This may be made on the outdoor grill also by placing the slices on a greased foil pan, the amounts are really only a guideline feel free to adjust to taste

Notes from our test kitchen; substitute finely grated old white cheddar cheese for Parmesan and fresh chives for the parsley….

The garlic toast is best when served right away, you may top the slices with the garlic butter place on the baking sheet cover with plastic wrap and refrigerate until ready to bake, make certain that all slices are in a single layer on the pan before refrigerating or the butter will harden and stick to the other slices… you may omit the Parmesan cheese if desired the flavor however will be decreased

Servings 4-6

Ingredients:

1 loaf unsliced Italian or French bread

3/4 cup butter, softened

3 large garlic cloves, minced

3 teaspoons dried parsley (or use 2 tablespoons fresh chopped parsley)

1/3 cup freshly grated Parmesan cheese

shredded mozzarella or cheddar cheese, optional

Instructions:————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Lightly grease a 10 x 15-inch baking sheet.

Using a serrated knife slice the bread into desired size slices (I use my electric knife) .

In a bowl combine the soft butter with garlic, parsley and Parmesan cheese starting with amounts listed then adding in more if desired to suit taste; mix thoroughly.

Spread desired amount of garlic butter onto one side of each bread slice.

Place slices buttered side up on the baking sheet in a single layer.

Top with shredded cheese if desired (this is only optional).

Bake for about 8 minutes or until desired doneness.

Serve immediately.

You will also find this recipe on recipezazz.com

A  cake mix speeds up prep time for these bars, beware these are very sweet!

Yield 36 bars

Ingredients:

1 (18.25 ounce) package white cake mix (such as Duncan Hines)

2 large eggs

1/3 cup vegetable oil

1 (14-ounce) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1/4 cup butter, cubed

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease a 11 x 7-inch baking pan.

In a bowl combine the cake mix with eggs and oil (the batter will be very think so you may want to finish mixing using you hands).

Using lightly floured hands press about two-thirds of the mixture into the baking pan (the layer will be very thin).

In a microwave-safe bowl combine the sweetened condensed milk with the chocolate chips and butter; microwave on HIGH for about 45 seconds or until the chocolate and butter is melted, then remove and stir until smooth.

Pour evenly over the crust.

Drop the remaining  batter by heaping teaspoonfuls over the mixture (it does not have to cover completely).

Bake for 20-25 minutes or until lightly browned.

Cool before cutting.

If you live in Canada I have to state that this tastes just like Tim Horton’s Iced Cappuccino!

Servings 3

Ingredients:

1-1/2 cups cold coffee

1-1/2 cups chocolate ice cream

1/4 cup chocolate syrup

crushed ice

whipped cream (about 1/3 cup whipped cream for each glass)

Instructions:————————————–

In a blender combine the coffee with ice cream and chocolate syrup; blend until smooth and combined.

Pour over crushed ice then top with whipped cream.

posted on recipezazz.com

Butterscotch gives this old classic a new twist! these are at their best when served the same day they are made

Notes from our test kitchen; caramel ice cream topping may be used in place of the butterscotch do not substitute sundae topping it is too thin use ice cream topping such as Smucker’s brand, also one 7-ounce jar marshmallow cream may be used in place of the marshmallows, diet or reduced fat or soft tub margarine is not recommended, these freeze very well, place a wrapped frozen bar in your childs lunch box it will thaw out by noon

Yield 12 bars

Ingredients:

1/4 cup butter (can use margarine)

1 (10-ounce) package regular marshmallows

1/2 cup Smucker’s butterscotch-flavor ice cream topping (a little more won’t hurt for a more stronger butterscotch flavor, do not use sundae topping)

6 cups Kellogg’s Rice Krispies Cereal

Instructions:——————————————

In a large saucepan melt the butter over low heat; add in marshmallows and stir constantly until melted.

Remove from heat then stir in the ice cream topping.

Mix in cereal until well coated.

Transfer to a lightly greased 13 x 9-inch pan, then using buttered or greased hands press down into the pan.

Cool then cut into 2-inch squares.

