Apricot Bars

If your tree is brimming with apricots this summer and you need a place to put them. This is an excellent place to start: Apricot bars.

I have always loved raspberry bars and strawberry bars growing up, but they were always made with jam. They never tasted fresh to me. I vowed to never dip into the jelly unless it was for a peanut butter and jelly sandwich.

This recipe is very simple and you can make a batch in just under an hour.

They go fast! 

Apricot Bars                                                     Makes 16 bars

Crust:

6 tbl whole wheat flour
6 tbl all purpose flour
1/3 cup light brown sugar (not packed)
3 tbsp cornstarch
2 tsp grated lemon zest
1/2 tsp baking powder
1/4 tsp salt
4 tbsp unsalted butter, cut into bits and chilled
1 tbsp fat free Greek yogurt

1. Preheat the oven to 350F. In a food processor or by hand, combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until combined. Add the butter and yogurt to the flour mixture and pulse/work with your hands until butter is the size of peas and mixture sticks together. 

2. Spray a medium jelly roll pan with release spray (pam) then, turn out your dough, pressing into an even layer.

Bake until evenly browned about 20-22 minutes.  Cool the crust on a metal rack for at least 15 - 20 minutes. 
Prepare the Filling while crust bakes:

6 apricots, depitted, cut into 6ths
1/2 c sugar
juice of one lemon
1 egg

1. Add all the ingredients to a small pot and cook on medium-low for 20 minutes or until apricots break down and begin to thicken. 

2. Whisk egg quickly for 15 seconds, add 1 tbl of hot apricot compote and blend. Add egg mixture to rest of the hot apricots, mix until fully combined. 

Crisp Topping

1 tbl butter
1/4 c oats
1/4 c all purpose flour
1 tbl brown sugar 

1. In a separate bowl, combine all ingredients together in food processor or by hand until crumbly and butter is well blended.

Assembly

1. Spread the hot apricot compote over the warm crust and sprinkle with crisp.

2. Bake at 350F for 15 minutes or until golden and bubbly. 

3. Cut into bars and serve hot with ice cream or cold for any time :)

Calories calculated using Sparkrecipes Calculator: 109 Calories per serving

Fajita Quesadilla

I can't underestimate how many times a week I could eat quesadillas, or overestimate how much I love eating them.

The simple quesadilla is my favorite food. It's fast, it's cheap, and so easy to make. Did I mention delicious? That should be the number 1 reason for eating anything!

This is the fajita quesadilla. I'm sure many people know how to make melted cheese between a tortilla. Really, that is like kindergarden type of meals.

But for those who want a delicious, step up the lunch scale kind of quesadilla, definitely try this next time.

I also want to add, this is a total party food. Its a definite crowd pleaser and can be easily made ahead and kept warm in the oven. Yum!

Fajita Quesadilla                                 Serves 4

4 large flour tortillas
3 tbl butter
2 cups 1% mozzarella cheese
1/2 red bell pepper, sliced into 1" strips
1/2 green bell pepper, sliced into 1" strips
1/4 large yellow onion, diced
1/4 cup chicken pieces (perhaps from a leftover whole chicken?)

1. In a small pan, melt 1 tablespoon of butter and sautee vegetables until tender, add chicken and cook until heated through.

2. In a large skillet, heat to medium. Butter one side of your tortillas and place in the skillet, butter side down. Fill one side of the tortilla with half the cheese and sauteed vegetable mix. Top with a little more cheese if desired.

This is my 2nd quesadilla, you can see the 1st one under the top one.

Fold over other side of the tortilla. If you are making two and have enough room, butter and add your tortilla repeating the steps to fill, and fold. Cover with a lid and let cook for 2 mins.

3. Remove the lid, with tongs flip the quesadillas, recover and cook an additional 1-2 mins. Move to a cutting board and let sit for 1-2 mins to let cheese settle.

4. Slice into triangles and serve with sour cream and salsa for dipping.

Calories calculated using Sparkrecipes Calculator: 348 calories per serving

Under the Sea Salad

I can't believe I haven't shared this recipe with everyone yet! It is the most popular dish I have ever taken to a potluck and friends are e-mailing me all the time asking "what did you call that delicious Jell-o dish again?"

Don't be fooled by it's strange appearance, this Jell-o salad is sweet and refreshing on hot days. Its strange look and layers have people asking you, "What is this?" But, after one bite I can guarantee they'll be asking for the recipe or headed for seconds!

Under the Sea Salad  
The salad is supposed to look like the ocean. Green waters underneath, shells with "pearls" and foam waves on top.

2 6oz boxes of Lime Green Jell-o (Sugar Free is OK)
2 boxes of cream cheese
1 Lg can of Pear Halves
1 jar of maraschino cherries
Refrigerator room, 4 c measuring bowl, sheet cake pan, electric mixer

I ate the cherry out of this one before the picture :)

1. Take cream cheese out to let set to room temperature. Make one box of Jell-o according to the package, making sure the Jell-o is completely dissolved. Pour into a 10"x14"x1.5" cake pan (if the pan is metal it will keep the Jell-o colder longer).
2. Open can of pears and reserve juice (approx 1-1.5c), gently place one cherry in the pit of each pear and place face down in the warm Jell-o. 
3. Place in the fridge and allow to firm up 3 hours, you want the Jell-o to stand up, but still be a bit tacky on the top.
4. In a large bowl or stand up mixer, place in both cream cheese blocks. Mix a few seconds with beaters or the whisk attachment (I do not recommend that you do any of the mixing by hand, as you will end up with chunks of cream cheese and not the nice look you'd want). Add the pear juice, whisk. Mix your remaining Jell-o box with 2 cups of hot water and dissolve well, then slowly pour into the cream cheese mixture. Whisk or beat the liquid until the cream cheese breaks up into little circles and starts to look "foamy," about 2 minutes.
5. Pour mixture over the pre-made Jell-o and place back in the fridge. Let salad set for about 4 hours. 
6. Cut into 3 inch squares and serve!

See the "sea and foam"?

*Note: If you decide that you don't want to use Lime flavor, I highly suggest you try this with other strong flavors that would pair well with cream cheese and fruit. I have tried this recipe with Strawberry Jell-o and it was really good too. But, I usually stay pure and true to the Lime. 

I like my "sea" green.