Oreo Cheesecake Bars

Ingredients:

• For the crust:
• 23 Oreo cookies
• 2 tbsp. unsalted butter, melted
• For the cheesecake:
• 12 oz. cream cheese, at room temperature
• 6 tbsp. sugar
• 6 tbsp. sour cream, at room temperature
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1 large egg plus 1 egg yolk
• 12 Oreo cookies, roughly chopped

Directions:

1. Preheat the oven to 325 degrees.  Line a 8x8 inch baking dish with foil.  To make the crust, place the Oreos in the bowl of a food processor.  Process, pulsing, until the cookies are finely ground.  Add in the melted butter and pulse until the cookie crumbs are moistened.  Transfer the mixture to the prepared baking pan.  Press the crumbs into an even layer over the bottom of the pan.  Bake the crust for 10 minutes, then set asked and prepare the filling with maintain the oven temperature.
2. To make the filling, add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the sugar until well combined.  Blend in the sour cream, vanilla, and slat.  Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.  Stir in the chopped Oreos with a rubber spatula.
3. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  Transfer the pan to a wire rack and let cool for 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about  3 hours.
4. To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on the cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.

Fontina Mac and Cheese

Ingredients:

• 1 lb. small or medium pasta shells
• 5 tbsp. unsalted butter, divided
• 1 cup heavy cream
• 8 oz. fontina cheese, shredded
• salt
• pinch of grated nutmeg
• 1/3 cup panko bread crumbs
• 1/4 cup freshly grated parmesan cheese

Directions:

1. Preheat the oven to 400 degrees.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
2. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.
3. Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the Fontina until the cheese starts to melt.  Mix in salt to taste, and add the nutmeg.
4. Pour the mixture into a buttered 2 quart casserole dish.  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the panko breadcrumbs and shredded parmesan.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes.  Serve immediately.

Strawberry Scones

Ingredients:

• 1 large egg
• 1/4 cup plain or vanilla yogurt
• 1/2 cup milk
• 1 tsp. orange or lemon zest
• 2 1/4 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. cold unsalted butter, cut into small pieces
• 1 heaping cup diced fresh strawberries

Directions:

1. In a small bowl, whisk together the egg, yogurt, milk, and citrus zest until blended;  set aside.  In a bowl of a food processor combine the flour, sugar, baking powder, and salt.  Pulse briefly to blend.  Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas.  Transfer the mixture to a large mixing bowl. 
2. Add the strawberries to the flour mixture and toss to coat.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula with a sticky dough has formed.  Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.  (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)
3. Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.  Sprinkle lightly with additional sugar.  Slice the disc into 8 wedges.
4. To bake the scones, preheat the oven to 425 degrees.  Line a baking sheet with a silicone baking mat or parchment paper.  Place the shaped scones on the prepared baking sheet until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.
5. To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes.  Wrap the scones individually and store in a freezer-safe bag until ready to bake.  Bake as originally indicated, adding a few minutes to the baking time.

Slow Cooker Mexican Shredded Roast

Ingredients:

• 3 lb. boneless chuck roast
• chili powder
• 1 onion, diced
• 1 can cream of mushroom soup
• 2 cans rotel diced tomatoes with chilies
• 1 can ranch style beans
• 1 cup water
• 2 tsp. salt

Directions:

1. Coat roast in chili powder.  Put in crockpot.  Add all ingredients, except beans.  Cook on low for 11 hours.  Add beans and cook 1 more hour.  Shred roast and serve over noodles, rice, or chips, or in a burrito.  Top with shredded cheese and other favorite toppings.

Baked Teriyaki Chicken

Ingredients:

• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 tsp. ground ginger
• 1/4 ground black pepper
• 12 skinless chicken thighs

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat the oven to 425 degrees.
3. Place chicken pieces in a lightly greased 9x13 inch baking dish.  Brush chicken with the sauce.  Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes.  Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.  Brush with sauce every 10 minutes during cooking.

Mini Taco Bowls

Ingredients:

• 8 flour tortillas
• 1 lb. extra lean ground beef
• 1 cup salsa
• 1/2 cup shredded cheddar cheese
• 2 cups chopped lettuce
• 1 tomato, chopped
• 1/4 cup ranch dressing

Directions:

1. Heat oven to 350 degrees.
2. Microwave tortillas on high 30 seconds.  Line each of 8 muffin cups with 1 tortillas.  Carefully fold back edges of tortillas, leaving open in centers for filling
3. Bake 10 minutes.  Meanwhile, brown meat in large skillet;  drain.  Stir in salsa;  bring to a boil.  Simmer on medium-low heat 10 minutes.
4. Spoon meat mixture into tortilla bowls;  top with remaining ingredients.

