Chunky Chicken Salad with Grapes & Pecans

Using rotisserie chicken means this luncheon salad is ready in a snap. Dress it up with grapes and chopped pecans.

Prep/Total time: 25 min.   Makes: 8 servings

• 1/2 c. mayonnaise
• 2 Tbs. sour cream
• 1 Tbs. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 4 c. shredded rotisserie chicken
• 1 1/4 c. seedless red grapes, halved
• 1/2 c. chopped pecans
• 1/2 c. chopped celery
• 1/4 c. chopped sweet onion, optional
• Romaine leaves

1. In a large bowl, combine the first 5 ingredients. Add the chicken, grapes, pecans, celery and, if desired onion; mix lightly to coat. Serve on romaine.

Orange-Drizzled Grape Tartlets

Sugar cookie dough and cream cheese make it easy to build a crunchy, tangy tartlet featuring lush seasonal grapes.

Prep/Total time: 20 min.    Makes: 1 dozen

• 1 tube (16 1/2 oz.) refrigerated sugar cookie dough
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. confectioners' sugar
• 1/2 tsp. vanilla extract
• 3/4 c. seedless red grapes, halved
• 3/4 c. green grapes, halved
• 1/4 c. orange marmalade

1. Cut cookie dough into 12 slices, about 3/4 in. thick. On ungreased baking sheets, pat each slice to form 1/2 in. thick circles. Bake at 350 degrees for 10-12 min. or until golden brown. Remove to wire racks to cool completely.
2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until blended. Spread over cookie crusts. Top with grapes.
3. In a microwave-safe dish, microwave marmalade, covered, on high for 15-20 sec. or until warmed. Drizzle over grapes.

Shrimp Corn Cakes witth Soy Mayo

A creamy dipping sauce enhances these crisp and savory corn cakes. You can even stir in hot sauce to the mayo mixture for more kick.

Prep: 30 min.   Cook: 5 min./batch   Makes: 2 dozen (1 c. sauce)

• 1/2 c. mayonnaise
• 1 Tbs. reduced sodium soy sauce
• 1 Tbs. ketchup
• 2 tsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1/2 tsp. hot pepper sauce, optional
• 1/8 tsp. pepper

SHRIMP CORN CAKES

• 1/2 c. chopped onion (about 1 small)
• 1 Tbs. oil plus additional for frying, divided
• 2 garlic cloves, minced
• 1/2 lb. uncooked peeled and deveined shrimp, finely chopped
• 3/4 c. all-purpose flour
• 1/4 c. cornmeal
• 1 Tbs. cornstarch
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 c. cream-style corn
• 1 c. whole kernel corn
• 1 egg, lightly beaten

1. In a small bowl, combine the first 7 ingredients. Cover and chill until serving
2. In a large skillet, cook and stir onion in 1 Tbs. oil over med.-high heat until tender. Add garlic; cook 1 min. longer. Add shrimp; cook and stir until shrimp turns pink. Remove from heat.
3. In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
4. In an electric skillet, heat 1/4 in. of oil to 375 degrees. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1 1/2 min. on each side or until golden brown. Drain on paper towels. Serve with sauce.

Pistachio-Crusted Salmon w/ Lemon Cream Sauce

Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives this dish a lemony, smooth finish.

Prep: 20 min.   Bake: 15 min.     Makes: 4 servings

• 4 salmon fillets (1 in. thick and 6 oz. each)
• 1 tsp. sea salt
• 1/2 tsp. coarsely ground pepper
• 1/4 c. mayonnaise
• 1/2 c. finely chopped pistachios

SAUCE

• 1 shallot, chopped
• 1 Tbs. olive oil
• 1 c. heavy whipping cream
• 2 tsp. grated lemon peel
• 1/4 tsp. sea salt
• 1/8 tsp. cayenne pepper

1. Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
2. Bake at 375 degrees for 15-20 min. or until fish flakes easily with a fork.
3. Meanwhile, in a small saucepan, cook and stir shallot in oil over med.-high heat until tender.  Add cream, lemon peel, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for about 5-7 min. or until thickened, stirring occasionally. Serve sauce with salmon.

Grapes w/ Lemon-Honey Yogurt

A refreshing side dish blends honey, lemon and cinnamon flavors with red and green grapes in a nutty new way.

Prep/Total time: 10 min.   Makes: 8 servings

• 1 c. fat-free plain Greek yogurt
• 2 Tbs. honey
• 1 tsp. vanilla extract
• 1/2 tsp. grated lemon peel
• 1/8 tsp. ground cinnamon
• 3 c. seedless red grapes
• 3 c. green grapes
• 3 Tbs. sliced almonds, toasted

1. In a small bowl, combine first 5 ingredients. Divide grapes among 8 serving bowls. Top with yogurt mixture; sprinkle with almonds.

TO TOAST NUTS: Spread nuts in a 15 in. x 10 in. x 1 in. baking pan. Bake at 350 degrees for 5-10 min. or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Thomas Jefferson's Vanilla Ice Cream w/ easy chocolate sauce

Chill out with this frozen treat from the 3rd President of the United states. No vanilla bean on hand? Substitute 1 Tbs. vanilla extract for the vanilla bean. Stir the extract into the cream mixture after the ice-water bath.

Sneak a sweet lesson about the founding father of ice cream with this kid-pleasing dessert. Thomas Jefferson is credited with jotting down the first American recipe for this treat.

Prep: 15 min + chilling   Process: 20 min./ batch + freezing   Makes: 2 1/4 QT.

• 2 qt. heavy whipping cream
• 1 c. sugar
• 1 vanilla bean
• 6 egg yolks, lightly beaten

1. In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over med. heat until bubbles form around sides of pan, stirring to dissolve sugar.
2. In a bowl, whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly.
3. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, stirring constantly but gently. Do not boil. Immediately transfer to a bowl.
4. Place bowl in an ice-water bath for a few min., stirring occasionally. Discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate until cold.
5. Fill cylinder of ice cream freezer 2/3 full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 4-6 hrs. before serving. Repeat with remaining mixture.

CHOCOLATE SAUCE:

1. It takes a minute to make magic with this homemade chocolate hard shell ice cream topper. Simply place 8 oz. semisweet chocolate chips and 1 Tbs. vegetable oil in a microwave-safe bowl; microwave for 30 seconds. Give the mixture a stir, then finish in the microwave for another 30 seconds. Cool slightly and spoon the chocolate mixture over your favorite ice cream, or use for dipping ice cream bars!

EASY Texas BBQ Brisket

This is an easy and delicious brisket and any leftovers make tasty sandwiches or even tacos!

Prep: 15 min. + marinating   Bake: 4 hrs.    Makes: 10 servings

• 2 Tbs. packed brown sugar
• 1 Tbs. salt
• 1 Tbs. onion powder
• 1 Tbs. garlic powder
• 1 Tbs. ground mustard
• 1 Tbs. smoked paprika
• 1 Tbs. pepper
• 2 fresh beef briskets (3 1.2 lbs. each)
• 1 bottle (10 oz.) Heinz 57 steak sauce
• 1/2 c. liquid smoke
• 1/4 c. Worcestershire sauce

1. In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. cover and refrigerate overnight.
2. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine the steak sauce, liquid smoke and Worcestershire sauce; pour over meat.
3. Cover tightly with foil; bake at 325 degrees for 4-5 hrs. or until tender. Let stand in juices for 15 min. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

NOTE: This is a fresh beef brisket. not corned beef.