i decided to give dinner & dessert, both mouthwatering dishes, what more can u ask for?

Tiramisu Bowl

Ingredients

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

Directions

Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
Line bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
Refrigerate at least 2 hours. Store leftovers in refrigerator.

Asiago Sun-Dried Tomato Pasta

Ingredients

2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley

Directions

In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

OMG Hi I cant wait this is a dream so my first dish is a classic dish with a twist

Mediterranean Chicken and Artichoke Potpie

Serves 8

2 teaspoons extra-virgin olive oil

1 small yellow onion, chopped (½ cup)

¾ cup uncooked converted white rice

1 tablespoon lemon juice

½ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

1½ cups water

14-ounce can artichoke hearts, drained

3 cups diced, cooked chicken

1 cup crumbled feta cheese

2 tablespoons chopped fresh oregano

2 teaspoons grated lemon zest

6 large (14-by-18-inch) sheets thawed filo dough

6 tablespoons butter, melted

In a medium saucepan over medium, heat the oil. Add the onion and cook, stirring often, until softened and lightly browned, 3 to 5 minutes.

Add the rice, lemon juice, salt, pepper and water. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer the rice until tender and it has absorbed all the liquid, about 15 minutes. Transfer to a large bowl to cool slightly.

Heat the oven to 375 F.

Gently squeeze any excess liquid from the artichoke hearts, slice thinly and add to the rice. Add the chicken, feta, oregano and lemon zest. Stir to combine thoroughly.

Keeping the sheets of filo dough in a single stack, cut them in half crosswise to make 12 pieces. Cover the pieces with plastic wrap to prevent them from drying as you work.

Brush the bottom of a 9-by-13-inch baking dish with butter. Brush the top of a piece of filo with butter and set it in the prepared baking dish. Repeat with 5 more pieces of filo. Spread the chicken and rice filling in an even layer over the filo. Top with 6 more pieces of buttered filo.

Bake the pie for 35 to 40 minutes, or until the filo is crisp and golden. Let stand for 5 minutes to cool, then cut into squares to serve.

Then I thought well you need Dessert so here it is

Hot Fudge Ice Cream Bar Dessert

(16 ounce) homemade chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) homemade whipped topping,
1 cup salted peanuts

Directions
1. Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Choclate syrup:
cup cocoa powder
1 cup water
2 cups sugar
? teaspoon salt
¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla

Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.

Alright for this dinner, I wanted to provide you an appetizer and main course that provided some of the best flavors around the world. Hope you enjoy :)

Indian Spiced Meatball with Tamarind Glaze

INGREDIENTS
Meatballs:
2 ounces chicken thighs and legs
2 ounces pork belly
2 ounces short ribs
3 cloves of garlic
1 jalapeno
3 inches of ginger
3 scallions
1/2 cup cilantro
Chutney:
1/3 cup canola oil
36 fresh or 54 frozen curry leaves, roughly torn
12 dried red chilies
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 medium red onions, halved and thinly sliced
1 cup skinned peanuts
3 1/2 pounds tomatoes, roughly chopped
9 ounces tomato paste
2 tablespoons sugar
1 teaspoon Sambar spice or curry powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoon kosher salt
DIRECTIONS
Meatballs:

1. Grind meat to medium grind.

2. Finely chop all remaining ingredients and add to meat mixture.

3. Heat oil in heavy skillet and fry meatball on all sides until browned. Reserve.

Chutney:

1. Heat the oil with the curry leaves, chilies, mustard seeds and cumin over medium-high heat until the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and cook until the chilies darken, 1-2 minutes longer. Stir in the onions and cook until they have wilted and opaque, 5-7 minutes

2. Stir in the peanuts and cook for 3 minutes and than add the tomatoes, tomato paste, sugar, Sambar powder, cayenne and salt. Cook for 10 minutes, stirring often, pressing the tomatoes up against the sides of the pot to crush them.

3. Reduce the heat to medium and cook until the tomato juices are reduced and the chutney is thick and jam-like, stirring often, for 20-35 minutes. Taste for seasoning and add more salt if needed. Transfer to airtight container and refrigerate for up to 1 week.

