HAZELNUT CHOCOLATE CHIP COOKIES!!!

Hazelnut Chocolate Chip Cookies

1/2 cup old-fashioned oats
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup packed, light brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla
4-oz. English toffee candy, (Heath of Skor), finely chopped
1 cup hazelnuts, toasted, husked, chopped
1 (12-oz.) bag chocolate chips
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1-) Preheat oven to 325 degrees.

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2-) Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in flour, baking soda, baking powder, and salt. Set aside.

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3-) Using a electric mixer, beat butter, and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in toffee, hazelnuts, and chocolate chips.

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4-) Drop by rounded tablespoon on sheet, placing 1-inch apart. Bake until the cookies are golden, about 15 minutes. Remove from oven and cool on sheet for 5 minutes. Remove from sheet and place on cooling racks until completely cool.

THE PERFECT BROWN RICE!!!

This really makes the

Perfect Brown Rice!!!

Perfect Brown Rice

brown rice (whichever type you prefer)

water - use four cups of water for every one cup of rice

salt - to taste

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1-) Rinse rice in a strainer under cold water for 30 seconds, swirling the rice around with your hand.

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2-) Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once, and boil, uncovered, for 30 minutes.

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3-) Pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat.

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4-) Cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot isn't extremely tight, place a piece of aluminum foil over the pot then place the lid on top of foil for a tighter seal).

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5-) After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

YUMMY MUMMY COOKIES!!!

Yummy Mummy Cookies
2/3 cup butter, softened
1 cup sugar
2 tsp. vanilla
2 eggs
2 1/2 cups flour
1/2 cup cocoa
1/4 tsp. baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 to 2 pkg. (10-oz. each) white chocolate chips
1 to 2 Tbs. shortening (do not use butter or margarine)
Additional: mini chocolate chips for eyes
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1-) Beat butter, sugar, and vanilla in large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, bating until blended. Stir in 1 cup mini chocolate chips. Refrigerate dough 15-20 minutes or until firm enough to handle.
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2-) Heat oven to 350 degrees.
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3-) To form mummy body, using 1 tablespoon dough, roll into 3 1/2 inch carrot shape; place on ungreased cookie sheet. To form the head, using 1 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.
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4-) Bake 8-9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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5-) Place 1 2/3 cups (10 ounce package) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl. Microwave at HIGH 1 minute; stir until chips are melted. (I used a double boiler.)
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6-) Coat tops of cookies by placing one cookie at a time on table knife or narrow spatula; spoon white chip mixture evenly over cookie to coat. (If mixture begins to thicken, return to microwave for a few seconds.) Place coated cookies on wax paper. Melt additional chips with shortening, if needed, for additional coating. As coating begins to set on cookies, using a toothpick, score lies and facial features into coating to resemble mummy. Place 2 mini chips on each cookie for eyes. Store, covered, in cool, dry place. Makes abut 30 cookies.

PERFECT PIE CRUST!!!

The Perfect Pie Crust
2 1/2 cups flour
1/4 tsp. fine salt
3 Tbs. white sugar
1/4 cup shortening, cold
12 Tbs. butter, cold, and cubed
1/4 cup to 1/2 cup ice water
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1-) In a large mixing bowl, sift together the flour, salt, and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry blender. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
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2-) When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10-11-inch circle to make a 9-inch pie.
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This makes 2 shells.

SOUR CHERRY PIE!!!

Sour Cherry Pie
2 (16-oz.) can pitted red tart cherries
1 cup reserved cherry liquid
1 1/2 cup sugar, divided
1/3 cup cornstarch
1/8 tsp. salt
1 Tbs. butter
1/4 tsp. almond extract
3-4 drops red food coloring
crust for 9" double pie crust (click HERE for the perfect pie crust recipe)
milk
sugar
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1-) For filling: Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and stir on medium heat 3-4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter, almond extract and food color. Refrigerate for 1 hour.
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2-) For crust: eat oven to 400 degrees. Prepare, cut, and press crust into 9-inch pie plate. Spoon in filling. Cover pie with top crust. Cut slits in top crust to allow steam to escape.
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3-) For glaze: Brush with milk. Sprinkle with sugar. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until filling in center is bubbly and crust is golden brown. You will have to cover edges of crust for some time to prevent from burning.
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4-) Cool until barely warm or to room temperature before serving, otherwise it will be runny.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE, AND POMEGRANATE VINAIGRETTE!!!

