Grilled Chocolate – Hazelnut Poundcake

Ingredients:
* 16 (1/2-inch) slices frozen pound cake
* 1/2 cup chocolate-hazelnut spread
* 2 tablespoons butter, softened

Preparation:

1. Spread 8 pound cake slices evenly with chocolate-hazelnut spread. Top with remaining pound cake slices. Spread both sides with butter.
2. Grill over medium-high heat (350° to 400°) for 30 seconds on each side or until toasted.

Peach Upsize down Cake

Ingredients:

* 3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
* 1 tablespoon sugar
* 1 teaspoon cornstarch
* 1 teaspoon lemon juice
* Cooking spray
* 2/3 cup sugar
* 1/4 cup butter, softened
* 2 teaspoons grated lemon rind
* 1 teaspoon vanilla extract
* 1 large egg
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 3/4 cup low-fat buttermilk
* 2 1/4 cups vanilla fat-free frozen yogurt
* 6 tablespoons fat-free caramel sundae syrup, warmed

Preparation:

1. Preheat oven to 350°.
2. Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
3. Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
5. Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack.
6. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Slow Cooker Red Beans

Ingredients:

* 3 cups water
* 1 cup dried red kidney beans
* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 3/4 cup chopped celery
* 1 teaspoon dried thyme
* 1 teaspoon paprika
* 3/4 teaspoon ground red pepper
* 1/2 teaspoon black pepper
* 1/2 (14-ounce) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
* 1 bay leaf
* 5 garlic cloves, minced
* 1/2 teaspoon salt
* 3 cups hot cooked long-grain rice
* 1/4 cup chopped green onions

Preparation:

Combine first 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.

Sweet potato apple scallop

Ingredients

* 2 pounds sweet potatoes
* 2 medium apples, peeled and cored
* 1 tablespoon lemon juice
* 1/2 cup packed brown sugar
* 1/4 cup chopped pecans
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon pumpkin pie spice
* 1/2 teaspoon orange extract
* 2 tablespoons butter or stick margarine

Directions

1. Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-in. slices. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

2. Cut apples into 1/4-in. rings; cut in half. Arrange over sweet potatoes. Sprinkle with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice and orange extract; sprinkle over apples. Dot with butter. Bake, uncovered, at 350 degrees F for 25-30 minutes or until apples are
tender.

Chicken in sweet pepper sauce

Ingredients
* 2 (6 ounce) skinless, boneless chicken breast halves
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon butter
* 1/3 cup chicken broth
* 1/3 cup white wine, or additional chicken broth
* 1/4 cup chopped sweet yellow pepper
* 1/4 cup diced tomatoes
* 1 tablespoon minced fresh cilantro

Directions
Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken and shake to coat. In a large skillet, brown chicken in butter on both sides. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

Four-fruit drink recipe

Ingredients
* 2 cups unsweetened pineapple juice
* 2 cups cranberry juice
* 2 (5.5 ounce) cans apricot nectar
* 1/2 cup lime juice
* 9 slices lime
* 2 (12 fluid ounce) cans or bottles ginger ale, chilled

Directions
In a large bowl or pitcher, combine the pineapple juice, cranberry juice, apricot nectar, lime juice and lime slices. Cover and refrigerate for at least 2 hours. Just before serving, stir in ginger ale.

Recipes by Allrecipes.com

Brownie Pizza

Ingredients
* Chewy brownie batter
* 2 1/2 cups confectioners’ sugar
* 1/2 cup butter (1 stick), softened
* 2 1/2 tbsp. milk
* 1 tsp. vanilla extract
* Red food coloring paste (available at kitchen and party supply stores)
* 6 oz. white chocolate
* Assorted candies

Instructions

1. Prepare the brownie recipe, with one exception: Instead of pouring the mixture into a rectangular or square pan, pour it into a lightly greased (and clean!) 12-inch pizza pan.

2. Bake, in an oven preheated to 350 degrees, for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Cool.

3. Meanwhile, mix up the red frosting “sauce.” In a large bowl, cream the confectioners’ sugar and butter.

4. Add the milk and vanilla extract and beat until smooth. Add 1/2 to 1 teaspoon of red food coloring paste and mix until you have the desired shade (think tomato sauce). Use a spatula or knife to spread the sauce evenly over the cooled “pizza.”

