Chicken Queso Pasta

8 ounces penne pasta
2 TBS vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 tsp. cumin
1/4 tsp. coriander
1 TBS flour
1-1/3 cup milk (2% or higher)
1 tsp. salt
3 TBS cream cheese
6 oz colby jack cheese, divided
1/2 cup drained Ro*tel tomatoes
2 cups cooked shredded chicken

1.  Cook the pasta according to package directions but cook 2 minutes less.  Set aside.

2.  In medium pot heat the oil and then cook onion, garlic and peppers until they soften (about 3 minutes).  Add cumin,  coriander, and salt and cook for an additional 2 minutes or until the spices become fragrant.

3.  Add the flour to the onion mixture and stir until flour is mixed in and moistened.  Slowly add milk and stir until smooth.  Bring the mixture to a simmer and allow to thicken.

4.  Turn off the heat and add in the cream cheese and 4 ounces of the shredded cheese.  Stir until melted.  Stir in Ro*tel tomatoes, chicken and pasta.  Stir to mix.  When mixed pour into a greased 2 quart casserole dish.

5.  Cover with remaining cheese and bake in a preheated 350℉ oven for 20-30 minutes until pasta is bubbly and cheese is melted. Let stand 5 minutes before serving.

From Evil Shenanigans

Fudge

3 cups sugar
1 can evaporated milk
3/4 cup butter
1 (7 oz) jar of marshmallow creme
1 (12 oz) package of chocolate chips (white, milk, semi-sweet, peanut butter, or butterscotch)
1 tsp. vanilla
flavoring of choice

1.  Combine sugar, evaporated milk, and butter in sauce pan.  Cook and stir continually until it comes to a rolling boil.  Cook for 10 minutes or until candy reaches a soft ball stage.

2.  Add marshmallow creme, chocolate chips, and vanilla (or flavoring you desire using).  Stir until combined.

*For Peanut Butter Fudge use peanut butter chips.  For orange fudge, use white chocolate chips and orange flavoring with food coloring.  The picture is of huckleberry fudge using white chips and huckleberry flavoring.

From Jess J.

Fondant Chocolates

3 cups sugar
dash of salt
2 TBS corn syrup
1-1/2 cups heavy cream
desired flavoring (mint, orange, etc)
Chocolate for dipping

1.  In a saucepan add sugar, salt, corn syrup, and heavy cream.  Stir to combine.  Cook to soft ball stage, stirring often.  When soft ball stage is reached place pan in cold water to cool.  When cool, stir by hand until candy turns  (It changes color and gets kind of hard)

2.  Add flavoring of choice, and roll into balls.  Dip balls in chocolate.

From Jess J.

Mom's English Toffee

1 cup sugar
1 cup butter
3 TBS water
1 TBS Karo Syrup (light corn syrup)
chocolate (grated)
crushed walnuts

1.  Melt sugar, butter, water, and Karo syrup all together on low heat until blended then turn the heat to high and stir constantly until the mixture becomes a light brown color.

2.  Pour out on a cookie sheet and add grated chocolate to top and garnish with nuts if desired.  When cool lightly drop pan to break into pieces or just break apart.

From Betty E.

Honey Taffy

1 cup sugar
1 cup cream
1 cup honey

1.  Combine all ingredients in a sauce pan and cook to hard ball stage.  Stir often.

2.  When mixture has reached hard ball stage pour onto a well buttered pan to cool.  When cool, pull until taffy turns a light color.  Lay out on  a greased surface and cut with scissors.  Wrap in waxed paper.

From Jess J.

Divinity

2-1/2 cups sugar
1/2 cup light corn syrup
2 egg whites
1 tsp. vanilla
1/4 tsp. salt
1/2 cup water

1.  Combine sugar, corn syrup, salt, and water in sauce pan.  Cook to hard ball stage.

2.  Beat egg whites to stiff peaks.

3.  Gradually pour syrup over egg whites while beating on high speed until all mixed.  Add vanilla and beat until candy holds its shape.  Drop by teaspoonfuls onto waxed paper.  Let cool.

