RASPBERRY BLONDIES

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I found this recipe in All You Magazine. They are really moist and tasty!

1 c. flour

1 tsp. baking powder

1/2 tsp. salt
1/2 c. unsalted butter, softened
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1/2 c. chopped almonds, walnuts, pecans, or a mixture of kinds
1 c. raspberries

Preheat oven to 350. Spray a 8 inch square pan with cooking spray. Sift together flour, baking powder, and salt. Melt butter ina saucepan over low heat. Stir in brown sugar. Allow to cool slightly. Add the egg and vanilla. Stir in flour mixture just until combined. Stir in nuts. Pour batter into prepared pan. Sprinkle raspberries over the top. Bake about 30 minutes or until blondies are set in the middle.

SPICY GREEN CHILI MAC & CHEESE

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I added shredded chicken to this and it made a yummy, filling lunch. Found in my All You magazine.

2 c. uncooked macaroni
6 T. unsalted butter
1/2-1 small onion, chopped
2 jalapenos, seeded, chopped finely (I used the pickled, bottled kind instead)
1/2 c. flour
4 c. milk, slightly warmed
1-2 cans chopped green chiles, drained
1 c. cheddar cheese, grated
1 c. monterey jack or pepper jack cheese
1 1/2 c. crushed tortilla chips
1-2 c. cooked, shredded chicken (optional)

Cook macaroni as directed on package in salted water; drain. Preheat oven to 375 and spray a casserole dish with cooking spray. Melt butter in a large skillet. Add onions and jalapenos. Saute until softened, about 6 minutes or so. Sprinkle flour over mixture and stir and cook for 3 minutes. Add milk and stir until thick and bubbly. Stir in green chilis. Reserve about 1/2 c. of the cheese for the top and add the rest to the sauce. Stir until melted and smooth. Season with salt if needed. Add cooked macaroni (and chicken it using). Pour into casserole dish. Top with remaining cheese and crushed chips. Bake for 30 minutes or until lightly browned on top and bubbly.

MOM'S BERRY-MALLOW DESSERT
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Crust:
2 c. graham cracker crumbs
1/4 c. chopped pecans
2 T. sugar
1/2 c. butter, melted

Preheat oven to 350. Combine crumbs, pecans, and sugar with the melted butter. Press into 9 X 13 pan (or 2 pie pans) and bake 8-10 minutes or until lightly browned. Allow to cool before adding next layer.

Mallow Layer:
50 large OR 2 1/2 c. miniature marshmallows
1 c. milk
1 tsp. vanilla
4 oz. softened cream cheese (optional-I added this but Mom never did)
2 c. Cool Whip or whipped cream

Melt marshmallows with milk and stir until smooth. Add cream cheese (if using) and vanilla. Fold in Cool Whip. Allow to cool to room temperature. (I found transferring to a cooler bowl and stirring it alot helped it cool down quick). Set in the fridge to allow to set slightly before adding fruit layer.

Berry Layer:
2 10 oz. pkgs (about 3 cups)  frozen berries with juice* (raspberries, blackberries, huckleberries)
1 c. water
1/4 c. sugar (or more if unsweetened, app. 1/2-3/4 c.)
2 tsp. lemon juice
2 T. cornstarch
1 T. butter (optional)

Heat water and sugar together until sugar is dissolved. Dissolve cornstarch in lemon juice and add to boiling sugar water. Cook and stir until very thick. Add berries and butter if using. Pour onto marshmallow layer. Chill until firm.
*IF USING FRESH BERRIES: increase water to 2 cups and cornstarch to 4 T.

ROOT BEER FLOAT ON A STICK

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As if I needed another reason to use sweetened condensed milk. Other than eating it with a spoon. YUM! Recipe from Life Should Be Delicious.

1 1/2 c. root beer (about 12 ozs)
1/2 c. sweetened condensed milk

Combine root beer and condensed milk together with a whisk. Wait until the foam settles down a bit and then pour into plastic/paper cups or popsicle molds. Freeze about an hour or until the popsicle stick will stand upright in the middle. Freeze until firm.

MY INLAW'S BREADED ZUCCHINI

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My inlaws cooked this for my parents the first time they met. It is the only recipe we use now in the summer when zucchini is coming out of our ears!

1 c. flour

4 T. cornstarch

2 T. parmesan cheese

2 T. salad supreme seasoning
2 eggs
3/4 c. milk
1-2 medium zucchini, sliced in 1/2" thick rounds

Combine the flour and cornstarch with a whisk. Add parmesan, salad supreme, eggs, and milk. Whisk until smooth. Pour oil into a large skillet until the bottom is covered. Dip both sides into batter and then fry on both sides, until golden brown. Drain on paper towels and sprikle with seasoning salt (if needed). Good dipped in ranch dressing!

PIZZA BURGERS

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This is the recipe for you if you can't decide between two flavors. Recipe from Plain Chicken.

1 lb. ground beef
1/3 c. chopped pepperoni (I use turkey pepperoni)
3 T. pizza sauce
1 1/2 tsp. Italian Seasoning
1 egg
3 slices mozzarella cheese
Other "pizza" toppings of your choice:sauted mushrooms, onions, peppers, etc.

In a mixing bowl, combine the hamburger, pepperoni, Italian Seasoning, egg and pizza sauce. Form meat into patties. Grill or broil to desired doneness. Serve on buns or garlic bread. Top burgers with mozzarella cheese, pizza sauce, and any other desired toppings.