Chicken Marsala Pasta

** Recipe from Blog Chef **

* 2 boneless, skinless chicken breasts
* 1 pkg. fresh mushrooms (sliced)
* 1 onion (diced)
* 3 garlic cloves (minced)
* ¾ c. Marsala cooking wine
* ½ c. chicken broth (GF if desired)
* ½ c. heavy cream
* 1 lb. penne pasta (GF if desired)
* 1 c. parmesan cheese
* 5 Tbl. butter
* 1 Tbl. olive oil
* salt and pepper (to taste)
* ½ c. fresh Italian parsley (chopped)

Season chicken on both sides with salt and pepper. Melt 1 Tbl. of  butter and 1 Tbl. of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow chicken to cool. Once cooled, slice into strips.  Cook pasta according to package directions. Meanwhile, melt 1 Tbl. of butter in a skillet, add garlic, mushrooms and onions. Cook until onions are almost tender (about 5 min). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until sauce is thickened. Add cooked chicken to pan.  When noodles are done, drain and toss with 3 Tbl. of butter. Put noodles into a serving dish. Add mushroom, chicken, and marsala sauce mixture and ½ c. of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley.
(Makes 4 Servings)

Panera Bread's Signature Macaroni & Cheese

** Recipe from Panera Bread **

* 1 (16 oz.) package of rigati pasta (or other small pasta shells)
* ¼ c. butter
* ½ c. all-purpose flour
* 2½ c. 2% reduced fat milk (or cream)
* 6 slices white American cheese, chopped
* 1 c. (8 ounces) shredded extra-sharp white Vermont cheddar
* 1 Tbl. Dijon mustard
* 1 tsp. kosher salt
* ¼ tsp. hot sauce

Prepare pasta according to package directions.  Melt butter over low heat. Whisk in flour and cook 1 min, whisking constantly.  Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.  Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.  Stir in pasta and cook over medium heat for 1 min. (or until thoroughly heated).

Funfetti Cake Batter Pie

** Recipe from Gingerbread Bagels **

Crust:
* 1/2 pkg. Golden Oreos or 2 c. graham cracker crumbs (about 11 graham cracker sheets)
* 1 Tbl. sugar
* 1/4 c. unsalted butter, melted
Pudding:
* 3 c. whole milk
* 4 egg yolks, at room temperature
* 1/4 c. cornstarch
* 1/3 c. sugar
* 3/4 tsp. kosher salt
* 1 1/2 Tbl. unsalted butter, diced and at room temperature
* 1 1/2 tsp. vanilla extract
* 6 Tbl. Funfetti Cake Mix
Whipped Cream:
* 1/2 c. heavy whipping cream
* 1 Tbl. sugar
* Rainbow Sprinkles

For crust:  Heat oven to 350.  In a large food processor, grind up Oreos into fine crumbs. You should have 2 c. of cookie crumbs. Put crumbs in a large mixing bowl & add sugar. Mix ingredients together. Then add melted butter & mix to coat crumbs.  Put crumb mixture into a 9" pie plate. Press into sides & bottom of pie plate. Bake 8 minutes.  Cool crust completely on a cooling rack before filling with pudding.
For Funfetti Cake Batter Pudding:  Pour milk into a large saucepan. Heat over medium until almost simmering. Make sure to watch milk so it doesn’t overflow while you work on the next step.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together egg yolks, cornstarch, sugar & kosher salt for 4 min. on medium speed. Mixture should be thick.  On low speed, carefully pour the milk into the mixing bowl.  Continue to mix until milk is combined with the other ingredients.  Pour mixture back into large saucepan & heat over med-low, whisking constantly. Pudding should take 7-10 min. to thicken.  Once thickened, remove pan from heat. Add in butter & vanilla. Whisk.  Put a sieve over a large bowl. Pour pudding mixture into sieve and using a spoon or spatula, press the pudding through the sieve. This will help eliminate any lumps in the pudding.  Then whisk in cake batter mix. Make sure to whisk ingredients really well.  Pour pudding into cooled pie crust. Evenly spread it out with a spatula.  Cover pie with plastic wrap. Be sure to press the plastic wrap against the pudding. (So a film doesn’t form on the pudding.)
Chill pie in refrigerator for 6 hrs.
To make the whipped cream:  Pour heavy whipping cream in a large mixing bowl with whisk attachment. (a handheld mixer works fine) Turn mixture on high, and while it’s mixing, slowly add in sugar. Mix until stiff peaks form.  Once pie is done chilling, top with whipped cream & sprinkles.

Sweet Potato Cupcakes with Cinnamon Sugar Cream Cheese Frosting

** Recipe from Picky Palate **

* 3/4 c. all purpose flour
* 1/2 Tbl. baking powder
* 1/4 tsp. salt
*1/2 tsp. cinnamon
* 1/2 c. granulated sugar
* 1/4 c. canned sweet potato puree
* 1 large egg
* 3/4 c. buttermilk
* 4 Tbl. softened cream cheese
* 4 Tbl. softened unsalted butter
* 3-4 c. powdered sugar
* 1/2 tsp. cinnamon

Heat oven to 350. Line 12 muffin cups with paper liners.  In a large bowl add flour, baking powder, salt, cinnamon, sugar, sweet potato, egg, and buttermilk. Mix until well combined, about 15-30 seconds with a large spoon. Fill prepared muffin cups 3/4 full with batter.  Bake 20-25 min. until cooked through. Let cool completely.  To prepare frosting: place butter & cream cheese into a mixing bowl, beating until creamy and smooth. Slowly add powdered sugar until you get the consistency you desire….between 3-4 cups. Stir in cinnamon then frost over cupcakes.

