3 Hot Chocolate recipes!

I'm a SUCKER (TOTAL and COMPLETE sucker!) for a good cup of hot chocolate! Natalie posted 3 recipes, and I'm totally stealing them!


Peanut Butter Hot Chocolate

4 squares baker's chocolate
2 cups milk
2 tbsp. peanut butter
marshmallows

Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.

White Peppermint Hot Chocolate

6 hard peppermint candies, finely crushed
2/3 cup whipping cream
3 1/2 cups milk
8 oz. white chocolate, chopped
1/2 tsp. peppermint extract

Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

Luscious Hot Chocolate

1 cup milk
1 cup half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 tsp. sugar
1/2 tsp. vanilla

Heat milk, half and half, both chocolates and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

{From LDS Living Magazine.}

Squishy Bread

Squishy Bread
Stolen from Sunnie Adams (Thanks for the heads up Lisha!)

Squishy Whole Wheat Bread Recipe
3 1/2 c whole wheat flour (use white wheat for lighter bread)
1/3 c gluten
2 T yeast
2 1/2 c hot water

Mix one minute and let rise for 10 minutes.

Add-
1/3 c oil
1/3 c honey or sugar
2 T lemon juice
1 T salt
2 1/2 - 4 c whole wheat flour

Mix/knead for 10-15 minutes. Divide into three loaves and put in greased bread pans. Preheat oven to 350 degrees for one minute or until barely warm, put loaves in and turn oven off. Let rise until loaves have risen just barely above the rim about 45-60 minutes. Turn on oven to 350, leaving pans in the oven, and bake for 35 minutes.

Buffalo Chicken Soup

John took me to a fabulous Soup & Salad restaurant in Cheektowaga, called Danny's. They had the BEST Buffalo Chicken Soup there and I want some more!

I was roaming the internet, and found this one. Hopefully I'll try it soon and let you know what I think!

Buffalo Chicken Soup
We tasted this cheesy, spicy chicken soup at a local restaurant and
just had to try to recreate it at home. We got it first try! It's so easy
and delicious, I'm sure it'll become a favorite at your house, too.


Recipe Created By: Robbie & Mike Rice
Prep. Time: 0:25
Serves: 4

1 sm. onion - chopped
2 ribs celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce - to taste
4 oz. process cheese food (Velveeta®) - cubed, low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt

-In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.
-Stir flour into pan; slowly whisk in milk and broth.
-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.

Layered Enchalad Bake

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 8

1 lb. (500 g) lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Thanks once again to Kraft for this goodie.

Ten Minute Couscous Soup

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

The "I" is not me... Recipe taken from 101cookbooks.com because I like couscous, and I like to say the word couscous.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

 

	Skill: Easy Prep time:   15 mins Cook time:   37 mins Makes: 8 servings
1 tbsp Becel Buttery Taste margarine   15 mL   1 medium onion, chopped   1   3 cloves garlic, minced   3   1/8 tsp five spice powder   0.5 mL   8 cups peeled, seeded and diced butternut squash, about 1 large squash   2 L   1 Granny Smith apple, peeled, seeded and diced   1   1 carton Knorr Simply Chicken Broth   900 mL   1/2 cup unsweetened apple juice   125 mL   2 tbsp golden brown sugar   30 mL
In large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened, about 7 minutes. Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the brown sugar. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving. Tip: Five Spice Powder is available in Asian markets, as well as in the spice aisles of most grocery stores. Nutritional Information (per serving): 120 calories, 1.5 g total fat, 0.2 g saturated fat, 0g trans fat, 0.6 g polyunsaturated fat, 0.8 g monounsaturated fat, 0 mg cholesterol, 270 mg sodium, 28 g total carbohydrates, 3 g dietary fibre, 2 g protein

Courtesy of Homebasics Canada

Holiday Pretzel Snacks

Pretzel Snacks for ANY Holiday

1. Get some bite-size, waffle-shaped pretzels, Hershey's Kiss or Hershey's Hug candies, and M&M's candies.

2. Heat the oven to 170ºF - I use the WARM setting. Lay waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Hug. 

3. Bake for 4 to 6 minutes, until the chocolates feel soft when touched with a wooden spoon. It is easy to overheat them, so go carefully with just a few until you can get it right. Remove the cookie sheet from the oven and quickly (gently) press an M&M's candy into the center of each Kiss.


4. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes.

Thanks Tib!

Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.

Season to Taste

Seasoned Salt

6 tbsp salt (I prefer Kosher)
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp garlic powder
2 1/4 tsp paprika
1 tsp dry mustard
1/4 tsp onion powder
1/8 tsp dill
1/2 tsp celery salt
Put all ingredients into a mini food processor or spice blender and give it a whir on low. Use anywhere you want a kick of flavor!

Blackened Seasoning

4 tsp ground paprika
2 tsp dried thyme
2 tsp onion powder
2 tsps garlic powder
1/2 tbsp granulated sugar
2 tsp salt (Kosher)
2 tsp black pepper
1 tsp ground cayenne pepper, or to your taste - be careful!
1 ttsp dried oregano
3/4 tsp ground cumin
1/4 tsp ground nutmeg
Place all ingredients in a jar, give it a good shake, and store in a cool, dark place. Shake up the jar well to distribute the spices before each use. I use this by putting a light coating of butter on a piece of chicken or fish, then covering it in the spice blend. Place the prepared meat on a scorching hot iron skillet (hint: use the grill outdoors to avoid setting off the smoke detector), and cook through, turning once. My mouth is watering just thinking about it.

Poultry Seasoning

1 tsp Kosher salt
1 tsp white pepper
1 tsp paprika (try smoked paprika for a twist!)
1 tsp dry mustard
1/2 tsp ground bay leaves
1 tsp garlic powder
Measure all ingredients into a jar or zip top bag, seal and shake well. Rub well into poultry before baking, grilling, or tossing in the crockpot. It really does jazz up poultry and keeps it from tasting bland.

Taco Seasoning

1 tbsp chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp powdered oregano
1 tsp sugar
1/2 tsp. Kosher salt
Mix all ingredients together. This makes the equilivant of a 1/4 ounce package of commercial taco seasoning mix. You can mix this into ground meat, or use as a seasoning rub before grilling chicken or skirt steak. We use it primarily for tacos and burritos and it tastes so much better than the commercially available mixes.

Pumpkin Pie Spice

2 tbsp cinnamon
1 1/2 tsp ginger
1 1/2 tsp nutmeg
1 tsp ground cloves
Measure all ingredients into a jar or zip top bag. Mix it into one cup of brown sugar, 2 cups of baked pumpkin, 1/4 cup of evaporated milk and two egg yolks. Then fold this into two whipped egg whites and 1/3 cup of sugar and bake in a prepared pie shell for a wonderful pumpkin pie.

Dry BBQ Rub

6 tbsp brown sugar, tightly packed
2 tbsp Kosher salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper (optional)
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
Measure all ingredients into a jar or zip top bag. I rub this mixture on a pork shoulder and then let it sit overnight in the refrigerator. The next day, I take the shoulder out and let it come to room temperature, then smoke it at 190 degrees for 20+ hours with hickory smoke. Again, my mouth is watering…

Southwestern Seasoning Blend

2 1/2 tbsp chili powder
1 tbsp ground coriander
1 tbsp Kosher salt
1 tbsp dried oregano
2 tbsp paprika
1 tsp black pepper
2 tsp ground cumin
1 tsp cayenne pepper or crushed red pepper
Measure all ingredients into a jar or zip top bag. This is a mixture that you can use on just about anything when you want that Southwest flavor kick. Try it on eggs, fish, or chicken for a powerful Tex-Mex taste.

Stolen from simplemom

Sweet Potat Pancakes

Preparation time: 30 minutes

Number of servings: 8

Ingredients

• 6 cups sweet potatoes, peeled and finely shredded
• 1 cup onion, finely shredded
• 1 tsp salt-free herb seasoning
• 1 2/3 cup unbleached flour
• 1/3 cup chopped fresh flat-leaf parsley
• 2 cups finely shredded zucchini
• 1/4 cup lemon juice
• 1 1/2 cups egg substitute
• 6 tsp canola oil, divided

Directions

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. In a large non-stick frying pan or griddle, over medium-high heat, warm 2 tsp of the oil. Drop a large spoonful of the batter into the pan, and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.

