Patriotic Ice Cream Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) red velvet cake mix
1 quart blue moon ice cream, softened
3 c. heavy whipping cream
1 1/2 c. marshmallow creme
Red, white and blue sprinkles
Blue colored sugar


Directions:
Prepare cake mix batter according to package directions for cupcakes.


Fill paper-lined muffin cups half full.  Bake at 350 degrees for 11-14 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.


Working quickly, spread ice cream over cupcakes.  Freeze for at least 1 hour.


In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form.  Pipe over cupcakes; decorate with sprinkles and colored sugar.  Freeze for 4 hours or until firm.


Note~  Can use vanilla ice cream tinted with blue food coloring if you would like to substitute out the blue moon ice cream.

Bacon Ice Cream

(Courtesy of Better Homes and Gardens)

Ingredients:
2 slices wood-smoked bacon
1 c. whole milk
1/3 c. sugar
3 egg yolks, lightly beaten
1 c. whipping cream
1/2 tsp. vanilla


Directions:
In a skillet, cook bacon over medium heat until crisp and browned.  Remove bacon from skillet; drain well on paper towels.  Separate meat of bacon from fat; finely chop meat.  Discard fat.


For custard, in a 2 quart saucepan, combine milk, sugar, egg yolk and chopped bacon.  Cook and stir over medium heat until mixture just coats the back of a clean metal spoon.  To cool, place custard in a large bowl of ice water for 1-2 minutes, stirring constantly.


Pour custard in a bowl; cover with plastic wrap.  Refrigerate 4-24 hours.  Strain out bacon; discard.  Stir whipping cream and vanilla into chilled custard.


Freeze cream mixture in a 1 1/2-2 quart ice cream freezer according to manufacturer's directions.  Transfer to freezer container; seal and freeze 4 hours.  Makes about 2 1/2 cups.

Warm Mexican Spread

(Courtesy of Kraft)

Ingredients:
1 plum tomato, chopped
1 clove garlic, minced
2 tsp. house Italian dressing
1 pkg (8 oz.) cream cheese
1/4 c. Mexican style shredded cheese
1 Tbsp. fresh cilantro, chopped
Crackers

Directions:
Heat grill to medium heat.

Combine tomatoes, garlic and dressing.

Place cream cheese on sheet of heavy duty foil; top with tomato mixture and shredded cheese.  Place on grill grate.

Grill 8-10 minutes or until shredded cheese is melted and cream cheese is softened but still holds its shape.  Sprinkle with cilantro.  Serve with crackers.

Blueberry Cheesecake Bars

(Courtesy of Betty Crocker)

 

Ingredients:

1 pouch oatmeal cookie mix (1 lb. 1.5 oz.)

1/2 c. butter or margarine, softened

1 egg

3 pkgs. cream cheese, softened (8 oz. each)

3/4 c. sugar

1/2 c. whipping cream

3 eggs

1 jar blueberry spreadable fruit (10 oz.)

1 1/2 c. fresh or frozen (thawed and drained) whole blueberries

 

Directions:

Heat oven to 350 degrees.  Spray bottom and sides of a 9x13 pan with cooking spray.  In a large bowl, beat cookie mix, butter and egg with an electric mixer on low speed until soft dough forms.  Press in bottom of pan.

 

Bake 15 minutes.  Cool 10 minutes.  Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy.  Add whipping cream and eggs; beat on low speed until well blended.

 

Spread spreadable fruit over partially cooled crust.  Sprinkle with blueberries.  Pour cream cheese mixture evenly over blueberries, spreading gently to cover.

 

Bake 40-45 minutes or until center is set.  Cool 30 minutes.  Refrigerate at least 2 hours.  For bars, cut into 7 rows by 4 rows.  Store covered in refrigerator. 

Szechuan Chicken Noodle Toss

(Courtesy of Taste of Home)

Ingredients:
4 qts. water
6 oz. uncooked thin spaghetti
1 pkg. (16 oz.) frozen stir-fry vegetable blend
1 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into 2 inch strips
2 garlic cloves, minced
1/8 tsp. crushed red pepper flaked
1 Tbsp. vegetable oil
1/3 c. stir-fry sauce
3 green onions, chopped


Directions:
In a Dutch oven, bring water to a boil.  Add spaghetti; cook for 4 minutes.  Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender.  Drain.  Toss with butter; set aside and keep warm.


