GINGERBREAD BARS

GINGERBREAD BARS WITH EGGNOG CREAM CHEESE FROSTING For the Bars ½ C butter, softened ½ C sugar ⅓ C brown sugar 1 egg 1 tsp vanilla extract 3 tbsp molasses 2 C all-purpose flour 1 tsp baking soda 1 tsp cinnamon ½ tsp ginger ¼ tsp nutmeg ¼ tsp allspice ½ tsp salt For the Frosting 4 oz cream cheese, softened 2 tbsp butter, softened 1¼ C powdered sugar 1 tbsp eggnog sprinkles, optional Preheat oven to 350. Lightly spray a 9x9 inch baking dish with non-stick cooking spray. In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy. In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined. Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown. Remove to a wire rack to cool. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth. Spread frosting over cooled bars. Top with sprinkles.

Hershey's Old Fashioned Rich Cocoa Fudge

Hershey's Old Fashioned Rich Cocoa Fudge 3 cups sugar 2⁄3 cup cocoa 1⁄8 teaspoon salt 1 1⁄2 cups whole milk, no substitute 1⁄4 cup real butter, no substitute 1 teaspoon vanilla extract Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes). Remove from heat. Add butter & vanilla. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours). Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready. Quickly spread into prepared pan; cool. Cut into squares.

Sugar Plums

Sugar Plums 1 cup graham cracker crumbs 1 1/2 cups fine coconut 1 (6 ounce) packages red Jell-O, any flavor 1 (3 ounce) packages red Jell-O, same flavor 1 (14 ounce) sweetened condensed milk Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well. Shape into 1 inch balls. Roll in remaining package of jello (dry mix). Reshape if necessary (You can shape them like strawberries if you want). Chill. Keep them in the fridge or freezer-they taste better cold.

EGGNOG BREAD

EGGNOG BREAD 2 eggs, beaten 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup butter, softened 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans. Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

Frozen Lemonade

Frozen Lemonade ½ cup lemon juice or juice of 2 lemons ⅔ cup unsweetened almond milk 1 teaspoon sugar (or more depending on how sweet you like yours) 2 pinches salt 1 teaspoon vanilla extract 3 cups ice cubes (around one full ice tray) Place all ingredients except ice in blender. Blend until combined then add ice and blend on low until everything is completely blended.

Pineapple Dessert Bars

Pineapple Dessert Bars 2 1/2 cups graham cracker crumbs 1 cup unsalted butter 1 1/2 cups powdered sugar, plus 4 tbs. 1 egg (or pasteurized egg substitute if you’re worried about the raw egg) 1 1/2 tsp.vanilla 1 pint whipping cream 1 cup crushed pineapple, drained 1 pinch salt Melt 1/2 cup butter, combine with 2 1/4 cups graham cracker crumbs; press into 8×11” baking dish; bake at 350F for 15 minutes, cool thoroughly. Cream 1/2 cup butter and 1 1/2 cups powdered sugar with electric mixer until fluffy; add egg and 1 tsp. vanilla and beat for a few more minutes; spread mixture on top of cooled crust and chill until firm. Whip cream and 4 tbs. powdered sugar; then add salt and 1/2 tsp. vanilla, and whip until it holds soft peaks; fold in the pineapple; pile the topping over the filling; sprinkle 1/4 cup graham cracker crumbs over the top, and chill.

Peppermint Patty Cake

Peppermint Patty Cake FOR THE CAKE: 2 sticks Butter 4 Tablespoons (heaping) Cocoa Powder 1 cup Water, Boiling 10 whole Miniature Peppermint Patties, Unwrapped 1/2 cup Buttermilk 1 teaspoon Baking Soda 2 whole Best Eggs 1/2 teaspoon Vanilla Extract 1/4 teaspoon Mint Extract 2 cups All-purpose Flour 2 cups Sugar 1/4 teaspoon Salt FOR THE FROSTING: 4 sticks , Softened 2 whole Vanilla Beans, Caviar Scraped Out 6 cups (more To Taste) Powdered Sugar, Sifted 1 dash Salt 4 Tablespoons Half-and-half, More To Taste 1/4 teaspoon Mint Extract Extra Miniature Peppermint Patties, For Decorating For the cake: Preheat oven to 350 F. Grease and flour two round cake pans. In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons cocoa. Pour in boiling water, let the mixture bubble up for 30 seconds, then turn the burner to low. Add 10 peppermint patties and stir until almost totally melted. Remove pan from heat and set aside. In a measuring cup mix together the buttermilk, baking soda, eggs, vanilla, and mint extract. Set aside. In a large mixing bowl, stir together flour, sugar, and salt. Pour the hot cocoa mixture into the bowl, stirring to slightly cool it. Pour in the buttermilk mixture and stir until smooth. Pour batter into cake pans and bake for 16-18 minutes, or until done. Remove cakes from pans and let them cool completely on a wire rack. For the frosting? In a large bowl beat butter until fluffy. Add vanilla caviar to bowl. Slowly add powdered sugar and salt and beat until fluffy. Add half-and-half and mint extract and beat until totally fluffy. Place one layer of cake face down on a platter (flat side up) and spread a good layer of icing on top. Place the second layer face down on top, then ice the top and sides of the cake, getting plenty of icing around the sides. Decorate the cake with a circle of peppermint patties. Store leftovers in the fridge

Sticky Fingers

Sticky Fingers 1 cup milk 6 plus 2 tablespoons sugar 1 teaspoon salt 1 envelope active dry yeast ½ cup warm water 5 plus ¼ cups flour 4 plus 3 plus 1 tablespoons butter, softened 1 egg ⅔ cup light brown sugar ½ plus 1 teaspoon cinnamon ½ cup light corn syrup ½ cup nuts, chopped (optional) In a small saucepan heat the milk. Stir 6 tablespoons of the sugar and the salt into the milk until dissolved. Remove milk from heat and set aside to cool. Sprinkle yeast over the warm water and set it aside. Put 5 cups flour in a large bowl and make a well in the center. When the milk is cool, pour it into the center of the flour. Add the yeast mixture, 4 tablespoons of the butter and the egg. Stir with a wooden spoon until a soft dough forms. Sprinkle your counter top or a cookie sheet with the remaining flour. Place the dough on the floured surface and knead until smooth. Oil a large bowl. Place the dough in the bowl, turning it until it is coated with oil. Cover the bowl with a towel and set aside in a warm place until the dough doubles in size, about 50 minutes. In a small bowl combine 3 tablespoons of the butter, the brown sugar, ½ teaspoon of the cinnamon and corn syrup. Pour the brown sugar mixture into a 13”x9” baking pan. Sprinkle nuts, if using, over the sugar mixture. Combine the 1 teaspoon cinnamon with the remaining 2 tablespoons sugar. Divide the dough in half and roll out each half to make a 12” square. Spread half of the remaining 1 tablespoon butter and sprinkle half the cinnamon-sugar on each square of dough. Roll up each square like a jelly roll and cut into 6 pieces. Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour. When ready to bake, preheat oven to 350º. Bake the buns until they are nicely brown, about 25 minutes. Remove them from the oven and let sit for 5 minutes. Then turn the pan upside down onto a tray to remove the buns while still hot.

Tornado Cake

Tornado Cake 1 1/2 cups sugar 2 large eggs 2 cups UBLEACHED all-purpose flour (bleached flour toughens baked goods) 1 cup chopped nuts 2 cups fruit cocktail with syrup 16-oz. can 2 tsp baking soda 1/4 cup brown sugar packed BOILED COCONUT ICING: 1 stick unsalted butter (1/2 cup) 1 cup coconut 3/4 cup brown sugar packed 1/2 cup evaporated milk or half and half CAKE: Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9×13” pan or baking dish. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot. BOILED COCONUT ICING: Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot. Let cool; cut into squares.

Sassy Pineapple Cake

Sassy Pineapple Cake 1 box pineapple or yellow cake mix 1 1/4 c buttermilk 4 eggs, less whites from 2 eggs (save 2 egg whites for icing) 1/2 c sugar 1/2 c oil 1 tsp vanilla extract TOPPING BETWEEN LAYERS: 2 20 oz cans crushed pineapple, undrained 3/4 c granulated sugar SEVEN-MINUTE ICING: 2 egg whites 1 1/2 c granulated sugar 2 Tbsp white corn syrup 1/3 c cold water 1 tsp pure vanilla extract Chopped nuts CAKE: DO NOT FOLLOW CAKE BOX INGREDIENTS. Preheat oven to 350. Grease & flour three 9″ cake pans. (I have also used 8″ pans as well as a 9×13 sheet cake pan). Mix together the cake mix along with the buttermilk, 2 whole eggs and 2 egg yolks, sugar, oil and vanilla. (* Or make your own scratch cake). Mix with electric mixer on medium for 2 1/2 to 3 minutes. Pour into prepared cake pans. Bake at 350 for 30-40 minutes or until they test done. Leave in pans for 10 minutes then turn out. TOPPING: Once you get your layers in the oven, pour the pineapple (juice & all) into an appropriate size saucepan. Add the 3/4 cup sugar, mix well & cook on med-low, stirring occasionally, until layers are done. Turn burner off but leave saucepan on burner so it’ll stay warm. *SEE QUICK TIP. ICING: Put your water in the bottom of the double boiler and start the water boiling. In the top of a double boiler, combine the 2 remaining egg whites, the 1 1/2 cups sugar, 2 TBSP syrup and 1/3 cup “cold” water. Using an electric hand mixer, beat for 2 minutes. Now place the top of double boiler into the bottom and still using the hand mixer, beat continuously for 7 to 8 minutes. The icing should be getting very stiff by now. Once you have done this for at least 7 minutes, remove from heat & add in the 1 tsp of vanilla & continue beating for an additional 2 to 3 minutes or until icing is very stiff, thick and shiny. TO ASSEMBLE: Put one cake layer on cake plate. Punch several holes into layer, pour a third of pineapple topping over layer then spread on a fourth of icing and repeat with the second layer. Place last layer on top and pour last third of topping over layer. Ice top & sides with icing. Note: make sure you have about half the icing left for the top & sides. Add chopped nuts to the top of the cake after it has been iced.

Heavenly Freezer Cake

Heavenly Freezer Cake 1 angel food cake, cut into 12 (1-inch) slices 1/2 gallon strawberry ice cream, cut into 12 slices 1 (12-ounce) container frozen whipped topping, thawed 1 (8-ounce) can crushed pineapple, drained 1/3 cup chopped walnuts Arrange cake slices in the bottom of a 9- x 13-inch baking dish. Place ice cream slices evenly over top of cake. In a medium bowl, mix whipped topping and pineapple; spread over ice cream. Sprinkle with nuts, cover, and freeze at least 2 hours before serving.

Gooey Pecan Pie

Gooey Pecan Pie 1 cup sugar 1 1⁄2 cups corn syrup (I use 1/2 dark and 1/2 light) 4 eggs 1⁄4 cup butter 1 1⁄2 teaspoons vanilla 1 1⁄2 cups pecans, coarsely broken 1 unbaked deep dish pie shell In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. At this point I like to strain the mixture to make sure it’s smooth and lump free. Stir in butter, vanilla, and pecans and pour into crust. Bake in a 350°F oven for about 45 to 60 minutes or until set.

