Amy's Chicken

Ingredients:
1 can of Sprite
1/2 C soy sauce
4 chicken breasts

2 T honey
2 T mustard
1/2 C mayo

diced green pepper
pepperjack cheese slices

Marinate the chicken overnight in the sprite-soy mixture. Grill one side of the chicken, then turn and spoon honey-mustard-mayo on the grilled side, sprinkle with peppers and top with cheese. It should melt while the underside is grilling.

Maple Pecan Candies

Ingredients:
1 cup pure dark amber maple syrup
2 cups sugar
1 cup heavy cream
2 tbsp. light corn syrup
½ tsp. vanilla extract
1 cup toasted, coarsely chopped pecans

Directions:
Lightly oil a 9 x 9-inch baking pan. In a medium heavy-bottomed saucepan, combine the maple syrup, sugar, cream and corn syrup. Heat the mixture over medium-high heat until it reaches 236° F on a candy or instant-read thermometer.

Remove from the heat and transfer the mixture to the metal bowl of an electric mixer. Let stand at room temperature until it has cooled to 110 ° F. (This takes quite a while, so go find something else to do for a bit.)

When the mixture has reached the appropriate temperature, add in the vanilla extract and beat with the paddle attachment on medium speed just until it begins to thicken and loses its gloss. Be careful not to over-beat, which can cause a grainy texture.

Use a rubber spatula to fold in the chopped pecans. Transfer the mixture to the prepared baking pan and spread into an even layer. Allow to cool and set for several hours before cutting and serving.

Choco Waffles

Ingredients:
1½ cups all-purpose flour
3 tbsp. sugar
½ cup cocoa powder
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
3 large eggs, beaten
4 tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
2 cups buttermilk, at room temperature
¾ cup mini chocolate chips
Nonstick cooking spray

Directions:
Preheat the waffle maker according to the manufacturer’s instructions. Preheat the oven to 200˚ F.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, baking powder, salt and baking soda. Whisk to blend. In another bowl combine the eggs, butter, vanilla and buttermilk. Whisk to blend well. Mix the wet ingredients into the dry ingredients just until incorporated. Stir in the mini chocolate chips. Let the batter rest for 5 minutes.
Fill the waffle iron with batter and cook until the waffle is crisp and completely cooked. Transfer finished waffles to the preheated oven and repeat until all the batter has been used. Serve immediately with fresh berries and whipped cream.

Cheese & Ham Pretzel Bites

Ingredients:
For the dough:
1½ tsp. instant yeast
2 tbsp. light brown sugar
¼ cup warm water
1 cup warm milk
2½-3 cups all-purpose flour

For the filling:
½ cup small diced ham
½ cup shredded sharp cheddar cheese

To finish:
6 cups water
4 tsp. baking soda
4 tbsp. unsalted butter, melted
Kosher salt (or pretzel salt), for topping

Directions:
To make the dough, combine the yeast, brown sugar, water, milk, and 2½ cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Mix until a dough has formed. Switch to the dough hook and knead on low speed until a soft, elastic dough forms. Add the remaining flour a 1-2 tablespoons at a time until the dough is tacky but not sticky.
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1½ to 2 hours.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Stretch or roll one piece of the dough into a 12 x 4-inch rectangle. Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise. Roll up tightly, filling edge first, so that the filling is tightly sealed inside. Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining 3 portions of dough, and the remaining filling.

Preheat the oven to 400˚ F. Bring the 6 cups of water to a boil in a large pot. Add the baking soda and reduce the heat to a gentle simmer. Boil the pretzels in batches, cooking for about 2o seconds and turning once. They should be slightly puffed. Use a slotted spoon or skimmer to transfer them back to the baking sheet.

Bake until puffed and golden brown, about 15 minutes. Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.

Spinach & Cheese Breakfast Casserole

Ingredients:
3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk

Directions:
Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sauté until soft, about 5 minutes. Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside.
Butter the inside of a 2½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese.
In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day.

Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350˚ F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.

