Quinoa Avacodo Salad

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=714128

INGREDIENTS

1 pkg (7 oz) Food You Feel Good About Red Quinoa (Grocery Dept), cooked per pkg directions, chilled
1 pkg (12 oz) Food You Feel Good About Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette (Produce Dept)
1/2 tsp salt
1/2 tsp pepper


DIRECTIONS
Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.

white cake

http://www.cookscountry.com/recipe.asp?recipeids=3205&bdc=38460

White Layer Cake

Makes 3 8-inch layers

If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
Nonstick cooking spray
2 1/4 cups cake flour , plus more for dusting pans
1 cup whole milk , at room temperature
6 large egg whites , at room temperature
2 teaspoons vanilla extract
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter , softened but still cool

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray, dust with flour, and tap pans to remove excess flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.

2. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.

3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

4. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.

5. Rest cakes in pans 3 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.

Mushrooms Florentine

http://www.realsimple.com/food-recipes/browse-all-recipes/looks-like-meatballs-00000000001852/index.html

Mushroom Brie En Croute

http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Brie-en-Croute-15732

Greek Style Skillet Supper

http://www.mccormick.com/Recipes/Main-Dish/Greek-Style-Skillet-Supper.aspx

Pizza Rolls

http://tidymom.net/2010/how-to-make-home-made-pizza-rolls/

Home Made Pizza Rolls

2 cans refrigerated pizza crust

garlic salt

Italian Seasoning

1 cup sliced and chopped pepperoni

1 cup shredded cheese (we used Provolone and Pepper Jack)

1/2 cup Parmesan Cheese

Ragu® Sweet Tomato Basil Pasta Sauce for dipping

• Preheat oven to 425
• Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
• Season each crust with garlic salt and Italian seasoning.
• Top with cheese and meat
• Starting with a short end, roll crust into a tight log
• Slice into 1″ sections
• Place on lightly greased pan and bake for 10-12 mins.
• Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Mug Brownie

http://www.instructables.com/id/Mug-Brownie/

Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa powder (Note: don't use cocoa mix or quik, it shouldn't have any sugar)
2 Tablepsoons Vegetable Oil (Don't use one with a strong flavor, eg olive, sesame, etc)
2 Tablespoons Water
Dash of salt
Mug
Microwave

Mix all ingredients, microwave approximately 1 minute

Peanut Butter Whole Wheat Muffins

Weight Watchers

Peanut Butter Whole-Wheat Muffins

Makes 12 servings

PointsPlus™ value | 5 per serving

Ingredients

• Nonstick spray
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, at room temperature
• 1/3 cup packed light brown sugar
• 6 Tbsp crunchy natural peanut butter
• 1/4 cup no-sugar applesauce
• 2 Tbsp canola oil
• 3/4 cup fat-free milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 400ºF. Spray the holes of a 12-muffin tin with nonstick spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside.
3. In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until fairly smooth.
4. Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full.
5. Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.

Serving size: 1 muffin.

Baked Spinach Crab and Artichoke Dip

http://www.pillsbury.com/recipes/baked-spinach-crab-and-artichoke-dip/156a17fa-cf39-4bda-b0e9-cfd64f83a130/?WT.dcsvid=NDYwMTA0OTk3MgS2&rvrin=4EB89536-743C-4626-8EB6-3E19A6D268F5&WT.mc_id=Newsletter_PB_PB_2011_4_5

INGREDIENTS:

1/2 pint deli spinach dip (1 1/3 cups)

1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped

1 package (8 ounces) refrigerated imitation crabmeat chunks

1/3 cup grated Parmesan cheese

1/8 teaspoon ground red pepper (cayenne)

1/2 cup shredded Cheddar or Swiss cheese (2 ounces)

Assorted crackers or baguette slices, if desired

DIRECTIONS:

• Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
• Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
• Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.