QUINOA-BLACK BEAN CASSEROLE

1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato
3 cups black beans (or 2 cans, drained & rinsed)
1 tbs ground cumin
2 tbs fresh cilantro, chopped, for garnish
salt & pepper to taste

preheat oven to 350°.

mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt & pepper in a large bowl. in a small bowl, mix the eggs and the salsa. pour over the vegetable-bean mixture. pour all ingredients into a 9"x9" casserole dish coated with pam. sprinkle remaining cheese on top and bake, uncovered, for 30 minutes. serve on a bed of spinach (optional) and garnish with cilantro.

8 servings

EASY FRENCH ONION SOUP

1/2 cup water
2 cans beef broth
2 1/2 tsp worcestershire sauce
1/4 lb butter
3 med onions
shredded mozzarella cheese
toasted french bread, sliced

cook onion in butter until soft. add broth, worcestershire sauce and water. simmer, covered, for 25 minutes. put soup in oven-proof dishes. put toasted french bread (buttered or not) and mozzarella cheese on top. broil until cheese is melted.

GRILLED ONION-STUFFED POTATOES

4 lg baking potatoes
1 med sweet onion
1 tsp seasoned salt
freshly ground black pepper
2 tbs butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
parmesan cheese
sour cream, optional

scrub potatoes well. slit at 1/4" intervals but do not cut all the way through.

thinly slice the onion crosswise and insert a slice of onion in each slit.

sprinkle with seasoned salt and pepper. sprinkle melted butter into each slit. 

cut four squares of aluminum foil. place one stuffed potato on top of each square. top potatoes with fresh mushrooms.

fold foil into a packet, enclosing vegetables.

grill over hot, direct heat for 55-60 minutes, or, bake at 400° for 55-60 minutes.

to serve, open packet. top each potato with cooked, crumbled bacon, parmesan cheese and sour cream, if desired.

TIP: Foil wrapped veggies cook most evenly on a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook.

WHITE RUSSIAN PIE

24 large marshmallows
1/2 cup milk
21 oreo cookies, finely crushed
3 tbs butter, melted
1/3 cup coffee liqueur OR strong black coffee, chilled
2 cups whipped cream OR whipped topping
chocolate curls (optional)

in a medium saucepan, combine the marshmallows and milk; cook over low heat until the marshmallow melt, stirring constantly. let cool in the pan for 15 minutes.

meanwhile, in a medium bowl, combine the cookie crumbs and butter; mix well. press the mixture firmly over the bottom and sides of s 9" pie plate. freeze for 15 minutes, or until firm.

place the whipped cream in a large bowl. stir the liqueur (or coffee) into the marshmallow mixture , then gently fold the mixture into the whipped cream. spoon into the crust, then cover loosely.

freeze the pie for 8 hours, or until firm. just before serving, garnish with chocolate curls, if desired.

6 servings

GRILLED CHEESE PIZZA SANDWICH

2 slices mixed grain bread
2 tbs marinara sauce
1/4 cup (low moisture, part skim) mozzarella cheese
1 teaspoon shredded parmesan cheese
pepper, to taste

spread 1 tbs of marinara sauce on each piece of bread. place mozzarella cheese on one piece of the bread (on the side with sauce on it). sprinkle parmesan cheese over mozzarella. top with second piece of bread, sauce side down. place in a heated pan and cook until cheese inside is melted and the outside is golden brown.

1 serving

HONEY GINGER CHICKEN

3 tbs shortening
3 tbs butter OR margarine
1/3 cup flour
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp pepper
1/3 cup honey
1/3 cup chili sauce
1/3 cup soy sauce
1/2 tsp ground ginger

preheat oven to 425°. heat shortening and butter in a 13"x9"x2" baking dish in oven until melted. mix flour, salt, 1/2 tsp ginger and the pepper. coat chicken pieces thoroughly with flour mixture. place chicken, skin-sides down, in baking dish. bake, uncovered, 30 minutes. turn chicken. bake 15 minutes. remove chicken. drain fat. line dish with aluminum foil. return chicken to dish. mix remaining ingredients. pour over chicken. bake 15 minutes, spooning honey mixture onto chicken every 5 minutes.

SAY CHEESE(CAKE)!

