1 cup salted butter, softened
1 ½ cups white sugar
2 eggs
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 ½ cups sweetened shredded coconut
1 ½ bags chocolate chips (3 cups)
2 cups peeled, slivered almonds

1)Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
2)In a mixing bowl, cream together the butter and sugar until creamy.
3)Add the eggs and beat until creamy
4)Meanwhile mix the dry ingredients together in a separate bowl.
5)Add the dry ingredients to the mixing bowl and stir until you have a thick cookie dough.
6)Add the coconut, chocolate chips and almonds and mix until well combined.
7)Scoop the cookies onto the sheetpans and bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up).

 

Ingredients

1 cups (6 ounces) semisweet chocolate chips, divided

1/4 cup chopped Diamond of California® Pecans

1 pastry shell (9 inches), baked

1/4 cup caramel ice cream topping

2 packages (8 ounces each) cream cheese, softened

3/4 cup confectioners' sugar

2 tablespoons heavy whipping cream

Whipped cream and additional chocolate chips, Diamond of California® Pecans and caramel topping for garnish, optional

Directions

• Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chip and pecans; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, combine cream and remaining chips; cook and stir over low heat until smooth.
• Gradually beat into cream cheese mixture. Carefully spread into pastry shell. Chill until set. Garnish as desired. Yield: 8 servings.

Ingredients

1 Recipe Gesine's Piecrust (see below)

Cranberry Compote

1 12 ounce bag fresh cranberries

1 cup granulated sugar

¼ cup orange juice

2 teaspoons finely shredded orange peel

20 fresh sweet cherries, pitted or 1 cup frozen unsweetened pitted dark sweet cherries

Caramel Apple Filling

8 tart baking apples (Granny Smith) (2 to 2 1/4 pounds)

2 tablespoons lemon juice

1 cup packed dark brown sugar

1 teaspoon finely shredded lemon peel

¼ cup all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons unsalted butter

¼ cup whipping cream

1 teaspoon vanilla bean paste (can substitute pure vanilla extract)

1 egg

2 – 3 tablespoons coarse sugar

Directions

1. Prepare Gesine's Piecrust. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.

2. For Cranberry Compote, in a small saucepan combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat; cool.

3. For Caramel Apple Filling, in a large bowl gently toss together apples, lemon juice, and lemon peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.

4. In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely.

5. Preheat oven to 375 degrees F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate with a flat-edge rim. Trim pastry 1-inch beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

6. Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350 degrees F.

7. Roll out the remaining ball to 1/8 inch thick. Using 1 1/2- to 2-inch leaf or acorn cookie cutters, stamp out shapes; transfer to a parchment-lined sheet pan.

8. Using a slotted spoon, spoon one-third of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cranberry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.

9. Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with coarse sugar.

10. Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.

From the Test Kitchen•*If using frozen cherries, place cherries on a paper towel lined baking sheet. Let stand for 1 hour or until thawed.

Make Ahead:•The cranberry filling, apple filling and pastry can be made up to 1 day ahead. Let the two filling stand at room temperature about 1 hour before assembling the pie.

Gesine's Pie Crust

Makes: 10 servings

Ingredients

2 cups cold all-purpose flour

1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes

1 tablespoon sugar

1 teaspoon salt

½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)

1 teaspoon lemon juice

Directions Gesine's Piecrust:

1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

From the Test KitchenPie Crust:•For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

1 lb Sausage
Large onion, chopped
Saute the onion and sausage together.  Drain fat.
Add:
2 Boxes of Chicken Broth
Large bag of Shredded Carrotts
Large container of Sliced Mushrooms
1 T Basil
2 cans Chopped Italian Tomatoes
1/2 box small pasta shells
Cook until shells are cooked
Add package of Spinach

Serve with Mozzarella cheese

3/4 c Flour

1 1/2 t pumpkin pie spice

1 t Baking Powder

1/4 t Salt

3 Eggs

1 c Sugar

3/4 c Canned Pumpkin

1/2 c Whipping Cream

4 oz Cream Cheese

1/2 c Powdered Sugar

1 Recipe Chocolate Cream Icing (recipe Below)

Pumpkin Pie Spice

1.Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2.In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3.For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4.If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

5.Store cake, loosely covered, in refrigerator. Makes 8 servings.

