New England Fried Shrimp

1 cup pale ale, or other light-colored beer

2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour, (see Ingredient Note) or all-purpose flour
1 pound raw shrimp, (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on
1 teaspoon Dijon mustard
Freshly ground pepper, to taste
1/2 teaspoon salt, divided

• 1
  Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
• 2
  You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
• 3
  Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

notes

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

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Raspberry Stuffed French Toast with Custard Sauce

what you need

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2

cup  sugar

2

tsp.  vanilla

1

tsp.  ground cinnamon

2

whole  eggs

2

 egg whites

1-1/4

qt.  (5 cups) fat-free milk, divided

1

loaf  French bread baguette (16 oz.), ends trimmed, cut into 18 slices

1

pkg.  (12 oz.) frozen unsweetened raspberries, divided

1

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

make it

BEAT first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.

ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.

HEAT oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.

SPOON pudding over individual servings of French toast; top with berries

Grilled Cheese and Tomato Flatbread

Ingredients

• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
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• 2/3 cup grated Parmesan cheese, divided
• 2 tablespoons minced fresh parsley, divided
• 1 tablespoon minced chives
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil
• 3 medium tomatoes, thinly sliced

Directions

• In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended.
• Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12-in. x 6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill.
• Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley. Yield: 2 flatbreads (12 servings each).

Cheesy Chicken Simmer

2

tsp.  oil

4

small  boneless skinless chicken breast halves (1 lb.)

2

cups  frozen broccoli florets, thawed

1

can  (10-3/4 oz.) condensed cream of chicken soup

1/4

lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes

2

cups  hot cooked long-grain white rice

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until done (165ºF), turning after 4 min. Remove from skillet; cover to keep warm.
ADD broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until heated through and VELVEETA is melted; stirring frequently.
SERVE chicken and broccoli mixture over rice.

Garlic Lime Chicken

 

• 3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon dried thyme

• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
•  
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

  Directions

  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Coconut Cream Cupcake

1

pkg.   (2-layer size) yellow cake mix

2-2/3

cups  BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided

1

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

1

can  (11 oz.) coconut milk

1

tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed

2

cups  fresh raspberries

24

 fresh mint leaves

Make It

HEAT oven to 350°F.
PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
MEANWHILE, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
REMOVE cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint

Lemonade Cheesecake Parfait

Ingredients

• 2 whole graham crackers, crushed
• 1 cup half-and-half cream
• 1-3/4 cups sugar, divided
• 2 tablespoons lemon juice, divided
• 2 envelopes unflavored gelatin
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
   
   
• 3 teaspoons grated lemon peel, divided
• 1 teaspoon vanilla extract
• 1-1/4 cups cold water
• 1 tablespoon grenadine syrup
• Dash salt

Directions

• Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved.
• In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm.
• In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm.
• Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Yield: 6 parfaits