Oma’s Simple German Chocolate Chip Cookies

Ingredients:

1 pouch (1 lb 1.5 oz oatmeal chocolate chip cookie mix

1 egg

1 tablespoon unsweetened baking cocoa

1 container (1 lb) coconut pecan frosting

1 oz sweet baking chocolate, grated

Directions:

Heat oven to 375°F.

In large bowl, stir cookie mix, egg, cocoa and 3/4 cup of the frosting until soft dough forms.

Shape dough into 24 (1 1/4-inch) balls. On ungreased cookie sheets, place balls about 2 inches apart. Bake 11 to 13 minutes, or until set. Cool 1 to 2 minutes. 

Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Spread remaining frosting evenly over cookies. Sprinkle with chocolate.

Recipe shared from: www.bettycrocker.com

German Chocolate Pie

Ingredients:

1 refrigerated pie crust, softened as directed on box

1 package (4 oz) sweet baking chocolate, chopped

1/4 cup butter or margarine

1 can (12 oz) evaporated milk

1 1/2 cups sugar

2 tablespoons cornstarch

1/8 teaspoon salt

4 egg yolks

1/2 teaspoon vanilla

1/4 teaspoon almond extract

1 cup flaked coconut

1 cup chopped pecans

Directions:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk.

In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.

In small bowl, mix coconut and pecans; sprinkle over filling. Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

Recipe shared from: www.bettycrocker.com

Grilled Cheese, Bacon and Jalapeño Sandwiches

Ingredients:

8 slices bacon

1/2 jalapeño chile, finely chopped

1/4 cup butter, softened

8 slices country-style bread

12 oz sharp Cheddar cheese, sliced

Directions:

In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel.

Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread.

Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.

Recipe shared from: www.bettycrocker.com

Dr. Oz’s No-Salt Spice Mix

Addicted to your salt shaker? Dr. Oz has a solution with this salt-free spice mix. This blend of flavors will satisfy your taste buds to help you avoid the harmful effects of excess sodium in your diet.

Ingredients

1/3 cup garlic powder

1/3 cup onion powder

1/3 cup oregano

2 tbsp thyme

1 tbsp parsley flakes

1 tsp ground pepper

Directions

Combine all ingredients. Mix thoroughly and enjoy!

Lime-Graham Tea Cookies

Ingredients:

1 cup butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla

1 tablespoon frozen (thawed) limeade concentrate

1 tablespoon grated lime peel

1 1/4 cups Gold Medal® all-purpose flour

1 cup graham cracker crumbs (about 20 squares)

1/2 teaspoon salt

3/4 cup chopped walnuts

Directions:

In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until fluffy. Stir in vanilla, limeade concentrate and lime peel. On low speed, beat in flour, graham cracker crumbs and salt just until blended. Fold in nuts. Cover; refrigerate 1 hour.

Heat oven to 400°F. Shape dough into 36 (1 1/4-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 8 to 10 minutes or until slight cracks appear and cookies are lightly golden. Remove from cookie sheets to cooling racks; cool 5 minutes. Place remaining 1 cup powdered sugar in shallow dish. Roll warm cookies in powdered sugar; cool. Store tightly covered up to 1 week.

Recipe shared from: www.bettycrocker.com

Betty's Cranberry Cream Cheese Snickerdoodles

Ingredients:

1 pouch Betty Crocker® snickerdoodle cookie mix

4 oz (half of 8-oz package) cream cheese, softened

1/4 cup butter, margarine or spread, softened

1 tablespoon water

1 egg

1 cup sweetened dried cranberries

Directions:

Mix cream cheese and butter in bowl untl smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.

Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets.

Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

Recipe shared from: www.bettycrocker.com

Delectable Chipotle Cheddar, Corn & Bacon Corn Bread

Ingredients:

1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup unsalted butter, melted
1/4 cup nonfat Greek yogurt
1/2 cup sugar
1 tbsp agave nectar
2 large eggs
1 cup pale ale
1/2 cup yellow cornmeal
1 cup sharp cheddar, grated-reserve 1/4 cup for topping

1 cup smoked cheddar, grated-reserve 1/4 cup for topping

1 large jalapeno, finely diced
24 jalapeno pepper rings

1 small Roma tomato, finely diced and drained

2 green onions, thinly sliced
1/3-2/3 cup corn, fresh or frozen, thawed
1 garlic clove, minced
1 Chipotle chili in 1/2 tbsp adobo sauce, minced

3 slices bacon, cooked and cut into fourths

Instructions:

Preheat oven to 400 and prepare two muffin pans by spraying with nonstick spray.
In a medium mixing bowl, sift together the flour, baking powder, and salt, set aside.

