Category: Latest recipes

These pistachio cupcakes have an amazing taste as well as a fluffy texture due to a special ingredient: Club soda and instant pistachio pudding!MORE+LESS-1box of Betty Crocker™ white cake mix2packages (3.5 oz each) instant pistachio puddingHide Images1Preheat oven to 350°F and place cupcake liners in cupcake pan.

Pastitsio is the Greek version of lasagna; both traditional versions of the pasta bake are loaded with ground meat, noodles, cheese and of course, the classic béchamel sauce. This weeknight dinner gives you a taste of Greek comfort food simplified in a skillet.MORE+LESS-Updated November 13, 2018Make withProgresso Broth1lb ground beef (at least 80 lean)2cloves garlic, finely chopped1/2teaspoon dried oregano1/2teaspoon ground cinnamon10oz uncooked elbow macaroni (2 1/4 cups)3cups Progresso™ chicken broth (from 32-oz carton)1can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained3/4cup crumbled feta cheese1/4cup chopped fresh Italian (flat-leaf) parsleyHide Images1In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

1cup ajíes caballeros (Puerto Rican hot peppers)4cloves of garlic, peeled2bay leaves large or 4 small1teaspoon ground oregano1/2cup diced fresh pineapple, optionalHide Images1Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.

Pizza crust made from cauliflower. Low in carbs, high in tastiness.MORE+LESS-1large head cauliflower (about 4 cups shredded)3cups shredded mozzarella cheese2teaspoons garlic powder1tomato, sliced into 12 rounds1/4cup finely shredded Parmesan cheeseHide Images1Using a box grater or a food processor, shred cauliflower into crumbles.

Made-in-the-microwave peanut butter bars: perfect for a quick snack, delicious enough for dessert.MORE+LESS-Updated March 3, 20171bag (10 oz) peanut butter baking chips2cups Fiber One™ Cereal Honey Clusters™Hide Images1In a microwave-safe bowl, microwave chips and peanut butter together in 30-second bursts, stirring between, until melted.

This perfect mix of caramel, toffee, pecans, and dried apple chips is about as good as snacking gets!MORE+LESS-Updated December 5, 2019Hide Images1Place the brown sugar, light corn syrup, salt, and butter in a microwave safe bowl.2Microwave for about 1 minute, just until the butter is melted, then stir together until well mixed.

If we didn’t have you at BLT, certainly we had your attention at avocado! These sandwich-style lettuce wraps are loaded with avocado, tomatoes, bell peppers and bacon—so basically, everything that’s good in life.MORE+LESS-1cup diced plum (Roma) tomatoes (3 medium)1/2cup diced yellow onion1tablespoon chopped fresh cilantro leaves2teaspoons seeded and finely chopped serrano chile (1/2 large)12leaves hearts of romaine lettuce2medium avocados, pitted, peeled and diced (about 2 cups)3/4cup diced red bell pepper6slices cooked gluten-free bacon, choppedHide Images1In small bowl, mix tomatoes, onion, cilantro, chile, lime juice and salt.

Don& 39;t run out for a fast-food breakfast – it& 39;s easy to make at home, and ours tastes great!MORE+LESS-4(10 inch) Old El Paso™ Flour TortillaHide Images1Bake the potatoes at 350°F for 1 hour until almost fully cooked. Quarter the potatoes and place them into the fridge for 10 minutes to cool. Slice the scallions and add to a bowl with the paprika, flour, salt, pepper and one of the eggs.

No need to run down the ice cream truck thanks to this delicious frozen cake that’s reminiscent of your favorite childhood treat. We took Yoplait® Light Orange Crème yogurt whipped it into a sweet and creamy filling spread between two crunchy layers of granola because, that’s what we do.MORE+LESS-Updated May 7, 20181pouch (11 oz) Chex™ Granola Mix Gluten Free Honey Nut12tablespoons butter, melted6oz.

Just when you thought caramel-pecan rolls were breakfast& 39;s best friend, along comes this French toast casserole, stuffed with caramel and pecans. Too delish to even describe!MORE+LESS-1loaf challah bread, sliced into 6 (1-inch thick) slicesCaramel Base4tablespoons brown sugar4tablespoons butter, meltedCaramel Stuffing9tablespoons dulce de leche or other thick caramel sauce1cup toasted chopped pecans, dividedEgg Mixture1tablespoon vanilla extractHide Images1In a small bowl, combine brown sugar and melted butter.

Make withProgresso Broth2cans (14.5 oz each) fire-roasted tomatoes1can (16 oz) Progresso™ Chick Peas, drained and rinsed4cups Progresso™ chicken broth1package (12 oz) chicken sausages, sliced (your choice of flavor)1cup French (or regular) green lentils2tablespoons freshly chopped parsley1tablespoon extra-virgin olive oilHide Images1Heat the oil in a large pot over medium-high.