Chopped Apple Salad with Toasted Walnuts,
Blue Cheese, and Pomegranate Vinaigrette
Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
2 Tbs. red wine vinegar
1 heaping Tbs. Dijon mustard
1 Tbs. honey
salt
freshly ground black pepper
3/4 cup extra-virgin olive oil
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Salad:
6 apples (Granny Smith, Gala, Fuji) skin left on,
core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled
salt freshly ground black pepper
I also added bacon bits
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For the Vinaigrette: Whisk together the pomegranate molasses, vinegar, mustard, honey, and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
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For the Salad: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to cat, season with salt and pepper, to taste.

CHOCLATE FRIED ICE CREAM!!!

Chocolate Fried Ice Cream
1 qt. vanilla ice cream
1 cup vanilla wafer crumbs (about 30 wafers)
1/2 cup finely chopped pecans
1/2 cup coconut flakes
3 Tbs. cocoa
2 eggs
vegetable oil
Chocolate Nut Sauce, recipe follows
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1-) Cover tray with wax paper. Form six ice cream balls with scoop; place on prepared tray. Cover; freeze several hours or until very firm.
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2-) Stir together vanilla wafer crumbs, nuts, coconut, and cocoa firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on prepared tray; freeze 2 hours or until very in medium bowl; set aside. Beat eggs in small bowl. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on prepared tray; freeze for 2 hours or until very firm.
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3-) Just before serving, heat 2-inches oil in fry pan or deep fryer to 375 degrees. Remove 2 balls at a time from freezer; fry in hot oil 20 seconds or until browned. Drain; serve immediately with Chocolate Nut Sauce.
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Chocolate Nut Sauce:
3 Tbs. butter
1/3 cup pecan pieces
2/3 cup sugar
1/4 cup cocoa
1/8 tsp. salt
1/2 cup light cream
1/2 tsp.vanilla
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1-) Melt butter in small saucepan over low heat; add nuts. Cook and stir until lightly browned. Remove from heat; stir in sugar, cocoa, and salt. Stir in light cream.
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2-) Cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm.

BBQ CHICKEN QUESADILLA WITH SMOKED TOMATO RELISH & BUTTERMILK DRESSING!!!

BBQ Chicken Quesadilla with Smoked Tomato Relish & Buttermilk Dressing

Ingredients

4 chicken thighs, boned (about 1 pound), skin removed

3 cups Mesa BBQ sauce or store bought, divided

Salt and freshly ground pepper

24 (6-inch) flour tortillas

2 cups shredded Monterey Jack cheese

2 cups shredded white cheddar cheese

1 large red onion, thinly sliced

1/4 cup olive oil

2 tablespoons ancho chile powder

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Smoked Tomato Salsa:

8 cold smoked plum tomatoes, coarsely chopped

1/2 serrano chile, finely chopped

4 cloves garlic, finely chopped

3 tablespoons balsamic vinegar

1/4 cup coarsely chopped cilantro

Salt and freshly ground pepper

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Buttermilk Dressing:

1/4 cup sour cream

3/4 cup buttermilk

2 cloves garlic, finely chopped

3 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/4 teaspoon cayenne pepper

Salt and freshly ground pepper

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Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.

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For the Smoked Tomato Salsa:

Mix all ingredients together and season with salt and pepper to taste.

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For the Buttermilk Dressing:

Mix all ingredients together and season with salt and pepper to taste.

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To serve:

Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

BUFFALO CHICKEN SALAD!!!

Buffalo Chicken Salad
Boneless buffalo wings (click HERE for recipe)
leafy green lettuce, coarsely torn or chopped
carrots, shredded
hard boiled eggs, sliced
bacon, crumbled (we just bought the pre-crumbled bacon for this one!)
olives, sliced
cheddar cheese, shredded
blue cheese crumbles
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Layer or toss together all ingredients. Serve with ranch or blue cheese dressing (or your favorite salad dressing) and top with crumbled tortilla chips!

SEMI-BAKED BONELESS BUFFALO WINGS!!!

Semi-Baked Boneless Buffalo Wings
1-2 Lbs. chicken breasts, cut into strips
1 c. flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 egg
1/2 c. milk
1/2 c. oil (vegetable or canola)
3/4 c. Frank's Red Hot Sauce (found by the BBQ sauce at the store)
1 cube butter
Blue cheese dressing (or Ranch) for dipping
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Combine flour, salt, pepper, cayenne, and paprika in a medium sized bowl. In a separate bowl, beat egg and then mix in milk. Dip the chicken one at a time in the egg mixture, then dredge in flour mixture. Heat oil in a large skillet (medium-high heat) and fry chicken on each side for about 20-30 seconds (or you can deep-fry it). Remove chicken from skillet, place on a baking sheet and place in the oven at 350 degrees for 10-12 minutes or until the chicken is completely cooked through. While the chicken is baking combine the hot sauce and butter in a small saucepan and cook on medium-low heat until butter is melted, do not bring to a boil. Remove chicken from oven and place in a Tupperware-like bowl that has a lid. Pour sauce over the chicken, then cover with the lid. Shake until chicken is covered with sauce. Serve immediately with blue cheese or ranch.