In another medium mixing bowl, whisk together the melted butter, Greek yogurt, sugar, eggs, beer, agave nectar and cornmeal until thoroughly blended.

Add the flour mixture, grated cheese, green onions, corn, chipotle chilies, and garlic. Fold gently until just combined. The batter will still be a little lumpy.

Fill muffin pan about three-quarters full each.  Top with a pinch of cheese, a piece of cut bacon, and 2 jalapeno rings.

Bake at 400 for 20-25 minutes minutes until corn muffins are lightly browned on top and will spring back when touched in the center.

Remove from the oven and let cool slightly on a wire rack.This corn bread is best served warm, almost right out of the oven.

Recipe adapted from: danicasdaily.com

Nutter Butter Sandwich Cookie with a Salted Peanut Butter Cream Filling

Ingredients:

Cookie:

2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) unsalted butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/2 cup Nutter Butter cookies, finely chopped

Filling:

¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar

1/3 cup Nutter Butter cookies, finely chopped
1/4-1/2 tsp sea salt, adjust to taste

Directions:

Make the cookie dough: preheat the oven to 350°F. In a bowl, mix together flour, baking powder, and baking soda. Set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl.

Using a tablespoon to ensure the cookies are the same size, place balls of dough on parchment-lined baking sheets at least three inches apart.

Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.

For the filling:

Cream together butter, peanut butter and confectioners' sugar using an electric mixer until very smooth.  Begin by adding 1/4 tsp salt.  Adjust amount at this point.

To assemble spread a thin layer of the filling on underside of a cookie and sandwich with another cookie.

Recipe adapted from: www.yumsugar.com

Jalapeno Macaroni & Cheese

Instructions:

1/4 cup butter
3 jalapenos, minced and seeded
1 teaspoon black pepper, fresh ground
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 garlic cloves, minced
1/2 small onion, minced
5 tablespoons flour
2 cups milk
12 ounces elbow macaroni, dry1 cup Colby Jack cheese

4 ounces Parmesan cheese, grated(reserve for topping)

Directions:

Preheat oven to 350 degrees.

Melt butter in medium sauce pan.

Saute minced jalapenos, garlic,& onion until tender.

Add flour,pepper, cumin, and cayenne and stir mixture for two minutes.

Gradually add milk until smooth and creamy.

Simmer for 15-20 minutes, stirring from time to time.

Cook macaroni until tender. Drain macaroni and add shredded cheese to sauce and stir until melted.

Add sauce to macaroni in a buttered casserole dish.

Top with Parmesan cheese and bake until cheese is melted and bubbly.

Recipe adapted from: www.food.com

Cheddar, Swiss, Mozzarella, Colby Jack & Crispy Bacon Grilled Cheese

Ingredients:

1 tablespoon butter, room temperature
2 slices of your favorite bread

2 ounces of each cheddar, swiss, mozzarella, and colby jack, grated

2 slices of bacon, cooked and cut in half

Directions:

Heat a pan over medium heat. Completely butter one side of each slice of bread.

Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and bacon slices. Cover with the remaining slice of bread with the buttered side up. 

Turn temperature down to medium and cook until golden brown, about 4 minutes. Flip and cook until golden brown on the other side, about 4 minutes. Keep a close eye on sandwich in order for it to not get overly brown.

Biscuits and Gravy with Applewood Smoked Bacon, Egg, Cheddar & Onion Rings

Ingredients:

1 buttermilk biscuit, see recipe below
3 ounces sausage gravy, see recipe below
2 strips thick cut bacon, cooked until crisp
1 slice Cheddar
1 fried egg
green onions, finely chopped
French fried onions, see recipe below

Directions:

Break the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay crispy bacon on top. Dress with the gravy, then the cheese. Top with the fried egg and cover with the other half of the biscuit. Cover with additional gravy and French fried onions. Dress the plate with green onions and serve.

White Sausage Gravy

Ingredients:
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows

Directions:
Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper.

