Cheeseburger Bites

Ingredients
1 lb lean (at least 80%) ground beef
2 tablespoons ketchup
2 teaspoons instant minced onion
1 teaspoon yellow mustard
8 oz American cheese loaf, cut into 2-inch cubes (2 cups)
24 miniature burger buns, split

Toppings, as Desired
Dill pickle chips
Sliced plum (Roma) tomatoes
Shredded lettuce
Additional ketchup and mustard

Preparation
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2 tablespoons ketchup, the onion and 1 teaspoon mustard.

Spray 3 1⁄2- to 4-quart slow cooker with cooking spray. Into slow cooker, spoon beef mixture. Top with cheese.

Cover; cook on Low heat setting 3 to 4 hours.

Just before serving, stir beef mixture. Spoon 1 rounded tablespoon mixture into each bun. Serve with desired toppings.

http://www.thenest.com/Recipes/Beef_Slow-Cooker_Party-Pleasers_4th-of-July_Appetizers_American-food_Summer-food_Superbowl_42505/detailview.aspx?type=7&id=42505

Cajun Chicken

Ingredients
3 slices bacon, cut up
1⁄2 cup chopped green bell pepper
1⁄4 cup chopped onion
1⁄4 cup chopped celery
1 1⁄4 lb boneless skinless chicken thighs
2 teaspoons Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1⁄3 cups uncooked regular long-grain white rice
2 2⁄3 cups water

Preparation
In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3½- or 4-quart slow cooker.

Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.

Cover; cook on Low heat setting 8 to 9 hours.

About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

http://www.thenest.com/Recipes/Chicken_Entree_Slow-Cooker_Easy-Weeknight-Meals_42503/detailview.aspx?type=7&id=42503

Cheesy Ravioli Casserole

Ingredients
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1⁄2 cup)
1 large clove garlic, finely chopped
2 jars (26 oz each) four cheese-flavored tomato pasta sauce
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
2 packages (25 oz each) frozen beef-filled ravioli
2 cups shredded mozzarella cheese (8 oz)
1⁄4 cup chopped fresh parsley

Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven or 12-inch skillet, heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.

Place 1 cup of the sauce mixture in slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce mixture over top.

Cover; cook on Low heat setting 5½ to 6½ hours or until hot. Sprinkle with parsley before serving.

http://www.thenest.com/Recipes/Pasta_Slow-Cooker_Entree_Italian-food_Easy-Weeknight-Meals_42504/detailview.aspx?id=42504&type=7

Caribbean Cobb Salad

1 small (2 to 2 1⁄2 pounds) rotisserie chicken
1/3 cup(s) mango chutney
1/3 cup(s) fresh lime juice
1 bag(s) (10 ounces) romaine salad mix
1 large red pepper, cut into strips
2 (ripe) mangoes, peeled, pitted, and cut into thin strips
2 cup(s) packaged shredded carrots

Directions
1.
Remove skin and bones from chicken; coarsely shred meat.

2.
Make mango dressing: In small bowl, stir chutney and lime juice until blended, breaking up any large pieces of fruit with side of spoon. Set aside.

3.
Place romaine on platter; arrange pepper strips, mangoes, chicken, and carrots on top. Serve with dressing.

http://www.delish.com/recipefinder/caribbean-cobb-salad

Mini Blueberry Turnovers

Ingredients:
4 ounces cream cheese, softened
1 egg
¼ cup sugar plus extra for sprinkling
1 sheet puff pastry, thawed
½ pint blueberries (1 cup)

Directions:

Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray. Place the cream cheese in small bowl and stir until completely smooth.

Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese and stir until combined. Lay the sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal. (Press the sides tightly together or they will open while they bake.)

Place the turnovers in the baking pan, brush with the egg white, and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15 to 17 minutes, until golden brown. Remove form the oven and serve warm.

Mutti's Marble Cake

Ingredients:
¼ cup unsweetened cocoa
3 tablespoons milk
1 2/3 cups white sugar, divided
1 cup unsalted butter, softened
4 large eggs
Grated zest of 1 lemon
¼ cup light rum
1 teaspoon vanilla extract
1-teaspoon salt
2 ¼ cups white flour
1-tablespoon baking powder
½ cup warm milk
1/3 cup semisweet chocolate chips
Directions:

Preheat the oven to 350°F. Warm the cocoa, milk, and ¾ cup sugar together to dissolve the cocoa and sugar. Set Aside.

Using an electric mixer, beat together the butter and the remaining sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition, followed by the lemon zest, rum, vanilla, and salt. The mixture may look curdled at this point.

Sift the flour and baking powder together and, with the rubber spatula, quickly stir into the egg mixture, in the three batches, alternation with the ½ cup warm milk, beating only enough to combine after each addition. Please do not over beat the batter or the cake will be tough.

Divide the batter and add the cocoa mixture to one-third, along with the chocolate chips, stirring just enough to combine.

Fill a buttered and floured 9- by 5 inch loaf pan with three alternating layers of the two batters, starting and ending with the white. Use a knife to swirl the batters together. Resist over blending. You can make a wide W to create a marbled effect.
Bake for 75 to 80 minutes, until the cake tests done. Cool on a rack for 10 minutes, then gently unmold the cake. Let cool for at least 1 hour, or even better, overnight, before cutting. A serrated knife works best.

Queso Mi Mucho

Ingredients:
• 2 teaspoons cumin seed
• 1 cup dry, fruity white wine
• 1 pound queso quesadilla or jack cheese, cut into small pieces
• 6 canned chipolte chiles in adobo, minced
• 2 tablespoons tequila
• Juice of 1/2 lime, or more as desired

Directions:

Heat a fondue pot over medium-high heat. Add the cumin seed, stirring frequently until it darkens slightly and smells toasty, about 1 to 2 minutes. Add the wine and bring to a boil. Decrease the heat to medium-low and add the cheese, 1/2 cup at a time, stirring until melted after each addition. Add the chiles, tequila, and lime juice and stir until smooth. Add more lime juice to taste, if desired. Serve immediately

Caramel Nut Popcorn

Ingredients:
8 cups freshly popped popcorn (from about 1/3 cup kernels)
1 1/3 cups pecan hales, toasted
2/3 cup sliced almonds, toasted
Nonstick vegetable oil cooking spray
1 cup (2 sticks) unsalted butter
1 ½ cups granulated sugar
½ cup light corn syrup
2 teaspoons vanillas extract
1/8-teaspoon salt
Directions:

Toss the popcorn, pecans, and almonds in a large bowl and set aside.

Spray a large baking sheet with nonstick spray. Melt the butter in a heavy medium saucepan over medium-high heat. Whisk in the sugar and corn syrup. Bring the mixture to a boil, whisking constantly. Boil until the caramel sauce is pale golden and a candy thermometer inserted into the caramel sauce registers 300°F, stirring often, about 6 minutes.

Remove the pan from the heat. Whisk in the vanilla and salt. Immediately pour the caramel sauce over the popcorn and nuts. Using two large oiled wooden spoons, toss the popcorn and nuts to coat with the caramel sauce. Transfer the caramel corn to the prepared baking sheet, spreading in an even layer. Set aside to cool completely (the caramel will harden as the mixture cools). Break the caramel corn into desired pieces.

Cook’s Notes: The caramel popcorn can be made 1 week ahead. Store in an airtight container at room temperature.

You’ll need a candy thermometer to make sure the caramel sauce reached the “hard-ball” stage (300°F). It’s at the stage that the sauce will harden once cool.

Better-than-classic Butterscotch Pudding

Ingredients:
1 ½ cups whole milk
2 tablespoons cornstarch
¼ cup (1/2 stick) unsalted butter
½ cup packed dark brown sugar
8 large egg yolks
Pinch of salt
1-teaspoon fresh lemon juice
½ teaspoon pure vanilla extract
Directions:

1. Whisk together the milk and cornstarch in a medium bowl.

2. Melt the butter in a large heavy saucepan over medium heat. Add the brown sugar and cook, whisking frequently, for 2 to 3 minutes, until the mixture is smooth and bubbling. Slowly and carefully pour in the milk mixture-it will sputter and first-whisking constantly. Cook, whisking, for about 2 minutes, until the mixture is hot and there are not lumps of sugar left. Remove the pan from the heat.

3. Whisk together the egg yolks and salt in a medium bowl. Slowly pour in the milk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, for 6 to 8 minutes, or until the mixture comes to a boil and large bubbles rise to the surface.

Step 4 Immediately pour the mixture through a fine strainer set over a medium glass measure or bowl. Whisk in the lemon juice and vanilla. Let cool for 15 minutes, whisking occasionally to keep a skin form forming.

Step 5 Divide the pudding evenly among for 6-ounce ramekins or custard cups. Place a piece of plastic wrap directly on the surface of each pudding to keep a skin from forming. Let cool to room temperature, then refrigerate for about 3 hours, until thoroughly chilled and set, or for up to 2 days before serving.

All Grown Up S'mores

Ingredients:

For the chocolate filling:
8 large egg yolks
1-½ cups confectioners sugar sifted
2 tablespoons white crème de cacao
2 tablespoons Kahlua
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter
2 tablespoons Dutch-Processed cocoa power
12 ounces semisweet or bittersweet chocolate, finely chopped
1 ½ cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
3 Large egg whites
Pinch of Salt
Pinch of cream of tartar
¼ teaspoon pure vanilla extract
1 cup of marshmallow fluff

For the graham cracker crust:
3 cups crushed graham cracker crumbs
½ cup (1stick) unsalted butter, melted
1 tablespoon granulated sugar

Directions:

Preheat the oven to 350°F.

To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined. Press into the bottom of a 9-by-13-inch metal baking pan. Bake the crest until starts to brown and become crisp, about 10 minutes. Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter. Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined. Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low seed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form. Beat in the vanilla. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 15 large squares. Place each S’mores on a dessert plate. Top each with ½ cup of the meringue in a large dollop. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown. Serve immediately.

Banana Cream Pie

Crust
2½ cups graham cracker crumbs
1/3 cup sugar
1 very ripe, slightly brown banana, peeled and mashed
¼ cup (½ stick) unsalted butter, melted

Filling
3 cups heavy cream
2 tablespoons water
1/3 cup cornstarch
¼ teaspoon salt
3 egg yolks
½ cup sugar
2 tablespoons unsalted butter, melted
1½ teaspoons vanilla extract
½ vanilla bean, split lengthwise
3 slightly ripened bananas, peeled and sliced
¼ inch thick Chocolate and caramel, for drizzling
Directions:

CRUST: Mix all the ingredients in a large mixing bowl. Press into the bottom and up the sides of a 10-inch pie pan. Chill until firm, about 30 minutes. Preheat the oven to 350°F. Bake the crust for about 15 minutes, until lightly golden. Cool Completely.

FILLING: Add the first 8 ingredients to a saucepan. Scrape the seeds from the vanilla bean into the pan, then add the bean. Cook over medium-high heat until the mixture boils, whisking constantly until the mixture thickens. Remove the vanilla bean. Reduce the heat to low and cook 1 minute. Set aside to cool completely, whisking occasionally, for about 1 hour.

Smooth 1 cup of filling in the bottom of the prepared crust. Layer 1 banana on the filling. Add another cup of filling and layer another banana, and repeat the process one more time, so the filling reaches just above the shell. Chill the pie until the filling is set, at least 8 hours and up to 1 day. Drizzle chocolate and caramel on top.

Nepali Grilled Chicken

Ingredients:
One 3 1/2- to 4-pound chicken, cut into 12 to 16 pieces, or 3 to 3 1/2 pounds chicken legs and breasts, cut into smaller serving pieces

Marinade:
1 cup chopped ripe tomatoes or canned tomatoes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 tablespoon minced ginger
3 tablespoons chopped garlic
1 tablespoon fresh lime juice
2 teaspoons salt
1/4 cup vegetable oil

Directions:
Wash the chicken well in cold water and set aside. Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat them with marinade. Cover and refrigerate for 4 to 8 hours.

Prepare a charcoal or gas grill or preheat the broiler. To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times (tongs work well), until cooked through, about 20 minutes. To broil the chicken, place it on a lightly oiled rack in a broiler pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door open slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes, and then again after about 15 minutes. Test for doneness with a skewer: The juices should run clear. Transfer the chicken to a platter and serve hot.

http://www.thenest.com/Recipes/Chicken_Asian-food_Summer-food_7994/detailview.aspx?id=7994&type=7&recipe_ingredients=Chicken&pageIndex=3

Chicken and Broccoli Au Gratin

Ingredients
2 whole (4 split) chicken breasts (bone in, skin on)
3 tablespoons olive oil
1 pound broccoli, cut into 1-inch pieces (about 4 cups)

For the White Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
3/4 cup shredded sharp white cheddar cheese (2 ounces)
3/4 cup shredded Monterey Jack cheese (about 2 ounces)
1 teaspoon salt
1/4 teaspoon white pepper

Directions
Preheat the oven to 375°F.

Place the chicken breasts in a large glass baking dish, skin side up, and brush with olive oil. Roast for 35-40 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool to room temperature, about 30 minutes. Lower the oven temperature to 350°F. Remove the meat from the bones, discard the skin, and shred the chicken into strips about 2 inches long and 1/2 inch wide. (You should have about 4 cups of chicken.)

Steam the broccoli over boiling water until just tender, 4 to 5 minutes.

Place the chicken in a 2-quart casserole dish. Spread the broccoli over the chicken. Set aside.

To Make The White Sauce: Melt the butter in the top of a double boiler, over boiling water. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes.

Meanwhile, in a separate small saucepan, scald the milk (heat until just beginning to bubble on the sides of the pan). Add the milk to the butter-and-flour mixture gradually, while stirring constantly. Continue stirring until the sauce is smooth and thickened, about 5 minutes. Stir in the cheeses, salt, and pepper. Remove from the heat and pour the sauce evenly over the top of the chicken and broccoli. Bake uncovered for 30 minutes.

http://www.thenest.com/Recipes/Chicken_Comfort-food_Easy_Entree_Winter-food_14868/detailview.aspx?id=14868&type=7&recipe_ingredients=Chicken&pageIndex=1

Sweet Orange Chicken

Ingredients:
1 tablespoon water
2 teaspoons cornstarch

1 teaspoon cooking oil
1 pound boneless, skinless chicken thighs, quartered
3/4 cup thinly sliced carrot

3/4 cup orange juice
1 tablespoon brown sugar, packed
2 teaspoons balsamic vinegar
2 teaspoons Hoisin sauce
1/8 teaspoon salt
1/4 teaspoon pepper

Directions:
Stir water into cornstarch in small cup. Set aside.

Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.

Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened.

http://www.thenest.com/Recipes/Chicken_Easy_Entree_Fast_Party-Pleasers_Stir-Fry_17769/detailview.aspx?id=17769&type=7&recipe_ingredients=Chicken&pageIndex=1

Spicy Southwest Chicken Sandwich with Avocado and Bacon

Ingredients:
6 oil-packed sun-dried tomatoes, chopped
1 canned chipotle chile, plus 2 tablespoons of the adobo sauce
2 tablespoons water
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon light brown sugar
Kosher salt and freshly ground black pepper
1 ripe avocado, pitted
1/4 cup chopped fresh cilantro
Juice of 1 lime
2 1/2 cups thinly sliced leftover chicken
4 thick slices bacon, cooked until crisp
1 large ripe tomato, cored and thinly sliced
1/2 red onion, thinly sliced
8 slices focaccia or sourdough bread, lightly toasted

Directions:
1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.

2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.

3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.

http://www.thenest.com/Recipes/Chicken_Brunch_Comfort-food_Easy_Entree_Fast_High-Protein_Party-Pleasers_17025/detailview.aspx?id=17025&type=7&recipe_ingredients=Chicken&pageIndex=1

Chocolate Chip Banana Muffins

Ingredients
1/2 cup softened butter
1 cup firmly packed light brown sugar
2 eggs, lightly beaten
5 to 6 ripe bananas, mashed
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 cup chopped nuts
3/4 cup mini chocolate chips

Preparation
Preheat oven to 350 degrees F. Spray muffin cups with nonstick cooking spray.

In large bowl, cream together butter and brown sugar. Add eggs and bananas; mix well.

In separate bowl, combine flour with salt, baking powder and baking soda. Stir in creamed mixture just until moistened. Fold in nuts and chocolate chips.

Fill muffin cups 2/3 full. Bake for 20–25 minutes or until golden brown.

http://www.thenest.com/Recipes/Chocolate_Dessert_Father's-Day-Brunch_Brunch_Winter-food_43135/detailview.aspx?id=43135&MsdVisit=1&ps=1&type=7

Double Fudge Muffins

Ingredients
5 ounces coarsely chopped semisweet chocolate
2 ounces coarsely chopped unsweetened chocolate
1/3 cup butter
3/4 cup sour cream
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1 egg
1 1/4 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces semisweet chocolate, cut into 1/3-inch pieces or 1 cup semisweet chocolate chips

Preparation
Preheat oven to 400 degrees F. Spray muffin cups with nonstick cooking spray.

Melt first 3 ingredients in medium bowl in microwave or in a double boiler. Stir until smooth. Cool slightly. Whisk sour cream, brown sugar, corn syrup, egg and vanilla into chocolate.

Mix flour, baking soda and salt in large bowl. Mix in chopped chocolate or chips. Make well in center of dry ingredients.

Add chocolate mixture to well; stir into dry ingredients until just moistened. Fill muffin cups 3/4 full. Bake for 15–20 minutes.

http://www.thenest.com/Recipes/Chocolate_Dessert_Brunch_Father's-Day-Brunch_43136/detailview.aspx?id=43136&MsdVisit=1&ps=1&type=7

Crunchy Apple

Ingredients
1 cup sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon apple pie spice
2 cups grated apples
1/2 cup chopped walnuts, optional
1/2 cup raisins, optional

Crunch Topping Ingredients
1/4 cup butter
1/2 cup flour
3 tablespoons sugar

Preparation
Preheat oven to 350 degrees F. Spray muffin cups with nonstick cooking spray. Cream sugar, oil, eggs and vanilla in small bowl. Mix together flour, baking soda and apple pie spice in large bowl. Add creamed mixture, stirring just until moistened. Fold in apples, nuts and raisins. Fill muffin cups 2/3 full.

For crunch topping, mix butter, flour and sugar with fork or pastry blender in medium bowl. Spoon evenly over batter in muffin cups. Bake for 25–30 minutes.

http://www.thenest.com/Recipes/Fruit_Dessert_Brunch_Comfort-food_43134/detailview.aspx?id=43134&MsdVisit=1&ps=1&type=7

Easy Beef Fried Rice

Ingredients:
3 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar
1 teaspoon(s) toasted sesame oil or sesame seeds, toasted
1/8 teaspoon(s) crushed red pepper
1/2 cup(s) slivered sweet onion
1 tablespoon(s) grated fresh ginger root
2 teaspoon(s) bottled minced garlic
1 tablespoon(s) olive oil or vegetable oil
2 cup(s) cut-up fresh vegetables
1 package(s) (8.8 ounces) cooked whole grain brown rice or cooked long grain rice
1 1/2 cup(s) Morningstar Farms® Meal Starters™ Veggie Steak Strips

Directions

1. In small bowl stir together soy sauce, vinegar, sesame oil, and red pepper. Set aside.

2. In large nonstick wok or frying pan stir-fry onion, ginger root, and garlic in olive oil for 30 seconds.

3. Stir in vegetables. Cook and stir 2 to 3 minutes or until crisp-tender. Stir in rice, Steak Strips, and soy sauce mixture. Cook and stir 2 to 3 minutes or until heated through.

http://www.delish.com/recipefinder/beef-fried-rice-easy-recipes?click=recipe_sr

Crispy Easter Eggs

Ingredients:
3 tablespoon(s) unsalted butter
1 package(s) (10 1/2-ounce) mini marshmallows
Assorted food coloring (optional)
6 cup(s) crisp rice cereal (such as Rice Krispies)
Assorted pastel M&M’s (preferably Minis), frozen (optional)


Directions

1. Melt butter in a large saucepan over low heat. Stir in marshmallows and cook until marshmallows are completely melted and blended into butter. Remove from heat. Tint mixture with food coloring, if you wish. (You can also make recipe in two or more separate batches to make different colors.)

2. Stir in cereal until it is completely coated with marshmallow mixture.

3. Mist hands generously with cooking spray. Shape cereal mixture into 15 to 20 ovals (work quickly while mixture is still warm and soft). If you like, press M&M’s into eggs to make stripes or polka dots. Cool completely. Wrap in cellophane or store in an airtight container.

http://www.delish.com/recipefinder/crispy-easter-eggs-recipes

Spicy Sausage Jambalaya

Ingredients:
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced

Directions

1. Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.

2. Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.

http://www.delish.com/recipefinder/spicy-sausage-jambalaya-ghk0108

Southwest Pasta Bake

Ingredients:
8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions
Directions:
Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.

http://www.tasteofhome.com/Recipes/Southwest-Pasta-Bake

Pepperoni Stromboli

Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed
2 eggs, beaten
1/3 cup Crisco® Light Olive Oil
1/2 teaspoon each garlic powder, salt and pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1 pound ground beef, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 small onion, chopped

Directions:
Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.

In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.

Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.

http://www.tasteofhome.com/Recipes/Pepperoni-Stromboli-2

Easter Nest Torte

Ingredients:
1/2 cup butter, softened
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
8 squares (1 ounce each) semisweet chocolate, melted
FILLING:
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon cornstarch
1-1/4 cups milk
3 egg yolks, beaten
1 envelope unflavored gelatin
3 tablespoons cold water
7 squares (1 ounce each) semisweet chocolate, chopped
1-1/4 cups heavy whipping cream
20 to 30 small candy Easter eggs

Directions:
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; beat into creamed mixture.

Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.

From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.

Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. "twigs;" set aside.

For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.

In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate "twigs" around top of cake to create a nest. Arrange candy eggs in center. Yield: 12-14 servings.

http://www.tasteofhome.com/recipes/Easter-Nest-Torte

Colorfun Chicken Fettuccine

Ingredients:
10 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 cup julienned carrots
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 cups fresh broccoli florets
4 teaspoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons sour cream
1/2 cup shredded Parmesan cheese

Directions:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender.

In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream.

Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and Parmesan cheese; toss to coat. Yield: 4-6 servings.

http://www.tasteofhome.com/Recipes/Colorful-Chicken-Fettuccine

Alfredo Chicken Lasagna

Ingredients:
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions:
In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.

Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.

http://www.tasteofhome.com/Recipes/Alfredo-Chicken-Lasagna

Peanut Butter Eggs

Ingredients:
6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups Domino® or C&H® Pure Cane Powdered Sugar
3/4 pound milk chocolate candy coating, chopped
2 teaspoons shortening
Colored sprinkles, optional

Directions:
In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes.
In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container. Yield: 1-1/2 dozen.

http://www.tasteofhome.com/Recipes/Peanut-Butter-Eggs-2

Caramel Ice Cream Cake with Chocolate Ganache

Ingredients:
For the Shortbreads:
1 1/2 cups all-purpose flour
1 tsp. salt
1/3 cup unsweetened Dutch process cocoa powder
16 tbsp. (2 sticks/8 oz./226g) unsalted butter, at room temperature
1/2 cup superfine sugar
1 tsp. vanilla extract

2 quarts caramel ice cream

For the Chocolate Ganache:
5 oz. semisweet chocolate
1/4 cup heavy cream
Pinch of salt

Instructions:
To Make the Shortbreads:
Butter two 8-inch round cake pans and line with parchment paper. Over a sheet of waxed paper, sift together the flour, salt and cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 2 minutes. Add the superfine sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute. Reduce the speed to low, gradually add the flour mixture and beat just until blended.

Divide the dough evenly between the prepared cake pans. With dampened fingertips, press the dough evenly into the pans. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

Preheat an oven to 350 degrees F/180 degrees C.

Bake the shortbreads until the center is firm to the touch and the surface looks dull and dry, 25 to 30 minutes. Transfer the pans to a wire rack and let cool for 30 minutes.

Run a small spatula around the edge of each pan. Invert the pan onto a baking sheet and gently tap the pan bottom. Remove the pan, peel off the parchment and set the shortbread upright on the rack. Let cool completely.

Place the shortbreads in the freezer for 10 to 15 minutes. Let the ice cream stand at room temperature until soft enough to spread, about 5 minutes.

Place 1 shortbread, top side up, on a serving plate. Top with half of the ice cream, spreading it almost to the edges of the shortbread, then place in the freezer. Place the other shortbread, bottom side up, on a clean work surface. Top with the remaining ice cream, spreading it almost to the edges. Set the shortbread, ice cream side up, on top of the other shortbread. Cover with plastic wrap and immediately place in the coldest part of the freezer for at least 2 hours or up to 2 days.

To Make the Chocolate Ganache:
Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt just to a boil. Immediately pour over the chocolate. Using a whisk, stir until the chocolate melts and the mixture is smooth. Let cool to room temperature. Using a small offset spatula, spread the ganache over the top of the ice cream cake, allowing the ganache to drip over the sides. Freeze the cake until the ganache is set, about 10 minutes.

To facilitate slicing, dip a knife blade in hot water and wipe it dry before cutting each slice.

Makes 12-16 servings.

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3131/Recipe.cfm

Soy and Honey Grilled Shrimp

Ingredients
18 large raw shrimp
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 tablespoons honey
2 tablespoons oil
1 tablespoon Asian fish sauce
1 bird's-eye chile, ground in a mortar
1 teaspoon cracked black pepper
½ teaspoon salt

Preparation
Soak eighteen bamboo skewers in water for 10 minutes. Peel and devein the shrimp, leaving the tail shells intact. Combine the remaining ingredients, mix well, add the shrimp, and marinate for 30 minutes. Remove the shrimp from the marinade, skewer with the bamboo, and grill over high heat for about 2 minutes, turning once, or until cooked

http://www.thenest.com/Recipes/Seafood_Asian-food_Easy-Asian_35578/detailview.aspx?id=35578&type=7&recipe_ingredients=Seafood

Caribbean Shrimp Bruschetta

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:
1 pound cooked peeled shrimp, coarsely chopped
1 cup shredded Monterey Jack cheese
1 mango, peeled and chopped (about 1 cup)
1⁄4 cup finely chopped red bell pepper
1⁄4 cup sliced green onions
2 tablespoons lime juice
1⁄2 teaspoon Ground Allspice
1⁄2 teaspoon Thyme Leaves
1⁄4 teaspoon Crushed Red Pepper
1⁄4 teaspoon salt
32 Bruschetta Toasts (see recipe below)


Mix all ingredients, except Bruschetta Toasts, in large bowl until well blended.

Spoon shrimp mixture evenly onto Bruschetta Toasts.

Bake in preheated 400°F oven 8 to 10 minutes or until heated through and cheese is melted.

http://www.thenest.com/Recipes/Seafood_Easy_Fast_Party-Pleasers_Summer-food_27794/detailview.aspx?id=27794&type=7&recipe_ingredients=Seafood

Chocolate Lava Cake

Ingredients:
Chocolate Lava Cakes:
1/4 cup (1/2 stick) unsalted butter, plus more for preparing pans
1/8 cup finely ground walnuts
3 (1-ounce) squares unsweetened chocolate
3 (1-ounce) squares semisweet chocolate
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons buttermilk
2 eggs
1/4 cup semisweet chocolate chips
1/2 cup chopped walnuts

Raspberry Coulis:
1 cup raspberries, fresh or frozen
1/2 cup sugar
Powdered sugar, for topping
Whipped cream, for topping (optional)

Directions:
Preheat the toaster oven to 150°F. Generously butter 4 cups of a 6-cup muffin tin and then dust it with the ground walnuts.

To make the chocolate lava cakes, place the chocolate squares and the 1/2 cup butter in an ovenproof dish and melt them in your toaster oven while you prepare the other ingredients. Combine the flour, baking soda, sugar, and salt in a large bowl.