Chocolate Cream Icing

ingredients

½ cup whipping cream

1 cup bittersweet or semisweet chocolate pieces

directions

1.In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

 

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups canned pumpkin

1-1/2 cups canola oil

1-1/2 cups (6 ounces) semisweet chocolate chips

 

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

This recipe is from Taste of Home and it is DELICIOUS!

4 large russet potatoes

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoons chili powder

1 1/2 teaspoons curry powder

1 1/2 teaspoons ground coriander seed

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
3. Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
4. Combine the salt and the spices and sprinkle the mixture over the potatoes. (I added shredded cheese and bacon bits to mind)  Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

6 Sleeves of Saltine Crackers put in a bag big enough to gently tumble crackers in.

2 C Canola Oil
1 - 3/4 oz Pkg Uncle Dan't Ranch Dry Mix
2 T Crushed Red Pepper Flakes

Mix Oil, Ranch mix and Red Pepper flakes vigoriously and immediately pour 1/2 of mixture over crakcers.  Toss a few times and pour remaining mix over crackers.  Toss again.  Toss several more times over the next couple of hours.  Let sit a few hours and put in an air tight container.

1 lbs. pasta
6 strips bacon, diced
1 tbs. butter
2 chicken breasts, cut into bite size pieces
2 Tbsp. flour
1 packet Ranch dressing mix (I used the spicy version of this)
2 c. milk
1 c. shredded cheddar cheese
salt and pepper

Cook pasta, drain, return to pot to keep warm.
Cook bacon until crips.  Drain all but 1 Tbsp. of grease.
Season chicken with salt and pepper.  Add butter and grease.  Add to skllet and cook until tender.
Sprinkle the flour and dressing over chicken, stir evenly to coat.  Stir in milk and cook, stirring until thick and bubbly.  Sitr in cheese and 1/2 of bacon; cook until cheese is melted.  Season as desired.
Serve with pasta and bacon sprinkle on top.  Could also add green onions.

Dinner rolls (24 rolls)
Ham slices
Swiss cheese

1/2 c. butter
2 Tbsp. mustard
1 Tbsp. Worcestershire suace
1 Tbsp. poppyseeds
1/3 c. brown sugar

Make ham and cheese sandwiches like normal, place in baking dish. 
Boil butter, mustard, sauce, poppyseeds and brown sugar over medium heat.  Pour on top of sandwiches, cover and bake at 350 for 20 minutes. 

Yummy, yummy, stuff.  The sauce is sweet and delicious!

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill!  No juices to drizzle on anything, but still delicious!



 From thewondertwins.blogspot.com

This stuff seriously tastes just like KFC's chicken, only it's baked instead of fried!! :)

Directions:

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.



Ingredients

1/2 cup orange juice

1/3 cup lemon juice

3 tablespoons and 1-3/4 teaspoons lime juice

2-3/4 cloves garlic, minced

1/3 cup soy sauce

3/4 teaspoon finely chopped canned chipotle pepper

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons paprika

3/4 teaspoon dried oregano

2 teaspoons black pepper

5/8 bunch fresh cilantro, chopped

1/3 cup olive oil

2 pounds flank steak

Directions

1.     Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

2.     Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

3.     Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

4.     Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

5.       Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

1 ½ c. salsa

½ c. mayonnaise

½ can corn

½ can black beans

1 c. cooked, cubed chicken

Optional: lettuce

Combine all ingredients in medium bowl.  Can be served immediately or made a head of time and refrigerated 30 mint to overnight.  Serve over lettuce

Can also include: avocados, tomatoes, cheese, crushed tortilla chips.

Can adjust the salsa to mayo ration.  If you like it creamier use less salsa and add more mayo, just make sure it’s 2 cups.

Recipe by OurBestBites.com

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

*****Nick isn't a fan of french dip so I half and water and beef broth and just eat these as roast beef sandwiches.  So good!!!

From pinkbites.com

 

1 lb of flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

One of our favorite meals!!

