Recipe from Betty Crocker Cream Cheese Topping: 4 ounces (half of 8-oz package) cream cheese, softened 1/4 cup butter, softened 3 tablespoons milk 2 cups powdered sugar Pancakes: 2 cups Original Bisquick® mix 1 tablespoon granulated sugar 1 tablespoon unsweetened baking cocoa 1 cup milk 1 to 1 1/2 teaspoons red paste food color* 2 … Continue Reading →
Recipe adapted from Fine cooking 2 small firm-ripe pears (preferably Bartlett), peeled, cored and finely diced 1 tablespoon finely grated fresh ginger 1/2 teaspoon finely grated lemon zest 1 1/2 cups plus 1 tablespoon granulated sugar 2 teaspoons plus 1/8 teaspoon ground cinnamon 3 large egg whites 1 cup whole milk 1 teaspoon pure vanilla … Continue Reading →
From Nealey Dozier 1 pound bulk pork sausage 1/4 cup all-purpose flour 2 cups milk (2 percent or whole) Kosher salt and black pepper to taste Hot biscuits, for serving Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned … Continue Reading →
Recipe from Michael Chiarello and Food Network. 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 … Continue Reading →
Recipe from Ellie Krieger and Food Network. 1 cup quick cooking rolled oats 1/2 cup raw unsalted sunflower seeds 1/2 cup toasted wheat germ 1/4 cup whole-wheat pastry flour 1/2 cup dried apricots 1/2 cup raw almonds 1/2 cup raisins 1/2 cup pitted dried dates 1/2 cup powdered nonfat dry milk 1/2 teaspoon ground … Continue Reading →
From Emma Christensen. 1 cup (about 10 whole) dates, pitted 1 cup almonds 1 cup dried cherries Combine all the ingredients in a food processor. Pulse several times to combine the ingredients. Break up the dates if they have clumped together, then run continuously until a ball begins to form. Transfer the ball to … Continue Reading →
Halve the rice syrup in this recipe if you’d prefer crunchy bars. From Emma Christensen. 1/2 cup flaked coconut 11/2 cup high-fiber cereal mix (like Kashi Go-Lean) 11/2 cup crispy rice cereal 1/2 cup dried mango, chopped 1/2 cup dried pineapple, chopped 2/3 cup brown rice syrup 2 tablespoons brown sugar 1 teaspoon vanilla … Continue Reading →
Double the rice syrup in this recipe if you’d prefer chewy bars. From Emma Christensen. 1/2 cup unsalted peanuts, chopped 11/2 cups old-fashioned rolled oats 11/2 cups crispy rice cereal 1/3 cup brown rice syrup 3 tablespoons smooth peanut butter 1 tablespoon brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup semi-sweet … Continue Reading →
Recipe from incredibleegg.org. 1 flour tortilla (6-inch) 1 egg 1 tablespoon shredded Mexican cheese blend 1 tablespoon salsa Line a 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla. Microwave on … Continue Reading →
Recipe adapted from Bon Appetit. Can make a day ahead and then freeze for up to 1 month. Serve with some fresh yogurt or cottage cheese if desired. 1 1/2 cups white whole wheat flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room … Continue Reading →