In honor of National Cheesecake Day, what better thing to talk about than Cheesecake! Raise your hand if you love to eat cheesecake! Now, raise your hand if you love to BAKE cheesecake. Yeah, that's what I thought. (Incidentally, my hand didn't go up either).
I know firsthand how it feels to watch your beautiful, flawless masterpiece of cheesy YumOliciousness turn into an unappealing cracked mess. Well my friends, with a few tips and techniques and ALOT of patience, you will not only be able to CREATE your masterpiece, you will be able to SHOW OFF your FLAWLESS masterpiece! Imagine hearing all of the "oohs" and "ahhs" when you present your masterpiece to your family and/or guests! 
TIP #1 - Mix your cheesecake batter well, eliminating all possible lumps of cream cheese BEFORE adding the eggs. Simple, right?
TIP #2 - Bake the cheesecake in a water bath to keep the moisture high and the heat gentle.
TIP #3 -DO NOT overbake the cheesecake! When perfectly done, there will be a 2"-3" soft spot in the middle of the cheesecake that will smooth out as it cools.
TIP #4 - Cheesecakes shrink as they cool. If you generously grease the baking pan before baking, it will allow the cheesecake to pull away from the PAN as it shrinks instead of pulling from the middle. 
And most importantly, cook slowly and gently and BE PATIENT! 
Below is a recipe for my all-time favorite dessert done Cheesecake Style.
Love and best dishes from my nest to yours. See y'all next time!



TIRAMISU CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
2 tbs brandy
12 ladyfingers, split
1/2 cup strong black coffee
1 cup cool whip, thawed
1 square semi-sweet chocolate, shaved
mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. add eggs; mix until blended. blend in brandy. arrange ladyfingers on bottom and sides of a 9" pie plate; drizzle with coffee.
pour cream cheese mixture into prepared pie plate.
bake at 350° for 40 minutes, or until center is almost set. cool. refrigerate 3 hours or overnight. garnish with cool whip (pipe it on if you can) and shaved chocolate just before serving. (I also sprinkle a little bit of cocoa powder on it too).
8 servings

SCALLOPED CHICKEN CASSEROLE

1 cup chopped green onions
1 cup chopped celery
1 small green OR sweet red pepper, chopped
1/2 cup shredded carrots
2 cloves garlic, minced
2 tbs vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup mayo
1 tbs minced fresh parsley OR 1 tsp dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 can cream of chicken soup
1 tbs worcestershire sauce
paprika

in a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. transfer to a large bowl; add chicken, cheeses, mayo and parsley. place half of the bread cubes in a greased 13"x9"x2" baking dish. top with chicken mixture and remaining bread cubes. in a bowl, beat eggs; add milk, soup and worcestershire sauce. pour over casserole. sprinkle with paprika. bake, uncovered, at 350° for 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.

12-16 servings

FLAVORFUL SUGAR SNAP PEAS

1 lb fresh sugar snap OR snow peas
1 tbs vegetable oil
1/2 cup finely chopped, fully cooked ham
1 clove garlic, minced
1/2 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper

cook peas in a small amount of water until crisp-tender, about 3-4 minutes. heat oil in a large skillet; add ham, garlic and thyme. cook and stir for 2 minutes. drain peas; add to skillet and saute for 2 minutes. season with salt and pepper.

8 servings

BASIC COOKING PRINCIPLES - TERMS - PART V

DEGLAZE - To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.

DRY-HEAT COOKING METHODS - Methods in which heat is conducted to foods without the use of moisture.

GLAZE - To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.

MOIST-HEAT COOKING METHODS - Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

PARBOIL - To cook partially in a boiling or simmering liquid.

PARCOOK - To cook partially by any method.

POACH - To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F-180°F.

REDUCE - To cook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors.

SEAR - To brown the surface of a food quickly at a high temperature.

STEW - To simmer a food or foods in a small amount of liquid, which is usually served with the food as a sauce.

SWEAT - To cook slowly in fat without browning, sometimes under a cover.

CASSEROLE VERDE

1 lb ground beef
1 small onion, chopped
1/8 tsp garlic powder
oil, if needed
1 (8 oz) can tomato sauce
1/3 cup chopped black olives
1 (4 oz) can sliced mushrooms, drained
1 (8 oz) container sour cream
1 (8 oz) container cottage cheese
1 (4 1/4 oz) can chopped green chilies, drained
1 (12 oz) pkg tortilla chips, divided
8 oz monterey jack cheese, grated, divided

brown ground beef, onions, and garlic powder in a skillet (in oil, if needed). stir frequently to break up clumps. continue cooking until no pink remains in meat. drain off fat.

add tomato sauce, olives, and mushrooms to meat in skillet.

in a separate bowl, combine sour cream, cottage cheese, and green chilies.

in a slow cooker, layer in 1/3 of the chips, followed by 1/2 of the ground beef mixture.

follow with a layer of half the sour cream mixture and half the shredded cheese.

repeat all layers, except reserve the last third of the chips to add just before serving.

cover, cook on LOW 2-3 hours.

