CARINO'S ITALIAN JALAPENO GARLIC TILAPIA

Jalapeno Garlic Tilapia

Carino's Jalapeno Garlic Tilapia

2 (4 oz. each) tilapia filets
1/2 cup white flour
2 oz. melted margarine
1 tsp. chopped garlic
1/4 cup diced jalapenos
1 cup chopped de-stemmed spinach
1/4 teaspoon spice mix (recipe follows)
5 oz. angel hair pasta
4 oz. heavy cream
1/4 cup Lemon Butter (recipe follows)

Spice Mix
1 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper

Lemon Butter
1 lb. margarine
2 lb. butter
1/4 cup lemon juice
1/2 cup white wine

2 tsp. chopped garlic

FOR THE GARNISH:
1 tsp. fresh parsley
1/8 cup diced Roma tomatoes

Mix garlic salt, salt and pepper together in small bowl. Set aside until ready to use. Store remaining spice mix in covered container

Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature saute pan.

Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.

Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.

As the filets begin to flake, add the heavy cream, and bring it to a slight boil. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.

Place the pasta in a bowl, and pour the fish with the sauce over the pasta. Garnish with fresh roma tomatoes and parsley.


LEMON BUTTER
This makes a lot!
Makes 6 3/4 cups

Combine the ingredients for the Lemon Butter in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.

NOODLES & COMPANY PENNE ROSA

Penne Rosa


Noodles & Company Penne Rosa

1 lb penne cooked al dente
1/4 cup of your favorite marinara
Spring onions sliced
2 cloves fresh garlic, chopped
Crushed chili flakes to taste
1/4 cup mushrooms, sautéed
2 Tablespoons cream
Olive oil
Balsamic
Kosher salt to taste
1 bunch fresh Sweet Italian basil leaves, sliced
1 bunch of fresh asparagus
Shaved Asiago cheese


Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.

Chop garlic, slice the onions and mushrooms, de-stem basil, slice and set aside.

Drizzle olive oil & balsamic on asparagus. Toss well. Grill lightly & set aside.

Heat a large sauté pan. Add the olive oil, garlic, mushrooms and spring onions. Stir well. Add tomato sauce when the mushrooms, garlic and onions are sizzling and lightly caramelized. Add salt and crushed chile flakes to taste. Add cream, then the pasta and toss to coat.

Pour onto a platter. Finish with fresh sliced basil. Garnish with grilled asparagus spears and shaved Asiago cheese.

STARBUCKS® MOCHA COCONUT FRAPPUCCINO®

Chocolate and coconut, almost as good as chocolate and peanut butter.

Starbucks® Mocha Coconut Frappuccino®
1/2 Cup shredded coconut
3/4 Cup double strength coffee
1 Cup low-fat milk
1/3 Cup Hershey's chocolate syrup
3 Tablespoons granulated sugar
2 Cups ice

Garnish
whipped cream

Toast coconut:
Spread shredded coconut on a baking and place in oven. Stir every 5 minutes for even browing. Toast about 20-25 minutes or until coconut is even golden brown. Cool.


Coffee:
Brew coffee with twice the coffee required by your coffee maker.
About 2 tablespoons of ground coffee per each cup of coffee.
Chill before using.


To make drink:
Combine cold coffee, milk, 1/3 cup toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth.
Pour into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, toasted coconut.

STUBB'S BAR-B-QUE COLE SLAW

Cole Slaw

Stubb's Bar-B-Que Cole Slaw
Serves 4

1/4 cup very finely chopped white onion
1/4 cup rice vinegar
1/4 cup mayonnaise
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 small head green cabbage
Salt, to taste
1/2 cup shredded red cabbage, for garnish (optional)
1/2 cup shredded carrot, for garnish (optional)

Measure the onion, vinegar, mayonnaise, pepper, and sugar into a jar and shake to combine (or mix together in a small bowl). Refrigerate, covered, for up to 2 days.

Slice the green cabbage into very thin shreds. Toss with the dressing. Season with salt. Sprinkle the red cabbage and carrot shreds on top (if using), and serve.

PAULA DEEN'S GRANDMA HIERS' CARROT CAKE

Paula Deen's Carrot Cake

Paula Deen's Grandma Hiers' Carrot Cake
Source: Food Network
Yield: 8 servings

Cake:
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional

Frosting:
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

The Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

The Frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

FIREBIRDS RESTAURANT TORTILLA SOUP

Tortilla Soup

Be sure to adjust the salt to your personal taste. Restaurant recipes call for a large amount of salt.

Firebirds Chicken Tortilla Soup

2 tablespoons Vegetable Oil
1 1/2 cups diced Yellow Onions
1 1/2 cups chopped Carrots
1 1/2 cups chopped Celery
1 1/2 cups chopped Red Bell Pepper
1/4 cup chopped Garlic
6 cups rough chopped Tomatoes
1 tablespoon Cumin
1 tablespoon Dried Mexican Oregano
1 tablespoon Kosher Salt
1 tablespoon Cilantro
10 cups Chicken Stock
2 cups Slightly Crushed Tortilla Chips
1 1/2 cups Pepper Jack Cheese
2 cups Shredded Roasted Chicken

Toppings:
Sour Cream
Chives
Chopped Tomatoes
Sliced Avocado

Tortilla Chips for serving

Heat vegetable oil in dutch oven over medium high heat and add vegetables. Saute until tender.

