Pineapple-Black Bean Guacamole

2 medium avocados, halved, seeded, and peeled

1/4 C. bottled green salsa (salsa verde)

1 Tbsp. sour cream

1/2 C. finely chopped pineapple or canned crushed pineapple, drained

1/2 C. black beans, rinsed and drained

1 jalapeno, seeded and minced

2 Tbsp. finely chopped red onion

2 Tbsp. chopped fresh cilantro

1 Tbsp. pressed or minced garlic

1 Tbsp. lime juice

1/4 tsp. salt

1/4 tsp. cumin

1/4 C. shredded Monterey Jack cheese

additional cilantro for garnish, if desired

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Shrimp Etouffee

1/4 C. butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium-size green bell pepper, finely chopped
4 garlic cloves, pressed or finely minced
1 large shallot, finely chopped
1/4 C. all-purpose flour
1 tsp. salt
1/2-1 tsp. ground red pepper
14 oz. can chicken broth
2 lb. raw, peeled, deveined shrimp
1/4 C. chopped fresh parsley
1/4 C. chopped fresh chives
6 C. hot cooked rice

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5-6 min. or until tender.
Add flour, salt, and 1/2-1 tsp. ground red pepper; cook, stirring constantly, until caramel colored, about 12 min. Add broth; cook stirring constantly 3-5 min. or until thick and bubbly.
Stir in shrimp; cook 5 min. or until all shrimp are pink. Stir in herbs. Serve with hot cooked rice.

Honey Roast Chicken

3 1/2-4 lb. whole broiler-fryer chicken
2 Tbsp. butter, melted
1/2 tsp. each salt and pepper
3/4 C. honey
2 Tbsp. fresh tarragon
1 C. peeled and sliced shallots
1 C. champagne, sparkling wine, or chicken broth
1/2 C. chicken broth
1 small lemon, thinly sliced

Preheat oven to 375. Rinse chicken and cavity; pat dry with paper towels. Skewer neck skin to back; tie legs to tail. Place in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
Roast, uncovered, for 1 1/4-1 3/4 hrs. or until drumsticks move easily and chicken is no longer pink (180 degrees). Brush with 1/2 the honey and sprinkle with 1/2 the tarragon. Roast 5 min. longer or until honey forms a golden brown glaze.
Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, about 10 min. until juices thicken slightly and shallots are tender. Add lemon slices to pan. Simmer 3-5 min. or until heated through. To serve, return chicken to pan, sprinkle with remaining tarragon and top with additional honey, if desired.

Helpful Tip: This can also be done with chicken pieces. Simply arrange pieces skin side up. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, 35 min. Then continue as above.

Cheddar Cheese Biscuits

• 2 1/2 C. all-purpose flour
• 1 1/2 Tbsp. baking powder
• 1 tsp. salt
• 1 C. vegetable shortening
• 1 C. (4 oz.) freshly shredded sharp Cheddar cheese
• 1 C. buttermilk
• Parchment paper
• 
  
• Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.
• Preheat oven to 350°. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2-inch round cutter, and place on parchment paper-lined baking sheets.
• Bake at 350° for 20 to 22 minutes or until golden brown.

Helpful Tip: Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.

Roasted Onions

• 2 medium Vidalia or Texas Sweet onions 
• 2 beef bouillon cubes
• 1 Tbsp. butter, divided

Peel 2 medium onions and cut a thin slice from bottom and top of each one. Scoop out a 1-inch-deep hole from the top of each onion. Place onions, top sides up, in a 2-qt. microwave-safe dish with a lid. Add 1 beef bouillon cube and 1/2 Tbsp. butter to shallow hole in each onion; cover with lid. Microwave, covered, at HIGH for 8 to 10 minutes or until onion is tender. Garnish each serving with fresh parsley sprig and pepper, if desired.

1. Helpful Tip: These can also be roasted in the oven at 400 degrees for 20-25 min. or until tender OR grilled by wrapping each filled-and-topped onion in heavy-duty aluminum foil (or a double layer of regular aluminum foil). Grill over high heat (400° to 450°) 15 to 20 minutes or until tend  er. Let stand 10 minutes before serving. 

