Samoa Bars!

Cookie Base:
1/2 c. sugar
3/4 c. butter, softened
1 egg
1 t. vanilla extract
2 c. flour
1/4 t. salt

Topping:
3 c. shredded coconut
12 oz. caramels
1/2 t. salt
3 T. milk
10 oz. chocolate chips,

Cream together sugar and butter until fluffy.  Add egg and vanilla.  Gradually add flour and salt until the mixture resembles wet sand.  Press into a pan and bake at 350 degrees for 20-25 minutes.  Let cool.  Toast coconut at 300 degrees for 20 minutes or until golden.  Stir frequently and watch so it doesn't burn.  Microwave caramels with salt and milk for 3 minutes or until smooth.  Fold coconut into the caramel sauce and spread over the cookie base.  Microwave chocolate chips in 30 second intervals, stirring so they don't burn.  Cut the cookie caramel bars and dip each in melted chocolate and place on parchment paper to cool.  Drizzle remaining chocolate on top.  Let chocolate set and store in an airtight container.

White Bean Cakes with Avocado Cream!

1 clove garlic

1 jalapeno, seeded

1/4 c. cilantro

1/4 c. chives

2 cans canellini beans, rinsed

1 t. cumin

1 t. chili powder

1 t. pepper

1 c. oats

1 egg

1 c. cornmeal

1 T. canola oil

1 avocado, pitted

1/2 c. yogurt

1 lime, juiced

1 t. salt

1/4 c. toasted pumpkin seeds

Pulse together garlic, jalapeno, cilantro, and chives in a food processor.  Add beans, cumin, chili powder, pepper, oats, and egg and pulse until combined.  Form into eight patties and dredge in cornmeal.  Place on parchment paper and chill in the refrigerator for 15 minutes.  Cook patties in a large skillet sprayed with canola oil.  Meanwhile, combine avocado, yogurt, lime juice, and salt in the cleaned food processor and puree until smooth. Top each bean cake with the avocado cream and garnish with pumpkin seeds and cilantro.

Chicken Gyros!

1 lb chicken, sliced
1 bell pepper, sliced
1 onion, sliced
1 t. olive oil
1/2 t. salt
1/2 t. pepper
4 sprigs oregano
4 sprigs thyme
1/2 c. yogurt
1/2 cucumber, diced
1/2 lemon, juiced
8 lettuce leaves
1 roma tomato, diced
4 large pitas

Saute chicken, peppers, and onion in olive oil in a large skillet.  Season with salt, pepper, and herbs. Meanwhile, mix together yogurt, cucumber, an lemon juice to make the sauce.  Fill each pita with lettuce, tomato, chicken, peppers, onions, and cucumber sauce.

Garden Greek Salad!

For the salad:
3/4 lb. chicken breast
2 large basil leaves
4 sprigs of thyme
4 sprigs of oregano
1/2 t. salt
1/2 t. pepper
1/2 lemon, juiced
1 head of romaine lettuce,
1 pt. cherry tomatoes, halved
1 cucumber, seeded and diced
15 oz. artichoke hearts, halved
4 oz. black olives, sliced
1 c. feta crumbles

For the dressing:
2 large basil leaves
4 sprigs of thyme leaves
4 sprigs of oregano leaves
4 sprigs of mint leaves
2 T. olive oil
1 T. red wine vinegar
1/2 large avocado
1/2 c. water
1/2 lemon, juiced
1/2 t. salt
1/2 t. pepper

Bake chicken with herbs and lemon juice at 400 degrees for 30 minutes.  Cool and dice the chicken.  Toss chicken with diced vegetables and feta.  Meanwhile, puree dressing ingredients in a food processor until smooth.  Toss salad with the dressing.

Avocado Pesto Linguine with Chicken and Tomatoes!

1 lb. chicken breasts
1/2 c. pesto
2 cloves garlic
1 c. basil leaves
1 T. olive oil
1/2 lemon, juiced
1 avocado, pitted
1/2 c. water
1 t. salt
1 t. pepper
8 oz. linguine
1 pt. cherry tomatoes, halved

Coat chicken in pesto and bake for 30 minutes at 400 degrees. Dice the chicken into pieces.  Meanwhile, puree garlic, basil, olive oil, lemon juice, avocado, water, salt, and pepper to make a sauce.  Boil the linguine until al dente.  Toss the hot linguine with the avocado sauce, chicken, and tomatoes.  Garnish with more fresh basil.

Tofu Creme Brulee!

12 oz. silken tofu, drained
3/4 c. sugar
1/4 c. vanilla almondmilk
2 T. cornstarch
1/2 t. cinnamon
1/4 t. salt
1 T. vanilla

Add all ingredients in a blender and mix for a minute, or until smooth and foamy.  Grease 6 ramekins and fill with the custard.  Place ramekins in a dish filled with 2 c. hot water.  Bake at 350 degrees for 45 minutes, or until the custard pulls away from the sides.  Refrigerate for 45 minutes or more.  Top custard with 1/4 c. sugar and brulee with a torch until golden.  Let cool for a minute before eating.