In a smaller bowl, whisk the buttermilk and eggs together, and then stir them into the dry ingredients. Slowly add the melted chocolate and butter to the batter, blending thoroughly. Add the chocolate chips and walnuts and stir until they are evenly distributed. Increase the oven temperature to 350°F. Pour the batter evenly into the prepared muffin tin and, once the oven has reached the correct temperature, bake the cakes for 10 minutes.

To make the raspberry coulis, while the cakes are baking, puree the raspberries and sugar in a blender, until they form a nice, thick sauce. Remove the cakes from the oven and carefully remove them from the tin. Serve them with a sprinkle of powdered sugar and dollop of softly whipped cream over the top and the raspberry coulis on the side.

http://www.thenest.com/Recipes/Chocolate_Cake_Comfort-food_Dessert_Easy_Party-Pleasers_8043/detailview.aspx?id=8043&type=7&recipe_ingredients=Chocolate&pageIndex=2

Vanilla-Blueberry Crumb Cake

Ingredients:
2 cups of all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup (2 sticks) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pint blueberries

Directions:
Preheat the overn to 350°F. Butter and flour a 9-inch square cake pan or line it with parchment paper and set it aside.

In a mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour, the granulated sugar, brown sugar, and butter on low speed until the mixture is blended and starts to form clumps. Set aside 1 cup of the mixture to use for the crumb topping.

In a small bowl, whisk together the sour cream, egg, vanilla, baking powder, baking soda, and salt until combined. Stir in the remaining 1/2 cup flour, then scrape this mixture into the mixer and beat on medium speed until it forms a smooth batter. Spread it into the prepared cake pan. Sprinkle the blueberries over the batter, press them down a little, and then sprinkle with the reserved crumb topping.

http://www.thenest.com/Recipes/Fruit_Cake_Comfort-food_Dessert_Vegetarian_14210/detailview.aspx?id=14210&type=7&recipe_ingredients=Fruit&pageIndex=1

Strawberry Shortcakes

Ingredients:

For the Shortcakes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons sugar plus 1 tablespoon for glazing
1 teaspoon freshly grated lemon zest
4 tablespoons (1/2 stick) cold unsalted butter, cut into ¼ inch pieces
1 cup heavy cold cream
2 tablespoons whole milk or heavy cream, for glazing

For the Strawberries
1 dry quart fresh strawberries, rinsed, hulled, and sliced
3 tablespoons sugar (or more to your taste)

For the Whipped Cream

1 cup heavy cold cream
¾ teaspoon pure vanilla extract
1 tablespoon plus 1 ½ teaspoons sugar

Directions:

Before You Start
Position a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or aluminum foil.

To Make The Shortcakes
1. In a large bowl, whisk together the flour, baking powder, salt, 2 tablespoons of the sugar, and the zest. Using a pastry blender, cut in the butter until it resembles a coarse meal. Little by little, stir in the heavy cream until the dough starts to hold together (you may use a bit more cream if need be).

2. Turn the dough out onto a lightly floured work surface. Pat together to form a rectangle 5 inches wide by 7 ½ inches long that is about 1 inch thick. Cut the long side of the dough into thirds and the width in half to form six 2 ½ inch squares. Place the shortcakes 3 inches apart on the prepared cookie sheet.

3. Brush the tops of the shortcakes with the milk or heavy cream and sprinkle with the remaining tablespoon of sugar. Bake for 20 to 25 minutes, or until light golden brown. Remove to a wire rack to cool to room temperature.

While the shortcakes are cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries with the sugar. Set aside for 20 to 30 minutes to macerate.

To Make The Whipped Cream
In the bowl of an electric mixer fitted with the whip attachment, beat the heavy cream and vanilla on a medium speed. In a slow steady stream, add the sugar and beat until the mixture form medium-stiff peaks.

The whipped cream is best when used just made, but can be refrigerated in an airtight container overnight and beaten again before serving.

To Complete The Shortcakes
Fork split each shortcake in half horizontally. Place one half on each of six plates. Spoon 2 tablespoons of berries on each. Top each with a large dollop of whipped cream. Spoon more berries on top. Place each of the remaining halves on top of the berries. Garnish with more cream and berries, if desired. Add a sprig of mint for garnish if you’d like.

http://www.thenest.com/Recipes/Fruit_Dessert_Summer-food_29530/detailview.aspx?id=29530&type=7&recipe_ingredients=Fruit&pageIndex=0

Banana Cream Pie

Ingredients

Custard:
2 1/4 cups whole milk
1/4 tsp. pure vanilla extract
5 egg yolks
1 cup sugar
1/3 cup all-purpose flour
1/3 cup cornstarch

Pie:
7 Tbl. dulce de leche
1 store-bought refrigerated piecrust
3 large bananas, peeled and sliced, plus extra to decorate
1 3/4 cups whipping cream
ground cinnamon, to decorate

Directions:
Preheat the oven to 325°F.

For the custard:
1. Put 1 2/3 cups of the milk and the vanilla extract in a medium saucepan over medium heat and bring to the boil. Remove from the heat and leave to cool down very slightly.

2. Put the egg yolks, sugar, flour, cornstarch, and remaining milk in a separate bowl and mix well to form a smooth paste.

3. Pour a little of the hot milk mixture into the egg mixture and stir well to combine. Pour the remaining milk mixture into the egg mixture and stir well until all the ingredients are combined.

4. Pour everything back into the saucepan over low heat and bring to a boil, whisking continuously.

5. Cook until thick, about 5 minutes. Pour the custard into a bowl, lay plastic wrap directly on top (to keep a skin from forming) and let cool completely.

For the pie:
1. Bake the piecrust according to package directions for a single piecrust. Allow to cool.

2. Spread the dulce de leche over the base of the piecrust and arrange the slices of banana over it. Spoon the cold custard over the top. Cover and refrigerate for a couple of hours until the custard has set completely.

3. When you are ready to serve the pie, whip the cream with a handheld electric mixer in a large bowl until soft peaks form, then spread over the pie and decorate with more slices of banana. Finish with a generous sprinkling of cinnamon.

http://www.thenest.com/Recipes/Fruit_4th-of-July_Dessert_Pie_Summer-food_42781/detailview.aspx?id=42781&type=7&recipe_ingredients=Fruit

Frozen Key Lime Pie

Ingredients:

One 8-ounce container nondairy whipped topping, thawed slightly
One 14-ounce can sweetened condensed milk
1⁄4 cup fresh lime juice
one jar lime curd
One 9-inch prepared graham cracker pie crust
Finely grated lime zest for sprinkling
Few drop green food coloring (optional)

Directions:


1. In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into the graham cracker crust and smooth the surface with a rubber spatula.

2. Set in the freezer until firm, about 30 minutes. Sprinkle the lime zest over the top before serving.

http://www.thenest.com/Recipes/Fruit_Pie_Summer-food_Dessert_29147/detailview.aspx?id=29147&type=7&recipe_ingredients=Fruit

Banana & Cinnamon Muffins

Ingredients:
2 2/3 cups all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon, plus extra to sprinkle
3/4 cup sugar, plus extra to sprinkle
1 1/2 cups buttermilk
1 egg
1/2 tsp. pure vanilla extract
5 Tbl. unsalted butter, melted
1 1/2 cups mashed banana

Directions:
1. Preheat the oven to 325°F.

2. Put the flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl and beat with a handheld electric mixer until combined.

3. Put the buttermilk, egg, and vanilla extract in a small bowl and mix to combine. Slowly pour into the flour mixture and beat on slow speed until all the ingredients are incorporated.

4. Pour in the melted butter and beat until incorporated. Stir in the bananas with a wooden spoon until evenly dispersed.

5. Spoon the mixture into the muffin cups until two-thirds full and sprinkle a little extra sugar and cinnamon over the tops.

6. Bake in the preheated oven for 20 to 30 minutes, or until golden brown and a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool completely.

http://www.thenest.com/Recipes/Fruit_Brunch_Dessert_42786/detailview.aspx?id=42786&type=7&recipe_ingredients=Fruit

Zesty Beef Casserole

Ingredients:
1 teaspoon cooking oil
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper

1 (14 ounce) can of stewed tomatoes (with juice), chopped

2 cups medium egg noodles
1 (12 ounce) can of kernel corn (with liquid)
1 1/4 cups water
1 (4 ounce) can of diced green chilies
1 (1 1/4 ounce) envelope of taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper

1 cup grated jalapeño Monterey Jack cheese

Sliced black olives, for garnish

Directions:
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain.

Add tomatoes with juice. Stir. Transfer to ungreased 3 quart casserole.

Add next 7 ingredients. Stir. Bake, covered, in 350°F oven for about 1 hour, stirring once at halftime, until noodles are tender but firm.

Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted.

Garnish with olives.

http://www.thenest.com/Recipes/Beef_Casserole_Comfort-food_Entree_17797/detailview.aspx?id=17797&type=7&recipe_ingredients=Beef

Smoky Corn and Black Bean Pizza

Ingredients:
1 plum tomato, diced
1 cup(s) canned black beans, rinsed
1 cup(s) fresh corn kernels ( about 2 ears)
2 tablespoon(s) cornmeal
1 pound(s) prepared whole-wheat pizza dough
1/3 cup(s) barbecue sauce
1 cup(s) shredded mozzarella, preferably smoked mozzarella


Directions

1. Preheat grill to medium.

2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.

3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

http://www.delish.com/recipefinder/smoky-corn-black-bean-pizza-recipe-5531

Blue Cheese Dip

Ingredients:
4 ounce(s) reduced-fat cream cheese (Neufchatel)
1/2 cup(s) fresh flat-leaf parsley leaves
2 scallions, trimmed and coarsely chopped
1 clove(s) garlic, minced
1 tablespoon(s) lemon juice
1 tablespoon(s) tarragon vinegar, or white-wine vinegar
3/4 cup(s) crumbled blue cheese (4 1/4 ounces)
2 tablespoon(s) reduced-fat mayonnaise
Freshly ground pepper, to taste


Directions

1. Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.

http://www.delish.com/recipefinder/blue-cheese-dip-recipe-5844

French Onion Dip

Ingredients:
1 tablespoon(s) extra-virgin olive oil
4 cup(s) onions, chopped
3/4 teaspoon(s) salt
1 can(s) (14-ounce) reduced-sodium beef broth, or 1 3/4 cups mushroom broth
2 teaspoon(s) onion powder
2 tablespoon(s) distilled white vinegar
1 cup(s) reduced-fat sour cream
1/3 cup(s) nonfat plain yogurt

Directions

1. Heat oil in a large skillet over medium-high heat. Add onions and salt; cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add broth, scrape up any browned bits, and simmer until liquid is almost evaporated, 10 to 20 minutes. Reduce heat to medium-low and cook until onions are deep golden brown, 5 to 8 minutes more. Stir in onion powder, then stir in vinegar and cook until evaporated, 1 to 2 minutes. Remove from heat and let cool for 20 minutes.