Orange-Basil Butter

1/4 C. butter, softened
1/2 tsp. orange zest, grated
2 Tbsp. fresh basil, finely chopped

Blend ingredients well. Serve with corn on the cob, baked sweet potato, biscuits, fish, etc.

Casser-Ole'

1 lb. lean ground beef
1 large onion, finely chopped
2 C. salsa
15 oz. can black beans, rinsed and drained
1/4 C. Italian dressing
2 T. taco seasoning
1/4 tsp. cumin
6 flour tortillas
3/4 C. sour cream
1 C. shredded Mexican cheese blend
1 C. shredded lettuce
1 medium tomato, chopped

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning, and cumin. Place 3 tortillas in a 2 qt baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream, and cheese. Repeat layers. Cover and bake at 400 for 25 min. Uncover and bake an additional 5 min. Let stand 5 min. prior to serving. Top with lettuce and tomato.

Jamaican Bread Pudding

4 C. French bread, cubed
1/2 C. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. raisins
1/4 C. white rum
1/4 C. melted butter
2 C. milk
2 eggs, slightly beaten
1 tsp. vanilla

Preheat oven to 350. Grease a 9 in. square baking dish with butter.
In a large mixing bowl, combine bread, sugar, cinnamon, nutmeg, and raisins. Pour into baking dish. Drizzle with rum and melted butter.
In the same mixing bowl, slightly beat eggs. Add milk and vanilla and mix well. Pour evenly over bread mixture. Let stand 15 min. Bake 50 min.-1 hr. or until a knife inserted in center comes out clean. Serve warm topped with vanilla rum sauce (recipe follows).

Vanilla-Rum Sauce:
1/2 C. brown sugar
1/2 C. sugar
1/2 C. butter
1/2 C. heavy whipping cream
1 tsp. vanilla
2 tsp. white rum

In a heavy saucepan, combine brown sugar, sugar, whipping cream, and butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 min. Remove from heat and stir in vanilla and rum.

Chicken, Tomato, & Cucumber Dinner Salad

5 Tbsp. olive oil, divided
1-1 1/4 lb. chicken breast tenders
salt and freshly ground black pepper
1/4 C. cider vinegar or white wine vinegar
1 Tbsp. snipped fresh thyme
1 tsp. sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 C. pitted green olives, halved or sliced
4 oz. feta cheese

In a large skillet, heat 1 Tbsp. of oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8-10 min, turning once, until no pink remains.
For vinaigrette, in a screw-top jar, combine remaining oil, vinegar, thyme, sugar, and 1/4 tsp. each salt and pepper; shake to combine.
On plates, arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.

Blueberry Cream Biscuits with Blueberry Sauce

2 C. all-purpose flour
2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 C. fresh blueberries
1 1/2 C. whipping cream
blueberry sauce (recipe follows)

Preheat oven to 425. In a large bowl, stir together flour, baking powder, sugar, salt, and nutmeg to thoroughly mix. Toss blueberries with flour mixture. Stir cream into mixture just until moistened.
Turn dough out onto floured surface. Gently lift and fold dough 4-5 times, making a quarter turn between each fold. Place dough on parchment-lined baking sheet. Form dough into a 7-8 in. square, approximately 1 in. thick. Using a floured pizza cutter or knife, cut 12-16 biscuits, leaving biscuits intact. Bake in upper half of oven for 17-20 min. or until golden brown. Cut or pull apart to serve. Top with Blueberry Sauce.

Blueberry Sauce:
2 C. fresh blueberries, divided
1/3 C. sugar
2 Tbsp. water
1 tsp. vanilla

In a medium saucepan, combine 1 C. blueberries, sugar, and water. Bring to a simmer; cook and stir until blueberries pop and sauce has thickened. Remove from heat and stir in remaining blueberries and vanilla. Serve warm.

Chocolate Chocolate Chip Meringues

6 egg whites
3/4 C. sugar
1/4 tsp. vanilla
1/3 C. confectioner's sugar
1/2 C. + 1 Tbsp. cocoa
1/2 C. dark (semisweet) miniature chocolate chips

Place silicone mats or parchment paper on two cookie sheets.
Place egg whites in a mixer with whipping attachment and whip about 1 min. While machine is running, add sugar and vanilla. Whip until shiny.
Slow mixer to lowest setting and add confectioners sugar and cocoa. Turn machine off and fold in chocolate chips.
Set oven to 200 degrees. Scoop out teaspoon sized spoonfuls, trying to form a peak as the spoon empties. Cook 2 1/2-3 hrs. Turn oven off, but leave meringues in closed oven for another hour. This ensures a dry, crisp meringue.

