Strawberry Cheesecake Brownies

Recipe originally submitted by Jenae Montoya

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 4 large eggs, divided
• 3/4 cup chopped walnuts
• 2 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup Smucker's® Seedless Strawberry Jam

Instructions

1. HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
2. HEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
3. STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.
   

Sweet and Sour Meatballs

Recipe originally submitted by Julie Thompson

Super easy and yummy!

1 ½ c. or 1 bottle chili sauce (the sweet kind found by the ketchup in the store)
½ c. cider vinegar
1/3 c. apricot preserves (room temp for easier mixing)
3 Tbsp. Soy Sauce
1 Tbsp. minced garlic

Mix together in bowl then pour into large non-stick skillet. Then add:

1 cup diced green pepper
24 oz. frozen meatballs (beef or turkey)

Cook covered 20-25 minutes on medium heat, stirring half way through cooking time. For thicker sauce uncover during last 10 minutes.
Also can do in the crock pot, but won’t thicken in crock pot. Holds well if made on the stovetop, and then held in crock pot on low. Serve by themselves as an appetizer with tooth picks or as a meal with rice or vegetables.

Party Pita Wedges

Recipe originally submitted by Karalee Merrill

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges

Grilled Peaches

Recipe originally submitted by Kelli Callahan

Servings: 4 • Serving Size: 1 peach • Points: 2 ww pts
Calories: 131.5 • Fat: 0.1 g • Protein: 3.4 g • Carb: 31.7 g • Fiber: 2.2 g

4 medium ripe peaches, cut in half (pit removed)
1/2 cup honey flavored fat free Greek yogurt
4 tbsp honey
cinnamon (to taste)

DIRECTIONS:
Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.

Combine yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.

Citrus Kabobs

Recipe originally submitted by Deena Callahan

4 chicken breasts, skinned and boned
finely grated rind and juice of 1 orange, 1 small lemon, and 1 lime
2 Tblsp. Olive oil
2 Tblsp. Honey
2 Tblsp. Chopped fresh mint
¼ tsp. ground cumin
Salt and black pepper

1. Cut the chicken breasts in 1 inch cubes

2. Mix the marinade ingredients together in a glass or ceramic bowl, add the chicken cubes and marinate for at least 2 hours.

3. Thread the chicken pieces onto skewers and broil or barbeque over low coals for 15 minutes, basting with the marinade and turn frequently. Serve garnished with extra mint leaves and citrus slices, if desired.

Chicken with Tropical Barbeque Sauce

Recipe originally submitted by Shauna Cooke

¼ cup molasses
2 Tablespoons cider vinegar
2 Tablespoons Worcestershire Sauce
2 teaspoons mustard
1/8 – ¼ hot pepper sauce
2 Tablespoons orange juice
chicken breast halves

1. Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and orange juice

2. Place chicken in slow cooker. Pour sauce over chicken

3. Cover. Cook on low, 7 – 9 hours or High 3 – 4 hours.


Makes 6 servings

Grilled Banana Splits

Recipe originally submitted by Melanie Rottweiler

INGREDIENTS:
6 large bananas,
2 cups chocolate chips
1 (10.5 ounce) package miniature marshmallows

DIRECTIONS:
1. Preheat the grill for high heat.

2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.