Ingredients 1 package (12 oz) bulk pork sausage 1 bag (28 oz) frozen O’Brien potatoes with peppers and onions, thawed, drained 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained 1 package (8 oz) Monterey Jack cheese with jalapeño peppers, shredded (2 cups) 8 eggs 1/2 cup Original Bisquick™ mix 1 1/4 cups milk 1 container (8 oz) sour cream 1 teaspoon salt 1 cup tortilla chips, crushed (1/2 cup)...
Ingredients 2 cups powdered sugar 1/4 cup whipping cream 1 cup packed brown sugar 1/2 cup butter or margarine 1 tablespoon ground cinnamon 2 cups Bisquick Heart Smart® mix 1 1/3 cups milk 1 egg 1/2 cup raisins Preparation In small bowl, mix powdered sugar and 1/4 cup whipping cream with whisk; set icing aside. In 2-quart saucepan, cook brown sugar, butter and cinnamon over medium heat, stirring often, until butter is melted and sugar is dissolved....
Ingredients 1 tablespoon curry powder 3/4 lb boneless skinless chicken breasts 1 teaspoon vegetable oil 1 small onion, cut into 2x1/4-inch strips 1 small zucchini, cut into 1/4-inch slices 1 medium bell pepper (any color), cut into 3/4-inch squares 1/3 cup light unsweetened coconut milk 1 tablespoon brown bean sauce 1 teaspoon grated gingerroot 1/2 teaspoon salt 2 tablespoons shredded coconut, toasted Preparation Rub curry powder on chicken. Cut chicken into 3/4-inch pieces....
Ingredients 12 frozen fish sticks 4 (5-inch) tostada shells 2 cups shredded lettuce 2 cups purchased coleslaw blend (from 16-oz. pkg.) 1 medium tomato, chopped 1 (11-oz.) can whole kernel sweet corn, drained 3/4 cup mayonnaise 1/4 cup Old El Paso™ Thick ’n Chunky salsa 2 tablespoons chopped fresh cilantro Preparation Heat fish sticks and tostada shells as directed on packages. Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well....
Ingredients 2 cups whole milk plain kefir 1/4 cup chia seed 1 cup Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola 1 cup fresh blueberries 1 cup fresh raspberries Real maple syrup or honey, if desired Preparation In medium glass bowl or 1-quart glass jar, mix kefir and chia seed with whisk. Cover and refrigerate at least 1 hour or overnight to thicken. Before serving, stir kefir mixture....
Ingredients 3 tablespoons reduced-calorie spread, softened 1 tablespoon chopped fresh chives or parsley 1/8 teaspoon garlic powder 6 boneless skinless chicken breast halves (1 1/2 pounds) 2 cups Country® Corn Flakes cereal, crushed (1 cup) 2 tablespoons chopped fresh parsley 1/2 teaspoon paprika 1/4 cup low-fat buttermilk or fat-free (skim) milk Preparation Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm....
Ingredients 1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend 1/2 cup granulated sugar 3/4 teaspoon xanthan gum 1/2 cup cold butter, cut into pieces 1 to 2 tablespoons water 1 1/2 cups granulated sugar 2 tablespoons grated lemon peel 1/2 cup fresh lemon juice 4 eggs, lightly beaten 1/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend Gluten-free powdered sugar Preparation Heat oven to 350°F. Spray bottom only of 9-inch square pan....
Preparation When I restored my farmhouse in Bedford 15 years ago, I allocated a portion of the kitchen for a home office. I thought it would be a good place to handle correspondence, do my planning, and even write. I outfitted a counter with a desktop computer, a printer, a scanner, a Sonos music-control center, and a wall-mounted large-screen TV. Since then, my at-home “duties” have expanded: I often hold meetings in the kitchen, which is also home base for my four dogs and two cats....
Preparation Who knew tomato soup and grilled cheese could get better? This dynamic duo is our fall go-to. Crisp, golden bread; melted cheese; and a velvety tomato-basil side-talk about a great meal. To make this classic really sing, the secret formula is a good spread of butter and mayo, cheddar and American inside, low heat, and our transcendent soup recipe. The cream-free soup gets its richness from a butter-and-flour roux. Serve it with basil leaves, freshly ground pepper, and a swirl of olive oil....
Preparation As the years pass, getting plenty of restorative sleep remains as important as ever—consider it the first prong in a triangle of overall wellness, along with a well-rounded diet and regular exercise. It is normal, however, for your sleep patterns to change as you age. Ultimately, you likely won’t experience the same extended rest as you did in your 20s, notes Dr. Boris Dubrovsky of NYMetroSleep. Here, he explains what to expect from your slumber over time....