Creamy Broccauliflower Salad

4 C. each broccoli and cauliflower florets
1 C. sour cream
1 C. mayonnaise
1 Tbsp. honey
2 Tbsp. Dijon mustard
1 Tbsp. pressed or finely minced garlic
2 tsp. cumin
1/2 tsp. salt
1 tsp. freshly ground pepper
1/4 C. sunflower seeds
3 Tbsp. + 2 Tbsp. dried cranberries

Blanch broccoli and cauliflower separately in boiling salted water until crisp-tender, about 3 min. Refresh in cold water, drain, and set aside.
Blend together sour cream, mayonnaise, and next 6 ingredients. Carefully fold in broccoli, cauliflower, and 3 Tbsp. dried cranberries. Transfer to serving dish and garnish with sunflower seeds and remaining dried cranberries.

Jamaican Bread Pudding

4 C. cubed French bread
1/2 C. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. raisins
1/4 C. white rum
1/4 C. melted butter
2 C. milk
2 eggs, beaten
1 tsp. vanilla

Preheat oven to 350. Grease a 9 in. square baking dish with butter.
Combine bread, sugar, cinnamon, nutmeg, and raisins in a large mixing bowl. Pour into baking dish. Drizzle bread mixture with melted butter and rum.
Mix eggs, milk, and vanilla. Pour over bread mixture and let sit 15 min.
Bake 50 min.-1hr. or until a knife inserted in center comes out clean.
Serve warm with vanilla-rum sauce.

Vanilla-Rum Sauce:
1/2 C. firmly packed brown sugar
1/2 C. sugar
1/2 C. butter
1 tsp. vanilla
1/2 C. whipping cream
2 tsp. white rum
1 tsp. vanilla

In a heavy saucepan, combine all ingredients except rum and vanilla. Cook over medium heat, stirring frequently, until mixture thickens and comes to a full boil, 5-8 min. Remove from heat and stir in vanilla and rum.

Gingery Carrot Soup

2 Tbsp. olive oil
1 large onion, chopped
kosher salt and freshly ground pepper
1 lb. carrots, peeled and thinly sliced
1 in. section of fresh ginger, thinly sliced
2 pitas, split horizontally
1 tsp. curry powder
1/4 C. lowfat plain Greek yogurt or sour cream, if desired

Heat oven to 425 degrees. Heat 1 Tbsp. of the oil in a large saucepan over medium-high heat. Add the onion. Season with 1/4 tsp. each salt and pepper. Cook, stirring, until beginning to soften, 3-4 min.
Add the carrots, ginger, and 4 C. water and bring to a boil. Reduce heat and simmer until vegetables are tender, 15-20 min. Using an immersion (or standard) blender, puree the vegetable mixture.
Meanwhile, brush the cut sides of the pitas with remaining oil and sprinkle with curry powder and 1/8 tsp. salt; cut each pita into wedges and place seasoned side up on a rimmed baking sheet. Bake until golden and crisp, 8-10 min.
Ladle the soup into bowls, top with yogurt and sprinkle with pepper. Serve with pita chips.

Bacon and Egg Muffins

4 slices bacon, cut into thirds
5 eggs
1 C. all-purpose flour
1/2 C. yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 C. milk
1/4 C. melted butter
1/2 C. shredded sharp Cheddar cheese
maple syrup

Preheat oven to 400 degrees. In a large skillet, cook bacon just until crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl, beat three of the eggs, 2 Tbsp. water and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set, but still moist. Transfer to bowl; set aside.
Brush 12 2 1/2 in. muffin cups with remaining bacon drippings. In medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil, and remaining 2 eggs. Stir into flour mixture. Fold in scrambled eggs and cheese. Fill muffin cups.
Place one bacon piece on each muffin. Bake 15-17 min. or until lightly browned and toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with maple syrup, if desired.

