Bourbon Fudge Sauce

Creates the perfect grown-up ice cream sundae topping! This sauce was so good that it turned those plain old brownie sundaes into something amazing. Also serves as a great mix-in for milkshakes!

1 C skim milk
1/2 C light corn syrup
1/2 C light brown sugar
10 ounces dark chocolate

1/4 C bourbon

Combine the milk, corn syrup, brown sugar, and chocolate in a medium nonstick saucepan.

Place the pot over low heat; cook for 3 to 4 minutes, stirring often, to form a thick, smooth sauce. Remove from the heat and add the bourbon, stirring to combine. Remove from the heat and cool for 10 to 15 minutes. Serve warm (130 degrees is ideal) over your favorite ice cream!

Indian-spiced Chicken Pitas

These pitas were delicious, perfect for a summertime dinner!

1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons garam masala , divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro , or mint
2 teaspoons lemon juice
Freshly ground pepper , to taste
4 6-inch whole-wheat pitas, warmed
1 cup mixed greens
1/4 cup thinly sliced onion

Season chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken under the broiler and cook until no longer pink in the center, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.

Meanwhile, combine cucumber, yogurt, cilantro, lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, and onion.

Ginger-Blueberry Pie with Streussel Topping

This pie was the perfect slice of summer! The fresh ginger really added some nice spice to the overall flavor.

For the pastry:

2 C whole wheat flour

1 t. salt

1/2 t. baking powder

2/3 C shortening (Crisco)

6 T. hot water

For the filling:

3 pints of blueberries

2 T lemon juice

1 T freshly grated ginger

For the crumble topping:

1/4 C whole wheat flour

1/4 C old-fashioned oats

3 T brown sugar

4 T butter

Beat the hot water into the shortening; cool slightly. Sift flour, salt and baking powder. Sift the flour mixture over the shortening and water; mix to a smooth dough. Try to do this with as little stirring as possible. Wrap in waxed paper and chill thoroughly.

Combine the blueberries, lemon juice, sugar and ginger. Chill.

Roll out the dough to fit a 9" pie dish. Spread the blueberry mix evenly over the dough. Bake at 425F for 20 minutes. Remove from the oven, and reduce the oven to 350F. While the oven adjusts, combine the ingredients for the crumble topping. Spread evenly over the top of the blueberries, then bake at 350F for 20 minutes.

Cucumber-Dill Summer Salad

This salad was simple and refreshing! The dill and lemon juice add a little extra zip to it, making it the perfect side!

1/2 C reduced-fat sour cream

2 T lemon juice

2 T fresh dill

2 medium cucumbers, halved lengthwise and thinly sliced

salt and pepper, to taste

Combine the sour cream, lemon juice, and dill. Whisk until combined thoroughly. Add salt and pepper to taste. Pour the dressing over the cucumbers. Chill, and serve.