Saturday, June 29, 2013

Dijon Chicken Wings

  • Vegetable oil, for brushing
  • 4 pounds chicken wings, split at the joints, tips removed
  • Kosher salt and freshly ground pepper
  • 3/4 cup dijon mustard
  • 1/2 cup honey
  • 3 tablespoons mustard powder
  • 1/2 teaspoon finely grated garlic


Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.

Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

Friday, June 28, 2013

Salted Caramel Ice Cream Cone Cake



Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies.

Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.

Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.

Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.

Tuesday, June 25, 2013

Americana Smoothies


Cooking Directions
  1. In a blender, combine the yogurt, berries and honey. Cover and process for 30 to 45 seconds or until blended, stirring if necessary.
  2. Add watermelon; cover and process until smooth.
  3. Pour into chilled glasses; garnish with melon wedges if desired. Serve immediately.

Thursday, June 13, 2013

Chocolate Strawberry Shortcake Whoopie Pies

pkg.  (2-layer size) chocolate cake mix
cup  water
cup  oil
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
jar  (7 oz.) JET-PUFFED Marshmallow Creme
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
cups  fresh strawberries, sliced

Make It

HEAT oven to 350ºF.
BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended.
SPREAD about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

Tuesday, June 11, 2013

Salted Caramel Doughnut Holes


cups vegetable oil
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
cup sugar
teaspoon fine sea salt
cup caramel dip (from 16-oz container)
  • 1In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into 8 biscuits. Using small round cookie cutter, cut 3 holes out of each biscuit.
  • 2Gently place 3 or 4 doughnut holes in hot oil. Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 2 to 3 minutes.
  • 3Meanwhile, in small bowl, mix sugar and salt; pour onto plate. While doughnut holes are still warm, add to sugar-salt; turn to coat.
  • 4In small microwavable bowl, microwave caramel dip on High about 30 seconds or until warm. Serve doughnut holes with warm caramel dip.

Saturday, June 8, 2013

Key West Chicken


  1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Tuesday, June 4, 2013

Strawberry Fields No Bake Cheesecake

 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
Tbsp.  margarine, melted
cup  plus 2 Tbsp. sugar, divided
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
cup  strawberry preserves
cups  fresh strawberries, chopped
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Make It

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and COOL WHIP into cheese mixture. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.

Monday, June 3, 2013

Italian Sausage and Pasta Toss

 yellow squash, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
 green peppers, cut into 1/2-inch-wide strips
cup  red onion wedges
 plum tomatoes, coarsely chopped
Tbsp.  KRAFT Tuscan House Italian Dressing, divided
lb.  Italian sausage links
cups  cavatappi pasta, uncooked
cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It

HEAT grill to medium-low heat.
COMBINE vegetables; place on large sheet of heavy-duty foil. Drizzle with 1/4 cup dressing. Fold to make packet.
GRILL packet and sausage 15 to 20 min. or until sausage is done, turning sausage occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
CUT sausage links lengthwise in half, then crosswise into thin slices; place in large bowl. Cut slits in foil to release steam before opening packet. Add vegetables (with their juices) to sausage. Drain pasta; add to bowl with remaining dressing. Toss pasta mixture until combined; sprinkle with cheese