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Preparation Rebecca Fretty is chief creative inspiration officer and the founder of the Rit Studio. Dianne Giancola, who started her career as a home economics teacher, has been the Rit education director for more than a decade. Any overall secrets for success? Here are three important ones: First, use hot water. Rit dye really needs hot water to create deep, saturated colors. The hotter the better! We often boil water and then pour that directly into the dye bath....

Preparation Does your ideal vacation involve relaxing by the pool with a refreshing beverage and great book? Then a poolside wedding might be right up your alley! But before you dive straight into planning your waterside celebration, you need to consider some logistical details. Whether you’re tying the knot beside a fancy hotel pool or in your own well-equipped backyard, a poolside wedding can pose some challenges. Here, seven factors to think about before finalizing any plans....

Ingredients 1 small apple, peeled, cut into chunks 1 kiwifruit, peeled, cut into chunks 4 medium fresh strawberries 2/3 cup Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container) 1/3 cup apple juice Preparation In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth. Pour into 2 glasses. Serve immediately. Related Video

Ingredients 2 tablespoons butter or margarine 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups) 2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups) 1/4 cup real maple or maple-flavored syrup 1 tablespoon balsamic vinegar 1/4 cup chopped pecans, toasted* Preparation Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted....

Ingredients 1 box Betty Crocker™ Super Moist™ devil's food cake mix Water, vegetable oil and eggs called for on cake mix box 1 pint (2 cups) whipping cream 1/2 cup powdered sugar 2 to 3 tablespoons brandy, if desired 1 can (21 oz) cherry pie filling 1/2 teaspoon almond extract 2 tablespoons sliced almonds Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour....

Ingredients 1/4 cup butter or margarine 1 large onion, chopped (1 cup) 1 garlic clove, finely chopped 4 cups 1/2-inch cubes cooked chicken or turkey 3 cups Progresso™ chicken broth (from 32-oz carton) 2 tablespoons chopped fresh cilantro 1 tablespoon dried basil leaves 2 teaspoons ground red chilies or Chili powder 1/4 teaspoon ground cloves 2 cans (15 to 16 oz each) great northern beans, undrained 1 medium tomato, chopped (3/4 cup)...

Ingredients 1/3 cup plain fat-free yogurt 2 tablespoons mayonnaise or salad dressing 1 cup cubed cooked chicken 2/3 cup seedless green grapes 1 large fresh peach, chopped (3/4 cup) 1 medium celery stalk, diced (1/2 cup) 1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves Preparation Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients. Cover and refrigerate at least 30 minutes until chilled....

Ingredients 1/4 cup margarine or butter 1/3 cup all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups milk 1 cup chicken broth 2 cups cut-up cooked chicken 1 1/2 cups cooked white rice 3 ounces mushrooms, sliced (about 1 cup) 1/3 cup chopped green bell pepper 1/4 cup slivered almonds 2 tablespoons chopped pimientos Preparation Heat oven to 350°. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper....

Ingredients 1 package (8 oz) cream cheese, softened 1/2 cup butter, softened 1 egg 2 teaspoons vanilla 1 box Betty Crocker™ Super Moist™ white cake mix 1/4 cup green, red and white candy sprinkles 1 container Betty Crocker™ Rich & Creamy vanilla frosting 1 tablespoon green, red and white candy sprinkles Preparation Heat oven to 350°F. In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl....

Ingredients 2 cups buttermilk 2 packages (1 oz each) ranch dressing mix 1 cut-up whole chicken (3 to 3 1/2 lb) Cooking spray 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix 1 teaspoon paprika 1 teaspoon pepper 1/2 teaspoon seasoned salt 1/8 teaspoon ground red pepper (cayenne) Fresh parsley sprigs for garnish, if desired Preparation In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken....

