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Ingredients 1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 medium carrots, sliced1/2 cup chopped celery2 tablespoons canola oil2 tablespoons cornstarch1/4 teaspoon ground ginger3/4 cup orange juice1/4 cup honey3 tablespoons soy sauce1/4 to 1/2 cup salted cashewsHot cooked rice Preparation In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended....

Ingredients 1/3 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper6 veal shanks5 tablespoons olive oil1 teaspoon Italian seasoning1/2 teaspoon rubbed sage2 medium carrots, sliced1 medium onion, chopped1 celery rib, cut in 1/2-inch slices1 garlic clove, minced1-1/2 cups dry white wine or chicken broth1 can (10-1/2 ounces) condensed chicken broth, undiluted2 tablespoons tomato pasteGREMOLATA:2 garlic cloves, minced1 to 2 tablespoons minced fresh parsley1 tablespoon grated lemon zest Preparation Combine flour, salt and pepper; dredge meat....

Ingredients 1 cup creamy peanut butter2/3 cup confectioners’ sugar1/2 cup corn syrup1/4 cup water1 teaspoon vanilla extract1/4 teaspoon salt1 Nutrageous candy bar (3.4 ounces), finely chopped Preparation In a large bowl, combine the first six ingredients; fold in candy. Transfer to jars. Cover and store in a cool dark place for up to 4 weeks. To serve, cook and stir in a small saucepan over medium-low heat until heated through. Serve with ice cream....

Ingredients 1/4 cup butter, melted1/2 cup packed brown sugar3 medium peaches, divided 3 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream1 teaspoon vanilla extract4 large eggs, room temperature, lightly beaten Preparation Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar....

Ingredients 6 tablespoons butter, softened1/4 cup creamy peanut butter1/4 cup marshmallow creme1-3/4 cups confectioners’ sugar3/4 pound milk chocolate candy coating, coarsely chopped2 teaspoons shorteningColored sprinkles, optional Preparation In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners’ sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes. In a microwave, melt candy coating and shortening; stir until smooth....

Ingredients 6 tablespoons honey-roasted peanuts, divided1-1/2 cups graham cracker crumbs7 tablespoons butter, melted3 pints chocolate ice cream, softened1 cup plus 1 tablespoon peanut butter, divided3/4 cup coarsely chopped peanut butter cups, divided1/2 cup caramel ice cream topping Preparation Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in....

Ingredients 1 package (16 ounces) spaghetti1 pound ground beef1 medium onion, chopped1 tablespoon minced garlic1 jar (24 ounces) pasta sauce1 cup pitted ripe olives3 tablespoons capers, drained3 anchovy fillets, minced1/2 to 3/4 teaspoon crushed red pepper flakes1/2 teaspoon seasoned salt2 large eggs1/3 cup grated Parmesan cheese5 tablespoons butter, melted2 cups 4% cottage cheese4 cups shredded part-skim mozzarella cheeseOptional: Minced fresh basil, sliced olives and capers Preparation Preheat oven to 350°. Cook spaghetti according to package directions for al dente....

Ingredients 1/4 c. kosher salt c. sugar 1 1/4 tbsp. pink salt 1/4 c. maple syrup 3 lb. Pork Belly Preparation Step 1In a glass mixing bowl, combine salt, sugar, pink salt, and maple syrup. Put the pork belly in a resealable plastic storage bag. Add the cure, squeeze out any air in the bag, and seal. Smush it around to coat the belly completely. Put the bag in a container just in case it leaks....

Ingredients 1/4 cup lemon juice1/4 cup dry white wine or chicken broth3 tablespoons olive oil8 garlic cloves, minced3 tablespoons minced fresh rosemary1 tablespoon minced fresh thyme1 tablespoon minced fresh oregano1 teaspoon salt1/2 teaspoon coarsely ground pepper1 boneless leg of lamb (3 to 4 pounds), trimmed and untied1 sprig fresh rosemaryAdditional salt and pepper Preparation In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours....

Ingredients 5 tablespoons soy sauce1/4 cup ketchup3 tablespoons white vinegar3 tablespoons chili sauce3 tablespoons sugar2 teaspoons salt1/8 teaspoon pepper3 garlic cloves, minced2 cans (12 ounces each) lemon-lime soda2 pounds pork tenderloin, cut lengthwise into 1/2-inch strips Preparation In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight. Drain and discard marinade. Thread pork onto metal or soaked wooden skewers....