Buttermilk Biscuits

Ingredients:


2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Directions:

Preheat oven to 500 degrees F. In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

French Fried Onions

Ingredients:

1 small onion
1 cup milk
1 cup all purpose flour
peanut oil for frying
salt

Directions:

Slice the onion into thick rings. Cut rings in half. Soak the onion slices in milk for about five minutes. Then use a fork to run the rings through the bowl of flour to coat evenly. Fry in batches, stirring as needed to brown evenly. Drain on paper towels and season with salt as needed.

P.F Chang's Chicken Lettuce Wraps

Ingredients:

Chicken: 

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut, finely chopped
2/3 cup black mushrooms, finely sliced

1/3 cup onion, finely diced

2 tbsp garlic, finely chopped
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

fresh basil, thinly sliced

Special Sauce:

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools thinly slice water chestnuts, mushrooms, and basil. Chop onions and garlic.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

Finely chop chicken after it has cooled.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes.  Toss in basil at the very end. wrap chicken with lettuce leaves and top with the special sauce.


Read adapted from: www.food.com

Thai Chicken Flatbread Pizza

Ingredients:

Pizza 

Ingredients:

1/2 pound boneless, skinless chicken, cut into bite-size pieces
2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
2 tablespoons olive oil
2 medium naan
1/2 cup peanut dipping sauce (below)
8 ounces mozzarella cheese

1/4 cup red bell pepper, thinly sliced

1/4 cup yellow bell pepper, thinly sliced

1/4 cup carrot, grated

1/4 cup green onion, thinly sliced
1/8 cup cilantro
sesame seeds

Peanut Sauce

Ingredients:

1 teaspoon cooking oil
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
1 1/2 tablespoons sweet chili sauce
1 tablespoon hoisin sauce
1/3 cup water
1 1/2 tablespoons peanut butter

Directions:

Preheat oven to 375F.

Combine the chicken with the soy sauce, honey, and cornstarch and let marinate at room temperature for 10 minutes.

Heat a nonstick frying pan over high heat. When hot, add the chicken pieces and saute for 2 to 3 minutes, until cooked through.

Brush the olive oil all over the edges of the naan. Spread the peanut dipping sauce on each naan. Top with the mozzarella, cooked chicken, and peppers. Bake for 5 to 8 minutes, until the cheese is melted and the edges are golden brown. Remove from the oven, top with cilantro, green onions and sesame seeds.

To make the peanut sauce:
Heat the oil in small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chili sauce, hoisin sauce, water, and peanut butter and stir until smooth. Simmer until thickened. Let cool.

Recipe modified from original: fakeginger.com

Henry's 12th Street Tavern Gorgonzola Waffle Fries

Ingredients:

Fries:

1 package of frozen waffle cut fries

1 pint heavy whipping cream
1/4 cup loosely packed shredded romano cheese
1/4 cup loosely packed shredded parmesan cheese
1/4 cup loosely packed crumbled gorgonzola
1 pinch salt
1 pinch cracked pepper
1 pinch nutmeg
1 pinch parsley
2 -3 tablespoons shredded mozzarella cheese

Garnish:

crumbled gorgonzola
fresh cracked pepper
parsley

Directions:

Bake french fries according to package directions.

While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.

Heat the sauce on medium then add gorgonzola cheese and parsley.

Heat to a bubble (do not boil).

Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.

Drizzle the sauce over a large bowl of fries.

Garnish with crumbled gorgonzola, cracked pepper and parsley.

Recipe shared from: www.food.com

The Best Southern Fried Chicken with Biscuits and Gravy

Southern-Fried Chicken 

Ingredients:

4 boneless, skinless chicken breasts, halved & pounded to 1/2" thickness
2 cups buttermilk
2 Tbsp paprika, divided
2 Tbsp salt, divided
2 Tbsp black pepper, divided
3 cups all-purpose flour
1 quart vegetable oil for frying

Directions:

Combine the buttermilk with 1 Tbsp each of paprika, salt and pepper. Marinate chicken overnight or for at least 8 hours.

On day 2 combine the flour with the remaining 1 Tbsp each of paprika, salt and pepper. Add the marinated chicken breasts and coat lightly with flour. Set aside for 5 minutes.

Fry breaded chicken in hot oil (preferably in a cast iron skillet) for 4 minutes, then flip and fry another 4 minutes, or until golden brown and crispy.

The oil temperature should be 350 degrees. Sprinkle a bit of the flour into the oil to check it if you don't have a thermometer.

