Free Ice Cream!

Go to Baskin Robbins tonight for 31 cent scoop night! I believe that it is up to three scoops at the 31 cent price! Enjoy! Check out an article on the deal here.

Speedy Pesto Wraps

Ingredients

1/4 cup reduced-fat cream cheese, softened
1/4 cup reduced-fat pesto sauce
4 8- to 10-inch flavored, plain flour, or whole wheat tortillas
8-ounces deli shaved or sliced smoked turkey breast
2 cups assorted fresh sprouts (such as radish, sunflower, or broccoli sprouts)* or shredded lettuce
1/2 cup chopped tomato or ripe avocado

directions

In a small bowl, stir together the cream cheese and pesto until well mixed. Spread the mixture over one side of each tortilla. Arrange turkey and sprouts, if using, over each tortilla. Top with tomato. Roll up. Makes 4 servings.

*Note: Because fresh sprouts may contain bacteria that could cause illness, you may want to leave them off your sandwich. If you grow your own sprouts, be sure to keep them refrigerated and wash them under cold running water for at least 20 seconds before using.

http://shine.yahoo.com/channel/food/recipes/speedy-pesto-wraps-537361/;_ylt=AsPZ.JGf69JJQ8Rbi7sHTkZfbqU5

Sweet Potatoes with Warm Black Bean Salad

For a satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.)

2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Makes 4 servings.

http://shine.yahoo.com/channel/food/could-you-quit-meat-once-a-week-for-a-year-1278724/

No-Bake Chocolate Fudge Tart

Ingredients
3/4 cup(s) half-and-half or light cream
3 tablespoon(s) sugar
6 ounce(s) semisweet chocolate, chopped
2 ounce(s) unsweetened chocolate, chopped
1 teaspoon(s) vanilla extract
1 (6-ounce) ready-to-use chocolate cookie piecrust
1/2 cup(s) heavy or whipping cream
Chocolate shavings, for garnish


Directions

1.In microwave-safe medium bowl, combine half-and-half and 2 tablespoons sugar. Heat mixture in microwave oven on High 1 1/2 minutes or until very hot. Add chocolates and vanilla and stir until chocolates melt. Pour mixture into piecrust. Cover and refrigerate at least 1 hour or up to 3 days.

2.To serve, in small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. With spatula, spread whipped cream over chocolate filling. Garnish with chocolate shavings.

http://www.delish.com/recipefinder/no-bake-chocolate-fudge-tart-2442

PB&J Ice Cream Sandwiches

Ingredients
1 pint(s) regular or lowfat vanilla ice cream
1/2 can(s) peanut butter (creamy or crunchy— you choose)
9 full-size graham crackers


Directions

1.Spoon the ice cream into the mixing bowl. Soften it by leaving the ice cream out on the counter for 10 minutes.

2.Mix the peanut butter into the ice cream with the rubber spatula.

3.Line the baking dish with waxed paper and spread the peanut butter- ice cream mixture on the waxed paper. Cover the mixture with another sheet of waxed paper, and then put the mixture in the freezer for 20 to 45 minutes, or until solid.

4.Turn the frozen mixture out onto the cutting board, and peel off the waxed paper. Use the chef’s knife to cut the mixture into nine squares the same size as the graham crackers you’re using.

5.With the table knife, spread the jam or jelly on a graham cracker, add a square of peanut butter-ice cream mixture, and top with another graham cracker. Put each finished sandwich in the freezer immediately, so it doesn’t melt before you’ve made them all. You can also wrap each PB&J Ice Cream Sandwich in plastic wrap and store them in a freezer bag in the freezer.

http://www.delish.com/recipefinder/pb-j-ice-cream-sandwiches-snacks-recipes

We Won!!!

I'm fresh off of my charity cooking competition victory!! The plans to defend our title next year are already in the works! We beat teams that have been competing since the beginning in our first year!! Wooohoooo! Here is the recipe for our award winning dessert!

Almond Coffee Toffee Mocha Squares

Ingredients:
Brownies
1 (19 1/2 ounce) box Pillsbury Brownie Classics Fudge Toffee pieces or traditional Fudge Brownie mix
1 teaspoon instant Coffee granules or instant Coffee crystals
1/2 cup Butter, melted
1/4 cup Water
2 Eggs
1/2 cup finely chopped Chocolate-covered english Toffee Bars (two 1.4-oz bars)
1/2 cup Slivered Almonds, Almonds toasted*

Topping
4 ounces Cream Cheese, softened
1/3 cup packed Brown Sugar
1 teaspoon instant Coffee granules or instant Coffee crystals
1 1/2 cups Whipping Cream
1 teaspoon Vanilla
1 cup chopped Toffee Pieces, Candy Bar bars (four 1.4 oz)
1/2 cup Slivered Almonds, toasted*

Directions:

To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.*. Turn oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter water and eggs with electric mixer on low speed for 1 minute. Gently fold in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan. Bake at 350F for 24-28 minutes or until edges are firm. Do not overbake. Cool completely in pan on wire rack, about 1 hour. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increse speed to high; beat in cream and vanilla until soft peaks form. Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.

Lemon Marshmallow Cake

Ingredients:

Cake
2 1/2 cup(s) cake flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) unsalted butter
1 cup(s) granulated sugar
1 tablespoon(s) grated lemon zest
1 large egg
3 large egg whites
1 teaspoon(s) vanilla extract
1 1/4 cup(s) buttermilk

Lemon Syrup
1/2 cup(s) sugar
1/4 cup(s) water
1/2 cup(s) fresh lemon juice

Fillings
1 cup(s) heavy cream
2 tablespoon(s) confectioners' sugar
2/3 cup(s) Lemon Curd
1/2 cup(s) seedless raspberry preserves or jam, stirred to loosen

Marshmallow Topping
4 large egg whites, at room temperature
1 cup(s) granulated sugar
1/4 teaspoon(s) cream of tartar
1 teaspoon(s) vanilla extract


Directions

1.Cake: Heat oven to 350 degrees F. Coat two 8x2-inch round cake pans with baking spray; line bottoms of pans with parchment or waxed paper.

2.Whisk flour, baking powder, baking soda, and salt in a medium bowl until blended. Beat butter, sugar, and lemon zest in a mixer bowl with paddle attachment on medium speed until light and fluffy, about 3 minutes; beat in egg, then egg whites and vanilla, until blended. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Increase mixer speed to medium and continue to beat batter 2 minutes, until very smooth. Divide batter between pans and spread tops until level and smooth.

3.Bake 33 to 35 minutes, until pick inserted in centers comes out clean. Cool cakes in pans on a wire rack 5 minutes. Loosen edges of cakes with a knife and unmold onto rack; remove paper, invert cakes and cool completely on racks.

4.Lemon syrup: While cakes are baking, combine sugar and water in a small saucepan and bring to a boil. Simmer, stirring, until sugar is dissolved. Remove from heat; stir in lemon juice.

5.Filling: Beat cream and confectioners' sugar in mixer bowl with whisk attachment until stiff, with billowy peaks forming when beaters are lifted. Place Lemon Curd in a medium bowl and stir 1/2 cup of the whipped cream into it to loosen; then fold in remaining whipped cream until combined.

6.To assemble: Cut each cake layer in half horizontally using a serrated knife. Place one layer on a cake plate protected by strips of waxed paper; brush all over with lemon syrup, then spread one third of the jam (about 2 1/2 tablespoon) over to cover. Top with one third of the lemon cream and gently spread over jam layer. Top with another cake layer, brush with lemon syrup, then spread with preserves and more lemon cream. Repeat with the third layer. Brush the cut side of the last cake layer with lemon syrup and place cut side down on top of cake. Brush the top and sides of cake with any remaining syrup. (At this point the cake can be covered and refrigerated up to 1 day ahead before finishing with marshmallow topping.)

7.Marshmallow topping: Place egg whites, sugar, and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are very warm to the touch, about 4 minutes. Transfer mixture to bowl of stand mixer. Beat 5 to 7 minutes, starting on low and gradually increasing to high until stiff, glossy peaks form. Beat in vanilla. Spread over top and sides of cake with a metal spatula in decorative swirls. Using a handheld butane crème brûlée torch, lightly brown the marshmallow topping. Serve immediately or refrigerate up to 2 days.

http://www.delish.com/recipefinder/lemon-marshmallow-cake-recipe-rbk0410

Butterscotch Pie

Ingredients:
1/2 cup(s) unsalted butter
1 1/4 cup(s) light brown sugar
1/4 cup(s) cornstarch
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) salt
1 1/2 cup(s) heavy cream, cold
1/2 cup(s) milk
4 egg yolks
1 teaspoon(s) vanilla extract
1 Baked Pie Shell
1 teaspoon(s) honey
2 tablespoon(s) confectioners' sugar


Directions

1.Make the filling. Melt the butter in a medium saucepan over medium heat until it begins to brown. Stir in the brown sugar. Add 1 1/2 cups hot water and whisk until the mixture comes to a boil. Continue to cook for 2 more minutes, remove from heat, and set aside. Combine the cornstarch, flour, and salt in a small bowl. Whisk in 1/2 cup each of heavy cream and milk until smooth and pour into the butter mixture. Whisk continuously, over medium heat until the mixture comes to a boil and thickens — about 3 minutes. Remove from heat. Lightly beat the egg yolks together in a medium bowl. Stream in 1/2 cup of the hot mixture while whisking the egg yolks. Whisk the egg mixture with the milk mixture in the saucepan over medium heat for 1 minute. Remove from heat, strain through a fine sieve, and stir in the vanilla. Pour into the Baked Pie Shell, and chill until set.

2.Make the cream topping. Beat the remaining cup of heavy cream with the honey and confectioners' sugar to stiff peaks. Spread over the cooled pie and chill until ready to serve.

http://www.delish.com/recipefinder/butterscotch-pie-3891

New England Clam Chowder

Ingredients:
1 cup(s) water
18 large (about 4 pounds) littleneck clams, scrubbed
3 slice(s) bacon, chopped
1 medium onion, chopped
1 tablespoon(s) all-purpose flour
1/4 teaspoon(s) ground black pepper
1 pound(s) (3 medium) all-purpose potatoes, peeled and chopped
2 cup(s) half-and-half
1 cup(s) milk
3/4 teaspoon(s) salt or to taste


Directions

1.In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes. Transfer clams to a bowl as they open. Discard any clams that have not opened.

2.When cool enough to handle, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups.

3.In same clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

4.Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups..

http://www.delish.com/recipefinder/new-england-clam-chowder

Lasagna Toss with Spinach and Ricotta

Ingredients:
Salt
1 package(s) (16 ounces) lasagna noodles
1 tablespoon(s) olive oil
1 medium onion, finely chopped
2 clove(s) garlic, crushed with garlic press
1 can(s) (28 ounces) plum tomatoes in juice
1/4 teaspoon(s) coarsely ground black pepper
1 package(s) (10 ounces) frozen chopped spinach
1/2 cup(s) loosely packed fresh basil leaves, chopped
1/4 cup(s) grated Parmesan cheese , plus additional for serving
1 cup(s) part-skim ricotta cheese

Directions

1.Heat large saucepot of salted water to boiling over high heat; add lasagna noodles and cook as label directs but increase the cooking time to 12 to 14 minutes.

2.Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring.

3.Stir in tomatoes with their juice, pepper, and 3/4 teaspoon salt, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, 8 minutes. Add frozen spinach and cook, covered, 10 minutes or until spinach is tender, stirring occasionally. Stir in basil.

4.Drain noodles; return to saucepot. Add tomato mixture and Parmesan cheese; toss well. Spoon into four pasta bowls; top with dollops of ricotta cheese. Serve with additional Parmesan if you like.

http://www.delish.com/recipefinder/lasagna-toss-spinach-and-ricotta-2452

Healthy Pancakes

Ingredients:
2 1/2 cups whole-wheat flour
1 cup buttermilk powder, (see Note)
5 tablespoons dried egg whites, such as Just Whites (see Note)
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup flaxseed meal, (see Note)
1 cup nonfat dry milk
1/2 cup wheat bran, or oat bran
1 1/2 cups nonfat milk
1/4 cup canola oil
1 teaspoon vanilla extract

Directions:
Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in flaxseed meal, dry milk and bran. (Makes 6 cups dry mix.)

