<p> Do it Yourself Kitchen Recipes</p><p>Salad Dressing Recipes: Balsamic Vinaigrette</p><p>Ingredients 1/2 cup fresh basil leaves 1/3 cup balsamic vinegar or sherry vinegar 1/3 cup finely chopped shallots 1/4 cup water 2 tablespoons honey 1 tablespoon olive oil (or vegetable oil) 1/4 teaspoon freshly ground black pepper Preparation</p><p>Place of the all ingredients in a blender; process until smooth.</p><p>Note: Vinaigrette will keep in the refrigerator for up to a week.</p><p>Makes 1 cup of dressing.</p><p>Adapted from: http://find.myrecipes.com/recipes/recipefinder.dyn? action=displayRecipe&recipe_id=10000000445724</p><p>Smokin’ Chipotle Dressing</p><p>2 cloves minced garlic 2 tbsp. balsamic vinegar 1 tbsp. brown sugar 3/4 tsp. Dijon mustard 2 tsp. chipotle puree, or chipotle powder to taste (start with just a little!) and some water if needed 1/8 tsp. liquid smoke 1/2 cup vegetable oil</p><p>Prepare vinaigrette by whisking everything but oil. Slowly drizzle oil in steady stream while continuing to whisk. Has a good refrigerator life. ------</p><p>Super Smooth Hummus</p><p>Ingredients:  1 Can of Chickpeas Do it Yourself Kitchen Recipes</p><p> 2 T Tahini</p><p> 2 1/2 T vegetable oil</p><p> 1 – 2 T lemon juice</p><p> 1 Garlic clove, chopped</p><p> ½ tsp salt</p><p> ¼ Cup water</p><p> Pepper </p><p> Cayenne pepper (optional)</p><p>Directions: 1. In a blender combine all ingredients except for water. Puree until smooth. </p><p>2. Gradually add water to get the thickness you want.</p><p>3. Pour into a dish and dip away!</p><p>4. If you’d like some spice sprinkle cayenne pepper on top.</p><p>------Tzatziki</p><p>Ingredients:</p><p>* 1 container (16 ounces or about 450 g) plain lowfat yogurt * 1/2 English cucumber, not peeled, seeded and finely chopped * 1/1-2 teaspoons salt * 1 to 2 garlic cloves, chopped * 1 Tablespoon chopped fresh mint or dill * 1 Tablespoon vegetable oil * 1/4 teaspoon ground black pepper</p><p>Preparation:</p><p>Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.</p><p>Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let Do it Yourself Kitchen Recipes drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt. With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature. </p><p>Yield: about 1-1/2 cups</p><p>------Chicken Fingers with Honey-Mustard Dipping Sauce Ingredients  4 skinless, boneless chicken breasts  1egg (45 mL)  1 cup (250 mL) bread or cereal crumbs (eg Multigrain Cheerios) or both  2 tbsp. (30 mL) grated low fat Parmesan cheese  1 tsp. (5 mL) crumbled dried oregano  1/4 tsp. (1 mL) salt  1/4 tsp. (1 mL) black pepper Honey mustard dipping sauce:  2 tbsp. (30 mL) honey  2 tbsp. (30 mL) Dijon mustard  2 tbsp. (30 mL) vegetable oil Cooking Instructions 1. Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray. 2. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the eggs and stir to coat everything evenly. 3. In a bowl, stir together the crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture. 4. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through. 5. Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy. 6. Serve chicken fingers hot with dipping sauce. Do it Yourself Kitchen Recipes</p><p>Adapted from: http://recipes.kaboose.com/baked-chicken-fingers-with-honey-mustard-dipping- sauce.html</p><p>No-bake Granola Bars</p><p>To start, grease a 9x13 baking pan and set aside. Ingredients  2 cups loose granola (cereal or bulk)  1 cup crispy rice cereal  1/2 cup brown sugar  1/4 cup honey  1/2 stick (4 TBS.) butter or non-hydrogenated margarine  optional: dried fruit, chocolate chips or nuts Directions 1. Over medium heat, combine brown sugar, honey and butter in sauce pan and bring just to a boil, stirring constantly. Turn off heat and continue to stir for a minute or until the sugar dissolves completely. 2. Stir in the granola, rice cereal and any optional dried fruits or nuts. Save the chocolate chips for a little later. 3. Press the mixture into the prepared pan with the back of a spoon. If using hands, wet them with water to prevent sticking. 4. Add chocolate chips if desired by poking them into the top of the granola bars after the mixture has cooled a few minutes to prevent melting 5. Chill in the refrigerator for 20 minutes and then cut into desired size granola bars. Keeps up to a week.</p><p>Adapted from: http://www.suite101.com/content/easy-bake-and-no-bake-homemade-granola- bars-a262101</p>