RASPBERRY APPLESAUCE JELLO

3 sm. pkgs. raspberry Jello
3 c. boiling water
2 pkgs. frozen raspberries with juice
2 c. applesauce

Add 3 cups boiling water to Jello. Stir in raspberries and applesauce. Set until firm.

Dark Chocolate Frosting

adapted from My Baking Heart
makes enough for 24 cupcakes
Printable Recipe
6 Tbsp butter
2 tsp vanilla extract
3 cups powdered sugar
3/4 cup dark cocoa powder
1/3 cup milk (or Baileys)

Cream butter and vanilla.

In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture.

Slowly add milk until frosting reaches desired consistency, then beat another 5 minutes creamy.

from bean town baker

Peanut Butter Bars

Recipe Source: How to be a Domestic Goddess by Nigella Lawson

Ingredients - Base
50g brown sugar
200g icing sugar
50g margarine (you can use butter, but I think it tastes better with margarine)
200g smooth peanut butter

Ingredients - Topping
150g dark/milk chocolate (I use dark)
1 tablespoon margarine/butter

Method
1. Combine the ingredients for the base. I use my Kitchenaid with the K beater attachment.

2. Sample the dough. If you want it more peanutty, add more peanut butter; but know that this will make the dough softer and more squidgy.

3. Line a 23cm square tin (or equivalent) with baking paper. Press the dough evenly into the tin and refrigerate.

4. Make the topping. Put the chocolate and butter into a microwave-safe bowl and microwave until mostly melted. Stir.

5. Pour the chocolate mixture onto the base and spread. To get the chocolate flat, rap the tin on the tabletop and it should flatten out.

6. Refrigerate until chocolate is just set. Occupy yourself with other tasks so you don't die of anticipation.

7. Cut the peanut butter bar into little squares with a hot knife. If the chocolate is too hard and the base too soft - meaning that when you try to cut, the base all squidges out of shape - then turn the bar upside down and cut.

For a bit of class, instead of having Peanut Butter Bars you can have Peanut Butter Balls. Instead of forming the dough into a bar, roll the dough into small balls and freeze them. Then dip in chocolate. If desired, you can drizzle more chocolate over the top once the bottom layer is hard.

Another change you can make is to add Rice Bubbles to the dough. This is a good thing - the crunchiness is good, and the addition of another ingredient means the volume of dough is greater. Therefore, you can get more yum out of the same recipe!
from food for torte

Snow Pea, Edamame and Ground Turkey Stir Fry

Ingredients
1lb extra lean ground turkey
2 cups snow peas
1 cup edamame
3 garlic cloves, minced

Marinade
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon mirin or 1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch

Sauce
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon water

Directions
1. Mix the ground turkey with the marinade ingredients and leave for at least 15 minutes.
2. Mix the sauce ingredients together and set aside.
3. Heat oil in pan and add garlic. Cook until fragrant.
4. Add the ground turkey to the pan and cook until 3/4 cooked through.
5. Add the snow peas and cover for 3-5 minutes until the snow peas are bright green and cooked but still crisp.
6. Add the edamame and sauce and stir quickly to mix everything together. Taste and adjust seasonings if necessary. Serve immediately with fluffy white rice (or not for a carb free meal).
From the kitchen slave

Chicken and Potato Crisp Salad with Watercress

8 servings

2 pounds small red potatoes, washed but not peeled
3/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 pounds onions, halved lengthwise and sliced ¼ inch thick
2 garlic cloves, pressed
1 tablespoon grainy mustard
2 tablespoons Dijon mustard
1/3 cup fresh lemon juice (2 lemons)
1/3 cup chopped flat-leaf parsley
2 teaspoons minced fresh rosemary
6 cups cooked chicken, pulled into bite-sized pieces (I use chicken tenders)
2 bunches watercress, large stems removed
(optional) 2 ripe tomatoes, quartered, for garnish

1. Preheat the oven to 450 degrees F.

2. Slice the potatoes 1/8 inch thick. (You can use a mandoline). Place in a bowl, add 3 tablespoons of the olive oil and toss until coated. Season with ½ teaspoon each of the salt and pepper.

