Leftover Halloween Candy Brownies

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/3 cup butter, softened 

• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup candy-coated milk chocolate pieces (such as M&M's(R))
• 1/2 cup chopped peanut butter cups (such as Reese's(R))
• 1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger)
• 1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.
3. 
   
4. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.
5. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Chicken a la King

Ingredients

 1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
 ¼ teaspoon ground black pepper
 1 ½ teaspoons chicken bouillon powder
 1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves chopped
4 ounces chopped pimento

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and pimiento. Heat through

Quick Chicken and Stuffing Casserole

Ingredients

• 3 cups prepared stuffing
• 2 cups cubed cooked chicken
• 2 cups broccoli florets
• 1 (12 ounce) jar chicken gravy
• 1 cup shredded Cheddar cheese, divided

• Step 1
  Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Step 2
  Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
• Step 3
  Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

PUMPKIN DIP FOR APPLES

Makes 1 ½ cups

¾ cup (6 ounces) 1/3 less-fat cream cheese
¼ cup packed brown sugar
½ cup canned pumpkin puree
2 teaspoons maple syrup
½ teaspoon ground cinnamon

Heat cream cheese in microwave for 20 seconds or until soft enough to mix well. Mix in sugar, pumpkin, maple syrup, and cinnamon. Serve immediately or chill in the refrigerator for later consumption. Eat with slices of apple.

Veggie Pinwheel Appetizers

Ingredients

1 package (8 ounces) reduced-fat cream cheese
2 tablespoons Vidalia onion salad dressing
1/2 cup finely chopped fresh broccoli
1/4 cup grated carrot
1/4 cup finely chopped red onion
1/2 teaspoon dill weed
4 whole wheat tortillas (8 inches)

Directions

In a small bowl, beat cream cheese and salad dressing until blended.
Stir in the broccoli, carrot, onion and dill weed. Spread over
tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at
least 2 hours. Unwrap and cut each into eight slices. 
Yield: 32

CRAB PASTA SALAD

2 ounces uncooked Dreamfields elbow or penne pasta * 
6 ounces crab meat, drained well 
1/4 cup mayonnaise 
1 stalk celery, finely chopped
2 green onions, chopped
1 teaspoon chives, minced
1/8-14 teaspoon salt or Spicy Seasoning Salt
1/8 teaspoon pepper

Cook the pasta according to package directions; drain well. If using penne, cut each noodle into 2 pieces. Combine all of the ingredients in a medium bowl; chill before serving.

Makes 2-3 servings
Do not freeze

* If you don't have a kitchen scale, count out 40 pieces of penne.

Per 1/3 Recipe: 250 Calories; 16g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/2 Recipe: 375 Calories; 23g Fat; 20g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs 

Provencal Chicken Casserole

Ingredients

• 5 tablespoons olive oil, divided
• 4 (6 ounce) skinless, boneless chicken breasts
• 1 lemon, juiced
• salt and freshly ground black pepper
• 1 1/2 cups halved cherry tomatoes
• 1 bunch green onions, cut into 1/2-inch slices
•  

• 1/2 cup chicken broth
• 2 tablespoons coarse-grained mustard
• 1 1/2 sprigs fresh rosemary, chopped
• 1/2 bunch fresh thyme, chopped
• 2 cups shredded Gruyere cheese

Directions

1. Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt and pepper.
2. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top.
4. Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyere cheese.
5. Bake in the preheated oven on the middle rack until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).