Chocolate Mint Bars

Ingredients:

• Bottom layer:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1 (16-ounce) can chocolate syrup
• Cooking spray
• Mint layer:
• 2 cups powdered sugar
• 1/4 cup butter, melted
• 2 tablespoons fat-free milk
• 1/2 teaspoon peppermint extract
• 2 drops green food coloring
• Glaze:
• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter

Preparation

• Preheat oven to 350°.
• To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
• To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
• To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Megan Patterson, Cooking Light
MARCH 2008

Marshmallow Fondant

Ingredients:
1/4 c. butter
1 16-oz. package of miniature marshmallows
4 T. water
1 t. vanilla extract
2 pounds, confectioners' sugar, divided

Place the butter in a shallow bowl, and set aside.

Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the vanilla and water into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with powdered sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

--From All Recipes, submitted by Kiele Briscoe

The Chewy

Ingredients:
2 sticks butter
2 1/4 c. bread flour
1 t. kosher salt
1 t. baking soda
1/4 c. sugar
1 1/4 c. brown sugar
1 egg
1 egg yolk
2 T. milk
1 1/2 t. vanilla extract
2 c. semisweet chocolate chips

Heat oven to 375 degrees. Melt the butter in a heavy-bottom saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

--From Alton Brown

Neopolitan Layer Cake

Ingredients:
For the chocolate cake:
¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. dark cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable or canola oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

For the white cake:
2 large egg whites
1¾ cup all-purpose flour
1½ tsp. baking powder
½ tsp. salt
1 cup sugar
8 tbsp. unsalted butter, at room temperature
¾ cup very cold water
½ tsp. vanilla extract
¼ tsp. almond extract

For the strawberry cake:
1¼ cups plus 2 tbsp. all-purpose flour
1¼ tsp. baking powder
¼ tsp. salt
1 cup sugar
1½ oz. strawberry gelatin
8 tbsp. unsalted butter, at room temperature
2 large eggs
½ cup milk
1½ tsp. vanilla extract
¼ cup sweetened strawberry puree*

For the filling:
Easy vanilla buttercream or good quality strawberry jam

For the strawberry buttercream frosting:
1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped*
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

*To make the strawberry puree, process partially thawed frozen strawberries with a bit of sugar in a blender or food processor until smooth. If using sweetened frozen strawberries, no additional sugar is necessary.

Directions:
To make the chocolate cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated.

Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

To make the white cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, baking powder and salt; whisk to blend and set aside. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Increase speed to medium high and continue to beat until stiff peaks form. Transfer the egg whites to another bowl and set aside. In the bowl of the electric mixer now fitted with the paddle attachment, combine the sugar and butter, and beat on medium-high speed until light and fluffy, 2-3 minutes. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Blend in the water, vanilla and almond extracts. Beat in the remaining dry ingredients just until incorporated. With a silicone spatula, stir in about a quarter of the egg whites to lighten the batter. Gently fold in the remaining egg whites, until the batter is smooth and no streaks remain.

Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

To make the strawberry cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, baking powder and salt; whisk to blend and set aside. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Beat the eggs into the sugar mixture one at a time, mixing well after each addition. With the mixer on low speed, add half of the dry ingredients to the batter and mix just until incorporated. Blend in the milk and vanilla extract. Add in the remaining dry ingredients, mixing just until incorporated. Blend in the strawberry puree.

Preheat the oven to 350˚ F. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

To make the frosting, place the strawberries in a food processor or blender. Puree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer** fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

To assemble the cake, torte each of the cake layers horizontally into two thin halves. Place one of the chocolate layers on a cake board or cake platter. Top with a very thin layer of the vanilla buttercream or strawberry jam. Place a layer of the strawberry cake on top. Again, cover with a thin layer of vanilla buttercream or strawberry jam. Top with a layer of the white cake. Cover with a thin layer of the vanilla buttercream or strawberry jam. Repeat the process with the remaining layers of chocolate and strawberry cake. (For a taller cake, you can use the remaining layer of white cake. Otherwise, you can wrap tightly and save for later use or discard.) Frost the top and sides of the cake with the strawberry buttercream. Transfer remaining buttercream to a pastry bag fitted with a decorative tip for detailing as desired.

Source: adapted from the blog, Annie's Eats and Sweetapolita

Fruit Cobbler

Ingredients:
1 stick butter
3/4 c. sugar
3/4 c. all-purpose flour
3/4 c. milk
sliced fruit

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish in oven. Stir in sugar and flour and mix until well combined. Stir in milk. Once combined, sprinkle fruit over mixture. Bake for 30-45 minutes.

