Ham and Egg Breakfast Cups with Hasbrowns

(Courtesy of Family Circle)

Ingredients:
8 slices sugar-cured deli ham
4 Tbsp. (1 oz.) shredded reduced-fat sharp cheddar cheese
1 scallion, thinly sliced
8 large eggs
1/8 tsp. black pepper
HASH BROWNS:
1 lb. Idaho potatoes
1 scallion, thinly sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. vegetable oil

Directions:
Preheat oven to 400 degrees.  Coat 8 muffin cups with cooking spray.  Set aside.

Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham "cups".  Sprinkle 1/2 Tbsp. cheese and 1/2 Tbsp. scallions in the bottom of each cup.  
Crack 1 raw egg into each ham cup.  Sprinkle each egg lightly with pepper.  Bake about 15 minutes or to desired degree of doneness.  Carefully remove the egg cups using the ham to lift onto serving plates.

HASH BROWNS: Peel potatoes.  Grate them using the coarse side of the grated and squeeze out water.  Place grated potatoes in a small bowl and toss with scallions, salt and pepper.

Heat 1/2 Tbsp. vegetable oil in a nonstick 10 inch skillet over medium-high heat until very hot.  Place potato mixture in pan and flatten to cover bottom with a spatula.  Cook for 7 minutes or until deep, golden brown.

Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up.  Place remaining oil in skillet and reduce heat to medium.  Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown.  Remove from pan and cut into wedges.

Shredded Beef Tacos

(Courtesy of Family Circle)

Ingredients:
2 Tbsp. canola oil
1 flank steak (about 1 1/2 lbs.)
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 sweet red pepper, seeded and chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, chopped
1/2 tsp. dried oregano
1 can (14 1/2 oz.) fire-roasted diced tomatoes
1/2 c. reduced-sodium 99% fat-free beef broth
1 pkg. (7 1/2 oz.) soft corn tortillas
Lettuce, diced red onion, shredded cheese (optional)

Directions:
Heat 1 Tbsp. oil over medium-high heat in the pot of a pressure cooker.  Brown steak 5-6 minutes, turning once.  Remove to a plate.

Reduce heat to medium and add remaining Tbsp. oil to pot.  Stir in onions, peppers, chili powder, cumin, salt and pepper.  Cook 3 minutes, stirring occasionally.  Stir in garlic and oregano; cook 2 minutes more.

Return steak to pot with any drippings, and top with tomatoes and beef broth.  Lock lid in place.  Over high heat, bring up to pressure, about 7 minutes.  Lower heat to maintain pressure; cook 35 minutes.

Quick-release pressure by setting under cool running water.  Open lid away from you, letting any excess steam escape.

Remove steak to cutting board and cut across grain into 2-inch strips.  Return sauce in cooker to medium heat and simmer, uncovered 15 minutes.  Meanwhile, shred meat with 2 forks and return to pot.  Serve shredded beef and sauce on corn tortillas.  Top with lettuce, diced red onions and cheese, if desired.

Sunday Chicken

(Courtesy of copykat.com)

Ingredients:
Oil for frying
4 boneless, skinless chicken breasts
2 c. all-purpose flour
2 tsp. salt
2 tsp. ground black pepper
1 c. buttermilk
1/2 c. water

Directions:
Pour 3-4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.

Prepare seasoned flour by combining the flour, salt and pepper in a bowl.  Stir to combine well.  In another bowl, mix together the buttermilk and water.  If your chicken breasts are not fairly uniform in size, place them between 2 pieces of wax paper and gently pound them out with a meat mallet until they are more uniform in size.  This will help with even cooking times.  Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper then dredge into the flour, dip in the buttermilk and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil.  Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown.  This should take about 7-8 minutes for each one to cook.  When the chicken is done, drain on a wire rack.  

Red and Blue Berry Lemonade Slush

(Courtesy of Taste of Home)

Ingredients:
2 c. lemon juice
1 1/2 c. fresh raspberries
1 1/2 c. fresh blueberries
1-1 1/4 c. sugar
3 c. cold water

Directions:
In a blender, combine lemon juice, raspberries, blueberries and sugar.  Cover and process until blended.  Strain and discard seeds.

In a 2 1/2 quart pitcher, combine berry mixture and water.  Pour into a freezer container.  Cover and freeze for 8 hours or overnight.

Just before serving, remove from the freezer and let stand 45 minutes or until slushy.

