To the ones I love in the Twin Cities you know your name and it ranks Aikman's rank 1st Place w/me

Who: Living life with the Aikman's

What: Actors on Television own channel- Eden Prairie

Where: Twin Cities Minnesota

When: Today - Sunday

Why : Crowd Funding for Fox in Eden Prairie

IQ/EQ/Vo2max: 186 - 225

LISA FRANCO and no one else has access to my WIX

21# KATHERINE VICTORIA AIKMAN FOREVER 21#

Raspberry Cheesecake Bars

My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. —Jill Cox, Lincoln, Nebraska

Ingredients

• 1 cup all-purpose flour

• 1 cup finely chopped pecans

• 1/3 cup packed brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/3 cup cold butter

• 1 jar (12 ounces) seedless raspberry jam, divided

• 2 packages (8 ounces each) cream cheese, softened

• 3/4 cup sugar

• 1/2 teaspoon grated lemon zest

• 1/2 teaspoon vanilla extract

• 3 large eggs, lightly beaten

• TOPPING:

• 1-1/2 cups sour cream

• 3 tablespoons sugar

• 1 teaspoon vanilla extract

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• In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes.

• Set aside 3 tablespoons jam; spread remaining jam over crust.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes.

• In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes.

• Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Facts 1 bar: 271 calories, 17g fat (9g saturated fat), 68mg cholesterol, 116mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 4g protein.

Berry Smoothie Bowl

We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 cup fat-free milk

• 1 cup frozen unsweetened strawberries

• 1/2 cup frozen unsweetened raspberries

• 3 tablespoons sugar

• 1 cup ice cubes

• Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

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• Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

Grain-Free Apple Pie Granola

Because of food allergies, I’ve learned to swap ingredients. There are no grains in this granola but loads of nuts and apples. Try it with yogurt or milk. —Courtney Stultz, Weir, Kansas

Ingredients

• 2 tablespoons coconut oil

• 1/2 cup finely chopped almonds

• 1/2 cup sweetened shredded coconut

• 1/4 cup pine nuts

• 1/4 cup chopped walnuts

• 1/4 cup chopped pecans

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• 2 tablespoons maple syrup

• 1/4 cup chopped dried apples

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• Preheat oven to 350°. In a large skillet, heat coconut oil over medium heat. Add next 10 ingredients. Stir until coated in oil; add chopped apple.

• Transfer mixture to a foil-lined 15x10x1-in. pan. Bake, stirring occasionally, until golden brown, 12-15 minutes (do not burn).

• Cool 10 minutes. Break into pieces; store in a sealed container up to a week.

Nutrition Facts 1 cup: 204 calories, 17g fat (6g saturated fat), 0 cholesterol, 19mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 3g protein.

TASTE OF HOME

Creamy, Cheesy Grits with Curried Poached Eggs

I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio

Ingredients

• 2 bacon strips, coarsely chopped

• 2 cups vegetable broth

• 1/2 cup quick-cooking corn grits

• 1 cup shredded sharp cheddar cheese

• 2 ounces reduced-fat cream cheese

• 2 teaspoons white vinegar

• 6 large eggs

• Additional shredded cheddar cheese, optional

• 1 to 2 tablespoons minced chives or parsley

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Directions

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.

• In same saucepan over medium heat, bring vegetable broth to a boil. Slowly stir in grits. Reduce heat to low; simmer, covered, stirring occasionally, until thickened, about 7 minutes. Add cheeses, salt and pepper; stir well. Cover and remove from heat.

• Place 2-3 in. water in a large saucepan or skillet with high sides. Stir in vinegar and curry powder. Bring to a boil; adjust heat to maintain a gentle simmer. Break each cold egg into a separate small bowl; 1 at a time, hold bowls close to surface of water, and slip eggs into water.

• Cook eggs, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.

• Meanwhile, divide grits evenly among 4 bowls. Place 1 egg on top of each serving of grits; top with chopped bacon and, if desired, additional shredded cheese. Sprinkle with chives or parsley. Serve immediately.

Nutrition Facts 1 egg and 3/4 cup grits: 316 calories, 19g fat (9g saturated fat), 228mg cholesterol, 870mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 18g protein.

Cheesy Breakfast Egg Rolls

Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! —Anne Ormond, Dover, New Hampshire

• 1/2 pound bulk pork sausage

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1 tablespoon chopped green onions

• 4 large eggs

• 1 tablespoon 2% milk

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon butter

• 12 egg roll wrappers

• Cooking spray

• Maple syrup or salsa, optional

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Directions

• In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean.

• In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.

• Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.

• In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.

