Honey Peanut Wafers

For this month's Secret Recipe Club, I was assigned to Margaret's blog, Tea and Scones. I was really tempted to make some sort of scone recipe from her blog, because, well, it's called Tea and Scones! But I changed my mind when I saw this recipe for these simple cookies. As she says in her post, it's a little dangerous that you can whip up these beauties so quickly. I think it took me less than 5 minutes to put the dough together, and then I had to wait since the oven wasn't even hot enough yet! I loved these peanut cookies cause they are so different from any other cookie I have made. They are crispy, which is wonderful, and peanutty and loaded with honey, and just downright delicious. Thanks for a great recipe!

Honey Peanut Wafers

1 cup flour
1/2 tsp. baking soda
1/2 cup sugar
1/2 cup honey
1 egg
3 Tbsp. unsalted butter, melted
1 cup honey-roasted peanuts, finely chopped

Combine the flour and baking soda in a small bowl. Set aside.

Gently stir together the sugar, honey and egg in a medium mixing bowl. Then whisk in the butter.

Add the flour mixture; folding it in with a large rubber scraper. Then add the chopped peanuts and mix well to distribute the nuts evenly throughout the dough.

Drop tablespoon-size pieces of the dough onto silpat- or parchment paper-lined baking sheets. Bake at 350 for 10-12 minutes or until golden brown.

Let the cookies cool for 2-3 minutes before removing to wire racks to cool completely. Makes 2 dozen cookies.

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Chicken Pepper Jack Flatbread (or pizza!)

I love finding new and different ways to prepare pizza. This one has just the right amount of kick from the salsa and the pepper jack cheese. And since it's chicken, you don't have to feel quite as guilty...We love flatbreads and this one adapts nicely. You can use your favorite color of bell pepper - or use mini peppers for a beautiful combo! This would also make a great party appetizer - everything about this is so versatile. What's not to love?

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Chicken Pepper Jack Flatbread

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 cup diced red, yellow and/or green bell peppers
1 pound of homemade pizza dough, or 4 flatbreads
1/2 cup salsa
1 cup cooked and shredded chicken
1 1/2 cups shredded Pepper Jack Cheese

Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add peppers; sauté 5 minutes or until crisp-tender. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake at 425 for 8 minutes. (If using flatbreads, simply place them on a pizza pan or cookie sheet - no need to prebake.)

Stir salsa into cooked vegetables; spread over partially baked crust or flatbreads. Top with chicken and then cheese.

Bake at 425 for 10 to 12 minutes or until crust is deep golden brown and cheese is melted. Cut into squares or slices.

Recipe Source: Adapted from My Baking Addiction

Frosty Lemon Squares

We've seen some signs of spring here and it is welcome! A sunshiny day does so much good for my disposition, and the warmer temps don't hurt either. This light, creamy, lemony dessert is a wonderful way to celebrate spring, and would be a delightful end to any Easter dinner. I used macadamia nuts in the crust and it was fabulous - I loved the combination of the salty nuts with the tart lemon and the sweet cream cheese filling.

This also keeps a long time in the freezer which makes it great to have on hand for last minute company, or just when you need a little lemon in your life.

Find more great recipes at Full Plate, Foodie Friday, Friday Frenzy, Inspiration Monday, Mix it Up.

Frosty Lemon Squares

Crust:
2 Tbsp. powdered sugar
1/2 cup flour
1/2 cup cornstarch
1/2 cup ground pecans or macadamia nuts

Cream Cheese Layer:
2 packages (8 ounces) reduced-fat cream cheese
3/4 cup powdered sugar
1 carton (8 ounces) frozen whipped topping, thawed

Lemon Layer:
1-1/4 cups sugar
6 Tbsp. cornstarch
1/4 teaspoon salt
1 1/4 cups water
3/4 cup lemon juice
2 Tbsp. butter
1 Tbsp. grated lemon peel
3 to 4 drops yellow food coloring, optional

Topping:
1 Tbsp. grated lemon peel
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in nuts. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheese and powdered sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.

Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.

Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Makes 20 servings.

Recipe Source: Adapted from Taste of Home

Ritzy Tilapia

I spent some time this week looking through a VERY OLD binder of recipes that I had accumulated from magazines, newspapers and other sources. So many options, so little time. I did immediately pick out this one though, and made it the next night since I had everything on hand. Tilapia is so versatile and this simple preparation makes it even better. And it's also quick. Dinner can be on the table in no time flat - a perfect weeknight win.

Even picky eaters who say they don't like fish will enjoy this dish. Sometimes those old binders can deliver a great surprise. I'm so glad I found this recipe; I know it will become one of our favorite ways to make fish.

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Ritzy Tilapia

14 Ritz crackers
1/4 cup grated Parmesan cheese
2 Tbsp. olive oil
3/4 tsp. basil
4 tilapia fillets, 4-6 oz. each
2 Tbsp. Dijon mustard

Crush crackers. Combine crackers, cheese and olive oil and basil. Place tilapia on a lightly greased baking sheet. Brush tops of fish with mustard and season with salt and pepper. Press the cracker mixture on top of each fillet.

Bake at 425 for 10-15 minutes, depending on the thickness of the fish. Fish is done when it flakes easily with a fork. Serves 4.