Rainbow sprinkle fudge

4 oz softened cream cheese
3 c powdered sugar
1/4tsp salt
11oz package of white chocolate chips
1 tsp vanilla
1tsp almond
3/4c rainbow sprinkels

beat creamcheese till fluffy and then slowly add sugar and salt. melt white choc in a bowl at 30 second intervals until smooth. Pour chocolate mixture into creamcheese. Stir in extracts. Pour 1/2 c of sprinkles  in and pour mix into 9x9 pan. Sprinkle remaining sprinkles on top. Refridgerate until chilled and cut into squares to serve.

Mini meatballs

8oz mushrooms finely chopped
1/2 chopped finely chopped onion
2 tlbs EVOO
1 egg
1/2c whole wheat bread crumbs
1lb ground turkey
1tsp garlic poweder
1/4tsp salt
 & opnions in 1 tlbsp evoo unil tender. Remove. In a owl mis egg and stir in  bread, turkey, garlic, salt. Stir in mushrooms. make into mini balls and cook in hot olive oil (remaining 1 tlbsp)

Kids Toffee

28 squares honey graham crackers
1 c light brown sugar
1 c butter
1 12ox pack of choc chips
1 c mini candy of your choosing

350 oven. Line pan with foil. Spreadh crackers out. Combine sugar and butter in saucepan. Bring to a rolling boil and remove. Pour over crackers and bake 10 min. Pour choc over all the crackers. As it melts - spread it. then sprinkle with candy, cool and break apart.

Crispy Flounder and Roasted Tomatoes

2 tlbsp capers
1 tlbs evoo
1 pint cherry tomatoes
salt and pepper
fresh basil (1/4 c) and parsley (1 tlbsp), and thyme (2 tlbsp)
1 cup panko
4 6oz flounder fillets

400 degree oven. compine capers, oil and tomatoes  in skillet - toss to coat and add S&P. Bake for 20 min at 400 and top w/ basil.

Combine panko, parsley and thyme in dish. Coat fillets w/ cooking spray and sprinkle S&P. Dredge in panko anmd cook 3 min eachi side.

No bake strawberry pie

25 chocolate wafers
3 oz finely chopped bittersweet choc
2 tsp canola oil
cooking spray
6oz low fat cream cheese
1/3 c powdered sugar
3/4tsp vanilla
2 cup whipped topping
2 tlbsp strawberry jam
1 tlbs Chambord
1 tsp lemon juice
1 lb halved strawberries

Put wafers in a food processor and make fine. Put chocolate in a bowl and melt. add chocolate adn oil into processor until compined. Press in a 9 in pie plate coated w/ spray. Freeze 15 min to set.  Place cream cheese, sugar and vanilla into a boiwl and beat. Fold in whipped topping. Spread into pie crust. Microwave fruit spread and  add chambord and lemon juice. Stir with whisp. add berrys and toss and spread in pie. Chill and serve.

Blueberry Muffins

2 eggs
1.5 c sugar
1/3 c Melted butter
1/2 milk
3 c flour
1 teaspoon Baking Powder
2 C Blueberries

Oven 400. Whisk eggs and sugar until fluffy, add melted butter , flour and baking poweder alternately with milk. Add blueberries and pour into muffintins. Bake 12-15 min.

Kooky Kale w Onion Dip

8 oz fresh/dry Kale
3 Tbs EVOO
3/4 tsp salt
1 c Chopped Onion
1/2 Plain FF Greek Yogurt
1/3 c Light Sour Cream
1tsp onion powder
1.4 tso peppper
3 Tbs FF Milk

Oven 300, tear kale into pieces and toss w. 2 TBS EVOO and salt. Bake 10 min, turn & bake another 15-20 until crispy. Place 1 Tbs EVOO in skillet add onions. Remove and cool. Medium bowl mix yogurt, sour cream, onion powder, salt and pepper. Stir in onions & milk. Serve w/ Chips.

McCormick Sugar & Spice Cookies

2 1/3 c Flour
1 tsp baking soda
1/4 tsp Nutmeg
1/4 tsp salt
1 1/4 C Sugar
1 cup butter
1 egg
2 tsp vanilla
Colorful Cookie glaze (found at mccormick.com)

Mix flour, BS, Cinnamon, Nutmeg & Salt. Separate bowl beat sugar and butter until fluffy, add egg and vanilla, gradually beat in dry mix. Refridgerate 2 hrs.
Roll out 1/8in thick and cut shapes - 375 8-10 min

Crock Pot Asian Glazed Chicken

1/2 c. packed light brown sugar

3 T. low-sodium soy sauce

3 T.fresh lemon juice

2 T. Worcestershire sauce

1 T. grated fresh ginger

1/4 tsp. crushed red pepper

1 1/2 lbs. boneless, skinless chicken thighs (breasts for a lighter version but won't be as moist)

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This Crock Pot Asian Glazed Chicken is full of flavor and yet so easy to prepare. I serve it with rice and sometimes saute stir-fry veggies for a side dish. (peppers, onions) The sauce is really yummy and pairs well with veggies as well.

1. Mix together the sugar, soy sauce, lemon juice,Worcestershire sauce, ginger, and crushed red pepper in the crock pot.
2. Add the chicken and mix well.
3. Cover and crock on low for 4-5 hours or until cooked through.
4. Remove chicken from crock and set aside.
5. Pour the liquid from the crock into a large skillet and boil until slightly thickened, 4 to 5 minutes. (I usually taste and doctor the sauce a tad while boiling – my husband likes it a bit sweeter!)
6. Serve the chicken with rice and top with the sauce from the skillet. Sprinkle with sesame seeds