Nothing says summer like outdoor barbeques, parties, and picnics, but it doesn’t take much for Mother Nature to rain on your parade. Keep your guests partying all day and all night with these weatherproofing tips from the August issue of Every Day with Rachael Ray to keep your next outdoor bash dry, cool, and of course fun.

Scorching Saturday?:
• Set out a sprinkler near the party so the light mist will cool the air.
• Use colorful rubber bands around glasses to prevent accidents with slippery hands.
• Place glasses of water mixed with sugar syrup to deter bees, and leave bug repellent near the party entrance.

Rain, Rain Go Away!:
• Put a rug by the entrance and a shoe rack inside the door in case of a mad dash inside.
• Buy a canopy and tough it out outside during a light shower.
• Include a rain date on the invite just in case.

Worrisome Winds?:
• Keep decoration low, and avoid balloons which can tangle.
• Anchor napkins with festive paperweights such as a seashell or a small coconut.
• Have cover-ups handy for chilly guests.

Include some rain-, heat-, and windproof part accessories like steel mesh food covers to keep bugs out of dishes, or colorful paper hand fans to cool guests off.

Visit www.RachaelRayMag.com for other summer party tips, and be sure to grab this issue of Every Day with Rachael Ray for more great summer treats.

June officially kicks off summer, and it’s time to take the party outside!

The June/July issue of Every Day with Rachael Ray gives great tips on how to put a playful spin on a classic cookout.

Rachael Ray’s design buddy Evette Rios suggests:

• Use bandanas instead of napkins to add color and flare to table settings.
• Pin down craft paper for a tablecloth and lay out pens for drawing.
• Whip up sides that will fill you up without weighing you down. For example, a Grilled Corn and Red Potato Salad with Jalapeno Vinaigrette is a tasty light choice to mayonnaise.
• Pick up colorful nylon kites to decorate the overhanging trees for a whimsical background, as well as fun entertainment for kids.

Snag this month’s issue of Every Day with Rachael Ray for more summer entertaining tips. Don’t forget to check out the new www.RachaelRayMag.com and bring out your inner host.

It’s as easy as A, B, C to cook (and shop) faster, better and smarter!

The editors of Every Day with Rachael Ray break down what it truly means to be ‘al dente,’ draw a treasure map to help you find ‘hidden treasures of the supermarket’ and even give you the ‘V.I.T. treatment’ (Very Important Tools that is) revealing their top five faves that no kitchen should be without.

Check out the NEW September issue, on newsstands now, to find these A to Z tips to raise your kitchen consciousness.

The September issue of Every Day with Rachael Ray celebrates the last lazy days of summer and welcomes the first tastes of autumn with the mega fall issue!
Leaf through to find cool new recipes, fresh party ideas, and best buys of the season.

Haven’t snagged an issue yet? Don’t worry- check out www.rachaelraymag.com for delicious recipes and easy entertaining tips anytime! Sign up for the NEW Weekly Menu Planner to receive a weekly dose of recipes complete with print and go shopping lists for no hassle dinners.

Give your pooch a little lift with this protein-packed meal.

This “Pet Friendly” recipe is featured in the NEW August issue of Every Day with Rachael Ray that hits newsstands July 15!

Doggie Tuna Casserole
SERVES 4 PUPS

½ cup half-and-hald or whole milk
One 6-ounce can tuna in water, drained
1 cup cooked egg noodles
½ cup frozen peas, thawed
2 tablespoons grated parmigiano-reggiano cheese

In a medium saucepan, heat the half-and half over medium heat. Mash in the tuna. Stir in the noodles, peas and cheese. Let cool.

Find out how to fire up your 4th from the professionals

Who knows the 4th of July better than renowned fireworks specialists the Gruccis? Their heritage dates back to 1850 in Bari, Italy and they have been producers of fireworks for 7 consecutive Presidential Inaugurations.

In the June/July issue of Every Day with Rachael Ray the Gruccis share their favorite Independence Day party treat. Check out their recipe for potato poppers to make your meal explosive.

