Our favorite salad fixings paired with a 4th of July favorite? Yes, please! These Cobb-style hot dogs are grilled to perfection, then loaded with avocado, tomatoes, lettuce, bacon, and creamy buttermilk dressing. 

INGREDIENTS
4 - hot dogs
2 - tablespoons buttermilk
2 - tablespoons plain Greek yogurt
2 - teaspoons snipped fresh basil
1 - clove garlic, minced
4 - hot dog buns, split and toasted
1 - avocado, halved, pitted, peeled, and chopped
1 - cup cherry tomatoes, chopped
1 - cup shredded iceberg or romaine lettuce
2 - slices bacon, crisp-cooked, drained, and crumbled

DIRECTIONS
Cook hot dogs according to package directions. For dressing, in a small screw-top jar combine buttermilk, yogurt, basil, and garlic. Cover; shake until combined.

Top hot dogs in buns with avocado, tomatoes, lettuce, and bacon. Drizzle with dressing.

NUTRITION FACTS (Cobb-Style Hot Dogs)
Per serving: 357 kcal , 21 g fat (7 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 30 mg chol. , 745 mg sodium , 29 g carb. , 4 g fiber , 6 g sugar , 13 g pro.

Don't be intimidated by cooking salmon at home. This simple sheet pan meals makes it easy--and prepares a vegetable side dish at the same time!

INGREDIENTS
1 - 1 pound fresh or frozen skinless salmon fillet
2 - tablespoons olive oil
1 1/2 - teaspoons dried oregano, crushed
1/4 - teaspoon salt
1/8 - teaspoon black pepper
2 - cups grape or cherry tomatoes, halved
2 - cups broccoli florets
2 - cloves garlic, minced
1 - lemon
2 - tablespoons snipped fresh basil
1 - tablespoon snipped fresh parsley
1 - tablespoon honey

DIRECTIONS
Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Rinse salmon; pat dry. Place salmon in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 3/4 tsp. of the oregano, the salt, and pepper.

In a medium bowl combine tomatoes, broccoli, garlic, and remaining 1 tbsp. oil and 3/4 tsp. oregano. Sprinkle lightly with additional salt and pepper; toss to coat. Place in pan with salmon. Roast 15 to 18 minutes or just until salmon flakes.

Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon. In a small bowl combine lemon zest and juice and remaining ingredients. Spoon over salmon and vegetables before serving.

NUTRITION FACTS (Roasted Salmon with Broccoli and Tomatoes)
Per serving: 276 kcal , 14 g fat (2 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 62 mg chol. , 362 mg sodium , 13 g carb. , 3 g fiber , 8 g sugar , 25 g pro.

Warm weather is just around the corner, and with that comes outdoor living and entertaining. Be ready to host with one of our great grilling recipes, featuring chicken, steak, burgers, asparagus, and pineapple. Fresh-off-the-grill food is what makes the weekend!

INGREDIENTS
1 - tablespoon paprika
2 - teaspoons onion powder
2 - teaspoons garlic powder
2 - teaspoons lemon-pepper seasoning
1 - teaspoon ground cumin
1/2 - teaspoon crushed red pepper
1 - tablespoon salt
1 - tablespoon freshly ground black pepper
4 - 1 pounds beef T-bone steaks or six 8-oz. beef ribeye steaks (about 1 inch thick)
12 - medium ripe peaches (about 4 lb.), peeled, pitted, and halved
1/4 - cup balsamic vinegar
2 - tablespoons snipped fresh thyme
1 - tablespoon butter, melted
1 - teaspoon sugar
1/2 - teaspoon freshly ground black pepper
Fresh thyme sprigs

DIRECTIONS
In a small bowl stir together paprika, onion powder, garlic powder, lemon- pepper, cumin, crushed red pepper, salt, and black pepper. Rub onto both sides of steaks.

Grill steaks on rack of a covered grill directly over medium coals (for medium-rare, grill 10 to 13 minutes), turning once. Cover; let stand 5 minutes.

Grill peaches 5 minutes, turning once.
Meanwhile, in a large bowl combine balsamic vinegar, snipped thyme, butter, sugar, and 1/2 tsp. black pepper. Add peaches; toss. Serve with steak; top with thyme sprigs.

NUTRITION FACTS (Ribeye Steaks & Peaches)
Per serving: 321 kcal , 17 g fat (7 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 71 mg chol. , 630 mg sodium , 17 g carb. , 3 g fiber , 14 g sugar , 25 g pro.

Chill out come dessert time. These no-bake dessert recipes free up the oven for other baking or let you avoid the oven completely and keep the house cool in toasty summer months. These no-bake desserts, including ice cream floats and dessert dips, are a perfect ending to your meal.

INGREDIENTS

1 - recipe Banana Ice Cream
2 - cups crisp rice cereal
1 - tablespoon unsweetened cocoa powder
2 - tablespoons coconut oil, melted
2 - tablespoons honey
Topper(s), such as berries, sliced peaches, and/or chopped nuts

DIRECTIONS

Prepare Banana Ice Cream. Place in freezer until needed.
For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm.

If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm.
Banana Ice Cream

INGREDIENTS

4 - medium bananas, peeled, sliced, and frozen
1/4 - cup refrigerated unsweetened coconut milk
2 - teaspoons vanilla

DIRECTIONS

 In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.
FROM THE TEST KITCHEN

*
It's best to use the bananas directly from the freezer without letting them thaw.
STRAWBERRY-RASPBERRY ICE CREAM

Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.

Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron

PEANUT BUTTER ICE CREAM

Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron

CHOCOLATE ICE CREAM
Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron

Nutrition Facts (Dessert Pizza with Banana Ice Cream)
Per serving: 111 kcal cal., 4 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 0 mg chol., 27 mg sodium, 17 g carb., 2 g fiber, 9 g sugar, 2 g pro. Percent Daily Values are based on a

2,000 calorie diet
Nutrition Facts (Banana Ice Cream)
Per serving: 76 kcal cal., 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

INGREDIENTS

1/3 - cup bottled ranch salad dressing
1/2 - cup bottled roasted red sweet peppers, drained
1 - 12 ounce can solid white tuna, drained and broken in chunks
1 - 8 3/4 ounce can whole kernel corn, drained
12 - extra-thin slices sandwich bread, toasted
Butterhead lettuce leaves (optional)

DIRECTIONS

For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.

For tuna filling, chop remaining peppers. In a bowl combine chopped peppers with tuna, corn, and 1/4 cup of the roasted red pepper sauce.
For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce. Makes 4 servings.

INGREDIENTS

PROSECCO CAKE
4 - eggs
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/2 - teaspoon salt
2 1/4 - cups sugar
1 - cup milk
1/4 - cup butter
1/2 - teaspoon almond extract
1 - cup Prosecco or sparkling rose
FRESH PEACH FILLING
4 - medium ripe peaches, pitted and coarsely chopped
1/4 - cup Prosecco or sparkling rose
2 - tablespoons sugar
WHIPPED CREAM FROSTING
3 - cups heavy cream

2/3 - cup sour cream
1/2 - cup sugar
2 - teaspoons vanilla
TOPPING
Sliced or chopped peaches
Mint leaves
DIRECTIONS

For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.

Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.

In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.

Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Prosecco over cakes. Wrap in plastic wrap; chill 2 to 24 hours.

For fresh peach filling: In a large bowl combine peaches, Prosecco, and sugar; stir well. Let stand, covered, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.

For whipped cream frosting: In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer on medium until stiff peaks form; set aside.

Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer; spread with remaining peach filling. Top with third cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves.

INGREDIENTS

2 - tablespoons butter
1/2 - cup thinly sliced onion
1 - 12 ounce bottle or can dark German beer
1 - tablespoon packed brown sugar
1 - tablespoon vinegar
1/2 - teaspoon caraway seeds
1/2 - teaspoon dried thyme, crushed
1/2 - teaspoon Worcestershire sauce
5 - uncooked bratwurst links (1-1/4 pounds)
5 - hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
1 - recipe Easy Cranberry-Pickle Relish

DIRECTIONS

In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.

Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.

To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.