CHICKEN TORTILLA SOUP WITH CHIPOTLE & FIRE ROASTED TOMATO!!!

Chicken Tortilla Soup
with Chipotle & Fire Roasted Tomato
3 cups chicken stock

1 pound chicken tenders

1 bay leaf, fresh if available

1 tablespoon extra-virgin olive oil, 1 turn of the pan

4 slices thick, smoky center cut bacon, chopped

1 onion, finely chopped

4 cloves garlic, chopped

2 chipotles in adobo, chopped, plus 2 tablespoons sauce

1 (28-ounce) can crushed fire roasted tomatoes

Salt

4 cups lightly crushed corn tortilla chips

2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound

1 lime, cut into wedges

1/2 red onion, chopped

Freshly chopped cilantro leaves, for garnish
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1-) Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.

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2-) While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.

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3-) Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.

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4-) Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

PUMPKIN ROLL CAKE!!!

Pumpkin Roll Cake
Cake:

3/4 cup cake flour

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground allspice

6 large eggs, separated

1/3 cup granulated sugar

1/3 cup golden brown sugar, packed

2/3 cup canned pumpkin, packed

1/8 teaspoon salt

Powdered sugar

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Filling:

1 teaspoon unflavored gelatin

2 tablespoons dark rum

1 cup whipping cream, chilled

3 tablespoons powdered sugar

6 tablespoons plus

1/2 cup English toffee pieces for garnish

Additional powdered sugar, for garnish

1 1/2 cups purchased caramel sauce, warmed, for garnish
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1-) For the cake: Preheat the oven to 375 degrees F.

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2-) Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

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3-) Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

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4-) Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

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5-) For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

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6-) To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.

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7-) Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

HOLIDAY CHEESEBALL!!!

Holiday Cheese Ball
2 (8-oz.) pkg. cream cheese
5 shakes garlic salt
10 shakes Beau Monde seasoning
2 Tbs. mayo
1 1/2 cups grated sharp cheese
1 Tbs. grated onion
1/4 cup chopped black olives
1/2 cup chopped pecans
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Combine all ingredients except nuts in a bowl and mix thoroughly. Roll or shape into a ball and roll in nuts. Keep refrigerated. Serve with crackers. Hint: It tastes better after a day!

HO HO HO CUPCAKES!!!

Ho Ho Ho Cupcakes
(Red Velvet Cupcakes)
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Cupcakes:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract
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Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

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1-) Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

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2-) In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

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3-) Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

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For the Cream Cheese Frosting:

1-) In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

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2-) Garnish with chopped pecans and a fresh raspberry or strawberry.

BANANAS FOSTER FRENCH TOAST!!!

Bananas Foster French Toast
4 large eggs

1 cup heavy cream

1 teaspoon ground cinnamon

8 tablespoons butter, divided

8 large croissants, halved

1/2 cup dark corn syrup

1/2 cup firmly packed brown sugar

1 cup maple syrup

1 cup chopped pecans

6 ripe bananas, halved crosswise and lengthwise

1 teaspoon rum extract
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1-) In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

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2-) In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

CLAM CHOWDER!!!

Clam Chowder
12 tablespoons (1 1/2 sticks) unsalted butter, divided

2 cups chopped yellow onions (2 onions)

2 cups medium-diced celery (4 stalks)

2 cups medium-diced carrots (6 carrots)

4 cups peeled medium-diced boiling potatoes (8 potatoes)

1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 quart (4 cups) clam juice

1/2 cup all-purpose flour

2 cups milk

3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
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1-) Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

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2-) In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

ASIAGO BREAD!!!

