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GLAZED CHERRY PIE BARS

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The cherry bars are like cherry pie but easier. There's a buttery, soft, tender crust topped with cherry pie filling before being baked and glazed. There's almond extract in both the bars and the glaze which adds the most heavenly flavor. The cherry and almond extract combination is absolutely perfect. I baked the bars using a 15x10x1-inch jelly roll pan and appreciate that they don't turn out overly thick. However, you could probably use a 9x13-inch pan noting the bars will be thicker and the baking time will be longer. It's a great recipe for parties and events because the recipe makes a large amount. YIELD: one 15x10x1-inch jelly roll pan PREP TIME: 10 minutes COOK TIME: about 35 minutes TOTAL TIME: about 90 minutes, for coolin INGREDIENTS: Bars 1 cup unsalted butter, softened 2 cups granulated sugar 1/2 teaspoon salt, or to taste 4 large eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract (or 1/2 teaspoon if you love almond extract)
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Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

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Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO Ingredients: SAUCE: 1 cup orange juice 1 tablespoon chopped fresh cilantro 2 tablespoons reduced-fat mayonnaise 1 1/2 tablespoons fat-free, less-sodium chicken broth 1 teaspoon grated peeled fresh ginger 1 teaspoon fresh lime juice 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground red pepper COUSCOUS: 1 cup uncooked couscous 1 1/2 cups fat-free, less-sodium chicken broth 1/2 cup orange juice 1/2 teaspoon salt 1/3 cup chopped green onions 2 tablespoons sliced almonds, toasted 1 tablespoon unsalted butter SHRIMP: 20 jumbo shrimp, peeled and deveined (about 3/4 pound) 1 large egg white, lightly beaten 1/2 cup panko (Japanese breadcrumbs) 1 teaspoon chopped fresh cilantro 1/2 teaspoon grated peeled f
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Broiled Salmon with Peppercorn-Lime Rub

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Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal. Ingredients: 4 (6-ounce) salmon fillets (about 3/4 inch thick) Cooking spray 2 teaspoons grated lime rind 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1 garlic clove, minced Lime wedges (optional) Preparation: 1. Preheat broiler. 2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired. Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bel
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