Drain chicken on a wire rack set above paper towels. 

Recipe shared from: www.ibelieveicanfry.com

Rosemary Gravy

Ingredients:

12-ounces spicy bulk pork sausage or pork sausage links with casings removed
2 tablespoons all-purpose flour
2 cups milk
1 tsp rosemary, finely chopped
1/2 tsp paprika
1/2 tsp seasoning salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1/4 cup plus 2 tbsp green onions, finely sliced
Freshly ground black pepper, to taste

Biscuits, see recipe below

Directions:

Heat a large non stick fry pan or a cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Add red pepper flakes and half of the rosemary and cook another minute.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. 

Stir in the sausage, paprika, remaining rosemary, seasoning salt, sugar, pepper and 1/4 cup green onions. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and sprinkle with green onions. Add additional salt and pepper to taste. Add a dash of paprika a pepper and serve immediately.

The Best Biscuits

Ingredients:

4 C flour

2 Tbsp baking powder

1 1/2 tsp salt

1 tsp sugar

1/2 tsp soda

1/2 C butter

16oz sour cream

3-5 tsp water

Melted butter

Directions:

Combine dry ingredients in a bowl or your food processor. If using food processor, pulse until butter is small and well blended pieces or cut in butter by hand using a pastry cutter. Add in the sour cream and water and mix well. 

Pulse again until well mixed. Add more water if it is too dry (just a little at a time.) Knead a few times on the counter and roll out to 1 inch thick. Use a biscuit cutter to cut or dip a drinking glass into flour and cut.

Freeze individually on a cookie sheet. After they are frozen, place in a freezer bag to store. Use as needed. Place on an ungreased cookie sheet. Bake at 400 for 15-17 minutes or until top is golden. Twice during the baking process baste the tops of the biscuits with melted butter.

Combine a split biscuit with chicken and smother in gravy...enjoy!

Recipe shared from: www.yourhomebasedmom.com

Healthier Chocolate Chunk Zucchini Muffins

Ingredients:

2 cup all purpose flour
1/2 cup brown sugar 

1/2 sugar
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
4 oz chocolate bar, roughly chopped
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce

2 tbsp cinnamon
1-1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees. Line 18 cups of a cupcake pan.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.

Pour batter into a large 9x5 inch loaf pan.

Bake at 325° for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

Low Fat Zucchini Raisin & Walnut Muffins

Ingredients:

2 cup all purpose flour
1/2 cup brown sugar 

1/2 sugar
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce

1/2 cup walnuts, finely chopped

1/2 cup golden raisins

2 tbsp cinnamon

1 tbsp cloves
1-1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees. Line 18 cups of a cupcake pan.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add walnuts and raisins and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.

Pour batter into a large 9x5 inch loaf pan.

Bake at 325° for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

Reese's Peanut Butter Cup Peanut Butter Cookies

Ingredients:

1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped Reese's peanut butter cups

Directions:

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Chewy Butterscotch Oatmeal Cookies

Ingredients:

3/4 cup of butter, softened
3/4 cup of granulated sugar
3/4 cup of tightly packed light brown sugar
2 eggs
1 tsp. of vanilla
1 1/4 cups of all-purpose flour
1 tsp of baking soda
1 tsp of salt
1/2 tsp of ground cinnamon
3 cups of rolled oats
1 1/4 cups of butterscotch chips

Directions:

In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.

In a large bowl, beat the butter until it is creamy. Add both sugars and beat for about 2 minutes until the sugars are incorporated into the butter. Add the eggs one at a time, beating for one minuter after each addition. Scrape down the sides of the bowl. Gradually add the flour mixture and beat on low until all the flour streaks have disappeared With a large wooded spoon or rubber spatula, stir in the oats and butterscotch chips. Cover and refrigerate for 1 hour.

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

Measure one well rounded tablespoonful for each cookie and roll into a ball.  Place on cookie sheet making sure to allow about 1 inch between them. Bake for 9-10 minutes until the edges start to brown. The cookies will still be soft in the center so allow them to cool on the cookie sheet for about 5 minutes before removing them.

