Easy Ice Cream Sandwiches

What You Need

2

cups vanilla ice cream, slightly softened

1

cup chopped PLANTERS COCKTAIL Peanuts, divided

30

 CHIPS AHOY! Cookies

Make It

MIX ice cream and 1/2 cup nuts in airtight container. Freeze 20 to 30 min. or until firm enough to hold its shape.
SPOON about 2 Tbsp. ice cream mixture onto flat side of each of 15 cookies; cover each with second cookie, top-side up, to make sandwich.
ROLL edges in remaining nuts. Freeze 2 hours or until firm.

Beer Can Chicken with Cola Barbeque Sauce

Ingredients

• Chicken:
• 1 (12-ounce) can beer
• 1 cup hickory wood chips
• 2 teaspoons kosher or sea salt
• 2 teaspoons brown sugar
• 2 teaspoons sweet paprika
• 1 teaspoon coarsely ground black pepper
• 1 (4-pound) whole chicken
• Cooking spray
• Sauce:
• 1/2 cup cola
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon instant onion flakes
• 1/2 teaspoon instant minced garlic
• 1 1/2 teaspoons steak sauce (such as A-1)
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon black pepper

Preparation

1. Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.
2. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.
3. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
4. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.
5. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.
6. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.
7. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken

Red Velvet Berry Cobbler with Cream Cheese Ice Cream

Ingredients

• 1 tablespoon cornstarch
• 1 1/4 cups sugar, divided
• 6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, and blueberries.)
• 1/2 cup butter, softened
• 2 large eggs
• 2 tablespoons red liquid food coloring
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 1/2 teaspoons white vinegar
• 1/2 teaspoon baking soda

Preparation

1. 1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
2. 2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.
3. 3. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.

   Cream Cheese Ice Cream:Ingredients

3 cups half-and-half

• 1 1/4 cups powdered sugar
• 2 egg yolks
• 1 (8-oz.) package cream cheese, cubed and softened
• 2 teaspoons vanilla bean paste or vanilla extract

Preparation

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
2. 2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.

Note:
Total time does not include freezing

1. 4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.
2. Switch It Up
   Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. For a Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems).

Dessert Quesadilla

Ingredients

• Nonstick, nonflammable cooking spray
• 2 (10-inch) flour tortillas
• 2 tablespoons butter, melted
• 1 medium banana, thinly sliced
• 1/4 cup semisweet chocolate morsels
• 3 tablespoons firmly packed brown sugar, plus more for top
• 1/4 teaspoon ground cinnamon
• Vanilla ice cream, optional
• Caramel sauce, optional

Directions

Preheat the grill to medium-high heat. Spray the grill rack with cooking spray.

Brush 1 side of a tortilla with some melted butter. Place the tortilla on the grill, buttered-side down. Arrange the banana slices on the tortilla and top evenly with the chocolate morsels. Sprinkle with the brown sugar and cinnamon. Place the remaining tortilla on top to cover the bananas. Brush with more butter and sprinkle some brown sugar on top. Grill until the chocolate is melted and the bananas are soft, 3 to 4 minutes per side. Cut into wedges and serve with ice cream and caramel sauce, if desired

Cherry Cola Brownies

Brownie

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/4

cup cherry cola carbonated beverage

1/4

cup vegetable oil

1

egg

Frosting

1/3

cup butter or margarine, softened

2

tablespoons unsweetened cocoa

2 2/3

cups powdered sugar

1/4

cup cherry cola carbonated beverage

16 maraschino cherries, if desired

 

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening.

2 In medium bowl, stir brownie mix, pouch of chocolate syrup, 1/4 cup cherry cola, oil and egg until well blended. Spread in pan. Bake 38 to 40 minutes (8-inch square pan), 34 to 37 minutes (9-inch square pan) or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 1/2 hours.

