Grocery Find!

Check out this amazing website find outline at Young House Love . You've Got Supper.com is a treasure trove of recipes and so much more. You can even imput and print an organized grocery list! No one running from one side to the other in the grocery store because you forgot something. Check it out!

Fiesta Chili Dip with Ground Turkey and Corn

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
1⁄2 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 ounces) vegetarian chili with beans
1 can (11 ounces) corn kernels, well drained
1⁄2 cup thinly sliced scallions
1⁄2 cup chunky tomato salsa
1 cup (4 ounces) shredded Mexican cheese blend

Preparation
1. In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, 5 to 7 minutes.

2. Stir in the chili powder and cumin. Add the chili, corn, scallions, and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 11⁄2-quart baking dish. Sprinkle the cheese evenly over the top. (If made in advance, cover with plastic wrap and refrigerate for up to 24 hours.)

3. Preheat the oven to 350°F. Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and the turkey mixture is bubbly hot. Serve warm.

Overnight Soft Herb Rolls

Ingredients
1 package active dry yeast (about 1 tbsp.)
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced chives
1 tablespoon minced rosemary
2 tablespoons melted butter
1 large egg plus 1 tbsp. lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 tbsp. coarse salt

Preparation
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853911

Chili-glazed Sweet Potatoes

Ingredients
4 1/2 pounds sweet potatoes or yams
2/3 cup red jalapeño jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons lime juice
Salt

Preparation
1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1117789

Hawaiian Brownie Sundaes

Brownies

Shortening, for preparing pan
1 teaspoon(s) cocoa powder, for preparing pan
1/2 pound(s) unsalted butter
1 pound(s) semisweet chocolate chips, divided
3 ounce(s) premium unsweetened chocolate
3 large eggs
2 tablespoon(s) chocolate syrup
1 tablespoon(s) pure vanilla extract
1 cup(s) sugar
2 tablespoon(s) sugar
1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) fine sea salt
1 cup(s) coarsely chopped macadamia nuts
1 cup(s) sweetened flaked coconut
Chocolate Sauce

8 ounce(s) premium semisweet chocolate, finely chopped
1 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract
For Serving

1 quart(s) premium coffee ice cream
1/2 cup(s) toasted coconut, for garnish
Fresh mint leaves, for garnish

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Directions

1.Preheat oven to 350°F. Grease a 9-by-9-inch pan with shortening, then coat with cocoa powder. Set aside.

2.Place butter, 1/2 pound chocolate chips, and unsweetened chocolate in top of a double boiler or in a heat-proof bowl set over a pan of simmering water until melted and smooth, stirring frequently. Cool slightly. In a large mixing bowl, combine eggs, chocolate syrup, vanilla, and sugar. Add mixture to warm melted chocolate and cool.

3.In a separate mixing bowl, combine 1/2 cup flour with baking powder and salt, then stir into chocolate mixture. In another mixing bowl, combine macadamia nuts and remaining 1/2 pound chocolate chips with 2 tablespoons flour until nuts and chips are coated. Add nuts, chips, and coconut to chocolate mixture and combine thoroughly. Pour mixture into the prepared pan.

4.Bake for 12 minutes. Remove pan from oven, tap it several times to remove air from brownies. Continue to bake for another 12 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.

5.Make the sauce by placing chopped chocolate in a medium-sized mixing bowl. Place cream in a small saucepan over medium heat and bring just to a boil. Immediately remove from heat and pour over the chocolate and stir until smooth. Add the vanilla and stir until combined.

