Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper4 tablespoons butter, divided1 cup white wine or chicken broth1 cup heavy whipping cream1 cup uncooked instant rice1 package (8 ounces) frozen artichoke hearts, cooked and drained1 can (2-1/4 ounces) sliced ripe olives, drained Preparation Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned....

Ingredients 1/2 teaspoon plus 1/2 cup butter, softened and divided 1-3/4 cups sweetened shredded coconut, divided4 ounces cream cheese, softened3-3/4 cups confectioners’ sugar8 ounces white candy coating, chopped2 tablespoons shortening Preparation Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners’ sugar; pulse until blended....

Ingredients 1 package (16 ounces) medium shell pasta1 package (16 ounces) imitation crabmeat, flaked3 green onions, thinly sliced1/2 cup chopped carrot1/2 cup chopped cucumber1/2 cup chopped green pepper1 cup sour cream1 cup mayonnaise1/3 cup sugar1 tablespoon seasoned salt2 teaspoons cider vinegar1-1/2 to 2 teaspoons pepperLeaf lettuce, optional Preparation Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add crab, onions, carrot, cucumber and green pepper....

Ingredients 2/3 cup sugar, divided2 large eggs2 large egg whites1-1/2 cups 2% milk1 teaspoon vanilla extract1/8 teaspoon salt3 tablespoons water Preparation In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean....

Ingredients 1 cup water1/2 cup quinoa, rinsed1 medium carrot, cut into 1-inch pieces1 cup canned cannellini beans, rinsed and drained1/4 cup panko bread crumbs3 green onions, chopped1 large egg, lightly beaten3 teaspoons ground cumin1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons olive oilOptional: Sour cream, salsa and minced fresh cilantro Preparation In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork....

Ingredients 1 large onion, chopped1 to 2 tablespoons vegetable oil1/2 cup ketchup1/2 cup water1/4 cup vinegar1 teaspoon ground mustard1/4 teaspoon pepper1 package (16 ounces) hot dogs, cut into 1-inch chunksToast points or cooked rice, optional Preparation In a saucepan, saute onion in oil until tender. Stir in ketchup, water, vinegar, mustard and pepper. Bring to a boil, stirring occasionally. Place hot dogs in a 1-qt. baking dish; pour sauce over. Bake, uncovered, at 375° for 30 minutes or until bubbly....

Ingredients 2 Sticks unsalted butter, softened 1 c. light brown sugar 1/3 c. granulated sugar 2 large eggs 2 tsp. vanilla extract 2 1/2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 2 c. milk chocolate chips 8 oz. cream cheese, softened 1/2 c. sugar 1 egg Preparation Step 1Preheat oven to 350 degrees F.Step 2Make the cookie dough layers: Cream the butter and sugars in a large mixing bowl, beating until they’re pale yellow and fluffy, about 3 minutes....

Ingredients 1 bone-in beef chuck roast (3-1/2 pounds)2 tablespoons canola oil1 tablespoon dill seed1 teaspoon salt1/4 teaspoon pepper1 cup water2 tablespoons white wine vinegar3 tablespoons all-purpose flour1-1/4 cups sour cream2 teaspoons dill weed Preparation In a Dutch oven, brown roast in oil on all sides; drain. Sprinkle with dill seed, salt and pepper. Add water and vinegar to the pan. Cover and bake at 325° for 3 hours or until meat is tender....

Ingredients 1 tablespoon butter3 eggs3 tablespoons water1/8 teaspoon salt1/8 teaspoon pepper1/4 cup cooked chorizo or sausage2 tablespoons chunky salsa Preparation In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling....

Ingredients 2 tablespoons reduced-fat butter, divided4 boneless pork loin chops (4 ounces each)3 tablespoons brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt4 medium tart apples, thinly sliced2 tablespoons chopped pecans Preparation In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt....

Ingredients 60 fresh white clover blossoms40 fresh red clover blossoms3 tablespoons wild rose petals5 pounds sugar3 cups water Preparation Wash clover and rose petals throughly in cool running water; drain well. Pat dry. Place in a large metal bowl; set aside. In a large heavy saucepan, bring sugar and water to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 220°; remove from the heat. Pour over clover and rose petals; let stand for 45 minutes....

Ingredients 1/2 cup orange juice4 salmon fillets (4 ounces each)1 tablespoon packed brown sugar2 teaspoons sugar1 teaspoon baking cocoa1/4 teaspoon cayenne pepper1/4 teaspoon ground cinnamon1/8 teaspoon salt1/8 teaspoon pepper4 tablespoons butter, melted1 medium navel orange, thinly sliced Preparation Preheat oven to 400°. Pour orange juice in a shallow dish; add salmon, skin-side up. Let stand at room temperature 15 minutes. Meanwhile, in a small bowl, stir together sugars, cocoa powder, cayenne, cinnamon, salt and pepper....

Ingredients 1 package white cake mix (regular size)3 large egg whites, room temperature1-1/4 cups water1/3 cup sweetened shredded coconut1 can (14 ounces) fat-free sweetened condensed milk1 teaspoon coconut extractTOPPING:1-1/2 cups reduced-fat whipped topping1/3 cup sweetened shredded coconut, toasted Preparation Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray. Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan....

Ingredients 2 pounds boneless skinless chicken breasts2 bay leaves4 cups diced celery1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted2 cups mayonnaise2 cups sour cream2 cans (8 ounces each) water chestnuts, drained1 can (8 ounces) mushroom stems and pieces, drained1 cup slivered almonds2 tablespoons chopped onion2 tablespoons lemon juice2 teaspoons salt1/2 teaspoon pepper2 cups shredded cheddar cheese2 cans (2.8 ounces each) french-fried onionsChopped green onions, optional Preparation Preheat oven to 350°....

Ingredients 6 cups chicken broth2 celery ribs, chopped1 small onion, chopped1 medium carrot, chopped1 large head cauliflower (2 pounds), broken into florets1/2 cup butter3/4 cup all-purpose flour2 cups whole milk1 cup half-and-half cream1 tablespoon minced fresh parsley1 teaspoon salt1 teaspoon dill weed1/4 teaspoon white pepper Preparation In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender....

Ingredients 2 cups uncooked penne pasta1 cup frozen shelled edamame, thawed4 medium carrots2 yellow summer squash1 medium onion, halved and thinly sliced2 tablespoons butter, divided1 garlic clove, minced3/4 cup heavy whipping cream2 tablespoons prepared pesto1/4 teaspoon salt1/4 cup chopped walnuts, toasted Preparation In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips....

Ingredients 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 medium onion, chopped1-1/2 teaspoons garlic powder1 tablespoon canola oil2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1 can (14-1/2 ounces) chicken broth2 cans (4 ounces each) chopped green chiles1 teaspoon salt1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 cup sour cream1/2 cup heavy whipping creamOptional: Tortilla chips, shredded cheddar cheese, and sliced seeded jalapeno pepper...

Ingredients 8 medium shallots 2 tbsp. extra-virgin olive oil Salt and freshly ground pepper 1/4 c. white (shiro) or red (aka) miso 4 tbsp. unsalted butter 2 tbsp. minced flat-leaf parsley 2 tbsp. finely chopped chives 2 tsp. finely grated fresh ginger 1 tbsp. all-purpose flour 4 lb. chicken breasts and whole legs 1 c. low-sodium chicken broth Preparation Step 1Preheat the oven to 425 degrees F. In a large roasting pan, toss the halved shallots with the olive oil and season with salt and pepper....

Ingredients 4 haddock or cod fillets (6 ounces each)Salt and pepper to taste1-1/4 cups seasoned bread crumbs1/4 cup shredded cheddar cheese1/4 cup butter, melted1 tablespoon minced fresh parsley1/2 teaspoon dried marjoram1/4 teaspoon garlic powder1/4 teaspoon dried rosemary, crushed Preparation Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork....

Ingredients 2 garlic cloves, minced1/2 teaspoon olive oil1/2 cup reduced-fat mayonnaise8 slices artisan bread8 thick slices deli smoked turkey4 slices deli ham8 slices Swiss cheese12 dill pickle slices1 cup fresh baby spinach Preparation In a small skillet, cook and stir garlic in oil over medium-high heat until tender. Cool. Stir garlic into mayonnaise; spread over bread slices. Layer 4 slices of bread with turkey, ham, cheese, pickles and spinach; close sandwiches....