INGREDIENTS

12 - slices bacon
6 - tablespoons packed brown sugar
4 - teaspoons ground coffee
1 - teaspoon garlic powder
1 1/2 - pounds 80 percent lean ground beef
3 - tablespoons rice vinegar
2 - tablespoons mayonnaise or salad dressing
2 - teaspoons sugar
1/2 - 1 - teaspoon Asian chili sauce (Sriracha sauce)
1/2 - teaspoon kosher salt
2 1/2 - cups shredded green cabbage
1/2 - cup shredded carrot (1 medium)
1/2 - cup thinly sliced red onion
1/4 - cup snipped fresh parsley
Kosher salt
Ground black pepper
6 - sesame seed-topped hamburger buns, split and toasted
1 - recipe Fried Pickles

DIRECTIONS

Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.

Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.

For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.

Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.

FROM THE TEST KITCHEN
*TIP:
The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
Fried Pickles
INGREDIENTS

1
cup all-purpose flour
1
cup yellow cornmeal
2
tablespoons ground black pepper
3
cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4
cup buttermilk or sour milk*
peanut or vegetable oil for deep-frying
DIRECTIONS

 Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
 Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
 In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
 Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
FROM THE TEST KITCHEN

*TIP:
To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
Nutrition Facts (Bacon-Wrapped Burger with Fried Pickles & Slaw)
Per serving: 1013 kcal cal., 61 g fat (15 g sat. fat, 5 g polyunsaturated fat, 22 g monounsatured fat), 97 mg chol., 1611 mg sodium, 82 g carb., 5 g fiber, 17 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fire up the grill and try one of our favorite grilling meals for your next summer cookout or barbecue delivery. Choose from our classic main dishes -- grilled chicken, steak, burgers, salmon, ribs, and more -- or a delicious side, like our grilled asparagus or pineapple. We even have dessert covered -- all fresh off the grill.

INGREDIENTS

1 - cup California red oak or oak wood chips
1 - tablespoon kosher salt
1 - tablespoon granulated garlic
1 - teaspoon onion powder
1 - teaspoon ground black pepper
1 - teaspoon dried parsley flakes
1 - pound boneless beef tri-tip roast (bottom sirloin roast)
Red Wine Vinegar Baste (see recipe, page ???)
3 - tablespoons olive oil
2 - tablespoons lemon juice
3 - firm medium avocados, halved, seeded

DIRECTIONS

In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.

Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135 degrees F) or 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.

Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. To serve, cut roast diagonally against the grain.

In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.

FROM THE TEST KITCHEN
RED WINE VINEGAR BASTE
In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.
*TEST KITCHEN TIP:
If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120 degrees F. Continue to grill until desired doneness.
Nutrition Facts (Tri-Tip Roast with Grilled Avocados)
Per serving: 511 kcal cal., 39 g fat (8 g sat. fat, 3 g polyunsaturated fat, 24 g monounsatured fat), 98 mg chol., 1131 mg sodium, 8 g carb., 5 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

This is no ordinary steak dinner! A combination of chili powder and espresso powder gives it a rich, powerful flavorful. Topped off with zesty green chile pesto, this grilled steak meal will definitely be a cookout favorite.

Ingredients

1 1/2 - pounds beef flank steak
2 - teaspoons chili powder
1 - teaspoon kosher salt or salt
1 - teaspoon instant espresso coffee powder
1/2 - teaspoon garlic powder
1/2 - teaspoon dried oregano, crushed
1/2 - teaspoon ground black pepper
1 - recipe Green Chile Pesto, recipe below
Cilantro leaves (optional)

Directions
Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso powder, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.
Coat a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until very hot; add steak. Reduce heat to medium. Cook 12 to 14 minutes for medium-rare (145 degrees F) or 14 to 16 minutes for medium (160 degrees F), turning once halfway through. Transfer to cutting board. Cover loosely with foil; keep warm while preparing Green Chile Pesto .
To serve, thinly slice steak against grain. Pass Green Chile Pesto. Sprinkle with cilantro leaves. Makes 8 servings.
Green Chile Pesto
Ingredients
2
medium Anaheim or poblano chile peppers
1/2
cup fresh cilantro leaves
1/4
cup crumbled Cotija cheese (1 ounce)
2
tablespoons pine nuts
2
cloves garlic
1/4
teaspoon crushed red pepper
Salt
Ground black pepper
1/3
cup olive oil
Directions
 Cut Anaheim peppers in half lengthwise; remove stems, seeds, and membranes.* Coarsely chop peppers. In a food processor combine chopped peppers, cilantro, cheese, pine nuts, garlic, and crushed red pepper. Cover and process until mixture is finely chopped. Season to taste with salt and black pepper. With processor running, add oil in a steady stream through feed tube to form a coarse paste.
Nutrition Facts (Espresso-Rubbed Steak with Green Chile Pesto)
Per serving: 244 kcal cal., 17 g fat (3 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 31 mg chol., 335 mg sodium, 4 g carb., 1 g fiber, 0 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2
pounds fresh strawberries or two 16-ounce packages frozen unsweetened whole strawberries
1
cup packed brown sugar
1
cup water
2
lemons
3
tablespoons snipped fresh rosemary (optional)
Ice cubes
1
recipe Iced Tea (see Recipe Center) or one 1-liter bottle club soda, chilled
Fresh strawberries (optional)
Directions
In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.
Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.
Press mixture through a fine mesh sieve; discard solids (you should have about 1 quart syrup). To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight (8-ounce) servings.
From the Test Kitchen
Syrup may be prepared, covered, and refrigerated up to 3 days.

Nutrition Facts (Strawberry Iced Tea)
Per serving: 151 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 14 mg sodium, 39 g carb., 3 g fiber, 36 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Our sweet and swirly five-step cheesecake features smooth layers of vanilla and dark chocolate on a crumbly graham cracker crust. Bedazzle the no-bake dessert with juicy fresh blackberries and raspberries to finish.

Ingredients

1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)

Directions
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
From the Test Kitchen
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

Nutrition Facts (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 259 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Stuck in a recipe rut? Try our assortment of versatile recipes, nutritious menus, and expert cooking tips. We've assembled the most delicious Better Homes and Gardens recipes and how-to instructions for every occasion, whether you need a creamy chicken casserole for a potluck dinner or quick and easy snacks for your next tailgate party. Our new and exciting recipes include tasty desserts and appetizers, as well as savory soups and salads that are sure to inspire your breakfast, lunch, and dinner menus. If you're on a time crunch or a budget, we have cheap and easy recipes, including slow cooker meals, no-bake dinners, and delectable pasta recipes complete with protein and veggies. 

Ingredients

WINE-POACHED PEARS

10
medium Bartlett or Comice Pears (about 4 pounds 6 ounces)
2
750 milliliter bottle light bodied red wine, such as Pinot Noir, or 6-1/4 cups cranberry juice
1 1/4
cups sugar
1/2
cup fresh cranberries
VANILLA CAKE

2
large eggs
3/4
cup sugar
1
tablespoon vanilla
1/2
cup milk
1
tablespoon unsalted butter
1
cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
HAZELNUT CREAM

8
ounces mascarpone cheese
1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla
1/2
cup chopped hazelnuts, toasted
STREUSEL TOPPING

1/3
cup all-purpose flour
1/4
cup sugar
3
tablespoons unsalted butter, softened
1/8
teaspoon salt
1/4
cup chopped hazelnuts, toasted
Directions
Peel, halve, and core pears. In a 6- to 8-quart Dutch oven combine wine and the 1-1/4 cups sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Add pears. Place parchment or a plate on top of the pears to keep them submerged in the wine. Simmer for 20 to 30 minutes, until pears are soft (knife inserted goes in easily). Remove the pears from the liquid using a slotted spoon. Cool pears to room temperature. Slice pears, if desired. Return the poaching liquid to a gentle boil, uncovered, for 30 minutes or until liquid is syrupy and has reduced to 2 cups. Stir in cranberries. Set aside to cool.
Preheat the oven to 350 degrees F. Grease two 8x1 1/2-inch round cake pans (or a size close to the diameter of the trifle dish).* Line bottoms of pans with waxed paper. Grease and flour pans. In a medium mixing bowl beat the eggs, 3/4 cup sugar and 1 tablespoon vanilla with an electric mixer on medium to high speed until thick. In a small saucepan heat the milk over medium heat until hot. Stir in 1 tablespoon butter until melted. Slowly stir hot milk into egg mixture. Stir in 1 cup flour, baking powder, and 1/2 teaspoon salt until smooth. Divide the batter between the pans; spread evenly. Bake for 20 minutes or until a toothpick inserted near centers comes out clean. Cool on a wire rack for 10 minutes. Remove from pans. Cool completely on a wire rack.
In a medium mixing bowl beat mascarpone, whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium to high speed until thick. Stir in 1/2 cup hazelnuts. Cover and chill until ready to assemble trifle.
Preheat oven to 325 degrees F. In a medium bowl combine 1/3 cup flour, 1/4 cup sugar, 3 tablespoons butter, and the 1/8 teaspoon salt until crumbly. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 20 minutes or until golden brown, stirring once or twice. Cool. Place streusel in a large self-sealing plastic bag. Crush with a rolling pin, leaving some large pieces. Stir in the 1/4 cup chopped hazelnuts.
LAYER 1: In a 9-inch diameter straight-side trifle dish layer Wine-Poached pears and reduced poaching liquid, reserving some pear slices and cranberries for the top.
LAYER 2: Place one Vanilla Cake layer on pears.
LAYER 3: Spoon three-fourths of the Hazelnut Cream on the cake.
LAYER 4: Top with second Vanilla Cake layer.
LAYER 5: Top with remaining Hazelnut Cream, the streusel topping,** and reserved pears.
Cover and refrigerate leftovers up to 24 hours.
From the Test Kitchen
*Choose cake pans that are close to the same diameter as your trifle dish. If necessary, trim cake layers to fit the dish.

