Ingredients 1/2 cup sugar1 tablespoon baking cocoa2-1/2 teaspoons cornstarch1/2 cup water2 teaspoons butter1/2 teaspoon vanilla extract1 quart vanilla ice cream Preparation In a 1-qt. microwave-safe dish, combine the sugar, cocoa, cornstarch and water until smooth. Cover and microwave on high for 3 minutes or until the mixture boils, stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream.

Ingredients 1/2 pound fresh green beans, trimmed1 teaspoon cider vinegar1 teaspoon olive oil1 teaspoon Dijon mustard1 teaspoon honey1/8 teaspoon salt Preparation Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.

Ingredients 1 cup all-purpose flour1/2 cup whole wheat flour2 teaspoons baking powder1/2 teaspoon salt1 large egg1/2 cup honey1/2 cup milk1/4 cup vegetable oil1 teaspoon grated lemon zest Preparation In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon zest; stir into the dry ingredients just until moistened. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done....

Ingredients Kosher salt 1 lb. fresh or frozen bite-sized broccoli florets 1 lb. elbow macaroni 1 c. milk 1/2 c. half-and-half 6 tbsp. butter 1 tsp. garlic powder 1/2 tsp. white pepper 1 tsp. Old Bay seasoning 2 tsp. all-purpose flour 1 1/2 c. shredded sharp cheddar 1 c. shredded Monterey jack cheese 1 c. shredded Muenster cheese Preparation Step 1In a large pot of salted boiling water over medium heat, blanch fresh or frozen broccoli until bright green, 2 to 4 minutes....

Ingredients 1 large sweet onion, chopped1/4 cup butter, cubed3/4 pound sliced fresh mushrooms3 tablespoons all-purpose flour1 tablespoon paprika1 teaspoon dill weed3/4 teaspoon salt1/4 teaspoon coarsely ground pepper1 can (14-1/2 ounces) chicken broth1 cup 2% milk1 tablespoon soy sauce1/2 cup sour cream2 teaspoons lemon juice Preparation In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook until mushrooms are tender, 4-5 minutes longer. Stir in the flour, paprika, dill, salt and pepper until blended....

Ingredients 1 medium head cabbage, coarsely shredded1 pound lean ground beef (90% lean)1 large green pepper, chopped1 medium onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce3 tablespoons tomato paste1-1/2 teaspoons dried oregano1/2 teaspoon garlic powder1/2 teaspoon pepper1/8 teaspoon salt1/2 cup shredded part-skim mozzarella cheese Preparation Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender....

Ingredients 12 small red potatoes1/3 cup butter, cubed3 tablespoons lemon juice1 teaspoon salt1 teaspoon grated lemon zest1/4 teaspoon pepper1/8 teaspoon ground nutmeg2 tablespoons minced fresh parsley Preparation Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg....

Ingredients 4 teaspoons lemon juice3 anchovy fillets1 garlic clove, peeled1/2 teaspoon Worcestershire sauce1/4 teaspoon pepper1/4 cup olive oil8 cups torn romaine1 medium red onion, thinly sliced1 cup salad croutons1/2 cup shredded Parmesan cheese Preparation For dressing, place the first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. In a large salad bowl, combine the romaine, onion, croutons and Parmesan cheese....

Ingredients 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted2 cups cubed fully cooked ham2 cups sliced fresh mushrooms1 cup fat-free evaporated milk1/4 cup white wine or water2 teaspoons prepared horseradish1 package (14-1/2 ounces) multigrain spaghetti1 cup shredded Parmesan cheese Preparation In a 5-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 4-5 hours or until heated through. To serve, cook spaghetti according to package directions; drain....

Ingredients 1 medium onion, chopped1 medium green pepper, chopped1 celery rib, chopped6 tablespoons butter1 garlic clove, minced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 pound uncooked shrimp, peeled and deveined1-1/2 cups cooked rice2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed4 slices day-old bread, cubed3/4 cup half-and-half cream1/4 cup chopped green onion tops1/2 teaspoon salt1/4 teaspoon pepperDash cayenne pepperTOPPING:2 tablespoons butter, melted1/3 cup dry bread crumbs2 tablespoons snipped fresh parsley...