Asiago Bread
1 cup plus 2 Tbs. water
2 Tbs. olive or vegetable oil
3 1/2 cups bread flour
1 tsp. sugar
1 tsp. salt
2 tsp. bread machine yeast
1 1/4 cups diced or shredded Asiago cheese
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1-) Measure carefully, placing all ingredients except cheese in bread machine pan in the order recommended by the manufacturer.
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2-) Select Dough/Manual cycle. Do not use Delay cycle. Add 1 cup of the cheese at the beep signal or 5 to 10 minutes before the last kneading cycle ends.
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3-) Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
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4-) Lightly grease cookie sheet with shortening. Gently shape dough into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 20 to 25 minutes or until almost double.
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5-) Place square or rectangular pan on bottom oven rack; add hot water to pan until about 1/2 inch from top. Heat oven to 450 degrees. Using spray bottle with fine mist, spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Place remaining 1/4 cup cheese in slash.
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6-) Bake 10 minutes. Reduce oven temperature to 400. Bake 15 to 20 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack to cool.
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Success Tip: As the water evaporates and creates moisture in the hot oven, it dries the surface of the bread and makes a crisp crust.

SOUTHWESTERN WHITE CHILI!!!

Southwestern White Chili
1 cup chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. diced oregano, crushed
1/4 tsp. ground red pepper
2 1/2 cups dried white beans, cooked, rinsed
2 cans (4-oz.) diced green chiles
1 3/4 cup chicken broth
3 cans (10-oz.) chicken, undrained2 cups shredded Pepper Jack cheese
sour cream
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In a 3 1/2- to 6-quart slow cooker, place the onion, garlic, cumin, oregano, red pepper, beans, green chiles, broth, and cooked chicken. Stir to combine. Cover and cook on LOW setting for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Stir in the cheese until melted. If desired, top with sour cream and sprinkle with additional green chiles or chives. Makes 8 servings.

ALMOST A CANDY BAR!!!

Almost a Candy Bar
1 tube (16.5-oz.) refrigerated choc. chip cookie dough
4 nutty s'mores trail mix bars, chopped
1 pkg. (11-oz.) butterscotch chips
2 1/2 cups mini marshmallows
1 cup chopped walnuts
1 1/2 cups mini pretzels
1 pkg. (10-oz.) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 pkg. (11.5-oz.) milk choc. chips
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1-) Let dough stand at room temp. for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 9x13-inch baking pan. Bake, uncovered, at 350 for 10-12 minutes or until golden brown.
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2-) Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup, and butter; spoon over bars.
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3-) In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag, cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen

CHOCOLATE PEANUT BUTTER BLOSSOMS!!!

Chocolate Peanut Butter Blossoms
48 milk chocolate Kisses
1/2 cup shortening
1 cup creamy peanut butter
1/2 cup packed light brown sugar
1/3 cup sugar
1 egg
2 Tbs. milk
1 tsp. vanilla
1 cup flour
1//3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
sugar
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1-) Heat oven o 375 degrees. Remove wrappers from chocolates.
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2-) Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, cocoa, baking soda, and salt; gradually beat into peanut butter mixture.
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3-) Shape dough into 1-inch balls. Roll in sugar; place n ungreased cookie sheet.
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4-) Bake 8 to 10 minutes or until set. Immediately press chocolaty into center of each cookie; cookie will crack around edges. Remove form cookie sheet to wire rack. Cool completely.

WHOLE WHEAT DINNER ROLLS!!!

Whole Wheat Dinner Rolls
1 cup water
2 Tbs. butter, softened
1 egg
2 cups bread flour
1 1/4 cups whole wheat flour
1/4 cup sugar
1 tsp. salt
3 tsp. bread machine yeast
butter, melted, if desired
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1-) Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.
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2-) Select Dough/Manual cycle. Do not use Delay cycle.
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3-) Remove dough from pan, using lightly floured hands. over and let rest 10 minutes on lightly floured surface.
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4-) Grease 9x13-inch pan with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
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5-) Heat oven to 375 degrees. Bake 12-15 minutes or until golden brown. Serve warm or cool.
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Tip: Brushing the tops of rolls with melted butter will give them a softer and deeper golden brown crust.

PEPPERMINT MELTAWAYS!!!

Peppermint Meltaways
Cookies:
1 cup butter, softened
1/2 cup powdered sugar
1/2 tsp. peppermint extract
1 1/4 cups flour
1/2 cup cornstarch
Frosting:
2 Tbs. butter, softened
1 1/2 cups powdered sugar
2 Tbs. milk
1/4 tsp. peppermint extract
1/2 cup crushed peppermint candies
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1-) In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in the extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
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2-) Shape into 1-inch ball. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
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3-) In a small bowl, beat butter until fluffy. Add the powdered sugar, milk, and extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.

CHOCOLATE ANDES MINT COOKIES!!!