**Reserve remaining streusel for another use, such as sprinkling over ice cream or cut up fresh fruit.

Nutrition Facts (Wine-Poached Pear Trifle)
Per serving: 482 kcal cal., 19 g fat (9 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 71 mg chol., 139 mg sodium, 59 g carb., 4 g fiber, 41 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

It simply doesn't get any better. Creamy vanilla ice cream is at its best made with heavy cream, vanilla beans, milk, sugar, and egg yolks. 

Ingredients

1
whole vanilla bean
1 3/4
cups heavy cream
3/4
cup milk
1/2
cup sugar
1/4
teaspoon kosher salt
5
large egg yolks
2
teaspoons pure vanilla extract
Directions
In heavy saucepan stir together cream, milk, half the sugar, and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.
Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.
Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.
To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.
From the Test Kitchen
CINNAMON AND SNICKERDOODLES:

Stir in crumbled cinnamon-sugar cookies and a hefty sprinkle of cinnamon. If you like, top with sauteed apples or a drizzle of caramel sauce.

LAVENDER AND HONEY:

Stir snipped fresh or dried lavender and honey into the finished ice cream. For a more intense flavor-before making the ice cream base, add 1/4 cup honey and 2 tablespoons dried lavender with the vanilla bean.

STRAWBERRY AND BALSAMIC VINEGAR:

Before stirring strawberries into the ice cream, chop and cook the berries with a little sugar to remove excess water. Cool, puree, then stir into ice cream with a few dashes of balsamic vinegar.

DOUBLE CHOCOLATE:

Before heating the cream, stir together 1/4 cup of Dutch process cocoa powder with half the sugar. Whisk in a little of the cream to make a paste. Then whisk in the remaining cream, the milk, and salt.

BLUEBERRY-LEMON ICE CREAM PIE

To create an ice cream pie in sundae form, start with a sweet blueberry sauce made by cooking the berries with sugar and a squeeze of lemon until thickened. Pour over the ice cream and finish with crumbled gingersnaps or graham crackers.

CITRUS OLIVE OIL AND SEA SALT

Drizzle ice cream with bergamot olive oil (a citrus fruit that gives Earl Grey tea its hint of orange flavor), Meyer lemon, or orange-flavored olive oil will add the same citrusy brightness. Top it all off with a dollop of whipped cream and crunchy coarse sea salt flakes.

CARAMELIZED BANANA SUNDAE

Create a sundae with warm cooked bananas. Start by melting butter and brown sugar in a skillet. Add a couple of split bananas; cook until caramelized. If desired, add a little rum and cook and stir a few minutes. Spoon over ice cream. Top with whipped cream and toasted chopped pecans.

Nutrition Facts (Classic Vanilla Ice Cream)
Per serving: 279 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 188 mg chol., 97 mg sodium, 16 g carb., 14 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Cinnamon and fruit flavors shine in this cherry pie recipe. The crust is a stunner, too, featuring an easy-as-pie lattice design.

Ingredients

1 - Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 - 14 1/2 ounce cans pitted tart red cherries (water pack)
1 1/2 - cups sugar
1/4 - cup cornstarch
1/2 - teaspoon ground cinnamon
1 - tablespoon butter
1/2 - teaspoon almond extract

Directions
Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.

Preheat oven to 375 degrees F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
Transfer filling to the pastry-lined pie plate. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings.
Pastry for Double-Crust Pie
Ingredients

2 1/4 - cups all-purpose flour
3/4 - teaspoon salt
2/3 - cup shortening
Water

Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Nutrition Facts (Lattice Cherry Pie)
Per serving: 488 kcal cal., 18 g fat (5 g sat. fat, 4 mg chol., 237 mg sodium, 78 g carb., 2 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fuzzy, blushing peaches hit the top of our farmers market list thanks to their juicy, candylike flavor and high vitamin and fiber content. Looking for peach recipes to use up your bounty? Try peaches in a bubbly cobbler, pureed into ice cream, added to a parfait, or in any of our other healthy peach desserts (all around 250 calories or less!) to sweeten your summer.

Ingredients

1/2
14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2
tablespoons all-purpose flour
1/3
cup granulated sugar
1
teaspoon finely shredded orange peel
3
peaches, halved, pitted and sliced
2
tablespoons orange juice
1/4
cup fresh blueberries
1
egg
1 1/2
teaspoons turbinado sugar
Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - cup sugar
1 - cup water
2 - tablespoons lemon juice
3 - cups fresh raspberries
2 - tablespoons orange juice

Directions
For syrup, in a medium saucepan heat and stir sugar and the water over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
Place raspberries and orange juice in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard seeds. Stir puree into chilled syrup.
Spread raspberry mixture in a 2-quart square baking dish. Cover and freeze about 4 hours or until firm. Break up mixture with a fork; place in food processor or blender, half at a time if necessary. Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color. Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm. To serve, let stand at room temperature for 5 minutes before scooping.
From the Test Kitchen
MANGO SORBET:

Prepare as above, except substitute 3 cups cut-up, peeled mango for the raspberries. Omit pressing fruit through a sieve. Makes 4 cups.

Per 1/3 cup: 94 cal., 0 g total fat (0 g sat. fat, 0 g trans fat), 0 mg chol., 1 mg sodium, 24 g carbo., 1 g fiber, 0 g pro.

Exchanges: 1 1/2 Other Carbo.

Nutrition Facts (Raspberry Sorbet)
Per serving: 110 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 1 mg sodium, 28 g carb., 3 g fiber, 25 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Give hot dogs the love they deserve with a heap of creative, seasonal meal toppings.

Ingredients

1 - cup grilled corn kernels*
1/3 - cup finely chopped onion (1 small)
1/3 - cup snipped fresh basil
1 - tablespoon mayonnaise
1 - tablespoon sour cream
1 - tablespoon red wine vinegar
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1/8 - teaspoon sugar
1 - recipe Grilled Hot Dogs
2 2/3 - cups shredded romaine lettuce
2 - medium roma tomatoes, thinly sliced
1 - medium avocado, seeded, peeled, and thinly sliced
Sliced fresh jalapeno chile peppers** (optional)
Dry-roasted sunflower kernels (optional)
Directions
In a small bowl stir together corn, onion, basil, mayonnaise, sour cream, vinegar, salt, black pepper, and sugar.
Fill each bun from Grilled Hot Dogs with 1/3 cup of the shredded lettuce. Arrange tomato slices on one side of buns and avocado slices on the other side of buns. Place grilled frankfurters in buns. Top each frankfurter with about 1 tablespoon of the corn mixture. If desired, sprinkle with jalapeno peppers and sunflower kernels. Pass the remaining corn mixture.
From the Test Kitchen
We suggest using bratwurst with these toppings.

*TIP:

For grilled corn kernels, remove husks and silks from 2 fresh ears of corn. Brush corn lightly with vegetable oil or coat with nonstick cooking spray. For a charcoal or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 15 to 18 minutes or until corn is crisp-tender and charred, turning frequently. Cool slightly and cut kernels from cobs.

