Ingredients 24 medium fresh jalapeno peppers1 package (8 ounces) cream cheese, softened3 cups finely shredded cheddar cheese1-1/2 teaspoons Worcestershire sauce4 bacon strips, cooked and crumbled Preparation Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside. In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth....

Ingredients 1/3 cup packed brown sugar1/4 cup unsweetened pineapple juice2 tablespoons soy sauce4 salmon fillets (6 ounces each) Preparation Line a 15x10x1-in. baking pan with foil; grease the foil. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices....

Ingredients 1/2 c. vegetable oil 1/2 c. Korean black bean paste (chunjang) 1/2 lb. pork belly, cut into ½” inch cubes Kosher salt 1/2 medium onion, chopped 1 small zucchini, chopped 4 cloves garlic, minced 1 inch piece ginger, minced 1 3/4 cup plus 2 tablespoons water, divided 1 3/4 lb. fresh Korean noodles, or 3/4 lb dried, long pasta 1 tbsp. cornstarch Pinch granulated sugar Cucumber, cut into matchsticks for garnish...

Ingredients 1/2 c. (4 oz.) cream cheese, room temperature 1/4 c. mayonnaise 2 tsp. vinegar-based hot sauce, such as Frank’s 1 tsp. kosher salt 1/2 tsp. garlic powder 1/2 tsp. mustard powder 1/4 tsp. freshly ground black pepper 8 oz. jarred pimento peppers, drained and chopped 8 oz. sharp cheddar cheese, shredded 1/4 c. finely sliced chives, plus more for serving Preparation Step 1In a medium bowl, mix cream cheese, mayonnaise, hot sauce, salt, garlic powder, mustard powder, and pepper until smooth....

Ingredients 3 cups 4% cottage cheese3 cups frozen chopped broccoli, thawed and drained2 cups shredded cheddar cheese6 large eggs, lightly beaten1/3 cup all-purpose flour1/4 cup butter, melted3 tablespoons finely chopped onion1/2 teaspoon saltAdditional shredded cheddar cheese, optional Preparation In a large bowl, combine the first 8 ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer reads 160°....

Ingredients 1/4 cup mayonnaise2 teaspoons minced fresh cilantro1 tablespoon lime juice1/4 teaspoon cayenne pepper, optional1/8 teaspoon saltDash pepper4 hard-boiled large eggs, chopped2 whole wheat tortillas (8 inches)1 medium tomato, thinly sliced1 medium tomatillo, husks removed, rinsed and thinly sliced Preparation In large bowl, combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper. Stir in eggs. Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up....

Ingredients 1 tablespoon olive oil1 medium onion, finely chopped3 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt2 cans (14-1/2 ounces each) diced tomatoes, undrained1/4 cup white wine, optional1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 tablespoons minced fresh parsley3/4 cup crumbled feta cheese Preparation In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer....

Ingredients 3 c. sugar 3 small lemons 4 1/2 c. cake flour 1 tsp. baking soda 3/4 tsp. salt 1 1/2 c. unsalted butter 9 eggs 1 1/2 c. full-fat Greek yogurt 1/2 c. assorted flower petals (roses, dianthus, bachelor buttons, and marigold) 8 c. Assorted Flower Frosting 1 package cream cheese 1 c. confectioners’ sugar 2 tbsp. milk 1 tsp. pure vanilla extract c. to 1 cup flower petals...

Ingredients 3 cups fresh or frozen sliced peaches, thawed1 cup fresh or frozen blueberries, thawed4 tablespoons hot caramel ice cream topping4 tablespoons granola without raisins2 cups low-fat frozen yogurt Preparation Divide the peaches and blueberries among four 8-oz. ramekins. Top each with caramel and granola. Microwave, uncovered, on high until bubbly, 1-2 minutes. Top each with a scoop of frozen yogurt.

