Chewy Granola Bars

** 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

 

** 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

** 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

** 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

** 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

** 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

** 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

** 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

** 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

 ** 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

** 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

** 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

** 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

** 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

** 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

** 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

** 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

  ** 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

** 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

** 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

** 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

** 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

** 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

** 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

** 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.