Brownie Bites with Fluffy Peanut Butter Frosting

Brownie Bites with Fluffy Peanut Butter Frosting
frosting found at Allrecipes

Brownie Bites
1 boxed brownie mix (I think chocolate cupcakes would be yummy too)
1 cup Reeses Peanut Butter chips (optional)

Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Make brownie mix according to package directions. Add peanut butter chips if desired. Pour into paper lined mini muffin pans filling each cup about 3/4 full. Bake 14-18 minutes at 350 degrees or until toothpick comes out clean. Cool.

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Frost brownie

30 Days of Hot Dogs

Going to Taste of Sun Prairie so I won't get to try these today. Do you eat your hot dogs the same old way every time? I confess, for me it's usually chili cheese dogs, the works, or Chicago Style (but not how they list it here (emerald green relish, sport (hot) peppers, pickle spears, mustard, onions, tomatoes, celery salt, steamed dog, on a steamed poppy seed bun.)

http://www.foodnetwork.com/hot-dog-calendar/package/index.html

Homade Tortilla Chips

Recently I discovered gourmet tortilla chips but not wanting to pay $5 for a 12 oz bag I am experimenting with these recipes

From http://whatscookingamerica.net/Appetizers/TortillaChips.htm
Homemade Baked Tortilla Chips Recipe

Recipe Type: Appetizer, Corn Tortillas, Flour Tortillas
Yields: makes many
Prep time: 20 min
Bake time: 7 min


Ingredients:

Flour tortillas, corn tortillas, and/or wheat tortillas*
Nonstick cooking spray (I like to use the olive oil spray)
Seasoning of your choice (optional)**

* I like to use a mixture of different types of tortillas

** Salt, seasoning salt, garlic salt, paprika, chili powder, or cayenne pepper. NOTE: I usually make my chips without any seasoning.


Preparation:

Preheat oven to 400 degrees F.

Lay the tortillas out on a cutting board, spray with the nonstick olive oil spray on both sides. If using a seasoning, sprinkle on both sides now.

Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.

Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 6 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.

Tortilla Nutritional Information - 8 to 9-inch each

Flour Tortillas
Calories 120
Fat Grams 3.5 grams
carbohydrate Grams 19 grams

Low-Carb Corn Tortillas
Calories 70
Fat Grams 2.5
carbohydrate Grams 10


Corn Tortillas
Calories 30
Fat Grams 1.5 grams
carbohydrate Grams 30 grams

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Homemade Baked Tortilla Chips
From http://www.twopeasandtheirpod.com/homemade-baked-tortilla-chips-recipe/

ingredients:
1 small package of white corn tortillas, taco size, cut into triangles
Cooking spray-we use a canola oil spray
Salt-to taste

directions:
1. Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don't overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

2. Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

3. Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don't go too far while the chips are in the oven. They will bake quickly!

4. Cool and serve with guacamole, salsa, or eat them plain.

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Baked Tortilla Chips
From http://www.food.com/recipe/baked-tortilla-chips-107922

1 (12 ounce) package corn tortillas
1 tablespoon oil
3 tablespoons lime juice
1 teaspoon cumin
1 teaspoon chili powder


Directions:
Prep Time: 3 mins
Total Time: 18 mins
1 Cut each tortilla into 8 wedges and place in a single layer on cooking sheet (s).
2 Combine oil and lime juice in a mister and spray each wedge to slighly moisten.
3 Combine cumin and chili powder and sprinkle on wedges.
4 Bake 7 minutes at 350°F, rotate pan (s) and bake approximately 7 minutes more, until crisp but not brown.

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From http://www.food.com/recipe/homemade-baked-chips-tortilla-or-pita-124908

10 -12 flour tortillas
vegetable oil (or spray)
spices


Directions:
Prep Time: 1 mins
Total Time: 11 mins
1 Cut tortillas into 8 wedges.
2 Brush or spray baking sheet with oil.
3 Arrange tortilla wedges in a single layer on the baking sheet and brush or spray lightly with oil.
4 Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc.
5 Bake at 325 until crisp and lightly browned, approximately 10 minutes.


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From http://www.food.com/recipe/easy-homemade-tortilla-chips-57071

1 (14 ounce) package corn tortillas
non-fat cooking spray (butter flavored)
popcorn salt


Directions:
Prep Time: 15 mins
Total Time: 18 mins
1 Preheat oven to 425 degrees.
2 Lightly spray cookie sheet and set aside.
3 Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt.
4 Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut into wedges (if using to dip with).
5 Put on cookie sheets in one layer, laying as close to each other as possible without overlapping.
6 Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown.
7 Remove and enjoy hot or cold.