Sky Blue Potatoes
Prep: 20 minutes
Cook: 25 minutes

Ingredients:
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 ½ cups sour cream
1 cup crumbled blue cheese
½ cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
¼ red onion, finely chopped

Directions:
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

How to Pack the Perfect Beach Bag

Every Day with Rachael Ray wants to get readers ready for summer in every way. There are items for head to toe – signature flip flops from Tory Burch to slinky sundresses from Voom. In addition there are all sorts of home and outdoor items like a seagrass beach mat, iPod cases that will keep the sand out and a Fred Ice Kabob tray to keep your drinks cool.

Check out the fun pool and beach items like a nautical swim ring or waterproof books.

The magazine also suggests some products to help keep you cool from the summer heat like cooling body mist from Neutrogena or a cooling leg gel from The Body Shop.

All of the items can be found in the Every Day Faves section of the June/July edition of the magazine. All of the items in the section are fun and affordable. Check them out in our BIGGEST ISSUE EVER on newsstands now!

For more information on Every Day with Rachael Ray or to see other items from the Every Day Faves section go to, RachaelRayMag.com.

Summer is just around the corner, and as the sun warms things up, don’t get heated over your summer party planning.

Every Day with Rachael Ray offers easy entertaining tips to make your summer time soirée the hottest one on the block.

Visit www.rachaelraymag.com/rachael-ray-newsletter.do and sign up for the
NEW Easy Entertaining Newsletter.

Get a weekly dose of warm weather recipes, cooling cocktails, and Every Day tips that will keep you and your friends having fun in the sun all summer long.
Whether you’re hosting an alfresco fiesta, a poolside picnic, or a cocktail party with friends, Every Day with Rachael Ray’s Easy Entertaining Newsletter will give you the ingredients to take a bite out of summer!

Every Day with Rachael Ray is proud to present our BIGGEST ISSUE EVER!
Check out the new June/July issue packed with tasty recipes and great summertime faves, on newsstands Tuesday May 20th.

Every Day with Rachael Ray makes baking a piece of cake! This sweet recipe for a layer cake is as easy to make as it is to devour.

Designs in a Pinch:

Form zigzags with a fork

Make waves with a spoon

Create stripes with a knife

Tips on making your own confectionary creation for a little eye candy:

-Kids can help add gold fish and sprinkles for an under the sea adventure

-Slivered almonds and fresh berries make an eatable bouquet perfect for Mother’s Day

Golden Cake
SERVES 10 PREP 30 min BAKE 40min
Ingredients:
2 ¾ cup flour
2 ½ teaspoons baking powder
¾ teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
5 large eggs
1 ½ teaspoons pure vanilla extract
1 1/3 cups whole milk
Vanilla Frosting (see recipe below)

Directions:
1. Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and the milk in three parts, mixing until just incorporated.
3. Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.
4. Slice the cakes into 2 layers each. Stack and frost with the vanilla frosting.

Vanilla Frosting
MAKES 4 ½ cups PREP 10 min
Ingredients:
2 ½ sticks (10 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons milk

Directions:
In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary.

The May issue of Every Day with Rachael Ray hits newsstands April 15th.

Visit the website at www.EveryDaywithRachaelRay.com for more piece of cake tips!

Have a delicious day!

Kids can show Mom she’s #1 with this recipe for Love Triangles- perfect for a Mother’s Day breakfast-in-bed surprise!

Check out the May issue of Every Day with Rachael Ray, on newsstands April 15th, for this spin on a classic Monte Cristo for an easy and thoughtful Mommy’s Day munchie, or an anytime ‘wich!

Monty Cristo Waffle ‘Wiches
SERVES 1

Ingredients:
1 tablespoon apricot fruit spread
2 frozen multigrain waffles, lightly toasted
1 slice black forest ham
1 slice smoked turkey breast
1 slice Swiss cheese
2 teaspoons butter, softened

Directions
1. Ask a GH (Grown-Up Helper) to preheat a Panini press for you.
2. Spread the apricot fruit spread on one side of each waffle and sandwich the ham, turkey and Swiss cheese in between. Coat the outside of each waffle with butter. Ask your GH to grill the sandwich in the Panini press. Cook until the cheese is melted and the waffles are golden-brown, about 2 minutes. Cut into quarters and eat while still warm.

