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Ingredients 2 cups flaked coconut 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough 2 containers (8 oz each) mascarpone cheese 3/4 cup powdered sugar 1 1/2 teaspoons Watkins™ Coconut Extract 1 cup Jif® Whips Whipped Peanut Butter and Chocolate Flavored Spread Preparation Heat oven to 350°F. Place Reynolds® Foil Baking Cups in 20 regular-size muffin cups. Line cookie sheet with Reynolds® Parchment Paper. Spread 1/2 cup of the coconut on cookie sheet....

Ingredients 3 pounds ripe red beefsteak tomatoes 1 cucumber, peeled if waxy, halved lengthwise and seeded 2 cloves garlic, peeled 1/2 small red onion, peeled and thinly sliced 1 tablespoon extra-virgin olive oil, plus more for brushing bread 1 teaspoon red-wine vinegar Salt and freshly ground pepper 1 round loaf country bread, preferably saltless Tuscan bread (about 8 inches in diameter) 1/2 cup fresh basil leaves Preparation Core tomatoes and cut them into 3/4-inch chunks....

Ingredients 3 1/2 pounds small Yukon gold potatoes Coarse salt 1/2 cup extra-virgin olive oil, plus more for drizzling Freshly ground pepper Preparation Cover potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender, about 10 minutes; drain. Mash with a potato masher. Stir in oil; season with salt and pepper. Drizzle with oil.

Ingredients 3 T chopped almonds 2 tsp geound ancho chili pepper 4 6-oz skinless boneless chicken breast halves 1/4 tsp salt, divided 1/4 tsp freshly ground black pepper 2 tsp butter 1 tsp Caonla oil 1 minced garlic clove 1 cup fat free chicken broth 2 T crema mexicana Cilantro sprigs Preparation Combine almonds adn chili pepper in food processor, blend into a coarse meal. Pound chicken breast flat in wax paper....

Ingredients 1 Large garlic bulb 1/2 cup olive oil lemon juice 1 TBS yougert 1 TBS sour cream pinch of salt Preparation blend til smooth

Ingredients 4 cups chicken broth or water 2 cans (15 1/2 oz. each) garbanzo beans or chick peas, undrained 1 cup sliced fresh mushrooms 1 cup chopped onion 1 can (6 oz.) CONTADINA® Tomato Paste 1 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. marjoram 1/2 lb. Italian sausage, casings removed 2 Tbsp. grated Parmesan cheese Preparation COMBINE water, chick peas, mushrooms, onion, tomato paste, salt, pepper and marjoram in large saucepan....

Ingredients 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count) 1 egg, beaten Kosher (coarse) salt, if desired 1 jar (5 oz) pasteurized process cheese spread with bacon 2 tablespoons milk Preparation Heat oven to 375°F. Unroll dough; separate into 12 breadsticks. Cut each in half lengthwise. Roll each breadstick lightly to form 10-inch-long rope. To shape each pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free....

Ingredients 1 or 2 qts white grape juice 1 or 1 1/2 qt ginger ale Preparation Chill. Mix just before serving.

Ingredients 6 T cocoa 1 C sugar 2 C flour 2 t baking soda 1/2 t salt 1 C mayonaise 1 C cold water 1 t vanilla Cooked Frosting 2 1/2 T flour 1/2 C milk 4 T butter 4 T Crisco 1/2 C sugar 1 t vanilla Preparation Grease and flour two 8" layer pans or an oblong loaf pan. Sift toether all the dry ingredients. On low speed, stri in the water, mayonaise, and vanilla....

Ingredients 1 clove of garlic, minced 4 cups loosely packed baby spinach Extra-virgin olive oil 3/4 cup roasted red peppers, cut into thin strips 6 large eggs 1 cup crumbled goat cheese 2 tablespoons heavy cream 1 tablespoon harissa Extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 teaspoon paprika Preparation Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil....

Ingredients 2 Packages of lamb neck for stew (or more depending upon how many guests) Large sweet onion, chopped 2 28 oz. cans crushed tomatoes 1 small can tomato paste Bay leaf Salt/Pepper Oregeno Basil Garlic powder 1 Box preferred Pasta Preparation In a large sauce pot, Brown the Lamb Neck on all sides. Add the chopped onion and braise with lid on over med heat for an hour. Add the 2 cans of crushed tomatoes, the tomato paste and spices....

Ingredients ½ c. butter 1 ½ c graham cracker crumbs 1 can 14 oz Eagle Brand Sweetened condensed milk (not evaporated) 1 6 oz pkg semi sweet chocolate chips 1 c chopped nuts 1 1/3 c coconut Preparation In a 13 x 9 inch pan sprinkle crumbs over melted butter, pour condensed milk evenly over crumbs. Top with remaining ingredients in order listed and press down.Bake 25 to 30 minutes or until lightly browned

Ingredients Marinade: 4 tbsp olive oil 2 tbsp soy sauce 1/2 tbsp grated ginger 4 cloves garlic minced black pepper 1 lb mahi mahi, rinsed, patted dry 2 tbsp olive oil 2 leeks, white & lt green part thinly sliced and washed 8 oz mixed wild mushrooms salt & pepper Preparation Mix marinade, add fish, coat and leave for 30 minutes. Saute leeks in olive oil, when tender add mushrooms. Cook until mushrooms are tender and leeks are golden....

Ingredients 3oz - Vodka 1.5oz - Hiram Walkef Mango Syrup .25oz - Midori or Melon Liquour .75oz - Sour Mix (Watch for Concentrate) Preparation Shake over ice and pour into chilled

Ingredients 1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise 3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed 4 slices bacon, each cut into 4 pieces 10 sprigs fresh thyme 1/4 cup pure maple syrup Coarse salt and freshly ground pepper Preparation Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet....

Ingredients 1/4 pound thinly sliced cold-smoked salmon, cut into 1 1/2-inch-wide strips Pure maple syrup, for brushing Preparation Preheat oven to 325 degrees. Arrange salmon in a single layer on a parchment-lined rimmed baking sheet. Brush generously with pure maple syrup. Bake until caramelized and edges are browned, 20 to 22 minutes. Remove from oven and transfer to a plate using a large spatula; let cool.

Ingredients 1 large avacado 10 cherry tomatoes 4 artichoke hearts 1/2 peeled and seeded cucumber 1/2 can hearts of palm 4 leaves romaine lettuce 1/2 can chick peas 1/3 tsp. fresh dill 1/3 cup olive oil lemon. Salt and pepper to taste. Preparation Wash all fresh vegetables,drain and rinse chick peas. Cut artichokes, cucumber, romaine and hearts of palm into bite size pieces and cut cherry tomatoes in half and add to salad bowl along with chick peas....

Ingredients 2 can Mex. style corn, drained 4 oz can chpd. green chilies 2 jalapeno peppers, seeded and chopped 5 green onions, chpd 1 T sugar 1 C mayonnaise 1 C sour cream 2 C cheddar cheese Preparation Mix well and chill Related Video

Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1 can (16 oz) Old El Paso™ refried beans 1 cup sour cream 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package) 1 1/2 cups shredded Cheddar cheese (6 oz) 1/2 cup sliced green onions (8 medium) 1/2 cup chopped green bell pepper 1 cup chopped seeded tomatoes...

Ingredients 8 oz. Velveeta 1 cup Minute Rice 2 cans cream of mushroom soup 1 pkg frozen chopped brocolli 1 stick butter Preparation Preheat oven to 350 Combine all ingredients in a 2 qt casserole dish Bake for 40-45 minutes stirring half way through.