Spicy Apple Pie Cake

** Recipe from Screaming Sardine **

* 1 can of apple pie filling
* spice cake mix

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

Vampire Cookies

** Recipe from Baking Bites **

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

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

Lemon Brownies

** Recipe from Rita's Recipes **

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

Glaze:

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

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

Peanut Butter Rice Krispy Treat Pralines

** Recipe from Kevin & Amanda **

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

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

Chicken Enchilada Pasta

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

* 2-3 chicken breasts, cooked & shredded 

* 2 Tbl. olive oil

* 2 garlic cloves, minced

* 1 medium onion, diced

* 1 red pepper, diced

* 1 (4 oz.) can diced green chilies

* 1/2 tsp. salt

* 2 tsp. chili powder

* 1 tsp. cumin

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

* 2/3 c. red enchilada sauce

* 2 c. shredded cheese 

* 1 c. sour cream

* Penne pasta

Optional Toppings:

* Avocado

* Green Onions

* Black Olives

* Tomatoes

* Sour Cream

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

Carmelita Bars

** Recipe from Tried and True **

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

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

Cauliflower Crust Pizza

** Recipe from Eat. Drink. Smile **

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


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

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

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

Cornbread Crusted Chicken w/ Jalapeno Popper Sauce

** Recipe from Let's Dish **

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

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

Parmesan Herb Pizelles

** Recipe from Red Couch Recipes **

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

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

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

Brownie Pizelles

** Recipe from Red Couch Recipes **

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

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

Avalanche Bars

** Recipe from Cookies & Cups **

* 12 oz. bag of white chocolate chips

* 1/4 c. creamy peanut butter

* 3 c. Rice Krispies

* 1 1/2 c. mini marshmallows

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

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

Panko Crusted Stuffed Chicken Breasts

** Recipe from For The Love of Cooking **

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

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

M&M Confetti Cookies

** Recipe from Munchkin Munchies **

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


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

Rosemary Ranch Chicken Kabobs

** Recipe from The Sisters Cafe **

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

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

Chili-Lime Chicken Kabobs

** Recipe from The Sisters Cafe **

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

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

Homemade Fruit Snacks

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

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

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