Gooey Chocolate Bars

Gooey Chocolate Bars 1 box devil’s food cake mix (ingredients needed to make cake, eggs, oil & water) 1 jar caramel ice cream topping 3 Snickers candy bars 1 (8 oz.) tub Cool Whip, thawed chocolate and caramel syrup, for drizzling Prepare cake according to box directions. As soon as the cake comes out of the oven, begin poking holes into the cake, using a fork. You want the holes big enough for the caramel sauce to get down into. Pour jarred caramel sauce over warm cake. Using the back of a spoon or an offset spatula, spread sauce and gently push it down into the holes. Let the cake cool completely before moving onto the next step. Once the cake is cooled, start preparing the topping. Chop up the 3 Snickers bars into bite size pieces. Add chopped Snickers to thawed whipped topping. Stir well. Then spread topping onto cooled cake. Drizzle cake with chocolate and caramel syrup. Slice and serve

Creamy, Caramel Apple Dip

Creamy, Caramel Apple Dip 8 oz. cream cheese, softened 3/4 c brown sugar 1/4 c white sugar 1 1/2 tsp vanilla extract 1 1/4 c peanuts, finely chopped, optional Mix above ingredients together with an electric mixer. Spoon caramel dip into a serving bowl. Refrigerate until ready to serve. Slice your favorite apples and treat them with fruit fresh, or dip them into lemon juice, to keep them from turning brown. Ok, now dip your apple slices into that yummy caramel dip.

Over the Top Brownies

Over the Top Brownies For the Brownies: 1 1/2 cups coconut 1 teaspoon instant coffee granules 1 teaspoon boiling water 2 cups brown sugar 1 cup butter or margarine 4 large eggs 1 teaspoon vanilla 1/2 cup cocoa 1 cup flour 1/2 teaspoon salt For the Frosting: 1 teaspoon instant coffee granules 1 teaspoon boiling water 1 teaspoon vanilla or Kahlua if desired 2 cups icing sugar 2 tablespoons butter 2 tablespoons coconut oil (or you can omit this and increase the butter to 4 tablespoons) 1-3 tablespoons cream (enough to make a spreadable consistency) reserved 1/2 cup toasted coconut 1 square dark chocolate Brownies: Place coconut in a skillet over medium heat. Stir constantly until coconut is golden brown, watching closely as it burns easily. Remove to a plate and let it cool. Set aside 1/2 cup for the frosting. Add 1 teaspoon boiling water to instant coffee granules in a small cup and stir to dissolve. Set aside to cool. Place brown sugar and butter in bowl and beat well. Add eggs one at a time beating between additions. Add coffee and vanilla and mix. Add cocoa, flour and salt, mixing just until blended. Stir in 1 cup toasted coconut. Spread evenly in buttered 9″x13″ pan. Bake at 400º F for approximately 25 minutes or until toothpick inserted into brownies comes out clean. Remove to a rack and let cool in pan. Frosting: Mix coffee granules with hot water and set aside. Beat together icing sugar with butter and coconut oil Add coffee mixture and vanilla. Add enough cream to make frosting thick but easy to spread. Spread on brownies. Top with toasted coconut and shaved or grated chocolate. Cut into bars and serve.

CRANBERRY ORANGE POUND CAKE

CRANBERRY ORANGE POUND CAKE 1 box SuperMoist golden vanilla or yellow cake mix 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 cup water 1/2 cup butter or margarine, softened 1 to 2 teaspoons grated orange peel 4 eggs 1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries) Powdered sugar, if desired Orange Sauce, if desired 1 cup granulated sugar 1 tablespoon all-purpose flour 1/2 cup orange juice 1/2 cup butter or margarine Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan. Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps 1 lb ground beef 1 tablespoon Worcestershire sauce (I used a little more to taste) 1 tablespoon ketchup 1 teaspoon dried minced onion pepper and salt to taste 5 flour tortillas (the larger ones) shredded cheddar cheese sliced tomatoes yellow mustard Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman). Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Cranberry Banana Loaf

Cranberry Banana Loaf 1 cup sugar 1/2 cup softened butter 1 cup mashed ripe bananas (about 3 medium) 1/4 cup milk 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon vanilla extract 3/4 cup dried cranberries 1/2 cup chopped or crushed walnuts Preheat the oven to 350° F (175° C). Line the loaf pan with baking parchment. In a large bowl, cream the sugar and butter together until smooth. Add the eggs, one at a time, mixing until very smooth. In a separate bowl, blend the mashed bananas and milk. Measure the flour and add the baking powder to it; mix. Reserve 2 tablespoons. Add the flour alternately with the milk/banana mixture, starting and ending with the flour. Blend the vanilla extract into the batter. Dust the cranberries and walnuts with the reserved dry flour mixture. Mix them into the batter thoroughly. Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Check the bread 40 minutes into the baking time. If it seems that the crust is browning too quickly, place a strip of tin foil loosely over the top.

Amazing Glaze

Amazing Glaze 1 cup powdered sugar 1 tablespoon bourbon 1 tablespoon milk 1 tablespoon maple syrup 2 teaspoons ground cinnamon Stir together the glaze ingredients. Taste and adjust the amount of bourbon, maple syrup, or cinnamon as you see fit.

Pina Colada Cake

Pina Colada Cake 1 box yellow cake mix oil (per mix directions) eggs (per mix directions) water (per mix directions) 1 can(s) crushed pineapple with juice; 20 oz 1 can(s) cream of coconut, 10 – 12 oz 1 Cool Whip whipped topping, 8 oz Bake cake mix according to package directions in 9 x 13 pan. While still warm, poke holes with end of wooden spoon into cake. Pour cream of coconut over cake. Next, spoon pineapple and juice evenly across cake top. After cooling completely, top with whipped topping. You may also garnish with toasted coconut, if you desire. Refrigerate several hours before serving. Keep refrigerated

Lemon Buttermilk Sheet Cake

Lemon Buttermilk Sheet Cake 2 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk, room temperature 3 tablespoons grated zest and 1/4 cup juice from 3 lemons 1 teaspoon vanilla extract 1 3/4 cups granulated sugar 12 tablespoons (1 1/2 sticks) unsalted butter, softened 3 large eggs plus 1 egg yolk, room temperature Glaze 3 cups confectioners’ sugar 3 tablespoons lemon juice 2 tablespoons buttermilk For the cake: Adjust oven rack to middle position and preheat oven to 325 degrees. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray. Combine flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla in a liquid measuring cup. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes. For the glaze: whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve

Hot Chocolate Dump Cake

Hot Chocolate Dump Cake 1 package (3.4 oz) Jell-O chocolate-flavor instant pudding and pie filling 1 1/2 cups milk 1 box SuperMoist chocolate fudge cake mix 4 cups miniature marshmallows 1 cup semisweet chocolate chips 2 teaspoons dry hot chocolate Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, beat dry pudding and milk with whisk 2 minutes. Stir in cake mix and 2 cups of the miniature marshmallows until combined. Spread batter evenly in bottom of pan. Scatter chocolate chips evenly on top. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Immediately sprinkle remaining 2 cups miniature marshmallows on top. Cool completely in pan, about 1 hour. Sprinkle top lightly with dry hot chocolate mix just before serving.

French Toast Bake

French Toast Bake 1 loaf sourdough bread 8 eggs 2 cups milk ½ cup heavy cream ¾ cup sugar 2 TB vanilla Topping: ½ cup flour ½ cup Brown sugar 1 tsp. cinnamon ¼ tsp. salt ½ cup cold butter, cut into pieces Cut loaf into cubes and place evenly in a greased 9×13 pan. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread. Cover your pan with Saran Wrap and refrigerate overnight. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

Cresent Moon Cookies

Cresent Moon Cookies 1/2 cup butter at room temperature 1/2 teaspoon vanilla or almond extract 1 cup powdered sugar 1 cup all-purpose flour, sifted 1 1/3 cup finely ground almonds A pinch of salt More powdered sugar for covering the cookies Preheat the oven to 325° F (160° C). Beat the margarine or butter with the flavoring until it’s light and creamy. Add the powdered sugar and beat again until the mass is light. Add the rest of the ingredients, beating to mix thoroughly. Knead the dough briefly. It should feel smooth and firm. If it doesn’t hold together, add flour cautiously, by tablespoons, to achieve firmness. Take pieces of dough about the size of a heaping teaspoon. Roll them into thick strands about 3″ and shape them into crescents. Place each crescent on your baking pan as it’s finished, spacing them well apart. The dough is delicate and will fall apart with too much handling. Use your fingertips to roll. It literally takes about 2 seconds per strand. If the raw crescent looks weird, just squash it up and start over. It takes a little practice to get regular crescents. The middle of the crescent will be fatter than the tips, and that’s fine. Bake for 15 minutes. The cookies should still be pale, or only a little brown at the tips. Sift the powdered sugar over the cookies while they’re still on the baking pan. Or let them cool for a few minutes, then drag them through the sugar. Either way, put them on a wire rack to finish cooling completely. These cookies are almost irresistible fresh out of the oven, but the flavor improves over 24 hours.

Cookie Butter Poke Cake

Cookie Butter Poke Cake 1 chocolate box cake mix 3 eggs 1 1/4 cups water 1/2 cup oil 1 cup cookie butter 1 1/4 cup heavy whipping cream 1 16 oz tub Cool Whip Preheat oven to 350 F degrees. Make the chocolate cake mix according to directions with the eggs, oil, and water in a sheet pan. When cake is done allow it to completely cool. Poke holes using the wrong end of a wooden spoon about every 1 1/2 to 2 inches all over the cake. Mix up the cookie butter and cream until smooth and like a pudding texture. Slather the top of the cake with the cookie butter mixture. Allow it to settle in to the cake for about 30 minutes and then freeze it for about 1-2 hours. Pull it out of the freezer and frost the top of the cake with Cool Whip. Let it sit in the fridge for at least an hour before serving

Lemon Pineapple Dump Dessert,,its EASY

Lemon Pineapple Dump Dessert 1 box Lemon Cake Mix {15.25 oz.} 2 cans Lemon Creme Pie Filling {21 oz. each} 1 stick Butter, melted Spray inside of Crockpot with non-stick cooking spray Empty cans of Lemon Creme Pie Filling into bottom of crockpot, and spread out evenly. In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}. Pour cake/butter crumble mixture over lemon mixture in crockpot, and spread out evenly, and cover crockpot with lid. Cook on HIGH for 2 hours, or LOW for 4 hours. Serve with Ice Cream or Whip Cream

Snicker Fluff Squares

Sniker Fluff Squares For the Crust: 1½ C crushed graham cracker crumbs (12 whole graham crackers) ¼ C sugar ⅛ tsp salt 6 tbsp butter, melted 3 tbsp caramel sauce (store bought or homemade) For the Filling: 12 oz ⅓ of the cream cheese, softened 1 C confectioner’s sugar ½ C creamy peanut butter 1 tsp vanilla extract ½ C Snicker’s bars, chopped 1 8oz container whipped topping, thawed caramel topping, optional chopped Snicker’s bar, optional Spray a 9 inch pie plate with non-stick cooking spray. In a medium bowl, stir together graham cracker crumbs, sugar, salt, and butter until thoroughly combined. Press into the bottom of prepared pie plate. Drizzle with caramel sauce. Cover and refrigerate while making filling. In the bowl of a stand mixer, beat together cream cheese and confectioner’s sugar until smooth. Add in peanut butter and vanilla extract and beat until combined. Stir in chopped Snickers. Gently fold in whipped topping. Pour filling into pie crust. Drizzle with more caramel sauce and additional chopped Snickers, if desired. Refrigerate for 4 hours or until set. Cut into pieces and serve.

