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Ingredients vegetable oil 1 c. crisped rice cereal 1/2 c. dry-roasted peanuts 3 tbsp. light corn syrup salt Vanilla ice cream and hot chocolate sauce Preparation Step 1Preheat the oven to 350°F. Generously oil a rimmed baking sheet. In a bowl, toss the crisped rice and peanuts with the corn syrup until evenly coated; add a pinch of salt. Spread the mixture as thinly as possible on the baking sheet and bake for 10 minutes, until crisp....

Ingredients 3/4 cup torn romaine3/4 cup fresh baby spinach1/3 cup sliced fresh mushrooms1/3 cup grape tomatoes1/4 cup sliced cucumber3 tablespoons sliced ripe olives1-1/2 teaspoons grated Parmesan cheese2 tablespoons reduced-fat Italian salad dressing Preparation In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat.

Ingredients 3/4 cup graham cracker crumbs1 tablespoon sugar plus 2/3 cup sugar, divided1/4 teaspoon ground cinnamon2-1/2 tablespoons butter, melted2 packages (8 ounces each) cream cheese, softened1/2 cup sour cream2 to 3 teaspoons vanilla extract2 large eggs, room temperature, lightly beatenTOPPING:2 ounces semisweet chocolate, chopped1 teaspoon shorteningMiniature peanut butter cups or toasted sliced almonds Preparation Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square)....

Ingredients One 3 1/2-pound whole red snapper 8 tbsp. olive oil 2 cloves garlic 1 tsp. salt 1 tbsp. plus 2 teaspoons lemon juice 2 large sprigs rosemary (optional) 2 tbsp. Wine vinegar 1/2 tsp. Dijon mustard 1/4 tsp. fresh-ground black pepper c. Chopped flat-leaf parsley Preparation Step 1Heat the oven to 450°F. Rinse the fish and dry the surface and the cavity thoroughly with paper towels. Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side....

Ingredients 1/2 cup butter, softened1/2 cup peanut butter1/2 cup honey1 egg1 teaspoon vanilla extract1 cup whole wheat flour1/2 cup nonfat dry milk powder1/2 cup toasted wheat germ1 teaspoon baking soda Preparation In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets....

Ingredients 1 cup sugar2 tablespoons cornstarch1 cup cranberry juice1-1/2 cups fresh or frozen cranberriesCRUST:1 cup graham cracker crumbs (about 16 squares)3 tablespoons sugar3 tablespoons butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1 cup sugar3 tablespoons all-purpose flour4 large eggs, room temperature, lightly beaten1 cup eggnog1 tablespoon vanilla extract Preparation In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes....

Ingredients 1/2 cup sugar1/2 cup packed brown sugar1 cup water1 package (12 ounces) fresh or frozen cranberries1 to 3 tablespoons prepared horseradish1 tablespoon Dijon mustard1 package (8 ounces) cream cheese, softenedAssorted crackers Preparation In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled....

Ingredients 1 cup diced zucchini1/2 cup diced green pepper1/2 cup diced sweet red pepper1/4 cup diced onion2 tablespoons vegetable oil1/4 cup dry bread crumbs1/4 teaspoon salt-free seasoning blend1/8 teaspoon pepper1 cup cooked tricolor spiral pasta2 tablespoons nonfat Parmesan cheese topping Preparation In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta....

Ingredients 1 whole garlic bulb2 teaspoons olive oil1/8 teaspoon salt6 jalapeno peppers1 package (8 ounces) cream cheese, softened2 tablespoons shredded Parmesan cheese2 tablespoons Worcestershire sauce2 tablespoons butter, softened12 slices multigrain bread6 slices smoked provolone cheese12 cooked bacon strips Preparation Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil....

Ingredients 2 large sweet potatoes (about 12 ounces each), cut into 1-inch pieces1 tablespoon canola oil14 ounces fresh chorizo or bulk spicy pork sausage2 cups (8 ounces) queso fresco or shredded Mexican cheese blend1 large egg1/2 teaspoon smoked paprika1/4 teaspoon salt1/4 teaspoon pepper3/4 cup panko bread crumbsOil for deep-fat fryingPretzel sticks and fresh cilantro leaves Preparation Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat....

