Peppermint Bark!

I found this recipe on Pinterest and decided to share it as my very first blog post - Christmas in August, who cares?

REALLY EASY PEPPERMINT BARK (adapted from AllRecipes and Nestle®)

• 1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels

• 1/4 teaspoon peppermint extract

• 6 candy canes (or 24 hard peppermint candies)

• Waxed paper or parchment paper (for lining your pan)

Line an 11 x 7″ baking sheet with waxed paper or parchment paper; set aside.

Place candy canes (or peppermint candies) in a heavy-duty plastic bag (I used a gallon-size Ziploc® freezer bag). Crush candy canes or candies using a rolling pin; set aside.

Microwave morsels in a medium-size microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Continue to microwave and stir morsels at 10- to 20-second intervals until morsels are melted; stir until smooth (be careful not to overheat the morsels). Add peppermint extract to the melted morsels and blend well.

While holding a strainer over the bowl of melted morsels, pour crushed candy into strainer. Shake strainer to release all small candy pieces, letting them fall into the bowl of melted morsels, and blend the candy-morsel mixture well. (Reserve the larger candy pieces for the top of the bark).

Spread the mixture in your wax paper-lined 11 x 7″ pan. Sprinkle with reserved larger candy pieces, pressing in lightly.

Let stand for about 1 hour or until firm. Peel off the wax paper from the bottom side of the bark and break into pieces. Store in an airtight container at room temperature.

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Low Carb Fettucini!

Ingredients:
1 10-ounce bag Al Dente Carba-Nada Roasted Garlic Fettuccini Noodles, prepared
according to package
1 bunch fresh organic asparagus (the thinner the better), diced small
3/4 cup chopped sun-dried tomatoes
3 large links hot Italian sausage, removed from casing (or you can use chicken
sausage cut in small pieces like the one I used here)
1 26.46-ounce box of Pomi Marinara Sauce (or use your favorite brand of marinara)
1/2 cup 0% plain Greek yogurt (I like Chobani)
salt
fresh-cracked pepper
grated Parmigiano-Reggiano cheese
Heat a large skillet to medium-high and add the sausage. Break up with your spatula
as you cook for approximately 5-10 minutes or until sausage is fully cooked.


Next add the asparagus and sun-dried tomatoes, plus a dash of salt and fresh
cracked pepper (just enough to season the veggies you're adding).


Stir and cook for approximately 2 minutes then add the marinara sauce and cook a
couple more minutes until warmed through.

Next add the Greek yogurt and stir until creamy

Last, add the cooked pasta and toss together with the sauce.

Top with grated Parmigiano Reggiano cheese and enjoy!




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Cheddar Chicken Crunch Salad

what you need

1/4

cup  MIRACLE WHIP Dressing

1/4

cup  KRAFT Classic Ranch Dressing

4

cups  small fresh broccoli florets

2

cups  chopped cooked chicken breasts

1

cup  halved cherry tomatoes

1/2

cup  thinly sliced red onions

1/2

cup  KRAFT Shredded Cheddar Cheese

6

slices  OSCAR MAYER Bacon, cooked, crumbled

make it

MIX dressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.

REFRIGERATE 1 hour.

TOP with cheese and bacon just before serving.

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