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Ingredients 2 1/2 cups Original Bisquick™ mix 1 cup milk 3/4 cup apple butter 2 tablespoons vegetable oil 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 eggs 1 can (6.4-oz size) Betty Crocker™ Easy Flow white decorating icing Small candies Preparation In large bowl, stir all pancake ingredients with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water....

The popular Japanese TV program called Shinya Shokudo (深夜食堂) or ’Midnight Diner: Tokyo Stories’ is now available on Netflix. The show features Japanese dishes that are more representative of home-cooked recipes than Japanese restaurant menu items in the US. Since the drama doesn’t provide detailed ingredients and step-by-step instructions, I started to share these copycat recipes on my blog. Today’s recipe is Hot Pot for One, the Japanese title for this dish is Napa Cabbage and Pork Belly Hot Pot for One (白菜と豚バラの一人鍋)....

Preparation From basil to mint to the super versatile parsley, fresh herbs are available in your grocery store year-round. Their fragrant flavor and bright green color will liven up just about any dish, sweet or savory, as well as cocktails. Get to know some of the most popular varieties of fresh herbs and how to keep them fresh once you bring them home. Plus, try out our smart method for preserving their essence....

Preparation When I was a kid, I wasn’t crazy about games, with a few exceptions. Candy Land, for one, which totally formed the color palette for my life – I’m always referencing that board aesthetically. The other game I loved was the memory game Match II, in which you turn over tiles looking for the match. (That game appealed to me because I could win.) I still like to invite over some friends, put out a few snacks, pour drinks, and play the two other games shown below....

Preparation If you want your houseplants to thrive, they need to be in a nutrient-rich environment where they’ll get enough water, sun, and air. Over time, though, plants use up many of their soil’s nutrients and organic material, says Jeana Myers, a North Carolina State horticulture extension agent. “The soil becomes depleted and hard, and won’t hold water or nutrients as well.” To keep your indoor plants healthy, you’ll need to repot them with fresh soil....

Preparation Your vent hood has a front row seat to splatters and grime—it sits right above your cooktop and is often on the receiving end of splashes from your pots and pans, leading to grease accumulation and other sticky messes. Over time, food matter might simply become caked onto your vent hood’s interior and exterior surfaces and become tricky to remove. The good news is that getting your vent hood spotless is simple when you establish a regular cleaning cadence and follow these helpful tips....

Preparation Woodpeckers cause damage and noise when making nests, staking out territory, or looking for food, says Geoff LeBaron, an ornithologist at the National Audubon Society. If you observe them in their natural habitat, they use their sharp bills to peck holes into trees and stick their long, barbed tongues inside to poke around for insects and excavate holes for nesting or roosting in at night. Simply put, if a woodpecker views your home as its territory, it may cause exterior damage and annoy you with its drumming....

Mozuku (もずく) is an edible seaweed grown 99% in Okinawa, an island prefecture in the southernmost of Japan. Harvested in spring, the seaweed has a unique texture that’s slimy. Not only is it a part of the Okinawan healthy diet for decades, mozuku also enjoys popularity in mainland Japan. What Is Mozuku Mozuku seaweed (Cladosiphon okamuranus) is an Okinawan brown seaweed. It is harvested off the coastal waters of Okinawa, where 99% are grown in artificial plantations....

Ingredients 1 large onion, chopped (1 cup) 6 garlic cloves, finely chopped 1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed 1 teaspoon finely chopped chipotle chilies in adobo sauce, drained 4 fat-free flour tortillas (6 to 8 inches in diameter) 1/2 cup shredded reduced-fat mozzarella cheese (2 oz) 1 large tomato, chopped (1 cup) Preparation Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown....

Ingredients 1 cup Gold Medal™ all-purpose flour 1 teaspoon baking powder 1 teaspoon apple pie spice 1/2 cup cold unsalted butter 3 tablespoons granulated sugar 3 tablespoons packed light brown sugar 3 large Gala or Golden Delicious apples 3 large ripe but firm pears 2 tablespoons butter 2 tablespoons granulated sugar 1/4 cup fresh lemon juice 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon Preparation Heat oven to 375°F. In medium bowl, mix flour, baking powder and apple pie spice....