This easy spin on chicken tacos from the April issue of Every Day with Rachael Ray will please kids and parents alike!

Chicken Taco Patties
Servings: 4

It’s easy to control the heat on these babies – just serve the jalapenos, taco sauce and extra onion on the side!

Ingredients:
1 pound ground chicken
1 cup chopped onion, plus more for serving
2 tablespoons finely chopped canned jalapeno chiles
1 tablespoon chili powder (a palmful)
1 tablespoon grill seasoning (a palmful)
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil (EVOO)
1 cup shredded Monterrey jack cheese
4 whole wheat hamburger buns
1 romaine lettuce heart, shredded
1 cup taco sauce

Directions:
1. In a medium bowl, combine the chicken, 1 cup onion, jalapenos, chili powder, grill seasoning and garlic. Form four patties.
2. Have a Grown-Up Helper (GH) heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Have your GH add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

For more delicious recipes you and your kids will love, check out Every Day with Rachael Ray online!

Make a quiche for your pooch – and save some for yourself!

Real Dogs Eat Quiche
Servings: 4

Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
½ pound uncooked turkey breakfast sausage links, casings removed
One 9-inch frozen piecrust, partially baked
½ cup cheddar cheese, crumbled
4 large eggs
½ cup half-and-half
2 tablespoons flat-leaf parsley, finely chopped
Salt and pepper, for serving (people’s portions only)
Chili sauce or green salsa, for serving (people’s portions only)

Directions
1) Preheat the oven to 3675oF. In a medium skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the sausage and cook, breaking up the meat, until browned; let cool. Add the sausage to the piecrust and scatter the cheese on top.
2) In a medium bowl, beat together the eggs, heal-and-half and parsley, and pour over the sausage and cheese. Bake for 40 minutes; let cool.
3) Chop up a wedge for the pooch. Season the people’s portions with salt and pepper and top with the chili sauce.

For more delicious recipes for your pooch check out Every Day with Rachael Ray online!

Every cook deserves a Dutch oven – and some great recipes to go with it!

Not just for cooking over a campfire anymore, Dutch Ovens are now the fashionable gourmet kitchen tool. From ceramics in bright hues made by upscale kitchenware companies like Staub and Le Creuset, the Dutch Oven is the must-have item in the modern kitchen.

“Whenever I have dinner parties, I break out my Dutch oven. I can cook right on the stovetop, so the oven is free for other dishes. Plus, cast iron keeps everything warm on the table.” - Teri Tsang Barrett, Food Editor for Every Day with Rachael Ray

Every Day editors reveal the best Dutch Ovens (ranging from $47 to over $200) and provide their favorite recipes – tried and true from their own kitchens! And some of the dishes may be surprising – here’s a hint: baking in a Dutch oven is as “easy as pie.”

Braised Beef Short Ribs
Servings: 6
Prep Time: 35 minutes
Cook Time: 2 hours

Ingredients:
6 pounds beef short ribs (about 12 pieces)
Salt and Pepper
2 tablespoons extra-virgin olive oil
1 bottle dry red wine, such as pinot noir
1 pound small onions, peeled
1 ½ tablespoons coarsely chopped fresh rosemary
2 tablespoons grainy mustard
1 pint grape tomatoes

Directions:
1. Preheat the oven to 325. Season the short ribs with salt and pepper. In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the short ribs and brown on all sides, about 10 minutes total. Transfer to a bowl. Increase the heat to high, add the wine and bring to a boil. Lower the heat and boil gently until reduced by half, about 10 minutes. Return the ribs with any juices to the Dutch oven. Cover and bake for 1 hour and 15 minutes.
2. Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions, rosemary, and salt and pepper to taste; cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the onions to the short ribs, cover and bake for 30 minutes longer.
3. Transfer the ribs and onions to a bowl. Let the cooking liquid stand for a few minutes to allow the fat to separate; discard the fat. Bring the liquid to a boil, whisk in the mustard and season to taste with salt and pepper. Add the tomatoes and return the short ribs and onions to the pot. Cover, lower the heat to medium and simmer until the tomatoes are tender, about 10 minutes.