Decadent Strawberry Cheesecake

Ingredients:
For the strawberry puree:
10 oz. frozen strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the almond crust:
2 cups whole raw almonds
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth. *(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the almond crust, preheat the oven to 400˚F. Place the almonds, sugar and salt in the bowl of a food processor. Pulse until the nuts are finely ground. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F. To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust. Place the springform in a larger pan with a water bath. Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature. To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap). Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Mac & Cheese with Fontina

Ingredients:
1 lb. small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of grated nutmeg
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese

Directions:
Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.
Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

PW Fried Mozzerella Sticks

Ingredients:
16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

Directions:
Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.

Stuffed French Toast

Ingredients:
1 loaf French Bread
3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
½ packages Cream Cheese (4 Oz), At Room Temperature
2 whole Eggs
1 Tablespoon Cinnamon
½ cups Skim Milk
2 Tablespoons Butter

Directions:
Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Butterscotch Brownie Cake

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) butterscotch chips, divided
1 cup chopped nuts

Directions:
Preheat oven to 350° F.

Combine flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13x9-inch baking pan. Sprinkle with remaining morsels.BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Butterscotch Ganache
6 oz. butterscotch morsels

6 Tbsp heavy whipping cream

3 Tbsp unsalted butter
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the butterscotch morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies.

For chocolate ganache, just replace butterscotch morsels for semi-sweet chocolate morsels.

After the brownie cakes cool, added some yummy butterscotch ganache. Make sure to put some wax paper or foil underneath your cooling rack so you don’t get ganache all over the place.

In these pictures, Bakerella used two 5" pans for the brownie cake and then made a single 6" round.

Pumpkin Pecan Chocolate Chunk Cookies With Maple Frosting

Ingredients:
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks

Directions:
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream butter.
Add both sugars and beat until light and fluffy.
Add vanilla.
Add eggs one at a time and beat until combined.
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
Stir in chopped pecans and chocolate chunks.
Drop on cookie tray lined with parchment paper.
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
Let cool.

Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring

Sift sugar and set aside.
Melt butter over medium heat until golden brown. Watch closely so it does not burn.
Add butter to sugar, scraping all the butter into the bowl.
Add milk and maple flavoring. Stir until smooth.
Spread on top of cookies with an knife or offset spatula.

Fruit Pizza

Ingredients:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
1 egg
Zest of one lemon
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt

Frosting:
1 package of cream cheese, (8 oz.)
2 Tbsp granulated sugar
1/2 cup powdered sugar
1 Tbsp fresh lemon juice
1/2 tsp vanilla
Optional: 1/2 tsp coconut extract
Optional: Zest of 1 lemon

Fresh fruit:
Strawberries
Blueberries
Raspberries
Kiwi
Peaches
Blackberries
Pineapple
Banana
Mango
Canned mandarin oranges

Directions:
Cream the butter and sugar together in a mixer. Add the egg, lemon zest, and vanilla. Mix until well combined. Sift flour, baking soda, cream of tartar, and salt. Add flour mixture to the butter mixture on low speed, using the mixer. Mix just until combined. Roll into a ball and wrap in plastic wrap, then refrigerate for at least an hour to chill the dough. Preheat the oven to 350 degrees. Roll out dough on a lightly floured surface then press into a lightly greased pizza pan. Bake for 10-12 minutes. You want the crust to be just a light golden brown. Let the crust cool.

Mississippi Mud Brownies

Ingredients:
1 cup butter, melted
2 cups sugar
2 tsp vanilla
4 eggs
2/3 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut
1 1/2 cup pecans, coarsely chopped and divided
1/2 bag miniature mashmallows
Fudge Frosting (recipe below)

Directions:
Cream together the butter and sugar until light. Beat in the vanilla and eggs. Add cocoa, flour, baking powder, salt, coconut, and 1 cup chopped pecans and mix well. Turn into a greased 9" x 13" baking pan and bake for 20-24 minutes at 350 degrees or until toothpick inserted in the center comes out clean.Immediately top with 1/2 bag of miniature marshmallows upon removing brownies from the oven. Let cool 5 minutes. Spread marshmallows gently over the top of the brownies. Top with remaining 1/2 cup chopped pecans and fudge frosting.

Fudge Frosting:
1/4 cup butter, melted
3 Tbsp cocoa powder
1/2 tsp vanilla
3 Tbsp milk
2 cups powdered sugar

Mix all ingredients for fudge frosting together and beat until smooth. Gently spread over the marshmallows and pecans. Allow brownies to cool completely.

