Slow Cooker Triple-Berry Cobbler

Ingredients:

1 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 eggs, lightly beaten

3 tablespoons vegetable oil

2 tablespoons milk

2 cups fresh or frozen blueberries

2 cups fresh or frozen raspberries

2 cups fresh or frozen blackberries

1 cup sugar

1 cup water

3 tablespoons quick-cooking tapioca

Vanilla ice cream, whipped cream, half-and-half, or light cream (optional)

Directions:

In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.

In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.

Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.

Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

Recipe shared from: http://www.bhg.com/recipe/desserts/triple-berry-cobbler/

Slow Cooker Chocolate Bread Pudding

Ingredients:

Nonstick cooking spray

3 cups milk

3/4 cup semisweet chocolate pieces

3/4 cup presweetened cocoa powder

3 eggs, lightly beaten

5 cups cubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins) (1/2-inch cubes), dried*

Whipped cream (optional)

Presweetened cocoa powder (optional)

Directions:

Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.

In a medium saucepan, heat milk over medium heat until very warm but not boiling. Remove from heat. Add chocolate pieces and the 3/4 cup cocoa powder (do not stir); let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).

In a large bowl, whisk together the eggs and chocolate mixture. Gently stir in bread cubes. Transfer bread mixture to the prepared cooker.

Cover and cook on low-heat setting (do not use high-heat setting) for about 2 1/2 hours or until a knife inserted near center comes out clean (mixture will puff).

Remove liner from cooker, if possible, or turn off cooker. Let pudding stand, uncovered, for 30 minutes to cool slightly before serving (pudding will fall as it cools).

To serve, spoon warm pudding into dessert dishes. If desired, top each serving with whipped cream and sprinkle with additional presweetened cocoa powder.

* To dry bread cubes, spread fresh bread cubes in a single layer in a 15 1/2x10 1/2x1-inch baking pan. Bake, uncovered, in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice. Cool. (Cubes will continue to dry and crisp as they cool.)

Recipe shared from: http://www.bhg.com/recipe/desserts/chocolate-bread-pudding/

Slow Cooker Gingerbread Pudding Cake

Ingredients:

Nonstick cooking spray

1-14 1/2 ounce package gingerbread mix

1/2 cup milk

1/2 cup raisins

2 1/4 cups water

3/4 cup packed brown sugar

3/4 cup butter

Vanilla ice cream (optional)

Directions:

Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.

In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.

Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).

Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.

To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.

Recipe shared from: http://www.bhg.com/recipe/cakes/gingerbread-pudding-cake/

Slow Cooker Mixed Berry Crumble

Ingredients:

2-12 ounce bag frozen mixed berries

1/2 cup dried cranberries

1/3 cup cranberry juice cocktail

1/4 cup quick cooking tapioca

1/2 teaspoon cinnamon

1 cup sugar

For Crumble Topping:

1 cup baking mix

3/4 cup Kashi cereal

1 cup almond biscotti (about 5 biscotti cookies), crushed

2 tablespoons butter, melted

Directions:

In a 4- or 5-quart slow cooker stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar.

Cover and cook on high setting 2 to 4 hours or until fruit is tender.

Preheat oven to 350 F. Line a baking sheet with aluminum foil and set aside.

In a medium bowl, combine all crumble top ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden.

To serve, sprinkle crumble topping over warm berry mixture.

Recipe shared from: http://www.bhg.com/recipe/desserts/mixed-berry-crumble/

Slow Cooker Big-Batch Puttanesca Sauce

Ingredients:

3-28 ounce can diced tomatoes

1/2 -6 ounce can (1/3 cup) tomato paste

1 large onion, chopped

4 cloves garlic, minced

1/4 cup pitted kalamata olives, chopped

1/4 cup snipped fresh Italian (flat-leaf) parsley

2 tablespoons capers, drained

1 tablespoon anchovy paste

2 teaspoons dried basil, crushed

1/4 teaspoon cayenne pepper

1 pound fresh or frozen cooked shrimp, thawed, peeled and deveined

1/4 cup pitted kalamata olives, halved

Hot cooked pasta or rice

Shaved Parmesan cheese

Directions:

In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.

Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.

If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese. Makes 6 servings plus 5-1/2 cups.

Recipe shared from: http://www.bhg.com/recipe/sauces/big-batch-puttanesca-sauce/

Slow-Cooker Meatball Sandwiches

Ingredients:

1 egg, lightly beaten

1/3 cup fine dry bread crumbs

2/3 cup finely chopped onion (2 small)

1/2 teaspoon salt

1/2 teaspoon dried oregano, crushed

1/4 teaspoon ground black pepper

1 1/2 pounds lean ground beef

1-15 ounce can tomato sauce

1/2 cup chopped green sweet pepper (1 small)

2 tablespoons packed brown sugar

1 tablespoon yellow mustard

1 teaspoon chili powder

1/4 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/8
teaspoon bottled hot pepper sauce

8 hoagie buns, split and toasted

2 cups shredded mozzarela cheese (8 ounces)

Directions:

In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

Recipe shared from: http://www.bhg.com/recipe/beef/meatball-sandwiches/

Slow Cooker Beer-Braised Beef Short Ribs

Ingredients

5 pounds beef short ribs

1-14 ounce can beef broth

1-12 ounce can dark beer

1 medium onion, cut into thin wedges

1/4 cup molasses

2 tablespoons balsamic vinegar

1 teaspoon dried thyme, crushed

1 teaspoon bottled hot pepper sauce

1/2 teaspoon salt

Mashed potatoes or hot buttered noodles (optional)

Fresh thyme leaves (optional)

Directions:

Place ribs in a 5- to 6-quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce, and salt.

Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.

Using a slottled spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves. Makes 4 to 6 servings.

Recipe shared from: http://www.bhg.com/recipe/beef/beer-braised-beef-short-ribs/

Slow Cooker Burgundy Beef Stew

Ingredients:

2 pounds boneless beef chuck pot roast

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons cooking oil (optional)

2 tablespoons quick-cooking tapioca

6 medium carrots, cut into 1-1/2-inch pieces

1-9 ounce package frozen cut green beans

1/2-16 ounce package frozen small whole onions (2 cups)

2 cloves garlic, minced

1-14 ounce can reduced-sodium beef broth

1 cup Burgundy wine

4 slices bacon, crisp-cooked, drained, and crumbled

Directions:

Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.

Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/stews/burgundy-beef-stew/

Slow Cooker Cacciatore-Style Chicken

Ingredients:

2 cups sliced fresh mushrooms

1 cup sliced celery

1 cup chopped carrot

2 medium onions, cut into wedges

1 yellow, green, or red sweet pepper, cut into strips

4 cloves garlic, minced

12 chicken drumsticks, skinned (about 3-1/2 pounds total)

1/2 cup chicken broth

1/4 cup dry white wine

2 tablespoons quick-cooking tapioca

2 bay leaves

1 teaspoon dried oregano, crushed

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1-14 1/2 ounce can diced tomatoes, undrained

1/3 cup tomato paste

Hot cooked pasta or rice

Shredded basil (optional)

Directions:

In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/cacciatore-style-chicken/

Caramel-Hazelnut Brownies

Ingredients:

Nonstick cooking spray

3 cups all-purpose flour

1 1/2 cups unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

2 2/3 cups sugar

1 1/2 cups butter, melted

4 eggs, lightly beaten

2 teaspoons vanilla

1-14 ounce package vanilla caramels, unwrapped

2 tablespoons milk

2 tablespoons hazelnut liqueur (Frangelico)

1 cup hazelnuts (filberts), toasted* and chopped

2 cups dark or bittersweet chocolate pieces

Directions:

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a double-layer of foil, extending foil over the edges of the pan. Generously coat foil with nonstick cooking spray; set aside. In a large bowl, whisk together flour, cocoa powder, baking power, and salt; set aside.

