Family loves when I make this. Lava cake is served every dinner service on Carnival. 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.

This landed in my inbox this morning and it looks good!!! Rice, Chicken and Artichoke Salad (BH&G) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator

Summertime Orzo and Chicken Salad (Taste of Home) 3/4 cup uncooked orzo pasta 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 medium cucumber, chopped 1 small red onion, chopped 1/4 cup minced fresh parsley 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup crumbled reduced-fat feta cheese Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook onions and chicken over medium heat for 6-8 minutes or until chicken is no longer pink. In a large bowl combine the cucumber, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.

Chili-Rubbed Steak with Corn Ragout (Fine Cooking) 1 tsp. chili powder 1 tsp. ground coriander 1 tsp. kosher salt; more to taste Two 8-oz. boneless beef rib-eye steaks, or New York striploin, (about 3/4 inch thick) 2 tsp. canola or other vegetable oil 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup) Freshly ground black pepper 1 generous cup fresh corn kernels (from 2 medium ears) 1/2 cup heavy cream 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves) 1 Tbs. fresh lime juice In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks. Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about 3 min. per side for medium rare. Transfer to a plate and cover loosely to keep warm. Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 min. Add the corn and continue to cook until itÂs slightly browned, 1 to 2 min. more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 min. Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the steaks whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.