These stuffed pork chops are a hearty dinner delivery guaranteed to satisfy. The savory flavors from the fresh sage, chopped walnuts, and pork chops are complemented by the sweet apples and tart lemon.

INGREDIENTS
1 - tablespoon butter or margarine
1 - large cooking apple, peeled if desired, cored, and chopped
1/3 - cup chopped onion
2 - teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
2 - tablespoons shredded white cheddar cheese
4 - pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds)
Salt - Ground black pepper
1 - cup coarse soft crumbs from crusty country bread
2 - tablespoons butter or margarine, melted
2 - tablespoons chopped walnuts
1 - tablespoon snipped fresh Italian (flat-leaf) parsley
2 - teaspoons finely shredded lemon peel
2 - tablespoons butter or margarine
2 - tablespoons all-purpose flour
1/4 - teaspoon salt
Dash ground black pepper
1 - cup chicken broth
1/2 - cup whipping cream
2 - tablespoons apple juice
1/2 - cup shredded white cheddar cheese (2 ounces)

DIRECTIONS
Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside.

Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.

In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture.

Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear.
For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce.
NUTRITION FACTS (Stuffed Pork Chops with Apples and Walnuts)

Life is short, so eat dessert first—even for breakfast! The rainbow sprinkles and chocolate frosting on these baked chocolate donuts will make breakfast a special occasion. Even better, this recipe makes mini donuts so you can indulge guilt-free.

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup unsweetened cocoa powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup packed brown sugar
1/2 - cup vanilla low-fat yogurt
1/4 - cup refrigerated or frozen egg product, thawed
2 - tablespoons canola oil
1 - teaspoon vanilla
1/2 - cup powdered sugar
1 - tablespoon unsweetened cocoa powder
1 - tablespoon milk
2 - teaspoons sprinkles or nonpareils

DIRECTIONS
Preheat oven to 325 degrees F. Coat a mini doughnut pan with cooking spray;* set aside.
In a large bowl stir together flour, 1/4 cup cocoa powder, baking soda, and salt. In a small bowl combine brown sugar, yogurt, egg, oil, and vanilla. Add yogurt mixture all at once to flour mixture, stirring until smooth.

Spoon batter into a large resealable plastic bag. Cut off one corner of the bag; squeeze batter into the prepared indents in doughnut pan, filling each about two-thirds full. Smooth tops. Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes. Remove doughnuts from pan. Cool completely on wire rack.

For icing, in a small bowl stir together powdered sugar, 1 tablespoon cocoa powder, and milk until smooth. Dip cooled doughnuts into icing, allowing excess to drip back into bowl. Return doughnuts to wire rack. Top with sprinkles.

FROM THE TEST KITCHEN
*TIP:
If necessary, bake doughnuts in two batches, washing pan and coating again with nonstick cooking spray before adding the remaining batter.

NUTRITION FACTS (Chocolate Cake Donuts)
Per serving: 155 kcal , 3 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 1 mg chol. , 145 mg sodium , 30 g carb. , 2 g fiber , 19 g sugar , 3 g pro

For a sweet breakfast or a fruit dessert, top roasted pears with Greek yogurt, granola, and toasted almonds.

INGREDIENTS
4 - large ripe, yet firm, Bosc or red Anjou pears
1 - tablespoon lemon juice
1 - tablespoon butter, softened
2 - tablespoons packed brown sugar
1/4 - teaspoon salt
2 - teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 - cup orange juice
1 - teaspoon vanilla
1 - cup plain Greek yogurt
2 - tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 - cup granola
2 - tablespoons sliced almonds, toasted

DIRECTIONS
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.

Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.

Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).

Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.

To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.

NUTRITION FACTS (Roasted Breakfast Pears)
Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 199 mg sodium , 55 g carb. , 8 g fiber , 38 g sugar , 9 g pro.

No https://sendameal.com/birthday is complete without a Classic Vanilla Cake delivered. Depending on the guest of honor's favorite flavors, you can layer it with vanilla sour cream frosting or chocolate cream cheese frosting.

INGREDIENTS
6 - eggs
3 - cups all-purpose flour
1 1/2 - teaspoons baking powder
3/4 - teaspoon baking soda
3/4 - cup butter, softened
2 2/3 - cups sugar
2 - teaspoons vanilla
2 - cups buttermilk
1 - recipe Vanilla Sour Cream Frosting or Chocolate Cream Cheese Frosting (recipes below)
3/4 - teaspoon salt

DIRECTIONS
Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have three pans, refrigerate remaining batter until ready to use.)

Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.

FROM THE TEST KITCHEN
*TO MAKE SOUR MILK:
Pour 2 tablespoons lemon juice or vinegar into a 2-cup glass measure; add milk to equal 2 cups. Let stand 5 minutes.

**
If you do not have three cake pans, refrigerate 1/3 of the batter while the first two layers bake.

***
To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.

Low fuss and low price, these slow cooker dinners will save you time and money. Hearty roasts, comforting stews, and even cheesy pizzas are on the menu. These surprisingly affordable slow cooker dinners taste way more expensive than they actually are.

INGREDIENTS
2 - tablespoons olive oil
1 - 2 pound boneless beef chuck pot roast, trimmed
1 - pound tiny new red potatoes
4 - large carrots, cut into 1 1/2-inch pieces
2 - cups 1-inch pieces peeled rutabaga
1 - cup 1-inch pieces peeled celeriac or celery
2 - cloves garlic, minced
2 - large onions, thinly sliced
1/2 - cup dry red wine
2 - tablespoons tomato paste
3/4 - cup 50% less sodium beef broth
2 - tablespoons quick-cooking tapioca, crushed
1 - teaspoon dried thyme, crushed
1/2 - teaspoon salt
1/2 - teaspoon black pepper

DIRECTIONS
In a large skillet* heat oil over medium-high heat. Add meat; cook until browned on both sides. Transfer meat to a 6-qt. slow cooker. Add potatoes, carrots, rutabaga, celeriac, and garlic.

In same skillet cook onions over medium heat 15 minutes or until golden, stirring occasionally. Carefully add wine and tomato paste, stirring to scrape up any crusty brown bits. Remove from heat. Stir in remaining ingredients. Pour over mixture in cooker.

Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. Season to taste with additional salt and pepper. Serve meat and vegetables with cooking liquid.
FROM THE TEST KITCHEN
*
If using a slow cooker with a saute function, omit skillet. Heat oil in cooker on saute setting. Add meat and cook until browned. Remove from cooker. Add onions; cook until golden, stirring occasionally. Stir in next seven ingredients (through pepper) and garlic. Return meat; add potatoes, carrots, rutabaga, and celeriac. Continue as directed in Step 3.

PRESSURE COOKER
Use a 6-qt. electric or stove-top pressure cooker. If necessary, cut meat to fit into cooker. For electric cooker, use saute setting to brown meat; for stove-top cooker, brown meat directly in the pot. Remove meat. Add onions; cook until golden, stirring occasionally. Omitting tapioca, stir in next six ingredients (through pepper). Return meat; add potatoes, carrots, rutabaga, and celeriac. Lock lid in place.

Set electric cooker on high pressure to cook 40 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions.

If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Using a slotted spoon, transfer meat and vegetables to a platter. For sauce, skim fat from cooking liquid. Combine 2 Tbsp. each cornstarch and cold water; stir into cooking liquid. For electric cooker, heat to simmering on saute setting; for stove-top cooker, bring to simmering over medium heat. Cook and stir until thickened and bubbly. Season to taste. Serve meat and vegetables with sauce.

Nutrition analysis per serving: same as above except 454 calories, 623 mg sodium

NUTRITION FACTS (Red Wine and Caramelized Onion Pot Roast)
Per serving: 457 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 98 mg chol. , 622 mg sodium , 47 g carb. , 9 g fiber , 15 g sugar , 39 g pro.

Living life quickly doesn't mean you have to sacrifice a great meal. These portable dishes, made in a Mason jar, are great to make ahead and have at the ready. Whether you're craving overnight oats, a cup of soup, or even pie, we have Mason jar recipes for every meal of the day.

INGREDIENTS
1 - 6 ounce carton plain low-fat yogurt or one 5.3-ounce carton plain whole-milk Greek yogurt
2/3 - cup regular rolled oats
2/3 - cup milk
1/2 - cup sliced banana (1 small)
2 - tablespoons honey
1 - tablespoon chia seeds or flax seed meal (optional)
1 - tablespoon peanut butter
Banana slices
1 - slice crumbled, crisp-cooked bacon (optional)

DIRECTIONS
In a medium bowl combine yogurt, oats, milk, the 1/2 cup banana slices, the honey, chia seeds (f desired), and peanut butter.
Transfer mixture into a pint jar with a lid or two half-pint jars with lids. Cover and chill overnight or up to 3 days.
To serve, spoon oatmeal into a cereal bowl(s). Top with additional banana slices and, if desired, crumbled bacon.