This fun and flavorful Asian riff on lasagna uses wonton wrappers for easy layering.MORE+LESS-1tablespoon toasted sesame oil4green onions, whites and greens separated, thinly sliced on the bias1tablespoon finely chopped fresh gingerroot2cloves garlic, finely chopped1can (15 oz) Muir Glen™ organic tomato sauce1tablespoon chile garlic sauce1container (15 oz) part-skim ricotta cheese1package (5 oz) shredded Parmesan cheese1/2cup canned coconut milk (not light, not cream of coconut)48square wonton wrappers (from 12- or 14-oz package)2tablespoons thinly sliced fresh Thai basil leaves (purchase later if freezing lasagna for a later date)Hide Images1Heat oven to 350°F.

Give ‘em something to taco ‘bout — like, say, this insanely easy Mexican-inspired twist on same-old chicken wings. A quick dip in eggs, a toss in taco seasoning and flour and your prep work is done.They’ll be out of the frying pan (and onto your plate) in a flash.MORE+LESS-Updated September 1, 20171/3cup Gold Medal™ all-purpose flour1package (1 oz) Old El Paso™ original taco seasoning mixRanch dressing, if desiredHide Images1Line 15x10x1-inch pan with paper towels and a cooling rack.

Cheesy, beefy and almost completely hands-off, these barbacoa enchiladas are a tasty solution to dinner that everyone in your family will love. We’ve given barbacoa beef a quick and tasty weeknight-prep by cooking it in the slow cooker, so you barely have to lift a finger!MORE+LESS-1 1/2tablespoons Old El Paso™ hot & spicy taco seasoning mix1can (4.

Apples, gingerbread cake, and butter. This dump cake has everything you need for a perfect dessert. MORE+LESS-Make withBetty Crocker Cookies2cans (21 oz) apple pie filling1box (14.5 oz) Betty Crocker™ Cookie Mix Gingerbread1stick plus 2 tablespoons cold unsalted butter, slicedWhipped cream or vanilla ice cream, for serving (optional)Hide Images1Preheat oven to 350°F.

Mix up a splendidly simple batch of paleo-approved sweets. Raw almond butter, sweetened with raw honey and inside good-for-you chocolate, topped with sea salt.MORE+LESS-Updated March 8, 20171bag (10 oz) dark chocolate chips3/4cup raw almond butter (or peanut butter, if not strict Paleo)1/3cup raw unfiltered honey1teaspoon vanilla (or caviar from 1 scraped vanilla bean)1tablespoon sea salt flakes (like Maldon™)Special equipment: parchment or silicone cupcake linersHide Images1Line a 12-cup muffin tin with cupcake liners.

This flank steak roll-up is one of those effortlessly impressive dinners that looks much harder than it is. Just make, serve and accept all the compliments.MORE+LESS-Updated March 3, 20172lb flank steak, butterflied2cups chopped fresh spinach1/2teaspoon red pepper flakes1can (15 oz) Muir Glen™ Organic Tomato SauceHide Images1Preheat oven to 400°F.

An easy baked appetizer made with wonton wrappers!MORE+LESS-Updated September 18, 20172eggs + 2 tablespoons waterHide Images1Preheat oven to 375° F. Line a few baking sheets with parchment paper.2In a medium-sized bowl, lightly mash together thawed sweet peas, mint and salt.3To make egg wash, whisk together eggs and water.

A delicious vinaigrette with incredible depth of flavor that will keep your taste buds singing!MORE+LESS-Updated September 20, 20161/4cup canned pumpkin puree1/4cup extra virgin olive oil1/4cup apple cider vinegar2tablespoons water (or more, depending on consistency preference)1tablespoon fresh tarragon, chopped1clove garlic, finely minced1/4teaspoon cinnamon, ground1/8teaspoon ginger, ground1/8teaspoon nutmeg, ground1/4teaspoon black pepper, freshly groundHide Images1Combine all ingredients in a bowl or bottle and whisk or shake until emulsified.

Hello, new go-to appetizer recipe! Inspired by the Southern party staple, these pimiento cheese roll-ups are every bit as charming as you’d expect them to be. MORE+LESS-1container (8 oz) cream cheese spread, softened1teaspoon fresh lemon juice1/2teaspoon Worcestershire sauce1/4teaspoon smoked paprika1/8teaspoon ground red pepper (cayenne)1package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)2cups shredded Cheddar-Monterey Jack cheese blend (8 oz)1jar (4 oz) diced pimientos, drained and patted dry1/4cup sliced green onions2tablespoons chopped pickled jalapeño chilesHide Images1In medium bowl, mix cream cheese spread, mayonnaise, mustard, lemon juice, Worcestershire sauce, paprika, salt and red pepper.