My Sweet Tooth

Candy Apples

2019-08-27T11:12:00.000-05:00

1 Hr(s)

30 Min(s) Prep

30 Min(s) Cook

Watch this cooking video to see how to easily make Candy Apples at home! Why wait for the state fair when you have this charming Candy Apples recipe?

Candy Apples

What You Need

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12 Servings

12 small apples (4 lb.), stemmed, well chilled

2 cups sugar

1/2 cup water

1 pkg. (0.14 oz.) KOOL-AID Cherry Flavor Unsweetened Drink Mix

Chocolate Cluster-Peanut Butter Cake

2019-08-27T11:08:00.001-05:00

1 Hr(s) 30 Min(s)

20 Min(s) Prep

1 Hr(s) 10 Min(s) Cook

Mix two favorite cake ingredients with Chocolate Cluster-Peanut Butter Cake. Peanut butter cake and chocolate cake lovers will applaud this creamy combo!

What You Need

Select All

16 Servings

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1/2 cup creamy peanut butter

1/2 cup PLANTERS Dry Roasted Peanuts

2 oz. BAKER'S Semi-Sweet Chocolate, melted

1-1/2 cups thawed COOL WHIP Whipped Topping

Melting Snowmen Cookie Balls

2019-08-27T11:05:00.001-05:00

Select All

48 Servings

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

24 peanut butter sandwich cookies, finely crushed (about 3 cups)

3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted

48 Mini OREO Bite Size Cookies

2 Tbsp. decorating icing

Creamy Layered Peach Squares

2019-08-27T11:02:00.000-05:00

Select All

2 cups graham

1/2 cup sugar

1/2 cup butter or margarine, melted

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

3 large frozen peaches (about 1-1/4 lb.), peeled, sliced

1-1/2 cups boiling red wine

1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin

2 ounce JELL-O Raspberry Flavor Gelatin

Corned Beef and Cabbage

2019-08-22T08:14:00.000-05:00

Serves: 12

Ingredients

1 corned beef brisket (4 lbs.), with spice packet
1 medium bay leaf
¼ tsp. ground black pepper
1 medium head green cabbage, cut into wedges
8 medium carrots, peeled and cut into large chunks
12 small red potatoes

Directions

Step 1
Put corned beef in a large stockpot with spice packet, bay leaf, and pepper and cover with water. Bring to a boil; skim off foam. Reduce heat to low; cover and simmer for about 3½ hours.
Step 2
Add vegetables to the pot. Cover and simmer for about 45 minutes or until vegetables are tender.
Step 3
Arrange corned beef on a platter and surround with vegetables. Slice meat across the grain.

Beans and Franks

2019-08-21T17:00:00.000-05:00

Serves: 4

Ingredients

2 cups baked beans
2 cups sliced hot dogs
1 Tbsp. ketchup
1 tsp. mustard
1 tsp. dark brown sugar

Directions

Step 1
Preheat oven to 350°F. Co

Oven-Roasted Whole Chicken

2019-08-21T16:58:00.000-05:00

Serves: 4

Ingredients

1 roasting chicken (4 lbs.), rinsed, giblet pack removed

1¼ tsp. salt, divided

1¼ tsp. ground black pepper, divided

1 bay leaf

1 onion, peeled and quartered

1 Tbsp. paprika

1 tsp. herbs de Provence

Directions

Step 1

Preheat oven to 400°F. Season inside of bird with ¼ tsp. salt and ¼ tsp. pepper, then put bay leaf and onion inside. Tuck wings under the back of the bird.

Step 2

Mix together paprika, herbs, remaining salt and pepper, and rub the mixture all over the chicken’s skin. Place chicken in a roasting pan, breast-side up.

