Raspberry Poppy Seed Vinaigrette

Time: 10 minutes Yield: 1 1/2 Cups Time: 10 minutes Yield: 1 1/2 Cups Recipe from Jamie Cooks It Up! 3 T red onion, chopped 3 T raspberry jam (or strawberry, mixed berry, boysenberry...any berry jam will do) 1/4 C sugar 1/2 C + 2 T red wine vinegar 1 T honey mustard 1/2 t salt 1/2 C vegetable oil 1 T poppy seeds

1. Chop yourself some red onion. Place 3 tablespoons worth into a blender, or if you have an immersion blender toss them into a tall jar. 2. Add 3 tablespoons raspberry jam, 1/4 cup sugar, 1/2 cup plus 2 tablespoons of red wine vinegar, 1 tablespoon honey mustard and 1/2 teaspoon of salt. Blend it until it's well combined. 3. Add 1/2 cup oil to the blending jar, just a little bit at a time, blending after each portion is added. If you add all of the oil at once the dressing will be really thin and runny. Just add about 2 tablespoons at a time and all will be well. 4. Add 1 tablespoon of poppy seeds to the dressing and stir it in with a spoon. Don't blend the poppy seeds in, just give them a nice stir. Serve over a salad of your choice and enjoy! Store leftovers in the refrigerator. www.jamiecooksitup.blogspot.com

California Sandwich To Go

Makes 2 large sandwiches or 4 small wraps Chive Spread: • 1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each) • 1 tablespoon finely chopped fresh chives • Salt and pepper, to taste Avocado Salad: • 1 avocado, peeled, pitted and diced • 1 tomato, cored and chopped • 1 cucumber, peeled, seeded and diced (optional) • Squeeze of lime juice • 2 tablespoons chopped fresh basil or cilantro • Salt and pepper, to taste • 4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain) • 1/4 cup alfalfa sprouts • 2 to 4 slices pepper jack cheese

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. 2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. 3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.) Rebecca Crump (EzraPoundCake.com)

Avocado Stuffed Tomatoes

Ingredients - 30 cherry tomatoes (about 1-1/4 pints) - 1 medium avocado, pitted, peeled & cut up - 4 oz cream cheese, room temperature - 1/4 tsp garlic salt (or to taste) - 1/2 tsp black pepper (or to taste) - 1 tsp lemon juice - 1 Tbsp onion, grated or very finely diced

Directions 1. Cut a thin slice from the top of each tomato. (I also cut a very thin slice from the bottom of each tomato so they stand upright.) 2. Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp. 3. Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth. 4. Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a zip-top plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it). 5. Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato cups. 6. Serve immediately or cover loosely and refrigerate for up to 4 hours

Slow Cooker Risotto

INGREDIENTS: 3 3/4 cups chicken broth 1 1/4 cups Arborio rice 1/4 cup olive oil 1/4 cup white wine 4 cloves garlic, minced 1 teaspoon dried onion flakes 1 teaspoon salt 1/4 teaspoon ground black pepper 2/3 cup shredded Parmesan cheese

DIRECTIONS: 1. Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

PIMM’S CUP

In honor of the Olympics tonight in London, here's a yummy traditional British cocktail: Pimm’s No. 1 Cup is a gin-based aperitif. Once upon a time, there were also versions made with Scotch, brandy, rum, rye whiskey, and vodka. Only No. 1 is available today. Our garnish is slightly more ornate than the classic sliver of cucumber, but far from the baroque fruit cocktails you sometimes see. Gary Regan, in The Joy of Mixology, suggests using basil as a garnish.

Pour 1 jigger Pimm’s (any number) over 3 or 4 ice cubes in a tall glass. Fill it with lemon soda or ginger ale and garnish the glass with a thin strip of cucumber, a slice of lemon, and a sprig of mint.