In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until the chicken is no longer pink.  Add the stir-fry sauce; heat through.  Add the onions and spaghetti mixture; toss to coat.

Strawberry-Basil Lemonade

(Courtesy of Family Circle)

 

Ingredients:
2 c. strawberries, hulled and diced, plus extra for garnish (optional)
1 c. plus 2 Tbsp. sugar
Rind of 1 lemon (carefully removed with a peeler, making sure not to include the white pith)
1/2 c. fresh tightly packed basil leaves, plus extra for garnish (optional)
1 1/2 c. fresh lemon juice (from about 6 lemons)
1 c. vodka (optional)

Directions:
Combine the strawberries and 2 Tbsp. sugar; set aside.  

In a small, lidded pot, combine 1 c. water, 1 c. sugar, lemon rind and basil over medium-high heat.  Stir until sugar dissolves.  Cover, remove from heat and steep 10 minutes.  Strain and cool.

In a pitcher, stir together strawberries, lemon juice, lemon-basil syrup, 2 c. ice and 2 c. cold water (if you are using vodka; only add 1 c. cold water and then add 1 c. vodka).  Fill 8 glasses with ice and pour lemonade into each.  Garnish with extra strawberries and basil, if desired.

Grilled Beef Tenderloin Skewers

(Courtesy of Food and Wine magazine)

Ingredients:
1/4 c. plus 2 Tbsp. vegetable oil
4 garlic cloves, thinly sliced
1/4 c. low-sodium soy sauce
2 Tbsp. red miso paste
1 tsp. Asian sesame oil
Pinch sugar
Pinch salt
1 1/4 lbs. beef tenderloin, sliced 1/4 inch thick


Directions:
Preheat a grill.  In a saucepan, heat the vegetable oil.  Add the garlic and cook over low heat until crisp, stirring, about 3 minutes.  Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use.  Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.


Thread the meat on skewers.  Lightly brush the meat with some of the miso glaze.  Grill over high heat for 1 minute.  Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.

Warm Greek Dip

(Courtesy of Family Circle)

Ingredients:
2 pkgs. (8 oz. each) low-fat cream cheese, room temperature
2/3 c. light mayonnaise
1/2 c. 2% milk
1 Tbsp. fresh lemon juice
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 c. crumbled feta cheese
1 tsp. dried oregano
1/4 tsp. pepper
1/4 c. pitted Kalamata olives, sliced
1/4 c. diced cucumber
1/4 c. diced red onion
1/4 c. halved grape tomatoes
Pita bread, optional

Directions:
In a bowl, stir together cream cheese, mayonnaise, milk and lemon juice until well-combined.  Mix in spinach, feta, oregano and pepper.  Transfer to the bowl of a 4 quart slow cooker.  Cover and cook on low for 2 hours.

Reduce slow cooker to warm.  Scatter olives, cucumber, onion and tomatoes on top of the warm dip.  Serve with pita bread, if desired.

Strawberry Shortbread Bars

(Courtesy of Carla Hall)

Ingredients:
1/2 lb. butter, room temperature
1/2 c. light brown sugar, packed
1/2 c. granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 3/4 c. unbleached all-purpose flour
1/2 c. almond flour
3/4 c. strawberry jam
1 c. strawberries, sliced
Zest and juice from 2 lemons
Confectioners' sugar to dust

Directions:
Combine the butter and sugars in a large bowl.  Using an electric stand mixer set at medium-low speed, beat until creamy.  Add the vanilla and salt and beat until combined.

Beat the flours into the butter mixture on low until a soft dough forms.

Preheat oven to 325 degrees, with the rack positioned in the center.

Press half of the dough into a greased 9x13 baking pan and wrap the remaining dough in plastic and chill for 30 minutes.

In a small bowl, combine the strawberry jam, fresh strawberries, lemon zest and lemon juice.

Bake the crust until set and golden around the edges, about 20 minutes.  Remove from oven and allow to cool.  Spread the strawberry mixture over the crust, and crumble the reserved shortbread dough over the top.  Return the pan to the oven and bake until the topping is firm and golden brown, about 40-45 minutes.  Dust with confectioners' sugar, and allow to cool before slicing and serving.

