IngredientsScoop pink peppermint, mint chocolate chip, and spearmint ice creams into julep cups or dessert glasses. Drizzle with Hot Fudge Sauce. Garnish, if desired.
Note: We tested with Pepperidge Farm Mint Chocolate Pirouette Rolled Wafers.
Yield: 8 servings (serving size: 1 cup)
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Yield: Makes about 8 appetizer servings
1. Preheat oven to 375°. Cut baguette into 28 (1/2-inch-thick) slices, and place on a lightly greased baking sheet. Bake for 5 minutes.
2. Spread 1 side of each bread slice with a layer of pesto and goat cheese. Top half of bread slices with sun-dried tomato strips and remaining half with sliced olives.
3. Bake at 375° for 5 minutes.
Prep Time: 20 minutes
Cook Time: 1 hour 46 minutes
Other: 2 hours 15 minutes
Yield: Makes 8 to 10 servings
1. Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork with kitchen string, securing at 1-inch intervals. Cover and chill 2 hours.
2. Preheat oven to 375°. Brown roast in hot oil in a large skillet over medium-high heat 2 to 4 minutes on all sides. Place pork on a lightly greased rack in an aluminum foil-lined roasting pan.
3. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Cover roast with foil, and let stand 15 minutes before slicing.
4. Meanwhile, cut apples into bite-size pieces; sprinkle with lemon juice.
5. Add cider and next 4 ingredients to skillet. Cook, over medium heat, stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.
Southern Living, Cooking Light May 1999
Yield: 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)
Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender.
Stir in salt and coconut milk.
Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.
From Southern Living, Cooking Light October 2001Yield: 4 servings (serving size: 1 cup)
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
Cut the steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine the steak, shallots, and remaining ingredients, and toss gently.
Hands-on Time: 20 min.; Total Time: 46 min.
Yield: Makes 2 dozen
1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.
3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.
Note: We tested with Tazo Chai Organic Black Tea.
Total: 45 minutes
Yield: Makes 6 to 8 servings
1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.
2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.
3. Bake at 350° for 35 minutes or until bubbly.
Serves 8
Ingredients:
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