3 In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spread evenly over brownies. For brownies, cut into 4 rows by 4 rows. Garnish each with cherry.

maraschino cherries, if desired

Chicken Cordon Bleu Sandwich

4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)

1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

4 slices Black Forest ham

8 slices smoked mozzarella

1 baguette

3 tablespoons unsalted butter, softened

3 tablespoons dijon mustard

1 bunch watercress or arugula, tough stems removed

Directions

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

Pappardelle with Snap Peas

Ingredients

• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 bunch scallions, cut into 1/2-inch pieces
• 1/2 pound sugar snap peas, roughly chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup roughly chopped fresh parsley
• 1 bunch fresh chives, thinly sliced
• 1/2 pound dry pappardelle pasta
• 3/4 cup crumbled ricotta salata or grated pecorino cheese

Directions

Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.

Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.

Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

Grilled Honey Lime Chicken

Ingredients

• 3/4 cup oil and vinegar salad dressing
• 1/2 cup honey
• 3 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 boneless skinless chicken breast halves (6 ounces each)

  Directions

  • In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 8 servings.

Lobster Corn Chowder

Ingredients

• 3 (1 1/2-pound) cooked lobsters, cracked and split
• 3 ears corn

For the stock:

• 6 tablespoons (3/4 stick) unsalted butter
• 1 cup chopped yellow onion
• 1/4 cup cream sherry
• 1 teaspoon sweet paprika
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup dry white wine

For the soup:

• 1 tablespoon good olive oil
• 1/4 pound bacon, large-diced
• 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 cups diced celery (3 to 4 stalks)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh chives
• 1/4 cup cream sherry

Directions

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Curried Chicken Salad

Serves 2

Ingredients:
1 teaspoon coarse salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise
1/3 cup Greek yogurt
1/4 cup chopped red onion
1 tablespoon fresh lime juice
4 teaspoons curry powder
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 ripe mango, diced
3/4 cup red grapes

Instructions:
Fill a large, shallow pan with water. Bring to a boil and add 1/2 teaspoon salt. Add chicken. Simmer, covered, until just cooked through, about 12 minutes. Drain and set aside to cool. Cut into 1/4-inch dice and refrigerate until cold.

Combine mayonnaise, yogurt, onion, lime juice, curry powder, honey, ginger, pepper and remaining half-teaspoon salt in a large bowl. Add chilled chicken and stir to combine. Fold in grapes and mango and serve immediately.

Note: If making in advance, combine chicken with sauce and refrigerate. Fold in grapes and mango a half-hour before serving.

Asian Beef Noodle Bowls

4

oz uncooked angel hair pasta (capellini), broken in half

8

oz fresh sugar snap peas

5

teaspoons vegetable oil

1

lb boneless beef sirloin steak, cut into 1/4-inch strips

1

medium carrot, thinly sliced (1/2 cup)

1/2

cup teriyaki baste and glaze (from 12-oz bottle)

4

medium green onions with tops, sliced (1/4 cup)

1/2

cup honey-roasted peanuts, chopped

1 Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.

2 In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.

3 In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.

4 Serve in bowls; sprinkle with onions and peanuts.

Creamy Spaghetti with Ricotta, Zucchini and Basil

1 pound spaghetti

Kosher salt

3 tablespoons olive oil

1 large zucchini

1/2 cup basil leaves, cut into ribbons

 1/2 pound fresh ricotta cheese

• 1 Fill a 6-quart stockpot with water, add 1 tablespoon of kosher salt, and bring to a boil.
• 2 While the pasta water comes to a boil, rinse the zucchini and shred lengthwise into 1/8-inch ribbons with a mandoline or Japanese slicer. (Please use the hand guard or a cutproof glove when working with the sharp blades of a slicer for safety.)
• 3 Add the spaghetti to the boiling salted water and cook until al dente.
• 4 While the spaghetti cooks, heat the olive oil in a large cast iron skillet or sauté pan over medium heat, and add the zucchini. Sprinkle with a liberal pinch of kosher salt and stir to coat with the oil. Cook the zucchini for 3-4 minutes until crisp-tender.
• 5 Scoop 1/4 cup pasta water from the stockpot and drain the spaghetti.
• 6 Add the spaghetti, basil, and ricotta to the skillet with the zucchini and toss lightly to combine. If the pasta is sticky, add the reserved water a splash at a time as needed.
• 7 Finish with a drizzle of olive oil
  

Savory Breakfast Muffins

Ingredients

• 4 slices bacon
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons white sugar
• 1 tablespoon wheat germ
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/3 cup milk
• 1 cup canned cream-style corn
• 1/4 cup butter, melted
• 1/4 cup vegetable oil

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
2. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25, until golden brown.