Zucchini Herb Casserole

INGREDIENTS: 1/3 cup uncooked long grain white rice 2/3 cup water 2 tablespoons vegetable oil 1 1/2 pounds zucchini, cubed 1 cup sliced green onions 1 clove garlic, minced 1 1/4 teaspoons garlic salt 1/2 teaspoon basil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 1/2 cups seeded, chopped tomatoes 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS: 1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. 3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. 4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Slow Cooker Golden Chicken with Noodles

Serves: 8 Preparation Time: 10 min Cooking Time: 7 hr Ingredients • 2 cups (10 3/4 ounces each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free) • 1/2 cup water • 1/4 cup lemon juice • 1 tablespoon Dijon-style mustard • 1 1/2 teaspoons garlic powder • 8 large carrots, thickly sliced (about 6 cups) • 8 skinless, boneless chicken breast halves (about 2 pounds) • 4 cups egg noodles, cooked and drained • chopped fresh parsley

Instructions 1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. 2. Add the chicken and turn to coat. 3. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. 4. Serve with the noodles. Sprinkle with the parsley. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours

California Pizza Kitchen BBQ Chicken Pizza Recipe

(makes 2 pizzas) Crust: Ingredients: 1 teaspoon Instant Or Active Dry Yeast 1-½ cups warm water 4 cups all-purpose flour 1 teaspoon salt 1/3 cup olive oil Directions: Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Pizza: Ingredients: 2 boneless, skinless chicken breasts 1 (20 oz) bottle of BBQ sauce Olive oil, for drizzling Salt, for sprinkling 1 (16 oz) block Mozzarella cheese, sliced thinly 1/2 whole red onion, cut in half and sliced very thin Chopped cilantro, to taste

Directions: Preheat oven to 375 degrees. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time

Super Cheesy Garlic Bread

INGREDIENTS: 1/2 cup butter, softened 3/4 cup mayonnaise 1 bunch green onions, chopped 3 cloves garlic, minced 1 1/4 cups Parmesan cheese 1 1/2 cups shredded Monterey Jack cheese 1 (1 pound) loaf French bread, halved lengthwise

DIRECTIONS: 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces. 3. Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.

Cilantro and Lime Crab Salad in Avocado Halves

• 1/2 cup lump crab meat • 1/2 tbsp light mayonnaise • 1 tbsp fresh cilantro, chopped • 2 tsp red onion, diced finely • 1-2 tsp jalapeño, diced finely • 1 tsp lime zest • Juice from 1/2 a lime • Sea salt and freshly cracked pepper, to taste • Dash of cumin • 1 avocado, cut in half, pit removed

Combine the lump crab meat, mayonnaise, cilantro, red onion, jalapeño, lime zest, lime juice, sea salt, freshly cracked pepper, and cumin together. Spoon the crab mixture into each avocado half and serve immediately. Enjoy.

Chocolate Zucchini Cake

INGREDIENTS: 2 medium zucchinis 7 Tbls cocoa powder 2 Tbls butter, softened 3 eggs 2 c sugar 1 1/2 c applesauce 1 Tbls vanilla extract 1 1/2 all purpose flour 1/2 c wheat flour 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 1 c semi-sweet mini chocolate chips DIRECTIONS: Preheat the oven to 350 degrees. Grate the zucchinis. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2-3 cups is perfect. Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl. Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking. Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips. Stir until all ingredients are thoroughly combined. Pour the batter into a well-greased Bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

Chocolate Glaze INGREDIENTS: 3/4 cup semisweet chocolate chips 3 tablespoons butter 1 tablespoon light corn syrup 1/4 teaspoon vanilla extract DIRECTIONS: Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Pour over cake and enjoy! MomOnTimeout.com

Chocolate Chocolate No Bake Cheesecake Pie

Yield: 1 fluffy pie of awesomeness that you will NOT want to share 1 pre-made Oreo chocolate pie crust (or make your own) One 8 oz. tub of Kraft Philadelphia milk chocolate cream cheese spread, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract One 8 oz. tub of thawed Cool Whip

Mix the milk chocolate cream cheese spread, vanilla extract and granulated sugar until smooth. Fold in the Cool Whip until just incorporated - don't over mix. Pour this creamy chocolate cheesecake mixture into the pie shell, sprinkle with mini chocolate chips and refrigerate for at least two hours. Have Hershey's syrup or hot fudge on hand to garnish.

