GF Cinnamon Coffee Cake

** Recipe from yourglutenfreekitchen.com **

* 1 1/2 c. GF flour (one that has xanthan gum in it)
* 4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
* 1/4 c. sugar
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 2/3 c. milk – warm to 120 degrees (use your microwave)
* 1 egg

For the cinnamon mix:
* 3 Tbl. butter, softened
* 1/2 c. brown sugar
* 1 1/2 tsp. cinnamon

Sugar glaze:
* 1 c. powdered sugar
* 1 - 4 Tbl. milk
* 1 Tbl. butter, melted
* 1/2 tsp. vanilla

Whisk all dry coffee cake ingredients together in a large bowl. Add egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8" baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 min.  In a large cereal bowl, mix together butter, brown sugar and cinnamon. (Use a fork to mix butter into the brown sugar until it forms clumps.)  After 10 min. rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.
Place the baking pan in a COLD OVEN (no preheating!). Set it for 350 degrees and bake 25-35 min, or until a toothpick poked into the center comes out clean. Placing this is in a cold oven allows it to rise with the increase in heat in the oven.  When your cake is done, let it cool 10-15 min. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.

GF Pull-Aparts

(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)
** Recipe from Gluten Free Gobsmacked **

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).   

* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F
* 1 Tbl. yeast
* 1 Tbl. honey
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)
* 1 egg
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)
* 2 tsp. xanthan gum
* 1 1/2 tsp. baking powder
* 1 tsp. salt

For Garlic-Parmesan Pull-Aparts Add:

* 1 1/2 tsp. granulated garlic
* 1/2 c. shredded parmesan

Heat oven to 375.  Flip pie plate upside down onto a piece of parchment paper.  Trace outer edge.  Cut to fit your tracing.  Flip pie plate right side up.  Lightly butter inside bottom of pie plate (to help parchment stay in place).  Press the now circle-shaped parchment into pie plate.  Edges will wrinkle up a bit, but will make it so much easier to get pull apart out of pan when done.  Mix together warm milk (110*-115*F), yeast and honey.  Set aside to proof.  In mixer bowl, blend dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making garlic parmesan version, add granulated garlic now.  Add wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.  Mix on low until blended.  Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl.  Divide dough into 12 balls (about 2-2 1/2" in diameter).  Roll each in melted butter then place into parchment lined pie dish.  Sprinkle with parmesan cheese.  Bake 20-25 min. until the tops are golden brown and the internal temperature registers between 195-204*F.   Serve warm with an appropriate dipping sauce (if you’d like). 

Salted Nut Squares

** Recipe from Bake or Break **

* 3 c. salted peanuts (no skins), divided
* 2 1/2 Tbl. butter
* 2 c. peanut butter chips
* 14 oz. sweetened condensed milk
* 2 c. miniature marshmallows
* kosher salt or sea salt, optional

Place 1 1/2 c. peanuts in the bottom of an ungreased 11″x 7″ pan.  Melt butter & peanut butter chips in a large saucepan over low heat. Stir until smooth.  Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.  Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 1/2 c. peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.  Cover & refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.

* Note:  These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between bottom of pan and top of bars. The same amount of filling will work and give you slightly thinner bars.

Apples in a Bag

** Recipe from Salad in a Jar **

* 1 sm. apple
* 1 packet of sweetener (i.e. Splenda), or a spoonful of sugar
* 1/4 tsp. cinnamon
* 1/4 tsp. cornstarch
* 1 Tbl. water
* small handful of raisins, optional

Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.  Reopen bag just a touch to vent. Microwave on high for 2 minutes– longer if you use a big apple.  Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

Deep Dark Chocolate Cookies

** Recipe from divine baking **

* 1 1/2 c. bittersweet chocolate chips (about 9 oz.), divided
* 3 large egg whites, room temperature
* 2 - 2 1/2 c. powdered sugar, divided
* 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. Microwave 1 c. chocolate chips in glass bowl, stirring twice, about 2 min. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. powdered sugar.  (Add more for sweeter cookies.) Continue beating until mixture resembles soft marshmallow creme.  Whisk 1 c. powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 c. chocolate chips (dough will become very stiff).  Place 1/2 c. sugar in bowl. Roll 1 rounded Tbl. dough into ball; roll in powdered 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 10 min. Transfer to rack; cool.

