Pumpkin Pie Fudge

3 c. sugar
3/4 c. unsalted butter, melted
2/3 c. evaporated milk
1 c. canned pumpkin puree
2 tbsp. corn syrup
2 1/2 tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow creme
1 c. walnuts, chopped and toasted
1 tsp. vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat and cook, stirring constantly, until a candy thermometer registers 234°F (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well-blended. Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Black Bottom Cupcakes

Filling:
8 oz. cream cheese, at room temperature
1/3 c. granulated sugar
1 lg. egg, at room temperature
2 oz. bittersweet chocolate, coarsely chopped

Cupcakes:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
5 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tbsp. white or cider vinegar
1 tsp. vanilla extract

To make filling, beat together cream cheese, granulated sugar, and egg until smooth. Stir in chopped chocolate pieces. Set aside.

To make cupcakes, adjust a rack to center of oven and preheat to 350°F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, sift together flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl mix together water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in wet ingredients, stirring just until smooth. Stir any longer and you will over-mix the batter, and end up with less-than-tender cupcakes.

Divide batter among muffin cups. Spoon a few tbsp. filling into center of each cupcake, dividing filling evenly. This will fill cups almost completely, which is fine. Bake for 25 minutes, or until tops are slightly golden brown and cupcakes feel springy when gently pressed. These will keep unrefrigerated for 2 to 3 days in an airtight container.

Pumpkin Cake with Butterscotch Filling and Brown Sugar Icing

Cake:
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. salt
1 1/2 c. pumpkin puree
1 c. buttermilk
2 sticks unsalted butter
1 c. tightly packed light brown sugar
1 c. sugar
4 lg. eggs
1 tsp. vanilla extract

Filling:
3/4 c. heavy cream
3/4 c. sugar
1/4 tsp. fresh lemon juice
1 stick unsalted butter, cut into 4 - 1 oz. pieces
3/4 c. chopped nuts, such as pecans or walnuts (optional)

Icing:
2 c. tightly packed light brown sugar
1 c. heavy cream
2 sticks unsalted butter, cut into 8 - 1 oz. pieces
1/4 tsp. cream of tartar

Line bottoms of two round 9-inch cake pans with parchment paper. Grease parchment, as well as sides of pans. Preheat oven to 325°F. Center a rack in the oven.

To make cake, combine flour, baking soda, spices, and salt in a medium bowl. Set aside. In a small bowl, combine pumpkin puree and buttermilk and mix until smooth. Set aside. In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugars. Beat on medium speed for 2 minutes. Scrape down sides of bowl. Increase to high speed and beat for an additional 2 minutes. Scrate down sides of bowl. Add eggs one at a time, mixing well, and scraping down sides of bowl between additions. Add vanilla extract and beat on high for 30 seconds. With mixer running on low speed, alternate adding dry and wet ingredients. Mix until just combined. Remove bowl from mixer and use a rubber spatula to finish mixing batter, until smooth and thoroughly combined.

Immediately divide batter between prepared cake pans, spreading evenly. Bake for 45 minutes or until a toothpick inserted in center comes out clean. Allow to cool in pans 10 minutes. Invert onto wire cooling rack and allow to cool completely.

To make filling, heat cream in a saucepan over medium-low heat until hot (do not allow to boil or simmer). Combine sugar and lemon juice in a separate saucepan and stir with a whisk to combine (sugar will resemble moist sand). Caramelize sugar for 4 to 5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps. Remove saucepan from heat. Add hot cream, one half at a time. Add butter, one piece at a time, stirring to incorporate completely before adding next piece. Cool in refrigerator 45 minutes. Place in the bowl of an electric mixer fitted with paddle attachment and beat on high speed for 2 minutes until light (but not fluffy). Add chopped nuts and stir to incorporate. Set aside.

