999recipes

Coconut Cupcakes with 7 Minutes Frosting and Coconut Flakes

2009-10-13T11:47:00.001-07:00

1 3/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) (packed) sweetened shredded coconut
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2 large eggs
2 large egg whites
3/4 cup(s) unsweetened coconut milk
1 1/2 teaspoon(s) pure vanilla extract
Seven-Minute Frosting
1 1/3 cup(s) large-flake unsweetened coconut

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately

Gingered Mollasses Cupcakes with Whipped Cream

2009-10-13T11:45:00.000-07:00

3 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, melted
1 1/2 cup(s) sugar
2/3 cup(s) unsulfured molasses
2 large eggs
1/3 cup(s) hot water
2 piece(s) (6-inch, 4 1/2-ounces each) fresh ginger, peeled and minced
2 cup(s) heavy cream, whipped to soft peaks

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry ingredients. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

Boston Creme Pie Cupcakes

2009-10-13T11:42:00.000-07:00

1 1/2 cup(s) all-purpose flour, plus more for tins
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) whole milk
3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup(s) sugar
1 teaspoon(s) pure vanilla extract
Vanilla Cream

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Directions

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.

Peanut Butter Cupcakes with Peanut Butter Frosting and Jam

2009-10-13T11:40:00.000-07:00

1 3/4 cup(s) all-purpose flour
3/4 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2/3 cup(s) natural, creamy peanut butter
3 large eggs
1/2 cup(s) sour cream
1/2 teaspoon(s) pure vanilla extract
Peanut Butter Frosting

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and then add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Combine sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with sour-cream mixture and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Peanut Butter Frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days

Frosted Chocolate -Buttermilk Cupcakes

2009-10-13T11:36:00.001-07:00

3/4 cup(s) all-purpose flour (spooned and leveled)
3/4 cup(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
6 tablespoon(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) unsalted butter, melted
6 tablespoon(s) buttermilk
1 large egg
1 large egg white
Light Cream-Cheese Icing

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Directions

Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.

Mini Chocolate Cup Cakes With Multicolor Frosting

2009-10-13T11:34:00.001-07:00

One-Bowl Chocolate Cupcakes
Basic Buttercream

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Directions

Line mini-muffin tins with mini paper liners. Divide chocolate cupcake batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 10 minutes. Let cool in tins on wire racks.
Reserve 1 cup frosting in a bowl. Divide remaining frosting among several bowls. (If making 1 color, place remaining frosting in a large bowl.) Dab a rubber spatula against a tiny drop of gel-paste coloring, and mix into a bowl of frosting. Add more, drop by drop, to reach desired color. Repeat with remaining frosting. If frosting is too dark, mix in some reserved white frosting. Frost cupcakes with tinted buttercream.

Chocolate Chipes Cupcakes

2009-10-13T11:32:00.001-07:00

3 1/4 cup(s) sifted cake flour (not self-rising)
1 1/2 tablespoon(s) baking powder
1/4 teaspoon(s) salt
7 ounce(s) (1 3/4 sticks) unsalted butter, softened
1 3/4 cup(s) sugar
1 cup(s) milk
2 tablespoon(s) milk, combined with above milk
1 tablespoon(s) pure vanilla extract
5 large egg whites, room temperature
2 cup(s) semisweet chocolate chips

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Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately.

Watermelon and Goat Cheese Salad

2009-10-11T20:00:00.000-07:00

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Serves: 5
Preparation time: 20 minutes

Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons orange juice
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
4 cups diced seedless watermelon (about 3 pounds with the rind)
1/4 cup very thinly sliced red onion (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts (2 ounces), toasted

Preparation
1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Grilled Smokey Eggplant Salad

2009-10-11T19:58:00.000-07:00

This Spanish-themed salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant – they come in myriad sizes and colors – this is the time to try them out. To experience the full flavor of this salad, use Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find them, substitute Parmigiano-Reggiano and Hungarian paprika.

Serves: 6
Preparation time: 45 minutes

Ingredients
2 small eggplants (about 1 pound total)
3/4 teaspoon kosher salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1-1/2 teaspoons smoked paprika
3 cups mixed baby salad greens
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

Preparation
1. Preheat grill to medium.

2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.

3. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9-11 minutes total.

4. Purée oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.

5. Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

Thai Beef Salad

2009-10-11T19:56:00.001-07:00

Ingredients
1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1-1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil or canola oil

Preparation
1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14-16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.

2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.

3. Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.

Enjoy!