Bayou Shrimp StewServings: 8
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
6 tablespoons butter
6 cloves garlic, finely chopped
¾ cup bread crumbs
2 tablespoons herbs de Provence
Salt and Pepper
12 ounces andouille sausage, sliced ¼ inch thick
2 onions, finely chopped
1 yellow bell pepper, chopped
1/3 cup flour
1 cup frozen shelled edamame
Two 15-ounce cans white beans, rinsed
2 pounds large shrimp, peeled and deveined

Directions:
1. In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbs de Provence, 1 teaspoon salt and ¼ teaspoon pepper. Remove from the heat.
2. In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbs de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.

Stuffed Cornish Hens with Swiss Chard
Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Ingredients:
¼ cup extra-virgin olive oil
1 large shallot, finely chopped
4 slices soft whole grain bread, cut into small cubes
2 ounces sliced prosciutto, chopped
2 ounces dried mango, chopped
One 14.5-ounce can chicken broth
Four 1-to 1 ¼ – pound Cornish hens
¼ cup flour
6 cloves garlic, coarsely chopped
2 pounds Swiss chard, sliced

Directions:
1. Preheat the oven to 325. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shallot and cook until softened. Add the bread crumbs, prosciutto and mango. Stir in ½ cup chicken broth; remove from the heat and let cool. Stuff each hen with one-quarter of the mixture and tie the legs together with kitchen string.
2. Sprinkle the flour on the hens. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add half the garlic and cook for 1 minute. Add the hens and cook, turning once, until browned. Arrange the hens breast side up, and the remaining chicken broth, cover and bring to a simmer. Transfer to the oven and cook until an instant-read thermometer registers 160o when inserted in the thigh, about 55 minutes. Transfer the hens to a platter and tent with foil. Transfer the cooking liquid to a small bowl, reserving the Dutch oven. Let the liquid settle, then skim the fat from the surface; discard.
3. In the Dutch oven, heat the remaining 1 tablespoon olive oil and garlic over medium heat. Add the chard and cook until wilted, about 3 minutes. Serve alongside with hens with the reserved juice.

Apple Slump
Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
2 ¼ pounds gala apples, peeled and cut into eighths
½ cup plus 2 tablespoons sugar
Juice of 1 lemon
½ teaspoon ground cinnamon
1 cup plus 1 tablespoon flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup whole milk

Directions:
1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir ½ cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from heat.
2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

For more delicious recipes check out the March issue of Every Day with Racahel Ray online.

Make your child’s next birthday party REALLY BIG! In the March issue of Every Day with Rachael Ray, you’ll find recipes, games and even a play list to make your child’s birthday one for the record books – starting with a 7 inch JUMBO Cupcake!

On the Menu: Jumbo Cupcake, Big Broccoli, Humungo Hamburger, Macho Nachos, Mega Milkshake (see recipes below)

Game On! Play these easy party games:

• Tater Toss: Wrap a foam football in foil and play hot potato
• It’s a Draw: Let kids trace each other on butcher paper; send them home with the drawing and a box of crayons (GREAT PARTY FAVOR!)
• Heads and Tails: Put up animal stickers – make your own cutouts – for an old-fashioned game of pin-the-tail-on-the-elephant!

Play This (download the mix at www.RachaelRayMag.com/March!):

Justin Roberts, It’s Your Birthday / Elizabeth Mitchell, So Glad I’m Here / Dan Zanes and Friends, House Party Time / Rebecca Frezza, Saturday / AudraRox, Sugar High / Milkshake, Play….. and more!

Jumbo Cupcake (7 inches!)
Servings: 8
Prep Time: 1 hour
Bake Time: 30 minutes

Ingredients:
1 cup flour
1 ½ teaspoons baking powder
¼ teaspoons plus a pinch of salt
½ cup plus 2 tablespoons milk
4 large egg whites, at room temperature
4 tablespoons butter, softened
1 ¾ cups sugar
Grated peel and juice of 1 lemon
¼ teaspoon cream of tartar
One 9-inch angel food cake
¼ cup sprinkle-shaped candy, such as Mike & Ike or Good & Plenty

Directions:
1) Preheat the oven to 350o. Grease a 9-inch cake pan and line the bottom with parchment paper. In a small bowl, combine the flour, baking powder and ¼ teaspoon salt. In another small bowl, combine the milk and 2 egg whites.