**TIP:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Grilled Hot Dogs
Ingredients
8 - frankfurters or smoked chicken, kielbasa, or bratwurst sausage links
8 - frankfurter buns, split
Directions
For a charcoal or gas grill, place frankfurters on the rack of a covered grill directly over medium heat. Grill for 3 to 7 minutes or until heated through, turning occasionally. Remove from grill. If desired, place 8 frankfurter buns, cut sides down, on grill rack. Grill for 1 to 2 minutes or until lightly browned. Serve frankfurters in buns as directed in individual recipes.
Nutrition Facts (Summer Dogs)
Per serving: 333 kcal cal., 19 g fat (6 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 26 mg chol., 772 mg sodium, 31 g carb., 3 g fiber, 6 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Our spin on the classic Italian ice cream will have your mouth watering at a July 4th potluck. The frozen chocolate, strawberry, and vanilla combo is cut into bite-size bars to serve a crowd, then topped with delicious melted chocolate and toasted almonds.

Ingredients

4 - cups chocolate-flavor crisp rice cereal
1 1/4 - cups chopped toasted almonds
2 - tablespoons butter
2 - cups tiny marshmallows
1 - pint chocolate ice cream (2 cups)
1 - pint vanilla ice cream (2 cups)
1 - pint strawberry ice cream (2 cups)
1/2 - cup miniature semisweet chocolate pieces or 1/3 cup chocolate-flavor syrup or strawberry-flavor ice cream topping (optional)

Directions
Line a 13x9x2-inch baking pan with foil, extending foil over short ends of pan. Butter foil; set pan aside. In a large bowl combine cereal and 3/4 cup of the almonds; set aside.
In a large saucepan heat butter over low heat until melted. Stir in marshmallows until completely melted. Remove from heat. Add cereal mixture to marshmallow mixture; stir gently to coat. Using a buttered spatula or waxed paper, press mixture firmly into prepared pan. Freeze for 10 minutes.
Let ice creams stand at room temperature for 5 minutes. Spread chocolate ice cream evenly over cereal layer in pan. Freeze about 30 minutes or until firm. Spread vanilla ice cream over chocolate ice cream layer; freeze about 30 minutes or until firm. Spread strawberry ice cream over vanilla ice cream layer. Sprinkle with remaining 1/2 cup almonds. If desired, sprinkle with chocolate pieces or drizzle with chocolate syrup. Cover and freeze about 4 hours or until firm.*
Using the edges of the foil, lift frozen mixture out of pan. Cut into about 1 1/2-inch squares. Let stand for 10 minutes before serving.
From the Test Kitchen
*

If you prefer, store, covered, in the freezer for up to 1 month.

Nutrition Facts (Frozen Neapolitans)
Per serving: 71 kcal cal., 3 g fat (2 g sat. fat, 1 g monounsatured fat), 7 mg chol., 36 mg sodium, 9 g carb., 1 g fiber, 6 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

When you put fresh fruit in the starring role of your dessert recipe, there's little need for much added sugar. We sprinkle this pie with just a dusting of turbinado sugar for sparkly presentation and let the naturally sweet peaches shine.

Ingredients

1/2 - 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2 - tablespoons all-purpose flour
1/3 - cup granulated sugar
1 - teaspoon finely shredded orange peel
3 - peaches, halved, pitted and sliced
2 - tablespoons orange juice
1/4 - cup fresh blueberries
1 - egg
1 1/2 - teaspoons turbinado sugar
Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fire up the grill and try one of our favorite grilling recipes, from classic main dishes -- including chicken, ribs, pork, burgers, steak, and more -- to seasonal sides, salads, skewers, and desserts.

Ingredients

1
cup California red oak or oak wood chips
1
tablespoon kosher salt
1
tablespoon granulated garlic
1
teaspoon onion powder
1
teaspoon ground black pepper
1
teaspoon dried parsley flakes
1
pound boneless beef tri-tip roast (bottom sirloin roast)
Red Wine Vinegar Baste (see recipe, page ???)
3
tablespoons olive oil
2
tablespoons lemon juice
3
firm medium avocados, halved, seeded
Directions
In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.
Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135 degrees F) or 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.
Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. To serve, cut roast diagonally against the grain.
In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.
From the Test Kitchen
RED WINE VINEGAR BASTE

In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.

*TEST KITCHEN TIP:

If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120 degrees F. Continue to grill until desired doneness.

Nutrition Facts (Tri-Tip Roast with Grilled Avocados)
Per serving: 511 kcal cal., 39 g fat (8 g sat. fat, 3 g polyunsaturated fat, 24 g monounsatured fat), 98 mg chol., 1131 mg sodium, 8 g carb., 5 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients
For pancakes:
1 large egg
85 gr (1/3 cup) sour cream
200 ml (1/2 cup + 1/3 cup) milk
170 gr (1 1/4 cup) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 sun dried tomatoes, finely chopped
about 3 tablespoons fresh chopped parsley
oil for greasing the pan
The rest:
1-2 tablespoons sunflower oil
2 large eggs (or 4 if serving 4 people)
50 gr (about 2 oz) baby spinach
1/2 small lemon
freshly ground pepper and sea salt to taste
Directions
First make the pancakes: 
In a large bowl beat the egg until fluffy. Add sour cream and milk and stir until incorporated.
Slowly add the flour, baking soda and salt; gently whisk in. Do not overmix, lumps of flour are okay.
Lastly fold in the chopped parsley and sun dried tomatoes.
Warm a pan or skillet over high heat. When hot, lower the temperature to medium-high, brush the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter.
Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so.
Continue with the rest of the batter. Transfer the pancakes on a plate.
Make the eggs: 
Reheat the pan or skillet over high heat and grease it with oil. When it's really hot, crack in the egg close to the bottom of the pan.
Let the egg cook until the edges are crispy and the egg white is cooked.
Do the same with the other egg(s) and serve right away.
Notes
If using jarred sun-dried tomatoes, which are usually preserved in olive or sunflower oil, drain them first and tap with a paper towel before chopping. 

On making a good FRIED EGG:

The secret to a perfect crispy fried egg is a very hot greased pan. Don't drop in an egg until you are sure it's hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it'll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren't runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don't want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving. 

If you want to spice things up, add a dash of Tabasco or other hot sauce to your egg.

Share some sweets at your next get-together with our favorite potluck desserts. We have the desserts you've been dreaming of, including fresh fruit bars, chocolate brownies, and fun and easy cupcakes!

Ingredients

1/3
cup butter
3
eggs
2 1/4
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/3
cups sugar
1/4
cup frozen lemonade concentrate, thawed
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk
Yellow food coloring (optional)
Lemon Butter Frosting
Thin lemon slices (optional)
Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
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 well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.
Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).
Lemon Butter Frosting
Ingredients
1/3
cup softened butter
1
cup powdered sugar
1/3
cup frozen lemonade concentrate, thawed
1/2
teaspoon vanilla
3
cups powdered sugar
1
teaspoons frozen lemonade concentrate, thawed
Directions
In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.
Nutrition Facts (Lemonade Cake)
Per serving: 380 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 238 mg sodium, 71 g carb., 1 g fiber, 56 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
 

Put down the greasy potato chips and nosh on this: a gorgeous lineup of healthy potluck side dishes under 250 calories. With new twists like champagne-tossed tomatoes and classics like potato salad and deviled eggs, these healthy potluck side dishes give you more of what you love -- for less.

Ingredients

1
large beet (8 ounces)
2
cups water
1
cup white vinegar
12
hard-cooked eggs, peeled
1/3
cup mayonnaise
2
tablespoons sweet pickle relish
1
tablespoon whole grain mustard
Directions
Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).
Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half (discard beet and liquid). Remove the yolk and set the whites aside.
Mash the yolks with the mayonnaise, relish, mustard, and a pinch of salt. Pipe or scoop back into egg white halves. Sprinkle with coarse salt.
Nutrition Facts (Beet-Dyed Deviled Eggs)
Per serving: 61 kcal cal., 5 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 95 mg chol., 69 mg sodium, 1 g carb., 0 g fiber, 1 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Ingredients

1/4 - cup grape seed oil or olive oil
3 - tablespoons balsamic vinegar
1 - tablespoon dried dillweed
1  - large clove garlic, minced
1/4  - teaspoon freshly ground black pepper
1/4 - teaspoon dried oregano, crushed
4 - medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 - cups mesclun or spring salad greens or spinach
3/4 - cup seedless red grapes, halved
1/3 - cup crumbled goat cheese
1/4 - cup pine nuts, toasted

Directions
For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings
Nutrition Facts (Grilled Chicken Salad)
Per serving: 400 kcal cal., 23 g fat (4 g sat. fat, 12 g polyunsaturated fat, 5 g monounsatured fat), 86 mg chol., 167 mg sodium, 12 g carb., 2 g fiber, 8 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Mix in carrots and poblano peppers with the ground beef to add unbeatable texture and flavor to this juicy burger recipe. Guacamole and tomatoes temper the spice and bump up the freshness. 