6.Cut brownies into 8 large squares and place on serving plates. Top each with two scoops of ice cream (about 1/2 cup), ladle with chocolate sauce to taste, and sprinkle with toasted coconut and powdered sugar. Garnish with mint leaves and serve immediately.

http://www.delish.com/recipefinder/insanely-delicious-hawaiian-brownie-sundaes

Fudgy Fantasy Bars

Ingredients
1 package(s) (17.5 ounces) sugar cookie mix
1/2 cup(s) cocoa baking powder
1/2 cup(s) butter or margarine, melted
1 large egg
2/3 cup(s) toasted chopped pecans
1/2 cup(s) sweetened flaked coconut
1 package(s) (12 ounces) semisweet chocolate chips
2/3 cup(s) whipping (heavy) cream
1 block(s) (8-ounce) cream cheese, softened
1/2 cup(s) chocolate syrup
2 cup(s) frozen whipped topping, thawed

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Directions

1.Heat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Let some foil hang over the edges. Set aside.

2.Stir cookie mix and cocoa powder in large mixing bowl until well mixed. Add butter and egg, stirring until soft dough forms. Add pecans and coconut; knead to combine.

3.With wet fingers, press dough evenly over prepared baking pan. Bake for 12-15 minutes or just until set. Cool completely.

4.Place chocolate chips and whipping cream in medium saucepan over low heat, stirring until melted and the mixture is smooth. Spread 1 cup evenly over cooled cookie base.

5.Meanwhile, beat cream cheese and chocolate syrup at medium speed with an electric mixer until smooth. Add whipped topping and beat until light and fluffy. Spread cheese mixture evenly over ganache layer. Carefully spread remaining ganache evenly over cheese filling.

6.Refrigerate for 6 to 8 hours or overnight. Lift bars with foil handles. Run wet knife around edges of cookie to peel off foil. Cut into bars. Store covered in refrigerator.

http://www.delish.com/recipefinder/Fudgy-Fantasy-Bars-7137E0CA8CF311DEAD7AA9D0EFD87FA2

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Cake

1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1/2 cup(s) softened butter
1 teaspoon(s) vanilla
2 eggs
1 cup(s) red wine, use your favorite red wine
1/3 cup(s) confectioners' sugar

Filling

2/3 cup(s) butter, softened
4 cup(s) confectioners' sugar
1/3 cup(s) cocoa
1 teaspoon(s) vanilla
4 tablespoon(s) half and half

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Directions

1.For Cake: Pre-heat oven to 350˚F. Grease/spray a Bundt pan.

2.In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.

3.In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.

4.Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.

5.Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.

6.For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.

7.Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.

8.Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.

http://www.delish.com/recipefinder/Dark-Chocolate-Red-W-760DEF148B9411DEB880859B7609B84E

Kettle Corn

INGREDIENTS
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels


DIRECTIONS
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

http://allrecipes.com/recipe/kettle-corn/Detail.aspx

5 Takes on Hot Cocoa!

A warm cup of hot cocoa on a chilly morning evokes fond childhood memories. Even now, I will sometimes forgo my morning cup of coffee or tea for a cup of hot cocoa. Whether you make it from scratch, or boil water and pour in an instant mix, hot cocoa is a delicious treat.

Plain old hot cocoa is delicious, but why not change it up a bit. Here are 5 easy ways to jazz up your hot cocoa:

South Of The Border Hot Cocoa
Place a cinnamon stick in your cup of hot cocoa, then sprinkle the top with ground cinnamon for a south of the border inspired treat.

Candy Cane Cocoa
Add a peppermint candy cane to your piping hot cup of cocoa. Stir with the candy cane, and as it melts, your cocoa will take on a sweet minty flavor.

Kiddie Cocoa
Top your cocoa with whipped cream and rainbow sprinkles to make you feel like a kid again.

Luscious Vanilla Cocoa
Stir in a tablespoon of vanilla syrup to your hot cocoa and top with homemade marshmallows (find at Whole Foods or Trader Joes) for one indulgent treat.

Fiery Cocoa
Adults will enjoy this sophisticated brew more than children. Make a cup of strong cocoa with dark chocolate and add in a pinch of ground red chili pepper. Add a dollop of fresh whipped cream and sprinkle with red chili pepper flakes for drink sure to keep you extra toasty.