Add the tomatoes, seasonings and chicken stock. Bring to a simmer and let cook down for 20 minutes on medium heat.

Add the broken tortilla pieces and simmer for 10 more minutes.

Using a hand held mixer, remove the pot from the heat and blend until mixture is smooth.

Add the cheese and puree to incorporate.

Fold in the roasted chicken.

Spoon into bowls and finish with your favorite toppings.

PAULA DEEN'S JAMIE'S COCONUT CAKE

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Paula Deen's Jamie's Coconut Cake
Source: Food Network

Basic 1-2-3-4 Cake with coconut milk:
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
2 to 3 cups coconut, flaked and sweetened

Artificial holly, optional garnish

Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.

LAWRY'S COCONUT BANANA CREAM PIE

Heaven
Lawry's Coconut Banana Cream Pie
6 to 8 servings.
Source LA Times

COCONUT PIE SHELL
1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown.

Press the coconut firmly and evenly in the pan to form a shell.

Chill the crust 30 minutes before filling.

PIE FILLING
4 egg yolks
3/4 cup sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup flour
3 cups half-and-half, divided
Yellow food coloring
2 teaspoons vanilla extract
2 bananas
1 cup whipping cream
1 tablespoon powdered sugar

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat.

Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Slice the bananas into the pie shell.

Pour the filling into the shell.

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie.

Chill 2 hours before slicing.

ROCK BOTTOM RESTAURANT AND BREWERY CARROT CAKE

Another Carrot Cake


Rock Bottom Brewery Carrot Cake
1 10-inch layer cake

5 cups All-purpose flour
3 1/4 cups Sugar
1-1/2 tablespoons Baking soda
1-1/2 tablespoon Cinnamon
1 1/2 teaspoon Salt
6 Eggs
18 oz. Canola oil
1/2 cup Pale ale beer
20 oz. Canned crushed pineapple
2 cups Carrots, shredded
1/2 teaspoon Vanilla

Cream cheese frosting
6 oz.Unsalted butter, softened
12 oz.Cream cheese, softened
1 cup Confectioners’ sugar
3/4 tsp. Vanilla
2 cups Walnuts, roasted, chopped

Cake:
Combine flour, sugar, baking soda, cinnamon and salt; set aside.

Whip eggs. Briefly whip oil into eggs. Add flour mixture, mix until combined. Add beer, pineapple, carrots and vanilla; mix until combined.

Divide batter between two 10-inch round, greased and floured cake pans. Bake at 350F until wooden pick inserted in center comes out clean, 40 minutes. Let cool 10 minutes; release from sides of pan; invert onto cooling rack.

Cream Cheese Frosting:
Whip butter until double in volume, 5 to 7 minutes. Add cream cheese, whip 2 minutes.

Gradually add sugar and vanilla; mix slowly until smooth and creamy. Frosting can be refrigerated until needed.

To Frost:
Use a warm spatula and frost the top of the bottom layer. Place second layer on top. Frost top and sides of entire cake. When frosted, pour walnuts down sides of cake; press lightly.

P.F.CHANG'S CHINA BISTRO® LO MEIN SHRIMP

Lo Mein Shrimp

P.F. Chang's China Bistro Lo Mein Shrimp

1 lb. mixed vegetables of your choice-slightly blanched
1 lb. Chinese egg noodles cooked al dente
1/2 lb. shrimp
1 Tbsp. minced garlic
1/4 cup soy sauce
1/8 cup sugar

Heat a skillet or wok to smoking.
Add 2 Tbsp. oil.
Add noodles and reduce heat to low.
Continue cooking noodles until slightly brown and crispy on both sides.
Remove to drain on paper towels.
Increase heat to medium.
Add garlic, stir-fry for ten seconds.
Add shrimp, cook until shrimp JUST starts to curl.
Add vegetables and cook for about 1 minute.
Add soy and sugar.
Add noodles and toss until thoroughly mixed.

MORTON'S THE STEAKHOUSE CARROT CAKE

Carrot Cake

Morton’s The Steakhouse Carrot Cake

Morton's Carrot Cake is served at Morton's for $10.25 to $11.50. That's per serving, not per cake. Though it would be a steal for an entire cake.

This recipe makes 12 to 14 restaurant servings.