Ingredients

2 - fresh medium poblano or Anaheim chile peppers
1 - egg, lightly beaten
3/4 - cup soft bread crumbs (1 slice)
1/2 - cup shredded carrot
2 - tablespoons water
1 - teaspoon dried oregano, crushed
2 - cloves garlic, minced
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - pound lean ground beef
4 - kaiser rolls, split and toasted
4 - slices red and/or orange tomato
Frozen avocado dip (guacamole), thawed (optional)
Directions
Preheat oven to 425 degrees F. To roast chile peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Wrap peppers in the foil and let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins;, gently pull off the skins in strips and discard. Chop roasted peppers.
In a large bowl combine egg, bread crumbs, carrot, the water, oregano, garlic, salt, black pepper, and roasted peppers. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then kaiser rolls on grill rack over heat. Cover and grill as directed.)
Serve burgers on rolls with tomato and, if desired, avocado dip.
Nutrition Facts (Grilled Poblano Chile Burgers)
Per serving: 478 kcal cal., 21 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 751 mg sodium, 41 g carb., 2 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

It’s a holiday this weekend, we wanted to share a fun family food idea that will make what you bring to this weekend’s party food stand out! 

Need

Eggs
Hellmann’s Squeeze Mayo
Mustard 
Paprika -optional for color
Vinegar
Water
Red, Blue food safe kitchen dye OR if you have an old Easter Egg kit w/ the tabs, that works too
1) Cut up your hard boiled eggs (make sure they are cooled down) placing yoke in a bowl. 

2) Add vinegar and water to a bowl in a  3 to 1 ratio. For us, the vinegar had almost no bearing on the egg flavor, but you only dye them for short periods at a time. If you do leave your eggs for very vibrant dying, the white portion of the eggs can taste more tart.  As you can likely see by the photos, I put dye direction on the eggs attempting to make a striped flag….um. Ok, so here’s the thing. The dye goes RIGHT INTO the egg so you could do this for super dark eggs, but it also spreads so any attempt on making a stripe is pretty much out the window unless you use a paintbrush. And that it’s entirely too much work for deviled eggs. 

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

A pinch of ground red pepper and bottled barbecue sauce bestow Cajun spice on deviled eggs.

ingredients
12      hard-cooked eggs
1/3   cup   mayonnaise
2    tablespoons   bottled barbecue sauce
2    tablespoons   sweet pickle relish
1/2   teaspoon   salt
1/4   teaspoon   black pepper
    Pinch ground red pepper (cayenne)
    Parsley sprigs, for garnish
directions
Peel and halve eggs lengthwise. Remove yolks; set 1 yolk aside and place other 11 yolks in a small bowl.
Coarsely mash yolks in bowl. Add mayonnaise, barbecue sauce, pickle relish, salt, black pepper and red pepper; stir well to combine.
Spoon or pipe yolk mixture into hollow in egg whites, dividing evenly. Press remaining yolk half through strainer, or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 127, Fat, total (g) 10, chol. (mg) 216, sat. fat (g) 2, carb. (g) 2, fiber (g) 0, pro. (g) 6, sodium (mg) 233, Percent Daily Values are based on a 2,000 calorie diet

A combination of frozen and dried cherries make this fruit pie possible any day of the year. Feel free to substitute fresh for frozen when available!

ingredients
Flaky Pastry
3 3/4   cups   all-purpose flour
2    tablespoons   granulated sugar
1 1/2   teaspoons   salt
3/4   cup   shortening
1/3   cup   chilled butter, cut into chunks
2/3 - 1    cup   ice water
Double Cherry Filling
5    cups   frozen pitted tart red cherries (2 12-oz, packages)
3/4   cup   dried tart red cherries
1    cup   granulated sugar
1    cup   corn flakes
1    teaspoon   finely shredded lemon peel
1      egg white
1    tablespoon   water
directions
For Flaky Pastry
In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 10, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 4, vit. A (IU) 476, vit. C (mg) 1.2, sodium (mg) 276, Potassium (mg) 60, calcium (mg) 10, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

Made with half ground turkey and half ground beef, these peanut topped burgers take America's favorite sandwich in delicious new direction.

ingredients
2    tablespoons   olive oil
2      large onions, chopped (3 cups)
6    tablespoons   water, or as needed
3/4   pound   ground beef
3/4   pound   ground turkey
2    tablespoons   soy sauce
1 1/2   teaspoons   dark Asian sesame oil
3/4   cup   finely chopped unsalted peanuts
6      Kaiser rolls, split and toasted*
Garnish (optional):
    Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet

This is a fun side-dish recipe to serve at backyard barbecues. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   pomegranate juice
1/4   cup   sugar
1    teaspoon   grated orange zest
2      navel oranges
2      kiwifruits
1      large banana
1      Granny Smith apple
1      Red Delicious apple
1      large pear
1/2     pineapple
1/2   cup   pomegranate seeds
directions
Combine 1/3 cup pomegranate juice and 1/4 cup sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and stir in 1 tsp grated orange zest. Let stand until cooled to room temperature. Combine segments from 2 navel oranges; 2 kiwifruits, peeled, halved and sliced; 1 large banana, sliced; 1 Granny Smith and 1 Red Delicious apple, cored and cut into 1/2-inch slices; 1 large pear, cored and cut into 1/2-inch slices; 1/2 pineapple, peeled, cored and cubed; and 1/2 cup pomegranate seeds (optional) in a bowl. Pour syrup over fruit and toss gently to coat.