Chicken Caesar Pasta Salad

(Courtesy of recipesforourdailybread.com)

Ingredients:
3 medium chicken breasts, baked and cut into bite size pieces
12 oz. pasta
1 c. shredded Parmesan cheese
1 grated zucchini
1 chopped tomato
6 pieces bacon, cooked hard and crumbled
1/2 bottle favorite Caesar salad dressing

Directions:
Cook pasta according to package directions.  Mix all ingredients together.  Chill for an hour then serve.

Strusel Strawberry Bars

(Courtesy of Better Homes and Gardens)

Ingredients:
1 1/2 c. butter, softened
2 c. granulated sugar
2 eggs
4 c. all-purpose flour
1 1/2 c. pecans, coarsely chopped
2 (10 oz. each) jars (2 cups) strawberry preserves or seedless red raspberry preserves
ICING:
1 c. sifted powedered sugar
1 Tbsp. milk
1/4 tsp. vanilla
Milk

Directions:
Preheat oven to 350 degrees.  Line a 9x13 baking pan with foil, allowing foil to extend over ends of pan; set aside.  In a large mixing bowl, beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally.  Beat in eggs.  Beat in as much flour as you can with the mixer.  Stir in any remaining flour and the pecans (mixture will be crumbly).  Set aside 2 c. of the pecan mixture.

Press the remaining pecan mixture into the bottom of the prepared pan.  Bake crust for 15 minutes.  Remove from oven.  Carefully spread preserves to within 1/2 inch of the edges.  Sprinkle reserved pecan mixture on top of preserves.

Meanwhile, prepare the icing.  In a small bowl combine powdered sugar, milk and vanilla.  Stir in additional milk, 1 tsp. at a time, until icing is drizzling consistency.

Bake for 35 minutes more or until top is golden brown.  Cool in pan on a wire rack.  Drizzle with icing.  Use foil to lift uncut bars from pan; gently pull foil away from sides.  Cut into bars.

Homemade Orange Sweet Rolls

(Courtesy of sallysbakingaddiction.com)

Ingredients:
1 pkg. active dry yeast (2 1/4 tsp.)
1/2 c. warm water
Fresh orange zest from 1 medium size orange
1/2 c. orange juice
1/4 c. sugar
1 tsp. salt
1 large egg
2 Tbsp. unsalted butter, softened to room temperature
3-3 1/2 c. all-purpose flour
FILLING:
2 Tbsp. sugar
2 tsp. ground cinnamon
1 Tbsp. unsalted butter, softened to room temperature
GLAZE:
1 c. confectioners' sugar
1 Tbsp. orange juice
Fresh orange zest from 1 medium orange
1 tsp. vanilla extract

Directions:
Dissolve the yeast in 1/2 c. warm water for about 1 minute.  No need to use a thermometer for the water temperature, but to be precise: about 105-115 degrees.  Stir the yeast/water around.  Then add the orange zest, orange juice, sugar, salt, egg, butter and 1 1/2 c. flour.  Beat everything together on low with a handheld mixer, scraping down the sides as needed (a mixer is needed to break up all of the butter and to beat everything to the proper consistency).  With a wooden spoon, stir in enough of the remaining flour to make a dough easy to handle- about 1/2-2 more cups.  You are looking for a dough that is not sticky and will spring back when poked with a finger.

Transfer the dough to a lightly floured surface and knead it with your hands for about 5-6 minutes.  Form the dough into a ball and transfer it to a lightly greased bowl.  Cover the dough and let sit in a warm place until doubled in size, about 1 1/2 hours.

Line the bottom of a 9x13 inch baking dish with parchment paper, leaving room on the sides.  Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 15x9 inch rectangle.  Make sure the dough is smooth and evenly thick, even at the corners.

For the filling: in a small bowl, mix together sugar and cinnamon.  Spread the dough rectangle with the softened butter and sprinkle generously with all of the cinnamon-sugar mixture.  Tightly roll up the dough and cut into 16 even rolls (1 inch in width each) with a very sharp knife.  Arrange them in prepared baking pan, cut sides up.  Cover the rolls and let them rise in a warm place for about 30 minutes-1 hour.

Preheat the oven to 375 degrees.  Cover the rolls with aluminum foil and bake for about 25-30 minutes, until they are lightly golden in color. Transfer the pan to a rack to cool for about 15 minutes.

