Kahlua Chocolate Chunk Cookies

Ingredients
1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 ounces walnut pieces

Directions
Preheat oven to 375 degrees F.
Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.

***Recipe courtesy of Rachel Ray

Strawberry Smoothie Icecream Pie

Ingredients:
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.

Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.

***The waffle-cone crust idea for this frozen ice cream pie came from Cheryl F. Rogers of Kenner, Louisiana

Mochaccino Cupcakes

Yummy, yummy!

ingredients

• 3/4
  cup butter
• 3
  eggs
• 1-3/4
  cups all-purpose flour
• 1
  cup unsweetened cocoa powder
• 1
  teaspoon baking soda
• 3/4
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1
  cup milk
• 1/2
  cup strong brewed coffee, cooled
• 2
  cups sugar
• 2
  teaspoons vanilla
• 1
  cup dark, bittersweet, or semisweet chocolate pieces
• 1
  recipe Coffee Buttercream
• 30
  creme-filled rolled wafer cookies, such as Pirouettes
• Unsweetened cocoa powder or ground cinnamon (optional)

directions1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
5. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream: Allow 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 tablespoons strong brewed coffee, cooled, and 1 teaspoon vanilla. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional coffee until buttercream reaches a spreading consistency. Makes about 2 cups.

***Recipe courtesy of Better Homes & Gardens 

Flounder in Jalapeño Sauce w/ Farmers Market Salad

This is what im making for lunch…
Flounder in Jalapeño sauce
ingredients
2 scallions, white parts finely chopped and greens reserved for another use
1 tablespoon unsalted butter
1 to 2 finely chopped fresh jalapeño including seeds
1/2 cup heavy cream
1/2 teaspoon salt
4 (6- to 8-oz) pieces flounder fillet
1/8 teaspoon black pepper
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
preparation
Cook chopped scallions in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through, 5 to 6 minutes. Transfer fish to a platter and keep warm, covered with foil.
Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter, and cook over moderately low heat until heated through, about 1 minute. Spoon sauce over fish.

-Farmers’ Market Salad with Spiced Goat Cheese Rounds

ingredients
Goat cheese rounds
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon finely chopped fresh thyme
1/4 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)
Vinaigrette
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Coarse kosher salt

Salad
1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
1 pound green beans (or mix of green and yellow), trimmed
8 cups (loosely packed) mixed salad greens
1/3 cup (packed) small fresh basil leaves
12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
1/2 cup black olives

***Recipe courtesy of Bon Appétit

Salmon with Roasted Cherry Tomatoes

Yield:
2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)
2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
Cooking spray
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice
Preheat oven to 400°.
Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.

Greek Spinach-Pasta with Feta and Beans

ingredients

• 1
  5- to 6-oz. pkg. fresh baby spinach
• 1
  15-oz. can Great Northern beans, rinsed and drained
• 4
  oz. crumbled feta cheese
• 1/4
  cup dried tomatoes (not oil-packed), snipped
• 2
  green onions, chopped
• 2
  cloves garlic, minced
• 1
  tsp. finely shredded lemon peel
• 2
  Tbsp. lemon juice
• 2
  Tbsp. extra virgin olive oil
• 1
  Tbsp. snipped fresh oregano
• 1
  Tbsp. snipped fresh lemon thyme or thyme
• 1/2
  tsp. kosher salt or sea salt
• 1/2
  tsp. freshly ground black pepper
• 12
  oz. dried cavatappi or farfalle pasta
• Shaved Parmesan or Pecorino Romano cheese

directions1. In a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

2. Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings.

