Caramel Pretzel Brownies!

For the brownies:
10 T. melted butter
2 eggs
3/4 c. sugar
1/4 c. brown sugar
4 T. brewed coffee
1 T. vanilla extract
3/4 c. cocoa powder
1/4 t. salt
1/2 c. flour
1 c. pretzels

For the caramel sauce:
2 T. butter
1/2 c. brown sugar
1 t. salt
1 t. vanilla extract
1/4 c. heavy cream

Melt the butter and let it cool before adding eggs, sugar, coffee, and vanilla.  Whisk to combine.  Add cocoa powder and salt and whisk until smooth.  Add flour and stir just until combined.  Spread batter into a greased 9x9 inch baking pan.  Add pretzels on top of the batter.  Meanwhile, heat caramel sauce ingredients in a small saucepan and whisk for 5 minutes.  Drizzle caramel sauce over the pretzels.  Bake brownies at 350 degrees for 26-28 minutes.  Let cool before slicing with a serrated knife.

Carrot Cupcakes!

For the cupcakes:
10 T. butter, softened
1 1/4 c. sugar
2 eggs
1 t. vanilla extract
1 1/2 c. plain yogurt
3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
2 c. grated carrots
1 c. chopped walnuts

For the glaze:
4 oz. cream cheese
1/2 c. powdered sugar
3 T. milk

Cream the butter and sugar until light and fluffy.  Add vanilla and eggs one at a time and beat until smooth.  Add the yogurt, flour, baking powder, baking soda, salt, cinnamon, and ginger.  Don't over mix.  Fold in the carrots and walnuts.  Fill muffin cups with batter.  Bake at 375 degrees for 20-25 minutes.  Meanwhile, beat the cream cheese with powdered sugar and milk until smooth.  Drizzle over the cupcake tops.  Makes about 18-24 cupcakes.

Buffalo Pasta Salad!

8 oz. macaroni, cooked, drained, and cooled
10 oz. chicken breast, cooked and diced
3 stalks of celery, diced
1 small red onion, diced
1 c. crumbled blue cheese
1/2 c. plain yogurt
1/2 c. hot sauce

Toss together all ingredients in a large bowl.

Fruit Tarts!

For cookie tarts shells:
3/4 c. sugar
1/2 c. butter, softened
1 egg white
1 t. vanilla extract
1 1/3 c. flour
1/2 t. baking soda
1/4 t. baking powder

For cream filling:
4 oz cream cheese, softened
1/4 c. powdered sugar
1 t. vanilla extract
1/4 c. heavy cream, whipped

Toppings:
Kiwi
Strawberries
Blackberries
Pineapple


Cream together butter and sugar until smooth.  Beat in egg white and vanilla.  Gradually add flour, baking soda, and baking powder.  Press small balls of dough into a muffin tin.  Bake at 375 degrees for 7 minutes.  Immediately press the center of each cookie with a small shot glass to press into a tart shape. Remove from pan and let cool.  Meanwhile, beat cream cheese, powdered sugar, and vanilla.  Fold in the whipped cream.  Fill each cookie tart shell with the cream cheese filling,  Top with fresh diced fruit.

Pesto Panko Crusted Flounder!

4 flounder filets
1/2 c. pesto
1 1/2 c. panko breadcrumbs
1 t. black pepper
1 t. crushed red pepper

Brush each filet with pesto and press with panko.  Top with black pepper and crushed red pepper.  Bake on a greased baking sheet at 375 degrees for 15 minutes or until fish flakes with a fork.

Serve with a mixture of yogurt, horseradish, and sriracha sauce for dipping.

Oatmeal Cream Cakes!

2 T. butter
1/3 c. rolled oats
1/2 c. brown sugar, divided
1/4 c. yogurt, divided
1 t. vanilla extract
1 egg white
1/3 c. flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt

Cover oats with 1/3 c. boiling water and set aside.  Beat 1/4 c. brown sugar, 2 T. yogurt, 1 T. butter, vanilla, and eggs.  Stir in flour, baking soda, cinnamon, and 1/8 t. salt.  Then stir in oatmeal mixture.  Butter 4 small ramekins and fill with batter.  Bake at 350 degrees for 20 minutes or until the cake springs back when touched.  Once cooled, whisk together remaining 1/4 c. brown sugar, 2 T. yogurt, 2 t. butter, and 1/8 t. salt and frost each cake.

Tofu Bahn Mi!

1 baguette
14 oz. extra firm tofu
1 T. vinegar
1 T. soy sauce
1 t. curry powder
1 t. ginger
1 t. cumin
1/2 c. mayo
1 T. sriracha
1/2 cucumber, sliced
1 large carrot, shredded
1 bunch cilantro

Drain and press tofu and slice in half lengthwise and crosswise.  Grill in a skillet with vinegar, soy sauce, curry, ginger, and cumin until golden on each side.  Slice baguette in half and toast.  Spread each side with mayo and sriracha.  Top with tofu, cucumber, carrot, and cilantro.

Popovers!

4 c. warmed milk
8 large eggs
4 c. flour
1 1/2 t. salt
2 1/4 c. grated Gruyere

Warm the milk and whisk eggs until frothy.  Slowly whisk in the milk without cooking the eggs.  Slowly add flour and salt to the milk and eggs.  Gently combine until smooth.  Butter the popover pan and pour batter until 3/4 full.  Top with 2 1/4 T. cheese.  Bake at 350 degrees for 50 minutes.  Serve immediately. Makes 24 popovers.

Baked Brie and Candied Pecans!

1 wheel of brie
2 T. honey
1 baguette, sliced
dried figs
2 apples, sliced
1 1/2 c. pecans
1/4 c. maple syrup
1 t. salt

Bake brie with honey at 350 degrees for 10-15 minutes.  Spread on apples and baguette.  Serve with figs and candied pecans.  Heat the pecans in a hot skillet with maple syrup and salt.  Heat until syrup is bubbly and starts to caramelize.  Spread pecans on parchment paper to cool.

Pesto Gnocchi with Shrimp!

1 pkg. gnocchi
1 bunch of asparagus, cut into 2 inch pieces
1 jar of roasted red peppers, drained and sliced
8 oz. cooked shrimp
1/4 c. pesto

Bring water to a boil and cook gnocci and asparagus for a few minutes.  Drain and toss with peppers, shrimp, and pesto.

Avocado Shrimp Quinoa!

1 c. quinoa
2 c. vegetable broth
1 t. cumin
1 t. curry
1 t. black pepper
1/2 t. cayenne
2 avocados, diced
1 pt. grape tomatoes, halved
8 oz. cooked shrimp

Simmer quinoa in broth and spices for 15 minutes or until fully cooked.  Cool if desired.  Stir in avocado, tomatoes, and shrimp.