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Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon olive oil1/2 cup refrigerated nondairy creamer2 tablespoons Dijon mustard3/4 cup seedless red grapes, halved3/4 cup seedless green grapes, halved Preparation In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm. Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan....

Ingredients 2 cups cream-filled chocolate sandwich cookie crumbs2 tablespoons butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 cup white baking chips, melted and cooled1/3 cup heavy whipping cream3 teaspoons vanilla extract3 large eggs, lightly beaten3 tablespoons seedless raspberry jamTRUFFLE LAYER:1-1/4 cups heavy whipping cream1/3 cup sugar2 cups semisweet chocolate chips3 tablespoons seedless raspberry jamFresh raspberries and mint leaves, optional Preparation In a large bowl, combine cookie crumbs and butter....

Ingredients 1 large head cauliflower, broken into florets2 celery ribs2 large carrots1 large green pepper1 small sweet red pepper1 medium red onion4 cups chicken broth1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/8 teaspoon pepper2 cups shredded cheddar cheese2 cups half-and-half cream Preparation Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender....

Ingredients 1/2 cup butter, softened1 cup sugar3/4 cup packed brown sugar1 large egg, room temperature2 tablespoons orange juice3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/4 cup 2% milk2-1/2 cups coarsely chopped fresh cranberries1 cup white baking chips1 cup chopped pecans or walnutsGLAZE:1/3 cup butter, cubed2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract3 to 4 tablespoons water Preparation Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes....

Ingredients 1/2 cup butter, softened1/3 cup packed dark brown sugar1/3 cup molasses1 large egg2 teaspoons minced fresh gingerroot2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground clovesConfectioners’ sugarFROSTING:1/2 cup butter, softened4 ounces cream cheese, softened1 teaspoon vanilla extract2 cups confectioners’ sugar Preparation Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture....

Ingredients 1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup sour creamTOPPING:1/2 cup sugar1/2 cup chopped pecans2 teaspoons ground cinnamonFILLING:1 tablespoon cornstarch3/4 cup 2% milk1/4 cup butter, softened1/4 cup shortening1/2 cup sugar1/2 teaspoon vanilla extract Caramel ice cream topping, optional Preparation In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition....

Ingredients 2 cups sugar3/4 cup canola oil1 can (15 ounces) pumpkin4 large eggs, room temperature2 cups all-purpose flour2 teaspoons baking soda1 teaspoon salt1 teaspoon baking powder1 teaspoon ground cinnamonFILLING:1 tablespoon cornstarch1 cup whole milk1/2 cup shortening1/4 cup butter, softened2-3/4 cups confectioners’ sugar1/2 teaspoon vanilla extract, optionalWhole cloves, optional Preparation Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended....

Ingredients 1 carton (8 ounces) frozen whipped topping, thawed1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed3/4 cup sweetened condensed milk1/2 cup sweetened shredded coconut1/2 cup macadamia nuts, chopped1 can (8 ounces) crushed pineapple, well drained2 graham cracker crusts (9 inches)Maraschino cherries, optional Preparation In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours....

Ingredients 1/2 cup sugar1 tablespoon all-purpose flour2 cups heavy whipping cream4 egg yolks, beaten2 scoops vanilla ice cream1 tablespoon vanilla extractBERRY SAUCE:2 cups fresh or frozen raspberries2 tablespoons sugarFRENCH TOAST:3 eggs4 croissants, split2 tablespoons butter Preparation In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat....

Ingredients 1 c. butterscotch morsels 1/2 c. peanut butter 6 c. Kellogg’s® Rice Krispies® 1 package semi-sweet chocolate morsels 1/2 c. powdered sugar 2 tbsp. butter or margarine 1 tbsp. water Preparation Step 1Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.Step 2Add Kellogg’s® Rice Krispies® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray....

