Ingredients 1-1/2 cups uncooked acini di pepe pasta1 can (20 ounces) unsweetened pineapple tidbits1 can (8 ounces) unsweetened crushed pineapple1 cup sugar3 tablespoons all-purpose flour1/2 teaspoon salt1 can (6 ounces) unsweetened pineapple juice2 tablespoons orange juice concentrate3 egg yolks2 cans (11 ounces each) mandarin oranges, drained1 carton (12 ounces) frozen whipped topping, thawed2 cups sliced fresh strawberries Preparation Cook pasta according to package directions. Meanwhile, drain pineapple tidbits and crushed pineapple, reserving juice....

Ingredients 1/4 c. olive oil 1 c. peeled, diced carrots 1 c. chopped yellow onion 1 c. chopped celery 1/4 lb. pancetta 3 tbsp. chopped fresh flat-leaf parsley 1 tsp. chopped fresh rosemary 2 qt. chicken broth 2 c. cooked fresh (or frozen) fava beans 2 c. Cooked chickpeas 1 c. chiffonade-cut spinach 2 c. peas salt Freshly ground black pepper 1 c. ricotta cheese 1 tbsp. grated Parmesan cheese...

Ingredients 2 tbsp. olive oil 1 lb. leeks Coarse salt and ground pepper 2 can cannellini beans 2 can reduced-sodium chicken broth 1/2 tsp. dried sage 12 oz. fettuccine 2 tbsp. fresh lemon juice 1/2 c. heavy cream 1/2 c. finely grated Parmesan cheese 1/4 c. coarsely chopped fresh parsley (optional) Preparation Step 1Clean leeks: Trim and discard root ends and dark-green parts. Halve leeks lengthwise; thinly slice crosswise. Place in a bowl; wash leeks in several changes of cold water, swishing to loosen grit....

Ingredients Coarse sugarIce cubes3/4 ounce gin1 tablespoon confectioners’ sugar2 teaspoons lemon juice3 ounces chilled champagne Preparation Sprinkle a thin layer of sugar on a plate. Moisten the rim of a chilled champagne flute with water; hold glass upside down and dip rim into sugar. Fill a shaker three-fourths full with ice. Add gin, confectioners’ sugar and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared flute; top with champagne....

Ingredients 6 medium tomatoes, quartered1 medium green pepper, julienned1 medium onion, sliced and separated into rings1/3 cup cider vinegar1/4 cup sugar1-1/2 teaspoons celery seed1-1/2 teaspoons prepared mustard1/2 teaspoon salt1 large cucumber, peeled and sliced Preparation In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature....

Ingredients 1/4 cup lemon juice1/4 cup olive oil1 tablespoon minced fresh basil or 1 teaspoon dried basil1 tablespoon white wine vinegar1 garlic clove, minced1 teaspoon minced fresh mint or 1/4 teaspoon dried mint1/8 teaspoon kosher salt1/8 teaspoon coarsely ground pepper4 plum tomatoes, seeded and chopped2 medium cucumbers, chopped1/2 cup Greek olives, sliced2 cups torn mixed salad greens3/4 cup crumbled feta cheese1/4 cup pine nuts, toasted Preparation In a small bowl, whisk the first eight ingredients; set aside....

Ingredients 3 c. leftover mashed potatoes 3 slices bacon, cooked and crumbled 2/3 c. shredded cheddar cheese 2 tbsp. thinly sliced chives 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 2 egg, beaten 1 1/3 c. panko bread crumbs Vegetable oil, for frying Preparation Step 1In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated....

Ingredients 1 boneless rolled pork loin roast (3-1/2 pounds)1/2 cup chopped green onions4 tablespoons butter, divided1/4 cup orange juice1 bay leaf1 can (14 ounces) whole-berry cranberry sauce1/2 cup chicken broth1/2 cup chopped pecans1 tablespoon red wine vinegar1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon sugar1/4 cup apricot preserves Preparation Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute....

Ingredients 1-3/4 cups all-purpose flour3/4 cup confectioners’ sugar1/4 cup baking cocoa3/4 cup cold butter1 can (14 ounces) sweetened condensed milk2 cups semisweet chocolate chips, divided1 teaspoon vanilla extract1 cup coarsely chopped walnuts1/2 cup sweetened shredded coconut1/2 cup English toffee bits or almond brickle chips Preparation In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan....

Ingredients 4 medium carrots, chopped1 medium zucchini, sliced1/4 cup chopped onion1 garlic clove, minced1 tablespoon olive oil2 cans (14-1/2 ounces each) vegetable broth3 cups V8 juice1 can (15 ounces) garbanzo beans or chickpeas, drained1 can (14-1/2 ounces) diced tomatoes, undrained1 cup frozen cut green beans1/2 cup uncooked elbow macaroni1 teaspoon dried basil1 tablespoon minced fresh parsley Preparation In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender....