In a very large bowl, combine sugar and melted butter. Beat with an electric mixer on low speed until well mixed. Add eggs and vanilla; beat until mixed. Add cocoa powder mixture, 1/2 cup at a time, beating well after each addition (dough will be thick). Spread batter evenly in prepared pan.

In a large microwave-safe bowl, combine caramels and milk. Microwave on 100 percent power (high) for 1-1/4 to 2 minutes or until melted and smooth, stopping to stir every 30 seconds. Immediately stir in hazelnut liqueur and 1/2 cup of the hazelnuts. Drizzle caramel mixture over top of batter in the pan.

Bake in preheated oven for 45 minutes. Remove from oven; sprinkle immediately with chocolate pieces. Let stand for 2 minutes to melt chocolate. Using an offset spatula, spread melted chocolate over top of brownies. Sprinkle with the remaining 1/2 cup hazelnuts.

Cool in pan on wire rack. If necessary, chill for 15 minutes to set chocolate. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars.

*To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Recipe shared from: http://www.bhg.com/recipe/brownies/caramel-hazelnut-brownies/

Chewy Chocolate Caramel Bars

Ingredients:

1 package 2-layer-size German chocolate cake mix

3/4 cup butter, melted

1-5 ounce can (2/3 cup) evaporated milk

1-14 ounce package vanilla caramels, unwrapped

1 cup chopped walnuts

1 cup semisweet chocolate pieces

Directions:

Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside.

In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.

Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars.

Recipe shared from: http://www.bhg.com/recipe/bars/chewy-chocolate-caramel-bars/

Honey-Roasted Peanut Butter Bars with Chocolate Ganache

Ingredients:

1 2-layer-size devils food cake mix

1/3 cup butter, melted

1 egg

3/4 cup butter, softened

3/4 cup honey-roasted peanut butter

2 teaspoons vanilla

3 cups powdered sugar

2 tablespoons whipping cream or milk

3/4 cup honey-roasted peanuts, chopped

1/2 cup whipping cream

1-11 1/2 ounce package milk chocolate pieces

Directions:

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.

In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.

In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.

Recipe shared from: http://www.bhg.com/recipe/bars/honey-roasted-peanut-butter-bars-with-chocolate-ganache/

Greek-Style Quesadillas

Ingredients:

Nonstick cooking spray

4 7 - 8 inches whole wheat flour tortillas

1 cup coarsely shredded purchased roasted chicken

1/2 cup feta cheese

1/4 cup thinly sliced red onion

1/4 cup chopped cucumber

1/4 cup grape tomatoes, halved lengthwise

1/4 cup kalamata olives, halved

2 tablespoons whole flat leaf (Italian) parsley leaves

1 tablespoon whole fresh oregano leaves

1/4 cup bottled Greek vinaigrette salad dressing

Directions:

Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.

Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/appetizers-snacks/greek-style-quesadillas/

Delicious 30 Minute Saucy BBQ Chicken

Ingredients:

8 small chicken drumsticks

1 large onion, cut into 6 slices

Olive oil

1 cup ketchup

1/4 cup molasses

3 - 4 tablespoons cider vinegar

2 tablespoons packed brown sugar

1 teaspoon smoked paprika

Several dashes bottled hot pepper sauce

Fresh Italian (flat-leaf) parsley

Directions:

Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.

Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).

Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.

Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.

Recipe shared from:http://www.bhg.com/recipe/chicken/saucy-bbq-chicken/

Easy 20 Minute Chicken and Pasta in Peanut Sauce

Ingredients:

8 ounces thin spaghetti

1 bunch broccolini, cut in 2-inch lengths

1 medium red sweet pepper, cut in bite-size strips

1 pound skinless, boneless chicken breast halves

Salt and ground black pepper

1 tablespoon olive oil

1/2 cup bottled peanut sauce

Crushed red pepper (optional)

Directions:

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.

Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-and-pasta-in-peanut-sauce/

Creamy Ranch Chicken Pasta

Ingredients:

6 slices bacon

4 skinless, boneless chicken breast halves, cut into bite-size pieces

2 tablespoons all-purpose flour

2 tablespoons ranch dry salad dressing mix

1 1/4 cups whole milk

3 cups dried medium noodles

1 tablespoon finely shredded Parmesan cheese

Directions:

Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan.

Recipe shared from: http://www.bhg.com/recipe/chicken/creamy-ranch-chicken/

Thai Chicken Tacos

Ingredients:

1 lime, halved

1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces

1/4 cup chopped fresh cilantro

1 shallot, finely chopped

3 cloves garlic, minced

1 tablespoon fish sauce

2 teaspoons reduced-sodium soy sauce

1/2 - 1 teaspoon crushed red pepper

1/2 - 1 teaspoon hot chili sauce (such as Sriracha)

2 tablespoons vegetable oil

16 corn tortillas, heated

Cabbage Slaw (see recipe below)

Directions:

Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.

To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.


Cabbage Slaw

Ingredients:

2 cups shredded napa cabbage

1/2 cup shredded carrot (1 medium)

1/2 cup sliced green onions (4)

1/3 cup sliced radishes

1/4 cup snipped fresh cilantro

1/4 cup coarsely chopped peanuts (optional)

1/4 cup rice vinegar

Directions:

In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.

Recipe shared from: http://www.bhg.com/recipe/chicken/thai-chicken-tacos/

Thai Peanut Chicken

Ingredients:

1 13 1/2 - 14 ounce can unsweetened coconut milk

1/4 cup creamy peanut butter

1/3 cup chicken broth

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon packed brown sugar 

1 tablespoon toasted sesame oil

2 teaspoons red curry paste

1 teaspoon grated fresh ginger

1 clove garlic, minced

1/8 - 1/4 teaspoon cayenne pepper

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved

2 tablespoons vegetable oil

2 tablespoons snipped fresh cilantro

2 cups hot cooked rice

Directions:

In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish. Pour peanut butter mixture over chicken. Cover loosely with foil. Bake for 1 hour for chicken (1-1/2 hours for Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

Transfer chicken to a serving platter. Skim fat from sauce in dish. Spoon some of the sauce over chicken. Sprinkle with cilantro. Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/thai-peanut-chicken/

Easy Slow Cooker Cashew Chicken

Ingredients

1-10 3/4 ounce can condensed golden mushroom soup

3 tablespoons soy sauce

1 teaspoon ground ginger

1 1/2 pounds chicken tenders

1-16 ounce package frozen broccoli stir-fry vegetable blend

1-4 ounce can (drained weight) sliced mushrooms, drained

1/2 cup cashews

Hot cooked brown rice* (optional)

Directions:

In a 3-1/2- or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/cashew-chicken/

Double Cherry Crunch Pie

Ingredients:

12 ounces frozen tart cherries, thawed

6 ounces frozen sweet cherries, thawed

3/4 cup sugar

3 tablespoons quick-cooking tapioca

2-3x1-inch strips lemon peel

1-9 inch baked pastry shell

1 cup flaked coconut

1/2 cup coarsely chopped almonds

1/2 cup white chocolate baking pieces

1/4 cup quick-cooking rolled oats

1/4 cup whole wheat flour

2 tablespoons packed brown sugar

1/4 cup butter, melted

Directions:

Preheat oven to 375 degrees F. Drain cherries, reserving juices; if necessary, add water to equal 1 cup. In a medium saucepan combine sugar and tapioca. Stir in reserved juices and lemon peel. Cook and stir over medium heat until thickened and bubbly. Remove and discard lemon peel. Add drained cherries (you should have about 2 cups). Cook and stir 5 minutes more. Pour filling into baked pastry.

For topping, in a bowl combine coconut, nuts, baking pieces, oats, flour, and brown sugar. Add butter; stir to combine. Sprinkle topping over filling. Bake 20 to 25 minutes or until topping is golden brown. Cool on rack.