Lasagna Soup

** Recipe from  a farm girl's dabbles **

Soup:
* 2 tsp. olive oil
* 1-1/2 lbs. Italian sausage
* 3 c. chopped onions
* 4 garlic cloves, minced
* 2 tsp. dried oregano
* 1/2 tsp. crushed red pepper flakes
* 2 T. tomato paste
* 1 28-oz. can fire roasted diced tomatoes
* 2 bay leaves
* 6 c. chicken stock
* 8 oz. mafalda or fusilli pasta
* 1/2 c. finely chopped fresh basil leaves
* salt and freshly ground black pepper, to taste

Cheese Mixture:
* 8 oz. ricotta
* 1/2 c. grated Parmesan cheese
* 1/4 tsp. salt
* pinch of freshly ground pepper
* 2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces,  & brown for about 5 min. Add onions & cook until softened, about 6 min. Add garlic, oregano & red pepper flakes. Cook 1 min. Add tomato paste & stir well to incorporate. Cook 3 -4 min, or until the tomato paste turns a rusty brown color.  Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil & then reduce heat and simmer 30 min. Add uncooked pasta & cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare cheese mixture. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.  To serve, place a dollop of cheese mix in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Layered Pumpkin Pie Toffee Cheesecake

** Recipe from Our Best Bites **

* 2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
* 1/2 c. (1 stick) butter
* 2 (8-oz) packages cream cheese, softened
* 1/2 c. sugar
* 1 tsp. vanilla
* 5 eggs, at room temperature
* 1 bag toffee bits
* 1 (15-oz.) can pumpkin (or use homemade, it’s 1 3/4 c.)
* 3/4 c. whipping cream
* 2/3 c. sugar
* 1/2 tsp. ground cinnamon
* 1/4 tsp. pumpkin pie seasoning
* 1/8 tsp. salt
* whipped topping or sweetened whipped cream

Heat oven to 300.  Spray a 9 or 10″ springform pan with cooking spray.  In a small bowl, mix crumbs and butter.  Press in bottom of pan.  Bake 15 min.  Remove from oven & set aside.  In large bowl, beat cream cheese, 1/2 c. sugar, and vanilla until smooth.  Beat in 2 eggs.  Stir in 1 c. toffee bits. Spread over crust. In another bowl, mix pumpkin, whipping cream, 2/3 c. sugar, cinnamon, pumpkin pie seasoning, salt & remaining 3 eggs just until blended.   Slowly and carefully spoon over cheesecake layer.  Bake for 2 hrs. or until edge of cheesecake is set at least 2" from edge of pan but center still jiggles slightly when moved.  Turn oven off; open oven door at least 4".  Leave cheesecake in oven 30 min.  Run spatula around edge of pan.  Cool 30 min.  Refrigerate 6 hrs. or overnight.  Run spatula around edge of pan; remove side of pan.  Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.

Dark Chocolate Chip Comfort Cookies

** Recipe from Bakerella **

* 1 1/2 c. flour
* 1/2 c. cocoa
* 3/4 tsp. baking soda
* 1/2 tsp. salt
* 1/2 c. butter, slightly softened
* 1 1/2 c. sugar
* 1/2 c. peanut butter
* 2 eggs
* 1 tsp. vanilla
* 10 oz. dark chocolate chips
* chopped pecans, optional

Heat oven to 350.  In a small bowl, mix flour, cocoa, soda & salt using a wire whisk and set aside.  In another bowl, cream butter, sugar & peanut butter until light and fluffy.  Add eggs & vanilla and mix until combined.  Add flour mixture to creamed mixture & mix until combined.  Stir in chocolate chips.  Roll cookie dough into 1-1/4" balls. (If desired, roll balls in chopped pecans.)  Place on parchment paper covered baking sheet.  Bake 10 min.  Place cookies on cookie rack to cool.  Makes about 30 - 2" cookies.

Apple Pie (in the apple)

** Recipe from Testado, Provado e Aprovado! **

SWEET PIE DOUGH:

* 1/2 c. all purpose flour

* 1/2 c. whole wheat flour

* 1/2 c. corn starch

* 100g butter, cold

* 1 egg

* 1/4 tsp. salt

* 1/4 tsp. baking powder

Put all ingredients in food processor and mix only until it forms a ball. If necessary, add a few drops of cold water. Don't over mix. If you want do do it manually, mix the dry ingredients in a bowl. Add the butter and rub the mixture with your hands until you have a crumbled texture. Add the egg and  mix until it comes together into a ball. If necessary, add a few drops of water. Do not over mix.  Makes enough "tops" for about 8 apples.

 

For EACH apple, you need:

* 1 Tbl. sugar

* 1/2 Tbl. all purpose flour

* 1/4 tsp. powdered cinnamon 

To make "apple pies" - 

Start with the pie dough.   Roll dough between two plastic sheets using chopsticks as guides for an even thickness. Put sheet of dough on a cutting board and place in the fridge while working with the apples.  Wash apples and cut off a "lid" from each one. With the help of a small sharp knife and a small spoon, hollow the apples forming bowls and set the chopped pulp aside. To avoid the apples from getting dark, add a few drops of lemon juice.  Next, peel & dice the lids.  Mix sugar, flour & cinnamon, and sprinkle over the reserved apple pulp. Toss with a spoon and fill the apple bowls.  Remove the dough from the fridge and cut flowers (or desired shape) with a cookie cutter.  Using a straw, poke a few holes in center of flower, to release vapor while baking. 

Carefully place a flower over each apple. Don't try to mold the dough, it will be firm and will break. The heat of the oven will help it form.  Bake at 370°F in a baking pan lined with parchment paper until they are tender and the dough is lightly golden.  Serve warm or cool, lightly sprinkled with powdered sugar.