Ingredients 2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)1 cup fat-free mayonnaise2 tablespoons orange juice1 tablespoon honey1-1/2 teaspoons grated orange zest1-1/2 teaspoons minced fresh gingerroot1/4 teaspoon salt1/4 teaspoon pepper1 medium Granny Smith apple, peeled and chopped1 cup finely chopped fennel bulb1/2 cup dried cranberries1/2 cup chopped pecans, toasted1/4 cup chopped walnuts, toasted Preparation Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender....

Ingredients 4 cups broccoli florets1 cup peanuts1 cup raisins1/2 cup chopped onion1 cup mayonnaise2 tablespoons cider vinegar2 tablespoons sugar Preparation In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1 cup Italian salad dressing2 tablespoons grated Parmesan cheese1/4 teaspoon salt, optionalMinced fresh parsley Preparation Place chicken in a greased 9-in. square baking dish. Drizzle with salad dressing; sprinkle with Parmesan cheese and salt if desired. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

Ingredients 3/4 pound bulk hot Italian sausage3/4 pound lean ground beef (90% lean)1 small onion, chopped2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted2 cups frozen cut green beans, thawed1 can (15-1/4 ounces) whole kernel corn, drained2 cups shredded Colby-Monterey Jack cheese, divided1/2 cup 2% milk1 teaspoon garlic powder1/4 teaspoon seasoned salt1/4 to 1/2 teaspoon cayenne pepper1 package (32 ounces) frozen Tater Tots Preparation In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain....

Ingredients 6 large potatoes1 cup sour cream1 cup shredded cheddar cheese1 green onion, chopped1/4 cup whole milk2 tablespoons butter, melted1 tablespoon chopped fresh parsley1 teaspoon saltAdditional butter Preparation Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell....

Ingredients 4 cups cubed rotisserie chicken3/4 cup chopped celery1/2 cup chopped green onions1/2 cup reduced-fat mayonnaise or avocado oil mayonnaise2 tablespoons capers, drained and chopped2 tablespoons caper juice2 tablespoons dill pickle relish1/2 teaspoon salt1/2 teaspoon pepper20 slices French bread (1/2 inch thick)3 tablespoons butter, softened10 Bibb or Boston lettuce leaves1 cup thinly sliced radishes Preparation Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper....

Ingredients 4 large tomatoes8 green onions2 cans (4 ounces each) chopped green chilies1 can (4-1/4 ounces) chopped ripe olives, drained6 tablespoons cider or red wine vinegar1 tablespoon olive oil1-1/2 to 2 teaspoons garlic powder1 fresh jalapeno pepper, seeded and chopped, optionalTortilla chips Preparation Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips....

Ingredients 1 1/2 lb. red heirloom tomatoes, cored and roughly chopped 1 English cucumber, peeled, halved lengthwise, seeded, and roughly chopped 1/4 red onion, finely chopped 1/3 c. finely chopped fresh cilantro (plus extra leaves for garnish) 2 cloves garlic, minced (divided) 3/4 tsp. crushed red pepper flakes (divided) 3 tbsp. sherry vinegar 5 tbsp. extra-virgin olive oil, divided (plus more for serving) kosher salt Freshly ground black pepper 12 (10-15 ct....

Ingredients 9 ounces uncooked whole wheat fettuccine1 tablespoon olive oil1-3/4 cups sliced baby portobello mushrooms1 garlic clove, minced1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon dried rosemary, crushed1/2 teaspoon dried oregano2 cups fresh baby spinach Preparation Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer....

Ingredients 3/4 cup unsalted sunflower kernels1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups shredded carrots1 cup chopped onion1/2 cup whole wheat flour2 tablespoons canola oil8 hamburger buns, optionalLettuce and tomato slices, optional Preparation Place sunflower kernels in a food processor; cover and process until ground. Remove and set aside. Place beans in food processor; cover and process until ground. In a large bowl, combine the sunflower kernels, beans, carrots, onion, flour and oil....