Sarah Bernhardt Cookies

• 6 ounce(s) semisweet chocolate, coarsely chopped (for filling)
• 1/2 cup(s) sugar, (for filling)
• 1/2 cup(s) water
• 4 large egg yolks, lightly beaten (for filling)
• 1/4 pound(s) almond paste
• 1/4 cup(s) sugar, (for cookie)
• 1 large egg white, (for cookie)
• 1/8 teaspoon(s) pure almond extract
• pinch(s) salt
• 12 ounce(s) semisweet chocolate, coarsely chopped (for coating)
• 2 tablespoon(s) pure vegetable shortening

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Directions

1. Make the filling: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
2. Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
3. Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
4. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
5. Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
6. Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
7. Make the coating: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
8. Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve. Will keep refrigerated for up to 3 days.

Snickerdoodles

• 2 3/4 cup(s) all-purpose flour
• 2 teaspoon(s) cream of tartar
• 1 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 8 tablespoon(s) (1 stick) unsalted butter
• 1/2 cup(s) pure vegetable shortening
• 1 3/4 cup(s) sugar, plus more if needed
• 2 tablespoon(s) ground cinnamon, plus more if needed
• 2 large eggs

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Directions

1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Peppermint Meringues with Chocolate Filling

• 3 large egg whites
• 3/4 cup(s) sugar
• 1/2 teaspoon(s) pure peppermint extract
• Red gel-paste food coloring
• 1 cup(s) heavy cream
• 6 ounce(s) good-quality semisweet chocolate, finely chopped

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Directions

1. Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
2. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
3. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
4. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
5. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
6. Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
7. Fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

Slow Cooker Pizza

• 1 1/2 pounds ground beef
• 1 (8 ounce) package rigatoni pasta
• 1 (16 ounce) package shredded mozzarella cheese
• 1 (10.75 ounce) can condensed cream of tomato soup
• 2 (14 ounce) jars pizza sauce
• 1 (8 ounce) package sliced pepperoni sausage

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
2. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
3. Cook on Low setting for 4 hours.

Slow Cooker Chicken Taco Soup

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Cranberry Eggnog Cornbread Scones

• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, chilled
• 3/4 cup craisins (sweetened, dried cranberries)
• 2/3 cup eggnog

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
3. Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
4. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

French Toast Casserole

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Saltine Toffee

• 37 saltine crackers
• 1 cup butter, cubed
• 3/4 cup sugar
• 2 cups semisweet chocolate chips
• 1 (1 ounce) square white baking chocolate
• 1 teaspoon shortening

Directions

1. Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers.
2. Bake at 350 degrees F for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. Melt white chocolate and shortening; drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Chocolate Caramel Candy

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
• 1 (14 ounce) package caramels
• 1/4 cup heavy whipping cream
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions

1. Lightly grease one 13 x 9 inch pan.
2. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
3. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
4. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
5. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Candied Walnuts

• 1 pound walnut halves
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
3. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers

Peanut Butter Dreams

• 1/2 cup butter
• 4 cups confectioners' sugar
• 2 cups creamy peanut butter
• 3 cups crisp rice cereal
• 2 cups semisweet chocolate chips
• 4 tablespoons shortening

Directions

1. In a large mixing bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly.
2. Roll into small balls and set aside.
3. Melt chocolate chips and shortening in a small saucepan over low heat. Remove from heat. Coat the small balls in the chocolate mixture. Refrigerate for several hours.

Super-Easy Rocky Road Fudge

Ingredients

• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 3 cups miniature marshmallows
• 1 1/2 cups coarsely chopped walnuts

Directions

1. LINE 13 x 9-inch baking pan with foil; grease lightly.
2. MICROWAVE morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts.
3. PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.