Preparation Home cooks should have a robust set of cookware in their kitchen arsenal, including multiple stainless steel pieces, including stock pots, sauté pans, grill pans, and a range of nonstick pieces. With full sets and well-stocked cabinets, novice cooks might shy away from cast-iron skillets; after all, half a dozen fry pans can feel more than substantial for a small family. The real question for home cooks, then, is: When should one use a piece of stainless steel cookware versus a cast iron pan, and where do nonstick options fit into the equation?...
Preparation A wedding crest is a small is a small logo that is often used on wedding-related stationery, adoring everything from the invitations to the escort cards. When well-crafted, your wedding crest is something that speaks to who you two are as a couple and can be enjoyed long after the celebration is over. But what should you include as part of your special logo? We tapped two expert stationers and asked them to explain how they determine what should be included on their clients’ personalized wedding crests and how they should be laid out....
Preparation We love a modern macramé planter, the boho maxi dress of the botanical world, for hanging up plants on a porch or patio. But sometimes, a fern needs a mod little shift instead. That’s where these leather DIY plant hanger numbers swoop in, just in time for outdoor entertaining season. Like any suspended holder, they keep vines and tendrils out of reach of curious pets and toddlers. But in addition to their chic good looks, they have a practical advantage over macramé, too: Leather is stronger and weathers the elements better than natural rope or yarn does....
Ingredients 1 tablespoon olive or vegetable oil 1 medium onion, diced (1/2 cup) 1 cup sliced fresh mushrooms 1 bag (16 oz) Cascadian Farm® frozen organic garden peas 1/4 teaspoon coarse salt (kosher or sea salt) 1/8 teaspoon white pepper 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves Preparation In 10-inch skillet, heat oil over medium heat. Cook onion and mushrooms in oil 3 minutes, stirring occasionally. Stir in peas....
Ingredients 1 teaspoon chocolate-flavor syrup or corn syrup 1/4 cup Chex Mix® Muddy Buddies® Peppermint Bark, crushed 1/4 cup small ice cubes 1/3 cup chocolate-flavored liqueur 1/3 cup Irish cream liqueur 1/3 cup vanilla-flavored vodka 1/3 cup crème de cacao 1/4 teaspoon peppermint extract, if desired Preparation Lightly brush or rub rim of 2 or 4 (3-oz) stemmed glasses glass with chocolate syrup; dip in crushed cereal. If desired, chill in freezer....
If you like fried desserts, try our Air Fryer Oreo – such a hit. DONUT HOLES- You won’t believe how easy it is to make these fluffy and soft donut bites! All you need to do is mix the batter, form, and fry until golden and crispy. These are great to make for any occasion and so good when dusted with powdered sugar. INGREDIENTS- The batter for these donuts is so easy to make and results in the best donuts....
Ingredients 1 1/2 lb beef stew meat 1 medium onion, cut into 8 wedges 1 can (14.5 oz) stewed tomatoes, undrained 1 1/2 teaspoons seasoned salt 1/2 teaspoon pepper 1 dried bay leaf 2 cups water 2 tablespoons Gold Medal™ all-purpose flour 12 small red potatoes (1 1/2 lb), cut in half 1 bag (8 oz) ready-to-eat baby-cut carrots (about 30) Preparation Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf....
Surrounded by the ocean, we eat all kinds of seaweeds in Japan. These sea vegetables are used extensively in Japanese cuisine for its health properties and deep unique flavors. The diversity of seaweeds is just as vast as the ocean. Some of the more familiar varieties include nori that is used for sushi and onigiri rice balls, kombu for dashi broth, and wakame for miso soup and salad. Little did I know seaweed is considered a “strange food” until I came to the US, so I was surprised to receive many requests for a Seaweed Salad recipe from readers around the globe (You may want to read this post about health benefits of seaweed on my site)....
Ingredients 1 bag (11.5 oz) milk chocolate chips (2 cups) 1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting 1/4 cup candy-coated chocolate candies 2 tablespoons miniature candy-coated chocolate candies Preparation Spray 9-inch square pan with baking spray with flour. In medium microwavable bowl, microwave chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting. Spread in pan. Press candy-coated candies in top of fudge....
Ingredients 6 cups water 3 cups old-fashioned oats 2 apples, peeled, chopped 1/2 cup sweetened dried cranberries or raisins 2 tablespoons butter or margarine, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Preparation Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients. Cover; cook on Low heat setting 6 to 8 hours. Serve porridge with brown sugar and milk or cream, as desired....
