Chocolate Caramel Layer Bars

 1 roll (16.5 oz) refrigerated chocolate chip cookies
2 cups milk chocolate chips
1 container (18 oz) caramel apple dip
3 cups rice chex cereal
1 cup chopped peanuts

Heat oven to 350.  In ungreased 13x9 pan, break up cookie dough.  Press dough evenly in bottom of pan to form crust.  Bake 15-18 minutes or until light golden brown.  Cool 15 minutes.  Meanwhile, in saucepan over low med heat, melt 1 cup chips and 1 cup dip, stirring constantly, until melted and smooth.  Remove from heat.  Stir in cereal and peanuts.  Spread cereal mixture over cooled crust.  In pan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth.  Spread over cereal mixture.  Refrigerate until chocolate mixture is set, about 30 minutes.  Stor tightly covered.

Cabbage and Creamy Sesame Rice Noodle Stir Fry

 4 oz rice noodles
2 Tbsp EVOO
1 boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved and thinly sliced red onion
1 cup thinly sliced shiitake mushrooms
3 scallions, cut into 2 inch pieces
1 cup roughly chopped fresh green cabbage (or kimchi if you like that flavor!)
2 Tbsp creamy sesame dressing
2 Tbsp coconut aminos
1 egg
Toasted sesame seeds
2 lime wedges

Bring saucepan of water to boil.  Add rice noodles and cook according to package directions.  Meanwhile, heat the oil in a large skillet over medium heat.  Add chicken, salt and pepper.  Cook, tossing occasionally, until chicken is almost cooked through, about 4 minutes.  Add onions, mushrooms, scallions, and cabbage (if you are using kimchi, add it later with sesame dressing).  Cook, tossing, until just tender, about 3 minutes.  Add creamy sesame dressing and coconut aminos and stir until just combined. Using tongs, drain and transfer noodles and add them to the skillet, toss until just combined.  Push the noodle stir fry to one half of the skillet and crack the egg onto the empty half.  Cook the egg, stirring, until softly scrambled, 1-2 minutes.  Stir the scrambled eggs into the stir fry.  Garnish with toasted sesame seeds and serve with lime wedge.  

Serves 2

Seared Scallops and Vegetables

 12 large sea scallops, patted dry
1 bunch asparagus, cut into 1 inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach

In large skillet, heat 2 Tbsp EVOO over med high heat.  Season both sides of the scallops with salt and pepper and add to the skillet.  Cook for 1 minute.  Add asparagus, cherry tomatoes and red onion and cook for 2 minutes.  Turn the scallops, then cook until tomatoes are shriveled and scallops are cooked through, 2-3 minutes.  Remove from the heat.  Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.  

Strawberry Salad with Crispy Prosciutto and Seared Scallops

 8 thin slices of prosciutto
3 cups baby arugula
1 cup hulled and sliced strawberries
1/2 cup halved and thinly sliced red onion
1/2 jalapeno, seeds removed and very thinly sliced
1/4 cup thinly sliced basil leaves
2 Tbsp EVOO
2 cloves garlic, minced
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1/2 tsp dijon mustard
1 pound sea scallops
1 tsp salt
1/2 tsp black pepper
2 Tbsp EVOO

Preheat oven to 400.  Place prosciutto on a large baking sheet in a single layer so that no pieces are touching.  Bake until prosciutto is crisp, about 6 minutes.  Set aside to let cool.  Meanwhile, in a large bowl, combine arugula, strawberries, red onion, basil and jalapeno.  Set aside.  In small bowl, whisk together 2 Tbsp EVOO, garlic, balsamic, lemon and dijon until well combined.  Pat scallops dry and season generously on both sides with salt and pepper.  Heat oil in large skillet over medium high heat.  When just starting to smoke, carefully place the scallops in the hot skillet and cook, undisturbed, until bottom has developed a golden crust, about 2-3 minutes.  Flip and cook until golden on the other side.  Transfer to a plate and set aside.  Drizzle the dressing over the salad and toss to coat.  Divide the salad among 2 plates.  Top with seared scallops.  Roughly chop the prosciutto and sprinkle over the top of scallops and salad.

Serves 2

Chicken Alfredo Stew

 1 jar (16 oz) alfredo pasta sauce
3/4 cup water
1/2 tsp basil
1/2 tsp salt
4 cups frozen diced potatoes with onions
1 1/4 pound boneless skinless chicken breasts, cut into chunks
1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6

Cornbread Taco Bake

 1 pound ground beef, browned and drained
1 can whole kernel corn, drained
1 can (8 oz) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 pkg (8 oz) cornbread/muffin mix  (and ingredients on box to make cornbread)
1 can (2.8 oz) french fried onions
1/2 cup shredded cheddar cheese

In large ovenproof skillet, combine browned ground beef, corn, tomato sauce, water, green pepper and taco seasoning.  Prepare cornbread mix according to package directions for cornbread.  Stir in half  of the onions.  Drop spoonfuls on top of beef mixture.  Spread out with back of spoon (will not cover beef mixture entirely).  Bake uncovered at 400 for 12-15 minutes.  Sprinkle with cheese and remaining onions.  Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, about 3-5 minutes longer.  

Green Power Smoothie

 Liver Cleanse Smoothie - these measurements should be adjusted to your tastes.  
1 handful spinach, washed
1/2 cup cucumber, sliced (no need to peel)
1 small green apple, cored and sliced (no need to peel)
1/2 banana

Puree all together and make any adjustments for your tastes.  Add 1/2 cup ice and blend again.  

Serves 1

Slow Cooker Apple Butter

 12 cooking apples, peeled, cored and sliced 
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

Place apple slices in slow cooker.  Stir in sugar, cinnamon, cloves and allspice.   Cover and cook on high heat setting for 4 hours.  Stir.  Uncover and cook on high heat setting 2 - 2 1/2 hours more or until apples are very tender and most of the liquid has evaporated.  Coo mixture at least 1 hour or cover and chill overnight.  Process with an immersion blender until smooth.  

Makes 4 cups.

Mexican Chicken Pizza

 1/2 pound boneless skinless chicken breast, cut into 1/2 inch chunks
1 1/2 cups salsa
1 (12 inch) ready to use pizza crust
1/2 cup red pepper strips
1 tsp chopped fresh cilantro
1 1/2 cups shredded mozzarella and cheddar cheese
*add sliced jalapenos if you like it spicy*

Heat oven to 400.  Cook chicken in large skillet until chicken is done, stirring occasionally.  Stir in salsa; simmer on medium low heat 5 minutes, stirring occasionally.  Spoon onto crust; top with remaining ingredients.  Bake 10-15 minutes or until cheese is melted.

Serves 6

Pecan Pie

 1 1/4 cups light corn syrup
1 cup brown sugar
1/2 cup butter
1 1/2 cups pecans (roughly chopped)
4 eggs
1 tsp vanilla
1/8 tsp salt
9 inch refrigerated unbaked pie crust

Mix all ingredients (except pie crust).  Pour into unbaked 9 inch pastry shell.  Bake at 350 degrees for 50 minutes.  Pie will be gooey and slightly runny.  As it cools it will become more "gelatinous".