PECAN BARS

FOR THE CRUST:

• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 large egg, lightly beaten

FOR THE FILLING

• 3/4 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 8 ounces (about 2 cups) pecans
• 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil.

Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt; mix in pecans. 

Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

Bake until bubbling and golden-colored, 18 to 22 minutes. Cool completely in pan.

Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

BLACKRASPBERRY CUPCAKES

   

 INGREDIENTS

• One box of Betty Crocker Fun Da-Middles cupcake mix (Chocolate with white cream filling)
• Oil, water and eggs to make mix according to box.
• 1/3 c. black raspberry jam
• 1 stick of salted butter (room temp)
• 1 stick of unsalted butter (room temp)
• 1 1/2c. powdered sugar
• 3 t. raspberry extract flavoring (use vanilla if making just plain frosting)
• Wiltons Icing Color- Violet
• 12 large blackberries
• Edible Glitter, White

DIRECTIONS:

• Make cupcakes according to package.
• Distribute white cream filling according to package
• Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup.
• Finish distributing batter over the top, according to package.
• Bake according to package.
• Cool completely.
• Place both sticks of (room temp!!!) butter in a mixing bowl with the powdered sugar, and flavoring.
• Beat on high until creamy, smooth and thick.
• Add coloring until desired frosting shade is reached.
• Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes

MONTE CRISTO SANDWICH

MONTE CRISTO SANDWICH
Ingredients:

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Directions:

1. Line a cookie sheet with paper towels; set aside.
2. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl.
3. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
4. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
5. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches.
6. Cook one at a time, and allow the oil to reach the desired temperature between each.
7. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

GRILLED CHICKEN SALAD

Romaine lettuce, chopped
Iceburg lettuce, chopped
Sliced avocado
Mandarin oranges
Cilantro, chopped
Tropical trail mix
Cashews
Grilled chicken, sliced
Lime, squeez

CHICKEN LASAGNA ROLLUPS

 ingredients

chopped cooked chicken  

1/4 cup milk

 1 cup Ricotta cheese

 1/8 teaspoon white pepper  

1/4 cup crumbled feta cheese 

 8 lasagna noodles, cooked and drained  

1/4 cup grated Parmesan cheese  

2 cups Prego Spaghetti Sauce
 
in medium bowl, combine chicken, cheeses, milk, and pepper

 

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake at 375 degrees F for 30 minutes or until hot

Serve, if desired, with additional Parmesan cheese.

CHICKEN, PEAR PINENUT SALAD

 

Leftover roast chicken, rewarm. Or hot roasted chicken pulled into pieces when still warm

1 bunch of arugula, washed and torn or favorite lettuce

2 pears, sliced paper thin

4-6 small sweet peppers, slivered

1/4 c. pine nuts, toasted

2 Tbs. minced rosemary

2 shallots, sliced thin

juice of 1/2 lemon

2 Tbs. sherry vinegar

1 Tbs. whole grain mustard

1/2 c. olive oil

Combine chicken, arugula, peppers, pears and pine nuts in a large bowl.  Place rosemary, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine.  Continue whisking while slowly drizzling in olive oil until emulsified.  Whisk in roast chicken juices/drippings.  Add dressing to salad and toss until well combined.  Serve at once.

LEMON CHEESECAKE BARS

 INGREDIENTS

2 cups all-purpose flour 

 1/2 cup powdered sugar 

          1 cup (2 sticks) butter, softened 

                 1 pkg. (8 oz.) cream cheese, softened 

2 large eggs 

2/3 cup (5 fl.-oz. can) Nestles Carnation evaporated milk 

1/2 cup granulated sugar 

1 tablespoon all-purpose flour 

1 tablespoon lemon juice 

2 teaspoons grated lemon peel 

1 teaspoon yellow food coloring (optional) 

1 cup sour cream

Directions

PREHEAT oven to 350° F.

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.

BAKE for 25 minutes.

PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

PINEAPPLE COCONUT BANANA BREAD

 Pineapple Coconut Banana Bread 

       1 stick of butter, melted and cooled

       1/3 cup organic cane sugar

       1/3 cup dark brown sugar

       2 eggs

       1 1/2 cups white flour

       1/2 cup whole wheat flour

       1 teaspoons salt

       2 teaspoons baking powder

       5 very ripe bananas, coarsely mashed

       6 oz. canned crushed pineapple, drain liquid

       5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t    find cream of coconut and I added a 1/4 tsp of vanilla)

       1 teaspoon vanilla

       1/2 cup of roughly chopped and toasted macadamia nuts

Preheat oven to 350F. Grease a standard loaf pan

Toast the nuts in the oven for about 10 minutes

Cream butter, 2 of the mashed bananas and sugars in a large bowl.

