Blueberry Peach Pound Cake

AllREecipes.com:
http://allrecipes.com/Recipe/Blueberry-Peach-Pound-Cake/Detail.aspx/

Original Recipe Yield 12 servings

Ingredients

2 tablespoons butter or stick margarine, softened
1 1/4 cups sugar
3 tablespoons unsweetened applesauce
3/4 cup egg substitute
1/4 cup 2% milk
2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups chopped fresh or frozen unsweetened peaches
2 cups fresh or frozen unsweetened blueberries
3/4 cup reduced-fat whipped topping

Directions

In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.

Bake at 350 degrees F for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping

Pineapple Upside-Down Cake

This classic favorite has made a comeback, and it's easier than ever to make when using a cake mix.

Prep Time: 15 min
Total Time: 1 hour 50 min
Makes: 12 servings

Ingredients:
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box

Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
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Caramel Apple Pie Cheesecake

Cheese Cake

Crust:
1 1/2  cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
3 blocks cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash Vanilla extract

Directions

Preheat the oven to 325 degrees F.
combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over beaten. Pour the filling into the crust lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour and 45 minutes. The cheesecake should still jiggle, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Caramel Apple Walnut Topping or "Apple Pie Topping"

Ingredients:

1/2 cup caramel sauce
1/3 cup chopped walnuts
1-2 baking apples, peeled and sliced into thin slices
3 tbs butter
1 tablespoon lemon juice
2 TBS Brown sugar
1/8 teaspoon ground cinnamon


Directions:

Add the apple slices, brown sugar and butter into a thick bottom, narrow and high sided pan. Cook over a medium-high heat, stirring, until the apples are tender and the brown sugar melts to form a thick syrup. Set aside and let cool.


Pour the caramel sauce over cooled cheesecake, smoothing with a spoon, leaving a few inch border around the edges. Arrange the apple slices as you like, top with cinnamon and walnuts. Refrigerate until ready to serve.

Blueberry Peach Muffins

AllRecipes.com
http://allrecipes.com/Recipe/Blueberry-Peach-Muffins/Detail.aspx

Ingredients

3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.

Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Stuffed Cabbage

Ingredients:

1 large head cabbage
1 1/2 lb of beef/pork/veal combo or "meatloaf mix" 
1/4 cup plain bread crumbs
3 Tablespoons minced or grated onion
3 Tablespoons small diced carrots 
1/2 cup cooked rice
28 oz can crushed tomatoes with 3 TBS red wine vinegar mixed in
(also can combine with diced tomatoes) 
1 large egg
1/4 teaspoon Dill
Fresh grated Nutmeg
Salt and Pepper to taste
Extra Virgin Olive Oil
1 tsp sugar

Directions:
 Dig deeply all around the stem to the core to separate it and make it easy to peel off the leaves. Place the head of cabbage stem down in a large pot over high heat and add water 1/2 way up, top with lid. Boil cabbage for 10 minutes, or until it is soft. Drain and allow to cool.  

Saute the carrots and onions for about 10 mins in some olive oil. 

In a separate large bowl, combine the beef mix, rice, 3 Tablespoons of the crushed tomatoes, fennel seeds, grated onion and carrots, the spices and the egg, mix well. 

In a bowl, mix together the tomatoes, vinegar and sugar. 

Peel each layer off and with a knife, cut out the thick stem of cabbage. Place a handful of meat into the lower center of the leaf. Fold over the two sides and roll upwards toward the thinner part of the leaf, while tucking in the sides of the leaf to keep meat mixture inside.

 Drizzle some olive oil and half of the tomato sauce mixture at the bottom of the bake dish or slow cooker, spread it around evenly. Place the rolled cabbages in a single layer and top with the rest of the sauce. Sprinkle with a little black pepper and Dill.  

Bake at 375 degrees about 45 minutes or until meat is cooked through. In a slow cooker on low for 5-6 hours or high for 3-4.
I also did it in a large covered saute pan on the stove. Cooked on medium for at least an hour. Let simmer until it's cooked, then reduce to warm until served. 

