White Chocolate Buttermint Ice Cream

Ingredients

  • 2 cups whole milk
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons cream cheese (softened to room temperature)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon turmeric
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 5 ounces white chocolate (high-quality, chopped)
  • 3/4 teaspoon butter extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract

Minty Tea Punch

Ingredients

  • 8 cups water, divided
  • 12 mint sprigs
  • 4 individual tea bags
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • Ice cubes
  • Orange and lemon slices, optional

Directions

  1. In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste.
  2. Discard mint and tea bags.
  3. Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

Carrot Cake

Ingredients

  • 2 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 2 tsp. each baking powder and ground cinnamon
  • 1 tsp. baking soda
  • 1 c. oil
  • 4 large eggs, at room temperature
  • 2 c. shredded carrots
  • 1 can crushed pineapple
  • 3/4 c. pecans or walnuts
  • 3/4 c. sweetened flaked coconut
  • frosting
  • 1 brick (8 oz) cream cheese
  • 1 stick butter
  • 1/2 tsp. freshly grated orange peel
  • 1 1/2 c. confectioners’ sugar
  • Green, red and yellow liquid food color
  • 1 c. pecans or walnuts

Three-Cheese Chicken Penne Florentine

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) carton 2% low-fat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 2 cups shredded roasted skinless, boneless chicken breas
  • t 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup 2% reduced-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sod