Reagan's Super Easy and Healthy Broccoli

Reagan Leadbetter
ABC4 - Good Things Utah

3 or 4 bunches of Broccoli, cut into small florets
3 Tablespoons canola oil
Kosher salt to taste
Fresh lemon (optional)

Put the broccoli on a cookie sheet mixed with the canola oil. Sprinkle with kosher salt. Put in the oven on "broil" for 4 minutes. Take out and mix it up. Put back in oven for 3 more minutes. Broccoli should be a tiny bit brown if you like it that way.

Baby Shower Menu

Chicken Salad Panini
Kraft Foods

2 1/2 cups chooped cooked chicken breast
1/4 cup KRAFT Mayo light Mayonnaise
2 Tablespoons OSCAR MAYER real bacon bits
2 Tablespoons thin green onion slices
2 Tablespoons KRAFT light Ranch dressing
1 Tomato, but into thin slices
Cheese slices

Mix chicken, mayo, bacon, onions and dressing; spread onto slices of breade. Top with tomatoes, cheese and remaining bread.
Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat until golden brown.

*I did not use tomato or cheese and I served them on croissants so I did not grill them.

Orange Jell-O Cream Salad
Nancy Evans

1 small box sugar free Orange Jell-O
1 small box sugar free Vanilla Instant Pudding
1 can mandarin oranges, drained
1 small container cottage cheese
1 small tub cool whip
1 small can crushed pineapple

Mix all ingredients. Blend well. Chill.

*I am substituting Raspberry Jell-O and frozen Raspberries so it will be pink. I also forgot to add the pineapple, but it was still yummy.

Pasta Salad
Cathy Pollock

Peanut Butter Fingers

Barilyn
via Alpine School District

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/4 teaspoon salt
3/4 cup peanut butter
1/2 teaspoon vanilla
1 1/2 cups flour
1 cup rolled oats
chocolate chips

Mix all ingredients together and press thin in a jelly roll pan. Bake at 350 degrees fro 10 minuts. Sprinkle with chocolate chips and return to oven to melt. Spread evenly. Let cool and then top with frosting.

Frosting:
1/2 cup butter
1/2 cup peanut butter
2/3 cup powdered sugar
2 Tablespoons water (or milk?)
1/2 teaspoon vanilla

Spread on cooled bars.

Brownie Cheesecake Peppermint Bars

Lauren Brennan
Good Morning America

Ingredients
1 tube refrigerated sugar cookie dough
1 family-sized box brownie mix
2 (8oz.) packages cream cheese
2 1/2 cups white chocolate chips
2 teaspoons peppermint extract, divided
4 candy canes, crushed

Cooking Directions
Make brownie batter according to package directions, but add 1 teaspoon of peppermint extract.

Bake according to package directions and set aside to cool.

Spray a 9-by-13'' rectangular pan with non-stick cooking spray and spread cookie dough along the bottom, creating an even layer. Bake cookie dough according to package directions, until edges are golden brown. Set aside to cool.

Once brownies have cooled, remove any hard edges and discard (or eat!). Scrape the rest of the baked brownies into a large bowl. Combine brownies with cream cheese to create a thick mixture that is generally uniform in color. Scoop this mixture onto the baked and cooled cookie dough. Smooth the top.

Over a double boiler, melt white chocolate. Gently stir in 1 teaspoon of peppermint extract. Spread melted chocolate over the cookie-brownie mixture, sprinkle with candy canes and let cool. Once chocolate has hardened, cut into bars and enjoy!

NOTES FROM LAUREN:

When you are melting the chocolate you need to make sure it doesn't get too hot or else it will seize up when you stir in the extract.

Imitation peppermint extract isn't nearly as strong as alcohol or oil based extracts, so you'll have to add more in to get a stronger peppermint flavor. You can taste as you go to get the desired amount.

Scoring the top of the melted white chocolate before putting it into the fridge to set will help prevent the chocolate from cracking.

Apple-Cranberry Slaw

Kraft

1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. maple-flavored or pancake syrup
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 apple, chopped
1/2 cup dried cranberries
1/4 cup chopped red onions

MIX dressing and syrup in large bowl.
ADD remaining ingredients; toss to coat.
REFRIGERATE 1 hour.