From Jess J.

Breakfast Pizza

1 pkg (8) refrigerated cresent rolls (a tube)
1/2 pound sausage  (I used cooked and crumbled bacon also)
2 cups frozen cubed or shredded hashbrowns, thawed
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 TBS grated Parmesan Cheese (like Kraft)

1.  Cook and crumble sausage.  Set aside.

2.  Spray a 9x12 inch pan with nonstick cooking spray.  (I used a cookie sheet that is half the normal size).  Roll out crescent roll dough and lay in pan.  Press to seal seams and put a little up the side of pan.

3.  Sprinkle with cooked sausage (and bacon if using).  Then add hashbrowns and grated cheese.

4.  In a small bowl mix eggs, milk, salt and pepper together until well combined.  Pour on top of breakfast pizza.  You might have to tilt pan to distribute egg mixture evenly over all.

5.   Sprinkle with parmesan cheese.  Bake at 375℉ for 20-25 or until golden brown.  Slice and enjoy.

*Add whatever you would like such as sauted onions, peppers, mushrooms etc.

From Your Home Based Mom

Pumpkin French Toast

12 slices bread
3 eggs
1/2 cup milk
3/4 cup pumpkin puree
1 tsp. pumpkin pie spice

1.  In a medium mixing bowl whisk together the eggs, milk, pumpkin, and spice until smooth.*

2.  Dip each side of bread in mixture and cook on a hot, greased, griddle or skillet.  Flip after 1-2 minutes and cook other side for 1-2 minutes.

Serve with butter, syrup, Nutella etc.

*The mixture will be pretty thick

From 5 dollar dinners

Chocolate Peanut Butter Cup Ooey Gooey Butter Cake

Cake:
1 German Chocolate Cake Mix
1/2 cup butter, melted
1 egg

2nd Layer:
8 Reeses Peanut Butter Cups, cut in 4 pieces each (I used snack size)
3 fun size Butterfingers, roughly chopped

Cream Cheese Layer:
1 Pkg. (8 oz) cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp. vanilla
1/2 cup butter, melted
4 cups powdered sugar

Chocolate Topping:
1/2 cup chocolate chips
1 TBS vegetable or canola oil

1.  Preheat oven to 350℉.  (If using a glass dish preheat to 325℉).  Spray a 9x13 inch pan with nonstick cooking spray and set aside.

2.  Combine the cake mix, egg and butter together.  Beat until well combined.  Put the cake mix layer on the bottom of prepared pan and pat to distribute evenly.

3.  Cover cake layer with chopped candy.

4.  Combine the cream cheese, vanilla, and peanut butter together.  Add the eggs one at a time and mix in.  Add the butter and beat well.  When combined add the powdered sugar and beat to combine.  When well mix spread evenly over the candy layer.

5.  Bake for about 50 minutes (glass pan may take about an hour).  The cake should be puffed up in the center when done.  The cake will still be just slightly jiggly.  Remove from oven and cool.

6.  When cake is cooled, melt the chocolate chip in the microwave for about 1 minute.  Add the oil and stir until well combined.  Spread on top of cream cheese layer.

From Recipes Food and Cooking

Nutella White Chocolate Chip Cookies

1/2 cup butter, softened (1 stick)
heaping 1/3 cup Nutella
1/2 cup light brown sugar, packed
1/4 cup sugar
1 large egg
2 tsp. vanilla extract
1-3/4 cups flour
2 tsp. cornstarch
1 tsp. baking soda
pinch salt, optional and to taste (I didn't add, I used salted butter)
1 cup white chocolate chips
1 cup semi-sweet chocolate chips

1.  In mixing bowl combine butter, Nutella, brown sugar, sugar, egg, and vanilla.  Beat until creamed and well combined, about 4 minutes.

2.  Scrape down the sides of the bowl and add flour, cornstarch, baking soda, and salt if using.  Beat on low speed until just combined.

3.  Add white and semi-sweet chips.   Beat until just combined.

4.  Use a large cookie scoop or 1/4 cup measuring cup to form approximately 11 equal sized mounds of dough.  Roll into balls and flatten slightly.  Place mounds on plate and cover with plastic wrap.  Refrigerate dough for at least 2 hours (or up to 5 days)  It's important to chill the dough.

5.  Preheat oven to 350℉ and bake cookies for about 9 minutes on a lined or greased cookie sheet.  Space cookies at least 2 inches apart.  The cookies should have the edges and top set but can look slightly underdone.  They firm as they cool.  Allow cookies to cool on the baking sheet.

You can freeze the uncooked dough balls for up to 4 months.

From Averie Cooks

Chocolate Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes:

1 box German Chocolate Cake Mix
3 eggs
1/2 cup butter, room temperature
1 cup pumpkin puree
1-1/4 cups milk
2 tsp. pumpkin pie spice
1 cup mini chocolate chips

Frosting:

4 oz cream cheese, softened
1/2 cup butter, softened
5 cups powdered sugar
2 tsp. pumpkin pie spice
3 TBS milk  (I use evaporated)
green or brown and orange food coloring if desired

1.  To make cupcakes: preheat oven to 325℉. Line two cupcake pans with cupcake liners.  Set aside.   In the bowl of a stand mixer add cake mix, butter, eggs, milk, pumpkin, and pumpkin pie spice.  Mix on medium speed for two minutes, scraping down sides as needed.

2.  Stir in chocolate chips.  Fill lined cupcake pans with batter (About 3 Tablespoons batter each).  Bake at 325℉ for about 20 minutes.  Let cool completely.

3.  To make frosting:  Beat cream cheese and butter together.  Add powdered sugar, pumpkin pie spice and milk and mix until fluffy, smooth, and fully incorporated.

4.  If desired remove 4 Tablespoons of frosting and tint green or brown for pumpkin stem.  To remaining frosting tint orange if desired.

5.  If desired place the orange frosting in a piping bag with a 2D tip and pipe stripes on the cupcakes.  Start at top and pipe about four lines down each cupcake. (2 stripes around the edges and 2 in center).
Apply the stem with tip #66 if desired or just pipe a little stem at top.

From Created by Diane

Chocolate Chip Cookie Bites

1-1/3 cup flour
1 tsp. cornstarch
1/4 + 1/8 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1-1/2 tsp. vanilla
2/3 cup mini chocolate chips

1.  Preheat oven to 350℉.  In mixing bowl whisk together flour, cornstarch, baking soda, and salt. Set aside.

2.  In microwave safe bowl heat butter until half-way melted.  Stir until completely melted.  Pour bowl into bowl of stand mixer and add sugar and brown sugar.  Mix until well combined.  Add egg and vanilla.  Mix well.  Slowly add in dry ingredients and mix until combined.  Add chocolate chips.  Stir to incorporate.

3.  Take slightly heaping 1/2 tsp. of dough and form balls.  Place on lined cookie sheets about 1 inch apart.  Place a couple of chocolate chips on top if desired.  Bake for about 5-6 minutes.  They should be soft and slightly under-baked.  Don't over bake.  Remove from oven and cool on baking sheet several minutes before transferring to a wire rack to continue cooling.  

Makes about  12 dozen tiny cookies

From Cooking Classy

Biscoff Rolo Blondie Brownies

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 cup Biscoff Spread
3/4 tsp. baking soda
1-3/4 cups flour
1 bag (12 oz) rolo candy

1. Preheat oven to 350℉.  Line a 9x13 pan with parchment paper if desired or spray with nonstick cooking spray and set aside.
2.  In a bowl, cream together butter and both sugars. Add eggs one at time, beating well after each addition. Stir in vanilla and Biscoff spread. Combine flour and baking powder and slowly add to Biscoff mixture. Stir in half of the Rolo candies. Spread batter into prepared pan. Chop remaining Rolo’s and press onto the top of blondie.
3. Bake for 40-45 minutes or until a toothpick inserted comes out clean (Mine took about 20 minutes so check often). Edges will set and blondies will be soft. Let cool completely before cutting into squares. Blondies will stay very soft and moist.
4. Makes 24

From Lemons for LuLu

Raspberry Lemon Bread

3-1/2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
2 cups lemon yogurt
1/2 cup canola oil
4 tsp. grated lemon peel
2 cups fresh raspberries

1.  Preheat oven to 350℉.  In a large bowl combine the flour, sugar, baking powder, baking soda and salt.  Set aside.

2.  In another bowl whisk together the yogurt, eggs, oil, and lemon peel.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Gently fold in the raspberries.

3.  Bake in two 8 inch x 4 inch loaf pans that are sprayed with nonstick cooking spray.  Bake until toothpick inserted in center of bread comes out clean.  Mine took 45 minutes.  Original recipe said 60-65 minutes.  Cool for 10 minutes before removing from pan to cool completely.

Yield 2 loaves (about 12 slices each)

From Taste of Home

Creamy Lemon Oat Bars

1 can (14 oz.) sweetened condensed milk
3 tsp. grated lemon zest
1/4 cup fresh lemon juice
1- 1/4 cups flour
1 cup old fashioned oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 tsp. baking soda
1/4 tsp. salt

1. Heat oven to 375℉.  Coat 8x8 inch pan with non-stick cooking spray.

2. Mix sweetened condensed milk, lemon zest and lemon juice in medium bowl until thickened; set aside.

3.  Mix remaining ingredients in medium bowl until crumbly.

4.   Press half of the crumbly mixture in pan; bake about 10 minutes or until set.

5.   Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.

6. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows if desired. 

Beef with Broccoli

Prep Time: 10 minutes + 1 hour for marinade
Cook Time: 8 minutes

First, marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 TBS cornstarch
1 tsp low-sodium soy sauce
1 TBS water
2 TBS vegetable oil
1- 1/2 lbs flank steak, sliced into thin strips

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl.  Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

1/2 cup low-sodium soy sauce (I used regular)
2 TBS brown sugar
4 cloves garlic, minced
2 TBS flour
1 TBS sherry (I used broth)
3 TBS vegetable oil
2 heads broccoli, crowns only

2.  In a small bowl stir together the soy sauce, brown sugar, garlic, flour and broth until smooth. Set aside.

3. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

4. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan.  Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

 From Rainy Day Gal

Sugar Cookies with Sour Cream Frosting

Sugar Cookies
1 cup softened butter
3/4 cup vegetable oil
1 cup sugar
1/2 cup powdered sugar
1 TBS. water
2 eggs
1/2 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
1 -1/2 cups whole wheat flour
3- 1/2 cups all purpose flour

1.  Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, salt and flour and mix until just combined. Don’t over mix your dough.

2.  Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

3.  In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 350 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

Sour Cream Frosting
1/2 cup butter, soft
1/2 cup sour cream
Pinch of salt
2 TBS. heavy cream or milk
Red food coloring, if desired
3- 1/2 cups powdered sugar (or more depending on the consistency you desire)

1.  Cream together all ingredients, until light and fluffy. Frost cooled cookies. Freeze any leftover frosting in a freezer bag. Label well.

From Wendy Paul Creations

Chewy Pumpkin Chocolate Chip Cookies

1/2 cup butter, melted
1/4 cup light or dark brown sugar
1/2 cup sugar
1 tsp. vanilla extract
1/2 cup pumpkin puree
1-1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg*
1/4 tsp. cloves*
1/4 tsp. allspice*
1/2 cup semi-sweet chocolate chip cookies

1.  Combine melted butter, sugar and brown sugar, until no lumps remain.  Add vanilla extract and pumpkin puree.  Set aside.

2.  In another bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice together.

3.  Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips until evenly distributed.   Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

4.  When ready to bake, preheat the oven to 350℉.  Line two large baking sheets with parchment paper or silicone baking mats.  Roll the dough into balls, about 1-1/2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

5.  Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Let them sit out for at least 1 hour before enjoying.  Their chewiness and pumpkin flavor is more prominent on day 2.  Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Makes about 18 cookies

Freezing directions: Roll the chilled dough into balls and freeze in a large ziploc bag for up to 2 months.  Baked cookies may also be frozen up to 2 months.

*Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired.

From Sally's Baking Addiction

Butterscotch Blondies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1/2 tsp. baking powder
1 cup flour
1/2 cup butterscotch chips

1.  Combine butter and sugars until creamed together.  Add egg and vanilla and mix well.

2.  Add baking powder and flour and mix well.  Fold in butterscotch chips.

3.  Press batter in a greased 9x9 inch baking pan.  Bake in a preheated 350℉ oven for 18-30 minutes or until lightly browned.  (Mine took 20 minutes).  Let cool before cutting in bars.

From Jen's Favorite Cookies

Pumpkin Chocolate Chip Pancakes

1 egg
1 cup flour
3/4 cup milk
1 TBS. brown sugar
2 TBS. oil
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 cup pumpkin
chocolate chips, as many as you want (I used 1/2 cup)

1.  In a bowl, whisk egg until fluffy.  Beat in remaining ingredients.  Let batter rest for 5-10 minutes.  Add more milk if you like thinner pancakes.

2.  Preheat griddle to 375℉ while batter is resting.  Grease griddle and cook like other pancakes.
Top with powdered sugar, butter, syrup or whipped cream if desired.

I got 6 pancakes.

From Jams Vegetarian Cooking

German Chocolate Cookies

Chocolate Cookies

2 boxes German chocolate cake mix, dry

4 eggs

10 TBS butter, melted

Coconut Pecan Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 tsp. vanilla

1-1/3 cup sweetened shredded coconut

1 cup chopped pecans

4 oz. chocolate candy coating, melted for drizzle (I used chocolate chips)

1.  To make cookies:  Combine cake mix, eggs and melted butter together in a large mixing bowl, and  beat until well mixed.  It should be sticky and thick. Preheat oven to 350

2.  Roll into one inch balls and place on a lightly greased cookie sheet.  Bake for about 8 minutes but do not over cook.  Let cookies cool completely.

3.  To make frosting:  Add evaporated milk, egg yolks,  sugar, butter and vanilla together in a saucepan and heat over medium heat.  Stir to evenly and combine and continue stirring until frosting thickens.  (about 12 minutes).  Once thickened remove from the heat and add coconut and pecans.  Beat until thick enough to spread.

4.  Spread frosting on top of cooled cookies. Then drizzle with melted chocolate (I used a bag with the end snipped off).

from Chef in Training

Bear Lake Trail Mix

2-1/2 cups Bugles
2-1/2 cups Chocolate Chip Teddy Grahams
1-1/2 cups Pretzel M&Ms
1 cup licorice bites
1-1/2 cups Swedish Fish
1-1/2 cups Goldfish Crackers
1 (18.75 oz) bag Chex Mix Traditional Snack Mix

1.  Combine all ingredients together in a large bowl.  Gently stir to distribute.  Enjoy!

From Chef in Training and Betty E.

Frosted Peanut Butter Cookies

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
2 eggs
3- 1/4 cups cake flour (or use all purpose flour but replace 2 TBS per cup with cornstarch)
1 (12 oz) bag Reese's Peanut Butter chips (no substitutions)

1.  Pre-heat oven to 350℉ degrees and place rack in center of oven.

2.  Cream together butter, sugars, salt, baking soda and powder.  Add vanilla and eggs. Mix well.

3.  Add flour and peanut butter chips. Mix just until flour and chips are blended together.

4.  Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart.  About 8 cookies per sheet.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

1.  Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.

Chocolate Frosting

1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 TBS vanilla
1/4 to 1/3 cup milk

1.  Cream butter and 5 cups powdered sugar. Add cocoa and vanilla.

2.  Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (I found it easier to pipe the the chocolate frosting on top of the peanut butter frosting.)


From A Bountiful Kitchen and Cutlers

Doritos Chicken Casserole

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend, divided (or favorite I used cheddar)
1 (10 oz) can cream of chicken soup
1 can Ro*Tel tomatoes, drained
1/2 package of taco seasoning
1/2 cup milk
1/2 cup sour cream
1 large bag of Doritos

1. Preheat oven to 350℉.   In a bowl mix chicken, 1 cup cheese, cream of chicken soup, Ro*Tel, taco seasoning, milk, and sour cream together.

2.  Grease  a 2 quart casserole dish.  Put a layer of crushed Doritos on the bottom of prepared casserole dish.  Place a layer of half the chicken mixture on top.  Add another layer of crushed Doritos and top with remaining chicken mixture.  Top with rest of cheese and more crushed Doritos if desired.  Cover and bake for 25-30 minutes or until bubbly.

3.  Serve with lettuce and tomatoes if desired. Serves about 4.

From Pinterest and Krista H.

Raspberry Lemon Glazed Muffins

FOR THE MUFFINS:
2 cups flour plus 1 TBS to add to raspberries 1 TBS baking powder
1/2 tsp. salt
1 egg
1 cup sugar
1 lemon, completely zested
1/4 cup butter (1/2 stick), melted
1-1/4 cups sour cream
1-1/2 cups raspberries

FOR THE GLAZE:
1/4 cup sugar
1/4 cup fresh lemon juice
1/3 cup sugar
lemon zest 

1.  Preheat oven to 350℉.  Grease a muffin tin and set aside.  Rinse the raspberries and set them aside to dry.

2.  Whisk together the flour, baking powder and salt.  Set Aside.

3.  In a large bowl or stand mixer,  stir together the egg and sugar.  Add half the lemon zest (at least 1 tsp.)  Add the melted butter and sour cream until just combined.

4.  Using a wooden spoon stir in the flour mixture.  Stir until almost combined.  

5.  Gently stir in 1 TBS flour with the raspberries to coat.  Then gently fold the raspberries into muffin mixture.  Gently stir until the raspberries are incorporated.  

6.  Fill muffin tins, about 3 Tablespoons batter in each.  Bake for about 20-22 minutes or until lightly golden and toothpick inserted in center comes out clean.  Let set for a few minutes and then transfer to a wire rack to cool for 5-10 minutes before putting glaze on top.

7.   While the muffins are setting up, make glaze.  In a small saucepan, combine the 1/4 cup sugar and 1/4 cup lemon juice.  Turn the heat to medium and stir and let simmer until the sugar is dissolved and mixture is syrupy.  (About 5-10 minutes)

8.  In a small bowl combine the 1/3 cup sugar and other half of lemon zest (at least 1 tsp.).  Brush the top of each muffin liberally with the lemon glaze then dip the muffin in the sugar-zest mixture. 

From The Food Charlatan

Peanut Butter Honey Oatmeal Squares

1 cup peanut butter
1 cup honey
3 cups old fashioned oatmeal

1.  In a saucepan heat peanut butter and honey together until warm and well combined.  Remove from heat and add oatmeal.  Stir until thoroughly combined.  Press mixture firmly into a greased 9x9 inch pan.  Place in fridge to cool.  When cool, cut into squares and enjoy.  Store in fridge if desired.

If desired double and put in a 9x13 inch pan.

From Pinterest

Raspberry Cheesecake Cookies

4 oz. cream cheese
1/2 cup butter favored Crisco (shortening)
1/2 cup brown sugar
1 large egg
1/2 tsp. vanilla
14 oz raspberry muffin mix (or mixed berry or blueberry would work)
1/2 cup flour
1 cup white chocolate chips

1.  Preheat oven to 325 degrees.  Line baking sheets with parchment or Silpat.  Cream the cream cheese, shortening, and brown sugar together.  Add the egg and vanilla.  Blend and scrape bowl.

