Pecan Bars

Crust:

1 c. butter, softened

1/3 c. sugar

2 t. water

2 t. vanilla

2 c. flour

1/2 c. pecans, chopped

Filling:

1/2 c. butter

1 c. karo syrup

1 c. brown sugar

1 t. vanilla

1/2 t. salt

4 eggs, beaten

2 c. pecans, halved or chopped

Preheat oven to 350. Grease 9x43 dish. Cream together butter and sugar until fluffy. Beat in water and vanilla. Stir in flour and pecans until well combined. Press into bottom of 9x13 dish. Press firmly, making sure there is a small lip around the edges. Bake 18-20 minutes until lightly golden brown. Remove from oven. Melt butter in pan over medium high heat. Once melted, add corn syrup, broen sugar, vanilla, and salt. Stir to combine, until everything fully melted. Remove from heat. Whisk in eggs and pecans. Pour into warm baked crust. Bake for 30-35 minutes, until knife inserted in center comes out clean. Cool completely and slice into squares.

Lighter Chicken Parmesan

24 oz. jar marinara sauce

1 T. balsamic vinegar

1/2 c. Panko breadcrumbs

1/2 c. grated parmesan

1/4 c. finely chopped parsley, optional

salt & pepper to taste

1 whole egg, beaten

1 1/2 lbs. chicken tenders, cut into bitesize pieces, eggplant can be substituted

12 oz. angel hair pasta, cooked & drained

1 T. olive oil

1/2 c. shredded mozzarella cheese

Combine marinara sauce and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Combine Panko, 1/2 the parmesan, 1/2 the parsley, salt & pepper. Put egg in separate shallow bowl. Coat chicken tenders in egg, then roll in  panko mixture. Heat oil in large skillet over medium high heat. Add chicken and cook, turning once, until golden, about 3 minutes each side. Pour marinara sauce over top. Sprinkle mozzarella over top. Add lid. Heat until cheese is melted, about 2 minutes. Serve over pasta. Garnish with parsley if desired. I served with Caesar salad and bread.

Caramel Apple Cake Bars

15 oz. cake mix (yellow, spice, carrot)

1 egg

6 T. butter, melted

2 c. diced apples (peeled or unpeeled)

1/2 t. apple pie spice mix

1/2 c. toffee bits

1/2 c. caramel bits (make sure they are in date or they will not melt!), or use caramel sauce

1 can eaglebrand milk

chopped pecans, optional

additional chips, optional (butterscotch, cinnamon, chocolate)

Preheat oven to 350. Spray 9x13 dish. Combine cake mix, butter, and egg. Press into bottom of sprayed dish. Place diced apples in a bowl, sprinkle apple pie spice on top, and toss to coat. Spread apples over crust.  Sprinkle with toffee bits & caramel bits. Add other chips or nuts if desired. Pour sweetened milk over top. Bake in oven for 30 minutes. Cool completely. Serve with whipped topping.

Pictures: 1st pic: diced apples on top of cake mix crust. 2nd pic: caramel bits and toffee bits added. 3rd pic: Eaglebrand milk added. 4th pic: After baking (not all the caramel bits melted, I'll use caramel sauce next time. 5th pic: ready to eat!