Step 3

Roast the c

Italian Submarine Sandwich

2019-08-21T16:55:00.001-05:00

Serves: 2

Ingredients

1 sub roll (12")
6 slices deli ham
6 slices salami
6 slices provolone cheese
1 cup shredded lettuce
5 slices tomato
¼ cup sliced hot banana peppers
2 Tbsp. bottled Italian dressing

Directions

Step 1
Slice the sub bun lengthwise, but not all the way through. Open it up flat like a book.
Step 2
Cover the bread with the slices of ham. Lay the salami on top of the ham. Line up the cheese on top of the salami. Layer the lettuce, tomato, and banana peppers on the meats and cheese.
Step 3
Drizzle dressing on the lettuce, and fold the sandwich closed.
Step 4
Cut sandwich in half with a serrated knife.

Tuna Salad Sandwich

2019-08-21T16:53:00.000-05:00

Serves: 4

Ingredients

1 can (6 oz.) tuna packed in water, drained
¼ cup diced sweet pickles
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
¼ tsp. salt
4 green lettuce leaves
8 slices toasted whole wheat bread

Directions

Step 1
Combine tuna, pickles, mayonnaise, lemon juice, and salt in a bowl with a rubber spatula. Place 1 lettuce leaf on a slice of bread. Add a scoop of tuna salad and top with another slice of bread. Repeat with remaining lettuce leaves and bread slices.

Gluten-Free Lasagna with Spinach

2019-08-21T15:54:00.001-05:00

Serves: 10

Ingredients

28 oz. low-fat ricotta cheese
1 cup defrosted and drained frozen cut spinach
1 large egg
½ cup part-skim shredded mozzarella cheese
8 cups (about 2 jars) marinara sauce
½ lb. uncooked gluten-free lasagna noodles

Directions

Step 1
In a medium bowl, stir together the ricotta, spinach, egg, and mozzarella.
Step 2
Ladle a quarter of the marinara sauce along the bottom of a greased 6-quart slow cooker. The bottom should be thoroughly covered in sauce. Add a single layer of lasagna noodles on top of the sauce, breaking noodles if needed to fit in the sides.
Step 3
Ladle an additional quarter of sauce over the noodles, covering all of the noodles. Top with half of the cheese mixture, pressing firmly with the back of a spoon to smooth. Add a single layer of lasagna noodles on top of the cheese, breaking noodles if needed to fit in the sides.
Step 4
Ladle another quarter of the sauce on top of the noodles, and top with the remaining cheese. Press another layer of noodles onto the cheese and top with the remaining sauce. Take care that the noodles are entirely covered in sauce.
Step 5
Cover and cook on low heat for 6 hours until cooked through.

Graduation

2019-05-10T12:22:00.002-05:00

Mother's Day

2019-05-10T11:01:00.002-05:00

Braga Organic Farms Inc

2019-05-10T10:54:00.001-05:00

Braga Organic Farms Inc Braga Organic Farms Inc Braga Organic Farms Inc Braga Organic Farms Inc

Astor Chocolate

2019-05-10T10:43:00.000-05:00

Astor Chocolate Astor Chocolate Astor Chocolate Astor Chocolate

Korean BBQ Burnt Ends

2019-04-14T12:51:00.003-05:00

Ingredients:

6oz- Smoked CAB Brisket

3oz- Korean BBQ Quinoa

3oz- Power Slaw Blend

4oz- (3oz for Brisket, 1oz for Salad) Korean BBQ Sauce

2oz- Sriracha Cheddar

Pinch- Micro Cilantro

Directions:

1. Large dice brisket, and roast in 400 oven until caramelized (about 7 minutes). Add 3oz of Korean BBQ sauce, put back in oven for another 2 mins.

2. Mix together quinoa and power blend with 1oz of BBQ sauce

3. Plate accordingly. Garnish with micro cilantro and cheese.

Energy Bites

2019-04-14T12:49:00.001-05:00

To boost to-go sales throughout the day, use the right packaging to wrap up savory, protein-rich snacks and sweet treats that customers can purchase on the fly like these nutrient-rich Energy Bites.

