Asian Salad Dressing

2 TBS Brown sugar
2 tsp Soy
1 TBS sesame oil
1/4 Cup oil
3 TSP Rice Vinegar

Mix

Stuffed French Toast

Serves: 6 / Preparation time: 15 minutes / Total time: 30 minutes
Ingredients
1 large French baguette (16 to 20 ounces), preferably day old
1 package (8 ounces) reduced fat cream cheese
1/4 cup pecans or walnuts, chopped
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
3 eggs
1 cup reduced fat milk
Pinch of salt
1/4 teaspoon cinnamon
Pinch of nutmeg
2 teaspoons canola oil
1 tablespoon butter
For serving
Pure maple syrup or favorite syrup
Confectioner's sugar
Sliced fresh strawberries or blueberries
Directions
The night before, slice the baguette into 1½- to 2-inch thick slices; you should get at least 10 to 12. Make a small slit on the bottom side of the slice to make a deep pocket for stuffing. Or you can do this when ready to cook, but it's generally best to leave out the bread.
Just before cooking, in a small bowl, mix the cream cheese, nuts, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in the bread pocket.
In a large bowl, whisk the eggs, milk, salt, cinnamon and nutmeg.
When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
Dip the stuffed baguette slices for a few seconds in the egg mixture so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced strawberries. Serve with your favorite syrup.

White Bean Chile with Tomato Garnish

IT IS ALL ABOUT THE GARNISH FOLKS!!!!

1 lb small white navy beans (rinsed and soaked overnight) or about four cans
1-2 onion chopped
1 48 oz can of chicken broth
4 cups chicken - cooked and diced
1 large 7 oz can diced green chiles
2 tsp dried oregano leaves
4 tsp cumin
1 1/2 tsp cayenne pepper
4-5 (or more) garlic cloves, minced
1 cup sour cream
3 Cups monterey jack cheese, shredded

tomatoes, chopped
cilantro chopped
sweet and sour dressing

1/2 Cup sugar
1/4 Cup cider vinegar
juice from 1 lemon
1 tsp dried onion powder
1 tsp salt
1 tsp paprika
1/3 Cup vegetable oil

In a large pot, combine beans, onions and broth.  Bring to a boil.  Turn down heat and simmer about 2 hours or until beans are tender.
Add chopped chicken with chiles and seasonings and continue simmering until the sauce is thickened about 30-40 minutes. 
Take off heat and add the sour cream and cheese.  Stir until cheese melts.
Serve with tomato garnish.

Sweet and sour dressing
In a small saucepan combine sugar and vinegar and bring to a boil, stirring until sugar is dissolved.  In a jar combine juice and seasoning.  Add vinegar mixture and then oil.  Shake to combine.  Will keep up to a week in refrigerator.  (add only enough dressing to coat the tomatoes, add cilantro)

White Chicken Chili

1 32-ounce box chicken stock 3 cans white beans, left undrained (I use one can of black beans, one can of white beans and one can of pinto beans) 5 Cups cooked chicken (rotisserie or boiled) 1 16-ounce jar salsa 1 8-ounce block pepper jack cheese, grated 2 tsp ground cumin 2 cloves garlic minced black or white pepper to taste 1/2 cup finely crushed corn chips (optional, if you like your chili thicker) sour cream for garnish Yields 6 servings Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve. Claudia Cornwall made this for us when we went to visit them - it is easy and DELICIOUS!! It has a real kick to it - I like that.

Black and White Bean Greek Salad

Total Time: 20 minutes

Yield: 4-6 servings

• Black and White Bean Greek Salad
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 (15-ounce) can reduced-sodium white beans, drained and rinsed
• 4 ounces reduced-fat feta cheese, crumbled
• 1/2 cup diced cucumber
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh mint leaves
Dressing:
• 1/4 cup olive oil
• 3 Tbsp fresh lemon juice
• 2 Tbsp agave nectar
• 1/2 tsp garlic powder
• 1/2 tsp oregano leaves
• 1/2 tsp celery seed
• 1/2 tsp each sea salt and fresh ground black pepper

1. Combine the beans, feta, cucumber, red onion and mint in a medium salad bowl.
2. Combine the dressing ingredients in a small bowl and whisk to combine. Pour over salad and gently toss to combine.
3. Cover and chill in refrigerator for at least an hour to let flavors combine. 

I have discovered an amazing web site  http://insidekarenskitchen.com/.  Everything I have tried is delicious and healthy.  This  recipe and the picture are from her site - DELICIOUS!!

Cream Cheese Mousse

1 1/2 Cup heavy cream, divided
4 oz cream cheese, cut into 1 inch chunks
3/4 Cup sugar, divided
1/3 Cup sour cream or Greek yogurt
1 tsp vanilla

In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 Cup sugar over medium heat.  Stir frequently  until the cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer beat the 1 cup cream with the yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form.

Fold the two mixtures together, 1/3 at a time.

Cover and refrigerate until ready to serve.
Copyright YourHomeBasedMom

Lemon Blueberry Rolls

Lemon Blueberry Rolls
Recipe by Our Best Bites; dough recipe from The Pioneer Woman Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Filling
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
Glaze
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions:
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.

These were the rolls that were served at Reesa's baby shower.  We used the orange roll recipe from Book one.  It was a new twist on an old roll recipe.  FANTASTIC TASTING!!!