To make icing, heat brown sugar, heavy cream, 2 - 1 oz. pieces of butter, and cream of tartar in a 2- or 3-quart saucepan over medium-high heat, stirring frequently, while bringing mixture to a boil. Allow mixture to continue boiling while stirring constantly for 2 minutes. Transfer bubbling hot mixture to stainless steel bowl and allow to stand at room temperature for 1 hour before proceeding. Place cooled mixture in the bowl of an electric mixer fitted with paddle attachment. Beat on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, adding 6 remaining pieces of butter one at a time, until incorporated. Scrape down sides of bowl. Increase speed to high and beat for an additional 2 minutes. Scrape down sides of bowl and beat on high for an additional 1 minute until light and fluffy.

To assemble cake, place one of the pumpkin cake layers on a cake platter or a cardboard cake circle. Spread butterscotch filling evenly on top of cake. Top with remaining layer of cake, pressing down firmly. Frost sides and top of cake with brown sugar icing. Use remaining frosting to pipe decorative accents onto top and bottom edge of cake. Refrigerate for 30 minutes before cutting and serving.

Smoky Brisket

1 (5 to 6 lb.) beef brisket
1 tsp. celery salt
1 tbsp. onion salt
2 cloves garlic, minced
3 oz. liquid smoke
Salt and freshly ground pepper, to taste
2 tsp. Worcestershire sauce

Sprinkle brisket generously with celery salt, onion salt, and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.

Pour off all but 2 tbsp. liquid. Sprinkle meat with salt, pepper, and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275°F.

Sauce:
1/2 med. onion, finely chopped
1 c. tomato puree
3/4 c. water
3 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. freshly ground pepper
1/4 tsp. cinnamon
Dash of ground cloves

In medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.

Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce. Makes 8 to 10 servings.

Refrigerator Dill Pickles

Brine:
3 c. water
6 tbsp. white vinegar
3 tbsp. kosher salt

Minced garlic
Fresh dill
Cucumbers, cut into spears

Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in bottom of each jar. Pack half-full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into jar until full and pickles are completely submerged. Put lid on and allow to refrigerate at least 2 days before eating.

Black Bean Patties

2 c. canned black beans, rinsed and drained, divided (about 1 1/2 cans)
1/2 tsp. bottled minced garlic
1/4 tsp. ground cumin
1/8 tsp. salt
1 lg. egg white
1/2 c. (2 oz.) shredded Mexican cheese
1/4 c. chopped red onion
1/4 c. cornmeal
Cooking spray

To prepare patties, place 1 1/2 c. beans along with garlic, cumin, and salt in medium bowl; partially mash with fork. Place 1/2 c. remaining beans and egg white in food processor; process 30 seconds or until well-combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Garnish with shredded cheese, green onions, and/or sour cream as desired.

Sun-Dried Tomato Dip

1/4 c. sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 oz. cream cheese, at room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes hot red pepper sauce
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Puree tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt, and pepper in food processor fitted with metal blade. Add scallions and pulse twice. Serve at room temperature.

Chocolate Espresso Bars

3/4 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
3 tbsp. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, cut into pieces
2 oz. semisweet chocolate, coarsely chopped
2 eggs
1 c. firmly packed light brown sugar
1 tsp. vanilla extract

Glaze:
1/4 c. heavy cream
1 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
Pinch of salt
16 chocolate-covered espresso beans or chocolate chips (optional)

Preheat oven to 350°F. Generously great an 8-inch square baking pan. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl; set aside. In a small, heavy saucepan over low heat, combine butter and chocolate. Heat, stirring occasionally, until melted (about 2 minutes). Remove from heat and let cool slightly. In a medium bowl, whisk together eggs and brown sugar until blended. Gradually stir in chocolate mixture until blended. Stir in vanilla, then add flour mixture and stir until blended. Pour batter into prepared pan. Bake until edges pull away from sides of pan and center is springy to the touch, about 25 minutes. Transfer pan to a wire rack and let cool.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine cream and espresso powder and heat, stirring, just until powder is dissolved and bubbles start to appear around pan edges. Add chocolate and salt, remove from heat, and stir just until chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread cooled glaze over cookie in a thin layer. Refrigerate until glaze is set, about 30 minutes. Cut into 1 1/2 x 2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean or chocolate chip. Makes 16 bars.

