Cilantro Lime Yogurt Sauce

Ingredients


1 cup cilantro, finely chopped (1/4 after)
juice of 1 lime (about 1/8 cup)
zest of 1 lime (zest before juicing) 
2 cups greek yogurt 
1 teaspoon salt
1/2 teaspoon sugar 

Directions

In a medium bowl, combine all ingredients.  Taste add more salt if necessary. 


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Tomato Pie

Ingredients

• One 9-inch pie shell, baked
• 2 tablespoons Dijon mustard
• 4 tomatoes, peeled and sliced
• Salt and freshly ground black pepper
• 4 ounces white Cheddar, grated
• 4 ounces yellow Cheddar, grated
• 1/2 cup mayonnaise
• 1/3 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F.

Spread the inside of the pie crust with the mustard. Layer the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.

Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Cilantro Lime Hummus

Cilantro-Lime Hummus

1) Put 1 1/2 cups of chickpeas into the bowl of a food processor.
2) Add about a quarter cup of extra virgin olive oil.
3) Toss in a big handful of cilantro (I have small hands….adjust if you are giant)
4) Add a clove or two of garlic.
5) Add a good pinch of ground cumin (fresher the better)
6) Squeeze in the juice of two limes.
7) Add a bit of salt.
8) Process until super smooth. Serve with baked tortilla chips, pita bread, carrots or any other healthy dip vehicle.

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New England Clam Chowder

Ingredients

2 pounds boiling potatoes, peeled, diced
4 bacon slices, chopped
1/2 cup chopped onion
3 tablespoons all purpose flour
1 10-ounce can baby clams, drained, juices reserved
1 8-ounce bottle clam juice
1 cup whipping cream
1 cup milk

Directions

Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in clams and potatoes and heat through.

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Read More http://www.epicurious.com/recipes/food/views/Barbaras-New-England-Clam-Chowder-1121#ixzz1dXsmkIkL

Double Peanut Butter and Chocolate Cookies

Ingredients

1/2 cup (1 stick) butter or margarine softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips

Directions

1 Heat oven to 350°F.

2 Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3 Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

About 3 dozen cookies.

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Peanut Butter and Potato Chip Cookies

Ingredients

1 cup (2 sticks) butter, softened
2 tablespoons Smooth Operator or The Bee’s Knees peanut butter
1 egg
¼ cup light brown sugar
¼ cup white sugar
¾ cup crushed potato chips
1 teaspoon vanilla extract
2 cups all-purpose flour

Directions

1. In a mixing bowl, cream butter and sugar. Mix in the egg. Stir in the peanut butter and mix well. Stir in potato chips. Add vanilla; mix well.

2. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. Shape into 1-in. balls; place 2 inches apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned.

3. Cool on the baking sheet for 10 minutes, then on a wire rack for 30 minutes before serving.

Peanut Butter & White Chocolate Rice Krispie Treats

Ingredients

4 tablespoons butter
1 bag (10.5 ounces) miniature marshmallows
½ cup peanut butter with white chocolate*
5 cups Rice Krispies cereal
½ cup white chocolate chips
½ cup peanut butter chips

Directions

1. Butter (or spray with non-stick cooking spray) an 8- or 9-inch square baking pan; set aside.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat and stir in the peanut butter until melted.

3. Add the Rice Krispies cereal, white chocolate chips and peanut butter chips. Stir until well coated.

4. Using a greased spatula or spoon or a piece of wax paper, evenly press the mixture into the pan. Allow to sit at room temperature for at least 30 minutes, or until set. Cut into squares and serve.

*Note: If you can’t find the peanut butter/white chocolate blend, use the same amount of regular peanut butter and add 2 ounces of white chocolate, melted.

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