Recipe adapted from:www.unegaminedanslacuisine.com

Pulled Turkey with Garden Salsa

Ingredients:

1 tablespoon canola oil
1/2 cup yellow onion, finely chopped
1 tablespoon, jalapeño pepper, finely chopped, seeds removed
1 clove garlic, minced
roast turkey, shredded
garden salsa, see recipe below

Directions:

Heat the oil in a medium saucepan. Add onions and jalapeño and cook over medium heat until the onions have softened. Add garlic and continue to cook for approximately one minute. Add salsa. Stir often to prevent burning. Remove from heat and serve with fresh tortillas or tortilla chips.

Garden Salsa

Ingredients:

3 Roma tomatoes, chopped
1 can chopped tomatoes seasoned with chiles
1/2 Vidalia onion, finely chopped
1/4 cup of each red, yellow, and green peppers, finely diced
1 can diced green chilies
2 cloves garlic, finely minced
1/2 cup fresh cilantro, chopped
2-14.5 ounce cans diced tomatoes with green chiles
2 tsp sugar, adjust to taste
1/4-1/2 tsp salt, adjust to taste

Directions:

Using a food processor, finely chop all vegetables and place in a large mixing bowl. Add remaining ingredients and mix thoroughly. Allow to sit at least 2 hours in refrigerator before serving. The longer the salsa can rest, the greater the depth of flavor will be.

Individual Chicken Pot Pies with Cheesy Mashed Potato Topping

Ingredients:

3-4 T butter
1 T olive oil
2-3 c chicken broth
5 tbsp flour
1/2 cup onions, chopped
1 cup carrots, chopped
kosher salt and fresh pepper (to taste)
1 cup celery, chopped
1 tsp dried sage
1 cup half and half
1 cup frozen corn kernels
1 cup frozen peas
3 cups rotisserie chicken, chopped
1 can low sodium cream of chicken soup
2 boxes refrigerated Pillsbury double pie crusts
mashed potatoes, see recipe below

Directions:

Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots and place in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash chicken stock to give them a little flavor. Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer around 5 minutes. Add frozen corn and peas and rotisserie chicken. Pour in half and half, stir and taste. Add 1 can of cream of chicken soup and stir to mix thoroughly.

Mashed Potatoes -
3 lbs russet potatoes About 6-7 med size
1/2 stick butter
salt and pepper to taste
1/4 cup half and half
1 cup sour cream
1 cup shredded cheddar cheese

Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.

Pour cream sauce over potatoes, add salt and pepper to taste add 3/4 of shredded cheddar Cheese. Using you mixer, whip them up until light and fluffy.

Using individual pie tins, cut out circles from the dough big enough to cover the bottom and sides plus 1/2 " over the edge. Place pie crust into tins and crimp the edges of the dough. Pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter, remaining grated cheddar, salt and pepper.

Bake at 375º for approximately 30 minutes or until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over.

Cheesy Garlic Mashed Potatoes

Ingredients:

5 pounds unpeeled red potatoes, quartered
1 cube butter, room temperature
1/2 cup romano cheese, grated
1/4 cup garlic, finely chopped
1/3 cup milk
1/3 cup chive and onion cream cheese
2 1/2 tsp salt
1 tsp pepper
2 1/2 tsp dried oregano
1/4 green onions, finely sliced

Directions:

Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 20 minutes. Drain. Stir in the butter, cheese, milk, cream cheese, garlic, salt and pepper, oregano, green onions, . Mash with a with a stand mixer until creamy and smooth.

Sweet & Tangy Calico Beans

Ingredients:

8 ounces bacon, about 10-12 slices
1 lb. lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 Tbsp. dry mustard
2 cans pork and beans
1 can lima or butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup

1/4 cup spicy bbq sauce
1 tsp. salt
1 Tbsp. vinegar

Directions:

Preheat oven to 350 degrees F

In a large skillet over medium heat, fry the ground beef, bacon, and onion together until ground beef is no longer pink. Drain fat.

In a large mixing bowl, combine the kidney beans, baked beans with pork, and lima or butter beans. Stir in the ketchup, bbq sauce, white vinegar, dry mustard, brown sugar and cooked beef mixture.

Mix thoroughly, adding salt and pepper to taste.

Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes. Garnish with shredded cheese. Enjoy!

Reese's Peanut Butter Cup & Chocolate Chip Cookies

Ingredients:

2 sticks softened butter
3/4 cup sugar
1 cup packed light brown sugar
2 extra large eggs
2 Tbsp pure vanilla
3 3/4 cups all purpose flour
1 1/2 tsps baking soda
1/2 tsp salt
12 oz bag milk chocolate morsels mix
12 individually-wrapped Reese's Peanut Butter Cups, cut in half

Directions:

Preheat oven to 350 degrees.