Apple-Pecan Sweet Bread

Apple-Pecan Sweet Bread 1 3/4 cups all-purpose flour 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs 3/4 cup sugar 1/3 cup vegetable oil 2 tablespoons applesauce 2 cups finely chopped apples 1 cup chopped toasted pecans 1 tablespoon sugar for sprinkling the top Preheat oven to 350 degrees. Grease a loaf pan. In large bowl mix together flour, cinnamon, nutmeg, salt and baking powder. In medium bowl mix together eggs, sugar, vegetable oil and applesauce. Add wet ingredients to dry and mix just until incorporated. Fold in apples and half of the pecans. Pour batter in loaf pan and sprinkle with remaining pecans and 1 tablespoon of sugar. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes.

Snickerdoodles Cobbler

Snickerdoodles Cobbler 1/2 cup softened butter 1/2 cup shortening (I used butter flavored Crisco) 1 1/2 cups sugar 2 eggs 1 TBSP vanilla 2 3/4 cups flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt cinnamon-sugar mixture (1/2 cup sugar + 2 TBSP cinnamon) 2 20-oz cans apple pie filling caramel sauce, for topping Preheat oven to 375 degrees F. Spray a 9×13 glass pan with non-stick cooking spray. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the 9×13 pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half the cinnamon sugar mixture on top of the dough. Spread both cans of apple pie filling over the dough, making sure it extends to all sides. Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won’t completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top. Cover cobbler with foil. (I sprayed the side that would be touching the cobbler with non-stick spray.) Bake at 375 degrees F for 40 minutes. Remove foil and bake another 12-20 minutes. Let cool for 10 minutes and serve, topped with caramel sauce if desired. Or a scoop of vanilla ice cream and then caramel sauce.

Layerd Custard Bars

Layered Custard Bars 1/2 cup butter, softened 1/4 cup white sugar 5 tablespoons unsweetened cocoa powder 1 egg, beaten 1 3/4 cups graham cracker crumbs 1 cup flaked coconut 1/2 cup finely chopped almonds (optional) 1/2 cup butter, softened 3 tablespoons heavy cream 2 tablespoons custard powder 2 cups confectioners’ sugar 4 (1 ounce) squares semisweet baking chocolate 2 teaspoons butter In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8×8 inch pan. For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set. While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Sweet Tator Bars

Sweet Tators Bars FOR THE CRUST: 2 sleeves graham crackers 1/4 c. sugar 1 tsp. salt 10 tbsp. unsalted butter, melted FOR THE FILLING: 2 c. puréed sweet potatoes 3 tbsp. sugar 3 large eggs 1 tsp. pure vanilla extract 1 tsp. ground cinnamon 1 tsp. ground ginger 1 1/2 c. heavy cream FOR TOPPING: mini marshmallows Make crust: Preheat oven to 350°. Line an 8″-x-8″ baking pan with parchment paper. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until texture resembles wet sand. Press into pan and bake until golden, 10 minutes. Make filling: Mix together all filling ingredients until evenly combined. Add filling to crust and bake until set (no longer jiggly in the middle), 48 to 50 minutes. Let cool slightly. Heat broiler. Cover top of bars with mini marshmallows and broil until golden, 1 to 2 minutes. Let cool completely before slicing and and serving.

Strawberry Pineapple Delight

Strawberry Pineapple Delight CRUST 2 c crushed pretzels ( salted ) 1 1/2 stick unsalted butter or 3/4 cup 3 Tbsp sugar FILLING 1 – 8 oz softened cream cheese 1 c sugar 1-8 oz thawed, cool whip STRAWBERRY/PINEAPPLE TOPPING 1 – 6 oz strawberry jello 2 c boiling water 20 oz sliced, frozen strawberries 1-8 oz crushed pineapple, juice too Preheat oven to 400 degree F. Melt butter, add to crushed pretzels and sugar. Mix well. Press into a 9 x 13 baking dish. Bake for 8 minutes. Remove from oven to cool. In a medium bowl, beat together cream cheese and sugar until smooth. Fold in cool whip. Spread over cooled crust, with an offset knife. Refrigerate. In a medium bowl, mix together the water and jello. Stir in the strawberries and pineapple. Refrigerate until starting to set. Stir and spread over cream cheese filling. Chill for 4 hours or until completely set. I always serve with a dollop of whipped cream

Insane Trifle

Insane Trifle 1 batch of your favorite brownies (right out of the box is fine!) 1 large box of chocolate pudding, prepared per package directions (you’ll probably need 2-3 cups of milk) 2 cups of heavy whipping cream, very cold 1-3 TBSP sugar (depending on how sweet you like it) 8oz cream cheese, softened 1 cup creamy peanut butter 1 cup confectioners sugar 1 tsp vanilla 1 bag of Reeses Peanut Butter Cups, chopped up Prepare the brownies and the pudding per the directions on the boxes. Allow both of these things to cool and chill completely. Cut the brownies into small bite-size pieces. In a cold metal bowl with a wire whisk attachment, beat the heavy cream and sugar until stiff peaks form. (I do not add any sugar to my whipped cream because I think the rest of the dessert is sweet enough, but most people will prefer at least 1 TBSP) Set the whipped cream aside in the fridge until assembly. In a separate bowl (or the same bowl if you move the whipped cream to another bowl), beat the peanut butter, cream cheese, vanilla, and confectioners sugar until it is light, fluffy, and mousse-like. Have all of your ingredients ready for assembly. In a large trifle bowl or a 9×5” clear pan or paper-lined muffin tins, build your trifle dessert. You can layer however you’d like. I do a layer of brownies, a layer of peanut butter mousse, some peanut-butter cups, a layer of chocolate pudding, and a layer of whipped cream. If you are doing this in a trifle bowl or larger pan, continue layering until you reach the top. Finish with whipped cream and top with peanut butter cups for garnish. If you are making mini-trifles in muffin tins, you will not need to build a second round of layers. Chill or serve immediately with a very large spoon. And prepare to make lots of friends.

Cranberry Delite

Cranberry Delite 1 (12 ounce) package fresh or frozen cranberries 1 cup sugar 1 (8 ounce) can crushed pineapple, juice and all (the small cans, like a tuna can) ½ cup chopped walnuts 1 to 2 cups mini marshmallows 1 pint heavy whipping cream Chop cranberries with a food processor. Not too finely. In a bowl, mix cranberries with the sugar, crushed pineapple and walnuts. Place this mixture in fridge for one hour for flavors to meld and sugar to dissolve completely. Remove cranberry mixture from refrigerator. Set aside. Beat the whipping cream into stiff peaks. Add the marshmallows to the cranberry mixture, until thoroughly incorporated into the mix. Then slowly fold in the whipped cream, until it’s completely pink and beautiful! Refrigerate for at least 4 hours, but overnight is even better. Cook’s Note: If the dessert seems a bit watery, don’t worry because the marshmallows will absorb a lot of the moisture during refrigeration. Also, as noted above, make sure your cream is whipped into stiff peaks. You can also add more marshmallows, if necessary.

Caramel, Pecans, And Bananas Bundt Cake

Caramel, Pecans, And Bananas Bundt Cake 5 medium Chiquita bananas 2 Tbsp lemon juice 1 box pound cake mix (1lb box) 3 1/2 oz box Jello instant banana cream pudding mix 2/3 c evaporated milk 2 large eggs 1/2 c melted butter 1/2 c toasted pecans, chopped 8 toasted pecans, halved 3 1/2 oz box butterscotch pudding mix, cook and serve kind 2 Tbsp brown sugar Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in bowl and set aside. Slice remaining 3 bananas into 1/2 inch slices on an angle and pour remaining tablespoon of lemon juice on top, set aside. Beat cake mix, banana pudding mix, milk, eggs and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes Meanwhile spray 12 cup bundt pan with non stick cooking spray. Arrange 8 pecans halves in the deep wells of pan, top with sliced bananas (overlapping bananas) in the bottom of bundt pan. Sprinkle the 1/2 cup toasted pecans on top of bananas. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes. Pour cake mix over top of butter pudding mixture. Bake in preheated 350 degree oven for 35 to 40 minutes or until toothpick inserted into center comes out clean. Remove from oven and let cool for 10 minutes. Invert onto cake plate leaving pan on top for 15 minutes. Optional: Pour Warmed Caramel Sauce Over Cake.

Cinnamon-Pecan Struesel Topped Pumpkin Pie

Cinnamon-Pecan Struesel Topped Pumpkin Pie FOR THE PIE FILLING 1 c heavy cream 1 c whole milk (i used evaporated milk) 3 large eggs, plus 2 large yolks 1 tsp vanilla extract 1 can (s)(15 oz.) pumpkin puree 1 c drained candied yams from a 15-oz. can (regular can be substituted) 3/4 c sugar 1/4 c maple syrup 2 tsp ground ginger (used the spice, you can grate fresh) 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp table salt FOR THE CINNAMON-PECAN TOPPING 1/2 c(1 stick) butter at room temperature 1 c all-purpose flour 2/3 c packed brown sugar 1 c pecans or walnuts 1 tsp cinnamon 1 tsp vanilla extract I used a pre-made pie crust, but whatever you use, adjust oven rack to lowest position, place a rimmed baking sheet on the rack, and heat oven to 400 degrees. After you place your dough in the pan, refrigerate it for 15 minutes. Line the crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additonal minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven. Part of the process is to put warm filling in a warm crust before baking. I kind of guessed at the prep time, but that will vary on if you make a pie crust from scratch or not. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large, heavy-bottomed saucepan (I used my Dutch oven). Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, sitrring constantly and mashing yams against sides of pot, until thick and shiny–about 10 to 15 minutes. Remove pan from heat and whisk in cream mixture until fully incorporated; Strain mixture through fine-mesh strainer and set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set. (instant-read thermometer inserted in center registers 175 degrees); about 20 to 35 minutes longer. (Mine took the longer). After the 20 minutes, I sprinkled the topping over the pie. When done, transfer pie to wire rack and cool to room temperature, 2-3 hours. Refrigerate leftovers, if there are any! It’s wonderful, as you probably already know, with some real whipped cream to top it off!

