces) marshmallow creme1/2 teaspoon vanilla extract2 teaspoons root beer concentrate Preparation Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly....

Ingredients 4 bone-in pork loin chops (3/4 inch thick)1 tablespoon canola oil1 cup chopped onion1 can (14-1/2 ounces) chicken broth1/2 teaspoon caraway seeds1/4 teaspoon pepper1/4 teaspoon celery seed1 can (14 ounces) sauerkraut, rinsed and well drained1 red apple, chopped4 bacon strips, cooked and crumbled, optional Preparation In a skillet, brown pork chops in oil. Stir in the onion, broth, caraway seeds, pepper and celery seed. Cover and cook over medium heat for 30 minutes or until tender....

Ingredients 1 medium onion, chopped4 teaspoons canola oil, divided1 tablespoon minced fresh gingerroot1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon ground cinnamon4 bone-in pork loin chops (6 ounces each)1/2 cup reduced-sodium chicken broth1/4 cup maple syrup2 cups hot cooked rice Preparation In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer....

Ingredients 3 tbsp. vegetable oil 1/2 lb. shiitake mushrooms 6 large scallions 3/4 lb. baby bok choy 1 medium carrot 4 large clove(s) garlic 2 tbsp. fresh ginger 1/4 c. low-sodium soy sauce 6 tsp. mirin or sweet sherry, divided 1 tsp. Asian chile-garlic sauce kosher salt 1 lb. ground pork 2 container wonton wrappers 2 tbsp. cornstarch, mixed with 1 cup of water (below) 1 c. water, mixed with 2 tablespoons cornstarch (above)...

Ingredients 2 cups butter, softened1 cup sugar4 cups all-purpose flour2 teaspoons vanilla extract1 cup crushed potato chips1 cup chopped pecans Preparation In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown....

Ingredients 8 to 10 medium potatoes, peeled and cubed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3 cups shredded cheddar cheese, divided1 cup sour cream3 green onions, choppedSalt and pepper to taste Preparation Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool. In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes....

Ingredients 1/2 c. all-purpose flour 3 1/2 tbsp. granulated sugar 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. salt 2 large eggs 1 can 100 percent pure pumpkin canola or vegetable oil cinnamon sugar vanilla ice cream Preparation Step 1Line a baking sheet with paper toweling and set aside. In a small bowl, stir together flour, sugar, baking powder, cinnamon, and salt. In a medium bowl, whisk eggs until blended....

Ingredients 7 medium potatoes, cut into 1/2-inch cubes1/4 cup butter, cubed1 cup sour cream1 envelope ranch salad dressing mix1 cup shredded cheddar cheese Preparation Preheat oven to 325°. Place potatoes in a greased 11x7-in. baking dish; dot with butter. Cover and bake until tender, 60-65 minutes. Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 5-10 minutes.

Ingredients 1 package (9 ounces) refrigerated cheese ravioli3 garlic cloves, minced2 tablespoons butter1 package (10 ounces) frozen cooked winter squash, thawed1 package (6 ounces) fresh baby spinach1 cup heavy whipping cream1/3 cup vegetable broth1/4 teaspoon salt1 cup chopped walnuts, toasted Preparation Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook until spinach is wilted, 2-3 minutes longer....

Ingredients 4 medium tart apples, cored4 teaspoons brown sugar1/4 cup Red HotsVanilla ice cream, optional Preparation Place each apple on a double thickness of heavy-duty foil (12 in. square). Spoon 1 teaspoon sugar and 1 tablespoon Red Hots into the center of each apple. Fold foil around apples and seal tightly. Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Carefully transfer to dessert dishes....

Ingredients 4 cups chopped fresh rhubarb (1-inch pieces)2/3 cup sugarJuice and zest of 1 orange1 cup all-purpose flour1/2 cup packed brown sugar1/2 teaspoon ground cinnamon1/2 cup chilled butter, cut into small pieces1/2 cup rolled oats1/4 cup chopped pecans1/2 pint fresh raspberries Preparation In a large bowl, combine rhubarb, sugar, orange juice and zest. In another bowl, combine flour, brown sugar and cinnamon; cut in butter as for pastry. Add oats and pecans; mix well....

Ingredients 1 lb. tomatillos 4 fresh serrano chiles (up to 5 chiles) 1 small white onion 3 clove garlic 1/2 c. water c. loosely packed chopped fresh cilantro 1 tsp. salt 1 tsp. sugar (optional) Preparation Step 1Heat the broiler. Lay the whole tomatillos and serranos on a broiler pan or baking sheet (line it with heavy-duty foil for the greatest ease in cleaning and collecting the juices). Set the pan 4 inches below the broiler and let roast until the tomatillos are softened and splotchy black in places (the skins will split), about 5 minutes....

Ingredients 1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups all-purpose flour1/2 teaspoon saltFILLING:1 cup sugar2 tablespoons ground cinnamon1/2 cup butter, melted, divided1/2 cup finely chopped pecans Preparation In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle....