This lady I go to church with makes these and I have always loved them. I did alter the recipe a bit by leaving off the white chocolate/shortening topping (used only the almonds) and thought it turned out fantastic.

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, melted
1/2	teaspoon almond extract
1	egg
Filling
1	can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4	cup sugar
1/4	cup butter or margarine, melted
2	eggs
1/2	cup sliced almonds
Topping
2	oz white chocolate baking bar, coarsely chopped (1/3 cup)
2	tablespoons shortening
1/4	cup sliced almonds

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1.	Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
2.	Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
3.	Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
4.	In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. Nutrition Information: 1 Bar: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol30mg; Sodium 75mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 3g

If you like Baklava, this recipe is SOOOO YUMMY, but is much easier to make than Baklava! I used a little more phyllo shells than the recipe calls for to give it more of the "feel" of the real thing.



Source: bettycrocker.com

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey


1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Source: Cooking Light

These take just a brief turn in the pan--slicing the sprouts cuts down on their cooking time. The dish's sweet, buttery flavors mellow the bite of the Brussels sprouts.


2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Yield: 8 servings (serving size: about 2/3 cup)

CALORIES 82(33% from fat); FAT 3g (sat 0.8g,mono 1.3g,poly 0.7g); PROTEIN 3.6g; CHOLESTEROL 3mg; CALCIUM 45mg; SODIUM 207mg; FIBER 3.9g; IRON 1.3mg; CARBOHYDRATE 12.6g
Cooking Light, DECEMBER 2002