In a small bowl, mix together all of the glaze ingredient and drizzle over rolls before serving.

Pasta with Tomato Cream Sauce

(Courtesy of thepioneerwoman.com)

Ingredients:
2 Tbsp. olive oil
2 Tbsp. butter
1 whole medium onion, finely diced
4 garlic cloves, minced
2 cans (15 oz. each) tomato sauce or marinara sauce
Salt and pepper, to taste
Dash of sugar, more to taste
1 c. heavy cream
Grated Parmesan or Romano cheese, to taste
Fresh basil, chopped
1 1/2 lb. fettuccine

Directions:
Cook pasta according to package directions.  Drain, reserving 1 c. pasta water

Heat butter and oil over medium heat.  Add onions and garlic and saute for a minute or so.  Pour in tomato sauce and add salt, pepper and sugar to taste.  Stir and cook over low heat for 25-30 minutes, stirring occasionally.

Remove from heat and stir in cream.  Add cheese to taste, then check seasonings.  Stir in pasta and chopped basil and serve immediately.  Thin with pasta water before adding basil if needed.

Summer Dessert Pizza

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, softened
1/2 c. sugar
1 egg
1/4 tsp. vanilla extract
1/4 tsp. lemon extract
1 1/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
GLAZE
1/4 c. sugar
2 tsp. cornstarch
1/4 c. water
1/4 c. orange juice
TOPPING:
4 oz. cream cheese, softened
1/4 c. confectioners' sugar
1 c. whipped topping
1 firm banana, sliced
1 c. sliced fresh strawberries
1 can (8 oz.) mandarin oranges, drained
2 kiwifruit, peeled and thinly sliced
1/3 c. fresh blueberries

Directions:
In a small bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well.  Cover and refrigerate for 30 minutes.

Press dough into a greased 12x14 pizza pan.  Bake at 350 degrees for 12-14 minutes or until light golden brown.  Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan.  Stir in the water and orange juice until smooth.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Cool to room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth.  Add whipped topping; mix well.  Spread over crust.  Arrange fruit on top.  Brush glaze over fruit.  Store in the refrigerator.

Crepes

(Courtesy of Family Circle)

Ingredients:
2 eggs
1 c. skim milk
1/2 tsp. almond milk
1/2 c. cornstarch
1/2 c. flour
1 Tbsp. oil
2 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. salt
Pinch ground allspice
Nutella
Sliced strawberries
Confectioners' sugar
Cocoa powder

Directions: 
In a medium bowl, mix together first 10 ingredients.  Refrigerate 20 minutes.  Stir.

Heat an 8 inch skillet over medium-high heat until hot.  With a ladle or 1/4 c. measure, add 2 Tbsp. batter to skillet.  Tilt and rotate pan to coat.  Cook 30 seconds or until crepe is browned on bottom and edges are dry.  Lift with a silicone spatula and flip over.  Cook 5 seconds, then transfer to a sheet of wax paper.  Repeat with remaining batter, stacking crepes with wax paper in between.  Spread with nutella and scatter strawberries on top.  Fold, then dust with confectioners' sugar and cocoa powder.

BBQ Beef Brisket

(Courtesy of Family Circle)

Ingredients:
2 Tbsp. dark brown sugar
1 Tbsp. Italian seasoning
1 tsp. onion powder
1/4 tsp. black pepper
3 Tbsp. natural beef brisket
2 1/2 c. beef broth
3 Tbsp. molasses
2 Tbsp. Worcestershire sauce
3 dashes liquid smoke (optional)
3 Tbsp. cornstarch
1 Tbsp. white vinegar
8 onion rolls
2 c. prepared creamy coleslaw

Directions:
In a small bowl, combine brown sugar, Italian seasoning, onion powder, salt and pepper.  Rub onto brisket and place in slow cooker.

In a bowl, whisk broth, molasses, Worcestershire sauce and, if desired, liquid smoke.  Add to slow cooker.  Slow cook on high for 6 hours or low for 8 hours.

Carefully remove brisket from slow cooker and shred with 2 forks.  In a small bowl, combine 1/4 c. water, cornstarch and vinegar.  Strain liquid in slow cooker into a saucepan and add cornstarch mixture.  Bring to a boil over medium-high heat and cook 3 minutes, until thickened and clear.  Combine 5 c. of the sauce with brisket in a large bowl.  Let stand, covered, for 15 minutes.