Yield: 36 bites

Ingredients:

2 tablespoons sliced almonds
Pan spray
1¾ cups quick oats
⅔ cup finely chopped dried apples and/or apricots
1/3 cup dried blueberries, cherries and/or cranberries
2 tablespoons roasted, salted sunflower seeds
2 tablespoons coconut flakes
½ teaspoon ground cinnamon
½ cup peanut, soynut, almond or sunflower butter
¼ cup honey
½ teaspoon vanilla or almond extract

Directions:

1. In small skillet, toast almonds over medium heat 5 minutes or until lightly browned, stirring frequently.

2. Spray sheet tray with pan spray. Process ¼ cup oats and almonds in food processor 15 seconds or to fine crumbs; transfer to bowl.

3. In separate bowl, stir dried fruits, sunflower seeds, coconut, cinnamon and remaining 1½ cups oats; stir in peanut butter, honey and extract until well combined and mixture begins to stick together.

4. With gloves or moist hands, form mixture into 1-inch balls, then coat lightly with almond-oat crumbs. Place on prepared sheet tray; cover with plastic wrap and refrigerate at least 4 hours or overnight to allow oats to absorb moisture. Transfer to 6 (12-ounce) cups with lids; cover and refrigerate.

Spa Salad

2019-04-14T12:41:00.003-05:00

SERVES 1

INGREDIENTS:

½ cup Path of Life 5-Grain Blend

¼ cup Sysco Classic canned chickpeas, drained and rinsed

4 Sysco Natural asparagus spears, trimmed of woody ends

2 Tbsp. Arrezzio Imperial olive oil Kosher salt and freshly ground

black pepper to taste

1 cup Imperial Fresh spring mix

1 cup Imperial Fresh kale

3 oz. Sysco Imperial blackberries

3 oz. Imperial Fresh strawberries, quartered

¼ cup Casa Solana Imperial diced avocado

2 oz. Sysco Imperial Blood Orange Shallot Vinaigrette

DIRECTIONS:

Bring a pot of salted water to a boil. Blanch the 5-Grain Blend in the boiling water for 2 minutes; then shock in ice water.

Spread the chickpeas on a sheet pan in the refrigerator to dry out. Once dry, deep-fry them at 350 degrees until browned and crunchy, about 3 minutes. Drain them on paper towels and season with salt to taste.

Preheat a charbroiler. Blanch and shock the asparagus using the same technique. Once shocked and dried, brush with oil, season with salt and pepper and place on the charbroiler. Grill for 2 minutes, turn the asparagus and grill for 1 minute longer. Remove and slice into pieces.

In a large bowl, combine the spring mix and kale. Arrange the berries, asparagus pieces, cooked grains and diced avocado on top of the salad greens. Drizzle with the vinaigrette and serve.

Paloma Margarita

2019-04-14T12:38:00.001-05:00

SERVES 1

INGREDIENTS:

2 oz. mezcal or tequila

3 oz. fresh grapefruit juice

1 oz. Sysco Classic margarita mix

1 oz. club soda

GARNISH

Sysco Imperial McCormick chipotle cinnamon rub

1 grapefruit slice, cut into quarters

1 fresh cilantro sprig

1 jalapeño chile slice

DIRECTIONS:

Rim a glass with the spice rub. In a cocktail shaker, combine mezcal or tequila, grapefruit juice, margarita mix and ice, and shake. Strain into the prepared glass over fresh ice. Top up with the club soda. Garnish with a grapefruit quarter slice, cilantro sprig and jalapeno round.

Salsas

2019-04-14T11:50:00.000-05:00

VERDE SAUCE

INGREDIENTS:

6 cloves Imperial Fresh garlic, peeled

2½ cups Imperial Fresh cilantro

½ Casa Solana Imperial avocado

2 Imperial Fresh jalapeno chiles, deep fried

½ cup Imperial Fresh spinach

¼ cup Sysco Classic salad oil

1 cup water

DIRECTIONS:

Salt and freshly ground black pepper to taste In a food processor, combine all the ingredients and blend until smooth.

