3 cup watercress 1 small carrot, peeled and cut in long strips with vegetable peeler 2 teaspoon white wine vinegar 1 teaspoon Dijon-style mustard ¼ teaspoon salt Dash black pepper 3 tablespoon olive oil

Nonstick cooking spray 1 cup broken pecans 3 tablespoon granulated sugar 2 tablespoon light-color corn syrup ¼ teaspoon cayenne pepper

½ cup packed brown sugar ⅓ cup rolled oats ¼ cup all-purpose flour ½ teaspoon pumpkin pie spice ¼ cup butter, cold Coffee Drizzle 1 ¼ cup powdered sugar 1 teaspoon light-colored corn syrup 1 tablespoon cooled Espresso or strong-brewed coffee To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using....

1 tablespoon vegetable oil ½ teaspoon chili powder ¼ teaspoon ground cinnamon 3 7 inch flour tortillas Salt **Tip: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

1 ⅓ cup all-purpose flour ¼ teaspoon salt ¼ cup cooking oil ¼ cup fat-free milk

2 tablespoon olive oil 2 ½ cup coarsely chopped red sweet peppers 4 cloves garlic, chopped 4 cup coarsely chopped fresh tomatoes 2 tablespoon balsamic vinegar ¾ teaspoon kosher salt ¼ teaspoon cracked black pepper

The University of Sussex and British papermaker G.F. Smith did research that found navy blue is a calming color—in fact, the most relaxing color in the world. The findings were part of a larger study called The World’s Favourite Colour Project, in which several thousand people across the globe were asked to pick their favorite color. (The winning color was a saturated teal hue, later dubbed Marrs Green.) They were also asked to list how colors made them feel and specify which emotion they associated with different hues....

¼ cup olive oil ¼ cup white wine vinegar 1 tablespoon finely chopped red onion 1 tablespoon snipped fresh herbs, such as thyme, basil, and/or oregano 1 clove garlic, minced ¼ teaspoon Dijon-style mustard ¼ teaspoon kosher salt ⅛ teaspoon ground black pepper

**Tip To save time, substitute two 4-ounce cans undrained fire-roasted diced green chilies for the poblanos. Omit Step 1. Chop the onion and garlic. In Step 2 increase cooking time to 5 to 7 minutes. Continue as directed.

2 cup water 1 cup uncooked jasmine or long grain rice ¼ teaspoon salt 1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, drained ½ cup frozen peas 1 tablespoon balsamic vinegar

4 cup sifted powdered sugar ½ cup water ¼ cup meringue powder 1 tablespoon vanilla

4 ounce semisweet or bittersweet chocolate 2 tablespoon butter or margarine ½ cup whipping cream 2 teaspoon light corn syrup