Strawberry Daiquiri Punch

(Courtesy of Better Homes and Gardens)

 

Ingredients:

6 c. fresh or frozen unsweetened strawberries

1 (6 oz.) container frozen limeade concentrate

3/4 c. light rum or unsweetened pineapple juice

1 (16 oz.) bottle lemon-lime soda, chilled

2 c. ice cubes

Fresh strawberries, optional

 

Directions:

If using fresh strawberries, remove stems and caps.  For frozen strawberries, thaw the berries after measuring; do not drain.

 

Place strawberries, half at a time, in a blender container or a food processor bowl.  Cover; blend or process until smooth.  Transfer blended berries to a large pitcher.  Stir in limeade concentrate and light rum or pineapple juice.  Cover; chill until serving time.

 

Just before serving, stir in the lemon-lime soda and the ice.  If desired, garnish with whole berries.

Grilled Caesar Chicken Breasts

(Courtesy of Taste of Home)

Ingredients:
1/2 c. creamy Caesar salad dressing
3 Tbsp. olive oil
3 Tbsp. Dijon mustard
6 garlic cloves, minced
4 boneless skinless chicken breast halves (5 oz. each)

Directions:
In a large resealable plastic bag, combine the dressing, oil, mustard and garlic.  Add the chicken; seal bag and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade.  Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until a meat thermometer reads 170 degrees.

Salted Peanut Bars

(Courtesy of Argo)

Ingredients:
CRUST
1 1/3 c. flour
2/3 c. brown sugar
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. butter or margarine
2 egg yolks
1 tsp. vanilla extract
3 c. mini marshmallows
TOPPING
2/3 c. light corn syrup
2/3 c. butter or margarine
1 pkg. (10 oz.) peanut butter chips
2 tsp. vanilla extract
2 c. crisp rice cereal
2 c. salted peanuts


Directions:
For crust, mix flour, brown sugar, cornstarch, salt, baking powder and baking soda in a large bowl.  Cut in butter using a pastry blender or two knives.  Add egg yolks and vanilla.  Mixture will be crumbly.  Press into an ungreased 9x13 pan.


Bake in a preheated 350 degree oven for 12-15 minutes.  Remove from oven and sprinkle with marshmallows; return to oven for 3-5 minutes, until marshmallows are puffy.


Cool completely.


For topping; heat corn syrup, butter and peanut butter chips in a saucepan over low heat until smooth.  Remove from heat.  Add vanilla, cereal and peanuts.


Spread over baked crust; chill 1 hour or until firm.

Sweet and Spicy Grilled Chicken

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. onion powder
1 1/2 tsp. salt
1 tsp. chili powder
6 boneless skinless chicken breast halves (6 oz. each)


Directions:
Combine the first 5 ingredients; rub over chicken.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.


Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 degrees.

Feta Shrimp Kabobs

(Courtesy of Ladies Home Journal)

Ingredients:
2 lb. large shrimp, peeled and deveined (32-40 shrimp)
1/3 c. fresh lemon juice
1/4 c. olive oil
1 Tbsp. chopped rosemary
2 tsp. dried oregano
3 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. red-pepper flakes
1 lemon, cut into wedges
1/2 c. crumbled feta cheese


Directions:
Place shrimp in a resealable plastic bag.  Add lemon juice, oil, rosemary, oregano, garlic, salt and red pepper; seal bag and turn to coat.  Marinate in the refrigerator for 30 minutes to 1 hour.


Discard marinade, then thread shrimp onto skewers.  Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 minutes.  Sprinkle shrimp with feta cheese.

Spice-Rubbed T-Bone Steaks

(Courtesy of Food & Wine)

Ingredients:
2 tsp. ancho chile powder
1 1/2 tsp. ground cumin
1 tsp. hot paprika
1 tsp. garlic powder
Kosher salt and freshly ground pepper
2 T-Bone steaks (3 1/4 lb. total), cut 1 inch thick, at room temperature


Directions:
Light a grill.  


In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 Tbsp. salt and 1 tsp. pepper.  Season the steaks with the spice rub.  


Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.

Picante Beef Roast

(Courtesy of Taste of Home)

Ingredients:
1 beef rump roast or bottom round roast (3 lbs.), trimmed
1 jar (16 oz.) picante sauce
1 can (15 oz.) tomato sauce
1 envelope taco seasoning
3 Tbsp. cornstarch
1/4 c. water


Directions:
Cut roast in half; place in a 5 quart slow cooker.  In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast.