Nutrition Facts 1 egg roll: 209 calories, 10g fat (4g saturated fat), 87mg cholesterol, 438mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 10g protein.

I learned about her when I was in college our text book was by her and I cannot remember where mine went and I cannot find it in my pile of books but, if you know someone who has crossed over buy them a book of Elizabeth Kubler-Ross

Air-Fryer Toad-in-the-Hole

Toad-in-the-Hole is a British comfort food dish consisting of sausages baked in Yorkshire pudding. I prepare mine in the air fryer, breakfast-style, even though it's commonly served at suppertime. —Leigh Rys, Herndon, Virginia

Ingredients

• 8 frozen turkey breakfast sausage links

• 2 large eggs

• 1 cup 2% milk

• 1/2 cup all-purpose flour

• 1 teaspoon onion powder

• 1 teaspoon stone-ground mustard

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• Optional: 1 bacon strip, cooked and crumbled, and minced parsley

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Directions

• Preheat air fryer to 400°. Cut sausages in half widthwise. Arrange in a greased 6-in. round baking pan. Place pan on tray in air-fryer basket. Cook until lightly browned, 6-8 minutes, turning once.

• Meanwhile, in a large bowl, whisk eggs, milk, flour, onion powder, mustard, salt, and pepper. If desired, stir in bacon; pour over sausages. Cook until puffed and golden brown, 10-15 minutes. Serve immediately and, if desired, garnish with parsley.

Nutrition Facts 1 serving: 257 calories, 15g fat (5g saturated fat), 143mg cholesterol, 494mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 16g protein.

Ingredients

• 4 bacon strips

• 4 large eggs

• 1/3 cup half-and-half cream

• 1/8 teaspoon pepper

• 1/2 cup shredded cheddar cheese

• 2 green onions, chopped

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• In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.

• Preheat air fryer to 350°. In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.

• Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Place ramekins on tray in air-fryer basket; cook until eggs are completely set, 15-20 minutes. Remove from basket; let stand 5 minutes before serving.

Nutrition Facts 1 serving: 397 calories, 29g fat (13g saturated fat), 437mg cholesterol, 640mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 26g protein.

Gran's Granola Parfaits

When my mother-in-law (Gran to our kids) had us over for brunch, I especially enjoyed her yogurt parfaits. They were refreshing, light and wholesome. I made a few changes to her recipe and came up with this sweet, crunchy and nutty variation. Yum! —Angela Keller, Newburgh, Indiana

Ingredients

• 2 cups old-fashioned oats

• 1 cup Wheaties

• 1 cup whole almonds

• 1 cup pecan halves

• 1 cup sweetened shredded coconut

• 4-1/2 teaspoons toasted wheat germ

• 1 tablespoon sesame seeds, toasted

• 1 teaspoon ground cinnamon

• 1/4 cup butter, melted

• 2 tablespoons maple syrup

• 2 tablespoons honey

• 1 can (20 ounces) pineapple tidbits, drained

• 1 can (15 ounces) mandarin oranges, drained

• 1 cup halved green grapes

• 2 to 3 medium firm bananas, sliced

• 1 cup sliced fresh strawberries

• 4 cups vanilla yogurt

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Directions

• In a large bowl, combine the first 8 ingredients. Combine the butter, syrup and honey; drizzle over oat mixture and stir until well coated. Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 30 minutes, stirring every 10 minutes. Cool on a wire rack; crumble granola into pieces.

• Combine the fruits in a large bowl. For each parfait, layer 2 tablespoons yogurt, 2 tablespoons granola and 3 rounded tablespoons fruit in a parfait glass or dessert bowl. Repeat layers. Sprinkle with remaining granola. Serve immediately.

Nutrition Facts 1 parfait: 327 calories, 17g fat (6g saturated fat), 13mg cholesterol, 104mg sodium, 39g carbohydrate (26g sugars, 4g fiber), 8g protein. Caramel-Pecan Sticky Buns

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 3/4 cup warm water (110° to 115°)

• 3/4 cup warm 2% milk (110° to 115°)

• 1/4 cup sugar

• 3 tablespoons canola oil

• 2 teaspoons salt

• 3-3/4 to 4-1/4 cups all-purpose flour

• FILLING:

• 1/4 cup butter, softened

• 1/4 cup sugar

• 3 teaspoons ground cinnamon

• 3/4 cup packed brown sugar

• 1/2 cup heavy whipping cream

• 1 cup coarsely chopped pecans

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Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

• Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.

• Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Nutrition Facts 1 sticky bun: 405 calories, 19g fat (6g saturated fat), 26mg cholesterol, 450mg sodium, 55g carbohydrate (23g sugars, 2g fiber), 6g protein.

