Buster Bar Dessert

• 2 c. powdered sugar
• 1 1/2 c. evaporated milk (12 oz. can)
• 2/3 c. chocolate chips
• 1/2 c. butter
• 1 tsp. vanilla
• 1 lb. oreo cookies (crushed)
• 1/2 c. melted butter
• 1 1/2 c. Spanish peanuts
• 1/2-3/4 gallon vanilla ice cream (softened)

1. Mix powdered sugar, milk, chocolate chips, butter, and vanilla together in a sauce pan. Bring to a boil for 8 minutes, stirring constantly (I use my whisk). Cool completely.
2. Crush oreos and add melted butter. Spread in a 9×13 cake pan. Refrigerate.
3. When oreo crust is set, spread softened ice cream on top.
   
4. Freeze until ice cream is firm.
5. Top with chocolate mixture and peanuts.
6. Freeze overnight.

Ranch Chicken & Bacon Pasta Salad

• 1 c. mayonnaise (lowfat or fat-free work just fine for this)
• 1 c. Ranch salad dressing
• 2 c. veggies of choice (I used peas this time. Tomatoes, peppers, olives, green onions and cucumbers, or any combination thereof, are also great options.)
• 1/2 lb. shredded or diced fully cooked chicken
• 1/2 lb. diced and cooked bacon
• 1 lb. corkscrew pasta, cooked and rinsed with cold water
• 1 c. shredded cheese
• Salt and pepper, to taste

1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, chicken and bacon. Stir to combine.

2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with salt and pepper to taste.

It’s really as simple as that. The mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Experiment and have fun!

Poppy Seed Dessert Bread

• 3 c. flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 2 1/4 c. sugar
• 3 eggs
• 1 1/2 c. milk
• 1 c. and 2 Tsp. cooking oil
• 1/2 c. poppy seeds
• 1 1/2 tsp. vanilla
• 1 1/2 tsp. almond extract
• 1 1/2 tsp. butter flavoring (NOT real butter; this is found with the spices)

Add ingredients in order in large bowl. Beat well for 2 minutes. Pour into 2 greased loaf pans. Bake at 350° for 45-55 minutes. Glaze while warm in pan.

Glaze:

• 3/4 c. powdered sugar
• 1/2 tsp. vanilla
• 1/2 tsp. almond extract
• 1/2 tsp. butter flavoring
• 1 Tbsp. milk (approximately — going for a drizzly/thin consistency)

Quick & Easy Apple Tart

1 sheet puffed pastry, cut into half OR thirds
3 to 4 apples, cored, halved, and sliced (but not peeled)
1 cup brown sugar
1/4 teaspoon salt

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.

Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.

Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

PW’s Corn Fritters

4 generous cups corn kernels: fresh, frozen, or canned
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 eggs
1/2 cup milk, more to thin if necessary
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 teaspoons chopped fresh chives
Canola oil, for frying

Optional ingredients: Powdered sugar, maple syrup

Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.
Add corn and chives to batter. Fold together to combine.
Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.
Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.

Mozzarella Wedges

• 1/2 lb. block mozzarella cheese, cut into thick slices (about 15)
• 1 1/2 c. breadcrumbs
• 1 t. salt
• 1 t. garlic powder
• 1 t. Italian seasoning
• 1/4 t. pepper
• 2 eggs
• 2 T. cold water
• dash hot sauce, optional

1. Mix the breadcrumbs and seasonings in a shallow bowl.
2. Whisk together the eggs, water and optional hot sauce.
3. Dip each cheese wedge in eggs, then breadcrumbs. Repeat twice for a total of 3 layers of batter.
4. Fry in 1″ hot oil in a skillet for 45 seconds. Flip and fry another 30-45 seconds.

Hot Pockets

Dough Ingredients:
9 cups flour
4 eggs
1/2 cup sugar
4 1/2 tsp. yeast
1 1/2 cup milk
1 1/2 cup water
1 tsp. salt
2 sticks melted butter

Put 9 cups flour in a large bowl, make a well in the center.

In a separate bowl beat 4 eggs, than add 1/2 cup sugar and 4 1/2 tsp. yeast.

In another bowl, scald 1 1/2 cups milk in microwave for 3 minutes. Then add 1 1/2 cups water. Add this mixture to the egg mixture. Stir in 1 tsp. salt. Mix all ingredients well.

Pour this mixture into the well of flour in the large bowl. Do not stir. Put lid on and let sit for 45 minutes.

After 45 minutes, add 2 sticks of melted butter and mix well.

Cover and let sit for 1 hour. Now that your dough is made you are ready to make hot pockets.

Egg Mixture:
12 eggs
2 Tbs. butter
1 roll of breakfast sausage
2 cups cheddar cheese
1 half onion, chopped
1 green bell pepper chopped

While you are waiting on the dough you can be making the breakfast mixture. Using butter or margarine, scramble 12 eggs over a skillet. In another skillet, cook and crumble 1 roll of breakfast sausage.

In another bowl combine scrambled eggs, sausage, onion, bell pepper, and cheddar cheese.

To Make the Hot Pockets:

Pull off a round of dough about the size of a baseball and flatten on counter. Place about 1/2 cup of mixture in the middle of the hot pocket (or about 1/4 cup if you are using crescent rolls). Bring opposite sides together and pinch together. Then do the same with the other two sides.

Place onto a greased cookie sheet, or baking stone. Let rise for 30-40 minutes and then bake at 350 degrees for about 20-30 minutes.