Party Punch

Recipe from:  AllRecipes.com
http://allrecipes.com/Recipe/Party-Punch-VI/Detail.aspx


This punch is easy to make, and is great for parties of all kinds. Strawberry sherbet, fruit punch and lemon-lime soda."

Ingredients:

1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch 1 (2 liter) bottle lemon-lime flavored
carbonated beverage, chilled

Directions:

1. Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda

Chicken Asparagus Roll-ups

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Chicken-Asparagus-Roll-Ups/Detail.aspx?ms=1&prop25=36130611&prop26=DailyDish&prop27=2010-04-28&prop28=DailyRecipe&prop29=FullRecipe&me=1

Ingredients:

1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper 1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast
halves
4 slices provolone cheese
1 cup panko bread crumbs

Directions:

Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.

Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating

Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Strawberry Shortcake Cookies

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/strawberry-shortcake-cookies?xsc=eml_cod_2010_06_15

Ingredients

Makes about 3 dozen.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Lobster Bisque

Ingredients

4 tablespoons unsalted butter
1 medium white onion, grated
4 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 pound cooked, cut-up lobster meat (reserve some for garnish)
1/8 teaspoon cayenne pepper plus more for garnish
1 cup heavy cream
¼ cup dry or cream sherry
Nutmeg for garnish

Directions:

In a large skillet over medium heat, melt butter and add onion.

Sauté onion about 3 minutes, until it begins to turn translucent.

Add flour; stir and cook until mixture turns medium brown and has a nutty aroma.

Add half-and-half, continuing to stir with a whisk. Increase heat to medium-high.

Add stock and continue whisking till mixture comes to a boil.

Slowly add lobster meat, reserving some for garnish, and cayenne pepper.

Reduce heat to medium and whisk 3 more minutes.

Remove from heat; add heavy cream and sherry.

To serve, dash with nutmeg and cayenne; garnish with additional lobster meat.

This recipe for lobster bisque serves 12 as an appetizer.

Hazelnut-Espresso Cookies

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/hazelnut-espresso-cookies?xsc=eml_cod_2010_05_17
Ingredients

Makes 36

2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tablespoons instant espresso powder
2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.

With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.

Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days

Corn Muffins by Alice Waters

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/corn-muffins

Ingredients:

Makes 12
2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 cups white cornmeal, finely ground
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 cups buttermilk
Sorghum molasses or honey, for serving

Directions

Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.

In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.

Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.

Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.

Phyllo-wrapped Halibut Fillets with Lemon Scallion Sauce

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=86813&origin=detail&servings=2

"The flaky phyllo crust keeps the halibut moist and delicious in this surprisingly simple, yet elegant recipe."

Ingredients:

2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste 2 teaspoons chopped fresh dill
3 tablespoons lemon juice
1/2 cup whipping cream
2 green onions, finely chopped

Directions:

Preheat oven to 425 degrees F (220 degrees C).

Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter
it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.

Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.

Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.

Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Scallop and Snap Pea Stir Fry

Recipe from MarthaStewart.com
http://www.marthastewart.com/recipe/scallop-and-snap-pea-stir-fry?&backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_67

Ingredients

Serves 4
1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions

In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.

Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.

Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

Buffalo Chicken Burgers with Blue Cheese Dressing

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Buffalo-Chicken-Burgers-with-Blue-Cheese-Dressing/Detail.aspx?ms=1&prop25=39650874&prop26=DailyDish&prop27=2010-07-01&prop28=DailyRecipe&prop29=FullRecipePhoto&me=1

Ingredients:

1/4 cup light sour cream
1/4 cup reduced fat blue cheese
crumbles
1/4 teaspoon Worcestershire sauce
1 1/2 pounds ground chicken
1/4 cup hot pepper sauce
1/2 teaspoon celery salt (optional) 1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls, split
4 leaves iceberg lettuce
1/2 cup diced celery

Directions:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
2. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
3. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich

Chicken with Artichokes and Angel Hair

Prep: 25 minutes Total: 25 minutes
Recipe from: Martha Stewart.com
http://www.marthastewart.com/recipe/chicken-with-artichokes-and-angel-hair?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_1

Ingredients
Serves 4.

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

Directions

Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.