The Recipe Pot

Slow Cooker Carnitas

2012-01-25T19:07:00.000-08:00

** Recipe from A Year of Slow Cooking **

* 2 pounds pork shoulder (could use chuck roast)
* 1/2 cup freshly squeezed orange juice (about 1 large orange)
* 1/4 cup freshly squeezed lime juice (about 1 large lime)
* 7 cloves garlic (whole intact)
* 1/2 tablespoon kosher salt
* 1 tablespoon cumin
* 1/2 cup beef broth (GF if desired)
* corn tortillas
* desired toppings: i.e. sour cream, salsa, sliced avocado, etc.

Use a 6 quart slow cooker. In a small bowl, combine salt & cumin. Rub mixture all over pork, then place into slow cooker. Add whole garlic cloves. Squeeze on citrus, and pour beef broth evenly over top. Cook on low for 8-10 hrs, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hrs, remove and cut into chunks, then return to crock & flip to high for about an hour or two. Shred meat fully and serve on warmed corn tortillas with desired toppings.

Peanut Butter-N-Oatmeal Bars

2012-01-22T21:17:00.000-08:00

** Recipe adapted from cooks.com - pictures from ME! **

Bars:
* 4 c. quick oats (use GF if desired)
* 1 c. packed brown sugar
* 3/4 c. melted butter
* 1 tsp. vanilla

Heat oven to 375. Mix ingredients & evenly press into a greased jelly roll pan. Bake 15-20 min. Cool slightly.

Topping: (If desired!! Bars are quite good on their own!!)
* 6 oz. butterscotch chips (I used chocolate!)
* 3/4 c. peanut butter (I used chunky!)

Melt & spread on top of bars. Place pan in fridge & allow topping to set. Cut into bars.
** NOTE: even though my topping "set", after it came back to room temp, it was messy. :( So, I put 2 chocolate sides together & made "sandwiches"!! :)

Pink Velvet Fruity Pebble Whoopie Pies

2012-01-20T08:42:00.000-08:00

** Recipe from Cookies & Cups **

Whoopie Pies:
* 2 c. all purpose flour
* 2 Tbl. cocoa powder
* 1/4 tsp. baking powder
* 1/2 c. room temp butter
* 1 c. light brown sugar
* 1 egg
* 2 tsp. vanilla
* 1/2 c. buttermilk
* food coloring (Chefmaster - "Deep Pink" used)

Fruity Pebble Buttercream:
* 1 c. finely crushed Fruity Pebbles (about 2 1/2 cups un-crushed)
* 1/2 c. butter, room temperature
* 1/2 c. vegetable shortening
* 2 c. powdered sugar
* 2 Tbl. milk

Heat oven to 375. Line you baking sheets with parchment paper. Cream butter and sugar together. Add egg and vanilla, mix until combined. Mix you dry ingredients together. On low speed add 1/3 of your dry mix, then 1/3 of your buttermilk…continue adding in this order until all your dry ingredients and milk are mixed in and smooth. Now add food coloring. It might not take much, but add until the color you like is reached. Mix on low to combine the food coloring, scraping the sides until color is even. Transfer batter into a piping bag or snipped off ziplock. (Cookies can be piped into any shape desired!) Bake for approx. 6 min, until they are set. Let cool on baking sheet for 2 min, then transfer to a wire rack to finish cooling.

For Buttercream: Cream your butter and shortening together until smooth. On low speed, slowly add in your powdered sugar, when incorporated, add your milk and turn speed up to medium and beat until smooth and fluffy. Turn back to low speed and add in your crushed Fruity Pebbles cereal and mix until incorporated. Top the bottom of 1 cookie with buttercream, then add another cookie on top - making a "sandwich"!

Strawberry 2 Ingredient Fudge

2012-01-19T19:16:00.000-08:00

** Recipe from Cookies & Cups**

* 1 can of strawberry frosting
* 1 (12 oz.) bag of white chocolate chips

Lightly spray a 9x9" pan with cooking spray. Over a double boiler, or in the microwave, melt your white chocolate chips. When chips are melted, remove from heat and stir in your strawberry frosting, evenly. Spread in your prepared pan and place in fridge to set for 30 minutes. Cut into squares to serve. Store in an airtight container for up to a week.

Chicken Taco Cornbread w/ Ranchero Cilantro Drizzle

2012-01-19T18:31:00.000-08:00

** Recipe from Picky Palate **

Dressing:
* 1/2 c. ranch dressing
* 1/2 c. salsa verde
* 1 c. tightly packed cilantro leaves
Filling:
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely chopped onion
* 1/4 c. finely chopped red bell pepper
* 1 Tbl. finely chopped jalapeno pepper
* 2 c. shredded rotisserie chicken
* 3 Tbl. finely chopped cilantro leaves
* 1/2 tsp. salt
* 1/2 tsp. ground cumin
* 1/4 tsp. black pepper
* 1 (14 1/2 oz.) can diced tomatoes with green chilies
* 1 large egg
Crust:
* 1 (7 oz.) package sweet yellow cornbread mix (use GF if desired)
* 1/2 c. milk
* 3/4 c. crushed corn tortilla chips
Toppings:
* 1/2 c. shredded mozzarella cheese
* 1/2 c. shredded Cheddar cheese
* 3 c. shredded romaine lettuce
* 1 c. chopped tomatoes

HEAT oven to 400. Combine ranch dressing, salsa & 1 c. cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate. HEAT olive oil in 10" cast iron skillet over med. heat. Add onion, bell pepper & jalapeno; cook 3-5 min. or until vegetables are tender, stirring frequently. Stir in chicken, 3 Tbl. cilantro, salt, cumin, pepper & tomatoes with green chilies; cook 5 min. Remove from skillet. Wipe out skillet with paper towel; grease. BEAT egg in large bowl. Add cornbread mix & milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses. BAKE 16-20 min, or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Cheetos Chicken Fingers

2012-01-19T16:40:00.000-08:00

** Recipe from Plain Chicken **

* 3 oz. Cheetos (you want about 1 c. of crumbs)
* 1/2 tsp. black pepper or 1/4 tsp. cayenne pepper
* 1 lb. raw chicken tenders
* 1/3 c. honey mustard dressing
* cooking spray

Put rack in lower third of oven; heat to 475. Line a baking pan with nonstick aluminum foil. Pulse Cheetos in a food processor. Transfer to a bowl; stir in pepper. Toss tenders in honey mustard dressing, then dredge in crumbs. Arrange on pan. Spray tenders with cooking spray. Bake, turning once, until golden brown, 15 min.

Blueberry Mochi Cake

2012-01-18T21:42:00.000-08:00

** Recipe from Closet Cooking **

* 1 c. butter (melted)
* 2 c. sugar
* 1 (12 oz.) can evaporated milk
* 1 tsp. vanilla extract
* 4 eggs
* 1 lb. Mochiko (1 box)
* 2 tsp. baking powder
* 1 c. blueberries

Heat oven to 350. Mix butter & sugar in a large bowl. Mix in evaporated milk & vanilla extract. Add in eggs. Mix in the mochiko and baking powder. Mix in blueberries. Pour batter into a greased 9x13" baking pan. Bake until golden brown on top and a toothpick pushed into the center comes out clean, about 1 hr.

Black Bean & Quinoa Chili

2012-01-18T21:35:00.000-08:00

** Recipe from Closet Cooking **

* 1 c. quinoa, rinsed
* 2 c. water
* 1 Tbl. oil
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 jalapeno pepper, chopped
* 1 Tbl. chili powder
* 1 Tbl. cumin, toasted and ground
* 1 (28 oz.) can crushed tomatoes
* 2 (19 oz.) cans black beans, drained and rinsed
* 1 green bell pepper, cut into bit sized pieces
* 1 red bell pepper, cut into bit sized pieces
* 1 zucchini, cut into bit sized pieces, optional
* 1 Tbl. chipotle chili in adobo sauce, chopped
* 1 tsp. dried oregano
* salt & pepper to taste
* 1 c. corn, fresh, frozen or canned
* 1 handful cilantro, chopped

Simmer the quinoa in the water until absorbed, about 20 min. Heat the oil in a pan. Add the onions and saute until tender, about 5-7 min. Add the garlic, chili powder and cumin and saute until fragrant, about 1 min. Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper & simmer for 20 min. Add the quinoa and corn & simmer for 5 min. Remove from the heat and stir in the cilantro.