Now, all your prep work and cooking are done! Once these are baked and cooled, you can freeze your hot pockets. When you are ready to eat them, just pop them in the microwave until warm.

This recipe yields 30-36 hot pockets, depending upon how large you make them.

Cheese Muffins

1 1/2 cup flour
1 1/2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
3 cups shredded cheese
1 cup milk
1 egg
1/4 cup melted butter

-In a medium sized mixing bowl, whisk together all the dry ingredients. Next, stir in all three cups of cheese. In a separate bowl, whisk egg, milk, and butter together. When mixed thoroughly, pour the milk mixture into the dry ingredients and stir with a spoon to combine. Bake in greased muffin tins in a 375* oven for 20-25 minutes. Makes 12 muffins.

Cinnamon Rolls

Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast.

Let this sit for a minute so the yeast gets all warm and moist and happy.

Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least an hour.

Now add 1 more cup of flour…

1 heaping teaspoon baking powder…

And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour.

Take half the dough and form a rough rectangle.

Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.

Now drizzle 1 1/2 to 2 cups melted butter over the dough. Don’t be shy; lay it on thick, baby. You know you want it.

Now sprinkle 1 cup of sugar over the butter…

…followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that’s no big deal.

Next, pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

While the rolls are in the oven, make the maple frosting.

To a mixing bowl, add 1 bag of powdered sugar.

To this, add about 2 teaspoons maple flavoring…

1/2 cup milk...

1/4 cup melted butter… Also add 1/8 teaspoon (a generous pinch) salt.

The mixture should be thick but pourable. Taste and adjust as needed.

Generously drizzle frosting over warm rolls after you pull them out of the oven

Peanut Butter Fudge

1 2/3 cup sugar
1 can (5 oz. size) evaporated milk
16 large marshmallows
1 cup peanut butter, chunky style
1 teaspoon vanilla

Directions:

Mix sugar, milk, and marshmallows in a medium saucepan. Cook and stir over medium heat until mixture boils. Boil and stir 5 minutes.

Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8-inch square pan. Cool. Cut into pieces.

Notes: If preferred, use creamy peanut butter and add a few chopped nuts.

Peppermint Spritz Cookies

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4	cup all-purpose flour
1/4	to 1/2 teaspoon peppermint extract
	Red sugar

DIRECTIONS

1.	Heat oven to 350ºF. In medium bowl, break up cookie dough. Stir or knead in flour until blended. Add peppermint extract; stir or knead dough until well blended.
2.	Place about half of dough in cookie press fitted with star tip. Press dough into 5-inch strips on ungreased cookie sheets. With fingers, shape top of each to resemble candy cane. Sprinkle with red sugar. Repeat with remaining half of dough.
3.	Bake 5 to 7 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
High Altitude (3500-6500 ft): Bake 7 to 9 minutes.

Peanut Butter Cup Surprise Cookies

Peanut Butter Cup Surprise Cookies

1 Cup creamy peanut butter

1 Cup sugar

1 egg

12 mini Reeses Peanut Butter Cups, unwrapped

36 mini marshmallows

1 Cup semi sweet chocolate chips

2-3 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into each cookie. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows.

12 cookie cups

Ooey-Gooey Turtle Bars

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1	bag (12 oz) semisweet chocolate chips (2 cups)
3	cups Fisher® Chef's Naturals® Chopped Pecans
1/2	cup LAND O LAKES® Butter
1/2	cup packed light brown sugar
1	jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
1	cup graham cracker crumbs (16 squares)

DIRECTIONS

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2.	Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3.	In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4.	Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Bake 27 to 34 minutes.

Mint Filled Cookies

Cookies
1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3/4	cup chopped unwrapped thin rectangular créme de menthe candies
Frosting
2 1/4	cups powdered sugar
1/4	cup butter or margarine, softened
1	to 2 drops green food color, if desired
2	to 3 tablespoons milk
Garnish
24	thin rectangular créme de menthe candies, unwrapped

DIRECTIONS

1.	Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.
2.	Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
3.	In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.
High Altitude (3500-6500 ft): Bake 11 to 14 minutes.

Peanut Butter Cake

Every time I eat at Macaroni Grill, I face the same problem… I’m always way to stuffed to order dessert! The solution? I prepare some of my favorite Macaroni Grill desserts at home. Enjoy this delicious chocolate peanut butter cake.
3/4 cup Unsalted butter
3/4 cup Creamy style peanut butter
2 cups Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla

Peanut Butter Filling:
1 cup Cream cheese, softened
1/2 cup Creamy style peanut butter

Chocolate Glaze:
1/2 cupWater
4 tablespoons Unsalted butter
1/2 cup Cocoa
1 cup Unsifted powdered sugar
1 teaspoon Vanilla
1. Preheat oven to 350 degrees F. Grease and flour two 9″ cake pans.
2. In a large bowl, cream butter and peanut butter until it becomes
fluffy. Mix in brown sugar. Add eggs, one at a time, mixing after
each addition.
3. In a small bowl, combine flour, baking powder and salt. Add flour
mixture to butter mixture with milk and blend. Add vanilla.
4. Pour batter into pans. Bake until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before frosting the cake.
5. Spread 3/4 cup peanut butter filling over tops of each cake. Let chill.
6. Spread half of warm Chocolate Glaze over peanut butter topping
on each cake, using metal spatula dipped in hot water. The glaze will
cool as it thickens.
Peanut Butter Filling: Cream ingredients together until fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to
boil.Add cocoa, sugar and vanilla to water mixture. Mix until
smooth.
Makes 2 Cakes

Cookie Wreaths

1	roll (18 oz) Pillsbury® refrigerated sugar or peanut butter cookies
	Green decorator sugar crystals
	Assorted small candies or candy-coated chocolate pieces
	Red fruit leather or red licorice strings
	Gummi bears
	Tinted decorating icing, if desired

DIRECTIONS

1.	Heat oven to 350°F. Line cookie sheet with foil. Remove half of dough from wrapper; refrigerate remaining dough until needed. Cut dough into 18 slices about 1/4 inch thick.
2.	Arrange slices, slightly overlapping in circle with 12-inch outer diameter on foil-lined cookie sheet. Sprinkle with sugar crystals. Bake 9 to 14 minutes or until light golden brown. Cool on foil. Repeat with remaining half of dough.
3.	When completely cooled, carefully remove foil. Decorate with candies and/or icing as desired.