10 minutes before serving, scatter the reserved chips over top and continue cooking, uncovered.

FROZEN S'MORES

1 qt chocolate ice cream*
1 cup mini marshmallows
3 (1.55 oz) chocolate bars, broken up
12 whole graham crackers, split in half

in a medium bowl, combine the ice cream, marshmallows, and chocolate pieces until well mixed. cover and freeze until firm.

place the graham cracker halves on a flat surface. using an ice cream scoop, place 1 scoop ice cream mixture on each of 12 graham cracker squares. top each with a second square, and press together firmly to form sandwiches. wrap individually in plastic wrap and freeze until firm.

makes 12 sandwiches

*You can make these with any flavor ice cream you like.

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP

1 tbs extra-virgin olive oil
1 onion, chopped
pinch crushed red pepper flakes
6 whole sprigs, plus 1 tbs chopped flat-leaf parsley
6 (3") strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved*
1 1/2 lbs bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
2"-3" piece parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
sea salt
2 cups whole-wheat extra-wide noodles, (2 3/4 oz)**
3 cups baby spinach
2 tbs grated parmesan, plus extra for passing
lemon juice

heat the oil in a dutch oven over medium heat. add the onion and crushed red pepper flakes and cook until the onions begin to soften, about 5 minutes. meanwhile, tie parsley sprigs, lemon zest, and fennel tops together. add the herb bundle, 2 cups of water, chicken, and, if using, the cheese rind. bring to a very gentle simmer for 8 minutes, or until the chicken is cooked through. transfer the chicken to a cutting board and set aside until cool enough to handle. remove the meat from the bones in large strips , and set aside.

meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. continue to simmer until the veggies are just tender, 5 minutes. stir in the noodles and cook until just al dente, about 5 minutes. stir in the reserved chicken, baby spinach, and parmesan until the chicken is heated through and the spinach is wilted. discard the herb bundle and cheese rind. stir in lemon juice, to taste. ladle the soup into serving bowls and serve with additional parmesan for passing.

6 servings

*I don't like fennel, so I omit both it and the fennel tops. The soup is still YumOlicious without it!

**RECOMMENDED: Ronzoni Healthy Harvest (I recommend weighing out 2 3/4 oz rather than using 2 cups)

STRAWBERRY-LEMON TRIFLE

4 oz cream cheese, softened
1 cup lemon yogurt
2 cups milk
1 (3.4 oz) pkg instant lemon pudding
2 tsp grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tbs white grape juice OR water
1 prepared angel food cake (10")

in a mixing bowl, beat cream cheese and yogurt. add the milk, pudding mix and lemon peel; beat until smooth. in a blender, process 1/2 cup strawberries and grape juice until smooth. tear cake into 1" cubes; place 1/3 in a trifle bowl or 3 qt serving bowl. top with 1/3 of the pudding mixture and 1/2 of the remaining strawberries. drizzle with 1/2 of the strawberry sauce. repeat. top with remaining cake and pudding mixture. cover and refrigerate for at least two hours.

14 servings

MAKE-AHEAD POTATOES

10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 (8 oz) package cream cheese, softened
6 tablespoons butter OR margarine, divided
2 tablespoons dried minced onion
1/2-1 teaspoon salt
paprika

place potatoes in a dutch oven. cover with water and bring to a boil. reduce heat; cover and cook for 20 minutes or until potatoes are tender. drain and place in a bowl; mash. add sour cream, cream cheese, 4 tbs butter, onion and salt; stir until smooth and the cream cheese and butter are melted. spread in a greased 13"x9"x2" baking dish. melt remaining butter; drizzle over potatoes. sprinkle with paprika. refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. if potatoes are made ahead and refrigerated, let stand at room temp 30 minutes before baking.