Cook for about 2 minutes per side or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.

Nutrition Facts Sweet Potato Pancakes Serving Size 1/8 of recipe Amount Per Serving Calories 270 Calories from Fat 50 % Daily Value (DV)* Total Fat 6g 9% Saturated Fat 1g 3% Cholesterol 0mg 0% Sodium 95mg 4% Total Carbohydrates 44g 15% Dietary Fiber 3g 12% Sugars 10g Protein 11g Vitamin A 360% Vitamin C 50% Calcium 6% Iron 15% * Percent Daily Values are based on a 2,000-calorie diet.

Diabetic Exchange** Carbohydrates 2 Meat 1 Fruit 0 Vegetable 1 Milk 0 Fat 1 Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Perfect Winter Beef Stew

Prep Time: 15 min

Total Time: 2 hr 15 min

Makes: 8

3/4 cup KRAFT Zesty Italian Dressing

2 lb. (900 g) stewing beef, cut into 1-inch chunks

6 slices bacon, chopped

3 cups sliced fresh mushrooms

1 large onion, chopped

6 carrots, sliced

1-1/2 lb. (675 g) potatoes, peeled, cut into large chunks

1 can (19 fl oz/540 mL) diced tomatoes, undrained

1 can (10 fl oz/284 mL) beef broth

POUR dressing over beef in shallow glass dish. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; discard drippings. Drain bacon on paper towels.

ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min., stirring occasionally. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

BRING to boil, stirring occasionally; cover. Simmer on low heat 1 hour 30 min. or until beef is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 min.

Kraft Kitchens Tips

Special Extra

For more flavour, add 1/2 tsp. dried thyme leaves to saucepan with the beef and vegetables.

via Kraft

Apple Crumble

Prep Time: 10 min

Total Time: 30 min

Makes: 8

1 tub (250 g) PHILADELPHIA Light Cream Cheese Spread

2-2/3 cups crushed NILLA Vanilla Wafers (about 64 wafers)

4 Granny Smith apples, peeled, chopped (about 6 cups)

1/4 cup sugar

4 tsp. ground cinnamon

HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.) Set aside.

TOSS apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2-L baking dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until crumb mixture is lightly browned and apples are tender. Serve warm. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Special Extra

Top each serving with 2 Tbsp. thawed Cool Whip.

Food Facts

Since Granny Smith apples hold their shape when cooked, they work well in this recipe. Other suggested apple varieties include Spy, Gala, Ida Red or Spartan.

Via Kraft

Funnel Cake!

Ok, so I adore funnel cake. I don't know why. Because it's fried? Because it's sweet goodness? Who knows. I made some this morning after MONTHS of craving it, and it was DE-LISH!

Funnel Cake



Ingredients:
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. Beat egg and milk. Mix all other ingredients and slowly add to the egg mixture, beating until smooth.

2. Using a funnel, drop into hot oil working from center outwards. Remove from the oil when golden brown and crispy.

3. Sprinkle with powdered sugar and serve.

Lisha's Pumpkin Bread

Pumpkin Bread



3 1/2 cups flour
3 cups sugar
1 cup oil
4 eggs
1 15 oz. can pumpkin
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 tsp soda

Mix all dry ingredients together. Make a well in the center and add all wet ingredients. Mix until well combined. Put in 2 greased and floured loaf pans. Bake at 350 for 50-60 minutes. Make sure it is done in the middle. Let cool for 10 minutes. Take out of loaf pans and continue to cool.

You can add 1/2 cup of nuts if you prefer them. It is also good with chocolate chips. Cream cheese frosting makes it a sweet treat, but I am a purest and love it all by itself. It is just that good.

Thanks Lisha!

BYU Mint Brownies

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

So, what makes them from BYU? Heck if I know... Stole the recipe from my sister Jamie.

German Apple Cake

German Apple Cake

OK, this one is so good and even works if your apples are getting a little soft. It has the wonderful flavors of fall sweet Cinnamon and sugar. I know it's cake but I somehow feel healthier about eating it because of all the apples. Totally a false sense of reality but it works for me.

