yummie

Frozen banana with frozen buttermilk

Brownie Goody Bars

From Betty Crocker

Prep Time:15 min
Start to Finish:2 hr 55 min
Makes:20 bars

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tub Betty Crocker® Rich & Creamy or Whipped vanilla ready-to-spread frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13×9x2 inches, or spray with cooking spray.
2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft) Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Increase water to 1/3 cup; decrease oil to 1/4 cup.

Nutrition Information:
1 Serving: Calories 425 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 10 g); Cholesterol 20 mg; Sodium 135 mg; Total Carbohydrate 48 g (Dietary Fiber 3 g); Protein 7 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 8 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Chicken Quesadilla Sandwiches

From Betty Crocker

Prep Time:15 min
Start to Finish:1 hr
Makes:4 servings

2 teaspoons vegetable oil
1 pound boneless skinless chicken breast
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
8 Old El Paso® flour tortillas (8 inches in diameter)
2 tablespoons vegetable oil
1 cup shredded Monterey Jack cheese (4 ounces)
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
Old El Paso® salsa (any variety), if desired

1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.
2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
3. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.

To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.

Nutrition Information:
1 Serving: Calories 585 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 9 g); Cholesterol 95 mg; Sodium 770 mg; Total Carbohydrate 50 g (Dietary Fiber 3 g); Protein 39 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 18 %; Calcium 34 %; Iron 24 % Exchanges: 3 Starch; 1 Vegetable; 4 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Cumin Confetti Rice

From Betty Crocker
I changed a few things, but it was delicious

Prep Time:10 min
Start to Finish:20 min
Makes:4 servings

1/2 cup vegetable or chicken broth
3 garlic cloves, finely chopped
16 medium green onions, chopped (1 cup)
1 medium green bell pepper, diced (1 cup)
1 medium red bell pepper, diced (1 cup)
2 cups cooked brown or basmati rice
1/4 cup shredded carrot
1 teaspoon soy sauce
1/4 teaspoon ground cumin

1. Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook garlic, onions and bell peppers in broth 5 to 8 minutes, stirring frequently, until bell peppers are tender.
2. Stir in remaining ingredients; cook until hot.

Nutrition Information:
1 Serving: Calories 135 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 220 mg; Total Carbohydrate 32 g (Dietary Fiber 5 g); Protein 4 g Percent Daily Value*: Vitamin A 72 %; Vitamin C 78 %; Calcium 6 %; Iron 8 % Exchanges: 1 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.

Asparagus with Honey Mustard

From Betty Crocker

Prep Time:10 min
Start to Finish:25 min
Makes:6 servings

2 pounds asparagus
1/4 cup honey
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon plus 1 teaspoon olive or vegetable oil

1. Snap off tough ends of asparagus spears.
2. Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
3. Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 190 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 16 %; Calcium 2 %; Iron 4 % Exchanges: 1 Fruit; 1 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Honey - mustard mix is my favorite salad dressing as well

7 layers salad

1 bag (10 ounces) ready-to-eat mixed salad greens (6 cups)
8 medium radishes, thinly sliced
From Betty Crocker

Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:6 servings

5 medium green onions, thinly sliced (5 tablespoons)
2 medium celery stalks, thinly sliced (1 cup)
12 slices bacon, crisply cooked and crumbled
1 package (10 ounces) frozen green peas, thawed
1 1/2 cups mayonnaise or salad dressing
1/2 cup shredded Cheddar cheese or grated Parmesan cheese (2 ounces)

1. Place salad greens in large salad bowl. Layer radishes, onions, celery, bacon and peas on salad greens.
2. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
3. Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.

Nutrition Information:
1 Serving: Calories 500 (Calories from Fat 475 ); Total Fat 53 g (Saturated Fat 11 g); Cholesterol 55 mg; Sodium 640 mg; Total Carbohydrate 11 g (Dietary Fiber 4 g); Protein 10 g Percent Daily Value*: Vitamin A 38 %; Vitamin C 28 %; Calcium 10 %; Iron 10 % Exchanges: 2 Vegetable; 1 High-Fat Meat; 8 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

I would personally rather use fresh cut Salads (like Iceberg) instead of the bag mix. I don’t like those too much.
And I would have loved a recipe for a nice dressing.
Oh well, one can’t have everything