Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)

I haven't made an impossible pie for so long! Right now I'm on a quest for summer salads that contain protein. I love them for summer meals since they can be made early in the day and you aren't heating up the kitchen as much. If anyone has any favorites, I'd appreciate your posting them. Ruth's Curry Chicken Salad (Naptime Chef) 1-1/2 -2 lbs. boneless, skinless chicken breasts, cut into small, thin strips 1 large Vidalia onion, finely chopped 2 t. curry powder for the chicken (or more, to taste) 1/4 c. olive oil 4 c.cooked Basmatic rice (4 cups AFTER it has been cooked) 1 10oz.package petite frozen peas, thawed (not cooked!) 1/4 c. golden raisins 1/3 c. unsalted peanuts, toasted 1/3 c. sweetened shredded coconut 1/4 c. sliced scallions 1/4 c. mayonnaise 1 c. full-fat Greek yogurt, well stirred 1/4 c. light cream 2 tsp. curry powder Salt & Pepper to taste 1. Saute the chicken strips in olive oil with the chopped onion and 2 t. curry powder. When chicken is fully cooked through, set aside and let cool. Cook basmati rice according to package directions. *You can prepare up to this point one day ahead of time* In a large bowl place the basmati rice, cooked chicken, cooked onion, scallions, peanuts, coconut, raisins and peas. Combine well with your hands or a large wooden spoon. In a separate bowl, whisk together mayonnaise, yogurt, cream and remaining 2 t. of curry powder. Add more curry if you want the salad hotter. Pour sauce over salad, mix the salad with your hands, or wooden spoon, until well-incorporated. Add salt and pepper to taste.

This was in our local paper today and it sounds good. This is the perfect use for leftover chicken. Since curry powders differ in strength and heat, taste after adding just half the amount, to get just a hint of curry. If you don't have cooked chicken on hand, 4 boneless, skinless chicken breasts, grilled or poached will give you the amount you need. Curried Chicken and Strawberry Salad 1/2 cup light mayonnaise 1/2 cup low-fat sour cream 1 tsp grated lime zest 1 tbsp lime juice 1 tbsp honey 2 tsp curry powder (approximately) salt and pepper 4 cups diced, cooked chicken 1 cup diced celery 1/3 cup sliced green onions 2 cups strawberries, halved 1/2 cup pecan halves, toasted; divided lettuce leaves In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, honey, curry powder, salt and pepper. In a large bowl, stir together chicken, celery and onions' pour dressing over top and toss lightly to mix. (This can be prepared ahead to this point, covered and refrigerated up to 4 hours.) Just before serving, gently stir in strawberries and 1/3 cup pecans. Line a large serving bowl, or individual plates with lettuce leaves; mound salad in centre. Sprinkle with remaining pecans.