In a stand or with electric mixer beat the butter and sugars until well blended. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into another large bowl; mix until blended. Slowly add the dry ingredients to the wet ingredients along with the peanut butter and chocolate chips. Add in chopped peanut butter cups.

Line several baking sheets with parchment paper or baking liners. Using your clean hands, roll tablespoon sized balls of dough and place on cookie sheet.

Bake for approximately 12-15 minutes, or until the edges start to turn golden brown. 

Breakfast Corn Dogs

Ingredients:

12 large breakfast sausages
3 cups pancake mix
1 cup yellow cornmeal
Sprinkle of cinnamon
1 whole egg, slightly beaten
1/2 teaspoon vanilla
3 cups water
Canola oil, for frying
Warm pancake syrup, for serving
bamboo chopsticks

Directions:

Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.

In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.

Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.

Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.

Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.

Serve with warm pancake syrup.

Recipe shared from: www.foodnetwork.com

Hummingbird Bakery New York Style Cheesecake Cupcakes

Ingredients:

1 cup of all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1 graham cracker pie crust, finely crushed

cream cheese frosting, see recipe below

Directions:

Preheat the oven to 325 degrees. Line your cupcake pan with 18 cupcake liners.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla and beat on medium speed until all the ingredients are well mixed, making sure to scrape any unmixed ingredients from the side of the bowl with a rubber spatula.

Add the egg to the batter and beat well for a few minutes to ensure the ingredients are well incorporated.

Spoon the batter until two-thirds full and bake in the preheated oven for 25-30 minutes, or until light golden and the cake tops bounce back when touched. A skewer inserted in the center should come out clean.

Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When the cupcakes are cold, top and finish with a sprinkling of crumbled graham cracker pie crust and a dollop of cream cheese frosting.

Cream Cheese Frosting

Ingredients:

2 1/3 cup confectioners' sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 oz. cream cheese, cold

Directions:

Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. This should take at least five minutes. However, be careful not to overbeat as the frosting can quickly become runny.

Recipe adapted from: www.hummingbirdhigh.com

Cheesy Grits with Garden Vegetables

Ingredients:

6 cups water
6 cups milk
2 tsps salt
1 tsp ground white pepper (freshly)
4 tbsps butter
1 1/2 cups grits (stone ground white)
1/2 pound white cheddar cheese, grated 

1/4 pound yellow cheddar, grated

1/4 pound provolone, grated

2-3 cups spinach, washed and dried

1/2-3/4 cup caramelized onions

3/4 cup tomatoes

green onions, finely chopped

1 tbsp cooking oil

Directions:

In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. 

Remove the pan from the heat and stir in the remaining 2 tablespoons butter, yellow and white cheddar. 

In a large frying pan, heat oil over medium high heat and add onions.  Cook until brown and caramelized.  Add tomatoes and spinach until bright green.  Place cooked vegetables into an oven safe baking dish and cover with warm grits.  Sprinkle with provolone cheese and broil for approximately one minute. Sprinkle with chopped green onions and serve.

Cream Cheese Biscuits with Rosemary Sausage Gravy

Ingredients:

Biscuits:

8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing

Sausage Gravy:

1 pound ground pork breakfast sausage
1/4 cup all-purpose flour
2 cups milk
Salt & black pepper to taste
1/2 tsp rosemary, finely chopped
8 biscuits
parsley, finely chopped

Directions:

Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up. These biscuits may be frozen, unbaked or baked, and reheated.

To make the gravy crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt, pepper, and rosemary. Set aside and keep warm. Serve hot over split and toasted cream cheese biscuits. Sprinkle with parsley.

Recipe shared from: www.sandynawrot.blogspot.com

Chocolate Stuffed Pancakes

Ingredients:

2 cups Original Bisquick® mix

1 tablespoon sugar

2 teaspoons baking powder

1 cup milk

1 tablespoon vanilla

2 eggs

Hazelnut spread with cocoa

Directions;

Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.