Cover and cook on low 8-9 hours or until meat is tender.


Remove meat to a serving platter; keep warm.  Skim fat from cooking juices; transfer 3 cups to a small saucepan.  Bring liquid to a boil.


Combine cornstarch and water until smooth.  Gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Slice roast; serve with gravy.

Weekend Beef Stew

(Courtesy of Mr Food)

Ingredients:
3 Tbsp. all-purpose flour
1 lb. beef flank steak, cut into 1/2 inch chunks
3 Tbsp. canola oil
2 c. water
1 c. decaffeinated black coffee
1 tsp. dried thyme
1 tsp. salt
1 tsp. black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered
1 tsp. browning and seasoning sauce


Directions:
Place flour in shallow dish; add beef chunks and coat completely with flour.


In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8-10 minutes.  Add water, coffee, thyme, salt and pepper to beef; mix well and bring to a boil.  Reduce heat to low, cover and simmer 1 hour.


Add remaining ingredients, increase heat to high and return to boil.  Reduce heat to low and simmer 50-60 minutes, or until beef and vegetables are tender, stirring occasionally.

Strawberry Sweetheart Cake

(Courtesy of Mr Food)

Ingredients:
1/3 c. heart-shaped sprinkles, divided (or any other sprinkles you would like to use)
1 (18.25 oz.) pkg. yellow cake mix, batter prepared according to package directions- can use strawberry cake mix instead if you would like
1 (8 oz.) container frozen whipped topping, thawed
1 quart fresh strawberries, washed and hulled

Directions:
Preheat oven according to cake mix package directions.  Stir 1/4 c. sprinkles into cake batter; pour equal amounts into one 8-inch square pan and one 8-inch round pan.

Bake cakes according to package directions.  Let cool slightly then remove to a wire rack to cool completely.

Place square cake toward bottom of large platter, positioned like a diamond.  Cut round cake in half and place halves on platter with flat sides flush to the top right and left sides of the "diamond", creating a heart-shaped cake.

Frost top and sides of cake with whipped topping.  Place strawberries stem-end down in whipped topping, outlining the edge of the cake.  Sprinkle remaining sprinkles in center of strawberries.  Serve, or cover loosely and chill until ready to serve.

http://www.mrfood.com/Cakes/Strawberry-Sweetheart-Cake

Apple Crisp Muffins

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 egg, beaten
1 c. 2% milk
1/2 c. canola oil
2 c. finely chopped peeled apples
FILLING:
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. maple syrup
4 tsp. grated orange peel
1/4 tsp. ground nutmeg
TOPPING:
1/4 c. all-purpose flour
1/4 c. old-fashioned oats
1/4 c. packed brown sugar
1/4 tsp. ground cinnamon
3 Tbsp. cold butter
1/4 c. chopped peanuts


Directions:
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.  In another bowl, combine the eggs, milk and oil.  Stir into dry ingredients, just until moistened.  Fold in apples.  Fill greased or paper-lined muffin cups 3/4 full.


In a small bowl, beat the filling ingredients until smooth.  Drop by tablespoonfuls into centers of muffins.


For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon.  Cut in butter until crumbly.  Stir in pecans.  Sprinkle over filling.  Bake at 400 degrees for 16-20 minutes or until a toothpick inserted in muffin comes out clean.  Cool for 5 minutes before removing from pan to wire rack.

Watermelon Martini

(Courtesy of Sandra Lee)

Ingredients:
1/2 c. sugar
1/2 c. water
4 c. cubed seedless watermelon
2 Tbsp. lemon juice
Ice
1 bottle sparkling water
4 oz. citrus vodka, optional

Directions:
In a small saucepan, combine the sugar with 1/2 c. water.  Bring to a boil over medium heat, then remove from heat and let cool.

In a blender, add the watermelon, 2 Tbsp. sugar syrup and lemon juice.  Puree until smooth.  Strain through a fine mesh sieve into a bowl and discard the pulp.

Fill a pitcher with ice, add the watermelon mixture and stir until chilled.  Pour into chilled martini glasses and top with seltzer.  Add vodka, if desired.