Cornbread

Ingredients:
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
1 (4 oz.) can diced green chiles
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted
2 boxes Jiffy cornbread mix (7 1/2 oz. each)
2 c. shredded cheddar cheese

In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, diced chiles, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with shredded cheddar cheese.

Bake at 350 F for 45 to 50 minutes, or until golden on top and cooked through.

Chocolate and Cinnamon Chip Crunchy Granola Crispers

2 sticks softened butter
¾ Cup brown sugar
¾ Cup sugar
2 eggs
1 teaspoon vanilla
1 ½ Cup whole wheat flour
1 Cup all purpose flour
¾ teaspoon salt
1 teaspoon baking soda
1.5 oz package Oats and Honey Crispy Granola Bars, crushed with rolling pin
1 Cup chocolate chips
1 Cup cinnamon chips (or other chips of choice if cinnamon is not available)

1. In a stand or electric mixer, beat butter and sugars until well combined. Beat in eggs and vanilla until combined, scraping edges of bowl. In a large bowl combine the flour, salt, soda and crushed granola bars. Slowly add to wet ingredients then add chips only until just combined. ***CHILL dough for at least 1 hour or freeze for 30 minutes.***

2. Once dough is chilled, preheat oven to 350 degrees F. Using a medium cookie scoop, arrange onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cookies are just barely golden around edges. Remove and let sit on baking sheet for 5 minutes. Transfer to cooling rack to cool completely.

Brownie Ice Cream Sandwiches

Ingredients:

• 1 15.5 oz box Duncan Hines Milk Chocolate Chunk Brownie mix
• 1/4 C all purpose flour
• 1/2 C butter, melted
• 1 egg
• 1 Tsp vanilla
• 1 quart Vanilla Ice Cream, or your favorite flavor

Method:

Preheat oven to 375 Degrees. In a large bowl, stir together brownie mix and flour. Add butter, egg, and vanilla; stir until blended. Let dough stand 15 minutes for easier handling. Shape dough into 24 1 1/2 inch balls. dough will be soft. Place 2 inches apart on an ungreased large cookie sheet. Bake 10-13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, for about 30 minutes. Set out ice cream to soften about 5 to 10 minutes into cooling time. Spoon 1 scoop of ice cream between 2 cookies to create a sandwich. Cut waxed paper into 4-inch squares and place on either side of cookie sandwich. Place in a plastic bag and freeze. repeat for remaining cookies.

Makes 12 ice cream sandwiches

Crockpot Rice

--1T butter

--1 cup white basmati rice (I'm listing this kind because that is what I used. I would imagine that any kind of white or brown rice would work, but I haven't actually tried any other out yet.)

--2 cups water

--pinch of salt

The Directions:

--rub butter on the inside of your crockpot stoneware

--put in rice

--stir in water and salt

--cover and cook on high for 2-3 hours, checking every 45 minutes or so.

I cooked the above batch for 2 hours, 15 minutes and checked on it twice.

Crockpot Fajitas

--2 lbs of thin cut stir fry beef (you could use chicken)
--1 or 2 packets of fajita seasoning mix (I said one or two because I've found that it's awfully spicy if I use 1 packet per pound of meat as directed on the label--use what you think is right for your family.)
--1 onion
--2 bell peppers (I used 1 orange, 1 yellow)
--1/2 cup of water

The Directions.

Dump your meat into the crockpot. It can be frozen or thawed. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. I like to cook on low for as long as possible, because I don't like to chew forever. Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up.

Crockpot Apple Crisp

Ingredients used:

--9 smallish apples

--1/4 cup butter

--1/3 cup brown sugar plus another 2 T for crumb topping
--1/4 cup orange juice

--2T vanilla extract

--1 cup crumb topping:

since we're gluten-free, I used GF gingersnap crumbs mixed with crushed Perky-O's. You could use anything that you normally use for a crumb topping---smashed cereal, graham crackers, oats, cookies--whatever.

Preheat your crock on high, and butter the inside of the stoneware. Chop up the apples and plop them in the bottom and cover with the remaining ingredients. Cube your butter.

Toss the orange juice, cubed butter, brown sugar, vanilla and apples together.

Smash up your topping of choice and add 2T of brown sugar. Layer on top of apple concoction.

Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.

If you like your crumb topping crunchy (I do!) broil the uncovered stoneware on the lowest rack of your oven for 4-7 minutes.

Serve with vanilla ice cream.

Taco Ring

Filled Crescent Wreath (Ring)
Ingredients:

* 2 cans crescent rolls

Method:

Unroll crescent dough; separate into 16 triangles. Arrange triangles on circular pizza pan, in sunbust pattern, with wide ends of triangles overlapping and points toward the outside. Press bases together. Evenly layer filling at widest end of triangle. Bring outside points up over filling and tuck under to form wreathe. Dough will not completely cover filling. You will have an empty center area of about 5 inches. Bake at 350 for 25 min. Optional: Fill center area with side dish to make an impressive presentation.