Kraft Kitchens Tips
Special Extra:
Add 1/2 cup chopped toasted PLANTERS Walnuts.

Make Ahead:
Slaw can be prepared ahead of time. Refrigerate up to 24 hours before serving.

Caramel Crunch Bars

Kraft

4-1/2 HONEY MAID Honey Grahams
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. Milk
1/2 cup PLANTERS COCKTAIL Peanuts
1/2 cup JET-PUFFED Miniature Marshmallows
1/2 cup coarsely crushed pretzels
4 squares BAKER'S Semi-Sweet Chocolate, melted

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil generously with shortening. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; top with peanuts, marshmallows and crushed pretzels. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

Kraft Kitchens Tips
Substitute:
Prepare as directed, using HONEY MAID Chocolate Grahams.
Take Along:
These bars travel well. Store in airtight container at room temperature before transporting to your destination.

Chocolate Chex Caramel Crunch

8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

1.Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

2.In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

3.In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Puppy Chow a.k.a. Chex Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Caramel Popcorn

Barilyn

3 quarts popcorn
3 cups nuts
1 cup brown sugar
1/2 cup Karo (light or dark)
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Combine brown sugar, karo, butter & salt to a boil. Boil without stirring for 5 minutes. Add vanilla and baking soda. Pour over popcorn and nuts.

Bake at 250 degrees for one hour. Break apart.

Reese's Peanut Butter & Chocolate Cupcakes

Lisha Whitehead

I don't have the recipe for the cupcakes, but I do have the icing recipe. These were so yummy. She stuck half a mini Reese's Peanut Butter Cup in the center of the cupcake and then drizzled them with caramel and topped them with crumbled Reese's cups.

Thanks, Lisha! These were so yummy!!

1/2 cup (1 stick) unsalted butter at room temperature
1 cup creamy peanut butter
1 (8 oz.) package cream cheese at room temperature
4 cups powdered sugar
1 Tablespoon milk

Best Cookies in the World

Amy - savvyshopperdeals.com
(Amy's sister, Lisa’s, recipe!)

1 french vanilla cake mix
1/2 cup butter softened to room temp. - not melted
2 eggs
1/4 cup brown sugar
1 teaspoon vanilla
1 12 oz. bag of chocolate chips

Mix cake mix, butter, eggs, sugar and vanilla. Stir in chocolate chips. If batter is too sticky (because your butter was too soft) add 1/4 c. flour if needed for consistency. Bake at 350 degrees for 10-13 minutes or until golden brown.

“If any leftovers make it past the initial baking, save in an airtight container as they do tend to dry out quicker than other cookies”, says Lisa.

NOTE: I could not find a french vanilla cake mix so I used a plain white cake mix. I added extra flour and cooked them for 13 minutes. Any less time and they were too gooey.

I don't think I would say these are the best cookies in the world, but they do in a pinch. They are super easy and pretty tasty!

Orange Jell-O Cream Salad

Nancy Evans
(Mom's MTC friend)

1 small box sugar free orange jell-0
1 small box sugar free instant vanilla pudding
1 can mandarin oranges, drained
1 small tub cottage cheese
1 small tub cool whip
1 small can crushed pineapple

Mix all ingredients to blend well. Chill. Serve.

Vinaigrettes

Cook with Tom
featured on Good Things Utah

Maple Bacon Vinaigrette
3 oz Bacon
1 shallot, minced
2 Tablespoons apple cider vinegar
1 Tablespoon brown sugar
1/4 cup + 2 Tablespoons maple syrup
1/4 cup bacon drippings
1/4 cup extra virgin olive oil
Salt to taste

Pan fry bacon until crispy, remove bacon from pan and pour drippings into a heat safe measuring cup. Reserve enough bacon drippings in the pan to cook shallots. Add shallots to the pan previously used to cook the bacon and cook over medium heat until translucent.

In a food processor or blender, combine shallots, vinegar, maple syrup, and brown sugar. Turn the food processor/blender on high speed and blend till ingredients are incorporated. Combine olive oil and bacon drippings (be careful, drippings will still be hot). SLOWLY drizzle oil/drippings mixture into your food processor. It should take 90-120 seconds to add the entire amount.

While food processor/blender is still running, add 2/3 of the cooked bacon, save the rest for garnishing your salad. Stop food processor/blender and salt to taste.

