Ice Cream Gingersnap Sandwiches

Ingredients

1 cup butter (room temperature) 1 cup brown sugar (packed) 12 cup molasses (unsulphured) 1 egg 312 cups flour 1 tsp baking soda 12 tsp salt

2 tsps ground ginger

1 tsp cinnamon

12 tsp ground cloves

12 tsp ground nutmeg

12 tsp black pepper (freshly ground)

3 pts caramel ice cream (vanilla)

Directions

1	1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2	2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3	3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4	4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5	5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6	6. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
7	Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
8	Note: Nutritional analysis is per sandwich cookie.

Chocolate Shortcakes with Vanilla Ice Cream, 

Strawberries and Fudge Sauce

Ingredients

23 cup whipping cream 14 cup chocolate syrup (hershey) 1 tsp vanilla extract 12 tsp espresso powder (instant, dissolved in 1 tablespoon hot water) 1 12 cups all purpose flour (unbleached) 12 cup sugar (6 teaspoons) 13 cup unsweetened cocoa powder (preferably)

12 tsp salt

14 cup unsalted butter (chilled, cut into 12 inch pieces)

2 tbsps unsalted butter (melted)

3 tbsps banana liqueur (brandy)

sauce (fudge)

vanilla ice cream

strawberry (liqueur)

1 tbsp baking powder Directions

1	Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
2	Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
3	Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
4	Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
5	Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.

Chicken and Spinach Pasta With Sun-Dried Tomatoes

Total time: 22 min PT1320.0S    

Prep time: 20 min

Chef: ratherbeswimmin'

Ingredients

14 cup tomato (sun-dried, packed in oil)

212 cups farfalle pasta (hot cooked)

1 cup roasted chicken (cubed)

12 cup caesar salad dressing (fat-free)

14 cup parmesan cheese (grated fresh)

10 ozs spinach (frozen, thawed drained and squeezed dry).

Directions

1	Drain the tomatoes in a colander over a bowl; reserve 1 tablespoon oil.
2	Combine tomatoes, oil, pasta, and the rest of the ingredients in a bowl; toss to combine.
3	Microwave on HIGH for 2 minutes or until warm.

Vidalia Onion and Mushroom Pie

Total time: 1¼ hours PT4500.0S    

Prep time: 25 min

Chef: KITTENCAL

Ingredients

2 vidalia onions (halved and thinly sliced) 1-2 tbsps garlic (fresh mined, optional) 2-3 cups fresh mushrooms (sliced) 3 tbsps olive oil (butter) 4 large eggs 1 cup cream (whipping, unwhipped) 14 cup grated parmesan cheese

1 pinch dried thyme (tablespoon fresh chopped)

112 tsps seasoned salt (taste)

black pepper

18 tsp nutmeg

1 pie shells (10 inch deep dish)

Directions

1	Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
2	In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
3	In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
4	Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
5	Place the pie plate onto a baking sheet.
6	Set oven to 350 degrees (set oven rack to bottom position).
7	Bake for about 45 minutes or until done.
8	Delicious!

Stuffed Bell Peppers Picadillo

Total time: 45 min 

PT2700.0S   

Prep time: 20 min

Chef: LonghornMama

Ingredients

4 green peppers (halved lengthwise stem left attached seeds and membranes removed) 8 ozs ground chuck 1 tsp chili powder 12 tsp cinnamon 12 cup quick-cooking barley

112 cups salsa (mild medium or hot)

1 cup water

14 cup raisin (dark)

Directions

1	Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
2	Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
3	Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
4	Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.

Yammy Roast Chicken With Dried Fruit and Almonds

Total time: 1½ hours    

PT5400.0S

Prep time: 30 min

Chef: Annacia

Serves: 8  

Ingredients

7 tbsps olive oil (divided)

3 lbs onions (thinly sliced)

1 lb prune (pitted, halved)

12 ozs dates (pitted, halved)

10 ozs dried apricot (halves about 2 cups)

3 tbsps sugar

1 tsp ground cinnamon

8-9 lbs roasting chickens (rinsed patted dry)

1 tsp turmeric (divided)

112 cups water

12 cup slivered almond (blanched slivered almond toasted)

Directions

1	Heat 6 tablespoons olive oil in heavy large skillet over medium heat.
2	Add onions and sauté until deep golden brown, about 20 minutes; sprinkle with salt and pepper.
3	Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon.
4	Do ahead Can be made 1 day ahead.
5	Cover and chill.
6	Preheat oven to 350°F Spread fruit mixture over bottom of large roasting pan.
7	Tuck chicken wing tips under.
8	Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric.
9	Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens.
10	Roast chickens 1 hour.
11	Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry.
12	Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
13	Transfer chickens to carving board; let stand 10 minutes.
14	Spoon fruit onto platter; top with chickens and any accumulated juices.
15	Sprinkle with almonds and serve.

Amount Per Serving

Calories 1097

Calories from Fat 353

% Daily Value *

Total Fat 39 g	60%
Saturated Fat 12 g	58%
Trans Fat	0%
Cholesterol 1 g	379%
Sodium 382 mg	16%
Total Carbohydrate 95 g	32%
Dietary Fiber 11 g	46%
Sugars 61 g

Protein 92 g

Vitamin A	935%
Vitamin C 75 mg	125%
Calcium 162 mg	16%
Iron 26 mg	142%
Potassium 2 g	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Bell Pepper and Olive Salad with Orange-Cumin Vinaigrette

Ingredients

12 cup orange juice 2 tbsps sherry vinegar (white wine) 2 tbsps extra-virgin olive oil 1 tbsp dijon mustard 12 tsp ground cumin 12 tsp salt

14 tsp pepper

2 qts salad (rinsed and crisped, mix about 7)

1 cup other (drained pitted calamata, black olives)

1 cup red onion (finely slivered red onion about 5)

1 cup red bell pepper (slivered yellow or red bell pepper about 7)

Directions

1	In a large bowl, whisk together orange juice, vinegar, oil, mustard, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add salad mix, olives, red onion, and bell pepper. Mix gently to coat. Add more salt and pepper to taste.