--Adapted from Nona's Kitchen

Pasta with Proscuitto and Parmesan

2 cups uncooked fusilli (corkscrew) pasta
2 tablespoons olive or vegetable oil
1 package (8 oz) sliced fresh mushrooms
6 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, coarsely chopped
1 clove garlic, finely chopped
1 package (3 oz) thinly sliced prosciutto or smoked ham, cut into thin strips
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese (1 oz)



Cook and drain pasta as directed on package.

Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender.

Stir in prosciutto, basil, oregano and salt. Stir in pasta and remaining 1 tablespoon oil; toss. Sprinkle each serving with cheese.




--Adapted from Betty Crocker Quick and Easy Cookbook

Mushroom and Cheddar Tarts

1 sheet puff pastry (half a 17.3-ounce package), thawed
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives



Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.

Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.





--Adapted from Real Simple magazine

Sausage and Chard Saute with cheese grits

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
1 cup instant polenta
1/4 cup Parmesan cheese
4 cloves garlic, sliced
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Cook the grits according to the package directions, stirring in the Parmesan when done.

Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage. Serve the sausage and chard mixture over the grits.




--Adapted from Real Simple magazine

Hangar Steak with Arugula and Balsamic Mushrooms

2 tablespoons vegetable oil
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.

Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.




--Adapted from Real Simple magazine

Pastrami-style Salmon

1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
1 (1 1/2-pound) center-cut salmon fillet or 4 individual filets/steaks
1/2 teaspoon olive oil
Cooking spray


Prepare grill.

Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.

Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

Alternatively, roast on a broiler pan in a 400 degree oven for 10 minutes.



--Adapted from Cooking Light

Mozzarella and Basil with Marinara sauce

Great appetizer.

8 oz fresh mozzarella cheese, cubed
2 tablespoons chopped fresh basil leaves
2 cups marinara sauce
French baguette slices 1

Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.

Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.



Adapted from Betty Crocker Quick and Easy Cookbook

Mediterranean Stuffed Zucchini

1 tablespoon olive oil
1/2 pound Italian sausage links, casings removed
1/4 cup grated Asiago
2 tablespoons pine nuts
2 tablespoons chopped sun-dried tomatoes
2 chopped scallions
4 medium zucchini, halved lengthwise


Heat oven to 400° F.

Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.

In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.

Using a teaspoon, hollow out the zucchini. Place on a rimmed baking sheet. Fill with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.






--Adapted from Real Simple

Sausage with White Beans and Tarragon

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
2 medium carrots, thinly sliced on the bias
1 onion, chopped
kosher salt and black pepper
1 15-ounce can white beans, rinsed
3/4 cup dry white wine
1 tablespoon fresh tarragon


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.

Add the carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.

Add the beans and wine and simmer for 5 minutes. Fold in the sliced sausage and tarragon.





--Adapted from Real Simple

Provencale Tuna

1/2 cup chopped sun-dried tomato
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niçoise olives (or capers)
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons dried herbes de Provence
1/4 teaspoon salt
Cooking spray
Chive sprigs (optional)



Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.

Prepare grill.

Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.




--Adapted from Cooking Light

Mu Shu Vegetables with Asian Pancakes

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick® Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce


Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.

Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.

Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.

Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.






--Adapted from Betty Crocker Quick and Easy Cookbook

Gemelli with Tuna and Sun-dried tomatoes

Surprisingly good. Very quick and easy. A tablespoon or so of dried parsley/basil works just fine. You want something to help absorb all the tasty sauce.


3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/4 cup sun-dried tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta, cooked
1/3 cup flat-leaf parsley, chopped
20ish fresh basil leaves, shredded




Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic sizzles, add tuna and mash into oil with the back of a wooden spoon. Turn the heat off, and let the tuna sit in the oil 5 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.





--Adapted from Rachel Ray

Crispy Pork Cutlets with Spicy Noodles

Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.


4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced


In a large pot, bring the chicken broth and ginger to a boil.

Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.

Slice the pork and serve over the noodles. Sprinkle with the scallions.





--Adapted from Real Simple

Vegetable Stir Fry

1 cup long-grain white rice
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped


Cook the rice according to the package directions.

Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.

Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.

Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.





--Adapted from Real Simple magazine

Zucchini Au Gratin

Very tasty. It's rather soupy though, so it needs to stand and thicken up before serving.

2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add zucchini and onions, season with salt and pepper and saute for 5 to 1o minutes, stirring frequently, until zucchini rounds are crisp-tender.

Heat butter in a small saucepan over medium heat. When butter is completely melted, whisk in flour to form a roux. Cook until slightly brown. Whisk in milk, until sauce is thickened. Season with nutmeg and pepper. Stir in grated Parmesan cheese.

Transfer sauteed zucchini to a casserole dish. Pour sauce over the veggies and cover with shredded sharp cheddar. Broil for 3-4 minutes until cheese is bubbly.






--Adapted from Rachel Ray

Meatball Stew

2 potatoes, cut into 1/2-inch cubes
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs

Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.






--Adapted from Southern Living magazine