Easy and Delicious Chicken

• 6 skinless, boneless chicken breast halves
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup chicken broth
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions

1. In a slow cooker, combine the chicken breasts and Italian-style dressing.
2. Cover, and cook on Low for 6 to 8 hours.
3. Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour

Beef Stew

Ingredients

• 12 small red potatoes, halved
• 1 pound carrots, cut into 1-inch pieces
• 1 large onion, cut into wedges
• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 1/3 cup butter or stick margarine
• 1 tablespoon all-purpose flour
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper

Directions

1. Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Pumpkin Dump Cake

• 1 (29 ounce) can pumpkin puree
• 3 eggs
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (18.25 ounce) package spice cake mix
• 1/2 cup coarsely chopped pecans
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

PINTO BEANS AND HAM HOCKS

3 to 5 heavily smoked ham hocks
2 lbs. dry pinto beans, washed & cleaned
1 lg. onion, chopped
3 lg. cloves garlic

Place ham hocks, onion and garlic into a large cooking pot. Add enough water to fill the pot about 3/4 full. Boil 1 to 2 hours or until the hocks are tender. Add pinto beans and water as necessary and continue cooking 1 to 2 hours more until the beans are done. If you soaked the beans before hand, the time required for this part may be reduced. If you like them zesty, a couple of Jalapeno peppers may be added here. Taste is important here. I like to cook mine until the beans begin to fall apart and the broth begins to look like thick bean soup, but I feel this greatly enhances the flavor.

Pumpkin Spice Cookie

• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can solid pack pumpkin
• Semi Sweet Chocolate Chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended.  Add Chocolate chips and mix.Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Baked French Toast Casserole with Praline Topping

1 loaf French bread (13 to 16 ounces)
8 eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of salt
For the Praline Topping:
1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
1. Generously butter a 9×13-inch baking dish.
2. Slice the French bread into 20 one-inch-thick slices. Arrange the slices in the baking dish in two rows, overlapping the slices.
3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt with a whisk until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
4. The next day, preheat the oven to 350 degrees F.
5. Make the Praline Topping: Combine all ingredients in a medium bowl and blend well, using a pastry blended or your fingertips.
6. Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

White Chocolate Raspberry Muffins

2 eggs

1 cup buttermilk

1 cup White Chocolate Raspberry International Delight Creamer

1 stick of butter, melted

4 1/2 cups flour

1 1/4 cups sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

2 cups fresh red raspberries

1/2 to 1 cup white chocolate chips (optional)

Directions:

1. Preheat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together.

2. Add the melted butter to the mixture and blend well.

3. Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.

4. Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again.

5. Gently fold in the raspberries and the spoon into the muffin cups.

6. Bake 18-22 minutes or until lightly browned.

Candied Citrus Peel

Ingredients

• 1 cup orange peel, cut into strips
• 1/2 cup white sugar
• 1/4 cup water

Directions

1. Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
2. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Zupas Wisconsin Cauliflower Soup

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Homemade Granola

This Granola recipe can be adjusted to your families tastes, and is so good you will want to make more!

Ingredients

• 4 Cups Oats ( You can use Gluten Free)
• 2 Cups Dried Fruit (I used Craisins)
• 2 Cups Chopped Nuts ( I used pecans)
• 1 Cup Sunflower Seeds or Shredded Coconut (or a little of both)
• 1 Cup Honey
• 1/4 Cup Vegetable Oil
• 1 tsp Vanilla

Directions

1. Preheat Oven to 300 degrees
2. In a large bowl mix Oats, fruit, nuts, and Sunflower Seeds or coconut.
3. In a small saucepan heat honey and oil until they form a syrup…about 2 minutes over medium heat. Remove from heat and mix in vanilla.
4. Pour Honey Syrup over granola mix and stir to coat.
5. Quickly spread granola over large baking sheet and bake at 325 degrees for 40 minutes. Stirring occasionally so it does not burn.
6. Allow to cool on pan for 15-20 minutes and then break into pieces and store in an air tight container.

Homemade Granola (sugar free!)

Ingredients

• 3 cups quick cooking oats
• 3 cups traditional oats
• 1 Tablespoon cinnamon
• 1/4 cup maple syrup
• 1 cup applesauce
• 2 Tablespoons butter, melted

Directions

• Preheat the oven to 300. Line a rimmed baking sheet with parchment paper or silicone mat.
• In a large mixing bowl, toss together the 2 kinds of oats with the cinnamon. Stir in the maple syrup, applesauce and melted butter. Mix well.
• Spread the granola onto the lined baking sheet and bake for 25 to 30 minutes in the preheated oven. Check the granola after 20 minutes and turn around the edges of they become too dark. (They shouldn’t when cooking on the parchment or silicone mat.)
• Remove from the oven and let cool completely. Store in an airtight container, or in a plastic freezer baggie in the freezer.

