Chicken, Apple, and Roasted Almond Salad

I have been wanting to try apples in my salad for a while now, but for some reason I either forget of chicken out right at the last minute. Well, I finally did it and man-oh-man am I glad I did! This was BY FAR one of the best salads that I have eaten in a long time.

Ingredients:

1 large handful fresh romaine lettuce

1 small handful fresh spinach leaves

My toppings I chose; may vary to your preferance

broccoli floretts

cauliflower floretts

cubed cheddar cheese

diced bell pepper

diced celery

apple chunks (I used Honey Crisp apples!)

rotisserie chicken (leftovers)

cottage cheese

home made ranch dressing

dry, roasted almond slices

Prepare above ingredients to your liking in the form of a salad. I used cottage cheese as a topper as well as the dressing so I didn't use much of the ranch.

Pumpkin Bread (Cake)

INGREDIENTS:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Big, Soft Ginger Cookies

INGREDIENTS:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Grilled Chicken Salad Wrap

Who doesn't love a good chicken salad? I thought this one sounded different and yet still refreshing. For a lighter meal, try using bibb lettuce instead of the tortilla. Whole wheat or not, the tortilla is still what is making this meal heavier than it needs to be. Plus, lettuce is great when used as a wrap!

Ingredients

1/2 cup light mayonnaise
1/4 cup chopped cilantro
4 scallions, trimmed and thinly sliced
1 small red pepper, seeded and finely chopped
2 tablespoons light sour cream
1 package (9 ounces) grilled chicken strips (such as Perdue)
4 8-inch whole-wheat tortillas
1/2 cup reduced-fat shredded Mexican cheese blend

Directions

1. In a large bowl, whisk together mayonnaise, cilantro, scallions, red pepper and sour cream. Cut the chicken into 1/2-inch pieces and stir into mayonnaise mixture.
2. Sprinkle tortillas with 2 tablespoons cheese slightly off-center. Spread heaping 1/2 cup chicken mixture over cheese; roll up tightly.
3. Heat a large nonstick skillet over medium-high heat. Coat wraps with nonstick cooking spray. Place 2 wraps in skillet, seam side down; cook for 2 minutes or until crisp. Turn over; cook another 2 minutes. Repeat with remaining wraps

Roasted tomato, red bell pepper and garlic soup

INGREDIENTS:

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
This makes about 4 servings. I like to double it and have a little leftover for me tomorrow!

DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

I have made this perfect soup a couple of times. First time, straight as the recipie calls-and trust me, it is fabulous that way. It reminds me of one of those superb restaraunt style soups, the kind you think sound really good and then they end up being GREAT! I wanted a little meat and veggies in it this last time that I made it. I started by roasting all of my tomatoes (slice in half length-wise and set on pan cut side up. drizzle with olive oil and sprinkle with salt), a red bell pepper and 5 cloves of garlic. Broil for about 15 minutes or until the skin is darkened, place the red bell in a paper bag for about 10-15 minutes and the skin will fall off. I ground up some sausage in a skillet put it in the slow cooker. Then I cooked an onion, and finely chopped green cabbage in the sausage drippings. I pured the veggies with the tomatoes and added them to my slow cooker. Also, I used V8 juice instead of tomato juice because I was going with the "veggie" them. I always use the heavy cream and real butter, mostly because it tastes so amazing. Once again, it turned out great!I serve this with a loaf of french bread sliced length-wise. Spread with a good pesto sauce on both open faces. Lay with sliced tomatoes and then sprinkle with mozzerella. Broil on low for 8 minutes or until cheese and edges are nice and brown. Hope this helps :)

Fun Halloween Ideas

I got this emailed to me from a Pampered Chef Consultant and I really liked a lot of the ideas in here so I had to save them. I hope you enjoy some of these too!


The following are some fun Halloween recipes

Gummy Worms
You take your apple peels (from the Apple Peeler/Corer/Slicer) and throw them in a zip lock bag (do this while they are still real moist) then pour in your favorite flavor of DRY Jell-O. Close it up and shake real well, so the peels are well coated. Then lay them out on a flat stone and bake at 250 for 30-45 minutes (depending on the amount of peels) These are the best gummy worms and they are nutritious since they are made with apple peels and not just sugar. Also, when you peel the apple, you throw away most of the nutrition, this way you don't. This is the only way I can get my kids to eat apple peels.

Tarantula Cake
Bake 1 Devil's Food Cake Mix in the 2-qt (Classic) Batter Bowl and about half of another in the 1-qt (Small) Batter Bowl. Turn them upside down (after they have baked and cooled.) The 2-qt is the "body" part and 1-qt is the "head" part. Use brown sprinkles for "hair" and black licorice strips for legs. Use black gumdrops for eyes.

Spider Web Brownies
Make brownies in the Rectangular Baker according to package directions. Frost with whipped topping using the Easy Accent Decorator and Large Spreader. Drizzle melted chocolate (your Micro Cooker will make this easy) in circles over the Cool Whip. Drag the Cake Tester through chocolate to look like a spider web.Witch's Hats A Bag of Hershey kisses and a Bag of Fudge Stripe Cookies (the kind with a chocolate side and stripes on the other side) If desired, a tube of orange frosting (the small tube with a fine tip works best) Unwrap a kiss. Turn over a cookie so that the plain chocolate side is face up. Either use a dab of fluff or peanut butter on the center of the bottom of the kiss (or frosting) Place kiss in the middle of the cookie. Add a band and bow with orange frosting. There you have it, a Witch's Hat!