Cinnamon M&M Oatmeal Chocolate Chip Cookies

2012-01-17T10:08:00.000-08:00

** Recipe from Picky Palate **

* 2 sticks softened unsalted butter
* 3/4 c. granulated sugar
* 3/4 c. packed light brown sugar
* 2 eggs
* 1 Tbl. pure vanilla extract
* 3 c. all purpose flour
* 1 tsp. baking soda
* 3/4 tsp. kosher salt
* 1 tsp. ground cinnamon
* 1 c. rolled oats
* 10 oz. bag chocolate chips
* 1 (9.90 oz.) bag Cinnamon M&M’s

Heat oven to 350. and line a large baking sheet with a silpat liner or parchment paper.
2. In a stand or electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add eggs and vanilla mixing until well combined.
3. Place flour, baking soda, and salt into a large bowl, mix to combine then add slowly to mixing bowl, mixing on low speed. Add cinnamon, rolled oats and chocolate chips. Mix until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Press cookies down about 1/2 inch to flaten slightly. Press 5 cinnamon M&M’s onto each cookie. Bake for 9-12 minutes, until baked to your liking. Remove from oven and let cool for 10 minutes on baking sheet before removing to cooling rack. Now…time to eat Enjoy!

Frozen Hot Chocolate

2012-01-17T10:02:00.000-08:00

** Recipe from Picky Palate **

* 2 c. whole milk
* 5 (1.25 oz.) packets of Hot Chocolate mix
* 4 c. ice
* 1 c. heavy cream
* 2 Tbl. granulated sugar
* 1/4 c. mini chocolate chips or grated chocolate

Place milk into blender. Add hot chocolate packets and blend until combined. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate. Whip cream and sugar until whipped cream is formed. Top each glass with whipped cream and sprinkle with mini chocolate chips.

Fluffy (Baked) Cake Donuts

2012-01-17T09:52:00.000-08:00

** Recipe from Mom Advice **

* 2 c. all-purpose flour
* 3/4 c. sugar
* 2 tsp. baking powder
* 1/2 tsp. ground cinnamon
* 1 tsp. salt
* 3/4 c. milk
* 2 eggs, beaten
* 1 tsp. vanilla extract
* 2 Tbl. melted butter

For the glaze:
* 1 c. confectioners’ sugar
* 2 Tbl. hot water
* 1/2 tsp. vanilla, butter, or almond extract

Heat oven to 325. Lightly grease a doughnut pan. In a large bowl, mix flour, sugar, baking powder, cinnamon & salt. Stir in milk, eggs, your favorite extract, and melted butter. Beat together until well blended. Fill each doughnut cup approximately 3/4 full. Bake 8-10 min, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water & extract in a small bowl. Dip doughnuts in glaze & then in sprinkles.

White Chicken Enchiladas

2012-01-16T21:10:00.000-08:00

** Recipe from Envy My Cooking **

* 8 soft taco size flour tortillas
* 2 c. shredded Monterrey jack cheese, divided
* 2 c. shredded cooked chicken
* 3 Tbl. butter
* 3 Tbl. flour
* 2 c. chicken broth
* 1 c. sour cream
* 1 (4 oz.) can diced green chilies
* Chopped, fresh cilantro for garnish

Heat oven to 425. Spray a 9x13" pan with cooking spray; set aside. Mix chicken together with 1 c. of cheese. Distribute chicken & cheese mixture evenly among tortillas. Roll up & place seam side down in pan. In a large saucepan, melt butter. Add flour; cook & stir for 1 min. Add chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick & bubbly. Stir in sour cream & diced green chiles. Pour sauce in an even layer over enchiladas. Sprinkle with remaining cheese. Bake 20-25 min, or until golden & bubbly. Sprinkle with cilantro just before serving.

Healthified Mini Chocolate Cheesecakes

2012-01-16T19:03:00.000-08:00

** Recipe from Better at Home **
Cheesecakes:
* 12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 c.)
* 12 oz. low-fat cream cheese, softened
* 2/3 c. sugar
* 2 tsp. vanilla
* 1/4 c. unsweetened baking cocoa
* 1 whole egg
* 1 egg white
* 1 oz. bittersweet or semisweet baking chocolate, melted
Topping:
* 1/3 c. fat-free hot fudge topping
* Fresh raspberries, if desired

Heat oven to 325. Place foil baking cups in a regular-size muffin tin. With back of spoon, firmly press slightly less than 1 Tbl. cookie crumbs in bottom of each foil cup. In large bowl, beat cream cheese with electric mixer on med. speed until creamy. Beat in sugar & vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups. Bake 28-32 min, or until set. Cool in pan on cooling rack 15 min. Remove cheesecakes from pan; cool 15 min. longer. Refrigerate about 1 hr. or until chilled. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Recipe Tips:
We recommend using 1/3-less-fat cream cheese. When testing the recipe with fat-free cream cheese, we found the cheesecakes to have poor texture and a bland flavor. If you choose to try fat-free cream cheese, we suggest using 4 ounces fat-free cream cheese and 8 ounces 1/3-less-fat cream cheese.

If fudge topping is too thick to spread, place in small microwavable bowl and microwave on High for 15 to 30 seconds or until spreadable. Stir before spreading.

Nutrition Information:
1 Serving (1 Serving)Calories 200(Calories from Fat 80);Total Fat 9g(Saturated Fat 5g,Trans Fat 0g);Cholesterol 40mg;Sodium 180mg;Total Carbohydrate 25g(Dietary Fiber 1g,Sugars 18g);Protein 4g;Percent Daily Value*:Vitamin A 6%;Vitamin C 0%;Calcium 4%;Iron 4%;Exchanges:1 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Apple Pie Cookies

2012-01-06T22:52:00.000-08:00

** Recipe from Annie's Eats **

* 2½ c. all-purpose flour
* 2 Tbl. sugar
* 1 tsp. salt
* 1 c. unsalted butter, cold and cut into small pieces
* ½ c. very cold water
* 2-3 medium apples, whatever variety you prefer for baking
* Squeeze of lemon juice
* 1/3 c. sugar
* 1 tsp. ground cinnamon
* Dash of grated nutmeg
* Water
* 1 large egg lightly beaten with 1 tsp. of water
* Sugar, for sprinkling

(NOTE: of course you can use a frozen pie crust, but homemade is always recommended!! ;)
To make pie dough, combine flour, sugar, and salt in a medium bowl & stir with a fork to blend. Using a pastry cutter (or your preferred method), cut butter into flour mixture until mixture is coarse and largest pieces of butter are no bigger than small peas. Stir in water & mix gently just until dough has come together in a cohesive ball & all of dry ingredients have been moistened. Form dough into a disc and cover tightly with plastic wrap. Transfer to refrigerator and chill for at least 1 hr. When ready to make cookies, preheat oven to 350. Line baking sheets with silicone baking mats or parchment paper. Peel apples & cut off sides in four large chunks, removing and discarding cores. With each large piece of apple, further slice into thin slices (between 1/8- and ¼" thick). Use a small round cookie cutter (about 2" in diameter) & cut round discs out of apple slices. Place apple rounds in a bowl & toss with lemon juice. In another small bowl, combine sugar, cinnamon & nutmeg, and whisk to blend. Assembly: transfer half of chilled pie dough to a lightly floured work surface (keep remaining half chilled). Use a rolling pin to roll dough out very thin, about 1/8 to ¼" thick. Use a larger round cookie cutter (about 2½ to 2¾" in diameter) to cut out rounds of pie dough. Transfer half of rounds to prepared baking sheet. Brush rounds lightly with water (will help pies seal). Take a few apple slices at a time and coat them in cinnamon-sugar mixture. Place each on top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press edges to help seal. Repeat this process with the remaining dough and apple slices. Crimp and seal edges of the mini pies with tines of a fork, dipping in flour if needed to prevent sticking. Lightly brush tops of cookies with egg wash. Use a small paring knife to cut tiny slits in top of each cookie. Sprinkle with additional sugar, if desired. Bake 25-28 min. or until light golden brown.