Dinner Tonight–February 21, 2011

Three Cheesy Pizza

Ingredients:

• 3/4 cup part-skim ricotta cheese
• 1 (10 oz.) prebaked pizza crust
• 4 oz. fat-free sliced ham, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Directions:

1. Preheat oven to 450 degrees.
2. Spread the ricotta evenly over the pizza crust.  Top with ham, mozzarella, and Parmesan cheese.
3. Place the pizza on an ungreased baking dish and bake until crust is crisp and the cheese has melted, 8-10 minutes.

Chicken Ranch Tacos

Ingredients:

• 1 box stand n stuff taco shells
• 3 cups cut up chicken
• 1 package taco seasoning mix
• 1/2 cup ranch dressing
• 1 1/2 cups shredded lettuce
• 1 medium tomato, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• additional ranch dressing, if desired

Directions:

1. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwaveable bowl, place chicken.  Sprinkle with taco seasoning mix;  toss gently in coat.  Microwave uncovered on high 2 to 3 minutes or until hot.  Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells.  Top with lettuce, tomato, cheese, and onions.  Drizzle with additional dressing.

Mac & Cheese Lasagna

Ingredients:

• 1 package Macaroni and cheese dinner
• 1/2 lb. lean ground beef
• 1 1/2 cups spaghetti sauce
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese

Directions:

1. Heat the oven to 350 degrees.
2. Prepare dinner as directed on package, using the light prep directions.  Meanwhile, brown meat in skillet;  drain.
3. Spoon half the dinner into lightly greased 8 inch square baking dish.  Top with layers of half of each sauce, meat, and shredded cheese.  Repeat layers.  Sprinkle with parmesan.
4. Bake 20 minutes or until heated through.

Smoky Corn Muffins

Ingredients:

• 1 1/2 tsp. paprika
• 1 tsp. cumin
• 1 1/4 cup flour
• 3/4 cup corn meal
• 4 tbsp. sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 2 –3 tbsp. diced green chilies
• melted butter, optional

Directions:

1. Pour paprika and cumin in a small, dry skillet.  Heat over low until fragrant, shaking pan or stirring frequently, about 3 minutes.
2. Combine all ingredients in a bowl and stir just until well combined.
3. Fill greased or lined muffin times 3/4 full.  Bake at 425 degrees for 15-18 minutes, until fully cooked and lightly golden brown
4. If desired, brush the tops of the muffins with melted butter while warm.

Double-Layer Tacos

Ingredients:

• 1 lb. ground beef
• 1 package taco seasoning mix
• 3/4 cup water
• 1 package taco shells
• 12 flour tortillas
• 1 can refried beans, heated
• 3/4 cup salsa
• 1 1/2 cups shredded lettuce
• 1 cup shredded Monterey jack cheese

Directions:

1. In 10 inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown;  drain.  Stir in taco seasoning mix and water.  Cook over medium heat 10 to 15 minutes, stirring occasionally.
2. Heat taco shells and tortillas as directed on packages.
3. Spread 2 tablespoons heated refried beans on each flour tortilla.  Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
4. Spoon 2 tablespoons beef mixture into each double-layer taco shell.  Top with salsa, lettuce, and cheese.  Serve immediately.

Dinner Tonight: February 27, 2011

Chicken and Broccoli Casserole

Ingredients:

• 1 tbsp. olive oil
• 1 cup diced onion
• 1/2 cup diced celery
• 4 cloves minced garlic
• 2 cups diced carrots
• 6 cups broccoli florets
• 2 cups cooked diced chicken
• 1 cup chicken or vegetable broth
• 1/4 tsp. pepper
• 2 tsp. parsley

Topping Ingredients:

• 2 cups coarsely chopped dried bread
• 1 cup grated mozzarella
• 1 tbsp. olive oil
• 1/4 tsp. garlic powder

Directions:

1. Place oil in large skillet.  Add onions, celery, garlic, and carrots.  Cover over medium-high heat for 5 minutes.
2. Add broccoli to the skillet and continue cooking over medium-high heat for 2 minutes.
3. Add the chicken, broth, parsley, and pepper and bring to a boil.  Reduce heat and simmer for 5 minutes.
4. While broccoli mixture is simmer, combine bread pieces, cheese, olive oil, and garlic powder in a small bowl. 
5. Spoon broccoli mixture into a greased casserole pan.  Sprinkle bread mixture on top.  Bake at 350 degrees for 10-15 minutes or until cheese is melted.

Layered Italian Casserole

Ingredients:

• 12 ounces uncooked spaghetti
• 1 1/2 lbs. lean ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 oz. each) Italian tomato sauce
• 3 tbsps. minced fresh parsley
• 1 tbsp. dried oregano
• 4 cups (32 oz.) 1% cottage cheese
• 2 1/2 cups shredded part-skim mozzarella cheese, dived
• 1/2 cup grated Parmesan, divided

Directions:

1. Cook spaghetti according to package directions.  Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion, and garlic until meat is no longer pink;  drain.  Add the tomato sauce, parsley and oregano;  heat through.
2. In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 Parmesan cheese.   Drain the spaghetti.
3. Spread 1 cup meat sauce into a 13x9 inch baking dish coated with cooking spray.  Layer with half of the spaghetti, cheese mixture, and remaining meat sauce.  Repeat layers (dish will be full).
4. Cover and bake at 350 degrees for 45 minutes.  Uncover; sprinkle with remaining mozzarella and Parmesan cheeses.  Bake 5-10 minutes longer.

Dinner Tonight–February 16, 2011

Smothered Burritos

 

Ingredients:

• 1 lb. ground beef
• 12 oz. cottage cheese
• 1 can refried beans
• 1 7 oz. can chopped green chilies
• 1/4 cup chopped onions
• 1 package burrito size flour tortillas
• Enchilada Sauce:
• 1 15 oz. can tomato sauce
• 2 tsp. chili powder
• 1/8 tsp. garlic powder
• 1 tsp. ground cumin
• 3 tbsp. canned chopped green chilies

Directions:

1. Brown the ground beef and onions and drain off excess fat.  Add the remaining filling ingredients and heat thoroughly.
2. Divide the mixture evenly among the tortillas.  Roll up and place in greased 13x9 baking dish.  Mix the sauce ingredients and pour over the burritos.  Sprinkle with cheese.
3. Bake at 350 degrees for 40 minutes or until heated through and cheese has melted.

Dinner Tonight: February 15, 2011

Baked Parmesan Sour Cream Chicken

Ingredients:

• 1 lb. chicken breasts
• 6 oz. light sour cream
• 1/4 cup shredded parmesan cheese
• 1 clove garlic, pressed
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup Italian breadcrumbs

Directions:

1. Place the chicken in a single layer in a 13x9 inch baking dish sprayed with cooking spray.  Stir together sour cream and next 5 ingredients.  Spread mixture evenly over chicken.  Sprinkle with Italian breadcrumbs.  Spray cooking spray on breadcrumbs.  Bake at 350 degrees for 25-30 minutes.

Chicken Stuffing Casserole

Ingredients:

• 2 eggs, lightly beaten
• 1 package (14 oz.) crushed corn bread stuffing
• 4 cups cooked cubed chicken breast
• 3 cups reduced-sodium chicken broth, warmed
• 1 can (10 3/4 oz.) reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
• 1 small onion, chopped
• 1/4 cup chopped celery
• 1 tsp. rubbed sage

Directions:

1. In a large bowl, combine all ingredients.  Transfer to a 13x9 inch baking dish coated with cooking spray.
2. Cover and bake at 375 degrees for 25 minutes.  Uncover;  bake 10 to 15 minutes longer or until knife inserted comes out clean.

Creamy Macaroni and Cheese

Ingredients:

• 2 cups uncooked elbow macaroni
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup sour cream
• 8 oz. process cheese, cubed
• 1/4 cup grated parmesan
• 1/2 tsp. salt
• 1/2 tsp. ground mustard
• 1/2 tsp. pepper
• 2 cups shredded cheddar cheese

Directions:

1. Cook macaroni according to package directions.  Meanwhile, in a large saucepan, melt butter.  Stir in flour until smooth.  Gradually add milk.  Bring to a boil;  cook and stir for 2 minutes or until thickened.
2. Reduce heat;  stir in the sour cream, process cheese, parmesan cheese, salt, mustard, and pepper until smooth and cheese is melted.
3. Drain macaroni;  toss with cheddar cheese.  Transfer to a greased 3 quart baking dish.  Stir in cream sauce.
4. Bake, uncovered, at 350 degrees for 35-40 minutes or until gold brown and bubbly.