12 servings

HOW TO MAKE ICE CREAM WITHOUT AN ICE CREAM MAKER

WHAT YOU NEED:
Ice
Kosher salt
Quart OR pint-sized Ziploc bags
Gallon-sized Ziploc bag
A few plastic grocery store bags
A towel to hold the very cold bag as you shake the ice cream
ALL YOU NEED TO DO IS:
1. Make & chill the ice cream base. Make sure your ice cream mix is well-chilled, preferably overnight.
2. Bag up ice cream mix, plus ice and salt. Put no more than 2 cups of the ice cream mix in a quart-sized baggie and seal securely. Fill a gallon-sized baggie halfway up with ice, then pour in about 1/2 cup kosher salt. Mix it around, then put the quart-sized baggie into the gallon-sized baggie. Make sure the smaller baggie is covered with ice.
3. Shake, shake, shake! Seal the larger bag securely and place it in a couple layers of plastic grocery store bags. Shake or rotate the bag for at least 5 minutes, preferably 10.
4. Open and check. Open carefully to avoid getting salt in the inner bag. The ice cream should be a soft mass by now. If not, close up again, add some ice and shake some more.
TIP: Turn the little bag inside out into a large bowl, carefully, to get all the ice cream out.

S'MORE PUDDING

11 whole graham crackers
1 (4-serving) package cook-and-serve chocolate pudding and pie filling, prepared according to package directions and still hot
3 cups mini marshmallows

preheat oven to broil.

place 4 1/2 graham crackers in a single layer on the bottom of an 8" square metal baking pan. spoon half the hot pudding over the graham crackers. top with 1 1/2 cups marshmallows, then another layer of 4 1/2 graham crackers, pressing down gently. spoon remaining pudding on top then sprinkle with remaining marshmallows.

place under broiler 2-3 minutes, or until marshmallows are golden and begin to melt. crush remaining 2 graham crackers and sprinkle over melted marshmallows.

allow to cool then cover and chill overnight to allow the graham crackers to soften. cut into squares and serve.

9 servings

LIGHTER OPTIONS: Use reduced-fat graham crackers and low-fat milk.

VEGETABLE NOODLE SOUP

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, chopped (about 1/2 cup)
1/4 teaspoon kosher OR sea salt
1/3 cup orzo OR other small pasta OR broken-up spaghetti
4 cups low-sodium chicken broth (1 qt box, or 2 cans)
small handful fresh parsley leaves OR basil OR dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
freshly ground black pepper

heat the olive oil in a medium saucepan over medium heat; add the celery, carrot, garlic and onion. season with salt, and cook until tender, about 6 minutes. add the pasta and cook until slightly toasted and golden, about 2 minutes. add broth, and bring to a boil over high heat. cook, covered,until pasta is just tender, about 8 minutes.

stir in parsley, basil or dill and lemon juice. season with pepper and additional salt, to taste.

4 servings (about 4 cups)

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini meatballs, if desired, for another meal.

BASIC COOKING PRINCIPLES - TERMS - PART IV

SAUTE - To cook quickly in a small amount of fat

PAN-FRY - To cook in a moderate amount of fat in an uncovered pan

DEEP-FRY - To cook submerged in hot fat

SEASONING - Means enhancing the natural flavor of the food, without significantly changing its flavor. Salt is the most important seasoning ingredient.

FLAVORING - Means adding a new flavor to a food, changing or modifying the original flavor.

VOLATILE - Evaporating quickly when heated. That is why you can smell food cooking.

HERBS - Are the leaves of certain plants that usually grow in temperate climates.

SPICES - Are the buds, fruits, flowers, barks, seeds, and roots of plants and trees, many of which grow in tropical climates.

DISAPPEARING MARSHMALLOW BROWNIES

1/2 cup shortening
2 (1 oz) squares unsweetened baking chocolate
2 eggs
1 cup sugar
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons strong black coffee
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup chopped walnuts

preheat oven to 350°. coat an 8" square baking dish with pam.

melt shortening and chocolate in the top of a double boiler or in a saucepan over low heat; remove from heat. in a large bowl, beat the eggs. add the sugar and chocolate mixture; beat for 1 minute.

in a medium bowl, combine flour, baking powder, and salt; blend into chocolate mixture. add coffee and vanilla, mixing well. stir in marshmallows and walnuts.

spread batter into prepared baking dish. bake 35-40 minutes. cool then cut into squares.

NOTE: The marshmallows may melt and disappear during baking, but they leave their flavor behind.

CHICKEN IN EVERY POT PIE

4 cups cubed cooked chicken
1 1/2 cups chicken broth
1 1/2 cups frozen peas
3-4 medium carrots, cut into 1/4" slices
1 can cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups bisquick
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
paprika

in a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. meanwhile, combine bisquick, milk, garlic powder and celery seed (mixture will be thin). pour hot chicken mixture into 8 greased ovenproof 10 oz custard cups or casseroles. immediately spoon 1/4 cup of biscuit mixture evenly on top of each. sprinkle with paprika. bake, uncovered, at 325° for 30-35 minutes or until topping is golden brown.