Fruity Witches' Brew
Mix grape and orange Kool-Aid in Quick Stir Pitcher, float gummy worms on top.Witch's Brew:Pour green or orange punch or soda in a plastic cauldron. And then add the witch's icy-cold hand. Fill a plastic glove (like the ones used for serving food) with punch or water, freeze, and then carefully peel the glove off before placing the ice in the punch.

Goblin Frosties
Using the V-Shaped Cutter, cut off the top 1/3 of an orange crosswise to make a hat. Scoop out pulp with Small Stainless Scoop; make a face on the orange with black licorice or fruit roll-ups. Fill shells with lime sherbet, mounding above rim. Place "hats" on top of sherbet at an angle. Stick maraschino cherry with stem in hat with toothpick. Place in freezer until ready to serve.

Jack 'o Lantern Cake
Mix 1 spice cake mix according to package directions. Bake in Small Batter Bowl. (1 box will make two small batter bowl cakes). Put 2 batter bowl cakes together with orange frosting, making a pumpkin shape. Ice the entire cake using Large Spreader. Make pumpkin face using licorice. Decorate with candy corn, licorice and assorted Halloween candies.

Scary-Face Pizza
Using your own or refrigerated pizza dough, bake on Large Round Stone. Using Ultimate Slice and Grate, cut pepperoni slices, green pepper and onion. Slice black olives using Egg Slicer Plus. Make zucchini slices withThe Crinkle Cutter. Use sliced meats & veggies to decorate to look like a Halloween Scary-Face. Or, use pita pocket rounds and everyone can decorate their own Scary-Face Pizzas!

Finger Sandwiches
Using the Utility Knife, remove crust from two slices of thinly sliced firm-textured bread. Spread some of your favorite chicken salad onto one of the slices with the All-Purpose Spreader. Top with the other slice of bread. Cut lengthwise into 3/4-inch wide logs. With the Utility Knife taper one end of each log to form a point. Attach a sliced almond to this end with some softened cream cheese, making fingernails.

Roasted Pumpkin Seeds4-1/4 cups raw pumpkin seeds1 tablespoon cooking oil1 teaspoon saltIn the Small Batter bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined Bar Pan. Let stand for 24 to 48 hours or till dry, stirring occasionally. Remove waxed paper Bar Pan Toast seed in a 325º F oven for 35 to 40 minutes, stirring once or twice. Let cool slightly. Pat seeds with paper towels to remove excess oil.


Pumpkin Chiffon Torte

Ingredients:

Crust20 ginger snap cookies,
finely chopped1 tablespoon fat-free margarine
Filling1/2 cup skim milk
2 envelopes (approximately .25 ounce each) unflavored gelatin
1/2 cup sugar
1 can (16 ounces) solid pack pumpkin
1 container (8 ounces) thawed, frozen light whipped topping
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1. Lightly spray Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.2. Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.3. Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.

Kari's Healthy Cheeseburger Meatballs

Ok, so I wanted to have some meatballs at a fondue party I was going to, but I knew that all meatballs have some sort of starch holding them together (eg. bread crumbs, rice, oats...) and since I am on a starch free/sugar free part of my maintenance I created these DELICIOUS meatballs!

Ingredients:

1 1/2 lbs. ground meat, thawed (I used moose)

3 eggs

1/2 cup ground flax seed

3/4 cup shredded or crumbled cheddar cheese

1 1/2 TBSP Worschestershire sauce

1 tsp onion powder (I used powder to soak up extra moisture, worked well)

1 tsp garlic powder

1 tsp seasoned salt

salt, papper, and parsley to taste

Directions:

Mix all ingredients together in a medium bowl, I prefer to use my hands. Scoop out balls onto a foil lined cookie sheet with a small scoop or roll into 1 inch balls. Bake at 375 for about 20 minutes.

Apple Butter Pumpkin Pie

Mmmmm, it's almost time for some Pumpkin Pie.

Ingredients:

1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Directions
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.


-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.

Aioli dressing

I am always looking for a good Aioli dressing to add to my sandwiches, wraps and burgers. I never knew where to find it or how to make it, but I just found out so I thought I would share.

Ingredients:

1/2 cup mayo
2 tsp. lemon juice
1/2 tsp. minced garlic

That's it?!?!
Blend together and let it set in the fridge about an hour for maximum flavor. Otherwise serve immediately and you will still most likely enjoy it.

Ciabatta Bread

INGREDIENTS:

1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast

DIRECTIONS:

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

Creamy Veggie Fondue

INGREDIENTS:

1/4 cup milk
1/4 cup white wine or veggie broth
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper

DIRECTIONS
In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
Transfer mixture to a double boiler or fondue pot to keep warm while serving.

Shortbread Cookies

INGREDIENTS:

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

DIRECTIONS:

Preheat oven to 350 degrees F.
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Birthday Cake for Melissa and Karla

I have combined 4 different recipies to make this 10,000 calorie treat! Just to let know know, you WILL gain 5 pounds after eating this beast....so if you are watching your waistline, don't even bother. That's how truly amazing and to die for fabulous it is! It is tempting you now, isn't it? Yeah you're right, maybe you should try it out! I promise you won't be disappointed!

INGREDIENTS:
1 package yellow cake mix
1 (5.9 ounce) package instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips

1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping

9 ounces bittersweet or semi-sweet chocolate, chopped
1 cup heavy cream
1 package Heath chips


3 (1.4 ounce) bars chocolate covered toffee, chopped

DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Leaving the cake in the pan, make slits across the bottom of the cake with a knife, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping (don't scrape the caramel jar clean if you want a drizzle over the top layer! save it for later), stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits.
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Only invert onto plate before serving, otherwise store in the fridge, wrapped in plastic wrap, in the bundt pan (this is what I did).

After inverted, Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. (For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.) Sprinkle the Heath chips over the top of the ganache immediately so it can set into the chocolate.

I had left over caramel ice cream topping, about 2 TBSP(because I didn't scrape the jar out) that I warmed up just a bit in the microwave and then put into the corner of a small ziploc bag. I cut a tiny hole out of the tip and drizzled the caramel over top of the cake right before serving! WOW! What a treat. You will want a glass of milk or even some ice cream to go with this one!

E-N-J-O-Y!!!! Ssshhhhh....don't talk, just eat.

White Chocolate Macadamia Nut Cookies

Again, here is that fabulous egg yolk! I swear this really must be the secret! I have tried a few of these white chocolate macadamia nut recipies and they usually call for brown sugar. I like that this recipie doesn't, typically the brown sugar over powers a bit too much for this type of cookie. Either way, this is a great recipie too. Can't wait to post a picture for you to see!

INGREDIENTS:

1 cup butter
1 1/2 cups white sugar
2 eggs, room temp
1 egg yolk, room temp
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces white chocolate chips
6 ounce bag macadamia nuts, chopped

DIRECTIONS
Preheat oven to 350 degrees.
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 10 - 12 minutes in the preheated oven, until lightly browned. Cool on cookie sheets for 10 minutes then transfer to wire racks. When cool, store in an airtight container.

Best Big, Fat, Chewy Chocolate Chip Cookie

This is one DANG good cookie! I have been searching, and I mean SEARCHING for the best chocolate chip cookie recipie. I have found a whole lot of good recipies, but this is by far THE BEST! You will not be disappointed! I am definately thinking the "secret ingredient" is the extra egg yolk. Who knows why, but man-oh-man, these are the best! I made the dough today, but I won't bake them until Friday or Saturday. I can't wait to take some pictures so I can post them for you to see. Also, I doubled the batch and didn't realize that I didn't have 2 bags of chocolate chips....so I used 1 bag semi-sweet chocolate chips, 1/2 bag white chocolate chips and 1/2 bag Reece's peanut butter chips. Mmmmmm, perfection :)


INGREDIENTS:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (these cookies are HUGE bakery style cookies, but can be made smaller). Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes (about 10) before transferring to wire racks to cool completely.

Green Chile Chicken Dip

I have just heard how DELISH this dish is and I know I will forget it, so I had to add it to my blog. Thanks Ashley for the awesome recipie!! She says it's super easy and amazing!!!

Ingredients:

1 8oz package cream cheese, softened
1 can cream of mushroom soup
1 can diced green chiles
4 oz shredded chicken (can used canned)

Mix it all together and warm it up to serve with tortilla chips, torn bread, or tear up flour tortillas and scoop the dip up with them. That's how easy it is! Seriously, the reviews have been great with the recipie as is.....but I wonder what some garlic would do? Or even some diced green onions? Maybe smothering the top with a little more cheese? Adding sour cream into the mix? All I know is I HAVE to try this "as is", then I'll go crazy!

Grilled Salmon I

Just so you know, I can not take ANY credit for this one. First off, the picture is so amazing because Clayton is great behind a camera. Second, notice the beautiful grill marks...yeah, that's Clayton too. He is practically a master griller! And third, I didn't even come up with the recipie. I found it on Allrecipies.com-my most favorite website of all time! This has to be one of the best things I have even eaten in my life. It is a good thing Clayton maxed out on Salmon this year, because we eat this A LOT!!!

Ingredients:
2 lbs salmon filets
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup oil

lemon pepper
garlic powder
salt

Rinse your fish and pat them to dry. Dust them with the seasonings to your taste. We like a good amount. Mix up your marinade in a large ziploc bag or tupperware and add the fish to it. Marinade for at least an hour or up to 24 hours. Spray your grill with cooking spray and grill at medium heat for about 7 minutes on each side. Starting with skin side down first. If you want, you can brush the fish with the excess marinade, but you really don't need to. Eat and enjoy!

Peanut Butter, Oatmeal and Chocolate Chip Cookies!

Wow! 3 of the best things in this world and they are combining to make a cookie?!?! Where do I sign up? I can not wait to try these. I found these on another blog....mmmmmm.

Ingredients:

1/2 c. butter
1/3 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1/2 t. vanilla
1 egg
1 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. rolled oats
1 c. chocolate chips

Pre-heat your oven to 350.
In a medium bowl cream together butter and sugars. Add peanut butter and vanilla. Add egg. Combine dry ingredients (except oats) and gently stir into the batter until it is moist. Add oats and chocolate chips. Drop by rounded spoonfuls and bake 10-12 minutes or until almost done. As always, let them finish on your cookie sheet for about 5 - 10 minutes and then transfer to a cooling rack until cooled.

Simple Granola (a base, ready for your additions)

I love oatmeal, so naturally I love Granola! I am not sure why the heck Granola is so dang expensive! That totally bugs the heck out of me! It is oatmeal with a little bit of extra stuff for crying out loud! Anyway, I mostly refuse to buy Granola which is why I make my own. I am happy to say, that it taste a whole lot better than the store bought, preserved, expensive "crap".
The batch I have now uses this recipie as my base then I added a bag of chopped dates, tropical fruit trio ( in the dried fruit section, it pre-diced), craisins, slivered almonds and extra coconut. It turned out VERY tropical and super yummy.