Garlic & Herb Vinaigrette
1/4 cup lemon juice
1 garlic clove
1/4 cup red wine vinegar
1 Tablespoons chopped fresh oregano (or 1 Tsp dry)
1 Tablespoons chopped fresh rosemary (or 1 Tsp dry)
1/4 – 1/2 cup peanut oil

Combine lemon juice, garlic, vinegar, oregano and rosemary in a food processor, run the processor until the spices are chopped into relatively small pieces.

SLOWLY drizzle in the oil while the food processor is running. Start with teeny tiny amounts at first, and then continue to drizzle until all is added -it should take 1 to 2 minutes to add the oil if you’re adding it slow enough.

Cocoa Nib Vinaigrette
1 shallot, finely minced
1 cup of balsamic vinegar, reduced to 1/4 cup
2 Tablespoons Cocoa Nibs
1 Tablespoon Honey
1/4 cup rosemary/garlic infused olive oil (see recipe below)
Salt to Taste

Add shallot to a lightly oiled hot fry pan and cook till tender. Add cooked shallot, balsamic vinegar reduction, cocoa nibs, and honey to a food processor. While food processor is running, slowly drizzle olive oil into the processor. Add salt to taste.

Rosemary/Garlic infused Olive Oil for Cocoa Nib Vinaigrette
3/4 cup olive oil
6″ stalk of fresh rosemary, cut into 1″ segments
3 cloves of peeled garlic

Add all ingredients to an oven safe vessel, narrow enough to submerge garlic and olive oil. Place in a 200 degree F oven for approximately one hour. (I use a tall/narrow measuring cup).Remove from oven, leave rosemary and garlic in oil, cover and use the next day.

Raspberry Lime Vinaigrette
1 cup whole raspberries
1/4 cup raspberry infused vinegar
1 Teaspoon honey
1/4 cup sugar
Juice from one lime
1/4 cup neutral flavored oil (like grape seed or canola oil)
Salt to taste

Combine raspberries, vinegar, honey, sugar and lime juice in a blender/food processor. Mix until raspberries are pureed, and all ingredients are incorporated. Slowly drizzle in oil while the blender/food processor is running. Add salt.

Kneaders 4th of July Flag Cupcakes

Featured on Good Things Utah
Prepared by Chef Tami Vincent

White Cake From Scratch
1 ½ unsalted butter, room temp
4 cups sifted cake flour
2 cups sugar
1 teaspoon baking powder
8 egg yolks, lightly beaten
1 teaspoon baking soda
1 1/3 cups sour cream
½ teaspoon salt
2 teaspoon pure vanilla extract

1-Heat oven to 350 degrees.
2-Dust bottoms and sides of cake pans with flour, set aside.
3-Sift together flour, baking powder, soda, and salt, set bowl aside.
4-With electric mixer, cream butter until fluffy, 1 to 2 minutes.
5-Gradually add sugar. Beat for 3 minutes.
6-Drizzle in egg yolks. Beat until mixture is fluffy, another 3 minutes.
7-Alternate adding flour and sour cream into batter.
8-Beat in vanilla, batter is stiff not runny.
9-Divide batter between 20 cupcakes, bake for 20-30 min. Test with toothpick for doneness.
10-Let cool.

Mexican Vanilla Buttercream
12 ounces unsalted butter, softened
1 pound powdered sugar
½ teaspoon Mexican Vanilla

1-Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium.
2-Add sugar, ½ cup at a time, beating after each addition, about 5 minutes. After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium high.
3-Add vanilla, and beat until buttercream is smooth.

Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature and beat on low speed until smooth before using.)

Topping cupcakes
1-Spread frosting on cupcakes.
2-Top 4 cupcakes with blueberries, 8 with raspberries, and 8 with coconut.
3-Arrange on platter to resemble American flag.

Spinach Strawberry Salad Dressing

Brandy Sanders
Lakeview 1st Ward

2 Tablespoons Sesame seeds
1 Tablespoon Poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white or red vinegar
14 teaspoon Paprika
1/4 teaspoon Worcestershire
1 Tablespoon minced onion
1 cup cashews (or nut of choice)
1/3 cup sugar
garlic wonton strips

Add to spinach salad with green onion and sliced strawberries. Fry cashews with sugar. After tossing, add wonton pieces.