Cheesesteak Egg Rolls

Ingredients • 3 tablespoons EVOO – Extra Virgin Olive Oil • 3/4 pound ground chuck • Salt and pepper • 1 onion, chopped • 2 cubanelle peppers, chopped • 2 tablespoons Worcestershire sauce • 1 package egg roll wrappers • All-natural cooking spray • Sesame seeds, for sprinkling • For the provolone cheese sauce: • 4 tablespoons butter • 3 tablespoons flour • 2 cups milk • Salt and pepper • 2 cups provolone cheese, shredded • Yields: 10-12 eggrolls

Preparation Preheat oven to 375ºF. Heat EVOO in a skillet over medium-high heat. Add ground chuck and brown, breaking it up into small pieces as it cooks, about 5 minutes. Add onion and peppers to the pan. Season with salt and pepper. Let cook about 2 minutes, or until onions are tender. Mix in Worcestershire sauce, turn off the heat and set aside. To wrap egg rolls, brush water around edges of each wrapper, as you roll them. Position wrappers on an angle on your work surface. Place about 1/4 cup of the meat mixture in the center of each wrapper and tuck the sides to form a long, skinny roll. Place onto a wire rack set on top of a sheet pan. Spray egg rolls with cooking spray and sprinkle with sesame seeds. Bake 20-25 minutes or until brown. For the provolone cheese sauce, melt butter over medium to medium-high heat in a sauce pot. Whisk in flour, cook 1-2 minutes, then whisk in milk and season with salt and pepper. Cook to thicken, adjust seasoning. Stir in cheese and remove from heat. Slice in half diagonally and serve hot with dipping sauce or Provolone Cheese Sauce alongside.

Garden Veggie Pizza Squares

INGREDIENTS: 1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions

DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. 3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Red Lobster Shrimp Nachos

Ingredients • 1 cup of mild cheddar cheese • 1/4 cup Monterey Jack Cheese • 4 ounces cream cheese • 1/4 cup milk • 1/4 to 1/2 pound raw peeled and deveined shrimp • 2 plum tomatoes - diced • 1 tablespoon red onions - chopped fine • 1 teaspoon jalapeno pepper - use more if you like your nachos spicy • 2 teaspoons chopped cilantro • 2 or 3 slices of fresh jalapeno pepper • 2 tablespoons sour cream • 40 to 50 nacho chips •

Instructions 1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes. 2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire. 3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together. 4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.

Crock Pot Candied Pecans Recipe

16 oz. pecan halves 1/2 C. butter, melted 1/2 C. powdered sugar 1 1/2 t. ground cinnamon 1/4 t. ground ginger 1/4 t. ground allspice

Stir the pecans and butter in a 3 1/2-quart crock pot until combined. Add powdered sugar, stirring to coat. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving

Baked Slow Cooker Chicken

INGREDIENTS: 1 (2 to 3 pound) whole chicken salt and pepper to taste 1 teaspoon paprika (I prefer smoked paprika)

DIRECTIONS: 1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. 2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil. 3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear. For a complete meal, put carrots & potatoes under the chicken

Peanut Butter Crunch French Toast

1/2 cup creamy peanut butter Sixteen 1/2-inch-thick slices brioche 4 large eggs, beaten 1/4 cup heavy cream 2 teaspoons pure vanilla extract 4 cups cornflakes, finely crushed 4 tablespoons unsalted butter Confectioners' sugar, for dusting 4 cups mixed berries Maple syrup, for serving

1. Preheat the oven to 250°. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of brioche and cover with the remaining 8 slices, making sandwiches. 2. In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet. 3. Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches and cook over moderate heat until golden and crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until golden and crisp on the bottom, about 2 minutes longer. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Transfer the French toast to plates and dust with confectioners' sugar. Top with the berries and drizzle with maple syrup

Chocolate Afternoon Delight

Serves: 6 Chilling Time: 4 hr Ingredients • 1 cup mini chocolate chips (semi-sweet) • 1/2 cup sugar • 8 ounces tub Cool Whip non-dairy topping • 1/3 cup milk • 1 (8-ounce) package cream cheese, softened • 1 Oreo pie crust (6-ounce) package (see directions for any necessary baking) • 1 teaspoon vanilla extract • 1/2 cup chopped walnuts • 1/3 cup cocoa powder

Instructions 1. Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy. 2. Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture. 3. Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound. 4. Garnish top of pie with remaining nuts and mini chocolate chips (if desired). 5. Refrigerate 2 to 4 hours and serve.