Pecan Pumpkin Cobbler

Pecan Pumpkin Cobbler Cake 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup granulated sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ cup pumpkin puree ¼ cup milk ¼ cup vegetable oil 1 egg 1½ teaspoons vanilla Topping ½ cup granulated sugar ½ cup brown sugar 1 cup pecans 1½ cups very hot water Preheat oven to 350 degrees. Mix together the flour, baking powder, salt, sugar, cinnamon and nutmeg. Mix together in a mixing bowl the pumpkin, milk, oil, egg and vanilla. Beat together until well mixed. Add the dry ingredients. Mix well. Pour batter into an 8 x 8 baking dish that has been sprayed well with cooking spray. In a small bowl combine the topping ingredients, sugar and pecans. Sprinkle over the cake. Add the water carefully on top. Do NOT stir! Bake for 40 minutes.

Pecan Pie Chocolate Balls

Pecan Pie Chocolate Balls 2 1/2 c pecans, toasted and chopped 1 c graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers) 1 c Domino brown sugar, firmly packed 1/2 tsp salt (if you can not handle the sodium, don’t use it!) 2 Tbsp maple syrup 1/4 c bourbon, brandy or spiced rum. Non-alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount. 1 tsp vanilla 7 oz dark chocolate bark. if you prefer white chocolate…go for it! 1 tsp coarse sea salt (optional) Combine first four ingredients in large bowl. Add maple syrup, bourbon, and vanilla. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non alcohol version…add water to equal liquid amount. You can also try non alcohol rum flavoring. Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on cookie sheet lined with parchment paper. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate. Place balls on cookie sheet in freezer for 2 hrs. Melt chocolate bark in a double boiler or microwave per directions on package. Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets. These freeze well. Take out of freezer and let sit for 15 minutes. They are also good frozen!

Sweet Potato Cake

Sweet Potato Cake 1 pkg yellow cake mix ( i use the pudding in the mix one) 4 large eggs 3/4 c sugar I/2 tsp ground nutmeg 1 tsp cinnamon, ground 1 tsp pumpkin pie spices 1/4 c water, cold 1/2 c Wesson cooking oil 1 c mashed sweet potatoes (fresh or canned) Mix ingredients well.Bake at 350*degrees for 1 hour and 15 minutes in a well-greased tube pan.Bake only 35 minutes if using layer pans. Frosting 1 cup coconut milk 3 Tbsps whole wheat flour 1 cup pecans 1 cup powdered sugar 1 cup butter 1 tsp. vanilla extract Place milk and flour in a saucepan and use a whisk to blend well. Cook over medium heat until it thickens stirring constantly. Remove from heat and allow to cool thoroughly. Place sugar, butter and vanilla extract in mixing bowl and mix well with electric mixer. Add flour mixture and mix well. Stir in coconut and pecans.

Chocolate Pecan Turtle Rice Krispie Bars

Chocolate Pecan Turtle Rice Krispie Bars 1 box of Rice Krispie cereal 1 bag of mini marshmallows 6 tablespoons of butter 1 bag of caramel candies 1 bag of chocolate melting wafers 1 bag of chopped pecans Make the rice Krispie treats based on the box. Unwrap all of the caramel candies and place into a microwave safe bowl. Heat in microwave on 30-second intervals until melted. Drizzle onto the Rice Krispie treats. Place the chocolate into a microwave safe bowl. Heat in the microwave on 30-second intervals until melted. Drizzle onto the Rice Krispie treats. Sprinkle the pecans.

Creamy, Chocolaty, And Simple PIE

Creamy, Chocolaty, And Simple PIE 1 (9 inch) pie shell, baked 1 (5 ounce) package non-instant chocolate pudding mix 2 cups milk 1 (8 ounce) container Cool Whip , thawed 1/4 cup chocolate shavings Prepare pudding according to package directions. Cover pudding with wax paper and allow to cool for 5 minutes. Pour pudding into pie shell and refrigerate until cool. Top with whipped topping before serving. Garnish with chocolate shavings.

Sweet Cinnamon Chip Cookies

Sweet Cinnamon Chip Cookies 2 1/2 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 8 tablespoons butter 3/4 cup sugar 3/4 cup dark brown sugar, packed 1/2 teaspoon cinnamon 2 eggs 1 teaspoon vanilla 10 oz. bag of Toll House cinnamon chips In a medium bowl combine the gluten-free flour, salt and baking soda. I like to weigh my flour with a food scale and just add the salt and baking soda after weighing and it saves washing another bowl. Combine I Can’t Believe It’s Not Butter in the bowl of a mixer. Add in sugar and brown sugar and cream together. Add eggs and vanilla and mix just until eggs are mixed in. Add in flour mixture and mix on low or with a spatula. Stir in the cinnamon chips. Refrigerate for at least one hour. Preheat oven to 350. Drop by tablespoonful on a baking sheet and flatten slightly with your hand. Bake for 8-10 minutes – the sides should hold their shape, but you don’t want them browned on top.

Magical Christmas Cookie Bars

Magical Christmas Cookie Bars 2 cups crushed vanilla cookies 1 tablespoon cocoa 1/2 cup butter melted (1 stick) 1 bag Holiday chocolate Morsels 2 cups chopped pecans 1 bag white chocolate chips 1 bag Holiday M&Ms 1 can sweetened condensed milk Preheat oven to 350 degrees. Lightly spray or grease a 9 x 13 pan. Combine crushed cookies, cocoa and butter till combined and cookie crumbs are moist. Spread evenly in bottom of pan, pressing down to form a crust. Now start layering the rest of the ingredients. Holiday Morsels, Pecans, White chocolate chips and most of the M&Ms. I kept out about a handful to sprinkle on after the milk. Drizzle sweetened condensed milk over the entire pan, make sure to cover all the nooks and crannies. Sprinkle remaining M&Ms on top. Bake for 25-30 minutes, just until milk begins to turn golden. Let cool completely before cutting.

Silky Sweet Boozy Cranberries

Silky Sweet Boozy Cranberries 2 12 oz. bags of cranberries 1 C. brandy 2 C. Domino brown sugar 3 C. granulated sugar 2 C. water Wash and soak berries for 1/2 hour. Drain and place berries in pot w/water. Boil five minutes and then simmer 10 minutes. Drain water, add brandy and both sugars and 1/4 C. of water. Stir gently and simmer another five minutes. You may add more water if the sauce is too thick.

Mulled Apple Cider

Mulled Apple Cider 4 whole Cinnamon Sticks 1/8 teaspoon Ground Cloves 8 whole Allspice Berries Orange Peel From 1 Orange Lemon Peel From 1 Lemon 1/2 cup Maple Syrup 6 cups Apple Juice 1/2 cup Captain Morgan Dark Rum (optional) Place cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel in a medium saucepan. Pour in maple syrup and apple juice, then bring to almost a boil. Reduce the heat to its lowest setting and simmer for 30 minutes. Remove from heat and serve in mugs. (Add a splash of rum for an adults-only version! Yum, yum, yum.)

Rocky Road Bundt Cake

Rocky Road Bundt Cake A little fance,a little trouble,,BUT worth the time Cake Base: 2 ounces bittersweet chocolate, chopped 3/4 cup vegetable oil 1 cup granulated sugar 1 large egg 2 cups all-purpose flour (9 oz) 1/2 cup cocoa powder – (don’t use natural) 1 tablespoon baking soda 3/4 teaspoon salt 1 cup strong brewed coffee 1 cup buttermilk Glaze and Rocky Road: 14 oz can of condensed milk minus 1/3 cup (save the 1/3 cup for something else) 4 tablespoons unsalted butter 1 cup powdered sugar 2-3 cups mini marshmallows plus more! 1/2 cup toasted pecans, chopped Ganache Drizzle: 1/3 cup heavy cream plus more! 3 oz bittersweet chocolate 1/2 tablespoon Karo corn syrup 1/2 tablespoon unsalted butter Preheat the oven to 350°. Spray a 12-cup Bundt pan with baking spray. If using a black Bundt pan, use 325 degrees F. Melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. If you’re using a microwave-safe mixing bowl to make the cake, you can just melt the chocolate directly in the bowl in the microwave. Whisk in the oil and sugar until smooth, then whisk in the egg. Mix the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth. Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with moist crumbs. Let the cake cool on a rack for 10 minutes. Flip from pan onto a baking rack and set the rack over a cookie sheet or flat surface lined with wax paper, parchment or foil. Beat the condensed milk, butter and powdered sugar until smooth. Spread it as evenly as you can over the warm cake, letting it fall into the hole and down the sides. I found myself constantly scraping it up and using it as “glue” to paste on the marshmallows. Mix together the marshmallows and pecans, then press into the top of the cake. Press marshmallows into the sides of cake covering it the best you can. What worked for me was to drag little handfuls of marshmallows through puddles of fallen condensed milk mixture and stick them on (that, plus scraping and drizzling). Let cake cool – marshmallows and glaze will set. Make the ganache. Bring the 1/3 cup cream to a boil in a microwave safe 2 cup glass measure or in a saucepan. Add 3 ounces of chopped chocolate, corn syrup and butter. Stir until melted and smooth. Mine started out lumpy, but smoothed out once everything had melted. At this point, it will probably be too thick to drizzle, so thin it out with a little more cream. Drizzle spoonfuls of ganache over the marshmallows. If the ganache is too thick, you’ll get clumps, so (again) make sure you thin it out enough. Let cake set. I’m storing mine in the refrigerator in a cake dome. We’ll see how it holds up.

Brown Sugar Buttermilk Chess Pie

Brown Sugar Buttermilk Chess Pie 1/2 cup butter, room temperature 3/4 cup sugar 1 1/4 cup, packed brown sugar 3 1/2 tablespoons all-purpose flour 3 large eggs 1 cup lowfat buttermilk 2 teaspoons vanilla extract 1 - 9" Homemade PieCrust or store bought Preheat oven to 350 In the bowl of a stand mixer cream together butter and both sugars until light & fluffy, about 4-5 minutes Add in flour and eggs, mixing until just combined Add in buttermilk and vanilla, beating until well combined Form pie crust into pie pan (if using homemade), or make sure store bought is completely thawed Pour batter into pie crust Bake for 1 hour and 15 minutes, or until center is set and top is browned Remove and let cool completely (at least 1 hour) before slicing **Store covered in the refrigerator for up to 3 days

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies Serves 48 1 cup butter, room temperature 8 oz cream cheese, room temperature 2 cups sugar 2 tsp vanilla 2 cups all-purpose flour 3 cups Oreo cookie crumbles, divided Preheat oven to 375 Line a baking sheet with parchment paper, I highly recommend using parchment paper when baking these cookies In the bowl of a stand mixer with a paddle attachment cream together butter and cream cheese until well combined Add in sugar and vanilla and mix well Add in flour one cup at a time, with the mixer on low, until it is just combined Stir in 1 cup of Oreo crumbles into the cookie mix Pour remaining Oreo crumbles into a bowl Roll cookie dough into 1.5" balls then roll into the cookie crumbles, making sure to coat each ball thoroughly (this will help hold the cookie together as it cooks) Place cookies 1-2" apart on baking sheet Bake on center rack for 14-15 minutes or until the bottom just starts to brown Allow to cool on the baking sheet for a few minutes before removing to a rack to cool completely

Christmas Bark Candy

Christmas Bark Candy 1 lb white almond bark 3/4 cup Rice Krispies 3/4 cup pretzel, broken up 3/4 cup coconut 1 cup dry roasted peanuts 1/2 cup M&M's plain chocolate candy, red and green Melt almond bark or white chocolate chips in microwave or use a double boiler on stove top. Stir in remaining ingredients and mix well. Line a cookie sheet with wax paper. Quickly place by teaspoonfuls onto waxed paper. Allow to set up and harden. (I sometimes refrigerate them for a few minutes.).