Ingredients 1 medium cucumber1 medium yellow summer squash1 medium zucchini1 medium sweet red pepper1 medium green pepper4 cups fresh broccoli florets3 cups fresh cauliflowerets1 small red onion, finely chopped2 packages Italian salad dressing mix4-1/2 cups uncooked bow tie pasta1/4 cup olive oil1/4 cup red wine vinegar3/4 teaspoon salt1/2 teaspoon pepper Preparation Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat....

Ingredients 2 medium tomatoes, chopped1 medium green pepper, chopped1 medium cucumber, peeled and thinly sliced1/2 cup chopped green onions3 tablespoons sugar1/2 cup water1/2 cup cider vinegar1/2 teaspoon salt1/4 teaspoon pepper Preparation In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon....

Ingredients 2 cups cold milk1 package (3.4 ounces) instant French vanilla pudding mix7 cups cubed Gingerbread Cake3/4 cup English toffee bits or almond brickle chips1 carton (8 ounces) frozen whipped topping, thawed1 maraschino cherry Preparation In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits....

Ingredients 5 cups fresh blackberries, divided1 pastry shell (9 inches), baked1 cup water, divided3/4 cup sugar3 tablespoons cornstarchRed food coloring, optionalWhipped topping Preparation Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp. In a saucepan, combine the sugar and cornstarch....

Ingredients 1/4 cup butter, softened1 cup sugar2 large eggs, room temperature1-1/2 cups mashed ripe bananas (2 to 3 medium)1/4 cup reduced-fat plain yogurt3 tablespoons unsweetened apple juice1/2 teaspoon vanilla extract2 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1/2 cup plus 1 tablespoon sweetened shredded coconut, divided1/2 cup confectioners’ sugar1 tablespoon lime juice Preparation Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly....

Ingredients 1 boneless fully cooked ham (about 5 pounds)3/4 cup honey mustard1/4 cup packed brown sugar2 tablespoons orange juice1/8 teaspoon ground clovesPinch allspice Preparation Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 hour. In a small bowl, combine the remaining ingredients. Spoon about 1/3 cup over ham. Bake 15 minutes longer or until a thermometer reads 140° and ham is heated through. Heat remaining glaze to serve with sliced ham....

Ingredients 2 sheets refrigerated pie crust5 cups sliced peeled fresh peaches (about 5 medium)2 teaspoons lemon juice1/2 teaspoon grated orange zest1/8 teaspoon almond extract1 cup sugar1/4 cup cornstarch1/4 teaspoon ground nutmeg1/8 teaspoon salt2 tablespoons butterOptional: Heavy whipping cream and coarse sugar Preparation Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract....

Ingredients 2 cups All-Bran1 cup all-purpose flour1 cup whole wheat flour1 cup dried cranberries1-1/2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cinnamon1 large egg, room temperature1-3/4 cups buttermilk1/2 cup molasses2 tablespoons honey2 cups hot water Preparation Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack....

Ingredients 1 large pear, finely chopped1 cup (4 ounces) crumbled Gorgonzola cheese1/2 cup finely chopped hazelnuts, toasted2 packages (1.9 ounces each) frozen miniature phyllo tart shells Preparation In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

Ingredients 1-1/2 cups graham cracker crumbs3/4 cup packed brown sugar3/4 cup chopped pecans1-1/2 teaspoons ground cinnamon2/3 cup butter, melted1 package yellow cake mix (regular size)1/2 cup confectioners’ sugar1 tablespoon 2% milk Preparation In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix batter according to package directions. Pour half the batter into a greased 13x9-in. baking pan. Sprinkle with half the graham cracker mixture....

Ingredients Pastry for single-crust pie (9 inches)1-1/3 cups sugar1/3 cup cornstarch2 cups pink grapefruit juice3/4 cup water3 large egg yolks, lightly beaten2 tablespoons butter1/2 teaspoon lemon extractMERINGUE:3 large egg whites, room temperature1/4 teaspoon cream of tartar6 tablespoons sugar Preparation On a 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°....