Heart Wednesday: Recipes

So I am going to try new things. In the past I have been awful and doing things when I'm suppose to. So I'm trying to fix this. It may not always be Wednesdays because I'm a slacker! but.. I would like to try. My Heart section is just things I like/want to try/just can't get enough of.

Recipes

So i'm on a diet buuuut these are recipes that I love so I hope you do too.

 

Chocolatey Raspberry Crumb Bars

From Very Best Baking

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 1/2 cup chopped nuts (optional)
• 1/3 cup seedless raspberry jam

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

  

 Cowboy Caviar

From Little Birdie Secrets

1 can corn

1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.

Tomato-Edamame Grilled Cheese

Better Home and Gardens

Ingredients

• 1  bulb  garlic
• 1  tsp.  canola oil
• 1  12-oz. pkg.  frozen shelled sweet soybeans (edamame)
• 1/4  cup  lemon juice
• 1/2  tsp.  ground cumin
• 1/3  cup  snipped fresh Italian (flat-leaf) parsley
• 8  slices  whole grain bread
• 1    tomato, thinly sliced
•   4 oz.  reduced-fat Monterey Jack cheese, sliced

Directions

1. For spread preheat oven to 425 degrees F. Slice off top 1/2 inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool.
2. Meanwhile cook soybeans according to package directions. Drain; rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use.
3. Add cooked soybeans, lemon juice, 1/4 cup water, 1/2 teaspoon salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley.
4. For each sandwich spread 2 tablespoons soybean mixture on two slices whole grain bread. Top one bread slice with 1 ounce thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet toast over medium-high heat, turning once. Makes 4 sandwiches plus 1 cup spread.