2. Combine sour cream and yogurt in a medium bowl. Stir in onion mixture. Chill for at least 30 minutes to blend flavors.

http://www.delish.com/recipefinder/french-onion-dip

Oven-Fried Zucchini Sticks

Ingredients:
Canola oil cooking spray
1/2 cup(s) whole-wheat flour
1/2 cup(s) all-purpose flour
2 tablespoon(s) cornmeal
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 1/2 pound(s) zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten


Directions

1. Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

http://www.delish.com/recipefinder/oven-fried-zucchini-sticks-recipe-5380

Fresh Strawberry–Cream Cheese Tart

Ingredients

1 1/2 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1/3 cup(s) confectioners’ sugar, see step 1
3 tablespoon(s) confectioners’ sugar, see step 5
10 tablespoon(s) butter or margarine, chilled and cut into 1/2-inch pieces
1 teaspoon(s) vanilla extract
3 tablespoon(s) ice water
6 ounce(s) reduced-fat cream cheese (Neufchâtel), softened
1/2 cup(s) reduced-fat sour cream
3 tablespoon(s) chopped crystallized ginger
1 1/2 pound(s) strawberries, stems and leaves discarded and each berry cut lengthwise in half

Directions

1. In food processor with knife blade attached, combine flour, salt, and 1/3 cup sugar; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add vanilla, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 375 degree F. On large sheet of parchment paper, with floured rolling pin, roll dough into 12-inch round. Using 11-inch dinner plate as guide, and with sharp knife, cut 11-inch round from dough; discard trimmings.

3. Transfer round, still on parchment, to large cookie sheet. Press one index finger against outside edge of dough round; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.

4. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.

5. When crust is cool, in medium bowl, with spoon, mix cream cheese, sour cream, crystallized ginger, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange strawberries, wide ends down, in concentric circles in cream cheese mixture to cover.

http://www.delish.com/recipefinder/strawberry-cream-cheese-tart-ghk

Grasshopper Cake

Ingredients:
1 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1/4 teaspoon(s) salt
1/2 cup(s) butter or margarine, softened
1 1/4 cup(s) sugar, see step 2
1 tablespoon(s) sugar, see step 6
3 large eggs
20 crème de menthe thin mints
1 1/2 cup(s) heavy or whipping cream


Directions

1. Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt.

2. In large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl.

3. Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes.

4. Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 1/2 cup chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 1/3 cup chopped mints).

5. With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each).

6. In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream.

7. Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away.

http://www.delish.com/recipefinder/grasshopper-cake-ghk

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Ingredients:
1 pound(s) fresh or frozen gnocchi
2 tablespoon(s) butter
2 medium shallots, chopped
1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
1 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) salt
1/4 teaspoon(s) grated nutmeg
Freshly ground pepper, to taste
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

http://www.delish.com/recipefinder/gnocchi-zucchini-ribbons-parsley-brown-butter-recipe-5532

Texas Caviar

Here is the famous Texas Caviar recipe!

Ingredients:
1 can black beans
1 can pinto beans
1 can black eyed peas
1 can shoepeg corn (white)
1 8 oz jar pamentos
1 4 oz can jalapenos diced
....... all drained and rinsed

1 cup celery
1 cup red pepper
1 cup onion (less if you like)
............ all diced very fine

1 cup veggie oil
1/2 cup sugar
1/2 cup red wine vinegar
1/2 tsp pepper
1/2 tsp salt
............ bring to a boil until sugar dissolves and then cool


Place veggies and beans in a very large bowl. Pour liquids over veggies and beans and chill overnight. Drain the excess liquid in the morning and serve with chips. Scoops are the best!

Boston Cream Pie Cake

Ingredients:
1/2 cup(s) (1 stick) butter, softened
1 cup(s) sugar
2 large eggs
2 large egg yolks
1 teaspoon(s) vanilla extract
1 1/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) milk
1 recipe Vanilla Bean Pudding
Chocolate Glaze


Directions

1. Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.

2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.

3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.

4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Chocolate Glaze
1/2 cup(s) heavy cream
4 ounce(s) chopped dark chocolate
1 tablespoon(s) unsalted butter
3 tablespoon(s) corn syrup


Directions

1. Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly. Use immediately to top our Boston Cream Pie or serve over ice cream.

http://www.delish.com/recipefinder/boston-cream-pie-clv0208

"Hot" Chocolate Cake

Ingredients:
1/4 cup(s) (plus 1 tablespoon) cocoa
1 cup(s) flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) cinnamon
1/4 teaspoon(s) cayenne pepper
8 ounce(s) bittersweet chocolate
1/2 cup(s) (plus 2 tablespoons) unsalted butter
4 large eggs
1/2 cup(s) sugar
1/3 cup(s) dark brown sugar
1 teaspoon(s) vanilla extract


Directions

1. Make cake batter: Preheat oven to 350 degrees F. Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper and dust the pan with 1 tablespoon cocoa. Set aside. In a medium bowl, sift together flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside. In a double boiler over simmering water, melt 6 ounces chocolate and butter. Set aside. In a large bowl using an electric mixer set on medium high, beat eggs and sugars until mixture thickens and increases in volume, about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center, 30 to 40 minutes.

2. Make glaze: Cool cake in pan on a wire rack for 20 minutes. Invert cake onto wire rack, remove parchment paper, and cool completely. Transfer cake to a serving dish. Melt remaining bittersweet chocolate and drizzle over top of cake.

http://www.delish.com/recipefinder/hot-chocolate-cake-4454

Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar(s) good-quality caramel sauce
1 1/2 cup(s) sifted cake flour
1/3 cup(s) Dutch-process cocoa
1 teaspoon(s) baking soda
1 cup(s) sugar
1/2 teaspoon(s) salt
1 cup(s) strong brewed coffee, warm
1/3 cup(s) light olive oil
1 1/2 teaspoon(s) vanilla extract
1 tablespoon(s) aged balsamic vinegar


Directions

1. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

2. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

3. Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.

http://www.delish.com/recipefinder/warm-chocolate-caramel-cakes-38