The Cake

2 eggs
1/2 cup vegetable oil
1 1/2 cups white sugar
3 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
5-6 cups apples - peeled, cored and diced


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour(I dusted with Cinnamon and sugar) one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy(over do it). Add the sugar and vanilla and whip well(really really well at least 3 min).
Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

I did neither. It was almost all eaten before I got the chance but I was going to try a caramel glaze.

Glaze:
1/2 C Butter
1/2 C Brown Sugar
1/4 C Cream

Bring to a boil and boil 3 minutes. Remove from heat and add 1/2 t Vanilla - let cool slightly before pouring over warm cake. To make perfect serve with a scoop of vanilla ice cream.

Stolen verbatem via Lisha's friend Britt, so when the recipe says "I" it's not me. :)

Buffalo Chicken Party Sandwiches

Buffalo Chicken Party Sandwiches



Prep Time: 20 min
Total Time: 20 min
Makes: 12 servings, one sandwich each

Ingredients:
4 cups shredded cooked chicken
1/2 cup hot pepper sauce for chicken wings
1/4 cup water
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Ranch Dressing
6 stalks celery, finely chopped
1/4 cup KRAFT Natural Blue Cheese Crumbles
12 small sandwich buns (3 inch), partially split
1-1/2 cups KRAFT Shredded Cheddar Cheese

COMBINE chicken, hot sauce and water in medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.

MEANWHILE, mix mayo and dressing in small bowl. Stir in celery and blue cheese.

SPOON chicken mixture onto bottom halves of buns; cover with Cheddar cheese, celery mixture and tops of buns.


Healthy Living:
Trim 40 calories and 5 grams of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise, KRAFT Light Ranch Dressing and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Serving Suggestion:
Cook chicken mixture as directed; spoon into slow cooker set on LOW. Place buns in lined basket; surround with bowls filled with celery mixture and shredded cheese. Invite your guests to serve themselves so you can also enjoy the party!

Shortcut:
An easy way to get the shredded cooked chicken is to use a rotisserie chicken purchased from your grocery store. Just shred it with two forks. You should easily be able to get 4 cups shredded meat from 1 rotisserie-cooked chicken.

From the lovely folks at Kraft.

Wacky Cake (egg-free!)

Wacky Cake
Preheat oven to 350 degrees.
Sift into bowl:
2 C sugar
3 C flour
1/2 C cocoa powder
1 tsp salt
1 tsp baking soda

add:
2/3 C oil
2 tsp vanilla
2 TBSP cider vinegar
2 C water

Mix well. Pour into greased pan. Sprinkle to with chocolate chips. Bake for 30 minutes.

Courtesy of Paula

Lisha's Ham Soup

Ham Soup
1/4 cup butter
1/4 cup flour
1/2 small onion, diced
3 cups milk
1 cup chicken stock
2 cups ham cut into small cubes
2 cups corn ( I like frozen the best)
4 oz. cream cheese, cut in small pieces to melt quicker

Melt butter and saute onions. Don't let butter brown. Add flour and whisk quickly together. Add a little milk and mix quickly to prevent lumps. Add rest of milk and whisk together. Add chicken stock. Let heat through for a few minutes, not to boiling. Add ham and corn. Let cook until corn is hot. Add cream cheese and stir until creamy. When it is just starting to boil turn the heat way down. If it boils, stir quickly to prevent from scorching milk on bottom of pan.

Thanks Lisha!

Stacie's Cream Pie

Stacie's Cream Pie (via 100percentcottam)


5 tbsp. cornstarch
1 1/4 cup sugar
1/4 tsp. salt
Mix

Add
2 1/2 c. milk (whole, preferrably)
3/4 c. half & half
Whisk very well with dry ingredients.
Microwave in 5 minute intervals, stirring every 5 minutes, until mixture thickens - 10 to 15 minutes.

Meanwhile
Beat 2 eggs

When mixture is thickened, add small amounts of hot mixture to eggs and stir, repeating until the eggs are up to temperature - then add eggs to mixture.

Microwave for 5-6 minutes, stirring every 2 minutes until thick.