Tagalong Cheesecake Cupcakes

21 Tagalong cookies, 15 whole and 6 coarsely chopped
16 oz. cream cheese
1/2 C. sugar
1 tsp. vanilla
2 large eggs, lightly beaten
1/2 C. sour cream
pinch of salt

Heat oven to 275 degrees. Line muffin tin with paper liners, and place one whole cookie in each paper liner.
In a large mixing bowl, beat the cream cheese until smooth. Slowly add in the sugar until well mixed, followed by the vanilla. Slowly drizzle in the eggs, mixing thoroughly. Beat in the sour cream and salt.
By hand stir in the chopped cookies.
Fill each cookie-filled cup almost to the top.
Bake for 22 min. or until filling is set. Transfer to a wire rack to cool completely and refrigerate at least 4 hrs. before serving.

Chocolate Torte

Torte:
1/2 lb. unsalted butter, cut into 1/2 in. cubes, plus 1/2 Tbsp.
1 lb. dark chocolate, coarsely chopped
1/4 C. amaretto
2 boxes Dulce de Leche Girl Scout cookies
1/4 C. softened butter
8 large eggs
1/4 C. sugar
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 325.
Using 1/2 Tbsp. butter, grease a 9 in. springform pan and line bottom with parchment paper. Cover pan underneath and along sides with foil and set in a roasting pan.
Bring a medium saucepan of water to a boil, then reduce to simmer.
Combine chocolate, cut up butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 min.; set aside.
Process cookies in the bowl of a food processor until crumbs. Reserve 2 Tbsp. of processed cookies. To the rest, add 1/4 C. softened butter and process again until cookies are bread-like crumbs and stick together. Pour into the bottom of springform pan and press to make an even crust layer.
Combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5-10 min. Time required will be reduced if eggs are at room temperature. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times, until all of the egg mixture has been folded in.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about 1/2 way up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40-45 min.
Remove from roasting pan and cool on wire rack for about 15 min. Remove foil and springform pan, and let cool to room temperature.

Caramel Ganache:
1/2 tsp. flaky sea salt
8 oz. Caramel Kraft bits
1/8 C. heavy cream

In a microwave-safe bowl, add caramel bits and heavy cream. Microwave 30 seconds and stir. Continue to microwave in 30 sec. intervals and stirring until smooth and pourable. Add sea salt and stir. Pour in an even layer over top of torte, letting it drip down sides. Reserve some for decorating. Let cake stand for about 10 min. before adding chocolate ganache.

Chocolate Ganache:
8 oz. dark chocolate, coarsely chopped
1/8 C. heavy cream

In the top of a double boiler, add chocolate and cream. Stir as chocolate melts until the mixture is smooth and pourable; add more cream as necessary.
Pour over caramel ganache and let it drip down sides. Let stand a few min. and then drizzle with reserved caramel ganache and sprinkle reserve cookie crumbs on top. Refrigerate at least 1 hr. before serving. Remove from refrigerator about 30 min. prior to serving.

Sourdough Bread

2 (1/4 oz.) envelopes active dry yeast
1 1/4 C. warm water (100-110 degrees)
1 C. sourdough bread starter at room temperature
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
2 large eggs, beaten
5 1/2-6 C. unbleached all-purpose flour
vegetable oil
butter, melted

Combine yeast and warm water in a 2 C. liquid measuring cup; let stand 5 min.
Combine yeast mixture, sourdough starter, 1/4 C. oil, sugar, salt, eggs, and 3 C. flour in a nonmetal bowl. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface and knead until smooth and elastic (8-10 min.). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1 1/2 hrs. or until doubled in bulk.
Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18 X 9 in. rectangle. Tightly roll up dough, starting at narrow side; pinch seam and ends together to seal. Place loaves, seam side down, in 2 greased 9 X 5 in. loafpans. Brush tops with oil. Cover and let rise in a warm place, free from drafts, about and hour, or until doubled in size.
Bake at 375 degrees 30-35 min. or until loaves sound hollow when tapped. Remove loaves from pans and brush with melted butter.

