Peppermint Brittle

Ingredients:
2 lbs white chocolate
30 small peppermint candy canes

Line a large pan with foil.
Melt white choclate in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until choloate is melted and smooth.
Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.

Break into pieces by slamming pan on counter.

Vegetable Filled Manicotti & Savory French Bread

12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced
One quarter cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
One half cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded

1. Cook manicotti shells al dente.
2. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly.
3. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well.
4. Gently stuff each shell with cheese/vegetable mixture.
5. Place filled manicotti shells on top of spaghetti sauce.
6. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese.
7. Bake at 350 for about 20 - 25 minutes.

*The Skinny: You can substitute low fat cottage cheese for the ricotta and low fat mozzarella to cut down on some fat and calories.

Savory French Bread
1 package dry yeast (one quarter ounce)
One half cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
One half tsp. garlic powder
One half cup cold water
2 Tbsp. sugar
3 cups all-purpose flour

1. Combine dry yeast and warm water and mix, set aside.
2. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm.
3. Combine flour and sugar and mix with yeast mixture and olive oil mixture.
4. Stir well to create dough.
5. Place on lightly floured surface and knead for several minutes.
6. Allow to sit for 30 minutes to rise.
7. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees.

*Make sure that your yeast is not out of date or else you may not get the rise that you need.
The Skinny: Not much to do here.

Peanut Butter Crunch Brownies

1	box (19.5 oz) Pillsbury® Brownie Classics Traditional fudge brownie mix
1/2	cup vegetable oil
1/4	cup water
2	eggs
3	cups semisweet chocolate chips
1	bag (14 oz) caramels, unwrapped
1/4	cup water
2	cups slightly broken pretzels (4 1/2 oz)*
1/4	cup butter or margarine, melted
1	cup powdered sugar
1	jar (18 oz) crunchy peanut butter
2	cups Reese's® Puffs® cereal, slightly broken*

1. Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with cooking spray or shortening.** In large bowl, make brownie mix as directed on box using oil, water and eggs. Stir in 1 cup of the chocolate chips. Spread batter evenly in pan. Bake 28 to 30 minutes. Cool on wire rack while making topping.

2. In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until caramels are completely melted and mixture is smooth. Stir in broken pretzels until well coated. Spoon and spread carefully over cooled brownie layer.

3. In large bowl, mix melted butter and powdered sugar until smooth. Stir in peanut butter. Stir in broken cereal until well blended. Spread or pat over caramel layer.

4. In small microwavable bowl, microwave remaining 2 cups chocolate chips on High 1 minute. Stir; continue to microwave in 15-second increments, stirring after each, until chocolate is melted. Spread over cereal layer. Refrigerate until chocolate is set and caramel mixture in center is firm, 2 to 3 hours. Let stand at room temperature 10 minutes before cutting. Cut into 6 rows by 4 rows.

Veggie Casserole

Okay, so I know all Blanches eat a lot of meat, but I don't...so this is a main dish for me...maybe if you added chicken, it could become a little more Blanche friendly...SUPER EASY!

16 oz of veggie medley (califlower, broccoli, and carrots)---freezer bag is easiest, but you could be more adventurous and use the real stuff---just pre-steam it.

1 can cream of mushroom soup

1/3 cup sour cream

1 cup mozzerella cheese

1/2 cup french fried onions

Mix and bake 350 F for 45 mins and then sprinkle some more french fried onions over the top with maybe a bit of shredded cheese for prettiness...

serves 2 for main dish, 4 for side dish