LENTIL FETA SALAD

I am not the biggest lentil fan but I do like to try them at times, especially since it is such a healthy food.   We tried this recipe tonight and added some freshly roasted chicken and it was very good!  It was a great choice for this hot summer day!  This will be a repeat salad for sure.

1/2 cup slivered almonds
1 cup dried green lentils
2 cloves garlic
1/4 cup  extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp oregano
1/4 tsp each salt and pepper
1 1/2 cups diced cucumber
1 cup halved cherry tomatoes
1/2 cup diced sweet or red onion (I used approx 1 tsp onion powder)
2 Tbsp chopped fresh parsley
3/4 cup crumbled feta cheese

In a small skillet, toast almonds over medium heat, stirring often, for about 5 minutes or until golden.  Set aside.

Bring large pot of salted water to a boil.  Add lentils and garlic; reduce heat and simmer, uncovered, for about 20 minutes of until tender.  Drain and rinse in cold water; drain again.  Discard garlic.

In large bowl, whisk together oil, vinegar, oregano, salt and pepper.  Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.

Stir in almonds and all but 1/4 cup of the feta; sprinkle with remaining feta.

Makes 6 servings.


Canadian Living "Market Fresh"

15 BASIC STIR-FRY SAUCE RECIPES

I am always on the lookout for great recipes, and earlier this week I found this website.
I made the Spicy Orange Stir-fry Sauce (toward the bottom of this list) and it was AMAZING!!
The link for these recipes is at the bottom of this blog entry, but I needed to place these great recipes somewhere where I could easily find them again!

15 Basic Stir-Fry Sauce Recipes

Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Don’t miss the tips at the bottom of the recipe list, as well.

Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken.

1/2 cup lemon juice
2 tsp. lemon zest
1/2 cup chicken broth
2 Tbsp. soy sauce
1/4 cup sugar

• • •

Lemon Stir-Fry Sauce II – nice with chicken and seafood.

2/3 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. soy sauce
2 -3 tablespoons lemon juice (to taste)
Optional: red pepper flakes

• • •

Soy Sesame Stir-Fry Sauce – good all-round Asian sauce, suitable for all proteins.

1/2 cup chicken broth
1/2 cup soy sauce
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar

• • •

Basic Stir-Fry Sauce – good all-round sauce.

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine or rice vinegar
3 1/2 Tbsp. sugar
1 Tbsp. sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 Tbsp. cornstarch

• • •

Sweet and Sour Stir-Fry Sauce – great with chicken and pork.

1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup cider or rice wine vinegar
2 Tbsp. brown sugar
1 tsp. hot red pepper flakes

• • •

Sweet and Sour Stir-Fry Sauce II – great with chicken, pork, beef and shrimp.

1/2 cup ketchup
1/4 cup soy sauce
2 Tbsp. rice vinegar or cider vinegar
1 Tbsp. cornstarch

• • •

Sweet and Sour Stir-Fry Sauce III – great with chicken, pork, beef and shrimp.

1/2 cup white sugar
1/4 cup brown sugar
1/3 cup white vinegar
1/2 cup water
1/4 cup pineapple juice (or addition 1/4 cup water)
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. cornstarch

• • •

Hot and Sour Stir-Fry Sauce – good all-round sauce.

1/2 cup chicken broth
1/4 cup red or white wine vinegar
2 Tbsp. soy sauce
4 tsp. granulated sugar
1 tsp. chile paste (sambal oleek)

• • •

Thai Stir-Fry Sauce – great with chicken or shrimp.

2/3 cup coconut milk
2 1/2 Tbsp. fish sauce
3 1/2 Tbsp. fresh lime juice
1 1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili
2 1/2 tsp. brown sugar

• • •

Peanut Stir-Fry Sauce – perfect for noodles or chicken.

1/4 cup rice vinegar
1/4 cup soy sauce
4 tsp. granulated sugar (less if not using natural peanut butter)
4 tsp. natural peanut butter
2 Tbsp. water
2 teaspoons Asian chili garlic paste

Combine all ingredients and heat in microwave for 20-30 seconds.

• • •

Orange Stir-Fry Sauce – nice with chicken and pork.