ingredients
1    pound   skinless, boneless chicken breast halves, cut into 1-inch cubes
16      button mushrooms
8      green onions, cut into 1 1/2-inch pieces
4      firm, ripe plums or 3 peaches, cut into wedges
1/4   cup   balsamic vinegar
2    tablespoons   canola oil
1/4   teaspoon   salt and freshly ground pepper
directions
On 8 12-inch metal or bamboo skewers, alternately thread chicken, mushrooms, green onions and plums.
In a small bowl stir together vinegar and oil; brush on kabobs.
For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is cooked through, with no pink remaining, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a grill rack over heat. Cover and grill as above.)
Transfer skewers to serving platter; sprinkle with salt and freshly ground pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 122, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 0, carb. (g) 7, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 14, vit. A (IU) 291.54, vit. C (mg) 7.09, Thiamin (mg) 0.06, Riboflavin (mg) 0.12, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 114, Potassium (mg) 286, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      medium potatoes* (1 1/4 pounds total)
2      stalks celery, sliced (1 cup)
2      green onions, thinly sliced (1/4 cup)
1/2   cup   low-fat mayonnaise dressing
1/2   cup   light sour cream
2    tablespoons   fat-free milk
2    teaspoons   yellow mustard
1    teaspoon   snipped fresh dill weed or 1/4 teaspoon dried dill weed
1/4   teaspoon   salt
1      hard-cooked egg, chopped
    Lettuce leaves (optional)
directions
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.
In a small bowl stir together the mayonnaise dressing, sour cream, milk, mustard, dill, and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.
Cover and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.
Tip
*Test Kitchen Tip:
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 32, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, sodium (mg) 251, Potassium (mg) 361, calcium (mg) 50.48, iron (mg) 0.72, Starch () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      uncooked bratwursts
4    ounces   smoked cheddar cheese or sharp cheddar cheese, shredded (1 cup)
1    tablespoon   mayonnaise or salad dressing
1 - 2      fresh jalapeno chile peppers, stemmed, seeded, and finely chopped*
4      hoagie buns, split
2    cups   packaged shredded cabbage with carrot (coleslaw mix)
1/3   cup   sour cream
1/3   cup   bottled salsa
1/4   cup   snipped fresh cilantro
2    teaspoons   lime juice
    Salt
    Ground black pepper
directions
In a large saucepan, cook brats in enough boiling water to cover for 10 minutes. Drain. Cool slightly. On a long side of each bratwurst, make a lengthwise slit almost to, but not through, the opposite side. In a food processor, combine cheese, mayonnaise, and chile peppers. Cover and process just until combined. Spoon some of the cheese mixture into each slit.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place the bratwursts, stuffed sides up, on the grill rack over the pan. Cover and grill for 10 to 15 minutes or until an instant-read thermometer inserted from one end into the center of each bratwurst registers 160 degrees F. Toast hoagie buns on the grill.
Meanwhile, in a small bowl, stir together shredded cabbage, sour cream, salsa, cilantro, and lime juice.
Serve bratwursts in buns. Spoon cabbage mixture over bratwursts.
Tip
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 708, Fat, total (g) 40, chol. (mg) 89, sat. fat (g) 19, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 31, vit. A (IU) 1311.94, vit. C (mg) 20.08, Thiamin (mg) 0.4, Riboflavin (mg) 0.42, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 1661, Potassium (mg) 147, calcium (mg) 464.45, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   orange juice
2    tablespoons   sugar*
2    tablespoons   lemon juice or lime juice
1/2     of a medium orange, peeled, sectioned, and finely chopped
1/2     of a small lemon or lime, peeled, sectioned, and finely chopped
    Lemon, lime, and/or orange wedges (optional)
    Fresh mint sprigs (optional)
directions
In a small saucepan, combine orange juice and sugar. Cook and stir over medium heat just until sugar is dissolved. Remove from heat. Stir in lemon juice.
Pour into a 4-cup freezer container. Stir in chopped orange and chopped lemon. Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
To serve, let stand at room temperature for 10 minutes. Using a metal spoon, scrape across surface; spoon into dessert dishes. If desired, serve with lemon wedges and/or fresh mint sprigs.
Tip
*Sugar Substitutes:
Choose from Splenda granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 113, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, fiber (g) 2, pro. (g) 1, sodium (mg) 2, Fruit () 1, Other Carb () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    tablespoons   pomegranate balsamic vinegar
3    tablespoons   honey
1/2   teaspoon   salt
1/4   teaspoon   black pepper
6    tablespoons   canola oil
1    tablespoon   chopped fresh sage
1    tablespoon   chopped parsley
1    teaspoon   chopped rosemary
1    pound   asparagus, trimmed
1      medium eggplant (about 1 lb), cut into 1/2-inch slices
1      large summer squash (about 8 oz), cut into 1/2-inch slices
1      sweet red pepper, seeded and cut into 1/2-inch strips
8    ounces   baby carrots, halved lengthwise
2      large shallots (about 6 oz), peeled and cut into 8 pieces
directions
In a small bowl, whisk together vinegar, honey, tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and rosemary. Set aside.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
Brush vegetables with dressing. Grill for about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
To serve, arrange on a platter and drizzle with remaining dressing. Season with remaining tsp salt.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 1, carb. (g) 28, fiber (g) 6, pro. (g) 5, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   ground beef sirloin
2    teaspoons   Worcestershire sauce
1    tablespoon   snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2   teaspoon   kosher salt
1/4   teaspoon   freshly ground black pepper
2    tablespoons   olive oil
1 1/2   cups   thickly sliced button or cremini mushrooms
2      small red onions, sliced
1      red sweet pepper, stemmed, seeded, and cut into strips
1/3   cup   crumbled feta cheese
4      kaiser rolls, split and toasted
directions
In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
Serve burgers topped with vegetables and feta on toasted buns.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 652, Fat, total (g) 37, chol. (mg) 126, sat. fat (g) 13, carb. (g) 37, Monounsaturated fat (g) 17, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 41, vit. A (IU) 1238.87, vit. C (mg) 51.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.74, Niacin (mg) 11.37, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 93.88, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 840, Potassium (mg) 832, calcium (mg) 159, iron (mg) 6.1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
directions
Combine 1/2 cup cooked pasta with 1 Tbs. black beans, 1 Tbs. corn, 1 Tbs. shredded Cheddar cheese, 4 grape tomatoes quartered, a few avocado slices, 1 tsp. olive oil, salt, and pepper to taste.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 16, sat. fat (g) 3, carb. (g) 32, fiber (g) 7, sugar (g) 3, pro. (g) 8, sodium (mg) 400, calcium (mg) 79, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   80-percent-lean ground beef
2    tablespoons   coarsely ground black pepper
3    tablespoons   olive oil
4    cups   assorted sliced mushrooms, such as cremini, button, and/or oyster
3    tablespoons   minced shallots
3    cloves  garlic, minced
1    tablespoon   all-purpose flour
1/2   cup   Merlot or other dry red wine
1/2   cup   beef broth
1    teaspoon   snipped fresh thyme
2    tablespoons   Cognac or brandy
2    tablespoons   cold unsalted butter
    Kosher salt
    Ground black pepper
2 - 3    cups   arugula or watercress
6      Dutch-crunch rolls or other hamburger buns, split and toasted
1/2   cup   crumbled blue cheese (2 ounces)
directions
Shape beef into six 3/4-inch-thick patties. Sprinkle one side of each patty with coarsely ground black pepper, gently pressing pepper into meat. Cover; chill for at least 30 minutes or up to 24 hours.
In a large skillet heat oil over medium-high heat; add mushrooms. Cook without stirring for 3 to 4 minutes or until golden. Stir in shallots and garlic; cook and stir for 2 to 3 minutes more. Sprinkle with flour, stirring to coat.
Add wine; stir to scrape up browned bits from the bottom of the pan. Bring to boiling; reduce heat to medium-low. Simmer for 3 to 4 minutes or until nearly dry. Stir in broth and thyme. Return to boiling; reduce heat. Simmer for 2 to 3 minutes or until thickened. Remove from heat; carefully add Cognac and butter. Return to heat; stir until butter is melted. Season to taste with salt and ground black pepper. Keep warm.
Season patties with salt. For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F to 165 degrees F),* turning once halfway through grilling.
To serve, place arugula on bun bottoms. Top with patties and mushroom mixture. Sprinkle with blue cheese. Add bun tops.
Tip
*TEST KITCHEN TIP:
The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 699, Fat, total (g) 46, chol. (mg) 126, sat. fat (g) 18, carb. (g) 28, Monounsaturated fat (g) 21, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 4, pro. (g) 35, vit. A (IU) 437.31, vit. C (mg) 3.54, Thiamin (mg) 0.31, Riboflavin (mg) 0.69, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 3.54, sodium (mg) 629, Potassium (mg) 787, calcium (mg) 181.74, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Pork
1      boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1    teaspoon   seasoned salt
1    teaspoon   paprika
2    tablespoons   canola oil
Sauce
1    teaspoon   canola oil
1      small onion, diced
1    cup   vinegar
3/4   cup   ketchup
1/3   cup   packed light-brown sugar
2    tablespoons   spicy brown mustard
8      seedless sandwich buns
directions
Pork
Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Sauce
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.
Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Meanwhile, prepare Coleslaw.
Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
Note
Coleslaw
In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each celery salt and black pepper. Stir in 1 bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.

Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 485, Fat, total (g) 13, chol. (mg) 124, sat. fat (g) 4, carb. (g) 39, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 50, vit. A (IU) 254.14, vit. C (mg) 1.75, Thiamin (mg) 1.66, Riboflavin (mg) 1.29, Niacin (mg) 22.58, Pyridoxine (Vit. B6) (mg) 1.49, Folate (µg) 43.66, Cobalamin (Vit. B12) (µg) 1.73, sodium (mg) 679, Potassium (mg) 852, calcium (mg) 67, iron (mg) 3.59, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   beef flank steak or boneless beef sirloin
2    tablespoons   reduced-sodium soy sauce
1 - 1 1/2   teaspoons   Chinese five-spice powder
1    6 ounce carton  plain Greek yogurt
1    tablespoon   snipped fresh mint leaves
2    small  limes
    Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.

Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    squares  low-fat honey graham crackers, finely crushed (1/2 cup)
2    tablespoons   margarine, melted
1    teaspoon   sugar
1    4 ounce package  sugar-free low-calorie lime-flavored gelatin
3/4   cup   boiling water
1    16 ounce container  fat-free cottage cheese (1-3/4 cups)
1    8 ounce container  fat-free cream cheese, softened
1    8 ounce container  frozen fat-free whipped dessert topping, thawed
    Key Limes or limes, cut in wedges (optional)
directions
In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 147, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 4, pro. (g) 10, vit. A (IU) 437.31, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 410, Potassium (mg) 86, calcium (mg) 70.68, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    4 ounce package  (2 shells) 8-inch Italian bread shells (Boboli)
1 1/2   teaspoons   light mayonnaise or salad dressing
1 1/2   teaspoons   Dijon-style mustard
1/2 - 1    teaspoon   prepared horseradish
6    ounces   thinly sliced cooked roast beef
1/4   cup   bottled roasted red sweet peppers, cut into 1/4-inch-wide strips
2    ounces   thinly sliced Monterey Jack cheese
2    cups   watercress, tough stems removed
directions
Preheat oven to 350 degrees F. Wrap bread shells tightly in foil. Bake for 10 minutes or until warmed through.
In a small bowl, combine mayonnaise, mustard, and horseradish. Spread one side of each bread shell with mayonnaise mixture. Top each with roast beef, sweet pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Slice each sandwich in half crosswise to serve.
Make Ahead Tip
Make-Ahead Tip:
Wrap sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 210, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, pro. (g) 20, vit. A (IU) 874.62, vit. C (mg) 32.48, Thiamin (mg) 0.13, Riboflavin (mg) 0.22, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 312, Potassium (mg) 191, calcium (mg) 161.55, iron (mg) 1.98, Starch () 1, Lean Meat () 2.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   olive oil
2      cloves garlic, minced
1/2     lemon, juiced
1/2   teaspoon   cumin
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
1/8   teaspoon   pepper
24      cherry tomatoes
1 1/2   pounds   sirloin steak, trimmed and cut into 1-inch cubes
1 1/2   cups   hummus, warmed
    Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.

ingredients
2    pounds   red and/or yellow new potatoes, quartered
1/4   teaspoon   salt
1 1/4   cups   mayonnaise or salad dressing
1    tablespoon   yellow mustard
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    cup   thinly sliced celery (2 stalks)
1/3   cup   chopped onion (1 small)
1/2   cup   chopped sweet or dill pickles or sweet or dill pickle relish
6      hard-cooked eggs, coarsely chopped
    Lettuce leaves (optional)
    Paprika (optional)
directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
Makes 12 side-dish servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 277, Fat, total (g) 21, chol. (mg) 120, sat. fat (g) 4, carb. (g) 18, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 10, fiber (g) 2, sugar (g) 1, pro. (g) 5, vit. A (RE) 0, vit. A (IU) 242.95, vit. C (mg) 10.04, Thiamin (mg) 0.1, Riboflavin (mg) 0.16, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 337, Potassium (mg) 341, calcium (mg) 30.29, iron (mg) 0.72, Starch () 1, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet

ingredients

8    ounces   rich rectangular crackers, such as Club crackers
3/4   cup   butter (1-1/2 sticks)
3/4   cup   honey
1    cup   packed brown sugar
1/3   cup   whipping cream
2    cups   finely crushed graham crackers
1    teaspoon   vanilla
1/2   teaspoon   fine sea salt
2    cups   chocolate-covered peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2    cups   dry roasted peanuts
1 1/2   cups   milk chocolate pieces (9 ounces)
1/3   cup   butterscotch-flavored pieces
1/3   cup   peanut butter

directions
Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
For topping, in a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 20, chol. (mg) 19, sat. fat (g) 9, carb. (g) 38, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 26, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.04, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 220, Potassium (mg) 128, calcium (mg) 60.58, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8 - 10      mesquite or hickory wood chunks
1    3 - 3 1/2pound   fresh beef brisket
1/4   cup   dry red wine or reduced-sodium beef broth
4    teaspoons   Worcestershire sauce
1    tablespoon   cooking oil
1    tablespoon   red wine vinegar or cider vinegar
1      clove garlic, minced (1/2 teaspoon minced)
1/2   teaspoon   coriander seeds, crushed
1/2   teaspoon   hot-style mustard
    Dash cayenne pepper
1    teaspoon   seasoned salt
1    teaspoon   paprika
1    teaspoon   ground black pepper
    Zesty Barbecue Sauce (recipe below)
Zesty Barbecue Sauce
1/2   cup   chopped green sweet pepper
2    tablespoons   chopped onion
1      clove garlic, minced
1/2   cup   ketchup
1      large tomato, peeled seeded and chopped
1    tablespoon   steak sauce
1    tablespoon   Worcestershire sauce
1    teaspoon   packed brown sugar
1/4   teaspoon   ground cinnamon
1/8   teaspoon   ground nutmeg
1/8   teaspoon   ground cloves
1/8   teaspoon   ground ginger
1/8   teaspoon   ground black pepper

directions
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.
For rub:
in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.
Zesty Barbecue Sauce
Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 232, Fat, total (g) 10, chol. (mg) 73, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 535, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   olive oil
2      cloves garlic, minced
1/2     lemon, juiced
1/2   teaspoon   cumin
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
1/8   teaspoon   pepper
24      cherry tomatoes
1 1/2   pounds   sirloin steak, trimmed and cut into 1-inch cubes
1 1/2   cups   hummus, warmed
    Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.

ingredients
2    cups   white grape juice, pineapple juice, guava nectar or apple juice
1    8 ounce can  crushed pineapple, undrained
1/2   cup   fresh blackberries, raspberries and/or blueberries
1/2   cup   sliced fresh strawberries
directions
In a blender, combine juice and undrained crushed pineapple. Cover and blend until smooth. Divide blackberries and strawberries among twelve 4- to 6-ounce paper cups or freezer pop molds. Pour blended mixture over the fruit. Cover each with foil.
Use the tip of a sharp knife to make a slit in each of the foil tops. For handles, insert a wooden craft stick or plastic spoon into each cup through the slit. (Or add sticks and cover pop molds.) Freeze about 6 hours or until firm.
Variation
Berry Ice Cubes:
Prepare Tropical Berry Pops as directed, except divide berries and juice mixture between two standard ice-cube trays; freeze until firm. Transfer cubes to resealable freezer bags or freezer containers; freeze for up to 2 weeks. Serve in beverages, or use ice cubes or frozen pops to make Berry Super Smoothies.

Variation
Berry Super Smoothies:
In a blender, mix a large ripe banana, one 6-ounce carton vanilla yogurt and 3/4 cup milk. Add four of the Tropical Berry Pops or 10 of the Berry Ice Cubes to the blender. Blend until smooth. Pour into three glasses to serve.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 43, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 11, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 10, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 17.71, Thiamin (mg) 0.02, Riboflavin (mg) 0, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 5, Potassium (mg) 94, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    pounds   plum tomatoes, cored, seeded and diced
1    20 ounce package  frozen corn kernels, thawed
2      medium onions, chopped
6      cloves garlic, roughly chopped
2      jalapeno chiles, seeded and minced
1/2   cup   cilantro, chopped
1    5 1/2ounce can  tomato juice (about 2/3 cup
1    teaspoon   salt
1/2   teaspoon   black pepper
1    15 ounce can  black beans, drained and rinsed
directions
Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in an 8-quart pot. Bring to a simmer over high heat.
Reduce heat to medium and simmer for 10 minutes. Stir in beans and cook 5 minutes. Cool and spoon into jars. To give as a gift, pair with tortilla chips and include a chip-and-dip bowl, if desired. Refrigerate with this note: Use within 2 weeks.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 126, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 26, fiber (g) 6, pro. (g) 6, sodium (mg) 418, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2 tablespoons reduced-fat sour cream
2 tablespoons crumbled blue cheese
2 heads of Treviso or Belgian endive, spears separated (see Note)
4 ounces thinly sliced roast beef, cut into ribbons
directions
Combine sour cream and blue cheese in a small bowl.
Top Treviso (or Belgian endive) with roast beef and a dollop of the blue cheese cream.
TIPS:

Note: Treviso is a slender variety of radicchio.
MAKE AHEAD TIP: Prepare through Step 1 and store in an airtight container for up to 2 days.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 15, Fat, total (g) 1, chol. (mg) 4, pro. (g) 2, sodium (mg) 61, Potassium (mg) 19, Percent Daily Values are based on a 2,000 calorie diet.