2.  Add muffin mix and flour.  Mix until just incorporated.  Fold in the white chocolate chips. 

3.  Scoop dough and place balls on cookie sheets.  Bake for about 14 minutes.

From Annette and Dessert Now Dinner Later

Carmel Pretzel Bites

2 TBS butter
4 cups pretzel sticks (I used squares)
2-1/2 cups pecan halves, toasted (I use cashews instead)
2-1/4 packed brown sugar
1 cup butter, cubed
1 cup light corn syrup
1 (14 oz) sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla extract
1 pkg. milk chocolate chips
1 TBS plus 1 tsp. shortening, divided
1/3 cup white baking chips

1. Line a 9x13-in. pan with foil; grease foil with softened butter. Spread pretzels and nuts on bottom of prepared pan.
2. In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium-high heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
3. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen. 

From Taste of Home

Burrito Pie

1 pound lean ground beef
1 medium onion, chopped
3-4 cloves garlic, minced
1 packet taco seasoning
1 (2 ounce) can sliced black olives (or grab a handful of medium black olives and chop them)
2 (10 ounce) can diced tomatoes with green chilies
1- 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)
1 cup enchilada sauce
1 (15.5 ounce) can refried beans (or two cups)
 6 large (burrito-size) tortillas, 3 of them cut in half
12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)

1.  Preheat oven to 350℉.

2.  Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant.

3.  Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.

4.  Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1-1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1-1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese.

5.  Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12.

Adapted from Our Best Bites

Overnight Cinnamon Baked French Toast

1 loaf stale bread
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 TBS vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cubed

1.  Grease a 9x13 inch baking dish.

2.  Tear the bread into chunks and place them in the prepared pan.

3.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour mixture evenly over the bread and refrigerate overnight.

4.  In another bowl, mix together the flour, brown sugar, cinnamon, and salt together.  Add the butter and mix until batter comes together like little pebbles.  Store in a plastic bag in the fridge.

5.  The next morning preheat oven to 350 degrees.  Sprinkle the crumb mixture over top of the bread mixture.

6.  If you like soggier french toast bake for 45 minutes if you like less liquidy french toast bake for 1 hour.

7.  Serve warm with maple syrup and butter, if desired.

From Lovin' From the Oven

Salted Carmel and Nutella Stuffed Chocolate Cookies

1/2 cup butter

1-1/2 cups light brown sugar

1/2 cup  cocoa powder

2 eggs

1/4 tsp salt

3/4 tsp baking powder

2 cups all-purpose flour

3.5 oz  milk or dark chocolate chips

flaky salt/ fleur de sel/ maldon salt, for sprinkling

approx. 1/2 cup (8 TBS) Nutella

15-16 caramel-filled chocolates (like Rolos)

1.  Line a baking tray with parchment paper. Preheat your oven to 350℉.

2.  In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.

3.  Take 1 heaped tbsp of dough, use your finger make a large indentation the center of the dough; fill the indentation with a small blob of Nutella (like 1/2 tsp ish), and top it up with a Rolo. Top with another flattened tablespoon of dough, and seal the edges.

4.  Sprinkle with fleur de sel and bake for 8-10 minutes.

From Top With Cinnamon

Kim's Chocolate Chip Cookies

2 cups brown sugar
2 cups sugar
1 cup butter flavored shortening
1 cup butter
4 eggs
2 TBS vanilla
1 tsp. salt
1 tsp. baking soda
5-6-1/4 cup flour
2 pkgs. chocolate chips

1.  Cream shortening, butter and sugars together.  Add eggs and vanilla.  Add salt, baking soda, and flour.

2.  Stir in chocolate chips.  Drop by spoonfuls onto baking sheets.

3.  Bake at 350℉ for 10-12 minutes  (You can freeze cookie balls to bake later if desired.   Bake frozen dough balls at 375℉ for about 14 minutes.)

From Betty

Chicken Bacon Ranch Macaroni and Cheese

16 ounces pasta (I used medium shells, whatever will work)
1-1/2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 TBS cornstarch
2 TBS butter
1 (12 oz) can evaporated milk
salt and pepper to taste
1-2 TBS dry ranch dressing mix
bacon, cooked and crumbled (or real bacon bits)
chicken, cooked and shredded (or use canned)
1/2 cup Panko toasted with 2 TBS butter (optional)

1.  In a large bowl combine cheeses and cornstarch; set aside.

2.  Cook pasta according to package directions.  Drain well.  Stir in butter; until combined well.  Add cheeses, evaporated milk, and ranch dressing mix.  Stir in well to melt cheese and combine.