Be sure to try these ideas at your next get together! Your guests will love your creative spin on hot cocoa.

http://shine.yahoo.com/channel/food/user-post-5-ways-to-jazz-up-your-cup-of-hot-cocoa-522002/

Chocolate Chip Pumpkin Bread

INGREDIENTS
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

http://allrecipes.com/Recipe/Chocolate-Chip-Pumpkin-Bread/Detail.aspx

Cornflake Pumpkins

Cornflake Pumpkins

30 large marshmallows
1/2 cup butter or margarine
2 tsp orange food coloring
1 tsp vanilla
3 1/2 cups cornflakes
1 bag wilton green candy melts

Place the marshmallows and butter in a microwave safe bowl and microwave for about 1 minute. Stir the puffed up marshmallows and butter together until it's one big gooey mess. Add the vanilla and orange food coloring and mix well. Then, add the cornflakes. Mix until all the cornflakes are coated well. Drop by large tablespoonfuls onto a greased piece of waxed paper. Place 1/2 cup of the wilton candy melts in a microwave safe bowl and melt as per directions on the package. Scoop the melted candy into a ziploc bag. Cut off the tip of one corner of the ziploc bag and decorate your pumpkins with stems and leaves! Eat and Enjoy!

http://smashedpeasandcarrots.blogspot.com/2009/09/cornflake-pumpkins.html

Pumpkin Fudge

Ingredients
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108208

Monster Brides

Active Time: 1 hour
Total Time: 1 hour 30 minutes
INGREDIENTS
1 can (12 oz) vanilla frosting
Green paste or gel food color
8 Twinkies Snack Cakes (from a 15-oz box)
1 can (12 oz) milk-chocolate frosting
White, red and black jelly beans
1 tube black decorating icing
PREPARATION

1. Have ready 2 plastic pastry bags and a 1/4-in. basket weave piping tip. Unwrap snack cakes; place on a baking sheet lined with nonstick foil.

2. Spoon 1/2 the vanilla frosting into a microwave-safe bowl and tint pale green. Microwave (stir every 5 to 10 seconds) just until frosting is thinned to a glaze.

3. Taking care not to frost flat bottom of snack cake, dip half of each cake into frosting to cover one end. Place on lined baking sheet; refrigerate until set. Cover and reserve remaining green frosting.

4. Fit piping tip in a pastry bag. Add chocolate frosting; pipe hair on unfrosted part of cakes. Cut white jelly beans in half for eyes and nose; attach with remaining green frosting. Cut red and black jelly beans in half. Attach red halves for rouged cheeks, black halves for bolts.

5. Using black tube frosting, place a dot of frosting in center of eyes, then outline eyes and pipe on eyelashes and a smiling mouth.

6. Wash piping tip and place in other pastry bag. Add remaining white frosting and pipe squiggly white streaks in hair on 2 sides as shown (see photo, page 119). Refrigerate until serving to firm up frosting.

http://www.womansday.com/Recipes/The-Monster-Bride

Caramel Apple Cupcakes

Caramel Apple Cupcakes


1 package spice or carrot cake mix (I used carrot)
2 cups chopped, peeled tart apples
20 caramels
3 tablespoons of milk
1 cup finely chopped pecans, toasted
12 popsicle sticks


Prepare cake batter according to package directions; fold in apples.
Fill cupcake pan 3/4 full with batter. Bake at 350 degree oven for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with toasted pecans. Insert popsicle sticks in the center of each cupcake to resemble caramel apples.

http://cakecrazed.blogspot.com/2007/10/welcome-fall.html

Apple Dip

Ingredients:
1 bar cream cheese
1 cup brown sugar
1 dash vanilla
1/2 cup chopped peanuts


Directions:
Combine softened cream cheese, brown sugar and vanilla in a bowl on low speed. Refrigerate for 30 minutes to allow sugar crystals to dissolve. Stir in peanuts before serving. Enjoy with granny smith apple wedges.