The Cake:
2 tablespoons unsalted butter
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
4 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoon vanilla extract
1/3 cup fresh pineapple, crushed
2 cups carrots, peeled and coarsely grated
1 1/3 cups loosely packed shredded, sweetened coconut
2 cups finely chopped walnuts

Buttermilk Glaze:
1 cup sugar
½ cup buttermilk
½ cup unsalted butter
1 tablespoon light corn syrup
½ teaspoon baking soda
1 tablespoon pure vanilla extract

Frosting:
1 ½ cups unsalted butter, room temperature
12 ounces cream cheese, room temperature
3 cups confectioners' sugar
1 ½ teaspoons fresh orange juice
1 ½ teaspoons grated orange zest
1 ½ teaspoons pure vanilla extract

Preheat the oven to 350ºF.
Generously butter two 9-inch round cake pans, each about 1 ½ inches deep.

Dust each cake pan with about 1 tablespoon of flour and tap out the excess.

In a mixing bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk the eggs until blended.

Add the sugar, oil, buttermilk, and vanilla and thoroughly incorporate.

Add the pineapple, carrots, coconut and 1 cup of the walnuts and mix
well, then add the flour and fold into the batter with a rubber spatula.

Divide the batter evenly between the cake pans. Bake on the center rack of the oven for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean.

Buttermilk Glaze:
While the cake is baking, mix together the sugar, buttermilk, butter, corn syrup, and baking soda until well blended in a small saucepan.

Set the pan over medium heat and bring to a simmer and cook for about 3 minutes, stirring, until heated through and the sugar dissolves.

Remove the pan from the heat and whisk in the vanilla. Set aside and cover to keep warm.

Remove the cakes from the oven and put them, still in the pans, on wire racks sitting on baking sheets. Using a toothpick, poke about 20 holes in the top crust of each cake layer. Do not poke holes deeper than halfway through the cakes.

Whisk the glaze and pour it evenly over the cake layers.

Let the cakes cool completely and then cover them, still in the pans, with plastic wrap and refrigerate for at least 2 hours and up to 8 hours, or until completely chilled.

Frosting:
In the bowl, using an electric mixer fitted with the paddle attachment and set on medium speed or with a handheld mixer on medium speed, beat the butter and cream cheese for about 2 minutes or until fluffy.

Add the confectioners' sugar, orange juice, orange zest, and vanilla. Mix slowly so that the sugar doesn't fly out of the bowl. Gradually increase the speed and beat for about 1 minute or until the frosting is smooth.

To Assemble:
Remove the cake layers from the refrigerator and invert them on a work surface.

You might need to run a kitchen knife around the edges to loosen the layers.

Put 1 layer on a platter, glazed-side down.

Put about 1 ½ cups (a third) of the frosting on the center of the cake layer and spread it evenly over the cake.

There should be a layer of frosting about ½-inch thick. If the frosting is soft, return the cake to the refrigerator to stiffen it up.

Put the other layer on top of the cake, glazed-side down, and frost the top of the cake with about 1 ½ cups (a third) of the frosting.

With the remainder of the frosting, cover the sides of the cakes with a thin layer.

With the tip of the spatula, press lightly into the top layer of frosting and pull it up to form little spikes. Repeat over the entire top of the cake.

Lightly sprinkle top of the cake with about 3 tablespoons of chopped walnuts.

Press the remaining walnuts onto the sides of the cake.

Serve at room temperature.

NORDSTROM'S WHITE CHOCOLATE BREAD PUDDING

White Chocolate Bread Pudding

Nordstrom's White Chocolate Bread Pudding

Servings: 18

BREAD PUDDING:
4 cups heavy (whipping) cream
2 cups milk
1 cup sugar
3 1/2 cups white chocolate morsels
6 large eggs
12 large egg yolks
1 teaspoon pure vanilla extract
1 (24-inch) loaf day-old French bread, cut into 1/2-inch-thick slices

RASPBERRY SAUCE:
1/2 cup water
1/2 cup sugar
2 teaspoons grated orange zest
2 cups fresh or unsweetened frozen raspberries

WHITE CHOCOLATE SAUCE:
1/2 cup heavy (whipping) cream
1 cup white chocolate morsels

TO SERVE:
Unsalted butter for preparing baking sheet, plus 4 tablespoons (1/2 stick) unsalted butter, melted
1 pint fresh raspberries
1 4-ounce chunk of white chocolate

FOR BREAD PUDDING:
Preheat oven to 325 degrees. Spray 9-by-13-by-2-inch baking pan with cooking spray. Line bottom of pan with parchment paper.

In 4-quart saucepan over medium heat, combine cream, milk and sugar, and heat just until hot. Remove from heat, add white chocolate morsels, and stir until melted. Set aside to cool slightly.

In large bowl, whisk together eggs, egg yolks, and vanilla. Whisking constantly, gradually drizzle warm cream mixture into eggs, continuing to whisk until smooth and well blended. (If cream mixture is too hot, the eggs will curdle.)

Lay half the bread slices in bottom of prepared pan. Pour half of cream mixture over bread and allow to absorb liquid, about 5 minutes. Layer remaining bread slices on top and pour the rest of the cream mixture over them. Press down on bread, making certain it completely absorbs liquid. Cover pan with aluminum foil.

Bake for 1 hour. Uncover and continue to bake until liquid in center has evaporated and pudding is golden brown, about 30 minutes longer. Transfer to wire rack and let cool completely.