Grilled Chicken Fajitas

Ingredients:

• 1/3 cup freshly squeezed lime juice
• 6 tbsp. vegetable oil, divided
• 3 cloves garlic, minced and pressed
• 1 tbsp. worchestshire sauce
• 1 1/2 tsp. brown sugar
• 1 jalapeno, seeded, ribbed, and diced
• 1 1/2 tsp. minced fresh cilantro
• 1 tsp. salt
• 3/4 tsp. pepper
• 2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1 1/2 lbs.
• 1 large red onion (about 14 oz.), sliced into 1/2 inch thick sliced, rings not separated
• 2 large bell peppers (about 10 oz. each), stemmed, quartered, and seeded
• 8-12 (6-inch) flour tortillas

Directions:

1. In a medium bowl, whisk together the lime juice, 4 tbsp. of the vegetable oil, garlic, Worchestshire sauce, brown sugar, jalapeno, cilantro, salt and pepper.  Reserve 1/4 cup of the marinate; set aside. Place chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil.  Season with salt and pepper.
2. Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them into a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a two-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.
3. Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well-browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilled until it is no longer pink inside.  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm. 
4. In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until arm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.
5. Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into 1/4 inch strips and add them to the bowl of onions.  Add 2 tablespoons of the reserved unused marinated and toss well to combine.  Slice the chicken into 1/4 inch strips and toss with remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Strawberry Cake

Ingredients:

• 1 package white cake mix
• 1 package strawberry gelatin
• 4 eggs
• 1 cup oil
• 1/4 cup water
• 1 cup mashed fresh strawberries, divided
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 2 cups thawed whipped topping

Directions:

1. Heat oven to 350 degrees.
2. Combine cake mix and dry gelatin mix in large bowl.  Add eggs, oil, water, and 3/4 cup strawberries; beat with mixer until well blended.  Pour into 2 greased and floured 9 inch round pans.
3. Bake 30 minutes or until toothpick inserted in center comes out clean.  Cool cakes in pans 10 minutes.  Remove from pans to wire racks;  cool completely.  Meanwhile, drain remaining strawberries.
4. Beat cream cheese in large bowl with mixer until creamy.  Gradually beat in sugar.  Add drained berries;  mix well.  Whisk in whipped topping.  Stack cake layers on plate, spreading 1 cup whipped topping between layers.  Frost top and side of remaining whipped topping.  Keep in fridge.

Triple Chocolate Cupcakes

Ingredients:

• For the cupcakes:
• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 1/4 tsp. coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, at room temperature
• 4 tsp. vanilla extract
• 1 cup sour cream, at room temperature
• For the ganache filling:
• 8 oz.  bittersweet chocolate, finely chopped
• 1 cup plus 2 tbsp. heavy cream
• 4 tbsp. unsalted butter, cut into 4 pieces, at room temperature
• For the frosting:
• 14 oz. bittersweet chocolate, finely chopped
• 9 oz. cream cheese, at room temperature
• 9 tbsp. unsalted butter, at room temperature
• 3 cups confectioners’ sugar, sifted
• 6 tbsp. unsweetened Dutch-process cocoa powder
• pinch of salt
• 1 cup plus 2 tbsp. sour cream

Directions:

1. To make the cupcakes, preheat the oven to 350 degrees.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt;  set aside.
2. In a medium saucepan, combine the butter and sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to a bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed, add the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
3. Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full.  Bake 18-20 minutes or until toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the ganache, place the chopped chocolate in a medium bowl.  Heat the cream in a small saucepan and bring to a boil.  Once boiling, remove the heat and pour over chopped chocolate.  Let stand for about 1 minutes.  With a whisk, gently stir the chocolate and cream together in small circles.  When the ganache has been smooth, whisk in the butter 1 piece at ta time until incorporated.  Transfer the bowl to the freezer or fridge to chill and thicken the ganache a bit.  Whisk every 5-10 minutes to help to cool evenly.  Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.
5. To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.  Cut off the pointed end of the cone and discard do you are left with a cap of cake to cover the filling.  Drop a spoonful of ganache into the center or each cupcake and recover the hole with the  cap.
6. To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer filled with a paddle attachment, beat  the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioner’s sugar, cocoa powder, and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately.

Chinese American Potato Salad

Ingredients:

• 1 14 cup peas
• 3/4 cup diced carrot
• 3 cups diced russet potato, cooked
• 2 cups diced ham
• 3 large hard boiled eggs, chopped
• 1/2 cup & 3 tbsp. mayonnaise
• 1 tbsp. honey Dijon mustard
• kosher salt and freshly ground white pepper to taste

Directions:

1. Bring a pot of salted water to a boil.  Meanwhile, set up a blow of salted ice water on the side.
2. Put peas in boiling water for about 2 minutes, or just until tender but no mushy.  Scoop out with strainer and set in ice immediately.  Set aside to drain completely and coll.
3. Bring water back to boil, making sure you have ice water reset.  Cook carrots for about 4 minutes, or until tender.  Place in ice water immediately.  Drain thoroughly and set aside to cool.
4. Before you assemble, make sure all ingredients are dry and cool.  You don’t want excess water and you don’t want the ingredients to be warm.
5. In a large bowl, toss together peas, carrots, potato, ham, egg, mayonnaise, and mustard.  Season to taste.

