HONEY SWEET CARROT SALAD
1 pound carrots scraped and shredded
1 8 oz can pineapple, drained
1/2 cup mini white marshmallows
1/2 cup flaked coconut
2 tablespoons sour cream
2 tablespoons lemon juice
2 tablespoons honey
Mix carrots, pineapple, coconut, and marshmallows well. Combine other three in small bowl. Pour over carrot mixture. Toss well, Cover and refrigerate for 8 hours. Makes 4 to 6 servings.
“CHICKEN CAESAR ANGEL HAIR PASTA”
12 oz. Angel hair
1 Tbsp. extra virgin olive oil
1 lb. Boneless skinless chicken breasts
salt & pepper
6 slices bacon, chopped
2 cloves garlic, minced
½ c. low-sodium chicken broth
1 pt. Creamy Caesar dressing
½ c. freshly grated Parmesan
2 Tbsp. juice of 1 lemon
¼ c. freshly chopped parsley
In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt & pepper then add to skillet. Cook until chicken is golden & cooked through, 8 mins per side. Let rest 10 mins, then slice into strips. Wipe skillet clean. Return skillet to medium heat. Add bacon & cook until crispy. Drain on a paper towel-lined plate. Reserve about 2 tablespoons of bacon fat in skillet. Add garlic and cook until fragrant, 1 minute. Pour in broth to de-glaze pan. Stir in dressing and bring to a low simmer. Add pasta, parmesan, lemon juice, and parsley and toss until combined (if sauce is too thick, gradually add pasta water about ¼ cup at a time until you reach your desired consistency).
“FROZEN BUTTERFINGER PIE”
1 ½ c. chocolate cookie crumbs
6 Tbsp. butter, melted
8 oz. Cream cheese, softened
¼ c. granulated sugar
2 c. heavy cream
1 tsp. corn syrup
7 full size Butterfinger candy bars, crushed
Mix the crust ingredients in a small bowl and then press into a 9” pie plate. Place in freezer while you prepare filling. With mixer, beat cream cheese, & sugar until smooth. Set aside. In a separate bowl, beat whipped cream and corn syrup until stiff peaks form. Fold whipped cream into cream cheese mixture until smooth. Reserve ½ c. of crushed Butterfinger. Fold remaining Butterfinger candy into whipped cream and cream cheese mixture. Spread filling into crust. Top with remaining Butterfinger candy. Freeze for 3-4 hours or until firm.
“WHITE CHOCOLATE MOCHA”
4 oz. White chocolate
12 oz. Milk
8 oz. Brewed coffee or espresso
Whipped cream & white chocolate shavings, for garnish
Chop white chocolate roughly and place an equal amount in each of 2 large mugs. Pour the milk over the white chocolate and heat mixture in microwave for about 90 seconds or until hot & steamy. Stir until the white chocolate has melted completely and is incorporated with the milk. Stir in the hot coffee or espresso and garnish with whipped cream & chocolate shavings.
“PEACH COBBLER MUFFINS”
1 ¼ c. all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
2/3 c. sugar
2 c. chopped fresh (or canned) peaches
½ c. whole milk
¼ c. vegetable oil
Preheat oven to 350 and prepare a large muffin tin with 8 muffin cups. Add flour, baking powder, salt and sugar to a large bowl and whisk to combine. Add peaches, reserving about ¾ c. for topping muffins and stir to coat. Add milk, egg and oil and stir together just until the flour disappears. Portion batter out into the muffin cups evenly (about ¾ full).
¼ c. all-purpose flour
¼ c. sugar
1 pinch cinnamon
3 Tbsp. cold unsalted butter
Combine the flour, sugar and cinnamon in a small bowl and stir. Add cold butter in chunks and break it up with your fingers in the mixture until it resembles coarse crumbs. Top muffins with remaining chunks of peaches and a spoonful of topping.
Bake for 20 mins until golden brown and a toothpick inserted into one of the muffins comes out clean. Store in airtight container for up to 3 days.
“ORIENTAL RAMEN BROCCOLI COLE SLAW”
2 (3 oz) pkgs beef-flavored ramen noodles
2 (8 ½ oz) pkgs broccoli coleslaw mix
1 c. toasted slivered almonds
1 c. sunflower seeds
½ bunch green onion, chopped
½ c. sugar
¾ c. oil
1/3 c. white vinegar
Before opening noodles, crush into 1” pieces. Open packages and set aside flavor packets. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels and green onions. In a separate bowl, combine the sugar, oil, vinegar and flavor packets. Pour over slaw, cover and chill up to 24 hours. Toss before serving.
“RED, WHITE & BLUE CHEESECAKE BARS” (courtesy “Taste of Home”)
1 graham cracker crust (9 inches)
3/4 cup 2% cottage cheese
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute blend equivalent to 1 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large egg whites
1 large egg
1/3 cup reduced-sugar strawberry preserves
1/2 cup fresh blueberries
Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.
Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.
Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.
Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
Lifting with foil, remove cheesecake from pan. Cut into bars.