When cool, cover and refrigerate until cold. Run a sharp knife between edges of bread pudding and sides of pan to loosen pudding, and then invert pan onto a cutting board and tap the bottom to release pudding. Peel off parchment paper. Trim off crusty edges around the sides. Cut bread pudding into 9 3-by-4-inch triangles, and then cut each rectangle in half on an angle to form 2 triangles. Wrap and store in refrigerator.

FOR RASPBERRY SAUCE:
In small saucepan over medium-high heat, combine water, sugar and orange zest and cook, stirring frequently, until the mixture is thick and syrupy, about 3 minutes. Add raspberries, reduce heat to low, and cook until fruit begins to fall apart, about 3 minutes. Remove from heat and let cool slightly. Then, using the back of a spoon, force sauce through a fine-mesh sieve placed over a bowl to remove seeds. Set aside until ready to serve.

FOR WHITE CHOCOLATE SAUCE:
In small saucepan over medium-high heat, warm cream until hot. Remove from heat, add white chocolate morsels and stir constantly until chocolate is completely melted and sauce is smooth. Keep warm.

TO SERVE:
To finish and assemble dessert, preheat oven to 350 degrees. Butter a rimmed baking sheet and place bread pudding triangles on it, leaving space between pieces. Brush triangles with melted butter. Bake triangles until heated through and lightly browned, about 12 minutes.

For each serving, stand a hot bread pudding triangle on its side in center of large dessert plate. Run a stripe of White Chocolate Sauce across plate, including over the top of the pudding. Pool some of the Raspberry Sauce at opposite edges of plate. Garnish with raspberries and with ribbons of white chocolate cut with a vegetable peeler.

HOTEL HERSHEY MARBLED CHOCOLATE PEANUT BUTTER CAKE

Chocolate and Peanut Butter, what could be better?

Marbled Chocolate Peanut Butter Cake
The Hotel Hershey Culinary Team, from The Hotel Hershey

Cake:
4 ounces Hershey's bittersweet chocolate, chopped small
1 cup unsalted butter, softened
2/3 cup Reese's smooth or chunky peanut butter
1 cup sugar
1 1/4 cup light brown sugar
5 whole eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup Hershey's chocolate chips

Chocolate Peanut Butter Glaze:
2 tablespoons butter
2 tablespoons peanut butter, smooth
3 tablespoons, corn syrup
1 teaspoon vanilla extract
6 ounces unsweetened chocolate, chopped small
1 tablespoon water


Preheat oven to 350 degrees. Generously grease and flour a ring pan. Melt chocolate. In a large mixing bowl, beat the butter, peanut butter and sugar till light and creamy. Add eggs one at a time, beating well after each addition. Sift all dry ingredients. Add to the butter mixture, alternately with milk until just blended.

Pour half of the batter into another bowl. Stir the melted chocolate into one bowl, until well blended, and the chocolate chips into the other bowl of batter. Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan. Using a knife, pull through the batter to create a swirled, marbled effect.

Bake for 50-60 minutes, until the top springs back when touched. Cool cake in the pan for 10 minutes before turning it out onto a rack to cool completely.

To make the glaze, combine all ingredients in a small sauce pan. Melt over low heat, stirring until well blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze over the cake, letting it run down the sides.

Yield: 12-14 servings
Notes: Chef Tina recommends using a creamy variety of peanut butter for a light, moist, well-textured cake. To jazz it up, try topping such as edible confetti, candy-coated peanut butter and chocolate candies, or peanut butter cup candies.

WILD OATS ZUCCHINI & YELLOW SQUASH CHEESE CASSEROLE

Another zucchini recipe!

I haven't tried this, but it looks like another good and easy recipe to help use some of your zucchini.

Zucchini & Yellow Squash Cheese Casserole
Source: Wild Oats Markets

3 cups diced zucchini (bite-sized pieces)
3 cups diced yellow squash (bite-sized pieces)
1 cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons whole white wheat flour
1 teaspoon Celtic sea salt
5 ounces milk
1/2 cup sour cream
1/2 cup mild cheddar cheese, grated

Preheat oven to 375 degrees.
Sauté' zucchini, yellow squash, and onion in melted butter in a large skillet for 5 minutes.

Add garlic and cook until vegetables are crisp-tender; remove from heat.

Sprinkle flour and salt over vegetables, tossing gently to combine.

Stir in milk, sour cream, and cheese.

Spoon zucchini mixture into a 1 quart casserole dish. Bake for 20 minutes or until cheese melts and mixture is hot and bubbly.

Serve immediately.
Yield: 8 to 10 servings.

PAULA DEEN'S CHOCOLATE GOOEY BUTTER COOKIES

Another gooey butter recipe...

This time it's Chocolate Gooey Butter Cookies from Paula Deen.
Chocolate Gooey Butter Cookies

Source: Food Network
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Rainy Day Picnic

Cook Time:12 min
Level:Easy

Yield:
2 dozen cookies

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions


Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar

ON THE BORDER® MEXICAN MOJITO

One more Mojito before summer is over.

