Is It Really Better Than Sex? Cake

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 45 minutes
Yield: 16 to 20 servings

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.

Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 6 servings

Baked Stuffed Apples:
6 medium McIntosh apples
2 wedges lemon
6 tablespoons butter, softened
1 cup dark brown sugar
1/4 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnut pieces
1/2 cup all-purpose flour
1/4 cup oatmeal

Stuffed Tomatoes:
2 cans Italian tuna in olive oil, drained and flaked
1 can artichoke hearts in water, drained and chopped
2 ribs celery, chopped
1/2 medium red onion, chopped
1/2 cup pitted kalamata olives, a couple of handfuls, chopped
3 tablespoons chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
6 vine ripe tomatoes, red, yellow, or mixed

Stuffed Zucchini:
1 (15-ounce) can chick peas, drained
2 roasted red peppers, drained
8 ounces feta cheese, crumbled
1 clove garlic, cracked from skin
1/2 lemon, juiced
Salt and coarse black pepper
2 medium zucchini squash, washed

Preheat oven to 425 degrees F.

Trim a thin slice off of the bottom of each apple. Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide. Hollow out the apples with a small paring knife, carving out a cavity for the filling. Rub the tops and cavities with wedges of lemon to retard browning.

Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples. Place apples in a shallow baking dish and add 1/4-inch of water to the dish. Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft. Remove from oven. Serve warm or room temperature.

For stuffed tomatoes, mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.

For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces.

Big, Fat Chocolate Chip Cookies

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: about 1 dozen 5-inch cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped


1. Sift
Preheat oven to 350 degrees F. Sift together flour, baking soda, and salt. Set aside.



2. Cream
In a large bowl, cream butter, sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Scrape down sides of the bowl with a rubber spatula. Beat in vanilla and eggs.



3. Mix
Gradually add dry ingredients to creamed mixture and continue to mix until a smooth dough forms.


4. Fold
Chop pieces of chocolate into chunks. With a rubber spatula, fold chocolate chunks into dough.


5. Form
To form cookies, scoop about 1/4 cup of cookie dough. With greased hands, roll dough into a ball. Place 3 inches apart on cookie sheets lined with parchment paper. Press down the tops of dough slightly.


6. Bake
Bake until cookies are light brown, about 12 minutes for chewy cookies (or 15 minutes for crispy cookies).


7. Cool (Optional)
Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack to cool.

Do u like make a bread?

I like it! And today I will be make a wonderful quick corn bread :)

This cornbread is virtually fat-free. It can be eaten on its own or used in the delicious cornbread sausage stuffing recipe you will find in this feature. Calories, fat and cholesterol were reduced by: * using skim milk in place of whole milk * replacing whole eggs with egg whites * using butter-flavored granules in place of oil

	Before	After
Calories	236	141
Fat (g.)	11.6	1
% Calories from Fat	44%	6%
Cholesterol (mg.)	58	1
1 cup unbleached flour 1 1/3 cups yellow cornmeal 1 tablespoon baking powder 1 cup skim milk 2 egg whites 3 tablespoons butter-flavored granules, reconstituted Coat an 8-inch-square baking pan with nonstick spray. Whisk flour, cornmeal and baking powder in a bowl. In another bowl, whisk milk, egg whites and butter granules. Add milk mixture to dry ingredients and stir just until moistened. Pour batter into pan; spread evenly. Bake at 425 degrees until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool on wire rack for 5 minutes. Remove from pan. Makes 8 servings.

Hi, today I make Pork Rillettes

This is a wonderful appetizer or hors d'oeuvre recipe

2 pounds pork butt (about 1/3 fat), cut in 1 1/2-inch cubes
2 cups finely diced onion
12 medium garlic cloves, crushed
2 large sprigs thyme
2 teaspoons salt
1 teaspoon quatre-épices (recipe follows)
1 1/2 teaspoons cracked black pepper
2 bay leaves
1 cup white wine

Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree F. oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary. When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck or pork fat over the top to seal. Keep in the refrigerator up to 10 days.)

Note: Serve rillettes on toasted baguette slices or crackers. Accompany with pickled onions and whole grain mustard.

Quatre Épices
Use to flavor soups, stews, and vegetables.

1/3 cup white pepper
3 whole nutmeg kernels
3 tablespoons allspice berries
10 cloves

Grind the spices as fine as possible with a coffee or spice grinder (crush the nutmeg first with a meat pounder or frying pan). Sift through a fine-meshed strainer. Store in a tightly closed jar, away from heat.