July 4th Recipes

Chocolate-Hazelnut Mousse

1/4 cup sugar
1/4 cup unsweetened cocoa
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups milk
1/4 cup Frangelico (hazelnut-flavored liqueur)
1/2 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
2 cups frozen whipped topping, thawed
2 tablespoons chopped hazelnuts, toasted

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk.

Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts. Makes 6 servings

Chocolate Chip Cheesecake

2/3 cup (about 3 oz.) chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) cream cheese
1 can (14 oz.) sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips

Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep). In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges. Makes 10 servings

Peppermint Ice Cream

2 1/2 cups milk, divided
2 large egg yolks
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
2/3 cup crushed peppermint candies (about 25 candies)

Combine 1 1/4 cups milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Makes 8 servings

Caramel Custard

1/2 cup sugar
2 egg yolks
1 large egg
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
3 ounces cream cheese, softened
1 tablespoon vanilla extract

Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.) Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch. Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours. Run a knife around edge of pan to loosen; invert onto a serving plate. Makes 10 servings

Chocolate Fudge Pie

1/2 (15-ounce) package refrigerated pie dough
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Preheat oven to 350°. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use. Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired. Makes 10 servings

Baked Egg Custard

3 cups milk
2 eggs
2 egg whites
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg

Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside.

Combine eggs and egg whites in a large bowl; beat well with a wire whisk. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.

Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch. Bake at 325° for 45 minutes or until set. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill. Makes 8 servings

Warm Apple-Buttermilk Custard Pie

Crust
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Streusel
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces

Filling
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups buttermilk
1 teaspoon vanilla extract

Preheat oven to 325º. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving. Makes 10 servings

Mexican Chili-Cheese Burgers

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices Monterey Jack or cheddar cheese
1/4 cup sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun. Makes 4 servings

Bacon-Wrapped Barbecue Burgers

8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 teaspoons olive oil
1/2 cup bottled honey barbecue sauce, divided
1 1/2 pounds ground beef
Wooden picks
1/4 teaspoon salt
4 sesame seed hamburger buns, toasted

Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at high 2 minutes or until edges begin to crinkle and bacon is partially cooked.

Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.

Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.

Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture. Makes 4 servings

Tenderloin Steaks with Gorgonzola Butter

4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each; see notes)
1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
3/4 cup tawny Port
2 tablespoons walnut or vegetable oil
1/4 cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
1/4 cup (1/8 lb.) butter, at room temperature
2 tablespoons chopped parsley
Salt and pepper

Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Set onion slices in a single layer on a plate. Drizzle 2 tablespoons Port and 1 teaspoon oil over onions. Pour remaining Port and oil over meat; seal bag and turn to coat. Let stand at least 30 minutes, or cover the onions and chill meat and onions up to 2 hours. In a small bowl, beat gorgonzola and butter until well blended and creamy.

Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lay onion slices around steaks. Close lid on gas grill. Cook steaks, turning once, until browned and done to your liking in center of thickest part (cut to test), 16 to 18 minutes for medium-rare. Cook onions, turning once, until lightly browned on both sides, 16 to 18 minutes.

Transfer steaks to plates and top with grilled onions, separated into rings. Let rest in a warm place for 3 to 5 minutes. Garnish each with a dollop of gorgonzola butter. Sprinkle with parsley and salt and pepper to taste. Makes 4 servings

Grilled Chicken Thighs with Sweet Onions and Peppers

1/4 cup extra-virgin olive oil
2 red onions, thinly slivered lengthwise
1 1/2 pounds sweet peppers (such as red bell or Gypsy), stemmed, seeded, and slivered lengthwise
1/2 cup ruby Port
1/3 cup drained capers
3 tablespoons chopped fresh thyme leaves
Salt and freshly ground pepper
12 chicken thighs (6 to 8 oz. each)
1/4 cup chopped Italian parsley

In a large pan over medium heat, warm the olive oil. Add onions and peppers, cover, and cook, stirring occasionally, until very juicy and almost soft, 16 to 20 minutes. Add the Port, capers, and thyme; stir often, uncovered, until all the liquid has evaporated and vegetables are very soft and sweet and beginning to brown, 25 to 35 minutes longer. Remove from heat. Season with salt and pepper to taste.

Up to 2 hours before serving, in an 8- to 10- quart pan over high heat, bring about 3 quarts water to a boil. Rinse chicken, remove excess fat, and immerse in boiling water. Return water to a boil, then cover, reduce heat, and simmer until meat is no longer pink in the center of thickest part (cut to test), about 15 minutes. Lift chicken from water; drain and pat dry. Reserve broth for another use.