GF Doughnuts

** Recipe from  Gluten Free Cooking School **

* 1 c. warm water
* 2 envelopes active dry yeast (1.5 Tbsp)
* 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2/3 c. sugar
* 2/3 c. butter, softened (dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work)
* 3 large eggs
* 2 tsp. vanilla extract
* 1 tsp. salt
* 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2 tsp. xanthan gum
* 1/2 gallon of oil (for frying)

Add yeast to the warm water & proof for 5 min. Stir in 1 c. flour, cover bowl with plastic wrap, and let it sit for 30 min. Whisk together sugar, butter, eggs, vanilla, and salt & add it to yeast/flour mix. Add in remaining 3.5 c. of flour & xanthan gum. Mix dough together for several minutes. Dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”.  Cover bowl with plastic wrap and let sit in a warm spot for 2 hrs. Then put it in refrigerator for at least 3 hrs, (but up to 16 hours).  Roll out dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out doughnut, and then a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll scraps and continue as above until you’ve used all the dough. Let doughnuts rise in a warm place for an hr. Do not cover them – the exterior needs to dry out slightly.  Pour oil into a large deep skillet (or stock pot) and heat it to 375. (If you start oil after doughnuts have risen for 45 min, everything should be ready at the same time.) Carefully drop a few doughnuts into hot oil, being careful not to crowd. When one side has browned nicely (doesn’t take long) flip doughnut over and cook until other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.  When doughnuts come out of oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in vanilla glaze & set them on a cooling rack.

yield: about 1 1/2 doz.

Vanilla Almond Glaze
* 1 c. confectioner’s sugar
* 2–3 Tbl. water
* 1/4 tsp. vanilla extract
* 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed.

Chicken & Black Bean Green Enchilada Rice Bake

** Recipe from Picky Palate **

* 2 c. white long grain rice
* 2 1/2 c. cooked, shredded chicken breast
* 1 - 15 oz. can mild green enchilada sauce (GF if desired)
* 1 - 4 oz. can sliced black olives
* 1 - 15 oz. can diced tomatoes
* 1/2 c. sour cream
* 1 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 1 tsp. roasted ground cumin
* 1 - 15 oz. can black beans, drained & rinsed
* 2 c. shredded cheddar cheese

Heat oven to 350 and spray a 9×13" baking dish with non-stick cooking spray.  Cook rice according to package directions.  Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30-35 minutes, until cheese is melted & rice is hot.

Crock Pot Baja Pork Tacos

** Recipe from Chef in Training **

* 1 (3 lb.) boneless pork sirloin roast
* 5 (4 oz.) cans chopped green chilies
* 2 Tbl. reduced-sodium taco seasoning (GF if desired)
* 1 Tbl. ground cumin
* 24 corn tortillas
* 3 c. shredded lettuce
* 1 1/2 c. shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine chilies, taco seasoning, and cumin; pour over pork. Cover & cook on low for 8-10 hrs. or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker & heat through. Spoon 1/4 c. onto each tortilla; top each with lettuce & cheese.

Clean Eating Coconut Lime Oat Bars

** Recipe from The Gracious Pantry **

* 2 c. quick oats, dry, roasted in oven w/o oil for 15-20 min. or until golden brown
* 1 c. peanut butter
* 1/2 c. honey
* 1/2 c. unsweetened apple sauce
* 1 c. unsweetened, dry coconut flakes
* Zest of 2 limes
* Juice of 1 lime

Heat oven to 350.  Combine all ingredients in a large mixing bowl and knead with your hands.
Spread mixture into a 9x13" baking dish. This will take a little patience as the mixture is thick and needs a little “convincing” to smooth itself out. Just keep nudging it across the dish until you have a nice, even spread.  Bake 30-40 min. or until top is golden brown.  Cut into 24 squares and allow to cool before eating (they stay hot for a while!).

Sesame Sunflower Seed Grain Free Crackers

** Recipe from Health, Home and Happiness **

* 1 c. unsalted sunflower seeds, hulled (could use pumpkin seeds!)
* 1 tsp. sea salt (the coarse kind is fine)
* 3 cloves of garlic, peeled
* 1 c. sesame seeds, hulled
* up to 1/4 c. water

Heat oven to 350.  In bowl of a food processor, using regular metal blade, combine sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 min, until seeds have turned into a dense flour. Add in sesame seeds and pulse to mix (sesame seeds don’t need to mix all the way in). Slowly add in water, a couple Tbl. at a time, until seeds all clump together in a ball. Remove and knead to distribute sesame seeds through sunflower seed mixture. Mixture isn’t a very pretty color at this point, but it improves beautifully with baking.  Between parchment paper, roll dough out until very thin for crisper crackers, or up to 1/4" thick for more sturdy crackers, in as close to a rectangle shape as possible. Using parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We’ll use cut lines to break crackers on after they’re cooked.  Bake 15-20 min, or until golden brown. Allow to cool while still on cookie sheet, then break along scored lines and serve.