Combine milk, oil and vanilla in a glass measuring cup.
Place 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months.) Make a well in the center of the pancake mix. Whisk in the milk mixture until just blended; do not overmix. (The batter will seem quite thin, but will thicken up as it stands.) Let stand for 5 minutes.

Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Whisk the batter. Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 minutes. Turn over and cook until golden brown, about 2 minutes longer. Adjust heat as necessary for even browning.

Variations Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter. Blueberry: Fold 1 cup frozen blueberries into the batter. Banana-Nut: Fold 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.

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

Dark Chocolate Meringue Cookies

Ingredients:
5 ounce(s) bittersweet chocolate (60-75% cacao), divided
2 tablespoon(s) unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoon(s) cocoa nibs, (see Shopping Tip), optional
1/3 cup(s) egg whites (about 3 large), at room temperature
1/2 teaspoon(s) cream of tartar
1/2 cup(s) sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon(s) vanilla extract

Directions
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix.

Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

http://www.delish.com/recipefinder/dark-chocolate-meringue-drops-recipe-9225

Chopped Greek Salad

Ingredients:
1/3 cup(s) red-wine vinegar
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) chopped fresh dill or oregano or 1 teaspoon dried
1 teaspoon(s) garlic powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
6 cup(s) chopped romaine lettuce
2 1/2 cup(s) (about 12 ounces) chopped cooked chicken (see Tips & Techniques)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded, and chopped
1/2 cup(s) finely chopped red onion
1/2 cup(s) sliced ripe black olives
1/2 cup(s) crumbled feta cheese

Directions
Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.

http://www.delish.com/recipefinder/chopped-greek-salad-chicken-recipe-6889

Garden Pasta Salad

Ingredients:
2 cup(s) whole-wheat rotini (6 ounces)
1/3 cup(s) reduced-fat mayonnaise
1/3 cup(s) low-fat plain yogurt
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) red-wine vinegar, or lemon juice
1 clove(s) garlic, minced
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1 cup(s) cherry or grape tomatoes, halved
1 cup(s) diced yellow or red bell pepper (1 small)
1/2 cup(s) chopped scallions (4 scallions)
1/2 cup(s) chopped pitted Kalamata olives
1 cup(s) grated carrot (about 2)
1/3 cup(s) slivered fresh basil

Directions
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.

Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

http://www.delish.com/recipefinder/garden-pasta-salad-recipe-5061

South-of-the-Border Burrito Wraps

Ingredients:
1 cup(s) long-grain brown rice
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 medium celery stalk, cut into 1-inch pieces
4 clove(s) garlic
1 tablespoon(s) olive oil
1 can(s) (28-ounce) tomatoes in puree
1 pound(s) lean ground beef
1 1/4 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
2 teaspoon(s) chipotle chile puree* or 1 small canned chipotle chile, minced
6 (10-inch ) low-fat flour tortillas, warmed
Sliced iceberg lettuce, chopped cilantro, or chopped green onions, optional

Directions
Prepare brown rice as label directs; keep warm.

Meanwhile, in mini food processor, with sharp side of blade facing up, pulse carrots, onion, celery, and garlic in batches until chopped (do not overprocess or vegetables will be pureed).

Heat oil in deep 12-inch skillet over medium-high heat until hot. Add chopped vegetable mixture and 2 tablespoons water, and cook 15 to 20 minutes, until tender and golden, stirring occasionally. Transfer vegetables to small bowl.

Meanwhile, with kitchen shears, cut tomatoes, in their can, into bite-size pieces.
In same skillet, cook ground beef 10 minutes or until meat is browned and all liquid evaporates, breaking up meat with side of spoon and stirring occasionally. Stir in cumin and salt, and cook 1 minute longer, stirring.

Return vegetable mixture to skillet with meat; stir in tomatoes with their puree and chipotle puree. Heat mixture to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until slightly thickened.

To serve, spoon about 1/2 cup rice down center of each warmed tortilla; top with about 3/4 cup meat mixture. Sprinkle lettuce, cilantro, and green onion on top if you like. Fold sides of tortillas over filling.

http://www.delish.com/recipefinder/south-border-burrito-wraps-929