Heart Attack Brownies

This weekend  I made heart attack brownies. Cookie dough, candy bars, Oreos, and brownies all in one. I'm not sure I've ever eaten anything like it. I took it to work today and my staff fell into a deep sugar coma.

Baklava Bars

INGREDIENTS
Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Pasta Carbonara with Bacon

INGREDIENTS

• 6 oz uncooked fettuccine or spaghetti
• 4 slices bacon, cut into 1-inch pieces (1/4 lb)
• 1 clove garlic, chopped
• 1 egg
• 3/4 cup milk
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 4 cups fresh baby spinach leaves
• 3/4 cup chopped plum (Roma) tomato (1 medium)
• 1/2 cup thinly sliced green onions (8 medium)
• 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt

DIRECTIONS

1.  Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp.  Drain; remove from skillet, and set aside. 
2. In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
3. Stir in yogurt; cook over low heat just until heated through.
4. Serve with additional freshly grated Parmesan cheese and freshly ground black pepper.
5. A Caesar salad, crusty French bread or a baguette, and gelato or ice cream for dessert would make this Italian menu complete.

Cajun Seafood Pasta

INGREDIENTS

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Lettuce, Bacon and Tomato Dip

INGREDIENTS

• 1 cup sour cream with chives and onions
• 1/4 cup mayonnaise or salad dressing
• 1/2 cup crumbled cooked bacon (about 8 slices)
• 1 1/2 cups shredded romaine lettuce
• 1/2 cup chopped roma (plum) tomatoes
• 1 tablespoon chopped fresh chives
• 32 slices (1/4-inch-thick) baguette-style French bread (from 10-ounce loaf)

DIRECTIONS

1. Mix sour cream and mayonnaise in small bowl until blended. Stir in bacon.
2. Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.

HINTS

• You can use iceberg lettuce instead of the romaine if you like.
• Precooked bacon can be purchased in strips or chopped. You'll find packages of it with the sandwich meats or at the deli.
• This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are at your destination and ready to serve it, assemble as directed.

Mini Meatball Burgers

INGREDIENTS

Tiny Buns

• 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
• 1 egg
• 1 tablespoon water
• 2 tablespoons sesame seed

Meatballs

• 2 teaspoons vegetable oil
• 1/2 cup chopped onion (1 medium)
• 3/4 cup chili sauce
• 1/4 cup water
• 1/4 cup yellow mustard
• 2 teaspoons chili powder
• 32 frozen plain meatballs (from 28-oz package; about 3 cups), thawed
• 8 slices (3/4 oz each) American cheese, cut into quarters

DIRECTIONS

1. Heat oven to 350°F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed.
2. Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
3. Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1/4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened.
4. Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
5. Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick.

HINTS

• Experiment with different, cheeses such as Cheddar, Gouda or Monterey Jack with jalapeño peppers, to create a new taste sensation.
• To save time, purchase dinner rolls or dollar buns instead of making your own.

Orzo with Bacon and Asparagus

Makes:

3 (1 1/3-cup) servings

INGREDIENTS

• 6 slices bacon, cut into 1/2-inch pieces
• 1 (14-oz.) can fat-free chicken broth with 1/3 less sodium
• 6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
• 8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
• 1/4 cup sliced roasted red bell peppers (from a jar)
• 2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

DIRECTIONS

1. Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
2. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

HINTS

• Asiago is an Italian cow's milk cheese. It's rich nutty flavor sharpens as the cheese ages. Young Asiago makes a mild table cheese while aged Asiago is a flavorful grating cheese. Try aged asiago in place of Parmesan in your favorite recipes.
• It's easy to roast a red bell pepper for this recipe. Securely pierce a pepper through the stem with a fork and hold it over a gas burner flame, rotating it until it's blackened on all sides. Immediately transfer the pepper to a small paper bag; close the bag. let the pepper steam in the bag for 5 minutes, then peel it.

Chicken and Sugar Snap Pea Pasta Salad

Thanks Pillsbury for this recipe!

INGREDIENTS

• 3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
• 2 cups fresh sugar snap peas, trimmed, halved
• 3/4 cup creamy Caesar dressing
• 2 tablespoons chopped fresh mint
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 2 cups chopped deli rotisserie chicken (from 2-lb chicken)1/4 cup chopped red onion

DIRECTIONS

1. In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
2. In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

HINTS

• Any short curly pasta can be substituted for the noodles, and shrimp can be substituted for the chicken.
• Feel free to use reduced-fat Caesar dressing.

Angry Birds Cake

Incredible!

Sausage and Cheese Crescent Squares

Our delicious Super Bowl lunch :0) They only have 130 calories each!

INGREDIENTS:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 lb spicy or mild bulk pork sausage

1 package (8 oz) cream cheese

2cups shredded sharp Cheddar cheese (8 oz)

DIRECTIONS:

• Heat oven to 375°F.
• If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
• In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
• If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
• Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Caesar Chicken Salad Squares

Filling
2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
1 tablespoon grated Parmesan cheese
1 tablespoon bacon flavor bits
2 tablespoons regular or reduced-fat Caesar dressing
1 tablespoon regular or reduced-fat mayonnaise
1 clove garlic, finely chopped
1 teaspoon lemon juice

Crust
1 can (8 oz) Pillsbury® refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Garnish, if desired
1/4 cup Caesar dressing
1 cup shredded romaine lettuce

1. Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on ungreased cookie sheet; press each into 6x4-inch rectangle.
3. Spoon about 1/2 cup chicken mixture onto center of each dough rectangle. With knife, cut each corner of each rectangle from edge to within 1/2 inch of filling. Bring the 8 points of each rectangle up over filling; firmly pinch to seal, forming a square.
4. Bake 16 to 21 minutes or until deep golden brown. Remove from cookie sheet. Garnish each with 1 tablespoon Caesar dressing and 1/4 cup shredded lettuce.

Party Foods

Thisweek we had a party and tried to mix it up with some new foods.
We consumed many delightful goodies. Chocolate pecan pie; apple pie; chocolate cupcakes with butter cream frosting; Muddy Buddies; popcorn; chicken pinwheels (chicken, cream cheese, green onion, cilantro); spicy chicken pinwheels (with jalapenos); tortilla chips with nacho cheese and salsa; jalapeno cream cheese poppers; and raspberry lemonade.