Praline Brownies

These are delicious!

• 1/4 Pound butter, plus more for pan
• 1/4 Cup pastry flour
• 1/8 Teaspoon baking powder
• 3 cold eggs
• 2 Teaspoon vanilla extract
• 1/4 Cup water
• 1/4 Cup sugar
• 1 1/2 Cup semisweet chocolate, cut into chunks
• 1 Cup chopped pralines
• 1 Cup chocolate chips
• 3 Cup light brown sugar
• 2 sticks butter
• 2 Cup pecans

2. Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.
3. Sift together flour and baking powder. Set aside
4. In a small bowl, beat together eggs and vanilla extract. Set aside.
5. In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well.
6. *Cook's Note: Since butter mixture is so hot, the chocolate will melt rapidly.
7. Pour into a large bowl and allow to cool.
8. Add eggs and vanilla to the chocolate mixture and blend together using a hand-held blender. Add the flour mixture and blend until combined. Fold in pralines and chocolate chips.
9. Pour batter into the prepared pan and bake for 25 minutes. Once done, remove from the oven and allow brownies to cool before adding topping.
10. When brownies and topping have cooled, completely frost brownies, cut into squares and serve.
11. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
12. Topping:

1. *Cook's Note: Constantly stir and pay attention to temperature in order for the topping to come out well.
2. In a saucepan over medium heat, add sugar, butter and milk. Stir with a wooden spoon for about 20 minutes or until mixture registers 224 degrees F on candy thermometer. Immediately turn off the heat once it reaches the temperature. Fold in pecans. Allow to cool, about 30 minutes.

Cilantro Chili Chicken Skewers

By far one of my favorite summer recipes. 

3 points if you divide into 8 servings

Also make skewers with onion, bell peppers, or any vegetable you'd like

• 2 pounds boneless/skinless chicken thighs or breast meat
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, mince
• 3/4 bunch fresh cilantro (save remaining for garnish)
• 1 teaspoon salt & pepper
• Sweet chili sauce for basting

Soak skewers in water for at least 20 minutes to prevent burning.

Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze. ​ 

Market Salad (like Chick-Fil-A)

• 2 chicken breasts
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon coarse ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 16 cups spring mix salad chopped
• 1 cup blueberries
• 1 cup strawberries cut in half
• 1 granny smith apple chopped
• 1/2 cup blue cheese crumbled
• 1 cup roasted walnuts
• 1 cup cup granola
• 1 cup Zesty Apple Cider Vinaigrette recipe below  or LIGHT Italian

1. Combine the chicken, olive oil, kosher salt, black pepper, cayenne and paprika.
2. Heat a large skillet on medium heat and cook the chicken for 5-8 minutes on each side until cooked through.
3. Let chicken cool while assembling salad.
4. Layer the romaine, iceberg, cabbage, carrots, blueberries, strawberries, apple, blue cheese, roasted walnuts and granola.
5. Slice the chicken as thinly as you possibly can (refrigerated cooked chicken is easiest) and top on salad with vinaigrette.
   
   4 servings 
   
   Chick-fil-A Zesty Apple Cider Vinaigrette 9 pts for 1 packet/2 oz
   

   • 2/3 cup extra virgin olive oil
   • 1/4 cup apple cider vinegar
   • 3 tablespoons lime juice
   • 1/4 cup honey
   • 1 teaspoon kosher salt
   • 1/2 teaspoon coarse ground black pepper
   • 1/2 teaspoon Garlic Powder

Easy Apple Pie Crescent Rolls ww 4

1 sm apple
1/2 t no calorie sweetener
1/2 t packed brown sugar
1/2 t ground cinnamon
1/2 t pumpkin pie spice
8 red-fat crescent rolls

1. Preheat oven to 375.
2. Peel, core, chop apple. Combine apple, Splenda, brown sugar, cinnamon, & pie spice together in a bowl. Set aside.
3. Unroll dough & cut each in half so you have 16 pieces. Flatten wide edge of each, roll out a little.
4. Spoon 1 t. of apple mixture onto each piece of dough & roll up, making sure to seal edges around the apple so it doesn't leak. Bake on a nonstick cookie sheet until golden brown, 12-15 minutes.