NUTRITION FACTS (Peanut Butter-Banana Refrigerator Oatmeal)
Per serving: 355 kcal , 9 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 12 mg chol. , 136 mg sodium , 60 g carb. , 5 g fiber , 36 g sugar , 13 g pro.

Kids meals made easy as they will love this creative (and healthy!) twist on cheesy ham rolls.

INGREDIENTS
1 - recipe Broccoli Macaroni and Cheese
Nonstick cooking spray
2 - tablespoons pure maple syrup
2 - tablespoons country Dijon-style mustard
3/4 - cup panko bread crumbs
1 - tablespoon butter, melted
8 - thin slices reduced-sodium cooked ham (about 8 ounces)

DIRECTIONS
Prepare Broccoli Mac and Cheese as directed; cool slightly. Meanwhile, preheat oven to 400 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

In a small bowl whisk together maple syrup and mustard until smooth; set aside. In a small bowl combine panko and melted butter, stirring to coat; set aside.

Spread 4 cups of the Broccoli Mac and Cheese in the prepared baking dish. For each ham roll, top a slice of ham with 1/4 cup of the remaining macaroni and cheese. Roll ham slices around filling and place on top of macaroni and cheese in dish.

Pour syrup mixture over ham rolls; sprinkle with crumb topping. Bake, uncovered, about 20 minutes or until heated through and crumbs are golden.

Broccoli Macaroni and Cheese
INGREDIENTS
1 1/3 - cups dried elbow macaroni
3 - cups chopped fresh broccoli
1 - tablespoon butter
1/4 - cup finely chopped onion
4- teaspoons all-purpose flour
1/8 - teaspoon ground black pepper
1 1/4 - cups fat-free milk
1 - cup shredded reduced-fat cheddar cheese (4 oz.)
4 - ounces American cheese slices, torn (about 5 slices)

DIRECTIONS
 In a large saucepan, cook macaroni according to package directions, adding broccoli to the saucepan during the last 4 minutes of cooking; drain. Return macaroni and broccoli to hot saucepan; cover and keep warm.

 Meanwhile, for cheese sauce, in a medium saucepan heat butter over medium heat until melted. Add onion; cook until tender, stirring occasionally. Stir in flour and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Gradually add cheddar cheese and American cheese, stirring until cheeses melt.

 Pour cheese sauce over cooked macaroni and broccoli; stir to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving.

NUTRITION FACTS (Ham Rolls Stuffed with Broccoli Mac and Cheese)
Per serving: 302 kcal , 13 g fat (7 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 49 mg chol. , 763 mg sodium , 28 g carb. , 2 g fiber , 8 g sugar , 18 g pro.

NUTRITION FACTS (Broccoli Macaroni and Cheese)
Per serving: 275 kcal , 12 g fat ( 7 g sat. fat, 38 mg chol., 491 mg sodium, 28 g carb., 2 g fiber, 5 g sugar, 15 g pro.

Our best slow cooker meals are perfect for warming yourself up on a cool autumn night. This collection of dinners offers delicious comfort food favorites, like pumpkin bread and spiced chili, plus healthy slow cooker suppers and global twists on classic autumn flavors. We guarantee these fall slow cooker food gifts will satisfy.

INGREDIENTS

1/4 - cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 - tablespoons fat-free milk
1/2 - cup fine dry bread crumbs
1/2 - teaspoon dried oregano, crushed
1/4 - teaspoon black pepper
2 - cloves garlic, minced
1 1/2 - pounds 95 percent lean ground beef
1/2 - cup crumbled reduced-fat feta cheese (2 ounces)
1/4 - cup oil-packed dried tomatoes, drained and snipped
1/4 - cup bottled pizza or pasta sauce
Romaine leaves, julienne carrots, and cucumber slices (optional)
Red wine vinaigrette (optional)

DIRECTIONS

In a large bowl combine egg product and milk; beat with a fork. Stir in bread crumbs, oregano, pepper, and garlic. Add ground beef, feta cheese, and dried tomatoes; mix well. Shape meat mixture into a 6-inch round loaf.