On the Border® Mexican Mojito

6 to 8 mint leaves
2 lime wedges
3/4 ounce 1800 Silver Tequila
3/4 ounce Cointreau Liqueur
2 ounces sweet and sour mix
1/2 ounce agave syrup
splash soda

Garnish
sprig of mint

In the bottom of a shaker glass add mint leaves and lime wedges. Using a muddler to squish the lime to extract the juice and bruise mint leaves to release the oils from the mint leaves.

Fill glass with ice.

Add tequila, Cointreau, sweet-and-sour mix, and agave syrup. With the shaker over the top of the glass invert shaker until agave nectar is incorporated. Remove shaker from the glass, add a splash of soda, and a sprig of mint.

BRIO TUSCAN GRILL® PASTA MEDITERRANEAN

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Brio Tuscan Grill Pasta Mediterranean

1 ounce olive oil
2 ounces cremini mushrooms,sliced
1/2 teaspoon garlic, chopped
1 tablespoon basil, julienned
1 tablespoon sun dried tomatoes
1 tablespoon caramelzed onion
3 ounces vegetable stock
1 tablespoon Feta cheese, crumbled
2 tablespoons herb butter
Salt and pepper to taste

7 ounces Penne pasta, cooked (about 2 1/2 cups dry, uncooked)
1 ounce spinach
1 tablespoon Feta cheese
1 teaspoon Pinenuts

Heat oil in pan. Add mushrooms, garlic, basil, sundried tomatoes and onions and saute. Add vegetable stock, feta and herb butter. Season with salt and pepper.

Cooked pasta according to package directs and drain. Add drained pasta to pan with spinach. Stir to combine, Place in a bowl.
Garnish with Feta cheese and pinenuts.


Herb Butter
In small bowl, blend 1/2 cup softened butter 2 teaspoons chopped garlic, and 1 teaspoon each chopped fresh basil, thyme, parsley, minced rosemary and 1/4 teaspoon Greek oregano.

Caramelize Onions
Cook time: 30-40 minutes
1/4 medium onion
1 1/2 tablespoons butter or butter vegetable oil combination

Slice onions into 1/4-inch wide rings.
Heat butter or combination of butter and oil in heavy skillet.
Add onions and a small amount of sugar and slowly cook over medium heat.
Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
When serving with meat loaf add a splash of red wine at the end of cooking, stirring to deglaze the pan.

OLD FASHIONED ICE CREAM SODA

Ice Cream Soda

The recipe below is for a traditional chocolate ice cream soda, using vanilla ice cream, but use your favorite syrup flavor and your favorite ice cream flavor and have fun with this ice cream treat. My favorite was always made with Baskin Robbins Fudge Brownie ice cream.

Chocolate Ice Cream Soda

1/3 Cup chocolate syrup
2 scoops vanilla ice cream + 1 teaspoon
8 Ounces soda or seltzer water

Optional toppings
Maraschino cherry
Whipped cream

Pour chocolate syrup in the bottom of an glass.
Smoosh 1 teaspoon of ice cream with the syrup. Mix or muddle until incorporated.
Slowly pour in soda water almost to top of glass.
Add the second scoop of ice cream on top.
Top with whipped cream and add a cherry if desired and serve with a straw or two.

CRACKER BARREL® DOUBLE CHOCOLATE FUDGE COCA-COLA® CAKE

Coca-Cola Cake

Bittersweet chocolate will make a deeper chocolate taste, but not everyone likes that. Semi-sweet makes a slightly lighter chocolate taste and a bit sweeter cake. The choice is yours, just don't forget the scoop of vanilla ice cream.

Cracker Barrel® Double Chocolate Fudge Coca-Cola® Cake

Cake
1/4 cup butter
6 ounces semi-sweet chocolate or bittersweet chocolate
12 ounces Coca-cola
2/3 cup vegetable oil
1/3 cup unsweetened cocoa
1 3/4 cups sugar
2 1/4 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Frosting
8 ounces semi-sweet chocolate or bittersweet chocolate
6 tablespoons butter
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
1 3/4 - 2 1/4 cups powdered sugar
1/3 cup Coca-Cola

Vanilla Ice Cream

Cake:
Preheat oven to 350 degrees F.

Combine flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.

Melt butter and 8 ounces semi-sweet chocolate in microwave on high,for 1 minute stirring every 15 seconds, or in the top of a double boiler over hot water. Stir until smooth.

In a medium bowl, beat the eggs, sugar oil and vanilla. Add mixture to the chocolate mixture. Add Coca-Cola and blend just to incorporate cola.

