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FEATURED RECIPES

Crispy Crusted Fish
Ingredients
1 cup tomatoes, peeled, seeded, chopped
1 cup leeks, thinly sliced
1/2 cup green bell pepper, chopped
1 Tablespoon garlic, minced
4 red snapper filets, boned and skinned
1/2 cup bread crumbs, coarse
1/2 cup Parmesan cheese, grated
1/2 cup potato chips, crushed
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 tablespoons unsalted butter, melted
1 tablespoon scallion, thinly sliced
Lemon wedges, for garnish

Method
Preheat oven to 450. Combine tomato, leeks green pepper and garlic in a bowl. Spread on a baking sheet coated with cooking spray. Arrange filets on top of vegetables; season with salt and pepper. Combine bread crumbs, Parmesan, crushed potato chips, paprika and cayenne and mix with melted butter. Divide mixture evenly over filets, pressing into the fish. Bake 20 minutes or until filets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.

Black Forest Cupcakes
Ingredients
1 package 2-layer chocolate cake mix
1 package cream cheese, softened
1 egg, lightly beaten
2 tablespoons sugar
1 can cherry pie filling, divided
1 1/2 cups whipped topping

Method
Preheat oven to 350. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg, and sugar until well blended. Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter. Bake 20 to 25 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.