Chicken Marsala Pasta

2011-12-07T20:38:00.000-08:00

** 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

2011-11-29T18:32:00.000-08:00

** 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

2011-11-23T15:03:00.000-08:00

** 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

2011-11-22T12:46:00.000-08:00

** 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

2011-11-11T14:39:00.000-08:00

** 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

2011-11-08T16:15:00.000-08:00

** 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

2011-11-08T16:00:00.000-08:00

** 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)

2011-10-16T23:21:00.000-07:00

** 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

2011-10-13T15:29:00.000-07:00

** 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

2011-10-13T15:16:00.000-07:00

** 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

2011-10-13T15:01:00.000-07:00

** 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

2011-10-06T21:40:00.000-07:00

** 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

2011-10-05T16:37:00.000-07:00

** 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

2011-10-04T14:01:00.000-07:00

** 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

2011-09-28T20:08:00.000-07:00

** 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

2011-09-24T18:54:00.000-07:00

** 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

2011-09-20T22:12:00.000-07:00

** 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

2011-09-19T20:26:00.000-07:00

** 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

2011-09-19T19:44:00.000-07:00

** 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

2011-09-15T16:43:00.000-07:00

** 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

2011-09-15T16:29:00.000-07:00

** 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

2011-09-13T22:37:00.000-07:00

** 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

2011-09-12T22:20:00.000-07:00

** 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

2011-09-12T22:05:00.000-07:00

** 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

2011-09-10T14:38:00.000-07:00

** 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

2011-09-09T16:37:00.000-07:00

** 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

2011-09-08T09:53:00.000-07:00

** 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

2011-09-08T09:42:00.000-07:00

** 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

2011-09-08T09:37:00.000-07:00

** 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

2011-09-06T15:07:00.000-07:00

** 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

2011-08-31T12:31:00.000-07:00

** 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

2011-08-30T20:01:00.000-07:00

** 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

2011-08-30T19:54:00.000-07:00

** 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

2011-08-30T19:41:00.000-07:00

** 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

2011-08-27T19:55:00.000-07:00

** 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

2011-08-27T19:48:00.000-07:00

** 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

2011-08-25T09:29:00.000-07:00

** 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

2011-08-24T21:04:00.000-07:00

** 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

2011-08-24T16:42:00.000-07:00

** 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

2011-08-24T16:29:00.000-07:00

** 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

2011-08-23T15:13:00.000-07:00

** 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

2011-08-22T16:33:00.000-07:00

** 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

2011-08-16T14:20:00.000-07:00

** 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

2011-08-16T14:10:00.000-07:00

** 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

2011-08-16T12:57:00.000-07:00

** 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.

Chicken Florentine Bowtie Pasta

2011-08-08T19:41:00.000-07:00

** Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 c. finely chopped white onion
* 1 clove minced garlic
* 4 c. baby spinach leaves
* 2 c. cooked shredded chicken breast
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 2 c. Philadelphia Cooking Creme
* 1 lb. bowtie pasta or other small noodle
* 1 1/2 c. shredded mozzarella cheese

Heat oven to 350. Spray a 9×13" baking dish with non-stick cooking spray. Place oil in Dutch oven or large pot over medium heat. Add onion & cook, stirring until tender, about 5 min. Add garlic and cook, stirring for 1 min. Stir in spinach leaves, cook, stirring until wilted, about 2 min. Add chicken, salt & pepper, and cook until heated through, about 3 min. Add cooking cream, stirring to combine. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake 20-30 minutes, until cheese is melted. Makes 8 servings

Mini Snickers Caramel Cheesecakes

2011-08-05T10:19:00.000-07:00

** Recipe from Six Sister's Stuff **

* 2 c. chopped Snickers Bars
* 2 1/2 c. graham cracker crumbs
* 2 Tbl. granulated sugar
* 5 Tbl. melted butter
* 2 - 8oz. packages softened cream cheese
* 1 c. granulated sugar
* 2 eggs
* 1 Tbl. pure vanilla
* 3 Tbl. caramel sauce

**The original recipe suggests making these in a muffin top pan, but I used a regular muffin tin pan and they worked fine! If you are using a regular muffin tin, use a little bit less than 1/4 c. when you are pouring the filling into each tin so they don't overflow.**

Preheat oven to 350. Place chopped Snickers into a bowl, set aside. Place graham crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan & press down and up the sides. Bake for 5-6 min, or just until browned. Remove from oven. In a stand or electric mixer, beat the cream cheese & sugar until smooth and creamy. Add in eggs & vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 min, or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

Homemade Chocolate Syrup

2011-08-05T09:37:00.000-07:00

** Recipe from 52 Kitchen Adventures **

* 1 1/4 c. sugar
* 1 c. unsweetened cocoa powder
* 1 c. water
* 1/4 tsp. salt
* 2 tsp. vanilla extract

In a medium saucepan, whisk together sugar and cocoa powder until most of the lumps are gone. Add water and salt and cook over medium heat, stirring frequently. Bring to a boil and cook for a few minutes, until thickened, continuing to stir frequently. Remove from heat and let cool for 5 minutes, then add vanilla extract. Store in air tight container in the fridge.
To make chocolate milk, add 1 tablespoon of chocolate sauce to a cup of milk and stir until combined.

Flourless Chocolate & Vanilla Marble Cake

2011-08-02T20:00:00.000-07:00

** Recipe from Fine Cooking **

For the vanilla batter:
* 8 oz. cream cheese, softened to room temperature
* 2/3 c. granulated sugar
* 1 large egg
* 1 tsp. pure vanilla extract

For the chocolate batter:
* 10 oz. bittersweet chocolate, finely chopped
* 5 oz. (10 Tbl.) unsalted butter, cut into 6 pieces
* 3 large eggs
* 1/3 c. granulated sugar
* 1 Tbl. dark rum or espresso
* 1 tsp. pure vanilla extract
* pinch table salt

* cocoa powder for dusting

Position an oven rack in the middle of the oven and heat the oven to 300. Lightly grease a 9x2" round cake pan & line the bottom with parchment. Make the vanilla batter: In a medium bowl, beat softened cream cheese with electric mixer until smooth. Add sugar & continue beating until well blended & no lumps remain. Add egg & vanilla and beat just until blended. Set aside.
Make the chocolate batter: In a medium bowl, melt chocolate & butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth & set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat eggs, sugar, rum or espresso, vanilla, & salt on med-high until the mixture is pale and thick, 3-4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters. Bake until a pick inserted about 2" from edge comes out gooey but not liquid, 40-42 min.; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hrs. Loosen cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hrs. or overnight, or freeze.

Cake Batter Bark

2011-08-02T19:43:00.000-07:00

** Recipe from Stephanie Cooks **

* 7 oz. good dark chocolate
* 12 oz. good white chocolate
* 1.5 heaping tsp. yellow cake mix
* colored sprinkles

Melt the dark chocolate in the microwave, over a double burner, or over low flame. Spread thinly over parchment paper of a silpat. Cool in the freezer 20 min. Melt the white chocolate. Add the cake mix, stir well. Spread over the dark. (Do a little bit at a time because it will melt the chocolate and it won't look as pretty.) Top with rainbow sprinkles. Freeze for 20 more min. Break into pieces and keep in the refrigerator until you are ready to eat it.

Birthday Cake Fudge

2011-08-02T19:29:00.000-07:00

** Recipe from Mrs. Bettie Rocker **

* 3 c. sugar

* 1 1/2 sticks margarine
* 5 oz. can (2/3 c.) evaporated milk
* 12 oz. chopped white chocolate chips
* 7 oz. jar marshmallow creme
* 3-4 Tbl. yellow cake mix (just the powdered MIX, not batter)
* 1 tsp. vanilla
* blue food coloring
* rainbow sprinkles

Line an 8 or 9" square pan with foil, leaving the ends hanging over the edges of the pan. Spray foil thoroughly with nonstick spray. Place sugar, margarine, & evaporated milk in a heavy saucepan over med. heat. Bring to a full rolling boil, stirring constantly, and let boil 4 min. Remove from heat. Add chocolate chips, marshmallow creme, & cake mix, stirring until chocolate chips are melted. Add vanilla & mix well. Working quickly, pour about 1/3 of the fudge in a bowl and add a few drops of blue food coloring, mixing and adding until you achieve the desired shade. Pour white fudge into prepared pan, spreading evenly. Spoon blue fudge over the top, spacing it out. Using a sharp knife, draw swirls through the blue and white to create a marbled effect. Sprinkle the top generously with rainbow sprinkles before the top sets up. Let store at room temperature until cool, then place in the refrigerator until firm.

