Chicken Nuggets with Honey Mustard Dipping Sauce

Courtsey of Paula Dean

Ingredients

• 2 cups crushed sour-cream-and-onion-flavored potato chips
• 1 egg
• 2 tablespoons milk
• 6 chicken breast fillets, cut into 1 1/2-inch cubes
• 1/3 cup butter, melted
• Honey Mustard, recipe follows

Directions

Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste

2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Yield: 1 1/4 cups

"Carrot" Cupcakes for Kids

• Orange Starburst candies (one for each carrot)
• Kitchen skewer or toothpick
• Kitchen scissors
• Green Twizzlers
• Batch of cupcakes
• White frosting
• Cinnamon sugar

Instructions:

1. With clean hands, knead each Starburst candy and roll it into a mini carrot shape. If the candy is too stiff, you can microwave it for 4 or 5 seconds. But don’t overdo it — the candy will melt if it’s overheated.

2. Use the skewer or toothpick to make a hole about 1/4-inch deep in the top of each carrot.

3. Cut 1 1/2-inch lengths from a Twizzler and then snip them in half vertically. Turn each half into a leafy top by cutting fringe in one end.

4. Insert the carrot tops into the holes in the carrots. If they don’t fit, try trimming the bases a bit to taper them. Or use the skewer tip to gently push them in place.

5. When all the carrots are made (you’ll want 2 or 3 per cupcake), frost the cupcakes and sprinkle the centers with cinnamon sugar to resemble a patch of sandy soil.

6. “Plant” the carrots in the cupcakes, leaving 1/4 to 1/2 inch of the orange candy showing.

Easter Bunny Rabbit Cupcakes

INGREDIENTS

1 container (16 ounces) vanilla frosting

McCormick® Assorted Food Colors and Egg Dye

or McCormick® Assorted NEON! Food Colors and Egg Dye

2 cups flaked coconut

12 unfrosted cupcakes

12 plain donut holes

12 large marshmallows

6 pink jelly beans, halved crosswise

Chocolate sprinkles

Miniature semi-sweet chocolate chips

DIRECTIONS

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.

2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.

3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.

4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcake for the belly.

Test Kitchen Tips:

• To make 6 each pink and blue cupcakes, use 2 drops of each food color in each half batch of frosting and coconut.

• For ease in frosting donut holes, first insert small wooden skewer into donut. Use skewer as a handle when frosting donut. Invert frosted donut onto cupcake then remove skewer.

Source: McCormick.com

Chick and Egg Cupcake

Ingredients

• 1 vanilla cupcake, recipe follows
• About 1/3 cup White Fluff Frosting, recipe follows
• Green coconut grass, recipe follows
• 6 small candied malt balls (2 yellow, 2 pink, 2 white)
• 1 yellow chick peep
• White Airhead candy

Directions

Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.

Vanilla Cupcakes:

• 2 2/3 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Coconut Easter Grass for Cupcakes:

• 2 cups sweetened shredded coconut
• 1 to 2 teaspoons liquid green food coloring
• 1/2 to 1 teaspoon liquid yellow food coloring

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.

Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.

Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.

Cook's Note: Food coloring can be messy and can stain your skin. To prevent this, wear latex gloves. You may find it easier to color the coconut in a large zip top plastic bag, tossing it to color evenly.

Yield: 2 cups coconut grass

Easter Flower Cupcake

Ingredients

• 1 vanilla cupcake, recipe follows
• 2 to for 4 tablespoons White Fluff Frosting, recipe follows
• Pink and yellow sanding sugar
• 5 pink candied Jordan almonds
• 1 red jujube
• 1 piece green fruit-by-the-foot

Directions

Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake.

Vanilla Cupcakes:

• 2 2/3 cups sugar
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Little Lamb Cupcake

Ingredients

• 1 vanilla cupcake, taken out of the paper, recipe follows
• About 1 cup White Fluff Frosting, recipe follows
• 1 large marshmallow
• 2 white candy eyes
• 1 purple jujube candy
• 1 short 1/4 inch and 1 long piece 2 inch black string licorice
• 35 mini-marshmallows
• 4 purple and 2 pink jelly beans

Directions

Frost cupcake. Place the large marshmallow in the center. Lightly frost candy eyes and press onto the marshmallow. Frost the back of the jujube candy and put below eyes to for a nose. Frost the short piece of licorice lightly and press underneath the nose to make the mouth. Press mini-marshmallows all around the cupcakes and the face to make the lambs coat. Frost the tips of the pink jelly beans to make ears. Stick the purple jelly beans in the front and back of the cupcake for feet. Curl the long piece of licorice and press into frosting to make the lamb's tail.

Vanilla Cupcake:

• 2 2/3 cups sugar
• 1 cup (2 stick) unsalted butter, cut into 1-inch pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup milk
• 2/3 cup water
• 2 1/2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon fine salt

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 10 tablespoons unsalted butter, softened
• 5 cups confectioners' sugar
• 1/2 cup marshmallow fluff
• Pinch fine salt

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.

