Rocky Road Bark

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate. The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.


Yield: Makes about 3 pounds


Preparation
1. Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop

2 pounds milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

2. Stir in 2 cups each mini marshmallows and coarsely chopped walnuts. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each marshmallows and walnuts; gently press into chocolate.

3. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 2 weeks.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000633408

Hot Chocolate on a Stick

Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
1/4 cup cocoa, sifted
1/2 cup confectioner’s sugar, sifted
pinch of salt

I also have a few other special ingredients I like to add. If you take me out to lunch sometime maybe I’ll share.

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method
(read a whole post about melting chocolate, including how to melt in the microwave, here)


1.If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)

2.Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.

3.Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting, but stir on. If it looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.

4.Scoop chocolate into a ziplock bag and clip off the corner.

5.Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.

6.Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.

7.If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.

8.In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.


Variations: Try adding a pinch of your favorite spice. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa. Have you ever had so much fun? I love playing with chocolate.

http://www.giverslog.com/?p=3290

Sweet and Sassy Nuts

Ingredients:
1 large egg white
1/2 cup(s) sugar
1 teaspoon(s) ground cumin
3/4 teaspoon(s) ground chipotle chile pepper
1/2 teaspoon(s) ground cinnamon
3 can(s) (10 to 11 ounces each) salted fancy mixed nuts


Directions

1.Preheat oven to 350 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.

2.In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper, and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.

3.Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.

4.Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.

http://www.goodhousekeeping.com/recipefinder/sweet-sassy-nuts-holiday-gifts

Black Bean-Goat Cheese Dip

Ingredients:
1 tablespoon(s) olive oil, plus more for brushing (optional)
1 small onion, chopped (about 1 cup)
2 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
1 cup(s) chicken stock
Salt and freshly ground pepper, to taste
2 large poblano peppers
1 bunch(es) scallions, sliced (about 1/2 cup)
1/2 cup(s) coarsely chopped cilantro
1 log(s) (11-ounce) fresh goat cheese
6 whole-grain tortillas, cut into wedges


Directions

1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.

2.Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

3.Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

http://www.delish.com/recipefinder/black-bean-goat-cheese-dip

100 Calorie: Chocolate Nut Bark

Ingredients:
2 cup(s) semisweet, bittersweet, or milk chocolate chips, melted (see Tips & Techniques)
1 1/2 cup(s) assorted nuts, such as hazelnuts, almonds, and cashews, plus more for garnish


Directions

1.Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.

2.Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/chocolate-nut-bark-recipe

Spiced Carrot Muffins

1 3/4 cup(s) all-purpose flour
3/4 cup(s) sugar
2 teaspoon(s) pumpkin-pie spice
2 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) plain low-fat yogurt
4 tablespoon(s) unsalted butter, melted
1 large egg
2 1/2 cup(s) shredded carrots

Directions
Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.

Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

http://www.delish.com/recipefinder/spiced-carrot-muffins-recipe

Banana-Blueberry Cornmeal Muffins

Vegetable-oil cooking spray
1/2 cup(s) yellow cornmeal, preferably stone ground
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
2 teaspoon(s) all-purpose flour
1 1/2 cup(s) mashed ripe bananas (from 3 large bananas)
1/2 cup(s) low-fat buttermilk
1 tablespoon(s) brown-rice syrup or honey
1 tablespoon(s) fresh lemon juice
1 large egg
1 teaspoon(s) vanilla extract
1 cup(s) fresh or frozen blueberries
1 1/2 teaspoon(s) sanding sugar or granulated sugar

Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

http://www.blogger.com/post-create.g?blogID=613571567833511202

Chunky Apple Muffins

Vegetable cooking spray
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup(s) sugar
2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/4 cup(s) chopped walnuts, toasted (omit if serving to children under 3)
2 large eggs
1 cup(s) buttermilk, room temperature
1/2 cup(s) (1 stick) unsalted butter, melted

Directions
Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.

Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full.Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

http://www.delish.com/recipefinder/chunky-apple-muffins-recipe

Kettle Corn

INGREDIENTS
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels


DIRECTIONS
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

http://allrecipes.com/recipe/kettle-corn/Detail.aspx

Southwestern Turkey Fajitas

Ingredients:
Tomatillo Salsa
1 pound(s) tomatillos, husked and rinsed
1 small poblano chile, cut in half, stems and seeds discarded
1 small shallot, cut up
3 tablespoon(s) fresh lime juice
3/4 teaspoon(s) salt
3/4 teaspoon(s) sugar
1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas
2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
2 tablespoon(s) fajita seasoning, (see note)
4 teaspoon(s) olive oil
3 large onions, cut into 1/2-inch-thick slices
12 (6-inch) corn tortillas

Directions
Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.

In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.

Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.

While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.

To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

Chicken Mole Tostadas

1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips

Directions
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.

Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.

Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

http://www.delish.com/recipefinder/chicken-mole-tostadas-rbk1207

Pesto Crostini

Prep Time: 20 min
Total Time: 20 min
Makes: 16 servings, 2 slices each

What You Need!
3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Make It!
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.