Stir in
2 tbsp. butter
1 tsp. vanilla
and ONE of the following:
2/3 c. chocolate chips (I used 1/3 milk, 1/3 semi) for Chocolate Cream Pie
or
1 1/2 c. coconut for Coconut Cream Pie
or
1 1/2 c. sliced bananas for Banana Cream Pie

Pour into a graham cracker crust and let cool. Top with whipped cream before serving.

Carrot Cake Oatmeal

Carrot Cake Oatmeal
Adapted from Kath Eats via Simple Mom

Serves 1

1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might've been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut

Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and brown sugar.

While oats are cooking make "icing" by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).

Pour oats into a bowl and top with coconut, pecans and icing.

Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Serves 4.

INGREDIENTS

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)


DIRECTIONS

1) Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

2) Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

3) Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

4) Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

5) Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

6)For serving, top tostadas with corn relish, and, if desired, sour cream.

From the ever-lovely MarthaSteart.com

Fortune Cookie

Py Kim's Fortune Cookie Recipe

INGREDIENTS

3 egg whites
3/4 cup white sugar
1/2 cup butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about two minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into two-inch circles on the prepared baking sheets. Leave room between for spreading.
3. Bake for five to seven minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Remember to bake them long enough so they are golden around the edges, or they will be under-baked and remain soft, spongy and pancake-like. And no one wants the cookies o' love to fall flat! Happy baking!

From tyrashow.com

Coconut Oatmeal Cookies

Coconut Oatmeal Cookies

1 cup Sugar
1 cup Brown Sugar
1 cup Butter
2 eggs
2.5 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 cup Oatmeal
1 cup Shredded Sweetened Coconut

Mix the first four ingredients together. In a separate bowl, mix the next four ingredients and then add into the wet ingredients. Finaly, add he oatmeal and coconut. Cook at 325° F for about 8-10 minutes or until slightly brown on the bottom.

Stolen from Amy's fridge. :) They're definitely her favorites!

Chips-ahoy-wiches!

CHIPS AHOY! Wiches


Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 12

3 cups chocolate ice cream, slightly softened
24 CHIPS AHOY! Cookies
3/4 cup flaked coconut, toasted

SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies; cover with second cookie, top-side up, to make a total of 12 sandwiches.

ROLL edges in coconut.

FREEZE 1 to 2 hours or until firm. Store leftovers, tightly wrapped, in freezer.



Variation
Prepare as directed, using your favorite flavor of ice cream, sherbet or frozen yogurt. In addition, roll edges in colored sprinkles, chopped peanuts or chocolate chips instead of the coconut.

Special Extra
Spread about 1 Tbsp. Kraft Peanut Butter onto flat side of each of 12 of the cookies before topping with ice cream.

Make Ahead
These cool treats are perfect for making ahead of time. Simply prepare as directed, wrap in plastic wrap and store in freezer up to 1 month. (LOVE THAT!)

Stolen from Kraft

Peach and Cornmeal Upsideown Cake

Again, gotta love Martha!

Toldja I was browsing and Loving it.

The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened cornmeal cake, and plump peaches impart even more fragrance and flavor.

Ingredients

Serves 8

• 5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
• 1 cup sugar
• 3 medium ripe peaches (about 1 1/4 pounds), skins on, pitted, and cut into 3/4-inch wedges
• 1 cup coarse yellow cornmeal or polenta
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender
• 1 1/4 teaspoons coarse salt
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
   
   
2. Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
3. Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.
   
   

Helpful Hint

Perfectly ripe peaches, available from May to October, will feel heavy for their size, yield slightly to gentle pressure, and emit a sweet, heady perfume. Avoid any fruit tinged with green, as it won't ripen. Ready-to-eat peaches last 3 to 5 days refrigerated; firmer ones will soften when kept in a brown paper bag on the counter for up to 3 days.

Yum, yum, gimmie some!

Citrus Cornmeal Shortbread

Don't mind me... I'm just browsing MarthaStewart.com and I keep finding yumminess!


Ingredients

Makes 2 dozen

* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup confectioners' sugar
* 2 teaspoons pure vanilla extract
* 1 1/2 teaspoons orange zest
* 2 cups all-purpose flour
* 1/4 cup yellow cornmeal
* 2 tablespoons yellow cornmeal
* 1 teaspoon coarse salt

Directions

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week.