Swedish Doughnuts

(Courtesy of Taste of Home)

Ingredients:
2 eggs
1 c. sugar
2 c. cold mashed potatoes (mashed with butter and milk
3/4 c. buttermilk
2 Tbsp. butter, melted
1 tsp. vanilla or almond extract
4 1/2 c. all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground nutmeg
1/8 tsp. ground ginger
Oil for deep-fat frying
Additional sugar, optional

Directions:
In a large bowl, beat eggs and sugar.  Add the potatoes, buttermilk, butter and vanilla.  Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well.  Cover and refrigerate for 1-2 hours.

Turn onto a lightly floured surface; roll to 1/2 inch thickness.  Cut with a floured 2 1/2 inch doughnut cutter.  In an electric skillet or deep-fat fryer, heat oil to 375 degrees.

Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes.  Drain on paper towels.  Roll warm doughnuts in sugar if desired.

Bubbling Beer Brisket

(Courtesy of Mr Food)

Ingredients:
1 (4-5 lb.) beef brisket
1/4 c. chili sauce
1/2 c. beer
2 Tbsp. dark brown sugar

Directions:
Preheat oven to 350 degrees.  Coat a large roasting pan with cooking spray and place brisket fat-side up in pan.

In a medium bowl, combine chili sauce, beer and brown sugar.  Pour evenly over brisket then cover with foil.

Bake 3-3 1/2 hours or until brisket is fork-tender.  Slice thinly acrosse the grain and serve with sauce from the pan.

http://www.mrfood.com/Beef/Bubbling-Beer-Brisket

Beer Rolls

(Courtesy of Mr Food)

Ingredients:
4 c. biscuit baking mix
1/4 c. sugar
1 (12 oz.) can beer

Directions:
Preheat oven to 425 degrees.  Coat 12 muffing cups with cooking spray.

In a large bowl, combine all ingredients; mix well.  Spoon equally into prepared muffin cups.

Bake 15-18 minutes, or until golden.  Serve warm, or allow to cool slightly then remove to wire racks to cool completely.

http://www.mrfood.com/Bread/Beer-Rolls-532

Taco Pinwheels

(Courtesy of Taste of Home)

Ingredients:
4 oz. cream cheese, softened
3/4 c. seasoned taco meat
1/4 c. finely shredded cheddar cheese
1/4 c. salsa
2 Tbsp. mayonnaise
2 Tbsp. chopped ripe olives
2 Tbsp. finely chopped onion
5 flour tortillas (8 inches), room temperature
1/2 c. shredded lettuce
Additional salsa


Directions:
In a small bowl, beat the cream cheese until smooth.  Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion.  Spread over tortillas.  Sprinkle with lettuce; roll up tightly.  Wrap in plastic wrap and refrigerate for at least 1 hour.


Unwrap and cut into 1 inch pieces.  Serve with additional salsa.

Jalapeno Popper Burgers

(Courtesy of Taste of Home)

Ingredients:
3 jalapeno peppers, halved lengthwise and seeded
1 tsp. olive oil
6 bacon strips, cooked and crumbled
1 pkg. (3 oz.) cream cheese, softened
2 garlic cloves, minced
1 tsp. salt
1 tsp. lemon-pepper seasoning
1/2 tsp. pepper
1/4 tsp. paprika
2 lbs. ground beef
4 slices pepper jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 c. quacamole

Directions:
Brush jalapenos with oil.  Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally.  When cool enough to handle, finely chop.  In a small bowl, combine the bacon, cream cheese and jalapeno until blended.

In a large bowl, combine the garlic, salt, lemon-pepper, pepper and paprika.  Crumble beef over mixture and mix well.  Shape into 8 thin patties.  Spoon bacon mixture onto center of 4 patties; top with remaining patties and press edges to firmly seal.

Grill burgers, covered, over medium heat or broil 4 inches from heat for 6-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.  Top with pepper jack cheese.  Cover and cook 1-2 minutes longer or until the cheese is melted.

Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted.  Serve burgers on buns with lettuce, tomato and guacamole.

