From A Passion for Ice Cream by Emily Luchetti

Makes 6 to 8 servings

Sugar Cone Crust

12 sugar cones, broken up

6 tablespoons (3 ounces) unsalted butter, melted

Key Lime Curd

6 large eggs yolks

2 large eggs

1 1/4 cups sugar

1 cup key lime juice (available at specialty shops)

1/8 teaspoon salt

1 cup whipping cream

Macadamia Nut Cream

3/4 cup whipping cream

1 tablespoon sugar

1/4 teaspoon vanilla extract

2/3 cup macadamia nuts, toasted and coarsely chopped

To make the crust: Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom and sides of a 9-inch pie pan. Put in the freezer while you make the curd.

To make the curd: In a bowl, whisk together the egg yolks, eggs and sugar until combined. Whisk in the key lime juice and salt. Pour into a medium, heavy non-reactive sauce pan. Cook over medium-low heat, stirring constantly with a heat resistant plastic or wooden spatula until thick, about 8 minutes. The curd is done when you can briefly see the bottom of the pan as you stir it. Cool over an ice bath. Whip the cream until soft peaks form and fold it into the curd. Pour the key lime curd into the prepared pie shell. Freeze for at least 4 hours until hard.

To make the cream: In a bowl, whip the cream, sugar and vanilla extract until firm peaks form. Fold in the macadamia nuts.

To serve: Spread the cream over the top of the pie. Serve immediately.

The pie can be made and frozen up to 2 days ahead. Cover well with plastic wrap. The cream topping can be whipped and refrigerated up to 3 hours ahead. Just before serving, rewhip the cream slightly until firm and fold in the macadamia nuts.

1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired

In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until

Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.

Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker, You Sweet Talker...

1 tablespoon olive or vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired




In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until

Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.

Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

1	tablespoon olive or vegetable oil
1	medium green bell pepper, chopped (1 cup)
1	small zucchini, chopped (1 cup)
1	cup Old El Paso® Thick 'n Chunky salsa
1	cup chili beans in sauce (from 15-ounce can)
4	ounces tortilla chips
1 1/2	cups shredded Monterey Jack cheese (6 ounces)
	Sliced ripe olives, if desired

1.	In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2.	Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3.	Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Information:

Ingredients

• 4 cups popped popcorn
• 2 cups pretzel sticks
• 2 cups bite-size square rice cereal
• 2 cups dry roasted peanuts
• 1/2 cup butter, melted
• 1 tablespoon salt-free Cajun seasoning
• 1 cup snipped dried fruit

Directions

1. Preheat oven to 300 degrees F. In a large roasting pan, combine popcorn, pretzels, cereal, and peanuts; set aside.

2. In a small bowl, combine melted butter and Cajun seasoning. Drizzle butter mixture over popcorn mixture; toss gently to coat.

3. Bake for 30 minutes, stirring once. Spread mix on a large piece of foil to cool. Stir in dried fruit. Makes about 20 servings.

4. Make-Ahead Tip: Prepare the snack mix as directed; cool. Store in an airtight container at room temperature for up to 3 days.

Source: BH&G

Ingredients

• 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
• 3/4 cup cider vinegar
• 2 tablespoons packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• 16 kaiser rolls, split and toasted
• Coleslaw

Directions

1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

Source: BH&G

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 4 cups shredded iceberg lettuce
• 1 medium tomato, seeded and chopped
• 1-1/2 cups shredded cheddar or Monterey Jack cheese
• 1/4 cup sliced pitted ripe olives
• 1/4 cup sliced green onion
• 1 6-ounce carton frozen avocado dip, thawed
• 1/2 cup dairy sour cream
• 1 4-ounce can chopped green chili peppers, drained
• 1 tablespoon milk
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• Chopped tomato (optional)
• 2 cups coarsely crushed tortilla chips

1. In a 2-1/2-quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.

2. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.

3. Before serving, toss salad together and serve over crushed tortilla chips. Makes 4 servings.

Source: BH&G