A different after-dinner mint!

Saw and stole this one from marthastewart.com


For a refreshing postmeal bite, try frozen chocolate-dipped mint leaves -- on their own or as a garnish for ice cream or chocolate cake. Melt 1/2 cup dark chocolate (bars work fine), and dip in fresh mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.

Dare I say it? Yes... It's a good thing. ;)

Reese's Puffs Snack

Ingredients
3 tablespoons butter
1/2 cup light corn syrup
1 (6 ounce) package semi-sweet chocolate chips
1/4 cup peanut butter (chunky or smooth)
5 cups Reese's Puffs cereal (slightly crushed if desired)
1/4 cup finely chopped peanuts (optional)
1 1/2 cups mini marshmallows


Directions
1Butter a 9x9 or a 8x8-inch square pan.
2In a 3-quart saucepan melt butter or margarine.
3Add in corn syrup and chocolate chips, stirring occasionally; remove from heat and stir in peanut butter.
4Gradually stir in the cereal and chopped peanuts (if using) until completely coated.
5Gently stir in the marshmallows.
6Transfer the mixture to the buttered baking dish, then press down with back of the spoon.
7Let stand about 1 hour until firm.

Stole these form Jori

SPAM SKILLET CASSEROLE

Once again, thanks to gmail's spam folder. :)

SPAM SKILLET CASSEROLE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Baking potatoes, cut into
                        -1/8″ slices
   1       cn           SPAM Luncheon Meat, cubed
                        -(12 oz)
   1       c            Thinly sliced carrots
   1       c            Thinly sliced onions
     1/2   c            Thinly sliced celery
   2                    Garlic cloves, minced
   2       tb           Flour
   1       t            Coarsely ground pepper
     3/4   t            Dried whole thyme
   1       cn           No-salt-added green beans,
                        -drained (16 oz)
   1       cn           No-salt-added whole
                        -tomatoes, drained and
                        -chopped (16 oz)
   1       cn           No-salt-added vegetable
                        -juice cocktail (5 1/2 oz)
                        Butter-flavor vegetable
                        -cooking spray

  Cook potatoes in boiling water 3 minutes or until crisp-tender.
  Drain. In skillet, cook SPAM until browned; remove from skillet. Add
  carrots to skillet and saute 4-5 minutes, stirring frequently. Add
  onion, celery, and garlic; saute until vegetables are tender. Combine
  flour, pepper, and thyme. Stir flour mixture into vegetable mixture;
  cook 1 minute, stirring constantly. Add SPAM, green beans, tomato,
  and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer
  5 minutes, stirring occasionally. Remove skillet from heat; arrange
  potato slices over SPAM mixture to cover completely. Spray potato
  slices with vegetable cooking spray. Broil 6″ from heat source 10
  minutes or until golden.

Lighter Snickerdoodles

I had this recipe printed out on a paper, and so I figure if I can post it here, its one less paper I have to move to Nashville.

"A less fattening version of an old favorite. Now you can eat even more!"

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr 50 Min

Original recipe yield: 4 dozen

INGREDIENTS

* 1/4 cup butter
* 1 1/2 cups white sugar
* 4 ounces lowfat cream cheese
* 1 egg
* 2 egg whites
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. In a large bowl, cream together the butter, 1 1/2 cups of white sugar, and cream cheese. Beat in the egg and egg whites until smooth. Sift together the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture. Cover, and refrigerate dough for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). In a small dish, mix together the remaining white sugar and the cinnamon. Roll the dough into walnut sized balls, and roll the balls in the cinnamon and sugar mixture. Place the balls at least 2 inches apart on cookie sheets, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Homemade Granola

Homemade Granola

4 cups rolled oats
1 cup sliced almonds (I buy them in bulk and keep them in the freezer)
1 cup coconut
1 cup maple syrup
2/3 cup oil



Mix all ingredients and spread on a large greased baking sheet - the thinner the layer, the better. Bake at 300 degrees for 20 minutes; turn/stir the granola and spread back out; bake for an additional 15-20 minutes until brown.