Tear off an 18-inch-square sheet of heavy foil. Cut into thirds. Fold each piece into thirds lengthwise. Crisscross strips and place meat loaf in center of foil strips. Bringing up strips, transfer loaf and foil to a 3 1/2- or 4-quart slow cooker (leave foil strips under loaf). Press loaf away from side of cooker. Fold strips down, leaving loaf exposed. Spread pizza sauce over loaf.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using foil strips, carefully lift meat loaf from cooker. Discard foil strips. If desired, combine romaine, carrots, and cucumbers; top with vinaigrette. Serve salad with meat loaf.

NUTRITION FACTS (Mediterranean Meat Loaf)

Per serving: 238 kcal , 9 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 74 mg chol. , 324 mg sodium , 10 g carb. , 1 g fiber , 1 g sugar , 29 g pro.

Aiming to impress? Try the no-fail combo of fresh basil and seasonal fruit. The bright herb enhances even subtle fruits, like watermelon and grapes, letting them take center stage. Tossed in a lightly sweet honey dressing, this fruit salad can double as dessert.

INGREDIENTS

1 - pound seedless watermelon, peeled and cut into 1-inch cubes or balls (4 cups)
3 - cups seedless green grapes, halved
2 - cups fresh blueberries
2 - tablespoons thinly sliced fresh basil leaves
2 - tablespoons red wine vinegar
1 - tablespoon honey

DIRECTIONS

In a large bowl combine watermelon, grapes, blueberries, and basil. For dressing, in a small bowl whisk together vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours.
Nutrition Facts (Italian Fruit Salad)

Per serving: 91 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 23 g carb., 2 g fiber, 19 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Mmmm, bacon. You love it for breakfast, so why not try these bacon recipes for appetizers, dinners, and desserts, too? From classic bacon breakfast recipes to bacon-spiked sweets and salads, you'll love these new ways to bring home the bacon.

Ingredients

4 - slices applewood smoked bacon
1 - cup packed brown sugar
1/3 - cup Maple Nut Butter
1/4 - cup whipping cream
1 - tablespoon vanilla
1/4 - teaspoon Chinese five-spice powder or ground allspice
1 - 16 ounce loaf frozen sweet roll dough, thawed
1 - cup chopped pecans
1 - cup golden raisins

Directions
In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, Maple Nut Butter, and whipping cream to the skillet; stir until melted. Stir in vanilla and spice.
Lightly grease a 10-inch fluted tube pan; set aside. Cut thawed bread dough into 1- to 1-1/2-inch pieces. Arrange one-third of the bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle one-third of the whipping cream mixture evenly over the bread pieces. Top with another one-third of the bread pieces and the remaining bacon, pecans, and raisins. Drizzle with another one-third of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.
Cover and let rise in a warm place until almost double in size (about 45 minutes).

Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan. Serve warm.

Maple Nut Butter
Ingredients
1 - cup butter, softened
1/2 - cup pecan halves, toasted
1/4 - cup pure maple syrup

Directions
 In a food processor combine butter, pecan halves, and maple syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or French toast. Makes about 1-1/2 cups.
Nutrition Facts (Brown Sugar-Bacon Monkey Bread)

Per serving: 430 kcal cal., 20 g fat (7 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 48 mg chol., 170 mg sodium, 60 g carb., 3 g fiber, 37 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

From a spicy beef chili recipe to a vegetarian chili recipe to a creamy chicken chili recipe, our can't-miss recipes offer inspiring ways to whip up the ultimate winter comfort food. Plan a bowl of one of our best chili recipes for dinner tonight.

Ingredients

2 - tablespoons olive oil
1 1/2 - pounds cooked chicken-apple sausage links, cut in 1-inch pieces
2 - large red onions, chopped (3 cups)
3 - cloves garlic, minced
1 - large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
2 - teaspoons chili powder
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper
3 - cups reduced-sodium chicken broth
3 - Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
1 - 15 ounce can pinto beans, rinsed, drained, and slightly mashed
1 - tablespoon snipped fresh sage or tiny sage leaves
Golden Delicious or other apple, sliced in rings

Directions
In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook for 5 to 6 minutes, until browned, stirring occasionally. Remove sausage with a slotted spoon.

In the same pan, cook onion and garlic for 2 to 3 minutes, stirring occasionally, until nearly tender. Add the squash; cook for 5 minutes. Stir in the chili powder, salt, and cayenne; cook for 1 minute. Return the sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered, for 8 minutes.

Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apple slices in hot oil for 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer for 3 to 4 minutes, until apples are tender. Top servings of chili with sage and apple rings.