Salted Dulce de Leche Swirled Brownies

Dulce de Leche

1

can (14 oz) sweetened condensed milk (not evaporated)

1

teaspoon table salt

Brownies

1

box (l lb 1 oz) Betty Crocker® dark chocolate brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Topping

6

oz dark baking chocolate, chopped

Coarse sea salt

1 Remove label from can of condensed milk; place can in large saucepan or Dutch oven. Fill saucepan with water until can is completely immersed. Cover; heat to boiling. Reduce heat to medium-low. Cook 3 hours. Important: Make sure can is covered with water during the entire cooking process. Cool can completely before opening. Open cooled can; pour dulce de leche into small bowl. Stir in table salt; set aside.

2 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 9-inch square pan with shortening or cooking spray; line pan with cooking parchment paper.

3 Make brownie mix as directed on box, using water, oil and eggs. Spread half of the brownie batter in pan. Top with one-third of the salted dulce de leche. With butter knife, swirl dulce de leche into batter. Carefully spread remaining brownie batter on top. Top with remaining two-thirds salted dulce del leche; swirl into batter.

4 Bake 40 minutes or until toothpick inserted in center comes out almost clean (with a few moist crumbs). Cool completely.

5 In small microwavable bowl, microwave dark chocolate uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.

6 Cut brownies into 3 rows by 3 rows. Top with melted dark chocolate and generous sprinkle of sea salt. Refrigerate until chocolate is set, about 15 minutes.

Easy Peanut Butter and Chocolate Eclair Dessert

1

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4

cups cold milk

1/4

cup PLANTERS Creamy Peanut Butter

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed

24

 HONEY MAID Honey Grahams

6

oz. BAKER'S Semi-Sweet Chocolate

3

Tbsp. butter

Make It

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
REFRIGERATE 8 hours.

Cherry Crunch

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 1 (21 ounce) can cherry pie filling

Directions

1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
3. Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
4. Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

Strawberry Shortcake Trifle

What You Need

1

pkg. (2-layer size) white cake mix

4

cups fresh strawberries, sliced

2

Tbsp. sugar

1/3

cup strawberry jam

1

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2

cups cold milk

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min.; remove from pans. Cool completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
WRAP 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
LAYER half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

Marinated Greek Chicken Kabobs

Ingredients

• 1 (8 ounce) container fat-free plain yogurt
• 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried rosemary
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 large red onion, cut into wedges
• 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions

1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
2. Preheat an outdoor grill for high heat.
3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Grilled Beer Marinated Rump Roast

2

tablespoons vegetable oil

1

medium onion, chopped ( 1/2 cup)

1

clove garlic, finely chopped

1/2

cup chili sauce

1/2

teaspoon salt

1/4

teaspoon pepper

1

can or bottle (12 ounces) beer

3

1/2- to 4-pound rolled beef rump roast

2

cups hickory wood chips

1 In 1-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer.

2 Place beef in shallow glass or plastic dish or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

3 Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

4 Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

5 Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160°F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Caramel Mudslide Pie

26

chocolate creme-filled sandwich cookies

1/4

cup butter, melted

6

cups coffee ice cream, slightly softened

2

tablespoons Irish cream liqueur

2

tablespoons coffee-flavored liqueur

1/2

cup whipping cream, whipped

1/4

cup caramel topping

1 Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.

2 In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.

3 Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.

Grilled Pesto Chicken Packs

4

boneless skinless chicken breast halves (1 1/4 pounds)

8

roma (plum) tomatoes, cut into 1/2 inch slices

4

small zucchini, cut into 1/2-inch slices

1/2

cup basil pesto

 1 Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.

2 Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

3 Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

Puffed Pancake Brunch Casserole

1/2

cup butter

2

cups Original Bisquick® mix

2

cups milk

8

eggs

1

cup shredded Swiss cheese (4 oz)

1

lb cubed cooked ham (about 3 cups)

1

package (2.1 oz) precooked bacon, chopped

2

cups shredded Cheddar cheese (8 oz)

 

1/4

teaspoon salt

1/4

teaspoon ground mustard

Dash ground nutmeg

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place butter in dish; place in oven until melted, about 10 minutes.