Baked Southwestern Egg Rolls w/ Cilantro Ranch Dressing

** Recipe from Red Couch Recipes **

* 2 c. frozen corn, thawed
* 1 (15 oz.) can black beans, rinsed and drained
* 2 c. shredded Mexican cheese blend or Cheddar
* 1 (4 oz.) can diced green chiles, drained
* leaves from 1/2  bunch cilantro
* 4 green onions, chopped
* 1 tsp. ground cumin
* ½ tsp. chili powder
* ½ tsp. pepper
* ¼ tsp. cayenne pepper
* 1 package egg roll wrappers (about 24 total)

Heat oven to 425 & lightly oil a baking sheet with cooking spray.  In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.  Place about 2-3 Tbl. of the filling on top of the egg roll wrapper.  Have the egg roll corners pointing towards you.  It will be a diamond-shape.  Tuck the nearest egg roll corner near you underneath the filling and make it tight.  Put a little bit of water on the egg roll and fold the left corner in.  Put a little bit of water on the egg roll and then fold the right corner in.  Roll the egg roll and then seal the corner with water. Bake the egg roll with this top down on the pan.  (Repeat process for all egg rolls.)  Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil.   Bake about 15 min, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.


Cilantro Ranch Dressing
* 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
* 1 c. mayonnaise (NOT Miracle Whip)
* 1 c. buttermilk
* 2 tomatillos, remove husk, diced
* 1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
* 1 clove garlic
* juice of 1 lime
* 1/2 - 1 jalapeno -- depending on your preference

Mix all ingredients together in the blender.

Baked Pumpkin Oatmeal

** Recipe from Annie's Eats **

* 1 c. steel cut oats
* 6 Tbl. unsalted butter, divided
* 4 c. very hot water
* 2 med. bananas, sliced
* ½ c. plus 2 Tbl. brown sugar, lightly packed, divided
* 2¼ tsp. ground cinnamon, divided
* 3 c. old-fashioned oats
* ¼ c. maple syrup
* 1 tsp. salt
* ¼ tsp. ground nutmeg
* dash ground cloves
* ½ c. pumpkin puree
* ½ c. milk
* 2 tsp. vanilla extract

Heat oven to 350.  Place steel cut oats in a large bowl with 4 Tbl. of butter.  Pour the hot water over oats and cover bowl.  Let stand 20 min.  Meanwhile, make caramelized bananas.  Melt remaining 2 Tbl. of butter in a med. skillet over med-high heat.  Add bananas, 2 Tbl. of brown sugar, and ¼ tsp. of the cinnamon to pan.  Toss gently & cook briefly, about 2 min.  Remove from heat & let cool.  After steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ c. of brown sugar, maple syrup, salt, remaining 2 tsp. of cinnamon, nutmeg and cloves.  In a small bowl or liquid measuring cup, whisk together pumpkin, milk and vanilla.  Stir the pumpkin mixture into the oat mixture.  Spread bananas over the bottom of a lightly greased 2 quart-ish baking dish.  Pour oatmeal mixture on top of bananas.  Bake 35-40 min.  Remove from oven & let cool slightly before serving.

Chocolate Shortbread Bars w/ White Chocolate Candy Corn M&M's

** Recipe from Picky Palate **

* 2 sticks softened butter
* 1/2 c. granulated sugar
* 2 Tbl. brown sugar
* 1/2 c. chocolate chips
* 1 3/4 c. all purpose flour
* 1/4 tsp. kosher salt
* desired M&M's for topping

Heat oven to 350 & line an 8×8" pan with foil that’s been sprayed with non stick cooking spray.  In a stand or electric mixer, beat butter & sugars until light and fluffy.  Place chocolate chips in micro-safe bowl & microwave in 30 second intervals until melted & smooth, stirring.  Pour melted chocolate into mixer beating until well combined. Slowly add flour & salt until well combined.  Dough will be thick.  Press dough into prepared pan & line with M&M’s, pressing in slightly. Bake 30-35 min, until cooked through.  Let cool completely and cut into squares.

Pumpkin Pie French Toast

** Recipe from Closet Cooking **

* 2 eggs
* 1/4 c. milk
* 1/4 c. pumpkin puree
* 1/4 tsp. vanilla
* 1/2 tsp. cinnamon
* 1/4 tsp. ginger
* 1/8 tsp. cloves
* 1/8 tsp. nutmeg
* 2 Tbl. brown sugar
* 8 slices of bread

 Mix all ingredients (except bread) in low, flat bowl for easy dipping.  Dip bread into egg mixture on both sides & grill in a pan until lightly golden brown, about 2-3 min. per side.  Serve with maple syrup.

Pink Lemonade & Limeade Pies

 

** Recipe from The Prepared Pantry **

Crust
* 1 1/2 c. graham cracker crumbs
* 1/4 c. sugar
* 4 Tbl. butter

Heat oven to 350.  Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.   Press the crumbs across the bottom of the pan and up the sides.  Bake for eight to ten minutes


Filling
* 1 (8 oz.) packet of cream cheese, softened
* 1 (14 oz.) can sweetened condensed milk
* 3/4 c. pink lemonade concentrate (not mixed with water) ** FOR LIMEADE PIE - use 3/4 c. limeade concentrate (not mixed with water)
* 2 Tbl. lemon juice (fresh or bottled)
* red food coloring as desired  ** FOR LIMEADE PIE - use green

Using whip attachment, mix cream cheese & sweetened condensed milk on med-high until smooth.  (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)  Add lemonade/limeade concentrate & juice; continue beating.  Add food coloring as desired.  Pour mixture into pie shell & place in freezer while you mix topping.

