Easy and Quick Recipes

Ingredients 1 scoop ice cream, gelato, or sorbet, softened 2 waffle cookies Directions Spoon ice cream onto a waffle cookie. Top with another cookie and press together lightly. Serve immediately or wrap in waxed paper and freeze on a baking sheet, up to 1 day.

Ingredients 1 1/2 cups heavy cream 2 tablespoons sugar 1/4 cup smooth peanut butter 1 recipe cooled Vanilla or Chocolate Pudding 6 peanut-butter sandwich cookies Directions In a medium bowl, whip 1 cup cream along with sugar until soft peaks form. Reserve. Place peanut butter and remaining 1/2 cup (unwhipped) cream in another medium bowl; whisk until smooth. Add reserved whipped cream; gently fold in with a rubber spatula until combined. Creating alternating layers, spoon Chocolate Pudding and whipped cream mixture into 6 serving glasses or dishes. Cover; chill at least 1 hour and up to 2 days. Crumble cookies over parfaits before serving. Prep Time: 45 Minutes Total Time: 4 Hours Servings:6

Ingredients 4 slices bacon, cut into 1-inch strips 4 cups corn kernels Coarse salt and ground black pepper Pinch of red-pepper flakes 2 to 3 scallions, sliced Directions Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

Ingredients 6 medium zucchini, diced Coarse salt and ground pepper 1 pound orzo 4 tablespoons extra-virgin olive oil 5 cups corn kernels (from 6 ears corn) 1 small red onion, chopped 1 jalapeno, seeded and diced 1 tablespoon lemon zest 1/4 cup fresh lemon juice (from 3 lemons) 1 cup fresh basil leaves, torn 4 ounces feta, crumbled (2 cups) Directions Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl. In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Prep Time: 35 minutes Total Time: 35 minutes Serves: 6 ...

Ingredients Nonstick cooking spray 1 3/4 cups all-purpose flour (spooned and leveled) 1/2 cup ground flaxseed 1 cup lightly packed light-brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini (from 1 large zucchini) 1/3 cup mashed ripe banana (from 1 large banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wi...

Ingredients 1/2 cup granulated sugar 6 tablespoons unsalted butter room temperature 4 large eggs 1/2 cup all-purpose flour (spooned and leveled) Pinch of salt 11 ounces semisweet chocolate, melted (2 1/2 cups chopped) 18 raspberries (36 if they are small) Confectioners' sugar, for serving Vanilla ice cream (optional) Directions Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined. Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired. Prep Time...

Ingredients 2 cups flour 1 cup packed light-brown sugar 2 teaspoons cinnamon 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces 5 pounds (about 12) tart apples, such as Granny Smith 2 tablespoons fresh lemon juice Directions In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife arou...