2 In medium bowl, mix Bisquick mix, 1 cup of the milk and 2 of the eggs with whisk until tiny lumps remain. Pour over butter in baking dish. Layer with Swiss cheese, ham, bacon and Cheddar cheese. In large bowl, mix remaining 1 cup milk, remaining 6 eggs, the salt, mustard and nutmeg. Pour over casserole.

3 Bake uncovered 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

pped

2

cups shredded Cheddar cheese (8 oz)

1/4

teaspoon salt

1/4

teaspoon ground mustard

Dash ground nutmeg

Buffalo Chicken Egg Rolls

2

cups Progresso® chicken broth (from 32-oz carton)

2

cups water

1 1/2

lb boneless skinless chicken breasts

1

teaspoon olive oil

6

medium stalks celery, cut into thin 1-inch strips

1

cup grated carrots

1/4

teaspoon salt

10

green onions, finely chopped

1/4

cup red pepper sauce

2

tablespoons butter, melted

1/2

cup crumbled blue cheese (2 oz)

Oil for deep frying

1/4

cup Gold Medal® all-purpose flour

12

egg roll skins (from 1-lb package)

1

egg, beaten

1/2

cup blue cheese or ranch dressing

Fresh Italian (flat-leaf) parsley, if desired

1 In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.

2 In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.

3 In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.

Lasagna-Stuffed Zucchini

2

small zucchini (about 2 inches in diameter)

1

cup cooked crumbled Italian turkey sausage

1

cup garlic-and-herb tomato pasta sauce

1

cup shredded Italian cheese blend (4 oz)

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2 Cut zucchini into 2-inch pieces. With small scoop or spoon, scoop out small portion of zucchini in center of each slice to make room for filling.

3 In small bowl, stir together sausage and pasta sauce. Spoon 1 tablespoon mixture into each zucchini slice; top evenly with cheese. Place on cookie sheet.

4 Bake 20 minutes or until zucchini is tender and cheese is golden brown.

Marinated Grilled Pork Chops

Directions

• In a small bowl, combine the brown sugar, soy sauce, garlic and pepper. Pour marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
• Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 4 servings.

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 4 bone-in pork loin chops (1 inch thick and 8 ounces each)

No Bake Strawberry Cheesecake

Ingredients

CRUST:

• 7 whole graham crackers
• 4 tablespoons unsalted butter, melted
• 2 tablespoons nutella

• 2 tablespoons brown sugar
• pinch salt
• 2 tablespoons cocoa powder

STRAWBERRY TOPPING:

• 1 pound fresh or frozen strawberries, washed and stemmed
• 1/4 cup sugar

• 1/2 vanilla bean
• 1 envelope unflavored gelatin

CHEESECAKE:

• 1 pound cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract

• 1 1/4 cups strawberry topping (see above)
• 1/2 cup heavy cream
• Fresh strawberries for garnish

  Notes

  In the heat of summer this strawberry cheesecake is absolute perfection. The fresh sweet berries and creamy cheesecake are layered on top of a rich graham cracker crust and none of it has to be baked. Just because it is fast and easy to make doesn't mean it shouldn't also be gorgeous. Pretty enough for a wedding shower, but simple enough for a picnic in the backyard.

  Directions

  Prepare the crust:
  In a food processor grind the graham crackers until they are broken into a fine powder. Add the butter, nutella, brown sugar, salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.
  
  Press the crust evenly into the bottom of an 8 or 9-inch spring form pan. It should come up the sides slightly.
  
  Prepare the Strawberry topping:
  In a saucepot add the strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Use an immersion blender to puree the fruit. (You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking.)
  
  Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.
  
  Transfer the gelatin to the strawberries and gently cook over low heat.
  
  Whisking just until the gelatin is completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
  
  To make the cheesecake:
  
  In a stand mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.
  
  In a separate bowl whip the heavy cream until medium peaks.
  
  Fold the whipped cream into the strawberry cheesecake batter.
  
  Gently folding just until it is all combined.
  
  Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
  
  Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.
  
  Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
  
  Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.
  
  Top with the fresh strawberries