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Need to find more flavor combos once we find the best chip cooking directions

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Chili Tortilla Chips
From http://www.foodnetwork.com/recipes/ellie-krieger/chili-tortilla-chips-recipe/index.html

Total Time: 20 min
Cook 20 min
Yield: 72 chips

Directions
Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.

Per serving (6 chips): Calories 80; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 106 mg; Carbohydrate 13 g; Fiber 2 g; Protein 2 g

or try this combination of seasonings
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chili powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Pinch cayenne pepper
Toss well bake as above.

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Baked Tortilla Chips

From http://www.foodnetwork.com/recipes/food-network-kitchens/baked-tortilla-chips-recipe/index.html

Total Time: 25 min
Prep 10 min
Cook 15 min
Yield: 4 to 6 servings

Ingredients
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Fine salt

Directions
Preheat the oven to 350 degrees F.

Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

50 After School Snacks

After school snacks can be served in summer too. I think most of these sound great for grown ups too.
http://www.foodnetwork.com/recipes-and-cooking/50-after-school-snacks/index.html

Bruchetta with Chicken

1 lb chicken cutlets-boneless, skinned
1/2 c balsamic vinegar
6 cloves of garlic pressed, divided into thirds
salt
pepper
6 plum tomatoes chopped
1/4 c red onion chopped
1 T chiffonade fresh basil
small loaf Italian Bread, sliced lengthwise, 30 crostini or round crackers,
melba toasts, or bruschetta slices
4 T butter Softened
1 T (or more) fresh grated Parmesan

Directions
Wash chicken filets, dry.
Cut into small cubes.
Place cubes in a bowl, add in 1/2 of vinegar, 2 garlic cloves, salt and pepper, lime juice and let marinate in refrigerator for at least 1 hour.

Marinate tomatoes in remaining vinegar, 2 cloves garlic, red onion, basil, salt, and pepper for 1 hour.

Preheat oven at 350 F. Spread both sides of bread with butter mixed with remaining garlic. Sprinkle with Parmesan. Place on aluminum foil. Bake 10-15 minutes. Cool before cutting into smaller pieces.

Saute (or grill) chicken for 5 minutes or until golden brown, constantly stirring.
Remove from heat, mix into tomato mixture.

Place mixture on toast or crackers and garnish with finely chopped basil. Serve.

My note: a curl of mozzarella, Romano, or asiago on top makes this even prettier.

Country Bob's Meatloaf

Country Bob's Meatloaf
From http://www.countrybobs.com/recipes/item/viewall/id/42

Ingredients :
1 1/2 lbs lean hamburger
1/4 cup chopped onions
12 crushed saltine crackers
2 eggs, beaten
1 T Country Bob's Seasoning Salt
1/4 tsp pepper
3/4 cup Country Bob's All Purpose Sauce (or may substitute Spicy)
1/4 cup milk

Recipe Method :
Mix all ingredients together, place in baking dish, shape in loaf, pour a little more Country Bob's All Purpose Sauce on top and bake at 350 degrees for one hour.

Greek-Style Skillet Supper

From http://www.mccormick.com/Recipes/Main-Dish/Greek-Style-Skillet-Supper.aspx
Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
1 pound ground beef
1/2 cup chopped onion
2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Garlic Powder
1 can (14 1/2 ounces) reduced sodium beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups uncooked penne pasta
1 1/2 cups frozen leaf spinach or cut green beans, thawed
3/4 cup crumbled feta cheese, divided

1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.

2. Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

3. Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.

per serving
Calories: 333
Fat: 13 g
Carbohydrates: 31 g
Cholesterol: 61 mg
Sodium: 625 mg
Fiber: 3 g
Protein: 23 g

Sausage Frittata Delight

Sausage Frittata Delight
You will need:
2 Tablespoon butter or margarine
1 clove garlic, minced
1/2 Cup sliced green onions
6 eggs, lightly beaten
1/4 Cup milk
1 Teaspoon chopped fresh basil
1/4 Teaspoon coarse ground pepper
1 (12 ounce) Jones All Natural Sausage Roll
1 small zucchini, thinly sliced
1 large tomato, thinly sliced
1/2 Cup crumbled tomato-basil flavored Feta cheese
Directions:
In a 10-inch cast-iron or oven-proof skillet over medium heat, melt butter and lightly saute garlic; set aside. In a mixing bowl, combine green onion, eggs, milk, basil and pepper, stir until blended. Pour egg mixture into oven-proof skillet with garlic. Bake at 350°F for 8 to 10 minutes or until eggs are partially set. Meanwhile, in another skillet, lightly brown sausage, stirring frequently to crumble; drain well. Remove other skillet from oven. Spoon prepared sausage over partially set egg. Arrange zucchini and tomato slices on top. Sprinkle with cheese. Return to oven and bake an additional 10 to 15 minutes or until knife inserted in center comes out clean.
Makes 6 servings.