Topping
* 1/3 c. shredded coconut
* red food coloring  ** FOR LIMEADE PIE - use green
* 1 c. whipping cream
* 3 Tbl. sugar
* 1 tsp. vanilla

Place coconut in a small bowl with a drop of food coloring and a couple drops of water; stir until coconut turns pink/green.  Whip cream until stiff, adding sugar & vanilla.  Spoon cream over pie filling and garnish with the pink/green coconut.  Freeze pie until firm.

Pumpkin Pie Pudding

** Recipe from Health Through Nature **

* 4 large eggs                                              

* 1 15 oz. can pumpkin                               

* 1/2 c. coconut milk or heavy cream    

* 1/2 tsp. salt                                              

* 3/4 tsp. stevia powder                             

* 2 tsp. cinnamon

* 3/4 tsp. ground ginger

* 2 tsp. cinnamon
* 3/4 tsp. ground ginger
* 1/2 tsp. cloves
* 1 tsp. vanilla extract
* 1/4 cup crushed pecans
  
Heat oven to 350.  Grease a pie pan.  Beat egg in med. bowl; beat in pumpkin and coconut milk/cream.  Add salt, stevia, spices, and vanilla.  Pour mixture into pie pan and bake for 30-40 min.  Place on cooling rack and refrigerate until chilled.  Sprinkle crushed pecans on top of pudding.

Spicy Apple Pie Cake

** Recipe from Screaming Sardine **

* 1 can of apple pie filling
* spice cake mix

Heat oven to 350.  Just mix together the spice cake mix with the apple pie filling. There are no other ingredients to add since the pie filling adds enough moisture.  Bake until a knife inserted in the center comes out clean. (Usually around half an hour.)

Vampire Cookies

** Recipe from Baking Bites **

* 3/4 c. butter, softened
* 1/2 c. sugar
* 1 large egg
* 1/2 tsp. vanilla extract
* 1/8 tsp. almond extract
* 1 1/2 c. all purpose flour
* 1/4 tsp. salt
* approx 1/2 c. red jam (raspberry/strawberry)

Heat oven to 325.  In a large bowl, cream together butter and sugar until light. Beat in egg & extracts.  Add flour and salt & mix into butter-sugar mixture at low speed until dough is just combined. Wrap dough in plastic wrap & refrigerate at least 1 hr.  Divide dough in half & keep the portion you are not using in refrigerator.  Roll dough out on a lightly floured surface until it is about 1/8" thick. Use a cookie cutter to cut out 2" rounds.  Place rounds on a baking sheet, put a tsp. of jam on each of them and cover with another round of dough. Press edges down lightly, pinching edges onto cookie sheet. Use a toothpick & poke 2 small holes (like a vampire bite) in the top of each cookie.  Bake 10-12 min, until cookies are set.  Cool about 5 min. on baking sheet, then transfer to a wire rack to cool completely.  Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trickle down from one of the bites with the jam, if desired.  Cookies are best the day they are made.

Lemon Brownies

** Recipe from Rita's Recipes **

* 3/4 c. flour
* 3/4 c. sugar
* 1/4 tsp. salt
* 1 stick of butter, softened
* 2 eggs
* juice from 1/2 lemon (about 1 Tbl.)
* zest from 1/2 lemon (about 1 tsp.)

Glaze:

* 1/2 c. powdered sugar
* 1 Tbl. lemon juice
* additional lemon zest

Heat oven to 350.  Combine flour, sugar and salt in a large bowl.  Mix in butter.  In another bowl, whisk eggs with lemon juice & zest.  Add egg mixture to flour mixture & mix well.  Pour into prepared 8x8" pan.  Bake 25 min.  You can double recipe & bake in a 9x13" pan for 30 min.  Remove from oven and let cool.  Combine all glaze ingredients & pour over top of cooled brownies.

Peanut Butter Rice Krispy Treat Pralines

** Recipe from Kevin & Amanda **

* 1 1/2 c. white sugar
* 3/4 c. light brown sugar, packed
* 1/2 c. milk
* 6 Tbl. butter
* 1 tsp. vanilla extract
* 1/3 c. peanut butter
* 1 1/2 c. Rice Krispies (GF if desired)

Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.  Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over med-high heat. When it comes to a boil, stir constantly for 3 min. while mixture is bubbling. In the last 20 sec, stir in peanut butter.  Remove from heat & stir constantly until mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.
*For traditional pralines, omit the peanut butter and rice krispies and add 1 1/2 cup chopped pecans to the pot with all the ingredients at the beginning of the recipe.

Chicken Enchilada Pasta

 ** Recipe from Pearls, Handcuffs, and Happy Hour **

* 2-3 chicken breasts, cooked & shredded 

* 2 Tbl. olive oil

* 2 garlic cloves, minced

* 1 medium onion, diced

* 1 red pepper, diced

* 1 (4 oz.) can diced green chilies

* 1/2 tsp. salt

* 2 tsp. chili powder

* 1 tsp. cumin

* 2 (10 oz.) cans green chili enchilada sauce

* 2/3 c. red enchilada sauce

* 2 c. shredded cheese 

* 1 c. sour cream

* Penne pasta

Optional Toppings:

* Avocado

* Green Onions

* Black Olives

* Tomatoes

* Sour Cream

Cook chicken, drain, and shred.  Meanwhile, boil pasta according to package and chop veggies.  Heat olive oil in a deep skillet & cook onions for about 3-5 min.  Add garlic & red pepper and cook for another 3-5 min.  Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 min.  Add cheese & stir until melted and heated through.  Stir in sour cream, but DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.  Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish as desired.

