Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Ingredients

1/3 cup half-and-half
2 tablespoons honey
3 ounces semisweet chocolate, chopped 
8 Espresso Crepes
2 cups low-fat coffee ice cream 

 

Preparation

1. Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.
2. Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.

                                                        Source : myrecipes.com

 

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Crackle Crêpes with Shrimp

Ingredients

1/2 cup rice flour (see notes)
1/4 cup cornstarch
1/2 teaspoon ground dried turmeric 
1/4 cup canned coconut milk
2 tablespoons thinly sliced green onion, including tops
1 tablespoon salad oil
1/2 pound bean sprouts (1 quart), rinsed and crisped
6 ounces shelled cooked tiny shrimp, rinsed and drained 
Seasoned fish sauce

 

 

Preparation

1. In a bowl, mix rice flour, cornstarch, and turmeric. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
2. Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
3. Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
4. Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200° regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes. Add seasoned fish sauce to taste

                                                         Source : myrecipes.com

 

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Mushroom Crepes Chasseur

Ingredients

1 cup all-purpose flour
1 cup chickpea (garbanzo bean) flour*
1/2 teaspoon salt
2 cups warm water 
2 tablespoons olive oil 
 
Cooking spray
4 cups vegetable broth
1/2 cup water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
3/4 cup dry red wine 
2 tablespoons honey
2 tablespoons olive oil 
2 cups chopped onion 
2 (8-ounce) packages button mushrooms, coarsely chopped
8 ounces shiitake mushroom caps, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
6 garlic cloves, minced
2 tablespoons water
2 teaspoons cornstarch
1/4 cup finely chopped fresh flat-leaf parsley

 

Preparation

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Add 2 cups water and 2 tablespoons oil, stirring with a whisk until smooth. Let stand 20 minutes.
2. Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 40 seconds. Carefully lift edge of crepe with spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and underside is lightly browned; cook 30 seconds on other side.
3. Place crepe on a towel; cool. Repeat procedure until all of the batter is used to make 12 crepes. Stack crepes between single layers of wax paper to prevent sticking.
4. Bring broth and 1/2 cup water to a boil in medium saucepan; remove from heat, stir in porcini. Let stand 30 minutes. Strain mixture through a sieve into a bowl; reserve broth mixture and porcini. Add red wine and honey; set aside.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add reserved porcini; sauté 1 minute. Add button and shiitake mushrooms; cook 4 minutes or until mushrooms release moisture, stirring occasionally. Reduce heat to medium, stir in pepper, nutmeg, 1/8 teaspoon salt, and garlic. Cook 1 minute, stirring frequently. Add 3/4 cup broth mixture; reduce heat, and simmer 15 minutes, stirring occasionally.
6. Bring remaining broth mixture to a boil; cook until reduced to 1 1/2 cups (about 12 minutes). Combine 2 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture. Bring to a boil; cook 2 minutes or until sauce thickens.
7. Spoon 1/3 cup mushroom mixture in center of each crepe; fold sides and ends over, and place, seam side down, on a plate. Repeat procedure with remaining mushroom mixture and crepes, placing 2 crepes on each of 6 plates. Top each serving with about 1/4 cup sauce; sprinkle with 2 teaspoons parsley.
8. *Note: Chickpea flour can be found in health food stores.

                                              Source : myrecipes.com

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Ice-cream Crêpes

Ingredients

3 tablespoons light hot fudge topping
3 (7-inch) prepared French crêpes
1 cup low-fat chocolate ice cream
1/2 cup raspberries
1 tablespoon powdered sugar

Preparation

1. Warm fudge topping according to package directions; set aside.
2. Microwave French crêpes at HIGH 10 seconds.
3. Spoon 1/3 cup chocolate ice cream in center of 1 crêpe, and wrap sides of crêpe around ice cream. Place, seam side down, on a serving dish. Repeat procedure with remaining ice cream and crêpes. Drizzle 1 Tbsp. warm fudge topping over each crêpe, and top evenly with raspberries; sprinkle evenly with powdered sugar. Serve immediately.
 

Note: For testing purposes only, we used Smucker's Toppings Light Hot Fudge and Frieda's French Style Crêpes.