3/4 orange juice
1 Tbsp. Cornstarch
2 Tbsp. Hoisin sauce
1 Tbsp. Oyster sauce
1 Tbsp. Rice vinegar
2 tsp. brown sugar
1 tsp. Finely grated orange zest

• • •

Orange Stir-Fry Sauce II – nice with chicken and pork.

1/2 cup orange juice
1/4 cup water
1/4 cup soy sauce
4 tsp. brown sugar
1 green onion, finely chopped

• • •

Spicy Orange Stir-Fry Sauce – great with chicken!

3/4 cup orange juice
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
1/2 tsp. minced ginger
1 tsp. sesame oil
Large pinch of dried crushed red pepper, or to taste

• • •

Orange Sesame Szechuan Stir-Fry Sauce – nice with chicken.

1/2 cup chicken broth
1 Tbsp. rice vinegar or rice wine
1 Tbsp. soy sauce
1 tsp. grated orange zest
1 tsp. sesame seeds
1/2 tsp. sesame oil
1 fresh red chili, finely chopped or 1/2 tsp. red pepper flakes (or 1/2 tsp. sambal oleek)

• • •

Spicy Szechuan Stir-Fry Sauce – great all-round spicy stir fry sauce.

3-4 Tbsp. sodium-reduced soy sauce
2 Tbsp. rice wine or rice vinegar
2 tsp. cornstarch
1 tsp.sesame oil
1/2 cup chicken broth
2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. green onion, minced
1 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 tsp. chili paste (sambal oleek or chili paste sauce with garlic)

• • •

Tips:

1. Some of these sauces already have cornstarch added but if they don’t, you can use this to thicken any sauce that you think is too thin. Simply combine 1 Tbsp. cornstarch with 3 Tbsp. water and stir until the cornstarch is dissolved. Add a bit, stir and cook until sauce thickens. Add more as necessary.
2. Consider using low-sodium chicken broth and soy sauce to avoid an overly-salty finished dish.
3. Each of these sauces makes 1/2 – 1 cup of stir fry sauce. You may not need it all, depending on the amount of meat, noodles and/or vegetables you are stir frying. Add as necessary to make it as saucy as you like and thicken with the thickener above, if desired. Of course, you can also double the sauce if you’re making a lot of stir fry.
4. Some of these sauces already contain things like minced garlic, ginger, onion or chilis (or other heat) but if they don’t, be sure to consider adding some into your stir fry.
5. Everyone’s tastes are different so you will likely want to tweak the sauces to your tastes. If you print out the list, you can simply make notes as you go to develop your perfect sauce.

www.fortysomething.ca

BREAKFAST LENTILS

Ingredients

• 1 cup red lentils (soak them for about 4 hours; it makes them a little easier on the digestive system)
• 3 cups red rooibos tea
• 2 apples, cored and diced
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground turmeric (optional, but highly recommended)
• Maple syrup, to taste (I buy Trader Joe’s or online for the best value)
• So Delicious® Dairy-Free Vanilla Coconut Milk, as needed
• Pinch of cinnamon (optional)

Instructions

1. Once the lentils have been soaked and drained, place them in a pot with the brewed tea.
2. Bring to a low boil and then reduce heat to low to medium.
3. After ten minutes, stir in the diced apple and spices.
4. Cook for another 30 to 40 minutes, until the lentils are tender.
5. Ladle about half a cup into each of 4 small serving bowls. Drizzle each with a bit of maple syrup and splash with a generous amount of coconut milk.

PECAN-CRUSTED CHICKEN IN HONEY-MUSTARD SAUCE

2 eggs
2 Tbsp water
1 pouch Shake 'N Bake Extra Crispy Original Coating Mix
1 cup pecans, finely chopped
6 small boneless skinless chicken breasts
1/3 cup mayonnaise
1/3 cup cup honey mustard

Heat oven to 400F.
Beat eggs and water in shallow dish.  Mix coating mix and nuts in separate shallow dish.
Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast.
Place on foil-covered baking sheet.
Bake 18-20 minutes or until chicken is done.
Meanwhile, mix mayonnaise and mustard; spoon over chicken just before serving.

Serves 6.

Substitute veal or pork cutlets for the chicken, reducing baking time to 10-12 minutes or until meat is done (160F).

ITALIAN TORTELLINI SOUP

I made this soup a few nights ago, and it was delicious!  Lots of leftovers...perfect for cold winter days!  

