Ingredients 1/3 cup finely chopped pecans 2 tablespoons Gold Medal™ all-purpose flour 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 3 eggs 3/4 cup packed brown sugar 3 tablespoons Gold Medal™ all-purpose flour 1 cup dark corn syrup 2 tablespoons butter or margarine, melted 2 tablespoons bourbon 1 1/2 cups pecan halves 3/4 cup whipping cream 2 tablespoons packed brown sugar...
Ingredients 1 cup Gold Medal™ all-purpose flour 1 cup whole wheat flour 1 cup whole-grain cornmeal 1 cup raisins 2 cups buttermilk 3/4 cup molasses 2 teaspoons baking soda 1 teaspoon salt Preparation Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray. In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly....
Preparation Steak seems like a splurge. If you buy filet steak or porterhouse, then it is a splurge, but there are cuts you can buy for much less that offer plenty of beefy flavor for those nights when you’d just like to eat steak. Here are four stellar options. A much better value than a filet steak but with almost the same tenderness, the flat iron, or ‘poor man’s filet,’ is a relatively new cut....
Ingredients 6 oz andouille sausage, chopped 2 lb uncooked large shrimp, thawed if frozen, peeled and deveined 2 tablespoons olive oil 1 bag (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed 3 teaspoons finely chopped garlic 2 cups sliced fresh okra 1 can (10 3/4 oz) condensed cream of shrimp soup 1/2 cup dry white wine 1/2 teaspoon freshly ground black pepper 1/4 to 1/2 teaspoon ground red pepper (cayenne)...
Ingredients 1 tablespoon old-fashioned or quick-cooking oats 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 1/2 cup old-fashioned or quick-cooking oats 1 cup soymilk 1/4 cup fat-free egg product 1/3 cup packed brown sugar 1/4 cup canola or vegetable oil 1 teaspoon vanilla 1 medium carrot, finely shredded (3/4 cup) 3/4 cup Gold Medal™ all-purpose flour 3/4 cup Gold Medal™ whole wheat flour 1/2 cup raisins, if desired 1 teaspoon baking soda...
Do you like a good pasta salad? How about a Caesar salad? Well, this Chicken Caesar Pasta salad is those two salads combined. Chicken Caesar Pasta Salad- The combination of flavors in this salad is so good! Seasoned and cooked chicken breast with bacon, tomatoes, and romaine tossed with pasta and croutons in homemade Caesar salad dressing. The salad tastes so fresh from the romaine yet hearty and filling from the chicken and pasta....
Ingredients 2 cups Original Bisquick™ mix 1 cup milk 2 eggs 1/2 cup miniature semisweet chocolate chips Maple-flavored syrup, if desired Preparation In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Stir in chocolate chips. Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle....
Ingredients 2 cups Original Bisquick™ mix 1 tablespoon sugar 2 teaspoons baking powder 1 cup milk 1 tablespoon vanilla 2 eggs Hazelnut spread with cocoa Preparation Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended. For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter....
Ingredients 12 uncooked lasagna noodles (12 oz) 1 tablespoon butter or margarine 3/4 cup chopped green bell pepper 3/4 cup chopped onions (1 1/2 medium) 1/3 cup milk 2 cans (10 3/4 oz each) condensed cream of chicken soup 1/2 teaspoon dried basil leaves 1/4 teaspoon pepper 1 container (12 oz) small-curd cottage cheese 3 cups diced cooked chicken 2 cups shredded mozzarella cheese (8 oz) 1 cup shredded Cheddar cheese (4 oz)...
Ingredients 1 lb uncooked chicken breast strips for stir-fry 1 package (1 oz) Old El Paso™ taco seasoning mix 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 can (11 oz) whole kernel corn with red and green peppers, undrained 1/4 cup water Flour tortillas, if desired Preparation Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center....
Ingredients 2 cups fresh blueberries 1/3 cup granulated sugar 1 1/2 tablespoons cornstarch 2 tablespoons water 1/4 teaspoon almond extract 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/2 cup sliced almonds 1 teaspoon white decorator sugar crystals Preparation Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract. Remove crust from pouch; unroll on ungreased cookie sheet....