Ingredients 2 loaf store-bought pound cake 2 c. confectioners’ sugar Yellow pearlized sprinkles or sugar pearls Preparation Step 1Prepare a baking sheet with parchment and set a wire rack over it. Set aside.Step 2Make the glaze: pass the confectioners’ sugar through a sieve into a medium bowl. Add 4 tablespoons of water and stir until the icing is smooth and coats the back of a spoon. If the icing seems too thin, gradually pass a bit more of the sugar through a sieve into it and stir until smooth....

Ingredients 6 large eggs 4 slice brioche bread 2 tbsp. butter 1/4 c. sugar 2 tsp. ground cinnamon c. Crème fraîche 1 package blackberries 1 package raspberries 1 package blueberries 1 c. sugar Preparation Step 1To prepare the berry sauce: Using a hand blender, combine all berries and sugar and puree until smooth. Push berries through a fine sieve, discarding seeds and reserving the sauce.Step 2Place sauce in a small saucepan over moderate heat and allow sauce to warm; keep warm until ready to serve over French toast....

Ingredients 3/4 cup boiling water1/2 cup baking cocoa1/4 cup hot brewed coffee1/2 cup unsalted butter, softened1-1/4 cups sugar2 large eggs2 teaspoons vanilla extract1-1/2 cups cake flour1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powderFILLING:2 teaspoons hot water1/4 teaspoon salt1 jar (7 ounces) marshmallow creme1/2 cup shortening1/2 teaspoon vanilla extract1/3 cup confectioners’ sugarFROSTING:4 ounces cream cheese, softened3 tablespoons unsalted butter, softened3/4 teaspoon vanilla extract1-1/2 cups confectioners’ sugarAssorted seasonal sprinkles and candies...

Ingredients 2 large egg whites1/4 teaspoon cream of tartar1/8 teaspoon salt1/2 cup sugar1/2 teaspoon white vinegar1/2 teaspoon vanilla or almond extract1 cup semisweet chocolate chips1/2 cup sweetened shredded coconut1/4 cup chopped almonds Preparation In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla....

Ingredients 4 cups chopped peeled fresh peaches (about 7 medium)4 cups chopped pitted fresh tart cherries (about 2 pounds)2 tablespoons lemon juice1 package (1-3/4 ounces) pectin for lower sugar recipes3 cups sugar1/4 teaspoon almond extract Preparation In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute....

Ingredients 4 cups heavy whipping cream9 large egg yolks3/4 cup sugar1 teaspoon vanilla extractBrown sugar Preparation In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan....

Ingredients 1 package white cake mix (regular size)3/4 cup water4 egg whites1/2 cup clementine juice (about 5 clementines)1/4 cup canola oil1 teaspoon grated clementine peel4 clementines, peeled, sectioned and membrane removedFROSTING:1/3 cup butter, softened3 cups confectioners’ sugar1/2 teaspoon grated clementine peel5 to 6 teaspoons clementine juiceGARNISH:3/4 cup semisweet chocolate chips24 clementine sections with membrane (about 2-1/2 clementines) Preparation In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds....

Ingredients 1-1/2 cups graham cracker crumbs1/2 cup butter, melted1-1/2 cups white baking chips1-1/2 cups dried cranberries1 can (14 ounces) sweetened condensed milk1 cup sweetened shredded coconut1 cup pecan halves Preparation Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust. Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack....

Ingredients 1 package white cake mix (regular size)1/2 cup sweetened shredded coconut1/4 cup poppy seeds3-1/2 cups cold whole milk1 teaspoon coconut extract2 packages (3.4 ounces each) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed1/3 cup sweetened shredded coconut, toasted, optional Preparation Prepare cake according to package directions, adding coconut and poppy seeds to batter. Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes....

Ingredients Pastry for single-crust pie (9 inches)3 large eggs3/4 cup packed brown sugar1/2 cup light corn syrup1/3 cup butter, melted2 tablespoons molasses1/4 teaspoon salt1-1/2 cups fresh or frozen cranberries, thawed3/4 cup coarsely chopped walnuts, toasted3/4 cup coarsely chopped pecans, toasted Preparation Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge....