Peach Melba Cooler

(Courtesy of Mr Food)

Ingredients:
6 slices frozen peaches
2 c. peach nectar
2 c. club soda
2 scoops raspberry sherbet or frozen yogurt
Red raspberries for garnish

Directions:
In 2 large glasses, evenly divide frozen peaches, peach nectar, and club soda.

Top each with 1 scoop sherbet, garnish with raspberries and serve immediately.

http://www.mrfood.com/Cold-Beverages/Peach-Melba-Cooler

Brownie Bonbons

(Courtesy of Mr Food)

Ingredients:
1 pkg. (19.8 oz.) brownie mix, batter prepared according to package directions
1/2 c. finely crushed candy canes

Directions:
Bake brownies according to package directions.

Place crushed candy canes in a shallow dish.  Remove brownies from oven and allow to sit 5 minutes.  While brownies are still warm, use a small ice cream scoop or a spoon to scoop them out; roll into 1 inch balls.

Immediately roll in crushed candy canes, coating completely.  Allow to cool completely before serving.

http://www.mrfood.com/Candy/Brownie-Bonbons

Jerk Pork Tenderloin

(Courtesy of Mr Food)

Ingredients:
2 ripe mangoes, peeled and coarsely chopped
2 Tbsp. chopped red onion
1 Tbsp. light brown sugar
2 tsp. chopped fresh parsley
1/4 tsp. ground red pepper
1/8 tsp. salt
1 pork tenderloin (about 1 1/2 lbs.)
1 Tbsp. jerk seasoning

Directions:
Preheat grill to medium-high heat.

In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper and salt; mix well.  Set aside.

Evenly season pork with jerk seasoning.  Place on grill and cook 15 minutes, or internal temperature reaches 160 degrees, turning halfway through cooking.

Slice pork, top with mango salsa, and serve immediately.

http://www.mrfood.com/Pork/Jerk-Pork-Tenderloin

Strawberry Syrup

(Courtesy of Better Homes and Gardens)

Ingredients:
12 c. strawberries
2 c. water
3 c. sugar


Directions:
Wash berries; remove green caps.  Place about half of the berries in a Dutch oven.  Using a slotted spoon or potato masher to crush berries; add remaining berries and crush again.


Add water.  Bring to boiling; reduce heat.  Cook, uncovered, over low heat for 5 minutes, stirring occasionally.


Line a strainer or colander with a double layer of 100% cotton cheesecloth; set over a bowl.  Pour berry mixture into strainer.  Press to drain all juice.  Discard strawberry pulp.  Measure 6 c. juice.


In a 3-4 qt. saucepan or Dutch oven, heat the juice to roiling boil; stir in the sugar.  Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.


Pour syrup into hot, sterilized half-pint jars, leaving 1/4 inch headspace.  Wipe jar rims and adjust lids.  Process in boiling-water canner for 5 minutes.  Remove jars from canner; cool on racks.  Make 4 half-pints.

Grilled "Cola Q" Chicken

(Courtesy of Kraft)

Ingredients:
1 c. cola
1/2 c. barbecue sauce
2 Tbsp. hot pepper sauce
1 whole broiler-fryer chicken (3 lb.)


Directions:
Heat grill to medium heat.


Cook cola and barbecue sauce in saucepan on medium heat 10 minutes, stirring occasionally.  Remove from heat; stir in hot sauce.  Reserve 3/4 c. sauce to serve with the grilled chicken.


Cut out back bone of chicken carefully with kitchen shears or sharp knife.


Place chicken, skin side up, and press down firmly to flatten.


Place chicken, breast side down, on covered grill over direct heat.  Grill 15 minutes; turn.  Grill chicken over indirect heat, on covered grill, 25-30 minutes or until done (165 degrees), turning occasionally and brushing with remaining barbecue mixture for the last 15 minutes.  Serve with reserved sauce.

Garden Herb Chicken

(Courtesy of Kraft)

Ingredients:
2 c. fresh parsley
1 clove garlic
1 tsp. fresh thyme leaves
1 tsp. lemon zest
1/2 c. Italian dressing
4 small boneless skinless chicken breast halves (1 lb.)


Directions:
Using pulsing action to process first 4 ingredients in a food processor just until coarsely chopped.  Add dressing; pulse just until blended (do not over process).  Pour over chicken in shallow dish; turn to coat both sides of each breast.  Refrigerate 30 minutes to marinate.


Heat grill to medium heat.  Remove chicken from marinade; discard marinade.


Grill chicken 5-7 minutes on each side or until done.

Cocktail Ruebens

(Courtesy of Better Homes and Gardens)

Ingredients:
1/3 c. Thousand Island dressing
1-2 Tbsp. prepared horseradish
3 Tbsp. butter, melted
32 slices cocktail rye bread
12 oz. thinly sliced corned beef
4 oz. sliced Swiss cheese
Assorted mustards, optional


Directions:
Preheat oven to 400 degrees.  In a small bowl, combine dressing and horseradish.  Using half of the butter, lightly brush all of the bread on one side.  Place half of the bread slices on a baking sheet, buttered side down.


Spread the dressing mixture evenly on each side of the bread.  Top with corned beef and then cheese.  Brush remaining slices of bread with remaining butter, and place atop cheese, butter side up.


Bake for 8 minutes.  Turn, and press lightly with a spatula.  Return to the oven and bake 5 minutes more or until golden brown.  Let cool for 5 minutes; cut in half diagonally.  Serve with small bowls of mustards for dipping, if desired.

Refried Bean Poblanos

(Courtesy of Myrecipes)

Ingredients:
4 medium poblano chilies, halved and seeded
1 can (16 oz.) fat-free refried beans
1 pouch (8.8 oz.) microwaveable cooked long-grain rice (such as Uncle Ben's)
1/2 c. picante sauce
1 c. (4 oz.) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro

Directions:
Place chile halves, cut sides up, on a round microwave-safe plate.  Cover with wax paper, microwave on high for 3 minutes.

While chilies cook, combine beans, rice and picante sauce in a medium bowl, stirring well.  Spoon bean mixture evenly into chile halves.  Cover with wax paper; microwave on high 2 minutes.  Uncover chiles, sprinkle half with 2 Tbsp. cheese and microwave at high 1-2 minutes or until cheese melts.  Sprinkle evenly with cilantro, if desired.

Banana Split Pie

(Courtesy of Hungry Girl)

Ingredients:
3 c. light vanilla ice cream
1 1/2 c. sliced strawberries
2 c. fat-free whipped topping, thawed from frozen
1 (60 calorie) sugar-free chocolate pudding snack
2 bananas, sliced
2 Tbsp. light chocolate syrup
1 Tbsp. crushed dry-roasted peanuts
8 maraschino cherries


Directions:
Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling.


Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over ice cream, pressing down lightly so they adhere.


Put whipped topping in a bowl.  Add pudding and mix thoroughly.  Spread pudding/topping mixture into a smooth layer over strawberries.  Evenly place banana slices flat over this layer, and drizzle with chocolate syrup.  Sprinkle with nuts and evenly place the cherries on top of the pie.  Freeze for about 4 hours (or overnight), until completely firm.


Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices and enjoy.

Gimme Gimme S'mores Sandwich

(Courtesy of Hungry Girl)

Ingredients:
1 sheet (4 crackers) low-fat honey graham crackers
1/4 c. fat-free frozen whipped topping, thawed
1 tsp. mini semi-sweet chocolate chips
8 miniature marshmallows


Directions:
Break graham cracker sheet into 2 squares.  Set aside.


In a small bowl, lightly stir together whipped topping, chocolate chips and marshmallows.  Don't over-stir.


Place one graham cracker square on a plate and top with whipped topping mixture.  Lightly place the other square on top.  Freeze until solid, about 1 hour.  Store in the freezer until ready to enjoy.

Applesauce Apple Tart

(Courtesy of Laura Calder)

Ingredients:
1 (9 inch) baked sweet tart shell
6 applesauce apples, unpeeled (ex: Braeburn)
1/4 c. brown sugar
1/4 tsp. ground nutmeg
1/4 c. water
2 baking apples (ex: gala)
2 Tbsp. melted butter


Directions:
Heat the oven to 400 degrees.  Chop the applesauce apples and put them in a saucepan with 2 Tbsp. brown sugar, nutmeg and water.  Cook, stirring occasionally, until very soft.  Put the apple mixture through a food mill to remove the skins and seeds.  You should have about 1 1/2 c. applesauce.


Peel and very thinly slice the baking apples.  Toss with the remaining brown sugar and melted butter.  Spread the applesauce in the base of the baked tart shell and arrange the sliced apples over top.  Brush the apple with any butter and sugar remaining in the bottom of the bowl.  Bake until the apple slices are very soft and golden, about 20 minutes, depending on their thickness.  Remove the tart from the oven and let cool slightly. Unmold.  Serve warm or completely cool for a firmer tart with vanilla ice cream or a spoonful of creme fraiche.

Boogie's BBQ Ribs

(Courtesy of The Chew)

Ingredients:
2 Tbsp. Chinese Five Spice powder
1/8 c. brown sugar
3 Tbsp. garlic salt
1/4 Tbsp. onion powder
1/2 Tbsp. cayenne pepper
1/2 Tbsp. black pepper
1 Tbsp. cumin
3/4 c. cider vinegar
2 racks St. Louis-style pork spareribs
BBQ Sauce:
1 1/2 c. water
8 oz. tomato paste
1/4 c. honey
3 Tbsp. Dijon mustard
1/4 c. Hoisin sauce
1/2 c. Worcestershire sauce
1/4 c. soy sauce
2 Tbsp. liquid smoke
1/2 c. rice wine vinegar
1/2 c. dark brown sugar

Directions:
Add the first 8 ingredients in a bowl and whisk until combined.  Pour over ribs and rub well to coat.  Place marinated ribs in a casserole dish or resealable bag and refrigerate for 2-24 hours.  When ready to use, remove from the refrigerator and let ribs sit at room temperature for 45 minute to an hour.

In a saucepan over low heat, add tomato paste, water and honey.  Slowly whisk in mustard, then bring to a simmer.  Add Worcestershire sauce, soy sauce, liquid smoke, cider vinegar and brown sugar.  Bring to a simmer for 15 minutes.  Remove from the heat, let sauce rest and apply to ribs. 

Place ribs on the grill over medium heat for 45 minutes.  Brush BBQ sauce over ribs and cook for another 10 minutes.

Very Raspberry Pie

(Courtesy of Taste of Home)

Ingredients:
6 c. fresh raspberries, divided
1 c. sugar
3 Tbsp. cornstarch
1/2 c. water
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. whipped topping
1 c. confectioners' sugar
1 graham cracker crust (9 inches)
Fresh mint, optional

Directions:
Mash about 2 c. raspberries to measure 1 cup; place in a small saucepan.  Add the sguar, cornstarch and water.

Bring to a boil, stirring constantly; cook and stir 2 minutes longer.  Strain to remove berry seeds, if desired.  Cool to room temperature, about 20 minutes. 

Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl.  Spread in bottom of crust.

Top with remaining raspberries.  Pour cooled raspberry sauce over top.  Refrigerate until set, about 3 hours.

Store in the refrigerator.  Garnish with mint, if desired.

Pulled Pork Casserole

(Courtesy of Mr Food)

Ingredients:
1 container (24 oz.) refrigerated mashed potatoes, warmed
1 cup frozen corn, thawed
1 1/2 c. shredded cheddar cheese, divided
1/4 c. sliced scallions, divided
1 container (18 oz.) refrigerated BBQ pulled pork
1 c. coarsely crushed potato chips

Directions:
Preheat oven to 375 degrees.  Coat a 7x11 baking dish with cooking spray.

In a medium bowl combine mashed potatoes, corn, 1 c. cheddar cheese and 2 Tbsp. scallions; mix well.  Spoon potato mixture into prepared baking dish.  Evenly spoon BBQ pork mixture over pototoes.  Sprinkle with remaining cheese, scallions and potato chips.

Bake 25-30 minutes or until casserole is heated and chips are golden.

http://www.mrfood.com/Casseroles/Pulled-Pork-Casserole

Millionaire's Pie

(Courtesy of Mr Food)

Ingredients:
1 can (20 oz.) pineapple chunks in heavy syrup, drained
1 c. chopped pecans
1 can (14 oz.) sweetened condensed milk
2 Tbsp. fresh lemon juice
2 c. frozen whipped topping, thawed (an 8 oz. container equals 3 1/2 c.)
1 prepared 9 inch graham cracker pie crust

Directiosn:
In a large bowl, combine pineapple, pecans, sweetened condensed milk and lemon juice; mix well.  Gently fold in whipped topping.

Pour mixture into graham cracker crust.  Chill in refrigerator at least 6 hours or overnight before serving.

http://www.mrfood.com/Pie/Millionaires-Pie-3702

Strawberry Daiquiri Dessert

(Courtesy of Better Homes and Gardens)

Ingredients:

2 c. strawberries, hulled

1/2 c. powdered sugar

1/3 c. dark rum

1/4 c. lime juice

1 1/2 c. mango sorbet

Lime zest as garnish

Directions:

For daiquiri mixture, in a blender container combine strawberries, powdered sugar, rum and lime juice.  Cover and blend until smooth.

Divide the sorbet among 6 dessert dishes.  Pour the daiquiri mixture around the sorbet, then garnish each serving with a lime zest.

Chocolate Marshmallow Squares

(Courtesy of Mr Food)

Ingredients:
1 pkg. (12 oz.) semisweet chocolate chips (2 cups)
1 c. butterscotch chips
1/2 c. peanut butter
1 pkg. (10 1/2 oz.) miniature marshmallows
1 c. salted peanuts

Directions:
Combine first 3 ingredients in a 3 quart microwave-safe glass bowl.  Microwave at medium for 3 1/2-4 1/2 minutes or until chips are softened, stirring after 2 minutes.  Stir mixture until smooth.

Stir in marshmallows and peanuts.  Spread mixture in lightly greased 9x13 baking dish.  Refrigerate until firm.  Cut into 2 inch squares.  Store in refrigerator.

http://www.mrfood.com/Bar-Cookies/Scotchie-Rockies

Sunny Sponge Cake

(Courtesy of Taste of Home)

Ingredients:
6 egg whites
3 egg yolks
1 1/2 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar, divided
2 tsp. hot water
1/2 c. orange juice, warmed
1 1/4 tsp. vanilla extract
3/4 tsp. grated orange peel
1/4 tsp. grated lemon peel
3/4 c. reduced-fat whipped topping

Directions:
Let egg whites and egg yolks stand at room temperature for 30 minutes.  Sift together the flour, baking powder and salt; set aside.

In a large bowl, beat egg yolks until slightly thickened.  Gradually add 3/4 c. sugar and hot water, beating until thick and pale yellow.  Blend in orange juice, vanilla and both zests.  Add reserved flour mixture to egg yolk mixture.

In another bowl and with clean beaters, beat egg whites on medium speed until soft peaks form.  Gradually beat in sugar, about 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.  Fold a fourth of egg whites into the batter, then fold in remaining whites.

Spoon batter into an ungreased 10 inch tube pan.  Bake on the lowest rack at 350 degrees for 25-30 minutes or until cake springs back when lightly touched.  Immediately invert pan; cool completely.  Run a knife around sides and center of tube of pan.  Invert cake onto serving plate.  Serve with whipped topping.

Orange Honey Pork Ribs

(Courtsy of Mr Food)

Ingredients:
4 lb. country-style pork ribs
1 c. orange marmalade
1/2 c. honey
1 tsp. cayenne pepper sauce
1 tsp. ground cumin
1/2 tsp. salt

Directions:
Place the ribs in a soup pot and brown for 10-12 minutes over medium-high heat, turning halfway through the cooking.

In a medium-sized bowl, combine the remaining ingredients; mix well.  Pour the mixture over the ribs, then reduce the heat to medium and continue cooking for 18-20 minutes, or until the rib juices run clear and no pink remains.

Serve topped with the sauce.

http://www.mrfood.com/Pork/Orange-Honey-Pork-Ribs-1597

Sassy n Spiked Pink Lemonade

(Courtesy of Hungry Girl)

Ingredients:
6 c. club soda
2 c. diet cranberry juice drink
1 1/2 c. (12 oz.) vodka
2 (2 serving) packets sugar-free pink lemonade powdered drink mix (about 2 tsp.)
8 no-calorie sweetener packets
Juice of 3 lemons
Ice, as needed
8 slices lemon, optional for garnish

Directions:
Place the club soda, cranberry juice, vodka, lemonade powder, no-calorie sweetener and lemon juice in a pitcher.  Stir well.

Serve over ice.  Garnish with lemon slices, if using.

Note~ "1 generous cup" is 110 calories... which for alcohol isnt too bad.  Also, no fat!

Pizzeria Dip

(Courtesy of Mr Food)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 jar (14 oz.) pizza sauce
1/2 c. chopped green bell pepper
1/2 c. chopped onion
2 c. (8 oz.) shredded mozzarella cheese
1 can (2 1/4 oz.) sliced ripe olives, drained

Directions:
Spread cream cheese in bottom of a 9 inch pie plate; spread pizza sauce over cream cheese.  Sprinkle green pepper and onion over pizza sauce.  Sprinkle mozzarella cheese and olives evenly over vegetables mixture.

Microwave on high 7-8 minutes, giving the dish a half turn at 2 minute intervals.  Serve with tortilla chips or assorted crackers.

http://www.mrfood.com/Appetizers/Pizzeria-Dip-4797

Summer Strawberry Soup

(Courtesy of Taste of Home)

Ingredients:
2 c. vanilla yogurt
1/2 c. orange juice
2 lb. fresh strawberries, halved (8 cups)
1/2 c. sugar
Additional vanilla yogurt and fresh mint leaves, optional

Directions:
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended.  Refrigerate for at least 2 hours.  Garnish with additional yogurt and mint leaves if desired.

Note~ This could be a smoothie as well.

So-Sweet Squash Pickles

(Courtesy of Better Homes and Gardens)

Ingredients:

3 small yellow summer squash, sliced 1/2 inch thick (about 3 cups)

1/2 c. chopped onion (1 medium)

1 large red sweet pepper, cut into 1/4 inch wide strips

1 Tbsp. salt

1 c. sugar

3/4 c. white vinegar

3/4 tsp. mustard seed

3/4 tsp. celery seed

1/4 tsp. ground mustard

Directions:

In a large nonmetal bowl, combine squash, onion and sweet pepper.  Sprinkle salt over vegetables; stir to combine.  Cover and refrigerate 1 hour.  Drain off liquid.

In a 3 quart saucepan, combine sugar, vinegar, mustard seed, celery seed and ground mustard.  Heat to boiling.  Add squash mixture.  Return to boiling; remove from heat.  Ladle mixture into 2 clean pint jars.  Cool 30 minutes.  Cover and refrigerate at least 24 hours before serving.  Store in refrigerator up to 1 month.

Buttermilk-Brined Fried Chicken

(Courtesy of Better Homes and Gardens)

Ingredients:
3 c. buttermilk
1/3 c. coarse salt
2 Tbsp. sugar
2 1/2-3 lbs. meaty chicken pieces (breast halves, thighs or drumsticks)
2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. buttermilk
Cooking oil

Directions:
For brine, in a resealable plastic bag set in a bowl, combine the 3 c. buttermilk, coarse salt and sugar.  Cut breasts in half crosswise (if using breasts).  Add all chicken pieces to the brine; seal bag.  Chill for 2-4 hours; remove chicken from the brine.  Drain chicken; pat dry with paper towels.  Discard brine.

In a large bowl, combine flour, 1/4 tsp. salt and pepper.  Place 3/4 c.buttermilk in a shallow dish.  Coat chicken with flour mixture.  Dip in the buttermilk; coat again with flour mixture.

Meanwhile, in a deep, heavy Dutch oven, kettle or deep fryer, heat 1 1/2 inches of oil to 350 degrees.  Using tongs, carefully add a few pieces of chicken to Dutch oven.  Oil temperature will drop; maintain temperature at 325 degrees.  Fry chicken for 12-15 minutes or until chicken is no longer pink (170 degrees for breasts and 180 degrees for thighs or drumsticks), and coating is golden, turning once.  Drain on paper towels.  Keep fried chicken warm in a 300 degree oven while frying remaining chicken pieces.

Note~  Can make a spicy version by adding 1 1/2 tsp. cayenne pepper to the flour mixture

Grilled Peach BBQ Chicken Wings

(Courtesy of Taste of Home)

Ingredients:
2 c. barbecue sauce
2 cloves garlic, finely chopped, divided
2 peaches, peeled, pitted and chopped
Salt and pepper
24 chicken wings, separated at the joint and tips discarded
1 c. peach jam
1/4 c. apple cider vinegar
2 Tbsp. hot sauce, or to taste
Scallions, green parts only, thinly sliced, for topping


Directions:

In a food processor, combine the barbecue sauce and half of the garlic. Add the peaches and process until finely chopped; season with about 1-1/2 teaspoons salt and about 1/4 teaspoon pepper. Reserve 1/2 cup for basting.


In a resealable plastic bag, toss together the chicken wings and remaining peach barbecue sauce; refrigerate for about 30 minutes.


Meanwhile, combine the peach jam, vinegar, remaining garlic, hot sauce and 1/2 teaspoon salt in a small saucepan. Cook over medium heat until slightly thickened, about 5 minutes; let cool.


Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.


Brush with sauce. Grill or broil, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times. Top with scallions and serve with peach jam dipping sauce. 

Individual Strawberry Cups

(Courtesy of Kraft)



Ingredients:
1 1/4 c. graham cracker crumbs
1/4 c. butter, softened
1 c. boiling water
1 pkg. (3 oz.) strawberry flavored gelatin
2 c. ice cubes
24 fresh strawberries, divided
2 c. thawed whipped topping 
1/3 c. strawberry jam


Directions:
Heat oven to 350 degrees.


Mix graham cracker crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray.  Bake 5 minutes; cool.


Meanwhile, add boiling water to gelatin mix in a medium bowl; stir 2 minutes until completely dissolved.  Add ice; stir 3-5 minutes or until slightly thickened.  Remove any unmelted ice.  Crush 12 berries.  Add to gelatin with whipped topping; whisk until blended.  Spoon into crusts.  Refrigerate 3 hours or until firm.


Slice remaining berries.  Remove strawberry cups from muffin pan; top with berries.  Microwave jam in microwaveable bowl on high for 30 seconds or just until melted; stir.  Brush over berries.  Refrigerate 20 minutes.

Garden-Fresh Pasta Salad

(Courtesy of Kraft)

Ingredients:
1 pkg. (16 oz.) whole wheat farfalle (bow-tie) pasta
2 c. broccoli9 florets
1 each red onion and red pepper, chopped
2 c. halved cherry tomatoes
1 bottle (8 oz.) sun dried tomato vinaigrette dressing
1/2 c. grated Parmesan cheese

Directions:
Cook pasta in a large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 minutes.

Drain.  Rinse with cold water; drain well.  Place in a large bowl.  Add all remaining ingredients except cheese; mix lightly.

Refrigerate 1 hour.  Stir gently before serving; top with cheese.

Lighter Frozen Chocolate Mousse Pie

(Courtesy of Bobby Deen)

Ingredients:
1/2 c. dark chocolate chips
1/2 c. semi-sweet chocolate chips
1/4 c. low-fat milk
2 Tbsp. dark corn syrup
2 Tbsp. chocolate-flavored liqueur
1 tsp. vanilla extract
2 Tbsp. meringue powder
1 1/2 c. fat-free frozen whipped topping, thawed
1 (9 inch) pre-made rolled pie crust, baked according to directions on box and cooled
Half 1 oz. square semi-sweet chocolate, grated, for garnish

Directions:
Melt both chocolates and the milk in a double boiler over low heat.  Remove from the heat and add in the corn syrup, chocolate-flavored liqueur and vanilla extract.  Mix together and allow to cool completely.

With an electric mixer on high speed, beat the meringue powder with 6 Tbsp. water in a medium bowl until glossy peaks form, 2-3 minutes.  With a rubber spatula, gently fold the beaten meringue and the whipped topping into the cooled chocolate mxiture until no streaks of white remain.  Spoon into the prepared crust and spread evenly.  Cover with plastic wrap and freeze until frozen, for a couple hours.  Garnish with grated chocolate and serve.

Deep Dish Pizza Casserole

(Courtesy of Mr Food)

Ingredients:
1 lb. ground round
1 can (15 oz.) chunky Italian-style tomato sauce
1 can (10 oz.) refrigerated pizza dough
6 slices (1 oz.) mozzarella cheese, divided
1/4 c. grated Parmesan cheese

Directions:
Preheat oven to 425 degrees.  Cook meat in a nonstick medium skillet over medium-high heat, stirring until meat crumbles and is no longer pink.  Drain, if necessary, and return to skillet.  Add tomato sauce, and cook until heated.