Chocolate Andes Mint Cookies
3/4 cup butter
1 1/2 cup brown sugar
2 Tbs. water
2 cups chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 pkgs. Andes Mints
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1-) In a saucepan combine butter, brown sugar, and water. Cook until butter melts. Add chocolate chips. Let melt then set in mixing bowl and let cool.
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2-) Add eggs, 1 at a time; beat until smooth. Add flour, baking soda, and salt. Beat until well blended.
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3-) Refrigerate until easier to handle. Line baking sheet with foil. Roll into balls and bake at 350 degrees for 11-12 minutes. DO NOT OVERBAKE. When taken out of the oven, immediately place an Andes mint on top of each cookie. When melted, swirl with the back of a spoon. Don't swirl too much or the green color from the mint will disappear.

PEANUT BUTTER SNOWBALLS!!!

Peanut Butter Snowballs

2 cups nonfat dry milk powder
1 cup chunky peanut butter
1 cup honey
1 tsp. vanilla
8-oz. white candy coating, coarsely chopped
1/4 cup shortening
3 cups flaked coconut
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1-) In a large bowl, combine the milk powder, peanut butter, honey, and vanilla. Shape into 1-inch balls. Place on a waxed paper-lined baking sheet. Let stand, uncovered, for 30 minutes.
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2-) In a microwave-safe bowl, melt candy coating and shortening at 70% power for 1-2 minutes; stir until smooth. If desired, tint some of the candy coating with food coloring. Dip balls into coating, then roll in coconut. Return to baking sheet; let stand until set. Store in an airtight container at room temperature.

HOLIDAY TRUFFLES!!!

Holiday Truffles
3 cups semisweet chocolate chips
1 can (14-oz.) sweetened condensed milk
1 Tbs. vanilla
Finely chopped nuts, flaked coconut, baking cocoa, or colored sprinkles
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1-) In a microwave-safe bowl, combine chips an milk. Microwave on high for 3 minutes, stirring after 1 1/2 minutes; stir until smooth. Stir in vanilla. Chill for 3 ours or until firm.
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2-) Shape into 1-inch balls; roll in nuts, coconut, cocoa, or sprinkles. Chill 1 hour or until firm. Store covered at room temperature or in the refrigerator.

PEANUT BUTTER BARK!!!

Peanut Butter Bark
2 pgks. (4-oz. each) Hershey's Special Dark chocolate baking bars, broken into pieces
1 2/3 cups peanut butter chips
1 Tbs. shortening (do not use butter, marg, spread, or oil)
1.2 cup roasted peanuts or toasted almonds,* coarsely chopped
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1-) Line 9x13 pan with foil or wax paper.
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2-) Place chocolate in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 30 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
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3-) Immediately place peanut butter chips and shortening in second microwave-safe bowl. Microwave at Medium 1 minute; stir. If necessary, microwave at Medium an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred; stir in peanuts.
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4-) Alternately spoon above mixtures onto prepared tray; swirl with knife for marbled effect. Cover, refrigerate until firm. Break into pieces.
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* To toast almonds: Heat oven to 350 degrees. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

CHOCOLATE FUDGE!!!

Chocolate Fudge
3 Tbs. butter, divided
3 pkgs. (4-oz. each) German sweet chocolate
2 cups (12-oz.) semisweet chocolate chips
1 jar (7-oz.) marshmallow creme
4 1/2 cups sugar
1 can (12-oz.) evaporated milk
2 cups pecans or walnuts, chopped, if desired
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1-) Line a 9x13 pan with foil; butter the foil with 1 Tbs. butter and set aside. Break German chocolate into 1-inch pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside.
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2-) In a large saucepan, bring the sugar, milk, and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts.
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3-) Pour into prepared pan. Let stand at room temperature until cool. Cut into squares. Store in an airtight container in the refrigerator.

PEANUT CLUSTERS!!!

Peanut Clusters
1 (12 ounce) package semi-sweet chocolate chips

1 (12 ounce) package peanut butter chips1

2 ounces raw Spanish peanuts
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1-) Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir.

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2-) Drop by teaspoon full on wax paper. Allow to cool.

CHEX PARTY MIX!!!

Chex Party Mix
9 cups of Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic flavored bagel chips
6 Tbs. butter
2 Tbs. Worcestershire Sauce
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
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1-) In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.-
2-) Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.-
Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

BAKED MACARONI & CHEESE!!!

Baked Macaroni & Cheese
1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

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Topping:

3 tablespoons butter

1 cup panko bread crumbs
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1-) Preheat oven to 350 degrees F.-
2-) In a large pot of boiling, salted water cook the pasta to al dente.-
3-) While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.-
4-) Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.-
5-) Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

CHEESY SKILLET CHICKEN WITH PASTA & BROCCOLI!!!

