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

A meatless Mexican lasagna. Black beans could also be added, which is what I would do. The reviews were all good. Mexican-Style Lasagna (Martha Stewart) 1 cup fresh cilantro leaves 4 scallions coarsely, chopped Coarse salt and ground pepper 10 ounces fresh baby spinach Nonstick cooking spray 8 (6-inch) corn tortillas 1 can (15.5 ounces) pinto beans, drained and rinsed (the reviews said it needed another can of beans) 1 cup prepared salsa (mild or medium), or more to suit 8 ounces pepper Jack cheese, grated (about 2 cups) Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

This looks so good! We really like quinoa and it's in my to-try binder. Grilled Vegetable Quinoa Salad By The Canadian Living Test Kitchen 1 cup quinoa 1 sweet red pepper, quartered 1 sweet yellow pepper, quartered 1 zucchini, cut lengthwise in 1/2-inch thick strips 12 asparagus spears, trimmed 1/2 cup Light feta cheese, crumbled 1/4 cup toasted pumpkin seeds 3 tbsp chopped fresh cilantro Chipotle Vinaigrette: 3 tbsp olive oil 2 tbsp red wine vinegar 1 canned chipotle pepper in adobo sauce, minced 2 tsp liquid honey 1/2 tsp ground cumin 1/4 tsp salt 1/4 tsp pepper Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes. Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes. Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside. In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl. Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately. Source: Canadian Living Magazine: June 2011