Lasagna Deliziosa

(Courtesy of Taste of Home)

Ingredients:
9 uncooked lasagna noodles
1 pkg. (19 1/2 oz.) Italian turkey sausage links, casing removed
1/2 lb. lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (12 oz.) tomato paste
1/4 c. water
2 tsp. sugar
1 tsp. dried basil
1/2 tsp. fennel seed
1/4 tsp. pepper
1 egg, lightly beaten
1 carton (15 oz.) reduced-fat ricotta cheese
1 Tbsp. minced fresh parsley
1/2 tsp. salt
2 c. (8 oz.) shredded part-skim mozzarella cheese
3/4 c. grated parmesan cheese

Directions:
Cook noodles according to package directions.  Meanwhile, in a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; add garlic and cook 1 minute longer.  Drain.

Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

In a small bowl, combine the egg, ricotta cheese, parsley and salt.  Drain noodles and rinse in cold water.  Spread 1 c. meat sauce into a 9x13 baking dish coated with cooking spray.  Top with 3 noodles, 2 c. meat sauce, 2/3 c. ricotta cheese mixture, 2/3 c. mozzarella cheese and 1/4 c. paremsan.  Repeat layers twice.

Cover and bake at 375 degrees for 40 minutes.  Uncover; bake 10-15 minutes longer or until bubbly.  Let stand for 10 minutes before cutting.

Pesto Grilled Pizza

(Courtesy of thefoodchannel.com)

 

Ingredients:

1 lb. prepared pizza dough

2 Tbsp. olive oil

1 small red bell pepper, sliced into short strips

8 oz. shredded Fontina cheese

2 hot Italian sausage links, grilled, sliced diagonally

1 c. ricotta cheese, room temperature

Salt and black pepper, as needed

1/4 c. refrigerated basil pesto, room temperature

 

Directions:

Heat oven to 450 degrees. 

 

Preheat grill.

 

Divide dough ball into 4 pieces; roll each into 6 inch crusts.  Brush both sides lightly with oil.  Carefully place one crust on grill and heat for 1-2 minutes or until light golden brown, flip with spatula and grill on other side for 1 minute.  Remove from grill and repeat with remaining crusts. 

 

Combine 1 Tbsp. oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.

 

Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5-8 minutes or until golden and bubbly-hot.  Remove from oven.

 

Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper.  Drizzle pesto over ricotta; slice each pizza in quarters.

Taco Pasta Toss

(Courtesy of Rachel Ray)

Ingredients:
Salt and pepper
1 lb. penne rigate or whole grain penne rigate pasta
1 Tbsp. extra-virgin olive oil
1 lb. ground beef sirloin
1 large onion, chopped
1 large jalapeno chile, halved, seeded if desired, and thinly sliced crosswise
4 garlic cloves, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 Tbsp. ground coriander
1/4 c. tomato paste
1 (12 oz.) bottle beer or 1 1/2 c. chicken stock
2 c. shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped

Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain and return to the pot.

While the pasta is working, in a large skillet, heat the extra-virgin olive oil, over medium-high heat.  Add the beef and cook until browned, about 5 minutes.  Add 3/4 of the onion, the jalapeno, garlic, chili powder, coriander and cumin; season with salt and pepper.  Cook until the onion is softened, 6-7 minutes.  Stir in the tomato paste for 1 minute, the stir in the beer.

Add the sauce to the pasta and toss.  Spoon into a serving dish, to pwith the cheese and tent with foil to melt the cheese, about 1 minute.  Top with the remaining onion, the tomatoes and lettuce.

Guilt-Free Beef Stroganoff

(Courtesy of Mr Food)

Ingredients:
1 lb. boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
1 small onion, chopped
1 lb. fresh sliced mushrooms
1 (10 3/4 oz.) can condensed reduced-fat cream of mushroom soup
1 c. dry white wine
1/4 tsp. black pepper
1 lb. uncooked no-yolk egg noodles
1/2 c. reduced-fat sour cream
2 Tbsp. chopped fresh parsley


Directions:
Coat a nonstick skillet with cooking spry.  Add steak and onion, and brown over medium-high heat 5-7 minutes, or until no pink remains in steak and onions are tender, stirring occasionally.


Add mushrooms and cook 3 minutes, or until tender.  Reduce heat to medium-low and stir in soup, wine and pepper; simmer 25 minutes, or until steak is tender.


Meanwhile, prepare noodles according to package directions, omitting salt; drain then set aside and cover to keep warm.


