Ranch Chicken Bites

Ingredients:
1 lb. boneless, skinless chicken breasts
1/2 c. ranch salad dressing
2 1/2 c. finely crushed sour cream and onion potato chips

Directions:
Cut chicken into bite-size pieces; place in a bowl.  Add salad dressing and stir to coat.  Let stand for 10 minutes.  Add potato chips and toss well.  Place on greased baking sheet.  Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

Salsa Beef Skillet

Ingredients:
1 boneless chuck roast (2-2 1/2 lbs), cut into 3/4 inch cubes
2 Tbsp. vegetable oil
1 jar (16 oz.) chunky salsa
1 can (8 oz.) tomato sauce
2 garlic cloves, minced
2 Tbsp. brown sugar
1 Tbsp. soy sauce
2 Tbsp. minced fresh cilantro or parsley
2 Tbsp. lime juice
Hot cooked rice

Directions:
In a large skillet, brown beef in oil; drain.  Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil.  Reduce heat; cover and simmer for 2 hours or until meat is tender.  Stir in cilantro and lime juice; heat through.  Serve over rice.

Note: You can transfer it to the slow cooker to simmer for the 2 hours if you would prefer.

BLT Pasta Salad

(Courtesy of Food Network Magazine)

Ingredients:

12 oz. corkscrew-shaped pasta
1/2 c. milk
12 oz. lean bacon
3 medium ripe tomatoes, cut into chunks
1 Tbsp. chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 c. mayonnaise
1/4 c. sour cream
4 Tbsp. chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Red Potato Salad With Bacon

(Courtesy of Paula Deen)

Ingredients:
6 c. cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
Salt
2 oz. bacon (2 or 3 strips)
1 c. chopped bell pepper (any color or a combination)
1/4 c. minced red onion
1/4 c. sliced scallions (about 2 scallions)
1/4 c. extra-virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. dijon mustard
1 Tbsp. mayonnaise
Freshly ground pepper
Directions:
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.

In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.

In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.

Macaroni and Cheese Cupcakes

Ingredients:
8 oz. small elbow macaroni
Olive oil
1 1/2 c. whole milk
2 Tbsp. cornstarch
1 tsp. Dijon mustard
1/2 tsp. freshly ground black pepper
Salt to taste
2 c. sharp cheddar
Butter
Seasoned bread crumbs
2 Tbsp. chives, snipped

Directions:
Preheat oven to 350 degrees.  Cook the macaroni until tender. Drain, toss with a little bit of the oil, and set aside.

In a medium nonstick saucepan, whisk together the milk and cornstarch until well blended. Stirring often, bring to a boil over medium heat.  Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened.

Stir in the cheddar until it melts, then fold in the macaroni.

Butter two cupcake pans and coat with the bread crumbs. (Be sure to shake off the excess.)

Fold the chives into the macaroni mixture. Spoon the mixture into the pans and top with bread crumbs to taste.  Bake until golden on top, 15 to 25 minutes.

Iced Mocha

(Courtesy of Paula Deen)

Ingredients:
3 c. strong brewed coffee, chilled
1 Tbsp. prepared chocolate sauce
1 Tbsp. brown sugar
2 c. chocolate milk
Ice cubes
Directions:
Combine all the ingredients, except the ice, in a blender and process until frothy. Pour over ice filled glasses and serve.



Bananas and Cream Daiquiri

Ingredients:
1 small can (6 oz.) frozen lemonade concentrate, slightly thawed
3 large ripe bananas
1 1/2 c. water
2 c. ice cubes
1 c. frozen cool whip, thawed
1/2 c. light rum (optional)

Directions:

Place all ingredients in a blender and blend until thick and mixed. Turn off blender and scrape down sides; continue blending, if necessary, and serve immediately

Paradise Fruit Cake

Ingredients:
1 box (18.25 oz.) yellow cake mix
2 pkgs. (4 serving each) instant vanilla pudding and pie filling
1 can (20 oz.) crushed pineapple in juice
1 c. sugar
4 small bananas, sliced
1 (8 oz.) container frozen cool whip, thawed

Directions:
Prepare cake mix according to package directions, and bake in a 9x13 inch baking pan. Allow to cool slightly.

Meanwhile, make pudding according to package directions; set aside.

In a small saucepan, cook pineapple with sugar over medium heat for 5 minutes, or until sugar is dissolved. Pour pineapple mixture over warm cake; let cool.

Place banana slices over pineapple; cover with pudding then the whipped topping.

Lighter Stacked Taco Salad

(Courtesy of mrfood.com)

Ingredients
1 lb. extra-lean ground beef
1 pkg. (1.25 oz.) dry taco seasoning mix
1 medium head iceburg lettuce, chopped (about 8 cups)
3/4 c. (3 oz.) reduced-fat shredded Cheddar cheese
1 can (16 oz.) kidney beans, rinsed and drained
2 large tomatoes, diced (about 2 cups)
1 (8 oz.) bag baked tortilla chips, crushed
1 c. (8 oz.) sweet-and-spicy low-fat French salad dressing

Directions:
In a medium skillet, brown ground beef with taco seasoning mix, stirring to break up the meat; drain and cool.

In a large glass trifle or other serving bowl, layer half the lettuce then half the cheese, beans, ground beef, and tomatoes. Repeat layers then top with crushed tortilla chips.

Just before serving, drizzle with dressing and toss to coat ingredients well.