Gluten Free Soft Pretzels

2011-08-02T17:29:00.000-07:00

** Recipe from Living Without **

* 3⅔ c. Gluten-Free High-Protein Flour Blend - (see below)
* ⅓ c. potato flour
* 2 Tbl. rapid yeast
* 2½ tsp. xanthan gum
* 1 tsp. salt
* 4 Tbl. melted butter or nondairy replacement
* 1½-2 c. warm water, divided
* ⅔ c. baking soda
* 10 c. water
* 1 egg yolk, beaten with 2 Tbl. water
* Salt, for sprinkling

GF Flour blend:
* 1 1/4 c. bean flour (your choice), chickpea flour or soy flour
* 1 c. arrowroot starch, cornstarch or potato starch
* 1 c. tapioca starch/flour
* 1 c. white or brown rice flour

Heat oven to 450. Mix together flour blend, potato flour, yeast, xanthan gum & salt. Using the paddle attachment of your mixer, beat ingredients together on med. speed, adding melted butter & 11/4 c. warm water. Add enough water to make a soft but not wet dough. Beat for 5 min. Then cover & let sit for 5 min. Uncover & beat an additional 4 min. Oil dough lightly. Cover bowl with plastic wrap & place it in a warm place for 30 min. Divide dough into 12 pcs. Roll each into a 12" rope. Make a U-shape with the rope. Holding the ends, cross them over each other and press them onto the top of the rope to form a pretzel. Transfer to parchment-lined pan. Cover with lightly oiled plastic wrap and let rise for 20-30 min. Line 2 half-sheet pans with parchment paper & lightly brush with vegetable oil. Set aside. Bring baking soda & 10 c. water to a boil in a large saucepan. Lower to simmer & cover. Place pretzels into boiling water, one at a time, and boil for 30 seconds. Remove from water with a slotted spoon. Return boiled pretzels to the sheet pan. Brush each with egg yolk & water mixture. Sprinkle with salt. Place in preheated oven & bake until dark golden brown, about 12-14 min. Transfer to a rack and cool for at least 5 min. before serving.

Un-Fried Ice Cream

2011-08-02T14:01:00.000-07:00

** Recipe from Recipe Addiction **

* 1 gallon vanilla ice cream (might not need the whole gallon)

* 1 c. butter

* 1 1/2 c. brown sugar

* 1 c. shredded coconut

* 1/4 tsp. cinnamon

* 1 (8 oz.) pkg. sliced almonds

* 3 1/2 c. crushed Rice Chex

Crush cereal in food processor or in a plastic bag. Remove your ice cream from freezer. Can either slice it in the container and scoop it out, or squeeze the whole container on to a cutting board and slice it that way. Melt butter and sugar together over medium heat and bring to a boil. Boil mixture for 1 min. Remove from heat & immediately add coconut, almonds, cereal & cinnamon. Press half of mixture into a 9x13" pan. (Glass works best if you have it.) Cover mixture with the sliced ice cream and smooth over the edges so it covers the entire mixture. Cover the ice cream with the rest of the coconut mixture. Cover with saran wrap and then tin foil to prevent freezer burn and freeze. Serve once it has had some time to harden up.

Chewy Granola Bars

2011-07-31T22:00:00.000-07:00

** Recipe from Back to the Cutting Board **

Peanut Butter/Chocolate Chip:

* 1/4 – 1/2 c. packed light brown sugar

* 1/4 c. honey

* 2 c. plain granola

* 1 c. rice cereal (Rice Krispies, etc.)

* 1/4 c. semisweet chocolate chips

* 1/4 c. peanut butter chips

Combine honey and butter in a med. saucepan over med-high heat. Stir in brown sugar after butter starts to melt. Bring mixture to a boil, then lower heat to med-low & simmer until sugar dissolves, about 2 min. Remove saucepan from the heat. Add granola & cereal into saucepan and fold them into sauce until evenly coated. Spread mixture into two 9×5" pans or a 9×13" ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle chocolate & peanut butter chips onto the top of the granola and gently press down. Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

S'mores Chewy Granola Bars:
* 4 Tbl. (1/2 stick) unsalted butter
* 1/4 – 1/2 c. packed light brown sugar
* 1/4 c. honey
* 2 c. plain granola
* 1 c. rice cereal (Rice Krispies, etc.)
* 2 Tbl. graham cracker crumbs (optional)
* 1 c. mini marshmallows
* 1/2 c. semisweet chocolate chips

Combine honey and butter in a med. saucepan over med-high heat. Stir in brown sugar after butter starts to melt. Bring mixture to a boil, then lower heat to med-low & simmer until sugar dissolves, about 2 min. Remove the saucepan from the heat. Add the granola, cereal & graham cracker crumbs into saucepan and fold into sauce until evenly coated. Very gently fold in marshmallows. Spread mixture into two 9×5 " pans or a 9×13" ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle chocolate chips on top of granola and gently press down. Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

Oatmeal Raisin Chewy Granola Bars:
* 4 Tbl. (1/2 stick) unsalted butter
* 1/4 – 1/2 c. packed light brown sugar
* 1/4 c. honey
* 1/2 tsp. cinnamon
* 2 c. plain granola
* 1 c. rice cereal (Rice Krispies, etc.)
* 1/2 c. raisins

Combine honey & butter in a med. saucepan over med-high heat. Stir in brown sugar and cinnamon after the butter starts to melt. Bring mixture to a boil, then lower heat to medium-low and simmer until sugar dissolves, about 2 min. Remove saucepan from heat. Add granola, rice cereal and raisins into saucepan & fold into sauce until evenly coated. Spread mixture into two 9×5" pans or a 9×13" ungreased baking pan & press firmly with a spatula to evenly fill. Let sit for 15-20 min. or until mostly cooled and set; cut into bars.

Frosty Orange Creme Layered Dessert

2011-07-28T15:05:00.000-07:00

** Recipe from Kraft **

* 2 c. orange sherbet, softened

* 1 pkg. (8 oz.) cream cheese, softened

* 1 can (14 oz.) sweetened condensed milk

* 1/2 c. orange juice

* 1 tub (8 oz.) whipped topping, thawed

LINE 9x5" loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min. Meanwhile beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in whipped topping; spread over sherbet in pan. FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

Ranch Chicken Tacos

2011-07-28T14:50:00.000-07:00

** Recipe from Envy My Cooking **

* 1/2 c. ranch dressing
* 1/4 c. reduced-fat sour cream
* 1 (1 oz.) packet taco seasoning mix, divided
* 1 Tbl. mild chunky salsa
* 2 c. shredded rotisserie chicken
* 8 (6") corn tortillas (or pre-made taco shells)
* shredded lettuce
* 1 tomato, chopped
* 4 green onions, sliced
* 1 (4 oz.) can sliced black olives
* 1 avocado - peeled, pitted and diced (optional)
* 1 c. shredded Colby-Monterey Jack cheese

Combine ranch dressing, sour cream, 1 tsp. taco seasoning, and salsa in a small bowl. Cover & refrigerate until serving. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2-3 min. Warm tortillas in a skillet for about a minute on each side to make them pliable. (If using taco shells, heat in oven.) Place a scoop of chicken on the tortilla (or in the shell) and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Best Pancakes

2011-07-26T22:44:00.000-07:00

** Recipe from A Feast for the Eyes **

* 3/4 c. milk
* 2 Tbl. white vinegar (see note*)
* 1 c. flour
* 2 Tbl. sugar (or 3)
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 egg
* 2 Tbl. melted butter
* 1 tsp. vanilla

Combine milk & vinegar in a small bowl for 10 min. to “sour”. (This is an important step and it is called “soured milk” which is much different that sour milk. You will NOT taste the vinegar in the final product.) Set aside. Combine dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla & melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don’t over beat. NOTE: The batter will be thick, don’t add any more liquid. Let the batter sit, undisturbed for about 10 min. After 10 min, you will see bubbles in the batter, DON’T STIR. Gently dip out a ¼ c. of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 2-3people, but doubles or even triples nicely.
*NOTE: Don’t skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

Chicken Florentine Puffs with Red Pepper Cream

2011-07-25T15:18:00.000-07:00

** Recipe from Shugary Sweets **

* 1 pkg. puff pastry sheets (2 sheets), thawed

* 1 lb. boneless chicken tenders, cooked & diced

* 10 oz. frozen chopped spinach, thawed & drained

* 4 oz. cream cheese, softened

* 1 c. shredded cheddar cheese

* 1 tsp. kosher salt (plus a pinch)

* 1 tsp. lemon juice

* 4 turns of fresh ground pepper

* 1 egg

* 1 Tbl. water

* 1 tsp. Italian seasoning

* 1/2 c. heavy cream

* 6 oz. jar roasted red peppers, diced

* 1/4 c. basil, finely snipped

* 1/4 c. parmesan cheese, grated

* 1/2 tsp. salt

* 1/4 tsp. pepper

Heat oven to 400. Lay both pastry sheets out & cut each one into 4 squares. (If you don't want to roll it out, pick up each square and stretch it gently to nearly twice it’s size. Repeat for each square, then lay back on counter.) In lg. bowl, mix cooked chicken with spinach (be sure it's completely drained), cream cheese, cheddar cheese, 1 tsp. kosher salt, lemon juice & fresh ground pepper. Mix with hands to make sure cream cheese is thoroughly combined. Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat one egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting. Cover 2 lg. sheet pans with parchment paper & place 4 puffs on each pan. Bake 15-18 min, until browned on top. While baking, heat heavy cream in small saucepan. Add diced roasted red peppers, basil, parmesan, salt & pepper. Cook until heated through. To serve, drizzle red pepper cream over each florentine puff.