Ingredients:

2 c. whole wheat flour
6 c. rolled oats
1 c. coconut
1 c. wheat germ/wheat bran
1/2 c. ground or whole flax seed
1/2 c. water
1 c. oil
1 c. honey
2 t. vanilla
1 T. salt

Additions:
Chopped nuts, raisins, craisins, dates, tropical dried fruits, dried apples, sunflower seeds, poppy seeds, sesame seeds, dried and chopped berries, any type of chocolate chips (if using for a snack instead of cereal)....you create your mix.

Pre-heat oven to 250.
Mix dry ingredients (except dried fruits, add those after baking!). Mix wet ingredients. Combine mixtures and evenly coat. Lay out on 2 foil covered baking sheets and bake 1 hour, stirring every 20 minutes or so. Bake an additional 30 minutes if a more crispy texture is desired. If you like the "chewy snack" type. Make additional wet mixture and drizzle over the granola after having baked 1 hour. Let set on the cookie sheet for 1 hour after baking and crumble up and store in air tight containers. Dry granola can be placed into containers once cooled completely.

Peanut Butter Balls-Kaiden's NEW Favorite thing!

I saw these on Allrecipies.com and had to try them. Mostly I was just curious since it only has 3 real ingredients, I thought they really weren't going to be great. Apparently they are awesome. We have made 3 batches in a week and they haven't lasted longer than a day yet! Not to mention, they really are a healthy snack for the kid-os and kids can make them. So many great things about these PB balls, I love them! I can't wait until I get the chance to eat one for myself :-).

Ingredients:

1 cup peanut butter
1 cup nonfat dry milk
1/2 cup honey

optional toppings:

powdered sugar
hot cocoa mix
melted milk chocolate
sprinkles
coconut
white sugar

Mix and mush with your fingers (I let Kaiden so I am not tempted to indulge!). Roll into balls or I use my small scoop from Pampered Chef and just plop into the topping of choice. The crowd pleaser so far has been powdered sugar for us. I have only tried powdered sugar and hot cocoa mix though, and they do like the cocoa, just not as much...I am looking forward to the melted milk chocolate. Maybe I'll roll that is coconut too!

A little change to try...instead of 1 cup dry milk, try 1/2 cup dry milk and 1/2 cup crushed graham crackers for more of a Reeces center.

A Little Bit of Everything Cookies

Ingredients:

1/2 c. butter
1/3 c. white sugar
1/2 c. brown sugar
1/2 c. peanut butter (crunchy is good)
1/2 t. vanilla
1 egg
1 c. flour
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 c. rolled oats
3/4 c. semi-sweet chocolate chips
3/4 c. butterscotch chips
1/2 c. shredded coconut (optional)
White chocolate chips (optional)

Pre-heat oven to 350.
In a medium bowl cream together sugars and butter. Stir in peanut butter and vanilla. Stir in egg until just mixed. Combine flour, soda, salt and cinnamon and add to wet mixture until just moist. Mix in oats, chips and coconut. Drop by rounded spoonfuls and bake for 8 - 10 minutes. Pull them out before completely finished and let them finish on the cookie sheet for 5 - 10 minutes. Transfer to a cooling rack. Drizzle with melted white chocolate chips (optional).

Chewy Granola Bars

Ok, I haven't made these yet, but I don't think you could go wrong with this recipie. This is another one of those recipies that you can personalize to your liking so be creative! I am going to try craisins with white chocolate chips and shredded coconut, how about you?!

Ingredients:

2 c. rolled oats
3/4 c. brown sugar
1/2 c. wheat germ
3/4 t. cinnamon
1 c. flour
3/4 c. raisins (or what you prefer)
3/4 t. salt
1/2 cup honey/syrup
1 egg, beaten
1/2 c. oil
2 t. vanilla

Pre-heat oven to 350. Grease a 9x13 pan.
Mix dry ingredients together in a large bowl and create a well in the center. Mix together wet ingredients and poor into the well in the dry ingredients. Mix together with hands. Press into the greased pan and bake for 20-25 minutes for chewy bars or 30-35 minutes for crunchy bars. Remove from oven and let them cool for 5 minutes before cutting into bars. Do cut them while they are still warm to make it a whole lot easier!

Yellow Cake Mix Cookies w/ Chocolate Frosting

Jenny these are for you! I know how much you LOVE yellow cake with chocloate frosting, so I thought these would be right up your alley! But really, this recipie could go for ANY type of cake mix to get a cake mix cookie! Mix it up, you know? Spice cookies with cinnamon cream cheese frosting, lemon cookies with powdered sugar glaze, chocolate cookies with peanut butter OR mint frosting(add an Andes mint on top right after you pull them out of the oven and let it melt, then spread)....you get the idea!

Ingredients:

1 box yellow cake mix
2 eggs
1/2 c. oil

Mix, drop and bake at 350 for 8-10(?) minutes or until nice and pretty :), but not quite done. Let them cool on cookie sheet for 5-10 minutes before transfering them to a cooling rack.

Hershey's Chocolate Frosting

1/2 c. butter
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 t. vanilla

Melt butter. Stir in cocoa. Alternate adding powdered sugar and milk, beating on medium speed to spreading consistency. More milk if needed. Stir in vanilla.

Spread frosting over cooled cookies. Enjoy!!!

4 Grain Batter Bread

This is a really low maintenance bread, that is simple and doesn't require a bread machine or any hard work! Plus, it has a really good texture and flavor.

