Description:
literally an ice-cream cake, as the muffin is baked directly onto the cone!

Ingredients:
1 package Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, oil and eggs called for on cake mix package
30 flat-bottom ice-cream cones
1 tub Betty Crocker® Whipped frosting (any flavor)

Directions:

1 . Heat oven to 350ºF. Make cake mix as directed on package, using water, oil and eggs.
2 . Fill each cone about half full of batter. Stand cones in muffin pan.
3 . Bake 20 to 25 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting and decorate as desired. Store loosely covered.

Description:
no cooking involved! yeah!

Ingredients:
1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust

Directions:
1 . Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
2 . Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

Description:
it's got amazing color. perfect for a rainy day picker-upper.

Ingredients:
Perfect Baked Pie Crust (See Below)
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping (heavy) cream
3/4 cup powdered sugar
1 pint (2 cups) strawberry, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired

Directions:

1 . Make Perfect Baked Pie Crust.
2 . Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
3 . Beat gelatin mixture with electric mixer on high speed about 4 minutes, scaping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
4 . Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refigerate any remaining pie.

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Perfect Baked Pie Crust

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

1 . Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Description:
quick and easy. only thing you gotta bake is the crust. i like it's use of common fruits here. pineapples and bananas, how pinoy is that?

Ingredients:
Honey Graham Crust (See Below)
1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1 package (4-serving size) pineapple-flavored sugar-free gelatin
2 cups ice cubes
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1 medium banana, thinly sliced
Fresh mint leaves or toasted coconut, if desired

Directions:

1 . Make Honey Graham Crust.
2 . Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling; pour over gelatin. Stir about 3 minutes until gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until gelatin is thickened. Remove any unmelted ice.
3 . Stir whipped topping into gelatin mixture with wire whisk; beat until smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
4 . Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate any remaining pie.

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Honey Graham Crust

1 1/2 cups graham cracker crumbs (20 squares)
2 tablespoons honey
1 tablespoon water
2 teaspoons vegetable oil

1 . Heat oven to 350ºF. Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool.

Description:
not your usual kind of hummus as it's got eggplant and walnuts to taste. tasted this first at the 3rd street food bazaar after church. the hummus booth was next to the stand that sold the best egg rolls in the world... and the booth served it with crisped kabbus and a dab of garlic sauce. yum yum.

Ingredients:
1/2 cup chickpeas
1/2 cup tahini (in olive oil)
1 small eggplant
juice of 2 large lemons
1/4 cup walnuts
1/2 cup extra virgin olive oil
3 garlic cloves
1/2 tsp. of paprika
salt and pepper to taste

other ingredients such as yogurt, dried dill, mint leaves and white pepper can be added based on personal tastes

Directions:
01. soak the chickpeas overnight in water then boil until nice and 'al-dente'
02. roast the eggplant until soft, and then remove the outer skin and cut off from the 'stem' part
03. toss cooked chickpeas, tahini, eggplant, lemon juice, walnuts and garlic in a food processor and wizz until of smooth consistency...
04. while still wizzing, slowly add olive oil
05. add paprika, salt and pepper according to personal preference

Description:
Lili's muy muy muy delicioso red pesto recipe... made even more awesome by the fact that she roasts her own homegrown tomatoes!

Ingredients:
1 cup sun-dried tomatoes (or roasted in the oven with olive oil)
3 cups fresh basil leaves (or 1 1/2 cup dried)
4 cloves of garlic
1 tbsp dried mint
1/2 extra virgin olive oil
1/2 pine nut and walnut mix
1/4 grated parmesan cheese
1/4 grated romano cheese
salt and pepper to taste

Directions:
01. Blend the tomatoes, basil, mint and garlic in a food processor.
02. Add the nuts and cheese and blend
03. While still blending, slowly add the olive oil
04. Add the salt and pepper to taste

To use as a pasta sauce, add use a one-to-one portion with basic tomato sauce. This means, for every 1 cup of pesto sauce, add a cup of regular tomato sauce and heat up in a saucepan.

Description:
Garlic sauce... the way you get it when you buy it from the Broasted Chicken stand out on fifth street... or from Ahmed's dad (he serves the best shawarma's!)... Course that's not how people perceive it here... but what the hell. Served best on dried meat and veggie dishes.

Ingredients:
2 cups plain yogurt
5 crush garlic cloves
1/2 tsp. dried mint
3 tsp. milk
a pinch of oregano
salt and pepper to taste

Directions:
toss all ingredients in the blender or in a food processor and wizz away. chill in the fridge before usage so all flavors meld together. serve in a bowl and top on anything!

Description:
I love this recipe when cooked with cuts of mutton, but it's equally great with chicken.

Ingredients:
1 (2 1/2 to 3-pound) chicken, cut into pieces
1 cup plain yogurt
1 onion, diced
1 clove garlic, crushed
1 teaspoon ground ginger
2 tablespoons curry powder
2 teaspoons cider vinegar
1 teaspoon salt
Juice of one lemon
1 teaspoon paprika

Directions:
1. Skin chicken if desired. Prick flesh with fork and place in a deep bowl.
2. In a separate bowl, mix together yogurt, onion, garlic, ginger, curry powder, vinegar, salt, lemon juice and paprika and pour over chicken pieces. (Make sure they are completely covered.)
3. Cover the bowl and marinate overnight in the refrigerator.
4. Place chicken pieces on a wire rack in a roasting pan.
5. Bake at 350*F (175*C) for 1 hour in center of the oven.