Kimber's Green Tea Soda
Prep time 5 minutes
Makes 6 servings

2 cups frozen mixed berries, Dole®
1 bottle (20-fluid ounce) green tea, chilled Hansen's®
2 cups mixed berry sparkling water, chilled, Arrowhead®
2 tablespoons fresh mint leaves, plus more for garnish (optional)
ice cubes

1. Combine all ingredients except ice in a 11/2 -or 2-quart pitcher. Stir.
Serve over ice in chilled tall glasses. Garnish with a spring of real mint.

He's the celebrity chef who whipped up low-cal meals for calorie-conscious contestants on NBC's "The Biggest Loser" -- and now Rocco DiSpirito is rolling into "Extra's" Viking kitchen and going to work on a rack of lamb made with Bertolli's premium sauces!

Rocco will also help others get through milestone events in their lives -- on his new TV show called "Rocco Gets Real," premiering this summer on A&E.

Click here for the recipe.

He tracks down bad guys on "Criminal Minds" and cooks up a storm at his Burbank restaurant -- now Joe Mantegna is bringing his tasty talents to "Extra's" ultimate Viking kitchen!

The actor is also cooking up support as National Spokesman for Easter Seals -- something near and dear to him.

Grocery List:
Tabasco
Plain Yogurt
1 Canned tuna
1 Cream of Mushroom soup
Season Bread Crumbs
1 Green peppers
1 box Mac and cheese.

While Boiling the noodles, in a casserole dish ad the can of tuna drained and the can of soup. 2 or 3 minutes before the noodles are done put the diced green peppers in the pasta water to blanch them.
Then when the noodles are done drain and mix the noodles and green peppers into the casserole dish. Mix in the cheese packet and cover with

Add bread crumbs and bake at 325 for 30 min.
Top with Tabasco or plain yogurt.

Makes: 5
Prep: 20 Min
Bake 12 Min

1 stick (4ounces) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons flour
1 cup chocolate chips
1/2 cup chopped almonds
10 tablespoons marshmallow cream
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Sweet and Spicy Coleslaw
Recipe courtesy of the Neelys

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and pepper

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

Yield: 6 to 8 servings
Prep Time: 25 to 30 minutes
Inactive Prep Time: 2 hours
Ease of preparation: easy

Broccoli Cheddar Cornbread
Recipe courtesy of the Neelys

2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar

1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

The Neelys' BBQ Sauce:

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Memphis-Style Hickory-Smoked Beef and Pork Ribs
Recipe courtesy of the Neelys

2 (about 3 pounds each) slabs pork spareribs
2 (about 4 pounds each) slabs beef spareribs
2 cups Neely's BBQ Dry Rub, recipe follows
Neely's BBQ sauce, recipe follows

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat (push the coals to one side of the grill).

Place ribs meatier side down on the grill away from the flame. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
Cook beef 2 hours. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork.

LEMON GINGER ICE
Recipe Courtesy Tyler Florence

Click here for information on where to buy books by Tyler!

Time: 3 hours 30 minutes (including freeze time)
Yield: 8 servings

8 medium to large lemons
1 1/2 cups sugar
2 cups water
2-inch piece fresh ginger, peeled and sliced
Crushed ice
1 lemon, zest finely grated
Fresh mint leaves, for garnish

SALMON “SLASHED AND STUFFED” WITH BASIL BUTTER
Recipe Courtesy Tyler Florence
Time: 35 minutes
Yield: 8-10 servings

Click here for information on where to buy books by Tyler!

1 whole side of salmon, cleaned and scaled
extra-virgin olive oil
sea salt freshly ground black pepper
1 bunch fresh basil
2 sticks of unsalted butter, room temperature
kosher salt and freshly ground black pepper

2 cups Panko bread crumbs
1 bunch fresh basil
½ bunch fresh flat leaf parsley
(combine ingredients in a food processor and pulse until crumbs are green)

Tiered Cheeseballs

Click here for information on where to buy books by Sandra!

4 ounces blue cheese
2 packages (8 ounces each) cream cheese, Philadelphia
1 1/4 cups finely chopped dried dates, Dole
Bail Leaves

1- In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth. Transfer to an airtight container and chill in refrigerator for at least 4 hours.
2- Once chilles, form cheese mixture into 6 even balls. Rolleach ball into chopped dates. Arrange cheeseballs on tiered platter. Garnish with fresh basil leaves. Makes 6 cheeseballs

Cafeteria-Style Macaroni and Cheese
Prep time 15 minutes
Cook time 60 minutes
Makes 12 servings

Sure, the blue box is easy, but a little extra effort pays off big in taste. Evaporated milk makes it rich, Tabasco® and paprika add spice, but it’s the crunchy cobbler-like crust that nudges it near nirvana.

Nonstick cooking spray
1 pound elbow macaroni, uncooked, Anthony’s®
5 tablespoons melted butter, divided
1 pound American cheese, grated, Kraft®
2 cans (12 ounces each) evaporated milk, Carnation®
2 cups water
4 eggs, lightly beaten
21/2 teaspoons ground mustard, Colman’s®
1 teaspoon salt

No-Bake Birthday Cake

Towers of store-bought cake, cupcakes, and cookies, decorated with swirls of colored frosting, make this no-bake cake a never-ending adventure. Personalize it with a theme—sports, flowers, or a day at the beach—to make any birthday super-special.

Orange Mojo’Rita Cocktail
*Serves 4-6

1 orange, cut into wedges
1 cup fresh mint
3 cups of Jose Cuervo Golden Margarita
1 cup of Jose Cuervo Gold
crushed ice
splash of Crème de Menthe Liqueur
Garnish: orange wedges and mint sprig

1) Place the oranges, mint, Golden Margarita, and Tequila Gold in a pitcher and muddle it together until the entire flavors distribute, and the orange and mint start to break down.

2) Strain the mixture into a large Collins glass filled with crushed ice mint and orange wedges. Top with a splash of the crème de menthe. Garnish and serve.

Watch in real-time as Danny whips up a special sauce made from scratch!