BLT Dip

Ingredients:

• 2 cups sour cream
• 2 cups mayo
• 2 lbs. sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• crumbled cooked bacon or thinly sliced green onions, sliced
• Assorted crackers or chops

Directions:

1. In a large bowl, combine the sour cream, mayo, bacon, tomatoes, and onions. Refrigerate until serving.  Garnish with bacon and green onions, if desired.  Serve with crackers or chips.

Star- Spangled Pie

Ingredients:

• 1 1/4 cups cookies, Keebler Chips Deluxe Rainbow
• 1 8 oz. package cream cheese, softened
• 1/3 cup sugar
• 1 tsp. lemon juice
• 1 tub 8 oz. frozen non-dairy whipped topping, thawed
• 1 graham cracker crust
• sprinkles

Directions:

1. Chop cookies.  Set aside.
2. In a small mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy.  Add sugar and lemon juice.  Beat until combined.  Fold in cookies and whipped topping.
3. Spread in crust.  Refrigerate at least 3 hours or until set.  Garnish with sprinkles.  Store in fridge.

Asian Lettuce Wraps

Ingredients:

• For the sauce:
• 1 1/2 tsp. hoisin sauce
• 1 tsp. soy sauce
• 1/2 tsp. sesame oil
• 1 tsp. rice wine vinegar
• freshly ground black pepper
• 1 tsp. Sriracha hot sauce
• For the filling:
• 2 tsp. canola oil
• 1 tsp. minced garlic
• 1/2 tsp. grated fresh ginger
• 2 green onions, chopped
• 1 lb. ground turkey or chicken
• 2 cups mixed vegetables
• 1/2 green apple, finely chopped
• Butter lettuce leaves, washed and separated
• Shredded carrots for topping (optional)

Directions:

1. Combine all the ingredients for the sauce in a small bowl and mix to blend.
2. To make the filling, heat a skillet on high heat with cooking oil.  Once the pan is hot, add the garlic, ginger, and green onions to the pan, and stir fry for a few seconds, just until fragrant.  Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through.  Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute or until thickened slightly.  Add the apples to the pan and toss to coast.  Immediately remove the pan from the heat.
3. Serve the filling in lettuce “cups” and top with shredded carrots if desired.

S’mores Cheesecake Bars

Ingredients:

• For the crust:
• 1 cup graham cracker crumbs
• 1 tbsp. sugar
• 4 tbsp. unsalted butter, melted
• For the cheesecake:
• 4 oz. bittersweet or semisweet chocolate, finely chopped
• 8 oz. cream cheese, at room temperature
• 1/4 cup sour cream
• 1/2 cup marshmallow cream
• 2 tsp. cocoa powder
• 3/4 tsp. vanilla extract
• 2 large eggs
• For the topping:
• 1 1/2 cups mini marshmallows
• milk chocolate chips, melted (optional)

Directions:

1. To make the crust, preheat the oven to 350 degrees.  Line a 8x8 inch baking pan with foil;  spray lightly with cooking spray.  Combine the graham cracker crumbs, sugar, and melted butter in a small bowl.  Stir together with a fork until well combined.  Press the mixture in an even layer into the bottom of the prepared baking pan.  Bake 10 minutes; transfer to a wire rack while you prepare the filling.  Reduce the oven temperature to 325 degrees.
2. To make the filling, place the chopped chocolate in an heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally.  Remove from heat and let cool slightly.  In a bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, and marshmallow cream.  Beat on medium-high speed until smooth and well-combined, 1-2 minutes.  Blend in the cocoa powder, vanilla extract, and eggs until incorporated.  Stir in the melted chocolate until well blended.  Pour the filling over the graham cracker crust and smooth the top with a spatula.  Bake about 30 minutes, or until center is set (does not jiggle when shaken gently).  Remove from oven.
3. Evenly top the cheesecake layer with mini marshmallows.  Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other.  Transfer to a wire cooling rack.  Using a kitchen torch, lightly brown the marshmallows.  Once the cheesecake has cooled to room temperature, drizzle melted milk chocolate if desired.  Transfer to refrigerator and chill 2-3 hours before slicing and serving.