Recipe shared from: http://www.bhg.com/recipe/double-cherry-crunch-pie/

Saucy Sweet and Sour Chicken

Ingredients:

2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

1/4 teaspoon salt

1/2-12 ounce can (about 3/4 cup) frozen lemonade concentrate, thawed

3 tablespoons brown sugar

3 tablespoons ketchup

1 tablespoon vinegar

2 tablespoons cornstarch

2 tablespoons cold water

Hot cooked rice or fried rice

Directions:

Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.

For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice.

Recipe shared from: http://www.bhg.com/recipe/chicken/saucy-sweet-and-sour-chicken/

Slow Cooker Chicken and Biscuits

Ingredients:

2 cups chopped round red potato (2 medium)

1 cup coarsely chopped carrot (2 medium)

1/2 cup coarsely chopped onion (1 medium)

1/2 cup coarsely chopped celery (1 medium)

1-4 ounce can (drained weight) sliced mushrooms, drained

2 garlic, minced

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried sage, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons quick-cooking tapioca, crushed

1 pound bone-in chicken thighs, skinned

1 cup chicken broth

1 cup frozen peas

1 ounce cream cheese, cut up

Cheesy Biscuits (see recipe below)

Directions:

In a 3-1/2- or 4-quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.

Cheesy Biscuits

Ingredients:

1 2/3 cups packaged biscuit mix

1/2 cup shredded cheddar cheese (2 ounces)

1/2 cup milk

Directions:

Preheat oven to 450 degrees F. In a medium bowl combine biscuit mix and cheese. Stir in milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. With a floured 3-inch biscuit cutter cut into rounds. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.

Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-and-biscuits/

Honey-Dijon Barbecued Chicken

Ingredients:

1 2 1/2 - 3 pound broiler-fryer chicken, quartered

1/2 cup white Zinfandel wine, apple juice, or apple cider

1/4 cup olive oil or cooking oil

1/4 cup honey

1/4 cup Dijon-style mustard

1/2 teaspoon black pepper

1/4 teaspoon salt

4 cloves garlic, minced

Grilled vegetables

Directions:

Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade.

If desired, serve with grilled vegetables. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/honey-dijon-barbecued-chicken/

Chicken and Lemon-Broccoli Alfredo

Ingredients:

4 small skinless, boneless chicken breast halves

Salt and pepper

8 ounces mushrooms, halved

1 tablespoon olive or cooking oil

1 lemon

3 cups fresh broccoli florets

1-10 ounce container refrigerated light Alfredo pasta sauce

Directions:

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).

Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-and-lemon-broccoli-alfredo/

Sesame Chicken and Noodles

Ingredients:

1/3 cup rice vinegar

1/3 cup thinly sliced green onions

2 tablespoons honey

1 tablespoon reduced-sodium soy sauce

1 tablespoon grated fresh ginger

2 teaspoons Asian garlic-chili sauce

2-6 ounces refrigerated grilled chicken breast strips

12 ounces dried udon noodles or whole-wheat spaghetti

3 tablespoons toasted sesame oil

2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips

Fresh cilantro

Directions:

In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/sesame-chicken-and-noodles/

Buttermilk-Brined Fried Chicken

Ingredients:

3 cups buttermilk

1/3 cup coarse salt

2 tablespoons sugar

2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup buttermilk

Cooking oil

Directions:

For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.

Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

Recipe shared from: www.bhg.com

Fresh Corn and Avocado Salad

Ingredients:

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Recipe shared from: http://www.myrecipes.com/recipe/fresh-corn-avocado-salad-10000001906286/

Chocolate and Berries Yogurt Dessert

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

1 1/2 cups fresh raspberries

4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

1 cup whipping cream, whipped

2 tablespoons hot fudge topping

1 cup fresh blueberries

Directions:

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-and-berries-yogurt-dessert/4ab283d7-2bce-497b-aefd-0453d718c80b

Simple Lemon Cake with Raspberry Mousse

Ingredients:

1 box Betty Crocker® SuperMoist® lemon cake mix

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon grated lemon peel

3 eggs

2 cups raspberry pie filling (from 21-oz can)