Chocolate Chip Cheese Ball

** Recipe from Taste of Home **

* 1 package (8 oz.) cream cheese, softened 
* 1/2 c. butter, softened 
* 1/4 tsp. vanilla extract 
* 3/4 c. powdered sugar 
* 2 Tbl. brown sugar 
* 3/4 c. miniature semisweet chocolate chips 
* 3/4 c. finely chopped pecans 
* Graham crackers (or other cookies)
 
In a large bowl, beat cream cheese, butter & vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover & refrigerate for 2 hrs.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hr.  Just before serving, roll ball in pecans. Serve with graham crackers or desired cookies.

Conversation Heart Fudge

** Recipe from Family Fun **

Dark Chocolate Layer:
* 1 1/4 c. semisweet chocolate chips
* 1/2 c. sweetened condensed milk
* dash of salt
White Chocolate Layer:
* 1 1/4 c. white chocolate chips
* 1/2 c. sweetened condensed milk
Other ingredients/materials
*  aluminum foil
* 64 conversation hearts

Line an 8" square pan with foil. Set aside.  In a med-size, micro-safe bowl, combine dark chocolate layer ingredients. Microwave mixture on high at 30-sec. intervals until chocolate is melted (about 1 min.), stirring at each interval. When mixture's smooth, use a spatula to spread it evenly into pan.  In another med-size micro-safe bowl, combine white chocolate layer ingredients. Repeat melting process as described in step 2, but stir at 20-sec. intervals, as white chocolate tends to scorch easily. Spread white chocolate evenly over dark chocolate layer.  While fudge is still warm, use a knife to gently score it into 1" squares, then put a candy heart on top of each square.  Chill fudge uncovered in fridge for at least 2 hrs, or until firm. Lift foil to remove fudge from pan & place whole hunk of fudge on a cutting board. Use a large knife to cut apart squares, then peel off foil from bottom.

Flourless Chocolate Chip Cookies

** Recipe from Chocolate Covered Katie **

* 3/4 c. rolled oats
* 1/4 tsp. baking soda
* 1/8 tsp. salt
* 2 Tbl. brown sugar
* 1 Tbl. plus 2 tsp. white sugar (If you have no sweet tooth, you can omit!)
* 2 Tbl. chocolate chips
* 1 Tbl. oil or pre-melted margarine
* 1-2 Tbl. nondairy milk (start with 1)

Heat oven to 375.  Blend first 5 ingredients together.  Mix in other ingredients & spoon onto a greased cookie sheet. Bake 6 min.

Fauxreo Cookies

** Recipe from G-Free Foodie **

Cookies:
* 6 oz. butter, room temperature
* 7 1/2 oz. sugar
* 3 oz. brown sugar
* 1 Tbl. salt
* 3/4 tsp. baking powder
* 1/2 tsp. baking soda
* 2 tsp. instant coffee powder
* 1 Tbl. vanilla extract
* 5 egg yolks
* 8 oz. rice flour, sifted
* 6 oz. cocoa powder, sifted
* cocoa for rolling out the dough
* a few tsp. of hot water or coffee

Filling:
* 6 oz. butter or shortening
* 10 oz. powdered sugar, sifted
* 1 Tbl. vanilla extract
* 1/4 tsp. salt

Heat oven to 350.  Using a hand or stand mixer, cream together butter & sugars, along with salt, baking soda, powder, espresso, and vanilla bean seeds, just until combined.  Then (while still mixing) add in vanilla & yolks, one at a time. Once mixed in, use a spatula to scrape bowl down. Turn mixer back on. While mixing, add flour & cocoa. Mixture will be quite stiff, but continue mixing on low until uniform.  Divide dough in half, flatten each portion into a disc & wrap with plastic and refrigerate about 30 min. or up to a week.   If cookie sheets are dinged up or uneven, line them with parchment paper to create a flat surface for the cookies. Otherwise, simply have two, ungreased sheet pans at the ready.  Using cocoa powder instead of flour for dusting, roll dough to 1/8” thickness. (Thickness is very important, so check with a ruler! Two 1/4” wafers plus filling will give you a Fauxreo that’s nearly an inch thick. No good!)  Slide an offset spatula between rolled dough & counter, this will loosen dough from any places where it might be sticking. Use a 2” round cutter to punch out wafers. Use a butter knife to help lift and transfer cookies to pans.
Cookies will not spread very much during baking, so you can place them quite close together. Set aside.  Gather up, knead, and re-roll scraps, likewise arranging on a cookie sheet.

