If I have to cook...

30-Second Chocolate Turtle Cookie Sundaes YIELD:  MAKES ABOUT 8 COOKIES The size of these cookies is completely dependent on how big you make them in the waffle iron. I got about 8 - they were the perfect size for a scoop of ice cream. INGREDIENTS 1/2 cup (8 tablespoons) butter, melted 3/4 cup granulated sugar 2 eggs, lightly beaten 1 teaspoon vanilla 6 tablespoons cocoa 1 cup all-purpose flour DIRECTIONS Heat a waffle iron (Belgian or regular). In a medium bowl, whisk together the butter, sugar, eggs and vanilla until smooth. Stir in cocoa and flour until just combined. One at a time, drop a large spoonful of batter onto the hot waffle iron and cook for 30-60 seconds, just until the cookie is baked through and can be removed carefully by gently lifting one edge. Don't overbake or the cookies will be dry! Serve warm with a scoop of ice cream and caramel sauce or serve at room temperature with whipped cream and berries - really, the possibilities ar...

Serves 4 You'll need: For the slaw: 1/2 head of cabbage, sliced  2 carrots, grated 2 tbsp. chopped parsley 2 tbsp. lemon juice  2 tbsp. creme fraiche 2 tbsp. olive oil  Salt For the fish 1 lb. tilapia, sliced 1 egg, whisked 1 cup panko 1 tsp. paprika 1/2 tsp. thyme 1/2 tsp. oregano Pinch of cayenne pepper 1/2 tsp. kosher salt 1 tbsp. canola oil 8 tortillas 1 lime What to do: Since coleslaw tastes best when it’s had time to marinate, start it first. If you’re a planner, you can even do this the night before. Place sliced cabbage, grated carrots and chopped parsley in a large bowl. Next combine lemon juice, creme fraiche and olive oil for the dressing. Generously salt the cabbage mixture, pour in the dressing and toss everything together. Cover with plastic wrap and refrigerate for 30 minutes or overnight. For the fish tacos, preheat oven to 425F. Next, rinse the tilapia fillets and dry them with paper towels. Slice them into 2" long pieces and place them onto a plate. Pour...

Sweet Pork 2 1/2 lb pork roast 1- 12oz can Dr Pepper (not diet) 3/4 c brown sugar 3/4 c white sugar 3 oz red salsa 2 cloves garlic 1/2 tsp cumin 1/2 tsp salt 1/2 tsp pepper 1/4 tsp chili powder Put your pork roast in a crock pot. In a blender, combine the rest of the ingredients until smooth. Pour over pork roast and cook on low for 8hrs or on high for 5 hrs. Shred pork and coat in juices. Let heat through. Serve! Black Beans 2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil...

Prep: 15 min Bake: 13 min Oven: 400F Chill: 45 min Makes: 6 servings 1 3/4 C semisweet chocolate pieces (10 1/2 oz) 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened cocoa powder Powdered sugar (optional) Raspberries (optional 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover, chill about 45 min or until firm. 2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool. 3. Form filling into 6 equal size balls; set aside. Lightly grease and flour six 3/4C  souffle dishes or six 6-oz custard cups. Place dishes or cups in baking pan; set aside. 4. In a mixing bowl beat eggs, egg yolks, granulated sugar and vanilla with an electri...

CHICKEN TOSTADA SALAD makes 4 recipe slightly adapted from  Everyday Food  4 corn tortillas 3 teaspoons extra-virgin olive oil 3/4 cup grated Monterey Jack cheese (2 ounces) 1/2 small red onion, diced small 1 1/2 teaspoons chili powder 2 garlic cloves, minced breast meat from 1 rotisserie chicken, torn into bite-size pieces coarse salt and ground pepper 1 tablespoon plus 1 teaspoon fresh lime juice 1/2 head romaine lettuce (6 ounces), shredded 1 tomato, seeded and chopped 1 avocado, halved, pitted, peeled, and diced small Fresh cilantro, for serving sour cream, for serving hot sauce, for serving Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside. In a large skillet, heat 1 teaspoon oil over medium-high. Add half the r...

1 C pancake flour 1/3 C sugar 1 egg 1/3 C milk 1/4 C melted butter Mix all together adding butter last Sprinkle with topping Topping: 1/4 C light brown sugar 1/4 Tbsp cinnamon 1/4 C flour 2 Tbsp soft butter ***x2 topping for 8x8 pan; x4 topping for 9x12 Bake at 375 F for 25-30 min

1 pd penne pasta 1 6 oz jar marinated artichoke hears, drained and chopped 3 roma tomatoes, seeded and chopped 1 C frozen peas, thawed 1 small bunch asparagus, blanched until tender, cooled and cut into pieces 1 head romaine hearts, sliced lengthwise then cut into strips crosswise 1 C pine nuts, toasted 3 green onions, sliced 1 C grated fresh parmesan cheese, plus 1/4 C for garnish Dressing: 1/2 C balsamic vinegar 3 cloves garlic, peeled and halved 1 tsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1 1/4 C canola oil Place dressing ingredients, reserving oil, in a blender and mix until garlic is completely incorporated. Add oil and blend on low just until dressing comes together (too long or too high of speed and it will emulsify and become thick). Cook pasta in salted water according to package directions, then rinse under cold water and drain. Toss with a small amount of dressing to keep from sticking and chill. Toss chilled pasta with remaining salad ingredien...