Image from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MAvV0kAlzmUvsFP4jHaJnhm9XZch8Aq_qrnEs9iMqRI33cn65p4OvVmxPI0aDre0Bxq6FEZp8KefStO2SWcF03UL6aq44mTIdWe4PUV7IukfyL_nDl7f1dKJOGIG7MgCj36FbM6L-KYs/s400/9.21+apple+dip.png

Pumpkin Fluff

Ingredients:
1 can of pumpkin (28 oz)
1 package of vanilla pudding
1 container of cool whip
1 dash of pumpkin pie spice.

Directions:
Stir all ingredients together with a spatula. Refrigerate and serve with graham crackers, pie crust chips or apples.

Image from: http://www.recipegoldmine.com/images-nestlemeals/sweet_pumpkin_dip.jpg

Cookies and Cream Rice Krispie Treats

Ingredients:
5 cups of Rice Krispie cereal
3 tablespoons of butter
1 10.5 oz bag of mini marshmallows
12 oreos, smashed
1/4 cup of milk chocolate chips, melted

Directions:
1- In a large saucepan heat the butter over low heat. Stir in the marshmallows and stir constantly until melted.

2- Add the rice krispies, stir until evenly coated. Add in the Oreo cookies- stir.

3- Using a greased spatula press the mixture into the bottom of a greased 9x13 pan. Allow to cool and harden.

4- Slice into pieces. Drizzle the melted chocolate over the pieces and allow the chocolate to harden. Enjoy!

http://stephaniecooks.blogspot.com/

Slow-Cooker Greek Stuffed Peppers

Ingredients

4 large bell peppers
1 can(s) (15 ounces) cannellini beans, rinsed and drained
1 cup(s) (4 ounces) crumbled feta
1/2 cup(s) couscous
4 scallions, white and green parts separated, thinly sliced
1 clove(s) garlic , minced
1 teaspoon(s) dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

Directions
Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.

Sprinkle peppers with scallion greens; serve with lemon wedges.

http://www.delish.com/recipefinder/slow-cooker-greek-stuffed-peppers-recipe

Slow-Cooker Pot Roast

Ingerdients:

1 tablespoon(s) cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 (3 pound) beef chuck roast, trimmed of excess fat
2 tablespoon(s) Worcestershire sauce

Directions
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

http://www.delish.com/recipefinder/slow-cooker-pot-roast-recipe

Slow-Cooker Beef Stew

Ingredients

3 pound(s) beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup(s) tomato paste
3 tablespoon(s) balsamic vinegar
2 tablespoon(s) all-purpose flour
Coarse salt and ground pepper
1 pound(s) medium onions (about 2), cut into 1-inch chunks
1 pound(s) small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound(s) carrots, cut into 1 1/2-inch lengths
6 clove(s) garlic, smashed
2 bay leaves

Directions
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

http://www.delish.com/recipefinder/beef-stew-recipe

Slow-Cooker Spiced Chicken Stew with Carrots

Ingredients

2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 clove(s) garlic, thinly sliced
1 stick(s) cinnamon
1/2 teaspoon(s) ground cumin
Coarse salt and ground pepper
1/4 cup(s) golden raisins
1/2 cup(s) cilantro leaves
1/4 cup(s) sliced almonds, toasted if desired
Couscous, for serving (optional)

Directions
1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

http://www.delish.com/recipefinder/slow-cooker-spiced-chicken-stew-carrots

Spicy Pulled Pork

Ingredients

1 medium onion, diced
1 teaspoon(s) dried oregano
2 dried bay leaves
1 chipotle, in adobo sauce, minced
1 tablespoon(s) adobo sauce
1 can(s) (28 ounces) crushed tomatoes
1 can(s) (14.5 ounces) whole tomatoes in puree
2 teaspoon(s) coarse salt
1/2 teaspoon(s) ground pepper
2 3/4 pound(s) boneless pork shoulder, trimmed and halved crosswise
Flour tortillas, lightly toasted, for garnish (optional)
Grated cheddar cheese, for garnish (optional)
Sour cream, for garnish (optional)

Directions
In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).

Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.

To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.

http://www.delish.com/recipefinder/spicy-pulled-pork-recipe

Slow-Cooker Beef and Black Bean Chili

Ingredients
1 pound(s) beef chuck, cut into 3/4-inch chunks
1 can(s) (15 ounces) tomato puree
1 cup(s) dried black beans, rinsed
1 medium red onion, chopped
2 clove(s) garlic, minced
3 tablespoon(s) chili powder
Coarse salt and ground pepper
1/4 cup(s) sour cream, for serving

Directions
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

http://www.delish.com/recipefinder/slow-cooker-beef-black-bean-chili-recipe

Skewered Greek Salad

Ingredients

12 (6-inch) bamboo or wood skewers
24 grape or small cherry tomatoes
3 ounce(s) feta cheese, cut into 12 1/2-inch pieces
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 1/2-inch pieces
2 teaspoon(s) fresh lemon juice
2 teaspoon(s) red wine vinegar
4 teaspoon(s) chopped fresh oregano
2 tablespoon(s) extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions
Skewers: Thread skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion, and finish with another tomato.

Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar, and 2 teaspoons of the oregano. Whisk in olive oil until mixture thickens. Season with salt and pepper to taste.

Arrange skewers on a serving platter. Spoon vinaigrette over skewers and sprinkle with remaining oregano.

http://www.delish.com/recipefinder/skewered-greek-salad-recipe?gt1=47001

Southwestern Turkey Fajitas

Ingredients:
Tomatillo Salsa
1 pound(s) tomatillos, husked and rinsed
1 small poblano chile, cut in half, stems and seeds discarded
1 small shallot, cut up
3 tablespoon(s) fresh lime juice
3/4 teaspoon(s) salt
3/4 teaspoon(s) sugar
1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas
2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
2 tablespoon(s) fajita seasoning, (see note)
4 teaspoon(s) olive oil
3 large onions, cut into 1/2-inch-thick slices
12 (6-inch) corn tortillas

Directions
Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.

In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.

Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.

While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.

To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

Black Bean Tortilla Soup

Ingredients:
1 tablespoon(s) vegetable oil
1 1/2 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Salt
1 large (12 ounces) onion, chopped
2 medium (3 ounces each) poblano chiles, seeded and chopped
2 clove(s) garlic, crushed with press
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 carton(s) (32 ounces) reduced-sodium chicken broth
2 cup(s) water
1 cup(s) frozen corn kernels
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1/4 cup(s) fresh lemon juice
1/4 cup(s) loosely packed fresh cilantro leaves, chopped
2 cup(s) coarsely broken tortilla chips

Directions
In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.

After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.

Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.

Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.

http://www.delish.com/recipefinder/black-bean-tortilla-soup-recipes

Shrimp Enchiladas Verde

1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
1 cup(s) frozen corn, thawed
2 can(s) (4 ounce) chopped green chiles, (not drained)
2 cup(s) canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 can(s) (15 ounce) nonfat refried beans
1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup(s) chopped fresh cilantro
1 lime, cut into wedges

Directions
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.

Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas.

Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

Bake the enchiladas until they begin to bubble on the sides, about 20 minutes.

Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

http://www.delish.com/recipefinder/shrimp-enchiladas-verde-recipe-5347

Chicken Mole Tostadas

1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips

Directions
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.

Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.

Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

http://www.delish.com/recipefinder/chicken-mole-tostadas-rbk1207

Green Tomato Salsa

Ingredients:
8 ounce(s) green tomatoes, chopped
8 ounce(s) ripe red tomatoes, chopped
1 cup(s) fresh corn kernels
1/4 cup(s) snipped fresh chives
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper

Directions
In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.

http://www.delish.com/recipefinder/green-tomato-salsa

Grilled Three Cheese Sandwiches.