2) Using an electric mixer, beat the butter and ¾ cup sugar on high speed until fluffy, about 5 minutes; beat in the lemon peel. On low speed, beat in the flour and milk mixtures alternately, a little at a time, until the batter is smooth; pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack for 5 minutes, then invert onto the rack to cool completely.

3) In small saucepan, bring ¼ cup water, the lemon juice, remaining 1 cup sugar, the cream of tartar and a pinch of salt to a boil, stirring, over medium-high heat until the sugar dissolves. Add the remaining 2 egg whites to a medium bowl, then slowly add the hot sugar mixture and, using the mixer, beat on medium speed until just combined and still warm, about 5 minutes. Increase the speed to high and beat until stiff peaks form, about 10 minutes. Set the frosting aside.

4) Place the angel food cake, wide end up, on a platter. Fill the center hole with frosting. Cut a 50-inch-long piece of foil wrapping paper or heavy-duty aluminum foil to the height of the cake, then fold like a fan, making ½-inch pleats. Wrap the foil around the cake and tape the seam. Coat the surface of the angle food cake with a thin layer of frosting. Place the single-layer cake on top and cover with the remaining frosting, piling it high. Top the “cupcake” with the candy, “sprinkles” and a large candle.

Humungo Hamburger (21 ounces!)
Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:
One 8-inch round loaf bread
2 tablespoons extra-virgin olive oil
1 pound ground beef
1/3 pound ground pork
1 teaspoon salt
¼ cup Thousand Island dressing
6 large iceburg lettuce leaves, sliced or torn

Directions:
1) Preheat the broiler. Slicing horizontally through the middle of the bread, cut out a ½-inch-thick layer and discard, reserving the top and bottom layers. Brush the cut sides with 1 tablespoon olive oil; broil until golden.

2) In a large bowl, combine the beef and pork. Mix in the remaining 1 tablespoon olive oil and the salt. Place on a plate and shape into a ball; flatten into a 9-inch patty.

3) Preheat a large skillet over medium heat. Transfer the burger to the skillet and cook until browned on the bottom, about 4 minutes. Using a large spatula, flip the burger and cook 3 to 4 minutes more.

4) Spread the dressing on the toasted bread bottom and top. Slide the burger onto the bread bottom; top with the lettuce leaves and the bread top. Cut into wedges and serve.

Macho Nachos (6 inches wide!)
Servings: 8
Prep Time: 15 minutes
Bake Time: 15 minutes

Ingredients:Eight 10-inch flour tortillas
Vegetable oil, for brushing
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
1 pound deli-sliced American cheese

Directions:
1) Position 2 racks in the upper and lower thirds of the oven and preheat to 400. Trim each tortilla into an extra-large triangle but cutting a strip off two sides and leaving the bottom rounded. Brush the tortillas lightly on both sides with oil and arrange in a single layer on 2 large baking sheets. Bake until golden-brown and crisp, about 15 minutes.

2) Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until lightly golden, 2 minutes. Whisk in the milk, bring to a boil, lower the heat and simmer until thickened, about 4 minutes. Stir in the cheese, a few slices at a time, until melted. Serve the jumbo ships with the cheese sauce for dipping.

Banana Split Mega Milkshake (15 inches tall!)
Servings: 8
Prep Time: 20 minutes

Ingredients:
One 1.75-quart container chocolate ice cream
1 quart chocolate milk
4 ripe bananas
1 red Fruit Roll-Up
1 glazed doughnut hole
1 chocolate or black-licorice twist
One 14-ounce can whipped cream

Directions:
1) Using a blender, working in batches, puree the ice cream, chocolate milk and bananas. Pour into a large pitcher or vase.

2) Cut the Fruit Roll-Up into a 5-inch circle and wrap around the doughnut hole, cutting slits as necessary to cover the doughnut smoothly. Cut a long, thin strip off the licorice twist to form the “stem”; poke the stem into the doughnut “cherry.”