Carmelita Bars

** Recipe from Tried and True **

* 1 ¼ c. quick oats (GF if desired)
* 1 ½ sticks butter
* ¼ tsp. salt
* ¼ tsp. soda
* 1 c. brown sugar
* 1 c. chopped nuts (pecans or walnuts)
* 1 (6 oz.) package of chocolate chips
* 1 bag Kraft caramels

Heat oven to 350.  Melt caramels with evaporated milk (microwave 2 min, stir, & microwave 2 min). Let cool.  Mix flour, oats, salt, sugar, soda, and brown sugar. Pour in melted butter & stir. Press half of mixture into a greased 8x8" pan. Bake 12 min. Remove from oven and sprinkle nuts and chocolate chips across top of mixture. Spread caramel mixture over top, & complete bars by sprinkling remaining crumb mixture evenly across top. Bake 25 min. and let cool at least 2 hrs. before cutting into bars and serving.

Cauliflower Crust Pizza

** Recipe from Eat. Drink. Smile **

* 1 c. cooked, riced cauliflower
* 1 c. shredded mozzarella cheese
* 1 egg, beaten
* 1 tsp. dried oregano
* 1/2 tsp. crushed garlic
* 1/2 tsp garlic salt
* olive oil (optional)
* pizza sauce
* shredded cheese
* desired toppings**


To "Rice" the Cauliflower:  Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.  One large head should produce approximately 3 c. of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:  Heat oven to 450. Spray a cookie sheet with non-stick cooking spray.  In a med. bowl, stir together 1 c. cauliflower, egg and mozzarella. Add oregano, crushed garlic & garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. (Optional: Brush olive oil over top of mixture to help with browning.)  Bake for 15 min.  Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

**Note that toppings need to be precooked since you are only broiling for a few minutes.

Cornbread Crusted Chicken w/ Jalapeno Popper Sauce

** Recipe from Let's Dish **

* 4 boneless, skinless chicken breast halves
* 1 egg, beaten
* 1 c. yellow cornmeal
* 1/2 tsp. chili powder
* 1/4 tsp. cumin
* 1/2 tsp. salt
* 3 slices of bacon, chopped
* 3 jalapenos, seeded & chopped
* Salt & pepper to taste
* 2 cloves garlic, minced
* 2 c. chicken broth
* 8 oz. cream cheese, softened
* 3/4 c. shredded cheddar cheese

In a med. skillet, fry bacon until crisp; drain on paper towels.  Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mix. Shallow-fry in vegetable oil in a large skillet until coating is crisp & juices run clear. Remove from skillet, drain on paper towels, & keep warm.  Add jalapenos to same skillet that was used to cook bacon; season with salt & pepper, and cook until softened. Add garlic & cook; stir for 30 sec. or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.  Top chicken with sauce and serve.

Parmesan Herb Pizelles

** Recipe from Red Couch Recipes **

* 3 lg. eggs
* 1/2 c. butter, melted and cooled
* 1 c. all-purpose flour
* 1/4 c. parmesan cheese grated -- See note below*
* 1 tsp. baking powder
* Fresh herbs -- See note below*
* 1/2 tsp. salt
* 1/8 tsp. freshly ground pepper

In medium bowl, whisk eggs until smooth & add cooled, melted butter.  Stir in the remaining ingredients until blended.  You will end up with a dough that resembles thick cake batter.  Drop batter on pizzelle/waffle iron and cook according to manufacturer's instructions.  It takes a little bit of experimenting to find out how much dough to use; each pizzelle maker is different. Place on racks to cool.  Eat them hot!

* Notes:  For a stronger flavor, try using a stronger flavored cheese.  Both grated & canned Parmesan work fine in this recipe.   For mild flavored herbs, like chives, use up to 3 Tbl.; for strong-flavored herbs, like rosemary, use about 1 Tbl.

Brownie Pizelles

** Recipe from Red Couch Recipes **

* 1 c. melted butter
* 1-1/2 c. sugar
* 4 beaten eggs
* 1/2 c. cocoa
* 2 c. flour
* 2 tsp. vanilla

Heat Pizelle or Waffle Iron.  With a mixer, combine all ingredients in medium bowl.  Add a little cooking oil/nonstick spray to iron so batter won't stick.  When the iron is heated, add cookie batter.  (No specific amount as every iron is different.)  Bake according to manufacturer's directions.  When cookies are done, trim edges with kitchen shears if desired.

Avalanche Bars

** Recipe from Cookies & Cups **

* 12 oz. bag of white chocolate chips

* 1/4 c. creamy peanut butter

* 3 c. Rice Krispies

* 1 1/2 c. mini marshmallows

* 1/4 c. mini chocolate chips + 2 Tbl. for garnish.

Lightly grease a 9×9" pan (or 8×8" if you prefer thicker bars).  In microwave-safe bowl, heat white chips on med. power for 1 min.  Stir until chips are melted, heating 30 sec. longer if needed.  Add in peanut butter with melted chips, then add cereal.  Let cool approx. 15–20 min, stirring every 5 min. or so to help cool.  Add marshmallows and chocolate chips; stir to combine.  Dump mixture into prepared pan & spread evenly, pressing lightly with the back of a spoon, but do not compact too much, otherwise they will get hard.  Press remaining chocolate chips into top for garnish.  When bars are completely cooled, cut into squares and enjoy!

