GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE and HELLO DOLLY BARS

The kids were out of school Friday, for Parent-Teacher conferences. Thankfully there were no surprises to be had during the meetings, and we feel very fortunate to have incredible teachers, who work extremely hard, and want the very best for their students.
With the day ahead of us, and the kids having earned some fun, we invited friends over for lunch and play. It was fruit, sandwiches and chips for the kids and a Greek salad for the adults - however we were all able to come together over dessert, and agree it was a scrumptious success for all ages.

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAIGRETTE

VINAIGRETTE
1/4 cup olive oil
1 4 ounce jar of capers with liquid
1/3 cup red wine vinegar
3 hard boiled eggs, white part only, finely chopped
2 tablespoons finely chopped roasted red peppers from a jar
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons Dijon mustard
SALAD
10 cherry tomatoes, halved
2 to 3 avocados, halved, pitted, peeled and diced
3 cups of shredded hearts of romaine lettuce
1 1/2 cups feta cheese
1 1/2 cups cooked shrimp

VINAIGRETTE
Whisk all ingredients in medium bowl to blend. Cover and refrigerate until needed.
SALAD
Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes

HELLO DOLLY BARS

2 cups graham cracker crumbs
1/2 cup melted butter
3 tablespoons sugar
2 cup chopped pecans
1 cup chocolate morsels
2/3 cup sweetened flaked coconut
1 (14 ounce) can of sweetened condensed milk

Heat oven to 350F.
Combine graham cracker crumbs, melted butter and sugar in a medium bowl. Press mixture onto bottom of a lightly greased 13 by 9 inch pan. Bake for 8 minutes. Sprinkle pecans, chocolate morsels, and coconut over hot crust. Pour condensed milk over top.
Bake for 20 to 25 minutes or until lightly browned and edges are bubbly. Let cool for 1 hour on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, April 2001
www.southernliving.com/food/kitchen-assistant/

CARAMEL ROCKY ROAD S'MORES BARS

CARAMEL ROCKY ROAD S'MORES BARS

I am the Hospitality Co-ordinator at my kids school, and I LOVE it!! Our teachers do an amazing job, and I truly enjoy being able to show my appreciation - in small ways, such as dropping home made treats to the teachers lounge, and in bigger ways, like organizing the annual Teacher Appreciation Luncheon.
I made these bars to celebrate the beginning of the school year, and although they don't begin to express the gratitude I feel as a parent for all the teachers do - its a start.

1 cup butter
1 cup brown sugar
2 cups flour
1 cup graham cracker crumbs
4 cups mini marshmallows
1 12 ounce package of chocolate chips
1 cup walnuts
bag of caramels
1/4 cup milk

Heat oven to 375F.
Beat together butter and sugar. Add flour and crumbs, press into a 9 by 13 inch pan.
Sprinkle marshmallows, chocolate chips and walnuts on top of crust. Melt caramels and milk and pour on top.
Bake for 15 to 20 minutes.
Enjoy!