Steph's Blue Cheese Salad

Ingredients:
Mixed greens
Craisins
Sweet roasted pecans
Blue cheese crumbles
Diced apple, if desired

Preparation:
1. Toss mixed greens in a bowl with Craisins. Use 1 small handful of Craisins to every full serving of greens.

2. Fold pecans into salad. Use 1/2 cup pecan pieces for every serving.

3. Add diced apples, if desired, using 1/2 cup of apples for each serving.

4. Sprinkle blue cheese on top of mixed salad. Use about 1/3 cup per serving; adjust to taste.

5. Serve with pomegranate vinaigrette -- or no dressing, if desired.

Sweet Roasted Pecans

Ingredients:
1 egg white
1 Tblsp. water
2 1/4 cups fresh pecan halves
1/2 cup white sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon

Preparation:
1. Preheat oven to 225 degrees.

2. Grease a rimmed baking sheet, or cover a sheet with heavy duty foil (makes for easier cleanup).

3. Combine egg and water and beat until fluffy (use whisk).

4. Fold pecans into egg mixture to coat evenly.

5. Put sugar, salt and cinnamon into a shaker and mix.

6. Sprinkle pecans evenly (turn to coat) with sugar mixture.

7. Spread nuts on baking sheet.

8. Bake for approx. 1 hour, stirring every 15 minutes.

9. Store in airtight container.

Cake Mix Peach Cobbler

Ingredients:
2 (16 ounce) cans sliced peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1 stick VERY COLD butter

Preparation:
1. Preheat oven to 375 degrees.

2. Empty peaches and juice into an ungreased 9x13 casserole dish.

3. Dump the dry cake mix on top of the peaches, and press down firmly.

4. Cut butter into thin slices, and place all over the top of the dry cake mix.

5. Bake at 375 degrees for 45 minutes until butter is melted, peaches are bubbly and top is crusty.

Puppy Chow Popcorn

Ingredients:
9 cups popcorn (1 standard size microwave bag)
1 cup semisweet chocolate chips
1/2 cup smooth peanut butter
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation:
1. Line a large baking sheet with wax paper and set aside.

2. Pop popcorn according to package instructions. Remove kernels, then place in a large bowl and set aside.

3. Combine chocolate chips, peanut butter and butter in microwave or on stove top until melted and smooth.

4. Pour chocolate mixture over popcorn. Using a large spoon, mix until popcorn is evenly coated with chocolate.

5. Slowly, in 1/2 cup increments, add powdered sugar and continue to mix until evenly coated and all 1 1/2 cups have been added.

6. Spread popcorn evenly on prepared baking sheet, and chill for 30 minutes in the fridge. Break up and serve. Store popcorn at room temperature in an airtight container (or in fridge if it's summertime in Mississippi!)

Crack Broccoli

Ingredients:
1 large head broccoli
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (or half as much table salt)
1/2 teaspoon sugar
Lemon wedges, for serving

Preparation:
1. Peel the broccoli with a sharp knife.

2. Cover a large rimmed baking sheet with foil.

3. Put the oven rack in the lowest position, then put the baking sheet on the rack. Heat the oven to 500 degrees.

4. Cut the stem off of the broccoli, and cut it into long, ½-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets, then put it in a bowl.

5.Drizzle the broccoli with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine. DO NOT OMIT THE SUGAR.

6. Working quickly, remove the baking sheet from the oven. Carefully transfer the broccoli to the baking sheet and spread it in an even layer, placing it flat sides down wherever possible.

7. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Transfer to a serving dish and serve immediately with lemon wedges.

Birthday Cake Popcorn

Ingredients:
1 1/2 cup almond bark or white chocolate chips
1/4 cup Vegetable Shortening
1 1/2 cup white or yellow cake mix (dry)
2 bags popcorn (popped, buttered is fine)
1/4 (approx) cup sprinkles
1/2 cup mini M&Ms

Preparation:
1. Melt the almond bark/chocolate according to package directions.
2. Add the vegetable shortening to the almond bark/chocolate, and stir until it is melted.
3. Stir the powdered cake mix into the almond bark/chocolate.
4. Pour the melted bark/chocolate/shortening mix over the popcorn, and mix together with your hands (take off your rings unless you want them coated in chocolate/almond bark!) Add mini M&Ms and toss until everything is coated relatively evenly.
5. Pour popcorn onto waxed-paper-lined cookie sheets to cool. Sprinkle immediately with colorful sprinkles.
6. Once hardened (takes about 5 minutes), break into pieces (as needed) and serve.