Let the granola cool for just a few minutes - it begins to harden very quickly and sticks to the pan very easily. Move it around into piles and allow to harden a bit more - then break up into desired size bites. Cover and store - lasts at least a couple of weeks.

Recipe from Natalie

Peanut Butter Truffle Brownies

I'm so making these someday. Look at them! Wow.


Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Prep Time:20 min
Start to Finish:2 hr 30 min
Makes:36 brownies

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.


Nutrition Information (yikes!)

1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

From BettyCrocker.com Love this website!

Banana Cake

I was cleaning out my church bag, and I found a newsletter from the Buffalo Ward, from October '07, and there's a recipe that I wanted to put here.

Briste's Banana Cake

1 Yellow Cke Mix
1/3 c. Oil
1/2 tsp. baking soda
1 c. buttermilk (instead of water)
3 ripe bananas (mashed)
3 eggs

Bake @ 325F for 30 minutes or a little longer. Test cake

Frosting:
1 stick of butter
1 lb. Powdered Sugar
1 tsp. vanilla extract
Continue adding cool whip to this mixture until fluffy (min. one tub)

Shortcut Carrot Cake

I love a good shortcut, and this is no exception! Check it out!

Shortcut Carrot Cake


Prep: 30 min
Ready In: 1 hr 30 min
Serves: 18

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb./225 g)
1 can (14 fl oz/398mL) crushed pineapple, drained
1 cup chopped toasted pecans, divided
2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
2 cups powdered sugar
3 cups thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup of the pecans. Pour into two 8-inch square baking pans. Bake 25 to 30 min. or until wooden toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping.

PLACE one cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first layer. Frost top and sides of cake with remaining cream cheese mixture. Sprinkle with remaining 1/4 cup pecans. Store in refrigerator.

Substitute
Substitute yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.

Jazz It Up
For a special decorative design, use a wooden toothpick to draw four diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.

Variation
Try using raisins instead of the pecans.

Courtesy of Kraft

Spam Crescents

I'm going to preface this recipe by saying that yes, I do love spam. And also by saying that I grew up in Hawaii. Spam, eggs and rice was breakfast. Spam was a huge part of life in Hawaii. (Well I'm sure it still is, but *my* life isn't *in* hawaii anymore, so that's why I used it in the past tense.

I'll also say that I love gmail. Every time I go to empty out my spam folder, I get a new spam-related recipe! It's so great! (Well, it is for me anyway!) Enjoy!

SAVORY SPAM CRESCENTS

Serving Size : 16 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 sl Bacon, cut in small pieces
1/4 c Finely chopped onion
1 cn SPAM Luncheon Meat, cubed
- 12 oz
1 Egg, beaten
3 tb Grated Parmesan cheese
2 tb Chopped fresh parsley
2 tb Dijon-style mustard
1/8 t Pepper
2 pk Refrigerated crescent roll
-dough (8 oz)

Heat oven to 375'F. In skillet, cook bacon and onion until bacon is
crisp; drain. Stir in remaining ingredients except crescent roll
dough. Separate each package of crescent dough into 8 triangles.
Spread top half of each triangle with SPAM mixture; roll up. Place on
baking sheets. Bake 12-15 minutes or until golden brown.

Pineapple Buttermilk Meringue Pie

Pineapple Buttermilk Meringue Pie


1 9-in pie crust (homemade), prebaked
20-oz can crushed pineapple
1/2 cup pineapple juice (reserved from canned pineapple)
3/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch
1/4 tsp salt
1 cup buttermilk
3 large egg yolks, lightly beaten
1 tbsp fresh lemon juice

Meringue
2 tbsp sugar
1 tbsp cornstarch
1/2 cup water
3 large egg whites, room temperature
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla extract

Preheat oven to 375F.
Drain can of crushed pineapple and reserve 1/2 cup of pineapple juice (listed in ingredients above as a reminder not to discard the juice!).
In a large saucepan, whisk together sugar, flour, cornstarch and salt. Stir in pineapple, reserved pineapple juice, buttermilk, egg yolks and lemon juice. Stir well, then turn on the stove to medium heat. Cook, stirring frequently, until mixture comes to a boil and thickens. It will have a lemon curd type of consistency with slow bubbles when it is done.
Cover pan and cool to room temperature.