Split onion rolls and fill with brisket and coleslaw.  Serve immediately.

Lemon-Blush Napoleons

(Courtesy of Good Housekeeping)

Ingredients:
24 (3 1/4 by 3 inch) wonton wrappers (about half of 12 oz. pkg.)
2 Tbsp. margarine or butter, melted
4 tsp. coarse sanding sugar
1 3/4 c. nonfat Greek yogurt
1/2 c. lemon curd
6 c. raspberries (1 1/2. lbs.)
Confectioners' sugar for dusting

Directions:
Preheat oven to 325 degrees.  Grease 2 cookie sheets.  Place 12 wonton wrappers in 1 layer of waxed paper.  With pastry brush, lightly brush with some melted margarine and sprinkle with 1 tsp. sanding sugar.  Turn wontons over; lightly brush with margarine and sprinkle with 1 tsp. sanding sugar.  Place wontons on 1 cookie sheet.  Repeat with remaining wontons, margarine and sanding sugar.

Bake wontons 12-14 minutes or until golden on both sides, rotating cookie sheets halfway through baking.  With spatula, transfer to wire racks to cool.  If not using baked wontons right away, store in tightly sealed container at room temperature up to 3 days.

In a medium bowl, stir yogurt and lemon curd until blended.

To serve, arrange 8 baked wontons on 8 dessert plates (or place all 8 on a large platter); spread 3 Tbsp. of yogurt mixture on each.  Arrange 9 raspberries per wonton on yogurt mixture.  Repeat layering with wontons, yogurt mixture and raspberries.  Place remaining 8 wontons on top.  Dust with confectioners' sugar to serve.

Crispy Parmesan Broccoli

(Courtesy of Good Housekeeping)

Ingredients:
1 lb. broccoli florets
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. grated Parmesan cheese
1/4 c. panko bread crumbs
2 tsp. olive oil
1 tsp. finely grated lemon peel

Directions:
Toss broccoli with 1 Tbsp. olive oil, salt and pepper on a jelly-roll pan.

Roast in a 450 degree oven for 15 minutes.  Meanwhile, combine Parmesan cheese, panko, 2 tsp. olive oil and lemon peel.

Sprinkle panko mixture over broccoli; roast 3-5 minutes or until broccoli is tender and crumbs are golden brown.

Flourless Caramel-Almond Brownies

(Courtesy of Good Housekeeping)

Ingredients:
6 oz. bittersweet chocolate (60-70% cacao), chopped
2 oz. unsweetened chocolate, chopped
6 Tbsp. butter (no substitutions)
1/2 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla extract
2 large eggs
3 Tbsp. cornstarch
1 Tbsp. unsweetened cocoa
1 1/2 c. roasted almonds, chopped
1/2 c. water
1 Tbsp. light corn syrup
1/3 c. heavy cream, warmed

Directions:
Preheat oven to 350 degrees.  Grease a 8x8 baking pan.  Line with foil; grease foil.

In a 4 quart saucepan, combine chocolates, 4 Tbsp. butter and 1/4 tsp. salt.  Melt on medium-low 4 minutes or until smooth, stirring.  Remove from heat; stir in 3/4 c. sugar and vanilla.  Stir in eggs, 1 at a time, until well blended.

Into same pan, sift cornstarch and cocoa; fold to incorporate.  Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan.  Fold in 1 cup chopped nuts.  Spread evenly into prepared baking pan.  Bake 25-27 minutes or until toothpick inserted 2 inches from edge comes out almost clean.  Cool in pan on wire rack.

While brownie cools, in a 4 quart saucepan, stir remaining 3/4 c. sugar, water, corn syrup and 1/4 tsp. salt.  Cook on medium-high 9-12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color.  Working quickly, remove from heat and add cream.  Once bubbling begins to subside, stir in remaining 2 Tbsp. butter until incorporated.  Stir in remaining chopped nuts.

Pour caramel over cooled brownie, tilting pan to spread evenly.  Let stand at least 2 hours or until caramel has set.  Cut into 1 inch squares.  Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.