Add the flour mixture into the chocolate and Coca-Cola mixture. Using an electric mixer, blend on low speed for about 30 seconds. Scrap bowl and mix on medium speed until well combined. Pour batter into a buttered 9x13-inch baking pan and bake cake for 35 to 38 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Frosting:
Melt semi-sweet chocolate in microwave, for about 1 minute, stirring every 15 seconds until the chocolate softens. With an electric mixer cream butter and half of the sugar. Add Chocolate, vanilla and Cocoa-Cola. Mix until smooth. Blend in remaining powdered sugar and unsweetened cocoa powder, and salt. Adjusting the amount of sugar for desired consistency for frosting cake. Mix until frosting is smooth and fluffy. If frosting is too thick add more Coca-Cola a teaspoon at a time until desired consistency. If mixture is too thin, add powdered sugar, 1 tablespoon at a time until desired consistency.

Serve with vanilla ice cream.

MAGGIANO'S LITTLE ITALY BROCCOLI WITH LEMON AND ROASTED GARLIC

Broccoli

This hasn't been on the menu for a long time. Remove to make room for the Broccolini with Lemon and Garlic, a similar dish, but not as good as this. Adjust the amount of roasted garlic to your taste

Maggiano's Little Italy Broccoli with Lemon and Roasted Garlic

16 ounces broccoli
1-2 tablespoons roasted garlic*
4 tablespoons butter, melted
3 tablespoons lemon juice

*To roast garlic:
Roast garlic by separating cloves leaving skins on.
Place garlic on baking sheet and roast at 300 degrees F for 20 to 25 minutes. Garlic cloves will be soft will slip easily out of their skins.

Clean boccoli and steam until tender, but not mushy. Drain and keep broccoli warm.

Melt butter in a small saucepan and add lemon juice and roasted garlic. Season with salt and pepper to taste. Whisk lightly to mix.
Place cooked and drained butter on serving plate. Pour butter mixture over broccoli.
Garnish with 1/2 lemon.

CALIFORNIA PIZZA KITCHEN® SPINACH ARTICHOKE DIP

CPK Dip


California Pizza Kitchen Spinach Artichoke Dip

1/4 cup olive oil
2 Tablespoons unsalted butter
3/4 cup white or yellow onion diced
1 1/2 Tablespoons minced garlic
1/2 cup flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup fresh Parmesan cheese
2 Tablespoons crumbled chicken boullion cubes
1 1/2 Tablespoons fresh squeezed lemon juice
1 tsp sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained,
wrung out by hand and coarsely chopped
6 oz artichoke bottoms drained and cut into ⅛" slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon Tabasco sauce
blue and white corn tortilla chips

Warm the olive oil and butter in a large saucepan over medium heat.

Add the onion to saucepan once butter has melted and cook, stirring occasionally, until wilted, 3-4 minutes.

Stir in the garlic and cook 2-3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10-15 minutes.

Whisking continuously, slowly pour in the stock until it is smoothly incorporated.

When mixture begins to simmer, stir in the cream. Bring mixture back to a simmer.

Remove from heat and add the Parmesan cheese, chicken base or bouillon cubes, lemon juice and sugar. Stir until thoroughly blended.

Add the sour cream, spinach and artichoke bottoms, Monterey Jack cheese, Tabasco sauce and stir until the ingredients are thoroughly combined and the cheese has melted.

Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

PANERA BREAD® BISTRO STEAK SALAD

Panera Bread Bistro Steak Salad

At Panera Bread they use a no sugar added balsamic vinaigrette. Use your favorite. Try Montreal Steak seasoning to season the steak filets.

Panera Bread Bistro Steak Salad

2 cups field greens
2 cups romaine
2 oz. Balsamic Vinaigrette
1 oz Gorgonzola
1/8 cup walnuts
2 oz. Seasoned Steak Filets

Grill the seasoned steak filets.
Combine the field greens and romaine; add the dressing and toss with tongs.
Mound the lettuce mixture on a serving plate; evenly distribute the walnuts over the top of the lettuce; sprinkle Gorgonzola evenly over the salad.
Place the seasoned steak filets on top.

ROMANO'S MACARONI GRILL® PASTA MILANO

Romano's Macaroni Grill® Pasta Milano

If you have left over roasted chicken you can use that in place of the grilled chicken breast. The restaurant uses roasted chicken.

Menu Description:
Roasted chicken, sun-dried tomatoes, fresh mushrooms and imported farfalle pasta in a roasted garlic cream sauce

Roasted Garlic Cream Sauce
1 cup heavy cream
4-6 cloves roasted garlic (depends on size of cloves)
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh Italian parsley-chopped
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Chicken breast
3 oz. boneless, skinless chicken breast, cleaned and dried,
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Pasta Milano
1 tablespoon butter
1/2 cup mushrooms, sliced
1 oz. sun-dried tomatoes

8 oz. bowtie pasta, cooked

Garnish
2 tablespoons parmesan cheese, grated
1 sprig Italian parsley

Chicken:
Sprinkle garlic salt and pepper on chicken breast and grill over medium-high heat 3-4 minutes on each side. Turn chicken, and set to low heat. Cook 7-10 minutes on each side. Chicken is done when meat is piecred by a fork and the juices run clear. If you have a meat thermomatur cook to an internal temperature of 170 degrees Set aside to cool, about 10 minutes. Slice chicken breast.