Fruit Salsa & Cinnamon Chips

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
2 cups cinnamon sugar

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees.
3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Turtle Thumbprints

Ingredients:
1 egg
1/2 cup butter, softened
2/3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
16 chewy caramels, unwrapped (like Werther's)
3 tablespoons whipping cream
1 teaspoon pure vanilla extract
1-1/4 cups finely chopped pecans
1/2 cup (3 ounces) semisweet chocolate pieces
1 teaspoon shortening

Directions:
1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk and vanilla. In another bowl stir together the flour, cocoa powder, and salt.
2. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat. In a small saucepan heat and stir caramels, vanilla and whipping cream over low heat until mixture is smooth. Set aside.
4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using the back of a 1/2 teaspoon round measuring spoon, make an indentation in the center of each cookie.
5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking (which they most likely will), repress with your measuring spoon. Spoon melted caramel mixture into indentations of cookies using a teaspoon. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)
6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies using a fork and a quick back and forth motion as the chocolate drips.
Let stand until chocolate is set. Makes 36 cookies.

Tropical Smoothies

Ingredients:
1 3/4 cups vanilla frozen yogurt...or ice cream
1 3/4 cups vanilla yogurt
1 small banana
1 cup pineapple chunks
1/4 cup angel flake coconut
1/2 cup milk
a little splash of vanilla

Directions:
Put everything in the blender and mix until smooth.
Pour into pretty glasses and serve.

Sea Salted Caramel Corn

Ingredients:
4-5 quarts popped popcorn, unsalted, unbuttered
2 cups firmly packed brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup dark corn syrup
1 TB maple syrup
1 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1 cup butterscotch chips
1-2 cups salted peanuts
a few good pinches of sea salt

Directions:
Preheat oven to 225 degrees. Place popcorn in large cookie sheet (or sheets), set aside.
Combine brown sugar, butter, corn syrup, maple syrup and salt in a thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until candy thermometer reaches 250°F (I used my regular digital cooking thermometer) or small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes). Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda
Carefully pour caramel mixture over popcorn. Top with cinnamon, butterscotch chips and peanuts and carefully stir with wooden spoon until all popcorn is evenly coated. Sprinkle sea salt generously over popcorn. Place in oven for about 15-20 minutes. Remove from oven and gently stir, place back in oven for another 15-20 minutes. Remove from oven and immediately spread on wax paper. Let cool completely. Break into bite sized pieces. Store in air tight container.

Peppermint Patties

Ingredients:
Cookies:
1 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
Cooking spray

Filling:
30 hard peppermint candies, crushed (about 1 cup)*
3 cups vanilla low-fat ice cream, softened

Directions:
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk. Combine sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add vanilla and egg, and beat well. Add flour mixture to sugar mixture, and beat at low speed until well blended.
Lightly coat hands with cooking spray. Divide dough in half. Shape each half into a 6-inch log. Wrap logs individually in plastic wrap; freeze 1 hour or until firm.
Preheat oven to 350°.
Cut each dough log into 24 (1/4-inch) slices; place cookies 1 inch apart on baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until set. Cool completely on wire racks.
To prepare filling, place candies in a shallow bowl. Spread 2 tablespoons ice cream onto flat side of each of 24 cookies. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in candy. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
*The peppermint candies should be coarsely crushed in a large zip-top plastic bag by lightly tapping them with a rolling pin or heavy skillet (a food processor would just pulverize them). You can substitute regular unsweetened cocoa powder in the cookies.

Cranberry White Chocolate Pecan Oatmeal Cookies

Ingredients:
3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans

Directions:
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.
Drop by rounded teasponfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.
Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.

Bird Nests

Ingredients:

3 c. mini marshmallows

3 TBSP unsalted butter

1/2 tsp vanilla

4 c. dry chow mein noodles

small candies, jelly beans, m & m's, Robin Egg Whoppers (pictured)

Directions:

Line a cookie sheet with parchment paper. Set aside.Over low heat, melt the marshmallows and butter in a large saucepan.Once melted, stir in the vanilla, then the chow mein noodles.Coat your hands liberally with shortening, (butter doesn't work as well) and have some nearby for re-coating. Grab a clump of noodles smaller than a tennis ball and larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest. Allow the nests to cool, then fill with with the candy of your choice.

