Caramelized Peach

INGREDIENTS:

1. 1/4 cup sugar
2. 1 tablespoon water
3. 1 teaspoon light corn syrup
4. 3 freestone peaches - peeled, halved and pitted
5. 1 (5 ounce) sheet of frozen all-butter puff pastry, thawed but very cold
6. Vanilla ice cream, for serving

DIRECTION:

1. Preheat the oven to 400 degrees F. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes. Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
2. On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges and serve with vanilla ice cream.

Via: Yahoo!Food

Crunchy Ice Cream Bars

INGREDIENTS:

1. 50 NILLA Wafers, finely crushed
2. 1 cup finely chopped toasted PLANTERS Pecans
3. 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
4. 1/4 cup margarine or butter, melted
5. 1 pint vanilla ice cream, softened
6. 1 pint chocolate ice cream, softened

DIRECTION:

1. Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
2. Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
3. Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.

Cool off after an outdoor activity this summer with a serving of this ice cream treat!

Via: Yahoo!Food

Soft Chocolate Chip Cookies

INGREDIENTS:

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

DIRECTION:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Via: Yahoo!Food

Soft Chocolate Chip Cookies

INGREDIENTS:

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

DIRECTION:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Via: Yahoo!Food

INGREDIENTS:

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

DIRECTION:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Via: Yahoo!Food

Vegetable Fried Rice

INGREDIENTS:

1. 1 cup instant brown rice
2. 1 cup vegetable broth
3. 2 eggs, lightly beaten
4. 2 teaspoons canola oil
5. 6 ounces asparagus spears, trimmed and cut into 1-inch pieces
6. 1 medium red bell pepper, thinly sliced into 1-inch pieces
7. 4 scallions, cut into 1-inch pieces
8. 1 clove garlic, minced
9. 1 tablespoon minced fresh ginger
10. 4 teaspoons reduced-sodium soy sauce
11. 2 tablespoons rice vinegar
12. 1 teaspoon toasted sesame oil
13. Hot pepper sauce, to taste

COOKING DIRECTION:

1. Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
2. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
3. Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.

Via: Yahoo!Food

Mushroom Fried Rice

INGREDIENTS:

1. 1 1/2 cups long-grain rice
2. 3 tablespoons cooking oil
3. 1/2 pound cremini mushrooms, sliced thin
4. 1/2 pound shiitake mushrooms, stems removed, caps sliced
5. 1/2 pound white mushrooms, sliced thin
6. 1/4 teaspoon dried red-pepper flakes
7. 1 tablespoon grated fresh ginger
8. 6 scallions including green tops, sliced thin
9. 1/2 teaspoon salt
10. 1/4 cup soy sauce
11. 1/2 cup frozen peas
12. 1 teaspoon Asian sesame oil

DIRECTION:

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

The quickest - and most authentic - way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.

Via : Yahoo! Food

Ice Cream Sandwiches with Mixed Fruit Compote

INGREDIENTS:

1. 1/2 cup sugar
2. 2 tablespoons water
3. 1/2 cup almond slivers
4. 1 pint vanilla ice cream, softened
5. 1/2 teaspoon ground cinnamon
6. 1 cup all-purpose flour
7. 1/2 teaspoon ground ginger
8. 1/2 teaspoon baking powder
9. 1 pinch salt
10. 2 tablespoons unsalted butter, room temperature
11. 2 tablespoons vegetable shortening, room temperature
12. 2/3 cup sugar
13. 1 large egg
14. 2 tablespoons finely minced crystallized ginger
15. Powdered sugar
16. Mixed Fruit Compote

DIRECTION:

1. For ice cream: Butter small baking sheet. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup turns deep amber, brushing sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes. Add nuts. Immediately pour onto prepared baking sheet. Cool praline completely.
2. Finely chop praline. Mix ice cream, cinnamon and half of praline in medium bowl (reserve remaining praline for another use). Cover ice cream and freeze.
3. For cookies: Position rack in center of oven; preheat to 350 degrees F. Combine first 4 ingredients in medium bowl. Beat butter, shortening and 2/3 cup sugar in large bowl until smooth. Beat in egg. Mix in flour mixture, then crystallized ginger. Transfer dough to ungreased nonstick 13x9x1/2-inch baking sheet. Using rubber spatula, spread dough evenly over baking sheet, covering completely (dough will be sticky). Bake until top is dry and edges begin to brown, about 15 minutes. Remove from oven. Immediately cut into 5x2-inch rectangles. Cool. Freeze 8 cookies 1 hour (reserve remainder for another use). (Ice cream and cookies can be made 1 day ahead. Keep frozen.)
4. Soften praline ice cream until spreadable. Spread 1/2 cup ice cream over bottom of each of 4 cookies. Top each with another cookie, bottom side down, forming sandwiches. Wrap tightly in plastic; freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
5. Place frozen cookie sandwich on work surface. Lay paper strips diagonally across top of cookie. Sift powdered sugar over, forming diagonal lines. Remove strips. Repeat with remaining sandwiches. Place 1 sandwich on each of 4 plates. Using slotted spoon, surround each with compote. Drizzle any syrup from compote around fruit.

Only half of the praline is used in the dessert; the rest will make a nice topping for ice cream, frozen yogurt or stewed fruit.

Via: Yahoo! Food

Chicken Salad

INGREDIENTS:

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons rice-wine vinegar
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons sesame oil
• 1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
• 3 tablespoons canola oil
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon tahini paste
• 3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
• 2 tablespoons sesame seeds
• 8 cups shredded napa cabbage (see Ingredient Notes)
• 1 1/2 cups grated carrots
• 5 radishes, sliced
• 1/2 cup chopped scallions
• 3 1/2 cups shredded skinless cooked chicken (see Tip)

COOKING DIRECTION:

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

Ingredient Notes:Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market. Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded. To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

Via: Yahoo! Food

Blueberry Cobbler

INGREDIENTS:

• 2 (12 ounce) packages frozen blueberries
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small pieces
• 2/3 cup whole milk
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon granulated sugar

COOKING DIRECTION:

1. Preheat the oven to 375 degrees F. Butter an 8-by-8-by-2-inch baking dish.
2. Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
3. In a large bowl, whisk together the remaining 11/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded teaspoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.
4. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature
   

Frozen blueberries make this dessert an easy year-round treat

Via: Yahoo! Food

BBQ Bacon Cheese

INGREDIENTS:

• 1 OSCAR MAYER Wiener
• 2 slices OSCAR MAYER Ready To Serve Bacon
• 1 hot dog bun, split
• 1 tablespoon KRAFT Cheddar CLASSIC MELTS Cheddar & American Shredded Cheese
• 1 tablespoon KRAFT Original Barbecue Sauce

COOKING DIRECTION:

1. Place wiener and bacon in bun; sprinkle with cheese. Wrap in paper towel.
2. Microwave on HIGH 30 to 45 seconds or until wiener is heated through and cheese is melted.
3. Top with barbecue sauce.

Ready-to-serve bacon, cheese and barbecue sauce turn a plain hot dog into an extra-tasty sandwich in a flash. Just microwave and serve!

Via: Yahoo!Food