Fig Streusel Bars

Ingredients

• 2 pounds ripe fresh figs (see notes)
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 3/4 cup (3/8 lb.) butter, at room temperature
• 1 cup firmly packed brown sugar
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups rolled oats 

Preparation

1. 1. Rinse figs and trim and discard stem and blossom ends. Coarsely chop figs. In a 3- to 4-quart pan over medium heat, stir figs, lemon juice, and granulated sugar until mixture is thick and reduced to about 2 cups, about 45 minutes. Chill uncovered until cool, about 1 1/2 hours, or cover and chill up to 2 days (see notes).
2. 2. In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. In another bowl, mix flour, baking soda, salt, and oats. Stir or beat into butter mixture (dough will be crumbly).
3. 3. Press half the dough evenly over the bottom of a buttered 9- by 13-inch baking pan. Spread fig mixture evenly over dough. Crumble remaining dough evenly over fig mixture; pat lightly.
4. 4. Bake in a 400° oven until streusel is lightly browned, 20 to 25 minutes. Place pan on a rack to cool for about 10 minutes. While still warm, cut into 24 bars. Let cool completely in pan.

Cheesy Crustless Mini Quiches

• 6 scallions, white and light green parts, thinly sliced
• 2 tablespoons chopped fresh parsley
• 6 large eggs plus 3 large egg yolks
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups whole milk
• 1/2 cup shredded Swiss cheese

Preparation

1. 1. Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.
2. 2. Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.
3. 3. Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.
4. 4. Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

 

Chocolate Filled Monkey Bread

Ingredients

• 18 frozen white dinner rolls, thawed
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/4 cup (1/2 stick) butter, melted
• 1/2 cup packed light brown sugar
• 1/2 cup butterscotch sauce (optional)
• 1/4 cup NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)

Directions

GREASE 12-inch Bundt pan.

CUT each roll in half. Press each half into 3-inch circle. Place 10 or 11 morsels in center of dough circle, shaping dough into a ball around morsels. Pinch dough to seal. Repeat with remaining dough and morsels. Dip each in melted butter and roll in sugar. Arrange dough balls in prepared pan; seam sides up. Cover; let rise in warm place for 40 minutes or until doubled in size.

PREHEAT oven to 350° F.

BAKE for 30 minutes or until golden brown. Cool in pan on wire rack for 20 minutes. Loosen sides and invert onto serving platter. Drizzle with butterscotch sauce and Nesquik. Serve warm.
 

Sugar Cookie Tacos

Ingredients

• 1 1/3 Cup AP Flour
• 1 Cup Sugar
• 1/2 Cup Unsalted Butter (softened)
• 1 tsp Baking Powder
• 1/4 tsp salt
• 1 egg
• 1 tsp Vanilla
• Chopped fruit
• Ice Cream or Cool Whip for filling
• Chocolate Sauce (optional)

Directions

1. Preheat oven to 350
2. In a mixer beat softened butter and sugar until creamy
3. Beat in the egg and vanilla until incorporated.
4. Add in dry ingredients and mix well.
5. Drop dough by rounded tablespoons onto parchment lined cookie sheet.
6. Bake for 10 minutes or until golden brown around the edges.
7. Allow cookies to cool for 1-2 minutes on cookie sheet.
8. Delicately Shape each cookie into taco shell shape by hand. Allow to cool.
9. Fill with ice cream, and chopped fruit.
10. Drizzle with chocolate sauce and serve

Mango Sorbet

Ingredients
	3/4 cup yogurt
	2 tsp. sugar
	2 medium mangos, peeled and cubed
Directions	In food processor, process mango and sugar until smooth. Add yogurt. Pour mixture into freezer container of an ice cream maker. Freeze according to manufacturer's instructions.

Favorite 5-Layer Flat Belly Dessert

Ingredients
1 box devil’s food cake mix
1 cup nonfat Greek yogurt
1 cup water
4 cups fat-free ricotta
1 cup coconut milk, well stirred
1 cup shredded, toasted sweetened coconut
4 tablespoons agave syrup
1/2 cup toasted oats
1/2 cup ground flaxseeds or flaxseed meal
1/2 cup finely chopped walnuts, lightly toasted if desired
4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
2 ounces bittersweet chocolate, for shaving

Note: Ingredient quantities depend on size of pan. This recipe is for a 9-inch trifle dessert pan. Preheat oven to 350° F degrees.

Directions:
Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan.