1 1/2 cups whipping cream

Garnish:

Fresh raspberries,

Mint leaves

Directions:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/lemon-cake-with-raspberry-mousse/b98c43d4-90d9-4329-9009-de6e62a34fd5
  

Refreshing Key Lime Dessert with Raspberry Sauce

Ingredients:

Filling:

2 (3-oz.) pkg. lime flavor gelatin

2 cups boiling water

1 cup Key lime juice

2 (14-oz.) cans sweetened condensed milk (not evaporated)

1 pint (2 cups) whipping cream

Crust:

45 graham cracker squares

2 tablespoons Key lime juice

2 tablespoons water

Raspberry Sauce:

1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam

2 tablespoons water

Garnish:

Fresh raspberries

Grated lime peel or fresh mint leaves

Directions:

In very large bowl, combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. Add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. Set aside.

In medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into gelatin mixture just until combined.

Grease 13x9-inch pan. Arrange 5 cracker squares down length of greased pan; repeat forming 2 additional rows and using a total of 15 cracker squares to cover bottom of pan. Set aside.

In small bowl, combine 2 tablespoons lime juice and 2 tablespoons water. Brush juice mixture onto each cracker square in pan just until moistened. Carefully pour 3 1/3 cups filling over cracker crust; spread evenly. Repeat cracker and filling layers 2 times. Gently tap pan on hard surface and push down any crackers that are close to surface. Cover with foil; refrigerate at least 6 hours or overnight.

Meanwhile, in medium microwave-safe bowl, mix jam and 2 tablespoons water. Microwave on Medium for about 30 seconds or until jam is melted, stirring twice. Cover; refrigerate until serving time.

Cut dessert into squares. Spoon 1 tablespoon raspberry sauce onto each individual dessert plate. Place dessert squares on plates. Garnish with raspberries and lime peel. Store in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/key-lime-dessert-with-raspberry-sauce/aed393c1-ac3d-4be8-b53d-158b15f73c8f#?st=6&term=desserts&ps=9&pi=9

Oven-Fried Pork Cutlets with Apple Slaw

Ingredients:

Pork Cutlets:

4 pork boneless loin chops, 1/2 inch thick

8 saltine crackers, finely crushed (1/3 cup)

1/2 cup Original Bisquick® mix

1/2 teaspoon paprika

1/4 teaspoon pepper

1 egg

1 tablespoon water

Cooking spray

Apple Slaw:

4 cups coleslaw mix

1 small tart red apple, coarsely chopped (1 cup)

1/4 cup chopped onion

1/3 cup coleslaw dressing

1/8 teaspoon celery seed

Directions:

Heat oven to 425°F. Generously spray 15x10x1-inch pan with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each pork chop to about 1/4-inch thickness.

In shallow dish, mix crackers, Bisquick mix, paprika and pepper. In another shallow dish, beat egg and water. Dip pork chops into egg, then coat with Bisquick mixture. Repeat dipping coated pork in egg and in Bisquick mixture. Place in pan. Generously spray tops of pork with cooking spray.

Bake about 20 minutes or until golden brown and no longer pink in center. Toss all apple slaw ingredients. Serve slaw with pork.

Recipe shared from: http://www.bettycrocker.com/recipes/oven-fried-pork-cutlets-with-apple-slaw/9de8aa8d-89f9-481b-9283-4e81deb0ac23

Crispy Pork Chops Cubano with Garlic-Citrus Sauce

Ingredients:

Pork Chops:

1 cup Fiber One® original bran cereal

1 tablespoon finely chopped fresh cilantro

1 teaspoon finely chopped garlic

2 teaspoons grated orange peel

1 teaspoon onion powder

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

1/4 teaspoon pepper

4 pork loin chops, 1/2 inch thick (4 oz each)

1/2 cup buttermilk

Garlic-Citrus Sauce:

2 teaspoons olive oil

1 tablespoon finely chopped garlic

1/4 cup lime juice

2 tablespoons orange juice

2 tablespoons chopped fresh cilantro

Directions:

Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, the orange peel, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; coat completely with cereal mixture. Place on cookie sheet.