Strawberry Shortcake Cupcakes

(Courtesy of mrfood.com)

Ingredients:
1 pkg. (18.25 oz.) strawberry cake mix
1 (16 oz.) container cool whip, thawed
1 quart fresh strawberries, washed, hulled, and sliced

Directions:
Preheat oven to 350 degrees. Line muffin tins with paper baking cups.

Make cake mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.

Bake according to package directions; cool completely.

Cut cooled cupcakes in half horizontally. Place a spoonful of whipped topping on each bottom half, along with a few strawberry slices. Replace the cupcake tops, then top each with a dollop of whipped topping and garnish with more strawberries.

Serve immediately or refrigerate until ready to serve.

Citrus Zest Cupcakes

(Courtesy of mrfood.com)

Ingredients:
1 pkg. (18.25 oz.) lemon cake mix
1 pkg. (4-serving) instant lemon pudding and pie filling
4 eggs
1/2 c. lime juice
1/2 c. vegetable oil
1/2 c. water
2 tsp. lime zest, divided
2 tsp. lemon zest, divided
1 (16 oz.) container vanilla or cream cheese frosting

Directions:
Preheat oven to 350 degrees. Line 24 muffin cups with paper baking cups.

In a large bowl, with an electric mixer on low speed, combine cake mix, pudding, eggs, lime juice, oil, water, and 1 teaspoon each lime and lemon zest. Spoon batter into muffin cups filling each cup about 2/3 full.

Bake 20 to 22 minutes, or until a wooden toothpick inserted in center comes out clean. Cool completely.

Cover tops of cupcakes with frosting then evenly sprinkle with remaining lemon and lime zest. Serve or cover until ready to serve.

Cheesecake Filled Cupcakes

Ingredients:
1 pkg. (18.25 oz.) chocolate cake mix
1 [kg. (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
6 oz. chocolate chips

Directions:
Preheat oven to 350 degrees. Line muffin pans with paper baking cups.

Make cake mix according to package directions. Spoon batter into muffin pans, filling each cup about 2/3 full.

In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in the egg. Stir in the chips.

Drop 1 teaspoon cheese mixture onto each cupcake. Bake as cake mix package directs.

Taco Burgers

(Courtesy of mrfood.com)

Ingredients:
1 1/2 lb. ground beef
1 pkg. (1 1/4 oz.) dry taco seasoning mix
1/2 c. salsa
4 hamburger buns, split

Instructions:
In a large bowl, combine all ingredients except the buns and mix until thoroughly blended. Divide mixture into 4 equal patties.

Heat a large skillet over medium heat and pan-fry patties 10 to 12 minutes, or until no pink remains and juices run clear, turning halfway through cooking. Serve on buns.

Note~ Can grill if you would prefer.

Ten Pin Burgers

(Courtesy of mrfood.com)

Ingredients:
1/4 c. vegetable oil
2 medium-sized onions, thinly sliced
1 to 1 1/4 lb. ground beef
1/4 c. ranch dressing
1/4 c. crushed tortilla chips
1/4 tsp. salt
1/8 tsp. black pepper
4 slices jalapeno cheese
1 large tomato, sliced

Instructions:
In a large skillet, heat oil over medium-high heat. Add onions, and saute 12 to 15 minutes, or until browned. Remove from heat, cover, and set aside.

Preheat grill to medium-high heat.

In a medium bowl, combine ground beef, ranch dressing, crushed tortilla chips, salt, and pepper; mix well. Divide mixture into 4 equal amounts and make 4 patties. Grill patties 8 to 12 minutes, or until juices run clear, turning them over halfway through cooking.

Place a slice of jalapeno cheese on each burger 2 minutes before removing burgers from grill. When cheese is melted, remove burgers from grill, top each with a tomato slice and sauteed onions.

Cajun Orange Pork Chops

Ingredients:
1/2 c. orange juice
2 green onions, chopped
2 Tbsp. orange marmalade
2 garlic cloves, minced
1 tsp. Cajun seasoning
4 boneless pork loin chops (4 ounces each)
Directions:
In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
In a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.
Discard marinade from the bag with the pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 160 degrees. Brush with sauce.

Strawberry Shortcake Dessert

Ingredients:
1 pkg. (18 1/4 oz.) white cake mix
1 1/3 c. water
1/4 c. unsweetened applesauce
2 egg whites
1 egg
1 package (.6 ounce) sugar-free strawberry gelatin
2 c. boiling water
1 pkg. (16 oz.) frozen unsweetened whole strawberries, thawed, drained and sliced
1 carton (16 oz.) frozen reduced-fat whipped topping, thawed
10 fresh strawberries, halved

Directions:
In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a 9x13 baking dish coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.

Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries.

Diabetic exchanges: 2 starch, 1/2 fat

Homemade Glazed Doughnuts

Ingredients:
1 c. confectioners' sugar
2 Tbsp. water
Vegetable oil for cooking
1 pkg. (7.5 oz.) refrigerated biscuits (10 biscuits)

Directions:
In a small bowl, combine the confectioners' sugar and water; mix well to make glaze; set aside.

In a soup pot, heat 1 inch of oil over hight heat until hot but not smoking.  Seperate biscuits and lay flat on a cutting board.  Using an apple corer or sharp knife, cut out a small circle in the center of each biscuit, forming doughnut shapes.

Cook in batches in the hot oil for about 1 minute per side, or until golden brown.  Drain on a paper towel-lined baking sheet.  While still hot, dip doughnuts in glaze, turning to coat completely.  Place on a wire rack that has been placed over a baking sheet to allow excess glaze to drip off.  Serve warm.

