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Ingredients 2 cups finely crushed pretzels (about 6 ounces)3/4 cup sugar, divided 3/4 cup butter, melted2 cups boiling water1 package (6 ounces) strawberry gelatin1 pound fresh strawberries, chopped2 packages (8 ounces each) cream cheese, softened1 tablespoon grated lime zest1/4 cup lime juice1 teaspoon vanilla extract Preparation Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in....

Ingredients 3 tbsp. extra-virgin olive oil 6 boneless, skinless chicken breast halves (see Tips & Techniques) 4 clove garlic 6 shallots 2 pt. cherry or grape tomatoes 1 tsp. dried oregano 3/4 c. dry white wine Salt and freshly ground black pepper 1 lb. spinach angel-hair pasta Preparation Step 1In a 12-inch skillet, a Dutch oven, or a lidded casserole, heat oil over medium-high heat. Add half the chicken and cook until golden brown, about 6 minutes total, turning midway through cooking time....

Ingredients 1/2 pound uncooked scallops1/4 pound uncooked medium shrimp, peeled and deveined1/2 cup heavy whipping cream1 large egg yolk1 tablespoon Dijon mustard1/2 teaspoon salt1/4 teaspoon cayenne pepper5 cans (6 ounces each) lump crabmeat, drained2 tablespoons minced chives1/4 cup canola oilSeafood cocktail sauce, optional Preparation Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed....

Ingredients 1/4 tsp. Ground sage 1/4 tsp. dried thyme leaves 4 skinless, boneless chicken breast halves Vegetable cooking spray 2 clove garlic 1 can Campbell’s® Healthy Request® Condensed Cream of Chicken Soup 1/2 c. water Parsley Rice Preparation Step 1Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.Step 2Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute....

Ingredients Vegetable cooking spray 4 skinless, boneless chicken breast halves 2 clove garlic 1 3/4 c. Swanson® Chicken Stock 3/4 c. uncooked regular long-grain white rice 1 bag frozen vegetable combination c. grated Parmesan cheese paprika Preparation Step 1Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides....

Ingredients 1-1/2 cups all-purpose flour2 tablespoons sugar4 teaspoons baking powder1-1/2 teaspoons salt1 teaspoon rubbed sage1 teaspoon dried thyme1-1/2 cups yellow cornmeal1-1/2 cups chopped celery1 cup chopped onion1 jar (2 ounces) chopped pimientos, drained3 large eggs, room temperature, beaten1-1/2 cups fat-free milk1/3 cup vegetable oil Preparation Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, salt, sage and thyme. Combine cornmeal, celery, onion and pimientos; add to dry ingredients and mix well....

Ingredients 1 medium eggplant, peeled and cut into 1-inch cubes1 tablespoon plus 1 teaspoon salt, divided 2 medium onions, halved and thinly sliced4 medium tomatoes, chopped3 medium zucchini, cut into 3/4-inch slices2 celery ribs, chopped3 tablespoons olive oil2 teaspoons dried basil or 2 tablespoons minced fresh basil4 garlic cloves, minced1/2 teaspoon pepper1 can (6 ounces) tomato paste1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup coarsely chopped fresh basil Preparation Place eggplant in a strainer over a plate; sprinkle with 1 tablespoon salt and toss....

Ingredients 12 large eggs Cold water Preparation Gently place eggs in bottom of 6-qt. slow cooker. Cover with water. Cook, covered, on high 2-3 hours. Remove eggs from slow cooker; rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.

Ingredients 1 medium onion, chopped1 each medium sweet yellow, red and green pepper, chopped2 tablespoons olive oil3 garlic cloves, minced1 pound ground chicken2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (15 ounces) cannellini beans, rinsed and drained1/4 cup lime juice1 tablespoon all-purpose flour1 tablespoon baking cocoa1 tablespoon ground cumin1 tablespoon chili powder2 teaspoons ground coriander1 teaspoon grated lime zest1/2 teaspoon salt1/2 teaspoon garlic pepper blend1/4 teaspoon pepper2 flour tortillas (8 inches), cut into 1/4-inch strips6 tablespoons reduced-fat sour cream...

Ingredients 1 large eggplant, peeled and cut into 1-inch cubes2 teaspoons salt, divided3 medium tomatoes, chopped3 medium zucchini, halved lengthwise and sliced2 medium onions, chopped1 large green pepper, chopped1 large sweet yellow pepper, chopped1 can (6 ounces) pitted ripe olives, drained and chopped1 can (6 ounces) tomato paste1/2 cup minced fresh basil2 garlic cloves, minced1/2 teaspoon pepper2 tablespoons olive oil Preparation Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss....

