Holiday Green Salad

Head of chopped romaine lettuce
toasted chopped almonds
pomegranate seeds
shredded dubliner cheese or your choice of cheese
cosmic crisp apple thinly sliced into bite size
small white onion thinly sliced

Dressing:
1/4 cup avocado oil
2 TBS sugar
2 TBS white vinegar
1 tsp salt
dash of pepper
1 TBS poppy seeds
Put ingredients in a jar and shake and put on salad right before serving

Other topping options:
oranges 
strawberries
blueberries
raspberries
candied almonds
bacon
pears
pistachios

S'mores Cookie Bars

 Ingredients

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Lovin' the Oven