Chille Crusted Scallop with Cucumber Salad

2009-10-11T19:54:00.000-07:00

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to eight hours ahead; cover separately and store in the refrigerator until you're ready to grill. Request "dry" sea scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.

Serves: 4
Preparation time: 40 minutes

Ingredients
For the salad:
2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
2 scallions (white and light green parts), thinly sliced
2 teaspoons lemon juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley
1/8 teaspoon salt

For the scallops:
1 teaspoon cumin seeds
2 tablespoons minced seeded serrano chile
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 to 1-1/4 pounds dry sea scallops, tough muscle removed

Preparation
1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.

2. To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.

3. Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.

Enjoy!

3 T's-Tomato,Tuna and Tarragon Salad

2009-10-11T19:52:00.000-07:00

Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste.

Serves: 4
Preparation: 30 minutes

Ingredients
1/2 cup diced red onion
1/3 cup light mayonnaise
1/4 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
2 6-ounce cans chunk light tuna in olive oil, drained
2 stalks celery, thinly sliced (about 1 cup)
1/4 cup packed coarsely chopped fresh tarragon leaves
8 cups torn lettuce or mixed greens
1 pound small ripe tomatoes, cut into wedges
1 lemon, cut into 8 wedges

Preparation
1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.

2. Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.

Broccoli Salad with Creamy Feta Dressing

2009-10-11T19:50:00.000-07:00

Finely chopped raw broccoli is tender and mild – here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper. This dish can be covered and refrigerated for up to one day.

Serves: 4
Preparation time: 20 minutes

Ingredients
1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
7-ounce can chickpeas, rinsed
1/2 cup chopped red bell pepper

Preparation
1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.

2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

Taco Salad

2009-10-11T19:43:00.001-07:00

Ingredients
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93% lean ground turkey
2 large plum tomatoes, diced
14-ounce can kidney beans, rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese

Preparation
1. Combine salsa and sour cream in a large bowl.

2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2-3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.

3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

Jambalaya Shrimp

2009-09-18T21:08:00.000-07:00

Ingredients:
1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham

1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.

2. Makes 6 servings (7 cups)

Catfish's Po Boys

2009-09-18T21:06:00.000-07:00

1 to 1-1/4 lb. catfish fillets
1/2 cup fine dry bread crumbs
2 Tbsp. olive oil
4 hoagie buns, split and toasted
2 medium red and/or yellow sweet peppers, cored and sliced in rings
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
1 cup purchased deli coleslaw
Bottled hot pepper sauce (optional)
Small hot peppers (optional)

1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.

2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings.

Focaccia Reubens

2009-09-14T17:01:00.000-07:00

Ingredients
U.S. Metric Conversion chart

1 1/2-pound green cabbage, thinly sliced 4 cups
2 tablespoon(s) cider vinegar
1 tablespoon(s) sugar
1/2 teaspoon(s) kosher salt
4 4-by-6-inch pieces of focaccia, split
1/4 cup(s) ketchup
1/4 cup(s) mayonnaise
8 1/4-inch-thick slices of Gruyère cheese, 4 ounces
1/2 pound(s) thinly sliced corned beef
2 tablespoon(s) unsalted butter, softened

Directions

In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage, and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Sesame Crusted Salmon

2009-09-14T16:59:00.001-07:00

Ingredients
U.S. Metric Conversion chart

1/4 cup(s) soy sauce
2 tablespoon(s) dry sherry
1/2 cup(s) canned low-sodium chicken broth or homemade stock
1/2 teaspoon(s) sugar
1 1/2 teaspoon(s) grated fresh ginger
1 clove garlic, minced
2 tablespoon(s) plus 2 teaspoons cornstarch
3 tablespoon(s) water
1 egg white
2 pound(s) center-cut salmon fillet, cut into 4 pieces
1/4 cup(s) sesame seeds
1/4 cup(s) cooking oil

Directions

In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Fish Alternatives: Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.
Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.