                                        Source : myrecipes.com

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Crepes with Bananas and Hazelnut-Chocolate Sauce

Ingredients

Crepes:
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups fat-free milk 
2 large eggs, lightly beaten
Cooking spray

Sauce:
1/4 cup hazelnut-chocolate spread (such as Nutella) 
2 tablespoons fat-free milk 
1/4 teaspoon vanilla extract
2 large firm unpeeled bananas (about 1 3/4 pounds) 
Powdered sugar (optional)

Preparation

1. To prepare crepes, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, sugar, and salt in a medium bowl; stir with a whisk. Combine 1 1/2 cups milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk just until smooth. Cover batter; chill for 15 minutes.
2. Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
3. Carefully lift edge of crepe with a spatula. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds.
4. Place crepe on a towel; keep warm. Repeat procedure until all the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
5. To prepare sauce, combine the hazelnut-chocolate spread, 2 tablespoons milk, and vanilla in a small saucepan over medium heat, stirring with a whisk until smooth. Keep warm.
6. Peel bananas and cut in half lengthwise; cut each half crosswise into 2 pieces.
7. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Arrange 4 banana pieces in a single layer in pan. Cook 1 minute or until lightly browned. Turn pieces over; cook 1 minute. Remove banana pieces from pan; keep warm. Repeat procedure with remaining banana pieces.
8. Place 1 banana piece in center of each crepe; fold sides and ends over, and place, seam side down, on clean surface. Repeat procedure with remaining banana pieces and crepes.
9. Spoon about 1 tablespoon sauce onto each of 4 plates, spreading to cover center of plates. Arrange 2 crepes on each plate; sprinkle with powdered sugar, if desired. Serve immediately.

                                    Source : myrecipes.com

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Vanilla Bean Pudding

Ingredients

 

• 2 1/2 cups 2% reduced-fat milk 
• 1 vanilla bean, split lengthwise
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 cup half-and-half 
• 2 large egg yolks 
• 4 teaspoons butter 

Preparation

1. Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.
2. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.
3. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
4. Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).
5. CALORIES 257 (30% from fat); FAT 8.6g (sat 3.3g, mono 3.6g, poly 1.6g); PROTEIN 6.9g; CARB 39.2g; FIBER 0.7g; CHOL 80mg; IRON 0.5mg; SODIUM 170mg; CALC 142mg
6. Coconut Pudding Variation: Omit vanilla bean. Omit 3/4 cup milk, and replace it with 3/4 cup light unsweetened coconut milk. Omit butter; stir in 1/2 cup toasted sweetened flaked coconut after pudding is cooked. Yield: 6 servings (serving size: about 1/2 cup).
7. CALORIES 224 (30% from fat); FAT 7.5g (sat 5.3g, mono 1.5g, poly 0.4g); PROTEIN 4.1g; CARB 36.8g; FIBER 0.3g; CHOL 77mg; IRON 0.5mg; SODIUM 115mg; CALC 105mg

                                                               Source : myrecipes.com

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Chocolate, Hazelnut, and Vanilla Ice Cream Cake

Ingredients

• 1 1/4 cups chopped hazelnuts, divided
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup fat-free half-and-half
• 1/4 cup packed dark brown sugar
• Dash of salt
• 1/2 teaspoon pure vanilla extract
• 4 cups light chocolate ice cream, slightly softened, divided
• 2 cups light vanilla ice cream, slightly softened

Preparation

1. 1. Preheat oven to 350°. Place hazelnuts on a large baking sheet; toast until golden brown and fragrant (6-8 minutes). Place 3/4 cup hazelnuts in a food processor; process until nuts turn into a paste (3-5 minutes), scraping down sides of bowl occasionally. Add chocolate; process until finely ground or melted (about 1 minute). Leave mixture in processor.
2. 2. Add half-and-half, sugar, and salt to a small saucepan. Heat over medium; bring just to a boil, stirring to dissolve sugar. With the motor running on the processor, pour cream mixture through the feed tube; process until mixture is very smooth (3-4 minutes), scraping down sides of bowl occasionally. Transfer hazelnut mixture to a bowl; add vanilla. Let cool to room temperature; tightly cover and refrigerate until ready to use.
3. 3. Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap that overlap, leaving enough overlap on ends to make unmolding easy. Spread 2 cups chocolate ice cream evenly in pan, making sure to pack it into corners. Spread evenly with 1/2 cup reserved hazelnut spread; freeze 15 minutes. Top with a smooth layer of vanilla ice cream and another 1/2 cup hazelnut spread; freeze 15 minutes. Spread remaining 2 cups chocolate ice cream in pan; top with remaining 1/2 cup hazelnut spread. Press remaining 1/2 cup hazelnuts into top of cake; fold plastic wrap over to cover. Freeze until firm (at least 4 hours).
4. 4. Lift cake from pan with plastic wrap; transfer to a cutting board. Cut cake into slices with a serrated knife dipped into hot water; wipe dry after each cut.

