Orange-Avocado Salad

Recipe from: bettycrocker.com
Prep: 20 min/Total Time: 20 min/Makes: 6 servings

Orange Vinaigrette:
1/3 cup vegetable oil
1 teaspoon grated orange peel
¼ cup orange juice
2 tablespoons sugar
2 tablespoons lemon juice
½ teaspoons ground mustard
¼ teaspoon salt

Salad:
salad greens
3 oranges, peeled, sliced
2 avocados, peeled, pitted, sliced
6 thin slice red onion, separated into rings

In a tightly covered container, shake all vinaigrette ingredients until well blended. On each of the 6 salad plates, arrange salad greens. Top with oranges, avocados, and onion. Serve with vinaigrette.

For nutrition information, visit http://www.bettycrocker.com/

Southwest Cheese Soup

Recipe from: bettycrocker.com
Prep: 20 min/Total Time: 20 min/Makes: 4 servings

1 pkg. (1lb.) pasteurized prepared cheese product loaf, cut into cubes
1 can (15.25oz) whole kernel corn, drained
1 can (15oz) black beans, drained, rinsed
1 can (10oz) diced tomatoes with green chilies, undrained
1 cup milk
fresh cilantro sprigs, if desired

In a 4-quart dutch oven, mix all ingredients except cilantro. Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.

Ginger Teriyaki Salmon

Recipe from: associatedcontent.com (Lynn Smythe)
Prep: 5 min/Total Time: 35 min

1lb. salmon fillets
1/3 cup teriyaki sauce
1/3 cup water
2-inch piece of fresh ginger, peeled and minced

Preheat your oven to 400 degrees F. Place salmon in a 1-1/2-quart glass baking dish. Pour the teriyaki sauce and water over the fish and sprinkle with the ginger root. Place the pan in the oven and cook for 25-30 minutes until the fish is thoroughly cooked and flakes easily with a fork. Baste frequently with the teriyaki sauce while cooking.

Sweet & Nutty Moroccan Couscous

Recipe from: allrecipes.com (submitted by Christina S.)
Prep:15 min/Total Time: 20 min/Makes: 6 servings

2 cups vegetable broth
5 tablespoons unsalted butter
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Pour the broth into a large saucepan and bring to a boil. Add the butter, apricots, dates, and raisins. Boil for 2-3 minutes. Remove from heat and stir in couscous. Cover and let stand for 5 minutes. Stir in the cinnamon and toasted almonds. Serve warm.

Asparagus with Balsamic Vinaigrette

Recipe from: Maceys Ad Dec 3rd-9th 2008

A Fresh Look at: Asparagus
"Use asparagus as soon as possible after purchase. To store, trim the ends. Stand stalks upright in 1 inch of water in a tall container. Cover the tops with a plastic bag and refrigerate for no more than a few days. "

Prep: 10 min/ Total Time: 15 min/Makes: 4 servings

2 lbs. Asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon coarsely ground black pepper
coarse salt to taste

Blanch asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates. In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper. Spoon vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.

Slow Cooker Spiced Cranberry-Apple Cider

Recipe from: bettycrocker.com
Prep: 5 min/Total Time: 4 hours 5 min/Makes: 24 servings

This warm, wonderful drink comes from bettycrocker.com's 5 ingredients or less collection!

1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon (3 inch)
1 bottle (48oz) apple cider (6 cups)
1 bottle (48oz) cranberry juice cocktail (6 cups)

In 4- to 5-quart slow cooker, mix all ingredients. Cover; cook on Low heat setting 4-6 hours. Before serving, remove allspice and cinnamon

For nutrition information, visit www.bettycrocker.com

Eggnog French Toast

Recipe from: allrecipes.com (submitted by robynp80)
Prep: 15 min/Total Time: 20 min/Makes: 6 servings

2 eggs, beaten slightly
1-1/2 cups eggnog
1-1/2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread

Whisk eggs, eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour mixture into a shallow dish. Preheat an electric skillet to 300 degrees F. Lightly grease the skillet. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly. Place the prepared bread slices into the pre-heated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Cranberry Cheese Bars

Recipe from: allrecipes.com

prep: 15 min/ total time: 1 hour 10 min

2 cups all-purpose flour
1-1/2 cups oats
¾ cups plus 1 tablespoon firmly packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1 (8oz) pkg. cream cheese, softened
1 (14oz) can Eagle Brand Sweetened Condensed Milk
¼ cup lemon juice
2 Tbsp. cornstarch
1 (16oz) can whole cranberry sauce

Preheat oven to 350 degrees F. In a large bowl, combine flour, oats, ¾ cup brown sugar and butter; mix until crumbly.
Reserving 1-1/2 cups crumb mixture, press remainder firmly on bottom of greased 13X9-inch baking pan. Bake 15 minutes.
In a small bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust.
In a small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until golden. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.