Yield: 3 3/4 cups

Asparagus and Smoked Salmon Bundles

Courtesy Giada De Laurentiis

Ingredients

• 1 bunch asparagus, ends trimmed (about 20 spears)
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• Pinch kosher salt
• Pinch freshly ground black pepper
• 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Directions

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

Bacon and Tomato Pasta

Courtsey of Guy Fieri

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 pound thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• 1/4 cup red wine
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Roasted Asparagus

Courtesy of Barefoot Contessa

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Fried Asparagus with Creole Mustard Sauce

Courtesy of Paula Dean

Ingredients

• 1 pound fresh asparagus
• 1 cup all-purpose flour
• 1 cup whole buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1 1/2 cups self-rising cornmeal mix
• 1 tablespoon Cajun seasoning
• Peanut oil, for frying
• Creole Mustard Sauce, recipe follows

Directions

Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.

In a shallow dish, whisk together buttermilk, egg and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.

In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 degrees F.

Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.

Creole Mustard Sauce:

• 1/4 teaspoon Creole seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 3 tablespoons Creole mustard
• 2 teaspoons dry ranch dressing mix
• 1 teaspoon lemon juice
• 3 teaspoons hot sauce
• 2/3 cup sour cream
• Salt

In a small bowl, combine all ingredients. Cover and chill.

Yield: 1 cup

Simply Delicious Strawberry Cake

Courtesy of Paula Dean

Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• Strawberry cream cheese frosting, recipe follows
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Easy Strawberry Jam

Courtesy of Barefoot Contessa

Ingredients

• 3 pints fresh strawberries
• 3 cups superfine sugar
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
• 1/2 Granny Smith apple, peeled, cored and small-diced
• 1/2 cup fresh blueberries

Directions

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

Strawberry and Rosemary Scones

Courtesy of Giada De Laurentiis

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Directions

Special equipment: a 3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

Strawberry Shortcake

Courtse of Emeril Lagasse

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
• 6 large eggs, at room temperature
• 2 tablespoons milk, at room temperature
• 3 1/3 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 pounds strawberries, rinsed, hulled, and sliced
• 1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
• 1 1/2 teaspoons orange zest
• 2 1/2 cups heavy cream
• 5 tablespoons confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.

Chocolate Covered Strawberries

Ingredients

• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Gina's Cheddar and Herb Biscuits

Courtsey of The Neelys

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped parsley leaves
• 3/4 cup grated sharp yellow Cheddar
• 1 cup buttermilk
• 4 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

The BEST dang pasta sauce out there!

So I make this often at home, it's one my husbands favorites. It really comes out like something you would get in a restaurant. I like to eat mine with either grilled chicken or shrimp, served over pasta of course.

Ingredients

1/2 stick of butter

1 pint of heavy whipping cream

2 handfuls of shredded parmesan (add more if needed)

1 egg white

Cayenne pepper to taste

Directions

Melt butter in skillet over medium high heat. Whisk in a small bowl egg white and heavy whipping cream. Once butter is melted, add mixture into skillet and simmer for 5 minutes. Add in parmesan cheese and stir constantly. Reduce heat and cook for 10 minutes. Season sauce to taste. Mine always looks pink because I use a lot of cayenne pepper. If you do not like as much spice, try salt and pepper. Serve over cooked pasta and ENJOY!

Macaroni and Cheese

Courtsey of The Neely's

Ingredients

• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups milk, warm
• 1 teaspoon dry mustard
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper
• Dash salt and freshly ground black pepper
• Dash hot sauce
• Dash Worcestershire sauce
• 3 cups shredded Cheddar
• 1 pound cavatappi pasta, cooked al dente
• 1 cup crushed potato chips
• 5 slices cooked bacon, crumbled
• 1/2 cup freshly grated Parmesan, for topping

Directions

Heat oven to 350 degrees F.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding

the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.

Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

Fried Onion Strips

Courtsey of Sunny Anderson

Ingredients

• Vegetable oil, for frying
• 1/2 cup buttermilk
• 1 egg
• 1 teaspoon hot sauce
• 1 cup all-purpose flour
• 1 teaspoon cayenne pepper
• Salt
• 1/2 teaspoon freshly ground black pepper
• 2 Vidalia onions, sliced into 1/2-inch thick strips

Directions

Place oil in a deep skillet until it comes about 1-inch up the side of the pan. Heat oil to 360 degrees F.

Mix buttermilk, egg, and hot sauce in a medium bowl. Mix flour, cayenne, 1 teaspoon salt, and pepper in a bag. Pat onion slices dry and dip in the buttermilk mixture to coat. Transfer slices to bag and toss to coat. Deep-fry onions in batches until golden, about 2 minutes. Transfer to a paper towel-lined plate to drain, sprinkle immediately with salt, and serve.