***Recipe courtesy of Better Homes & Gardens  

Cornbread Cakes

Cornbread cakes
1 pk. Cornbread mix prepared per instructions)
1/4 cup cheddar cheese shred
1/4 cup smoked green chilies
10 strips bacon cooked
1/4 cup maple syrup
Butter
Preheat skillet, spray w/ non stick cooking spray, prepare cornbread mix, make into pancakes, layer each cake with cheddar cheese, bacon, green chilies. Both sides cooked, add butter and maple syrup.
Servings: 8-10

Lemon Pepper Tuna

Makes: 4 servings (3 ounces cooked fish and 1 cup couscous mixture)

Start to Finish: 20 minutes

 

ingredients

• 4
  fresh or frozen tuna steaks, cut 1-inch thick (about 1 pound)
• 2
  tablespoons lemon juice
• 1
  teaspoon reduced-sodium soy sauce
• 1
  teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1/2
  teaspoon salt-free lemon-pepper seasoning
• Nonstick cooking spray
• 2
  cups chopped broccoli
• 1/2
  cup packaged coarsely shredded fresh carrots
• 1
  cup reduced-sodium chicken broth
• 3/4
  cup water
• 2
  cloves garlic, minced
• 1
  cup whole wheat couscous
• 1
  tablespoon fresh thyme sprigs (optional)

directionsThaw fish if frozen. Rinse fish steaks; pat dry. In a small bowl combine lemon juice, soy sauce, snipped thyme, and seasoning. Brush mixture over one side of steaks.
Lightly coat the unheated rack of a broiler pan with cooking spray. Place fish, brushed sides up on broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once and brushing with lemon juice mixture halfway through cooking.
Meanwhile, in a medium saucepan bring broccoli, carrot, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve fish atop hot cooked couscous mixture. If desired, garnish with thyme sprigs.
Substitution Tip: You can substituted instant brown rice for the couscous, just add it with the broccoli, carrot, chicken broth, water, and garlic and cook and let stand as directed.

Tomato-Chicken Salad

Easy side: Preheat grill to 400° to 450° (high) heat. Rub 6 (1-inch-thick) ciabatta or French bread baguette slices with a garlic clove; brush with extra virgin olive oil. Grill bread 1 to 2 minutes on each side or until toasted.
Yield:
Makes 4 to 6 servings:
1 lemon
2 pounds assorted tomatoes, halved or chopped
3 cups chopped cooked chicken
1 large English cucumber, sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup sliced green onion
1/4 cup loosely packed fresh basil leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup crumbled feta cheese
Grate zest from lemon to equal 2 tsp.; squeeze juice from lemon to equal 2 Tbsp. Combine lemon zest, juice, tomatoes, and next 8 ingredients in a large bowl. Let stand 10 minutes. Toss with crumbled feta just before serving.

Blacken Chicken w/ Avacado Salsa

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 tsp. blackened steak seasoning
1 Tbsp. olive oil
2 Tbsp. rice vinegar
2 Tbsp. olive oil
1/4 tsp. ground cumin
1/8 tsp. salt
Dash ground black pepper
1 avocado, halved, seeded, peeled, and chopped
2/3 cup chopped fresh or refrigerated papaya
1/3 cup chopped red sweet pepper
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)
1. Preheat oven to 375 degrees F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink (170 degrees F).
2. Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If desired, garnish with cilantro. Makes 4 servings.
Yummy!

Summer Pasta Salad

Here is my favorite summer pasta dish:
Smoked Mozzarella Pasta Salad
•1 (6oz.) jar marinated artichoke hearts
•1 (8oz.) pgk. Rotini pasta, cooked
•1 (7oz.) jar roasted red bell peppers, drained/cut into strips
•1/2 pound cooked chicken breast, cubed
•1/2 pound smoked mozzarella cheese, cut into 1/2in cubes
•1 (4oz.) cherry or grape tomatoes
•1/2 (5oz.) bag baby spinach
•1/2 (4.5oz) can chopped green chilies, drained
•1/2 olive oil mayonnaise
•1/2 cup grated Parmesan cheese
•1/4 cup pine nuts toasted
• 2 garlic clove, minced
•1/2 teaspoon pepper
* garnish with tomato wedges, baby spinach leaves
- drain artichoke hearts, reserve marinade. Cut artichoke into stripes, and place into large bowl. Add pasta, red pepper, tomatoes, chicken, mozzarella, spinach, green chilies, gently toss.
Stir together reserved artichoke marinade, mayo, parm cheese, garlic, pepper, and pine nuts until well blended. Add to pasta mixture, stirring to combine. Cover and chill. Garnish
Yummy!