Recipe shared from: www.bettycrocker.com

Mexican Chocolate Pancakes with Homemade Dulce de Leche

Ingredients:

2 cups Original Bisquick® mix1cup milk

2 eggs

1/4 cup unsweetened baking cocoa

2 tablespoons sugar

1 tablespoon ground cinnamon

Topping:

2/3 cup dulce de leche, see recipe below

2 tablespoons whipping cream

Sliced fresh strawberries, if desired

Directions:

In medium bowl, stir together all pancake ingredients just until combined.

Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.

Meanwhile, in small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.

Serve pancakes topped with dulce de leche sauce and strawberries.

Simple Dulce De Leche

Ingredients:

1 (14-ounce) can sweetened condensed milk
1/4 teaspoon fine salt

Directions:

Heat the oven to 425°F and arrange a rack in the middle.

Pour milk into a pie plate and sprinkle with salt. Cover tightly with aluminum foil and place in a roasting pan. Place the roasting pan in the oven and add enough hot tap water to reach halfway up the sides of the pie plate. Bake for 1 hour.

Remove the roasting pan from the oven and remove the pie plate. Carefully uncover the plate and whisk the mixture until smooth, about 1 minute. Replace the foil and return the pie plate to the water in the roasting pan. Place back in the oven, adding more hot water so that it remains halfway up the sides of the pie plate. Continue to bake until the dulce de leche is dark golden brown (about the color of peanut butter), about 1 1/2 hours more.

Remove from the oven and transfer the pie plate to a wire rack. Remove the foil and whisk the dulce de leche until smooth, about 3 minutes. Let cool to room temperature, then refrigerate in an airtight container with a tightfitting lid for up to 1 week.

Recipe shared from: www.bettycrocker.com

Nutty Chocolate–Peanut Butter Chews

Ingredients:

3/4 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons unsalted butter (1 stick), at room temperature
1/2 cup natural chunky peanut butter, no sugar added
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped bittersweet chocolate

Directions:

Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Place oats in the bowl of a food processor and pulse several times until they are about half powder and half small flakes. Transfer oats to a large bowl, add flour, salt, baking soda, and baking powder, stir to combine, and set aside.

Combine butter, peanut butter, and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add egg and vanilla, and beat until smooth, about 30 seconds. Add oat mixture and mix on low speed until dough comes together. Add chocolate and mix on low speed for a few seconds until just incorporated.

Scoop dough by rounded tablespoons onto the parchment-paper-lined baking sheet. Bake until the cookies are golden brown at the edges but still soft in the center, about 10 to 13 minutes. Remove from the oven and let sit on the baking sheet for a few minutes before transferring to a rack to cool completely.

Recipe shared from: www.chow.com

Peanut Butter–Chocolate Fudge

Ingredients:

1 (14-ounce) can sweetened condensed milk
1 (11.5-ounce) package bittersweet chocolate chips
1 1/2 cups miniature marshmallows
1 cup smooth peanut butter
1 teaspoon vanilla extract

Directions:

Coat an 8-by-8-inch baking dish with butter and set aside.

Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.
Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.

Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.

Recipe shared from: www.chow.com

Vanilla Bean Cupcakes with Salted Caramel Frosting

Ingredients:

2 cups cake flour
2 teaspoons baking powder
1 teaspoon fine salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoonvanilla extract)
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature

Salted Caramel Frosting, see recipe below

Directions:

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until the mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition. Then add the eggs one at a time, beating well after each addition.

Add the milk (and vanilla extract, if you’re using it in place of seeds) and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.

Salted Caramel Frosting

Ingredients:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1/2 teaspoon fine salt
1 cup powdered sugar

Directions:

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.

Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Recipe shared from: www.chow.com

Double Marshmallow Puffed Rice Treats

Ingredients:

11 cups miniature marshmallows
8 tablespoons unsalted butter (1 stick), plus extra for buttering the spatula and dish
8 cups puffed rice cereal, such as Rice Krispies

Directions:

Coat the bottom of a metal spatula and a 13-by-9-inch baking dish with butter; set aside.
Combine 8 cups of the marshmallows and the butter in a medium pot and cook over medium-low heat, stirring frequently, until melted and smooth, about 8 minutes.

Remove from heat and stir in cereal until well coated. Add remaining 3 cups marshmallows and stir just until mixed. Immediately turn mixture into the prepared baking dish and use the buttered spatula to uniformly flatten.

Let set up until room temperature and firm, about 45 minutes. Cut into 15 (2-1/2-inch-by-2-1/2-inch) squares and serve.

Recipe shared from: www.chow.com