This is a great way to use up leftover spaghetti and takes only 5 minutes to make, the amounts are really only a guideline so feel free to adjust amounts to taste, this also works well using Chinese soba noodles and make this as spicy as you like or you may omit the chili flakes

The cooked spaghetti must be cold from the refrigerator before adding to the skillet so make certain to rinse the pasta well under very cold water then refrigerate until cold, if desired add  in 1-2 teaspoons or more of sesame oil while tossing the spaghetti

Servings 4

Ingredients:

1/2 pound uncooked spaghetti (or use cooked cold leftover spaghetti)

4-6 tablespoons vegetable oil

6 garlic cloves, finely chopped (the more garlic the better and do not finely mince the garlic)

1/2 teaspoon crushed chili flakes, or adjust to taste (optional)

1/4 cup low-sodium soy sauce

fresh ground black pepper

2  green onions, chopped

Instructions:——————————————-

Cook the spaghetti in boiling water until al dente; drain then rinse under very cold water, transfer to a bowl cover and refrigerate for about 1 hour or more or until very cold.

Heat oil in a large skillet over medium-high heat.

Add in chopped garlic and chili flakes; cook stirring for 2 minutes (do not allow the garlic to burn).

Add in the cold spaghetti and toss using tongs until the pasta is heated.

Pour the soy sauce over the hot pasta and continue to toss until coated adding in more soy sauce until you have reached the desired flavor that you like.

Season with black pepper.

Transfer to a large bowl then mix in the green onion.

Poaching the chicken makes the best chicken salad you may omit the garlic if desired, feel free to use any dry herbs of choice dried basil or oregano or thyme all will work well make certain to rub the dried herbs between your fingers to release the flavors, I use garlic flavor chicken broth regular will do fine!

Yield 2 chicken breasts

Ingredients:

2 boneless skinless chicken breasts

1 (10-ounce) can sodium-reduced chicken broth mixed with water to cover both chicken breasts

1 garlic clove, sliced in half (garlic lovers can use more)

2-3 teaspoons dried herbs of choice

1 bay leaf

Do not add in any salt to the water, a few black peppercorns won’t hurt!

Instructions:—————————————

Place the two chicken breasts into a small pot (they should fit into a single layer in the pot but not too snuggly).

Pour the chicken broth over then water to cover the breasts about 1-1/2 to 2 inches.

Add in the garlic, herbs and bay leaf.

Bring to a boil the quickly reduce the heat to low so that the broth/water is only at a bare simmer (do not boil fast it will toughen the chicken).

Simmer partially covered for 10 minutes (set your timer for 10 minutes).

Turn off the heat and allow the chicken to sit in the broth/water for 15-20 minutes (15 minutes for regular-size breasts and 20 minutes for large breasts).

You will also find this recipe on Recipezazz.com

Purchasing uncooked pre-cut beef stir-fry strips at your meat counter will only make this quicker, a nice combination of veggies to add in is slightly steamed fresh broccoli florets with thinly sliced carrot rounds and red bell pepper strips and to save time slice the veggies a day ahead, after your beef and veggies are sliced this takes only minutes from stove to table!

Hot chili sauce may be used in place of the chili flakes, serve this with cooked rice

Servings 4

Ingredients:

2 tablespoons cornstarch

1 (10.5 ounce) can beef broth

2 tablespoons soy sauce

2-3 tablespoons vegetable oil (or use canola or peanut oil)

1 pound boneless beef, sliced into thin strips (beef sirloin or beef top round will work great)

1/2 teaspoon crushed chili flakes, optional or adjust to heat level

4 cups sliced and/or chopped veggies of choice

3 large garlic cloves, finely chopped

1 green onion, chopped

Instructions:——————————————–

Using your hands squeeze out as much excess moisture from the beef strips as possible then pat dry using paper towels.

In a small bowl whisk the cornstarch with beef broth and soy sauce; set aside and remix just before adding to the wok or skillet.

Heat oil in a wok or skillet over medium-high heat; add in beef strips and chili flakes then stir-fry tossing until all juices evaporate and the meat is lightly browned; remove to a plate.

To the same skillet add in the vegetables (adding in a small amount more oil in if needed) stir-fry until crisp-tender adding in the garlic the last few minutes of ccoking time.

Add the meat back to the wok or skillet.

Remix the beef broth mixture then add to the skillet; cook stirring over medium heat until thickened.

Sprinkle the green onion over the top.

Serve with rice.