Buffalo Chicken Pizza

Ingredients:
pizza dough
1lb chicken breasts, cut into small cubes*
1/2 cup Frank’s hot sauce
1 tablespoon butter
2-3 scallions, chopped on a bias
Blue cheese crumbles
Mozzarella cheese, shredded

Directions:
Preheat the oven to 425 degrees. Put the Frank’s and butter in a small saucepan. Add the chicken and heat over medium until the chicken is cooked through, about 5 minutes.Roll out the dough and place on a pizza pan or sheet pan. Top with a little mozzarella cheese. Add the blue cheese, spread into a thin layer. Scatter a few scallions on top. Using a slotted spoon add the chicken, being careful not to put on too much of the Frank’s (it will get soggy/greasy). Add just a few dashes of the Frank’s here and there on the pizza, then top with more mozzarella cheese and the remaining scallions.Bake the pizza for 20-30 minutes, or until the crust is golden brown and cheese is bubbly.
*I chose to boil my chicken first, shred it, then toss it with the melted butter/Frank’s mixture.

Chile

Ingredients:
2 lb. Chuck roast (or any cut you have on hand), cut into small cubes or shredded
1 lb. Flank steak, cut into cubes or shredded
1 medium onion
2 cloves garlic
2 chipotle chilis in Adobo (you can find these in the Latin section of your grocery store), seeded
2 tablespoons cumin
3 tablespoons chili powder
1/2 tablespoon oregano
1 quart beef broth
1 bottle beer (optional, sub with more beef broth or water)
salt to taste
1 15-ounce can crushed tomatoes

Directions:
Place beef in a large dutch oven with the beef broth (if the broth doesn’t cover the beef, add some water), cover and boil for 30-45 minutes or until the beef is tender. Meanwhile, in a blender, puree the onion, garlic and chipotle peppers. Add to beef along with spices and salt. If there is too much liquid, simmer uncovered until the liquid has reduced down a bit. Alternatively you can add a little flour or masa to thicken. Add beer and tomatoes. Cover and simmer on low for 3-4 hours stirring occasionally.

Fluffy Lime Jello Salad

Ingredients:
1 (3 oz.) pkg. lime Jello
1 c. hot water (Heat up drained pineapple juice for part of liquid.)

Mix. Stir until well dissolved. Set until jelly-like consistency then carefully whip with electric mixer.

1/2 pkg. (4 oz.) cream cheese
1 can (15 oz.) crushed pineapple, drained
1/2 c. chopped pecans
1 c. whipping cream

Whip cream until stiff. Add cream cheese. Mix in Jello and blend thoroughly. Fold in pineapple and nuts. Put into a serving bowl and chill for at least 4 hours.

Chocolate Peppermint Crunch Cookies

Ingredients:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 ounces 99% unsweetened chocolate, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
5 candy canes-crushed up

Directions:
Combine the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with Silpats or parchment paper.Pour the crushed candy canes onto a plate or into a shallow bowl. Roll the dough into 1-inch balls and roll each ball into the candy cane pieces, so that all sides are covered. Place 2 inches apart on the prepared sheets.Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies do set up, so if you want them soft, take them out at 10 minutes. Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

Truffles

Ingredients:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
1/4 cup sugar (I like mine a little sweeter)

Directions:
Bring the cream and sugar to a boil over low heat, pour over the chocolate and stir until smooth. (At this point I separated mine into 4 different bowls; one for each flavor.)

For the Peppermint:Add 1 or 2 drops peppermint extract to the ganache and stir to combine.

For the Orange:Add a sizable splash of Grand Marnier orange liquer and stir to combine.

For the S’Mores:Add 1 or 2 drops pure vanilla extract (I used vanilla paste) and stir to combine.

For the Raspberry:Add a sizable splash of Chambord Raspberry liquer and stir to combine.

Cover and chill the bowls for at least 4 hours or overnight. Roll into walnut size balls, roll in desired topping and chill until ready to serve. As far as toppings, I used crushed up candy canes for the peppermint, powdered sugar for the orange, and cocoa powder for the raspberry. For the S’Mores truffles, I chopped up marshmallows and placed a small piece inside of each truffle, then rolled them in graham cracker crumbs. Pretzels are also a great topper.