Roasted Garlic Cream Sauce:
Roast garlic by separating cloves leaving skins on. Use 4-6 cloves depending on the size of garlic cloves.

Place garlic on baking sheet and roast at 300 degrees F for 20 to 25 minutes. Garlic cloves will be soft will slip easily out of their skins.

Pasta Milano:
In a saute pan, melt butter and saute mushrooms until tender, about 30-45 seconds.

Add the sliced chicken and sun-dried tomatoes and saute with mushrooms until heated.

Add the sauce and 1 tablespoon of the parmesan cheese. Heat and stir well until the cheese has melted.

Place the bowtie pasta in the pan with the sauce mixture and mix well.

Place on a plate and garnish with remaining parmesan cheese and Italian parsley.

PANDA EXPRESS EGGPLANT TOFU

Eggplant Tofu

Panda Express Eggplant Tofu

1 pound eggplant; peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick
1 16 ounce block firm tofu
2 tablespoons vegetable oil
1/4 cup red bell peppers, diced
1 teaspoon garlic, crushed or pressed
1 teaspoon ginger, grated
1 tablespoon green onion, chopped -optional
1 tablespoon chili paste
2 tablespoons rice wine or dry sherry (Shao Hsing if possible)
1/4 cup soy sauce
1/2 cup chicken broth
1 tablespoon sugar
1 tablespoon vinegar

1 tablespoon cornstarch, mixed with
2 tablespoons water

Drain and cut firm tofu into cubes or triangle. Press tofu pieces between cloth kitchen towel and press out any water. Add tofu to wok or seasoned cast iron skillet and cook over medium-low heat. Press the tofu with a spatula to help remove the water. When the tofu is firm and golden flip it over and cook on the other side, pressing the liquid out, until golden.

In a medium bowl mix together the chili paste, wine, soy sauce, chicken broth, sugar and vinegar.

Add the dry cooked tofu to the marinade in bowl. Let sit 20-30 minutes.

Slice eggplant diagonally, keeping at 1-inch thickness. Set aside.

Heat oil in wok until hot. Add eggplant and deep fry until brown. Add peppers and stir fry until cooked. Add garlic and ginger, saute approximately 1 minute, be careful not to brown the garlic. Remove all the vegetables from wok and drain. Set aside.

Drain marinade off tofu into the wok. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers and green onions (if using). Mix gently to coat with thickened sauce.


This is an original Meemo's Kitchen recipe; please include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

PANDA EXPRESS STRING BEAN CHICKEN BREAST

Panda Express String Bean Chicken

This recipe is adapted from the post at Recipe Links. I made a few changes to more closely match the Panda Express version.
The secret to this dish is to deep fry the green beans shortly just to get the beans crispy. No more than 1 minutes should do. After reading this in the post by Jerry-Spokane, I watched the next time this dish was put together at Panda, and sure enough they do deep fry the green beans. It isn't necessary, but you may find it makes all the difference. If you have a wok, it will make this easier in the small amount of oil. If you are using a skillet you may need to add more oil to allow the beans to be deep fried. You can always use a deep fryer for this step. I added ginger to the marinade, and increased the marinade amount. Later I noticed Lisa- Spokane said she doubled her marinade. If you are going to double the marinade, do not follow my amounts, but double the amounts from the original post. You may have too much marinade if you double my already increased (but not doubled) recipe. Because I love fresh ginger, I added a small amount of grated ginger when I sauteed the onion and garlic, just before adding the black bean sauce. I sauteed this about 30 seconds before adding the black bean sauce.
Thanks Jerry and Lisa for your tips!

Panda Express String Bean Chicken
Adapted from: RecipeLink.com

1 lb. boneless, skinless chicken breast halves
3 tablespoons soy sauce
1 tablespoon rice wine (use dry sherry if you dont have rice wine)
1 1/2 teaspoons toasted sesame oil
3/4 teaspoon ground ginger
1 tablespoon cornstarch
1 teaspoon sugar
1/4 cup vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tablespoons garlic, minced
1/2 teaspoon grated ginger rhizome (root)
1 1/2 teaspoons black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1/4 cup chicken broth

Steamed rice or Panda's Chow Mein

Slice chicken breasts into 1/4-in. strips; place in medium bowl.

Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.


Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add trimmed, cleaned, dried green beans in several small batches and fry for about 1 minute each batch. Remove green beans from oil and set aside on paper towel to drain. Carefully pour off half the vegetable oil and discard. You should have about 2 tablespoons oil left.

Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.

Return wok or skillet to high heat; add onion, garlic (grated ginger, if using, saute about 30 seconds before adding black-bean sauce) and black-bean sauce. Quickly stir in green beans. Add chicken broth, cover, and cook 3 minutes or until vegetables are tender-crisp.

Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.

