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