3) Top the milkshake with the whipped cream and place the cherry on top.

For additional recipes and playlist go to Every Day with Rachael Ray!

My Pretzel-Crusted Chicken Breasts, published in Rachael Ray 365: No Repeats is one of the most popular recipes I’ve ever written over in the last decade (and I’ve written literally thousands!). Here, I’m turning the recipe into a family favorite using the kid crowd-pleaser: chicken tenders! To bump up the health factor, I used whole grain pretzels and added zucchini sticks, too.

Pretzel-Crusted Chicken Fingers and Zucchini Sticks
Servings: 4

Ingredients:
2 tablespoons butter
2 tablespoons flour
½ cup chicken broth
1/2 cup milk
8 ounces shredded sharp cheddar cheese
2 tablespoons spicy brown mustard
Salt and pepper
One 12-ounce bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 ½ pounds chicken tenders
¾ cup extra-virgin olive oil (EVOO)
Carrot ticks, celery sticks and dill pickle spears, for serving

Directions:
1) Ask a GH (grown-up helper) to melt the butter in a saucepan over medium heat. Have your GH whisk in the flour and cook for 1 minute, then whisk in the chicken broth and milk. When the milk begins to bubble, stir in the cheese and mustard. Season the sauce with salt and pepper; remove from the heat and cover to keep warm.
2) Preheat the oven to 250oF. Using a food processor with your GH, finely grind the pretzels. Transfer to a shallow bowl and add the thyme. In another shallow bowl, beat the eggs. Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again. Repeat with the chicken.
3) In a large skillet, have your GH heat ½ cup olive oil over medium heat. Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side. Drain on paper towels; keep warm on a baking sheet in the oven. Repeat with the zucchini, adding more oil if necessary.

Serve the fingers and zucchini sticks with the cheese sauce, along with the carrot sticks, celery sticks and dill pickle spears.

Check it out in the NEW March issue of Every Day with Rachael Ray, on newsstands February 12th!

March 2008 issue of Every Day with Rachael Ray

Let your sweetie know you love them this Valentine’s Day!

Go to www.RachaelRayMag.com/February and send your special someone a Valentine e-card featuring a recipe for a tasty dessert – plus your personalized note.

Pick from a delicious Almond Joy Mousse Cake, Apple Dumplings, Champagne Chocolate Mousse, Dulce de Leche Cheesecake and more.

Sticky Chocolate Pudding
Prep Time:20 minutes
Bake Time: 1 hour (plus cooling)

Ingredients:
1 1/2 cups chopped dates
2 teaspoons baking soda
3 sticks (12 ounces) unsalted butter, at room temperature
2 3/4 cups dark brown sugar
3 1/2 cups flour
3 large eggs
1 tablespoon ground ginger
3 cups heavy cream
2 teaspoons baking powder
1 tablespoon salt

Directions:
1) Preheat the oven to 350°. Grease a 12-cup Bundt pan. In a saucepan, bring 1 2/3 cups water, the dates and baking soda to a boil. Transfer to a bowl and let cool.

2) In a large bowl, sift together the flour, ginger, baking powder and 1 1/2 teaspoons salt. In another large bowl, using an electric mixer, beat together 2 sticks butter and 3/4 cup brown sugar until fluffy. Beat in the eggs one at a time. Add half of the flour mixture and beat until just combined. Add half of the date mixture and beat until just combined. Repeat with the remaining flour and date mixtures. Transfer the batter to the prepared pan and bake, rotating once, until a toothpick inserted into the center comes out clean, about 45 minutes.

3) Meanwhile, in a saucepan, bring the cream, remaining 2 cups brown sugar, 1 stick butter and 1 1/2 teaspoons salt to a boil. Lower the heat and simmer until thickened, about 15 minutes; set aside.

4) Remove the cake from the oven, leaving the oven on. Using the handle of a wooden spoon, poke holes through the cake and ladle half the toffee sauce over the cake to fill the holes; set aside the remaining sauce. Bake the cake for 15 minutes more. Let cool in the pan for 1 hour, then invert onto a platter and top with the reserved sauce.