Taco Ring
Ingredients:

* Prepare taco meet by cooking together:
* 1 lb ground beef
* 1/2 chopped onion
* 1 pkg taco seasoning
* Mix in:
* 2 c. cheddar cheese
* 1 can sliced olives (save some for garnish)
* 1/2 chopped green pepper (optional)

Taco Ranch Chicken Sandwiches

1	tablespoon extra-virgin olive oil
2	medium boneless skinless chicken breast halves, cut into small cubes (about 1 1/2 cups)
1/4	cup finely chopped red onion
2 1/2	tablespoons Old El Paso® Taco Seasoning Mix (from 1.25-oz. pkg.)
1 1/2	cups ranch dressing
4	oz. (1 cup) finely shredded Cheddar cheese
1	medium Italian plum tomato, diced (1/2 cup)
1	tablespoon chopped fresh cilantro
1	clove garlic, minced (1/2 teaspoon)
1	(16.3-oz.) can Pillsbury® Grands!® Homestyle Refrigerated Buttermilk Biscuits
1	tablespoon grated Parmesan cheese
2	cups shredded iceberg lettuce

DIRECTIONS

1.	Heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, heat oil over medium heat until hot. Add chicken and onion; sprinkle with 1 rounded teaspoon of the taco seasoning mix and mix thoroughly. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat.
2.	In medium bowl, mix ranch dressing and 2 tablespoons of the taco seasoning mix until well blended. Place 1 cup dressing mixture in small serving bowl; set aside. To remaining salad dressing mixture in medium bowl, stir in Cheddar cheese, tomato, cilantro, garlic and chicken mixture.
3.	Separate dough into 8 biscuits. Place 4 biscuits on sprayed cookie sheet; with fingers, press each into 5-inch round. Place rounded 1/2 cup chicken mixture on center of each biscuit. Press remaining 4 biscuits into 5-inch rounds; place over topped biscuits on cookie sheet, making sure top and bottom edges match up. Press edges firmly to seal.
4.	Lift edges of filled biscuits off cookie sheet and with scissors, snip edges 1/4 inch deep and 1/2 inch apart all the way around to make a fringed look. In small bowl, mix Parmesan cheese and 1/8 teaspoon of the taco seasoning mix. Rub cheese mixture over tops of biscuits.
5.	Bake at 375°F. for 16 to 22 minutes or until deep golden brown. Cool on cookie sheet 3 to 5 minutes. Meanwhile, place serving bowl of dressing mixture in center of large platter; arrange shredded lettuce around bowl.
6.	Remove sandwiches from cookie sheet; cut each in half. Arrange sandwich halves on lettuce around bowl of sauce.

Chicken Enchiladas with Enchilada Sauce

4 cups grated cheddar cheese
1 large onion, chopped
3 cups cooked chicken, shredded
36 corn tortillas

Mix together the cheese and onion. **Fill tortillas with chicken and cheese and roll up. Place in two 9x13 pans. Pour enchilada sauce over them. Sprinkle with more cheese. Cook at 350 for 30-40 minutes.

**Guelita softens the tortillas by gently frying them for a few seconds in hot oil. To reduce fat content I just heat mine up in the microwave about five at a time for 30 seconds.

Red Enchilada Sauce

1/2 cup oil or shortening
1/2 cup flour
1/3 - 1/2 cup chili powder*
1 tsp. garlic powder
1/4 cup powdered chicken consomme**
6 cups water

Heat oil on medium high heat, add flour and stir until flour is dissolved. Add chili and garlic powder and chicken consumme. Stir. Add 4 cups water and stir until mixture thickens. Add 2 more cups of water and bring to a boil. Pour over one 9x13 pan of enchiladas.

Patriotic Drink

Ingredients:
Cranberry Juice
Blue Gatorade or Powerade
Diet 7 Up

Fill a clear glass with ice. Pour some cranberry juice into the bottom. Next pour in some blue Gatorade making sure you pour directly onto the ice and not into the cranberry juice. Fill the rest of the glass with Diet 7 Up, again pouring directly onto the ice and not into the Gatorade.

Fresh Strawberry Limeade Slush

• juice from three limes
• 1/3 c. sugar syrup (heat 1/2 c. sugar and 1/4 c. water until sugar is dissolved)
• 3 c. frozen strawberries
• 1 1/2 c. water
• ice

Squeeze the juice from three limes into a blender. Add sugar syrup, strawberries, and water. Blend until smooth. Add ice. Blend to desired slushy consistency, adding more ice and/or water as needed.

Andrea's Oatmeal Dinner Rolls

2 cups water 1/3 cup brown sugar
1 cup quick oats 1 Tbs. sugar
3 Tbs. margarine 1½ tsp. salt
1 pkg. Yeast 4¾-5¼ cups flour
1/3 cup warm water
-In a saucepan, bring water to a boil ; add oats and margarine. Cook and stir for 1 minute. Remove from heat and cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt, and 4 cups of flour; beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead until smooth. Place in a greased bowl - turn to coat. Cover and let rise until doubled - about one hour. Punch down; allow to rest 10 minutes. Shape into 18 balls. Place in two greased 9 inch round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from pan to wire racks.

