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Ingredients 4 cups cooked wild rice 3/4 cup finely chopped onion (1 large) 1/2 cup sweetened dried cranberries 1/3 cup slivered almonds 2 medium cooking apples, peeled or unpeeled, coarsely chopped (2 cups) 1 boneless whole turkey breast (4 to 5 lb), thawed if frozen Preparation In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets....

Preparation Try these sweet, tender vegetables in a salad, a side dish, or a stir-fry, or eat them raw as a snack. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod. Sugar snap peas have a thicker shell than snow peas, and they are also plumper. The pods should be bright green and crisp (when broken in half, they should make a snapping sound, similar to green beans)....

Preparation Brunch is one of our favorite meals of the week: It’s a leisurely time to catch up with loved ones over a feast of sweet and savory favorites. From pancakes and French toast to bacon and smoked salmon, there is truly something for everyone. And the right wine can be the finishing touch to brunch. Because we know that the variety of dishes on the table can make wine pairing challenging, we want to help....

After making Japanese plum wine (umeshu) or plum syrup, you now end up with the used ume plums. What do you do with them? Let’s Make Ume Plum Compote We usually make Ume Plum Compote or what we call in Japanese Ume no Kanroni (梅の甘露煮). It’s much easier and quicker to reuse those plums to make compote than to make Plum Jam. I use this plum compote as a garnish to my plum recipes....

Ingredients 1 small butternut squash (about 1 1/2 lb) 2 medium unpeeled Yukon gold or red potatoes 1 medium red onion 1 large dark-orange sweet potato or yam (about 1/2 lb) 1 clove garlic or 1/8 teaspoon garlic powder Cooking spray for greasing pan 1 lb ready-to-eat baby-cut carrots 2 tablespoons olive or vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves 1 tablespoon chopped fresh or 1 teaspoon crushed dried rosemary leaves...

Preparation It happens to the best of us: You fall in love with a stunning cream- or ivory-colored dress that would be just perfect to wear to that wedding you have coming up in a few months. But is it too close in hue to the bride’s attire? Does she care? Will other wedding guests care? Some might say “go for it,” while others will be quick to say it’s a bad idea....

Ingredients 2 teaspoons olive or canola oil 2 medium onions, sliced 1 clove garlic, finely chopped 1 tablespoon chili powder 1 can (28 oz) diced tomatoes, undrained 1 3/4 cups water 1/2 cup uncooked long grain rice 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves 2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves 1 teaspoon ground cumin 1/2 teaspoon red pepper sauce 1 package (10 oz) frozen sliced okra...

If you love Italian-inspired copycat recipes, try our Chicken Scampi and the Pasta Fagioli Soup. Cheese Ravioli Recipe- Though we love making homemade pasta ravioli from scratch if we have the time for it, I love this shortcut version when I am pressed for time using a few simple ingredients. Frozen cheese ravioli that’s served with a quick sauce, perfect for a busy evening. Easy Ravioli Sauce- Though you can use your favorite cheese ravioli for this recipe, it’s the sauce that completes it....

Ingredients 2 packages (8 oz each) cream cheese, softened 3/4 cup sugar 1 tablespoon coffee-flavored liqueur or 1 teaspoon chocolate extract 2 teaspoons grated lemon peel 4 tablespoons chocolate cookie crumbs Chocolate-covered coffee beans or grated chocolate 4 tablespoons graham cracker crumbs Blueberries and raspberries Preparation In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Divide mixture in half; place in separate bowls. Stir coffee liqueur into half; stir lemon peel into remaining half of cream cheese mixture....

Preparation Four sheets of paper, each cut corner-to-corner into four triangles (16 triangles total) Tacky glue 1/16-inch hole punch Needle Thread 1-inch starburst punch With long edge of triangle facing up, twist the right point to the left once to create a cone. Add a line of glue to left side, and press shut. After glue dries completely, punch a hole on each side about 1/2-inch down. If using lightweight paper, reinforce the area you are going to punch with a piece of clear tape inside cone....