SPRINKLE evenly with 1/4 cup Parmesan cheese.

http://www.kraftfoods.com/kf/recipes/pesto-crostini-65089.aspx

Baked Crab Rangoon

Prep Time: 20 min
Total Time: 40 min
Makes: 12 servings

What You Need!
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Make It!
HEAT oven to 350°F. Mix first 4 ingredients.

SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

http://www.kraftfoods.com/kf/recipes/baked-crab-rangoon-95157.aspx

Spinach Stuffed Mushrooms

Prep Time: 15 min
Total Time: 35 min
Makes: Makes 40 servings.

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

http://www.kraftfoods.com/kf/recipes/spinach-stuffed-mushrooms-75374.aspx

Layered Black Bean Dip

Prep Time: 5 min
Total Time: 5 min
Makes: 32 servings, 2 Tbsp. each

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, drained, rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 cup KRAFT Mexican Style Shredded Cheese

Make It!
SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.aspx?vid=1086

Appetizer Pizza Breaksticks

Prep Time: 10 min

Total Time: 32 min

Makes: 16 servings, two sticks each

What You Need

1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese

2 Tbsp. olive oil

1/3 cup KRAFT Grated Parmesan Cheese, divided

1/4 tsp. ground red pepper (cayenne)

Make It
PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.

http://www.kraftfoods.com/kf/recipes/appetizer-pizza-breadsticks-106261.aspx

Caramel Nut Popcorn

Ingredients:
8 cups freshly popped popcorn (from about 1/3 cup kernels)
1 1/3 cups pecan hales, toasted
2/3 cup sliced almonds, toasted
Nonstick vegetable oil cooking spray
1 cup (2 sticks) unsalted butter
1 ½ cups granulated sugar
½ cup light corn syrup
2 teaspoons vanillas extract
1/8-teaspoon salt
Directions:

Toss the popcorn, pecans, and almonds in a large bowl and set aside.

Spray a large baking sheet with nonstick spray. Melt the butter in a heavy medium saucepan over medium-high heat. Whisk in the sugar and corn syrup. Bring the mixture to a boil, whisking constantly. Boil until the caramel sauce is pale golden and a candy thermometer inserted into the caramel sauce registers 300°F, stirring often, about 6 minutes.

Remove the pan from the heat. Whisk in the vanilla and salt. Immediately pour the caramel sauce over the popcorn and nuts. Using two large oiled wooden spoons, toss the popcorn and nuts to coat with the caramel sauce. Transfer the caramel corn to the prepared baking sheet, spreading in an even layer. Set aside to cool completely (the caramel will harden as the mixture cools). Break the caramel corn into desired pieces.

Cook’s Notes: The caramel popcorn can be made 1 week ahead. Store in an airtight container at room temperature.

You’ll need a candy thermometer to make sure the caramel sauce reached the “hard-ball” stage (300°F). It’s at the stage that the sauce will harden once cool.

Texas Caviar

Here is the famous Texas Caviar recipe!

Ingredients:
1 can black beans
1 can pinto beans
1 can black eyed peas
1 can shoepeg corn (white)
1 8 oz jar pamentos
1 4 oz can jalapenos diced
....... all drained and rinsed

1 cup celery
1 cup red pepper
1 cup onion (less if you like)
............ all diced very fine

1 cup veggie oil
1/2 cup sugar
1/2 cup red wine vinegar
1/2 tsp pepper
1/2 tsp salt
............ bring to a boil until sugar dissolves and then cool


Place veggies and beans in a very large bowl. Pour liquids over veggies and beans and chill overnight. Drain the excess liquid in the morning and serve with chips. Scoops are the best!

Sun-Dried Tomato and Ricotta Bruschetta

Ingredients:
1/2 (12-ounce) baguette, cut horizontally in half
2 tablespoon(s) refrigerated pesto
1/2 cup(s) part-skim ricotta cheese
1/4 teaspoon(s) salt
1/4 cup(s) drained chopped oil-packed sun-dried tomatoes

Directions
1. Prepare outdoor grill for direct grilling on medium.

2. Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricotta and 1/4 teaspoon salt.

3. Place baguette on grill, cut sides down, and cook about 2 minutes or until toasted. Transfer to cutting board.

4. Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes. Cut each crosswise into 6 pieces.

http://www.delish.com/recipefinder/sun-dried-tomato-ricotta-bruschetta-ghk

Creamy Herb Dip

Ingredients:
1/2 cup(s) nonfat buttermilk
1/3 cup(s) reduced-fat mayonnaise
2 tablespoon(s) minced fresh dill or 2 teaspoons dried
1 tablespoon(s) lemon juice
1 teaspoon(s) Dijon mustard
1 teaspoon(s) honey
1/2 teaspoon(s) garlic powder
1/8 teaspoon(s) salt
6 cup(s) vegetables, such as baby carrots or sliced red peppers

Directions
1. Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined. Serve the dip with vegetables of your choice.

http://www.delish.com/recipefinder/creamy-herb-dip-crunchy-vegetables-recipe-5688?click=recipe_sr