Ingredients 1 1/2 cups semisweet chocolate chips 1/2 cup white vanilla baking chips 1 cup whipping cream 1/2 teaspoon peppermint extract 2 drops red food color 2 tablespoons crushed candy canes (about 6 miniature candy canes) Preparation Line 24 mini muffin cups with petit four paper cups. In 1-quart saucepan, melt semisweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate into each paper cup. With back of small measuring spoon, spread chocolate up sides to within 1/8 inch of the top....

Ingredients 5 lb Yukon Gold potatoes, peeled, cut into 2-inch pieces 3 teaspoons salt 3 tablespoons butter 3 oz Manchego or Parmesan cheese, shredded (3/4 cup) 3/4 cup half-and-half 2 eggs, slightly beaten 1/2 teaspoon pepper 2 tablespoons butter, melted Preparation In 5-quart Dutch oven, place potatoes and enough water to cover; add 2 teaspoons of the salt. Heat to boiling over medium-high heat. Boil 20 minutes or until tender; drain....

When it’s cold or rainy outside, all I want to do is to stay in and eat warm hot pot dishes. Luckily, my whole family loves a hot pot, or what we call Nabe in Japanese, so I have a lot of hot pot recipes stored in the back of my head (and here on the blog). Today I’m sharing Sesame Miso Hot Pot or in Japanese Goma Miso Nabe (胡麻味噌鍋)....

Ingredients 1 lb boneless skinless chicken thighs 1 carton (32 oz) Progresso™ chicken broth (4 cups) 2 cups frozen corn (from 12-oz bag) 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 sweet red bell pepper, chopped 1 medium onion, chopped (1/2 cup) 9 soft corn tortillas (6 inch), cut into 1/2-inch-wide strips 1 tablespoon chili powder...

While the food blog community is sharing some Irish meals, Leprechaun cupcakes, and green food for St. Patrick’s Day this Saturday, I am singing a different tune and my post for today is focused on “seasonal” food. Since the weather keeps changing between warm and cold, sunny and rain, and I’m not sure if we are in winter or spring, I thought this dish might be fun to prepare as it uses ingredients from both the winter and the spring....

Ingredients 4 slices bacon, chopped 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 1 box (9 oz) frozen spinach, thawed, squeezed to drain 1 egg, slightly beaten 1/2 teaspoon dried thyme leaves 1 cup shredded Italian cheese blend (4 oz) 6 boneless skinless chicken breasts (4 oz each) 1/2 teaspoon pepper 2 tablespoons olive or vegetable oil Hot cooked rice or rice pilaf, if desired Preparation In 12-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring occasionally, until crisp....

Preparation You’ve searched high and low for your dream wedding dress, worked with your tailor to perfect the alterations, and rebooted your workout regime to be in your best shape ever. When the big day finally arrives, many brides (and bridesmaids) want to look and feel their best. Refusing to eat before walking down the aisle is not the way to do it, Rachel Paul, PhD, RD, and Rebecca Ditkoff, MPH, RD, the pros behind the Wedding Nutritionist, explain....

Ingredients 1 package (8 oz) cream cheese, softened 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 2 cups shredded sharp Cheddar cheese (8 oz) 1/2 cup crumbled Stilton cheese 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar) 1/4 cup chopped fresh chives 1/2 cup finely chopped walnuts or pecans 1 large apple, sliced Assorted crackers Preparation In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended....

Preparation Delicate and elegant or rich and robust, there’s a red wine out there for every lover of the glorious grape. Where to start? Try one of these four very different reds: cabernet sauvignon, pinot noir, malbec, and syrah. Here’s what to know to get started plus how to pair them with food-and some sommelier favorites. It’s important to note that red wine grape varieties aren’t all created equal: They are as different from each other as granny smith, golden delicious, and McIntosh apples....

Preparation Bold, briny, and bursting with umami flavor, fish sauce is a beloved ingredient in many Asian countries. Considered particularly essential in Thai, Vietnamese, and Filipino kitchens, fish sauce is employed so frequently in cooking that it is akin to how salt and pepper are used in Western cuisines. Open up a bottle that contains the thin, dark-amber liquid, and you’ll learn quickly that fish sauce pulls no punches when it comes to aroma—it’s pungent, with a salty, slightly sweet, and intensely fishy flavor to match the nose....