NEW CASTLE —
In a small bowl, use a fork to mash avocado with lime juice; set aside.
Place asparagus in single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes or until bright green and crisp-tender. Drain. Finely chop 3 of the asparagus spears and stir into mashed avocado. Set aside remaining spears.
Meanwhile, in a large skillet, melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes or until whites are completely set and yokes begin to thicken. If desired, turn eggs to fully cook yolks.
Spread avocado-asparagus mixture on 4 slices of bread. Sprinkle with salt. Add bacon, egg, asparagus spears and remaining bread.
- 3/4 cup butter, softened
- 3/4 cup peanut butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tsps. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 tsp. vanilla
- 2 1/4 cups all-purpose flour
- 1/2 cup strawberry jam
- 4 cups small whole strawberries, halved or quartered
Preheat oven to 350. Line a 13x9x2-inch baking pan with foil, extending foil beyond edges.
In a large mixing bowl, beat butter and peanut butter on medium to high speed for 30 seconds. Beat in sugars, baking powder and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
Spread dough in prepared pan. Bake about 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
Cool completely on rack. Remove from pan by lifting foil. Spread jam over crust and top with berries. Cut into bars. Serve at once or chill up to 6 hours.
Cheesy Potato Bake
- 2 pounds red potatoes
- 3 or 4 garlic cloves, minced
- 1 1/2 tsps. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
- 1/4 cup butter
- 1 cup buttermilk
- 1 cup fontina cheese, shredded (4 oz.)
- 1 cup Parmesan cheese, finely shredded (4 oz.)
- 1/3 cup crumbled blue cheese
- 1/1 cup Panko (Japanese style bread crumbs)
- 1/4 tsp. dried Italian seasoning, crushed
- 1 tbsp. olive oil
- Snipped fresh parsley (optional)