Ingredients:

Cornmeal
4 1/2(+) flour
2T sugar
1t. salt
1/4t. baking soda
4 1/2t. yeast (or 2 packets)
2 c. milk
1/2c. water
1/2 c. whole wheat flour
1/2 c. wheat germ
1/2 c. quick oats

Pre-heat oven to 400. Grease 2 8x4 loaf pans and sprinkle with cornmeal. Mix only 3 1/2 cups of the flour, sugar, salt, soda, and yeast together. Warm up milk and water, very warm (125 degrees). Add the milk and water to the dry ingredients with an electric mixer on low speed until moist. Then mix on med speed for 3 minutes, scraping the bowl occasionally. Stir in the whole wheat flour, wheat germ, and oats and then enough flour to make a stiff batter. Divide evenly and place loaves into greased and cornmealed pans. Round the tops of the dough with floured hands and then sprinkle with cornmeal. Cover loose with plastic wrap and let rise for 30 minutes. Bake for 25 minutes or until the tops are golden brown.

Cheddar and Swiss Cheese Fondue

Ingredients:

1/2 c. milk
1/2 c. broth either chicken or beef
1 1/2t. worchestershire
1t. dry ground mustard
1 clove garlic, minced
1 1/2T flour
extra flour
2c. shredded cheddar cheese
1c. shredded swiss cheese

In a med pot over low heat mix the first 6 ingredients. Sprinkle cheeses with extra flour (about 1-2T, or just enough to coat). Gradually stir in cheese until it is all melted. Then transfer to a slow cooker or fondue pot.
Serve as a meal with bratworst chunks to dip, fresh veggies (broccoli/cauliflower), and cubed up Yeast-Free Focaccia Bread from a previous post.

Yeast-Free Facaccia Bread

If you know me, you know I am ALL about good bread! This recipie is easy and has just a few ingredients too. Plus it's Focaccia! Who doesn't love Focaccia bread?

Ingredients:
1 c. water
2 c. flour
2t. baking powder
1t. salt

olive oil

Pre-heat oven to 425 and grease a 9x13 pan. Mix together the dry ingredients and then add the water, kneading it all together. Using oiled fingers, plop dough into your pan and spread the dough into 1/2 inch thickness without holes. Rub the dough over with oilve oil. Optional traditional seasonings: sprinkle dough w/ cayenne, garlic salt, and basil before baking. And the last 5 minutes of baking add parmesan cheese on top too!
Slice in half lengthwise for a nice sandwich (on the griddle, buttered is great!)

Maple Breakfast Cake

So this is a recipie that I have only tried/made once, but it was forever ago. Still, I remember how good it was and I just ran across the recipie again today, so I had to post it...mostly for myself so I wouldn't lose it between now and when I can "eat" again!

Ingredients:
2 1/2 c. flour
1/2 t. baking soda
2 t. baking powder
1 t. salt
2 T. butter, melted
3/4 cup maple syrup
1 c. milk
1/4 t. vanilla

Preheat oven to 350 and grease an 8x4 loaf pan. Mix dry ingredients together in a small bowl. Mix wet in a med bowl, then combine dry ingredients into the batter. Place batter into loaf pan and bake for 40-45 minutes.

Easy-peasy right? It sounds like a breeze and something different for a change. I am all about that!

Bourbon Chicken

2 lbs chicken cut into bite sized pieces
1 TBSP olive oil
2 cloves minced
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 TBSP ketsup
1 TBSP cider vinegar
1/2 cup water
1/3 cup soy sauce
1 TBSP corn starch

In a large skillet add oil and cook chicken until lightly browned. Remove chicken.
Add remaining ingredients and stir until well dissolved over med heat.
Add chicken back and bring to a hard rolling boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice!

Creamy Crock Pot Chicken w/ Black Beans and Corn

Place 4-5 FROZEN chicken breasts into your crock pot
Dump a 16oz jar of salsa on top of the chicken
Add 2 cans of black beans drained
Add 2 cups frozen corn
Cook on high for 4-5 hours or
Cook on low 6-8 hours
When finished cooking add
1 package of cream cheese right on top
let the cream cheese sit for about 15-20 minuts and then mix it all in.

Shred the chicken, cube it, dice it, strip it, or leave it as a breast and use it for ANY mexican dish you want! This is a good base chicken recipie! Save the leftovers and use it for another dish later on that week!

Roasted chicken, tomato, and pesto bread

Start by baking Cindy's PERFECT French Bread that I have on this blog.

1 loaf French Bread cut lengthwise and opened like a book
1 cup pre-made pesto sauce
1 large tomato sliced thin
1 lb previously cooked (leftovers) shredded chicken (optional)
2 cups mozzerella cheese shredded

Spread the pesto onto both sides of the french bread using all of it. Lay the tomato slices down, not overlapping. Cover the tomatoes with the shredded chicken. Cover the chicken with the shredded cheese. Broil in your oven for 3-5 minutes watching closely so it doesn't burn. You are just trying to get the edges of the bread nice and toasted and the cheese golden brown and bubbly. With the chicken, I consider this a meal. Remove the chicken and you have an amazing appetizer to please (almost) all :).

Cindy's PERFECT french bread

2 cups warm water
2 packets of yeast (4 1/2 tsp)
1 1/2 tsp salt
5 1/2 cups flour

1 egg white
THAT"S IT!!

In your mixer or bowl put your yeast and water in and stir it up. Let the yeast begin to foam (about 4 minutes) and then add the salt. Slowly add flour until the full 5 1/2 cups are in and a nice dough forms. Break dough in half and make two long and thin loaves. Score the loaves with a knive. Cover with a greased piece of saran wrap and let rise for about an hour. Uncover and preheat oven to 375. Gently wisk egg white and brush over both of the loaves, saving some for later. Bake the loaves for 20 minutes and then brush again with egg white. Bake for 10 more minutes and wha-la! PERFECT French Bread!