Spicy Tagliatelle Primavera

(Courtsey of Woman's World)

Ingredients:
6 Tbsp. olive oil
2 red onions, thinly sliced
2 yellow peppers, halved, cut into 1/2 inch cubes
1 red pepper, halved, cut into 1/2 inch cubes
1 large zucchini, (12 oz.), cut into 1/2 inch cubes
1 Tbsp. chopped fresh thyme
1/4 tsp. crushed red pepper flakes
Salt
1 lb. tagliatelle or fettuccine pasta
Grated Parmesan cheese, optional

Directions:
In a large skillet, heat oil over medium heat.  Add onions, red and yellow peppers, zucchini, thyme and pepper flakes; saute 20 minutes, stirring occasionally.  Season with salt.  Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water according to package directions, until al dente.  Drain and return to pot.  Stir in vegetables; place pot over lot heat and cook, tossing, 30 seconds, to allow flavors to blend.  Sprinkle, if desired, with Parmesan cheese.  Serve immediately.

Panfried Burgers Stuffed with Bleu Cheese

(Courtesy of Woman's World)

Ingredients:
1 1/2 lbs. ground beef chuck
1/2 tsp. garlic powder
1/2 tsp. freshly ground pepper
4 oz. very cold bleu cheese
1 Tbsp. olive oil
1/2 tsp. kosher salt
Garlic croutes (see recipe below)
Sliced red onion, tomatoes, bleu cheese, ketchup and mustard (optional)

Directions:
Using a fork, mix chuck, garlic powder and 1/2 tsp. pepper, keeping mixture crumbly rather than compressed.  With a light hand, form 8 loosely packed patties, then gently flatten each patty to about 1/2 inch thickness and about 3 inches in diameter.

Divide cold bleu cheese among 4 patties.  Top with remaining patties; press down with your palm until each double patty is about 1 inch thick.  Press edges together gently to seal in cheese.  Refrigerate 15 minutes.

Heat cast-iron frying pan over medium-high heat until very hot, 2-3 minutes.  Reduce heat to medium.  Brush burger tops with some of the oil; season with 1/4 tsp. salt.  Place burgers, oiled side down, in pan; cook 3 minutes.  Brush burger tops with remaining oil; season with remaining 1/4 tsp. salt.  Turn; cook 4-5 minutes for medium-rare.  Arrange burgers on croutes.  If desired, serve with onion, tomato, bleu cheese, ketchup and mustard.

Garlic croutes: preheat oven to 350 degrees.  Brush 8 (1/2 inch thick) coarse country bread slices on both sides with 8 tsp. extra-virgin olive oil; season with 1/2 tsp. salt and 1/4 tsp. pepper.  Place on baking sheet.  Bake until golden, 10 minutes.  Rub top of each slice with cut side of garlic clove, using 2 cloves (halved crosswise).

June Bug

(Courtesy of Better Homes and Gardens)

Ingredients:
3 c. ginger ale
4 Tbsp. grenadine
4 Tbsp. orange juice
3 scoops orange sherbet

Directions:
Blend together all ingredients.  Pour into ice-filled cocktail glasses.  

Note~ Can add white rum if you want an adult-friendly version.

Chicken Tortellini Alfredo

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (9 oz.) refrigerated spinach or cheese tortellini
2 c. fresh broccoli florets
1 c. fresh baby carrots
3 Tbsp. olive oil, divided
2 c. sliced fresh mushrooms
1 large onion, cut into wedges
1 1/2 tsp. minced garlic
3/4 lb. boneless skinless chicken breasts, cut into strips
1 jar (15 oz.) alfredo sauce
1/4 tsp. Italian seasoning
1/4 tsp. dried basil
1/4 tsp. dried oregano

Directions:
Cook tortellini according to package directions.  Meanwhile, in a large skillet, saute broccoli and carrots in 2 Tbsp. oil for 5-6 minutes or until crisp-tender.  Stir in the mushrooms, onion, and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender.  Remove vegetables and keep warm.

In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink.  Return vegetables to skillet.  Stir in alfredo sauce and seasonings; heat through.  Drain tortellini; add to chicken mixture.  Toss to coat.

Italian Burgers

(Courtesy of Family Circle)

Ingredients:
1 1/4 lbs. lean ground beef
1 pkg. (10 oz.) frozen chopped spinach, thawed and well-drained
2 cloves garlic, finely chopped
3 Tbsp. grated Parmesan cheese
1/2 c. bottled spaghetti sauce
1/2 c. packaged Italian-seasoned bread crumbs
1/2 c. shredded part-skim mozzarella cheese
8 hamburger buns

Directions:
Combine beef, spinach, garlic, Parmesan, sauce and crumbs in a bowl.  Divide mixture into 8 equal patties.