Italian Tortellini Soup

• 1 lb. hamburger
• 1 1/2 t minced garlic
• 1 onion
• salt and pepper
• 3   (14.5 oz) cans diced tomatoes
• 1   (8 oz) can tomato sauce
• 1   (6 oz) can tomato paste
• 8 C water
• 8 tsp. beef bullion
• 1 green pepper, chopped
• 1 cup carrots, chopped
• 1 cup fresh or frozen green beans, chopped
• 1  (14.5 oz) can kidney beans
• 1 cup zucchini, chopped
• salt and pepper
• 1 pk. Good Seasoning dry Italian Dressing Mix
• 1 (10 3/4 oz) can condensed tomato soup
• 1 (20 oz) pkg Cheese Tortellini (I used the refrigerated kind from Costco, but you can easily use dried.)

1. Brown your hamburger in a large skillet with the onion, garlic and enough of salt and pepper to taste.
2. Put the canned tomatoes in a blender and blend them until smooth.
3. Put the meat mixture, blended tomatoes and all other ingredients BUT THE TORTELLINI and TOMATO SOUP into a large soup pot. Bring it to a boil then reduce the heat and let the soup simmer for about 20 minutes. Partially cover your pot.
4. In a separate medium sized sauce pan cook the tortellini according to package directions. Be sure not to over cook it. When it’s done drain the water from the tortellini and add it to the large soup pot.
5. Stir in the tomato soup and let it simmer for just 5 more minutes.  Makes enough for 12.

www.yummly.com

RICE ON THE GRILL

Great recipe for on the BBQ or for camping...

1 1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1//2 cup chicken broth
1/3 cup ketchup
1 Tbsp butter

In a 9" round disposable foil pan, combine the first 7 ingredients.  Dot with butter.  Cover with heavy-duty foil; seal edges tightly.

Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed.  Remove foil carefully to allow steam to escape.  Fluff with a fork.

Yield: 4 servings.

www.tasteofhome.com


***

I added some Dijon mustard, S&P, basil and some extra water to the rice mix.
I sauteed all the vegetables and once they were cooled, I then added them to the rice mixture.
This dish was easy to prepare, and I made it a few days prior to camping so I simply froze it, kept it on ice & we reheated it on day 2 for supper.
Hubby liked some Tabasco sauce with the rice mixture.
We BBQ'd some sausage, cut it up and added it with the rice...and voila, just like a simple Jambalaya!!

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

GRILLED CORN, AVOCADO AND TOMATO SALAD
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


HONEY LIME DRESSING
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.


Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

RICE PUDDING WITH COOKED RICE LEFTOVERS

2 cups leftover cooked white rice
3 cups milk (any kind) *
1/2 cup sugar
Small pinch salt
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon, optional
Pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan.  Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins.  Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).  Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes.  Serve warm or chilled.
Makes 4-6 servings.

*Note: You might want to add an extra 1/2 cup milk if the rice seems unusually firm or dry, to make it creamier.  Feel free to add a bit extra if the pudding is not as creamy as you like it.

Recipe by Nicole Weston, www.slashfood.com (2006)

GINGERY PEARS POACHED IN GREEN TEA

**Slow-Cooker Recipe**

4 cups boiling water
2 Tbsp green tea leaves

1 to 2 Tbsp grated gingerroot
1/2 cup liquid honey
1 tsp almond extract
1 tsp grated lemon zest
8 firm pears, peeled, cored and cut into quarters lengthwise

Toasted sliced almonds, optional
Vanilla-flavoured yogurt, optional

In a pot, combine boiling water and green tea leaves.  Cover and let steep for 5 minutes.  Strain through a fine sieve into slow cooker stoneware.

Add gingerroot, honey, almond extract and lemon zest and stir well.  Add pears.  Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender.  Transfer to a serving bowl, cover and chill thoroughly.  Serve garnished with toasted almonds and a dollop of yogurt, if using.

(I used lemon juice instead of lemon zest, 1 Tbsp freshly grated ginger, and we served it warm with vanilla yogurt.  Mmmm!!
The next time I make this recipe, I will add less honey but this was still a great recipe & not too sweet.)

"The Healthy Slow Cooker" by Judith Finlayson

ZUCCHINI BAKE

I made this for supper last night and it was delicious!
(I combined a bunch of different recipes to make my own recipe.)