Peppermint Swirl Fudge

Peppermint Swirl Fudge 1 teaspoon butter 1 package (10 to 12 ounces) white baking chips 1 can (16 ounces) vanilla frosting 1/2 teaspoon peppermint extract 8 drops red food coloring 2 tablespoons crushed peppermint candies Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a small saucepan, melt chips; stir until smooth. Remove from the heat. Stir in frosting and extract. Spread into prepared pan. Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Sprinkle with candies. Refrigerate for 1 hour or until set. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 1-1/2 pounds.

Fireball Cherries

Fireball Cherries Drain the juice out of a jar of maraschino cherries, Replace the juice with Fireball Whiskey... put lid on and refrigerate anywhere from 1 day to a few weeks!

Stove top potpourri

Stove top potpourri 1/2 cup fresh cranberries 1 orange (sliced) 4 cinnamon sticks (broken in half) 1 TB cloves 1/8 tsp nutmeg 2-3 cups water Combine ingredients in a small pot and simmer over low heat for as long as desired. Add more water if it gets low. Enjoy the holiday scent! You may also add a sprig of rosemary or a few trimmings from your tree or fresh evergreens from your yard

Honey nut cheerios peanut butter bars

Honey nut cheerios peanut butter bars 1 cup white sugar 1 cup light karo syrup 1 cup peanut butter 6 cups honey nut cheerios 1/2 cup chocolate chips (optional) Butter a 9x13 dish and set aside. In a large pan melt sugar and karo syrup over medium heat until it barely comes to a boil. Remove from heat and stir in peanut butter. Add cheerios, 2 cups at a time and stir until fully coated. Press cheerios into the 9x13 dish. Optional: Melt 1/2 cup chocolate chips in the microwave for 1 minute and drizzle chocolate on top of the bars. Store in an air-tight container for 3-5 days (if they last that long)!

HOMEMADE CARAMEL SAUCE

HOMEMADE CARAMEL SAUCE Recipe yields 1 1/2 cups (although I usually double it but its just as easy to only make a half batch) 1 cup packed brown sugar (I use light brown or golden) 1/2 cup heavy cream 4 tablespoons butter Pinch of sea salt 1 tablespoon vanilla extract Melt butter in pot, mix in brown sugar, cream and salt. Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled. I remove the pot from the heat, add vanilla and return to cook for another minute or so to thicken a bit more. Take it off the stove and pour into a jar then pop it into the fridge and VOILA you're done

Slow Cooker Seafood Stew

Slow Cooker Seafood Stew 1 can (28 oz) crushed tomatoes 1 Tablespoon tomato paste 4 cups vegetable broth 3 garlic cloves, minced 1 pound yellow potatoes, cut into bite size pieces 1/2 cup chopped white onion 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon celery salt 1/4 teaspoon crush red pepper flakes 1/8 teaspoon cayenne pepper salt and pepper to taste 2 pounds seafood (I used 1 pound large shrimp and 1 pound scallops) handful of chopped parsley Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes are cooked through. Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked. Garnish with parsley. Serve hot with crusty bread.

Mexican Pizza

Mexican Pizza 10 (6-inch) flour tortillas 1 (16-ounce) can black bean refried beans 1 teaspoon taco seasoning 1/2 teaspoon kosher salt 1 cup salsa, more if needed 2 cups shredded cheese 1 1/2 cup cooked meat (I used shredded rotisserie chicken) Optional toppings: tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro Pre-heat the oven to 400ºF. Line a baking sheet with foil or use a pizza pan. Place the tortillas on the pan and warm them in the oven for 3 minutes. While the tortillas are cooking, heat the beans in a small sauce pan over medium-low heat for 2 to 3 minutes. Stir in 3 Tablespoons of salsa, taco seasoning and salt. Add more salt and pepper to taste. Remove tortillas from the oven and spread the beans onto the top side of 5 tortillas. Sprinkle with cheese, add meat if desired and then top with another tortilla. Spread salsa on top of the tortilla and then add cheese. Bake for 5 to 7 minutes, or until the cheese is melted and bubbly. Top with fresh ingredients such as tomatoes, sliced olives, diced avocado, sour cream, chopped cilantro and then cut into 4 slices. You can make these without meat, or use taco meat to mix it up.

S'mores Mix

S'mores Mix 3 cups popcorn 1 1/2 cups mini pretzels 1 cup mini marshmallows 1 cup nuts (I like to use almonds or cashews) 2 cups HERSHEY'S KISSES Chocolates, divided Combine the popcorn, pretzels, marshmallows, nuts and 1 cup HERSHEY'S KISSES Chocolates in a large bowl and stir together. Spread across a piece of wax paper, then place the remaining chocolate in a microwave safe bowl and cook on 50% power for 30 seconds. Stir and cook an additional 20 seconds if needed. Stir until smooth. Next, drizzle the chocolate across the popcorn mix and allow to set. Place on a pan and move to the freezer if needed to harden. Break into pieces and enjoy!

Melted Rudolph Popcorn

Melted Rudolph Popcorn 1 bag of microwave popcorn handful of red M&M's handful of mini peanut butter cups handful of googley eye candies handful of mini pretzels broken in half 1 tablespoon of butter 1/2 bag of jet puffed mini marshmallows Pop the microwave popcorn according to the instructions on the bag and pour onto a baking sheet. Remove all of the unpopped kernels from the baking sheet. Add in the M&M's, mini peanut butter cups, googley eye candies, and broken in half mini pretzels. On the stove top in a pan melt the tablespoon of butter over medium high heat. Add in the half a pack of jet puffed marshmallows and stir until full melted. Pour the melted marshmallow over the popcorn mix and stir with a spoon {marshmallow is HOT}. Pull into chunks and serve!

Family Friendly Sangria

Family Friendly Sangria 1 lemon, sliced, with peel 1 lime, sliced, with peel 1 orange, sliced, with peel 1 cored apple, sliced, with peel 3 cups grape juice 3/4 cup apple juice 3/4 cup orange juice 1 1/2 tablespoons lemon juice 2-3 cups sparkling mineral (carbonated) water Clean and cut up all the fruit. Add to a glass pitcher. Add grape, apple, orange and lemon juice. Gently mix. Refrigerate at least 4 hours. Preferably 6-8. Right before serving, adding the sparkling mineral water. Gently mix together and serve.

Cinnamon Swirl Quick Bread

Cinnamon Swirl Quick Bread 1/2 cup brown sugar 2 teaspoons ground cinnamon 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup sugar 1 egg, beaten 1 cup milk 1/3 cup vegetable oil 1 teaspoon vanilla extract For the Vanilla Glaze: 1 1/2 cups confectioners' sugar 2 1/2 teaspoons milk Pinch of salt 1/4 teaspoon vanilla extract 1 teaspoon butter, melted Preheat oven to 350 degrees F. Lightly spray one 8" X 4" inch loaf pan or several smaller pans. Mix together 1/2 cup brown sugar and 2 teaspoons cinnamon, set aside. In another bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil and add to flour mixture. Stir until just moistened. Layer batter and cinnamon/sugar mixture in pan(s), repeating with batter and cinnamon-sugar mixture. Draw a knife through batter to swirl the mixture. Bake in preheated oven for 45 to 50 minutes (smaller pans check after 15-20 minutes), or until a toothpick inserted into center of the loaf comes out clean. Let cool about 10 minutes, then mix the vanilla glaze until creamy, and drizzle it on the bread

The Grinch Cake Mix Cookies

The Grinch Cake Mix Cookies 1-15.25 oz box vanilla cake mix, dry 1/2 cup butter, softened 2 eggs 1 Tbsp oil green food coloring 1/2 cup powdered sugar 1/2 cup cornstarch red hots candies green decorating gel or frosting Preheat oven to 375 degrees F. In a mixing bowl place the dry cake mix, butter, eggs and oil. Mix until well combined. Add green food coloring until desired color of green is reached. Mix together the powdered sugar and cornstarch. Roll dough into balls and into powdered sugar mixture and place onto cookie sheet lined with parchment paper or silicone baking mat. Bake 8-10 minutes until done taking care not to let cookies brown. Remove from oven and let sit 2 minutes before placing on wire rack to cool completely. Using green decorating gel or frosting, place a dot onto each cookie and add a red hot candy.

Kids trail mix

Kids trail mix 2 cups pretzels 1 cup cashew halves (or fave nut), optional 1 cup cheerios 1 cup raisins or dried cranberries 1 cup mini marshmallows 1/2 cup M&M's or chocolate chips Measure out your ingredients and then place in a large bowl. Toss until mixed together. Place a 1/2 cup in snack bags for easy snacks on the go. Some other fun ingredients to try: gold fish or teddy grahams chex or golden grahams sunflower seeds popcorn dried fruit

Mixed Candied Nuts

Mixed Candied Nuts 2 9.25 ounce containers mixed nuts, lightly salted 1/4 cup pecan halves unsalted 1/4 cup whole almonds unsalted 1/4 cup cashews unsalted 2 egg whites 1 tablespoon water 1 teaspoon vanilla extract 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon pumpkin spice seasoning Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside. In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine. In a large mixing bowl whisk together egg white, vanilla and water until it becomes foamy. Add in the walnuts, almonds and cashews and toss to combine, making sure to evenly coat all of the nuts. Top the nuts with the sugar mixture, stirring evenly to coat. Add nuts to prepared baking sheet in a single layer and bake for 10 minutes. Stir nuts mixture and bake for another 10 minutes. Stir nuts mixture again and bake for another 10 minutes. Stir nuts once more and bake for another 5 minutes. Remove nuts from oven and allow to cool completely. Use for a salad topping, as cold cereal, a sundae topping, a side to your meat and cheese tray, or package them up for a holiday gift!

Peppermint Toffee

Peppermint Toffee 1/2 cup unsalted butter 1/2 cup brown sugar 1 package graham crackers 1 cup white chocolate melting wafers 2 candy canes, crushed Pre-heat oven to 325°F. Line a large half-sheet jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with graham crackers. Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil over medium heat for 2 1/2 -3 minutes. Once it's nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden. Place pan in the oven and bake for 7-9 minutes. Remove pan from and allow to cool slightly. Melt the chocolate and then pour over the top with a spatula. Sprinkle candy canes on top and then place in the freezer for 15 minutes. If desired, drizzle red chocolate on top. Once chocolate has hardened break pieces off the foil and in a container. It will stay fresh for 1 week. For the drizzle, melt 1/2 cup red melting chocolate (or add red dye to 1/2 cup melted white chocolate) and then place in a zip top bag. Then snip the very tip off and drizzle over the top. Place back in the freezer until hardened.