Ingredients 1 1/2 lb butternut squash, peeled and cut into 1/2-inch cubes (3 1/2 cups) 2 tablespoons Gold Medal™ all-purpose flour 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/3 cup Progresso™ dry bread crumbs (any flavor) 2 tablespoons Progresso™ chicken broth (from 32-oz carton) Preparation Heat oven to 350° F. Spray 8-inch square pan with cooking spray. In large bowl, mix all ingredients except bread crumbs and broth....

Ingredients 1 cup diced fully cooked ham (6 oz) 2 boxes (4.6 oz each) Betty Crocker™ julienne potatoes 1 medium green bell pepper, chopped (1 cup) 1 tablespoon dried chopped onion 2 cups shredded Cheddar cheese (8 oz) 1 cup Original Bisquick™ mix 3 cups milk 1/2 teaspoon pepper 4 eggs Preparation Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking dish....

Ingredients 1 lb boneless beef round steak, 1 inch thick, cut into thin strips 1 jar (4.5 oz) sliced mushrooms, drained 1 tablespoon cornstarch 1 clove garlic, finely chopped 1/2 cup teriyaki sauce 1 bag (24 oz) Value Size frozen broccoli & three cheese sauce 2 tablespoons vegetable oil 1 cup sliced green onions Hot cooked rice, if desired Preparation In large bowl, mix beef, mushrooms, cornstarch, garlic and teriyaki sauce....

Ingredients 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 can (15 1/2 ounces) original sloppy joe sauce 1 cup shredded Cheddar cheese (4 ounces) 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg Preparation Heat oven to 400°F. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese. Stir remaining ingredients until blended....

Fu/Ofu (麩・お麩) is a dried food made from wheat gluten. It is made by washing wheat flour dough with water until all the starch granules are removed, leaving the sticky insoluble gluten as an elastic mass. It’s then mixed with mochiko or wheat flour, shaped, dried, grilled, or fried. Wheat gluten is an alternative to soybean-based foods such as tofu. It has a long history as a meat substitute in Asian, vegetarian, Buddhist, and macrobiotic cuisines as it’s also high in protein....

Ingredients 2 cups Bisquick™ Gluten Free mix 1/4 teaspoon garlic powder 1/4 cup firm butter or margarine 2/3 cup milk 1/2 cup shredded Cheddar cheese (2 oz) 3 eggs 1/4 cup butter or margarine, melted 1/4 teaspoon garlic powder Preparation Heat oven to 425°F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs....

What is Spatchcock Chicken Spatchcock chicken (スパッチコックチキン) is a popular way to prepare a whole chicken at home. Take a whole chicken, remove the backbone and sternum, and flatten it. Since the chicken is butterflied, it cooks more evenly and faster in the oven than cooking the whole bird. Though the origin of the word spatchcock is not clear, it has been around since the 18th century. You can ask the butcher to butterfly the chicken for you or do it easily by yourself at home....

Iriko (いりこ), also called niboshi (煮干), are dried Japanese anchovies, specifically katakuchi iwashi (カタクチイワシ, Engraulis japonicus) and they are boiled in salt water first before being dried. The bold, fishy flavor with a strong aroma is one of the vital umami contributors to dashi, Japanese soup stock. You can also find dried baby anchovies used similarly in Korean, Chinese, and Southeast Asian cooking. What Is Iriko (Niboshi) Iriko (niboshi) are dried anchovies....

Ingredients 3 egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup water 3 egg yolks, slightly beaten 1 tablespoon butter or margarine 1 teaspoon grated lemon peel 1/3 cup lemon juice 1 cup whipping cream Preparation Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy....

Ingredients 1 cup uncooked jumbo elbow macaroni (3 oz) 1/3 cup frozen sweet peas 2/3 cup fat-free (skim) milk 1 oz reduced-fat cream cheese (Neufchâtel), cut into small pieces, softened 2 slices (3/4 oz each) process American cheese 2 tablespoons crushed fat-free herb-seasoned croutons Preparation Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking. Meanwhile, in 10-inch nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted....