Ingredients 2 tbsp. pure maple syrup 2 tbsp. thawed frozen orange juice concentrate 1 tsp. finely chopped, seeded, canned chipotle chile 1/2 tsp. adobo sauce Cooking spray 1/2 tsp. salt 4 3/4-inch-thick center cut, bone-in pork loin chops Preparation Step 1In a small bowl, combine the maple syrup, orange juice concentrate, and chipotle and adobo.Step 2Spray a nonstick grill pan or grill with the cooking spray and preheat over medium-high heat....

Ingredients 1 tube (8 ounces) refrigerated crescent rolls4 hot dogsKetchup and mustard Preparation Unroll crescent dough and separate into eight triangles; cut each triangle in half. Roll each piece into a ball; flatten to 1/2-in. thickness. For wings, place four dough balls in a square shape 2 in. apart on an ungreased baking sheet. Cut each hot dog lengthwise to within 3 in. of the opposite end. Press a hot dog between each set of wings....

Ingredients 1 cup shortening1-1/2 cups packed brown sugar2 large eggs3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1-1/2 cups diced fresh rhubarb3/4 cup sweetened shredded coconutCREAM CHEESE FROSTING:3 ounces cream cheese, softened1 tablespoon butter, softened3 teaspoons vanilla extract1-1/2 cups confectioners’ sugar Preparation In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture....

Ingredients 3 medium firm bananas, sliced1/2 cup thawed lemonade concentrate6 medium ripe peaches, peeled and cubed3 cups water1 can (20 ounces) crushed pineapple, undrained2 cups sugar1-1/3 cups seedless red grapes, halved1 cup thawed orange juice concentrate Preparation In a large bowl, stir the bananas and lemonade concentrate until coated. Stir in the remaining ingredients. Cover and freeze for 8 hours or until firm. Remove from the freezer 1 to 1-1/4 hours before serving so mixture becomes slushy....

Ingredients 1 can (15 ounces) fruit cocktail, undrained1 package (3.4 ounces) instant vanilla pudding mix1/2 cup miniature marshmallowsChopped nuts, optional Preparation In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

Ingredients 4 salmon fillets (4 ounces each)1 tablespoon olive oil2 teaspoons smoked paprika2 teaspoons honey1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon crushed red pepper flakesSALAD:4 cups fresh baby spinach1/2 cup shredded carrot1/4 cup chopped red onion1/4 cup olive oil2 tablespoons cider vinegar1-1/2 teaspoons finely chopped shallot1 teaspoon Dijon mustard Preparation Place salmon in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the oil, paprika, honey, garlic, salt, pepper and pepper flakes; brush over salmon....

Ingredients 8 ounces uncooked whole wheat angel hair pasta1 tablespoon cornstarch3/4 cup cold water1 tablespoon soy sauce1 tablespoon honey1 pound uncooked large shrimp, peeled and deveined3 teaspoons peanut or canola oil, divided1 teaspoon sesame oil1 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 tablespoon sesame seeds Preparation Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside....

Ingredients 6 eggs, lightly beaten2-1/2 cups 2% milk2 tablespoons minced fresh parsley3/4 teaspoon ground mustard1/2 teaspoon salt10 slices bread, crusts removed and cubed2 cups frozen cooked salad shrimp, thawed8 ounces sliced process American cheese, cut into thin strips Preparation In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean....

Ingredients 1 medium red grapefruit1 medium fennel bulb, halved and thinly sliced1/4 cup thinly sliced red onionVINAIGRETTE:3 tablespoons fresh mint leaves2 tablespoons sherry vinegar1-1/2 teaspoons honey1/8 teaspoon salt1/8 teaspoon coarsely ground pepper2 tablespoons olive oil Preparation Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit....

Ingredients 3 cups water1/2 cup medium pearl barley1/2 cup uncooked wild rice2/3 cup uncooked basmati rice1/2 cup slivered almonds1/2 cup sunflower kernels1/2 cup salted pumpkin seeds or pepitas1/2 cup each golden raisins, chopped dried apricots and dried cranberries1/3 cup minced fresh parsley4 teaspoons grated orange zestVINAIGRETTE:2/3 cup walnut oil2/3 cup raspberry vinegar2 teaspoons orange juice2 teaspoons pepper1 teaspoon salt Preparation In a large saucepan, bring water to a boil. Add barley and wild rice....

Ingredients 1/2 cup mayonnaise1/3 cup minced roasted sweet red peppers3 tablespoons Sriracha chili sauce1 teaspoon hot pepper sauce4 fully cooked bratwurst links4 brat buns or hot dog buns, split1/2 cup dill pickle relish1/2 cup finely chopped red onionKetchup, optional Preparation Mix first 4 ingredients. Grill bratwursts, covered, over medium-low heat until browned and heated through, 7-10 minutes, turning occasionally. Serve in buns with mayonnaise mixture, relish, onion and, if desired, ketchup....

Ingredients 16 fresh Brussels sprouts (about 1-1/2-inch diameter), trimmed1 medium sweet red pepper1 medium onion1/2 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon coarsely ground pepper1 tablespoon olive oil Preparation In a large saucepan, place a steamer basket over 1 in. of water. Bring water to a boil. Place Brussels sprouts in basket. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 4-6 minutes. Cool slightly; cut each sprout in half....

Ingredients 1 tablespoon olive oil1 pound boneless skinless chicken breasts, cut into 1-inch pieces2 teaspoons garlic-herb seasoning blend1 can (14-1/2 ounces) fire-roasted diced tomatoes1 can (8 ounces) unsweetened pineapple chunks1/4 cup barbecue sauceHot cooked rice Fresh cilantro leaves, optional Preparation In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce....

Ingredients 4 cups cold whole milk1 package (3.9 ounces) instant chocolate pudding mix1/4 cup raisins1/4 teaspoon ground cinnamon1 cup quick-cooking rice1 large egg, well beaten1/8 teaspoon ground nutmeg Preparation In a medium saucepan, combine all ingredients. Bring to a boil over medium heat. Cool for 5 minutes, stirring twice. Chill until serving.

Ingredients 12 ounces white candy coating, chopped1 teaspoon cinnamon extract30 Ritz crackers12 finely crushed cinnamon hard candiesRed colored sugar Preparation In a microwave, melt candy coating; stir until smooth. Stir in extract. Dip crackers in candy coating mixture; allow excess to drip off. Place on waxed paper. Decorate with candies and colored sugar as desired. Let stand until set.

Ingredients 1 cup eggnog, chilled1 envelope whipped topping mix (Dream Whip)1/4 teaspoon ground nutmeg1 can (20 ounces) pineapple tidbits, drained1 can (15-1/4 ounces) sliced peaches, drained2 medium tart apples, chopped1 cup fresh blueberries3/4 cup halved maraschino cherries3/4 cup chopped walnuts Preparation Beat eggnog, whipped topping mix and nutmeg on high speed until soft peaks form. Combine remaining ingredients; fold into eggnog mixture. Refrigerate, covered, until chilled. Gently stir before serving.

Ingredients 3 tbsp. olive oil 1 carrot 1 onion 1 Rib Celery 4 cloves garlic 7 1/2 c. canned low-sodium chicken broth or homemade stock 3/4 c. RICE 1 1/2 tsp. salt 3/4 lb. escarole (1 small head) 1 lb. boneless 1/2 tsp. fresh-ground black pepper 2 tbsp. chopped fresh parsley 6 tbsp. grated Parmesan Preparation Step 1In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes....

Ingredients 1 1/2 c. dry rosé wine 2 tbsp. sugar 1/4 vanilla bean 8 prunes 3 Bartlett pears 1 tbsp. lemon juice 1 c. whole blanched almonds unsalted butter 6 tbsp. granulated sugar, divided 5 large egg yolks tsp. pure almond extract 4 large egg whites 1 pinch salt confectioners’ sugar Preparation Step 1In a medium skillet, combine the wine, sugar, and vanilla bean and bring to a simmer over moderately high heat, stirring, until the sugar dissolves....

Ingredients Dough for single-crust pie1 cup sugar1/4 cup cornstarch1/2 teaspoon salt3 cups 2% milk2 large eggs, lightly beaten, room temperature3 tablespoons butter1-1/2 teaspoons vanilla extract2 large firm bananas1 cup heavy whipping cream, whipped Preparation On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil....

Ingredients 2 cans (8 ounces each ) unsweetened crushed pineapple, undrained3-1/2 cups shredded carrots1 cup raisins3/4 cup sweetened shredded coconut1/2 cup chopped walnuts1-1/2 cups fat-free plain yogurt2 teaspoons minced fresh gingerroot Preparation Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour....