Chocolate Zucchini Cake

Ingredients

• ½ cup butter or margarine, softened
• ½ cup olive oil
• 1¾ cups sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ cup sour cream
• 2½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsweetened cocoa
• 2 cups shredded zucchini
• Semi sweet chocolate chips

Directions

In large mixing bowl, cream together butter, oil and sugar. Beat in eggs and vanilla. Stir in sour cream. Sift together flour, soda, salt and cocoa. Stir into creamed mixture. Add zucchini and blend completely. Pour into greased and floured 9 X 13 inch baking pan. Sprinkle with chocolate chips. Bake in preheated 325 degree oven 45 – 50 minutes until toothpick comes out clean.

*Do not drain the grated zucchini as the liquid is needed for this cake.

Gnocchi with Wild Mushrooms

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
• 2 shallots, minced
• ¼ cup dry vermouth
• ¾ cup veggie broth
• ½ cup heavy cream
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 pounds fresh or frozen prepared gnocchi
• 6 tablespoons freshly grated Parmesan cheese
• 1 teaspoon white truffle oil (optional)

Directions

1 Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

2 Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in ¼ cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.

3 Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.

Source

Porcini Mushroom Tartlets

Ingredients

• 1 cup walnuts
• 10 ounces frozen all-butter puff pastry, thawed and chilled
• 3 tablespoons unsalted butter
• 2 large onions, thinly sliced
• Salt and freshly ground pepper
• 3/4 pound medium porcini or cremini mushrooms, trimmed
• Extra-virgin olive oil, for brushing
• Snipped chives

Directions

1. Preheat the oven to 350°. In a pie plate, bake the walnuts for about 8 minutes, or until lightly browned, then let cool and coarsely chop. Line a medium baking sheet with parchment paper.
2. Unfold the puff pastry and cut out four 4-inch rounds about 1/8 inch thick. Transfer the rounds to the prepared baking sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top. Bake the pastry for about 25 minutes, or until it is cooked and browned; remove the pastry from the oven. Increase the oven temperature to 400°.
3. Meanwhile, melt the butter in a large skillet. Add the onions and cook, stirring, over moderately high heat for 4 minutes; then cook over low heat, stirring often, until soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree the onions and walnuts. Season with salt and pepper.
4. In a medium saucepan of boiling water, blanch the mushrooms until just tender, about 2 minutes. Drain, pat dry and slice 1/4 inch thick.
5. Spread the pastry rounds with the puree and arrange the mushrooms, overlapping, on top. Brush with olive oil and bake for 10 minutes, or until hot. Garnish with chives and serve.

Source

Pumpkin Chocolate Chip Bread

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Glaze

• 1/2 cup powdered sugar
• 2 to 3 teaspoons milk or whipping cream

Directions

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

Source

Umami Mushroom Morsels

Ingredients (Makes 3 servings)

1 8oz package mushrooms
1/4 cup sesame oil
1/3 cup Kikkoman Soy Sauce
2 cloves garlic, chopped
1 tablespoon sesame seeds
2 tablespoons grated parmesan cheese
2 tablespoons chopped cilantro

Instructions

Heat sesame oil in a large skillet over medium heat. Add mushroom slices, saute and stir for 5 minutes. Add soy sauce, garlic, and sesame seeds and saute for an additional 10 minutes. Toss with grated parmesan cheese and cilantro. Serve warm.

Source

Tofu, Green Beans, and Cashews

Ingredients (Yield: 4 servings)

• 2 teaspoons vegetable oil
• 1 package (9 oz.) frozen French cut green beans,
• thawed and drained
• 3 tablespoons Kikkoman Stir-Fry Sauce
• 1 teaspoon Oriental sesame oil
• 1/2 block tofu, drained and cut into 1/2-inch cubes
• 1/2 cup roasted cashews

Instructions

1. Heat oil in wok or large skillet over medium-high heat. Add green beans; stir-fry 3 minutes, or until beans are tender yet crisp.
2. Add stir-fry sauce and sesame oil. Reduce heat to medium; add tofu and cook, stirring, until beans and tofu are coated with sauce.
3. Add cashews and toss to combine.

Source

Cranberry Pumpkin Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1/2 cup dried cranberries
• 2 eggs, lightly beaten
• 1/2 cup half-and-half, light cream, or milk
• 1/2 cup canned pumpkin
• 1 egg, lightly beaten
• 1 tablespoon water
• 2 cups powdered sugar
• 1 tablespoon butter, softened
• 2 teaspoons finely shredded orange peel
• 2 tablespoons orange juice
• 1 recipe Sugared Pepitas (desired amount)
• Finely shredded orange peel (optional)

Directions

1. Preheat oven to 400 degrees degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.

2. In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.

4. Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.

5. For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange peel, and the orange juice until well combined.

6. Spoon glaze over warm scones, spreading evenly. Sprinkle with some of the Sugared Pepitas* and, if desired, additional shredded orange peel. Serve warm.

Sugared Pepitas

Ingredients

• 1/3 cup sugar
• 2 tablespoons water
• 1 cup raw pepitas
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
   
2. In a small saucepan combine 1/3 cup sugar and water. Cook and stir over medium-high heat until sugar dissolves; remove from heat. Let mixture cool.
   
3. In a medium bowl combine pepitas with cooled sugar mixture; toss well to combine.
   
4. Spread in prepared baking pan. Sprinkle with 1 tablespoon sugar and salt.
   
5. Bake for 15 to 20 minutes or until light brown and crisp, stirring twice. Let cool on baking sheet. Makes 2 cups.

Source

Pumpkin Waffles

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 3/4 cups milk
• 1 cup canned pumpkin or mashed, cooked pumpkin
• 2 egg yolks
• 3 tablespoons butter, melted
• 1 teaspoon finely shredded orange peel (optional)
• 2 egg whites

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Source

Rosemary and Garlic Foccacia

Ingredients

• 2 cloves garlic
• 3 cups bread flour
• 2 1/2 tsp active dry yeast (.25 oz)
• 2 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup water
• 1 tbsp fresh rosemary, chopped
• additional olive oil and coarse salt

Directions

1. Finely mince garlic using a sharp knife or a garlic press. In a small saute pan over medium heat, saute garlic with a little bit of olive oil until lightly browned and fragrant. Transfer to a small dish and allow to cool.
2. In a large mixing bowl, combine bread flour, yeast, sugar and salt. Whisk to combine.
   
3. Add in olive oil and water, sauteed garlic and chopped rosemary and stir with a large wooden spoon until dough comes together into a ball. Add an additional tablespoon or two of water if dough is too dry to form into a ball easily. Stir until dough begins to pull away from the sides of the bowl. (All of this may be done in a stand mixer fitted with a dough hook).
4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 4 minutes (You can also knead the dough with the dough hook on medium-low for 3-4 minutes).
5. Place dough in a lightly greased bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, about 1 1/2 hours.
6. Lightly grease an 8×12-inch baking pan (or a sheet pan) with olive oil. Turn dough out onto pan and press gently outwards with your fingertips, spreading the dough as you go, until it has evenly filled the pan. Pressing with your fingertips instead of kneading preserves the bubbles in the dough.
7. Cover with a clean dish towel and allow to rise for 30-40 minutes.
8. Preheat oven to 400F.
9. Brush dough with 1 tbsp additional olive oil and sprinkle with coarse salt.
10. Bake for 25-30 minutes until bread is well browned.
11. Place bread on a wire rack to cool for at least 20 minutes before slicing.

Source

Pumpkin Pancakes

Ingredients

• 1 1/4 cups milk
• 2 eggs
• 2/3 cup pumpkin pie mix
• 2 cups pancake mix

Directions
Mix all ingredients until smooth. Spray nonstick pan. Heat the pan over medium heat. Cook and serve.

Peanut Butter Balls

Ingredients

• ½ cup peanut butter
• 2 Tbsp honey
• 4 Tbsp nonfat milkpowder
• ¼ cup raisins (optional)
• ½ cup mini chocolate chips, coconut, sunflower seeds, or chopped peanuts

Directions
1. In a large bowl, combine peanut butter, honey, and milk powder. Mix well. If you’re using raisins, add them now.

2. Form into small balls with your hands and roll in mini chocolate chips, coconut, sunflower seeds, or peanuts.

3. Place on a layer of waxed paper and refrigerate

Chik'n Tortilla Casserole

Ingredients

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Source

Corn Dog Muffins

Ingredients

• 2 (8.5 ounce) packages corn bread mix
• 1 Tablespoon brown sugar
• 2 large eggs
• 1 1/2 cups milk
• 9 whole veggie dogs, diced
• 1 cup grated cheddar cheese
• ketchup, mustard, sour cream, honey mustard (for dipping)

Directions

1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.

Bran Muffins

Ingredients

• 2 cups Kellogg's all-bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup oil
• 1 1/4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Directions

1. Combine cereal and milk. Let stand 1/2 hour.
2. Add egg and oil; beat well.
3. Add rest of ingredients. Beat just until combined.
4. Put into muffin pans sprayed with Pam.
5. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

Source

Sage and Shiitake Cornbread Stuffing

Ingredients

• 2 eggs, lightly beaten
• 2/3 cup milk
• 2 (8.5 oz) boxes corn muffin mix, like Jiffy
• 2 cups chopped onion
  
• 4 medium carrots, chopped in 1/4-inch pieces (about 2 cups)
• 4 stalks celery, chopped in 1/4-inch pieces (about 2 cups)
• 1 lb shiitake mushrooms, stems removed and caps cut in 1/2-inch pieces
• 2 Tbsp chopped fresh sage
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup Madeira cooking wine
• 1 (15 oz) can veggie broth, or more for a moist stuffing

Directions

1. Preheat oven to 400°F. Coat a 9 by 13-inch baking dish with cooking spray.

2. Combine the eggs and milk; stir in the cornbread mix until it is well incorporated. Pour the batter into the prepared baking dish and bake 15 minutes, or until cooked through. Let cool.

3. Crumble the cornbread into 1-inch or smaller pieces and place on a baking sheet; toast in a 400°F oven for 10 minutes, or until lightly crisped. [May be made up to five days before the rest of the stuffing and stored in an airtight container.]

4. Cook onions in a skillet for 4 to 5 minutes, until softened. Add the carrots, celery, mushrooms, sage, salt, and pepper, and cook until vegetables are very soft, 13 to 15 minutes. Add the Madeira and cook, stirring until the liquid has evaporated, 2 to 5 minutes more. Remove from heat and toss with the cornbread.

5. Transfer to a baking dish lightly coated with cooking spray. [May be refrigerated, tightly wrapped, for up to two days.]

6. Preheat oven to 350°F. Just before cooking, pour the broth evenly over the stuffing. Bake for 15 to 20 minutes, until the liquid is absorbed and the stuffing is heated through and lightly browned on top.

Source

Pizza Frittata

Ingredients

• 10 eggs
• 1 cup chopped mushrooms
• 1 cup chopped bell pepper
  
• 1 tsp salt
• 1/2 cup mozzarella cheese
  

Directions

1. Preheat oven to 350°F. Sauté 1 cup each chopped mushrooms and chopped bell pepper. Coat a 12-cup muffin pan with cooking spray and divide veggies evenly into each cup, then line the inside with turkey pepperoni slices.
2. Whisk 10 large eggs and 1 tsp salt. Pour eggs evenly into muffin cups and sprinkle each with shredded mozzarella cheese. Bake for 15 minutes, or until egg is set and puffy. Serve with fave store-bought marinara sauce for dipping and oven-baked (from frozen) home fries.

Source

Toffee apple dip

Ingredients

• 8 oz. light cream cheese
• 3/4 cup brown sugar
• 1/4 cup powder sugar
• 1 tsp. vanilla
• 1 bag toffee bits

Directions
Mix all ingredients together. Chill and serve with sliced apples or other fruit.

Mushroom Chik'n Tetrazzini

Ingredients

• 1/2 (8 ounce) package spaghetti
• 1 package MorningStar Farms Chik'n Strips
  
• 1 onion, chopped
• 8 ounces fresh mushrooms, quartered
• 1 can veggie broth
• 1 can cream of mushroom soup
  
• water to cover
• salt and pepper to taste
• 2 cups milk
  
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
   
2. Preheat oven to 325 degrees F.
3. Saute onion and mushrooms in a medium saucepan until soft. Add chik'n, broth, soup, milk and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and mix all together; finally, stir in the cheese.
4. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Source

Chocolate Chip Banana Bread

Ingredients
6 ripe bananas, mashed
1/2 cup melted butter
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs beaten
1 tsp. salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips (Ghirardelli 60% chips work nicely)

Directions

Preheat oven to 350 degrees F.

Mix together ingredients through baking soda. Add flour and mix until just blended, taking care not to overmix. Fill two greased loaf pans 3/4 full. You can also bake these as cupcakes. Fill the pan 3/4 full and bake about an hour or when a toothpick comes out clean.

