Salted Nut Squares

** Recipe from Bake or Break **

* 3 c. salted peanuts (no skins), divided
* 2 1/2 Tbl. butter
* 2 c. peanut butter chips
* 14 oz. sweetened condensed milk
* 2 c. miniature marshmallows
* kosher salt or sea salt, optional

Place 1 1/2 c. peanuts in the bottom of an ungreased 11″x 7″ pan.  Melt butter & peanut butter chips in a large saucepan over low heat. Stir until smooth.  Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.  Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 1/2 c. peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.  Cover & refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.

* Note:  These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between bottom of pan and top of bars. The same amount of filling will work and give you slightly thinner bars.

Apples in a Bag

** Recipe from Salad in a Jar **

* 1 sm. apple
* 1 packet of sweetener (i.e. Splenda), or a spoonful of sugar
* 1/4 tsp. cinnamon
* 1/4 tsp. cornstarch
* 1 Tbl. water
* small handful of raisins, optional

Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.  Reopen bag just a touch to vent. Microwave on high for 2 minutes– longer if you use a big apple.  Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

Parmesan Crusted Chicken

** Recipe from The Enchanted Cook **

* 1/2 c. Real Mayonnaise

* 1/4 c. shredded Parmesan cheese

* 4 boneless skinless chicken breasts

* 4 tsp. Italian seasoned dry bread crumbs

Heat oven to 425.  Place mayo & cheese in a small bowl and mix.  Lay chicken breasts on baking sheet (could line baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly on top of each piece.  Next, evenly sprinkle bread crumbs on top of mayo.  Bake 20 min, or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Lighter Butterscotch Bars

** Recipe from Iowa Girl Eats **

* 1 c. packed brown sugar
* 5 Tbl. butter, melted
* 1 tsp. vanilla
* 1 egg
* 9 oz. flour (about 2 c.)
* 2 1/2 c. quick-cooking oats (can use old-fashioned oats)
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 3/4 c. fat-free sweetened condensed milk
* 1 1/4 c. butterscotch chips
* 1/8 tsp. salt
* 1/2 c. chopped pecans (can use walnuts)
 
Heat oven to 350. Whisk together butter and sugar in a large bowl. Whisk in vanilla and egg, then set aside.  In a separate bowl, combine flour, oats, salt, and baking soda. Add to butter & sugar mixture, then combine with a fork until crumbly.  Place 3 c. of oat mixture into bottom of a non-stick sprayed 9×13″ baking dish. Press evenly into bottom of pan, then set it, and remaining oat mixture aside.  Combine sweetened condensed milk, butterscotch chips, and salt together in a microwave safe bowl. Heat for 1 min, stirring every 20 secs, until melted and smooth. Pour over crust, then spread to cover evenly. Sprinkle pecans on top, then add remaining oat mixture on top.  Bake for 25-30 min, or until topping is golden brown. Place on a cooling rack and run a knife around the outside edges. Cool completely, then slice and serve.

White Chocolate Brownies

**  Recipe from Tartelette ** 

* 6 Tbl. unsalted butter
* 8 oz. white chocolate
* 2 eggs
* 1/4 c. sugar
* 1/2 Tbl. vanilla
* 1 c. flour
* 1/2 c. semisweet chocolate chips

Heat oven to 350.  Grease & flour an 8" square baking pan, or line with foil.  Melt butter & 4 oz. of white chocolate in top of double boiler over hot water. When melted remove from heat & add remaining white chocolate. Stir to blend well. Set aside. Beat eggs & sugar until pale and thick. Add white chocolate & butter mixture, vanilla & flour. Beat just until smooth. Add chocolate chunks & mix in by hand, being careful not to over mix.  Pour into prepared pan & bake 35 min, or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

Deep Dark Chocolate Cookies

** Recipe from divine baking **

* 1 1/2 c. bittersweet chocolate chips (about 9 oz.), divided
* 3 large egg whites, room temperature
* 2 - 2 1/2 c. powdered sugar, divided
* 1/2 c. unsweetened cocoa powder
* 1 Tbl. cornstarch
* 1/4 tsp. salt
 

Heat oven to 350°. Spray 2 large baking sheets with nonstick spray. Microwave 1 c. chocolate chips in glass bowl, stirring twice, about 2 min. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. powdered sugar.  (Add more for sweeter cookies.) Continue beating until mixture resembles soft marshmallow creme.  Whisk 1 c. powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 c. chocolate chips (dough will become very stiff).  Place 1/2 c. sugar in bowl. Roll 1 rounded Tbl. dough into ball; roll in powdered sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2" apart. Bake until puffed and tops crack, about 10 min. Cool on sheets 10 min. Transfer to rack; cool.

2-Ingredient Luscious Lemon Cake

** Recipe from Six Sisters' Stuff **


Cake:
* 1 (1 lb.) package of angel food cake
* 1 (15.75 oz.) can of lemon pie filling

Topping:
* Fresh Strawberries, if desired
* Whipped Cream

Heat oven to 350.  In a bowl, combine cake mix and pie filling. Spread batter into a a 9×13" pan.  Bake 20 min, or until a toothpick inserted in cake comes out clean. Cool and slice. Top with fresh berries and cream.