SPICY TABLE SALSA

INGREDIENTS:

3 Imperial Fresh tomatoes (5x6), quartered

5 dried chiles de árbol

4 dried cascabel chiles

1 clove Imperial Fresh garlic, peeled

1/3 cup roughly chopped Imperial Fresh white onion

¼ cup Imperial Fresh cilantro, chopped

Salt to taste

DIRECTIONS:

In a medium saucepan over medium-high heat, combine the tomatoes, chiles and garlic. Add cold water to cover and bring to a boil until the dried chiles are softened. Strain and reserve cooking liquid.

Place the solid ingredients into a blender along with 2 cups of the cooking liquid, adding more until the desired consistency is reached. Remove from the blender, pour into a bowl and fold in white onion and chopped cilantro. Season with salt.

SALSA ROJA

INGREDIENTS:

6 Imperial Fresh Roma tomatoes, quartered

1 dried chile de árbol, quartered

1 clove Imperial Fresh garlic

1 Imperial Fresh jalapeno chile, seeded

½ cup roughly chopped Imperial Fresh white onion

1 cup Sysco Classic chicken broth, heated

¼ cup chopped Imperial Fresh cilantro, stems included

Salt and freshly ground black pepper to taste

DIRECTIONS:

Place the tomatoes, chile de árbol, garlic, jalapeno and onion on a sheet pan and roast in a 350-degree oven until the tomatoes start to blister and are heated all the way through. Put the roasted ingredients into a blender along with the hot chicken broth and pulse, being careful not to overprocess. The salsa should remain slightly chunky. Pulse in the cilantro and season with salt and pepper.

PINEAPPLE PICO DE GALLO

INGREDIENTS:

3 cups finely diced Imperial fresh pineapple

2 Tbsp. diced Imperial Fresh serrano chiles

¼ cup finely diced Imperial Fresh red onion, rinsed in warm water to remove acid

¼ cup packed Imperial Fresh cilantro

¼ cup Sysco Classic salad oil Juice of 2 Sysco Natural limes

½ cup finely diced red bell pepper Salt and Imperial Fresh ground black pepper

DIRECTIONS:

In a medium bowl, combine all the ingredients and season with the salt and pepper to taste. The salsa will stay good for up to 3 days when refrigerated.

TOMATILLO SALSA

INGREDIENTS:

24 Casa Solana Classic tomatillos or green tomatoes

5 cloves Imperial Fresh garlic

15 chiles de árbol (can use Imperial Fresh serrano or jalapeno as alternatives)

1 cup warm water

1 tsp. Sysco Imperial McCormick dried oregano

1 Tbsp. Sysco Imperial chicken base

1 Tbsp. kosher salt

½ cup finely chopped Imperial Fresh cilantro

¾ cup finely diced Imperial Fresh white onion Juice of 1 lime

DIRECTIONS:

Roast tomatillos and garlic on a well-oiled grill or by placing on a sheet pan in a 500-degree oven until cooked through. If they begin to char, lower the heat. If using a chile de árbol, roast in the oven. If using jalapeno or serrano, cook on a grill. Combine roasted tomatillos and peppers with the water, oregano and chicken base in a blender and process. Season with salt, remove from the blender and fold in cilantro and diced onion. Finish with fresh lime juice.

Beef Fajita Tacos

2019-04-14T11:47:00.000-05:00

SERVES 2

INGREDIENTS:

8 oz. Casa Solana Certified Angus Beef fajita meat

1 tsp. Arrezzio Imperial olive oil

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

2 6-in. Casa Solana flour tortillas

1 tsp. Spicy Table Salsa (see recipe)

¼ Casa Solana Imperial avocado, sliced in half

2 oz. pickled red onion

4 Imperial Fresh cilantro leaves

2 Tbsp. Pica y Salpica crema, in a squeeze bottle

1 Tbsp. Casa Solana Imperial Cotija cheese

DIRECTIONS:

Preheat a charbroiler to high heat and oil it well. Grill the fajita meat on the charbroiler until it reaches desired doneness. Remove the meat and let it rest for 5 minutes. Slice the meat against the grain into ¼-inch slices.