Sourdough Bread Starter

1/4 oz. envelope active dry yeast
1/2 C. warm water (100-110 degrees)
2 C. all-purpose flour
3 Tbsp. sugar
1 tsp. salt
2 C. warm water (100-110 degrees)
starter food (recipe follows)

Combine yeast and 1/2 C. warm water in a 1 C. liquid measuring cup; let stand 5 min.
Combine flour, sugar, and salt in a medium-size nonmetal bowl, and stir well. Gradually stir in 2 C. warm water. Add yeast mixture, and mix well.
Cover starter loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) 72 hours, stirring 2-3 times daily. Place mixture in refrigerator, and stir once a day. Use within 11 days.
To use, remove sourdough starter from refrigerator; let stand at room temperature at least 1 hr.
Stir starter well, and measure amount of starter needed. Replenish remaining starter; use within 14 days, stirring daily. When sourdough starter is used again, repeat procedure for using starter and replenishing with starter food.

Starter Food:
1 C. all-purpose flour
1 C. water
1 tsp. sugar

Stir all ingredients into remaining sourdough starter.

Crustless Canadian Bacon and Brie Quiche

14 thin Canadian bacon slices
8 oz. round Brie cheese
8 large eggs, lightly beaten
1/2 C. sour cream or mayonnaise
1/2 tsp. ground white pepper
1/4 C. grated Parmesan cheese
1/2 tsp. dried basil

Arrange bacon slices on bottom and up sides of a lightly greased 9 in. pieplate, slightly overlapping slices.
Remove rind from Brie, and cut Brie into cubes. Whisk together eggs and sour cream; stir in Brie, pepper, Parmesan cheese, and basil. Pour filling into prepared pieplate.
Bake at 375 degrees for 30 min. or until a knife inserted in center comes out clean. Let stand 5 min. before serving.

Lemon Bars

2 C. all-purpose flour
1/2 C. sifted powdered sugar
1 C. butter, softened
1 tsp. vanilla
2 C. sugar
2 Tbsp. cornstarch
5 large eggs, lightly beaten
1 Tbsp. grated lemon rind
1/4 C. plus 2 Tbsp. lemon juice (fresh is better)
2 Tbsp. butter, melted
1/4 C. sifted powdered sugar and raspberries for garnish, if desired

Combine first 4 ingredients; beat at medium speed with an electric mixer until blended. Pat mixture into a greased 9 X 13 in. baking dish. Bake at 350 for 18 min. or until golden.
Combine 2 C. sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over crust. Bake at 350 for 20-25 min. or until set. Cool completely. Chill well.
Sift 1/4 C. powered sugar over top. Cut into bars. Garnish if desired.

Summer Squash Casserole

4 lb. yellow summer squash, sliced
4 Tbsp. butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, pressed or finely minced
2 1/2 C. soft breadcrumbs, divided
1 1/4 C. shredded Parmesan cheese, divided
4 oz. shredded sharp Cheddar cheese
1/4 C. chopped fresh chives
1/2 C. minced fresh parsley
8 oz. container sour cream
2-3 tsp. salt
1 tsp. freshly ground pepper
2 large eggs, lightly beaten
1/4 tsp. garlic salt

Cook squash in boiling water to cover in a Dutch oven 8-10 min. or just until tender. Drain well; gently press between paper towels.
Melt 2 Tbsp. butter in Dutch oven over medium-high heat; add onion and garlic, and saute 5-6 min. or until tender. Remove from heat and stir in squash, 1 C. breadcrumbs, 3/4 C. Parmesan, and next 7 ingredients. Spoon into lightly greased 9 X 13 in. baking dish.
Melt remaining 2 Tbsp. butter. Stir together melted butter, remaining 1 1/2 C. breadcrumbs, 1/2 C. Parmesan cheese, and garlic salt. Sprinkle mixture evenly over casserole.
Bake at 350 for 35-40 min. or until set.

Herbed Tomato Tart

17.3 oz. package frozen puff pastry sheets, thawed
5 plum tomatoes, thinly sliced
3/4 tsp. salt
8 oz. shredded mozzarella cheese
4 oz. crumbled feta cheese
1/4 C. finely chopped onion
1 garlic clove, pressed or finely minced
1/4 C. finely chopped fresh mixed herbs (1 Tbsp. each of basil, rosemary, chives, and parsley)
freshly ground black pepper
1 Tbsp. olive oil

Roll each pastry sheet into a 14 in. square on a lightly floured surface; place one pastry sheet on an ungreased baking sheet. Cut 2 14 X 1 in. strips and 2 13 X 1 in. strips from the second pastry sheet. West strips with water, and place along the edges o top of pastry square, forming a border.
Bake pastry shell at 400 for 10 min. or until golden. Transfer to a wire rack to cool.
Place tomato slices on paper towels and sprinkle evenly with salt. Let stand 20 min.
Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next 3 ingredients. Arrange tomato slices in a single layer on top. Sprinkle with herbs and freshly ground pepper; drizzle with oil.
Bake at 400 for 15 min. or until cheese melts; serve hot.