Mexican Corn and Bean Salad

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 sm. can black olives, drained
1/3 to 1/2 c. mayonnaise
1/4 c. minced green onions
2 tbsp. taco sauce
2 tsp. apple cider vinegar
1/2 tsp. chili powder
Cumin, to taste
Shredded lettuce
Shredded Mexican cheese
Tortilla chips

Combine corn, beans, and olives in serving bowl. Add mayonnaise, green onions, taco sauce, vinegar, chili powder, and cumin. Mix well. To serve, portion out shredded lettuce. Add spoonfuls of corn and bean mixture as desired. Top with shredded cheese and crumbled tortilla chips.

Beef and Artichoke Fettucine

8 oz. uncooked fettucine (spinach fettucine is best)
1 jar (6 oz.) marinated artichoke hearts, cut in half and reserve marinade
1 sm. onion, finely chopped (about 1/4 c.)
1 c. half-and-half
1/2 c. grated parmesan cheese
2 c. (8 oz.) cooked roast beef, cut into julienne strips
Freshly ground pepper
1/3 c. chopped toasted pecans

Cook fettucine as directed on package. While fettucine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in parmesan cheese, artichoke hearts, and beef. Heat until hot. Drain fettucine, stir into sauce, and toss with 2 forks. Sprinkle with pepper and pecans. Serves 6.

Hot Broccoli Dip

1 c. fresh broccoli florets, chopped (about 6 oz.)
2 tbsp. chopped onion
2 tbsp. chopped red bell pepper
1 oz. (1/4 c.) grated parmesan cheese
1 garlic clove, pressed
1 c. (4 oz.) shredded cheddar cheese
1/2 c. fat-free sour cream
1/2 c. fat-free mayonnaise
1/8 tsp. ground black pepper

Preheat oven to 375°F. Place broccoli, onion, and bell pepper in mixing bowl. Reserve 2 tbsp. parmesan cheese and add the rest plus remaining ingredients to vegetables and mix well. Spoon into small baking dish and bake 20 to 25 minutes or until heated through. Sprinkle remaining parmesan cheese over the top and serve with crackers, French bread, or pita chips. Makes 2 cups (about 16 servings).

Butterscotch Ice Cream

1 c. firmly packed light brown sugar
2 tbsp. unsalted butter
1 tbsp. vanilla extract
2 tsp. bourbon (optional)
1 1/2 c. whipping cream, divided
2 c. half-and-half
6 large egg yolks

In a small saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 4 to 5 minutes. Whisk in 1/2 c. warmed whipping cream until smooth; remove butterscotch from heat. Stir in vanilla and bourbon (if using).

In a medium saucepan over medium-high heat, combine remaining 1 c. whipping cream with all of the half-and-half; bring to a simmer.

Meanwhile, in a small bowl, beat egg yolks to blend. Whisk 1/2 c. of the warm cream mixture into egg yolks, then pour egg yolk mixture back into pan with whipping cream. Stir constantly over medium heat, just until mixture is slightly thickened (175°F). Immediately remove mixture from heat.

Pour mixture through a fine mesh strainer into a medium bowl. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and store in freezer until ready to serve.

Chocolate Peanut Butter Popcorn

1/2 c. unpopped popcorn
1/2 c. creamy peanut butter
1 tsp. butter
2 tsp. brown sugar
Coarsely chopped semi-sweet chocolate, or chocolate chips

Line two baking sheets with wax paper. Pop popcorn in an air-popper. Spread popcorn in an even layer on prepared baking sheets. Combine peanut butter, butter, and brown sugar in a microwave-safe bowl. Microwave in 20-second intervals and stir until melted and drizzle-able. Drop peanut butter mixture in spoonfuls over the popcorn and gently toss to coat evenly (this is best done by hand). In another microwave-safe bowl, heat chocolate in 20 second intervals until fully melted. Drizzle over popcorn. Let chocolate set before serving. Store in an airtight container.

