Carmelized Chocolate Marshmallow Banana Sandwiches

Recipe Courtesy of Bon Appetit magazine

Prep Time 10 minutes
Total Time  15 minutes
Servings 4

SO indulgent!

Ingredients

• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons (packed) dark brown sugar
• 4 slices sandwich bread
• 8 whole large marshmallows*
• 2 metal skewers
• 2 tablespoons semisweet chocolate chips*
• 12 banana slices

* Substitutes: 
1/4 cup marshmallow creme can be used instead of marshmallows
1 Hershey chocolate bar can be used instead of chocolate chips

Preparation

Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana.

Cover with remaining bread, buttered side up, pressing slightly.

Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.

Skinny Potato Salad

Recipe Courtesy of Food Network

Prep Time  20 minutes
Total Time  30 minutes
Serves 6-8

This potato salad has all the flavor but a 1/4 of the fat.   Great spring or summer recipe!

2 eggs (hard-boiled and peeled)

1 pd. Red potatoes

Medium carrot, sliced

2 stalks celery, sliced

½ med. Red onion

¼ cup buttermilk

1 cup light sour cream

1 T. whole grain Dijon mustard

½ cup watercress leaves

1 T. chopped fresh dill

Boil potatoes until fork soft.  Cut into quarters, leaving skin on.

Place potatoes in large mixing bowl.  Add egg, carrot, celery and red onion.

In small bowl, mix buttermilk, sour cream and mustard.  Pour over potato mixture.  Add watercress leaves and dill.  Stir until thoroughly mixed.

Can be eaten hot or cold.

Two Tone Coleslaw

Recipe courtesy of Better Homes & Gardens magazine

Prep Time  15 minutes
Total Time  20 minutes
Serves 12

Light and creamy with half the calories of regular cole slaw.  This will pair perfectly with your Easter ham!

2/3 cup light mayonnaise

3 tbsp. cider vinegar

1 tsp. dried dill

½ tsp. salt

½ tsp. black pepper

4 cups shredded green cabbage

4 cups shredded red cabbage

2 large apples, cored and thinly sliced

1 cup chopped onion

For dressing, in an extra-large bowl, stir together mayonnaise, vinegar, dill, salt and pepper.  Stir in cabbage, apples and onion.  Cover and chill at least 2 hours before serving.

Makes 12 side-dish servings.

Baked Banana Pecan Pancake

Recipe Courtesy of http://www.delish.com/

Prep Time  20 minutes
Total Time  45 minutes
Serves 6

Perfect for Easter brunch!

Toppings:
2	ripe bananas, sliced
1 cup(s)	whole pecans
1 cup(s)	warm maple syrup, to taste

Pancake
1 cup(s)	flour
1 tablespoon(s)	(packed) light brown sugar
1 teaspoon(s)	baking powder
1/2 teaspoon(s)	baking soda
1/2 teaspoon(s)	salt
1 large	egg
6 ounce(s)	vanilla or banana yogurt
2 tablespoon(s)	vegetable oil
1 teaspoon(s)	(pure ) vanilla extract
1/2 cup(s)	(mashed ) very ripe banana
1/2 cup(s)	pecans, chopped

DIRECTIONS

1.     Preheat oven to 350 degrees F. Coat a 9-inch pie dish with nonstick cooking spray. In large bowl, whisk together first five ingredients. In another bowl, beat together egg, yogurt, oil and vanilla. Add egg mixture to dry ingredients, stirring just until evenly combined. Fold in mashed banana and chopped pecans.

2.     Pour batter into pie pan and spread evenly. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. Cut into 6 wedges. Serve warm with toppings

Chinese-Style Chicken

Recipe Courtesy of Campbells Kitchen

Prep Time   10 minutes
Total Time   20 minutes
Serves 4

This meal is quick, easy and tasty!  It can literally be on the table in 20 minutes!

1 lb boneless chicken breast, cut into 1 inch pieces
1 green pepper, diced
1 head broccoli, chopped into small pieces
1 (12 oz) jar chicken gravy
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 cups cooked jasmine rice

Cook rice according to package directions.
Place a small amount of oil in large skillet.  Brown chicken and remove from pan.
Add pepper and broccoli and saute until crisp tender.  Add chicken back to pan.
Add soy sauce, ginger and gravy and continue heating for 10 minutes.

Serve over rice.

Chicken Enchilada Casserole

Recipe Courtesy of Parents Magazine

Prep Time  10 minutes
Total Time  2 hr 30 minutes
Serves 4-6

3 cups shredded cooked chicken breast
4 green onions, thinly sliced
1/2 cup green salsa (salsa verde)
1/2 cup shredded Mexican blend cheese
1/2 cup frozen whole kernel corn
1 (10 oz) can mild enchilada sauce
6 (6 in) corn tortillas, each cut into quarters
6-8 tablespoons shredded Mexican blend cheese

In a large bowl, mix together the shredded chicken, green onions, salsa, 1/2 cup cheese and corn.  Set aside. 
Spray slow cooker liner with non-stick cooking spray
Spoon 2 tablespoons of the enchilada sauce in the bottom of the slow cooker.  Arrange 8 of the tortilla pieces in the bottom of the cooker, over sauce, overlapping as necessary.
Spoon one-third of the chicken mixture over tortillas in cooker.  Repeat layering tortillas and chicken mixture twice, ending with chicken mixture.   Pour remaining enchilada sauce over all.  Cover; cook on high heat setting for 2 to 2 1/2 hours.  Top each serving with additional cheese.