Nutrition Facts (Harvest Chili)
Per serving: 356 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 60 mg chol., 944 mg sodium, 48 g carb., 8 g fiber, 23 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Rich and luxurious, dark and intoxicating, chocolate adds decadent flavor to delicious desserts. Our favorite chocolate desserts for your gourmet meal to try. These desserts -- including cakes and mousse, cookies and tarts -- are sure to be a hit.

Ingredients

1 - recipe Chocolate Sponge Cake or 24 ladyfingers, split
1/4 - cup brewed strong espresso
2 - tablespoons coffee liqueur (optional)
3 - ounces bittersweet chocolate, chopped
1 - 8 ounce carton mascarpone cheese
1 - cup whipping cream
1/4 - cup powdered sugar
1 - teaspoon vanilla
2 - tablespoons coffee liqueur or brewed strong espresso
Bittersweet or semisweet chocolate, melted (optional)
Chocolate-covered coffee beans, whole or chopped (optional)

Directions
If using, prepare Chocolate Sponge Cake. Cut cooled cake in half crosswise. Line a 2-quart baking dish with one of the cake portions, cutting to fit as necessary. (Or layer half of the ladyfingers in a 2-quart baking dish, cutting to fit as necessary.) Drizzle with 2 tablespoons of the espresso and, if desired, 1 tablespoon of the liqueur.

In a small microwave-safe bowl microwave 3 ounces chopped chocolate on 50 percent power (medium) about 1 minute or until melted and smooth, stirring after every 15 seconds; cool.

In a large mixing bowl beat mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Beat in 2 tablespoons liqueur and cooled chocolate just until combined.

Spoon half of the mascarpone mixture over cake or ladyfingers in baking dish, spreading evenly. Top with the remaining cake portion or ladyfingers, cutting to fit as necessary. Drizzle with the remaining 2 tablespoons espresso and, if desired, the remaining 1 tablespoon liqueur. Top with the remaining mascarpone mixture, spreading evenly.

Cover and chill for 6 to 24 hours. If desired, garnish with melted chocolate and coffee beans.
Chocolate Sponge Cake

Ingredients
3 - eggs
1 - cup all-purpose flour
1/3 - cup unsweetened cocoa powder
1 1/2 - teaspoons baking powder
1/2 - teaspoon salt
1 1/2 - cups granulated sugar
1 - cup milk
1/4 - cup butter
1 - teaspoon vanilla
Powdered sugar

Directions
 Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper and sides of pan; set pan aside. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside.

 Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-color. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. In a small saucepan heat and stir milk and butter until butter is melted. Add butter mixture and vanilla to egg mixture, beating until combined. Pour batter into the prepared baking pan, spreading evenly.

 Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Immediately loosen sides of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully remove paper. Cool cake completely.

Nutrition Facts (Chocolate-Espresso Tiramisu)
Per serving: 412 kcal cal., 25 g fat (14 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 110 mg chol., 224 mg sodium, 45 g carb., 2 g fiber, 33 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

Ingredients

4
skinless, boneless chicken bresast halves (about 6 ounces each)
3
tablespoons extra-virgin olive oil
1/2
cup chopped fresh basil
2
tablespoons finely chopped red onion
2
cloves garlic, minced
2
teaspoons red wine vinegar
2
teaspoons lemon juice
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/2-inch thick. Discard plastic wrap. Brush 1 tablespoon oil over both sides of chicken; sprinkle chicken lightly with salt and pepper. Heat a grill or grill pan coated with nonstick cooking spray over medium heat. Grill 4 minutes on each side or until done (165 degrees F).
Meanwhile, in a small bowl combine the remaining oil, basil, onion, garlic, vinegar, and lemon juice. Season to taste with salt and pepper.
Transfer chicken to serving plates. Top with basil mixture. Let stand 5 minutes.
Nutrition Facts (Grilled Chicken with Basil Chimichurri)
Per serving: 301 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 124 mg chol., 514 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 39 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

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

We love cupcakes, and these are our best recipes yet! Perfect for sharing with friends and family, these delicious cupcake recipes -- including vanilla, chocolate, luscious red velvet, and salted caramel -- will get rave reviews. Bonus: Homemade cupcake frosting recipes are included, too!

