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.