Serve with steamed rice or Panda Express Chow Mein copycat

This is an original recipe version of Meemo's Kitchen; please include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

CARRABBA'S ITALIAN GRILL® PENNE FRANCO

Carrabba's Penne Franco

Serves 2
Carrabba's Italian Grill® Penne Franco

2-3 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
2 teaspoons sun-dried tomatoes-chopped
1/2 cup mushrooms-sauteed
12 artichoke heart-quarters
12 kalamata olives-pitted
2 chicken breast-grilled and sliced

Penne pasta (6 to 8 ounces dry weight), cooked accordingto package instructions, drained and kept warm

Salt and pepper, to taste
Parmesan cheese, grated

Saute garlic in olive oil for about 1 minute.

Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Saute to heat through. Season with salt and pepper. Top with grated Parmesan cheese.

APPLE FRITTERS

Apple Fritters



Antonia asked for apple fritters like Starbucks. For the time being my friend, this is the best recipe I can come up with. I will keep looking and keep trying to find the perfect recipe for you.
This recipe is pretty fast and easy. I hope this will work for now.

Apple Fritters
Fritter:
1 1/2 cup all purpose flour
1/3 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup milk
1 egg
2 cups chopped apple
juice of 1/2 lemon

Glaze:
1 3/4 c. powdered sugar
1/2 c. heavy cream
1/2 t. vanilla

Peel, core and dice apples into 1/2 inch square
Add diced apples to bowl with water and juice of 1/2 lemon.

Drain and let apples dry on paper towels just before mixing into the batter below.

Preheat 2 1/2 to 3 inches of hot oil in a deep-fryer or skillet to
350 degrees F.

In a medium bowl, combine sugar, baking powder, salt and flour with a wire whisk. In a separate bowl mix milk and egg. Add to flour mixture. Gently fold drained apples into wet mixture.

Drop spoonfuls of batter into hot oil. Fry for about 2 to 3 minutes or
until golden brown. Drain on paper towels.

Drizzle glazed over apple fritters. Wait approximately 3 minutes for glaze to harden, then carefully turn fritters and drizzle glaze over the other side.

Glaze:
Mix together in saucepan over low heat until just warm.

TACO-SEASONED CHEX® MIX

Taco-Seasoned Chex® Mix

Looking for something new to add to those school lunches you may be packing? Try this easy and tasty recipe.

Taco-Seasoned Chex® Mix
Source:ChexMix.com

6 cups Corn Chex® cereal
2 cups bite-size cheese crackers
2 cups bite-size pretzel twists
1 cup salted peanuts
3 tablespoons vegetable oil
2 tablespoons water
1 package (1.25 oz) Old El Paso® taco seasoning mix

In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.

In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

POPEYE'S® RED BEANS AND RICE

Popeye's sides

If you have the time, cook 1/2 lb. smoke ham hock, covered with cold water over low heat, just barely breaking a simmer for 2-3 hours. Use 1/2 cup of this water in your beans following directions below. You can also drain the liquid from the beans and use the liquid from cooking your ham hock in place of the liquid in the cans of beans. If you use dry beans, soak beans overnight, drain in the morning and cover with fresh cold water. Add the ham hock and cook until beans are tender. Remove the ham hock and reserve for another use and follow the directions below. You can put some of the meat from the ham hock in your beans, or you can process desire amount of meat with 1 can or 1 cup beans if using fresh, and process briefly ( maybe 10 seconds) and add this to the remaining beans.

Popeye's Red Beans and Rice
Beans
bacon grease from frying 3-4 pieces of bacon
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Rice
2 1/4 cups water
1/4 cup (1/2 stick)butter
1/4 teaspoon salt
1 cup Uncle Ben's converted rice

Beans:
Fry 3-4 slices of bacon. Save bacon for another use and add bacon grease to red beans plus liquid in a medium saucepan. Add water, brown sugar,salt, garlic powder, and onion powder. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes. Use a potato masher to smash some of the beans(about 1/4 of the beans) into a paste-like consistency.

Rice:
Add water, butter and salt to saucepan and bring to a boil. Stir in1 cup rice, cover and reduce the heat to low and simmer for 20 minutes.

To Serve
Place 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve.

TEXAS ROADHOUSE GREEN BEANS

Texas Roadhouse Green Beans

Texas Roadhouse Green Beans

2 Cans Green Beans, drained
2 Cups Water
1 Tablespoon Sugar
1/2 Teaspoon Pepper
4 ounces Bacon, diced or 4 ounces cooked Ham, diced
4 ounces Onions, diced


Drain green beans. Set aside

Mix water, sugar and pepper until well incorporated. Set aside
Preheat saucepan to Medium High heat.

If using Bacon:
Dice raw bacon into equal size pieces.
Place diced bacon into preheated cooking pan.
Continually stir bacon with large spoon to keep the bacon from burning.
Add onions to the cooked bacon and cook until onions are tender and light brown.

If using ham:
Dice the cooked ham into equal size pieces.
Place the diced ham and onions into the preheated saucepan.
Using the large spoon, continue to stir the ham and onions until the ham is lightly brown and the onions are tender.


Add the liquid mixture and green beans to the onions.
Stir the well mixed.
Bring mixture to a boil and turn heat to simmer.