Dr Pepper Marshmallow Cake

Ingredients:

2 (8 oz) cans Dark Sweet Pitted Cherries

For the Jello mixture:
3/4 cup reserved cherry syrup
1/2 cup Dr Pepper
1 3-ounce package Cherry flavored Jell-O
1/8 teaspoon Almond extract

For the Cake batter:
1 package Yellow cake mix
1 3-ounce package Cherry Jell-O
1/2 cup vegetable oil
3/4 cup Dr Pepper
4 Eggs
2 cups minature Mashmallows

Directions:

Preheat oven to 350 degrees.

Grease a 9 X 13 inch pan.

Drain 2 cans of Dark Sweet pitted cherries. Reserve the syrup.

Arrange the cherries evenly on the bottom of the cake pan.

Heat the cherry syrup, dr pepper, and jello mix in a small saucepan at medium heat until the Jello is dissolved, stirring constantly to keep Jello powder from scorching on the bottom or the pan.

Once dissolved, remove from heat and add the Almond extract.

Once cooled, pour cooled Jello mixture over cherries
in the greased pan.

Sprinkle evenly with the miniature marshmallows.

In a large mixing bowl, combine yellow cake mix, second Jello packet, Oil, eggs and 3/4 cup Dr Pepper. Beat on high for 3 -4 minutes.

Carefully and evenly spread the batter mix over the marshmallows.

Bake for 40-45 minutes.

Cool on a rack for 45 minutes.

Chill 3-4 hours before serving.

Lemon Swirled Cheesecake with Blackberry Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223026

Lemon Curd

Yield

1 1/3 cups (serving size: 1 tablespoon)

Ingredients

• 3/4 cup sugar
• 1 tablespoon grated lemon rind
• 2 large eggs
• 2/3 cup fresh lemon juice (about 3 large lemons)
• 2 tablespoons butter or stick margarine

Preparation

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Cheesecake

Yield

16 servings (serving size: 1 slice)

Ingredients

• Crust:
• 2/3 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons chilled butter or stick margarine, cut into small pieces
• 1 tablespoon ice water
• Cooking spray
• 
  Filling:
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• 2 1/2 teaspoons grated lemon rind
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup Lemon Curd

Preparation

Preheat oven to 400°.

To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Blackberry Sauce

Yield

Makes 6 servings

Ingredients

• 2 pt. fresh blackberries, halved
• 1/4 cup sugar
• 2 1/2 teaspoons orange zest
• 1/2 teaspoon ground ginger

Gorganzola Cream Spinach Fettuccini

http://www.foodnetwork.com/recipes/rachael-ray/spinach-fettuccini-with-gorgonzola-cream-sauce-recipe/index.html

Ingredients

• Salt
• 1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup cream
• 8 ounces Gorgonzola, cut into small pieces
• A few leaves fresh sage, finely chopped
• Freshly ground black pepper
• 4 handfuls baby spinach leaves

Directions

Heat water to a boil for pasta, salt water and cook pasta to al dente.

Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.

In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

Prosciutto Wrapped Chicken

http://www.foodnetwork.com/recipes/rachael-ray/florentine-prosciutto-wrapped-chicken-recipe/index.html

Ingredients

• 1 box frozen spinach, defrosted
• 3 tablespoons pine nuts
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano
• 2 cloves garlic, grated or finely chopped
• Salt and freshly ground black pepper
• A few grates nutmeg
• 6 chicken breasts
• 6 slices prosciutto di Parma, 1/3 pound
• 3 to 4 tablespoons extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Wring out defrosted spinach in clean kitchen towel.

Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.

Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.

Puttanesca Tomato Salad

http://www.foodnetwork.com/recipes/rachael-ray/puttanesca-tomato-salad-with-fried-capers-recipe/index.htm

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 jar capote (large) capers, drained well and patted dry
• 1 clove garlic, grated or finely chopped
• 1 teaspoon anchovy paste
• 6 plum tomatoes, sliced 1/2-inch thick
• 1 small red onion or 1/2 medium, very thinly sliced
• 1/2 cup coarsely chopped flat-leaf parsley
• A handful pitted good quality black olives
• Salt and freshly ground black pepper
• 1 teaspoon red pepper flakes, for seasoning

Directions

Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.

Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.