CHEESY SKILLET CHICKEN
with PASTA & BROCCOLI
2-3 boneless, skinless chicken breasts, cut into 1-inch squares

Table salt and ground black pepper

3 tablespoons olive oil

1 medium onion, minced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

8 ounces ziti (penne makes a great substitution)

4 1/4 cups water

2 1/2 cups low-sodium chicken broth

4-5 cups broccoli florets (depending on how much broccoli you want)

1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse

3/4 cup heavy cream

3/4 cup grated Asiago cheese *asiago is in the original recipe and can be interchanged, but I used Parmesan

1 1/2 tablespoons fresh lemon juice

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1-) Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
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2-) Transfer the chicken to a clean bowl and set aside. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds. Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally. Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water.
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3-) Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. Uncover and return the heat to medium-high. Stir in the cream, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
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4-) Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Parmesan at the table, if desired.

PUMPKIN CHEESECAKE PIE!!!

Pumpkin Cheesecake Pie
Make the Pie dough:
1 1/2 cups all purpose flour, cold
1/2 tsp. salt, cold
1 Tbs. sugar, cold
2/3 cup shortening, cold
4 Tbs. water, cold

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Combine dry ingredients in a large bowl.Add shortening and gradually work it into the flour with a fork or pastry cutter. The mixture should be crumbly.Add cold water and stir until combined.Roll in a flat disc-shape, wrap in plastic or a ziploc bag and place in the refrigerator for about an hour or the freezer until firm.
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Make Cream Cheese Layer
8 oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1 tsp lemon juice.

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Mix the cream cheese and sugar using a mixer. Add egg and lemon juice and continue mixing until creamy.Place in the refrigerator for about 30 minutes.Preheat oven to 375 degrees.Roll out dough.Lightly … or more generously flour your surface.Roll out dough in a 13-14 inch diameter to fit a 9″ deep dish pie plate.Carefully place rolled dough in pie plate. Try not to stretch or tear it.Fold the excess dough under or trim it and create a decorative border.
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Make the Pumpkin Layer
15 oz. can of pumpkin
1 cup sugar
1 Tbs. pumpkin pie spice
2 eggs
1/2 cup evaporated milk

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Beat pumpkin, sugar and spice with a mixer.Add eggs and beat until combined.Add milk and beat until combined.Spread the cream cheese mixture in the dough covered pie plate.Layer the pumpkin mixture on top and try not to disturb the cream cheese underneath.Cover the edges of the pie crust with foil to keep them from getting too brown and place the pie in the oven.Bake for about 20 minutes then apply the topping before baking the rest of the time needed.
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Topping
1 cup pecans, chopped
1/2 cup miniature chocolate chips
1/2 cup packed brown sugar
2 Tbs. pure maple syrup

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Mix the ingredients in a medium bowl.After the pie has baked for the first 20 minutes, remove the foil and layer the topping on.Bake for another 25-30 minutes. Remove and cool.Cover and chill in the refrigerator for a couple of hours before serving.

SPINACH & CITRUS SALAD!!!

Spinach & Citrus Salad
For Dressing:

1/4 cup reserved citrus juice

1 tablespoon Champagne vinegar

2 tablespoons orange olive oil (recommended: O Olive Oil)

1 tablespoon chopped fresh tarragon leaves

1 tablespoon chopped fresh chives

Salt and pepper

9 ounces baby spinach

1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved

4 ounces goat cheese
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1-) In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

SWEET & SOUR MEATBALLS!!!

Sweet & Sour Meatballs
Meatballs:
1- 1 1/2 lbs. hamburger
3/4 cup oats
2 eggs
1/2 cup onion, chopped
1/2 cup milk
1 tsp. Worcestershire sauce
1 tsp. salt
pepper
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Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 tsp. mustard
1/4 cup BBQ sauce
1 tsp. Worcestershire sauce
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1-) Mix all meatball ingredients in a large bowl until combined. Form into meatballs and place in a 9x13 pan.
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2-) To make the sauce, combine all sauce ingredients. Pour over the meatballs.
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3-) Bake at 350 degrees for 30 minutes.
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Note: I always double the sauce. I like to serve this over rice.

CHEWY WHITE CHOCOLATE, CHOCOLATE COOKIES!!!

Chewy White Chocolate, Chocolate Cookies
1 3/4 cup flour
1 1/4 cup cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsp. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips
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1-) Preheat oven to 350 degrees and grease cookies sheets.
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2-) In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.
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3-) In another bowl, combine the flour, cocoa, and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
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4-) Bake for 8-10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SNICKERDOODLES!!!

