Ingredients 2 cups boiling water, divided1 package (3 ounces) lemon gelatin2 cups ice cubes, divided1 can (20 ounces) crushed pineapple, liquid drained and reserved1 package (3 ounces) orange gelatin2 cups miniature marshmallows1/2 cup sugar2 tablespoons cornstarch1 cup reserved pineapple juice1 large egg, lightly beaten1 tablespoon butter3 large bananas, sliced1 cup whipped topping1/2 cup finely shredded cheddar cheese Preparation In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted....

Ingredients 1 medium cucumber 1/2 c. plain whole-milk Greek yogurt or Homemade Greek Yogurt 2 roasted red peppers 2 clove garlic 2 tbsp. chopped dill 3 tbsp. red wine vinegar salt Freshly ground pepper 2 tbsp. extra-virgin olive oil 1/2 tsp. dried Greek oregano 1 small Kirby cucumber 12 pitted kalamata olives 6 pickled peperoncini 4 radishes 2 plum tomatoes 1 c. thinly sliced mustard greens or kale 1/2 small red onion...

Ingredients 3/4 cup reduced-fat plain yogurt1 tablespoon lemon juice1 tablespoon olive oil1 teaspoon poultry seasoning1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon grated lemon zest1/4 teaspoon onion powder1/4 teaspoon pepper1 pound boneless skinless chicken breasts, cut into strips Preparation In a large bowl, combine all ingredients, tossing lightly. Cover and refrigerate for 10 minutes or up to 8 hours. Remove chicken from marinade; discard marinade. Thread chicken onto 8 metal or soaked wooden skewers....

Ingredients 2 pounds bulk pork sausage4 cups shredded Monterey Jack cheese2 cans (8 ounces each) refrigerated crescent rolls7 large eggs1/4 cup 2% milk1/4 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese Preparation In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking it into crumbles; drain. Stir in Monterey Jack cheese. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal....

Ingredients 1 can whole tomatoes 2 tbsp. olive oil Kosher salt All-purpose flour 4 large eggs 2 c. seasoned dry bread crumbs 1 eggplant, thickly sliced 6 cloves garlic, sliced 12 oz. fresh mozzarella, thinly sliced 1 c. freshly grated Parmesan cheese 1 c. basil leaves Preparation Step 1Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and olive oil. Season the sauce with salt....

Ingredients 3 1/2 lb. beef tenderloin 1 tbsp. olive oil 1 tbsp. Emeril’s Original Essence 2 tbsp. Dijon mustard 1/2 lb. fresh horseradish 1/2 tsp. finely ground black pepper 2 tbsp. chopped garlic 1/2 tsp. salt Port Wine Reduction 1/2 c. chopped onions 1/2 c. chopped carrots 2 bay leaves 3 c. port wine 1 c. mixed herbs Preparation Step 1To prepare beef: Preheat the oven to 400 degrees F.Step 2Rub the tenderloin with the oil and Emeril’s Original Essence....

Ingredients 1 medium honeydew melon2 red apple slices2 large fresh strawberriesFresh mint, optional2 navel orange slices (1/4 inch thick), halved Preparation Cut melon in half lengthwise (from top to bottom), cut three 1/4-in.-thick slices from one half. Remove and discard rind and seeds; set slices aside for flower stem and leaves. Cover and refrigerate remaining melon for another use. For flower, place apple slices, peel side out, at the top of a large plate....

Ingredients 1/3 cup olive oil3 tablespoons cider vinegar2 tablespoons red wine vinegar2 teaspoons honey1 teaspoon Dijon mustard1/2 teaspoon ground mustard8 boneless skinless chicken breast halves (4 ounces each)1 large tart apple, peeled and chopped1 teaspoon butter1/2 cup shredded fontina cheese1/2 cup dried cherries, coarsely chopped1/2 teaspoon salt1/2 teaspoon pepper Preparation In a large resealable plastic bag, combine the first six ingredients. Carefully cut a pocket in each chicken breast half; place in bag....

Ingredients 1 cup shortening2 cups packed brown sugar1 can (15 ounces) solid-pack pumpkin4 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda2 teaspoons ground cinnamon1/8 teaspoon salt1 cup chopped pecans1 cup chopped datesCARAMEL FROSTING:1/2 cup butter, cubed1-1/2 cups packed brown sugar1/4 cup 2% milk1 teaspoon maple flavoring1/2 teaspoon vanilla extract2 to 2-1/2 cups confectioners’ sugar Preparation In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin....