Bake 25 to 30 minutes or until pork is no longer pink in center.

Meanwhile, in 1-quart saucepan, heat oil over medium heat. Cook 1 tablespoon garlic in oil about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

Recipe shared from: http://www.bettycrocker.com/recipes/pork-chops-cubano-with-garlic-citrus-sauce/a0b23c26-54d8-43a7-bac0-4349ff83778f

Hearty Bacon-Steak Sandwiches with Onion Straws and an Avocado & Tomato Mayo

Ingredients:

1 ripe large avocado, pitted, peeled

1/4 cup chopped tomato

2 tablespoons prepared horseradish

1 tablespoon mayonnaise

1 beef flank steak, 3/4 to 1 inch thick (1 lb)

1 teaspoon Montreal steak grill seasoning

4 kaiser rolls, split

8 slices bacon, crisply cooked

1/2 cup French-fried onions (from 2.8-oz can)

Directions:

In medium bowl, mash avocado with fork. Stir in tomato, horseradish and mayonnaise until well blended; set aside.

Set oven control to broil. In both sides of beef, make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern. Sprinkle both sides of beef with grill seasoning. Place beef on broiler pan.

Broil with top about 4 inches from heat 4 to 5 minutes on each side for medium-rare or until desired doneness. Transfer beef to cutting board; cover with foil and let stand 10 minutes.

Thinly slice beef diagonally across grain. Divide beef evenly among roll bottoms. Top each with about 1/4 cup avocado mixture, 2 slices bacon and 2 tablespoons onions. Cover with roll tops.

Recipe shared from: http://www.bettycrocker.com/recipes/hearty-bacon-steak-sandwiches/fe6b263e-5d56-4a0b-9c7b-bc826467d915

Smoky Cheddar, Chicken & Bacon Melt Paninis

Ingredients:

4 large slices sourdough bread (1/2 inch thick)

2 tablespoons butter or margarine, softened

4 oz smoky Cheddar cheese, sliced

1 1/2 cups shredded cooked chicken

1/4 cup bacon bits

6 thin slices tomato

2 thin slices onion, separated into rings

Directions:

Heat panini maker or closed contact grill for 5 minutes. Spread 1 side of each bread slice with butter. On unbuttered side of 2 slices, arrange half of the cheese. Top evenly with chicken, bacon, tomato, onion and remaining cheese. Top with remaining 2 bread slices, buttered sides up.

Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

Recipe shared from: http://www.bettycrocker.com/recipes/smoky-chicken-melt-paninis/fd6f6bbd-26ec-4abc-b0ee-097afb4761a8

Easy 20 Minute Cheesy Asparagus & Seafood Frittata

Ingredients:

1 teaspoon olive or vegetable oil

4 oz fresh asparagus, cut into 2-inch pieces (about 1 cup)

3/4 cup thinly sliced fresh mushrooms

1/2 cup chopped imitation crabmeat

3/4 cup cheese-and-chive egg product*

1/4 cup shredded mozzarella cheese (1 oz)

Ingredients:

Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.

Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.

Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.

* You can use the equivalent of fresh eggs and add chives and a grated cheese of your choice.

Recipe shared from: http://www.bettycrocker.com/recipes/seafood-frittata/b3bfcc01-d11d-4c6a-a455-60e8f4f0349c

Garden Veggie Pancakes

Ingredients:

2 tablespoons butter

2 medium carrots, shredded (1 1/2 cups)

2 stalks celery, chopped (1 cup)

1 medium red bell pepper, chopped (1 cup)

1 medium yellow onion, chopped (1/2 cup)

2 cups fresh baby spinach, chopped

1 cup Original Bisquick® mix

2 eggs

3/4 teaspoon salt

1/4 teaspoon pepper

1 cup tomato pasta sauce, warmed

Directions:

In 12-inch nonstick skillet, melt butter over medium-high heat. Cook carrots, celery, bell pepper and onion in butter 2 to 3 minutes, stirring frequently, until crisp-tender. Add spinach; cook and stir 1 to 2 minutes until wilted. Cool slightly.