Ingredients:
6 large slices sourdough bread, each about 1/2 inch thick
1/2 cup(s) coarsely shredded Asiago cheese
6 ounce(s) fresh mozzarella cheese, sliced
4 ounce(s) Fontina cheese, sliced

Directions
Prepare outdoor grill for covered direct grilling over medium heat.
Place 3 slices bread on work surface. Sprinkle bread with Asiago, then top with mozzarella and Fontina. Top with remaining bread.

Place sandwiches on hot grill rack. Cover grill and cook 8 to 10 minutes or until bread is toasted and cheeses melt, turning sandwiches over once. Cut each sandwich in half to serve.

Greek Turkey Burgers.

Ingredients:
1 package(s) (.7 oz.) Italian dressing mix
1 cup(s) finely chopped tomato
1/2 cup(s) finely chopped cucumber
2 tablespoon(s) white wine vinegar
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey (93% lean)
1/3 cup(s) dry bread crumbs
1 egg white, lightly beaten
1 tablespoon(s) milk
4 pita bread rounds
1/4 cup(s) crumbled Feta cheese

Directions
Preheat grill to medium-high. In a small bowl, combine 1 Tbsp. dressing mix, tomato, cucumber, vinegar and oil. Chill while preparing burgers.

In another bowl, combine remaining dressing, turkey, bread crumbs, egg white and milk. Gently mix to combine ingredients; form into 4 patties.

Grill 7 to 8 minutes per side, or until meat reaches an internal temperature of 165 degrees Fahrenheit. Nestle each burger into a pita pocket; top with tomato mixture and Feta cheese. Add lettuce, if you like.

http://www.delish.com/recipefinder/greek-turkey-burger

Chocolate-Banana Souffle'

Ingredients:
3 tablespoon(s) sugar, plus extra for preparing soufflé dishes
2 ounce(s) semisweet chocolate, coarsely chopped
2 teaspoon(s) instant espresso powder, or instant coffee
2 teaspoon(s) vanilla extract
1/3 cup(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
1/2 cup(s) mashed ripe banana (1 large)
1/4 cup(s) packed light brown sugar
1/4 cup(s) low-fat milk
5 large egg whites
1/8 teaspoon(s) cream of tartar
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual soufflé dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.

Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar, and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.

Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared soufflé dishes or ramekins.

Bake until soufflés are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

http://www.delish.com/recipefinder/chocolate-banana-souffles-recipe-5689

Buffalo Chicken Salad

Ingredients:
1 1/4 pound(s) chicken breast tenders, each cut crosswise in half, then lengthwise in half
1/4 teaspoon(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
3 tablespoon(s) cayenne pepper sauce
1 tablespoon(s) butter
1 head(s) (large) Boston lettuce, torn into bite-size pieces
1 cup(s) shredded carrots
2 stalk(s) celery, thinly sliced (1 cup)
1/2 cup(s) blue cheese dressing

Directions
Preheat oven to 450 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Toss chicken with red pepper and salt. Place on prepared pan and bake 10 minutes.

Meanwhile, in microwave-safe small bowl, microwave pepper sauce, butter, and 1 tablespoon water on High 30 seconds or until butter is melted. Add sauce to chicken in pan; stir to coat. Bake 2 to 3 minutes longer or until chicken is no longer pink throughout.

To serve, arrange lettuce on 4 dinner plates; top with chicken. Sprinkle with carrots and celery and drizzle with dressing.

http://www.delish.com/recipefinder/buffalo-chicken-salad-recipe

Broccoli-Bacon Salad

Ingredients:
1 clove(s) garlic, minced
1/4 cup(s) low-fat mayonnaise
1/4 cup(s) reduced-fat sour cream
2 teaspoon(s) cider vinegar
1 teaspoon(s) sugar
4 cup(s) finely chopped broccoli crowns (see Tips & Techniques)
1 can(s) (8-ounce) sliced water chestnuts, rinsed and chopped
3 slice(s) cooked bacon, crumbled
3 tablespoon(s) dried cranberries
Freshly ground pepper to taste

