Chipotle and Orange Chicken (Eating Well) 2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2 teaspoons unsulfured molasses 1 teaspoon Dijon mustard 1 pound boneless, skinless chicken breasts, trimmed Salt to taste 1 Preheat grill or broiler. 2 Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. 3 Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer. Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

S'MORES PIE (Pixelated Crumb) Crust: 2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles) 8 tablespoons (1 stick) butter, melted Filling: 3/4 cup heavy cream 3/4 cup milk 10 ounces semisweet chocolate, chopped Pinch of salt 2 eggs, whisked bag of large marshmallows (you'll only need about half of the bag) Preheat oven to 325 degrees F (160 degrees C). In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn't need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven on. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth. Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it's covered. Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take from 1-5 minutes, so watch those marshmallows very closely! Chill the pie in the refrigerator to set for at least 2-3 hours. To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it's really best when slightly warmed. Heat the pie in microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired. (8-10 servings).

Can I do a dessert? I saw this in an email from Relish magazine and tried it. Absolutely delish. I made my own buttermilk from regular milk and lemon juice. It is very moist and flavorful. Banana Cake: 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 1 cup mashed ripe banana 1 cup buttermilk 2 1/4 cups sifted all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts or pecans Frosting: 1/4 cup (1/2 stick) butter, softened 1 pound powdered sugar 1/2 cup mashed ripe banana 1/2 teaspoon lemon juice Instructions Preheat oven to 375F. Grease and flour 2 (9-inch) round cake pans. To prepare cake, combine butter and sugar in a mixing bowl. Beat with a mixer at medium speed until light and fluffy. Add eggs and vanilla. Combine banana and buttermilk in a small bowl. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with banana mixture. Stir in nuts. Scrape batter into prepare pans. Bake 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack. To prepare frosting, combine butter with 1 cup powdered sugar; mix well. Combine banana and lemon juice. Add to butter mixture alternately with remaining powdered sugar. Frost top of one cake layer. Place second layer on top and frost sides and top. (If frosting seems too soft, chill for a short time. Testers� notes: Increase the frosting by half if you like a thicker coating

BROCCOLI CHEESE PIZZA (Plated Life) 1 1lb. pizza dough, divided in half 1/3 cup extra virgin olive oil, plus 2 teaspoons 4 to 5 cloves garlic, finely minced 1 lb. broccoli florets 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1/8 cup pecorino romano cheese, finely grated 8 ounces mozzarella cheese, grated 1/8 cup fresh parsley, chop Preheat oven according to pizza dough instructions. Using two half-sheet pans, brush each pan with 1 teaspoon of olive oil and divide pizza dough in half. Form each half into a long rectangle. Set aside. In a small saucepan on low heat, heat the olive oil. Add garlic and cook until garlic is soft, but not browned, about 1 - 2 minutes. Remove from heat and cool slightly. Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Add 1/4 teaspoon salt to the water, then add the broccoli. Boil until the broccoli is tender, about 5 � 7 minutes. Drain thoroughly. In a food processor, add garlic olive oil, 2/3 of the broccoli, pecorino romano cheese, salt and pepper. Pulse until mixture is smooth. Spread broccoli mixture evenly over both pizza doughs. Sprinkle each top with mozzarella cheese, the remaining broccoli florets, and parsley. Bake according to pizza dough directions, until crust is slightly brown and cooked in the center. Serves 5-6