For more delicious Valentine’s Day treat go to www.rachaelraymag.com/February

Check it out in Every Day with Rachael Ray, on newsstands today!

Celebrate Fat Tuesday the old-fashioned way – with a classic Bayou feast! For additional recipes pick up the February issue of Every Day with Rachael Ray - on newsstands now!

Classic Hurricane Cocktails
Makes 8 Drinks

½ cup sugar
Ice cubes
2 cups rum
2 cups passion fruit juice
2 cups orange juice
2 cups pineapple juice
½ cup orange liqueur, such as Grand Marnier
Juice of 4 limes (about ½ cup)
Bitters, such as Angostura
8 fresh pineapple wedges

1) In a small saucepan, heat ½ cup water and sugar over medium heat and stir until dissolved. Let the simple syrup cool.
2) Fill a pitcher with ice cubes. Add the rum, passion fruit juice, orange juice, pineapple juice, orange liqueur, lime juice and simple syrup and stir until chilled. Strain the cocktail into glasses, top each with a dash of bitters and garnish with a pineapple wedge.

Coconut Shrimp Beignets with Pepper Jelly Sauce
Makes 40
Prep Time: 20 minutes
Cook Time: 15 minutes

Vegetable oil
1 small jalapeno chile, seeded and finely chopped
1 cup apple jelly
2 tablespoons cider vinegar
2 tablespoons whole grain mustard
1 teaspoon hot pepper sauce
¾ pound shrimp – peeled, deveined and cit into ½-inch pieces
Salt and pepper
2 cups flour
1 cup shredded sweetened coconut
¼ cup finely chopped scallions
1 tablespoon baking powder
One 12-ounce bottle amber beer

1) In a small saucepan, heat 1 tablespoon oil over medium heat. Add the jalapeno and cook, stirring occasionally, for 5 minutes. Add the apple jelly, cider vinegar, mustard and hot sauce and cook until the jelly is melted. Put the pepper jelly sauce into a serving dish.
2) In a large skillet, heat 2 tablespoons oil over high heat. Add the shrimp, season with salt and pepper and cook until pink, 1 to 2 minutes. Transfer to paper-towel-lined plate and let cool.
3) Fill a heavy, medium saucepan halfway with oil and heat until the oil registers 360o on a deep-fat thermometer. Meanwhile, in a large bowl, toss together the flour, coconut, scallions, baking powder and 1 teaspoon salt. Whisk in the beer ¼ cup water. Stir the shrimp into the batter.
4) Using two soup spoons, scoop some shrimp and batter into one spoon, then, with the other spoon, scrape with batter into the hot oil. Fry 6 beignets at a time, turning once, until puffy and light brown, 1 minute on each side. Transfer the beignets to a paper-towel-lined plate; season with salt. Serve hot with the pepper jelly sauce.

Oyster, Bacon and Swiss Chard Gratin
8 Servings
Prep Time: 30 minutes
Bake Time: 15 minutes

3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
Salt and pepper
2/3 cup bread crumbs

1) Preheat the oven to 400 degrees. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet.
2) Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool.
3) Stir the chard mixture into the cream. Add the oysters and ½ cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish.
4) In a small bowl, combine the remaining ½ cup parmesan and bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.

For more recipes and party tips visit Rachael Ray Magazine online.

KIDS RECIPE: Make this easy, cheesy cauliflower pasta – a new family favorite.

To-Tasty-to-be-Good-for-You Cauliflower Mac ‘n’ Cheese
4 Servings

Ingredients:
Salt
1 head cauliflower, cut into florets
1 pound whole wheat pasta
2 tablespoons butter
¼ cup flour
1 ½ cups milk
1 cup chicken broth
2 cups shredded shard cheddar cheese
1 tablespoon Dijon mustard
Pepper

1) Ask a GH (Grown-Up Helper) to bring a large pot of water to a boil, salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Ask your GH to transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente then drain in a colander. Add the pasta to the cauliflower.

2) While the pasta is working, ask your GH to melt the butter in a saucepan over medium heat. Have you GH help you whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper. Stir the cheese sauce into the pasta and cauliflower. Yum-o!

For more recipes visit www.rachaelraymag.com.