That sounds awesome, Luckygardnr! This one does, too. And no eggs in the cookie dough. COOKIE DOUGH TRUFFLES (Dainty Chef) 8 tbsp. unsalted butter, at room temperature 3/4 cup light brown sugar, packed 2-1/4 cup all-purpose flour 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla extract 1/2 cup mini semisweet chocolate chips 1-1/2 lb. semisweet (or bittersweet) chocolate, coarsely chopped Mini chocolate chips (for garnish) Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1/2 inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. I use a toothpick or salad fork for this. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Welcome back Luckygardner!!! You'll have a lot of catching up to do here. Asian "Salisbury Steaks" (Eating Well) 12 ounces extra-lean ground beef 3/4 cup finely diced red bell pepper 3/4 cup chopped scallions 1/4 cup plain dry breadcrumbs 4 tablespoons hoisin sauce, divided 2 tablespoons minced fresh ginger 3 teaspoons canola oil, divided 4 bunches or 2 4-ounce bags watercress, trimmed (16 cups) 1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry 1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray. 2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side. 3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce. Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Banana Cream Pie (Real Simple magazine) 1 refrigerated piecrust (such as Pillsbury) 2 to 3 ripe bananas, sliced into 1/4-inch rounds 2 cups Vanilla Pudding 1 cup heavy (or whipping) cream, whipped to a soft peak chocolate shavings for garnish Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400 F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool. Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or keep in the refrigerator until needed, for a maximum of 2 hours.

Lemon Chicken Breasts with Capers (Fine Cooking) 4 boneless, skinless chicken breasts (6 oz. each) 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine, dry breadcrumbs 4 Tbs. capers, rinsed, drained, patted dry, and chopped 1 lemon, zest finely grated, and juiced 2 Tbs. chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 Tbs. olive oil 2 medium cloves garlic, thinly sliced 1/2 cup lower-salt chicken broth Position a rack in the center of the oven and heat the oven to 425F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes. Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil. Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.