Go ahead and make it whole wheat substituting half the white flour for whole wheat flour!

VERY healthy baked stuffed tomatoes

So, if you are in the mood for something healthy, this isn't just good, it is AMAZING! These are super healthy and super dooper yummy. I hope you enjoy them too :).

5 large tomatoes tops sliced off at the stem
1 lb. lean ground meat
1 onion diced
1 cup green cabbage chopped
1 cup spinach chopped
1 TBSP minced garlic
salt and pepper to taste
1 TBSP italian seasoning
1 TBSP parsley
1/2 cup cottage cheese

Remove the tops of you tomatoes and discard. Gut the inside and save 1 1/2 cups of pulp. Begin to brown your meat in water instead of oil. Chop up the pulp of the tomatoes and save. Add the garlic, s & p, onions, and cabbage after the meat has been mostly cooked (3 minutes) and cook another 3 minutes or so. If you need more water, just add little bits at a time to keep it from burning/sticking. In the last minute of cook time add the spinach, tomato pulp, cottage cheese and other seasonings. Taste and adjust seasonings. Fill up the tomatoes heaping full with the mixture and place on a baking stone or foil lined sheet. Cover with a marinara sauce (if desired) Cook at 350 for 25 minutes.

variations:

add mozzerella cheese on top
substitute sausage for meat
change all seasonings to taco/mexican seasoning and add salsa on top

Strawberry and Chicken Salad

I just found this one and I am dying to try it. Let me know if you do! Since it is strawberry time right now, I just couldn't resist! I had my first strawberry salad just the other day (thanks Karla!) and I am hooked. I hope this one is as good as it sounds.

Salad
4 cups romaine lettuce
4 cups arugula (or other type of lettuce)
2 cups quartered strawberries
1/3 cup sliced red onion
1 large previously cooked chicken breast cut into chunks
1/2 cup blue cheese crumbles or feta crumbles
cashews to garnish

Dressing
2 tbsp red wine vinegar
1 tbsp sugar
1 tbsp water
1/8 tsp salt
1/8 tsp pepper
2 tbsp olive oil

Combine all ingredients in a small bowl except of oil. Drizzle in oil slowly stirring constantly with a wisk. This dressing only makes a small amount so you might want to double it. As is, 4 servings with 4 tsp each drizzled over the salad.

Grilled Cumin Chicken and Chipotle Rice

Chicken:
2 tsp olive oil
1/2 tsp cumin
1/8 tsp pepper
2 garlic cloves; minced
4 boneless, skinless chcken breast halves

Preheat grill to med-high heat. Combine first 4 ingredients to a large ziploc. Add chicken and mix together fully coating. Let stand for 15 minutes. Meanwhile start rice and sauce.

Rice:
1 cup rice
2 cups chicken broth
1/4 cup green onions
1/2 tsp minced chipotle chile (canned in adobo sauce)

Bring rice and broth to a boil. Reduce heat and simmer for 15-20 minutes until liquid is absorbed. Stir in onions and chipotle when finished cooking and serve.

Tomatillo Sauce to top chicken with:
1/2 lb tomatillos (small green tomatoes)
1/2 cup chicken broth
1/4 cup cilantro leaves; chopped
1/4 cup green onions; chopped
2 tbsp lime juice
1/2 tsp sugar
1/4 tsp salt
1 clove garlic
1 jalapeno pepper; seeded and chopped

Remove stems from tomatillos and combine them with broth in a small pot. Cook med-high for 8-10 minutes. Drain and cool slightly. Put tomatillos and all of the rest of the ingredients in the blender and process until smooth.

Back to chicken! Did it only take you 15 minutes to do ALL of that? Really, it isn't that much. Starting rice and blending some stuff...ok, so the tomatillos had to boil....
Take the chicken out of the bag and place it onto the grill coated with cooking spray. Season the chicken once omre with about a 1/4 tsp of salt. Grill about 6 minutes on each side and serve topped with Tomatillo sauce and Chipotle rice on the side.

Tex Mex Beef Skillet

1 lb ground beef
1/2 large onion; diced
1/2 bell pepper; diced
1 cup salsa
1/2 cup sour cream
2 tbsp cream cheese
1/2 cup water
1 cup frozen corn
6 corn totillas cut/torn into 1 inch strips OR corn chips broken into large crumbs
1/2 cup shredded mexican blend cheese

Season beef with salt(1 tsp), pepper(1/2 tsp) and garlic(1 tsp) in a large skillet. Cook with onion and bell pepper until well browned. Poor off fat.
Stir in salsa, sour cream, cream cheese, water, corn and tortillas. Bring to a boil. Reduce to heat to low and cook for 5 minutes. Top with cheese.

To make it a taco skillet add a package of taco seasoning to your beef while browning and you could also replace the corn tortillas for flour tortillas.

Cream Filled Cupcakes

Cupcake:
1 cake mix of your choice (strawberry, fudge, devils food...)

Preheat oven as directed on box.
Prepare as directed into paper lined cupcakes filling 2/3 full, but do not bake.

Cream Filling:
1 8oz package cream cheese; softened
1/3 cup sugar
1 egg
pinch of salt
1 cup chocolate chips (optional, but good!)

Mix all ingredients together stirring well. Take a small scoop and scoop about a 1 inch ball into the center of each cupckae filled with unbaked batter. No need to push the filling down or cover it, the cupcake will rise over the filling and keep the filling right smack in the center of the cupcake!
Bake as directed!