                                             Source : myrecipes.com

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Cupcakes with Vanilla Ice Cream Frosting

Ingredients

• 12 medium yellow cupcakes 
• 2 pints vanilla ice cream
• Sprinkles or candy (optional)

 

Preparation

1. Arrange the cupcakes on a baking sheet. Place them in freezer for 15 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Spoon the ice cream over the cold cupcakes, creating swoops and peaks. Decorate with the sprinkles or candy, if using, and serve immediately, or return to freezer and chill until the ice cream is firm, about 30 minutes.

                                                       Source : myrecipes.com

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Lightened Vanilla Bean Ice Cream

Ingredients

• 1/2 cup granular sweetener for ice cream* 
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups 2% reduced-fat milk 
• 1 cup half-and-half
• 1 egg yolk 
• 1 1/2 teaspoons vanilla bean paste or extract

Preparation

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
3. 3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. 4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. Let stand at room temperature 5 to 10 minutes before serving.
5. *Granulated sugar may be substituted.
6.  
7. TRY THESE TWISTS!
8. Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg
9. Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg
10. Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg
11. Banana Pudding Ice Cream: Preheat oven to 400°. Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 

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Vanilla Bean Ice Cream

Ingredients

• 3/4 cup sugar 
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk 
• 1 cup heavy whipping cream
• 1 egg yolk 
• 1 1/2 teaspoons vanilla bean paste*

Preparation

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. 3. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
4. 4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.)
5. *Vanilla extract may be substituted.
6. Try these twists!
7. Chocolate-Raspberry Ice Cream: Before transferring ice cream to a container for further freezing, stir in 4 oz. finely chopped semisweet chocolate, and gently fold in 1/4 cup melted seedless raspberry preserves.
8. Coconut Cream Pie Ice Cream: Reduce milk to 1 cup. Stir 1 cup coconut milk into sugar mixture with milk. Before transferring ice cream to a container for further freezing, stir in 3/4 cup toasted, sweetened flaked coconut.
9.                                              Source : myrecipes.com

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Mont Blanc Ice Cream Bombe

Ingredients

• 1 pint strawberry ice cream
• 2 pints pistachio ice cream
• 3 pints coffee ice cream
• 1 (9.75 oz.) package fudge brownies 
• 1 (4.9 oz.) package Italianstyle sandwich cookies (such as Pepperidge Farm Milano cookies), coarsely chopped 
• Whites from 4 large eggs 
• 1/2 cup sugar 
• 1 cup heavy cream
• 1/4 cup chocolate sprinkles

Preparation

1. Let all ice cream stand at room temperature for about 15 minutes or until soft enough to spread. Meanwhile, line a 3-quart metal bowl with plastic wrap, allowing extra wrap to hang down outside of bowl.
2. Spoon strawberry ice cream into bottom of bowl. Arrange brownies on top in a single layer; press on them to compress with ice cream in an even layer. Spoon in pistachio ice cream, smoothing top evenly with a spoon. Sprinkle with chopped cookies. Spoon coffee ice cream on top of cookies. Wrap overhanging plastic over ice cream and compress again. Freeze until firm, at least 3 hours.
3. To unmold, let bowl stand at room temperature for 15 minutes. Wrap a towel soaked in hot water around bowl. Unwrap top of bombe, invert bowl onto a round platter and pull on plastic until bombe is released. (If necessary, resoak towel in hot water.) Remove and discard plastic wrap and return bombe to freezer.
4. In a large bowl, whip egg whites with an electric mixer at medium speed until soft peaks form. Gradually sprinkle in sugar while mixing at low speed. Once all sugar has been added, beat at high speed until stiff. Whip cream in a separate bowl until stiff but not dry. Fold cream into egg white mixture. Spread cream mixture on top of bombe. Garnish with chocolate sprinkles. To serve, cut with a large, sharp knife.

                                                             Source : myrecipes.com

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Easy Chocolate-Mint Ice-cream Sandwiches

Ingredients

• 2 pints vanilla ice cream, softened 
• 15 mint-and-cream-filled chocolate sandwich cookies, chopped 
• 1 (8.5-ounce) package large chewy chocolate cookies

Preparation

1. Stir together softened ice cream and sandwich cookie pieces. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.
2. Note: For testing purposes only, we used Oreo Double Delight Mint 'n Creme chocolate sandwich cookies and Archway Original Dutch Cocoa chocolate cookies.
3. Butter Pecan Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 2 pints butter pecan ice cream for vanilla ice cream and 1 (8.75-ounce) package large chewy sugar cookies for chewy chocolate cookies. Proceed as directed.
4. Mocha-Almond-Fudge Ice-cream Sandwiches: Omit mint-and-cream-filled chocolate sandwich cookies. Substitute 2 pints mocha-flavored ice cream with chocolate-covered almonds for vanilla ice cream. Proceed as directed. Note: For testing purposes only, we used Starbucks Coffee Almond Fudge Ice Cream.
5. Oatmeal-Rum-Raisin Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 1 (8.75-ounce) package large, chewy oatmeal cookies for chewy chocolate cookies. Pour 1/4 cup dark rum over 1/2 cup golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream, and proceed as directed.
6.                                                                           Source : myrecipes.com

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Banana Ice Cream Cake

Ingredients

• 4 tablespoon(s) unsalted butter, melted
• 2 to 3 slice(s) bananas,slice1/2 thick 
• 20 piece(s) oreo crushed cookies.
• 1 pint(s) strawberry ice cream
• 1 cup(s) strawberry ice cream topping
• 1 pint(s) chocolate ice cream 
• 1 cup(s) hot fudge sauce.
• 1 pint(s) vanilla ice cream 
• 1 cup(s) pineapple ice cream topping
• 1 cup(s) heavy cream
• 2 tablespoon(s) sugar 
• 1 teaspoon(s) vanilla extract
• Cherries
• Chopped walnuts
• Pineapple topping 

Preparation

1. Combine the oreo cookies and the melted butter,mixed until all of the cookies are evenly moistened, make it as a bottom layer in preparing pan. Top with the banana slices. Put the pan in the freezer for at least 10 to 15 min.


2. Top the banana layer with the strawberry ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 min. After that spread the strawberry topping ice cream topping into the entire ice cream layer, and put the pan in freezer for min 1 hour.


3. Top the strawberry layer with the chocolate ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 min. After that spread the hot fudge sauce into the entire chocolate ice cream layer, and put the pan in freezer for min 1 hour.



4. Top the hot fudge sauce layer with the vanilla ice cream, use an offset to spread an ice cream into smooth even layer, and after that cover it with plastic wrap, and put it into the freezer, and freeze it over night.


5. 1 hour before serving release the cake from the pan,and put it into the rounded plate of the same size,and wrap the pan with the hot kitchen towel,and keep it for 30 Sec.Remove the bottom of the pan if cardboard is used, and put it into the serving plate and again freeze for at least 10 min.
6. When the cake is in freeze making the whipped ice cream, mixed the heavy cream, sugar, vanilla extract in the bowl. Using the whisk attachment, whip on medium speed, until the cream is light and holds, and medium to firm peak from 2 to 3 min. At the time of serving spread the whipped cream around the outer edge of the cream. Top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the Chopped walnuts. Now your yummy banana chocolate cake is ready to serve..
7. For making this Banana Chocolate Cake you have to plan for at least 1 day before.
8.                                                                         Source : myrecipes.com

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Cuban Coffee Ice Cream with Dulce de Leche

Ingredients

• 6 large egg yolks 
• 2 cups whole milk
• 2 cups whipping cream
• 3/4 cup sugar 
• 1 cup dark-roasted coffee beans, coarsely chopped 
• 2 tablespoons rum 
• 1 teaspoon vanilla
• About 1 cup dulce de leche (recipe follows; see notes) or purchased caramel sauce

Preparation

1. 1. In a bowl, beat egg yolks to blend.
2. 2. In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat.
3. 3. Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.
4. 4. Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours; if desired, cover and chill up to 1 day.
5. 5. Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer's directions. Serve, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.
6. Dulce de Leche. In a heavy 5- to 6-quart pan over medium-high heat, stir 4 cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Makes 2 cups.
7.                                                          Source : myrecipes.com

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Easy Feta Chicken Bake

Ingredients

• 6 small boneless skinless chicken breast halves (about 1-1/2 lbs.)
• 2 tablespoons lemon juice, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (6 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped fresh parsley

Preparation

1. PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.
2. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
3. BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.
4.                                         Source: myrecipes.com

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Curried Lentil-Tomato Soup

Ingredients

• 4 center-cut bacon slices 
• 1 1/2 cups chopped sweet onion (1 onion) 
• 4 garlic cloves, finely chopped
• 3 cups fat-free, lower-sodium chicken broth 
• 1 cup dried lentils
• 1/2 cup chopped carrot 
• 1/2 cup chopped celery 
• 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained 
• 1/2 cup half-and-half
• 2 tablespoons dry sherry

Preparation

1. 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.
2. 2. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.
3.                                       Source : myrecipes.com

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Potato Soup

Ingredients

• 3 bacon slices 
• 1 cup chopped onion 
• 3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices 
• Cooking spray 
• 1/2 cup water
• 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth 
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups 1% low-fat milk 
• 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided 
• 1/2 cup light sour cream
• 4 teaspoons chopped fresh chives

Preparation

1. 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 3 minutes or until tender.
2. 2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.
3. 3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.
4.                                     Source : myrecipes.com

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