If you want a decorated top on your cookie, follow the next steps!!  (If you prefer a smooth-top cookie, then skip to baking!! :)  Now gather up any remaining dough (about 3 oz) and transfer it to a mixing bowl. Add a little hot water or coffee, just a teaspoon at a time, and mix until dough has been thinned into a paste. You can always add more liquid, but you can’t take it away, so add slowly and let each addition mix in fully before adding more.  When mixture has reached a consistency like frosting, transfer it to a piping bag fitted with a very small tip, or a zippy bag that has just a tiny hole poked in the corner. Use a heavy duty zippy bag, thin sandwich bags will burst during piping.  Pipe some sort of design atop each cookie.  Bake the cookies for about 12 min.

While the cookies are cooling, make up the filling.  With a hand or stand mixer, cream together the shortening/butter & powdered sugar, along with vanilla & salt. Scrape down bowl occasionally as you mix, and then let mixer run, on med. speed, about 10 min. Mixture will become very fluffy and white over this time, and will also become less gritty.  Transfer filling into a pastry bag fitted with a plain tip. Alternately, you can portion the filling with a melon-baller sized ice cream scoop, or by using zippy bag with the corner snipped off as a makeshift pastry bag.  In either case, wait until the cookies have cooled completely before filling.  Flip half the Fauxreo wafers upside down. Onto each, pipe or scoop a small dollop of filling (a 1/4 oz. “Double Stuf” and 1/8 oz. for regular) into center.  To finish, top with another wafer and press down until filling reaches almost to edge of  cookies. You must apply a very even downward pressure so filling will spread out evenly. Finally, transfer Fauxreos to an airtight container and refrigerate for several hours. It is this last step that is most important. After whipping the filling, it will be especially soft. Refrigerating it (especially if you’re using butter) is crucial for solidifying filling and helping it to bond with the wafers.

**  Make Neapolitan Fauxreos by dividing the finished filling into three portions. Leave one portion plain. Mix 2 Tbl. cocoa powder into another. Mix 3/4 oz. freeze dried strawberry powder into the third. Fill the cookies as directed.
**Make peppermint Fauxreos by including 1/2 tsp. peppermint extract in the cookie dough itself and 1/4 tsp. peppermint extract in the filling. Add a few drops of red/pink food coloring.

Cinnamon Valentine Caramels

** Recipe from  Tasty Kitchen **

* 2 c. white sugar 
* 1-½ c. light corn syrup 
* 1-½ c. heavy cream 
* 1 c. unsalted butter, plus 1/2 Tbl. for pan 
* 2 tsp. cinnamon oil 
* 1-½ tsp. red food color gel 

(Note: Cinnamon oil is very strong, but necessary for reaching a bold cinnamon flavor. Be careful to not get it on your skin, as it can cause irritation. For a more subtle cinnamon flavor, substitute 3 teaspoons cinnamon extract for the cinnamon oil.)

Butter a 9″ x 13″ pan and set aside.  Place all ingredients except cinnamon oil & red coloring in a heavy medium sauce pan. Cook over medium heat, stirring quite constantly, until it reaches 240°F. This will take a while, but don’t wander too far away, as the temperature seems to rise quickly right at the end. Take off heat & stir in cinnamon oil and red coloring. Pour into buttered pan. Let cool to room temp, then refrigerate to set. Take out of refrigerator and let sit for about 10 min. before cutting.  If you want to give these caramels as a gift, simply cut them into your desired size and wrap in wax paper.

Microwave Chocolate Peanut Butter & Oat Snack Bars

** Recipe from love veggies and yoga **

* 2 Tbl. Chocolate Chips
* 2-3 Tbl. Peanut Butter (or other nut butter)
* 2 Tbl. Milk (any type - or coffee creamer!)

* 1/2 c. Oats
Optional:
* 1 tsp. Vanilla Extract
* 1 Tbl. Sweetener (Brown/White Sugar, Agave, Maple Syrup or Stevia to Taste)
* 1 Tbl. Other Dry Ingredients (coconut flakes, chia seeds, sunflower seeds, nuts, more chocolate chips, raisins, scoop of protein powder, etc.)

Melt first three ingredients together in microwave in 30 second intervals, stirring and checking.
Add oats & any optional ingredients, stir to combine.  (You want this mixture to be fairly dry.  If it’s not dry enough, add more oats, 1 Tbl. at a time)  Press mixture into bars or balls.   Using a piece of plastic wrap on the inside of a square plastic container will save on dishes and cleanup.
Put in refrigerator or freezer for 10 min, or until bars have set up.   Slice or break apart.
Yields 3 Larabar-sized bars that are also vegan and gluten-free.

Slow Cooker Carnitas

** 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

** 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"!!  :)

Chicken Taco Cornbread w/ Ranchero Cilantro Drizzle

** 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

** 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.