Christmas Crack Toffee

Christmas Crack Toffee 50 saltine crackers (approx.) 2 sticks (1 cup) salted butter, cubed 1 cup soft light brown sugar, packed 2 cups chocolate chips 1/2 to 1 cup M&M's, chopped nuts or sliced almonds Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers. Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly. Once it's nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden. Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes. Remove pan from and allow to cool slightly. Melt the chocolate and then pour over the top with a spatula. Sprinkle M&M's (or nuts) on top and then place in the freezer for 15 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 - 2 weeks

SUGAR COOKIE ICING

SUGAR COOKIE ICING "This icing dries hard and shiny and the colors stay bright. Choose as many different food colors as you desire." 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Divide into separate bowls, and add food colors to each to desired intensity. Dip cookies, or paint them with a brush.

ROLL OUT SUGAR COOKIES

ROLL OUT SUGAR COOKIES 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

EGGNOG COOKIES

EGGNOG COOKIES 1 cup unsalted butter 2 cups confectioners' sugar or glazing sugar 2 tablespoons light corn syrup 3/8 teaspoon eggnog flavor 1/4 to 1/2 teaspoon ground nutmeg, optional 3/4 teaspoon salt 1 large egg, lightly beaten with 2 tablespoons water 2 teaspoons baking powder 3 1/2 cups All-Purpose Flour Cream together the butter, confectioners' sugar, and corn syrup until light and fluffy. Beat in the eggnog flavor, nutmeg, and salt. Add the baker's ammonia or baking powder to the egg and water, and stir to dissolve. Add this mixture, along with the flour, to the ingredients in the bowl, and beat until smooth. Divide the dough in three pieces, wrap them in plastic wrap, and refrigerate for 1 hour, or overnight. If the dough has been in the fridge for 1 hour, give it about 20 to 25 minutes to warm up a bit. If it's been refrigerated overnight, let it rest at room temperature, covered, for about an hour and 15 minutes. While the dough is resting, preheat your oven to 350°F. Roll the dough 1/8" thick on a lightly floured work surface (a silicone rolling mat works well here). Cut out shapes, and transfer to ungreased or parchment-lined cookie sheets. If desired, whisk 1 egg white with 1 tablespoon water, paint the cookies with this egg wash, and sprinkle with colored sugar. Bake the cookies just until they're slightly brown on the edges, or until they feel firm, about 8 to 10 minutes. Let the cookies cool on the baking sheet for several minutes, or until they're set. Transfer them to a rack to cool completely. Cookies may be frosted after baking, if desired.

Chicken Stew

Chicken Stew 4 Tablespoons butter 1 medium sized onion,chopped 3 cloves garlic, minced 3 chicken breasts, cut into 1 inch chunks 2 cups chicken broth 1 Tablespoon rosemary 1 teaspoon thyme 1 teaspoon salt 1/2 teaspoon pepper 3 large potatoes, cut into small chunks 4 carrots, cut into thin round slices In a large soup pot or dutch oven, melt the butter over medium heat. Add the onion and cook until the onion is translucent and tender. Add the garlic and cook for one minute. Add chicken chunks and cook until browned, about 7 minutes stirring frequently. Add the chicken broth and stir in the rosemary, thyme, salt and pepper. Add the potatoes and carrots and bring to a boil. Let boil for one minute, then reduce to simmer. Cover and simmer for 30 minutes. Note: If you want the broth thicker, stir 2 teaspoons flour into 1/4 cup water. Stir to make a smooth paste. Pour the paste into the simmering stew and stir it in well to completely incorporate. Simmer for 10 minutes.

Honey Mustard Pork Chops

Honey Mustard Pork Chops 1/4 cup honey 2 Tablespoons Dijon mustard 1/2 teaspoon ginger 1/4 teaspoon cinnamon 1/8 teaspoon clove 2 -3 Tablespoons olive oil + more if needed 4 boneless center cut pork chops ( cut about 1/2-3/4-inch thick) salt and pepper This recipe is for 4 pork chops. Double if you need more. In a small bowl, combine the honey, mustard, ginger, cinnamon and clove and mix well. Use a large skillet and heat the oil over med-high heat. Sprinkle the chops with salt and pepper; cook 2 minutes on each side, or until browned, drain the oil. You want to sear them on high heat. Reduce the heat to med-low; add honey mustard mixture and cook for 10 minutes, or until done, turning the chops once.

Chicken Gumbo Soup

Chicken Gumbo Soup 3 Tablespoons butter 1 onion, minced 2 cloves garlic, minced 2 cups celery, diced 1 red bell pepper, diced 6 boneless, skinless chicken thighs, (or 4 boneless, skinless chicken breasts, or a combination of both) cut into 1/2 inch pieces 1 16 oz can diced tomatoes 4 cups chicken stock 1 cup white rice, uncooked, rinsed in cold water 2 teaspoons cumin 1 teaspoon cinnamon 2 teaspoons Worcestershire sauce 1 teaspoon crushed red pepper flakes 2 Tablespoons cornstarch + 1/4 cup cold water Serves 6-10 In a soup pot, melt the butter over medium heat. Add the onions and cook until translucent and tender. Add the garlic and cook one minute longer. Add the celery and red pepper. Cook 3 minutes. Add the chicken pieces and cook for about 5-8 minutes stirring frequently until cooked through. Stir in tomatoes, chicken stock, rice, cumin, cinnamon, Worcestershire and red pepper flakes. Heat to boiling, then reduce heat and simmer, covered for 15-20 minutes until rice is tender. Stir the cornstarch into the cold water. Spoon some of the hot soup broth into the cornstarch mixture and stir to combine, then add cornstarch mixture back into the hot soup and stir in. Bring to a boil, and give it a stir. Shut off. Serve piping hot.

Chili Beef Stew

Chili Beef Stew 1 1/2 lbs boneless beef chuck, cut into cubes 1/4 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 Tablespoons butter 1 onion, finely chopped 1 garlic clove, minced 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 (14 1/2 ounce) cans tomatoes, chopped 1 (4 ounce) cans green chilies, chopped 28 ounce can red kidney beans, rinsed and drained 1 orange bell pepper,chopped In a bowl, stir the flour, salt and pepper together. Dredge the meat chunks in the flour. Melt the butter oven low in a dutch oven. Add the dredged meat and turn up to medium. Cook until the meat has lightly browned. Remove the meat from the pot. Add the onions to the pot and cook until they are soft. Add the meat back to the pan and stir in the garlic, cumin and chili powder. Stir together. Add the canned tomatoes, chilies, beans and chopped orange pepper. Stir together and cook for 20 to 30 minutes. Serve hot with chili sauce if desired

Teriyaki Chicken

Teriyaki Chicken 1/2 cup teriyaki sauce 2 Tablespoons soy sauce 1 teaspoon rice vinegar 1 Tablespoon cornstarch 1 Tablespoon grapeseed oil 1 lb boneless, skinless chicken breasts, cut into bite-size strips (Optional) 1/2 cabbage, shredded 1 cup green, red and yellow bell peppers, sliced In a small mixing bowl, whisk the teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in a tablespoon of water and stir it into the mixture. Set aside. In wok or large skillet over high heat, heat oil add in chicken and stir-fry until cooked through and no longer pink. Stir in sauce and continue cooking while stirring until sauce is heated through and has thickened. Pour chicken over sliced veggies

Fudgy Brownie

Fudgy Brownie Makes (1) 8x8 inch pan Fudgy Brownie 2/3 cup butter, melted 1 1/3 cups granulated sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 1 cup all purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt Fudge Frosting 1/2 cup butter 3 oz chunk chocolate, cut into small pieces , or chocolate melting wafers 4 cups confectioners sugar 1/2 teaspoon pure vanilla extract 3/4 cup milk Brownie Preheat oven to 3500F. Grease an 8x8 inch baking pan with butter. Melt the butter over low heat in a small saucepan. Pour into a mixing bowl. Add the sugar, eggs and vanilla and using an electric mixer, beat together. In another bowl, whisk together the flour, cocoa powder and salt. Mix the dry ingredients to the wet ingredients to combine. Pour the batter into the prepared pan and place into the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool brownies in the pan on wire rack. Fudge Frosting Place the butter and chocolate in the top of a double boiler and melt over medium heat. Using an electric mixer on low speed, combine the confectioners� sugar with the vanilla and 1/2 cup of the milk in a mixing bowl. Add in the melted chocolate, beat in. Add the remaining milk, just a little at a time to get the desired consistency. This frosting will thicken as it cools. Place frosting nto a piping bag and frost the brownies decoratively.

Jalapeno Cheese Sticks

Jalapeno Cheese Sticks 3 cups canola oil, for deep frying 16 jalapenos 1 3/4 cup cheddar cheese, shredded 1/4 teaspoon cumin Pinch of coarse salt Pinch of freshly ground pepper 1/2 cup all purpose flour 3 large eggs, lightly beaten 2 cups panko bread crumbs (Makes 16 Jalapeno cheese sticks) To prepare the jalapenos, carefully slice down the middle of each pepper, keeping the stem end intact. Slice off the bottom end of each pepper. Carefully scoop out the membrane and seeds using a small spoon. Set aside. Combine the cheddar cheese, cumin, salt and pepper together in a small bowl. Set aside. Put the flour in another small bowl. In a third bowl, lightly beat the eggs. In a fourth bowl, add the panko bread crumbs. Heat vegetable oil to 350 F in a large sturdy saucepan set over medium-high heat. Set a wire rack over a baking sheet lined with paper towel. Set aside. Gently stuff each jalapeno with a small amount of cheese mixture. Working in an assembly line, roll a jalapenos in the flour, then dip it in the egg and dredge in the panko break crumbs. Dip them back once more into the egg, and finally into the panko bread crumbs again for a second coating. The peppers should be well coated. Working in batches to avoid over crowding the saucepan, carefully drop the breaded peppers into the hot oil and fry for 2-3 minutes. Flip the peppers and fry the other side for another 2-3- minutes, until golden brown. Carefully transfer the cooked peppers to to the wire rack to drain. Serve immediately.

Baked Potato Casserole

Baked Potato Casserole 4 medium sized potatoes 1 small onion 2 Tablespoons butter 1 cup grated white cheddar cheese 1 medium sized tomato Salt and black pepper Preheat oven to 400F. Peel the potatoes and cut them into 1/8 inch slices. Peel and thinly slice the onion. Grease a 9x9 inch baking dish with the butter. Arrange the potatoes, onions and cheese in layers in the pan. Reserve some of the cheese for the top. Begin and end the layers with the potatoes, seasoning each layer with a sprinkle of salt and pepper. Arrange the sliced tomatoes on top. Cover the baking dish with aluminum foil and bake for about 40 minutes or until potatoes are tender. Remove the foil. Sprinkle the reserved cheese over the top and brown under a hot grill for a few minutes.

3 Ingredient Caramel Fudge

3 Ingredient Caramel Fudge 1 1/2 cups caramel (we like Bonne Maman) 20 oz (600 grams) white chocolate, chopped 2/3 cup butter Line a 9 x 13 inch pan with parchment paper and grease with butter. In the top of a double boiler, melt the white chocolate. As it melts, add the caramel and butter, mixing together until smooth. Pour into the pan and refrigerate until set, about 3-4 hours. Cut into squares, and serve!

Cheesy Potato Shepherd's Pie

Cheesy Potato Shepherd's Pie 4 large russet potatoes 1 1/2 cups shredded cheddar cheese, divided 1 Tablespoon margarine or butter salt and pepper to taste 1 Tablespoon vegetable or olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1 lb. ground beef 1 (10.5 ounce) can condensed vegetable soup 1/2 teaspoon dried thyme Serves 4-6 Preheat oven to 350 F. Lightly grease a 2 quart baking dish. Peel, rinse and put cut the potatoes into cubes.Put just enough water to cover the potatoes in the pot, bring to a boil and cook until potatoes are tender. Drain and mash the potatoes. Add margarine and one cup of the cheddar cheese to the mashed potatoes and stir in. Do a taste test and add salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Add the onions and celery and cook for a few minutes until tender. Add the ground beef, and cook until the juices run clear and no pink shows. Break the ground beef to a crumble texture as it cooks. Scoop off any fat. Stir the can of soup and thyme into the mixture. Pour the mixture into the prepared baking dish. Spoon the mashed potato mixture on top. Place into the preheated oven and bake for 20 minutes. Sprinkle the remaining 1/2 cup shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Sweet Butter Fudge

Sweet Butter Fudge 1/2 cup butter 1/2 cup sugar 1/2 cup packed light brown sugar 1/2 cup half and half milk 1/8 teaspoon salt 1 teaspoon vanilla extract 2 cups confectioners' sugar Line a 8 inch cake pan with parchment paper and grease with butter. Make sure the paper is overhanging so you can easily remove the fudge for cutting. In a large heavy saucepan, combine the butter, sugars, half and half and salt. Bring to a boil over medium heat. Once the mixture is boiling good, boil for 5 minutes, stirring constantly. Remove from heat, stir in the vanilla and mix well. Stir in confectioner's sugar. Spread mixture into the dish. Cover with plastic wrap and cool until room temperature. Cut into 1 inch squares and store in airtight container in refrigerator.

Surprise Fudge

Surprise Fudge 4 cups granulated sugar 4 Tablespoons cocoa powder 2 cups milk 1/4 cup butter 4 Tablespoons marshmallow cream, heaping 1 teaspoon vanilla 1 Tablespoon peanut butter Line a 9 x 13 inch pan with parchment paper and grease with butter. Keep the paper overhanging the sides so the fudge is easy to lift out later. Stir together sugar, cocoa powder, milk and butter in a heavy cast iron pan. Bring to a boil. Boil briskly until mixture forms a soft ball in a glass of cold water (238 degrees F using a candy thermometer). Take off stove. Stir in marshmallow cream, vanilla and peanut butter. Pour into pan and let cool. Cut into 1" squares, and refrigerate if desired.

Beef And Rice Stuffed Red Peppers

Beef And Rice Stuffed Red Peppers 4 large sweet red peppers 1 Tablespoon olive oil 1 cup finely chopped onion 1 pound lean ground beef 3 cups cooked brown rice (or white) 2 Tablespoon dried parsley flakes 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon ground allspice 1/2 cup chicken broth 2 cans (8 ounces) tomato sauce 4 teaspoons balsamic vinegar 2 teaspoons dried basil 8 Tablespoons grated Parmesan or Romano cheese, divided Preheat the oven to 350F. Grease a shallow one-quart oven proof dish with olive oil. Slice the tops off the red peppers and remove the seeds. Place the peppers into a microwave save baking dish with the cut sides up and cover with plastic wrap. Use a high-heat setting on the microwave oven and cook the red pepper for 2-3 minutes. You want them to be tender but still crisp. Set aside. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until tender. Add the beef and cook until all pink is gone, breaking it into a crumble texture as it cooks. Shut off and stir in the cooked rice, parsley, salt, cayenne pepper and allspice. Set aside. In a small saucepan heat the chicken broth and the tomato sauce, bringing it to a boil. Stir in the balsamic vinegar, and basil. Shut off. Stir in 4 tablespoons of the grated cheese. Pour 1/2 of this mixture into the meat and rice mixture. Reserve the remaining sauce for later. Divide the mixture and stuff into the red peppers and divide the remaining 4 tablespoons of grated cheese onto the peppers. Place into the oven and bake for 10-15 minutes until heated through and the peppers are tender. When you serve, reheat the reserved sauce, divide and serve with each portion.

Southwestern Macaroni And Cheese

Southwestern Macaroni And Cheese 1 (7oz) package pasta (your choice of shape) 1 Tablespoon olive oil 1/2 small onion, chopped 2 chicken breasts, deboned and deskinned, cut into small pieces 1/2 red pepper, chopped 3 Tablespoons butter 3 Tablespoons all purpose flour 1 1/2 cups milk 2 Tablespoons tomato paste 1/2 teaspoon dried oregano leaves 1/8 teaspoon (or to taste) cayenne pepper 1 cup frozen mixed vegetables, (peas & beans or your choice) 1 1/2 cups shredded white cheese, divided (mozzarella or white cheddar or a combination) salt and pepper to taste To cook pasta, fill a medium size pot 2/3 of the way with hot tap water. Add 1 teaspoon salt to the water. Bring to a boil over high heat. Add the pasta and stir with a wooden spoon to be sure noodles don't stick to the bottom of the pot. Always make sure there is lots of water in the pot when cooking any pasta so the pasta has room to roll around while it is cooking. Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness. Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer. When it cooks all the way through it is ready and cooked el dente. Put the pasta into a strainer. Shake out excess water and put the pot back onto a cool part of the stove. Preheat the oven to 350F. Grease either 4 ramekins or 1 larger baking dish. Heat the olive oil in a Dutch oven or large frying pan. Add the onions and cook for a few minutes until tender over medium heat. Add the chopped chicken pieces and cook until no longer pink. (about 10 minutes) Add the chopped red pepper pieces and cook for 2 minutes. In a separate pot, melt the butter. Add the flour and cook over medium heat for 2-3 minutes stirring to heat the flour and combine into the butter. Add the milk and the tomato paste and use a whisk to stir in and combine. Cook stirring as needed until the mixture comes to a boil and thickens. Stir in the oregano and cayenne pepper. Stir in 3/4 cup of the shredded cheese. Do a taste test and season with salt and pepper to taste. Stir in the frozen vegetables. Shut off. Stir the creamy sauce into the chicken mixture and combine gently. Transfer the mixture into individual ramekins or you can transfer into one baking dish. Scatter the cheese evenly on the top(s). Place into the preheated oven and cook for 10-15 minutes until heated through and the cheese has melted. Serve hot.

Ultimate Mac And Cheese

Ultimate Mac And Cheese 1 pound dried macaroni 1/2 cup (1 stick) butter 6 Tablespoons all purpose flour 4 cups whole milk 3/4 cup heavy cream 1 teaspoon salt 1/2 teaspoon ground white pepper 1 1/2 Tablespoons mustard powder 2 ounces grated Parmesan (about 1/2 cup) 8 ounces extra-sharp white cheddar, grated (about 3 cups) 8 ounces Mozzarella cheese, grated (about 3 cups) Preheat the oven to 400F. Grease a large oven proof baking dish lightly with butter. Pasta: To cook pasta, fill a medium size pot 2/3 of the way with hot tap water. Add 1 teaspoon salt to the water. Bring to a boil over high heat. Add the pasta and stir with a wooden spoon to be sure noodles don't stick to the bottom of the pot. Always make sure there is lots of water in the pot when cooking any pasta so the pasta has room to roll around while it is cooking. Turn the heat down, enough to maintain a boil and stir every so often to prevent noodles sticking. Do not cover the pot. After 8-10 minutes, take a piece of pasta out of the water, allow it to cool and do a test for doneness. Bite into the pasta. If it is too hard to bite or you see a white center, it needs to cook a little longer. When it cooks all the way through it is ready and cooked el dente. Put the pasta into a strainer. Shake out excess water and put the pot back onto a cool part of the stove. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil. Cheesesauce: Using a wide large saucepan, melt the butter over medium-low heat. Add the flour and whisk to incorporate, making a roux. Cook, stirring constantly with a silicone spatula or wooden spoons. Cook for 3-4 minutes until the roux in a light golden color. Gradually add the milk and cream and whisk into combine and incorporate making a bechamel sauce. Turn the heat up to medium-high until it comes to a boil.Watch very carefully, stirring as needed so you do not scorch the bottom. Cook for about 3 minutes, until thickened and coating the back of a spoon. Turn the heat to low. Stir in the salt, pepper and mustard powder. Add the cheese in three batches, stirring each one in until incorporated into the sauce. Shut off. Add the cheese sauce to the pot of cooked pasta and stir in. Transfer to the prepared baking dish and place into the preheated oven. Bake 10-15 minutes until hot throughout and the top has turned a golden brown. Serve hot.

Peach Crumble

Peach Crumble 1/2 cup butter, at room temperature 1 cup brown sugar 3/4 cup all purpose flour 1 cup fine natural unsweetened coconut 1 cup finely crushed corn flakes 1 teaspoon cinnamon 1 teaspoon ginger 1 kg fresh stewed peaches (or 1 large tin of canned peaches) Preheat oven to 350 degrees F. In a mixing bowl, using an electric mixer, cream together together the butter and sugar. In another mixing bowl stir together the flour, coconut, crushed corn flakes, cinnamon and ginger. Place peaches into an ovenproof dish. If using canned peaches and not stewed, then be sure to drain out all the liquid. Pour the crust mixture over the top. Bake for 30 minutes or until golden brown.

Spiral Pasta Egg Salad

Spiral Pasta Egg Salad Serves 4 Salad Dressing: 1 cup olive oil 3/4 cup apple cider vinegar 2 Tablespoons honey 1 teaspoon mustard 2 Tablespoon grated parmesan cheese 1 teaspoon salt 1 teaspoon pepper Salad Makings: 2 cups multi colored spiral pasta (uncooked) 1 teaspoon salt 3 eggs, hard boiled 1 small red bell pepper, chopped into pieces 1/2 small green bell pepper, chopped into pieces 1/4 cup freshly chopped green chives 20 green olives 2 cups mixed greens, your choice 20 bite sized tomatoes cut in halves Salad Dressing: Put the ingredients into a small blender and pulse to combine. Set aside until later. Pasta Salad: Make the pasta and eggs a little ahead of the salad so they have time to cool to room temperature. Bring a large pot of water to a boil. Add the salt and the pasta and cook about 10-14 minutes until pasta is al dente. Drain and set aside to cool. Place 3 eggs into a pot of water and bring to a boil. Cook for 8-10 minutes then shut off and set aside to cool. Assembly: In a large salad bowl,gently toss together the chopped peppers, chives and olives. Add the cooked pasta to the bowl and gently stir in. To serve, place the greens onto a large platter. Stir the tomatoes into the pasta. Drizzle on the dressing and gently toss in. Arrange the pasta onto the greens. Peel and cut the eggs into quarters and arrange on top. Garnish with chopped chives if desired. You can serve at room temperature or you can refrigerate 2-4 hours and serve chilled.