In a sauté pan, heat the olive oil over medium-high heat and sauté the peppers and onion until they are al dente.

To build the tacos, take two tortillas and heat them on a flat-top grill or pan, about 30 seconds per side. Divide the Spicy Table Salsa between the tortillas, followed by the sautéed peppers and onion and fajita beef. Top with sliced avocado, pickled red onion and cilantro leaves. Squeeze some crema over each taco and top with the Cotija cheese.

Nopalitos Tacos

2019-04-14T11:41:00.001-05:00

SERVES 1

INGREDIENTS:

1 roughly 8-oz. nopal paddle (cactus leaf)

1 Tbsp. plus 1 tsp. Arrezzio Impe- rial olive oil, divided Salt and freshly ground black pepper to taste

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

4 Casa Solana Classic corn tortillas

2 Tbsp. Tomatillo Salsa (see recipe)

4 Tbsp. Pineapple Pico de Gallo (see recipe)

2 Tbsp. Sysco Classic chickpeas, fried

2 Tbsp. radish alfalfa sprouts or microgreens

1 Imperial Fresh jalapeno chile, thinly sliced

DIRECTIONS:

Using a paring knife, remove any remaining thorns from the nopal paddle. Once it’s fully cleaned of thorns, rub the paddle with 1 tablespoon of the olive oil and salt and pepper. Preheat a charbroiler to high heat. Place the cactus paddle on the grill and cook, turning every 2 minutes, for 4 minutes total per side, to achieve a crosshatch design.

Slice into ½-inch-by-2-inch slices. In a sauté pan, heat the remaining teaspoon of oil over medium-high heat and sauté the pepper and the onion until they become al dente. Heat the corn tortillas on a flattop or pan.

To build the tacos, layer two corn tortillas together and spread 1 tablespoon of Tomatillo Salsa on the bottom. Next, divide the peppers and onion and place on top of the salsa. Place 4 ounces of grilled cactus next, followed by the pineapple salsa. Garnish with the fried chickpeas, sprouts and jalapeno slices.

Shrimp Gumbo

2019-03-03T09:30:00.002-06:00

Total Time

Prep: 30 min. Cook: 1 hour
Makes

11 servings

Ingredients

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 carton (32 ounces) chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

Directions

In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice.

Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Cheezy Cauliflower Soup

2019-02-21T21:48:00.003-06:00

Mmm… “cheezy!” Try this dairy-free Cheezy Cauliflower Soup recipe to warm yourself (and some friends) up this winter!

Directions

In a large saucepan, heat the oil over medium heat and sauté the onion, garlic, and 1/4 teaspoon of the salt for 3 to 5 minutes, until the onions are soft and translucent.
Add the cauliflower, vegetable broth, and remaining salt, and bring the soup to a boil.
Reduce the heat to medium, and simmer uncovered for about 20 minutes until the cauliflower is completely tender.
Remove the saucepan from the heat, and allow the soup to cool for 5 minutes.
Stir in the nutritional yeast, lemon juice, smoked paprika, and cayenne.
Pour the soup into your blender in batches, and blast on high for 30 to 60 seconds, until smooth and creamy.
Return the blended soup to the saucepan, stir in the milk, warm it over low heat, and season to taste.
Ladle the soup into bowls, and garnish with the chives.
Enjoy!!

Sparkling Watermelon-Mojito Punch

2019-02-10T09:16:00.002-06:00

Sparkling Watermelon-Mojito Punch

1 Review(s)

10 Min(s)

10 Min(s) Prep

Live it up with our Sparkling Watermelon-Mojito Punch. This Sparkling Watermelon-Mojito Punch gets its great flavor from fresh lime juice and mint.