White Chocolate S'mores Gooey Cake Bars

2011-07-25T14:58:00.000-07:00

** Recipe from Picky Palate **

* 1 box yellow cake mix
* 1 lg. egg
* 1 stick (1/2 c.) unsalted butter, softened
* 4 1/2 full graham crackers
* 10 oz. bag white chocolate chips
* 2 c. mini marshmallows
* 1/2 c. sweetened condensed milk

Heat oven to 350. Line an 8×8" baking pan with foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges. (It will be a full pan.) Place cake mix, egg & butter into a lg. mixing bowl. Mix with hands until a nice dough forms, similar to cookie dough. Press half of dough into bottom of prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 min, until cooked through and golden brown on top. Remove from oven. Let cool for 5 min. then take a plastic knife and run along edges to loosen marshmallow (this will make it easier to pull foil out of pan to remove bars.) Let cool completely then remove bars from pan with foil edges. Cut bars into squares and serve.

GF Chocolate Eclairs

2011-07-20T13:22:00.000-07:00

** Recipe from Gluten Free Cooking School **

* 8 oz. water
* 1 stick butter
* 1/8 tsp. salt
* 1 Tbl. sugar
* 1 c. (4 oz.) GF flour
* 4 lg. eggs

Filling:
* 1 c. whipping cream
* 1/4 c. sugar
* cocoa powder to taste

** If you want this to be "regular" and not gluten free, just use "regular" flour!! :)

Heat oven to 425. Combine water, butter, salt & sugar in a saucepan and bring to a simmer over high heat. Turn heat back to medium & stir in flour; be sure to stir rapidly. The liquids & flour will turn into a dough rather quickly; keep stirring over medium heat for 1-2 min. Remove pan from heat & run cold water over the base of the pan to cool pan off (don't get the dough wet). Add one egg at a time, stirring each one into the dough quickly. As you add each egg you'll notice that the dough doesn't want to accept the egg easily; keep stirring and the egg will work its way into the dough - then add the next egg. Scoop the paste into a zip-top bag with one corner snipped off. Pipe out 4-5" logs onto a parchment lined baking sheet. Bake 10 min, turn heat back to 350 & bake an additional 20 min. Take the puffs out and let them cool. While they cool, you can whip up the filling. Pour whipping cream into a chilled bowl. With a whisk or mixer, whip the cream until the cream begins to thicken & lose some of it's shininess. Gradually add in sugar while you continue to beat the cream. Stop beating when you can pull the whisk or beaters straight up out of the cream & cream forms a small mountain with a bent tip. Pinch off tip of the eclairs & pipe in the whipped cream using the same pastry bag technique as before. Depending on how evenly you piped out the dough, the hollows in your eclairs may not go all the way through. This problem can easily be solved by wiggling your finger into the hollow through one or both ends. Eat the eclairs right away, or chill in the refrigerator until it's time to serve them.

Knock You Naked Brownies

2011-07-19T21:00:00.000-07:00

** Recipe from The Pioneer Woman **

* 1 box (18.5 oz.) German chocolate cake mix
* 1 c. finely chopped pecans
* 1/3 c. evaporated milk + additional 1/2 c.
* 1/2 c. butter, melted
* 60 whole caramels, unwrapped
* 1/3 c. semi-sweet chocolate chips
* 1/4 c. powdered sugar

Heat oven to 350. In a lg. bowl, mix together cake mix, nuts, 1/3 c. evap. milk, & butter. Stir together until totally combined. Mixture will be very thick. Press half of mixture into a well-greased 9x9" baking pan. Bake 8-10 min. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 c. evap. milk. When melted & combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake 20-25 min. Remove from pan & allow to cool to room temp, then cover & refrigerate several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Chicken Sausage Pasta Bake

2011-07-19T08:41:00.000-07:00

** Recipe from Bite Me New England **

* 2 tsp. extra virgin olive oil
* 1 lg. onion, diced
* 3 cloves garlic, minced
* 1 lb. chicken sausage, sliced
* 1 tsp. salt
* 3 (15 oz.) cans Fire Roasted Tomatoes
* 3 Tbl. Italian herbs
* 1 Tbl. red pepper flakes
* 1 lb. pene pasta
* 3/4 c. dry red wine
* 1 tsp. sugar
* 1 c. Mozzarella cheese, shredded
* 1 c. cheddar cheese, shredded

Heat oven to 350. Heat oil into a large skillet over medium heat. Saute onion for 5 min. or until softened. Stir in garlic and cook for 1 min. Add sausage and salt; cook until cooked through. Add to tomatoes, red pepper flakes, sugar, wine, and Italian herbs. Reduce heat to low and simmer for about 1 hr. (adding more wine or water as needed if getting too thick). Cook pasta according to packaging directions. Drain & transfer to sauce. Transfer to a 9×13" baking dish and sprinkle with shredded cheese. Bake for 20-25 min, or until cheese is melted.

Cafe Rio Chicken Salad

2011-07-14T22:01:00.000-07:00

** Recipe from Our Family Treat **

Chicken Mixture

* 5 chicken breasts

* 1 bottle of Italian Dressing

* 1 Tbl. cumin

* 1 Tbl. chili powder

* 2 garlic cloves, minced

Put chicken in crock pot, and then pour seasonings and dressing over it. Cook for 4-6 hrs. on low.

Tomatillo Dressing

* 1 pkg. ranch dressing

* 1 c. mayo

* 1 c. milk

* 1/4 c. lime juice

* 1/4 c. cilantro

* 3 tomatillos

* 2 garlic cloves

* 1 jalapeno, seeds removed

Put in food processor or blender and blend. Put in the fridge and let chill.

Rice

* Enough rice/water needed for your family

* 2 tsp. chicken bouillon

* 2 garlic cloves-minced

* 1 can diced green chili's

* 1/2 c. chopped cilantro

* 1/2 tsp. salt

* 1 Tbl. butter

* 1/4 c. chopped onion

In a pot on the stove, bring desired amount of water to a boil. Once the water boils, add the rice & remaining ingredients. Cook as per directions on rice.

Salad

* 1 head of Iceberg lettuce, chopped

* 1 head of Romain lettuce, chopped

* 2 tomatoes, diced

* cilantro

* lime

* tortilla chips

* Parmesan cheese

* 1 can black beans, rinsed & drained

* tortillas, sprinkled with cheese; warmed up

Start with tortilla, then add rice, beans, chicken, lettuce, tomato, chips, cilantro, chips, Parmesan, cilantro, and then drizzle with dressing. Enjoy!

Chocolate Chip and Peanut Butter Truffle Swirled Cookies

2011-07-14T19:07:00.000-07:00

** Recipe from Picky Palate **

* 1 1/2 c. creamy peanut butter

* 1 1/4 c. powdered sugar

* 2 sticks unsalted butter, softened

* 3/4 c. granulated sugar

* 3/4 c. packed light brown sugar

* 2 large eggs

* 1 Tbl. vanilla extract

* 2 1/2 c. all purpose flour

* 1 tsp. kosher salt

* 1 tsp. baking soda

* 2 1/2 c. chocolate chips

Heat oven to 350. Line a large baking sheet with non-stick cooking spray. Place peanut butter & powdered sugar into a large bowl and mix to combine. (Use hands for a faster mix.) Press into an 8x8” baking pan that has been lined with foil & sprayed with cooking spray. Place in freezer for at least 30 min. Place butter & sugars into a mixer bowl & mix to combine. Add eggs and vanilla, mix to combine. Place flour, salt and baking soda into a large bowl, mix to combine. Slowly add to wet ingredients along with chocolate chips, just mixing until combined. Remove peanut butter truffle pan from freezer & cut into cubes. They won’t be perfect, just tear some apart with hands. Just as long as they are in chunks, they’re fine. Once cut up, put back in freezer for about 10 min. Add peanut butter truffle chunks to your cookie dough & mix on low for just a couple turns of the mixer. The idea is to have chunks & swirls throughout the dough. Scoop dough onto prepared baking sheet about 1” apart & bake 10-13 min, until cooked to your preference. Let cool 10 min. on baking sheet then transfer to cooling rack to cool completely.