Pecan Cake Bars

Ingredients: ~For crust: 2 sticks unsalted butter, softened 2/3 cup packed brown sugar 2 2/3 cups all-purpose flour ½ teaspoon salt For topping: 1 stick (½ cup) unsalted butter 1 cup packed light brown sugar 1/3 cup honey 2 tablespoons heavy cream 2 cups chopped pecans

Directions: Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Pizza Zucchini Boats

Serves: 4 Cooking Time: 30 min Ingredients • 4 zucchini or yellow squash (two of each preferred) • 3/4 pound hot Italian sausage, casing removed • 1 (14.5-ounce) can diced tomatoes, drained • 1/2 cup shredded mozzarella cheese, divided • 1/4 teaspoon salt

Instructions 1. Preheat oven to 350 degrees F. 2. Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell. Dice flesh that was removed. 3. In a large skillet, cook sausage and diced squash over medium heat 5 minutes, or until browned and cooked through, breaking up sausage with a spoon during cooking. Drain mixture and place in a medium bowl. Add drained tomatoes, 1/4 cup mozzarella cheese, and salt; mix well. 4. Fill squash halves with sausage mixture and place on a rimmed baking sheet. 5. Bake 20 minutes; remove from oven and sprinkle with remaining mozzarella cheese. Bake 5 minutes, or until cheese is melted and squash is heated through. Serve immediately.

Pesto-Chicken Club Wrap

INGREDIENTS: 3 cups shredded cooked chicken breasts 1 (10 ounce) tub PHILADELPHIA Creamy Pesto Cooking Creme 1 tablespoon fresh lemon juice 6 (8 inch) flour tortillas 12 slices OSCAR MAYER Fully Cooked Bacon 2 plum tomatoes, each cut into 6 slices 6 lettuce leaves

DIRECTIONS: 1. Combine chicken, cooking creme and lemon juice. 2. Spoon down centers of tortillas. 3. Top with remaining ingredients; roll up.

Spiced Sweet Roasted Red Pepper Hummus

INGREDIENTS: 1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar roasted red peppers 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon chopped fresh parsley

DIRECTIONS: 1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) 2. Sprinkle the hummus with the chopped parsley before serving.

Slow Cooker Chocolate Lava Cake

Cake 1box Betty Crocker® SuperMoist® triple chocolate fudge cake mix 1 1/4cups milk 1/2cup vegetable oil 3eggs Topping 1box (4-serving size) instant chocolate pudding and pie filling mix 2cups milk 1bag (12 oz) milk chocolate chips (2 cups)

1. Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker. 2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top. 3. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake. Makes 8 servings To make your chocolate lava cake boozy, replace 1/4 cup of the milk in the cake batter with coffee- or chocolate-flavored liqueur. To prevent the lava cake from burning around the edge, line the slow cooker with cooking parchment paper.

Slow Cooker Cranberry Ribs

2teaspoons ground cumin 2teaspoons chili powder 2teaspoons packed brown sugar 3to 3 1/2 lb pork loin back ribs (about 2 racks) 1can (16 oz) whole berry cranberry sauce 1jar (12 oz) beef gravy 2tablespoons cider vinegar 2tablespoons packed brown sugar 1teaspoon salt 1/2teaspoon crushed red pepper flakes 2cloves garlic, finely chopped

1. Set oven control to broil; heat 15 minutes. Line broiler pan with foil. 2. In small bowl, mix cumin, chili powder and 2 teaspoons brown sugar. Rub evenly over racks of ribs. Place ribs on rack in broiler pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly. Cut into individual ribs. 3. Place ribs in 3 1/2- to 4-quart slow cooker. Reserve half of the cranberry sauce. In medium bowl, mix remaining cranberry sauce and remaining ingredients; pour over ribs. 4. Cover; cook on High heat setting 2 hours 30 minutes to 3 hours or until ribs are tender. 5. Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce. Set cooker to Low heat setting to serve. Ribs will hold on Low heat setting up to 2 hours. Makes 14 servings (1 rib each) Kitchen Tips For smaller pieces, ask the butcher to cut the racks across the bones, especially if the ribs are longer than 3 1/2 to 4 inches. Racks of ribs will vary in size, depending on the size of the animal. Serve with chunks of blue cheese and celery sticks.