While filling cools, prepare the meringue.
In a small saucepan, whisk together sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture is thick and becomes clear. Cool to room temperature.
In a medium bowl, beat egg whites and cream of tartar to soft peaks. Gradually beat in sugar, followed by the cooled cornstarch mixture (add in dollops with mixer on medium speed). Beat in vanilla extract.

Pour cooled pie filling into baked pie shell. Top with meringue, spreading it to the edges of the pie crust to cover the filling completely. Smooth top with a spatula.
Bake pie at 375F for 10-12 minutes, until meringue is lightly browned. Pie may also be put under the broiler to brown.
Cool, then refrigerate before serving.

Makes 1 pie; serves 8-10.

From bakingbites.com

Single Pie Crust

Single Pie Crust

1 cup all purpose flour
1/4 tsp salt
1 tsp sugar
4 tbsp butter, chilled in about 4 pieces
2 tbsp shortening, chilled in about 4 pieces
3-4 tbsp ice water

Whisk together flour, salt and sugar in a large bowl. Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.

To prebake, preheat oven to 375F. Roll dough out to fit a 9-inch pie pan and trim the crust. Prick the bottom with a fork a few times. Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans. Bake for 25 minutes, until very lightly browned. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges.
Set aside to cool.

From bakingbites.com

Double-Delight Peanut Butter Cookies!

Double-delight peanut butter cookies
Carolyn Gurtz, Pillsbury Bake-Off grand prize winner

24 cookies

INGREDIENTS

• 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
• 1/4 cup Domino® or C&H® Granulated Sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup JIF® Creamy Peanut Butter
• 1/2 cup Domino® or C&H® Confectioners Powdered Sugar
• 1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled

DIRECTIONS

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 CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture.

Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

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

1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1

Easy Banana Bread

I believe I stole this recipe from my roommate Marcia in college, but I've been using it for so long now, everyone thinks it's *my* recipe. BUT It is awesome, and here it is:

Easy Banana Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas

In a large mixing bowl, cream shortening and sugar. Add eggs; mix well.
In a medium bowl combine flour, baking powder, baking soda and salt; Add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8in x 4in x 2in loaf pan. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Makes 1 loaf.

"Yellow Flag" Dessert Skewers

Ingredients:

1 pineapple, cut into 1-inch cubes
1 frozen pound cake, slightly thawed, cut into 1-inch cubes
Honey, for drizzling


Directions:

1. Soak 8 wood skewers in water. Preheat an outdoor grill or grill pan to medium-high. Alternately thread 4 cubes each of pineapple and pound cake on each skewer.
2. Grill, turning once, until lightly charred, about 1 minute per side. Drizzle with honey.

Loving this idea! Thanks to Natalie for posting it!

Cafe Rio Pork

Stolen from Jori. (Thanks!)

Cafe Rio Pork

In crockpot add

1 pork roast
fill pot 1/2 way with water
cook on low 8 hours

Drain water,remove fat shred roast

Combine 1 can of coke,2 cups brown sugar,2 cups salsa pour over shredded pork cook for a couple of more hours.

Cafe Rio Pork

Stolen from Jori. (Thanks!)

Cafe Rio Pork

In crockpot add

1 pork roast
fill pot 1/2 way with water
cook on low 8 hours

Drain water,remove fat shred roast

Combine 1 can of coke,2 cups brown sugar,2 cups salsa pour over shredded pork cook for a couple of more hours.

Baked French Toast

Baked French Toast [Amy Elmore]

1 cup brown sugar
½ cup butter
2 Tbsp. light corn syrup

1 loaf French bread cut into 1 inch thick slices

5 eggs
1 ½ cups milk
1 tsp. vanilla

Place first 3 ingredients in medium size saucepan and heat over medium heat. Spray 9x13 inch baking dish with nonstick vegetable oil. Pour hot mixture into baking dish. Place sliced bread over mixture, pushing bread together closely to get more slices into dish.

Mix eggs, milk and vanilla and beat slightly. Pour over bread. Make sure each piece is covered.
Cover baking dish with saran wrap and refrigerate overnight.

In morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 minutes. May be served directly from dish or turned over and served onto plates. Serves 8 - 10.