Ingredients 1 cup whole milk3/4 cup sweetened condensed milk4 cups hot strong brewed coffeeGround cinnamon Preparation Place milk in a 2-cup microwave-safe measuring cup. Microwave, uncovered, on high until milk is hot and small bubbles form around edge of cup, 1-2 minutes. Divide condensed milk among four glass mugs; carefully pour coffee over milk. Place a metal whisk in warm milk; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth to create foam....

Ingredients 1/4 cup chopped red onion1 garlic clove, minced2 teaspoons olive oil1 medium yellow summer squash, sliced1 medium zucchini, sliced1/2 cup sliced fresh mushrooms1 medium tomato, cut into wedges1/4 cup chopped celery1/2 teaspoon lemon juice1/4 teaspoon dried rosemary, crushed1/4 teaspoon dill weed1/4 teaspoon Italian seasoning1/8 teaspoon fennel seed1/8 teaspoon pepper Preparation In a large skillet coated with cooking spray, saute onion and garlic in oil until tender. Add the remaining ingredients; gently stir....

Ingredients 1 boneless beef chuck roast (3 pounds)15 garlic cloves, peeled1 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil5 bay leaves1 large onion, thinly sliced2 tablespoons butter, melted1-1/2 cups water1 pound baby carrots Preparation With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast; top with onion slices....

Ingredients 1 package (16 ounces) thin spaghetti4 garlic cloves, minced1/2 cup olive oil1/2 cup minced fresh parsleySalt and pepper to taste Preparation Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

Ingredients 1 package chocolate cake mix (regular size)2 large eggs1/2 cup canola oil1 cup semisweet chocolate chips1 cup creamy peanut butter1/2 cup confectioners’ sugarOptional toppings: Hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter Preparation Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet....

Ingredients 2 cups crushed gingersnap cookies (about 45 cookies)1/2 cup English toffee bits or almond brickle chips2 tablespoons butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1-1/2 cups sour cream1 cup sugar1/4 cup all-purpose flour2 teaspoons vanilla extract3 large eggs, lightly beatenTOPPING:3/4 cup caramel ice cream topping1/2 cup English toffee bits or almond brickle chips Preparation In a small bowl, combine cookie crumbs and toffee bits; stir in butter. Press onto the bottom and 2 in....

Ingredients 3 cups graham cracker crumbs1/2 cup butter, melted3-1/2 cups cold 2% milk2 packages (3.4 ounces each) instant vanilla pudding mix5 medium firm bananas, halved lengthwise and cut into 1/2-inch slices1 can (20 ounces) crushed pineapple, drained1 carton (20 ounces) frozen whipped topping, thawed1/3 cup chopped pecans, optional2 (1.55 ounces each) milk chocolate candy bar, broken into squaresMaraschino cherries, optional Preparation Combine cracker crumbs and butter. Press into an ungreased 13-in....

Ingredients 1 large onion, chopped2/3 cup butter, melted6 tablespoons cider vinegar4 teaspoons sugar1 tablespoon chili powder2 teaspoons salt2 teaspoons Worcestershire sauce1-1/2 teaspoons pepper1-1/2 teaspoons ground mustard1/2 teaspoon hot pepper sauce2 garlic cloves, minced6 bone-in chicken breast halves (4 to 5 pounds), skin removed Preparation In a bowl or shallow dish, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a bowl and add remaining marinade; turn to coat....

Ingredients 2 cups unsweetened applesauce1/4 cup sugar1-1/2 teaspoons lemon juice1/2 teaspoon rum extract1/4 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 to 1/4 teaspoon ground cloves1/8 teaspoon ground ginger Preparation In a large saucepan, combine all ingredients. Bring to a boil. Cook, uncovered, for 1 minute. Serve warm or refrigerate.

Ingredients 4-1/2 cups uncooked yolk-free noodles1 pound lean ground beef (90% lean)1/2 pound sliced fresh mushrooms1 large onion, halved and sliced3 garlic cloves, minced1 tablespoon reduced-fat butter2 tablespoons all-purpose flour1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons tomato paste1 cup reduced-fat sour cream1/4 teaspoon salt1/4 teaspoon pepperChopped fresh parsley, optional Preparation Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink, breaking meat into crumbles....

Ingredients 3 c. all-purpose flour 2 tsp. salt 1 lb. unsalted butter 2 c. sugar 1 tsp. pure vanilla extract 9 large eggs Fresh edible flowers 12 oz. unsalted butter 1 lb. confectioners’ sugar 1/2 tsp. pure vanilla extract Preparation Step 1Make the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together the flour and salt.Step 2Cream the butter and sugar with a mixer until pale and fluffy....