Herb Roasted Potatoes Poupon

Ingredients:
5 Tbsp. Grey Poupon Dijon mustard
2 Tbsp. olive oil
1 garlic clove, chopped
1/2 tsp. Italian seasoning
6 medium red-skin potatoes (about 2 lbs.), cut into chunks

Directions:
Mix all ingredients except potatoes in a small bowl.  Place potatoes in a lightly greased 9x13 pan, toss with mustard mixture.  Bake at 425 degrees for 35-40 minutes or until potatoes are fork tender, stirring occasionally.

Pineapple Rum Slush

Ingredients:
3 c. pineapple juice
1 c. fresh lemon juice (about 5 lemons)
3/4 c. golden or dark rum
3/4 c. water
1/2 c. sugar

Directions:
Combine all ingredients in a large pitcher; cover and freeze at least 4 hours or until slushy.

Note~ Can substitute orange juice for the rum if desired.

Lemon Garlic Shrimp Kebabs

Ingredients:
48 large unpeeled shrimp (about 2 lbs.)
1/2 c. fresh lemon juice (about 3 lemons)
1/2 c. dry white wine
2 Tbsp. bottled minced garlic (about 12 cloves)
2 Tbsp. steak sauce
2 tsp. coarsley ground black pepper
Cooking spray

Directions:
Peel shrimp, leaving tails intact.  Combine lemon juice, wine, garlic, steak sauce and pepper in a large ziploc bag; seal and shake to blend.  Add shrimp; seal.  Marinate in refrigerator 20 minutes, turning bag once.

Prepare grill.  Remove shrimp from the bag, discarding marinade.  Thread 8 shrimp onto each of 6 (12 inch) skewers.  Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.

Two Tone Roasted Potatoes

Ingredients:
1 tsp. chili powder
3/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 1/2 Tbsp. olive oil
1 garlic clove, minced, or 1/2 tsp. bottled minced garlic
3 small sweet potatoes (about 1 1/2 lbs.), each cut lengthwise into 8 wedges
3 small baking potatoes (about 1 1/2 lbs.), each cut lengthwise into 8 wedges

Directions:
Preheat oven to 450 degrees.  Combine first 7 ingredients in a ziploc bag.  Add potatoes; seal and shake to coat potatoes with spice mixture.  Place potatoes on a baking sheet.  Bake at 450 degrees for 35 minutes or until tender. 

Spicy Slaw

Ingredients:
1 1/2 c. mayonnaise
1/2 c. cider vinegar
1/3 c. sugar, or to taste
1 Tbsp. Tabasco, or to taste
2 tsp. kosher salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
4 lb. mixed cabbages (such as green, red, and Savoy), thinly sliced
3 c. cherry tomatoes, halved
1 large sweet onion, thinly sliced
3 cucumbers, peeled, seeded and diced
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips

Directions:
Whisk together mayonnaise, vinegar, sugar, Tabasco, salt and pepper until sugar is dissolved.  Toss mayonnaise mixture with vegetables in a large bowl. 

Cornmeal-Cayenne Grissini (Breadsticks)

(Courtesy of Gourmet Magazine)

Ingredients:
1 c. warm water (105-110 degrees)
1 pkg. (1/4 oz. or 2 1/2 tsp.) active dry yeast
2 c. all-purpose flour
1 1/4 c. yellow cornmeal
1/2 tsp. table salt
1/4 tsp. cayenne
1/4 c. olive oil plus additional for brushing
2 Tbsp. kosher salt

Directions:
Stir together warm water and yeast.  Let stand until foamy, about 5 minutes.  In a large bowl, stir together flour, cornmeal, table salt and cayenne, then stir in yeast mixture and oil just until a dough forms.

Turn out dough onto an unfloured work surface and knead until smooth and elastic (8-10 minutes).  Transfer dough to an oiled bowl and turn to coat.  Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 350 degrees.  Punch down dough and turn out onto unfloured work surface.  Roll 2 teaspoon portions of dough into 10 inch long sticks and arrange about 3/4 inch apart on greased baking sheets.

Brush sticks lightly with oil and sprinkle with kosher salt.  Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden (about 22-25 minutes total).  Transfer racks to cool.  Keep leftovers in an airtight container at room temperature for 1 week.

Chicken Skewers with Avocado Sauce

 

Ingredients
1 lb. boneless skinless chicken breasts
1/2 c. lime juice
1 Tbsp. balsamic vinegar
2 tsp. minced chipotle pepper in adobo sauce
1/2 tsp. salt

SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 c. fat-free sour cream
2 Tbsp. minced fresh cilantro
2 tsp. lime juice
1 tsp. grated lime peel
1/4 tsp. salt

Directions:
Flatten chicken to 1/4 inch thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.

Drain chicken and discard marinade. Thread meat onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill, covered, over medium heat or broil 4 inches from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

Orange Lemonade

Ingredients:
4 1/4 c. water, divided
1 c. sugar
3/4 c. lemon juice (about 4 lemons)
3/4 c. orange juice (about 3 oranges)
2 tsp. grated lemon peel
1 tsp. grated orange peel
Ice cubes
Lemon slices, optional

Directions:
In a small saucepan, bring 1 1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool. 
 
Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour.

Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

Cream Puff Cake

Ingredients:
1 c. water
1/2 c. butter, cubed
1 c. all-purpose flour
4 eggs

FILLING:
1 pkg. (8 oz.) cream cheese, softened
2 1/2 c. 2% milk
3 pkg (3.3 oz. each) instant white chocolate or vanilla pudding mix
1 carton (8 oz.) frozen cool whip, thawed
 
Directions:
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
 
Transfer to a greased 9x13 baking dish. Bake at 400 degrees for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
 
For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.

Red Potato Salad

Ingredients
3 lb. red potatoes, skins on, washed and cut into medium-sized chunks
1/2 small red onion, finely chopped
1/3 c. seasoned original flavor rice vinegar
3 Tbsp. olive oil
1 tsp. salt
1/4 tsp. black pepper
2 hard-cooked eggs, finely chopped
1/3 c. packed cilantro leaves, chopped
1/4 c. mayonnaise
 
Directions:
In a large pot of boiling water, cook potatoes 15 to 20 minutes, or until fork-tender; drain.

Meanwhile, in a large bowl, combine onion, vinegar, olive oil, salt, and pepper; mix well.

Add warm potatoes to vinegar mixture and toss gently to coat. Cover and chill 20 to 30 minutes.

Stir in eggs, cilantro, and mayonnaise; mix well. Serve immediately or refrigerate until ready to serve.

Prosciutto Parmesan Pinwheels

Ingredients:
1 pkg. (17.3 oz.) frozen puff pastry, thawed
2 Tbsp. Dijon mustard
6 oz. thinly sliced prosciutto or deli ham, chopped
1 1/4 c. shredded Parmesan cheese
Directions:
Unfold puff pastry. Spread mustard over pastry to within 1/2 inch of edges. Sprinkle with prosciutto and cheese. Roll up each pastry sheet. Using a serrated knife, cut into 1 inch slices.
Place on greased baking sheets. Bake at 400 for 12-15 minutes or until puffed and golden brown. Serve warm.

Wheat-Free Chocolate Chip Cookies

Ingredients:
1 3/4 c. oat flour (oats ground finely in a blender will do just fine..feel free to add a little more flour to make the dough less sticky)
1/2 tsp.. baking soda
1/4 tsp. salt
1/4 c. brown sugar
1/2 c. natural sugar
1/3 c. canola oil
1 Tbsp. ground flax seeds
1/4 c. soy milk
1 tsp. vanilla
3/4 c. chocolate chips

Directions:
Sift together the oat flour, baking soda, and salt.

In a bowl, whisk together flax seeds and soy milk. Add the brown and white sugars and stir, add the vanilla. Whisk about 1 minute.

Mix the wet ingredients (except the oil) into the dry and fold in chocolate chips.  Then add the oil.

Drop batter by the tablespoon onto ungreased cookie sheet and bake for 10-12 minutes. Let cool for a few minutes before you transfer to a cooling rack!

Mini Cinnamon Roll Cookies

Ingredients
1 c. butter, softened
1 3/4 c. sugar, divided
3 egg yolks
1 Tbsp. plus 1 tsp. honey, divided
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1 Tbsp. ground cinnamon
8 oz. white baking chocolate, chopped

Directions:
In a large bowl, cream butter and 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 Tbsp. honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.

Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.

Bake at 350 degrees for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

Asparagus Brie and Parma Ham Crostini

(Courtesy of Taste of Home)

Ingredients:
12 fresh asparagus spears
2 Tbsp. olive oil, divided
1/8 tsp. salt
1/8 tsp. pepper
12 slices French bread baguette (1/2 inch thick)
3 thin slices prosciutto or deli ham, cut into thin strips
6 oz. Brie cheese, cut into 12 slices

Directions:
Cut asparagus tips into 2-in. lengths. (Discard stalks or save for another use.) Place asparagus tips in a 15-in. x 10-in. x 1-in. baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake at 425 degrees for 10-15 minutes or until crisp-tender.
Brush baguette slices on both sides with remaining oil. Place on a baking sheet. Broil for 1-2 minutes on each side or until toasted.

Top each slice with asparagus, prosciutto and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.

Mini Sausage Quiche

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. bulk hot Italian sausage
2 Tbsp. dried minced onion
2 Tbsp. minced chives
1 tube (8 oz.) refrigerated crescent rolls
4 eggs, lightly beaten
2 c. (8 oz.) shredded Swiss cheese
1 c. (8 oz.) 4% cottage cheese
1/3 c. grated Parmesan cheese
Paprika
Directions:
In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.
On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups.
Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.
Bake at 375 degrees for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Blueberry Jam

Ingredients:
1/3 c. thawed apple juice concentrate
1 envelope plain gelatin
5 c. fresh or frozen blueberries
1 Tbsp. lemon juice
1/4 tsp. ground nutmeg
1/8 tsp. ground cinnamon
Directions:
Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks.

Corn, Rice and Bean Burritos

Ingredients:
1 1/3 c. fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
1 Tbsp. canola oil
2 garlic cloves, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 1/2 c. cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 c. shredded reduced-fat cheddar cheese
1/2 c. reduced-fat plain yogurt
2 green onions, sliced
1/2 c. salsa

Directions:
In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.

Spoon 1/2 cup filling off center on each tortilla. Top with cheese, yogurt and green onions. Fold sides and ends over filling and roll up. Serve with salsa.