1 zucchini, unpeeled, diced
1/2 red pepper, diced
2 Tbsp soy sauce
2 Tbsp balsamic vinegar
1/4-1/2 cup olive oil
1/2-1 tsp thyme
1/2-1 tsp garlic powder
2-4 Tbsp basil
Pepper to taste
Squirt lemon juice

Bake T 350F 30-45 minutes uncovered, stirring once or twice.

Optional: add cheese of choice near end of baking, recook until cheese melted.
It tasted great without cheese!

VIETNAMESE SUMMER ROLLS & PEANUT SAUCE

Vietnamese rolls can be made ahead, but they are better rolled fresh.  Keep a sealed container full of prepped fillings in the refrigerator and a healthy, delicious meal can be on the table in minutes.

These are basic shrimp rolls.  Other tasty ingredients to consider as replacements or additions include: chicken, tofu, chopped peanuts, avocado, sprouts of all kinds, mint, basil, apple, mango, arugula and spinach.  You're limited only by your imagination!

SAUCES

Easy Peanut Sauce
1/2 cup crunchy peanut butter
2 Tbsp soy sauce
1 tsp honey
1 tsp vinegar
1 clove garlic minced fine
1/2 tsp hot sauce (optional)
1/2 cup water

Garlic-Lime Sauce
1/4 cup sugar
1/4 cup hot water
1/8 tsp hot chili oil
2 cloves garlic minced
1/3 cup lime juice
1/4 cup soy sauce

Ginger Sauce
3/4 cup fish sauce
3/4 cup rice vinegar
2 Tbsp ginger grated
1/8 tsp hot chili oil
2 Tbsp honey

SUMMER ROLLS

15 large 16-20ct shrimp
1/2 cup cucumber (English preferred)
1/2 cup carrot
4 lettuce leaves
1 bunch cilantro
1 cup rice noodles
8 rice paper circles

Open rice skin package and remove what you need.
Gather other ingredients.
Cook shrimp according to package and slice in half.
Prepare noodles according to package.
Peel and julienne carrots.
Peel cucumbers, remove seeds and slice.
Cut lettuce into strips.
Fill a container with warm water.  It should be large enough for rice skin to lay flat.
Remove the rice skin when it is slightly transparent and soft.  It will tear easily if left in the water too long.
Spread the skin on a flat surface and put 3 shrimp halves in the middle.
Add thin layers of other ingredients.
Fold one side over ingredients.  Then fold in ends.  Pull taut while you roll up.  The roll should stick to itself.
Serve immediately and enjoy!

From Asian Fabric magazine, 2013

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies…

Bring to boil: 
1 cup butter
1 cup water 
2 Tbsp cocoa

Remove from heat; let cool.

Mix in bowl: 
2 cups sugar
1 tsp soda 
2 cups flour 
½ cup buttermilk
½ tsp salt 
1 tsp vanilla 
2 eggs

Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.

Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist. 

After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.

Granny's Favorites Cookbooks

Homemade Granola Bars

Ingredients:
2 1/2 C. quick oats
1/2 C. crisp rice cereal
1/2 C. mini semi-sweet chocolate chips
1/2 C. brown sugar
1/2 tsp. salt
1/2 C. canola oil
1/4 C. honey
1/2 tsp. vanilla
* optional: ground flax seed and/or wheat germ (I use 3 heaping Tbs. or so of each).

Directions:
Mix all ingredients (except for the chocolate chips - keep those out for now) really, really, really well. 
I start with a wooden spoon and then usually end up using my hands too. 
Take your time to make sure everything is really blended. 
Taking your time also allows the wet ingredients to sort of soak into the dry components. 
If your mixture seems dry after mixing then you may need to add a little more oil and/or honey - a teaspoon at a time - until it starts to clump up a little. 
Then add in chocolate chips.
Now place on parchment paper on sheet or in baking pan. 
You can either cook in one and cut after or try shape them. 
Bake 350 for 17-22 min .
Granola is picky to cook so keep watching it!!!!

Toffee Chocolate Bars

Base:
3/4 c margarine,softened
... 3/4 c packed brown sugar
1 1/2 c flour
 
Topping:
10 oz tin sweetened condensed milk
2 tbsp margarine
1 3/4 cups milk chocolate chips
1 1/3 c toffee bits
 
Base..cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.
 