3. Cover 3 baking sheets with aluminum foil and spray with vegetable spray. Arrange the potato slices in a single layer on the baking sheets and roast in the oven, 2 sheets at a time, for 10 minutes. Turn and switch the sheets and bake for 5 to 7 minutes longer, until browned around the edges and crisp. Loosen the potatoes from the sheets as soon as they are done and transfer to paper towels to cool. Repeat with the remaining potatoes.

4. Meanwhile, in a large casserole, heat 3 tablespoons of the olive oil over moderate heat. Add the onions and ½ teaspoon of the salt. Cover tightly and cook, stirring occasionally, until translucent, about 10 minutes. Uncover, increase the heat to moderately high and cook, stirring frequently, until the onions are well browned, about 10 minutes. Add the garlic and cook for 2 minutes longer.

5. In a bowl, combine the grainy and Dijon mustards with the lemon juice, parsley, rosemary and the remaining 1 teaspoon salt and ½ teaspoon pepper. Whisk in the remaining 1/3 cup olive oil. Set aside ¼ cup of this dressing.

6. Add the mustard-lemon dressing (less the ¼ cup) to the onions and stir well to blend, scraping up any browned bits adhering to the bottom of the casserole. Scrape the onion into a bowl. Add the chicken and potato crisps and toss well. Add additional olive oil by tablespoons if needed.

7. In a bowl, toss the watercress with the reserved ¼ cup dressing. Fold the watercress into the salad and serve.

from cook and be merry

Italian Street Salad

Serves 4

Salad
3/4 lb. new potatoes, scrubbed
fine grain sea salt and freshly ground black pepper, to taste
1 bag of mixed salad greens (arugula, radicchio, romaine, et.) or 3-4 handfuls
large handful fresh mint, torn
1 cup fresh peas

Dressing
juice of 1 orange or blood orange
3 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
generous pinch dried oregano
2 tablespoons capers

1.) Heat a large pot of salted water to a boil. Add potatoes and boil until fork tender; 20-40 minutes, depending on your potatoes. Drain and set aside.

2.) Whisk together orange juice, vinegar, olive oil, oregano, and capers. Season to taste with salt and pepper.

3.) Combine potatoes, greens, mint, and peas in a large bowl. Drizzle with dressing and use your hands to gently coat the salad with the dressing.

from Habitually Hungry

Chicken Picatta

You will need: adapted from a Cuisine-At-Home magazine
4 chicken cutlets
2 TBS oil
1/4 cup dry white wine(or chicken stock)
1 tsp garlic, minced
1/2 cup low-sodium chicken stock
2 TBS fresh lemon juice
1 TBS capers, drained
2 TBS butter
fresh lemon slices
chopped parsley for garnish
salt and pepper to taste
flour for dusting chicken


Directions:
Season chicken with salt and pepper. If your chicken breast is thick, you might want to pound it a bit to make it thinner. It will cook much faster. Dredge the chicken in flour and shake off excess flour.
Add oil in a saute pan and heat on med-high. Saute chicken 2-3 minutes on one side.
Turn chicken on second side, cover pan, and cook an additional 1-2 minutes.
Transfer the chicken to a warm plate. Pour off fat...if you have any.
Deglaze pan with wine. Add garlic. Cook until the garlic is just brown (don't overcook as it will become bitter) another minute or so.
Add 1/2 cup broth (if you want a bit more sauce in the final stage you can add a bit more stock) and lemon juice. Add the capers as well.
Return the browned chicken and cook on each side for 1 minute.
Transfer the chicken (again) unto a warm plate. Add butter and lemon slices to the sauce in the skillet. Cook until the butter melts.
Once the butter melts, add the sauce and lemon slices over the chicken cutlets.
Sprinkle some chopped parsley.
from  home cooking in montana

Over the Top Reese’s Peanut Butter Cookies

* 3/4 cup butter, softened
* 1 cup sugar
* 1 cup brown sugar
* 1 cup peanut butter
* 2 large eggs
* 2 tsp vanilla
* 1 tsp baking soda
* 1/2 tsp salt
* 2 1/2 cups flour
* 1 1/2 cup milk chocolate chips
* 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. I think these cookies are best eaten warm. However, the still taste great the next day. Are best if eaten no later than the day after baking. Makes 18 cookies.

Variation: use mini or regular M&M pieces in place of the Reese’s pieces.

from real mom kitchen

Spicy Hawaiian Burgers

2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2" - 3/4" thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt (I use Lawry's)
1/2 tsp ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt and cumin. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.
from Homemade by Holman