Taco Pasta Salad
¾ cup light ranch dressing
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon ground cumin
3 cups whole wheat rotini pasta, cooked, rinsed & cooled
1 15 oz. Can black beans, rinsed and drained
4 cups loosely packed baby spinach leaves
1 tomato, chopped
1 cup shredded sharp cheddar cheese
Mix first 4 ingredients in large bowl. Add remaining ingredients and mix lightly
Parmesan-Glazed Acorn Squash
Parmesan-Glazed Acorn Squash
2 small acorn squash, halved & seeded
1 tablespoon melted butter
1 tablespoon brown sugar
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
¼ teaspoon ground cinnamon
Heat oven to 375. Cut each squash in half; place cut sides up in a 9x13 baking dish. Add ½ cup water to dish; cover. Bake 40 minutes or until squash is tender. Mix butter, sugar and oil; spoon over squash. Top with cheese and cinnamon; bake uncovered 5 minutes
2 small acorn squash, halved & seeded
1 tablespoon melted butter
1 tablespoon brown sugar
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
¼ teaspoon ground cinnamon
Heat oven to 375. Cut each squash in half; place cut sides up in a 9x13 baking dish. Add ½ cup water to dish; cover. Bake 40 minutes or until squash is tender. Mix butter, sugar and oil; spoon over squash. Top with cheese and cinnamon; bake uncovered 5 minutes
Sweet & Salty Brownies
Sweet & Salty Brownies
4 squares unsweetened chocolate
¾ cup butter or margarine
¾ teaspoon ground red pepper (cayenne)
2 cups sugar
4 eggs
1 cup flour
1 cup coarsely chopped dry roasted peanuts
25 caramel candies
2 tablespoons milk
Heat oven to 350. Microwave chocolate and butter in a large bowl on high 2 minutes or until butter is melted. Stir until the chocolate is completely melted; stir in pepper. Add sugar, mix well; blend in eggs. Add flour and mix well. Stir in ½ cup nuts. Spread half the batter into a 9x13 pan sprayed with cooking spray. Microwave caramels and milk on high 2 ½ minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Spread over brownie batter in pan. Cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 25-30 minutes.
4 squares unsweetened chocolate
¾ cup butter or margarine
¾ teaspoon ground red pepper (cayenne)
2 cups sugar
4 eggs
1 cup flour
1 cup coarsely chopped dry roasted peanuts
25 caramel candies
2 tablespoons milk
Heat oven to 350. Microwave chocolate and butter in a large bowl on high 2 minutes or until butter is melted. Stir until the chocolate is completely melted; stir in pepper. Add sugar, mix well; blend in eggs. Add flour and mix well. Stir in ½ cup nuts. Spread half the batter into a 9x13 pan sprayed with cooking spray. Microwave caramels and milk on high 2 ½ minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Spread over brownie batter in pan. Cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 25-30 minutes.
Kickoff Popper Dip
Kickoff Popper Dip
8 oz. Cream cheese, softened
½ cup reduced fat mayonnaise
¼ lb. Velveeta, cup into 1/4” cubes
3 jalapeno peppers, seeded and finely chopped
12 ritz crackers, crushed
1 tablespoon melted butter
1 green onion, sliced
Heat oven to 350. Beat cream cheese and mayo in medium bowl until well blended. Stir in Velveeta and peppers; spread into 9” pie place. Mix crumbs and butter; sprinkle over dip. Bake 20 min. or until heated through; top with onions
8 oz. Cream cheese, softened
½ cup reduced fat mayonnaise
¼ lb. Velveeta, cup into 1/4” cubes
3 jalapeno peppers, seeded and finely chopped
12 ritz crackers, crushed
1 tablespoon melted butter
1 green onion, sliced
Heat oven to 350. Beat cream cheese and mayo in medium bowl until well blended. Stir in Velveeta and peppers; spread into 9” pie place. Mix crumbs and butter; sprinkle over dip. Bake 20 min. or until heated through; top with onions
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