Sunny's Cheesesteak

Courtsey of Sunny Anderson

Ingredients

For the beef:

• 1 pound flank steak
• 1/2 cup red wine vinegar
• 1 lime, zested and juiced
• 1/4 cup chopped cilantro leaves
• 1 tablespoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

For the sauce:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 chipotle chiles in adobo (canned), chopped
• 1 tablespoon adobo sauce (from chipotle can)
• 1 1/2 cups heavy cream
• 1 cup processed grated Cheddar

For the sandwich:

• 1 tablespoon vegetable oil, plus more if needed for steak
• 1 red bell pepper, cut into strips
• 4 hoagie rolls
• 1 avocado, pitted and flesh sliced 1/4-inch thick
• 1 cup cilantro leaves

Directions

Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.

Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.

Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.

To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.

Buttermilk Ranch Dressing

Ingredients

• 1/2 cup buttermilk
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons champagne, or white-wine vinegar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill

Preparation

1. Whisk buttermilk, mayonnaise, champagne (or white-wine) vinegar, garlic, salt and pepper in a small bowl until smooth. Stir in herbs.

Nutrition

Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 103 mg sodium; 17 mg potassium.

The Wedge

Courtesy of Eating Well

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

• 2 heart of romaine, quartered lengthwise and cores removed
• 1/4 cup chopped fresh chives
• 2 slices cooked bacon, crumbled
• 2 ounces crumbled blue cheese
• 1/2 cup Buttermilk Ranch Dressing, (recipe follows)

Preparation

1. Place 2 romaine quarters on each of 4 salad plates. Sprinkle with chives, bacon and blue cheese. Drizzle with Buttermilk Ranch Dressing.

Nutrition

Per serving: 111 calories; 8 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 5 g carbohydrates; 6 g protein; 1 g fiber; 481 mg sodium; 97 mg potassium.

Buttermilk Ranch Dressing

Ingredients

• 1/2 cup buttermilk
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons champagne, or white-wine vinegar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill

Preparation

1. Whisk buttermilk, mayonnaise, champagne (or white-wine) vinegar, garlic, salt and pepper in a small bowl until smooth. Stir in herbs.

Nutrition

Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 103 mg sodium; 17 mg potassium.

Orecchiette with Broccoli Rabe & Chickpeas

Courtsey of EatingWell

2 servings, 2 cups each

Active Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
• 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
• 3/4 cup vegetarian chicken-flavored broth, (see Note)
• 2 teaspoons all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 4 large cloves garlic, minced
• 1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
• 1 8-ounce can chickpeas, drained and rinsed
• 2 teaspoons red-wine vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

Tips & Notes

• Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition

Per serving: 413 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 74 g carbohydrates; 22 g protein; 14 g fiber; 655 mg sodium; 448 mg potassium.

Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (210% dv), Iron (25% dv), Calcium (20% dv).

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 1/2 vegetable, 1 very lean meat, 1 1/2 fat

German Pancakes

SO YUMMY!

6 Large eggs: room temp

1 Cup whole milk: room temp

2 Tablespoons powdered sugar

dash of vanilla

1 cup all -purpose flour

1 Tablespoon melted butter

Garnish Powdered sugar

Preheat oven to 475 degrees F.
Beat eggs with electric mixer until well mixed. Add milk, sugar, and vanilla and mix. Add sifted flour and mix until smooth. Let batter rest 10 minutes.

Melt butter in oven proof skillet, swirl pan to coat bottom evenly with butter. Pour batter into pan. Bake in oven for 14-16 minutes or until golden brown with dark brown around the edges.

Remove the pancake from the oven and rest for about a minute. Loosen pancake from edges of pan with a spatula. Slide pancake onto a plate.
Dust with powdered sugar and serve with syrup.

Makes 1 large pancake

Carmel Syrup

1 cup brown sugar

1 cup cream

1 cup light Karo syrup

Blend together and heat on the stove top until warm.

Beef Stroganoff Hamburger Dinner in a Skillet

Courtesy of Emeril Lagasse

What I did different: I wanted this to be more of a casserole, so I did every step to the last and put it in a casserole dish. I then put it in a preheated 350 degree oven and sprinkled cheese on top (I had provolone in my fridge he suggested white cheddar). I let it bake for 15-20 minutes, then I served it. This step is not necessary, I just thought it would taste good also.

Ingredients

• 1/2 pound lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Essence, recipe follows
• 1 tablespoon olive or vegetable oil
• 1/4 cup chopped yellow onions
• 1 cup sliced white button mushrooms
• 1 teaspoon chopped garlic
• 1/4 pound small elbow macaroni or wide egg noodles, cooked
• 1/2 cup beef broth (I used a whole cup)
• 1/4 cup sour cream
• Grated white Cheddar, optional
• Chopped parsley, for garnish

Directions

Season the beef with the salt, pepper, and Essence.

In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.

Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.

Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup