Trader Joe’s Sun-Dried Tomato and Pesto Torta

RASPBERRY RIBBON MOUSSE BARS

1 cup chocolate cookie crumbs (about 20 chocolate wafers crushed)
¼ cup sugar
¼ cup unsalted butter, melted
1 (12-ounce) package white baking chips
1 cup heavy whipping cream, divided
1 (8 ounce) package cream cheese, softened
1/3 cup seedless raspberry preserves
½ teaspoon of lemon juice

Heat the oven to 350°. Spray an 8-inch square baking pan with cooking spray. Combine crumbs and sugar in small bowl to blend; stir in butter. Press mixture into the bottom of baking pan; bake 10 minutes or until set. Cool completely on a wire rack.

While you are cooking and cooling, microwave the baking chips and ½ cup of the cream in a medium microwave-safe bowl at 50% power 2-2½ minutes or until chips have softened; stir until blended and smooth. Let stand 20 to 30 minutes or until cool.

Beat the cream cheese in medium bowl at medium speed for one minute or until soft and fluffy. Beat in the baking chip mixture 1 minute or until soft and fluffy.

Beat the remaining cream in medium bowl at medium-high speed until soft peaks form. With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended. Spoon over crust and smooth the top.

Cook and stir the preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy, but barely warm; drizzle over the cream cheese mixture. Swirl with tip of a knife. Tap the pan on a counter to flatten top; cover and refrigerate at least 6 hours or overnight to set. Store in the refrigerator.

BOILED CUSTARD

4 cups milk 
1 cup sugar 
3 eggs 
1 Tablespoon vanilla extract

In large saucepan, combine milk, sugar and eggs. Cook over medium heat for 12 to 15 minutes, or until the mixture comes to a boil, whisking frequently. Once the mixture begins to boil, whisk constantly for 5 to 6 more minutes until it coats a spoon and is shiny. Whisk in the vanilla and remove from the heat. Let the mixture cool slightly before using.

Note: Do not overcook this or the eggs will cause it to curdle. You can even freeze this and serve as frozen custard.

THE ULTIMATE HUMMINGBIRD CAKE

1 (18¼-ounce) package yellow cake mix 
1 (4-serving size) package vanilla instant pudding mix 
½ cup vegetable oil 
¾ cup of water 
4 eggs 
1 ripe banana, mashed 
1 teaspoon ground cinnamon 
1 (8-ounce) package cream cheese, softened 
½ cup confectioners’ sugar 
1 (16-ounce) container frozen whipped topping, thawed 
1 (6-ounce) jar red maraschino cherries, well drained and chopped, with 1 Tablespoon reserved for garnish 
1 (8-ounce) can crushed pineapple, well drained 
1 cup pecans, chopped, with 2 Tablespoons reserved for garnish

Preheat the oven to 350°. Coat 2 (8-inch) round baking pans with cooking spray. In a large bowl, combine cake and pudding mixes, oil, water, eggs, banana and cinnamon. Beat with an electric mixer until thoroughly combined. Pour the mixture into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool for 10 minutes. Remove to a wire rack to cool completely. When cool, slice layers in half, horizontally, making 4 layers. In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, cherries, pineapple and pecans. Place a cake layer on a platter and evenly spread one-quarter of the cream cheese mixture on top. Repeat with the remaining cake layers and finish with cream cheese mixture. Sprinkle with reserved cherries and pecans.

TRADER JOE'S SUN-DRIED TOMATO
AND PESTO TORTA

Green Layer:
1 (8-ounce) container prepared pesto
2 (8-ounce) packages cream cheese, softened
2 Tablespoons lemon juice
Seasoned salt
Garlic pepper to taste
½ cup fresh basil leaves

Red Layer:
1 cup rehydrated sun-dried tomatoes, drained (to rehydrate tomatoes, cover with water and plastic wrap and microwave on high 1 to 2 minutes until water boils; let stand 10 minutes or until very soft, then discard liquid)
2 (8-ounce) packages cream cheese, softened
½ cup roasted red peppers (from a jar), rinsed and well-drained
½ cup fresh basil leaves
Seasoned salt and garlic pepper, to taste

White Layer:
1 (8-ounce) package cream cheese, softened
2 Tablespoons butter
2 Tablespoons lemon juice
¼ to ½ teaspoon garlic pepper

Green Layer: In a food processor fitted with a metal blade, process all green layer ingredients until well-blended. Carefully spread evenly in an 8-inch springform pan lined with plastic wrap or in a 9-inch glass pie plate. Refrigerate while preparing red layer.

Red Layer: In a food processor, combine tomatoes and cream cheese until as smooth as possible. Add red peppers and process until smooth. Add basil, seasoned salt and garlic pepper, then process until basil is finely chopped. Carefully spread over green layer. Refrigerate.

White Layer: In a food processor, combine cream cheese, butter, lemon juice and garlic pepper. Process until smooth. Spread the mixture over red layer. Refrigerate 6 hours or overnight.

To serve, turn torta out of springform onto a serving plate (removing plastic wrap), leaving white layer on top. If using a pie plate, there’s no need to turn it out. Garnish with fresh basil leaves, cut-up red pepper pieces and toasted pine nuts. Serve with crackers and fresh cut vegetables, if desired.

BARBECUE PULLED PORK

5 pound pork butt
Salt and black pepper, to taste
1 medium onion, sliced thin
2-3 cups of your favorite barbecue sauce

Turn your slow cooker on its low setting. Trim pork of excess fat. Season with salt and pepper. Add onions. Place pork on top of onions and pour half the barbecue sauce over the top. Cover and cook for about 8 hours. After cooking, transfer pork to a bowl. Use two forks to shred the pork. Put shredded meat into slow cooker with some of reserved barbecue sauce and toss to combine. Serve on soft rolls.

PEPPERONI SPAGHETTI BAKE

PAM^® Original No-Stick Cooking Spray 
1¼ cups original baking mix 
½ cup 2% milk 
2 (14.5-ounce) cans Chef Boyardee® Spaghetti & Meatballs 
¾ cup of shredded part-skim Mozzarella cheese, divided 
1/3 cup of sliced turkey pepperoni

Preheat oven to 375°. Spray 13x9-inch glass baking dish with cooking spray. Combine baking mix and milk in a medium bowl; stir until soft dough forms. Drop dough by spoonful on bottom of the baking dish (it will not completely cover the bottom). Spoon 1 can of spaghetti and meatballs over the dough and sprinkle with ½ cup cheese. Top with remaining can of spaghetti and meatballs, remaining ¼ cup cheese and pepperoni. Bake 20 to 25 minutes or until dough is done in centers and browned.

Note: You can add your favorite pizza toppings to this for a customized taste.

BEEF WITH BARLEY

1 Tablespoon vegetable oil 
1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds) 
1 teaspoon salt 
½ teaspoon black pepper 
½ pound mushrooms, halved 
1 onion, chopped 
3 garlic cloves, minced 
1¾ cups beef broth 
1 teaspoon dried tarragon 
1 bay leaf 
1 cup quick-cooking pearl barley 
1 (9-ounce) package frozen peas, thawed 
1/3 cup sour cream

In a large soup pot, heat oil over medium heat until hot. Add roast and cook 4 to 6 minutes, browning on all sides; remove roast from pot and season with salt and pepper. Add mushrooms, onion and garlic to pot. Sauté for 5 to 7 minutes until onion is lightly browned. Add broth, tarragon and bay leaf. Return roast to pot and bring to a boil. Reduce heat to low, cover tightly and simmer 1½ hours. Stir in barley, cover and cook 10 to 12 minutes. Remove roast from pot and keep warm. Remove and discard bay leaf. Add peas and sour cream to barley mixture, stirring constantly over low heat just until heated through. Carve roast and serve with barley mixture.

CHICKEN AND  BROCCOLI TURNOVERS

1 (10¾-ounce) can condensed broccoli cheese soup, divided 
½ cup of milk 
1 (10-ounce) package refrigerated, cooked and sliced chicken breast, coarsely chopped 
1 (10-ounce) package frozen chopped broccoli, thawed and drained 
¼ teaspoon black pepper 
1 (17.3-ounce) package frozen puff pastry, thawed

Preheat your oven to 375°. In a medium saucepan, combine ½ cup soup and milk; set aside. In a medium bowl, combine the remaining soup, chicken, broccoli and pepper; mix well. With a rolling pin, roll out each puff pastry sheet to a 12-inch square. Cut each sheet into 4 equal squares. Place an equal amount of chicken mixture in the center of each square. Fold the pastry over the filling, forming triangles. With your finger or a fork, pinch or press edges together firmly to seal. Place turnovers on 2 large rimmed baking sheets. Bake 20 to 22 minutes or until golden. Heat soup and milk mixture over medium heat until hot and bubbly, stirring occasionally. Spoon over turnovers and serve.

AMISH BROCCOLI BAKE

1 (10¾-ounce) can cream of mushroom soup 
1 cup of mayonnaise 
½ cup onion, chopped
½ teaspoon salt 
¼ teaspoon black pepper 
2 (10-ounce) packages frozen chopped broccoli, thawed 
1 cup sharp Cheddar cheese, shredded
1 (6-ounce) box herbed stuffing mix 
¼ cup butter, melted and divided

Preheat oven to 350°. Coat a 3-quart casserole dish with cooking spray. In a medium bowl, combine soup, mayonnaise, onion, salt and pepper; mix well. Place half of the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over the stuffing. Repeat the layers one more time. Bake 35 to 40 minutes or until hot in center.

BROILED STEAK WITH
SPICY POTATOES

3 Tablespoons chili powder
2 teasponns ground coriander
2 teaspoons ground Cumin
1 ½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
2 large baking potatoes, washed and cut into ½-inch thick diagnonal slices
1 pound frozen, boneless beef tip sirlon steak, cut 1-inch thick
2 Tablespoons olive oil
Additional salt, optional

Preheat the broiler. In a small bowl, combine chili powder, coriander, cumin, garlic powder, oregano, salt, black pepper and cayenne pepper to make a spicy seasoning mix; set aside. Arrange the potatoes on half of a broiler pan(s); place frozen steak on the other half. In a small bowl combine oil and 2 teaspoons spicy seasoning mix; brush the potatoes with half the mixture. Broil 1 side of the steak and potatoes, with the surface of steak about 5 inches from the heat, for about 14 minutes; turn the steak and potatoes. Brush potatoes with remaining seasoned oil and continue broiling steak and potatoes for 13 to 18 minutes more or until the steak is rare (140°) to medium (160°). Remove the steak to a serving platter, keeping it warm, and continue broiling potatoes with additional salt, if desired.

Note: These potatoes are great without the steak as a stand-alone dish.

THE OCEANAIRE SEAFOOD ROOM'S MARYLAND-STYLE CRAB CAKES

2 eggs
1 cup mayonnaise
¾ teaspoon Dijon mustard
1 ¼ teaspoons Old Bay Seasoning, divided
¾ teaspoon tarragon, fresh chopped
¼ cup onion, finely chopped
1 tablespoon celery, finely chopped
¼ pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1 pound jumbo lump crab meat, drained of any liquid
2 Tablespoons butter, at room temperature.

Preheat the oven to 400°. In a mediumn mixing bowl, whisk together eggs, mayonnaise, mustard, 3/4 teaspoon Old Bay Seasoning, tarragon, onion and celery to make dressing. In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry. Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. (You might not use all of the dressing.) Divide mixture and form into 8 crab cakes. Place cases on a greased cookie sheet or sheet pan. In a small bowl, stir butter with the remaining ½ teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter. Bake cakes until golden brown, about 10 to 12 minutes. Serve warm.

ASIAN CHICKEN

2 pound boneless, skinless chicken thighs, cut into strips
½ teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon black pepper
1 (19 ounce) can pineapple chunks, undrained
1 (8 ounce) can sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4 inch strips
1 cup chicken broth
2 Tablespoons soy sauce
1 Tablespoon white vinegar
¼ cup cornstarch
4 green onions, sliced diagonally

In a 4-quart electric slow cooker, combine the chicken, ginger, garlic powder and pepper; mix well. Stir in pineapple chunks with juice, water chestnuts, bell pepper and broth. Cover and cook on low setting for 6 hours. In a small bowl, combine soy sauce, vinegar and cornstarch; mix until smooth. Stir into chicken mixture. Add scallions and serve.