Optional filling:
Cream Cheese Frosting Filling
1 8oz package cream cheese
4 cups powdered sugar
splash of lemon juice
dash of salt
1 egg
1 cup of chocolate chips

Guacamole

2 ripe avacodos; pitted and diced saving one pit
1 roma tomato; diced
1/4 cup sour cream
1/4 cup salsa
1 tsp. seasoned salt
1 tsp. garlic salt
splash of lime juice
fresh cilantro; chopped (optional)

Mash up your avacados in a small bowl. Add all of the rest of the ingredients mixing them together. Place the reserved avacado pit into the middle of the guacamole to prevent brwoning. Cover and refridgerate until ready to serve. Remove the pit before serving so it'll look nice!

Orange Cream Pastries

2 cans Pillsbury biscuts (10 count each)
1 8 oz package of cream cheese; room temp
1 orange; 2 tbsp zest and juiced
3/4 cup cinnamon and sugar mix (3/4 cup sugar, 2 1/2 tsp cinnamon)
1/2 cup butter melted
2 cups powdered sugar

Preheat oven to 325.
Take the block of cream cheese and cut it length wise down the center into 2 long strips. Then cut each strip into 10 small chunks. You should have 20 chunks of cream cheese. Flatten out each biscut. Place a piece of the cream cheese into the center and fold the biscut in half to form a half circle. Make sure the edges are pressed tightly together.
Combine orange zest into the cinnamon and sugar mixture.
Dip pastries in butter then in the cinnamon/sugar/zest mixture and place on an ungreased baking sheet.
Bake biscuts for 20 - 25 minutes watching carefully.

Meanwhile, combine powdered sugar, 1/2 - 1tbsp zest, and juice to desired thickness for a frosting/icing.
Spead or drizzle over pastries after they have cooled for 15 minutes.

Healthy but Yummy Whole Wheat Muffins

I love, love, love these! They are such a guilt free and healthy snack for anytime or even breakfast! My kids love them just as much as the sugar filled muffins and my husband does too. I love that there is Flax Seed in here, it is so hidden, but so good for you. I find it a crucial ingredient in this recipe. Flax seed adds a lot of moisture and a hint of a nutty flavor too. Thanks Yolanda for helping me out with this awesome recipe!


1 1/2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 - 1/2 cup ground or milled flax seed
1 cup oats
3 eggs
2/3 cup milk
1 tbsp olive oil
1/2 cup applesauce
1/3 - 1/2 cup honey
1 cup frozen or fresh blueberries

Preheat oven to 375.
Mix all ingredients except blueberries, mixing well. Gently stir in the blueberries. Lightly spray muffin pan or use paper cups. Bake for 15 - 18 minutes.

Kari's SMOKIN' Salsa

1 can diced tomatoes
2 cans Rotel (tomatoes with green chile)
1 small onion diced (or blended if you have picky eaters)
4 - 7 cloves of garlic; minced
1 cup fresh cilantro;chopped and loosely packed
1 - 3 jalapenos; seeded and chopped
1 fresh lime; juiced
8 Roma tomatoes; diced
1 1/2 tbsp salt
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp chili powder
1 tsp paprika

Blend together the canned tomatoes for a nice and thick texture. Place into a large bowl and add all other ingredients as they are finished being prepared. For a different type of "heat" try HOT Rotel in place of regular or mild Rotel. Also for a milder salsa, replace the jalapenos with 2 cans of diced green chiles and switch to the mild Rotel. Remember with salsa that it takes at least an hour for the flavors to blend together properly, so make it ahead of time so it can rest inthe fridge and be ready when you are!

Avacado Salsa

1 16 oz package frozen corn kernels; thawed
2 2.25 cans sliced olives; drained
1 red bell pepper; chopped
1 very small onion; chopped
1 jalapeno pepper; seeded and choped
3 tbsp fresh cilantro; minced
5 cloves garlic; minced
1/3 cup olive oil
1/4 cup lime juice
3 tbsp. cider vinegar
1 tsp dried oregano
1/2 tsp salt
4 - 5 avacados; peeled and cubed
3 medium tomatoes; finely diced

Mix all together and let sit in the fridge for at least an hour before serving. Makes a large amount, but it won't last! Great to take to a get together or have at a party!

Fresh Mango Salsa

2 cups fresh mango; chopped
1/2 cup red bell pepper; finely chopped
1/2 cup green bell pepper; finely chopped
3 tbsp fresh cilantro; chopped
1 tbsp fresh lime juice
1/4 cup green onion; finely chopped
1/2 tsp crushed red pepper flakes
salt and pepper to taste

Mix all together in a non-aluminum bowl. Refigerate until ready to serve. Great with corn chips, pita chips, or even cinnamon and sugar chips.

My newly improved spinach artichoke dip

1 8 oz package of cream cheese
1/4 cup sour cream
1/4 cupp grated parmesan cheese
1/4 cup grated romano cheese
1/2 cup shredded mozzerella cheese
2 cloves of garlic; minced
1/4 tsp. garlic salt
1/2 tsp. dried basil
1/2 cup red bell pepper; chopped
1 14 oz can artichoke hearts; drained and chopped
1 package froxen spinach; thawed and juices squeezed out

Preheat oven to 375, and lightly spray an 8x8 baking dish.
In a medium bowl, mix together all ingredients but the artichoke and spinach. Lightly toss in artichoke and spinach and then add to the baking dish uncovered for 25 - 30 minutes or until bubbly and brown. Serve warm with chips, crackers, torn bread pieces, individual mini bread bowls or one large one, baguettes.....your choice.
A twist on the recipie: if you know how to make a good alfredo sauce and a cup or so of your sauce for a nice creamy touch.