Directions
Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries, and pepper; stir to coat with the dressing.

http://www.delish.com/recipefinder/broccoli-bacon-salad-recipe-6461

EatingWell Deviled Eggs

Ingredients:
12 large hard-boiled eggs (see Tips & Techniques), peeled
1/3 cup(s) nonfat cottage cheese
1/4 cup(s) low-fat mayonnaise
3 tablespoon(s) minced fresh chives or scallion greens
1 tablespoon(s) sweet pickle relish
2 teaspoon(s) yellow mustard
1/8 teaspoon(s) salt
Paprika for garnish

Directions
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard, and salt; process until smooth.

Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

http://www.delish.com/recipefinder/eatingwell-deviled-eggs-recipe-6847

Chicken Vegetable Meatloaf

Ingredients:
4 slice(s) firm white bread
2 pound(s) ground chicken
1 package(s) (10 oz.) frozen classic mixed vegetables, thawed
3 tablespoon(s) fresh dill, chopped
3 large eggs, lightly beaten
Salt and pepper

Directions
Preheat oven to 400°F. While oven preheats, place bread slices on cookie sheet in oven and toast 10 to 15 minutes or until golden, turning over once. Transfer toast to wire rack to cool slightly. In food processor with knife blade attached, pulse bread until coarsely chopped. (You should have 1 scant cup.) Line 15 1/2" by 10 1/2" jelly-roll pan or 13" by 9" metal baking pan with nonstick aluminum foil.

In large bowl, place chicken, vegetables, dill, eggs, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add bread crumbs and mix until blended, but do not overmix. In prepared pan, shape meat mixture into 9" by 5" loaf, handling meat as little as possible for best texture.

Bake meatloaf 45 to 55 minutes or until meat thermometer inserted in center reaches 165°F. (Temperature will rise to 170°F upon standing.)

Let meatloaf stand 10 minutes to set juices for easier slicing.

http://www.delish.com/recipefinder/chicken-vegetable-meatloaf-recipe

National Cheesecake Day!!

It is National Cheesecake Day!  That is a holiday I will gladly celebrate!  So, check out this awesome recipe for Red Velvet Cheesecake, very unique!  And zip over to the dessert link and check out all the other yummy cheesecake recipes!

Red Velvet Cheesecake

Ingredients
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Preparation

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Kiwi Ice Pops

Ingredients:
1 3/4 cup(s) water
1 cup(s) sugar
4 kiwis
1/2 cup(s) (about 4 limes) fresh lime juice

Directions
Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.

Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid -- about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid -- about 6 hours.

http://www.delish.com/recipefinder/kiwi-ice-pops-3293

Confetti Ice Cream Pops

Ingredients:

8 piece(s) (1 1/2-inch) soft-centered candy bars, (like Milky Way or Snickers)
1 pint(s) vanilla custard-style ice cream, slightly softened
3/4 cup(s) assorted-color candy confetti or sprinkles

Directions
Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top. 

Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days.

http://www.delish.com/recipefinder/confetti-ice-cream-pops-3522

Amazing Preparation Site!

Raise your hand if you've ever gotten a new kitchen gadget and have been dying to try it out? So you naturally search the net trying to find a recipe that will accommodate the use of your new toy only to spend a little too much time looking and just end up hungry. Well, I've found a gold mine! Check out Betty Crocker's great page that lists equipment and techniques so you only have the click on the new toy's name and the recipes appear! Wha-la! It's like magic!

Betty Crocker Equipment and Techniques

Watermelon Cake

Ingredients:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

Green and red food colors

2/3 cup green jelly beans

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.

2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.

3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

http://www.bettycrocker.com/recipes.aspx/watermelon-cake

Better-Than-Almost-Anything Cake

Ingredients:
1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17 oz) caramel, butterscotch or fudge topping

1 container (8 oz) frozen whipped topping, thawed

1 bag (8 oz) toffee chips or bits

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.