Ingredients 1 bunch asparagus 1 bunch scallions 1/2 c. sun-dried tomatoes (oil-packed) 3 tbsp. oil from jar sun-dried tomatoes 1 lb. store-bought pizza dough 1 c. ricotta Preparation Step 1Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds....

Ingredients 8 ounces semisweet chocolate, chopped2 cups miniature marshmallowsBlack or red shoestring licorice24 small round candy-coated milk chocolate balls (such as Hersheys or Sixlets) Preparation In a microwave-safe bowl, heat chocolate for 1-1/2 minutes at 50% power, stirring after 30 seconds. Stir until melted; let stand for 5 minutes. Stir in marshmallows. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Cut licorice into 2-in. pieces; press eight pieces into each mound for legs....

Ingredients 1 sheet refrigerated pie crust3 large eggs1 cup sugar1/2 cup hazelnut flavoring syrup1/2 cup dark corn syrup3 tablespoons all-purpose flour2 tablespoons butter, softened1 teaspoon vanilla extract1-1/2 cups coarsely chopped pecans1/2 cup chopped hazelnuts1/2 cup semisweet chocolate chipsWhipped cream, optional Preparation Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk eggs, sugar, syrups, flour, butter and vanilla. Stir in pecans, hazelnuts and chocolate chips....

Ingredients 24 frozen Texas-size whole wheat dinner rolls (3 pounds total), thawed1-1/2 pounds lean ground beef (90% lean)1/2 pound reduced-fat bulk pork sausage1 large onion, chopped1 pound carrots, grated2 cans (4 ounces each) chopped green chiles2 tablespoons prepared mustard1/2 teaspoon salt1/2 teaspoon pepper1 small head cabbage, shredded2 large egg whites2 teaspoons waterCaraway seeds Preparation Let dough stand at room temperature 30-40 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink, 12-15 minutes; crumble meat; drain....

Ingredients 1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon dried marjoram1 tablespoon dried parsley flakes1 to 2 teaspoons cayenne pepper1 bone-in pork rib roast (about 4 pounds) Preparation Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight. Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°....

Ingredients 7 unpeeled medium potatoes (about 2 pounds)2 quarts ice water5 teaspoons salt2 teaspoons garlic powder1-1/2 teaspoons celery salt1-1/2 teaspoons pepperOil for deep-fat frying Preparation Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes. Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside....

Ingredients 8 slices Italian bread4 tablespoons prepared pesto4 slices provolone cheese4 slices part-skim mozzarella cheese5 teaspoons olive oilMarinara sauce, warmed, optional Preparation Spread 4 bread slices with pesto. Layer with cheeses; top with remaining bread. Brush outsides of sandwiches with oil. Using a large cast-iron skillet or electric griddle, toast sandwiches over medium heat until cheese is melted, 3-4 minutes on each side. If desired, serve with marinara.

Ingredients 2 cups fresh baby carrots, quartered lengthwise1-3/4 cups thinly sliced radishes2 celery ribs, sliced1 small head cauliflower, broken into florets1 bunch broccoli, cut into florets6 large fresh mushrooms, thinly sliced1 can (2-1/4 ounces) sliced ripe olives, drained1 package Italian salad dressing mix1/3 cup water1/3 cup white vinegar1/3 cup olive oil1 package (9 ounces) hearts of romaine salad mixPepperoncini, optional Preparation In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil....

Ingredients 1-1/3 cups mayonnaise1/3 cup buttermilk1/3 cup salsa verde3 tablespoons canned chopped green chilies3/4 cup fresh cilantro leaves2 jalapeno peppers, halved and seeded1 envelope ranch salad dressing mixHot cooked buffalo-style chicken wingsCelery sticks Preparation Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery.

Ingredients 1 bunch watercress (4 ounces)2 heads endive, halved lengthwise and thinly sliced1 cup pomegranate seeds (about 1 pomegranate)1 shallot, thinly slicedDRESSING:1/3 cup olive oil3 tablespoons lemon juice2 teaspoons grated lemon zest1/4 teaspoon salt1/8 teaspoon pepper Preparation In a large bowl, combine watercress, endive, pomegranate seeds and shallot. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.