Cream Cheesy Cubed Zucchini with Lemon and Oregano

INGREDIENTS: 2 tablespoons olive oil 4 cups cubed zucchini 1/2 teaspoon lemon zest 1 pinch red pepper flakes salt and freshly ground black pepper to taste cayenne pepper to taste 2 tablespoons cream cheese 2 teaspoons chopped fresh oregano

DIRECTIONS: 1. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes. 2. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes. 3. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

How to Make Ice Cream in a Bag No Cooking! No Ice Cream Machine

Here's a great project for kids! Ingredients o 2 cups heavy whipping cream o 2 cups half-and-half cream o 1/2 cup white sugar o 2 teaspoons vanilla extract o ice cubes o 4 cups coarse salt

Directions 1. For each child you will need:. 2. 2 pint-size resealable plastic freezer bags. 3. 1 gallon-size resealable plastic freezer bag. 4. Gloves or towel to protect fingers. 5. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved. 6. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully. 7. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag. 8. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion. 9. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

Flag Pizza

Ingredients o 6 ounces part skim mozzarella cheese slices o 1 Tbsp. Country Crock® Spread o 2 cups fresh spinach leaves, rinsed and patted dry o 1 frozen pizza dough, thawed o 1 cup Ragu® Pizza Quick Sauce o 2 plum tomatoes, sliced in half lengthwise and cut into slices, 1 sliced red bell pepper or a mixture of the two o Crushed red pepper flakes (optional)

Instructions 1. Take two slices of mozzarella cheese and stack together. Use kitchen scissors or small knife to cut a few star shapes out of the cheese slices. Slice remaining cheese into 1-inch strips. (or use star cookie cutters) 2. Preheat oven to 450°. Melt Country Crock® Spread in a large nonstick skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and set aside. 3. Stretch pizza dough to fit a rectangular pan. 4. Spread Ragu® Pizza Quick Sauce evenly over dough. Sprinkle spinach over top left corner of dough. Lay tomatoes (or peppers) and cheese strips in alternating strips on rest of the pizza. 5. Bake 8 to 18 minutes until cheese is melted and crust is just beginning to brown. Place stars on the spinach and cook for 2 more minutes. 6. Remove from oven and serve with crushed red pepper flakes (if using). 7. Serves 8 Notes TIP: a ready-made pizza crust may be substituted for the frozen dough if desired.

The Rocket

INGREDIENTS: 1 cup finely crushed ice (to slush consistency) 1/4 fluid ounce blue curacao liqueur 2 fluid ounces lemon-flavored vodka, divided 1/4 fluid ounce raspberry flavored liqueur (such as Raspberry Sour Puss®)

DIRECTIONS: 1. Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice. 2. Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.

Flag Fruit Pizza

Crust: • cooking spray • 1 package refrigerated sugar cookie dough “Sauce”: • 1 package (8 oz) cream cheese, softened • 1/4 cup powdered sugar • 4 oz (1/2 an 8 oz container) frozen whipped topping, thawed Glaze: • 1/4 cup sugar • 1/4 cup orange juice • 2 Tbsp. water • 1 Tbsp. lemon juice • 1 1/2 tsp. cornstarch • Pinch of salt

Spray a pizza sheet (I used a disposable one) with cooking spray. Spread cookie dough evenly over sheet. Bake at 350 for 15-20 minutes until very lightly golden brown. Let cool for an hour or more. Beat cream cheese and powdered sugar until smooth. Stir in whipped topping. Spread evenly over the crust. Make glaze while crust is still cooling. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Let cool and brush over fruit. Store in the refrigerator. Best if made the same day as served. Wait to place the fruit on the pizza until the glaze was made and cooled. This prevents browning of the bananas.

Patriotic Watermelon & Feta Flag

Here’s what you do: 1. Cut and cube half of a seedless watermelon. 2. Cube 8 ounces of feta. 3. Rinse off 1 pint of fresh blueberries. 4. Pour blueberries into a bowl, preferably square and place in the top left corner of a rectangle (or oval) platter. 5. Assemble watermelon and feta into rows, starting with the watermelon. Serve with a side of toothpicks for easy and healthy handling of the food.