BALSAMIC-GLAZED GREEN BEANS

For Added crunch and flavor, toast the nuts before sprinkling them over the cooked bean mixture.  Heat oven to 350 degrees...Spread nuts onto bottom of shallow pan.  Bake 10-15 mins., or until golden brown, stirring occasionally.   you can do this severa days ahead of time.

BALSAMIC-GLAZED GREEN BEANS:

1  lb. fresh greenbeans, trimmed
1/3  cup dried cranberries
2  tsp. butter
1/2   cup finely chopped sweet onions
1  Tbsp.  brown sugar
2  Tbsp. Kraft Balsamic Vinaigrette Dressing
1/4  cup silvered almonds

Cook beans and cranberries in simmering water in skillet 4 - 5 min. or until beans are crisp-tender.  Drain, rinse with cold water to stop the cooking.

Melt butter in large nonstick skillet on medium heat.  Add onions and sugar, cook and stir 5 min.  Add bean mixture, cook and stir 3 min. or until heated through.

Stir in dressing, cook and stir 1 min.  Top with nuts.

EASY PINEAPPLE LUSH DIP

For a colorful presentation serve with Nilla Wafers, Sliced Fresh Red and Green Apple, Sliced Fresh Pear, thick Slices of Banana, Segmented Orange or Tangerine, Seedless Red Grapes, and top dip with some fresh pomegrenate seeds...

EASY PINEAPPLE LUSH DIP:

1  pkg. (3.4oz.) Jell-O Vanilla Flavored Pudding
1  can (20 oz.) Dole Crushed Pineapple in Juice, undrained
1  cup thawed Cool Whip Whipped Topping

Add dry pudding mix to pineapple in medium bowl; whisk 2 min.  Stir in Cool Whip

5 - Minute Southwest Layered Salad

Makes an easy, quick meal.

5 - MINUTE SOUTHWEST LAYERED SALAD:

6 C. Torn Romaine Lettuce
1 (15-oz) can black beans, rinsed & drained
1 C. frozen corn, thawed
3/4 C. mild or medium salsa
3/4 C. Mexican Style cheddar cheese
1/3 C. Ranch Dressing (or drizzled as desired)
Tortilla Chips, broken (as many as desired)

Arrange lettuce in bottom of glass serving bowl or on serving plate. You also could just make each individual salad on its own plate. Layer beans, corn, salsa and cheese evenly over top of lettuce. Drizzle with dressing and sprinkle chips on top. Makes 4 Servings

Tasty Garlic Chicken

When I make this recipe of only four ingredients I always get compliments on how good it is.
You bake this at a high 500 degree oven uncovered for only 15 - 30 minutes depending on the size of the chicken breasts...Very Fast, Easy & Good!!!

TASTY GARLIC CHICKEN:

4 Boneless Skinless Chicken Breasts
4 Garlic Cloves, minced
4 Tablespoons Brown Sugar
3 Teaspoons Olive Oil

Preheat oven to 500 degrees and lightly grease a casserole dish.

In a small saute' pan, saute garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15 - 30 minutes depending on size of chicken breasts.

MY WARMING TRICK

I love to serve warm chips with my salsas and queso dips, but keeping the chips warm was a challange. Then I tried my slow cooker. I set the pot on high to heat the chips and later turned it down to low. The chips stayed warm all evening...

Roasted Jumbo Shrimp with Potatoes & Capers

If you like good Shrimp this might be your new favorite recipe.....Serve with a nice Salad, a good artisan loaf of bread, and a fine wine......Mmmmmm!!!

ROASTED JUMBO SHRIMP WITH POTATOES & CAPERS:

1 1/2 lbs. Jumbo Shrimp, peeled, deveined
3 T. olive oil
4 cloves minced garlic
1 T. lemon zest
2 T. lemon juice
1 tsp. salt (or salt to taste for capers do add salt)
fresh ground pepper
3 med. Yukon gold potatoes sliced 1/4 inch thick
2 T. capers

Preheat oven to 450 degress. Combine shrimp with oil, garlic, lemon, salt and pepper. Toss and refrigerate. Rub a 9x13 inch baking dish with oil. Arrange potatoes slightly overlapping over bottom of baking dish. Drizzle with oil. Roast 15 minutes or until tender. Top with shrimp and marinade. Cook 10 minutes until shrimp is opaque and roasted. Remove from oven, sprinkle with capers.

North Carolina Style Salad

Here is a recipe for you to add those Sunflower Seeds that are known to be so good for you.

1/2 lb. fresh green beans. cooked crisp/tender
8 C. torn Boston lettuce
8 slices bacon, cooked crisp
1 sm. red onion, sliced
1/2 C. Sunflower Seeds
In a large bowl, combine green beans, lettuce, bacon, onion and sunflower seeds.

Dressing:

2/3 C. Extra Virgin Olive Oil
1 clove garlic, minced
1/3 C. Balsamic Vinegar (or wine vinegar)
1 tsp. dill weed
1/2 tsp. Salt
In a separate container, combine oil, garlic, vinegar, dill weed and salt. Shake and pour over salad mixture just before serving.