Gazpacho

8 large tomatoes
2 cucumbers, peeled and seeded
1 large green bell pepper, seeded
1 large yellow bell pepper, seeded
1 small red onion
1 jalapeno pepper, seeded
1 large garlic clove
32 oz. vegetable juice (such as V8)
1/3 C. red wine vinegar
1 Tbsp. grated lemon rind
1/4 C. fresh lemon juice
2 tsp. salt
1 tsp. paprika
2-3 tsp. hot sauce
toppings: sour cream, chopped avocado, croutons, boiled/steamed shrimp, fresh cilantro sprigs

Peel tomatoes. Cut tomatoes, cucumbers, bell peppers, and onion into quarters.
Process vegetables, jalapeno pepper, and garlic in food processor, in batches, until chunky, stopping to scrape down the sides.
Transfer mixture to a large bowl and stir in the vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8hrs. Serve with toppings, if desired.

Southwestern Quinoa

1 Tbsp. vegetable oil
2 C. finely chopped onion
1 1/2 C. uncooked quinoa, rinsed and well-drained
1/2 tsp. salt, or to taste
1/2 tsp. dried oregano leaves
3 C. chicken broth
15 oz. can spicy chili beans, undrained
7 oz. jar roasted red peppers, drained and chopped
1/4 C. chopped fresh cilantro

In a 10 in. skillet, heat oil over medium heat. Add onion; cook about 5 min. stirring occasionally, until translucent.
Spray 3-4 qt. slow cooker with cooking spray. In cooker, mix onion, quinoa, salt, oregano, broth, and beans.
Cover and cook on low 2 1/2-3 1/2 hrs.
With a large fork, gently stir in peppers. Cover and cook on low 10 min longer or until heated. Stir in cilantro.

Ricotta-Stuffed Potatoes

6 medium baking potatoes
1 1/2 C. ricotta cheese
1 C. grated Parmesan cheese
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten

Heat oven to 375. Bake potatoes about 1 hr. or until tender.
Cut each potato in half crosswise and scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, parsley, salt, pepper, and the egg until well-blended.
Increase oven temperature to 400. Stand potato halves upright, pressing down so they will stand. Place on ungreased pan with sides. Fill shells with potato mixture.
Bake 20 min. Garnish with additional parsley, if desired.

Dulce De Leche Banana Pie

Crust:
1 C. all purpose flour
1/2 tsp. salt
1/3 C. + 1 Tbsp. shortening
2-3 Tbsp. cold water

Filling:
13.4 oz. can dulce de leche
3 ripe medium bananas
1 C. heavy whipping cream
1/4 C. powdered sugar
1/2 C. semisweet chocolate chips
1 tsp. vegetable oil

Heat oven to 450. In medium bowl, mix flour and salt. Using pastry blender, cut in shortening until particles are the size of small peas. Sprinkle with water, 1 Tbsp. at a time, tossing with a fork, until all flour is moistened.
On lightly floured surface, shape dough into a ball. Flatten to 1/2 in. thickness. With floured rolling pin, roll dough into 11 in. round. Fold dough in half; place in 9 in. glass pie plate. Gently press into plate.
Fold edge of dough under and flute edge. Prick dough generously with fork. Bake 9-12 min. or until light golden brown. Cool completely.
Spoon dulce de leche into crust; gently spread to edge. Thinly slice bananas and arrange over dulce de leche.
In a medium bowl, beat whipping cream and powdered sugar with electric mixer until stiff peaks form. Spread over bananas.
Place chocolate chips and oil in a small glass bowl. Microwave in 15-30 sec. intervals until melted and smooth, stirring after each. Spoon chocolate into a zip top freezer bag and snip a tiny hole in one corner. Pipe melted chocolate mixture over whipping cream. Chill pie 2 hrs. prior to serving.