Six Layer Million Dollar Dessert

Ingredients:
1 c flour
1 cube butter
1 c finely chopped pecans (optional)
1 8oz package Cream Cheese at room temperature
1 c powdered sugar
1 8 oz container cool whip
4 c whole milk
1 sm pkg instant chocolate pudding
1 sm pkg instant French vanilla pudding
1 hershey candy bar

Layer 1:
Mix flour, butter and pecans together with a fork.  Press in 9 x 13 pan.  Bake 20 min. 375 until golden brown.

Layer 2:
Mix powdered sugar and cream cheese together
Fold in 1/3 of cool whip
Spread on cooled crust

Layer 3:
Mix chocolate pudding and 2 c milk
Let stand 1 minute and pour over cream cheese layer

Layer 4:  
Mix vanilla pudding and 2 c milk.  Let stand 1 minute and pour over chocolate pudding layer.  Chill for about 15 min

Layer 5:
Top with remainder of cool whip

Layer 6:  
Grate chocolate bar over cool whip

Buttermilk Garlic Mashed Potatoes

2 Ibs red potatoes
4 cloves garlic
1/2 cup buttermilk
Salt and Pepper

Put potatoes and garlic in a large stock pot, cover with cold water,put lid on and bring to a boil.  Take lid off and boil about 15 minutes until tender.  Drain potatoes reserving 1/2 cup of liquid.  Add buttermilk and reserved liquid.  Mash, Salt and Pepper to taste

Potatoes and Onions

Ingredients
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Recipe courtesy of Giada De Laurentiis

Roman Style Chicken

Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Recipe courtesy of Giada De Laurentiis

SERVE WITH POTATOES AND ONIONS RECIPE

Curried Chicken and Rice Soup

Curried Chicken and Rice Soup

Total Time:

1 hr 15 min

Prep:

20 min

Cook:

55 min

Yield:4 servings

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved

2 medium carrots, sliced diagonally into 2-inch pieces

1 bay leaf

Kosher salt

6 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 large onion, very thinly sliced

1 teaspoon sugar

1 1/2 teaspoons Madras curry powder

1/3 cup jasmine rice

3 tablespoons finely chopped fresh mint

3 tablespoons chopped fresh dill

1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Balsamic Vegetable Meatloaf

-Bobby Flay

Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar



Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g