Mix in eggs.

In a separate bowl, mix the remaining dry ingredients

Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.

Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!

Fold in the nuts.

Pour batter into the pan

Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your ovens… just keep an eye on it :-)

Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

MONKEY SQUARES

Monkey Squares

from TheWelcomeMat 

1 ½ cups sugar

1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour

1 teaspoon baking soda

¾ teaspoon salt
½ cup chopped walnuts (optional)

Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting (recipe below).

 Butter Frosting 

 ½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it boiling, and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.

BACON CHEESE STUFFED CHICKEN

 

Ingredients:

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice (we use the Dizzy Pig’s Raging River)
Toothpicks, soaked in water (optional, to prevent excessive  burning while grilling)

Directions:

Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Adapted from Bac'n and eggs

BACON CHEDDAR DIP

   

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

CHICKEN ASPERAGUS ROLLS

 

• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• Salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 cup grated Asiago or Parmesan cheese
• 2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
• 8 spears asparagus, trimmed, halved lengthwise, then crosswise

Directions

1. Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
3. Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

taken from Martha Stewart......you'll love these!

CHOCOLATE DIPPED OREO'S

Chocolate Dipped Oreo Pops

10 lollipop sticks

10 double-stuff Oreo cookies

11/2 cups (9 oz) semisweet chocolate chips

11/2 Tbsp solid vegetable shortening

Decoration: sprinkles, candy-covered chocolate drops (ice cream topping)

Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie. Melt chocolate and shortening in a small bowl in microwave; stir until smooth. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed. Decorate with sprinkles, and chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe plastic wrap.

PUMPKIN BUTTER CAKE

 

Pumpkin Gooey Butter Cakes
recipe from Paula Deen

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted


Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
 
Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream or vanilla ice cream!

 

OLIVE OIL DRESSING

 

 

Best Dressing
(Yield:  About 3/4 cup)
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar (or red wine vinegar)
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon tamari sauce (or soy sauce)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (more or less to taste)
1/4 teaspoon black pepper
1/2 small white onion, minced
1 small clove garlic, grated on a microplane
Whisk together all ingredients.  Store refrigerated up to 1 week.
This is wonderful to pour on a plate with some Basalmic vinegar and dip baggette bread or any crusted bread.

 

These griddle cakes are brought to you by Recipe Girl...and they are AMAZING!

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
3. Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
4. Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

POPPY SEED CHICKEN SALAD

 

• 2 cups prepared chicken  cubed in bite size pieces 
• 1/4 cup poppy seed salad dressing
• 1/2 cup toasted or roasted pecans
• 1/2 cup halved seedless green or red grapes 
• Crackers or pita chips

Preparation

1. Combine first 4 ingredients in a bowl. Cover and chill until ready to serve. Serve with crackers or pita chips.

STRAWBERRY FILLING FOR CREAM PUFFS

• CREAM FILLING:
• 3 cups sliced strawberries
• 1/2 cup sugar divided
• 16 oz cream cheese, softened
• 2 cups heavy whipping cream
• Confectioners' sugar
• Additional sliced strawberries

GLAZED CHAI MUFFINS

I LOVE MUFFINS...they are easy and replace the homemade rolls which I do not make. These I found on pinterest  from Joyful Momma's Kitchen and made them. They are so good.

 

For the Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
3/4 teaspoon vanilla
1 tablespoon milk

 

SHREDDED CHICKEN ENCHALADA'S

 

 Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
*I add a cup of salsa to the chicken mixture ,cumin and a 4 oz can of diced jalapenos to the chicken mixture
   

QUESADILLA CASSEROLE

 Quesadilla Casserole

1 lb ground beef

1/2 cup chopped onion

2 tsp chili powder

1 tsp ground cumin

1 tsp dried minced garlic

1/2 tsp oregano

1/2 tsp crushed red pepper (optional)

16 oz tomato sauce

1 can (15 oz) black beans, drained and rinsed

1 can (8 3/4 oz) whole kernel corn, undrained

1 can (4 1/2 oz) green chilies, undrained

6 flour tortillas (8 inch size)

2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices except the red pepper.  Bring to a boil, reduce heat low and simmer 5 minutes.  Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese. 

3. Bake at 350 degrees for 15 minutes or until heated through.  Let stand 5 minutes before serving.

Enjoy!!