Harry wants me to make this. You can buy lemon curd but I saw it being made on Nate Berkus the other day. Sure is easy enough to do at home. LEMON COCONUT POKE CAKE (Taste and Tell) 1 (16.25-oz) white cake mix 1 (14-oz) can sweetened condensed milk 1 (15-oz) cream of coconut (usually found with the drink mixers) 2 cups lemon curd 1 (16-oz) container frozen whipped topping, thawed (such as Cool Whip) 2 cups sweetened coconut Prepare the cake according to package directions. While still hot, poke holes through the top of the cake with a skewer. In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour over the warm cake. When the cake has cooled, spread the lemon curd over the top of the cake. If not serving right away, refrigerate. When ready to serve, top with the Cool Whip and then sprinkle with coconut. LEMON CURD (Nate Berkus website) 3/4 cup granulated sugar Grated rind and juice (1/3 cup) of 2 lemons 1/2 cup butter 3 eggs, beaten Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools. Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing. Makes 1-3/4 cups

Now don't these look good? Cinnamon Roll Pancakes CINNAMON FILLING: 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 1/4 cup + 2 tablespoons packed light brown sugar 1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE: 4 tablespoons (1/2 stick) unsalted butter 2-ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 teaspoon vanilla extract PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze. Here is a link that might be useful: Cinnamon Roll Pancakes

Southwestern Corn Salad 1 1/2 cups corn kernels, raw 2 tomatoes, diced 1/2 cup red onion, diced 1 Jalapeno, seeded and finely minced 3 Tbs chopped cilantro Juice of 1 lime 1 Tbs olive oil Dice veggies to about twice the size of corn kernels. Heat olive oil in skillet under medium low heat. Add everything but cilantro and lime juice. Cook until the corn softens. Add fresh cilantro and lime juice, tossing rigorously.

I want to try every recipe posted today. Georgysmom, your white gazpacho sounds good. The recipes I've read have white grapes added, which seems odd to me, but maybe it's good. I think I like yours best. Jude, I had the Parade magazine in front of me ready to post the wild rice recipe. Doesn't it sound good? Luckygardnr, I've never made polenta because I've heard it's just like grits (which I love). But I'm going to make your recipe when our granddaughter and her DH come next month. In fact, I think I'll make all three recipes. Thanks for the menu help, guys!! This is more of a cool weather dish, at least for us. CREAMY CROCKPOT SPAGHETTI (Picky Palate) 1 pound lean ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder or salt 3 jars 26 ounce pasta sauce 1 pound spaghetti noodles 1/2 cup Parmesan Cheese 4 ounces cream cheese 1-2 cups chicken broth 1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary. 2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve. Makes 10-12 servings