Snickerdoodles
1/2 cup white sugar
1 1/4 tsp. cinnamon
1 cup butter, softened
2 1/2 cups white sugar
4 eggs
1 tsp. vanilla
2 1/2 Tbs. water
6 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
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1-) In a medium bowl, mix 1/2 cup sugar and cinnamon, set aside.
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2-) In a large mixing bowl, combine butter and 2 1/2 cups sugar until light and fluffy. Add eggs, vanilla, and water; beat until fluffy. Add flour, cream of tartar, baking soda, and salt, turning mixer on and off in quick bursts at low speed until flour is nearly blended in.
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3-) Continue mixing at medium speed until well mixed. Shape dough by rounded tablespoons; roll in cinnamon-sugar mixture. Place on cookie sheet lined with waxed paper and bake at 350 degrees for 9-10 minutes or until golden brown. Makes 5 dozen 3-inch cookies.

BROCCOLI CAULIFLOWER CHEESE SOUP!!!

Broccoli Cauliflower Cheese Soup
4 chicken bouillon cubes
6 cups water
2 cups onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
2 cups broccoli, chopped
2 cups cauliflower, chopped
2 cups potatoes, chopped
2 cans cream of chicken soup
1 lb. Velveeta cheese
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Dissolve bouillon cubes in water. Add all veggies and simmer until done. Add soup and cheese. Stir until well blended. If you like your soup smooth rather than chunky, use potato masher, or gravy mixer to mash up veggies.

BEST-EVER HOT COCOA MIX!!!

Best-Ever Hot Cocoa Mix
3 cups nonfat dry milk
2 cups powdered sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 tsp. salt
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Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of the mix into 1 cup hot milk. Top with whipped cream or mini marshmallows. Makes about 20 servings.

BACON & POTATO SOUP!!!

Bacon & Potato Soup
6 Tbs. butter
3-4 carrots, peeled and diced, optional
2-3 celery stalks, thinly sliced, optional
1 small onion, chopped, optional
1 tsp. celery salt
8 Tbs. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. cracked pepper
1 tsp. salt
4 cups milk
4 chicken bouillon cubes
4 cups water
4-5 potatoes, peeled and cut into 1/2" cubes
3 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled (or just use leftover ham)
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1-) About 45 minutes before serving: in a large pot, over medium heat, melt butter. Add diced carrots, celery, and onions, and cook until tender, about 10 minutes.
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2-) Stir in flour, mustard, paprika, salt, pepper, ad stir for about 1 minute.
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3-) Gradually add milk, bouillon, water, and potatoes. Over high heat, heat to boiling, then reduce heat to low, stirring constantly.
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4-) Cover and simmer ten minutes or until potatoes are tender. Remove pot from heat, stir in the grated cheese, just until melted. If you like, top each serving with crumbled bacon, or add directly to your soup. Makes about 8 1-cup servings.

HEALTHIER BANANA PEANUT BUTTER CHOCOLATE CHIP MUFFINS!!!

Healthier Banana Peanut Butter
Chocolate Chip Muffins
4 Tbs. softened butter
2 eggs
2 ripe bananas, mashed
1 cup plain low-fat vanilla yogurt
2/3 cup sugar
heaping 1/4 cup creamy peanut butter
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1 1/2 cups flour
1/2 cup whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
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1/2 cup chocolate chips
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1/4 cup coarse sugar
1/2 cup shredded sweetened coconut
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1-) Preheat oven to 350 degrees. Place butter, eggs, bananas, yogurt, sugar, and peanut butter into a large mixing bowl. Mix to combine.
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2-) Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined.
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3-) Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut.
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4-) Bake for 20-25 minutes or until toothpick comes out clean from center.

PUMPKIN SPICED CREAM CHEESE ROLLS!!!

Pumpkin Spiced Cream Cheese Rolls
For the Rolls:
2 pkgs/cans crescent rolls
4 0z. cream cheese, softened
1/4 cup brown sugar
1/4 cup canned pumpkin
1/4 tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
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For the Frosting:
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
1 Tbs. canned pumpkin
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1-) Preheat over to 350 degrees. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form on long rectangle.
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2-) Place cream cheese, brown sugar, pumpkin, cinnamon, and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving 1/2 inch border around the edges. Starting at long edge, roll up then cut into 1-inch pieces. Place around 2 9-inch cake pans that have been sprayed with cooking spray. I left the centers open so the roll form a circle.
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3-) Bake for 28-30 minutes or until roll are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting.
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4-) To make the Frosting: Mix all ingredients into a large bowl and beat until smooth. Spread over warm rolls.
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TIP: You can use your own cinnamon roll bread dough and fill with a doubled filling batch. I think this works better. I didn't like using the crescent rolls.