Ingredients 3 ounces cream cheese, softened1/3 cup sour cream1/4 cup crumbled feta cheese2 garlic cloves, minced1/2 teaspoon each garlic powder, dried oregano and basilBagels, split Preparation In a small bowl, beat the cream cheese until smooth. Add the sour cream, feta cheese, garlic and seasonings; mix well. Toast bagels if desired; top with spread.

Ingredients unsalted butter all-purpose flour Devil’s Food Cake Batter Thick Ghostly Chocolate Frosting 18 large marshmallows 72 oz. White fondant cornstarch 24 chocolate-candy-coated sunflower seeds Royal Icing and Fleurs-de-lis Preparation Step 1Preheat oven to 350. Line 12 cups of a jumbo-muffin tin (each 1-cup capacity) with extra-large cupcake liners. Butter and flour 12 cups of a mini-muffin tin, and tap out excess flour.Step 2Divide batter among muffin tins, filling each cup 1/2 full....

Ingredients 1 package (14-1/2 ounces) gingerbread cake/cookie mix1 package (3 ounces) cook-and-serve vanilla pudding mix1/4 cup packed brown sugar1-2/3 cups canned pumpkin pie mix1 carton (8 ounces) frozen whipped topping, thawedOptional toppings: caramel topping, toasted pecans and gingersnap cookies Preparation Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack. Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes....

Ingredients 3/4 cup packed brown sugar3 tablespoons all-purpose flour2-1/4 teaspoons ground cinnamon1-1/4 teaspoons ground allspice1 teaspoon salt1/4 teaspoon ground ginger6 cups thinly sliced peeled tart apples (about 6 medium)6 caramels1/3 cup rum or orange juiceTOPPING:3/4 cup crushed gingersnap cookies (about 15 cookies)3/4 cup packed brown sugar1/2 cup all-purpose flour1/2 cup cold butter, cubedVanilla ice cream Preparation Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat....

Ingredients 4 quarts popped popcorn1/2 cup butter, cubed1 cup sugar6 tablespoons light corn syrupDash salt1 teaspoon vanilla extract12 drops yellow food coloring4 drops red food coloring Preparation Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally....

Ingredients GOBLINS:1/2 cup sugar1 to 2 teaspoons ground cinnamon20 flour tortillas (10 inches)Cooking sprayPUMPKIN DIP:1 package (8 ounces) cream cheese, softened2 cups confectioners’ sugar1 can (15 ounces) solid-pack pumpkin3 teaspoons pumpkin pie spice1 teaspoon vanilla extract1/2 teaspoon ground ginger Preparation In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas with a ghost-shaped 3-1/2-in. cookie cutter; place on baking sheets coated with cooking spray. Spritz cutouts with cooking spray; sprinkle with cinnamon-sugar....

Ingredients 1 small eggplant2 small zucchini2 small yellow summer squash4 plum tomatoes1 large sweet onion1/2 cup butter, melted1/2 cup minced fresh parsley3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon each dried thyme, oregano, tarragon and basil1/2 teaspoon dried rosemary, crushed1/2 teaspoon pepper1 cup shredded part-skim mozzarella cheese Preparation Cut vegetables into 1/4-in.-thick slices. In a greased 13x9-in. baking dish, layer the eggplant, zucchini, squash, tomatoes and onion. In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables....

Ingredients 2/3 cup chopped seeded cucumber2/3 cup chopped sweet red pepper2/3 cup chopped tomato2/3 cup chopped zucchini1/4 cup crumbled feta cheese2 tablespoons chopped ripe olives2 teaspoons red wine vinegar2 teaspoons lemon juice3/4 teaspoon dried oregano1/8 teaspoon salt1/8 teaspoon pepper4 lettuce leaves4 pita pocket halves Preparation In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper....

Ingredients 3 pounds ground beef5 small onions, chopped3 cans (10-1/2 ounces each) condensed tomato soup, undiluted1 tablespoon paprika3 medium green peppers, chopped1 can (16 ounces) peas, drained1 can (8 ounces) mushroom stems and pieces, drained1 jar (4 ounces) pimientos, drainedSalt and pepper to taste1 package (16 ounces) medium pasta shellsGrated Parmesan cheese Preparation In a Dutch oven, cook beef and onions over medium heat until no longer pink, 5-7 minutes, breaking up beef into crumbles; drain....

Ingredients 4 cups torn red leaf lettuce1 package (5 ounces) spring mix salad greens1 cup fresh raspberries1 cup sliced fresh mushrooms1/2 cup julienned red onion1/4 cup crumbled feta cheese1/4 cup pecan halves, toasted2 tablespoons 100% raspberry fruit spread, melted2 tablespoons raspberry vinegar2 tablespoons canola oil1/8 teaspoon saltDash pepper Preparation In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper....