Chili-Crusted Salmon and Roasted Scalloped Potatoes

Ingredients:
1 tablespoon(s) chili powder
1 tablespoon(s) brown sugar
1 teaspoon(s) salt
1 bag(s) (1 pound 8 ounces) refrigerated scallop-cut potatoes
3 green onions, chopped
1 tablespoon(s) olive oil
1/4 teaspoon(s) coarsely ground black pepper
4 piece(s) (6 ounces each) skinless salmon fillet
Green onions for garnish


Directions

Preheat oven to 450 degrees F. In small bowl, combine chili powder, brown sugar, and salt until blended.

In 13- by 9-inch ceramic or glass baking dish, toss potatoes with chopped green onions, olive oil, pepper, and 1 tablespoon chili mixture until evenly coated. Cover with foil and roast 20 minutes.

Meanwhile, with hands, rub remaining chili mixture on top of salmon fillets. Place fillets over potatoes and roast, uncovered, 10 to 12 minutes longer or until fish flakes easily when tested with a fork, and potatoes are tender. Garnish with green onions.

http://www.delish.com/recipefinder/chili-crusted-salmon-roasted-scalloped-potatoes-1405

Stuffed Tomatoes with Lean Ground Beef

Ingredients:
1/2 cup(s) (quick-cooking) brown rice
1 tablespoon(s) olive oil
1 medium onion, chopped
1 1/4 pound(s) (90% lean) ground beef
1/3 cup(s) (loosely packed) mint leaves, chopped, plus sprigs for garnish
1/2 teaspoon(s) ground cinnamon
Salt and pepper
6 large (10-ounce) tomatoes
1/2 cup(s) feta cheese, crumbled
1/4 cup(s) panko (Japanese-style bread crumbs)


Directions

Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.

While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.

In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.

http://www.delish.com/recipefinder/stuffed-tomatoes-lean-ground-beef-recipe

Rocky Road Brownies

Ingredients:
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
6 ounce(s) unsweetened chocolate
2 cup(s) sugar
2 teaspoon(s) vanilla extract
5 large eggs, lightly beaten
2 cup(s) miniature marshmallows
1 1/2 cup(s) assorted nuts, toasted and coarsely chopped


Directions

Preheat oven to 350 degrees F. Grease 13- by 9-inch metal baking pan.
On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture just until blended. Spread batter in pan.

Bake brownie 20 minutes or until toothpick inserted 2 inches from edge comes out clean. Sprinkle top of brownie evenly with marshmallows; top with nuts. Bake 5 minutes longer or until marshmallows melt slightly. Cool in pan on wire rack.

When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

http://www.delish.com/recipefinder/rocky-road-brownies-1203

Strawberry Shortcake Cupcakes

Cupcakes

1 1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 cup(s) unalted butter, softened
2/3 cup(s) granulated sugar
2 large eggs
1 1/2 teaspoon(s) vanilla extract
2/3 cup(s) sour cream
Topping

1 quart(s) strawberries, hulled, thickly sliced
1/3 cup(s) granulated sugar
1 tablespoon(s) lemon juice
1 1/2 cup(s) cold heavy cream
3 tablespoon(s) confectioners' sugar
1 tablespoon(s) vanilla extract


Directions

Cupcakes: Heat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.

Spoon batter into a Ziploc bag. Snip a 1/2-inch corner from the bag and fill the liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.

Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

http://www.delish.com/recipefinder/strawberry-shortcake-cupcakes-recipe?click=recipe_sr

Mexican Lasagna

Ingredients:
1 pound lean ground beef
1 can (16 ounces) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles
2-1/2 cups water
2-1/2 cups picante sauce or salsa
2 cups (16 ounces) sour cream
3/4 cup finely sliced green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack cheese

Directions:

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.

Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.

http://www.tasteofhome.com/recipes/Mexican-Lasagna-2

Cinnamon Chocolate Nachos

Ingredients:
6 flour tortillas (8 inches)
7 tablespoons butter, melted, divided
6 tablespoons Domino® or C&H® Granulated Pure Cane Sugar, divided
1/2 teaspoon ground cinnamon
1/2 cup heavy whipping cream
1/3 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1 square (1 ounce) unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Directions:

Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.

Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.

Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers. Yield: 12 servings.

http://www.tasteofhome.com/recipes/Cinnamon-Chocolate-Nachos

Taco-Filled Pasta Shells

Ingredients:
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).

http://www.tasteofhome.com/Recipes/Taco-Filled-Pasta-Shells