Effortless Alfredo Pizza

Here's a lighter, scrumptious twist for pizza night. It makes good use of convenience items and keeps everyone's taste buds happy with help from nutty-flavored fontina cheese and crushed red pepper flakes. —Brittney House, Lockport, Illinois

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1 cup shredded cooked turkey breast

• 2 teaspoons lemon juice

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 prebaked 12-inch pizza crust

• 1 garlic clove, peeled and halved

• 1/2 cup reduced-fat Alfredo sauce

• 3/4 cup shredded fontina cheese

• 1/2 teaspoon crushed red pepper flakes

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Directions

• Preheat oven to 450°. In a large bowl, mix the first 5 ingredients until blended.

• Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake until crust is lightly browned, 8-12 minutes.

Nutrition Facts 1 slice: 302 calories, 10g fat (4g saturated fat), 45mg cholesterol, 756mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

TASTE OF HOME

Mediterranean Tilapia

I recently became a fan of tilapia. The mild taste makes it easy to top with our favorite ingredients. And it’s low in calories and fat. What’s not to love? —Robin Brenneman, Hilliard, Ohio

Ingredients

• 6 tilapia fillets (6 ounces each)

• 1 cup canned Italian diced tomatoes

• 1/2 cup water-packed artichoke hearts, chopped

• 1/2 cup sliced ripe olives

• 1/2 cup crumbled feta cheese

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Directions

• Preheat oven to 400°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. Top with tomatoes, artichoke hearts, olives and cheese. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

Italian Tilapia: Follow method as directed but top fillets with 1 cup diced tomatoes with roasted garlic, 1/2 cup each julienned roasted sweet red pepper, sliced fresh mushrooms and diced fresh mozzarella cheese, and 1/2 tsp. dried basil. 1 fillet: 189 calories, 4 g fat (2 g saturated fat), 90 mg cholesterol, 351 mg sodium, 4 g carbohydrate, trace fiber, 34 g protein. Diabetic exchanges: 5 lean meat, 1/2 fat. Southwest Tilapia: Follow method as directed but top fillets with 1 cup diced tomatoes with mild green chiles, 1/2 each cup cubed avocado, frozen corn (thawed) and cubed cheddar cheese, and 1/2 tsp. dried cilantro. 1 fillet: 224 calories, 7 g fat (3 g saturated fat), 93 mg cholesterol, 281 mg sodium, 7 g carbohydrate, 2 g fiber, 35 g protein. Diabetic exchanges: 5 lean meat, 1 fat.

Nutrition Facts 1 fillet: 197 calories, 4g fat (2g saturated fat), 88mg cholesterol, 446mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 34g protein. Diabetic exchanges: 5 lean meat, 1/2 fat.

Walnut and Oat-Crusted Salmon

I think this recipe gives you the most omega-3 fatty acid bang for your buck! —Cristen Dutcher, Marietta, Georgia

Ingredients

• 2 salmon fillets (6 ounces each), skin removed

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons quick-cooking oats, crushed

• 3 tablespoons finely chopped walnuts

• 2 tablespoons olive oil

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 400°. Place salmon on a baking sheet; sprinkle with salt and pepper. Combine remaining ingredients; press onto salmon. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Test Kitchen tipsOatmeal's complex carbohydrates help your body release seratonin and improve your mood. When you're shopping, buy wild-caught salmon if it's available. It has a significantly higher vitamin D content than farm-raised salmon. Salmon is loaded with omega-3 fatty acids, which can help reduce your risk of depression. Nutrition Facts 1 fillet: 484 calories, 37g fat (6g saturated fat), 85mg cholesterol, 381mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 32g protein. Diabetic exchanges: 5 lean meat, 3 fat, 1/2 starch.

Broccoli Veggie Pasta Primavera

Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. —Stephanie Marchese, Whitefish Bay, Wisconsin

Ingredients

• 8 ounces uncooked linguine

• 1 cup thinly sliced fresh broccoli

• 1 medium carrot, thinly sliced

• 1/2 cup sliced green onions

• 1/4 cup butter, cubed

• 1-1/2 cups sliced fresh mushrooms

• 1 garlic clove, minced

• 1 teaspoon dried basil

• 2 teaspoons Italian Seasoning

• 1 teaspoons onion flakes

• 6 ounces fresh or frozen snow peas (about 2 cups), thawed

• 1/4 cup dry white wine or chicken broth

• 1/4 cup shredded Parmesan cheese

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• Cook linguine according to package directions.

• Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender.

• Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts 1 cup: 376 calories, 14g fat (8g saturated fat), 34mg cholesterol, 514mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 13g protein.