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Ingredients 1 can (14 oz) fat-free sweetened condensed milk (not evaporated) 1 can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut) 1/4 teaspoon coconut extract 1 oz bittersweet baking chocolate, shaved 11 paper cups (3-oz size) 11 craft sticks (flat wooden sticks with round ends) Preparation In medium bowl, beat condensed milk, coconut milk and coconut extract with wire whisk until well blended. Stir in chocolate. Spoon mixture evenly into paper cups....

Ingredients 8 oz. package chicken Rice a Roni 2 onion,1/2 green pepper,2 6 oz jars of marinated artichoke hearts (reserve marinade), 1/3 cup (possibly more) mayonaise, 3/4 tsp.curry powder Preparation Cook the Rice a Roni as per instructions on box. Cool. Finely chop onion and green pepper. Add mayonaise and curry powder to the marinade. Mix well.Mix ingredients together. Quarter the artichoke hearts. Refrigerate. A good make ahead dish.

Ingredients Cookies: 1/2 cup butter, room temperature 1 c. granulated sugar 1 large egg 1 t. vanilla 3 T. coarsely grated lime rind (about two limes; reserve the limes to use for juice later) 1 c. medium-grained cornmeal (not corn-flour) 1/4 c. cornstarch 1/2 c. potato flour 1/2 t. salt 3/4 t. baking soda 1/2 t. cream of tartar Preparation Prep: Zest and juice the limes. Set aside. Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl....

Ingredients 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas) 3 cups shredded pepper Jack cheese (12 oz) 6 oz smoked cooked turkey, chopped (1 cup) 1/2 cup sweetened dried cranberries 2 tablespoons butter or margarine, melted 1 tablespoon chopped fresh parsley Preparation Heat oven to 400°F. On ungreased large cookie sheet, place 4 of the tortillas. Sprinkle 1/2 cup of the cheese over each tortilla. Top each evenly with turkey and cranberries....

Ingredients For the Creamy Balsamic Dressing: (makes 1 2/3 cups of dressing) 4 cloves garlic, grated 3 tablespoons mayonnaise 2 tablespoons lemon juice 1 Tablespoon Dijon mustard 1 tablespoon sugar 2 teaspoons Morton’s Nature’s Seasoning 1 1/2 teaspoons salt 1/2 cup balsamic vinegar 3/4 cup extra light olive oil For the Salad: 2-3 heads of Romaine lettuce, finely chopped 1/2 pound of bacon, cooked and crumbled 1 - 1 1/2 cups cherry tomatoes, halved...

Ingredients 4 skinless, boneless chicken breast halves (1 1/2 pounds) 1/4 teaspoon pepper 1 tablespoon butter 1 can (10 3/4 ounces) condensed, reduced-fat cream of chicken soup Grated zest and juice of 1 large lemon 1 can (14 1/2 ounces) mixed peas and diced carrots, drained 2 tablespoons chopped, fresh parsley or dill Preparation Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: Sprinkle both sides of chicken with pepper....

Ingredients 3 heads garlic, cloves peeled 3 pounds Yukon gold potatoes (about 4), peeled and cut into 1/2-inch cubes 3 Granny Smith apples, peeled and cut into 1/2-inch cubes 1 1/2 tablespoons extra-virgin olive oil 1 1/2 teaspoons coarse salt, or more to taste 3/4 teaspoon freshly ground pepper 3/4 to 1 cup skim milk Low-fat sour cream, for garnish (optional) Preparation Heat oven to 425 degrees. Toss the garlic, potatoes, and apples together with olive oil, salt, and pepper in a large nonstick roasting pan....

Ingredients 1 (28-ounce) can whole peeled tomatoes 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic Kosher salt and freshly ground pepper 1/4 cup heavy cream Preparation Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper....

Ingredients Aioli (makes 1 cup) 1 Small egg yolk (use pasteurized egg) 1/2 teaspoon Dijon mustard 1/2 cup evoo 1/2 cup olive oil 1/4 clove garlic, peeled and smashed into paste 1/2 teaspoon salt Lemon Juice Salmon 3 cups fat-free chicken (or vegetable) broth 8 bulbs baby fennel and leafy tops 4 salmon fillets (about 5 oz each) 2 tablespoon evoo Sea salt and freshly ground black pepper 1/2 cup diced parsnips...

Ingredients 1/2 cup sugar 2 1/4 teaspoons ground cinnamon 1/4 cup butter, melted and cooled 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1/2 cup mini semisweet chocolate chips Preparation Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper. In small bowl, mix sugar and cinnamon. Stir to mix thoroughly. Set aside 2 tablespoons to sprinkle on the roll-ups after baking. Unroll both cans of dough; separate into 16 triangles....

Ingredients 9 cups popped popcorn 1/4 cup butter or margarine 1 (10 ounce) package large marshmallows 6 tablespoons fruit flavored gelatin mix, any flavor Preparation Place popcorn in a large bowl; set aside. In a saucepan, melt butter and marshmallows over low heat. Stir in gelatin until dissolved. Pour over popcorn and toss to coat. When cool enough to handle, lightly butter hands and quickly shape mixture into balls.

Ingredients 1 cup flour 1 cup brown sugar 1 cup oat bran 2 large apples shredded 1 1/2 cups shredded carrots 3/4 cup chopped nuts 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon baking powder 2 teaspoons baking soda 1/2 cup apple sauce 1/2 cup skim milk 2 eggs beaten 1 teaspoon vanilla Preparation Combine all dry ingredients with apples, carrots, raisins, and nuts. Mix all wet ingredients and pour into the center well of the dry ingredients....

Ingredients 3 cups mashed sweet potatoes (1 large can) 1/2 cup milk 2 eggs 1 cup sugar 1/3 cup butter 1 teaspoon vanilla Top layer: 1 cup coconut 1 cup brown sugar 1/3 cup butter 1 cup chopped nuts 1/3 cup flour Preparation Combine the first 6 ingredients and pour into a baking dish. Top with the next 5 ingredients (mix all 5 together well.) Sprinkle over the sweet potatoes. Bake in a shallow dish preferably (the middle will cook better at 375 until set and brown....

Ingredients 2 cups rice 400 gr shrimps 500 gr mussles(with the shell) 2 ripe tomatoes 2 onions in slices 1/2 cup Greek olive oil 1 tsp butter of Corfu 2 tbsp ouzo 2 bay leaves 1 tbsp chives finely chopped 1 tbsp parsley finely chopped salt,pepper Preparation In a large pot put the olive oil and brown the onions.Add the shrimps and the mussles(very well cleaned and washed),the butter and saute for 2-3 min....

Ingredients 1 (15-oz.) can Progresso™ black beans, drained, rinsed 1/4 cup sliced green onions 1 medium orange, peeled, chopped 2 teaspoons sugar 1/2 teaspoon grated lime peel 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 3/4 cup milk 2 eggs 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking powder 3/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 2 cups frozen corn, thawed Preparation In medium bowl, combine all salsa ingredients; mix well....

Ingredients 2 cups all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons unsalted butter, melted and cooled, plus more for skillet 2 large eggs 1/4 cup sugar 1 1/4 teaspoons salt 2 cups whole milk 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar 1 cup fresh or thawed frozen corn kernels 1 cup heavy cream Preparation Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside....

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1/3 cup shredded Swiss cheese 1/4 cup chopped cooked bacon 1 tablespoon chopped green onion (1 medium) 1 egg 3 tablespoons whipping cream Preparation Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal....

Ingredients 1 head kale, washed and thoroughly dried 2 tablespoons olive oil Sea salt, for sprinkling Preparation Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. Related Video