Pretzel and Beer Dogs

(Courtesy of mrfood.com)

Ingredients:
Canola oil for frying
1 c. all-purpose flour
1/3 c. crushed pretzels
1/3 c. cornmeal
1 1/2 tsp. baking powder
1 tsp. onion powder
1 tsp. dry mustard
1 tsp. black pepper
1 c. beer
1 egg
1 lb. hot dogs, cut into 1-inch chunks

Directions:
Heat approximately 1 inch of canola oil in a large, deep frying pan over high heat.

In a bowl, combine the flour, crushed pretzels, cornmeal, baking powder, onion powder, dry mustard, and pepper; mix well.

In a small bowl, combine the beer and the egg. Slowly add to the flour mixture, blending well.

Dip each hot dog chunk in the batter, coating well. Carefully place in the oil and fry until golden, turning if necessary. Remove the dogs from the oil and drain on paper towels. Serve immediately.

Hot Dog Bundles

(Courtesy of mrfood.com)

Ingredients:
1 lb. hot dogs, cut into 1-inch slices
2 (16 oz.) cans vegetarian baked beans
1 small onion, minced
1/2 c. packed light brown sugar
1/2 c. chili sauce
1 Tbsp. cider vinegar
1 tsp. prepared yellow mustard
6 hot dog rolls, split

Directions:
Preheat oven to 350 degrees.  In a 2-quart casserole dish, combine all ingredients except the buns; mix well. Cover and bake 45 to 50 minutes, or until hot and bubbly.  Spoon into hot dog buns and serve.

French Toast Loaf

Courtesy of mrfood.com

Ingredients:
1 c. (1/2 pint) half-and-half
4 eggs
2 Tbsp. sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
4 c. bread cubes

Directions:

Preheat oven to 350 degrees. Coat a 9x5 inch loaf pan with cooking spray.

In a large bowl, combine all ingredients except bread cubes; mix well. Stir in bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.

Spoon mixture into loaf pan and bake 55 to 60 minutes, or until golden. Remove loaf from pan, slice, and serve.

Orange Smoothies

Ingredients:
2 c. milk
1 (6 oz.) can frozen orange juice concentrate, thawed
1/4 c. sugar
1 tsp. vanilla extract
2 c. ice cubes

Directions:
In a blender, blend all the ingredients until well combined, thick, and frothy. Serve immediately.

Beef Nachos Supreme

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. lean ground beef (90% lean)
3/4 c. water
2/3 c. condensed tomato soup, undiluted
2 Tbsp. taco seasoning
3/4 c. uncooked instant rice
Optional toppings: shredded lettuce, shredded cheddar cheese, salsa and/or sour cream
Tortilla chips
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips.

Classic Fried Chicken

Ingredients:
1 (3 to 3 1/2 lb.) whole chicken, cut into 8 pieces
2 1/2 tsp. salt, divided
2 c. all-purpose flour
1/2 tsp. garlic powder
3/4 tsp. cayenne pepper
1 tsp. black pepper
1 c. buttermilk
2 c. vegetable shortening

Directions:

Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.

In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.

Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.

In a large soup pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees.

Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side, or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.

BBQ Sirloin Roast

Ingredients:
1 Tbsp. chili powder
1 1/2 tsp. black pepper
1 tsp. garlic powder
1 beef sirloin tip roast (3 lb.)
3/4 cup barbecue sauce, divided

Directions:
Heat grill for indirect heat by heating one side of the grill to medium heat and leaving burners on the other side of grill turned off. Mix chili powder, pepper and garlic powder; rub onto all sides of meat. Place on cool side of grill; cover with lid.

Grill meat, without turning, 1 hour. When internal temperature of meat reaches 140 degrees, brush meat with 1/4 cup barbecue sauce. Grill 10 minutes or until internal temperature of meat reaches 150 degrees. Transfer meat to carving board; tent with foil. Let stand 10 min. or until internal temperature of meat reaches 160 degrees.

Cut meat across the grain into thin slices. Add to remaining barbecue sauce in large bowl; toss to coat.

Strawberry Shortcake Cheesecake

Ingredients:
1 round prepared sponge cake (6 oz.), 12 inch
2 Tbsp. strawberry jam, melted
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 Tbsp. vanilla
2 eggs
1 1/2 c. thawed cool whip
1 1/2 c. fresh strawberries, sliced

Directions:
Preheat oven to 350 degrees.

Remove rim from 9-inch springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake.

Bake 35 to 40 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with cool whip just before serving; top with berries.

Strawberry Spritzer

Ingredients:
1 pkg. (10 oz.) frozen sweetened sliced strawberries, thawed
2 liters lemon-lime soda, chilled
1 can (12 oz.) frozen pink lemonade concentrate, thawed
Directions:
Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately.

Strawberry Bread

(Courtesy of mrfood.com)

Ingredients:
1 (20 oz.) package frozen strawberries, thawed and mashed
2 c. sugar
1 c. vegetable oil
4 eggs
3 c. self-rising flour, divided
1 c. chopped pecans

Directions:
Preheat oven to 350 degrees. Coat two 9x5 inch loaf pans with cooking spray.

In a large bowl, with an electric beater on low speed, beat strawberries, sugar, oil, and eggs until well mixed. Add 2 1/2 cups flour and continue beating until well combined.

In a small bowl, toss pecans with remaining 1/2 cup flour then stir into strawberry mixture. Pour into prepared loaf pans.

Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool slightly then remove to wire racks to cool completely.