(Layer 1) In a large mixing bowl or stand mixer, combine the cake mix, yogurt, and water and mix well until no lumps remain. Divide batter evenly into prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake emerges cleanly. Allow the cakes to cool completely in the pans.

Meanwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave. With a rubber spatula, gently fold them together to fully combine. Remove the cake from its pan and place in desired glass dish with high sides. Evenly spread half of the whipped topping mixture on top of the cake (Layer 2).

In a large resealable bag, combine the oats, flaxseeds and walnuts. Seal the bag and shake well. Sprinkle half of the mixture evenly over the ricotta (Layer 3), then top with the berries to cover the whole cake surface (Layer 4).

Repeat all 4 layers with the other half of the ingredients. Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5). Serve dessert by scooping portions of the cake and all its layers into shallow bowls.

Spicy Orange Chicken recipe

Ingredients

• 5 pounds boneless skinless chicken breast, cut into bite sized chunks
• 2 tablespoon peanut oil
• 2 tablespoons garlic, minced
• 1 cup frozen orange juice concentrate
• 1 cup brown sugar
• 1/2 cup soy sauce
• 1/2 cup honey
• 1 teaspoon chili garlic sauce {add more if you like it to bite back!}
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons cornstarch
• 1 teaspoon ground ginger
• 3 cups jasmine rice, cook per packaged directions

Directions
1. Wash and pat dry chicken breast, cut into 1 inch chunks or desired sized pieces.
2. In a large wok, heat oil. Add chicken and garlic, cook on high heat until juices run clear. Drain off any juices left in wok. Reduce heat to medium.
3. Add the following to wok, frozen orange juice concentrate, brown sugar, soy sauce, honey, chili garlic sauce {add more if you like it to bite back!}, fresh cilantro and ground ginger; stir continually until well combined. Add cornstarch to thicken sauce, cook, stirring continually for about 2-3 minutes, or until sauce slightly thickens. Serve over jasmine rice.
To prepare as a frozen meal: Wash and pat dry chicken breasts, cut into bite sized chunks. Fry as directed, draining juices. Let chicken chunks cool completely. In a medium sized bowl, combine orange juice, brown sugar, soy sauce, honey, chili sauce, cilantro and ground ginger, whisk; set aside. Combine the cooled chicken chunks along with the sauce in a gallon sized Ziploc bag, seal and freeze.
Bring frozen Ziploc chicken chunks and sauce bag to room temperature by thawing over night in the refrigerator. Place ingredients in a wok and cook on high heat until heated through, stirring continually. Add 2 Tablespoons of cornstarch to thicken sauce. Serve over jasmine rice.
Additional notes: I have noticed that by freezing this recipe the flavors have a better chance to marry. When I don’t prepare this as a frozen meal, I will remove the chicken and sauce from the heat and let it set for 30 minutes, then reheat. This technique allows the flavors to marry if not using the freezer technique. If you don’t own a wok, that’s okay! Just use a heavy duty, large skillet.

Sesame Honey Chicken

Ingredients

• 5 large chicken breasts, raw, boneless, skinless (about 8 oz. each)
• 1/4 cup roasted sesame seeds
• 1/4 cup honey
• 1 cup low sodium chicken broth, no sugar added.

Directions

Cut up the chicken into bite-sized cubes (about 1 x 1)

Put into a frying pan with the chicken broth and cook until the chicken is nearly cooked through.

Pour in the honey and sesame seeds and stir well.

Cook until all liquids have cooked out and the chicken begins to brown a little bit.

 

CORN DOGS

INGREDIENTS:
8 hot dogs
1/2 cup plus 3 tablespoons all-purpose flour, divided
About 8 cups vegetable oil, divided
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne 2 large eggs
1 1/4 cups well-shaken buttermilk


EQUIPMENT: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer

ACCOMPANIMENTS: ketchup and mustard


Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 Tbsp flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-qt heavy pot over medium-high heat.

Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 Tbsp vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 tsp salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.

Transfer some of batter to a tall glass, filling it almost to the top.

Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.

Peach Upside Down Cake

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1 1/2 - 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup milk

Directions

1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid overbrowning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.

Cream Cheese Frosting

• 1 package whip cream
• 4 oz cream cheese (softened) 

 To make frosting whip together with an electric mixer the whipped cream and cream cheese for about 30 seconds. The mixture will start to thicken slightly. Perfect for a light frosting!