Broil or grill 4 inches from heat for 6 minutes on each side or until cooked through.  Top with 2 Tbsp. shredded mozzarella.  Broil until cheese melts.  Serve on buns.

White and Dark Chocolate Cream Cheese Bars

(Courtesy of averiecooks.com)

Ingredients:
1 box devil's food chocolate cake mix 
1/2 c. unsalted butter (1 stick), softened
1 large egg
1 tsp. vanilla extract (or bourbon vanilla)
1-2 Tbsp. cold brewed coffee or water
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
1 can (14 oz.) sweetened condensed milk
1/2 c. (4 oz.) cream cheese, softened
1/2 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees and prepare a 9x13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.

In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Bacon Ranch and Chicken Mac and Cheese

(Courtesy of Cooking Lightly)

Ingredients:
8 oz. uncooked elbow macaroni
1 applewood-smoked bacon slice
8 oz. skinless, boneless chicken breast, cut into 1/2 inch pieces
1 Tbsp. butter
1 Tbsp. all-purpose flour
1 1/2 c. fat-free milk
1/3 c. condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 c. (3 oz.) shredded six-cheese Italian blend 
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chopped fresh dill
1/2 tsp. salt
Cooking spray
1/2 c. (2 oz.) shredded colby-jack cheese

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove back from pan, reserving drippings in pan.  Finely chop bacon; set aside.  Increase heat to medium-high.  Add chicken to drippings in pan; saute 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan.  Cook 2 minutes, stirring constantly with a whisk.  Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk.  Bring to a boil; cook 2 minutes or until thick.  Remove from heat; let stand 4 minutes or until sauce cools to 155 degrees.  Add Italian cheese blend and next 4 ingredients, stirring until cheese melts.  Stir in pasta and chicken.

Preheat broiler.  Spoon mixture into an 8 inch square baking dish coating with cooking spray.  Sprinkle evenly with reserved bacon and colby-jack cheese.  Broil 3 minutes or until cheese melts.  

Cauliflower Pizza Dough

(Courtesy of Rachel Ray)

Ingredients:
1 lb. cauliflower florets
2 eggs

Directions:
Preheat oven to 400 degrees.

In a food processor, process cauliflower until finely chopped.  In a microwave-safe bowl, cook cauliflower for 5 minutes or until tender. Place cauliflower in a towel and squeeze out excess water so it is completely dry.

In a bowl, mix egg and cauliflower until well-combined.  On a parchment-lined baking sheet, spread cauliflower dough out until it resembles a pizza round.  Bake for 40 minutes.

Top however you want and bake in a 450 degree oven for 7 minutes or until cheese toppings have baked.

Texas Caviar

(Courtesy of mommyskitchen.net)

Ingredients:
2 cans (15 oz. each) canned black beans or black eye peas, drained and rinsed
1 can (15 oz.) regular yellow corn, drained
1/2-3/4 c. diced celery
1/4 c. diced green bell pepper
1/4 c. diced purple onion
1/8-1/4 c. chopped cilantro
Chopped pickled jalapeno slices (to your taste)
1 bottle (8 oz.) Italian dressing
Salt and pepper to taste

Directions:
Mix all ingredients together adding the dressing last.  Chill overnight.  Serve with tortilla chips or as a salad.

Snickers Salad

(Courtesy of food.com)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
1 container (12 oz.) whipped topping, thawed
6 snickers candy bars
4-6 Granny Smith apples

Directions:
Mix cream cheese and powdered sugar until thoroughly blended.  Fold in whipped topping.  Cut snickers into bite-size chunks and add to cream cheese mixture.

Chop the apples into chunks and stir into mixture.  Chill 1 hour before serving.  

Note~ Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.

Avocado Salsa

(Courtesy of tammileetips.com)

Ingredients:
2 ripe olives
1 jalapeno pepper, stemmed and quartered
1 c. water
1 Tbsp. white vinegar
3/4 tsp. salt
2 Tbsp. minced cilantro
2 Tbsp. diced onion

Directions:
Combine avocados, jalapeno, water, vinegar and salt in a food processor.

Puree for several seconds until jalapeno is minced

Pour into a bowl, stir in cilantro and onion.

Cover and chill until ready to serve.