2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

http://www.bettycrocker.com/recipes.aspx/better-than-almost-anything-cake

Applebee's Crispy Orange Chicken Bowl

List of Ingredients

2 pounds boneless, skinless chicken
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)

For the glaze:

1 teaspoon minced garlic
1 1/2 teaspoons grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
Dash cayenne pepper
1/4 cup granulated sugar
Salt and pepper to taste



Recipe


Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.

Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.

Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough.

Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:

To make the glaze:

Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter). Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles. Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

Seven-Layer Salad (Healthier Version)

Makes 10 servings, about 1 cup each

Ingredients

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes or quartered cherry tomatoes
1 cup sliced celery
½ cup sliced scallions
¾ cup nonfat plain yogurt
¾ cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup shredded reduced-fat Cheddar cheese
½ cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

Seven-Layer Salad Ingredients Cont.

Seven-Layer Salad
Instructions

1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Seven-Layer Salad Instructions Cont.

Seven-Layer Salad
Tips

Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.

http://www.eatingwell.com/recipes/seven_layer_salad.html

PF Chang's Crispy Honey Chicken

Ingredients
1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 T. minced garlic
Vegetable oil for frying
red bell pepper and/or scallions, julliene
Crispy noodles, rice or egg noodles or steamed rice for serving

Batter:
4 oz. all purpose flour
2-1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda

Chicken Seasoning:
1 T. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 T. corn starch

Sauce:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 T. lite soy sauce
6 T. sugar
cornstarch slurry--1/4 c. corn starch mixed with 1/4 c. water

Directions
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.

Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.

To finish the sauce, heat it in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.

Heat 2 T. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Fudgy Cream Cheese Frosting

Ingredients

8 ounce(s) cream cheese, softened
4 tablespoon(s) (1/2 stick) butter, softened
3 tablespoon(s) whole milk
3 cup(s) confectioners' sugar, sifted
2/3 cup(s) cocoa
1/8 teaspoon(s) salt
1 1/2 teaspoon(s) vanilla extract


Directions

1.In a medium bowl, using a mixer set at medium speed, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to beat until blended.

2.Reduce mixer speed to low, add the vanilla, and beat until smooth. Cover and chill for at least 30 minutes before using.

http://www.delish.com/recipefinder/fudgy-cream-cheese-frosting-3628

Pesto Crostini

Prep Time: 20 min
Total Time: 20 min
Makes: 16 servings, 2 slices each

What You Need!
3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.

SPRINKLE evenly with 1/4 cup Parmesan cheese.

http://www.kraftfoods.com/kf/recipes/pesto-crostini-65089.aspx

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings

What You Need!
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Make It!
HEAT oven to 350°F. Mix first 4 ingredients.

SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

http://www.kraftfoods.com/kf/recipes/baked-crab-rangoon-95157.aspx

Sangria Punch

Prep Time: 5 min
Total Time: 5 min
Makes: 8 servings, 1 cup each

What You Need!
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
3 cups cold club soda
2 oranges, sliced
2 limes, sliced

Make It!
ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.

REFRIGERATE until ready to serve.

STIR in club soda and fruit. Serve over ice cubes.

http://www.kraftfoods.com/kf/recipes/sangria-punch-64881.aspx?cm_re=1-_-1-_-RecipeAlsoEnjoy

Spinach Stuffed Mushrooms

Prep Time: 15 min
Total Time: 35 min
Makes: Makes 40 servings.

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

http://www.kraftfoods.com/kf/recipes/spinach-stuffed-mushrooms-75374.aspx

Layered Black Bean Dip

Prep Time: 5 min
Total Time: 5 min
Makes: 32 servings, 2 Tbsp. each

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, drained, rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 cup KRAFT Mexican Style Shredded Cheese

Make It!
SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.aspx?vid=1086