[Ashton]

Appitizer

Crab-stuffed Jalapenos
24 large jalapeno peppers
6 ounces fat-free cream cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded reduced-fat cheddar cheese
12 turkey bacon strips, halved widthwise
Directions
Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese.
Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender. Yield: 2 dozen.

Salad

Ramen Noodle Coleslaw

Slaw:
2 - 1 pound bags of cole slaw or broccoli slaw (or similar amount of cabbage, red cabbage, carrots, broccoli, etc. that you process yourself)
1 bunch of green onions (optional)

Dressing:
2 packages of Ramen noodle seasoning
1/3 cup cider vinegar or rice wine vinegar
½ cup sugar (more or less to taste)
½ cup oil

Crunchies:
2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken)
4 oz. package of sunflower seeds (shelled)

Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and crunchies right before serving.

Do not add dressing until just before ready to serve. If taking this dish away from home, transport the dressing and the noodles/seeds/nuts in a separate container.


Side dish


Roasted Cajun Potatoes Recipe

6-8 ServingsPrep: 15 min. Bake: 45 min.Ingredients

2-1/2 pounds medium red potatoes
1/4 cup Crisco® Light Olive Oil or Canola Oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Directions
Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan.
Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley. Yield: 6-8 servings.

You can substitute russet potatoes for red potatoes in this recipe if you prefer.

Main Dish

Easy Tilapia with Wine and Tomatoe

4 servings


4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine
Directions
1.Preheat a grill for medium-high heat.
2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Dessert
Raspberry Brownie Indulgence

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Chocolate Fudge Family Size Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
3/4 cup Smucker's® Red Raspberry Preserves
1 (13.5 oz.) can Pillsbury Easy Frost® Decadent Chocolate Fudge No-Fuss Frosting

1. HEAT oven to 350°F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray.
2. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.
3. SPREAD preserves over cooled brownie to within 1/2-inch of edge.
4. POINT five-star tip of at a 45° angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon.
5. MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.