Italian Eggplant Roulades (Zone)

Ingredients:
5 C Eggplant Sliced lengthwise (15g c) (2C)
1 1/3 C Skim Ricotta (check label)(1/4 cup=1 P block) 1 1/4 cup=(4P)
3 oz Part-Skim Mozzarella Cheese (3 P)
1 egg (or equivalent Egg Substitute) Beaten (1P)
3 C spinach Chopped (N/S)
1 1/2 C Tomato Sauce or Crushed Tomatoes (check label) (3 C)
garlic minced
1/2 Green Pepper Chopped (1/2 C)
2 C sliced Mushrooms (1/2 C)
salt and pepper

Preparation:
1) Broil, Grill or Roast Eggplant slices until golden. Set aside to cool.
2) Put tomato sauce in a saucepan with garlic (to taste), Green Pepper and Mushrooms. Add salt and pepper to taste.
3) If using tomato sauce it may be necessary to add some water 1/2 to 1 cup to thin it some. Bring the sauce to a boil, and simmer for approximately 1/2 hour until sauce is a good consistency. Allow to cool.
4) In a non-stick pan quickly sauté minced garlic to taste until slightly golden.
5) Add spinach to pan. Add salt and sauté it quickly until just softened.
6) Add pepper to taste, a grating of fresh nutmeg, the ricotta cheese and egg. Mix thoroughly to combine.
7) On a work surface lay out Eggplant slices. Spoon an equal amount of Ricotta mixture onto each slice placing on the bottom end or widest part of the slice, using all of the mixture.
8) Spread the mixture 1/3 of the way down on the bottom end of each eggplant slice. Roll each slice up.
9) In an oven proof baking pan, spoon about 1/2 cup of sauce in the bottom and spread evenly.
10) Place each slice into pan, keeping exposed- end down.
11) Pour remaining sauce over top, and then top with mozzarella cheese.
12) Cover pan. Bake 350 degrees for about 20-25 minutes, uncover and bake 10 minutes more or until cheese is browned, and bubbly and mixture is heated throughout.

Add a side salad for each and you have a complete meal. Check the fat grams of your cheeses. If it is low, be sure to add extra fat blocks to compensate.

Boston Cream Pie Cupcakes

Ingredients:
1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Preparation:
1. Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat filling mixture with a hand mixer for 2 minutes, or until it thickens.

2. Place filling mixture in refrigerator for 15 minutes.

3. Spoon filling mixture into a pastry bag fitted with a medium-size plain tip. Fill cupcakes by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.

4. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges.

5. Remove from heat, add chocolate morsels to pan, and whisk until smooth.

6. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.

7. Refrigerate until set, at least 1 hour, before serving.

Strawberry Nachos

Ingredients:
Butter, melted
Flour tortillas
Cinnamon
Sugar (white)
Fresh strawberries, diced
Chocolate chips, melted (if desired)

Preparation:
1. Mix cinnamon and sugar with melted butter and brush on one side of tortillas.

2. Using a pizza cutter, slice tortillas into triangles (making "chip-sized" pieces).

3. Bake tortilla pieces in 350-degree oven until very lightly browned, but not burnt. Allow to cool. They will become crispy.

4. Toss diced strawberries with a small amount of sugar and a tablespoon or so of water.

5. Serve crisp "chips" with strawberry mixture, either as a "salsa" or by laying the "chips" on a plate, topping with the strawberries, then drizzling with melted chocolate.

Betsy's Salsa

Ingredients:
1/2 cup fresh cilantro, chopped
1 bunch green onions, chopped
2 cans Rotel
1 large can diced tomatoes
3 Tblsp garlic salt

Preparation:
Pulse all ingredients in blender.