Meanwhile, unroll pizza dough and press into bottom and halfway up sides of a greased 9x13 baking dish.  Line bottom of pizza crust with 3 slices of mozzarella cheese.  Top with meat mixture.

Bake, uncovered, 12 minutes.  Top with remaining 3 slices of cheese, and sprinkle with Parmesan cheese.  Bake an additional 5 minutes, or until crust is browned and the cheese melts.  Cool 5 minutes before serving.

Note~ Make sure to push the pizza crust up the sides of the baking dish so that filling will bubble up inside the crust. 

Note~ Can add pepperoni to make it a meat-lovers pizza casserole.

Thai Fruit Salad

(Courtesy of Bobby Deen)

Ingredients:
1/4 c. light coconut milk
1 tsp. honey
1 tsp. Thai hot sauce (such as Sriracha)
2 scallions, thinly sliced
1 lime, zested and juiced
1 Tbsp. sesame oil
Sea salt and freshly ground black pepper
2 c. diced mango
2 c. diced pineapple
2 Tbsp. unsalted peanuts

Directions:
In a large bowl, add the coconut milk, honey, hot sauce, scallions, lime zest and lime juice.  Whisk well to combine.  Drizzle in the sesame oil and taste for seasoning; add salt and pepper if necessary.  Add the fruit and nuts to the bowl and toss well to combine.  Serve immediately.

Kielbasa Chicken Kabobs

(Courtey of Taste of Home)

Ingredients:
3/4 c. unsweetened pineapple juice
1/4 c. cider vinegar
1/4 c. canola oil
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. garlic powder
1/4 tsp. lemon-pepper seasoning
2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked kielbasa or Polish sausage, thickly sliced
1 can (20 oz.) unsweetened pineapple chunks, drained
2 medium green pepper, quartered
2 c. grape tomatoes
2 medium red onions, quartered

Directions:
In a small bowl, combine the first 7 ingredients.  Remove 1/2 c. for basting; cover and refrigerate.  Divide remaining marinade between 2 large resealable plastic bags.  Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag.  Seal bags and turn to coat; refrigerate for at least 2 hours.

On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.

Using long-handled tongs, moisten a paper towl with cooking oil and lightly coat the grill rack.  Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.

Saucy Sweet and Sour Chicken

(Courtesy of Better Homes and Gardens)

 

Ingredients:

2 1/2-3 lb. meaty chicken pieces (breast halves, thichs or drumsticks), skinned

1/4 tsp. salt

3/4 c. frozen lemonade concentrate, thawed (about 6 oz.)

3 Tbsp. brown sugar

3 Tbsp. ketchup

1 Tbsp. vinegar

2 Tbsp. cornstarch

2 Tbsp. cold water

Hot cooked rice or fried reice

 

Directions:

Place chicken pieces in a 3 1/2-4 quart slow cooker.  Sprinkle with salt.  In a medium bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar.  Pour over chicken in cooker.

 

Cover and cook on low-heat setting for 6-7 hours or on high for 3-3 1/2 hours.  Transfer chicken to serving platter; cover and keep warm.

 

For sauce, pour cooking liquid into a medium saucepan.  Skim off fat.  Combine cornstarch and the cold water; stir into liquid in saucepan.  Cover and cook over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Spoon sauce over chicken.  Serve with hot cooked rice or fried rice.

Prosciutto-Wrapped Melon

(Courtesy of Fine Cooking)

Ingredients:

1 ripe cantaloupe

2 Tbsp. very finely sliced fresh mint leave

1/2 tsp. freshly ground black pepper

2-3 tsp. white balsamic vinegar

6 oz. very thinly sliced prosciutto

Directions:

With a sharp knice, trim the peel from the melon.  Cut in half lengthwise and scoop out the seeds.  Slice one of the halves lengthwise into slender wedges and cut the wedges in half crosswise (wrap and save the other melon half for another use).

Put the melon wedges in a medium bowl and toss them with the mint, pepper and vinegar to taste- the sweeter the melon, the more vinegar you can use.  Tear the prosciutto lengthwise into 1-2 inch wise strips and wrap a strip or two around each piece of melon.  Arrange the wrapped melon on a serving platter. 

If making ahead, cover with plastic wrap and refrigerate until ready to serve.

Make ahead: you can assemble this dish up to 2 hours ahead if you would like but the mint will darken a bit.

Note~  This reminds me of the month I spent in France.  My host family made this and it was really good even though it seemed odd to me at the time.

Impossibly Easy Cheeseburger Pie

(Courtesy of Mr Food)

Ingredients:
1 lb. ground beef
1/2 c. chopped onion
1/3 c. ketchup
1 Tbsp. sweet relish
1/2 tsp. salt
1 c. shredded sharp Cheddar cheese
3/4 c. biscuit baking mix
1 c. milk
2 eggs

Directions:
Preheat oven to 400 degrees.  Coat a 9 inch glass pie plate with cooking spray.

In a large skillet, cook beef and onion over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain.  Stir in ketchup, relish and salt.  Spread evenly into prepared pie plate, then sprinkle with cheese.