Monkey Bread

Ingredients:
1 package frozen white dinner rolls (I use Rhodes brand)
1 package butterscotch pudding (not instant!)
1 cup chopped pecans
1 stick butter, melted
1/2 cup brown sugar

Directions:
Spray a bundt pan with cooking spray and sprinkle chopped pecans over the bottom of the pan. Arrange the frozen rolls in the pan and sprinkle with the butterscotch pudding mix. Mix the melted butter and brown sugar together in a small bowl and pour over the frozen rolls. Grease a piece of foil and cover the pan; let sit out overnight (do not refrigerate).
The next morning, preheat the oven to 350 degrees. Bake the cake for 30 minutes, covered loosely with foil. Let sit out for 10 minutes before inverting on to a platter and serving.

Yum Yum Rum Cake

Ingredients:
1 box yellow cake mix
1/2 cup pecans, chopped
1 small package vanilla pudding mix
1/2 cup rum (not extract!) --I get this from my co-workers
1/2 cup vegetable oil
4 eggs
1/4 cup water

Directions:
Preheat oven to 325 degrees. Grease bundt pan and sprinkle with pecans; set aside. Mix all ingredients except the eggs in a large bowl on medium speed; then add the eggs one at a time until incorporated. Pour batter into the bundt pan. Bake for one hour or until the cake is golden brown and a toothpick comes out clean.
Yum Yum Sauce:1/4 cup rum (again, NOT extract!)1 cup sugar1 stick butter1/4 cup water
In a small sauce pan, melt the butter and sugar over medium heat; add the water and stir until you have a smooth liquid. Remove from heat and add the rum. Spoon over cake while still hot in the pan.*I like to take a toothpick and poke holes all over the top of the cake, that way the glaze soaks in better.Invert the cake onto a serving platter, cover with plastic wrap and store at least 4 hours or overnight before serving.

Million Dollar Peanut Butter Cookies

Ingredients:
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Creamy Peanut Butter
1/2 cup confectioners’ powdered sugar
1 roll Pillsbury 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. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Brownie Pudding

Ingredients:
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean

Vanilla ice cream, for serving

Directions:
Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Salsa Verde Chicken Enchiladas

Ingredients:
4 boneless chicken breasts, cooked and shredded
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Directions:
Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Cinnamon Chocolate Chip Cake

Ingredients:
1 stick unsalted butter at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
12 ounces chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Directions:
Preheat oven to 350°F.In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.
In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips. Bake for 40 to 50 minutes, or until a tester comes out clean.*I halved the recipe and got a nice 9-inch cake; perfect for 2-4.

Grilled Corn Salad

Ingredients:
4 ears of fresh corn, grilled, (I took off 1 layer of the shucks, then grilled them over medium heat for 20-30 minutes, turning occasionally)
2 roma tomatoes, diced
half a green bell pepper, diced
1 small jalapeno, diced
1 avocado, diced
handful cilantro, chopped
juice of 2 limes
1 tablespoon vegetable oil
2 teaspoons honey
salt and pepper to taste

Directions:
To make the dressing: Put honey and lime juice in a small bowl and slowly whisk in the vegetable oil. Add salt and pepper.
To assemble the salad: Cut the corn off of the husks and place in a large bowl with tomatoes, bell pepper, jalapeno, avocado and cilantro. Toss with dressing. Check for seasoning. Chill until ready to serve. Serves 4.

Brownie Nutella Cream Pie

Ingredients:
1 9-inch pie crust, unbaked
1 box brownie mix
5 ounces cream cheese, softened (this is slightly more than half of an 8-oz block)
1/2 cup Nutella, plus more for drizzling
1/2 pint heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Make brownie batter as directed on the box and pour into a prepared pie crust. Bake for 35-45 minutes, or until a toothpick comes out clean. Let cool completely.Using a mixer, whip the cream, sugar and vanilla until stiff peaks form. Transfer to another bowl and set aside.In the same mixer bowl, mix Nutella and cream cheese until well combined. Spoon in 1/3 of the whipped cream and gently fold in. Repeat with remaining whipped cream- be careful not to stir- it won’t be as light and fluffy. Chill the mousse until the brownie layer is completely cooled.When the pie is cooled, spread the Nutella mousse evenly over the brownie layer. Drizzle with remaining Nutella (either microwave it on low heat for a few seconds or heat it on the stovetop over low heat to thin it out slightly.) If you want, you can use a piping bag with a #3 tip to do this, or use a plastic bag with the tip snipped off.

