GRILLED GARLIC STEAK SALAD

Ingredients

Spicy Garlic Dressing

1/3	cup olive or vegetable oil
2	tablespoons chopped fresh parsley
3	tablespoons red wine vinegar
1	tablespoon lemon juice
1	teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2	teaspoon crushed red pepper flakes
2	cloves garlic, finely chopped

Salad

	1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1	large red or yellow bell pepper, cut into strips
1	cup sliced mushrooms (3 ounces)
1/4	teaspoon salt
1/8	teaspoon pepper
6	cups bite-size pieces salad greens

Method

1. Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
2. Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
3. Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

COOKIES 'N CREAM BROWNIES

Ingredients

1	box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
1/4	cup water
2/3	cup vegetable oil
2	eggs
10	creme-filled chocolate sandwich cookies, crushed (1 cup)
1/2	container (16-oz size) Betty Crocker Rich & Creamy chocolate or vanilla frosting (2/3 cup)
5	creme-filled chocolate sandwich cookies, coarsely chopped (2/3 cup) Method Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Stir in 1 cup crushed cookies. Spread in pan. Bake 24 to 26 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 2/3 cup chopped cookies. For 20 brownies, cut into 5 rows by 4 rows.

BANANA NUT SNACK BAR

Ingredients

3	tablespoons margarine or butter (do not use spread or tub products)
1	bag (10.5 oz) miniature marshmallows (5 1/2 cups)
6	cups Banana Nut Cheerios cereal
1/3	cup roasted sunflower nuts
1/4	cup semisweet chocolate chips
1	teaspoon canola oil

Method

1. Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave margarine uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth.
2. Stir in cereal and sunflower nuts until well blended. Press evenly in pan.
3. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 45 to 60 seconds, stirring very 15 seconds, until melted and smooth. Drizzle over bars.
4. Cool 1 hour or until glaze is set. For bars, cut into 6 rows by 4 rows. Store loosely covered.

CARAMEL APPLE YOGURT PARFAIT

Ingredients

2	cups Yoplait 99% Fat Free creamy vanilla yogurt or Yoplait Fat Free plain yogurt (from 2-lb container)
2	medium unpeeled apples or pears, cut into chunks (2 cups)
1/4	cup caramel fat-free topping
2	tablespoons coarsely chopped pecans or walnuts

Method

1. Reserve 1/4 cup yogurt for topping. Divide remaining yogurt among 4 (8-oz) glasses or dessert dishes. Spoon 1/2 cup of the apple chunks over yogurt in each glass.
2. Top each with 1 tablespoon of the remaining yogurt. Spoon 1 tablespoon caramel topping over yogurt. Sprinkle pecans over each parfait. Serve immediately.

STRAWBERRY JAM FILLED FRENCH TOAST

Ingredients

1/4	cup fat-free cream cheese (from 8-ounce container), softened
1	tablespoon powdered sugar
1/2	teaspoon grated orange peel
8	slices French bread (sliced 1/2 inch thick)
8	teaspoons strawberry preserves
1/2	cup fat-free cholesterol-free egg product
1/2	cup fat-free (skim) milk
1/2	teaspoon vanilla
1	tablespoon powdered sugar, if desired

Method

1. In small bowl, mix cream cheese, 1 tablespoon powdered sugar and the orange peel until well blended. Spread 4 slices of the bread evenly with cream cheese mixture.
2. Spread 2 teaspoons preserves on each remaining slice of bread. Top each with 1 bread slice spread with cream cheese, making 4 sandwiches.
3. In shallow bowl or pie pan, mix egg product, milk and vanilla until well blended.
4. Heat 10-inch nonstick skillet or griddle over medium heat or to 375°F. Dip each sandwich into egg mixture, turning to coat both sides. Cook in hot skillet 3 to 4 minutes on each side until golden brown. Sprinkle each sandwich with powdered sugar.

BACON AND HASH BROWN EGG BAKE

Ingredients

1	lb bacon, cut into 1-inch pieces
1	medium onion, chopped (1/2 cup)
1	medium red bell pepper, chopped (3/4 cup)
1	package (8 oz) sliced fresh mushrooms
2	tablespoons Dijon mustard
1/2	teaspoon salt
1/2	teaspoon pepper
3/4	cup milk
12	eggs
1	package (2 lb) frozen hash browns, thawed
2	cups shredded Cheddar cheese (16 oz)

Method

1. In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3. Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

BLUEBERRY FOLD-OVER COFFEE CAKE

Ingredients

2	cups Gold Medal® all-purpose flour
1/4	cup sugar
1/3	cup butter or margarine, melted
2/3	cup milk
2	teaspoons baking powder
1/2	teaspoon salt
1/2	teaspoon grated lemon peel
2	cups fresh blueberries
1/3	cup sugar
1	tablespoon Gold Medal® all-purpose flour
2	teaspoons lemon juice
1	tablespoon butter or margarine, melted
1	tablespoon coarse white sparkling sugar or granulated sugar

Method

1. Heat oven to 350°F. Grease cookie sheet with shortening.
2. In medium bowl, mix 2 cups flour, 1/4 cup sugar, 1/3 cup butter, the milk, baking powder, salt and lemon peel with fork until dough leaves side of bowl and forms a ball.
3. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll into 12-inch circle. Fold circle into fourths. Carefully place on cookie sheet and unfold. Reshape if needed.
4. In small bowl, mix blueberries, 1/3 cup sugar, 1 tablespoon flour and the lemon juice. Spoon over dough to within 2 inches of edge, mounding fruit in center. Fold dough over fruit, making pleats to retain circle shape and leaving about 3-inch opening in center. Brush 1 tablespoon butter over dough; sprinkle with sparkling sugar.
5. Bake 35 to 40 minutes or until golden brown. Carefully remove from cookie sheet to serving plate. Let cool at least 10 minutes. Serve warm.