Saturday, May 23, 2009

Peanut Butter Rice Krispie Bars

1 C. karo syrup
1 C. peanut butter
1 C. granulated sugar
5 C. rice krispies
1/2 bag (12 oz.) chocolate chips
1/2 bag (12 oz.) butterscotch chips

1. Heat syrup and sugar over low heat until well blended. Stir in peanut butter.
2. In a medium bowl add rice krispies. Pour sugar mixture over krispies and stir until incorporated.
3. Press in 8x8 glass dish. (greased)
4. Melt chocolate chips and butterscotch chips in microwave on medium heat for 20 sec. incrimates.
5. Pour over top of rice krispies.
6. Cool, cut, and serve.

Tortellini Salad

2 (14 oz.) packages frozen cheese tortellini
1 green and 1 red bell pepper, diced
1 cucumber, chopped
1 (14 oz.) can artichoke hearts, rinsed, drained
1 (8 oz.) bottle cream Caesar salad dressing
*frozen peas are also good

Prepare tortellini according to package directions and drain. Rinse with cold water, drain and chill.
Combine tortellini and remaining ingredients in large bowl, cover and chill at least 2 hours.

5 Step Something Salad

Something green
Something sweet
Something crunchy
Something tangy
Something to dress it with

Something green- Spinach, arugula, cabbage, etc.
Something sweet- candied almonds, fruit slices, dried cranberries or cherries, raisins, etc.
Something crunchy- slivered almonds, toasted pine nuts, pecan halves, croutons, canned onion rings, chinese noodles, etc.
Something tangy- crumbled feta or blue cheese.
Something to dress it with- any type of dressing. *Dress greens right before serving.

Veggie Pizza Squares

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers or tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
Grated cheese

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.