Beans are a relentlessly savory item here in the US, but they are used to make desserts in countries all over the world — Turkey, Austria, and Japan, to name a few. These soft, …
20 min prep
24 servings
13 ingredients
Bean Cookies with Cardamom & Pistachio
Directions
1. Preheat the oven to 350 degrees. Line a sheetpan with parchment paper.
2. In a food processor, blend the oats until they resemble a coarse flour. Transfer to a large bowl. Sift in the whole wheat pastry flour, cardamom, and baking powder. Stir in lemon zest and salt.
3. In a separate bowl, blend the butter and beans until creamy. Add the sugar, eggs, and vanilla, and mix until well combined. You can do this either with an electric hand beater or in a food processor.
4. Add the bean mixture to the spiced oat and flour mixture. Stir just until combined. Fold in the raisins.
5. Scoop out 2 tablespoons of dough and form into a ball, then roll in pistachios to coat. Set on a baking sheet and slightly flatten the dough. Repeat, leaving 1 inch between each cookie.
6. Bake for 15 minutes, or until the bottoms of the cookies start to turn golden.
Ingredients
2 cups rolled oats
1 cup whole wheat pastry flour
12 cardamom pods, seeds removed from pods and ground, about 2 teaspoons (pods discarded — see Chef Tips)
3 teaspoons baking powder
2 teaspoons lemon zest
½ teaspoon salt
¼ cup unsalted butter, at room temperature
1 (15 ounces) can cannellini beans, drained and rinsed
¾ cup cane sugar
1 large egg
½ teaspoon vanilla extract
⅓ cup golden raisins, plumped in hot water then drained
½ cup unsalted raw pistachios, chopped
Nutrition Facts
Calories 120 cal
Fat 04 g
Saturated Fat 02 g
Polyunsaturated Fat 01 g
Monounsaturated Fat 01 g
Carbohydrates 19 g
Sugar 06 g
Fiber 03 g
Protein 04 g
Sodium 100 mg
This tasty, smokey dip will add flavor to any southof-the-border influenced food. It’s easy to make and contains much more protein than a similar sauce that is often made with sour cream or mayonnaise….
15 min prep
6 servings
3 ingredients
Chipotle Yogurt Sauce
Directions
Combine the ingredients in a small food processor or
blender. Puree until smooth. Serve with Chicken, Squash &
Kale Quesadilla.
Ingredients
1 cup plain Greek yogurt
3 tablespoons chipotle in
adobo
Pinch of salt
Nutrition Facts
Calories 43 cals
Fat 03 g
Saturated Fat 02 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Carbohydrates 02 g
Sugar 02 g
Fiber 0 g
Protein 04 g
Sodium 97 mg
These Festive Turkey meatballs are all the favorite parts about the holidays in one bite. These meatballs are the perfect weeknight fall side along with a crisp salad, and are definitely a perfect party…
15 min prep
4 servings
10 ingredients
Festive Turkey Meatballs
Directions
1. Preheat oven to 350º F. Lightly grease a 9” x 13” baking dish with cooking spray.
2. In a large bowl, combine ground turkey, rice, cranberries, onion, egg, milk, garlic powder, salt and pepper.
3. Shape mixture into golf ball sized meatballs. Place 1 inch apart on baking sheet.
4. Pour chicken stock over meatballs. Cover pan tightly with aluminum foil.
5. Bake about 45 minutes, until the meatballs are cooked through and the rice is soft.
Ingredients
1 pound ground turkey
1/2 cup uncooked white rice
1/4 cup dried cranberries,
chopped
1/4 cup onion, finely
chopped
1 egg, beaten
1/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
Nutrition Facts
Calories 376 Cals
Fat 13 g
Saturated Fat 04 g
Polyunsaturated Fat 03 g
Monounsaturated Fat 05 g
Carbohydrates 35 g
Sugar 09 g
Fiber 01 g
Protein 31 g
Sodium 637 mg
This simple spicy shrimp and white bean soup has a stick-to-your ribs attitude from its creamy base of pureed white lima beans and russet potato. Thanks to healthy fats from the olive oil and…
15 min prep
4 servings
10 ingredients
Spicy Shrimp & White Bean Soup
Directions
1. Mix the harissa and lemon juice together in a medium bowl. Add the shrimp and mix to coat the shrimp well. Cover and set aside while you make the soup.
2. Heat the oil in a large Dutch oven over a medium-high heat until it shimmers. Add the shallots cook for 2-3 minutes or until they start to soften. Add the potato. Sprinkle with salt and saute until they too start to soften, about 5 minutes.
3. Add the lemon-water mixture and stock. Bring to a boil, lower the heat to medium-low and simmer for 5 minutes. Add the lima beans and cook another 10 minutes or until both the potatoes and beans smash easily against the side of the pan. Drain over a heatproof bowl. Return the strained broth to the pan. To a blender, add the drained potato and beans and blend at high speed with ¼ cup of olive oil, gradually adding 1 cup of the broth as needed to make a fine puree. Stir the puree back into the broth until well blended. Bring to a low boil while stirring frequently. Taste for salt.
4. When the soup is just boiling, turn the heat to medium-low and add the shrimp. Cook until the shrimp are just pink and cooked through. Serve in bowls, dividing the shrimp between them. Drizzle the remaining olive oil over the top of
each bowl.