or

1 Tablespoon butter or margarine
1/3 Cup shallots or sweet onions, chopped
8 Jones All Natural Golden Brown Links
cut into 1/4 inch slices
6 Large eggs, lightly beaten
1/4 Cup milk or half and half
1 Cup diced cooked potatoes or thawed frozen hash brown potatoes
1/2 Cup bottled roasted red pepper strips, drained
1/2 teaspoon salt
1/4 Teaspoon coarse ground pepper
3/4 Cup shredded sharp cheddar cheese

Directions:
In a 10-inch cast-iron or oven-proof skillet over medium heat, melt butter and add shallots, cook 1 minute. Add sausage; cook 3 minutes or until sausage is heated through and shallots are tender.

In a mixing bowl, beat eggs with milk, add remaining ingredients except cheese, stir until blended. Stir egg mixture into cooked sausage mixture. Cook 8 to 10 minutes or until bottom of eggs is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to the bottom of the pan. After the bottom has browned but center is still wet, top with cheese and place skillet under broiler or in a hot oven to finish cooking. If skillet is not ovenproof wrap handle in aluminum foil.

Makes 4 servings.

Sprinkle with cheese. Return to oven and bake an additional 10 to 15 minutes or until knife inserted in center comes out clean.
Makes 6 servings.

BBQ RUM RIBS

From http://www.recipelink.com/mf/31/38870

4 pounds spareribs
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic, crushed
1 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup Worcestershire sauce
Dash pepper

Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings.

Combine all ingredients for the sauce and pour over ribs. Marinate at room temperature for 1 hour.

Bake at 350 for 30 minutes, basting with sauce, or grill 30 minutes, turning and basting.

BEEFEATER PIE

Printed from COOKS.COM

1 (6 oz.) pkg. onion and garlic croutons
1/2 c. hot water
2 eggs
1 lb. extra lean ground beef
1 1/2 c. shredded cheddar cheese
1/4 c. barbeque sauce
1 tsp. instant minced onion
2 lg. tomatoes

From a 6 oz. pkg. of onion and garlic croutons set aside 1 cup croutons. In small bowl add 1/2 cup hot water and 1 egg to remainder of package. Stir to combine. Press crouton mixture into greased 9 inch pie pan. Combine 1 lb. lean ground beef, 1 cup shredded cheddar cheese, 1/4 cup barbeque sauce, 1 egg, 1 tsp. minced onion and 1 cup croutons. Press into crouton crust. Place 6 thick tomato slices on top. Bake at 400 degrees for 25 to 30 minutes. Top with 1/2 cup cheddar cheese. Bake for 2 minutes longer. Serves 6

Spicy Beef

From http://www.juliashealthyitalian.com/2011/07/spicy-beef.html#more

Spicy beef has a sweet, hot and juicy flavor thanks to the sauces, garlic, hot and sweet peppers. The moment this marinated beef hits the pan the intense aromas of garlic and hot peppers come together to fill your senses.

Split open some crunchy Italian bread and the juices will run down your arm as you eat it. Its heaven!! For a healthier option ( although I prefer the first) you may serve it over quinoa or rice, both which will catch the juices and compliment the spicy flavor nicely.

You can make this as spicy or not as you like, just use more or less hot peppers. If your not sure about the amount of heat in your little peppers, use less and you can add crushed red pepper flakes in the end to dial up the heat to your liking. I read once that hot foods increase your metabolism. So this can almost be classified as diet food if you put enough of the hot stuff !

Since there's lots of cutting involved, I made a big batch of this so I wouldnt have to do it again any time soon. I cooked some and froze some for a meal at another time. It freezes beautifully. Just toss it into a zip top bag after its marinated. It will keep in the freezer for up to 6 weeks. Normally I dont freeze anything with veggies, but this recipe is okay. Your not looking for crisp peppers in this recipe. They should be cooked down and soft, so go ahead and freeze them. If you want to give this recipe a try without the freeze for another time option, just cut the recipe in half and you'll have a dinner for 6 (or 4 with leftovers).