Panko Crusted Stuffed Chicken Breasts

** Recipe from For The Love of Cooking **

* 1 c.  low fat ricotta cheese
* small handful of baby spinach, chopped
* small handful of grape tomatoes, diced (remove the seeds if possible)
* 2 Tbl. Parmesan cheese, grated
* 1 Tbl. fresh basil, chopped
* 1 clove of garlic, minced
* sea salt & freshly cracked pepper, to taste
* dash of oregano
* 2 chicken breasts
* Italian seasoned panko crumbs
* 2 tsp. olive oil

Heat oven to 400.  Combine ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.  Rinse chicken, then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of chicken with ricotta mixture. Season each side of chicken with salt & pepper, to taste. Carefully dip chicken in panko crumbs until both sides are evenly covered. Close the slit together with toothpicks.   Heat olive oil in an OVEN PROOF skillet on stove over med-high. Once pan is hot, place chicken in skillet & cook 3-4 min, or until chicken is golden brown.  Flip chicken over and place the skillet into the oven. Bake for 20 min, or until the chicken is cooked through. Let rest for 5 min. before slicing.

M&M Confetti Cookies

** Recipe from Munchkin Munchies **

* 2 1⁄2 c. all-purpose flour
* 1 tsp. baking powder
* 1⁄2 tsp. salt
* 1 c. unsalted butter, at room temperature
* 1 c. sugar
* 2 lg. eggs
* 2 tsp. pure vanilla extract
* 1 c. crushed up m&m candies


Heat oven to 375.  Combine flour, baking powder, and salt in a medium mixing bowl and set aside.  Combine butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2-3 min. Add eggs & vanilla and beat until smooth. Stir in flour mixture until just combined.
Stir in 1 c. of the m&m confetti bits and mix well with a wooden spoon.  Use a medium (walnut size) cookie scoop and place cookie scoops on parchment-lined baking sheet, about 3" apart.  Bake about 10 min. or just until edges begin to brown.  Allow cookies to cool on the baking sheet about 5 min. before transferring to a wire rack to cool completely. Makes about 2 dozen cookies.

Rosemary Ranch Chicken Kabobs

** Recipe from The Sisters Cafe **

* 1/4 c. ranch dressing
* 1/4 c. olive oil
* 2 Tbl. Worcestershire sauce
* 1 tsp. dry rosemary
* 1 tsp. salt
* 1 tsp. sugar
* 1 tsp. white vinegar
* fresh ground pepper to taste
* 3 boneless/skinless chicken breasts, cut into pieces

Stir together marinade ingredients.  Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated.  Cover and refrigerate for 30 minutes.
Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Chili-Lime Chicken Kabobs

** Recipe from The Sisters Cafe **

* 2 lg. chicken breast halves (boneless, skinless), about 1.5 lbs
* 1 sweet red pepper
* 1 sweet onion
* 6 Tbl. olive oil
* 3 Tbl. red wine vinegar
* 2 limes, juiced (4 Tbl.)
* 1 1/2 tsp. chili powder
* 1 tsp. paprika
* 1 tsp. onion salt
* 2 tsp. minced garlic cloves
* 1/4 tsp. cayenne pepper (more if you like it spicy)
* 1/2 tsp. salt
* 1/2 tsp. freshly ground black pepper

Cut chicken & pepper into 2" pieces.  Peel onion & cut into quarters.  Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.  In a small bowl, whisk together olive oil, vinegar, & lime juice.  Stir in spices. Marinate chicken & vegetables for 4-6 hrs. or overnight.  (You can place the chicken and vegetables in separate shallow containers.  Make sure chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)  Preheat the grill to medium heat.  Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 min, or until juices run clear.

Homemade Fruit Snacks

** Recipe from All Day I Dream About Food **

* 1 c. mixed berries
* 1/4 c. water
* 1/2 c. applesauce
* 1/2 c. fruit juice (apple, cranberry, blueberry, whatever)
* 2 envelopes gelatin (1 envelope = 2 1/2 tsp)

In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about 5 minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.   In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3-5 min.   Pour into 8 x 8 inch glass or ceramic baking dish (or into molds, if you want to go that route). Refrigerate until firm, about 3 hours. Cut into blocks or shapes.

Cake Mix Cookies

** Recipe adapted from Pillsbury **

* 1 cake mix (any flavor)
* 1/3 c. oil
* 2 eggs
* 1 c. chocolate chips, white chocolate chips, etc.

Heat oven to 375.  In large bowl, combine mix, oil & eggs.  Add desired chocolate chips & stir with spoon until well combined.  (Depending on how "chocolaty" you like your cookies, you may want to add another 1/2 - 1 c. of chips!)  Shape into 1" balls & place on ungreased cookie sheets.  Flatten to 1/4" thickness.  Bake 6-8 min, or until edges are light golden brown.  Cool 1 min. & remove from cookie sheets. 

Red Velvet Cheesecake Brownies

** Recipe from Sweet Pea's Kitchen **

* 1/2 c. butter
* 2 oz. dark chocolate, coarsely chopped
* 1 c. sugar
* 2 large eggs
* 1 tsp. vanilla extract
* 1 1/2 tsp. red food coloring
* 2/3 c. all purpose flour
* 1/4 tsp. salt
* 8 oz. cream cheese, room temperature
* 1/3 c. sugar
* 1 large egg
* 1/2 tsp. vanilla extract


Heat oven to 350. Butter the bottom and sides of an 8" metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.  In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.  In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.  Pour into prepared pan and spread into an even layer.  To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.  Bake for 35-40 min, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.  Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Homemade Wheat Thins

** Recipe from Sweet Pea's Kitchen **

* 1 1/4 c. whole wheat flour
* 1 1/2 Tbl. sugar
* 1 tsp. salt, plus extra for topping
* 1/4 tsp. paprika
* 4 Tbl. (1/2 stick) unsalted butter, cut into 1/4-inch cubes
* 1/4 c. water
* 1/4 tsp. vanilla

