Butterscotch Peanut Bars
1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
Topping:
1 package (10 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water
Line 15×10 inch pan with foil. Coat the foil with cooking spray. Set aside.
Cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.
Press into prepared pan. Bake at 350º for 6 minutes, sprinkle with peanuts.
In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars. Yield: 4 dozen bars.
Burrito Lasagna
2 pounds ground beef
2 cans (10 oz.) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package ready-to-serve Spanish rice
1 can (15 oz.) refried beans
4 cups shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
12 flour tortillas (8 in.), warmed
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.
Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13×9 inch baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).
Cover and bake at 350º for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings
Zucchini “meatballs” and Spaghetti
2 teaspoons oil
1 1/2 pounds zucchini, (about 3), shredded
1 1/4 cup dry Italian- style bread crumbs
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 egg, beaten
1/2 cup tightly packed fresh basil leaves, chopped, divided 1/2 pound whole grain spaghetti, uncooked
1 jar (24 oz.) traditional pasta sauce
Heat oven to 400º. Heat oil in skillet. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Drain. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 minutes.
Place zucchini in large bowl Add bread crumbs, cheese, garlic, egg and 1/2 cup basil, mix well. Shape into 18 “meatballs” using about 2 tablespoons zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
Bake 15 minutes. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 minutes before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through stirring occasionally.
Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil. Make 6 servings.