Malted Milk Whopper Ice Cream

1 c. half-and-half
3/4 c. sugar
Pinch of salt
2 c. heavy cream
1/4 tsp. vanilla extract
2/3 c. malt powder
6 lg. egg yolks
2 c. malted milk balls, coarsely chopped

Warm half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together heavy cream, vanilla, and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together egg yolks. Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into the saucepan.

Stir mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour custard through strainer and whisk it into malted milk mixture. Stir until cool over an ice bath.

Chill mixture thoroughly in refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove ice cream from machine, fold in chopped malted milk balls.

Eggnog Cupcakes

Cupcakes:
1/4 c. dark rum or bourbon
1 c. low-fat eggnog
1/4 c. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Frosting:
1/4 c. butter, softened
3 tbsp. low-fat eggnog
1 tbsp. rum
Generous pinch of nutmeg
2 (or more) c. confectioners’ sugar

Ground cinnamon
Cinnamon sticks

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

In a small bowl, mix together rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together nutmeg, sugar, flour, baking soda, baking powder, and salt. Pour liquid ingredients into dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.

To make frosting, cream together butter, eggnog, rum, nutmeg, and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.

Roasted Red Pepper and Basil Pesto Penne

3 cloves garlic
1/3 c. pine nuts
1/3 c. grated parmesan cheese
1 c. roasted red bell pepper (fresh or jarred)
1 c. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. extra virgin olive oil
1 lb. penne pasta
¼ c. heavy cream, optional

Place garlic and pine nuts in food processor. Pulse until finely chopped. Add parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well-combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.

Cook pasta according to package directions. Drain and return to pot. Add pesto to pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.

Baked Pecan Chicken Breasts

6 boneless, skinless chicken breasts, pounded thin
4 c. ice water and ice
4 tsp. salt
3/4 c. ground pecans
2 eggs, beaten
2 tbsp. milk
2 tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper, coarsely ground

Marinate chicken breasts in iced salt water for 30 minutes. Beat milk with honey, then add eggs, salt, and pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in egg wash, then into pecan meal, and pat meal into chicken to form a crust. Place chicken in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°F, or until chicken is cooked through.

Spinach and Mushroom Pizza

1 (12-inch) pre-baked pizza crust
1 to 2 tbsp. olive oil
1 c. fresh spinach, rinsed and dried
8 oz. shredded mozzarella cheese
1 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
~ 1 tsp. dried basil
Ground pepper, to taste

Preheat oven to 350°F. Place pizza crust on baking sheet. Brush olive oil onto pre-baked pizza crust, covering entire surface. Sprinkle minced garlic evenly over crust. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Sprinkle dried basil over the top and season with pepper. Bake 8 to 10 minutes, or until cheese is melted and edges are crisp.

Cranberry White Chocolate Chip Oatmeal Cookies

3 eggs, well beaten
1 c. dried cranberries
1 tsp. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. ground cinnamon
2 tsp. baking soda
2 c. oatmeal
1 c. white chocolate chips

Preheat oven to 350°F. Combine eggs, dried cranberries, and vanilla and let stand for 1 hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon, and baking soda to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in white chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake 10 to 12 minutes, or until lightly browned. Makes about 6 dozen cookies.

Beef and Broccoli with Oyster Sauce

1 lb. flank steak
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. baking soda
2 c. sm. broccoli florets
3 tbsp. peanut oil
2 garlic cloves, minced
1 sm. yellow onion, cut into 1-inch dice

Sauce:
2 tbsp. oyster sauce
2 tbsp. soy sauce
1 tsp. peanut oil
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. freshly ground pepper

Cut steak across grain into strips 3 inches long and 1/4-inch thick. In a bowl, stir together cornstarch, salt, sugar, baking soda, and 2 tbsp. water. Add beef and stir until well-mixed. Let stand at room temperature for 30 minutes.

Meanwhile, make the sauce: In a bowl, combine oyster sauce, soy sauce, peanut oil, cornstarch, sugar, pepper, and 2 tbsp. water. Set aside.

