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Ingredients 1 package chocolate cake mix (regular size)1 egg1/4 cup canola oil1/4 cup unsweetened applesauceTOPPING:1 package (8 ounces) reduced-fat cream cheese1/2 cup creamy peanut butter1/2 cup reduced-fat butter, melted2 eggs2 egg whites1 teaspoon vanilla extract2 cups confectioners’ sugar Preparation In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray. In a another large bowl, beat cream cheese and peanut butter until smooth....

Ingredients 1 spiral-sliced fully cooked bone-in ham (7 to 9 pounds) GLAZE:1/2 cup packed brown sugar1/2 cup maple syrup2 tablespoons prepared mustard1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg Preparation Preheat oven to 300°. Place ham on a rack in a shallow roasting pan. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours. Meanwhile, in a large saucepan, combine glaze ingredients. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes....

Ingredients 1 egg, beaten1/4 cup milk2 tablespoons finely chopped onion1 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon Worcestershire sauce1 cup coarsely crushed saltines (about 20), divided1 pound lean ground beef1 tablespoon vegetable oil1/3 cup ketchup Preparation In a bowl, combine egg, milk, onion, chili powder, salt and Worcestershire sauce. Mix in 1/2 cup cracker crumbs. Add beef; mix well. Shape into six patties, about 1/2 in. thick. Coat with remaining crumbs. In a large skillet over medium heat, cook patties in oil for 5 minutes on each side or until meat is no longer pink....

Ingredients 1 large onion, finely chopped2 tablespoons olive oil1 tablespoon butter2 garlic cloves, minced2 teaspoons ground cumin1 cinnamon stick (3 inches)1/2 teaspoon chili powder4 cups vegetable broth2 cups cubed peeled butternut squash1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 medium red potato, cut into 1-inch cubes1 medium sweet potato, peeled and cut into 1-inch cubes1 medium lemon, thinly sliced1/4 teaspoon salt2 small zucchini, cubed3 tablespoons minced fresh cilantro...

Ingredients 1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1-1/2 cups all-purpose flourFILLING:1/2 pound fresh mushrooms, finely chopped1 medium onion, finely chopped2 tablespoons butter1/4 cup sour cream2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon dried thyme1 large egg2 teaspoons water Preparation In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour....

Ingredients 1 large garlic clove, minced1 teaspoon salt1/4 cup lemon juice1/4 cup Miracle Whip2 tablespoons grated lemon zest1 tablespoon Dijon mustard1 teaspoon coarsely ground pepper1/2 cup olive oil1/2 cup shredded Gruyere or Swiss cheese, divided12 cups torn romaine2 medium tomatoes, chopped1 cup shredded carrots1 cup chopped cucumber2 cups garlic croutons Preparation In a small bowl, mash garlic and salt, forming a paste. Whisk in the lemon juice, Miracle Whip, lemon zest, mustard and pepper....

Ingredients 36 plastic shot glasses 3 1/2 tbsp. grape Jell-O powder 3 1/2 tbsp. lime Jell-O powder 5 envelopes Knox plain gelatin, separated 3 c. cold vodka, divided Black food coloring 2 c. Milk, Divided 1/2 c. granulated sugar, divided Brown food coloring Yellow food coloring Preparation Step 1Before starting, line up all shot glasses on one or two cookie sheets that will fit nicely in your fridge. Step 2For black layer: In a medium saucepan, mix together 1 cup water with grape and lime Jell-O and sprinkle 1 envelope gelatin on top....

Ingredients 2 cups loosely packed basil leaves1 cup grated Parmesan cheese1 cup packed fresh parsley sprigs3 tablespoons butter, softened2 garlic cloves, halved1/4 teaspoon salt1/2 cup extra virgin olive oil Preparation Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

Ingredients 4 ounces fresh buffalo mozzarella cheese2 cups torn leaf lettuce1 medium peach, cut into wedges1 large heirloom tomato, cut into wedges1/2 cup loosely packed basil leaves2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar1/4 teaspoon flaky sea salt1/8 teaspoon coarsely ground pepper Preparation Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper....