Sugar Cookie Bars

Ingredients:
Cookies:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

Frosting:*
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 Tbsp. milk
food coloring, if desired

Directions:
1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

*Buttercream alternative:
1 cup unsalted butter, at room temperature
3 1/2 cups sifted confectioners' sugar
1 tsp vanilla extract
2 to 4 Tbls milk

With an electric mixer, beat the butter, sugar, and vanilla extract at low speed. Add in milk, bit by bit, until the mixture has reached a spreadable consistency.Makes about 3 cups.

Cashew Chicken

Ingredients:
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Directions:
1.In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2.In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3.Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4.Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Greek Salad

Ingredients:
For the Flatbread:
2 pieces lavash (or large pita bread, split in half)
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt & freshly ground pepper

For the Salad:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano. Season with salt and pepper. Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss. Serve salad with the seasoned flatbread.

Green Mint Meringue Cookies

Directions:
3 egg whites at room temperature
1 pinch salt
1 pinch cream of tartar
1 cup sugar
1/2 tsp mint extract
A couple drops of green food coloring
1 cup chocolate chips

Directions:
Beat the egg whites, salt, and cream of tartar in a glass or metal bowl till dry. Gradually beat in the sugar. Beat till stiff peaks form. Fold in food coloring and chocolate chips. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake at 275 for about 30 minutes.
Makes 12 cookies.

Chocolate Pecan Caramels

Ingredients:

1 cup butter

1-1/2 cups coarsely chopped pecans, (toasted if desired)

1 cup semisweet chocolate chips

2 cups brown sugar

1 cup corn syrup

1/4 cup water

1 can (14 oz) sweetened condensed milk (not evaporated)

2 tsp vanilla

Directions:
Line a 13-in. x 9-in. baking pan with foil; butter the foil with about 1 Tbsp butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan, melt butter over medium heat. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Makes about 2-1/2 pounds (about 6 dozen).
Notes:
-You're not supposed to scrape the saucepan, because grains of sugar on the side can cause your caramels to crystallize. But I couldn't just let all that caramel go to waste, so I scraped it into a small buttered custard cup. We ate it in like 5 seconds flat. Mmmm.

Brownie Mix Brownies

Ingredients:
1/2 cup sugar
2 Tbsp butter
1 Tbsp oil
2 Tbsp water
1 1/2 cups semi sweet chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp soda
1/2 tsp salt
1/2 cup chopped pecans

Directions:
Bring sugar, butter, oil, and water to a boil. Remove from heat. Add chips and stir till melted. Cool slightly. Add eggs and vanilla and stir till smooth. Stir in dry ingredients and nuts. Pour into a greased 8" pan. Bake at 325 for about 25 minutes.Notes:-I added the 1 Tbsp oil in place of butter because oil will keep the brownies more moist at room temperature.-Make sure the chocolate mixture is cooled before you add the eggs or you will have chocolate covered scrambled eggs.

Gourmet Cinnamon Roll Popcorn

Ingredients:
12 cups popped popcorn (or 2 bags of light microwave popcorn)
1 cup pecans, coarsely chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup corn syrup
1/2 cup soft butter
1tsp vanilla
1/2 tsp baking soda
3 squares almond bark (about 4 oz)

Directions:
Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a large glass bowl. Mix well. Add butter and corn syrup. Microwave on high for 30 seconds; stir to combine. Return to microwave and heat for 2 minutes. Remove and stir. Microwave for 2 more minutes. Stir in vanilla and baking soda. Mixture will foam. Pour caramel mixture over popcorn and pecans and stir till everything is well coated. Line a jelly roll pan with foil and spray with non-stick spray. Pour popcorn onto foil. Place in oven and bake at 250° for 30 minutes, stirring every 10 minutes. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is set and popcorn is cool, break into chunks.
Notes: To get rid of all the unpopped kernels, place a grid cooling rack over your bowl of popcorn. Invert it and shake. The kernels will all fall through the holes but the popcorn won't fit. No one will break a tooth.