Copycat KFC Buttermilk Biscuits

Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard
Directions:
Sift the dry ingredients in a large bowl.
Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.
Add buttermilk and knead gently but thoroughly.
The dough should be soft but not sticky: if it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees.
Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)
Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

Andrea's Bacon Cheddar Muffins

2 cups biscuit mix
¼ cup oil
2/3 cup milk
1 egg
1 cup finely shredded sharp cheddar cheese
8 bacon strips, cooked and crumbled.

-In a bowl, combine biscuit mix, milk, oil, and egg just until moistened. Fold in cheese and bacon. Fill greased muffins cups ¾ full. Bake at 375? for 20 minutes of until golden brown. Cool for 10 minutes and remove to a wire rack. Makes about one dozen.

Apple Muffins

• 1/2 cup (1 stick) butter at room temperature
• 1/2 cup packed brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 2 and 1/4 cups buttermilk
• 4 cups flour
• 3 tablespoons ground cinnamon
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract 2 cups peeled McIntosh apples -- sliced in 1/2-inch pieces (2 to 3 medium)
• Additional brown sugar to top muffin

With rubber spatula, cream butter and sugars by hand until fluffy. Add eggs and vanilla; beat until fluffy. Blend in buttermilk.

Add flour, cinnamon, baking soda and salt. Mix until all lumps have dissolved; do not overmix. Add apples. (Batter will be thicker than typical muffin batter.)

Preheat oven to 375 degrees. Coat muffin cups measuring 3 inches across top and 2 inches across bottom (jumbo size) with non-stick vegetable cooking spray. Spoon batter into muffin cups, filling to top. Top each muffin with brown sugar.

Bake in preheated oven 20 to 25 minutes, or until done.

Apple Nut Muffins

1 1/2 cups sugar
3 eggs
1 1/2 cups oil
3 cups sifted flour
3 fresh apples -- peeled and diced
1 tsp. vanilla
1 cup walnuts or pecans
1 tsp. soda
1 tsp. salt

- Blend the sugar, eggs and oil. Add the flour, vanilla, soda and salt. Mix well. Add the apples and nuts. Pour into a non-stick muffin pan and bake at 325°F for 20 minutes. When you can insert a toothpick into the muffins and it comes out clean, then they are done.

Butter Pecan Muffins

1 1/2 cups flour
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 egg
3/4 cup milk
1/4 cup butter, melted and cooled
1/2 tsp. vanilla


-Preheat oven to 400 degrees. Grease muffin pans. Combine flour, pecans, and brown sugar in mixing bowl; set aside. In another bowl, beat egg; stir in milk, butter, and vanilla. Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened. Fill muffin cups 2/3 full. Bake about 15 minutes or until golden brown.

Tortilla Roll-ups

1 cup sour cream
8 oz. cream cheese
4 oz. can chopped green chilies, drained
4 oz. can chopped black olives, drained
1 cup shredded cheddar cheese
2 oz. package dried beef, finely chopped
1/4 cup finely chopped green onions
garlic powder, to taste
10-12 flour tortillas
salsa

-Mix first eight ingredients together. Spred mixture on tortillas. Roll each tortilla and wrap individually in plastic wrap. Refrigerate at least several hours, or even for a day or two. Before serving, unwrap and slice. Serve with salsa.

Hot Dog Mummies

Dill Veggie Dip

1 c. sour cream
1 Tbsp. minced onion
1 tsp. dill weed (NOT dill seed)
1 tsp. Beau Monde seasoning


-Blend all ingredients. Chill. Serve with raw vegetables or chips.

Chip and Veggie Dip

1 jar of medium picante sauce
2-8 oz blocks of cream cheese
2 Tbsp. mayonnaise
1/4 tsp. garlic salt
2 Tbsp. lemon juice

-Soften cream cheese. Add salsa and stir. Add mayo, garlic, and lemon juice and mix. Chill before serving. Serve with chips or vegetables.

Chicken and Black Bean Quesadillas

6 flour tortillas
2 cups shredded cheddar pepper jack cheese.
1 chicken breast, chopped into little pieces
1/2 green pepper, chopped
1/2 onion, chopped
1 can (15 oz) black beans, drained well
1/2 tsp. chili powder
1/2 - 1 tsp cumin
1/2 cup salsa

-In a hot skillet saute chicken, green pepper, and onion until chicken is cooked through and green pepper and onion are tender. Add remaining ingredients cooking and stirring until heated through about 2 - 3 minutes. Lightly spray a baking sheet with cooking spray. Lay three flour tortillas on the tray. Top with shredded cheese and filling. Place the other three tortillas on top. Lightly spray tops with cooking spray. Broil in the oven about 5 inches away from top broiler for 3-5 minutes or until golden brown. Take out of oven and carefully flip quesadillas over. Broil other side for about 3 minutes or until golden brown. Serve with sour cream, salsa, and guacamole.

Jalapeño-Chicken Crescent Pinwheels

INGREDIENTS

4	oz (half of 8-oz package) cream cheese, softened
1/2	cup chopped cooked chicken
1/4	cup chopped fresh cilantro
2	to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)
2	tablespoons finely chopped green onions (2 medium)
1/8	teaspoon salt
1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

DIRECTIONS

1.	Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.
2.	If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.
3.	Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
4.	Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
5.	Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Braid

Source: The finer things in life

Dough:

• 1 pkg. (1 scant T.) yeast
• 1 c. very warm water
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 egg
• 2 T. butter
• 3 c. flour (I use 1/2 white, 1/2 whole wheat)

Filling: This is what we used on our most recent braid. Feel free to adjust to your liking!