Sprinkle both sides of chicken with salt and pepper. Lay thighs, skin down, on an oiled grill over a solid bed of medium-high coals or medium-high heat on a gas grill (you can hold your hand just above grill level only 3 to 4 seconds); cover gas grill. Cook chicken, turning once, until browned on both sides, 5 to 9 minutes total. Transfer to a platter. Spoon onion-pepper mixture over chicken and sprinkle with parsley. Makes 6 servings

Barbecued Salmon

1 salmon fillet with skin (3 1/2 to 4 lb.)
2 tablespoons butter or margarine, melted
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup soy sauce
Chopped parsley
Lemon wedges

Rinse fish and pat dry. Set fish, skin down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish. Fold excess foil up to create a lip around fish. In a bowl, combine butter, wine, lemon juice, and soy sauce. Prepare barbecue for indirect heat.

If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets to each mound of coals. Set a drip pan on firegrate between coals.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.

Set fish, foil down, on grill but not over heat source. Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes. Cover grill (open vents for charcoal).

Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter. Sprinkle with parsley. Cut fish into portions and lift from skin. Season with juice from lemon wedges. Makes 10 to 12 servings

Sage-rubbed Pork Tenderloins with Sage Butter

2 tablespoons crumbled dried sage
1 1/2 teaspoons brown sugar
1 1/2 teaspoons coarse kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 3/4- to 1-lb. pork tenderloins
6 tablespoons butter, preferably unsalted
2 tablespoons olive oil
1/4 cup packed fresh sage leaves, plus sprigs for garnish, if you like
1 garlic clove, slivered
1 teaspoon mashed anchovy fillet, or salt to taste
Olive-oil or vegetable-oil spray

Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins. Let sit, covered, at room temperature 25 to 30 minutes.

Meanwhile, prepare a gas or charcoal grill for a two-level fire (see "Set Up Your Grill: Two-Level Grilling," below), with one side at high heat and the other at medium (5 seconds with the hand test).

In a small saucepan over medium-low heat, cook butter, olive oil, fresh sage, and garlic about 10 minutes; stir in anchovy and remove from heat. Let sit 10 minutes. Strain butter and keep warm.

Spray tenderloins generously with oil. Arrange on a cleaned, oiled cooking grate over high heat, angling thinner ends away from hottest part of fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total. Move tenderloins to medium heat (cover if using gas) and grill, turning occasionally, until internal temperature reaches 150° and center has a touch of pink remaining (cut to check).

Time depends on meat's thickness: Thin tenderloins (about 1 1/2 in. diameter) require 8 to 10 minutes; plump tenderloins (up to 2 1/2 in. diameter) may need twice that long. Remove from grill, tent with foil, and let pork rest 10 minutes before carving. Cut into thin slices, garnish with sage sprigs, if you like, and serve with sage butter.

Set up your grill: Two-level Grilling

On Charcoal: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When they're coated with ash, mound against one side of the grate into a slope. Allow coals to burn down until they reach desired heat level.

On Gas: Turn all burners to high, close lid, and heat for 15 minutes. If you have three or more burners, leave two adjacent burners on high and turn the remaining burners anywhere from medium to low, depending on recipe. If you have two burners, leave one burner on high and turn the other on medium to low. Makes 8 servings

Santa Fe Corn Pudding

4 cups fresh corn kernels (from about 6 ears), divided
2 large eggs
1 1/2 cups half-and-half
About 1 tsp. coarse kosher salt
1/2 cup chopped roasted green chiles
1 cup crushed buttery salted crackers (such as Ritz Crackers or Carr's Croissant Crackers, crumbled), divided
4 tablespoons melted butter, divided
1/2 cup grated Monterey jack cheese or pepper jack cheese

Preheat the oven to 350°. Grease a 2-qt. baking dish. Put 1 3/4 cups corn kernels in bowl of a food processor. Pulse until mixture is puréed but still a bit chunky, about 5 pulses. Set aside.

In a large bowl, whisk together eggs, half-and-half, and 1 tsp. salt. Add whole and puréed corn kernels, green chiles, 1/4 cup crackers, and 3 tbsp. melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese over top.

In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tbsp. melted butter. Sprinkle over cheese. Bake pudding 45 to 50 minutes, or until puffed and golden brown. The edges should be a bit crusty and the center still a little jiggly. Serve hot. Makes 6 to 8 servings

Spicy Baked Beans

7 ounces bacon, diced
1 large onion, finely chopped
2 cans (28 oz. each) barbecue-flavor baked beans, such as Bush's
1/4 cup bottled chili sauce
2 tablespoons Worcestershire
2 tablespoons prepared yellow mustard
1 1/2 tablespoons smoked paprika
1/2 teaspoon ground cumin
Kosher salt (optional)

Preheat oven to 350°. Grease a 2 1/2- to 3-qt. baking dish. In a large skillet over medium heat, cook bacon until beginning to brown but still limp. Stir in onion and cook until onion is soft and translucent and bacon is crisp, about 5 minutes more. Spoon mixture into prepared baking dish.

Add baked beans, chili sauce, Worcestershire, mustard, paprika, and cumin. Stir, taste to check seasonings, and add salt if you like. Bake beans, uncovered, until bubbly throughout with a bit of browned crust around the edges of dish, about 45 minutes. Serve hot. Makes 6 to 8 servings

Lemon-Garlic Shrimp Skewers

2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.

Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.

Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp. Makes 6 to 8 servings

Grill-Baked Apple Crisp

1/2 cup (4 oz.) butter
10 apples (about 5 lb. total), preferably a mixture of Granny Smith and Golden Delicious
2 cups all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
Vanilla ice cream (optional)

Melt butter over low heat; set aside. Peel, core, and cut apples into 1/3-inch-thick slices. Place apples in a 9- by 13-inch baking pan (see Notes above); spread level.

In a bowl, mix flour, sugar, cinnamon, baking powder, and salt. Drop in eggs and mix with a pastry blender or fork until crumbly (the mixture will resemble streusel). Spread topping evenly over apples. Drizzle with melted butter.

Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place the apple crisp on the grill (not directly over the coals or burners). Cover barbecue.

Cook until the topping is browned and the apples are bubbling, 40 to 45 minutes. Serve warm with vanilla ice cream, if desired.

How to set up your grill for indirect heat.

On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.

On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

Smokin' Apple Crisp: If you really love the flavor of smoke, you can actually smoke this apple crisp: Cover 1/3 cup applewood chips with water and soak for about 30 minutes, then drain. Just before you place the apple crisp on the grate, scatter the chips over the coals (if using a charcoal grill), or place the chips in the metal smoking box of your gas grill (or in a foil pan directly on the heat in a corner). Makes 8 to 10 servings

Notes: Use a disposable aluminum pan or a foil-wrapped metal 9- by 13-inch baking pan to bake this crisp on the grill.

Strawberry Napoleons

2 (5.3-oz.) containers plain yogurt
3 tablespoons honey
1 (16-oz.) container fresh strawberries, sliced
2 tablespoons sugar
4 frozen phyllo sheets, thawed
Vegetable cooking spray
1 teaspoon sugar
Garnishes: mint sprigs, whole strawberries

Stir together yogurt and honey; cover and chill yogurt sauce until ready to serve. Combine strawberries and 2 Tbsp. sugar; cover and chill until ready to serve.

Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/4 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/4 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1/2 tsp. sugar.

Grill phyllo stacks, without grill lid, over medium-low heat (300° to 350°) 1 to 2 minutes on each side or until lightly browned.

Place 1 grilled phyllo stack on each of 6 serving plates; top evenly with half of strawberry slices. Drizzle evenly with half of yogurt sauce. Top each with 1 grilled phyllo stack. Top evenly with remaining strawberry slices and yogurt sauce. Garnish, if desired. Serve immediately. Makes 6 servings

Cream-Filled Grilled Pound Cake

4 tablespoons pineapple cream cheese
8 (1/2-inch-thick) slices pound cake
Sweetened whipped cream
Fresh strawberries and blueberries

Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately. Makes 4 servings

Grilled Banana S'mores

3 small bananas, cut into 1-inch pieces
12 (0.3-ounce) individually wrapped squares dark chocolate
12 graham cracker sheets, halved

Thread banana pieces onto 3 (8-inch) metal skewers. Place skewers on a grill rack coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes or until soft.

Place 1 square dark chocolate onto 1 graham cracker half. Top with hot banana pieces and another graham cracker half. Repeat with remaining ingredients. Makes 12 servings

Asian Coleslaw

7 cups shredded napa (Chinese) cabbage
1 cup shredded red cabbage
1 cup chopped daikon radish
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 tablespoons sesame seeds
3/4 cup mayonnaise
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1/4 cup sliced almonds

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving. Makes 12 servings

Red White Blue Potato Salad

2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled. Makes 6 servings

Foolproof Lemon Meringue Pie

1 3/4 cups sugar
6 tablespoons plus 2 teaspoons cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon peel
1/2 cup lemon juice
4 large eggs, separated
1 tablespoon butter or margarine
Baked 9-inch pie crust
1/4 teaspoon cream of tartar

In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
2. Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. Pour filling into pie crust.

In a small bowl, mix the remaining 1/2 cup sugar with the remaining 2 teaspoons cornstarch. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed (use whisk attachment if available) until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed and gradually add the sugar-starch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks.

Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell. Bake in a 325° oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve, or invert a large bowl over pie (take care not to touch meringue) and chill up to 1 day. Makes 8 servings

Chocolate-Key Lime Cupcake Pies

12 jumbo-size aluminum foil baking cups
Vegetable cooking spray
1 (9-oz.) package chocolate wafer cookies
1/2 cup butter, melted
3 (8-oz.) packages cream cheese, softened
1 1/2 cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs
Garnishes: sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves

Preheat oven to 350°. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray. Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 Tbsp. crumbs per cup).

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime juice, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.

Bake at 350° for 20 minutes or until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes or until completely cool. Cover and chill 4 hours. Garnish, if desired. Makes 1 dozen

Honey-Chipotle Barbecue Chicken Sandwiches

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately. Makes 4 sandwiches (serving size: 1 sandwich)