4. To plate, serve cooked meatball with chutney.

French Style Gnocchi with Lobster, Bacon, Corn, and Chanterelle

INGREDIENTS
GNOCCHI:
    3 eggs
    2 potatoes, peeled, boiled and riced
    2 tablespoons basil, finely chopped
    3-4 cups all-purpose flour
    Butter for browning
CURRY LOBSTER JUS:
    4 cups medium diced celery, carrots, and onion
    4 whole lobsters, roughly chopped
    15 black peppercorns
    3 bay leaves
    4 tablespoons curry powder
    1 lemon, cut into fourths
    1/2 bunch parsley
    3 pieces star anise
    5 garlic cloves, peeled
    2 cups brandy
    1 bottle white wine
    1 gallon water
BUTTER:
    2 pounds butter, melted
    Curry powder, to taste
    Ancho, to taste
    Black peppercorns, to taste
    Kosher salt, to taste
LOBSTER:
    2 gallons heavily salted boiling water
    5 whole lobsters
VEGETABLES:
    1 cup chantrelle mushrooms, cleaned, cut into bite size pieces
    1 cup raw sweet corn, cut from cob
    1/2 cup crispy lardons
GARNISH:
    1 celery stick (with leaf), sliced on bias

DIRECTIONS
GNOCCHI:

Whip eggs into potatoes. Add basil. Slowly add flour until able to roll into one half inch sheet. Cut into strips, then cubes. Carefully toss in loose flour. Freeze. Boil until gnocchi floats, then brown in butter.

CURRY LOBSTER JUS:

In a stock pot, brown mirepoix. Add solid ingredients. Deglaze with brandy and white wine; reduce by half. Add water and reduce by half. Strain through chinois.

BUTTER:

Melt butter. Season with curry, ancho, black peppercorns and Kosher salt.

LOBSTER:

Pour boiling water over live lobster. After four minutes have passed, strain. Pull meat out of shells (should be perfectly par cooked). Finish lobster in melted butter, over low heat.

TO PLATE:

Using a sauté pan, sauté chantrelles. In a bowl, add gnocchi, chantrelles, raw corn and lardons. Mount lobster stock with butter, check seasoning. Top vegetables with half lobster tail. Pour hot curry lobster jus over lobster. Garnish with celery.

Hey guys. This week my inspiration was caribbean and redemption. I wanted to take the 2 dish's that I never did earier this season and try and add my own caribbean twist to it. Hopefully you guys will like it!

Caribbean Turkey Burgers

1/2 cup dry bread crumbs
3 tablespoons chopped green onions
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon Caribbean jerk seasoning
1/2 teaspoon salt
1 1/4 pounds lean ground turkey
1 teaspoon olive oil
4 whole wheat hamburger buns, split
4 lettuce leaves
1 medium mango, peeled and sliced
4 (1/4 inch thick) rings sweet red pepper

In a large bowl, combine the first six ingredients. Crumble turkey over the mixture and mix just until combined. Shape into four 1/2-in.-thick patties.
In a large skillet, cook patties in oil over medium heat for 5 minutes on each side or until no longer pink. Serve on buns with lettuce, mango slices and red pepper rings.

and for dessert I made:

Carribean Nacho's. It has the blend of both mexican and caribbean.

1 (16 ounce) package multigrain tortilla chips
1 red bell pepper, diced
1 orange bell pepper, diced
1 bunch green onions, chopped
1 avocado - peeled, pitted, and diced
1/2 pineapple, peeled and cut into
1/2-inch dice
8 thick slices bacon
3/4 cup Caribbean jerk marinade
1 pound cooked shrimp, peeled and deveined
1/2 pound shredded Monterey Jack cheese
1 bunch fresh cilantro, chopped

Preheat oven to 400 degrees F (200 degrees C).
Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.
Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro.
Place the nachos in the oven until the cheese is melted, about 7 minutes.

Hopefully I can make it to that final 3!