Ingredients

1/2
cup butter
4
egg whites
2
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 3/4
cups sugar
3
tablespoons Irish cream liqueur
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk*
3
ounces bittersweet chocolate, melted and cooled
1
recipe Irish Cream Ganache
1
recipe Irish Cream Icing
Coffee beans, chopped (optional)
Directions
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line 2 1/2-inch muffin cups with paper bake cups; 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. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
Transfer 2-1/2 cups batter to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup**.
Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2-inch) cupcakes.
From the Test Kitchen
*TEST KITCHEN TIP:

To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

**TEST KITCHEN TIP:

To easily place both batters in the cups, use a medium-sized cookie scoop for each batter. Spoon each batter into each cup at the same time with the scoops.

MARBLED CUPCAKES:

To create marbled icing, do not let ganache set. Spoon a small amount of icing in the center of ganache-topped cupcakes. Use the tip of a knife or a toothpick to swirl the icing into the ganache. Let stand until set.

Irish Cream Icing
Ingredients
1
cup powdered sugar
1
tablespoon Irish cream liqueur
1/4
teaspoon vanilla
Directions
In a small bowl stir together powdered sugar, liqueur, and vanilla. Add enough additional liqueur to make of spreading or drizzling consistency.
Irish Cream Ganache
Ingredients
1/2
cup whipping cream
6
ounces bittersweet chocolate, chopped
1
tablespoon Irish cream liqueur
Directions
In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.
Nutrition Facts (Black-and-White Irish Cream Cupcakes)
Per serving: 203 kcal cal., 9 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 16 mg chol., 124 mg sodium, 30 g carb., 1 g fiber, 21 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 14 ounce can unsweetened coconut milk
1 vanilla bean, split lengthwise
1 3/4 cups all-purpose flour
1/4 cup ground macadamia nuts
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups sugar
3 eggs
1 recipe Vanilla-Coconut Frosting
1 cup flaked coconut, lightly toasted

Directions
In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1 1/3 cups; cool. Meanwhile, preheat oven to 375 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean; set aside.

In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.
Add eggs, one at at time, beating well after each addition. Stir in half of the vanilla seeds; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for frosting) to butter mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.
Pipe or spread Vanilla-Coconut Frosting on tops of cupcakes. Sprinkle with toasted coconut.

Vanilla-Coconut Frosting
Ingredients
1 cup butter
1/8 teaspoon salt
2 1/2 cups powdered sugar

Directions

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the reserved reduced coconut milk from cupcakes, the reserved vanilla seeds from cupcakes, and salt. Gradually add powdered sugar, beating until fluffy.

ingredients
3/4   cup   milk
1    package  active dry yeast
1/4   cup   butter, melted
2    tablespoons   granulated sugar
1      egg, lightly beaten
1/2   teaspoon   salt
3    cups   all-purpose flour
1/4   cup   butter, melted
3/4   cup   granulated sugar
2    teaspoons   ground cinnamon
    Chopped pistaschio nuts (optional)
QUICK GLAZE
1    cup   powdered sugar
1/2   teaspoon   vanilla
1 - 2    tablespoons   milk
directions
In a small saucepan heat the milk until just warm (105 degrees F to 115 degrees F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350 degrees F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.
QUICK GLAZE
In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 296, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 5, carb. (g) 50, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 25, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.33, Riboflavin (mg) 0.24, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 180, Potassium (mg) 74, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
1 1/2   cups   white whole-wheat flour
1    teaspoon   baking soda
1/4   teaspoon   salt
1/2   cup   canola oil
1/4   cup   sugar
1/4   cup   honey
1      large egg
1    cup   unsweetened applesauce
2    sticks  unsalted butter, softened
10    ounces   Marshmallow Fluff
3/4   cup   confectioners' sugar
1 1/2   teaspoons   vanilla extract
6 - 8    drops  red food coloring
9      Foot Loops Cereal Straws, halved
9      spice drops, halved
1    4 ounce tube  white decorating frosting
directions
Preheat oven to 350 degrees F. Combine flour, baking soda, and salt in a bowl. Beat oil, sugar, and honey with mixer until light and fluffy, 3 minutes. Beat in egg. Add flour mixture alternating with applesauce, starting and ending with flour until blended.
Line 18 muffin cups. Fill with batter; bake 18 to 22 minutes. Cool completely on a wire rack.
To Decorate:
Beat butter with a mixer until light and fluffy. Beat in marshmallow creme, then confectioners sugar and vanilla. Stir in food coloring. Spoon into pastry bag with 1/2-inch star tip and pipe. Insert straw into center. Mold spice drops to look like a flame; attach with white frosting. Draw lines with frosting to look like wax drippings.