Ingredients Pretzel sticksLarge marshmallowsCorn syrupGreen colored sugar1 can (16 ounces) vanilla frostingPurple and black paste food coloringCupcakes of your choicePurple nonpareilsCandy-coated licorice, spearmint leaves and Nerds candies1 can (16 ounces) chocolate frosting Preparation Insert a pretzel stick into a flat end of each marshmallow. Using a clean paint brush, lightly coat marshmallows with corn syrup. Immediately roll top and sides in green colored sugar; allow to dry for 20 minutes....

Ingredients 6 c. baby spinach leaves 2 c. strawberries 1/4 c. pecans 1/4 c. rice vinegar 2 tbsp. sugar 2 tsp. poppy seeds 1/2 tsp. dry mustard salt Freshly ground pepper 3/4 c. grapeseed oil Preparation Step 1In a dry frying pan, toast the pecans over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.Step 2To make the vinaigrette, in a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper....

Ingredients 4 cups water1 teaspoon salt1 cup quick-cooking grits1/2 pound bulk pork sausage1 small onion, finely choppedCornmealOil for frying Preparation In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside. In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8x4-in....

Ingredients 1 egg1/4 cup sugar1 tablespoon lemon juice2 teaspoons butter1 can (8 ounces) pineapple chunks, drained1/2 cup green grapes1/2 cup fresh orange pieces1/2 cup pastel miniature marshmallows1/2 cup heavy whipping cream1 tablespoon confectioners’ sugar Preparation In a small saucepan, combine the egg, sugar, lemon juice and butter; cook and stir over low heat for 5-7 minutes or until thickened. Cool. Meanwhile, combine the pineapple, grapes, oranges and marshmallows in a small bowl; set aside....

Ingredients 1 pound ground beef1/2 pound ground pork1/2 cup finely chopped onion3/4 cup fine dry bread crumbs1 tablespoon snipped fresh parsley1-1/2 teaspoons salt1/8 teaspoon pepper1 teaspoon Worcestershire sauce1 large egg, beaten1/2 cup 2% milk2 to 3 tablespoons vegetable oil1 can (27 ounces) sauerkraut, undrained1/3 to 1/2 cup water, optionalAdditional snipped parsley Preparation In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs....

Ingredients 2/3 cup butter, softened2 cups sugar3 large eggs, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup 2% milk1 cup hickory nuts, chopped (reserve a few halves for garnish)PENUCHE FROSTING:1/2 cup butter, cubed1 cup packed brown sugar1/4 cup 2% milk2 cups confectioners’ sugar1 teaspoon vanilla extract Preparation Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes....

Ingredients 4 quarts water1-1/4 cups uncooked orzo pasta1 cup cut fresh green beans, cooked2 large tomatoes, seeded and chopped1/2 teaspoon lemon juice1/4 teaspoon grated lemon zest1/2 cup Greek vinaigrette Preparation In a Dutch oven, bring water to a boil. Add orzo and cook for 5 minutes. Add beans; cook 4-5 minutes longer or until orzo and beans are tender. Meanwhile, in a large salad bowl, combine the tomatoes, lemon juice and zest....

Ingredients 1/3 pound bacon strips, diced1 package (16 ounces) frozen cut green beans, thawed1/3 cup beer or nonalcoholic beer1/3 cup butter, cubed3 tablespoons brown sugar3 tablespoons white vinegar4 teaspoons cornstarch2 teaspoons grated onion Preparation In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender....

Ingredients 4 pounds pork baby back ribs2 tablespoons ground cumin, divided2 tablespoons olive oil1 small onion, finely chopped1 jar (16 ounces) salsa verde3 cans (4 ounces each) chopped green chiles2 cups beef broth1/4 cup minced fresh cilantro1 tablespoon all-purpose flour3 garlic cloves, minced1/4 teaspoon cayenne pepperAdditional minced fresh cilantro Preparation Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches....

Ingredients 1-1/2 teaspoons sugar1-1/8 teaspoons active dry yeast3/4 teaspoon salt1-1/2 to 2 cups all-purpose flour1/2 cup water1 tablespoon olive oilCooking spray1 package (8 ounces) cream cheese, softened1/2 cup honey, divided 1 teaspoon ground cinnamon1 cup sliced fresh or dried figs Preparation In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes....