8 servings

BASIC COOKING PRINCIPLES -TERMS - PART III

BRAISE - (1) To cook covered in a small amount of liquid, usually after preliminary browning.
(2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.

ROAST - To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an open fire.

BAKE - To cook foods by surrounding them with hot, dry air. Similar to roasting, but the term baking usually applies to breads, pastries, vegetables, and fish.

BARBECUE - To cook with dry heat created by the burning of hardwood, or by the hot coals of this wood.

BROIL - To cook with radiant heat from above.

GRILL - To cook on an open grid over a heat source.

GRIDDLE - To cook on a flat, solid cooking surface called a griddle.

PAN-BROIL - To cook uncovered in a saute pan or skillet without fat.

BASIC COOKING PRINCIPLES - TERMS - PART II

INFRARED - Broiling is the most familiar example of infrared cooking. In a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot that it gives off infrared radiation, which cooks the food.

MICROWAVE - In microwave cooking, the radiation generated by the oven penetrates part way into the food, where it agitates the molecules of water. The friction caused by this agitation creates heat, which cooks the food.

POACH - To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F to 180°F.

SIMMER - To cook in water or other liquid that is bubbling gently, about 185°F to 200°F.

BOIL - To cook in water or other liquid that is bubbling rapidly, about 212°F at sea level and at normal pressure.

BLANCH - To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels from vegetables, fruits, and nuts, to partially cook french fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

STEAM - To cook by direct contact with steam.

Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is used in cooking items "en papillote", wrapped in parchment paper (or foil). "Baked" potatoes wrapped in foil are actually steamed.

S'MORE BROWNIES

CRUST:

6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
pinch of salt

BROWNIE:

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large cold eggs
1 cup flour

TOPPING:

4 cups large marshmallows

position a rack in the lower third of the oven and heat oven to 325°. line an 8"x8" square baking pan with foil so it hangs over the edges by about 1".

FOR THE CRUST: lightly butter the foil with some of the melted butter. stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. press the crumb mixture evenly over the bottom of the pan. bake until golden brown, about 20 minutes.

meanwhile, make the brownies. put the butter and chocolate in a medium microwave-safe bowl. melt in the microwave on 75% power for 2 minutes. stir, and microwave again until completely melted, about 2 minutes more. (alternately, put the butter and chocolate in a heatproof bowl. bring a saucepan filled with 1" or so of water to a very slow simmer; set the bowl on the pan without touching the water. stir occasionally until melted.) stir the light brown and white sugars, vanilla and salt into the melted chocolate. add the eggs and beat vigorously to make a thick and glossy batter. add the flour and stir until just incorporated.

pour batter into the prepared pan. bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40-45 minutes.

remove from the oven and carefully position a rack about 6" from the broiler and preheat om LOW. layer marshmallows across the top and toast under the broiler until golden, (KEEP AN EYE ON IT! IT CAN GO QUICK!), about 2 minutes. cool on a rack, gently removing the brownies from the pan using the aluminum flaps. carefully separate any marshmallow from the foil. cut ino 12 (2") squares.

BASIC COOKING PRINCIPLES - TERMS - PART I

COOK - to prepare (food) for eating by the action of heat (or cold) which causes changes in the food.

COAGULATION -the process by which proteins become firm, usually when heated.

CONNECTIVE TISSUES - special proteins that are present in meats. Meats with a great deal of connective tissue are tough, but some tissues are dissolved when cooked slowly with moisture.

CARAMELIZATION - the browning of sugars caused by heat.

GELATINIZATION - the process by which starch granules absorb water and swell in size.

FIBER - a group of indigestible carbohydrates in grains, fruits, and vegetables.

SMOKE POINT - when fats are heated, , they begin to break down. When hot enough, they deteriorate rapidly and begin to smoke. The temperature at which this happens is called the smoke point, and it varies for different fats.

CONDUCTION - the transfer of heat from one item to something touching it or a cooler part of the first item.

CONVECTION - the transfer of heat by the movement of a liquid or gas.

RADIATION - the transfer of energy by waves, such as infrared or light waves.

YOU SCREAM, I SCREAM, WE ALL SCREAM FOR ICE CREAM (SANDWICHES)!

