Hazelnut Cheescake Parfaits

1/4 cup chopped hazelnuts
1/2 tsp. sugar
1/3 cup semisweet chocolate chups
2 tbsp. half-and-half cream
2 tbsp. whipped cream cheese
2 tsp. brown sugar
1/2 cup reduced-fat coffee-flavored yogurt
1/4 tsp. vanilla extract
2/3 cup whipped topping
2 chocolate graham crackers, crushed

1. In a small skillet, cook and stir the hazelnuts over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
2. In a small saucepan, melt chocolate chips with cream over low heat; stir until smooth. Remove from the heat; cool to room temperature. In a small mixing bowl, beat cream cheese and brown sugar until blended. Beat in yogurt and vanilla; fold in whipped topping.
3. In two parfait glasses, layer the graham crackers, yogurt mixture, chocolate mixture and hazelnuts. Refrigerate until chilled. Garnish with the chcolate curls and whipped topping if desired.

Serves 2

Watermelon Grape Salad

1 cup cubed seeded watermelon
1 cup seedless red grapes
2 tbsp. white grape juice
1/2 teaspoon finely chopped fresh tarragon
1/2 teaspoon honey

1. In a small bowl, combine watermelon and grapes. In another bowly, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately

Serves 2

Scallops Florentine

5 tbsp. water, divided
2 tbsp. white wine or chicken broth
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. dried tarragon, crushed
Dash pepper
1/2 lb. fresh or frozen sea scallops, thawed and halved
4 tsp. all-purpose flour
1/3 cup fat-free evaporated milk
2 tbsp. grated Parmesan cheese
1 package (10 ounces) fresh spinach, torn

1. In a nonstick skillet, combine 4 tbsp. water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Removes with a slotted spoon and set aside.
2. In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in Parmesan cheese.
3. Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high 1-1/2-2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.

Serves 2

Surprise Cinnamon Chiffon Cake

1 cup plus 2 tbsp. all-purpose flour
3/4 cup sugar, divided
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3 eggs, separated
6 tbsp. water
1/4 cup canola oil
1/2 tsp. vanilla extract
1/8 tsp. cream of tartar

Filling:
1-1/4 cups heavy whipping cream
1/4 cups confectioners' sugar
1/4 tsp. vanilla extract
1-1/2 cups sliced strawverries

1. In a small mixing bowl, combine flour, 1/2 cup of sugar, baking powder, cinnamon and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. In another small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tbsp. at a time, beating on high until stiff peaks form. Fold into batter.
2. Gently spoon into an ungreased 7-in tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
3. Run a knife around the side and center of tube pan. Remove cake. Cut a 3/4 in. slice from top of cake; set aside.
4. Using a sharp knife, carve a tunnel out of the cake, leaving a 1 inch thick wall on all sides; carefully remove cake from tunnel. (Discard cake from tunnel or save for another use.)
5. For filling, in a small mixing bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Set aside two-thirds of mixture. Fold remaining cream mixture into strawberries; spoon into tunnel. Replace cake top. Frost top and sides of cake with reserved cream mixture.

Serves 8

Tip:
If you serve this as a birthday cake, whole strawberries make fun candle holders. Just poke a candle in the top of each berry.

Zucchini Tomato Salad

1/2 cup diced zucchini
1/2 cup seeded diced tomato, divided
2 tbsp. mayonnaise
1 tbsp. minced chives
1 tsp. prepared mustard
1/8 tsp. salt
1.8 tsp. pepper
1 cup ready-to-serve salad greens

1. In a small bowl, combine the zucchini, 1/4 cup tomato, mayonnaise, chives, mustard, salt and pepper. Refrigerate for 20 minutes. Serve on salad greens; sprinkle with remaining tomato.

Serves 2

Parmesan Herbed Noodles

1-1/2 cups uncooked wide egg noodles
2 tbsp. shredded Parmesan cheese
1 tbsp. butter
1 tbsp. olive oil
2 tsp. minced fresh basil or 1/2 tsp. dried basil
1/2 tsp. minced fresh thyme or 1/8 tsp. dried thyme
1 garlic clove, minced
1/4 tsp. salt

1. In a saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

Serves 2

Crispy Onion Chicken

2 boneless skinless chicken breast halves (5 ounces each)
2 tbsp. honey mustard
1/2 cup crushed french-fried onions

1. Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.

Serves 2

Tangy Roast Beef Sandwhiches

1 boneless chuck roast
1 cup water
1/4 chopped onion
1/4 chopped celery
1 tbsp. butter
1/3 cup ketchup
3 tbsp. lemon juice
1 tbsp. brown sugar
2 tsp. red wine vinegar
1-1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. pepper
3 sandwhich buns, split

1. Place the roast in a 1-1/2 qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to slow cooker.
2. In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are well blended.

Serves 3