Ingredients 2 cups Gold Medal™ all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup granulated sugar 1/4 cup molasses 1 egg 1/3 cup vegetable oil 1 cup finely chopped toasted hazelnuts (filberts) 1/3 cup turbinado sugar (raw sugar) Preparation Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. In medium bowl, mix flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg; set aside....
Preparation You finally got the wedding invitations addressed, stuffed, and mailed. Now you can relax. Oh wait, your childhood friend who you haven’t seen since middle-school graduation asked someone for your phone number and texted you, wondering why she hasn’t received her invite yet. Um, because we’re so distant you didn’t even have my phone number? You also hear the same question from family members (twice removed) and coworkers: Why wasn’t I invited?...
Ingredients 1 large red bell pepper, cut into fourths 4 slices red onion, each about 1/4 inch thick Cooking spray 1/4 teaspoon garlic powder 4 large slices sourdough bread (from round loaf), cut in half, or 8 slices sandwich bread 8 teaspoons olive or canola oil 1/4 cup reduced-fat garlic-and-herb spreadable cheese 8 basil leaves 6 oz thinly sliced cooked turkey Preparation Heat coals or gas grill for direct heat. Spray bell pepper pieces and onion slices with cooking spray; sprinkle with garlic powder....
Preparation We’ve all met someone new and felt an instant connection, so what should you do if you make a new friend after you’ve already sent out your wedding save-the-dates? According to Debi Lilly, owner of A Perfect Event, you can extend a wedding invite at the last minute, but it’s important to do so tactfully. Follow these five tips to ensure your new pal feels like a valued wedding guest instead a of a B-list attendee....
Preparation If you’re aiming to reduce waste in your home and also to save money, one recurring dilemma might be whether or not it’s safe to use food that has passed its printed expiration date-even if the food itself looks and smells safe. Expiration dates complicate the issue as the language used on packaging across common kitchen staples is very different and is not regulated. Armed with a bit of expert knowledge and an insider’s know-how, however, you’ll know that you can still enjoy ingredients that have “expired”-helping you to save money and, most importantly, avoid sending perfectly edible ingredients into a landfill....
Ingredients 1 lb lean (at least 80%) ground beef 2 cups water 2 cans (14.5 oz each) diced tomatoes with garlic and olive oil, undrained 1 can (6 ounces) tomato paste 1 bag (1 lb) frozen cauliflower, carrots and snow peas (or other combination) 2 1/4 cups Original Bisquick™ mix 2/3 cup milk 1 tablespoon chopped fresh parsley Preparation Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain....
Preparation Here’s a glorious reason to get up in the morning: our superlative cinnamon rolls. They’re made with bread flour for satisfying chewiness and potatoes for puffed-up softness. Just spread on the tangy cream-cheese glaze, and pinch yourself—they’re the real deal. Here, we take you through how to make them, step by step, and share our test kitchen team’s make-ahead tips. The process takes a while but most of the time is hands off; the yeast dough needs time rise and once you’ve formed the rolls, they need to be refrigerated for at least 8 hours before baking and then need to rest again at room temp before baking, so we recommend making them the day before you want to eat them or making them further ahead and freezing them (more on that below)....
Ingredients 2 boxes Betty Crocker™ Super Moist™ yellow cake mix Water, vegetable oil and eggs called for on cake mix boxes 3 containers (12 oz each) Betty Crocker™ Whipped fluffy white frosting Black gel food color Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches) 2 blue candy-coated peanut butter chocolate candies 1 small round chocolate-covered creamy mint 1 strawberry-flavor stretchy and tangy taffy candy...
Ingredients 2 cups shredded Cheddar cheese (8 oz) 1 cup uncooked elbow macaroni (3 1/2 oz) 1/2 cup Bisquick™ Original baking mix 2 1/4 cups milk 1/4 teaspoon red pepper sauce 2 eggs Preparation Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese. In medium bowl, stir remaining ingredients with wire whisk or fork until blended....