Source

Chickpea and Couscous Salad

Ingredients

• 1 cup couscous (dry)
• 1.5 cups boiling water
  
• 1 cup grated carrot
• 1 can chickpeas, drained and rinsed
• 1 fresh mango, diced
  
• 1/2 cup chopped fresh cilantro
• 1 cup roasted cashews
  
• pepper, to taste

Dressing

• 1/3 cup olive oil
• 1/3 rice wine vinegar
  
• 1 T minced garlic
• 2 teaspoons cumin powder
• 1 T lemon juice
• 1 T minced ginger
  

Directions

1. To make the dressing, place all ingredients into a small jar and shake well to combine.
2. Place the couscous and boiling water and cover the bowl. Leave for 15 minutes to allow the couscous to absorb the liquid.
3. Use a fork to fluff the couscous before allowing to cool.
4. Add the remaining ingredients. Mix well.
5. Drizzle over the dressing and mix well. Season with pepper to taste.
6. Chill. When ready to serve, mix in cashews.
   

Source

Stuffed Pumpkins

Ingredients

• 1 pumpkin, 2½ to 3 pounds
• Salt and freshly ground pepper
• ¼ pound stale bread, thinly sliced and cut into ½-inch chunks
• ¼ pound cheese, such as Gruyère, Emmenthal, cheddar or a combination, cut into ½-inch chunks
• 2 to 4 garlic cloves (to taste)--split, germ removed and coarsely chopped
• ¼ cup snipped fresh chives or sliced scalions
  
• 1 tablespoon minced fresh thyme
  
• ⅓ cup heavy cream
• Pinch of freshly grated nutmeg

Directions

1. Place a rack in the center of the oven and preheat to 350°. Line a baking sheet with a silicone baking mat or parchment paper.* Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o’-lantern) by working your knife around the top in a circle at a 45° angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
2. In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
   
3. Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
   

Key Lime Yogurt Pie

Ingredients

2	tablespoons cold water
1	tablespoon fresh lime juice
1 1/2	teaspoons unflavored gelatin
4	oz (half of 8-oz package) fat-free cream cheese, softened
3	containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2	cup frozen (thawed) reduced-fat whipped topping
2	teaspoons grated lime peel
1	reduced-fat graham cracker crumb crust (6 oz)

Directions

1. 1 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. 3 Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

To make it vegetarian, do not include the gelatin.
Source

Homemade Ice Cream in a Bag

Ingredients

• 2 tablespoons sugar
• 1 cup half and half
• 1/2 teaspoon vanilla extract
• 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
• Ice cubes (enough to fill each gallon-size bag about half full)
• 1 pint-size ziplock bag
• 1 gallon-size ziplock bag

Directions

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

The Oreo Roll

Ingredients

1 cup cold milk

1 pkg. (4-serving size) JELL-O OREO Flavor Instant Pudding

1 cup thawed COOL WHIP Whipped Topping

15 OREO Cookies

Directions

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.

SPREAD about 1 Tbsp. pudding mixture onto each cookie. Begin stacking cookies together, standing on edge on serving platter to make a log. Frost with remaining pudding mixture.

REFRIGERATE overnight. Cut diagonally into 12 slices to serve. Store leftover dessert in refrigerator.

Make Ahead

Be sure to refrigerate this dessert at least 8 hours before serving to allow the cookies to soften to the desired cake-like texture.
Source

Greek Layered Dip

Ingredients

2		whole wheat pita (pocket) breads (6 inch)
		Cooking spray
1		container (7 or 8 oz) plain hummus
1		container (6 oz) Yoplait® Greek Fat Free plain yogurt
1		tablespoon chopped fresh parsley
1		teaspoon fresh lemon juice
1/8		teaspoon pepper
1		medium plum (Roma) tomato, seeded, chopped
1/3		cup pitted kalamata olives, quartered
1/3		cup finely chopped seeded cucumber
1/2		cup crumbled feta cheese (2 oz)
1/4		cup chopped green onions (4 medium)
1		teaspoon olive oil
1/2		medium cucumber, sliced
1		medium green or red bell pepper, cut into strips

Directions

1.		Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2.		Bake 8 to 10 minutes or until golden brown and crisp; cool.
3.		Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil. Source

Italian Potato Salad

Ingredients

• 6 red potatoes
• 2-3 cloves of minced garlic
• 3 T olive oil
• 1 T white balsamic vinegar
• 1 tsp minced gardenia peppers
  

Directions

1. Boil potatoes with the skin on. Cool and then peel.
2. Mix ingredients in a bowl.
   
3. Season with salt and pepper to taste.
4. Chill and serve.
   

Lime Vinaigrette

Ingredients

• 3 to 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ginger
  

Combine all ingredients in a shaker and shake

Key Lime Poke Cake

Cake

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 ¼ cups water
• 1 tablespoon vegetable oil
• 4 eggs