Frozen Ice Cream Delight

Ingredients:
2 1/2 c. cream-filled chocolate sandwich cookie crumbs, divided
1/2 c. butter, melted
1/2 c. sugar
1/2 gallon chocolate, coffee or vanilla ice cream, softened
2 c. confectioners' sugar
2/3 c. semisweet chocolate chips
1/2 c. butter, cubed
1 can (12 oz.) evaporated milk
1 tsp. vanilla extract
1 1/2 c. salted peanuts
1 carton (8 oz.) frozen whipped topping, thawed
Directions:
Combine 2 cups cookie crumbs with butter and sugar. Press onto the bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
Spread ice cream over crumbs; freeze until firm, about 3 hours.
In a small saucepan, combine the confectioners' sugar, chocolate chips, butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining cookie crumbs. Freeze for at least 3 hours before serving.

Skillet Ranch Burgers

Ingredients:
1/2 c. soft bread crumbs
1 small onion, finely chopped
1 small green pepper, finely chopped
2 jalapeno peppers, seeded and finely chopped
1/4 c. egg substitute
1 1/4 tsp. ranch salad dressing mix
1 tsp. garlic powder
1/2 tsp. hot pepper sauce
1 lb. lean ground turkey
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

SAUCE:
1/2 c. fat-free sour cream
1 tsp. ranch salad dressing mix

Directions:
In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties.
In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear.
Serve on buns with lettuce, tomato and onion. Combine sour cream and dressing mix; spoon over burgers.

Note~ You can substitute ground beef if you prefer.  You could also grill this if you are in the mood.

Pizza Pasta Salad

Ingredients:
8 oz. uncooked spiral pasta
1/2 tsp. cornstarch
1/3 c. water
1/4 c. Parmesan cheese
1/2 c. red wine vinegar
2 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
1-1/2 c. halved cherry tomatoes
3/4 c. shredded reduced-fat cheddar cheese
3/4 c. shredded part-skim mozzarella cheese
1/2 c. sliced green onions
1/2 c. sliced turkey pepperoni (about 1 1/2 ounces)

Directions:
Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper. Drain pasta; rinse in cold water

In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Confetti Tortellini Salad

Ingredients:
1 1/2 c. refrigerated or frozen cheese tortellini
1 c. fresh cauliflowerets
1 c. fresh broccoli florets
2 medium carrots, cut into 1/4-inch slices
2 Tbsp. thinly sliced green onions
1 garlic clove, minced
1/4 c. grated Parmesan cheese
1/2 c. Italian salad dressing
1/4 tsp. hot pepper sauce

Directions:
In a large saucepan, cook tortellini according to package directions; drain. In a large bowl, combine the tortellini, vegetables and garlic. Sprinkle with cheese. Combine the salad dressing and hot pepper sauce; pour over salad and toss gently. Cover and refrigerate until serving.

Popcorn Salad

(Courtesy of Becky Greiber)

Ingredients:
2 cans chopped water chestnuts, drained
1/2 c. chopped cooked bacon
2 c. grated cheddar cheese
1/2 c. chopped green onion
2 c. chopped celery
2 c. mayonnaise
2-3 Tbsp. white vinegar
2/3 c. sugar
1 bag (6 oz.) white gourmet popcorn, popped

Directions:
Mix together water chestnuts, bacon, cheese, onion, celery, mayonnaise, vinegar and sugar.  Add popcorn just before serving.

Corn Salad

(Courtesy of Becky Greiber)

Ingredients:
2 cans (15 oz. each) corn, drained
2 c. grated cheddar cheese
1 c. mayonnaise
1 c. green pepper, chopped
1/2 c. red onion, chopped
1 bag (10 oz.) crushed chili cheese doritos or fritos

Directions:
Mix together corn, cheese, mayonnaise, pepper and onion.  Add crushed chips right before serving.

Caramel Mudslide

Ingredients:
2 c. vanilla low-fat ice cream
1 1/2 c. sliced ripe banana (about 2 bananas)
1/2 . 1% milk
1/3 c. Frangelico (hazelnut-flavored liqueur) or dark rum
1/4 c. plus 2 Tbsp. fat-free caramel sundae syrup
2 Tbsp. chopped macadamia nuts, toasted


Directions:
Combine first 4 ingredients in a blender; process until smooth.  Pour evenly into 6 glasses; gently stir 1 Tbsp. syrup into each glass.  Sprinkle evenly with nuts.

Dijon Vinaigrette

Ingredients:
1/2 c. fat-free, less sodium chicken broth
1/2 c. balsamic vinegar
2 Tbsp. olive oil
2 tsp. Dijon mustard
1 tsp. anchovy paste
1/4 tsp. black pepper
3 garlic cloves, minced or 1 1/2 tsp. bottled minced garlic


Directions:
Combine all ingredients in a jar.  Cover tightly.  Shake vigorously.  Chill at least 1 hour.  Drizzle vinaigrette over salad greens.  Refrigerate leftovers for up to 1 week.

Mint Slice

Ingredients:
2 parts peppermint schnapps
1 part Kahlua

Directions:
Pour schnapps, then Kahlua into a shot glass.  Take as a shot.

Cough Drop

Ingredients:
2 parts butterscotch schnapps
1 part green creme de menthe

Directions:
Pour schnapps, then creme de menthe into a shot glass, so that the creme de menthe floats on top.  Take as a shot.

Mudslide

Ingredients:
Ice
1 part Kahlua
1 part Baileys
1 part vodka

Directions:
Place ice in a tumbler.  Pour over Kahlua, Baileys and vodka.  Serve with a swizzle stick.