Best Beef Tacos

Best Beef Tacos Makes enough filling for 4-6 tacos Filling: 1 pound regular or lean ground beef 1 Tablespoon olive oil 1 small onion, chopped 1/4 red bell pepper chopped 1 Tablespoon chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 (8-ounce) can tomato sauce 1/2 cup salsa 1 1/2 cups (6 ounces) shredded Cheddar cheese Taco shells or flour tortillas, warmed Toppings: Shredded lettuce, diced tomatoes, salsa, sour cream Using a large skillet to cook the beef over medium heat, breaking it into crumbles as it cooks. When no longer pink, drain well and transfer the beef to a dish. Wipe the skillet clean with a paper towel and add the olive oil. Add the chopped onions and cook over medium heat for a few minutes until tender. Add the chopped red pepper and cook two minutes longer. Add the chili powder, cumin, salt and the cooked beef to the onions and cook another 5 minutes. Add the tomato sauce and salsa and bring to a boil, then turn down to a simmer. Cook for 5-10 minutes until the liquid is reduced. Spoon into the taco shells, sprinkle the cheddar cheese on top and serve with the toppings

Lemon Loaf

Lemon Loaf 3 cups all purpose flour 2 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 4 large eggs 1(12 fl.-oz. can) Evaporated Milk 1/2 cup canola oil 3 teaspoons grated lemon peel (about 2 lemons and reserve lemon for later use) Optional Lemon Syrup: 2/3 cup sugar Juice from 2 lemons Preheat oven to 350F. Grease and lightly dust with flour a 9x5-inch loaf pan. In a large bowl, stir together the flour, sugar, baking powder and salt. In another mixing bowl, using an electric mixer beat the eggs. Add the evaporated milk and oil and mix in. Add the zest and mix in. Pour the wet mixture into the dry mixture and mix in just until combined. Pour into the prepared pan and place into the preheated oven. Bake 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove and place onto a cooling rack. You can eat just as it is or if you want, you can make the syrup. OPTIONAL: To make the syrup, put the sugar into a small saucepan along with the juice from the lemons and cook over medium low heat stirring all the while until the sugar is dissolved and a light syrup is formed. Poke holes in the loaf and drizzle on the syrup while the loaf is still hot. Cool in the pan for 20 minutes while the syrup soaks into the loaf, then run a knife round the edge of the pan and place the loaf onto the rack to cool the rest of the way.

Rice Stuffed Zucchini Halves

Rice Stuffed Zucchini Halves 4 zucchini, 8-10 inches in length 3 Tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup diced bell peppers, any color,finely chopped 3 Roma tomatoes, about 3/4 cup, finely chopped 1 cup cooked rice 2/3 cup parmesan cheese 2 eggs, beaten salt and pepper 1 cup mozzarella cheese, grated Preheat oven to 400F degrees. Line a baking dish with foil and set aside. Wash and slice the zucchini in halves length wise. Using a small spoon or melon scoop, hollow out the flesh. Leave at least 1/4" of the zucchini so the halves will remain stable. Place the zucchini scoopings into a bowl and cut into fine pieces. Heat the olive oil in a skillet over medium heat, add the onions and cook a few minutes until translucent. Add the garlic and cook one minute longer. Add the zucchini you scooped out along with the peppers and tomatoes. Cook for 10 minutes until the vegetables are all soft. Remove from the heat. In a mixing bowl, stir together the cooked rice with the parmesan cheese, eggs, salt and pepper. Add the cooked zucchini onion mixture and stir together to combine. Divide the mixture evenly in the 8 zucchini halves. Bake uncovered for 20 minutes then, slide the baking sheet out and divide the cheese onto the pieces. Place back into the oven and cook another 5 minutes or until the cheese has melted and is lightly browned. Remove from the oven and serve.

Rice Stuffed Red Peppers

Rice Stuffed Red Peppers 4 medium sweet red bell peppers 4 teaspoons butter 1/2 cup chopped onion 1 garlic clove, minced 1 cup finely chopped fresh mushrooms 2 cups cooked rice 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup crumbled feta cheese 1/2 cup grated mozzarella cheese Preheat the oven to 350F. Grease and oven proof dish with about 1 Tablespoon olive oil. Wash the red peppers and cut the tops off. Scoop out the seeds. Set aside while you prepare the stuffing. Melt the butter in a skillet over medium heat, add the onions and cook 4-5 minutes until translucent. Add the garlic and cook one minute longer. Add the finely chopped mushrooms and cook a few minutes until tender. Place the cooked rice into a mixing bowl. Add the cooked onion/mushroom mixture and stir in. Stir in the salt,pepper and crumbled feta and mix to combine. Divide and stuff the red peppers. Divide and sprinkle the grated mozzarella on top. Put the tops onto each one. Place in the baking pan and place into the preheated oven. Bake for 30-35 minutes until heated through and lightly browned on tops. *Note: If it is browning to quickly, just tent with aluminum foil while they are baking. Remove from the oven and serve.

Easy Blueberry Muffin

Easy Blueberry Muffin Make 12 standard size muffins 1 1/2 cups all purpose flour 3/4 cup granulated sugar, plus 1 tablespoon for sprinkling on the muffin tops 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup oil; (eg.canola, vegetable or grape seed) 1 large egg 1/3 – 1/2 cup milk; dairy or non-dairy are fine 1 1/2 teaspoons vanilla extract 1 cup fresh or frozen blueberries (if using frozen, Do NOT thaw first) Preheat the oven to 400F. Prepare the muffin tin, lining it with paper liners. In a mixing bowl, stir together the flour, sugar,salt and baking powder. In a 2 cup measuring cup, stir together the oil, egg, milk and vanilla with a fork. Using a fork, stir the wet ingredients into the dry ones and mix enough to combine but do not over mix. NOTE: Batter should be thick and you should be able to scoop it. If too runny add a tablespoon of flour at a time to thicken, if too thick add a tablespoon of milk at a time to thin. Add the blueberries and fold into the batter. Divide batter into the prepared muffin tin, sprinkle the tops with sugar and place into the preheated oven. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs but not wet. Remove and place onto cooling racks. Let sit for 5 minutes in the tins then move the muffins directly onto the cooling racks. Extra delicious when warm and fresh from the oven

Baked Potatoes With Bacon And Cheese

Baked Potatoes With Bacon And Cheese 2 pounds small new potatoes 2 Tablespoons olive oil 1/2 teaspoon kosher salt 8 strips bacon 1 cup grated mozzarella cheese (or other white cheese) 2 Tablespoons fresh chopped dill Preheat oven to 400F. Line a baking sheet with parchment paper. Wash the potatoes and slice in half lengthwise.Dry the potatoes and place them on the baking sheet. Drizzle the olive oil and sprinkle the salt over the potatoes. Toss with your fingertips to coat then arrange them cut side up on the baking sheet. Place in the preheated oven and for 30 to 35 minute until golden and can be easily pierced with a fork. While the potatoes are cooking: Cut the bacon strips into pieces and cook on the stovetop in a frying pan until crispy. Place the cooked pieces onto a paper lined plate to absorb the grease and set aside. Assembly: When the potatoes are cooked, remove them from the oven and sprinkle the cooked bacon, cheese and dill on top. Place back into the oven and cook another 5 minutes or until the cheese has melted. Remove and serve!

Peanut Butter Butterscotch Chip Cookies

Peanut Butter Butterscotch Chip Cookies 1 cup + 2 Tablespoons all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 10 Tablespoons butter, at room temperature 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup dark brown sugar 1 egg 1 teaspoon pure vanilla extract 3/4 cup butterscotch chips Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a mixing bowl stir together the flour, baking soda, baking powder and salt and set aside. In another mixing bowl, use an electric mixer to beat the butter until creamy. Add the peanut butter and beat in. Add the granulated and brown sugar and beat in until combined, light and fluffy. Beat in the egg and vanilla. Add the flour mixture and mix in. Add the butterscotch chips and stir in with a spatula. Use a tablespoon to scoop the dough balls and place them onto the prepared sheets leaving 1 1/2 inches between the cookies. Place into the preheated oven and bake for 10-12 minutes until done. Time will depend on your own oven. Bake one pan at a time on the middle rack. Remove and place the baking sheet onto a cooling rack. Let the cookies cool for 5 minutes in the pans then transfer them to a cooling rack to cool completely. Cookies will keep up to 5 days at room temperature.

PINEAPPLE CHEESE BALL

PINEAPPLE CHEESE BALL 1-1/2 packages (12 oz) cream cheese 1 small can crushed pineapple (well drained) powdered sugar (to taste- approximately 2-3 Tbsp.) green onion (optional-to taste, approximately 2 Tbsp.) chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli sliced ham) chopped pecans (about 1 cup) Combine all ingredients together. Roll into a ball and roll onto crushed pecans. Refrigerate until served. Serve with crackers

CHICKEN & CHEESE QUESADILLA PIE

CHICKEN & CHEESE QUESADILLA PIE 1 (10-inch) flour tortilla (burrito size) 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) ½ cup finely chopped fresh cilantro leaves (optional) ⅓ cup drained jarred pickled jalapeños, chopped 2 cups shredded sharp cheddar cheese Salt and pepper 2 large eggs 1 cup whole milk 1 cup all-purpose flour 1 teaspoon baking powder Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.

Sausage, Mushroom and Chicken Casserole

Sausage, Mushroom and Chicken Casserole 3 -4 cups diced cooked chicken 1 lb pork sausage 1 stalk celery, chopped fine 1 tablespoon onion, chopped 1⁄2 lb mushroom, sliced 8 ounces cream cheese, softened 16 ounces frozen cauliflower, cooked well and drained 8 ounces cheddar cheese, shredded salt 1⁄2 teaspoon pepper paprika (optional) Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9"x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Simple Baked Chicken Drumsticks

Simple Baked Chicken Drumsticks 1/4 cup olive oil 6 chicken drumsticks, skin on 1 teaspoon paprika 1 teaspoon pepper 1 teaspoon salt salt 1 teaspoon garlic powder 2 Tablespoons maple syrup 2 Tablespoons white sesame seeds Pour 1/4 cup of olive oil in the bottom of a 9X13 pan. Add drumsticks (space enough apart so they aren't touching each other). In a small bowl, mix together syrup, paprika, garlic powder, salt and pepper. Pour 1/4 of the mixture onto drumsticks. Turn drumsticks and sprinkle another 1/4 of mixture. Bake at 375 degrees F for half an hour. After half and hour drizzle with remaining mixture and continue baking until golden brown and thermometer reads 165F. Sprinkle with sesame seeds before serving.

Man-Pleasing Chicken

Man-Pleasing Chicken To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Six thighs came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together.