Ingredients 3 jalapeno peppers1 medium onion, quartered1 garlic clove, halved2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained4 fresh cilantro sprigs1/2 teaspoon saltTortilla chips Preparation Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook until peppers are blistered and blackened, 15-20 minutes, turning occasionally. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes....

Ingredients 1/2 pound white candy coating, coarsely chopped24 miniature pretzelsOrange-colored sugar or sprinkles6 green gumdrops, each cut into 4 lengthwise slices Preparation In a microwave, melt candy coating; stir until smooth. Dip 1 pretzel in candy coating; let excess drip off. Place on waxed paper-lined baking sheet. If desired, fill pretzel holes with candy coating. Decorate with orange sugar or sprinkles. For stem, dip the back of 1 gumdrop piece into candy coating; place above the pumpkin....

Ingredients 3 pounds chicken drumsticks, skin removed1 can (8 ounces) tomato sauce1/2 cup soy sauce1/4 cup packed brown sugar1 teaspoon minced garlic3 tablespoons cornstarch1/4 cup cold water Thinly sliced green onions, optional Preparation Place drumsticks in a 5-qt. slow cooker. In a small bowl, combine tomato sauce, soy sauce, brown sugar and garlic; pour over chicken. Cover and cook on low until a thermometer reads 170°-175°, 5-6 hours. To serve, remove drumsticks to a 15x10x1-in....

Ingredients 3 tablespoons all-purpose flour2 large eggs1 tablespoon water1 cup dry bread crumbs2-1/2 teaspoons Italian seasoning1/2 teaspoon garlic powder1/8 teaspoon pepper12 sticks string cheese Cooking spray1 cup marinara or spaghetti sauce, heated Preparation Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture....

Ingredients 1 package reduced-fat ricotta cheese 1 tsp. Italian dressing 1/2 tsp. dried basil 1 jar prepared pasta sauce with chunky vegetables 1 package uncooked whole-grain lasagna noodles 1 package Morningstar Farms® Mushroom Lover’s Burger 1 jar quartered artichoke hearts 1 1/2 c. frozen chopped spinach 2 c. shredded Italian cheese 1/4 c. shredded Parmesan cheese Preparation Step 1Thaw Morningstar Farms® Mushroom Lover’s Burgers according to manufacturer’s instructions. Cut into small pieces....

Ingredients 1 pork tenderloin (3/4 pound)6 tablespoons grated Parmesan cheese1 small sweet onion, sliced and separated into rings1-1/2 cups sliced fresh mushrooms1 garlic clove, minced2 teaspoons butter, divided2 teaspoons olive oil, divided1/4 cup reduced-sodium beef broth2 tablespoons port wine or additional beef broth1/8 teaspoon salt, optional1/8 teaspoon each dried basil, thyme and rosemary, crushedDash pepper1/2 teaspoon cornstarch3 tablespoons water Preparation Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside....

Ingredients 8 ounces uncooked elbow macaroni1 pound ground venison1/2 teaspoon salt1/4 teaspoon pepper1 can (16 ounces) pizza sauce1 can (4 ounces) mushroom stems and pieces, drained2 cups shredded part-skim mozzarella cheese Preparation Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish....

Ingredients 3 tablespoons brown sugar2 teaspoons cornstarch1/4 cup water1-1/2 cups sliced fresh or frozen peaches1 tablespoon butter1 teaspoon lemon juiceTOPPING:1/3 cup all-purpose flour2 tablespoons sugar1/2 teaspoon baking powderPinch salt2 tablespoons whole milk4-1/2 teaspoons butter, melted1/4 teaspoon grated orange zest Preparation In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice....

Ingredients 6 cups mashed sweet potatoes (about 3-1/2 pounds)6 tablespoons plus 4-1/2 teaspoons butter, melted, divided1/2 cup packed brown sugar1/4 cup amaretto liqueur or 1/4 teaspoon almond extract1/2 teaspoon salt1/2 teaspoon ground ginger1/2 cup chopped pecans1/4 cup orange marmalade6 macaroons, crumbled Preparation In a large bowl, combine the sweet potatoes, 6 tablespoons butter, brown sugar, amaretto or extract, salt and ginger; beat until smooth. Stir in the pecans and marmalade....

Ingredients 1 sweet potato Kosher salt Freshly ground black pepper 1 small pat butter Preparation Step 1Wash sweet potato thoroughly, pat dry, and pierce 3-4 times with a fork. Place potato on microwave-safe plate and microwave 5 minutes, turning halfway through. Step 2If your potato isn’t fork tender after 5 minutes, continue microwaving in 30 second increments. Split potato down the middle, season with salt and pepper and top with a pat of butter....