Filling...Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.
 

Butterscotch Confetti

1/4 cup margarine
1/2 cup smooth peanut butter
1 cup butterscotch chips
8 oz bag mini multicoloured marshmallows

Line 9x9 dish with waxed paper or grease the pan.  Put margarine and peanut butter in a saucepan and stir over medium heat until they are melted together.  Remove from heat.  Immediately stir in butterscotch chips until they are melted and all lumps are gone.  Let the saucepan cool a bit (you don't want your marshmallows to melt). Stir marshmallows and scoop mix into pan.  Refrigerate.  When solid, cut into squares. 

VIETNAMESE CHICKEN SANDWICHES

1 loaf French bread baguette
2 tsp canola oil
2-3 chicken breasts
1/4 tsp black pepper
2 tsp minced garlic, divided
1 Tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes (I "subcut" into matchstick slices)
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 Tbsp Sriracha (hot chili sauce)

Cut bread in half horizontally; hollow out, leaving a 1" thick shell.

Heat canola oil in a large skillet over medium-high heat.  Sprinkle chicken with pepper.  Saute or cook until done.  Let stand 10 minutes.  Slice chicken; toss with 1 tsp garlic.  (I boiled frozen chicken breasts in water until cooked, then I cut & shredded the chicken.)

Combine remaining 1 tsp garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken.  Mix.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes.  Cool; drain, reserving 2 Tbsp vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture.  Top with chicken, radish mixture, cilantro, Sriracha, and bread top.

Cut into 4 equal portions.

Serves 4.

Cooking Light, January/February 2013

RHUBARB CURRY CHICKEN

Rhubarb Curry Chicken
 

Prep Time: 15 Minutes

Ready In: 2 Hours 45 Minutes
Cook Time: 1 Hour 30 Minutes

Servings: 4

"Homemade rhubarb marmalade gives curry chicken a sweet and tangy appeal. Use the leftover marmalade to spread on toast or serve with pancakes."

INGREDIENTS:
4 cups chopped rhubarb
1 large orange, peeled and chopped
2 cups white sugar
2 teaspoons grated orange zest
1/2 cup water
1 tablespoon curry powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

DIRECTIONS:
1. Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
2. Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
3. Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
4. Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
5. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.

From www.allrecipes.com

Chocolate Peanut Butter Bites

Chocolate Peanut Butter Bites

Crust:

2/3 cup flour

1 Tbsp Icing Sugar
1 Tbsp Cocoa Powder
1 pinch salt
3 Tbsp Shortening

 

Filling:

1 cup peanut butter
1 can condensed milk

 

Topping:

2/3 cup magic shell topping (I used chocolate chips melted with a bit of shortening)

32 mini muffin paper cups

 

1.       Preheat oven to 350. Line muffin cups with paper cups.

2.       Crust: Mix ingredients until course crumbs. Press 1 tsp into bottom of each muffin cup.

3.       Bake 8 minutes. Cool.

4.       Filling: Mix peanut butter and condensed milk.

5.       Top crust with slightly less than 1 Tbsp of peanut butter mixture.

6.       Add topping.

7.       Freeze 2 hours or until firm. Serve frozen.

Cranberry Bliss Bars

THESE ARE AMAZING!

 

Cranberry Bliss Bars
Source: RecipeGirl

Ingredients:
Blondie Layer:

3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

Frosting:

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest (optional)

Instructions:

1. Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick spray or line with parchment paper.
2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

Cheese Stuffed Mushrooms

1 teaspoon Paula Deen’s House Seasoning
1/2 cup finely chopped green onion with tops
4 ounces feta cheese
2 ounces cream cheese
1   (10-ounce package) frozen chopped spinach
24   fresh mushrooms, stems removed
Salt, to taste
1 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F.

Wipe mushroom caps clean with a damp paper towel.  Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese.  Mix well.  Fill mushroom caps with mixture and place on a cookie sheet.  Sprinkle Parmesan cheese on top.  Bake for 15 to 20 minutes.  Serve warm. 

Another alternative - I will make a spinach dip and put spinach dip in the mushroom and top with feta or mozarella cheese.  Bake for 15 - 20 minutes and serve warm.