OOooh! Recipes!

Calypso Club Sandwich Ring
Ingredients:
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten (oops, I forgot!)
1/2 teaspoon sesame seeds (I forgot about this, too!)
1/3 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons honey
1 medium red bell pepper, thinly sliced (I did 1/2 yellow)
1 small red onion, thinly sliced (opted out)
2 cups thinly sliced iceberg lettuce
2 cans (8 ounces each) pineapple slices in juice, drained (I did 1 can)
6 ounces thinly sliced 96% fat-free deli smoked ham
4 ounces thinly sliced reduced-fat Swiss cheese

Directions:
1.Preheat oven to 350°F. Place bread dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.
2.Brush egg white over dough using Pastry Brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to Stackable Cooling Rack; cool completely.
3.Combine mayonnaise, mustard and honey in Small Batter Bowl; mix until well blended. Using Ultimate Slice & Grate fitted with v-shaped blade, slice bell peppers and onion. Thinly slice lettuce using Chef's Knife.
4.To assemble sandwich, cut bread in half horizontally using Serrated Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayonnaise mixture over cut side of bottom half of bread; top with pineapple slices. Arrange ham and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayonnaise mixture over cut side of bread top; place over bottom half. Cut into wedges.
Yield: 8 servings Nutrients per serving: Calories 340 (25% from fat), Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 48 g, Protein 16 g, Sodium 900 mg, Fiber 3 g Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 1/2 fat (3 carb)
Cook’s Tips: The bread ring can be baked up to 1 day ahead of time. Cool completely, wrap securely in plastic wrap and store at room temperature.

Molten Chocolate Mini Cakes
Ingredients:
6 ounces fine-quality bittersweet chocolate (60% cocoa)
1/2 cup (1 stick) butter (do not substitute margarine)
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
3/4 cup all-purpose flour (Don't forget the flour!)
Vanilla ice cream (optional)

1. Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.
3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)4. Remove pan from oven using clean Striped Kitchen Towel; immediately place inverted Simple Additions(R) Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.
Yield: 12 servings
Nutrients per serving: (1 cake): Calories 250, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 28 g, Protein 4 g, Sodium 75 mg, Fiber 1 g
Cook's Tip: To test doneness of cakes, carefully insert Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F

Don't overbake! Pretty tricky to get it just right for the goo to ooze out of the middle- but it's delicious regardless:)