Eclair Dessert

2 packages 5 oz instant vanilla pudding mix
3 cups 1% milk
1 1/2 tubs 8 oz Cool Whip
1 box graham crackers
1 tub chocolate frosting

Mix pudding mix, milk and Cool Whip until smooth.

In a 9x13 pan (with 2-inch high sides) place a layer of graham crackers on the bottom, then spoon in half the pudding mixture.

Layer another layer of graham crackers, then the rest of the pudding mixture. Top with a final layer of graham crackers.

Microwave the frosting until pourable.
Poor and smooth over top of dessert.

Refrigerate for minimum of 4 hours, preferably overnight.

Chocolate Espresso Biscotti

2 cups all purpose flour
1/2 cup white chocolate chips
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons ground coffee
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
3 tablespoons coffee
1 1/2 teaspoons vanilla extract

Preheat oven to 350.
Prepare baking sheet with non-stick spray.

Combine flour, chips, cocoa, ground coffee, baking soda, cinnamon and salt in a large bowl.

In a separate bowl, combine sugar, eggs, coffee and vanilla.

Add wet mixture to dry mixture and beat on low until a dry dough forms.
(if you need more moisture, add a little more coffee)

Split dough in half and on a floured surface shape each half into a log about 15 inches long.
Flatten to 1 inch high and 1 3/4 inches wide.

Place log on prepared baking sheet.
Bake for about 20-25 minutes or until they are firm.

Place logs on a cutting board and let cool for 10 minutes.
Once cool, cut crosswise into 1 inch slices with a serrated knife.

Arrange cookies on their sides on the baking sheet.
Lower oven to 300 and bake 12 minutes per side.

Three Bean Salad

1 can kidney beans
1 can garbanzo beans (chick peas)
1 can green beans
1/4 cup balsamic vinegar
3 tablespoons spicy mustard (or whatever kind you prefer)
1 tablespoon oil

Whisk vinegar and spicy mustard together in a medium sized bowl. Add oil while mixing.

Open, rinse and drain all beans.

Add beans to dressing mixture.
Toss until coated.

Serve or refrigerate until serving.

Healthy Yogurt and Fruit Parfait

2 cups non-fat Greek yogurt
1 1/2 cups of berries
(strawberries/blueberries/raspberries or berry combo)
1 cup low fat granola

Spoon 1/4 cup of yogurt into 4 serving glasses.
Drop a spoonful of berries on each.
Sprinkle with granola.
Repeat another layer.

Very satisfying as a dessert!

Chocolate and White Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
Splash of milk, if necessary

Preheat oven to 350 degrees.

Combine flour, baking soda and salt, stirring with whisk.

Combine sugars and butter in another large bowl.
Beat with a mixer on medium speed until well blended.
Add vanilla and egg whites and beat for about 1 minute.
Add flour mixture and chips and beat until blended.
If dough is too crumbly, add a splash of milk.

Drop dough 2 inches apart on a greased cookie sheet.

Bake for 10 minutes or until lightly brown.

Heart Sugar Cookies

1 1/2 cups butter (3 sticks)
1 3/4 cups sugar
2 eggs
1 teaspoon salt
2/3 cup milk
3 teaspoons vanilla extract
5 cups flour
1/4 cup cocoa powder food coloring

Using the electric mixer, mix butter and sugar until creamy.
Add eggs and the salt.
Beat in milk and vanilla.
Add flour a little at a time, mixing until all is incorporated.

Divide cookies into balls...one for each color.

For pink: add a few drops of red food coloring gel
For chocolate: add cocoa

Wrap each ball in plastic wrap and refrigerate for at least one
hour or until ready to use.

When ready to use, set oven to 350.
Roll out dough on floured parchment and use cookie cutters to cut out shapes. Place on parchment lined baking sheets and decorate with sprinkles.
Cook for 10 minutes or until crispy.

Vegetable Soup

1 large can low sodium chicken broth
1 large can diced tomatoes
5 celery stalks, chopped
5 carrots, chopped
1 cup of pearl onions
1 cup ziti or pasta of your choice

Put chicken broth and diced tomatoes into a large pot.
Bring to a boil.
Add celery, carrots and onions.
Reduce heat to medium and let cook for about 20 minutes or until tender.
Add pasta and cook until pasta is al dente.
Season with pepper.