Chocolate Banana Cake

Ingredients

• 2 cups granulated white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup mashed ripe bananas (about 2 medium sized bananas)
• 1 cup warm water
• 1/2 cup milk
• 1/2 cup oil
• 1 1/2 teaspoons pure vanilla extract 

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Set aside.
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Remove from oven and let cool on a wire rack.

No Bake Cookies- Large Batch

Ingredients:

• 4 c. sugar
• 1 c. milk
• 1 c. cocoa
• 1/4 tsp. salt
• 1 c. peanut butter
• 1 c. margarine
• 6 c. oatmeal
  

Preparation:

Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.

Cowboy Cookies

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup butter, softened
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoons vanilla extract
• 2 cups quick cooking oats
• 2 cups semisweet chocolate chunks or chips
• 1 cup coarsely chopped peanuts or pecans
  

Preparation:

Lightly grease a baking sheet or line with parchment or silicone mat. Heat oven to 350°.
Combine the flour, baking soda, baking powder, and salt.
In a large mixing bowl, beat butter and peanut butter with granulated and brown sugars until creamy. Beat in vanilla and eggs until smooth. Stir in the flour mixture, then stir in oats, chocolate chips, and peanuts or nuts. Drop cookie dough by teaspoonful onto the prepared baking sheet. Bake for 10 minutes, until lightly browned.
Store cookies in a tightly covered container or food storage bag.
Makes about 4 to 5 dozen cookies.

Breakfast Rolls

12 Rhodes rolls (frozen)

½ tsp cinnamon

1/3 c. butter

1/3 c. brown sugar

1 small pkg. Butterscotch pudding (regular)

1/3 cup of canned milk

Melt butter, sugar, and cinnamon together and pour in bottom of a Bundt pan. Place frozen rolls on the mixture and sprinkle butterscotch pudding on the top. Let stand overnight. In the morning, pour canned milk over the top. Bake on 350 for 20-25 minutes. Remove from oven and turn out on a plate

Dutch Apple Rolls

6 peeled, chopped apples

2 c. flour

1 tsp salt

2 tsp. baking powder

¾ c. shortening

½ c. milk

Make a dough of flour, salt, and baking soda. Cut in shortening and stir in milk. Roll out on a piece of floured wax paper. Put chopped apples on dough and carefully roll up like a jelly roll. (It may be wrapped up and frozen at this point. If desired) Cut in slices like cinnamon rolls and put in baking pan.

Syrup

2 c. sugar

2 c. water

¼ c. butter

¼ c cinnamon

Boil Syrup ingredients a few minutes and pour over apples. Bake 350 until nicely browned and apples are done which is 30-45 minutes. Serve with Coolwhip or a scoop of Ice Cream.

Fruit Dip

1 Jar Marshmallow Cream

8 oz cream cheese

1 tsp vanilla

Whip ingredients together and serve. It is great with all fruit. Enjoy

Sundae salad

1 Can Cherry Pie Filling

1 Can Crushed Pineapple(Drained)

1 Lg Coolwhip

3 Bananas

½ can sweetened Condense Milk

Pecan Pieces (Optional)

Combine cherry pie filling, pineapple, and Coolwhip. Cut bananas into slices and add to salad. Pour Condensed Milk over salad and mix together. The salad is best if refrigerated before serving. Add Nuts if desired before serving.

Dutch Babies (Puffed Oven Pancakes)

3 eggs

1/3 cup Milk

1/3 cup flour

Dash of Salt

Preheat oven to 400. Blend ingredients together. Meanwhile,place a tablespoon of butter or margarine in a frying pan and place in oven until melted. Remove pan and pour the mixture into the pan and place back in oven. Cook for 12-15 minutes. Pancakes will puff up and turn a golden brown. Remove from oven and top with jam, powdered sugar, lemon, or syrup.

M&M Cookies

1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M'S® Brand Milk Chocolate Mini Baking Bits
3/4 cup chopped nuts (optional)

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M'S® Brand Milk Chocolate Mini Baking Bits and nuts. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container

Playdough

     2 cups water
     2 Tbsp oil
     2 cups flour
     Heaping 1/4 cup salt
     1 Tbsp alum
     2 packages of Kool-Aid or food coloring.


