Mother used to make the frozen ambrosia salad, and I loved it, patti! This is to die for, so delicious. GS had it almost everynight on trip for dessert. On ship they call it CHOCOLATE MELTING CAKE Here's my recipe, tried and true and comes out perfect ever single time. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I bake mine EXACTLY 13 minutes and serve in the ramekins, same as Carnival

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

This is a Whole Foods recipe I found when searching for a Mexican corn on the cob recipe. I had similar to this the 4th. Mexican corn on the cob 4 ears fresh corn on the cob 2 TBS extra virgin olive oil 2 tsp red chili powder 4 tsp lime juice salt, black pepper, and cumin powder to taste Directions: Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water. Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes. While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt and pepper. Remove corn from steamer, brush with oil mixture, and serve hot. Serves 4 Here's another, and I think I can edit both and come up with my own version Mexican corn on the cob 3 tablespoons mayonnaise (fat free is fine) 2 teaspoons fresh lime juice (optional) 2 tablespoons finely grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears corn, shucked Directions: 1Prepare grill.2Combine mayo and juice (if using) in a small bowl.3Combine cheese and seasonings in another small bowl.4Place corn on grill rack that has been sprayed with cooking spray.5Grill corn 12 minutes or until tender, turning frequently.6Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.7Serve immediately.

Mom's Best Meatloaf (recipe from allrecipes.com) 1 1/2 pounds ground beef 1/4 cup chopped onion 1/4 cup quick-cooking oats 1/8 cup cornmeal 1 cup dried bread crumbs * see note below 1 1/2 teaspoons salt 1 tablespoon white sugar 1 egg, beaten 1/2 cup tomato juice 1/2 cup water 1 tablespoon barbecue sauce 1 dash liquid smoke flavoring 1 tablespoon distilled white vinegar 1/4 cup ketchup 1 tablespoon brown sugar 2 teaspoons prepared mustard 2 dashes liquid smoke flavoring Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350 degrees F (175 degrees C) for approximately one hour. I've made this several times, and it is quite good! In fact, I just had a slice! The 1 cup of breadcrumbs seem like too much so the 1st time I made this I cut it down. Mistake! It was so moist I could not get it out of the pan in 1 piece. * Now I use 1/2 cup of Panko breadcrumbs and 1/4 cup of progresso breadcrumbs and the texture is just right!