Honestly, is there ANYTHING that does not have it's own day? Today is National Ice Cream Sandwich Day. Of course, I could think of alot worse foods to have their own days than Ice Cream Sandwiches! For example, Escargot, or Sweetbreads, or, God forbid, Mountain Oysters. Imagine this scenario:

Hubby (kisses Wifey on the cheek as he's walking out the door): "Hey Honey, how about a nice, cozy, intimate, romantic dinner at home tonight? Just you & me. And, oh yeah, I'll pick up the main portion of the meal and you can make some sides. Whatever you want is fine with me! What's that? Oh no! I want it (the main portion) to be a surprise! I promise you will love it! Bye Honey! Love you!" (blows kiss).

(I know, Ladies. What man does that?)
Anyway...Wifey dumps (oops! I mean 'drops off') the kiddos at the in-laws for a sleepover, gets a mani & pedi, gets all sexified at the spa, buys a bottle of bubbly, goes home, prepares a nice salad, a starchy side like, let's say risotto and makes a sexy dessert. She lights the candles, puts on "mood" music, sets the table for two, and waits...

She hears the garage door open, then close, and then...in walks her perfect prince. "Wait till you see what I got us for our romantic dinner! I'm so excited! Close your eyes..."
He hands her a butcher paper-wrapped package. She eagerly tears it open, looks at the odd-looking pieces of protein and says timidly, "What, might I ask, IS this?"

Hubby, bursting with pride says, "Rocky Mountain Oysters, Honey! You know, Bulls' Balls!"
I'd suffice to say that the evening did not quite go as Hubby had hoped it would go.

Wow! Did I get off track! Back to the subject...

Who doesn't love ice cream sandwiches?!? Nice creamy, velvety goodness nestled between two caky (or cookie) hunks of YumOliciousness! Yum! Yum! Yum! What's your favorite kind? My fave is the original - vanilla ice cream sandwiched in between two chocolate caky thingies. Running a close second is chocolate chip ice cream sandwiched between two chocolate chip cookies. Yum!

How do you like to eat your ice cream sandwiches? I absolutely MUST squish them down till the two caky thingies are touching and the entire thing is flat. Of course, I'm licking the ice cream as it's oozing out!

Here is a very simple recipe using ice cream sandwiches as the main ingredient. I love, love, LOVE this!

ICE CREAM SANDWICH CAKE
2 boxes ice cream sandwiches (24 total - you will have a few left over)
2 (8 oz) containers cool whip, thawed
1 small box instant chocolate pudding mix
in a bowl, mix one container of cool whip with the chocolate pudding mix. (you do not have to make the pudding). beat well. this is for the topping. set aside.
in a 9"x13" pan, make a layer of ice cream sandwiches, a layer of cool whip, another layer of ice cream sandwiches, and the topping.

There ya' have it. Easy peasy! Enjoy!

Until next time, love and best dishes from my nest to yours!
Robyn

MOZZARELLA STUFFED MEATBALLS

2 tablespoons extra virgin olive oil
1 pound lean ground beef
1 large egg
1/2 cup finely chopped white onion
1/2 cup panko bread crumbs
1/2 cup freshly grated parmesan cheese
1/4 cup milk
2 tablespoons minced garlic
1 tablespoon worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
10 (1 inch) mozzarella balls

preheat oven to 350°. grease a 9"x13" baking dish with oil.

place beef, egg, onion, bread crumbx, parmesan, milk, garlic,  worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. take 1/4 cup beef mixture and press into center with your thumb to make room for the cheese ball. place cheese in the middle, then with your hands, enclose the cheese with the beef, making sure the cheese is completely covered. place meatballs into prepared baking dish. bake for 30-35 minutes, or until cooked through.

makes 10 meatballs

SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

2 tablespoons sun-dried tomatoes, without oil, minced
2 ounces goat cheese
1 teaspoon thyme, chopped
4 boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon flour
1 cup dry white wine
1 tablespoon cornstarch
1 cup fat-free chicken broth
1 tablespoon tomato paste

in a small bowl, stir together sun-dried tomatoes, goat cheese, and thyme.

using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast creating a pocket. be careful not to cut all the way through. stuff each chicken breast with 1/4 of the cheese mixture.

season each chicken breast with salt and pepper and dust with flour.

spray a large nonstick skillet with olive oil cooking spray and warm over high heat. add chicken and brown well. remove and set aside. add white wine to pan and boil until almost evaporated.

in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. whisk cornstarch mixture, remaining chicken broth, and tomato paste into white wine.

return chicken breasts to pan. bring to a simmer, cover, and cook over low heat until chicken is cooked through, about 10 minutes, basting occasionally with sauce.