• 1/2 lb. ground beef
• 2 oz. pepperoni, sliced in quarters
• 1/2 chopped onion
• 1/2 chopped green bell pepper
• 1/2 can mushrooms, chopped
• 8 oz. tomato sauce
• 1/4 tsp. garlic powder
• 1 1/2 tsp. Italian seasoning
• salt and pepper
• 8 oz. shredded mozzarella cheese

Dissolve yeast in water; add sugar, salt, egg, butter and 1 1/2 cups flour. Beat until smooth; add enough remaining flour until dough is stiff enough to knead. Knead for 10 minutes. (I never knead that long, and I let my dough hook do most of the work!) Place in a greased bowl and let rise until doubled, about 1 1/2 hours. While dough is rising, brown ground beef in skillet; add pepperoni and veggies, then add seasonings and tomato sauce. Mix well. Set aside. Punch down risen dough. Roll dough into a rectangle on a greased cookie sheet. Spoon meat filling down the center of the dough. Top with mozzarella cheese.

Cut 8 even slits from the filling out to the edge of the dough. (I use my pizza cutter to do this. Hint: for even strips, slice your middle strip first. Then slice the middle of the halves, then the middle of the quarters.)

Start at one end and criss cross the dough strips.

Tuck the last strip under. Bake for 15 minutes at 400*.

Serve with a side salad or veggie for a fun twist on pizza night!

Stuffed Crust Pizza Snacks

INGREDIENTS

2	cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
8	oz mozzarella cheese, cut into 48 cubes
48	slices pepperoni (3 oz)
1/4	cup olive or vegetable oil
1 1/2	teaspoons dried Italian seasoning
2	tablespoons grated Parmesan cheese
1	jar (14 oz) pizza sauce, heated

DIRECTIONS

1.	Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
2.	Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
3.	In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
4.	Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Pizza Bubble Ring

INGREDIENTS

6	to 8 tablespoons LAND O LAKES® Butter, melted
1	teaspoon Italian seasoning
1/2	teaspoon garlic powder
2	cans (12 oz each) Pillsbury® Golden Layers® refrigerated original biscuits
40	small slices pepperoni (about 3 oz)
8	oz mozzarella cheese, cut into 20 pieces
1/4	cup grated Parmesan cheese
1 1/4	cups pizza sauce, heated

DIRECTIONS

1.	Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
2.	Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.
3.	Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
4.	Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.

Green chili and cheese foldovers

INGREDIENTS

4	oz. (1 cup) finely shredded Muenster or Monterey Jack cheese
2	tablespoons finely chopped green onion tops
2	tablespoons finely chopped fresh cilantro or parsley
	Dash salt
1	(4.5-oz.) can chopped green chiles, drained
1	(16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

DIRECTIONS

1.	Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine cheese, onions, cilantro, salt and green chiles; mix well.
2.	Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 3 1/2-inch round. Place 1 tablespoon cheese mixture in center of each round. Fold dough over filling; press edges with fork to seal. Form each filled biscuit into crescent shape. Place on sprayed cookie sheet.
3.	Bake at 375°F. for 11 to 16 minutes or until golden brown. Cool 5 minutes. Serve warm.

Scotch Teas

• 1 c. brown sugar
• 1/2 c. butter or margarine
• 2 c. quick-cooking oats
• 1 t. baking powder
• 1/4 t. salt

1. Cook butter and brown sugar in a medium saucepan until butter is completely melted, stirring often. Remove from heat.

2. Stir in remaining ingredients. Mix well. Press into a greased 8 x 8 pan. Bake at 350 degrees for 20 to 25 minutes. They will firm up as they cool.

Cheddar Pan Rolls

• 4-1/2 c. all-purpose flour
• 2 T. sugar
• 1 T. salt
• 1 T. active dry yeast
• 2 t. garlic powder
• 1/8 t. cayenne pepper
• 2 cups milk
• 1 T. butter or margarine
• 2 cups (8 ounces) shredded cheddar cheese
• 2 T. margarine or butter, melted

1. Combine 2 cups of the flour, sugar, salt, yeast, garlic powder and cayenne pepper in a large bowl.

2. In a small saucepan, combine the milk and butter or margarine. Heat over low heat, stirring often, until butter is completely melted. Do NOT boil.

3. Pour milk/butter combo into the large bowl and mix well. Work in all of the remaining flour. Dough will be sticky. With your hands, mix the cheese into the dough just until combined. Do not knead. Cover and let rise for 1 hour.
4. Grease 3 8 or 9 inch cake pans and/or pie plates. Roll the dough into 36 golf ball-sized balls and place 12 in each greased pan. Cover and let rise again, at least 45 minutes.

5. Just before baking, melt 2 T. butter or margarine and brush over rolls. Bake at 350 degrees for 20-25 minutes.If you make the full batch and cannot finish them all within a few days, the rolls freeze really well too.

Crescent Rolls

• 1 T. active dry yeast
• 1/2 c. warm water
• 1 1/2 c. milk
• 1/2 c. butter, softened and cut into chunks
  
• 1/2 c. sugar
• 1/2 c. mashed potato flakes
  
• 2 eggs
• 1 1/2 t. salt
• 6 to 6 1/2 c. flour

1. Dissolve the yeast in warm water in a large bowl. Add the milk, butter pieces, sugar, potato flakes, eggs and salt to the bowl. Stir just to combine. Add three cups of flour and mix well; stirring until smooth. Add as much of the remaining dough as possible until a stiff dough forms.

2. Knead a few times or mix with a dough hook for an additional minute. Cover dough and let rise for 15 minutes.3. Divide dough in half and roll each half into a circle about 1/2 in. thick or a little less. Cut each circle into evenly-sized wedges, about 16-18 each. Roll the wedges of dough from the wide end to the point. Curve ends slightly and place on a cookie sheet. Cover and let rise one hour. Bake at 350 degrees for 15-18 minutes. (I usually rotate the cookie sheets from top rack to lower rack halfway through so that they get evenly brown on top and bottom.)
The cooked rolls can be frozen and thawed in a few hours on the counter. Or the rolls can be frozen before the second rising.

Chicken & Black Bean Taco Filling

• 2 T. Extra-virgin olive oil
  
• 1 1/2 lb. chicken (boneless or not, whatever you have on hand)
  
• 1 t. cumin
• 1/2 t. salt
• 1/4 t. pepper
• 2 1/2 c. fully cooked black beans
• 1 bag frozen corn
• 1 large jars salsa (or 2 regular sized jars)
• 1/2 c. water
• 2 t. cumin
• 1 t. chili powder
• 1 t. salt

1. Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t. salt & 1/4 t. pepper. Add chicken to skillet. Cook for 5-8 minutes, flip, cover skillet and continue cooking until chicken is fully cooked.
2. Remove chicken from skillet. Shred meat and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 minutes.

*This should make enough for 3 meals, depending on how much you use. It freezes perfectly in a freezer bag and thaws overnight in the refrigerator.

***************************************************************
(My new favorite multi-purpose mixture is a stretchy chicken taco filling. We have been eating this as traditional tacos for a long time. But over the past few months I have been playing around with it more and finding lots of other ways to use it.
It makes delicious quesadillas. This is our favorite way to use any leftovers we have after having it as tacos one night. We all like it so much I think I should use this in regular rotation and not just for leftovers.

I used it as the meat layer in a Mexican tortilla lasagna a few weeks ago. It was such a delicious and filling dinner.

Some other things I've done with it:

• Served over rice with shredded cheese on top
• Mexican pizza topping
• Mexican French bread pizzas (So good!!)
• With scrambled eggs for breakfast burritos
• Nacho topping
• Taco salad
• Thinned with 1 can tomato sauce and 1 1/2 c. chicken stock, plus some extra spices and tortilla strips for a chicken tortilla soup)

Apple Cake

Ingredients:

2/3 cup oil
1/3 cup orange juice
2 eggs
1 3/4 cup sugar
2 1/2 cup flour
1tsp each:
cinnamon
salt
baking powder
baking soda
1/2 tsp cloves
3 cups chopped apples (I used granny smith and fuji)

Topping:
3 TBSP melted butter
3/4 cup brown sugar
1/2 cup flour
Dash Cinnamon


Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan.

Beat oil, OJ, eggs, and sugar until well-blended. Add dry ingredients and mix well. Stir in apples.

Pour into greased 9x13 pan. Bake for 30 minutes Prepare topping (mix topping ingredients until crumb mixture forms). Sprinkle topping on top of cake and bake an additional 20 - 30 minutes.

Thick and Chewy Chocolate Chip Cookies

From America's Test Kitchen



2 1/8 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & slightly cooled
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Directions:

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

I didn't follow this next step. I just used my good old PC cookie scoop. Although I did use parchment paper and refrigerate my dough for a bit. For an illustration of step 3 click here

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined cookie sheets. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)


4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

I found the trick to these cookies was taking them out of the oven before they looked like they were done. They stayed moist on the inside but slightly cruchy on the outside.

Cheese-Stuffed Garlic Breadsticks

* 1 Tbsp. yeast
* 1 c. very warm water
* 1 t. sugar
* 1 t. salt
* 2 T. olive oil
* 1 c. whole wheat flour
* 1 1/2 c. unbleached white flour
* 1-2 c. mozzarella cheese
* garlic powder
* 1/3 c. melted butter

1. Combine yeast, water, and sugar. Let set a few minutes to activate yeast.
2. Mix yeast mixture with salt, olive oil, and both flours.
3. Knead into soft dough. Let rest 5-10 minutes.
4. Separate dough into 12 balls. Roll balls into breadsticks.
5. Flatten breadsticks with rolling pin.
6. Cut cheese into small strips.
Lay cheese on breadstick. Sprinkle with garlic powder.
# Fold dough around cheese. Seal well!
# Brush melted butter on each breadstick. Sprinkle with garlic powder (again).
# Allow to rise 5-10 minutes.
# Bake at 450° for 12 minutes.
# Brush on more melted butter. Serve warm.

No-Bake Chocolate Peanut Butter Oatmeal Bars

Source: Cast Sugar



Ingredients:

Cooking spray
9 oz. chocolate wafers, finely ground (2 cups) (I ended up using chocolate teddy grahams and didn't completely ground them. I wanted some chocolate chunks)
1 1/2 c. old-fashioned oats
1 1/4 c. confectioners' sugar
1/4 tsp. salt
5 oz. unsalted butter
1 c. chunky peanut butter
3/4 c. + 3 Tbsp. creamy peanut butter
10 oz bittersweet chocolate, melted


Directions:

Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

Pour melted bittersweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened, about 15 minutes.

Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)

Caramel-Pecan Snappers

Source: Gold Medal Flour Bag

Ingredients:
3/4 Cup Sugar
1/4 Cup Shortening
1/ Cup Butter, Softened
1tsp Vanilla
1 Egg
1 1/4 Cups All-Purpose Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Pecans, Chopped
36 Caramels, unwrapped (I used a bag of the caramel bits)

2 Tablespoons Milk
1 Cup semisweet chocolate chips

Directions:

Heat oven to 350. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, cream of tarter, baking soda and salt.