CHIPOTLE CHICKEN FAJITAS!!!

Chipotle Chicken Fajitas
1 bottle (12-oz.) chili sauce
1/4 cup lime juice
4 chipotle peppers in adobo sauce
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup cider vinegar
1/3 cup packed brown sugar
1/3 cup molasses
4 medium green peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1 Tbs. olive oil
1/8 tsp. salt
1/8tsp. pepper
10 flour tortillas
1 1/2 cups chopped tomatoes
1 cup (4-oz.) shredded Mexican cheese blend
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1-) Place the chili sauce, lime juice, and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
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2-) Pour remaining marinade into a small bowl; add the vinegar, brown sugar, and molasses. Cover and refrigerate.
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3-) On six metal or soaked wooden skewers, alternately thread chicken, green peppers, and onion. (I separate all the food, one skewer for chicken, one skewer for peppers, ect... because they all have different cooking times.) Brush with oil; sprinkle with salt and pepper.
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4-) Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally. Unskewer chicken and veggies into a large bowl; add 1/2 cup chipotle-molasses sauce and toss to coat. Keep warm. Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield; 5 servings.

MAGIC BARS!!!

Magic Bars
1/2 cup butter, melted
1 12 cups graham cracker crumbs
1 (14-oz.) can sweetened condensed milk
2 cups chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
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1-) Heat oven to 350 degrees (325 degrees for glass dish). Coat 9x13-inch baking dish with non-stick cooking spray.
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2-) Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, and nuts. Press down firmly with a fork.
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3-) Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
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TIP: I double the crust (graham cracker crumbs and butter) to make a thicker crust.

PUMPKIN BREAD!!!

Pumpkin Bread
3 cups sugar
1 cup oil
3 1/2 cups flour
2 tsp. salt
1 tsp nutmeg
1 tsp. cinnamon
2/3 cups water
4 eggs, beat before adding
1 cup pumpkin
2 tsp. soda
1 tsp. baking powder
1 tsp. allspice (or pumpkin spice)
1/2 tsp. clove
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1-) Mix together sugar, oil, eggs, then other ingredients. Add water last!
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2-) Butter and flour two bread pans. Bake at 350 degrees for about 45 minutes, or until golden brown and the center, when poked with a toothpick, comes out clean.
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TIP: I think adding some nuts would work out well so there is some texture and crunch.

SNOW-CAPPED CHOCOLATE CRINKLES!!!

Snow-Capped Chocolate Crinkles
1 chocolate cake mix
2 eggs
1 3/4 cups frozen whipped topping,thawed
1 cup powdered sugar, sifted
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1-) Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for at least 30 minutes.
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2-) Preheat oven to 350. Position oven rack in middle of oven. Set aside ungreased cookie sheets. place sifted powdered sugar in a small, shallow dish.
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3-) Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2-inches apart on ungreased cookie sheet.
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4-) Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.

APPLE-CRANBERRY HARVEST COOKIES!!!

Apple-Cranberry Harvest Cookies
1 spice cake mix
1 tsp. ground cinnamon
1/3 cup vegetable oil
2 eggs
1 cup peeled, finely chopped tart apple
2/3 cup dried cranberries
1 cup chopped walnuts
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1-) Preheat oven to 350 degrees.
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2-) Place half of the cake mix in a large mixing bowl along with the cinnamon, oil, and eggs. Blend with an electric mixer for 1-2 minutes, until smooth. Stir in the remaining cake mix, apple, and cranberries.
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3-) Drop dough by teaspoonfuls, 2-inches apart, on greased cookie sheets. Sprinkle with a few chopped walnuts; gently press into the dough.
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3-) Bake for 9-12 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on cookie sheets.

TOFFEE BROWNIES!!!

Toffee Brownies
1 (17.6-ounce) package brownie mix with walnuts

Vegetable oil cooking spray

3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
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1-) Prepare the brownie mix according to package directions.
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2-) Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.-
3-) Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
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TIP: I always prefer home-made brownies, so this could be made with your favorite brownie recipe.

CHIPOTLE LIME DIP!!!

Chipotle Lime Dip

1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
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Mix diced chipotle peppers, lime juice, and sour cream, and refrigerate for at least one hour. Garnish with scallions.