***Asian Noodle Salad***

Fresh, healthy, and lots of color! 

recipe found here

1 package linguine noodles, cooked, rinsed, and cooled
1/2 head napa cabbage
1/2 head purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 bag bean sprouts (mung bean sprouts)
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 Oz.) whole cashews

FOR THE DRESSING:
1 whole lime, Juiced
8 Tablespoons olive oil
8 Tablespoons soy sauce
2 Tablespoons sesame oil
1/3 cup brown sugar
3 Tablespoons fresh ginger, chopped
2 cloves garlic, chopped
2 jalapenos, chopped (I also remove the seeds, for less spice)
cilantro (optional)


Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Chocolate Mousse

Many of the fine-quality bittersweet chocolates sold at supermarkets typically contain 50 to 60 percent cocoa solids. If you choose chocolate with a higher percentage, your mousse may be slightly denser

2 cups chilled heavy cream

4 large egg yolks

3 tablespoons sugar

1 teaspoon vanilla

7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Garnish: lightly sweetened whipped cream and 1 raspberry per cup/serving

 

Special equipment: an instant-read thermometer

Preparation

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

            

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

           

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

           

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

 

Cooks' notes:• Mousse can be chilled up to 1 day.

Found here
http://www.epicurious.com/recipes/food/views/chocolate-mousse-107437#ixzz2e8W2Ee13

White Cheese & Chicken Lasagna

So rich you only have it once a year!

recipe found here

9 whole Lasagna Noodles (not Oven-ready)

½ cups Butter

1 whole Onion, Chopped

1 clove Garlic, Minced

½ cups All-purpose Flour

1 teaspoon Salt

2 cups Chicken Broth

1-½ cup Milk

4 cups Shredded Mozzarella Cheese, Divided

1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)

1 teaspoon Each, Dried Basil And Oregano

½ teaspoons Ground Pepper

2 cups Ricotta Cheese

2 cups Cooked, Cubed Chicken

1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained

1 Tablespoon Chopped Fresh Parsley

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
Enjoy!

Honey Glazed Grilled Pineapple

recipe found here 

1/4 cup honey

Juice of 2 limes (I actually used lemons)

1/2 teaspoon ground cinnamon

1/2 pineapple, cut into 3/4-inch thick rings, core removed

3/4 cup vanilla ice cream

In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate 2 hours, turning occasionally.

Preheat a grill pan over medium heat.

Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side.

To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.

Vanilla Milkshake

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Directions Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw.

Recipe from Paula Deen

Perfect Potatoes au Gratin

recipe found here

4 whole Russet Potatoes, Scrubbed Clean

2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious

***Ranch Chicken Enchiladas ***

3-4 Boneless Skinless Chicken Breasts
1 package Chicken Taco seasoning
1 package Ranch dry salad dressing
1/2 cup bottled ranch
1 container (15 oz or more) Fresh Salsa 
2 cups shredded Mexican Cheese Mix (or cheddar cheese) 
1 can chicken broth
1 package flour tortillas

My favorite Ranch Dressing, in the refrigerated section 

Cook and shred the chicken. Let the chicken simmer in the ranch packet, taco seasoning packet, and the chicken broth for about 15 min. 

Or cook the chicken in a slow cooker. Add the ranch packet, taco seasoning packet, and the chicken broth. Cooked it on low for about 3-4 hours.

 
Mix the 1/2 cup of ranch and the salsa in a bowl. 

Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.


Assemble the enchiladas by putting 2 Tablespoons of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.


Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheese. 

Bake at 350 degrees for 20-30 minutes or until the cheese is bubbling and enchiladas are heated through. Serve with ranch dressing drizzled on top. 

***Cool Veggie Pizza***

Recipe Found here

1 package (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 Tablespoon mayonnaise
1 garlic clove, pressed
1 teaspoon dried dill weed
Salt and ground black pepper to taste
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini or yellow summer squash

Preheat oven to 350°F. Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller®, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.

In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper®. Spread cream cheese mixture evenly over crust.

To prepare vegetables, coarsely chop broccoli or cauliflower with Food Chopper. Dice or slice cucumber, bell pepper, green onions or tomato using Utility Knife. Slice mushrooms using Egg Slicer Plus®. Grate carrot using Rotary Grater. Crinkle cut yellow squash or zucchini using Crinkle Cutter.

Sprinkle vegetables over pizza. Cut into squares with Pizza Cutter; serve using Mini-Serving Spatula.

Yield:
10 servings of

Nutrients per serving:

Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g

Cook's Tips:

All-Purpose Dill Mix or Italian Seasoning Mix can be substituted for the dill weed, if desired.