S’More Brownies

I got this in an email and thought that I would share the recipe. I never made these before, but they look really good.

By:

NESTLÉ TOLL HOUSE (you can click on Nestle Toll House for the website that this came off of and for more recipe's)

Bring everyone’s favorite campfire treat inside with this simply delicious, ooey-gooey recipe for S’more Brownies. Layer box brownie mix over graham crackers, bake, then top with marshmallows, graham cracker pieces and Semi-Sweet Chocolate Morsels.

Directions

PREHEAT oven to 350° F.

LINE 13 x 9-inch metal baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

PLACE 15 graham cracker halves into bottom of pan, overlapping slightly. Break remaining graham cracker halves into 1/2-inch pieces; set aside.

COMBINE brownie mix, water, oil and eggs in medium bowl until blended. Stir in 1 cup morsels. Spread over graham crackers in pan.

BAKE for 25 to 30 minutes or until wooden pick inserted into center comes out still slightly sticky; remove from oven.

PREHEAT broiler.

SPRINKLE remaining graham cracker pieces and marshmallows over warm brownies. Broil for 30 to 45 seconds or until marshmallows are light brown. Watch carefully as browning occurs very fast! A handheld kitchen butane torch can be used as well. Remove from oven to wire rack. Sprinkle immediately with remaining 1 cup morsels.

COOL for at least 1 hour at room temperature. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars with wet knife. Store in tightly covered container.

Lasagna with Homemade Tomato Sauce

1 Tbsp olive oil

6 cloves medium garlic

2 large onions thinly sliced

70 oz canned whole plum tomatoes mashed into pieces

6 oz can tomato paste

6 fresh basil leaves

1 tsp sugar

1/4 tsp crushed red pepper flakes

1 tsp salt

3/4 pound whole milk ricotta

2 large eggs, beaten

1/4 cup fresh parsley

1/4 cup grated parmesan cheese

12 dry lasagna noodles

1/2 pound whole milk shredded mozzarella cheese

Directions:

• To make sauce, coat a large heavy pot with cooking spray; set over medium heat. Add oil; when it starts to shimmer, add garlic and cook, stirring frequently, until garlic begins to soften and become fragrant, about 1 to 2 minutes. Add onions and cook, stirring occasionally, until onions turn translucent and start to brown, about 10 minutes. Add tomatoes, tomato paste, basil, sugar, red pepper flakes and salt; stir to combine. Bring sauce to a boil; reduce heat to low and simmer, partially covered, stirring every 20 minutes, scrapping bottom and sides of the pot, until sauce reduces slightly and thickens, about 2 hours.
  
  
• Preheat oven to 350ºF. Coat a large lasagna pan with cooking spray.
  
  
• In a medium bowl, combine ricotta cheese, eggs, parsley and 3 tablespoons Parmesan cheese; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.
  
  
• Spoon about 1/2 cup of sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking up some noodles to form a single layer, if necessary. Cover noodles with 1/2 of ricotta mixture and 1/3 of mozzarella cheese; spoon 1/3 of remaining sauce over top.
  
  
• Add another layer of noodles and remainder of ricotta mixture; sprinkle with 1/3 of mozzarella cheese and another 1/3 of sauce.
  
  
• Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tablespoon of Parmesan cheese.
  
  
• Bake until noodles are cooked through, cheese melts and sauce begins to bubble in bottom of dish, about 35 or 40 minutes. Remove from oven and let lasagna sit for 10 to 15 minutes before cutting into 12 pieces.

Weight Watcher Point Plus Value: 7

Servings: 12 ( 1 slice per serving)

Raspberry-Mustard Glazed Ham

1/2 cup seedless raspberry jam

1/4 cup dijon mustard (with whole mustard seeds)

3/4 tsp pepper

1/2 tsp red wine vinegar or apple cider vinegar

2 lbs smoked cooked lean ham

Directions:

Preheat oven to 325*F. Line a small baking pan with nonstick aluminum foil or coat with cooking spray.

To make a glaze, in a small bowl, stir together jam, mustard, pepper and vinegar until blended; reserve half (about 1/3 cup) to serve with ham.

Score ham with a knife by making several crisscross cuts in top of ham about 1/8-inch deep each; place ham in prepared pan and brush with some glaze. Bake 1 our, brushing with glaze every 15 minutes. Thinly slice ham and serve with reserved glaze.

Weight Watchers Point Plus Value: 5

Servings: 8

Yields: about 3 1/2 ounces of ham and 1 table spoon of glaze.

Grilled Salmon with Mustard-Herb Crust

3 Tbsp Rosemary

3 Tbsp Thyme

1 tsp Pepper

2 sprays cooking spray

1 1/4 lb Salmon, without the skin (four 5 oz pieces)

4 Tbsp Dijon mustard

Directions:

Prepare the grill for direct, medium-heat cooking.

Mix the rosemary, thyme and pepper in a small bowl.

Spray the bottom of the fish fillets with cooking spray (spray the piece of the fillet where the skin would have been, usually with a gray or brown mottling on it).

Spread 1 tablespoon of the mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on the top of each.

Place herb side up on the grill, directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork about 12 minutes. Transfer to plates with a wide spatula.

Weight Watcher Point Plus Value: 7

Serving: 4

Pepperoni Pizza Pouches

10 oz. frozen pizza crust dough,at room temperature

4 Tbsp. canned tomato sauce

1/4 cup shredded part-skim mozzarella cheese

1 oz. pepperoni in 8 slices

Directions:

Preheat oven to 425*F; spray a nonstick cookie sheet with cooking spray.

Lightly flour the counter, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on cookie sheet. Spread tomato sauce on dough and then sprinkle with cheese. With the dough on a diagonal, fold in the corners, pressing the corners gently to seal; leave some of the tomato sauce exposed. Place a pepperoni slice on the exposed tomato sauce. Bake until the cheese melts and the crust is golden brown, about 10-15 minutes.

Weight Watchers Point Plus Value: 7

Serving: 4

Chicken Poppers

3 sprays cooking spray 1 lbs. uncooked boneless, skinless chicken breast, cut into 1-inch cubes 1/2 cup fat-free egg substitute 1/2 cup dried bread crumbs, plain or whole wheat, toasted 1/4 cup uncooked cornmeal 1/4 tsp garlic salt 1/4 tsp. salt 1/4 tsp paprika 1/4 tsp. pepper 1/4 cup salsa 1/4 cup fat-free mayonnaise 1 Tbsp cilantro, fresh, minced Directions: Preheat oven to 425°F. Coat a baking sheet with cooking spray. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs, cornmeal, garlic salt, salt, paprika and pepper. Dip chicken in egg substitute and then in bread crumb mixture; turn to coat. Place chicken on prepared baking sheet; coat with cooking spray. Bake for 5 minutes, flip over and bake until chicken is cooked through, about 5 minutes more. Meanwhile, make sauce, in a small bowl, combine salsa, mayonnaise and cilantro; stir well. Yields about 6 nuggets and 2 tablespoons of sauce per serving. Weight Watcher Point Plus Value: 6 Servings: 4

Parmesan Chicken

6 boneless skinless chicken breasts

2 large egg whites

1/2 C. powder parmesan cheese

1/4 C. dried bread crumbs

1 tsp. oregano leaves

1 tsp. parsley

1/4 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

Directions:

Heat oven to 400 degrees.

Spray cookie sheet. Put egg whites in a bowl and mix, in a second bowl add powder parmesan cheese, dried bread crumbs, oregano, parsley, salt, pepper and mix well.

Dip chicken in egg whites and then coat with bread crumb mixture.

Bake 20 to 25 minutes.