⊰✿⊰✿ CARAMEL BUTTER PECAN BARS⊰✿⊰

Oh...My...Gosh! These bars are so easy and so good! They just melt in your mouth and are just heavenly!
2 cups all-purpose flour
1 cup packed brown sugar
3⁄4 cup cold butter
1 1⁄2 cups chopped pecans
1 (12 ounce) jar caramel ice cream topping, warmed
1 (11 1/2 ounce) package milk chocolate chips
DIRECTIONS
Preheat oven to 350* F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans.
Bake at 350* F for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer.
Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars
ENJOY
Source: food.com

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Dreamsicle Lovers Cake

1 (18 1/4 ounce) box white cake mix
1 cup water
1⁄3 cup vegetable oil...
3 eggs
2 teaspoons orange extract
1 (3 ounce) box orange Jell-O
1 cup boiling water
1 cup cold water
1 (8 ounce) package cream cheese, at room temperature
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 ounce) box orange Jell-O
1 cup milk
1 teaspoon vanilla
1 (8 ounce) container Cool Whip, thawed
Place cake mix in a bowl.
Add water, oil,eggs and extract; beat on medium low speed two minutes.
Place batter evenly into a greased and floured 9x13 inch baking pan.
Bake in a 350 degree oven for 30-35 minutes.
While cake is warm, poke holes evenly over cake with a fork.
Pour boiling water over jello in a bowl, stir and dissolve for 2 minutes. Then add cold water into jello and stir till combined.
Pour evenly over cake, when cooled; chill 2-4 hours.
For frosting, beat softened cream cheese till creamy and smooth.
Add pudding, orange jello, milk and vanilla; beat 1-2 minutes, or till smooth.
Fold in Cool Whip till combined.
Frost evenly over cooled cake.
Cover and chill till ready to serve.
Chill leftovers.
from food.com

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Olive Garden Tuscan Garlic Chicken

Ingredients:
Servings:
6-8
Units: US | Metric
1 1/2 cups flour, plus
1 tablespoon flour
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons Italian herb seasoning
3 lbs boneless skinless chicken breasts
3 fluid ounces vegetable oil, divided
1 lb penne pasta
1 tablespoon garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole spinach leaves, stemmed
12 fluid ounces heavy cream
1 cup parmesan cheese, grated
Directions:
1
Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
2
Dredge chicken in the mixture, shaking off any excess.
3
Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
4
When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
5
Preparing the pasta: Cook pasta al dente (or according to package instructions).
6
Drain and set aside until needed.
7
Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
8
Slowly add remaining one tablespoon of flour and stir to combine.
9
Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
10
Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy
www.food.com

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Summer Everything Pasta Salad- Yields 10 - 15 servings

Ingredients:...
16 ounces cooked tri-colored pasta
2 cups fresh broccoli
1⁄2 pound of hard salami
2 cups mozzarella cheese, shredded
1 medium green pepper, chopped
1 medium vidalia onion, chopped
1 cucumber, peeled, seeded & diced
Dressing:
2 tablespoons poppy seeds
8 tablespoons sugar or Splenda sugar substitute
8 tablespoons apple cider vinegar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon garlic powder
1 cup salad oil
Procedure:
Whisk together dressing ingredients. Set aside. Combine all other ingredients and toss to mix well. Add dressing. Toss to coat. Chill until ready to serve or at least 1 hour.
food.com

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CARAMELIZED BANANAS

Super simple dessert that takes less than 10 minutes to make! Perfect on top of some vanilla ice cream or just by itself.

Makes 2 servings. You can easily double or triple the ingredients for more servings. This is not a low calorie dessert so enjoy in moderation.
Ingredients:
2 large bananas (cut in slices)
1/4 cup of butter
1/2 cup of sugar
2/3 cup of heavy cream
Directions:
1. Over medium heat, melt butter in skillet.
2. After butter is melted, add sugar and continue to stir until sugar takes on a brownish appearance and is thoroughly melted.
3. Add cream slowly in while still mixing. Wait for it to bubble up.
4. Let boil for about 45 seconds, then turn heat to low.
5. Place the sliced bananas in the pan with the mixture until thoroughly heated. (only about 90 seconds)
6. Serve hot in a small dessert bowl or use as a topping on an ice cream.

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CONNIE'S DANISH HEIRLOOM LAYER CAKE

So Light and moist ~ Not Too Sweet ~Perfect after a heavy meal!! 
This recipe is so different from any cake you have ever tasted!! Give it a try....I know you will love it!!

You can Freeze the layers easily and have a picture perfect cake ready at the drop of a hat!

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla
1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.
Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking).
Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.
Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.
This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and not nice and moist.
This will soon become Your Favorite Family Cake too!!

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Roasted Mediterranean Vegetables

INGREDIENTS
SERVINGS 4-6 ( 4 Servings is 197 Calories per serving)
12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
1⁄2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste
DIRECTIONS
Preheat oven to 425°F.
Prepare a shallow roasting dish with nonstick cooking spray.
Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
Drizzle sauce over the mixed vegetables and toss to coat.
Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

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