Ingredients 2 tablespoons olive oil, divided1 small onion, chopped2 garlic cloves, minced1 teaspoon dried rosemary, crushed, divided2 small zucchini, sliced2 small yellow summer squash, sliced1/2 pound medium fresh mushrooms, quartered1 large tomato, diced3/4 teaspoon salt1/4 teaspoon pepper Preparation Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil....

Ingredients 5 cups miniature marshmallows1 package chocolate cake mix (regular size)1 can (21 ounces) cherry pie filling1 carton (8 ounces) frozen whipped topping, thawed Preparation Sprinkle marshmallows in a greased 13x9-in. baking pan. Prepare cake batter according to package directions; pour over the marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool. Frost with whipped topping....

Ingredients 2 medium eggplants (about 2-1/2 pounds), dividedCooking spray1/2 teaspoon salt3 cups fresh spinach leavesSAUCE:1 tablespoon olive oil2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes1 can (15 ounces) tomato puree3 tablespoons minced fresh basil or 3 teaspoons dried basil2 teaspoons sugar1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepperFILLING:1 carton (15 ounces) reduced-fat ricotta cheese1/4 cup grated Parmesan cheese1/2 teaspoon dried oregano1/4 teaspoon pepperDash ground nutmegTOPPING:1/4 cup grated Parmesan cheese3 tablespoons panko bread crumbsMinced fresh parsley, optional...

Ingredients 1-1/3 cups mashed ripe bananas (about 3 medium)1 cup mayonnaise1 teaspoon vanilla extract2 cups all-purpose flour3/4 cup sugar1 teaspoon baking soda1/2 teaspoon salt18 milk chocolate kissesPEANUT BUTTER FROSTING:1/3 cup creamy peanut butter2 cups confectioners’ sugar1 teaspoon vanilla extract3 to 4 tablespoons milkMilk chocolate chips, optional Preparation In a small bowl, combine the bananas, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, baking soda and salt; gradually beat into banana mixture until blended....

Ingredients 1 package (14 ounces) banana quick bread and muffin mix1 cup reduced-fat creamy peanut butter4 ounces reduced-fat cream cheese2 tablespoons honey2 medium ripe bananas, sliced Preparation Prepare and bake bread according to package directions, using a greased 9x5-in. loaf pan. Cut cooled bread into 12 slices. Toast slices until golden brown. In a small bowl, beat the peanut butter, cream cheese and honey until smooth; spread 1 tablespoon over each of six toast slices....

Ingredients 1/2 c. hazelnuts 1 lb. Belgian endives 1 lb. radicchio or Treviso 1 Bosc pear 1 Fuyu persimmon 4 oz. baby arugula 2 tbsp. Dijon mustard 2 tbsp. fresh lemon juice 2 tbsp. white wine vinegar 1/4 c. extra-virgin olive oil 1/4 c. canola oil 1/4 c. hazelnut oil salt Freshly ground pepper Preparation Step 1Preheat the oven to 375 degrees F. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister....

Ingredients 2-1/2 to 3 cups all-purpose flour1 tablespoon sugar1 package (1/4 ounce) active dry yeast3/4 teaspoon salt1 cup warm water (120° to 130°)1 tablespoon shortening1 cup cold butter, cubed1 large egg, beaten Preparation In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm water and shortening. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough....

Ingredients 10 cups fresh raspberries, divided3 cups sugar1 cup light corn syrup1 package (3 ounces) liquid fruit pectin2 tablespoons lemon juice Preparation Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally. In a small bowl, mix liquid pectin and lemon juice....

Ingredients 1 pound russet potatoesOil for deep-fat frying3/4 teaspoon salt Preparation Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches until lightly browned, 3-4 minutes. Remove with a slotted spoon; drain on paper towels. Increase heat of oil to 375°. Fry potatoes again in batches until crisp and golden brown, 1-2 minutes, turning frequently....

Ingredients CRUST:1 cup walnuts, chopped3/4 cup all-purpose flour1/2 cup light brown sugar1/2 cup butter, softened1/2 teaspoon vanilla extractFILLING:4 cups fresh fruit (peaches, nectarines, strawberries, raspberries, banana, kiwifruit, blueberries or pineapple)1 cup plain yogurt1 cup 4% cottage cheese1/2 cup unsweetened crushed pineapple, drained1/4 cup sweetened shredded coconut Preparation In a small bowl, combine the nuts, flour, brown sugar, butter and vanilla. Press into a greased 9-in. pie plate. Bake at 350° for 10-15 minutes or until lightly browned....