   Bring to a boil, water and oil. Remove from heat and add other ingredients. Mix together well cool and knead until smooth. Open one or two packages of Kool-Aid and knead into dough. This will make it smell good and add color.  Store in a sealed container and will last a long time in the fridge

Carrot Cookies

¾ cup sugar

¾ cup butter

1 beaten egg

2 cup flour

2 t baking powder

½ t salt

1 t vanilla

1 cup raw carrot

½ cup nuts

6 ½ cup lemon

cream togather

15 minutes 350.

Cream Cheese Mints

• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon butter, softened
• 3 cups confectioners' sugar
• 2 drops peppermint oil
• any color food coloring paste (optional)

Directions

1. In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
2. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Saltine Toffee

• 37 saltine crackers
• 1 cup butter, cubed
• 3/4 cup sugar
• 2 cups semisweet chocolate chips
• 1 (1 ounce) square white baking chocolate
• 1 teaspoon shortening

Directions

1. Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers.
2. Bake at 350 degrees F for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. Melt white chocolate and shortening; drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Avalanche Bark

• 1/4 cup (60 ml) creamy peanut butter
• 1-3/4 cups (425 ml) white chocolate chips
• 1 cup (225 ml) Rice Crispies cereal
• 1/2 cup (125 ml) (slightly packed) mini marshmallows
• 1/4 cup (60 ml) semi-sweet chocolate chips (frozen)
  

Preparation

• In double boiler (or metal bowl over a sauce pan filled
• 1/4 about full of water) over medium-high heat, add
• white chocolate chips and peanut butter. Constantly stir with wire wisk until completely melted. Remove from heat (and remove off bottom boiling water). Set aside and let cool for about 5 minutes
• Transfer mixture to a mixing bowl. Fold in all of the rice crispies. Let cool till it barely feels warm (if you add the marshmallows and semi-sweet chocolate chips when it's too warm, they will melt and that's not what you want). It will take a while to cool, but do not cool it down in the refridgerator or it will set up.
• While you wait, line a 4"x8.5" loaf pan with plastic wrap. You may even want to lightly spray the plastic with cooking spray first for easier removal.
• When the mixture is cooled, fold in marshmallows first then the semi-sweet chips (just fold to distribute, don't over work the mixture).
• Pour the mixture into the prepared pan, fold the excess plastic wrap over top and gently press the mixture so it's even in the pan. The harder you press, the denser the bark will be.
• Now it's time to put in the fridge to set it up. It will take about 20 to 30 minutes to completely set up.
• When set, remove from pan and cut into desired size pieces.
  

Comments

If you are a real fan of peanut butter, add extra. It is however very overpowering, so be careful. I tried this out a few times and this came so close to the real thing I couldn't tell the difference! I had both in front of me at the same time.

Coconut Macaroons

Ingredients

• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 egg white, whipped
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 1 (14 ounce) package flaked coconut

Directions

1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature

Easy Lemon Cookies

Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon extract
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy

Pecan Sandies

Ingredients

• 1 cup margarine, softened
• 1 cup vegetable oil
• 1 cup white sugar
• 1 cup confectioners' sugar, sifted
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups chopped pecans
• 1/2 cup white sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Crockpot Mac and Cheese

Crock pot Mac and Cheese



8 oz of noodles
4 cups of milk
4 cups of shredded cheese
2 eggs
1/8 t mustard
1 T garlic
pinch of salt and pepper
dash of tabasco

Mix the milk, eggs, mustard, garlic, salt, pepper and tabasco in a bowl.  Combine uncooked noodles, cheese and sauce in crockpot.  Cook on high for 4 hours.

Skinny Baked Broccoli Macaroni and Cheese

Ingredients:

• 12 oz high fiber elbows like Ronzoni Smart Taste
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth (vegetarians use vegetable broth)
• 8 oz (2 cups) Sargento shredded reduced fat sharp cheddar
• salt and fresh pepper to taste
• 12 oz fresh broccoli florets (I used pre-cut bag)
• 1/8 cup grated parmesan
• 1/4 cup seasoned bread crumbs
• cooking spray

Directions:


Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
 

Spiced Nectarine butter

Ingredients
2kg ripe nectarines
2 cups white sugar
1/2 cup water
1 stick cinnamon
2-3 cloves

1. Wash your nectarines, then halve them and remove the seeds and any dodgy bits – do NOT peel them or throw away any peel.