Chocolate Chip Cookie & Ice Cream Cake

2011-07-12T22:11:00.000-07:00

** Recipe from The Gunny Sack ** 

* 1 tsp. water

* 1 tsp. baking soda

* 1 c. shortening

* 3/4 c. granulated sugar

* 3/4 c. packed brown sugar

* 1 tsp. vanilla

* 2 eggs

* 2 1/4 c. flour

* 1 tsp. salt

* 2 c. semi-sweet chocolate chips

Heat oven to 350. Mix 1 tsp. baking soda with 1 tsp. water and set aside. Cream together shortening, granulated sugar and brown sugar. Add vanilla, eggs and baking soda/water mix. Gradually beat in flour & salt. Mix in chocolate chips. Divide the mixture between 3 greased 9" cake pans (or a 9x13 inch pan for bars) and spread out. Bake for 15 min. (20-25 minutes for 9x13) until golden brown. Allow cookies to cool completely. Flip pans over and smack the bottom to release the cookie. Put it on a platter and spread slightly softened vanilla ice cream over it. Working quickly, do the same with the middle layer. Top with remaining chocolate chip cookie and a scoop of ice cream. Drizzle with chocolate, letting some drip down the sides. Promptly put the cake into the freezer until ready to serve.

Skillet Lasagna

2011-07-12T22:03:00.000-07:00

** Recipe from Sisters Stuff **

* 1 1/4 c. cottage cheese (drained)
* 1/4 c. water
* 1/2 tsp. salt
* 1/8 tsp. black pepper
* 1/4 tsp. dried basil
* 1/4 tsp. oregano
* 1/4 c. grated Parmesan
* 1 1/2 c. shredded mozzarella cheese
* 1 lb. ground beef
* 1 c. zucchini diced
* 1 (26 oz.) jar pasta sauce
* 4 oven ready (no boil) lasagna noodles

In a medium bowl, mix together cottage cheese, water, salt, basil, oregano, pepper, Parmesan, and 1/2 c. of mozzarella. Set mixture aside. Brown beef in large skillet set over medium-high heat until cooked, about 5 min. Drain fat. Add zucchini. Stir in 2 c. of pasta sauce. Reduce heat to med-low. Top mixture with 2 lasagna noodles, set in the center. Break 2 more noodles, each into half, and fill in edges. Spread cheese mixture over noodles. Pour the rest of the sauce into skillet and spread evenly, then sprinkle on the remaining cup of mozzarella. Cover skillet and simmer lasagna over med-low heat until noodles are tender, about 20 min. Remove skillet from heat and let lasagna cook for at least 5 min, until most of the liquid is absorbed.

Strawberry Shortcake Cheesecake

2011-07-12T19:23:00.000-07:00

** Recipe from Kraft **

* 1 round prepared sponge cake (6 oz.), 12 inch

* 2 Tbsp. strawberry jam, melted

* 2 pkg. (8 oz. each) cream cheese, softened

* 1/2 cup sugar

* 1 Tbsp. vanilla

* 2 eggs

* 1-1/2 cups thawed whipped topping

* 1-1/2 cups fresh strawberries, sliced

Heat oven to 350. REMOVE rim from 9" springform pan; set aside. Place bottom of pan on sponge cake; use as pattern to trim sponge cake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan. Place cake in pan; brush with jam. BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake. BAKE 35-40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with whipped topping just before serving; top with berries.

Olive Garden's Salad

2011-07-10T21:37:00.000-07:00

** Recipe from Chef Pablo's Restaurant Recipes **

Salad:
* 1 bag American blend salad (i.e. Dole)
* 4-5 slices red onion
* 4-6 black olives
* 2-4 pickled pepperoncini
* 1/2 c. Croutons
* 1 sm. tomato sliced
* freshly grated Parmesan cheese

Chill a glass salad bowl in freezer for at least 30 minutes. Place the bag of salad in bowl. Place on top of lettuce – red onion, black olives, pepperoncini, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like. Add plenty of salad dressing on top.

Dressing:
* 1/2 c. mayonnaise
* 1/3 c. white vinegar
* 1 tsp. vegetable oil
* 2 Tbl. corn syrup
* 2 Tbl. Parmesan cheese
* 2 Tbl. Romano cheese
* 1 clove garlic, minced
* 1/2 tsp. Italian seasoning
* 1/2 tsp. parsley flakes
* 1 Tbl. lemon juice
* sugar (optional)

Mix all ingredients in a blender until well mixed (approximately 30 seconds). If this is a little to tart for your own personal tastes please add a little extra sugar. Chill in the refrigerator for at least 30 minutes.

Chipotle Mexican Grill's Barbacoa Burritos

2011-07-10T20:48:00.000-07:00

** Recipe from Chef Pablo's Restaurant Recipes **

Barbacoa:
* 1/3 c. apple cider vinegar
* 3 Tbl. lime juice
* 3-4 chipotle peppers – canned
* 4 cloves garlic
* 4 tsp. cumin
* 2 tsp. oregano – dried Mexican variety is best
* 1 ½ tsp. ground black pepper
* 1 ½ tsp. salt
* ½ tsp. ground clove
* 2 Tbl. vegetable oil
* 4-5 lbs. beef roast (chuck roast is fine)
* 3/4 c. chicken broth
* 3 bay leaves

Pico de Gallo:
* 4 tomatoes, diced
* 1/2 c. red onion, diced
* ¼ cup cilantro, diced
* 2 Tbl. jalapenos, diced
* 2 Tbl. lime juice – or just squeeze some lime over until it’s flavored right
* ¼ tsp. salt

Pinto Beans:
* 3 cans (15 oz. each) pinto beans – canned are fine or make some fresh
* 3 Tbl. bacon fat – cook up about 4 pcs. of bacon and you should have enough
* ½ tsp. oregano – dried Mexican variety is best

Cilantro Lime Rice:

* 3 c. water
* 2 c. uncooked white rice
* 3 Tb. butter
* 1 ½ tsp. salt
* 1/3 c. cilantro, chopped
* 2 Tbl. lime juice

Burritos:

* 8 - 12" flour tortillas
* shredded Monterey Jack cheese
* guacamole, if desired
* sour cream, if desired

Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until smooth and creamy. Cut roast up into several smaller pieces & remove any excess fat. In large dutch oven, heat approximately 2 Tbl. of oil & cook each side of the pieces of meat until lightly browned. Pour adobo sauce sauce over the meat & add in chicken broth and bay leaves. Cover & let simmer for about 4 hrs, turning every 30-40 min. Uncover & cook an additional 1-2 hrs. until meat is easily pulled apart. While baracoa is cooking, prepare pico de gallo by combining all of the listed ingredients in a large bowl. Let this chill in the refrigerator until everything is ready to serve.

In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano. Simmer 45 min, stirring periodically. Cover & let sit until you’re ready to assemble the burritos. In another large sauce pan prepare the rice. Combine the water, rice, salt and butter. Bring the water and rice to a boil and then cover. Reduce the heat to low & simmer 20 min. Remove the cover & stir in the lime juice and cilantro. Cover and let sit until you’re ready to make your burritos.

To make your burrito, start with a warmed flour tortilla. Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you’d like cheese, guacamole and/or sour cream, place that on top. Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.

Outback Steakhouse's Croutons

2011-07-10T20:27:00.000-07:00

** Recipe from Chef Pablo's Restaurant Recipes **

* 2 full loafs of bread (just get the cheap stuff)
* 1 lb. of real butter (no margarine on this one, sorry)
* 2 ½ Tbl. Cajun seasoning blend
* ½ c. finely chopped garlic (yes, that’s really the amount)

Heat oven to 350. Cube the bread into about 1" square pieces. Cut butter into smaller chunks & place in microwave for 10 secs. Stir & return to microwave for another 5 secs. It should have the consistency of mayonnaise. Mix Cajun seasoning & chopped garlic into butter blend and let sit while you toast the croutons the first time. Spread the cubes of bread onto a cookie sheet and put into the oven for 10 min, then remove & let cool completely before moving on to the next step. Gently mix the cool croutons into the butter mix until completely coated. Place croutons back onto cookie sheet & bake an additional 10 min. Check for desired crunchiness and, if needed, toss & return to oven for an additional 5-10 min. Let cool & add to your favorite salad recipe.