Peach Shortcakes

Ingredients:
1 c. flour
1/4 c. plus 2 tsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 c. plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1 1/2 Tbsp. lemon juice
1 c. thawed COOL WHIP Whipped Topping

Directions:
Heat oven to 425 degrees.  Mis flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.  Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

Bake 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.  Cool shortcakes slightly; split in half. Fill with peach mixture and cool whip just before serving.

Cheeseburger Cups

Ingredients:
1 lb. ground beef
1/2 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1 1/2 tsp. Worcestershire sauce
1 tube (12 oz.) refrigerated buttermilk biscuits
1/2 c. cubed process cheese (Velveeta)

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside.
Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown.

Fudgy Peanut Butter Brownies

 

Ingredients:
2 c. sugar
1 1/2 c. all-purpose flour
3/4 c. baking cocoa
1/2 tsp. salt
2/3 c. unsweetened applesauce
3/4 c. egg substitute
2 tsp. vanilla extract 
FILLING:
3 oz. reduced-fat cream cheese
1/3 c. reduced-fat peanut butter
1/4 c. sugar
1/4 c. egg substitute
1 tsp. vanilla extract
FROSTING:
1 c. confectioners' sugar
3 Tbsp. baking cocoa
2 Tbsp. 2% milk
1 tsp. vanilla extract
1 tsp. water

Directions:
In a large bowl, combine the sugar, flour, cocoa and salt.  Stir in the applesauce, 3/4 c. egg substitute and 2 tsp. vanilla extract; mix well.  Pour about half of the batter into a 9x13 baking pan coated with nonstick cooking spray.  

In a mixing bowl, combine the filling ingredients; beat until smooth.  Drop by tablespoonfuls onto batter.  Spoon remaining batter over top; cut through batter with a knife to swirl peanut butter mixture.  Bake at 325 degrees for 25-30 minutes or until edges are firm and center is almost set.

Cool completely in pan on a wire rack.  In a small bowl, combine the frosting ingredients until smooth.  Frost brownies and serve. 

Asparagus Ham Dinner

Courtesy of Taste of Home)

Ingredients:
2 c. uncooked spiral pasta
3/4 lb. fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 Tbsp. olive or canola oil
3 c. diced fresh tomatoes (about 6 medium)
6 oz. reduced-sodium fully cooked ham, cubed
1/4 c. minced fresh parsley
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 - 1/4 tsp. cayenne pepper
1/4 c. shredded Parmesan cheese

Directions:
Cook pasta according to package directions.  Meanwhile, in a nonstick skillet, saute asparagus and yellow pepper in oil until tender.  Add tomatoes and ham; heat through.  Drain pasta; add to the vegetable mixture.  Stir in seasonings.  Sprinkle with Parmesan cheese.

Lime Fruit Medley

Ingredients:
2 c. cubed cantaloupe
2 c. cubed peeled fresh peaches
2 c. halved fresh strawberries or raspberries
1/2 c. reduced-fat sour cream
1 Tbsp. honey
1 Tbsp. lime juice
1/4 tsp. grated lime peel

Directions:
In a large bowl, combine the fruit.  In a small bowl, combine the sour cream, honey, lime juice and peel.  Drizzle over fruit; serve immediately.

Emerald Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
3 medium tart green apples, cubed
2 c. cubed honeydew
2 c. halved green grapes
3 kiwifruit, peeled, sliced and quartered
1 c. (8 oz.) reduced-fat plain yogurt
3 Tbsp. confectioners' sugar
3 Tbsp. orange juice
1/2 tsp. grated orange peel

Directions:
In a large bowl, combine the fruit.  In a small bowl, combine the yogurt, sugar, orange juice and peel.  Spoon over fruit; serve immediately. 

Cookie Pops

(Courtesy of Toll House)

Ingredients:
1 2/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 tsp. vanilla extract
2 eggs
2 c. (12 oz. pkg.) semi-sweet chocolate chips
2 c. quick or old-fashioned oats
1 c. raisins
About 24 wooden craft sticks
1 container (16 oz.) prepared vanilla frosting, colored as desired
Colored icing in tubes and/or colored candies

Directions:
Combine flour, baking soda and salt in a small bowl.  Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy.  Beat in eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips, oats and raisins.  Drop dough by level 1/4 c. measure about 3 inches apart onto ungreased baking sheets.  Shape into rounded mounds.  Insert wooden stick into side of each mound.  

Bake in a preheated 325 degree oven for 14-18 minutes or until golden brown.  Let stand for 2 minutes; remove to wire racks to cool completely.  Decorate pops using colored frosting and icing and/or candies. 

Oatmeal Scotchies

(Courtesy of Toll House)

Ingredients:
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract or grated orange peel
3 c. quick or old-fashioned oats
2 c. (12 oz. pkg) butterscotch morsels

Directions:

Combine flour, baking soda, salt and cinnamon in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs and vanilla in a large mixing bowl until creamy.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake in a preheated 375 degree oven for 7-8 minutes for chewy cookies or 9-10 minutes for crispy cookies.  Let stand for 2 minutes; remove to wire racks to cool completely.  