In a small bowl, stir remaining ingredients with a wire whisk until blended.  Pour over tip.

Bake 25-30 minutes, or until knife inserted in the center comes out clean.

http://www.mrfood.com/Beef/Impossibly-Easy-Cheeseburger-Pie

Shredded Beef au Jus

(Courtesy of Taste of Home)

Ingredients:
1 boneless beef chuck roast (3 lbs.)
2 c. water
2 tsp. beef bouillon granules
1 1/2 tsp. dried oregano
1 tsp. garlic salt
1 tsp. seasoned salt
1/4 tsp. dried rosemary, crushed
8 hamburger buns, split

Directions:
Cut roast in half and place in a 4-5 quart slow cooker.  Combine the water, bouillon granules and seasonings; pour over beef.

Cover and cook on low for 6-8 hours or until meat is tender.  Remove beef; cool slightly.  Meanwhile, skim fat from the cooking liquid.

Shread meat with 2 forks; return to the cooking liquid and heat through.  Using a slotted spoon, place 1/2 c. on each bun.  Serve with additional cooking liquid on the side.

Strawberry-Topped Cheesecake

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1/2 c. graham cracker crumbs

4 tsp. margarine or butter, melted

2 pkgs. (8 oz. each) fat-free cream cheese

1 c. fat-free cottage cheese

1/4 c. fat-free milk

3/4 c. sugar

2 Tbsp. all-purpose flour

1 1/4 tsp. vanilla

1/2 tsp. shredded lemon peel

3 eggs or 3/4 c. refrigerated or frozen egg product, thawed

1/4 c. fat-free or light dairy sour cream

2 tsp. fat-free milk

1 tsp. sugar

1 c. sliced strawberries

 

Directions:

In a small bowl, stir together the graham crackers and melted margarine or butter.  Press onto the bottom of an 8-inch springform pan.  Set aside.

 

Cut up the cream cheese.  In a large food processor bowl place the undrained cottage cheese and the 1/4 c. milk.  Cover and process until smooth.  Add cream cheese, 3/4 c. sugar, flour, 1 tsp. vanilla and lemon peel.  Cover; process until smooth.  Add the eggs and process just until combined.  Do not over process.  Pour mixture into pan.  Place on a baking sheet.

 

Bake in a 375 degree oven for 35-40 minutes or until set.  Cool for 15 minutes.  Using a narrow metal spatula, loosen the side of the cheesecake from pan.  Cool 30 minutes more, then remove the side of pan.  Cool completely.  Cover and chill for at least 4 hours.

 

In a small bowl, combine the sour cream, 2 tsp. milk, 1 tsp. sugar and the remaining vanilla.  To serve, arrange berries on top of cheesecake; drizzle with sour cream mixture. 

Mustard-Topped Salmon

(Courtesy of Family Circle)

 

Ingredients:

1 salmon fillet (about 2 1/2 lbs.)

1/4 c. packed light-brown sugar

1 Tbsp. chopped fresh dill

1/4 c. grainy Dijon mustard

1/2 c. light mayonnaise

 

Directions:

Place salmon on a broiler pan, skin side down.

 

In a small bowl, combine brown sugar, dill and mustard.  Spread half on top of salmon.  Cover with plastic wrap and refrigerate for up to 5 hours.  Stir remaining mixture into mayonnaise and refrigerate sauce, covered, until ready to use.

 

To serve, heat oven to 400 degrees.  Remove salmon from refrigerator 20 minutes before cooking.  Bake at 400 degrees for 20 minutes or until fish flakes easily with a fork.  Remove salmon in one piece to a platter, leaving skin behind.  Serve warm or at room temperature with sauce.

Buffalo Potato Wedges with Warm Blue Cheese Dip

(Courtesy of Rachel Ray)

Ingredients:
3 Tbsp. hot pepper sauce, preferably Frank's RedHot
3 Tbsp. butter, melted
1 Tbsp. seasoned salt
2 1/2 lb. baking potatoes
Cooking spray
1 c. blue cheese crumbles
1/2 c. sour cream
1/4 c. mayonnaise
1/2 tsp. pepper
8 celery ribs, cut into 3 inch sticks

Directions:
Preheat the oven to 450 degrees.  In a large bowl, combine 1 Tbsp. each hot sauce and butter with the seasoned salt.  Cut each potato into 8 wedges, add to the bowl and toss.

Spray a baking sheet with cooking spray.  Arrange the potatoes on top and roast, turning once, until golden, 35-40 minutes.  Remove from the oven and toss with the remaining 2 Tbsp. each hot sauce and butter.

In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes.  Serve with the potatoes and celery sticks.

Pina Colada Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. green grapes
1 1/2 c. seedless red grapes
1 1/2 c. fresh blueberries
1 1/2 c. halved fresh strawberries
1 can (8 oz.) pineapple chunks, drained
1/2 c. fresh raspberries
1 can (10 oz.) frozen non-alcoholic pina colada mix, thawed
1/2 c. sugar
1/2 c. pineapple-orange juice
1/8 tsp. almond extract
1/8 tsp. coconut extract

Directions:
In a serving bowl, combine the first 6 ingredients.  In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved.  Pour over fruit; toss to coat.  Chill until serving.

