Grilled Portobello Mushroom Panini

Ingredients:

1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
4 large portobello mushroom caps
8 slices Italian bread, sliced diagonally
Garnishes such as green leaf lettuce, sliced roasted red peppers, sliced
tomatoes and feta cheese (optional)

Preparation:

Mix oil, vinegar and Montreal Steak Seasoning in small bowl. Brush
both sides of each mushroom cap with oil mixture. Lightly brush one side
of each bread slice with oil mixture.

Grill mushrooms over medium heat 6 to 8 minutes, turning once. Grill
bread slices until lightly toasted.

Serve mushrooms between bread slices with assorted garnishes, as
desired.

Blackberry Lemon Cheesecake Trifle

Ingredients:

1 package (8 ounces) reduced-fat cream cheese, softened
1/3 cup lemon juice
1 can (14 ounces) low-fat sweetened condensed milk
2 cups thawed frozen nondairy whipped topping
1 package (10-3/4 ounces) low-fat frozen pound cake, thawed
1/4 cup frozen lemonade concentrate
1 jar (10 ounces) seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries

Preparation:

Make-Ahead Time up to 1 day before serving

Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.

Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.

Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.

Cheese Puffs

Ingredients:

1/4 pound grated American cheese
1/4 cup butter
1/2 cup sifted all-purpose flour
Dash cayenne

Preparation:

Blend cheese and butter thoroughly. Work in the flour and cayenne. Chill two hours or longer. Roll into balls one inch in diameter. Bake in very hot oven, 450 degrees, 15 minutes. Yield: 30 puffs.

Snickers Peanut Butter Cookie

1 cup butter or margarine, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
20 fun size Snickers candy bars

Cream together the butter, peanut butter, and sugars. Beat in the eggs and vanilla. Stir in the flour, bakins soda and salt. Mix well.
Chill the resulting dough for 1 to 2 hours.

Take about 1/3 cup (about one ice cream scoop) of the dough and wrap it around a Snickers bar. Repeat, using the rest of the dough and Snickers bars.

Bake on ungreased cookie sheet at 350 F (175 C) for 15 minutes. Makes 20 cookies.

Chicken Curry Freezer Recipe

Ingredients:

1/4 cup oil
4 large chicken pieces
2 onions, chopped
1/4 cup flour
1 tbsp curry powder
1 1/4 cups chicken stock
1 tbsp mango chutney
1 tbsp cherry jam
salt
pepper
1 apple, cored and chopped
2 tbsp raisins

Preparation:

In saucepan, heat oil and add the chicken pieces, frying until browned all over. Transfer to plate. Add onions and fry until soft. Stir in flour and curry powder, making a smooth paste. Cook for one minute. Next, add the stock and bring to a boil, stirring constantly. Simmer for 3 minutes. Stor in chutney, jam and salt and pepper to taste. Return the chicken pieces to the pan and baste well. Cover and simmer for 45 minutes. Stir in the apple pieces and raisins, then simmer for 10 minutes.
To freeze, cool quickly, add to freezer container and freeze.
To serve, place in ovenproof dish, covered, and place in oven preheated at 325 degrees for 40 minutes, stirring occassionally so it heats throughout. Serve with lemon wedges.

Frozen Coffee Souffle

Ingredients:

3 eggs
3 egg yolks
1/2 cup sugar
2 cups whipping cream
1/4 cup coffee liqueur

Preparation:

Directions:In a large bowl with electric mixer beat the eggs and egg
yolks. Add the sugar and beat until light and fluffy.
In a separate bowl, whip the cream until stiff. Fold whip cream and
liqueur into the egg mixture.
Prepare 8 individual souffle dishes (or 3 1/2 inch ramekins): cut strips
of wax paper about 2 1/2 inches wide. Wrap around the souffle dish so
that it comes about 1 1/2 inches above the top. Tape in place.
Pour the souffle mixture into each dish so it comes near the top of the
waxed paper.
Freeze for at least 4 hours or overnight. Remove the wax paper to serve.
Top with a dusting of cocoa or chocolate shavings.

Mocha Nut Tortoni

Ingredients:

2 egg whites
1/4 cup sugar (first amount)
2 cups whipping cream
1/4 cup sugar (second amount)
2 tablespoons instant coffee powder
2 egg yolks, slightly beaten
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup coarsely chopped toasted almonds

Preparation:

Directions:With electric mixer, beat egg whites until quite stiff.
Continue beating while adding 1/4 cup sugar.

In another bowl, whip the cream with 1/4 cup sugar and coffee powder.
Add the egg yolks and vanilla. Fold into the egg whites.

Melt the chocolate chips in the microwave, and allow to cool slightly.
Fold into the egg white mixture with the almonds.

Divide into 8 custard cups or other dessert dishes. Freeze at least 6
hours or overnight.

Garnish as desired - with whip cream or chopped almonds, etc.

*****Tortoni is a traditional Italian dessert - the Italian way to serve it
is in paper muffin cups. You can make 12 or more servings depending on
the size of your muffin cups. For special occasions, freeze it in fancy
fluted glasses - like champagne bowls or martini glasses. Then it looks
as good as it tastes!