Ingredients 6 cups original Bugles5 cups nacho cheese-flavored Bugles4 cups miniature cheese crackers1 package (6 ounces) Goldfish colors crackers3 cups miniature pretzels2 cups Crispix2 cups lightly salted cashews3/4 cup butter-flavored popcorn oil2 envelopes (1 ounce each) ranch salad dressing mix Preparation Preheat oven to 250°. In a large bowl, combine first seven ingredients. Combine oil and dressing mix; pour over cracker mixture and toss to coat. Transfer to three greased 15x10x1-in....

Ingredients all-purpose flour 1/2 sheet frozen puff pastry 2 tbsp. unsalted butter 1 tsp. finely grated peeled fresh ginger 1 pinch Coarse salt 1 tbsp. sugar 1 pt. sorbet (such as lemon) Fresh berries Fresh mint sprigs Preparation Step 1Preheat oven to 375. On a lightly floured surface, roll out pastry to 1/8-inch-thick rectangle. Trim edges. Transfer to a parchment-lined baking sheet; freeze 10 minutes. Cut out twelve 3-inch squares. Freeze until firm, about 10 minutes....

Ingredients SAUCE:1 cup mayonnaise1/2 cup sour cream1/2 cup Dijon mustard1/4 cup honey1 tablespoon prepared horseradish1 teaspoon garlic powder1 teaspoon Worcestershire sauceEGG ROLLS:1 pound bulk pork sausage1 package (8 ounces) cream cheese, softened2 green onions, chopped1 teaspoon reduced-sodium soy sauce1/2 teaspoon garlic powder1 package (16 ounces) frozen turnip greens, thawed and squeezed dry2 cups shredded pepper jack cheese1 cup canned black-eyed peas24 egg roll wrappersOil for deep-fat frying Preparation In a small bowl, mix the sauce ingredients until blended....

Ingredients 1 tablespoon olive oil1 medium red onion, chopped1/2 cup sliced fresh mushrooms1 small green pepper, finely chopped1 small sweet red pepper, finely chopped1 jalapeno pepper, seeded and finely chopped1 can (4 ounces) chopped green chilies1 garlic clove, minced8 large egg whites1/4 cup shredded reduced-fat Mexican cheese blend4 whole wheat tortillas (8 inches), warmed Preparation In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender....

Ingredients 1 1/2 tbsp. olive oil 1 small onion 2 carrots 1 stalk celery 4 clove garlic 1 can diced tomatoes Salt and freshly ground pepper 1/2 lb. whole wheat spaghetti or linguine 2 tbsp. Chopped flat-leaf parsley 1 large pinch red pepper flakes 3/4 c. grated Parmesan cheese 2 tbsp. whole wheat breadcrumbs Preparation Step 1To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic....

Ingredients 1 cup sparkling wine or white grape juice1/2 cup sugar1 tablespoon lemon juice1-1/2 teaspoons grated lemon zest1/2 teaspoon vanilla extract1/8 teaspoon salt3 cups sliced fresh strawberries2 cups fresh blueberries1 cup fresh raspberries1 cup fresh blackberries1 tablespoon minced fresh mint Preparation In a small heavy saucepan, bring wine and sugar to a boil. Cook, uncovered, for about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Cool slightly. Stir in the lemon juice and zest, vanilla and salt....

Ingredients 1 package (1/4 ounce) active dry yeast2 cups warm water (110° to 115°)1/2 cup butter, melted1 egg, beaten1/4 cup sugar4 cups self-rising flour Preparation In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown....

Ingredients 24 uncooked jumbo pasta shells1/2 pound lean ground beef (90% lean)1/2 pound lean ground pork1 large carrot, shredded3 green onions, chopped3 garlic cloves, minced2 cans (4 ounces each) chopped green chiles2 cups shredded Mexican cheese blend, divided 1 can (6 ounces) french-fried onions, divided 1/4 cup minced fresh cilantro1 jar (16 ounces) picante sauce 2 cans (8 ounces each) tomato sauce1 cup water Preparation Preheat oven to 350°. Cook pasta according to package directions for al dente....

Ingredients 6 medium red potatoes, cubed2 tablespoons canola oil1 small onion, halved and sliced1 pound smoked sausage, cut into 1/4-inch pieces1 package (16 ounces) sauerkraut, rinsed and well drained1/4 teaspoon pepper Preparation In a large skillet, saute the potatoes in oil until lightly browned, 5-6 minutes. Stir in onion; saute until tender, 3-4 minutes. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring occasionally....

Ingredients 1 pound fresh baby carrots3 tablespoons butter3 tablespoons thawed orange juice concentrate1/4 teaspoon dried thyme1/4 teaspoon paprika1/4 teaspoon ground cumin1/8 teaspoon salt1/8 teaspoon pepper Preparation In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.