peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

chocolate waffles ii

Ingredients

• Servings: 4
• 2 (1 ounce) squares semisweet baking chocolate
• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. set aside.
• in a bowl, mix the butter and sugar. add the eggs one at a time, beating well after each one. stir in chocolate and vanilla. in a separate bowl, combine flour, baking powder, and salt; add gradually to the butter and sugar mixture, alternating with the milk.
• spray preheated waffle iron with non-stick cooking spray. pour mix hot waffle iron. cook until crisp.

lazy dazy cake ii

Ingredients

• Servings: 1
• 4 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 4 teaspoons butter
• 1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a medium bowl, whip the eggs, sugar, and vanilla until thick and pale. combine the flour, baking powder and salt, stir into the egg mixture by hand. scald the milk and butter in the microwave oven or in a saucepan over medium heat. stir into the batter. pour into the prepared pan.
• bake for 30 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. when cool, dust with confectioners' sugar.

quick and easy eggs benedict

Ingredients

• Servings: 4
• 4 slices canadian bacon
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup butter
• 3 egg yolks
• 1 tablespoon heavy cream
• 1 dash ground cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 4 english muffins, split and toasted

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 25 mins


• in a skillet over medium-high heat, fry the canadian bacon on each side until evenly browned.
• fill a large saucepan with about 3 inches water, and bring to a simmer. pour in the vinegar. carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. remove eggs with a slotted spoon.
• meanwhile, melt the butter until bubbly in a small pan or in the microwave. remove from heat before butter browns.
• in a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. blend in the lemon juice using the same method, then the remaining butter.
• place open english muffins serving plates. top with 1 slice canadian bacon and 1 poached egg. drizzle with the cream sauce, and serve at once.

Nana's Acorn Squash

Ingredients

• Servings: 2
• 1 acorn squash, halved and seeded
• salt and pepper to taste
• 4 tablespoons butter, divided
• 4 tablespoons brown sugar

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. place the squash halves cut side down in the water, and pierce the skin with a fork a few times. microwave on high for 15 to 20 minutes. drain.
• sprinkle each half with salt and pepper to taste. place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
• broil 5 minutes, or until butter is melted. mix the melted butter and sugar into the flesh, and serve.

Grilled Turkey Reuben Sandwiches

Ingredients

• Servings: 2
• 1 cup sauerkraut, drained
• 10 ounces sliced deli turkey meat
• 2 tablespoons butter
• 4 slices marble rye bread
• 4 slices swiss cheese
• 4 tablespoons thousand island salad dressing, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. divide the sauerkraut, turkey, and swiss cheese on two slice of bread with the butter-side down. stack the remaining two slices of bread with the butter-side up on top.
• heat a large skillet over medium-low heat. arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

turkey lasagna with butternut squash, zucchini, and spinach

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 (28 ounce) can crushed tomatoes
• 3 (6 ounce) cans tomato paste
• 1 1/2 cups water
• 1 1/2 teaspoons dried basil
• 1 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 3 1/2 cups peeled and cubed butternut squash
• 1 (10 ounce) package fresh spinach
• 1 (15 ounce) container fat-free ricotta cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground black pepper
• 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
• 9 no-boil lasagna noodles
• 2 zucchini, sliced lengthwise

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
• while the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on high until tender, about 5 minutes. set aside.
• cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. set aside.
• stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. set aside.
• preheat an oven to 375 degrees f (190 degrees c).
• pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. arrange 3 of the lasagna noodles in a layer over the sauce. spread 1 cup of the ricotta cheese mixture over the noodles. sprinkle about half of the butternut squash over the ricotta cheese mixture. layer about half the wilted spinach over the butternut squash. lay about half the zucchini slices over the spinach in a layer. repeat the layering. top with the 3 remaining lasagna noodles. spread any remaining ricotta cheese mixture over the top of the lasagna. finish by topping with any remaining sauce mixture. cover with aluminum foil.
• bake in the preheated oven for 30 minutes. remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. return to oven and bake uncovered until the top is golden brown, about 30 minutes more. remove and allow the lasagna to rest 15 minutes before cutting to serve.