Heat oven to 400.  Line two baking sheets with parchment paper.  In a bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, salt and paprika. Add butter and toss with a fork to coat with the flour mixture. Mix on med-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add water & vanilla and mix on low just until dough pulls together. (If dough is still pretty dry, add a little more water until it comes together.)  Divide dough into 4 equal pieces, and cover with a towel so they don’t dry out. Working one piece at a time, on a lightly floured work surface, roll one of the dough pieces into a large rectangle, 1/16" thick. Using a pizza cutter, cut the rectangle into squares about 1-1 1/2" wide.  Transfer dough squares to prepared baking sheets. You don’t need to leave much space in between the crackers-they don’t spread at all in the oven. Sprinkle lightly with salt and cover with a towel. Repeat rolling & cutting process with remaining 3 pieces of dough. Save all of your scraps under the towel and reroll them all at once to create a final batch of crackers.  Bake crackers, one sheet at a time, until crisp and browned, about 5-10 min.  Check crackers after 5 min. to remove some of the thinner ones that are browning too quickly and return the remaining crackers to the oven to finish baking. Transfer crackers to a wire rack and allow to cool completely before storing in an airtight container.

Flourless Fudge Chocolate Chip Cookies

** Recipe from chocolate & carrots **

* 3 c. powdered sugar
* 2/3 c. unsweetened Hershey’s dark chocolate cocoa powder
* 1/8 tsp. salt
* 2 to 4 large egg whites, at room temperature
* 1 Tbl. pure vanilla extract
* 1 1/2 c. 60% cacao chocolate chips

Heat oven to 350.  Set aside two baking sheets with silpat mats or parchment paper sprayed with cooking spray.  In a large bowl, whisk together the powdered sugar with cocoa powder and salt.  Whisk in vanilla & egg whites, starting with just two.  Beat just until batter is moistened.  Look for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.  Stir in chocolate chips.  Scoop batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.  Bake 12-14 min, until tops are glossy and lightly cracked.  Let cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

"Faux-tisserie" Chicken

** Recipe from sweet anna's **

* 1 whole chicken, small enough to fit in your slow cooker, thawed
* about 1/4 c. seasoned salt (store bought or homemade)
* aluminum foil or 3 medium onions

Place 3 aluminum-foil balls (about the size of your fist) or 3 medium, peeled onions in the bottom of the slow cooker.  Rinse the chicken in cold water, removing any 'extra-parts' hidden in the body cavities and pat dry with paper towels.  Place the chicken, breast side up, on the foil balls or onions in the slow cooker.  (The foil balls keep the chicken up out of it's juices so that it doesn't steam!)  Slide your hand in between the skin and the breast, separating it without tearing the skin. Take about 1 Tbl. of seasoned salt (or salt and a bunch of seasonings, whatever you like!) and rub it in between the skin and breast.  Take the remaining seasoned salt and rub it all over the outside of the chicken and sprinkle it into the cavity.  Cover the slow cooker, turn on LOW, and cook for 6-8 hrs - depending on the size of your chicken, until the juices run clear and the chicken is falling apart tender.

* (Save the juice to make gravy, or just spoon it as is over the chicken when you serve it!)

Homemade Almond Roca

** Recipe from sweet anna's **

* 1 lb. butter
* 2 1/4 c. sugar
* 1/4 c. water
* 2 c. chopped almonds
* 1 c. chocolate chips
* 1/2 c. finely chopped almonds

In a large heavy pot, on high heat, cook together butter, sugar and water, stirring constantly through 3 stages...  1. smooth and runny, 2. cheesy (like melted white cheese), and 3. smooth and golden brown.  Once caramel mixture reaches the 3rd stage (smooth golden brown) remove pot from heat immediately and stir in 2 c. chopped almonds.  Pour mixture out onto a foil-lined & buttered baking sheet.  Let set for a few minutes & then sprinkle chocolate chips on top.  After about 5 min, or when all chocolate chips look shiny and soft, spread them out thinly & evenly all over the top of the caramel mixture in pan.  Sprinkle top with 1/2 c. almonds & let cool completely.
(If your kitchen/house is too warm, you may need to put this into the fridge to finish cooling and setting the chocolate before breaking!)  Once the candy is completely cool and the chocolate has set, break it into pieces and store in an air-tight container in the fridge!

Grilled Spinach Alfredo Pizza

 

** Recipe from Kraft **

* 1 c. Alfredo sauce

* 1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

* 1 tsp. crushed red pepper

* 1 lb.  refrigerated pizza dough, at room temperature

* 2 Tbl. olive oil

* 1 c.  shredded Mozzarella cheese

* 1 boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 c.)

* 4 slices bacon, cooked, crumbled  

HEAT grill to medium heat.  COOK and stir Alfredo sauce in med. saucepan on med. heat 4-5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.  DIVIDE dough into 4 pieces. Roll each piece into 12" round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.  TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

French Breakfast Muffins

** Recipe from Velvet Lava **

* 1/3 c. butter, melted
* 1/2 c. sugar
* 1 egg (preferably room temperature)
* 1 1/2 c. AP flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. salt
* 1/4 tsp. nutmeg
* 1/2 c. milk

Topping:
* 1/2 c. sugar
* 1/2 c. butter, melted
* 1 tsp. cinnamon
 

Heat oven to 350.  In a med-large bowl, sift together all dry ingredients. Add wet ingredients & stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Bake for 20-25 min, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar & cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.

