To Die For Chocolate Bundt Cake

Ingredients:
1 chocolate cake mix
1 4-serving pkg instant chocolate pudding
1/2 C warm water
1/2 C canola or veg oil
1 C sour cream (not low-fat)
4 eggs
1 1/2 C mini chocolate chips

Directions:
Mix all ingredients together in a mixing bowl, choc chips last. Bake for 45 minutes on 350 in a greased bundt pan. Let cool 20 mins before removing from pan. Lightly dust with powdered sugar when cool.

Ultimate Grilled Cheese Sandwich

Ingredients:
18 spears (1 pound) grilled asparagus
1/2 cup prepared balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (6 ounces) fontina cheese
12 slices (8 ounces) fresh mozzarella cheese (from 4-ounce ovals)
1 cup (1 ounce) fresh basil leaves
1 cup (6 ounces) roasted red-pepper pieces 12 slices (6 ounces) provolone cheese
Extra virgin olive oil, as needed

Directions:
Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hours before using. Reserve. Lay 6 slices of bread on clean, flat surface. Top each slice with (in order) 2 slices fontina, 3 marinated drained asparagus spears, 2 slices fresh mozzarella, 6 fresh basil leaves, 21/2 tablespoons red pepper, and 2 slices provolone. Top with second slice of bread and brush both sides of sandwich with olive oil. Heat a large nonstick skillet over medium heat and grill sandwiches on both sides until golden brown. Transfer to baking sheet and keep warm in 350-degree oven 8 to 10 minutes, or until heated through.

Havarti also makes a fabulous cheese for grilled/panini sandwhiches

* To distribute the butter more evenly, butter the bread, not the pan. This will help ensure a properly crisp sandwich.

* When using dense breads, slice them thinly so that the heat can penetrate and melt the cheese.

* Grate or shred rather than slice the cheese so it will melt faster.

* Press the sandwich with a spatula after it's been flipped to help even the spread of the cheese.

* Use a nonstick instead of a cast-iron pan; the sandwich is less likely to stick to the pan, which makes cleanup much easier.

Buttermilk Banana Bread

Ingredients:
1 3/4 C flour
1 t baking soda
2 large eggs
1/2 C veg oil
1 1/2 C sugar
1/2 t salt
1 t vanilla
3 very ripe bananas
1/4 C + 1 T buttermilk
1 C chopped walnuts (optional)


Directions:
Preheat oven to 325 degrees. I spray my loaf pan with Pam and put it in the fridge while I'm mixing so the coating sets to guarantee no sticking. I throw everything into my kitchenaid and mix up until nice and soupy then fold in the walnuts--big chunks are better. Bake for 1 hour and 20 minutes or when its done with the toothpick test. Cool on a wire rack.

Peanut Butter Cup Fancies

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups quartered miniature peanut butter cups (about 30 cups)
1/2 cup melted milk or semi-sweet chocolate chips for drizzling

Directions:
1. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream the peanut butter and butter in a mixer. Add the sugars and beat until well combined. Add the egg and vanilla and mix until well combined. Slowly add the flour mixture and mix just until just combined. Stir in the peanut butter cups. Chill in the refrigerator for 1 hour, or until firm enough to handle.
3. Roll into large balls (about 1/3 cup each) and flatten on a baking sheet lined with parchment paper. Bake at 375 degrees for about 10-12 minutes, until just turning golden. Do not overbake! Cool slightly and transfer to wire rack to cool completely.
4. Drizzle cookies with melted chocolate.

Oatmeal Carrot Cookies

Ingredients:

3/4 c. butter
1 3/4 c. flour
3/4 c. packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. vanilla
2 c. oatmeal
1 c. shredded carrots
1/2 c. raisins

Directions:
In a mixing bowl beat butter with electric on medium speed for 30 seconds or until softened. Add 1/2 of the flour, the brown sugar and granulated sugar, egg, baking powder, cinnamon, soda, cloves and vanilla; beat until combined scraping sides of bowl occasionally beat or stir remaining flour. Stir in oats, carrots and raisins if desired.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in a 375 degree oven for 10-12 minutes or until edges are golden. Cool. Makes 4 dozen.

Blueberry Crumb Muffins

Ingredients:

Flavorless vegetable oil spray

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup milk

2 ½ cups fresh or frozen blueberries

Crumb topping:

6 tablespoons unsalted butter

¼ cup granulated sugar

¼ cup packed dark brown sugar

¾ teaspoon ground cinnamon

Pinch of salt

1 cup all-purpose flour

Directions:

Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.

Ground Beef Tacos

*This recipe is an alternative to using pre-packaged Taco seasoning

Ingredients & Directions:

Heat in a medium skillet over medium heat:
2 tablespoons canola/veg oil

Add:3/4 cup chopped onion

Cook, stirring often, until softened, 4 to 5 minutes.

Increase the heat to medium-high and add:
1 pound ground beef

Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes.
Stir in:
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander (optional)
1/2 teaspoon salt

Cook, stirring, for 30 seconds.

Add:
1 8 oz. can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether)

Cook, stirring occasionally, over low heat for 10 minutes. Serve meat in taco shells (hard or soft) and your choice of toppings (I like avacado, shredded lettuce, tomatoes, & cheese)

Pumpkin Bars (Paula Deen)

Ingredients:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Homemade Samoas

Ingredients:
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1-4 cups toasted coconut (depending on how much you want)
1 cup chocolate chips

Directions:
(Optional) To make handling easier you can dip the bottoms of the cookies in melted chocolate first and let them sit to thoroughly dry.Place each shortbread cookie in cup of a greased muffin tin.In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.Heat to a full boil, stirring constantly with a wooden spoon.Boil 3 minutes, stirring constantly.Slowly pour in sweetened condensed milk, stirring constantly.Continue cooking over low heat until candy thermometer reaches 200-210 degrees.Remove from heat.Stir in vanilla.Beat until creamy.Immediately stir in toasted coconut and mix well.Spoon mixture by teaspoonfuls over shortbread cookies.Cool completely.Remove cooled cookies from muffin tin onto waxed paper.Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.Store in airtight container.

Roasted Butternut Squash

Ingredients:
2 Tbsp butter
2 lbs fresh butternut squash peeled and cut into chunks
1 1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon

Directions:
1. Heat oven to 400ºF. You’ll need a rimmed baking pan lined with nonstick foil.
2. Put butter in pan. Place in oven until melted. Remove pan from oven and add remaining ingredients. Toss to coat and spread into an even layer.
3. Roast 25 to 30 minutes, tossing once or twice, until squash is tender. Transfer to serving bowl.

Tuscan Tomato Soup

Ingredients:

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 Tbsp extra-virgin olive oil

1 clove garlic

1 3⁄4 cups chicken broth

1⁄4 cup thin strips fresh basil leaves

Freshly ground pepper, to taste

Directions:
1. Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat.

2. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

Good served with Parmesan Toast:

Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

Donut Hole Acorns

Ingredients:
Plain or glazed doughnut holes

Chocolate frosting (or peanut butter)

Toffee bits (in the baking aisle by the chocolate chips)

Pretzels

Directions:
Frost 1/3 of the doughnut hole with chocolate frosting or peanut butter. Roll in toffee bits. Add a small piece of pretzel for the stem