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 cup chicken broth

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning,  or use the recipe below for the best flavor

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Directions

1.    Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2.    Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Taco Seasoning

Ingredients

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1 c. water

1 cube butter

¼ tsp. salt

Bring to a rolling boil.

Stir in 1 c. flour.  Add 4 eggs, one at a time and beat.

Spread on greased cookie sheet. Bake at 375 degrees 20 -25 minutes.

3 oz. cream cheese

2 Tbsp. mlk

1 (3 ox.) pkg. vanilla instant pudding.

Beat together.  Add 1 ½ c. milk and beat until pudding is set.

Add 8 oz. cook whip.  Spread on top of cake.  Pour Hershey’s chocolate syrup on top before serving.

From The Essential Mormon Cookbook

Vanilla wafer crust:

1 box vanilla wafers, crushed

½ c. butter, melted

Stir crushed wafers and melted butter together.  Pat into a greased 9 x 13 in. pan.  Place in refrigerator or freezer until firm.

1 vanila wafer crust

2 (8 oz.) pkgs. Cream cheese, softened

1 c. powdered sugar

1 c. water

1 (6 oz.) pkg peach flavored gelatin

1 c. cold water

½ tsp. almond extract (optional)

6 large peaches, peeled

¼ c. sugar

Prepare Vanilla Wafer Crust and refrigerate or freeze until firm.  In a large bowl beat cream cheese and powdered sugar together.  Spread over chilled crust.  Refrigerate or freeze until firm. Bring 1 c. water to a boil.  Dissolve gelatin.  Remove from heat and add 1 c. cold water.  Refrigerate until syrupy.  Cut peaches in slices, then sprinkle with sugar.  Place peach slices on surface of chilled cream cheese mixture.  Pour thickened gelatin over peaches.  Refrigerate several hours until set.

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.



Ingredients

2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages raspberry flavored gelatin

2 cups boiling water

2 (10 ounce) packages frozen raspberries

Directions

Preheat oven to 400 degrees F (200 degrees C).

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen raspberries  and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set

2 tablespoons olive oil

1 pound fresh green beans, trimmed and snapped

garlic salt to taste

garlic powder to taste

ground black pepper to taste

dried minced onion

Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender.   Continue cooking 5 minutes, until heated through.

Vinaigrette
2/3 c Olive Oil
1/3 c Lemon Juice
4 cloves Garlic
Salt & Pepper to Taste
Mix all ingredients and set aside.

Bread
1/3 c Olive Oil
1 t Garlic Powder
1 t dried Oregano
1 t Salt
20 oz loaf Sourdough Bread
Slice bread into thick slices.  Mix oil, garlic, oregano and salt.  Brush on both sides of the bread.

Shrimp
1/3 c Olive Oil
1/3 c Lemon Juice
1 T coarsely ground Black Pepper
1 lb large or extra large raw shrimp, peeled
Mix oil, lemon juice and pepper.  Add the shrimp and toss to coat evenly.

Salad
2 lg Tomatoes, cored and diced
2 Avocados, peeled, pitted & diced
1 sm Red Onion, diced

Heat grill to medium high heat.  Make Vinaigrette.  Slice bread and brush with oil mixture.  Peel shrimp and toss in the oil and lemon mixture.  Chop tomatoes, avocados and onion. 

Put the bread on the grill and toast for about 2 minutes each side.  At the same time, put the shrimp on the grill and cook until pink and firm, about 2 minutes each side.  Remove from grill.  Cut the bread into bite size pieces. Place in large bowl.  Add shrimp, tomatoes, avocados and onion.  Toss.  Drizzle vinaigrette over salad and toss again.  Serve immediately!

1

roll (16.5 oz) Pillsbury® refrigerated sugar cookies (or you can use your own fantastic sugar cookie recipe)

1 1/2

cups coarsely crushed pretzels

1

pint (2 cups) blueberries

3

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

teaspoons vanilla

2

tablespoons grated lemon peel

3

eggs

Additional 2 cups blueberries for garnish, if desired

• 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
• 3In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
• 4Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
• 5Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.