Pesto Chicken Stuffed Shells

 


** Recipe from What's Cookin, Chicago? **

* 12-16 jumbo pasta shells
* 4 oz. cream cheese, softened
* 1 c. freshly grated Parmesan or Asiago cheese + 1/4 c. for topping
* 3 Tbl. prepared pesto (homemade or store bought)
* 2 c. shredded cooked chicken
* 2 cloves garlic, minced
* salt & pepper to taste

Heat oven to 350.  In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. Pasta will finish cooking when the dish is baked. Drain shells and set aside.  In a large bowl, combine the rest of the ingredients, except 1/4 c. of cheese for topping. Fill shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 c. of cheese over filled shells.  Bake uncovered for 30 min, or until shells are bubbling hot and cheese melts.

Deep Dark Chocolate Cookies

** Recipe from divine baking **

* Nonstick vegetable oil spray
* 1 1/2 c. bittersweet chocolate chips (about 9 ounces), divided
* 3 lg. egg whites, room temperature
* 2 1/2 c. powdered sugar, divided (might only need 2 c.)
* 1/2 c. unsweetened cocoa powder
* 1 Tbl. cornstarch
* 1/4 tsp. salt
 

Heat oven to 350. Spray 2 large baking sheets with nonstick spray. Melt 1 c. chocolate chips in glass bowl in microwave, stirring twice, about 2 min. Cool slightly.  Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. sugar (or half of amount you're using). Continue beating until mixture resembles soft marshmallow creme. Whisk 1 c. sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate & 1/2 c. chocolate chips (dough will become very stiff).  Place 1/2 c. powdered sugar in bowl. Roll 1 rounded Tbl. dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2" apart. Bake until puffed and tops crack, about 10 min. Cool on sheets on rack 10 min. Transfer to rack; cool.

No-Bake Energy Bites

** Recipe from Smashed Peas and Carrots **

* 1 c. oatmeal (use GF oats if desired)

* 1/2 c. peanut butter (or other nut butter)

* 1/3 c. honey

* 1 c. coconut flakes

* 1/2 c. ground flaxseed

* 1/2 c. mini chocolate chips

* 1 tsp. vanilla

Mix ingredients in a medium bowl until thoroughly incorporated.  Let chill in refrigerator for 30 min. Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Baked Pesto Chicken

** Recipe from Kalyn's Kitchen **

* 4 boneless, skinless chicken breasts
* salt & fresh ground black pepper for seasoning chicken
* 1/2 c. basil pesto (homemade or store bought)
* 2 oz. (1/2 c.) grated low-fat mozzarella cheese

Heat oven to 375. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2-3 pieces.  Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 c. basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 c. more basil pesto over the chicken.  Cover the baking dish with foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 min, just until chicken is barely firm & cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 c. grated mozzarella cheese. Put dish back into the oven without foil and cook 5 min. more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) **Tip:  After melting the cheese for 5 min, switch oven to broil & broil for 5 min. more, just long enough to get the cheese lightly browned.  Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice, or just spoon the juice over the chicken.

Boston Market Cornbread

** Recipe from Stephanie Cooks ** 

* 2 (8.5 oz) boxes Jiffy corn muffin mix
* 1 (18 oz) box butter OR yellow cake mix
* 5 eggs
* 2/3 c. milk
* 1 1/3 c. water
* 1/2 c. butter, softened

Heat oven to 350.  Combine all of the dry ingredients, mixing well.  Add the wet ingredients, stirring until just combined.  Pour into well greased muffin tins or mini loaf pans.  Bake about 30 minutes, until golden and a toothpick inserted in the center comes out clean.  Allow to cool in the pan. Then remove to a wire rack. Store in an airtight container.

Cake Batter Cookies

** Recipe from Stephanie Cooks **

* 1 (18.25 oz.) box cake mix
* 1 tsp. baking powder
* 2 eggs
* 1/2 c. vegetable oil
* 1 c. semisweet chocolate chips

Heat oven to 350.  In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (Might be crumbly - so maybe use hands to really mix it well- it's not as smooth as typical dough.)  Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.  Bake for 10 min.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tuscan Garlic Chicken

** Recipe from mel's kitchen cafe **


* 3/4 c. all-purpose flour
* 1/2 Tbl. salt
* 1 tsp. pepper
* 1/2 tsp. dried basil
* 1/2 tsp. dried oregano
* 4 boneless, skinless chicken breasts
* 5 Tbl. extra virgin olive oil, divided
* 1 Tbl. finely minced garlic (about 4-5 cloves)
* 1 red bell pepper, cut into thin strips or chopped
* 1/2 c. low-sodium chicken broth
* 6 oz. fresh spinach
* 1/2 c. heavy cream
* 2 tsp. cornstarch
* 1 c. lowfat milk
* 1 c. freshly grated Parmesan cheese
* 1 lb. fettuccine

Heat oven to 350.  In a shallow pie plate or similar dish, combine flour, salt, pepper, basil & oregano. Dip each chicken piece in flour mixture until both sides are well coated.
In a large 12" nonstick skillet, heat 3 Tbl. of olive oil over med. heat until oil is hot & shimmering. Carefully place chicken breasts in pan, cooking 2-3 min. on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. (If you try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.) Gently remove chicken to a foil-lined, lightly greased baking sheet and bake in about 15 min, until the chicken is cooked through. Set aside and tent with foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out skillet with paper towels and return it to medium heat, adding remaining 2 Tbl. olive oil. When oil is hot, add garlic and bell pepper, sauteing 2-3 min. Stir in one Tbl. flour and stir constantly while cooking for another minute. Add chicken broth to skillet and bring mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 min. In a small liquid measure, whisk together cornstarch & cream. Add spinach, milk & cream mixture to skillet. Bring mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 min. Stir in Parmesan cheese.  When pasta has finished cooking, drain & return it to the pot. Toss pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.