Outback Steakhouse's Bushman Bread

2011-07-10T20:18:00.000-07:00

** Recipe from Chef Pablo's Restaurant Recipes **

* 2 pkgs. dry yeast
* 1/2 c. warm water
* 1 Tbl. sugar
* 1 c. warm water
* 1/2 c. dark molasses
* 1 Tbl. salt
* 2 Tbl. oil
* 2 c. rye flour
* 2 1/2 - 3 c. bread flour
* shortening for greasing pan
* 1/2 c. cornmeal

Heat oven to 375. Soften yeast in 1/2 c. warm water. Stir in sugar & let stand 6 min. or until bubbly. In large mixing bowl, combine yeast/water combo with 1 c. warm water with molasses, salt, oil & rye flour. Mix until it makes a nice smooth batter. Work in bread flour until dough is smooth & no longer sticky. It should be very pliable and elastic. Knead dough for a few minutes, then let it rise in a greased bowl until it’s doubled. Punch dough down & shape into 2 large round loaves. Place loaves a few inches apart on a greased & cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well. Let loaves rise in a warm place until doubled. Bake about 30 min, or until crust makes hollow sound when tapped.

Cheater Churros

2011-07-07T21:48:00.000-07:00

** Recipe from Munchkin Munchies **

* 1 (17.3- oz.) pkg. frozen puff pastry sheets, thawed (Pkg = 2 sheets: 1 sheet makes 18 churros - 2 will make 36!!)
* 1/4 c. sugar
* 1 tsp. ground cinnamon
* 1/4 c. melted butter

Heat oven to 450. Unfold & cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1" wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 min, or until golden brown. Meanwhile, combine sugar & cinnamon. Remove pastry sheets from oven, dip in butter & roll in cinnamon-sugar mixture. Let stand on a wire rack 5 min, or until dry.

Strawberry Shortcake Cookies

2011-07-06T23:28:00.000-07:00

** Recipe from Munchkin Munchies **

* 12 oz. strawberries, hulled and cut into 1/4" dice (2 c.)
* 1 tsp. fresh lemon juice
* 1/2 c. + 1 Tbl. granulated sugar
* 2 c. all-purpose flour
* 2 tsp. baking powder
* 1/2 tsp. coarse salt (or regular table salt)
* 3 oz. (6 Tbl.) cold unsalted butter, cut into small pieces
* 2/3 c. heavy cream
* sanding sugar, for sprinkling

Heat oven to 375. Combine strawberries, lemon juice, & 2 Tbl. granulated sugar. Whisk together flour, baking powder, salt, & remaining 7 Tbl. granulated sugar in a large bowl. Cut in butter with a pastry cutter, or rub in with fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in the strawberry mixture. Using a 1 1/2" ice cream scoop or a Tbl, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, & bake until golden brown, 24-25 min. Transfer to a wire rack and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. Makes about 3 dozen.

Chicken Cakes

2011-07-06T11:56:00.000-07:00

** Recipe from Angie's BIG Love of Food **

* 2 chicken breast, poached & shredded (2 c. cooked)
* 1 c. panko bread crumbs, processed down in food processor
* 1/3 c. green onion, chopped
* 1 Tbl. dried parsley
* 8 oz. cream cheese, softened
* 2 tsp. lemon juice (about 1/2 lemon) with the zest
* 1 tsp. Worcestershire sauce
* 1 tsp. dijon mustard
* 1 Tbl. dill relish
* salt & pepper to taste (suggestion 1 tsp. salt & 1/2 tsp. white pepper)
* 1 egg, beaten
* 2-4 Tbl. olive oil

In a medium bowl, combine everything but the egg. (So you can season & taste before the egg goes in.) Once you are comfortable with the seasoning, add in the egg. If you can make a ball out of the mixture it's perfect & ready to be shaped. If not, just add a little milk or water to it until it comes together. Shape in to 8 small patties. I used a 1/3 c. measure to get them just right. In a cast iron skillet, over medium heat, cook in oil for 3-5 min. or until they just begin to brown. Serve with Remoulade sauce (see below).

Remoulade Sauce

* 1/2 c. mayo
* 1 1/2 tsp. prepared horseradish (or 1 tsp. dry)
* 1 Tbl. stone ground mustard
* 2 sm. garlic cloves,
* 1 tsp. worcestershire sauce
* 1 tsp. yellow mustard
* 2 tsp. sweet paprika
* 1 tsp. onion powder
* 1 Tbl. honey
* 2 Tbl. water to thin out (add a little at a time until it reaches the consistency you prefer)
* 1/2 tsp. salt & 1/4 tsp. white pepper

Combine and refrigerate for several hours to allow flavors to come together.
Makes about 1/2 c.

Cheeseburger Spaghetti

2011-07-06T11:44:00.000-07:00

** Recipe from Angie's BIG Love of Food **

* 8 oz. spaghetti noodles
* 1 lb. ground meat (1/2 grd turkey & 1/2 grd pork)
* 1 (10 oz.) can cream of onion soup
* 1/4 c. half & half or whole milk
* 1/2 c. cheese
* 2 tsp. Dijon
* 1 Tbl. dill relish
* 1 tsp. Worcestershire
* 1 Tbl. dried parsley (1-2 tsp. fresh)

* garnish with paprika & monterey jack cheese

Heat oven to 350. In a skillet, over med-high heat, brown meat. Season to taste. Leave meat in skillet & set aside. Meanwhile, in a stock pot, cook noodles according to package directions. Back to your skillet, on med. heat, stir in soup, milk, cheese, Dijon, relish, worcestershire & parsley. Once your pasta is done, drain it & return pot back to the stove. Add the meat to your noodles & combine. Transfer everything to a 2 qt. oven safe dish, topped with monterey jack cheese & paprika. Bake for about 10 min, just to melt the cheese.

Taco Cornbread

2011-07-05T22:23:00.000-07:00

** Recipe from This Chick Cooks **

* 1 pkg. (8-1/2 oz.) corn bread mix (GF if desired)
* 1 egg
* 1/3 c. milk
* 1/2 lb. cooked taco-seasoned meat
* 1 can (16 oz.) refried beans
* 1/2 c. sour cream
* 1/2 c. shredded Mexican cheese blend + 2 Tbl. for topping
* 1 med. tomato, chopped
* 1 c. shredded lettuce
* 1 can (2-1/4 oz.) sliced ripe olives, drained

Heat oven to 350. Combine cornbread mix, egg & milk in a large bowl and stir just until combined. Spread batter into a greased cast iron skillet or pie pan. Bake about 15 min. Combine taco meat & beans. Spread mixture over cornbread. Top with sour cream and sprinkle on 1/2 c. cheese. Bake for another 15-20 min, watching to make sure cornbread doesn't burn. Remove from oven and sprinkle with lettuce, tomato, olives and remaining cheese. (The lettuce might wilt just a little if adding immediately, so wait a few minutes if this bothers you!)

Roasted Chicken & Vegetables w/ Fresh Dill

2011-07-02T16:26:00.000-07:00

** Recipe from Acire Adventures **

* 4 chicken quarters or 4 chicken thighs and 4 drumsticks
* 1 lemon, cut in half
* 3 Tbl. olive oil

* kosher salt
* pepper
* 1 lb. baby potatoes
* 1 bunch asparagus
* 1 bunch green onions
* 1 bunch carrots (or baby carrots)
* 1/4 c. chopped fresh dill

Preheat your oven to 500. Rinse chicken in cool water & pat dry. Place on a baking sheet, skin side up. Sprinkle some salt & pepper, juice of one lemon half, and one Tbl. of olive oil over the chicken. Place in oven for 15 min. Cut potatoes in half; remove the lower portion of asparagus by holding both ends and bending until the hard lower portion snaps off (discard this section); and cut carrots into small pieces (unless they are baby carrots, which are a good size). Toss vegetables in a bowl with the remaining olive oil and some salt & pepper. After the chicken has roasted for 15 min, remove it from the oven and place the vegetables around it on the baking sheet. Roast for about 20 more min, or until the chicken is fully cooked with golden skin and the vegetables are tender. Remove from oven, squeeze remaining lemon juice over everything, top with fresh dill and salt.

Chinese Beef with Mushrooms

2011-07-01T16:34:00.000-07:00

** Recipe from Blog Chef **

* 1 ½ lbs. flank steak (sliced into thin strips)
* 4 garlic cloves (finely chopped)
* 4 Tbl. oyster sauce
* 4 Tbl. soy sauce
* 2 tsp. sugar
* 1 tsp. salt
* ½ tsp. ground black pepper
* 4 tsp. cornstarch
* 1 c. water
* 2 Tbl. oil
* 1 c. fresh mushrooms (sliced)

In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add steak & marinate for 30 min. Heat a wok or fry pan to med-high. Add oil. Remove steak slices from marinade with slotted spoon (reserving marinade) & place into pan and stir fry until the steak is fully cooked (about 5 min.). Remove from pan & set aside. Add a little more oil to wok if necessary & add mushroom slices. Stir fry mushrooms for 3 min. Add marinade liquid to wok, bring to a boil. Reduce heat & simmer for 30 sec. Return steak to pan & simmer until heated through.