Preparation Eggs are a nearly perfect food: They’re highly nutritious and affordable, clock in at 70 calories a pop, and are tasty in breakfast dishes, baked goods, and more. When buying eggs, there are a lot of factors to consider, including price, nutrition, local economic impact, and animal welfare. And since many labels aren’t verified by an independent third party, consumers are often forced to rely on the word of the producer alone....

Ingredients 2 cups Gluten-Free All-Purpose Flour Blend 2 teaspoons gluten-free baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup granulated sugar 4 eggs 2 1/2 teaspoons pure vanilla 1 tablespoon ground cinnamon 1/2 cup gluten-free powdered sugar 1 tablespoon milk Preparation Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour). In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes....

Ingredients 1/3 cup powdered sugar 1/3 cup butter or margarine, softened 2/3 cup honey 1 teaspoon almond extract 1 egg 2 3/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups powdered sugar 1/4 teaspoon almond extract 2 to 3 tablespoons water 1 cup powdered sugar 3 to 5 teaspoons water Blue food color Preparation Heat oven to 375°F. Lightly grease cookie sheet. In large bowl, mix 1/3 cup powdered sugar, the butter, honey, 1 teaspoon almond extract and egg....

Ingredients 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 package (8 oz) cream cheese, cut into 16 pieces, softened 1/4 teaspoon vanilla 3 eggs 3/4 cup sugar 1/2 cup Original Bisquick™ mix 1 1/2 teaspoons pumpkin pie spice 1 cup sour cream 2 tablespoons sugar 1 teaspoon vanilla Preparation Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth....

Preparation What’s the difference between a torte and a cake? Or a torte and a tart, for that matter? The answer—in English, at least—is not so simple. A torte is a cake or a tart, depending on when and where the recipe originated and who named it. Confused? You should be. Rather than get bogged down by definitions and categories, however, it’s best to simply celebrate the delicious variations and interpretations the name torte implies....

Ingredients 1 tablespoon olive or vegetable oil 1 medium onion, coarsely chopped (1/2 cup) 2 teaspoons finely chopped garlic 2 teaspoons chopped fresh rosemary leaves 1 medium yellow or green bell pepper, cut into 2-inch strips 2 pounds beef boneless chuck, cut into 1-inch pieces 2 cans (14.5 ounces each) diced tomatoes with balsamic vinegar, basil and olive oil, undrained 1/2 cup red wine or Progresso™ beef flavored broth (from 32-ounce carton)...

Ingredients 1 package (3 oz) cream cheese, softened 1/2 cup finely shredded Cheddar cheese (2 oz) 1 tablespoon finely chopped pickled jalapeño chiles (from 12-oz jar) 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 2 cups water 1/4 cup baking soda 1 egg 1 tablespoon water Coarse (kosher or sea) salt Salsa, as desired Preparation Heat oven to 400°F. In small bowl, mix Filling ingredients; set aside. Line large cookie sheet with cooking parchment paper....

Ingredients 2 tablespoons butter, melted 1 1/2 teaspoons salt 1 teaspoon black pepper 1 lb baby red potatoes, halved 1 cup peeled, 1-inch cubed carrots 1 cup chopped onions 1 (3 to 4 lb) whole chicken, giblets removed 5 sprigs fresh thyme 1 sprig fresh rosemary 5 cloves garlic 1 small lemon, cut into wedges Preparation Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper....

Ingredients 2 1/2 cups quick-cooking or regular oats 3/4 cup Gold Medal™ all-purpose flour 3/4 cup packed brown sugar 1/2 teaspoon baking soda 3/4 cup butter or margarine, melted 4 oz unsweetened baking chocolate 2/3 cup butter or margarine 2 cups granulated sugar 1 teaspoon vanilla 4 eggs 1 1/4 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1 teaspoon salt Preparation Heat oven to 350°F. Spray 13x9-inch pan with cooking spray....

Ingredients 1/4 cup Gold Medal™ all-purpose flour 1 egg 1 tablespoon water 1 cup Progresso™ plain or Italian style panko crispy bread crumbs 1/2 cup grated Parmesan cheese 1 1/4 lb (20 oz) chicken breast tenders (from two 14-oz packages) Favorite dipping sauce, if desired Preparation Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray. In shallow dish, place flour. In another shallow dish, beat egg and water....