Jay's Signature Pizza Crust

Courtesy of allrecipies.com, this crust is so easy and so, so good!! You can roll it thin for a crunchier texture or you can smear some oil in the bottom of your deep dish pan and make it just like Pizza Hut's deep dish crust. I have even made it normal as a regular pan pizza and it was fabulous also! For you health nuts, I have also tried 1/2 whole wheat flour and that turned out great. My next pizza will be full whole wheat so I'll let you know how that goes!

2 1/4 tsp. yeast
1/2 tsp. brown sugar
1 1/2 cups warm water (11o degrees)
1 tsp salt
2 tbsp. olive oil
3 1/3 cups flour

In a large bowl, dissolve the yeast and brown sugar in the water and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough onto a clean, well floured surface, and knead more flour until the dough is no longer sticky. Place the dough into a well oiled bowl and cover with a cloth. Let the dough rise until double, this should take about an hour. Punch down the dough and form a tight ball. Allow the dought o relax for a minute before rolling out.

Preheat oven to 425. If you are baking the pizza on a stone you can place your toppings on the dough immediately. If you are baking your pizza in a pan, lightly oil the pan and let the dough rise for 15 - 20 minutes before topping and baking.
Do not put pizza in the oven until it is fully preheated. Bake for 15 - 20 minutes or until crust and cheeses are browned.

Creamy Caramel Dip

1 8oz package cream cheese; softened
1 jar caramel ice cream topping

mix together well and enjoy as a dip or as an addition to your caramel apple pie or even a topping for your brownies!

Aztec Chicken and Beans for the side

This one is really eay and very yummy too!

4 boneless chicken breast
1/4 cup apple juice
1/4 cup olive oil
1 tbsp taco seasoning
1 tsp cinnamon

Combine marinade together in a plastic bag and mush it all up to mix it well. Then add chicken. Marinade for a minimum of 1 hour. Grill chicken or pan fry over med-high heat 15-20 minutes turning once. Poor some remaining marinade over top of chicken halfway through to help it stay nice and juicy.

Meanwhile....

Mexican Beans
2 tbsp olive oil
1/4 cup red bell pepper diced
1/4 cup yellow bell pepper diced
1/4 cup orange bell pepper diced
1/4 cup onion diced
1 tsp minced garlic
1/2 tsp cajun seasoning
2 can Bush's Baked Beans

In a skillet, saute the peppers, onion, and garlic in the olive oil. Add to beans in a pot and stir also adding the cajun seasoning.

Cheddar Bay Biscuts

4 c. Bisquick baking mix
1 egg
1 c. milk
1/2 tsp. salt
1 c. cheddar cheese

1/2 c. butter, melted
garlic to taste/1 tsp?

Pre-heat oven to 450. Mix first 4 ingredients well. Add cheese and mix well. Dust dough with flour to form dough into a good texture. Slightly sticky, but still a good dough texture. Scoop a large ball of dough onto an ungreased cookie sheet and then smoosh down the dough to make the ball about 1 inch thick.
Bake for 8 - 10 minutes depending on the size of the biscut.
Meanwhile, stir together butter and garlic to brush over hot biscuts. Let biscuts cool 1 minute before brushing.

I made these up in a desperate rush for some sort of "bread" item to add as a side to our meal. They turned out great, but I would love any suggestions. I have to admit also, I can't remember if I added any garlic butter to the dough or just saved it all for on top?!?! Oops! Good luck.

Queso Cheese Dip or Sauce

In a medium pot combine,

1 8oz package cream cheese
1 10oz can mild Rotel (diced tomatoes with green chiles)
1 4oz can diced green chiles
2 TBSP diced green onions
1 lb. colby/jack cheese; shredded
1/2 cup 1/2 and 1/2 or cream
1 tsp (or more) garlic
fresh cilantro to garnish, but I recomend adding it.

I have a small crock pot that I put my dip in to keep it evenly warm. I am sure you could leave it in the pot on warm, you'll just need to stir it periodically so it doesn't get all crusty around the edges.

Serve over tacos, nachos, chili or enchiladas or just use it as a dip with some great corn chips or bread.

Melissa Castro's AMAZING Chocolate Chip Cookies

I had these for the first time about 4 moths ago, and I can not get rid of my craving for these! I got the recipie from Melissa a couple months ago and I have made them 3 times. Superb! I just want them everyday all day! This is another cookie that anti-chocolate Clayton not only will eat, but will be mad if I eat them all!!! Here goes, are you ready?

1 cup cold, unsalted butter: cut itno chucks
1 cup firmly packed brown sugar
3/4 cup sugar
1 tsp. salt (optional)
2 eggs
1 1/2 tsp. vanilla
2 1/2 cups flour
1 1/4 tsp. baking soda
3 cups semi-sweet chocolate chips, regular size (not mini)
2 cups chopped nuts of you choice (or I added a cup of oats)

Preheat 400. Beat butter, sugar and salt together with an electric mixer, Either a hand mixer or in a Kitchen Aid type thing. Then add the eggs and vanilla and beat them well with the sugar/butter mixture. Mix flour, baking soda, (and oats) together and then add to creamy mixture. Add chocolate chips and nuts.

Drop 1 1/2 inch balls of dough onto cookie sheet or stone and bake 8 - 10 minutes. My oven needed a bit more time, but I will post it as the original recipie just incase!