2. Put the peaches into a large pot with the 1/2 cup of water, cinnamon and cloves and cook over medium heat, simmering the mixture till the nectarines have almost liquefied (you should be able to pulverize them with a bit of pressure from a spoon), this will take about 15-20 minutes, depending on how ripe your fruit is.

3. Run the cooked fruit through a food mill (or a fine mesh strainer) till all you have left are the skins, which can now be discarded.

4. Return the nectarine pulp to a large pot, stir in the sugar and cook over low-medium heat till the colour has deepened, the texture has become quite thick and the amount of liquid roughly halved. This should take anywhere between 45-60 minutes, and you will need to stir it every 5-10 minutes to stop the mixture sticking to the bottom.

WARNING: As this mixture cooks down and water evaporates, it will begin to splatter quite violently. The best way to cook this is to use a wooden spoon to prop up the lid of the pot as it cooks – this way, you’re allowing steam to escape, but retaining enough heat to cook the jam down to the required consistency.

5. CAREFULLY pour into hot sterilized jars till it is filled about 1cm from the top. Place the lid on the jar, then place in simmering water for 10 minutes. Carefully remove from the water and place on a dishcloth on your counter top to cool completely.

Cake Mix Cookies

Ingredients

• 1 box cake mix
• 2 eggs
• 1/2 cup oil
• About 1/2 cup each Mix-ins like Peanut Butter Chips, M&M's, Nuts, Toffee Bits, etc

Instructions

1. Preheat oven to 350 degrees
2. Spray cookie sheet with non-stick cooking spray
3. Mix together cake mix, eggs and oil
4. Stir in additional mix-ins, if desired
5. Scoop with cookie dough scoop or teaspoon
6. Bake for 10-12 minutes 

Easy Crockpot Lasagna

• 1 pound (16 ounces) ground beef
• 1/2 cup diced white onion
• 1 teaspoon minced garlic
• 1 (24 ounce) jar spaghetti sauce
• 1/2 cup water
• 1 (15 ounce) container ricotta cheese
• 2 cups mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 whole egg
• 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
• 6 uncooked lasagna noodles

Directions

1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
2. Add spaghetti sauce and water and simmer for about 5 minutes.
3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
6. Do not overcook and don't try to speed up the process by cooking it on high.
7. Works best with a 4 to 6 quart size slow cooker.

Peanut Butter "Cheese Ball"

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
 

Sorbet

2 cups Mangos
2 T Agave
1 cont Greek Yogurt- any flavor

Puree mangos and agave. Add Greek yogurt and mix .Pour in Ice cream maker for 20 minutes..Yum. You can get creative and make combos like raspberry mango

KFC Copycat Biscuits

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 2/3 cup milk
• 1/3 cup vegetable shortening

Instructions

1. Preheat oven to 425 degrees F.
    
2. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix.
    
3. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits.
    
4. Place on baking sheet and brown in oven 10 to 13 minutes.

Cinnamon Roll Cupcakes

• 1 box cake mix {I used Butter Flavor, Yellow works well too}
• Ingredients to make it taste homemade: 4 eggs, 1 cup buttermilk, 1/3 cup oil
• Cinnamon and Sugar for Swirl {about 1/2 cup sugar and 2 tablespoons cinnamon}
Streusel Topping
• 1/2 cup brown sugar
• 2 tablespoons flour
• 1-2 tablespoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup butter, melted
Glaze
• 1/2 cup powdered sugar
• 1-2 tablespoons milk

Instructions

1. Prepare cake mix, set aside
2. Combine cinnamon and sugar in small bowl, set aside
Streusel Topping
3. Combine dry ingredients in a small bowl
4. Melt Butter in microwave
5. Add a small amount of butter at a time, stirring after each addition until the mixture is crumbly
6. Preheat oven to 350 degrees
7. Line a muffin tin with cupcake liners
8. Add about 2 tablespoons batter to the cupcake liners
9. Sprinkle with cinnamon/sugar mixture
10. Add more batter {about 2 tablespoons}
11. Sprinkle on Streusel Topping
12. Bake for about 10-15 minutes or until a toothpick inserted comes out clean
13. Cool completely
Glaze
14. Add powdered sugar to a small bowl
15. Slowly add milk until glaze becomes desired consistency
16. Drizzle over cooled cupcakes