Bring a saucepan 3/4 full of water to a boil over high heat. Add broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse until running cold water until cool, and drain again. Set aside. Remove beef from bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, warm 2 tbsp. peanut oil until very hot. Add beef and stir-fry until just opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer beef to a sieve placed over a bowl to drain. Wipe out pan with paper towels and reheat over high heat. Add remaining 1 tbsp. oil and heat until very hot. Add onion and stir-fry until tender, about 5 minutes. Add garlic, and stir-fry until golden, about 30 seconds more. Add sauce to pan, stir, and bring to a boil. Immediately add beef and broccoli and stir-fry until sauce thickens and beef is heated through, about 3 minutes. Transfer beef and broccoli to warmed bowl and serve.

Blueberry Buttermilk Pancakes

2 eggs
2 c. all-purpose flour, sifted
3 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 c. buttermilk
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 tbsp. vegetable oil or nonstick cooking spray
1 c. fresh blueberries
Confectioners' sugar for dusting

Preheat oven to 200°F. In mixing bowl, using electric mixer, beat eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, butter, and vanilla. Stir just until batter is smooth and no lumps of flour remain; do not over mix. Heat electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease griddle with oil or spray. Ladle about 1/3 c. batter onto griddle for each pancake. Scatter 1 tbsp. blueberries evenly over each pancake. Cook until bubbles form on top and batter is set, 1 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to baking sheet and keep warm in the oven while cooking remaining pancakes. Dust pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.

Crab and Cheese Stuffed Shells

25 to 30 jumbo pasta shells
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling

Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.

In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.

Grilled Lime Chicken with Black Bean Sauce

4 boneless, skinless chicken breasts
3 tbsp. fresh lime juice
1 tbsp. vegetable oil
1/4 tsp. crushed red pepper flakes
3 cloves garlic, crushed
1 c. water
1/2 red bell pepper, diced
1 tbsp. red onion, chopped
1 can black beans, drained
1/2 c. orange juice
2 tbsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 clove garlic, crushed
Fresh cilantro sprigs (optional)

Combine lime juice, vegetable oil, red pepper flakes, and 3 cloves garlic in a large, heavy duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours, turning bag occasionally.

Bring water to boil in small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Rinse with cold water until cool; drain and set aside. In food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and 1 clove garlic. Process until smooth. Pour into a saucepan; cook over medium-low heat until heated.

Remove chicken from bag and grill over medium-hot coals. Cook 8 to 10 minutes on each side or until chicken is done. To serve, divide bean mixture onto plates. Place chicken breast on top of sauce; top each with some of the bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro, if desired.

Lime-Grilled Scallops with Red Pepper Coulis

3 red bell peppers
2 tbsp. extra-virgin olive oil
1 clove minced garlic
Juice of 1 lime
Salt and pepper, to taste
Zest of 2 limes
16 lg. sea scallops, rinsed and patted dry
1 tbsp. finely slivered fresh cilantro

In bowl of food processor, process bell peppers on high speed until a smooth puree forms. Push puree through a chinois or other fine-mesh sieve set over a bowl; discard solids.

In small saucepan over medium heat, bring bell pepper puree to a boil and cook until reduced to 1/4 c., 12 to 14 minutes.

In another small saucepan over medium-low heat, warm olive oil. Add garlic and fry, stirring constantly, until tender, about 1 minute. Add bell pepper puree, lime juice, salt, and pepper and whisk until blended; keep warm.

Heat grill pan to high heat. In small bowl, combine lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless steel skewers and coat scallops with zest mixture. Grill until scallops are opaque throughout, 2 to 4 minutes per side.

Stir cilantro into red pepper coulis. Taste and adjust seasonings with salt and pepper. Drizzle coulis over scallops.

White Chocolate Chip Macadamia Nut Cookies

1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
10 oz. white chocolate chips
5 oz. chopped macadamia nuts

Preheat oven to 375°F.

In a medium bowl, cream together butter and sugar. Stir in egg and vanilla. In another bowl, combine flour, baking soda, and salt. Stir into creamed mixture. Finally, stir in white chocolate chips and macadamia nuts. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheet, about 2" apart.

Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks. When cool, store in an airtight container.