Soy Ginger Chicken

2009-09-14T16:58:00.001-07:00

Ingredients
U.S. Metric Conversion chart

1/3 cup(s) soy sauce
2 tablespoon(s) dark-brown sugar
5 clove(s) garlic, thinly sliced
2/3 cup(s) fresh cilantro, chopped, plus sprigs for garnish
1 piece(s) (about 2 inches long) fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon(s) balsamic vinegar
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 ml carrots, thinly sliced crosswise
1 tablespoon(s) cornstarch
Cooked white rice, (for serving)

Directions

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

PB Banana Pudding

2009-09-14T15:40:00.000-07:00

Ingredients

1 pint half and half
1 (5 1/8-ounce) box vanilla instant pudding mix
1/2 teaspoon vanilla extract
2 tablespoons creamy peanut butter
4 large Bakery peanut butter cookies
1 large zip-top bag
2 bananas
pressurized whipped cream (optional)

Steps
1. Blend half and half, pudding mix and vanilla, in medium bowl, with electric mixer on low. Blend on medium-high 2 more minutes. Add peanut butter and blend on medium-high 1 minute. Place mixture in freezer for 5 minutes to chill.
2. Place cookies in zip-top bag. Break cookies using fingers, then crush coarsely with meat mallet or rolling pin. Place half of crumbs in bottom of serving dish.
3. Cut (peeled) bananas into 1/4-inch slices; stir gently into pudding. Spoon mixture carefully into serving dish; sprinkle with remaining crumbs. Chill until ready to serve.
4. Top with whipped cream and serve.

Salsa Dog Burritos

2009-09-14T15:39:00.000-07:00

Ingredients

4 dinner-size beef franks
4 (10-inch) flour tortillas
1/2 cup refried beans (optional)
1 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup thick and chunky mild salsa

Steps
1. Preheat 2-sided tabletop grill. Slice franks in half lengthwise; place on grill. Close lid and grill 3-4 minutes until hot. (Or 6-8 minutes, turning occasionally, on regular grill.)
2. Spread beans down center of each tortilla. Add remaining ingredients and top with franks. Fold bottom of tortillas up about 1 inch and then roll up. Serve.

Chicken Club Wrap

2009-09-14T15:38:00.000-07:00

Ingredients
1 large zip-top bag
2 (8-ounce) frozen boneless, skinless chicken breasts, thawed
1/2 cup ranch salad dressing, divided
1 tablespoon roasted garlic
cooking spray
8 slices fully cooked bacon
4 (10-inch) flour tortillas
1/2 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup pre-diced fresh tomatoes

Steps
1. Preheat 2-sided tabletop grill. Combine, in zip-top bag, chicken, 1/4 cup dressing and garlic. Wash hands. Seal bag and knead to coat chicken. Let sit 10 minutes to marinate.
2. Coat both sides of grill with cooking spray; use tongs to add chicken. Close lid and grill 3-4 minutes. (Or 6-8 minutes, turning once, on regular grill.) Place bacon on top of cutlets; grill 1-2 more minutes to heat.
3. Set bacon aside. Cut chicken into strips. Fill center of each tortilla with cheese, lettuce, tomatoes, chicken and bacon. Top with remaining dressing. Fold bottom of tortillas up about 1 inch and then roll up. Serve.
Note: Make this in less than ten minutes by using pre-cooked chicken strips. No marinating, cooking or slicing needed!

Chicken Confetti Spaghetti With Southern Green Beans

2009-09-14T15:27:00.000-07:00

Ingredients
8 ounces spaghetti pasta
2 tablespoons unsalted butter
12 ounces cooked, diced chicken
1 (4-ounce) jar diced pimentos (drained)
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-ounce) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14-ounce) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko (Japanese bread crumbs)

Steps

Preheat oven to 425°F. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch-long pieces and stir into boiling water; boil 5 minutes, stirring occasionally, or until partially tender.
Meanwhile, cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2–3 minutes or until mixture is hot and vegetables begin to soften.
Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)

Chicken Corn Casserole

2009-09-14T15:26:00.000-07:00

Ingredients

cooking spray
2 1/2 cups cooked, diced chicken (chilled or frozen)
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese

Steps

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

Pistachio Parfaits

2009-09-14T15:25:00.000-07:00

Ingredients

1 (3.4-oz) box instant pistachio pudding mix
2 cups reduced-fat milk
12 chocolate stick cookies
large zip-top bag
1 cup frozen non-dairy whipped topping (divided)

Steps

Place pudding mix and milk in medium bowl. Whisk 2 minutes; let stand 5 minutes to thicken.
Place 8 of the cookies into zip-top bag. Press gently with fingertips to crush cookies into crumbs. Reserve 1 tablespoon of the crumbs for garnish. Divide remaining crumbs evenly into four parfait (or dessert) dishes.
Layer the whipped topping and pudding into each dish, beginning and ending with whipped topping. Sprinkle the reserved cookies evenly over each parfait. Place one whole cookie into each parfait. Serve.