5. Now you’re ready to add the toppings. For white chocolate “cheese,” roughly chop or grate (adults only) white chocolate.

6. Sprinkle it over the frosting (your kids may want to add extra cheese). For other toppings, add M&M’s, chocolate chips, butterscotch chips or any other favorite candies.

7. Use a pizza cutter to slice the brownie into 16 pieces. Present it in a pizza box (ask a local pizza parlor if you could have or buy one).

8. Serve the Brownie Pizza at an after-school gathering, a pizza party, or–most fitting–a Brownie troop meeting. Serves 16.

Dessert Nachos

Ingredients
* 3 6-inch flour tortillas
* Cooking spray
* 1 1/2 tablespoons sugar
* 1 1/2 cups fresh strawberries, cleaned and hulled
* 1 tablespoon orange juice
* 8 ounces vanilla yogurt
* 1 cup chopped strawberries
* 1/2 cup shredded coconut or white chocolate shavings

Instructions

1. To make the tortilla chips, heat the oven to 350º. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.

2. Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.

3. For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.

4. Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6.

Raspberry Lemonade

Ingredients

* 1 (12 fluid ounce) can frozen raspberry lemonade concentrate
* 3 cups water
* 3/4 teaspoon lime juice
* 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
* 1 cup crushed ice
* 1 cup fresh raspberries, garnish
* 18 Mint leaves, for garnish (optional)

Directions

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Red white and blue cheesecake pie

Ingredients

* 8 sheets phyllo dough
* 1/4 cup butter, melted
* 2 (8 ounce) packages cream cheese
* 1/2 cup white sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 2 cups fresh blueberries
* 1/2 cup strawberry jelly

Directions

1. On a flat surface, place one sheet phyllo dough. Brush it with melted butter or margarine, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle. Carefully press circle into a greased 9 inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C) until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.

2. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.

3. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent over browning of crust, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.

4. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

Grilled Peaches and Cream

Ingredients

* 4 peaches, halved and pitted
* 2 tablespoons clover honey
* 1 cup soft cream cheese with honey and nuts
* 1 tablespoon vegetable oil

Directions

1. Preheat a grill for medium-high heat.

2. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Recipes by Allrecipes.com

Melon Smoothie

Ingredients:

* 1 lime, juiced
* 2 tablespoons sugar
* 1/4 cantaloupe – peeled, seeded and cubed
* 1/4 honeydew melon – peeled, seeded and cubed

Directions:

In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve.

How do you know when your watermelons are ripe?

* The best method is to look for the curly tendrils on the stem near where the fruit is attached to turn brown. If they look half dead, it’s ready for picking.

* You can also check the underside of the melon. A ripe fruit will have a cream- or yellow-colored spot from where it sat on the ground while ripening in the sun.

Did you know? Thumping on the fruit and listening for a “hollow” sound isn’t particularly accurate. Sometimes, that hollow sound actually means the melon has turned to mush inside.

How to Grill a Pizza

Ingredients:

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon white sugar
* 1 (.25 ounce) package active dry yeast
* 1 tablespoon olive oil
* 2 tablespoons cornmeal for dusting
* 3/4 cup warm water (110 degrees F/45 degrees C)

Directions:

1. Proof yeast in warm water.

2. In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.

3. Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.

4. Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.

5. Grill the Crust. Prepare the grill for high heat. Dust a baking sheet, a peel, or a plate with flour or cornmeal so the dough won’t stick.

6. Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.

When the coals are hot, have all of your toppings ready near the grill.
7. The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.
Begin by placing one dough round on the grill.

8. You can oil the grill’s grate, but it’s not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers. Don’t worry if it droops a little through the grate–it’ll firm up fast. After two to three minutes, give it a little tug–it should move easily. If it sticks, give it another minute or so.

