Layered Ice Cream " Cake"

Ingredients Servings 8-12:

• 15 Oreo cookies
• 1 tablespoon milk
• 8 -9 ice cream sandwiches, depending on size
• 1 pint mint chocolate chip ice cream
• 1 pint vanilla frozen yogurt
• 1 pint strawberry ice cream or 1 pint frozen yogurt
• 1 (8 ounce) container frozen whipped topping, thawed

• Directions:

  1. 1
     **You can use any kind of ice cream or frozen yogurt you want-be creative!**.
  2. 2
     Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
  3. 3
     Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.
  4. 4
     Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
  5. 5
     Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
  6. 6
     To serve, remove side of pan, then waxed paper. Cut into wedges.

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THAI-STYLE RED CURRY WITH TURKEY AND GREEN BEANS

Ingredients: 

• 1 tablespoon expeller-pressed canola oil
• 1 red onion, cut into 1 1/2-inch chunks
• 2 tablespoons red curry paste
• 1 (13.5-ounce) can light coconut milk
• 1 1/2 cup low-sodium chicken broth
• 3 cups (about 1 1/4 pounds) shredded roasted turkey breast
• 6 carrots, chopped
• 1 (16-ounce) package frozen haricots verts
• 1 tablespoon lime juice
• Method:

  Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes. Stir in curry paste and cook for 1 minute more. Whisk in coconut milk and broth, add turkey and carrots and bring to a boil. Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes. Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.
  Nutritional Info: 

  Per Serving:260 calories (110 from fat), 12g total fat, 5g saturated fat, 55mg cholesterol,290mg sodium, 16g carbohydrate (4g dietary fiber, 5g sugar), 22g protein

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INDIAN RED LENTIL SOUP

Ingredients: 

• 1/2 teaspoon cumin seeds
• 3/4 cup chopped onion
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup red lentils
• 2 cups low-sodium vegetable broth
• 1 cup light coconut milk
• Juice of 1 lemon (about 2 tablespoons)
• 1 1/2 cup shredded kale
• 1/4 teaspoon fine sea salt
• Method: 

  Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil. 
  
  Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.
  
  Nutritional Info: 

  Per Serving:240 calories (35 from fat), 4g total fat, 2g saturated fat, 0mg cholesterol,410mg sodium, 37g carbohydrate (8g dietary fiber, 4g sugar), 14g protein
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QUINOA VEGETABLE SOUP

Ingredients:

• 1 tablespoon expeller-pressed canola oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 plum tomatoes, chopped
• 1 red bell pepper, chopped
• 1 large turnip, peeled and cut into 1/2-inch pieces
• 1/2 cup quinoa, rinsed and drained
• 4 cups low-sodium beef broth
• 1/2 teaspoon fine sea salt
• 2 tablespoons chopped fresh parsley
• Method:
  In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.   
  
  Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.  
• Nutritional Info: 
  Per Serving:Serving size: about 1 cup, 110 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 15g carbohydrate (2g dietary fiber, 4g sugar), 5g protein

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Dave's Tacos

Ingredients Servings 3-4:

• 1 lb ground beef
• 1/2 onion, diced
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 2 teaspoons mild chili powder
• 1/4 teaspoon cumin
• 1/2 teaspoon cilantro
• 12 corn tortillas
• 1 cup shredded cheese
• 1 cup shredded lettuce
• 1 tomato, chopped
• 1/2 cup sour cream
• taco sauce
• oil (for frying)

Directions:

1. 1
   Preheat the oil on medium-hi. (Choose the pan for frying the shells carefully. It should be just a little bigger than the taco shells in diameter, and have straight sides so the minimum amount of oil can be used. It's easier to handle the shells if the pan is fairly shallow - no more than 3 inches deep.).
2. 2
   In a separate pan, brown onion with meat and drain grease. Add tomato paste and spices.
3. 3
   Continue to simmer meat while frying shells. Fry each tortilla quickly, less than a minute each, folding in the middle while frying. Drain on paper towels. Add more oil if needed. Shells should still be fairly soft.
4. 4
   Fill taco shells with meat and serve. Cheese, lettuce, tomato, sour cream and taco sauce should be served with the tacos so that everyone can fix their own.
5. 
   
   
   
   
   

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Mini Chocolate Truffle Cupcakes w/ Peanut Butter Frosting

Ingredients for the cake:
1 stick butter
1/2 cup water
1/4 cup cocoa
1 cup sugar
1 cup all-purpose flour
1 large egg
1/2 cup buttermilk
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons vanilla
3/4 cup mini chocolate chips

Directions for the cake:

1. Preheat oven to 350˚.

2. Place butter, water, and cocoa in microwave safe dish. Microwave 3 minutes, stirring once about half way through.

3. Add sugar and flour and whisk until smooth.

4. Add eggs and buttermilk, salt and soda and mix well. Stir in vanilla.

5. Stir in mini chocolate chips (make sure batter is slightly cooled, otherwise they will just melt)

6. Prepare pan by spraying generously with baking spray or cupcake liners. 
Pour batter (about 1 tablespoon per cupcake) into mini muffin pan. Bake for 10-15 minutes. When the cake is done, it will bounce back when lightly touched. Another way to tell if it is done is to insert toothpick into a cupcake and pull it out. If cupcakes are done, toothpick will come out clean or with a few crumbs, not coated with batter.

From The Cafe Sucre Farine

Ingredients for the frosting:
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
3/4 cup creamy peanut butter
3 cups confectioners’ sugar
pinch of salt
1 tsp vanilla extract
1-2 tablespoons milk or heavy cream

Directions for the frosting:
1. Combine butter and peanut butter in the bowl of an electric mixer. Beat on medium high speed until smooth.

2.  Mix in the confectioner’s sugar and salt. With mixer on low, mix in vanilla and milk and cream until just incorporated. Turn mixer to medium- high and whip until light and fluffy, about 4-5 minutes.

3. Transfer frosting to a pastry bag (or a plastic bag with a hole cut for the tip) fitted with a tip. I just used a plain round one. Pipe frosting in a swirl on each cupcake.

Adapted from Annie’s Eats

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Bacon-Wrapped Asparagus

Ingredients Yield 16-20 spears:

• 1 lb fresh asparagus
• 8 -10 slices bacon

• Directions:

  1. 1
     Wash and trim asparagus spears.
  2. 2
     Cut bacon strips in half crosswise.
  3. 3
     Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
  4. 4
     Lay on a cookie sheet with sides.
  5. 5
     Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
  6. 6
     Serve warm or at room temperature.
  7. 7
     **Note: You may want to try my Baked Bacon Baked Bacon (Oven Fried Bacon) for 10 minutes, to avoid over cooking asparagus.
  8. 
     
     

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