Key Lime Filling

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• ¾ cup whipping cream
• ½ cup Key lime juice or regular lime juice
• 1 teaspoon grated lime peel

Frosting

• 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
• 2 teaspoons grated lime peel

Garnish, If Desired

• Fresh strawberries
• Key lime slices
• Lemon leaves

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Source

Feta and Tomato Tart

Ingredients

• 9 in Pastry Shell, uncooked
• 3 Tomato, peeled
• 3/4 cup Mayonnaise
• 6 oz. Président® Feta Plain Crumbled
• 1 cup Mushrooms, sliced
• 1 tbs Onion, chopped
• 1 tbs Green Pepper, chopped
• 1/4 Basil, chopped
• Salt and Pepper, to taste

Directions

Arrange half of tomato slices in pastry shell.

Combine mayonnaise, Feta, mushrooms, onion, green pepper and basil, stirring well. Spread half of mixture over tomato slices. Repeat layers with remaining tomatoes and mayonnaise mixture. Bake at 350 degrees for 30 to 35 minutes. Set aside and allow to cool for 10-15 minutes before serving.

Chik'n Taco Casserole

Ingredients Nonstick cooking spray
1	pkg. Morningstar Farms Chik'n strips
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2	cup cherry tomatoes, chopped (optional)
1/2	of an avocado, pitted, peeled, and chopped (optional)
	Fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chik'n, garlic, and chili powder. Add to hot skillet.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chik'n mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

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Nutty Apple Cherry Slaw

Ingredients

• 1/3 cup sunflower oil, vegetable oil or olive oil
• 3 Tbsp. cider vinegar or white wine vinegar
• 3 Tbsp. orange juice
• 1 Tbsp. honey or sugar
• 1-1/2 tsp. Dijon-style mustard or coarse-ground mustard
• 1/4 tsp. salt
• dash ground cinnamon or ground nutmeg (optional)
• 4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
• 1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
• 1/2 cup dried cherries, dried cranberries, currants or raisins
• 2 Tbsp. thinly sliced green onion (1)
• 1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts

Directions

1. For vinaigrette: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.

2. In a large bowl, toss together cabbage, arugula, apple, cherries and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower kernels. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.

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Creamy Artichoke Lasagna

Ingredients

• 3 cups water
• 1/4 cup lemon juice
• 15 fresh baby artichokes
• 9 dried lasagna noodles
• 3 Tbsp. olive oil
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 15-oz. carton ricotta cheese
• 1 cup finely shredded Parmesan cheese (4 oz.)
• 1 cup snipped fresh basil
• 1 egg
• 3/4 tsp. salt
• 1 cup vegetable or chicken broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream
• 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.

2. Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

3. For sauce: In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

4. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

5. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

6. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

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Roasted Red Pepper Lasagna

Ingredients

• Nonstick cooking spray
• 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
• 6 no-boil lasagna noodles
• 1/2 of a 15-oz.container ricotta cheese
• 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
• 1 Tbsp. Chianti or other red wine (optional)
• 1/4 cup finely shredded Parmesan cheese
• 1 cup roasted red sweet peppers, drained well and cut into strips

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

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Three-Cheese Eggplant Lasagna

Ingredients

• 2 medium eggplants (2 lb.), chopped (11 cups)
• 2 large red onions, halved crosswise and thickly sliced (about 2 cups)
• 2 cloves garlic, minced
• 1 cup snipped fresh sweet basil or purple basil
• 1/4 cup olive oil
• 12 dried lasagna noodles
• 8 ounces Gruyere cheese, finely shredded (2 cups)
• 1 15-ounce carton ricotta cheese
• 12 ounces goat cheese (chevre)
• 1 cup whipping cream
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 teaspoons finely shredded lemon peel

Directions

1. Preheat oven to 450 degree F. In a roasting pan combine eggplant, onion, and garlic. Add 1/2 cup of the snipped basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.

2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor bowl* combine 1-1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.

3. Reduce oven temperature to 375 degree F. Spoon one-third of the eggplant mixture evenly in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining 1/2 cup Gruyere cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with 1/2 cup basil and the lemon peel. Makes 12 servings.

To Make Ahead: Prepare lasagna as directed but do not bake. Cover and refrigerate up to 24 hours. Bake, covered, in a 375 degree F oven for 40 minutes; uncover and bake 20 to 25 minutes more or until heated through. Let stand 15 minutes before serving. Top as directed above.

*Note: If you do not have a food processor, combine filling ingredients in a large bowl. Beat with an electric mixer on low speed until combined.

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