Add sour cream and parsley to steak mixture, and cook 1 minute, or until heated through; do not boil.  Serve over warm noodles.

Cinnamon Rolls

(Courtesy of Daphne Oz)

Ingredients:
1 pkg. puff pastry (thawed)
1 Tbsp. cinnamon
1 1/2 tsp. vanilla extract
2 sticks butter (room temperature)
1 c. granulated sugar
FROSTING:
4 oz. cream cheese
1/4 c. toasted pecans, chopped


Directions:
Line a baking sheet with parchment paper.  In a mixing bowl, add butter, cinnamon, sugar and vanilla extract.  Stir until smooth.


Remove puff pastry sheet from package but leave folded in thirds.  Roll out 1 puff pastry sheet on a lightly floured work surface to twice its size and about 1/2 inch thick.


Spread 2/3 of butter mixture evenly on the pastry.  Roll puff pastry into a log.  Refrigerate for 30 minutes.


Preheat oven to 375 degrees, cut each log into 2 pieces (these will be the rolls).  Place the rolls on the prepared sheet.  Bake 15-20 minutes or until puffed and golden brown.


In a saucepan over medium heat, combine the remaining butter mixture and cream cheese and stir until combined.  Drizzle the warm frosting over cinnamon rolls, topped with pecans and serve.

Crispy Cheesecake Squares

(Courtesy of Mr Food)

Ingredients:
1 (8-9 inch) frozen cheesecake, slightly thawed
2 c. frozen strawberries
1 c. frozen blueberries
1/4 c. plus 2 Tbsp. sugar, divided
2 1/2 c. oven-toasted corn cereal, coarsely crushed
1 tsp. ground cinnamon
1 Tbsp. butter, melted
1/2 c. light corn syrup
1/4 tsp. vanilla extract

Directions:
Cut cheesecake into 1 1/2 inch squares, place on platter, cover, and return to freezer.

In a medium saucepan, combine strawberries, blueberries and 1/4 c. sugar.  Cook over medium-high heat 15 minutes, or until fruit breaks down and sauce has thickened, stirring occasionally.  Let cool and refrigerate until chilled.

Meanwhile, in a shallow dish, combine cereal, remaining sugar, cinnamon and butter; mix well.

In a small bowl, combine corn syrup and vanilla.  Drizzle a teaspoon of corn syrup mixture over each cheesecake square one at a time, then place in cereal mixture dish.  Sprinkle cereal mixture over cheesecake square until all sides are coated evenly.  Place on platter.  Repeat with remaining squares.

Cover and freeze until ready to serve or serve immediately with berry sauce drizzled over the top of each piece.

http://www.mrfood.com/Cheesecakes/Crispy-Cheesecake-Squares

30 Minute Pizza

(Courtesy of Fleischmanns Yeast)

Ingredients:

CRUST:
1 3/4 to 2 1/4 c. all-purpose flour 
1 envelope Fleischmann's Pizza Crust Yeast 
1 1/2 tsp. sugar 
3/4 tsp. salt 
2/3 c. very warm water (120-130 degrees) 
3 Tbsp. oil 
1/2-1 c. pizza sauce 
Other toppings as desired 
1-2 c. (4-8 ounces) shredded mozzarella cheese 


Directions:
Preheat oven to 425 degrees.


Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.


Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.


Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.


Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.


Note~If you don't have a thermometer, water should feel very warm to the touch.


Note~To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


Recipe Note:   Use crust to make one thick crust 9-inch pizza.  Increase baking time to 20 minutes.

Asian Grilled Salmon

(Courtesy of Ina Garten)

Ingredients:
1 side fresh salmon, boned but skin on (about 3 lbs.)
MARINADE:
2 Tbsp. Dijon mustard
3 Tbsp. good soy sauce
6 Tbsp. good olive oil
1/2 tsp. minced garlic

Directions:
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.  Whisk together the mustard, soy sauce, olive oil and garlic in a small bowl.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in.  Grill for 4-5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4-5 minutes.  The salmon will be slightly raw in the center, but dont worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top.  Allow the fish to rest for 10 minutes.  Remove the skin and serve warm, at room temperature or chilled.