Sweet & Sour Chicken

2011-06-27T18:55:00.000-07:00

** Recipe from Our Family Treat **

* 3 chicken breasts
* 1/2 c. flour
* 1/4 c. corn starch
* 1 egg
* salt & pepper
* oil
* red & green bell peppers
* red onion
* pineapple

Sauce:
* 1 c. water
* 1 c. pineapple juice
* 2 c. ketchup
* 1 c. sugar
* 3 Tbl. soy sauce
* 2 Tbl. vinegar

Heat oven to 350. Cut vegetables & pineapple into chunks; set aside. Heat oil in a frying pan. Mix cornstarch, flour, salt & pepper. In a separate bowl beat egg. Cut chicken into bite size pieces. Dip chicken into egg and then into the flour. Brown in oil, but don't fully cook. For sauce: mix ingredients in med. bowl. Place chicken & veggies in a 9x13" pan. Pour sauce over chicken. Bake 45 min. & serve over rice.

Sugar Cookie Bars

2011-06-27T18:42:00.000-07:00

** Recipe from Our Family Treat **

* 1 c. butter, softened
* 8 oz. cream cheese, softened
* 1 1/2 cup sugar
* 1 egg
* 1 tsp. vanilla
* 1/2 tsp. baking soda
* 1 tsp. baking powder
* 2 1/2 c. flour

Heat oven to 350. Cream together butter, cream cheese & sugar until nice and creamy. Then add egg & vanilla. Add all dry ingredients. Mix well. Spread mixture onto a greased cookie sheet and bake 20 min. Let cool. Frost cookies and decorate. Cut and serve!

Chocolate Chip Caramel Bars

2011-06-27T18:32:00.000-07:00

** Recipe from Our Family Treat **

* 1 box yellow cake mix
* 1/3 c. vegetable oil
* 2 eggs
* 1 c. mini milk chocolate chips
* 1 c. white chocolate chips
* 1 c. Skor toffee chips
* 32 caramels
* 1 can sweetened condensed milk
* 1 stick of butter

Heat oven to 350. Mix together cake mix, oil & eggs. Then mix in different chips. Press half of mixture into a greased 9x13" pan. Bake 10 min. While crust is in the oven, melt in a sauce pan the caramels, sweetened condensed milk & butter. When crust is done, pour sauce over top. Then sprinkle in chunks of the rest of the mixture. Bake for another 22-25 min. Let cool before serving.

Gooey White Chocolate Fluffernutter Cake Bars

2011-06-27T17:18:00.000-07:00

** Recipe from Picky Palate **

* 1 box yellow cake mix
* 1 large egg
* 8 Tbl. unsalted butter, softened
* 1/2 c. creamy peanut butter
* 1/2 c. marshmallow creme
* 14 oz. can sweetened condensed milk
* 12 oz. bag white chocolate chips

Preheat oven to 350. Line a 9×13" baking dish with foil and spray with cooking spray. Place cake mix, egg, & butter into a large bowl. Mix until well combined, (will be the consistency of thick cookie dough.) Press dough into prepared baking pan - might need to use your hands. Place peanut butter, marshmallow creme & condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 min, until cooked through. Center will seem somewhat jiggly, but will set up while cools. Let cool completely, cut into squares and serve.

Chicken Fajita Bowls

2011-06-22T23:04:00.000-07:00

** Recipe from Blog Chef **

* 1 lb. boneless skinless chicken breasts (cut into bit sized pieces)
* 1 can black beans (drained and rinsed)
* 2 c. crushed tomatoes
* ½ c. green pepper (diced)
* ¼ c. onion (diced)
* 3 tsp. chipotle in adobo sauce (minced)
* ½ tsp. cumin
* 1 tsp. garlic powder
* corn tortilla chips (broken into pieces)
* 2 c. cooked hot white rice
* Toppings: lettuce, sour cream, and cheese

In a large saucepan over med-high heat, combine first 8 ingredients. Bring to a boil, reduce heat and simmer for 20 min. or until chicken is fully cooked.
Divide hot cooked rice into four bowls. Place chicken mixture on top of the rice in each bowl, and top with chips, cheese, sour cream and lettuce.

Mint Cream Cheese Bars

2011-06-20T22:02:00.000-07:00

** Recipe from The Cookin' Chemist **

* 1/2 c. plus 2 Tbl. butter, divided
* 1 1/2 c. vanilla wafer crumbs (about 45 wafers, crushed)
* 1/3 c. powdered sugar
* 1/3 c. cocoa powder
* 1 pkg. (8 oz.) cream cheese, softened
* 1 Tbl. cornstarch
* 1 can (14 oz.) sweetened condensed milk
* 1 egg
* 1 1/2 tsp. peppermint extract or 1 Tbl. green creme de menthe
* green food coloring (optional)
* chocolate almond bark

Heat oven to 350. Melt 1/2 c. butter in the microwave or on the stove top. Stir in crumbs, sugar, & cocoa. Press firmly on the bottom of an ungreased 9x13" pan.
Beat cream cheese, remaining 2 Tbl. butter & cornstarch in a small bowl until fluffy. Gradually beat in sweetened condensed milk, then egg, peppermint extract & food color. Pour carefully over prepared crust. Bake 25 min, or until center is set. Cool. Melt 2 squares chocolate almond bark and decoratively drizzle over bars. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator.

Chewy Coconut-Lime Sugar Cookies

2011-06-20T20:58:00.000-07:00

** Recipe from The Cookin' Chemist **

* 2 1/4 c. all-purpose flour
* 1/2 tsp. baking soda
* 1 tsp. baking powder
* 1/2 c. sweetened shredded coconut
* 1/2 tsp. salt
* 1 1/2 c. sugar, plus 1/3 c. for rolling
* 2 oz. cream cheese, cut into 8 pieces
* 1 tsp. finely grated lime zest
* 6 Tbl. unsalted butter, melted & still warm
* 1/3 c. vegetable oil
* 1 Lg. egg
* 1 Tbl. milk
* 1 Tbl. lime juice

Adjust oven rack to middle position & heat oven to 350. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, coconut, & salt together in a medium bowl. Set aside. Place 1 1/2 c. sugar, cream cheese, & lime zest in a large bowl. Place remaining 1/3 c. sugar in shallow baking dish or pie plate & set aside. Pour warm butter over sugar & cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, & lime juice; continue to whisk until smooth. Add flour mixture & mix with rubber spatula until soft homogeneous dough forms. The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly as possible when shaping the cookies. Overworking dough will result in flatter cookies. Divide dough into 24 equal pieces, about 2 Tbl. each. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2" in diameter. Sprinkle tops evenly with 4 tsp. sugar, remaining in shallow dish (2 tsp. per cookie sheet), discard any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11-13 min, rotating tray after 7 min. Cool cookies on baking sheets for 5 min. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Cinnabun Cheesecake

2011-06-20T20:45:00.000-07:00

** Recipe from The Cookin' Chemist **

For the crust:
* 1 1/2 c. cinnamon graham crackers, crushed
* 1/4 c. butter, melted
* 2 Tbl. brown sugar

Filling:
* 3 pkg. cream cheese, room temperature
* 1 c. sugar
* 1/2 c. whipping cream
* 4 Lg. eggs
* 2 tsp. vanilla extract
* 1/4 c. all-purpose flour
* 1 c. coarsely crumbled cinnamon graham crackers
* 1 tsp. cinnamon mixed with 1/4 c. sugar* caramel sundae topping

Heat oven to 325. Spray a 9" springform pan with non-stick spray. For crust: mix the graham crumbs, butter & sugar in a bowl & press into bottom of the pan. In the bowl of a mixer, beat cream cheese, 1 c. of sugar, & whipping cream until smooth. Stop to scrape bowl with a spatula often. Mix 3-4 min. until very smooth. Mix in eggs, flour, & vanilla and continue to beat until smooth for another 3 min. Pour about 1/3 of filling on top of prepared crust. Layer a handful of crushed graham crackers & sprinkle with the cinnamon-sugar mixture. Repeat with another layer of filling & crackers. You may have to spoon the filling over the crackers & spread it carefully to cover the previous layer. Top with the last 1/3 of filling & a final topping of crackers and cinnamon-sugar. Bake 45-55 min. or until cheesecake only jiggles slightly in the middle when shook (possibly closer to an hour - just keep checking on it and add a few minutes at a time). Do not take cheesecake out of the oven. Turn oven off & crack door slightly. Allow cake to cool in this manner for 1 hr. Remove & allow to cool further to room temp. Refrigerate for at least 6 hrs. or overnight before serving.