What You Need

Select All

8 Servings

1 bottle (2 L) seltzer, chilled

1 cup sugar

1 env. (0.15 oz.) KOOL-AID Watermelon Flavor Unsweetened Drink Mix

1 lime, cut into 8 wedges

8 sprigs fresh mint

ADD TO SHOPPING LIST

Let's Make It

Add seltzer to combined sugar and drink mix in 2-1/2-qt. glass or plastic pitcher; stir until mix is dissolved.

Pour into ice-filled glasses. Squeeze lime wedge into prepared drink in each glass. Garnish with mint.

Serve immediately.

Kitchen Tips

Tip 1

Special Extra

Freeze extra mint leaves in ice cube trays with water. Serve with prepared punch.

Promoted Content

The Prodigy - In Theaters Friday

Unspeakable horror awaits her. Get tickets for The Prodigy, starring Taylor Schilling and Jackson Robert Scott, in theaters this Friday.

Ad provided by Orion Pictures

Nutrition

Calories

100

Calories From Fat

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 10mg

Total Carbohydrates 26g

Dietary Fibers 0g

Sugars 25g

50%

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings, 1 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingre

Chocolate-Peanut Butter Cupcakes

2019-02-10T09:13:00.001-06:00

Chocolate-Peanut Butter Cupcakes

70 Review(s)

1 Hr(s) 20 Min(s)

20 Min(s) Prep

1 Hr(s) Cook

Bake a delicious childhood favorite with our Chocolate-Peanut Butter Cupcakes recipe! Prep for these chocolatey peanut butter cupcakes in just 20 minutes!

What You Need

Select All

24 Servings

1 pkg. (2-layer size) devil's food cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1/2 cup creamy peanut butter

1-1/2 cups thawed COOL WHIP Whipped Topping

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

1/4 cup PLANTERS Dry Roasted Peanuts, chopped

ADD TO SHOPPING LIST

Let's Make It

Heat oven to 350°F.

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)

Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake, then pipe about 1 Tbsp. pudding mixture into cupcake.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in COOL WHIP mixture; sprinkle with nuts.

Kitchen Tips

Tip 1

Size Wise

You'll know it's a special occasion when you get to enjoy one of these delectable cupcakes.

Tip 2

How to Frost with Flair

Dip tops of cupcakes in COOL WHIP mixture, then twist slightly before removing from COOL WHIP mixture.

Tip 3

How to Store

Keep filled and frosted cupcakes refrigerated.

Tip 4

Substitute

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Tip 5

Best Apples for Baking and Cooking

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Promoted Content

The Prodigy - In Theaters Friday

Unspeakable horror awaits her. Get tickets for The Prodigy, starring Taylor Schilling and Jackson Robert Scott, in theaters this Friday.

Ad provided by Orion Pictures

Nutrition

Calories

220

Calories From Fat

% Daily Value*

Total Fat 13g

17%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 25mg

Sodium 190mg

Total Carbohydrates 24g

Dietary Fibers 1g

Sugars 15g

30%

Protein 4g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

24 servings

My Sweet Tooth

Candy Apples

Chocolate Cluster-Peanut Butter Cake

Melting Snowmen Cookie Balls

Creamy Layered Peach Squares

Corned Beef and Cabbage

Ingredients

Directions

Beans and Franks

Ingredients

Directions

Oven-Roasted Whole Chicken

Italian Submarine Sandwich

Ingredients

Directions

Tuna Salad Sandwich

Ingredients

Directions

Gluten-Free Lasagna with Spinach

Ingredients

Directions

Graduation

Mother's Day

Braga Organic Farms Inc

Astor Chocolate

Korean BBQ Burnt Ends

Energy Bites

Spa Salad

Paloma Margarita

Salsas

Beef Fajita Tacos

Nopalitos Tacos

Shrimp Gumbo

Total Time

Makes

Directions

Nutrition Facts

Cheezy Cauliflower Soup

Directions

Ingredients

Sparkling Watermelon-Mojito Punch

Sparkling Watermelon-Mojito Punch

Promoted Content

Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes

Promoted Content