Potato Salad

(Courtesy of Taste of Home)

Ingredients:
6 lb. medium red potatoes
Water
DRESSING:
1 c. water
1/2 c. butter, cubed
1/4 c. white vinegar
2 eggs
1/2 c. sugar
4 1/2 tsp. cornstarch
3/4 c. heavy whipping cream
3/4 c. Miracle Whip
SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 tsp. satl
1/2 tsp. pepper
3 hard-cooked eggs, sliced
Paprika

Directions:
Place potatoes in a stockpot and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.  When cool enough to handle, peel and slice potatoes; cool completely.

For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted.  In a small bowl, beat eggs; add sugar and cornstarch.  Add to butter mixture; cook and stir for 5-6 minutes or until thickened.  Transfer to a large bowl; cool completely.

In a small bowl, beat cream until stiff peaks form.  Stir Miracle Whip into cooled dressing mixture; fold in whipped cream.  Stir in onion, green onions, salt and pepper.  Add potatoes; toss lightly to combine.  Refrigerate, covered, until chilled.

To serve, top with hard-cooked eggs; sprinkle with paprika.

Berry Lemonade Slush

(Courtesy of Taste of Home)

Ingredients:
2 c. lemon juice
1 1/2 c. fresh raspberries
1 1/2 c. fresh blueberries
1- 1 1/4 c. sugar
3 c. cold water

Directions:
In a blender, combine the lemon juice, raspberries, blueberries and sugar.  Cover and process until blended.  Strain and discard seeds.

In a 2 1/2 quart pitcher, combine berry mixture and water.  Pour into a freezer container.  Cover and freeze for 8 hours or overnight.

Just before serving, remove from the freezer and let stand for 45 minutes or until slushy.

Beer-Marinated Peppered T Bones

(Coutesy of Better Homes and Gardens)

 

Ingredients:

6 oz. beer (3/4 c.)

1 c. chopped onion

3/4 c. chili sauce

1/4 c. parsley

3 Tbsp. Dijon-style mustard

1 Tbsp. Worcestershire sauce

2 tsp. brown sugar

1/2 tsp. paprika

1/2 tsp. ground black pepepr

3 beef T-bone steaks, cut 1 inch thick (about 1 lb. each), or 6 beef top loin steaks, cut 1 inch thick (about 1 3/4 lb. total)

1-1 1/2 tsp. cracked black pepper

Fresh herbs, optional

 

Directions:

In a large glass baking dish combine beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika and 1/2 tsp. pepper.  Place steaks in the marinade.  Cover and refrigerate 4-6 hours or overnight, turning steaks occasionally.

 

Remove steaks from marinade; discard marinade.  Sprinkle both sides of steaks with cracked black pepper.

 

Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes.  Turn and grill to desired doneness, allowing 7-10 minutes more for medium (160 degrees) doneness.  If desired, garnish with fresh herbs.

Sweet Potato Poutine

(Courtesy of Nadia G)

Ingredients:

4 large sweet potatoes, peeled and sliced into 1/4 inch French fries

2 Tbsp. unsalted butter

2 Tbsp. flour

1 1/2 Tbsp. extra-virgin olive oil

2-3 shallots, thinly sliced

Pinch sea salt and freshly ground black pepper

2 c. organic beef stock

Pinch fresh thyme leaves

Pinch brown sugar

Handful minced fresh parsley

Peanut or canola oil for deep frying

2 c. cheese curds

Directions:

Soak sweet potato fries in ice water for 30 minutes to 1 hour.

Heat a pan on medium.  Melt butter then add flour and whisk vigorously for about 8 minutes, until the roux is amber colored.  Remove pan from the heat.

In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden.  Add the sea salt and pepper.  Deglaze with organic beef stock, add thyme, brown sugar.  Bring to a simmer.  Whisk in the roux and let reduce on medium low for 15 minutes.  Take off the heat and stir in fresh minced parsley.

Heat enough oil to come half-way up the side of a heavy pot to 375 degrees, or use a deep-fryer.  Strain the chilled sweet potato fries and dry then in a salad spinner.  (It is important that the fries are dried thoroughly before cooking).

Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.

Place the fries on a place, top with the cheese curds and smother with hot gravy.

Note~ This was on the episode for a "hangover cure".  

Peppery Hush Puppies

(Courtesy of Taste of Home)

Ingredients:
2 c. cornmeal
1 c. plus 3 Tbsp. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1 eggs
2/3 c. water
1/2 c. buttermilk
1/2 c. butter, melted
1 c. grated onion
2 jalapeno peppers, seeded and chopped
1 small green pepper, chopped
Oil for deep-fat frying

Directions:
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda.  In another bowl, whisk the egg, water, buttermilk and butter.  Stir in the onion, jalapenos and green pepper.  Stir into dry ingredients just until moistened.

In an electric skillet or deep-fat fryer, heat oil to 375.  Drop batter by teaspoonfuls, a few at a time, into hot oil.  Fry until golden brown on both sides.  Drain on paper towels.  Serve warm.