9. When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the “done” side is up, and add the toppings.

10. Repeat the process with the rest of the dough rounds. If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.

Deviled Chicken Breasts

Ingredients
* 1/8 cup Italian-style dried bread crumbs
* 4 skinless, boneless chicken breasts
* 1 tablespoon olive oil
* 1/2 cup dry white wine
* 1/2 teaspoon ground savory
* 1/4 teaspoon salt
* 1 (4.5 ounce) can sliced mushrooms
* 1 tablespoon lemon juice
* 1 tablespoon honey mustard

Directions
1. Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
2. Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
3. Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

PEACH BREAD

Ingredients
* 3 eggs
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 1 cup vegetable oil
* 2 cups diced canned peaches, drained
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons ground cinnamon
* 1/2 cup chopped walnuts (optional)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Recipes by allrecipes.com

Annie’s Fruit Salsa and Cinnamon Chips

Ingredients
• 2 kiwis, peeled and diced
• 2 Golden Delicious apples – peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 cups cinnamon sugar
Directions
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Balsamic Green Bean Salad

Ingredients
• 1 pound fresh green beans, trimmed
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
Directions
1. Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool.
2. In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold.

Washington Apple Cake

Ingredients
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 4 cups thinly sliced apples
•
• 2 (3 ounce) packages cream cheese, softened
• 1/4 cup butter, melted
• 2 cups confectioners’ sugar
• 1 teaspoon lemon juice
Directions
1. Preheat oven to 350 degrees. Butter a 9×13 inch pan. Spread apples evenly over the bottom of the pan.
2. Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.
3. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. stir in nuts and vanilla. Batter will be very thick.
4. Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing.
5. To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, then beat in confectioners sugar and lemon juice. Spread over cooled cake. Refrigerate.

Recipes from allrecipes.com.

Cube steak with mushroom-sherry gravy

Ingredients
• 4 4-ounce cube steaks
• 3/4 teaspoon freshly ground pepper, divided
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil, divided
• 8 ounces sliced mushrooms (about 2 1/2 cups)
• 1 large shallot, thinly sliced
• 1 tablespoon all-purpose flour
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/2 cup dry sherry (see Note)
• 1/2 cup reduced-sodium beef broth
• 2 tablespoons reduced-fat sour cream

Preparation

1. Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.

2. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
Per serving: 268 calories; 12 g fat (3 g sat, 7 g mono); 56 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium

Pacific Sole with Oranges & Pecans

Not so long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice. But sole deserves a comeback: it can become a satisfying, sophisticated, one-skillet dinner with very little effort. The recipe can easily be doubled.

Ingredients
• 1 orange
• 10 ounces Pacific sole, (see Note) or tilapia fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons unsalted butter
• 1 medium shallot, minced
• 2 tablespoons white-wine vinegar
• 2 tablespoons chopped pecans, toasted (see Cooking Tip)
• 2 tablespoons chopped fresh dill

Preparation

1. Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.

2. Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.

3. Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately. Makes 2 servings.

Per serving: 234 calories; 9 g fat (3 g sat, 3 g mono); 70 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 28 g protein; 2 g fiber; 401 mg sodium; 556 mg potassium.

Recipes by eatingwell.com

Chicken and Red Bean Enchiladas
Ingredients
• 2 cups shredded rotisserie chicken
• 1 (15.5 ounce) can small red or pinto beans, drained
• 2 cups grated pepper Jack cheese
• 1 medium-large onion
• 2 tablespoons olive oil
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can chicken broth
• 3 tablespoons sour cream
• 12 corn tortillas (about 5 1/2 inches in diameter)
• Optional garnish:
• chopped fresh cilantro
• hot red pepper sauce
Directions
1. Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Salsa
Ingredients
• 6 pounds roma (plum) tomatoes
• 1/4 pound roma (plum) tomatoes, chopped
• 2 tablespoons garlic powder
• 1/4 cup lemon juice
• 1 1/2 tablespoons salt
• 1 tablespoon ground cayenne pepper
• 1 1/2 teaspoons ground cumin
• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 1 pound jalapeno peppers, chopped
• 1/3 bunch fresh cilantro, chopped
Directions
1. Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
2. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Cinco DE Mayo Recipes
By Allrecipes.com