Kiwi Ice Pops

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

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

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

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

Confetti Ice Cream Pops

Ingredients:

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

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

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

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

Amazing Preparation Site!

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

Betty Crocker Equipment and Techniques

Watermelon Cake

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

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

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

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

Green and red food colors

2/3 cup green jelly beans

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

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

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

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

Better-Than-Almost-Anything Cake

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

1 can (14 oz) sweetened condensed milk

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

1 container (8 oz) frozen whipped topping, thawed

1 bag (8 oz) toffee chips or bits

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

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

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

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

Applebee's Crispy Orange Chicken Bowl

List of Ingredients

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

For the glaze:

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



Recipe


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

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

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

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

To make the glaze:

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

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

Seven-Layer Salad (Healthier Version)

Makes 10 servings, about 1 cup each

Ingredients

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

Seven-Layer Salad Ingredients Cont.

Seven-Layer Salad
Instructions

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

Seven-Layer Salad Instructions Cont.

Seven-Layer Salad
Tips

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

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