Ingredients 3 ounces cream cheese, softened1/4 cup confectioners’ sugar2 tablespoons creamy peanut butter1 large egg yolk1/2 teaspoon vanilla extractCOOKIES:1/2 cup butter, softened1/2 cup packed brown sugar1 large egg white15 Oreo cookies, finely crushed (about 1-1/2 cups)1 cup all-purpose flour1-1/2 teaspoons baking powderTOPPING:1/3 cup semisweet chocolate chips, meltedConfectioners’ sugar, optional Preparation Preheat oven to 350°. For filling, in a small bowl, beat the first five ingredients until smooth; set aside. For cookies, in a large bowl, cream butter and brown sugar until light and fluffy....

Ingredients 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)1/4 cup tomato sauce1 teaspoon Italian seasoning10 slices pepperoni3/4 cup shredded Monterey Jack cheese Preparation Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese. Bake at 425° until golden brown, 10-15 minutes....

Ingredients 1 pound fresh asparagus, trimmed and coarsely chopped1 package (16 ounces) rigatoni2 tablespoons butter1 tablespoon olive oil1 garlic clove, minced2/3 cup half-and-half cream1/2 cup shredded part-skim mozzarella cheese8 bacon strips, cooked and crumbled1/4 cup minced fresh parsley1/2 teaspoon salt1/8 teaspoon coarsely ground pepper1/4 cup grated Parmigiano-Reggiano cheese Preparation Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water....

Ingredients Vegetable oil cooking spray 3 c. all-purpose flour 1 1/2 tsp. baking powder 1 1/2 tsp. Coarse salt 15 oz. unsalted butter 12 oz. unsweetened chocolate 3 c. sugar 6 large eggs 1 tbsp. pure vanilla extract 1 Basic Buttercream recipe Preparation Step 1Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment....

Ingredients 1-1/2 pounds ground beef1 can (10-3/4 ounces) condensed tomato soup, undiluted3/4 cup water1 envelope taco seasoning1 tube (16.3 ounces) large refrigerated buttermilk biscuits2 cups shredded cheddar cheeseOptional toppings: Shredded lettuce, chopped tomatoes, salsa, sliced ripe olives, sour cream and thinly sliced green onions Preparation Line a 6-qt. slow cooker with a double thickness of heavy-duty foil. Coat with cooking spray. In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain....

Ingredients 1 tablespoon olive oil1 medium onion, chopped1 medium carrot, sliced1 celery rib, sliced1 garlic clove, minced4 cups chicken broth or homemade turkey stock1 can (14-1/2 ounces) diced tomatoes, undrained2/3 cup each frozen peas, corn and cut green beans, thawed1/2 cup uncooked elbow macaroni1 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon pepper1 bay leaf1 cup cubed cooked turkey1 small zucchini, halved lengthwise and cut into 1/4-inch slices1/4 cup grated Parmesan cheese, optional...

Ingredients Vegetable oil spray 24 plain chocolate wafer cookies 3 tbsp. unsalted butter 8 oz. cream cheese 1/4 c. sugar c. fromage blanc (6 ounces) 2 large eggs 2 tsp. pure vanilla extract 1/4 c. seedless raspberry preserves Preparation Step 1Preheat the oven to 350°F. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies....

Ingredients 1-1/2 cups chopped onion1/3 cup ketchup3 tablespoons lemon juice1 tablespoon Worcestershire sauce3/4 cup crushed saltines (about 24 crackers)3 pounds ground beef Preparation In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain....

Ingredients 1-1/2 pounds plum tomatoes, halved lengthwise5 tablespoons olive oil, divided2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper1/2 pound sliced fresh mushrooms1/2 cup finely chopped sweet onion1-1/4 cups chicken broth1/3 to 1/2 cup tomato pastePinch sugar, optional3/4 cup heavy whipping cream2 tablespoons grated Parmesan cheese Preparation Place tomatoes cut side down in a greased 15x10x1-in. baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes....

Ingredients 2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges1 pound lean ground beef (90% lean)1 small green pepper, finely chopped1 small onion, finely chopped1/2 cup tomato sauce1/2 cup sliced green olives with pimientos1/2 cup raisins1-1/4 teaspoons salt, divided1-1/4 teaspoons pepper, divided1/2 teaspoon paprika1 teaspoon garlic powder2 eggs, lightly beaten1 cup seasoned bread crumbsOil for deep-fat frying Preparation Place potatoes in a large saucepan and cover with water. Bring to a boil....

Ingredients 1-1/3 cups sugar5 cups water, divided 1 tablespoon grated lemon zest1-3/4 cups lemon juice (about 10 large lemons) Preparation In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from heat. Stir in lemon juice and remaining water; refrigerate until cold. Serve over ice.