In medium bowl, stir Bisquick mix and eggs. Add vegetables, salt and pepper; stir well.

Wipe same skillet with paper towel. Spray skillet with cooking spray; heat over medium heat. For each pancake, use 1/4 cup of batter; flatten slightly with spatula. Cook until golden brown, about 1 to 2 minutes on each side. Serve with pasta sauce.

Recipe shared from: http://www.bettycrocker.com/recipes/chopped-vegetable-pancakes/4fb00afc-f767-4f59-bd1b-00b7d5d689c4

Tostada Waffles

Ingredients:

2 cups Original Bisquick® mix

1 1/3 cups milk

2 tablespoons vegetable oil

1 egg

1 can (4.5 ounces) chopped green chiles, drained

1 teaspoon chili powder

1 pound lean ground beef*

1 package (1 ounce) taco seasoning mix

6 cups finely shredded lettuce

1 cup shredded Cheddar cheese (4 ounces)

2 medium tomatoes, chopped (1 1/2 cups)

1 1/2 cups sour cream

2 medium green onion, sliced (2 tablespoons)

Directions:

Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in large bowl until blended. Stir in chilies and chili powder.

Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.

While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients.

*original recipe calls for beef, but you can substitute ground turkey if you prefer

Recipe shared from: http://www.bettycrocker.com/recipes/tostada-waffles/bb2acd62-b90f-4e2b-81c6-d5c472385215

Maple-Bacon Buttermilk Waffles

Ingredients:

2 cups all-purpose flour

1/4 cup sugar

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 3/4cups buttermilk

2 eggs

6 tablespoons butter, melted

1 1/2 teaspoons maple syrup

3 oz cooked bacon pieces

1 1/2 cups maple syrup

Directions:

Heat waffle maker. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat buttermilk, eggs, butter and maple flavor with wire whisk until well blended. Pour over dry ingredients; stir just until moistened.

Sprinkle about 2 teaspoons bacon pieces on each waffle grid. Spoon batter over bacon, using amount recommended by manufacturer. Close lid of waffle maker. Bake until steaming stops, 3 to 5 minutes. Repeat with remaining bacon and batter. Serve waffles with syrup.

Recipe shared from: http://www.bettycrocker.com/recipes/maple-bacon-buttermilk-waffles/554a96f4-399d-429a-886b-be25d0f1548e

Decadent Triple Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
3/4 teaspoon fine salt
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon instant espresso powder
1/2 cup boiling water
1 tablespoon vanilla extract
1 cup lowfat (2 percent) Greek-style yogurt
1/2 cup 1 percent lowfat milk
1/3 cup canola oil
1 large egg
1 large egg white
1/3 cup currants, soaked in hot water for 1 minute, drained
1/2 cup chopped semisweet or bittersweet chocolate
Confectioners' sugar for dusting

Directions:

Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.

Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.

Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.

Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/decadent-chocolate-cake-recipe/index.html

Cheesecake Brownies

Ingredients:

Cooking spray
Cheesecake topping:
8 ounces reduced-fat cream cheese (Neufchatel)
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg

Brownie Layer:

2 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Pinch cayenne pepper
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup lowfat buttermilk
2 large egg whites
2 teaspoons vanilla extract

Directions:

Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.

Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)

Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.

Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.



Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.

Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/cheesecake-brownies-recipe/index.html

Mini Peanut Butter Cupcakes

Ingredients:

For the Cupcakes:

12 tablespoons unsalted butter,
cut into pieces
1/2 cup Dutch-process cocoa powder
1 1/3 cups packed dark brown sugar
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg, at room temperature
1 teaspoon vanilla extract
For the Topping:
1/2 cup heavy cream
1 10-ounce bag peanut butter chips

For the Glaze:

1 tablespoon unsalted butter
6 ounces milk chocolate, finely chopped

Directions:

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.

Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/mini-peanut-butter-cupcakes-recipe/index.html