Broccoli Corn Bread

Ingredients:
1 pkg frozen chopped broccoli cooked and drained
1 box Jiffy corn bread mix
4 eggs beaten
1 stick butter melted
6 oz cottage cheese or 3/4 c
1 small onion chopped
Salt to taste

Directions:
Mix all ingredients together. Bake at 400 degrees for about 30 min or until browned.

Easy S'Mores Clusters

Via Hershey's Kitchen

Ingredients

6 (1.55 oz. each) HERSHEY'S Milk Chocolate Barsbroken into pieces
2 cups miniature marshmallows
8 (about 1-3/4 cups) graham crackers, coarsely chopped

Directions

1 Place candy pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes, or until chocolate is melted when mixture is stirred.

2 Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups (1-3/4 inches in diameter). Cover; refrigerate until firm. About 2-1/2 dozen snacks.

S'Mores Sandwish Bar Cookies

Via Hershey's Kitchen

Ingredients:
1/2 cup (1 stick) butter or margarine softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each), unwrapped
3 cups miniature marshmallows

Directions:
1 Heat oven to 350°F. Grease 8-inch square baking pan.

2 Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.

3 Arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Black Bean Salsa and Chips -Weight Watchers

Ingredients
  19 oz canned black beans, rinsed and drained   
  14 1/2 oz canned crushed tomatoes, fire-roasted, drained   
  2 medium tomato(es), chopped
1/2 cup(s) red onion(s), chopped   
1/4 cup(s) cilantro, chopped   
1/2 tsp table salt   
8 medium tortilla, flour, fat-free   
1 spray(s) cooking spray, or enough to coat tortillas   
2 tsp chili powder   
Instructions
Preheat oven to 375°F.

Seeing 8
Points 3

In a medium bowl, combine beans, tomatoes, onion, cilantro and salt; set aside. (Note: If you cannot find fire-roasted tomatoes, substitute any type of canned crushed tomatoes, with or without additional flavors.)

Slice tortillas into 8 triangles each. Place on 2 nonstick baking sheets and lightly coat with cooking spray; sprinkle with chili powder. Bake until crisp and golden, about 10 minutes. Yields 8 chips and about 1/2 cup of salsa per serving.

Five Point Sloppy Joes

A super Melanie find!

Ingredients:
1 Tbsp. Oil
1 onion, chopped small (I usually use only 1/2 of a large onion)
1 green pepper, chopped small
2 garlic cloves, minced (or a few sprinkles of garlic powder- so i don't have to buy garlic!)
1/2 tsp cumin (heaping)
1 tsp chili powder (heaping)
1 lb. ground turkey
1 cup ketchup
2 Tbsp. brown sugar (packed)
2 Tbsp. Worcestershire sauce
1/2 tsp. salt
hamburger buns

Directions:
1. In a large nonstick skillet, heat the oil. Saute the onions, peppers, and garlic until softened, about 5 minutes.
2. Stir in the cumin and chili powder; when the veggies are coated with the spices, stir in the turkey.
3. Cook, breaking apart the meat with a wooden spoon, 3 minutes.
4. Add the ketchup, brown sugar, worcestershire sauce, and salt.
5. Let the sauce bubble. Cook for approx. 4 to 5 more minutes, until the sauce has thickened slightly and the turkey is cooked through.

*suppose to be 6 servings. Each serving is 5 points.

Robusto Pesto

Ingredients:

4 cups basil leaves

4 garlic cloves

1/4 c. pine nuts

1 c. extra-virgin olive oil

2 c. Parmesan or Pecorino Romano (finely shredded)
Coarse salt

Additional ingredients for bruschetta:
fresh mozzarella cheese (cut into slices)
tomatoes (cut into thin rounds)
onions (thinly sliced)
balsamic vinaigrette
Artisan bread (sliced)
basil leaves

Directions:
1. Put the basil, garlic, pine nuts, and about 1/2 cup of the oil in a blender or food processor. Pulse the machine on and off, stopping to scrape down the sides as necessary, until the mixture is chopped but not pureed; add a bit more oil if necessary.
2. Transfer to a bowl and mix in the remaining olive oil or as much as you need to get a loose paste.  Then stir in the Parmesan cheese and add salt.  It should be fairly salty and somewhat gritty at this point.  If you're using it as a pasta sauce, the key is to thin the pesto with a few tablespoons of pasta water before tossing it with the noodles.  If you're spooning it over meat, fish or poultry, make it a little on the thicker side (you can easily do so by adding more cheese). 

To make bruschetta:
1. Drizzle olive oil on bread and toast in the oven. 
2. Add pesto thickly to bread.
3. Top with tomatoes and onions.
4. Drizzle balsamic vinaigrette.
5. Top with one round of mozzarella and a few fresh basil leaves.

M&M Holiday Cookies

Ingredients:

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 12-ounce package M&M’S®  Milk Chocolate Candies (red and green)

3/4 cup chopped nuts (optional)

Directions:

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.