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Cool, crunchy and refreshing, cucumbers are the summer star that is extremely good on their own. But sometimes you may find them overtaking the garden or the fridge space. Luckily there is no shortage of ways to enjoy cucumbers besides eating them raw. We’ve rounded our best Japanese cucumber recipes that are tasty and delightfully easy to make. What Are Japanese cucumbers (or kyuri in Japanese)? They are a variety of cucumbers native to Japan and China....

Ingredients 2 cups Bisquick™ Original pancake and baking mix 1 1/3 cups milk 2 tablespoons vegetable oil 1 egg 3/4 cup shredded sharp Cheddar cheese (3 oz) 1 cup crisply cooked and crumbled bacon (14 to 15 slices) 1/2 cup chopped apple Warm maple syrup Sliced green onions, if desired Preparation Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well....

Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix Water, oil and eggs called for on cake mix box 2 boxes (4-serving size each) banana instant pudding and pie filling mix 3 cups cold milk 1 container (8 oz) Cool Whip frozen whipped topping, thawed Sliced bananas Vanilla wafer cookies Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes....

Ingredients 1 box Betty Crocker™ Super Moist™ yellow cake mix 1/2 cup packed brown sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 2 tablespoons water 1 1/2 teaspoons ground cinnamon 1 egg 2 cups quick-cooking or old-fashioned oats 1 cup raisins or chopped dates 1/2 cup chopped nuts, if desired Preparation Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth....

Ingredients 8 cups Corn Chex™ cereal 1 1/2 cups creamy peanut butter 3/4 cup honey 3 tablespoons butter, cut into pieces 1/2 cup caramel sauce 1 package (12 oz) semisweet chocolate chips 1 cup butterscotch chips Preparation Spray 13x9-inch pan with cooking spray. Place cereal in large bowl; set aside. In 3-quart saucepan, heat 1 cup of the peanut butter, the honey, butter and caramel sauce just to boiling over medium heat, stirring constantly....

Ingredients 1 carton (32 oz) Progresso™ chicken broth 1/3 cup chopped onion 1 bag (12 oz) frozen chopped broccoli 2 cups milk 1 1/3 cups Betty Crocker™ mashed potatoes 2 cups chopped cooked chicken 1 cup shredded Swiss cheese (4 oz) 1/2 teaspoon salt Preparation In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in milk and dry potatoes until well blended; stir in remaining ingredients....

Ingredients 1 tablespoon olive oil 1 lb boneless skinless chicken breasts, cut into cubes 2 cups sliced fresh mushrooms (about 5 oz) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons butter 2 tablespoons Gold Medal™ all-purpose flour 1/2 cup Marsala wine 1/2 cup chicken broth 1 bag (12 oz) frozen mixed vegetables, thawed 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box...

Ingredients 1 cup buttermilk 2 1/2 teaspoons garlic powder 1 egg 2 lb uncooked chicken breast tenders (not breaded) 1 cup Gold Medal™ all-purpose flour 1 1/4 teaspoons salt 1 teaspoon baking powder 1/4 teaspoon ground red pepper (cayenne) 1 1/4 cups Progresso™ Italian style bread crumbs Oil for deep frying 1/2 cup mayonnaise 1/4 cup hot-style ketchup 1/4 teaspoon lemon-pepper seasoning 1/4 teaspoon Worcestershire sauce Preparation In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg....

Ingredients 1 slice bacon, chopped 1 small onion, chopped (1/4 cup) 1/4 cup water 1 teaspoon chicken bouillon granules 3 tablespoons uncooked bulgur 1/4 cup shredded zucchini 1/4 cup chopped fresh mushrooms 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves 1 Rock Cornish hen (1 1/2 lb) 1 tablespoon butter or margarine, melted Preparation In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender....

Ingredients 2 lb lean (at least 80%) ground beef 1 medium onion, chopped (1 cup) 4 cloves garlic, finely chopped 1 teaspoon dried oregano leaves 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper flakes 1 can (6 oz) Muir Glen™ organic tomato paste 2 cans (28 oz each) Muir Glen™ organic fire-roasted crushed tomatoes 1 cup Progresso™ beef-flavored broth (from 32-oz carton) Preparation In 5-quart Dutch oven, cook beef over high heat 6 to 8 minutes, stirring occasionally, until browned....