Inside-Out Chicken Cordon Bleu

(Courtesy of Food Network)

Ingredients:
3 Tbsp. fig jam
1/2 tsp. chopped fresh thyme
Kosher salt and freshly ground pepper
4 (6 oz.) skinless, boneless chicken breasts
1 c. shredded gruyere cheese (about 3 oz.)
8 thin slices black forest ham
5 Tbsp. extra-virgin olive oil
1 shallot, minced
1/2 tsp. Dijon mustard
2 Tbsp. white wine vinegar
2 c. baby greens


Directions:
Mix the jam, thyme, salt and pepper to taste in a bowl.  Lay out a long piece of plastic wrap on a cutting board.  Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast.  Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese.  Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet, until about 1/4 inch thick.


Heat 2 Tbsp. olive oil in a medium non-stick skillet over medium-high heat.  Add the chicken and cook until golden and crisp, 3-4 minutes.  Turn and cook on the other side until cooked through but still moist, 3-4 more minutes.


Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl.  Slowly whisk in the remaining 3 Tbsp. olive oil to make a smooth dressing.


Place each piece of chicken on a plate and drizzle with dressing.  Toss the greens with the remaining dressing; serve with the chicken.

Chocolate Chip Cheese Ball

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter, softened
1/4 tsp. vanilla extract
3/4 c. confectioners' sugar
2 Tbsp. brown sugar
3/4 c. miniature semisweet chocolate chips
3/4 c. finely chopped pecans
Graham crackers


Directions:
In a large bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.


Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for at least 1 hour.


Just before serving, roll cheese ball in pecans.  Serve with graham crackers.

Mango, Pineapple, Banana, Orange Smoothie

(Courtesy of www.lifetasteslikefood.com)

Ingredients:
1 c. frozen mango, cut into small chunks
1 c. frozen pineapple, cut into small chunks
3/4 of a ripe banana
2/3 c. Greek yogurt
1 1/2 c. orange juice


Directions:
Combine all ingredients in a blender and blend until smooth.  Serve immediately.

Crispy Lime and Cilantro Chicken Wings with Sriracha

(Courtesy of Michael Symon)

Ingredients:
3 lb. chicken wings
4 c. duck fat
1/2 c. cilantro leaves
2 jalapenos, thinly sliced
MARINADE:
1 Tbsp. kosher salt
1 tsp. sugar
1 Tbsp. smoked paprika
2 limes, juiced
1/2 c. extra virgin olive oil
SAUCE:
1/2 c. Sriracha
1 Tbsp. apple cider vinegar
2 Tbsp. honey (or more if desired)
3 Tbsp. unsalted butter
Zest from 1 lime
1/2 tsp. salt

Directions:
Combine all of the marinade ingredients.  Add the chicken wings and toss to coat.  Place wings in a gallon size plastic bag and marinade for 1-2 hours.

Place a cast iron pan over medium-high heat and add the duck fat.  Using a deep fry thermometer to monitor the temperature, allow the fat to heat to 320 degrees.

Preheat your oven to 350 degrees.  After the wings have marinated, spread them out on a baking tray, with any extra liquid remaining from the marinade, and bake for 15-20 minutes until just about cooked through.  Remove from the oven and let cool slightly.

In the meantime, make the wing sauce by placing a medium saucepan over medium heat.  Add all of the sauce ingredients and whisk occasionally until the butter has melted, then taste and season with salt.  Add more honey if desired.  Set aside until ready to use.

When your fat is hot (360 degrees), add the wings, deep frying until golden and crispy.  Remove them onto some paper towels and season them with salt.  Place them in a bowl; pour the sauce over the top, then mix to evenly coat all of the wings.  Add in the cilantro leaves, tossing one more time.  Serve with your favorite accompaniments (possibly lime wedges or jalapeno slices).

Fast Amaretto Shrimp

(Courtesy of Mr Food)

Ingredients:
1/2 c. (1 stick) butter
1/3 c. amaretto (almond-flavored liqueur)
1/3 c. sliced almonds
2 tsp. sugar
1/2 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1 lb. large shrimp, peeled and deveined, tails left on

Directions:
In a large skillet, melt butter over medium heat.  Add amaretto, almonds, sugar, cinnamon and cayenne pepper and stir until sugar dissolves.

Add shrimp and cook 3-5 minutes, just until pink.  Serve immediately.

http://www.mrfood.com/Shellfish/Fast-Amaretto-Shrimp