ingredients
2 1/4   cups   diced strawberries
1    tablespoon   plus 2 tsp sugar
3/4   cup   heavy cream
1/2   teaspoon   vanilla extract
3/4     of an angel food cake (found in bakery section)
12      push-up pops (such as Wilton or Nordic Ware)
directions
Combine strawberries and 1 tbsp of the sugar in a medium bowl. Whip heavy cream, remaining 2 tsp sugar and vanilla to medium peaks. Spoon cream into a resealable plastic bag; snip off a corner for piping.
Cut cake into scant 1/2-thick slices (you will need 24 slices).
Place 1 tbsp strawberries on bottom of each push-up pop mold. Press a slice of cake on top of strawberries, compressing to fit. Add another 1 tbsp strawberries. Pipe a thin layer of cream on top. Repeat layers (cake, berries, cream) to fill molds. Chill 1 hour before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 111, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 3, carb. (g) 14, fiber (g) 1, pro. (g) 1, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   nonfat buttermilk, (see Tip)
1    tablespoon   Dijon mustard
2      cloves garlic, minced
1    teaspoon   hot sauce
2 1/2 - 3    pounds   whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2   cup   whole-wheat flour
2    tablespoons   sesame seeds
1 1/2   teaspoons   paprika
1    teaspoon   dried thyme
1    teaspoon   baking powder
1/8   teaspoon   salt
    Freshly ground pepper, to taste
    Olive oil cooking spray
directions
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Tips:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
MAKE AHEAD TIP: Marinate the chicken for up to 8 hours.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 226, Fat, total (g) 7, chol. (mg) 130, sat. fat (g) 2, carb. (g) 5, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 34, sodium (mg) 258, Potassium (mg) 400, Starch () 0.33, Lean Meat () 4, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1/2   17.3ounce package  frozen puff pastry sheets (1 sheet), thawed
12    ounces   natural miniature hot dogs or sausages (36 total)
    Milk
    Grated Parmesan or finely shredded Gruyere cheese (optional)

directions
Preheat oven to 400 degrees F. Line an extra-large baking sheet with parchment paper; set aside. Roll out the pastry slightly to a 12x12-inch square. Cut into thirds. Cut each third crosswise into 12 4x1-inch strips (36 total strips). Place a hot dog in the center of each pastry strip. Fold each end over the hot dog.
Arrange wrapped hot dogs on prepared baking sheet. Brush with milk and sprinkle with cheese, if desired. Bake about 18 minutes or until golden.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 70, Fat, total (g) 5, chol. (mg) 6, sat. fat (g) 2, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 2, vit. A (IU) 0.94, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.02, Niacin (mg) 0.28, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 5.33, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 75, Potassium (mg) 5, calcium (mg) 5, iron (mg) 0.3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   whipped or regular butter, slightly softened
3    teaspoons   extra-virgin olive oil, divided
1    tablespoon   minced fresh chives, or shallot
1    tablespoon   capers, rinsed and chopped
3    teaspoons   minced fresh marjoram, or oregano, divided
1    teaspoon   freshly grated lemon zest, divided
1    teaspoon   lemon juice
3/4   teaspoon   kosher salt, divided
1/2   teaspoon   freshly ground pepper, divided
1    tablespoon   minced fresh rosemary
2      cloves garlic, (1 minced, 1 peeled and halved)
1    pound   filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4    slices  whole-grain bread
4    cups   watercress, trimmed and chopped
directions
Preheat grill to high.
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 29, vit. C (mg) 16.53, sodium (mg) 438, Potassium (mg) 462, iron (mg) 3.06, Starch () 1, Lean Meat () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
30      chocolate wafers, (see Tip)
2    tablespoons   chopped pitted dates
2    tablespoons   water
1    tablespoon   canola oil
1    tablespoon   brewed coffee
1    tablespoon   water
1 1/2   teaspoons   unflavored gelatin
1      large egg
1/2   cup   low-fat milk
8    tablespoons   packed light brown sugar, divided
1/3   cup   unsweetened cocoa powder, preferably Dutch-process
2    ounces   bittersweet chocolate, chopped
1 1/2   teaspoons   vanilla extract
2    tablespoons   dried egg whites, (see Ingredient Note), reconstituted according to package directions
1/2   teaspoon   cream of tartar
directions
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tips:
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

• 1 1/4   cups   fresh or frozen shelled peas
• 2      ripe avocados, halved, pitted, and peeled
• 1 - 2    tablespoons   lime juice
• 1/4   cup   finely chopped red onion
• 1      clove garlic, minced
• 2    tablespoons   chopped cilantro
• 1      small jalapeno pepper, seeded and thinly sliced
•     Tortilla chips

• 3    pounds   80/20 ground chuck
• 1/4   cup   Heinz 57 Sauce
•     Salt and pepper to taste
•     Bacon, cooked, as needed
•     Cheddar cheese slices, as needed
•     Ketchup, as needed
• 24      3-inch butter and egg dinner rolls

• 1    package  (8 ounces) cream cheese, softened
• 1/3   cup   hazelnut spread (such as Nutella)
• 1/2   cup   sugar
• 1      egg
• 1/2   cup   toasted hazelnuts, chopped
• 1      prepared chocolate cookie piecrust (such as Oreo)
• 1    cup   heavy cream
• 1    teaspoon   vanilla extract
• 2    tablespoons   mini chocolate chips

•     ice cream
•     chocolate hard shell-style ice cream coating, such as Magic Shell
•     toasted coconut

• 4 - 5    pounds   pork loin back ribs or meaty pork spareribs
• 1    tablespoon   smoked paprika or sweet paprika
• 1 1/2   teaspoons   brown sugar
• 1    teaspoon   ground pasilla or ancho chile pepper
• 1/2   teaspoon   salt
• 1/2   teaspoon   ground coriander
• 1/2   teaspoon   dry mustard
• 1/2   teaspoon   garlic powder
• 1/4   teaspoon   celery salt
• 1/4   teaspoon   coarsely ground black pepper
• 1/8   teaspoon   cayenne pepper
• 2    cups   hickory or oak chips
• 1/2   cup   cider vinegar
• 2    tablespoons   yellow mustard
•     Memphis Creamy Coleslaw (see recipe below) (optional)

• 1/2   cup   mayonnaise
• 2    tablespoons   dill or sweet pickle juice
• 1    teaspoon   sugar
• 1/2   teaspoon   lemon-pepper seasoning
• 1/4   teaspoon   salt
• 4 - 5    cups   packaged shredded cabbage with carrot (coleslaw mix)
• 1/2   cup   chopped red onion

ingredients
1    24 ounce package  frozen loose-pack diced hash brown potatoes with onions and peppers
1 1/2   cups   thinly sliced celery
1    8 ounce container  light dairy sour cream chive dip
2/3   cup   light mayonnaise or salad dressing
1    tablespoon   sugar
1    tablespoon   white wine vinegar
1    tablespoon   prepared mustard
1/2   teaspoon   salt
3      hard-cooked eggs, coarsely chopped
    Lettuce leaves (optional)
    Celery leaves (optional)
    Pimiento strips (original)
directions
In a large covered saucepan, cook hash brown potatoes in boiling water for 6 to 8 minutes or until tender; drain well. In a large bowl, combine potatoes and celery. Set aside.
In a small bowl, combine sour cream dip, mayonnaise, sugar, vinegar, mustard, and salt. Add mayonnaise mixture to potato mixture; toss lightly to coat. Gently fold in hard-cooked eggs. Cover and refrigerate 4 to 24 hours.
Before serving, garnish with lettuce leaves, celery leaves, and/or pimiento strips, if desired. Makes 20 servings.

nutrition information
Per Serving: cal. (kcal) 85, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 1, carb. (g) 9, fiber (g) 1, pro. (g) 2, sodium (mg) 159, Percent Daily Values are based on a 2,000 calorie diet

• 1 1/2   cups   slivered almonds
• 2    tablespoons   packed light brown sugar
• 1/2   teaspoon   kosher salt
• 3    tablespoons   unsalted butter, melted

• 3    cups   blueberries, rinsed, well drained, and carefully picked over for damaged berries
• 1/3   cup   granulated sugar
• 1    teaspoon   cornstarch
• 1/4   teaspoon   kosher salt
• 1    teaspoon   grated lemon zest
• 2    teaspoons   freshly squeezed lemon juice
•     A few gratings of nutmeg (about 1/8 tsp.)
• 1    tablespoon   water

• 1      homemade or purchased vanilla ice cream
• 3/4   cup   of the Blueberry Sauce, chilled
• 1/2   cup   creme fraiche or sour cream
• 1/2   cup   heavy cream
• 1    tablespoon   sugar
• 2    cups   fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
•     Remaining Blueberry Sauce, heated