Double Chocolate Peanut Butter Thumbprint Cookies

Ingredients:
1 1/2 c. all-purpose flour
1/3 c. baking cocoa
1 1/2 tsp. baking powder
1/4 tsp. salt
2 c. (12 oz.) semi-sweet chocolate chips, divided
1 c. granulated sugar
1 c. chunky or creamy peanut butter (not all-natural), divided
1/3 c. butter or margarine, softened
1 1/2 tsp. vanilla extract
2 eggs

Directions:
Combine flour, cocoa, baking powder and salt in a small bowl.  Melt 1 c. chocolate chips in a small, heavy saucepan over lowest possible heat, stirring constantly until smooth.

Beat granulated sugar, 1/3 c. peanut butter, butter and vanilla in a large mixer bowl until creamy.  Beat in melted chocolate.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in remaining chocolate chops.  Cover, chill just until firm.

Shape dough into 1 1/2 inch balls.  Place on ungreased baking sheets.  Press 1/2 inch deep centers with thumb.  Fill each center with about 1/2 tsp. peanut butter. 

Bake in a preheated 350 degree oven for 10-15 minutes or until sides are set but centers are still slightly soft.  Let stand for 2 minutes; remove to wire racks to cool completely.  

Nutter Butter Frozen Peanut Butter Pie

(Courtesy of Cool Whip)

Ingredients:
24 Nutter Butter peanut butter sandwich cookies, finely crushed
5 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 c. creamy peanut butter
3/4 c. sugar
1 Tbsp. vanilla
1 tub (8 oz.) Cool Whip, thawed, divided

Directions:
Mix cookie crumbs and butter; press onto the bottom and up the sides of a 9 inch pie plate.  Beat together the next 4 ingredients in a medium bowl with a mixer until blended.  Stir in 1 1/2 c. Cool Whip; spoon into crust.  Freeze 4 hours or until firm.  Remove from the freezer 30 minutes before serving.  Let stand at room temperature to soften slightly.  Top with remaining Cool Whip.

Oreo Cookies and Creme Pudding Pops

(Courtesy of Jell-O)

Ingredients:
1 pkg. (3.4 oz.) vanilal flavor instant pudding
2 c. cold milk
12 oreo cookies, divided
1/2 c. thawed cool whip

Directions:
Beat pudding mix and milk in a medium bowl with whisk for 2 minutes.  Chop 6 cookies; crush remaining cookies.  Spoon half of the crushed cookies onto the bottoms of 10 (3 oz.) paper or plastic cups.  Add chopped cookies and cool whip to pudding; stir just until blended.  Spoon pudding mixture into cups; top with remaining crushed cookies.  Insert wooden pop stick or plastic spoon into each for a handle.  Freeze for 5 hours or until firm.  To remove pops from the cups, hold frozen cups with hands on sides to warm pops slightly before removing.  Press firmy onto bottom of cup to release pop.  Do not twist or pull pop stick.

Circle-O Skillet Supper

(Courtesy of Taste of Home)

Ingredients:
5 hot dogs, sliced
1/4 c. chopped onion
1 Tbsp. vegetable oil
1 1/2 c. water
1/2 c. chili sauce
1 Tbsp. prepared mustard
1 Tbsp. sugar
1 1/2 tsp. cornstarch
1/2 tsp. salt
Pinch pepper
1 1/4 c. elbow macaroni, cooked and drained

Directions:
In a skillet, cook hot dogs and onion in oil until lightly browned.  Combine the next 7 ingredients; mix well.  Stir in skillet, bring to a boil.  Reduce heat; cook and stir for 2 minutes.  Add macaroni; cook on low until heated through.

Late-Night Breadsticks

Ingredients:
1/2 c. grated Parmesan cheese
1/4 c. finely shredded cheddar cheese
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. onion powder
1 loaf (1 lb.) frozen white bread dough, thawed
1/4 c. butter, melted

Directions:
In a shallow bowl, combine the first 5 ingredients; set aside.  Divide dough into 16 pieces; roll each into a 6 inch rope.  Dip ropes in butter, then roll in cheese mixture.  Place 2 inches apart on a greased baking sheet.  Let rest for 10 minutes.  Bake at 400 degrees for 10-12 minutes or until golden brown.

S'more Drops

(Courtesy of Taste of Home)

Ingredients:

4 c. Golden Grahams cereal

1 1/2 c. miniature marshmallows

1 c. (6 oz.) semisweet chocolate chips

1/3 c. light corn syrup

1 Tbsp. butter

1/2 tsp. vanilla extract

Directions:

In a large bowl, combine the cereal and marshmallows; set aside.  Place the chocolate chips, corn syrup and butter in a 1 qt. microwave-safe dish.  Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds.  Stir in vanilla.  Pour over cereal mixture and mix well.  Drop by tablespoonfuls onto waxed paper-lined baking sheets.  Cool.

S'mores Bars

(Courtesy of Taste of Home)

Ingredients:
8-10 whole graham crackers
1 pkg. fudge brownie mix (13x9 inch pan size)
2 c. miniature marshmallows
1 c. (6 oz.) semisweet chocolate chips
2/3 c. chopped peanuts

Directions:
Arrange graham crackers in a single layer in a greased 13x9 baking pan.  Prepare the brownie batter according to package directions.  Spread over crackers.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Sprinkle with marshmallows, chocolate chips and peanuts.  Bake 5 minutes longer or until the marshmallows are slightly puffed and golden brown.  Cool on a wire rack before cutting.

Star-Spangled Fruit Tart

Ingredients:
1 tube (18 oz.) refrigerated sugar cookie dough, softened
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1/2 tsp. almond extract
1 c. fresh blueberries
1 c. fresh raspberries
1 c. halved fresh strawberries
Directions:
Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.