Ingredients
1 lb medium cleaned
shrimp
2 teaspoons harissa (see Chef Tips)
2 teaspoons lemon juice
½ cup olive oil, divided
4 medium shallots, sliced
1 large russet potato, about
12 ounces cut into 1-inch
dice
1 lemon, juiced, combined
with ¼ cup water
1 cup canned lima beans,
drained (see Chef Tips)
1¾ quarts low-sodium
chicken or vegetable broth
Sea salt
Nutrition Facts
Calories 376 Cals
Fat 13 g
Saturated Fat 04 g
Polyunsaturated Fat 03 g
Monounsaturated Fat 05 g
Carbohydrates 35 g
Sugar 09 g
Fiber 01 g
Protein 31 g
Sodium 637 mg
These five-ingredient buttery cereal bites are made for game day! Toss your favorite Cheerios™ with butter, vanilla and cinnamon-sugar and serve at your tailgate (or homegate!) for an easy win.
Makes 8 Servings
Hands-On Time: 5 Min
Total Time: 15 Min
Mini Doughnut Hot Buttered Cheerios™ Game Mix
About the Chef
This recipe was originally created and published by Betty Crocker and has been approved for use on our site. See the original recipe on bettycrocker.com
Directions
1.In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Stir in vanilla. Add cereal; mix well.
2,Microwave uncovered on High 3 to 4 minutes, stirring every minute. Stir in sugar and cinnamon; toss well to coat. Store tightly covered at room temperature.
Ingredients
1/4 cup butter
1/4 teaspoon vanilla
4 cups Cheerios™ cereal
1/4 cup sugar
1 teaspoon ground cinnamon
These adorable mini Halloween “werewolf” Snicker’s cupcakes will make you howl with delight.
Makes 24 Servings
Hands-On Time: 10 Min
Total Time: 20 Min
SNICKERS® Mini “Werewolf” Cupcakes
Directions
1.Preheat oven to 350°F. Line 24 mini muffin cups with paper liners. Prepare cake mix according to package directions; fold in chopped SNICKERS®.
2.Scrape 2 tbsp batter into each muffin cup, reserving remaining batter for another use.
3.Bake for 10 to 15 minutes or until tester inserted in center comes out clean. Let cool completely on rack.
4.Spoon frosting into piping bag fitted with small star tip. Starting from center, pipe spikes all over top of each cupcake to resemble fur, ears and whiskers of “werewolf.” Decorate each cupcake with 2 candy eyes, chocolate chip for nose and 2 peanut halves for fangs.
Ingredients
1 box (15.25 oz) vanilla cake mix
6 (3.6 oz) Halloween Fun Size SNICKERS®, chopped
1 tub (16 oz) dark chocolate frosting
48 small candy eyes
24 chocolate chips
48 peanut halves
Tip: For more elaborate decoration, pipe red mouth onto each cupcake with store-bought tube of red icing.
al Time: 20 Min
Classic shortbread cookies are packed with chopped TWIX® Minis and accented with pumpkin pie spice for a tasty autumn-inspired treat.
Makes 6 Servings
Hands-On Time: 15 Min
Total Time: 1 H, 5 Min
Pumpkin Spice Shortbread Bites
Directions
1.Whisk together flour, pumpkin pie spice and salt until blended; set aside. In separate bowl and using electric mixer, beat together butter and sugar until light and fluffy; beat in vanilla. Stir in flour mixture just until combined. Stir in chopped TWIX® Minis. Pat dough into disk; wrap in plastic wrap and refrigerate for at least 30 minutes.
2.Preheat oven to 325°F. On lightly floured surface, roll out dough into 1/4-inch thickness. Cut into six 2-inch squares. Reserve remaining dough for another use.
3.Place cookies on parchment paper–lined baking sheet, spacing at least 2 inches apart; refrigerate for 10 minutes before baking.
4.Bake for 8 to 10 minutes or until bottoms are lightly golden and tops are set. Transfer to rack and let cool completely. Tip: Roll remaining dough into 1/2-inch balls and flatten with fork for mini shortbread buttons.
Ingredients
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
Pinch salt
1/3 cup unsalted butter, at room temperature
3 tbsp granulated sugar
1/2 tsp vanilla extract
6 TWIX® Minis Chocolate, finely chopped
These Halloween M&M’S® whoopie pies with marshmallow filling are sure to bring glee and delight to any little ghoul or goblin.
Makes 12 Servings
Hands-On Time: 15 Min
Total Time: 30 Min
M&M’S® Monster Mash Whoopie Pies
Directions
1.Cakes: Preheat oven to 350˚F. Whisk together flour, cocoa powder, baking soda and salt; set aside.
2.Using electric mixer, beat sugar and butter until light and fluffy; beat in egg. Beat in vanilla. Reduce speed to low; mix in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
3.Drop mounds of heaping 2 tbsp batter onto 2 parchment paper–lined baking sheets, about 2 inches apart (you should have 24 whoopie pie cake halves).
4.Bake for 10 to 13 minutes or until tester comes out clean when inserted into center of cakes. Transfer to rack; let cool completely.
5.For the filling: Beat together marshmallow fluff, icing sugar, butter and vanilla until light and fluffy. Reserve 12 M&M’s. Fold remaining M&M’s into marshmallow mixture.Tip: Buttermilk substitute: Add 2 tsp white vinegar to measuring cup; pour in enough milk to make 1/3 cup. Let stand for 5 minutes before using. Substitute prepared cream cheese frosting for marshmallow filling if desired.
6.Spread 11/2 tsp icing over flat side of 12 whoopie pie cake halves. Cap with remaining cakes.
7.Dollop remaining marshmallow fluff over tops of whoopie pies; decorate each whoopie pie with 1 M&M’s.
Ingredients
Cakes:
1 cup all-purpose flour
1/4 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/4 cup unsalted butter, at room temperature
1 egg
1 tsp vanilla extract
1/2 cup buttermilk
Filling:
1 cup marshmallow fluff
3/4 cup icing sugar
1/4 cup butter, at room temperature
1 tsp vanilla extract
2 pkg (1.7 oz) Milk Chocolate Ghoul’s Mix M&M’S®, divided