Hawaiian Honey Macadamia Bars

Crust:
2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted

Filling:
1 cup honey
3 eggs
1/4 cup butter or margarine, melted
1 cup coconut
1 cup white chocolate chips
2 teaspoons grated lime peel
1 cup coarsely chopped roasted macadamia nuts

Heat oven to 350F. Grease 13 x 9 inch baking pan.

Stir together all crust ingredients in large bowl until crumbly but well blended. Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown.

Meanwhile, in medium bowl, combine honey, eggs and butter; whisk just until blended. Stir in coconut, white chips and lime peel.

Spread filling over partially baked crust. Sprinkle with nuts. Return to oven and bake 30 to 35 minutes or until filling
is set.

Cool; cut into bars.

36 bars.


Cooking with Brown Sugar: 51 Recipes

Cucumber and Sour Cream Dressing

1/2 cucumber, peeled, seeded and grated
1/4 teaspoon salt
Dijon style mustard
1 tablespoon vinegar
salt and pepper to taste
1/2 cup sour cream
1/4 cup plain yogurt
1 tablespoon snipped fresh dill

In a small sieve set over a bowl, toss cucumber with salt and let drain 10 minutes.

In a blender, blend mustard, salt and pepper to taste. Add sour cream, yogurt and fresh dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined.


NutriBullet 12-Piece High-Speed Blender/Mixer System, Gray

Creamy Tuna Dip

1 6-oz can tuna, drained
3/4 cup sour cream
2 tablespoons chopped fresh parsley, chives, or dill
1 tablespoon prepared horseradish
1 teaspoon Worcestershire or soy sauce
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and stir to combine thoroughly.

Serve chilled with chips, crackers, pita bread, or raw vegetables for dipping.

Makes about 1 and 1/2 cups


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Brunch Casserole (2)

5 slices bread, torn in small pieces
1/2 pound bacon, cooked and crumbled
2 cups grated cheese, Cheddar or Swiss
4 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Butter or spray 9×13-inch pan. Preheat oven to 350 degrees F.

Layer bread, bacon and cheese in prepared pan.

Mix together egg, mustard and seasonings. Pour over mixture, cover and refrigerate overnight.

Bake uncovered for 30 minutes.

Makes 4 to 5 servings.


Pyrex Simply Store 6-pc Rectangular Set

Crockpot Cajun Ribs

1 1/2 lb pork ribs
1 can carrots
1 teaspoon garlic — pressed
1/4 teaspoon pepper
bar-b-q sauce

Put ribs in crockpot drain carrots and put on top of ribs. Add spices and pour bar-b-q sauce on top.

Set crock pot on low setting and let cook all day.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.9% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fat.


Crock-Pot Stainless Steel 7-Quart Oval Manual Slow Cooker

Beef And Peppers

2 lb. round steak
2 green bell peppers, sliced thin
2 tablespoons dried minced onions (or 1/2 onion, chopped)
1 cup beef broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
1 teaspoon Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.

Place the pepper rings in the bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot). Arrange the meat on peppers, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.


Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer


Slow Cooker Chicken and Noodles

4 chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped, optional
Salt and pepper, to taste
1 (12 oz) pkg frozen egg noodles

Place chicken water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.

Turn the slow cooker up to high and heat and stir in the frozen egg noodles. Cook until the noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.


Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Sicilian Supper

1 lb. ground beef
1/2 cup chopped onion
1- 6 oz. can tomato paste
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1- 8 oz. pkg. cream cheese, cubed
1/2 cup grated Parmesan cheese
1/2 cup chopped green pepper
1/2 teaspoon garlic salt
2 cups noodles, cooked, drained

Heat oven to 350F.

Brown meat; drain. Add onion; cook until tender. Add tomato paste, water, and seasonings; simmer 5 minutes.

Heat milk and cream cheese over low heat, stirring until smooth. Stir in 1/4 cup Parmesan, green pepper, garlic salt, and noodles.

In 1 1/2 quart casserole, layer half of noodle mixture and meat sauce; repeat layers. Bake at 350F, 20 minutes.

Sprinkle with remaining Parmesan cheese.


Anchor Hocking Fire-King Casserole Baking Dish with Lid, Glass, 1.5-Quart