15 Minute Chicken Gumbo

0 points if you don't have rice

1 spray cooking spray
16 oz frozen gumbo style vegetables (okra, pepper, onion)
1 T all-purpose flour
29 oz canned diced tomatoes with mild chiles
1 tsp creole seasoning
9 oz cooked boneless skinless chicken breast, chopped

1. Coat a large skillet with nonstick spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
2. Stir in tomatoes, chicken, and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 c per serving.

Penuche

I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory. 



1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans

1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom)  cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002

Apple Walnut Squash

4 servings 15 points
You can sub I Can't Believe It's Not Butter, Light for the butter

1/4 c water
2 small acorn squash
1/4 c packed brown sugar
4 T butter, melted
3 T apple juice
1 1/2 t ground cinnamon
1/4 t salt
1 c toasted walnuts

1. 1. Pour water into SC.
2. 2. Cut squash in half through the middle. Remove seeds.
3. 3. Combine brown sugar, butter, apple juice, cinnamon, and salt in bowl.
4. 4. Spoon mixture into squash. Place in SC side by side.
5. 5. Cover. Cook on high 3-4 hours, or until squash is tender.
6. 6. Combine walnuts and chopped apple in bowl. Add spoonfuls to center of each squash half and mix lightly with sauce.

CP Orange Chicken

9 points
5 boneless, skinless chicken breasts
3/4 c orange marmalade
3/4 c BBQ sauce
2 T soy sauce

1. Cook chicken in CP on high 3 hours
2. Drain juices from CP
3. Mix sauces together
4. Pour over chicken and cook on high another 30 minutes (covered).

Angel Food Candy

I haven't made this yet, the reviews say it's delicious and easy to make.

1 c sugar
1 c dark corn syrup
1 T vinegar
1 T baking soda
--------------------------------------------
butter a 13x9x2 pan
1 lb. chocolate almond bark, melted

1. In a heavy saucepan, combine sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves.
2. Cook without stirring until the temperature reaches 300 (hard crack stage). Do not overcook. Remove from heat & quickly stir in baking soda.
3. Pour into a buttered 13x9x2 bking pan. When cool, break into bite-sized pieces.
4. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store tightly covered.

Caramel Marshmallow Popcorn

1 pkg microwave popcorn, popped
1/2 c butter
1 c brown sugar
2 TBSP light corn syrup or honey
1/2 t vanilla
12 large marshmallows

1. Remove any unpopped kernels from popcorn.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla, and marshmallows
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6.  Store in airtight container.

Irish Cream Pie

by Betty Crocker

3/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1/4 cup finely chopped pecans or walnuts

2  tablespoons unsweetened baking cocoa 

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• 2

  In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• 3

  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

 

Pistachio Pudding Parfaits

by Taste of Home
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1-1/2 cups whipped topping
1 package (3.4 ounces) instant pistachio pudding mix
10 pecan shortbread cookies, coarsely crushed

• In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped topping; set aside. Prepare pudding according to package directions; set aside.
• Spoon 1 tablespoon cookie crumbs into each of eight parfait glasses. Top with half of the pudding and whipped topping mixture. Repeat layers. Top with remaining cookie crumbs. Chill until serving.

Irish Cream Bars

by Betty Crocker

3/4 cup Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

2 tablespoons unsweetened baking cocoa

3/4 cup sour cream

1/2 cup granulated sugar

1/3 cup Irish cream liqueur

1 tablespoon Gold Medal™ all-purpose flour

1 teaspoon vanilla

1 egg

1/2 cup whipping (heavy) cream

Betty Crocker™ chocolate candy sprinkles, if desired 

• Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, the butter, powdered sugar and cocoa with spoon until soft dough forms. Press in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
• 2

  In medium bowl, beat remaining ingredients except whipping cream and chocolate sprinkles with wire whisk until blended. Pour over baked layer. Bake 15 to 20 minutes or until filling is set. Cool slightly; refrigerate at least 2 hours before cutting. For bars, cut into 6 rows by 4 rows.
• 3

  In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon whipped cream into pastry bag fitted with medium writing or star tip. Pipe dollop of cream onto each bar. Top with chocolate sprinkles. Store covered in refrigerator up to 48 hours.

 

Leprechaun Lime Drink

by Taste of Home
1 qt lime sherbet, softened
1/2 c thawed limeade concentrate
2 T sugar
2 cans (12 oz each) lemon-lime soda, chilled
1 to 2 cups ice, crushed
Lemon slices and lime spirals, optional
In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice. Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired. Yields: 7 c