Peanut Butter Truffle Brownies *

 1 box Betty Crocker Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling: 

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp milk

Topping: 

1 cup semisweet chocolate chips

1/4 cup butter

Heat oven to 350.  Grease bottom of 13x9 pan.  In bowl, stir brownie mix, chocolate syrup pouch, water, oil and eggs until well blended.  Spread in pan.  Bake 28-30 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.  In bowl, beat filling ingredients until smooth.  Spread mixture evenly over brownie base.  In small microwaveable bowl, microwave topping ingredients uncovered on high 30-60 seconds; stir until smooth.  Cool 10 minutes; spread over filling.  Refrigerate about 30 minutes or until set.  Store covered in refrigerator.

White Chocolate Chunk Blonde Brownies *

 2 cups packed brown sugar

1/2 cup butter, softened

2 tsp vanilla

1/2 tsp rum extract

2 eggs

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1 bag (12 oz) white chocolate chunks

1 cup chopped walnuts

1/4 cup semisweet chocolate chunks

1 tsp vegetable oil

Heat oven to 350.  In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs until light and fluffy.  Beat in flour, baking powder and salt until well blended.  Stir in white chocolate chunks and walnuts.  In ungreased 13x9 pan, spread batter evenly.  Bake 25-35 minutes or until top is golden brown and set.  Cool completely, about 2 hours.  In small microwaveable bowl, microwave semisweet chocolate chunks and oil uncovered for 15 seconds then stirring.  Continue until all melted.  Spread chocolate glaze over brownies.  Let stand until glaze is set.  

Pumpkin Muffins *

 3 eggs

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup brown sugar

15 oz can pumpkin puree (NOT pumpkin pie filling)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp ground cloves

2 tsp nutmeg

3 cups flour

Combine all ingredients in large bowl, mix well.  Fill muffin cups 2/3 full; bake 20-25 minutes in 350 degree oven until toothpick entered in center of muffin comes out clean.

Makes 1 dozen large muffin and 1 dozen mini muffins

Green Bean Salad *

 Vinaigrette:

2 Tbs rice wine vinegar

2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

5 Tbsp EVOO

4 Tbsp snipped fresh chives

Green Beans:

1 1/2 pounds frozen green beans, whole

1 Tbsp EVOO

2 shallots, thinly sliced

1/3 cup dried cranberries

2 cloves chopped garlic

3 oz shredded parmesan cheese

For vinaigrette, in a small bowl whisk vinegar, mustard, salt and pepper. Drizzle in EVOO.  Whisk until emulsified.  Add chives and set aside

For beans:  Bring large pot of salted water to boil.  Add beans, simmer for 5 minutes.  Drain.  Place in serving bowl.  Toss with vinaigrette.  Heat oil in small skillet.  Add shallots, cranberries, and garlic.  Saute 3-5 minutes, or until softened.  Pour over beans and toss.  Top with parmesan cheese and serve.  

Serves 8

Caesar Chicken Salad Squares *

 Filling :

1 can (12.5 oz) chunk chicken breast in water, drained

1/2 cup shredded mozzarella cheese

1 Tbsp grated parmesan cheese

1 Tbsp bacon bits

2 Tbsp Caesar dressing

1 Tbsp mayo

1 clove garlic, minced

1 tsp lemon juice

Crust:

1 can (8 oz) refrigerated crescent rolls

1/4 cup caesar dressing

1 cup shredded romaine lettuce

Heat oven to 375.  In bowl, mix filling ingredients until well blended.  Unroll crescent dough and separate into 4 rectangles.  Place on ungreased cookie sheet; press into 6x4 inch rectangle.  Spoon about 1/2 cup chicken mixture onto center of each dough rectangle.  Fold up ends of rectangle over mixture and firmly pinch edges to seal.  Bake 16-20 minutes or until golden brown.  Remove from cookie sheet.  Garnish each with 1 Tbsp caesar dressing and 1/4 cup shredded lettuce.  

Serves 4

Spanish Shrimp Pasta *

 1/2 pound orzo pasta 

2 pinches saffron threads

1 cup chicken broth

3 Tbsp EVOO

1/2 pound spanish chorizo

1 onion, chopped

1 small red pepper, chopped

2 cloves garlic, minced

1 tsp ground turmeric

1/2 cup frozen green peas

1 pound raw medium shrimp, shelled and deveined, tail off

1/4 cup chopped parsley

1 tsp smoked paprika

1/2 tsp sugar

Juice of 1/2 lemon

Lemon zest of 1/2 lemon

Bring a large pot of salted water to boil and cook pasta to al dente.  Save 1/4 cup pasta water, then drain and cover. In small saucepan, steep the saffron in chicken broth over low heat.  In a large skillet, heat 1 Tbsp EVOO, over medium heat.  Add chorizo and cook until browned, about 3 minutes.  Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes.  Stir in the peas.  Add 2 Tbsp EVOO and shrimp.  Cook until pink and firm, 2-3 minutes.  Stir in the parsley, paprika, sugar and lemon juice.  Remove from the heat.  Pour saffron broth over chorizo and vegetables.  Add the orzo and reserved pasta water and toss for 2 minutes.  Sprinkle with lemon zest.  

Serves 4