DUMP COOKIES

DUMP COOKIES 2 sticks butter softened 3/4 cup brown sugar 3/4 cup sugar 2 eggs 1 teaspoon vanilla 1 3/4 cups all purpose flour 3/4 cup old fashioned oats 1 tsp baking powder 1 tsp baking soda 1/2 teaspoon salt 1 cup chocolate chips 1 cup white chocolate chips 1 cup coconut 1 cup chopped pecans 1/2 cup raisins, dried cherries or dried cranberries (optional) Preheat oven to 350 degrees Combine flour, oats, baking powder, baking soda and salt in medium bowl. Set aside. Cream butter and sugars together in stand mixer. Add eggs in one at a time and cream ingredients together well, then add vanilla. Mix in vanilla. Add flour mixture 1/2 cup at a time blending in each time and stopping to scrape the sides and bottom of the mixing bowl several times. Remove bowl from mixer and fold in the chips, coconut, pecans and dried fruit (optional). Using a small teaspoon drop small rounded teaspoonfuls of dough about two inches apart on a cookie sheet covered with parchment paper. Place in freezer for 10 minutes, remove and cook 9-11 minutes. Allow to cool for 5 minutes before removing to cooling racks. NOTES Placing in the freezer helps the cookie dough from spreading so much. If you don’t have the freezer space be sure to keep the dough in the refrigerator while you are cooking the other batches.

GERMAN CHOCOLATE GOOEY BUTTER

GERMAN CHOCOLATE GOOEY BUTTER I box German chocolate cake mix 1/2 cup butter melted 3 eggs 8 ounces cream cheese (1 box) 1/3 cup pure coconut oil 1 teaspoon vanilla extract 3 cups powdered sugar 1 cup chopped pecans 1 cup sweetened flaked coconut Preheat oven to 350 degrees Grease a 9×13 inch baking pan. Mix cake mix, melted butter and one egg. Pat gently into the bottom of the pan with your clean fingers. Mix cream cheese, vanilla, 2 eggs and coconut oil until well blended. Add powdered sugar 1/2 cup at a time until well blended. Stir in coconut and pecans. Pour on top of the bottom layer. Do NOT mix the two layers together. Bake for 40 minutes. Cool completely before cutting.

MEXICAN OMELETTE

MEXICAN OMELETTE 1/2 can corn 1/2 can black beans 1 serrano pepper finely minced 1 tablespoon butter 1 tablespoon flour 3/4 cup milk 4 ounces shredded Monterey Jack cheese 1 pinch of onion powder 1 teaspoon sriracha 6 eggs 2 tablespoons milk 1 Roma tomato 4 green onions sliced 1/4 inch thick 1/4 cup coarsely chopped cilantro Greek yogurt Salt & Pepper Combine corn, beans and serrano pepper in small bowl and set aside. Melt butter in saucepan over low heat. Whisk in flour and stir until combined. Slowly add 3/4 cup of milk whisking continuously. Stir over low heat until thickened. Add Monterey Jack cheese, onion powder and srirarcha. Stir until melted and smooth over very low heat. Whisk eggs and 2 tablespoons milk in small bowl. Heat 10 inch nonstick skillet over medium low heat, pour 1/2 the egg mixture into the skillet. Cook until set. Add 1/2 the corn/bean mixture. Fold omelette, remove from pan and top with 1/2 of the tomato,1/2 of the green onions and 1/2 of the cilantro. Top with a dollop of Greek Yogurt and drizzle with 1/2 of the Monterey Jack cheese sauce. Salt & pepper to taste! Repeat for second omelette.

COBB WEDGE WITH BLUE CHEESE DRESSING

COBB WEDGE WITH BLUE CHEESE DRESSING BLUE CHEESE DRESSING 1 cup mayonnaise 2 tablespoons minced garlic 2 tablespoon dried parsley 1/2 cup Greek yogurt 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 cup bleu cheese crumbles Salt & pepper WEDGE SALAD 1 head iceberg lettuce cut in quarters 8 cups baby spinach 8 slices crispy bacon chopped 1/2 pint grape tomatoes sliced in half 1/2 red onion sliced very thin 4 hard boiled eggs peeled and diced 2 avocados peeled and diced 2 cups diced roasted chicken In a small mixing bowl combine mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar and bleu cheese. Season with salt and pepper to taste. Cover and chill for at least 45 minutes. Place iceberg wedges on four large plates. Split spinach up equally and place around wedge. Top with bacon, tomatoes, red onion, eggs, avocado and chicken; split equally between the four plates. Top with the blue cheese dressing.

SMORES QUESADILLA

SMORES QUESADILLA Flour Tortillas Crushed Graham Crackers Mini Marshmallows Semi Sweet Chocolate Chips Butter Melt butter in pan over medium heat. Add tortilla; spread graham crackers, marshmallow and chocolate over 1/2 of the tortilla. Cover loosely with foil. Cook until marshmallows are melted and the tortilla is lightly browned. Fold the tortilla over, remove from pan and repeat with the other tortillas.

JALAPENO POPPER CHICKEN CASSEROLE

JALAPENO POPPER CHICKEN CASSEROLE 4 slices bacon diced 1/2 medium onion chopped 2 large chicken breasts cut in bite size pieces Cream cheese 4 ounces 1 cup low sodium chicken broth 1/4 cup heavy cream 2 jalapenos 1 minced and 1 cut in rings 3 cups shredded sharp cheddar 2 cups shredded Monterey Jack 4 cups COOKED penne pasta Preheat oven to 350 degrees. Cook pasta to directions on box. Cook bacon in skillet over medium heat. Remove bacon and put on separate plate. Add onion to bacon grease and cook for additional 3-4 minutes. Remove from heat, plate, cover and keep warm. Add 1 tablespoon olive oil to skillet and add chicken. Cook until browned. Remove from heat and add to plate with onions cover and keep warm. Melt cream cheese in skillet over low heat, add chicken broth, cream and minced jalapeno. Whisk gently until smooth and creamy. Add 2 cups cheddar and whisk gently until melted and creamy. Add pasta, cooked chicken and onions to cheese mixture and stir to combine. Place in 2 quart casserole coated with nonstick cooking spray. Sprinkle with remaining cheddar and Monterey Jack. Top with jalapeno rings, bacon and bake for 25 minutes uncovered.

SOUTHWEST EGG BURRITO

SOUTHWEST EGG BURRITO 6 eggs 1/2 cup milk 2 tablespoons butter 1 green pepper 1 small onion chopped 1/2 lb breakfast sausage 5 slices white American 2 pinches crushed red pepper 4 (8 inch) flour tortillas Whisk eggs and milk. Melt butter in nonstick skillet over low heat. Add eggs to skillet and cover. They will cook very slow. Heat another nonstick skillet over medium heat. Add tablespoon of olive oil. Add peppers and onions; cook for 5 minutes stirring once or twice. Remove from pan and cover to keep warm. Every 3-4 minutes gently scrape the egg mixture off the bottom with a heat resistant spatula. This will move the cooked eggs to the top and allow the uncooked eggs to flow to the bottom. Using skillet that you cooked the peppers and onions in; add sausage. Over medium heat cook until browned. Remove from pan. Cover and keep warm. When eggs are about 5 minutes from being set add cheese; by placing on top of the eggs. Cover and let cheese melt; approximately 2-3 minutes. Gently stir with spatula. Add peppers, onions and sausage and gently stir again. . Brown tortillas in same skillet you cooked the sausage in. Divide mixture evenly between the tortillas. Serve with salsa and sour cream