Ingredients 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix 2/3 cup flaked coconut 1/4 cup vegetable oil 2 eggs 1/3 cup from 1 tub (15.5 oz) Betty Crocker™ Rich & Creamy Coconut Pecan Frosting 1/4 cup flaked coconut, toasted Preparation Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, 2/3 cup coconut, the oil and eggs with spoon until dough forms....

Ingredients 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel) 1/2 cup plain fat-free yogurt 2 teaspoons milk 1/4 cup finely chopped fresh parsley 3 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh basil leaves 1/8 teaspoon garlic salt Raw vegetable dippers or crackers, as desired Fresh basil, if desired Preparation In small bowl, beat cream cheese, yogurt and milk with electric mixer on low speed until blended. Fold in parsley, chives, basil and garlic salt....

Ingredients 1 cup Frank’s™ RedHot™ Original cayenne pepper sauce 1 teaspoon garlic salt 24 chicken drummettes 2 tablespoons butter or margarine 1 cup Original Bisquick™ mix 3/4 teaspoon onion salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper Blue cheese dressing Preparation Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven....

Ingredients 24 oz bulk pork sausage 1 medium bell pepper, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 3 cups frozen hash brown potatoes 2 cups shredded Cheddar cheese (8 oz) 1 cup Original Bisquick™ mix 2 cups milk 1/4 teaspoon pepper 4 eggs Preparation Heat oven to 400°F. Grease 13x9-inch (3-quart) baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain....

Ingredients 1 cup Progresso™ chicken broth (from 32-oz carton) 1 (2 1/2 to 3 lb) boneless ham, unsliced 4 tablespoons butter, melted 2 tablespoons packed brown sugar 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/4 teaspoon ground red pepper (cayenne) Preparation Spray 6-quart Instant Pot™ with cooking spray. Add broth to insert; place rack in bottom of insert. Make 12 thin cuts in ham, leaving bottom 1/2 inch uncut. Place ham, cut side up, on rack in insert....

As the weather gets warmer and we crave to drink something cold to refresh ourselves, I try to make smoothies for my family. With all the different smoothies we enjoy at home, one of my children’s favorite is the Mango Coconut Smoothie. It’s a perfect drink to add extra nutrition to our diet and cool down at the same time. Watch How to Make Mango Coconut Smoothie Delicious and refreshing tropical smoothie made with mango, greek yogurt, chia seeds, and coconut milk....

Preparation We’ve all heard of someone who can “do it all,” but what about an artist who is a painter, writer, speaker, mixed media sculptor, performance artist, and creates impactful narrative quilts? We’d call her Faith Ringgold. Ringgold is an African-American artist who was born on October 8, 1930, in Harlem, New York. She spent much of her childhood with her mother—a fashion designer—who taught her how to sew and work with fabrics, a foreshadowing of what was to come in the 1980s when she began creating her now-iconic quilts....

As we’re anticipating the arrival of the cooler months and pre-holiday season, it means there will be a lot of cooking and eating for many of us. How about making it fun and fulfilling by tackling a cooking project together? We’ve pulled together every dish that is featured on Midnight Diner: Tokyo Series (Season 1) from Episode 1-10 for you to follow through. All the recipes are representative of Japanese home cooked recipes that you will not typically find at the Japanese restaurant menus in the US....

Ingredients 20 vanilla wafer cookies 1 box Betty Crocker™ Fruit Roll-Ups® Blastin' Berry Hot Colors® chewy fruit flavored snacks 20 (3-inch) pieces string licorice Coarse sugar, if desired Preparation Line cookie sheet with waxed paper or cooking parchment paper. Unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut each in fourths. Making a loop for ornament using string licorice, and attach to back side of cookie, securing under fruit snack as you wrap fruit snack around cookie....

If I had to name one vegetable that can get me really excited, it has to be the mighty Japanese eggplants! But like many people, I wasn’t into the nightshade until much later as an adult that I’ve grown to savor its many remarkable qualities. By themselves, Japanese eggplants don’t have much of a taste, but when cooked and seasoned properly, they can soak up almost any flavors. The sturdy yet spongy character also makes it rather one-of-a-kind....