Linguine Clams Casino

Ingedients:
1 lb linguine pasta
SAUCE
4 slices bacon, cut crosswise in thin stips
1 jar (12 oz)
Grated peel of 1 lemon
¼ tsp crushed red pepper
2/3 cup chopped fresh parsley

Procedure:
1. Cook pasta in a large pot of lightly salted boiling water as package directs.
2. Meanwhile cook bacon in a large, deep skillet until crisp. Remove to paper towel to drain. Drain fat from skillet. Stir in clam sauce, lemon peel and crushed pepper. Cook over low heat until hot.
3. Add ½ cup pasta cooking water to skillet. Drain pasta; add to skillet with parsley. Toss to mix and coat. Remove to serving plates; sprinkle with bacon.

Photo courtesy: womansday

Pomegranate Punch

2 cups orange juice
3 cups pomegranate juice, chilled
2 tablespoons fresh lime juice
½ cup Splenda No Calorie Sweetener Granular
2 cups sparkling water, chilled

POUR orange juice into ice cube trays: freeze 4 hours or overnight.
COMBINE pomegranate juice, lime juice, and Splenda Granular in a pitcher, stirring until Splenda Granular cissolves; add frozen orange juice cubes and allow mixture to stand 5 minutes or until cubes begin to melt. Stir in a sparkling water. Serve immediately.
Photo courtesy: hostessblog

Coconut Curry Shrimp

Ingredients:
2 pkg (3 oz each) any flavor ramen noodles soup mix
DRESSING
½ cup lite coconut milk (from a 14-oz can)
1/3 cup creamy peanut butter
2 Tbsp fresh lime juice
1/8 tsp crushed red pepper
1 lb purchased cooked, cleaned large shrimp
½ seedless (hothouse) cucumber, halved lengthwise, cut in ¼-thick slices
4 scallions, sliced diagonally
Garnish: lime wedges

Procedure:
1. Bring 4 cups water to a boil in a large skillet. Break each package of noodles into 4 sections; add to boiling water (save seasoning packets for another use). Cover skillet, remove from heat and let stand 5 minutes.
2. Meanwhile, make Dressing: Whisk ingredients in a medium bowl to blend.
3. Drain noodles; toss with the shrimp, cucumber, scallions and Dressing.
Photo courtesy: womansday

Chocolate Croissant Bread Pudding

Ingredient:
2 boxes (3 oz each) cook & serve vanilla pudding and pie filling
1 qt (4 cups) whole milk
4 chocolate croissants (about 4 oz each)

Procedure:
1. Heat oven to 3500F. have a 3-qt shallow baking dish ready.
2. Whisk pudding mix and milk in a large bowl for 2 minutes, or until thoroughly blended.
3. Cut croissants in 1-in. pieces. Arrange in prepared baking dish. Pour pudding mixture over croissants, pushing pieces into the liquid.
4. bake 50 minutes, or until bubbly around edges and a knife inserted in center comes out clean. Let cool about 10 minutes before serving. If desired, dust top with confectioners’ sugar.
Want more three-ingredient recipes? Go to www.womansday.com/threeingredient.
Photo courtesy: John Uher - womansday

Tocino del Cielo

Ingredients:

13 egg yolk, slightly beaten
¾ cup water
¼ cup cashew nuts, chopped (optional)
1 ½ cup sugar
1 tablespoon lemon rind
2 cup caramelized sugar

Procedure:

1. Boil the water and sugar together until the sugar dissolves. Cool.
2. Caramelize 2 cups of sugar and pour into 2 sets of muffin pans.
3. Pour the syrup into the egg yolks little by little, blending well.
4. Add the flavoring and nuts if any.
5. Pour into the muffin molds, passing the mixture through a sieve.
6. Steam for 10 minutes or until just set.
7. Cool and serve in colored pepper cups.

Photo courtesy: farm4.static.flickr