Shape dough into 1-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten slightly with greased bottom of glass dipped into sugar. I didn't like the way that turned out, so I ended up using the back of my cookie scoop. Press pecans onto cookies.

Bake 9 to 10 minutes or until set, but not brown. Cool slightly; remove from cookie sheet. Cool on wire rack.

Place caramels and milk in small microwavable bowl. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon over cookies. Melt chocolate chips in a microwave safe bowl on high 1 to 2 minutes, stir until smooth. Spoon melted chocolate over caramel. I put the chocolate in a plastic bag and piped it over the caramel, then with the back of a spoon smoothed it out. Cool completely, about 30 min. YIELD: 3 dozen cookies

Peanutty Gooey Bars

Crust:

2 cups chocolate graham cracker crumbs

1/2 cup (1 stick) butter or margarine, softened

1/3 cup granulated sugar

Toppings:

1 Cup each Peanut Butter Chips Chocolate Chips (plus extra to sprinkle on top if desired)

1 can (14 ounces) Nestle Carnation Sweetened Condensed Milk

1 teaspoon vanilla extract

1/2 cup coarsely chopped nuts

1/2 cup chopped PB M&Ms

Preparation:

Preheat oven to 350ºF. Spray 8-inch square pan with vegetable cooking spray.

For Crust:

Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 X 9-inch baking pan.

For Topping:

Microwave 1 cup morsels, sweetened condensed milk and vanilla extract in medium microwave-safe bowl on HIGH (100%) power 1 minute; stir. Microwave additional 10- to 15-second intervals stirring until smooth. Pour evenly over crust. Top with nuts and remaining morsels. Bake 20 to 25 minutes or until edges are bubbly.

Cool completely in pan on wire rack. Cut into bars.
Makes: 2 dozen

Peanut Butter Oatmeal Cookies

Source: Baking Bites

1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup sugar
2 tbsp butter, room temperature
1 large egg
1/2 cup peanut butter (I used chunky)
1/4 cup mashed banana
1 1/2 cups quick-cooking rolled oats
1/2 cup finely chopped Honey Roasted Peanuts





Preheat oven to 350F.

Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt.In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats and chopped peanuts.

Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers. Bake for 10-12 minutes, until cookies just begin to turn golden around the edges. Cool on a wire rack.

Bakes approx 2 dozen. I got 2.5 dozen.

No Fail Mexi-Rice

Source: Julie



1 Cup uncooked long grain white rice
2 Cup chicken broth
1/2 Cup tomato sauce
1/4 Cup chopped onion
1 can diced green chiles (I used two fresh green chiles - diced)
1 clove garlic, minced
3 Tbs vegetable oil
Cumin, chili powder, salt to taste
Fresh cilantro to taste

1. Heat oil in a large sauce pan over medium heat. Add rice, onion, chiles, and garlic. Cook for 3-4 minutes, stirring often.

2. Add the rest of the ingredients, bring to boil.

3. Reduce heat to low, cover, and let simmer 25-30 minutes. DO NOT open lid while simmering, or the rice wont come out right. Fluff with a fork. Stir in fresh cilantro.

The Original Peanut Butter Cookie

Source: Bakingblonde



1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)


Preheat oven to 350.Line baking sheets with parchment paper.

In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.

In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips.

Chill dough for at least 15 minutes.Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern.

Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely.

Dulce de Leche Blondies

Preheat oven to 350 degrees. Grease a 13x9 baking pan Sift flour, baking soda and salt into medium bowl.

Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread 1/2 to 2/3 of batter in prepared pan. (I used 2/3, next time I'll only do 1/2) Bake 7- 8 minutes; cool 5 minutes on wire rack.

Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.

Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.

Double-Delight Peanut Butter Cookies

1/4 cup Dry Roasted Peanuts, finely chopped
1/4 cup sugar
1/2teaspoon ground cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup Powdered Sugar
1roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated peanut butter cookies, well chilled *Make sure your dough is almost frozen. I just took mine out of the fridge and it was kind of hard to work with.



Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart.

Spray bottom of drinking glass with No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. I omitted this

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Jam Thumbprints

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter, softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup favorite jam

-Preheat oven to 350*. Line 2 baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. (If you make the indentation a heart shape, you could pass it off as a Valentine cookie, if you use red jam.) Fill each indentation with about 3/4 teaspoon jam. Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 5 days.

Sour Cream Breakfast Cake Recipe II

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350*. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Kicked-Up Breakfast Cake

9 Tbsp. unsalted butter, softened
3/4 cup light brown sugar
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup sour cream
1 cup blueberries, raspberries, or blackberries, or any combination, rinsed well and patted dry
Topping:
1/2 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup melted butter
1 cup chopped roasted pecans. Preheat the oven to 375*. Grease a 10-inch cake pan with the tablespoon of butter, and lightly dust with flour. Set aside. In a large mixing bowl, cream the butter and sugar with a mixer on high speed. Into a separate bowl, sift all the dry ingredients. Add dry ingredients in 3 stages into the butter, alternating with the eggs 1 at a time, beating after the addition of each. Fold the sour cream into the batter. Pour the batter into the prepared cake pan, and arrange the berries evenly over the top. To make the streusel topping, place all the ingredients in a mixing bowl and blend. Evenly sprinkle the topping over the top of the berries. Bake in the oven until golden brown and risen, and a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool 15 minutes before serving.