The success of this recipe is all in the cutting. the thinner the better. My dear friend Lenore introduced this recipe to me. Her grandmother would take a huge london broil, toss it in the freezer for 30 minutes which makes it easier to slice, then would go at it until each meat ribbon was so thin you could see through it. It took me about 40 minutes to cut 5 lbs of beef, so you"ll want to do this when you have some time. I've cut corners and cut the beef thicker at times and the dish was not as good. Take your time and cut thin, you will be handsomely rewarded : )



Ingredients:
5 lbs of steak, shoulder steak or better cuts of meat
5 green peppers
5 skinny hot peppers, jalapeno or any hot pepper will work well too. Use more or less to your taste*
10 garlic cloves
2 tbsp sesame oil
1/4 cup soy sauce
1/2 cup teriyaki sauce, I used very very teriyaki which has sesame seeds in it
1/4 cup low sodium beef broth

Instructions:

On a large cutting board trim fat from steak, feed to dog.
Slice long strips of steak and set aside on cutting board until
you have thinly sliced the whole steak.
Take each long slice and fold in half.
Cut again into really thin ribbons this time.
Toss into large bowl.
Once all the steak has been sliced and cut again into ribbons,
get going on the rest of the ingredients.

Mince 10 cloves of garlic into the bowl. Stir.
Cut 5 peppers into thin strips, toss into bowl and mix.
Add soy, broth and teriyaki to meat, stir well.
Cut hot peppers into ringlets, toss in and stir.
Since I made 5 lbs, I cooked this in 2 batches in an enormous pan.
If you half this recipe you may still need to consider making it in
2 batches unless you have a 15 inch skillet like mine.
Warm 1 tbsp at a time of the sesame oil and cook half of whatever
size batch you make for 10 minutes.

Servings: 12

Gooey Potatoes

From http://www.the-girl-who-ate-everything.com/2009/04/gooey-potatoes.html
by Ryan and Heidi Clark

1 (2lb) bag of frozen cubed hash browns (I have used shredded too. It's just personal preference.)
2 cups sour cream
2 cups shredded sharp cheese, + ½ cup for topping
2 cans cream of chicken soup
Small bunch of green onions, sliced
Corn flakes

Preheat oven to 350 degrees.

Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.

Add the hash browns and mix together thoroughly.

Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes which have been lightly crushed. Reserve for later.

Cover and bake potatoes at 350⁰ for 30-35 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. )

Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes

BEEF AND BROCCOLI STIR FRY WITH WHOLE GRAIN BROWN RICE

BEEF AND BROCCOLI STIR FRY WITH WHOLE GRAIN BROWN RICE

From http://www.unclebens.com/Recipe/Detail?r_id=3502

INGREDIENTS
nonstick cooking spray
2 cups broccoli florets blanched
2 Tbsp. soy sauce
2 cloves garlic minced
1/2 lb. beef sirloin steak thinly sliced
4 green onions thinly sliced
1 cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice

INSTRUCTIONS
1. In a large skillet, spray with non-stick spray and sauté the beef until browned.
2. Add the garlic, green onion, broccoli and soy sauce; sauté for 1 minute.
3. Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes.

Calories 204
Total Fat 3g
Sat Fat 1g
Sodium 552mg

Blue Cheese Potato Salad

From http://www.the-girl-who-ate-everything.com/2011/07/blue-cheese-potato-salad.html
Source: adapted from Allrecipes

6 slices bacon
2 pounds red new potatoes
1/4 cup olive oil
3 tablespoons red or white vinegar
1 bunch green onions, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 ounces blue cheese, crumbled
1-2 tablespoons blue cheese salad dressing (optional) note: if you use dressing it's no longer an egg-free potato salad)

1. Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the skins on.

3. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat. It's great served warm, room temperature, or chilled. Best served the same day. Makes 5 Servings.

*Note:
You may want to toss in the bacon right before serving so that it doesn't get mushy.

Grilled Bruschetta Chicken

From http://www.the-girl-who-ate-everything.com/2009/04/grilled-bruschetta-chicken.html

Source: adapted from Kraft Foods

4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.

Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

or from http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html

Grilled Chicken Bruschetta


Ingredients:
3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella, diced
1.25 lbs (8 thin sliced) chicken cutlets

Directions:

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Gina's Weight Watcher Recipes
Servings: 4 •
Serving Size: 4 oz chicken + tomatoes •
Old Points: 5 pts • Points+: 6
Calories: 236.8 •
Fat: 8.5 g •
Protein: 32.4 g •
Carb: 6.8 g •
Fiber: 1.3 g •
Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)

Maryland English Crab Muffin

From http://www.squidoo.com/english-muffin-crab-melts

Ingredients:
1 Pound Maryland Back fin Crab Meat
8 Ounce Cheez Whiz
1 1/2 Stick Soft Butter
1 Tablespoon Old Bay
4 Tablespoons Mayonnaise
1/2 Tsp garlic powder ( can use 1 Teaspoon Garlic Salt if you dont have garlic powder, just makes it a little bit more salty)
2 Teaspoon Lemon Juice
1 Package English Muffins

or from http://www.bluecrab.info/forum/index.php?topic=915.0

Crabbies

1 stick butter or margarine, at room temperature

1 1/2 tablespoons mayonnaise

1 5-ounce jar Old English sharp cheddar cheese spread

1 6-ounce can shredded crabmeat

6 English muffins, halved

Garlic salt to taste

Mix all ingredients together. Spread each English muffin half evenly with the mixture. Put in freezer for 10-15 minutes.

Cut each half into 8 wedges. Put the wedges on a cookie sheet, avoiding crowding. Broil about 5 minutes, or until lightly browned. Serve hot.

or from http://www.recipes.name/Baked_Goods/Recipe/Sunburst_Crab_Muffins.htm

Sunburst Crab Muffins

1/2 lb Maryland crabmeat; (8 ozs)

3 English muffins

Butter or margarine; - for spreading 1 md Stalk celery

1/4 c Mayonnaise

2 ts Lemon juice

1/8 ts Lemon and pepper seasoning

1/8 ts Seafood seasoning

1/4 c Sliced almonds; optional

1 pk Frozen asparagus spears;

- 10 oz; cooked 3 American cheese slices;

- 1 oz each Paprika for garnish Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. Split, toast and butter English muffins. Finely chop celery. In a bowl, mix celery, mayonnaise, lemon juice, seasonings and almonds, if used. Gently mix in Crabmeat. Arrange muffin halves on cookie sheet. Divide asparagus spears among muffin halves. Cover with crab mixture. Cut each cheese slice diagonally into quarters. Place two triangles on each sandwich. Sprinkle paprika over top of each. Bake at 400 degrees until cheese melts and becomes bubbly, about 15 minutes. Formatted for you by: Bill Webster -----

BLT PINWHEELS

From http://www.bakespace.com/recipes/detail/BLT-Pinwheels%2B/42669/

INGREDIENTS
Servings: Approx 20 to 30
Preparation Time: 30 Minutes
3 oz Osacar Mayer Real Bacon Bits
1 Large Tomato, Finely Chopped
1 1/2 Cup Shredded lettuce
1 Large package Cream Cheese
2 to 3 Tablespoons Mayo
1 Package Ranch Seasoning
1/3 Cups Chives Finely Chopped
1/2 Cup Sharp Chedder Shredded
4-6 Flour Tortilla's

DIRECTIONS
In a Medium sized bowl add Cream Cheese and Mayo, cream together well.

Add Ranch Seasoning, Bacon Bits, Chives & Shredded Chedder, Mix well. Add additional Mayo if you feel that it is too thick and not spreadable.

You do not want it overly moist or it will make the pinwheels soggy.

Spread a nice layer of Cream Cheese Mixture onto Flour Tortilla.

Place a fine layer of shredded lettuce.

Add a fine layer of chopped tomatoes.

Roll very tightly place in baking pain.

Repeat above steps until all ingredients are used.

Cover & Place in refrigerator.

15 to 20 minutes before serving, remove from refrigerator and slice into 1 inch portions, onto glass serving plate. Yummie.

I usually will have left over shredded lettuce & in that case I will place a layer onto the glass plate and set the Pinwheels onto the glass plate as it makes for a nice presentation.

Cajun Herb & Spice Rub

From http://www.fritolay.com/recipes/recipe/cajun-herb-and-spice-rub

Cajun Herb & Spice Rub

Description:
We use a real recipe with all-natural ingredients to make our new Cajun Herb & Spice flavor. That’s right – now you can create the flavor of these chips in your home.

Ingredients:
2 tablespoons OLD BAY® Seasoning
2 tablespoons paprika
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons chili powder
Cayenne pepper to taste
1 tablespoon oregano
½ tablespoon thyme (dry)
Salt to taste
1 tablespoon vegetable oil

Instructions:
Combine ingredients and blend well. This mix will yield ½ cup of seasoning (covers 4 medium chicken breasts).
Rub the mixture on both sides of the chicken breasts and let it rest for 5 minutes.
Heat a large sauté pan and add the oil.
Add the chicken and sauté on both sides until done (approximately 10 minutes per side). Alternatively, you can grill the chicken until cooked through. Serve immediately.

OLD BAY is a trademark owned by Old Bay, Inc.