3.  Add chicken and bacon and stir well.  Add toasted panko if desired. Serve seasoned with salt and pepper.

Best Ever Chocolate Chip Cookies

1-1/2 cups butter, room temperature (no substitutions)
1-1/4 cups sugar
1-1/4 cups brown sugar
2 eggs
1 TBS vanilla
4-1/4 cups flour (all purpose or bread flour works also)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups chocolate chips (regular or mini)

1.  In the bowl of your stand mixer, combine the room temperature butter, sugars, eggs and vanilla. Beat until well mixed and smooth.

2.  Mix the flour, baking soda, baking powder and salt together and add it, one cup at a time to the creamed butter-egg mixture. Beat until well mixed then beat in the chocolate chips.

3.  Preheat oven to 375°F and use a UNGREASED cookie sheet. Roll the cookie dough into balls about the size of a small walnut and place on the cookie sheet about 2" apart.


4. Bake for 10 minutes. They will still be pretty soft-ish when they come out of the oven.
 
This recipe makes about 5 dozen cookies

from Coleen's Recipes

Crispy Potato Roast

3 TBS Butter, melted
3 TBS extra virgin olive oil
10-12 russet potatoes, peeled (or 5-6 bigger ones)
salt
1 small onion or 4 shallots, peeled and sliced very thin
3-4 pieces of bacon, cooked and crumbled
1/2 tsp red pepper flakes (optional) or use black pepper
thyme (a few shakes worth)
1 cup cheese, shredded

1.  Preheat oven to 375 degrees.  Combine the oil and melted butter in a small dish.  Brush a round baking dish (about 9-10 inches) with a little of the butter-oil mixture.

2.  Slice the potatoes as thin as possible crosswise (I used a food processor).  Arrange potatoes vertically in baking dish.  Wedge onion slices throughout potato slices -in about 3 or 4 sections of each potato.

3.  Sprinkle with salt, pepper, and thyme  Brush with remaining butter and oil mixture.

4.  Bake uncovered for 1 hour and 25 minutes.  Add crumbled bacon.  Bake for an additional 35 minutes.  A couple of minutes before done add shredded cheese to top and bake until melted.

adapted from Joyously Domestic

Honey Oat Bread

3 cups  all-purpose flour
3/4 cups oats (instant or old fashioned, both work great)
2 1/4 tsp instant yeast
1-1/2 tsp salt
1 cup milk (almond or soy milk work also)
1/4 cup lukewarm water
2 TBS unsalted butter or margarine
1/4 cup honey (or agave), warmed

1-1/2 to 2 TBS honey (or agave) slightly warmed
1-1/2 to 2 TBS oats

1.  In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

2.  In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

3.  Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

4.  Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1  hour.

5.  Preheat oven to 350℉. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

6.  When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown.

7.  Transfer to a wire cooling rack and allow to cool completely before serving. (Yeah right, or eat the whole loaf warm)

From Bakingdom

Loaded Baked Potato and Chicken Casserole

3-4 medium russet potatoes, diced (about 1.5 pounds or 4-1/2 cups)
1 lb. boneless skinless chicken breasts, diced
4 slices bacon, cooked and crumbled
1-1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup heavy cream or milk
2 TBS butter, cut into small pieces

1.  Preheat oven to 350℉.  Lightly grease a 9x9 inch baking pan or casserole dish.  Spread half the diced potatoes in the bottom of the pan.  place the diced chicken breasts evenly on top.  Season chicken with 1/4 tsp. salt and 1/4 tsp. pepper.  Sprinkle with half the bacon crumbles and 1/2 cup cheese.  Sprinkle with half the sliced green onions.

2.  Spread the remaining potatoes on top, followed by the rest of the bacon, 1/2 cup cheese, and the remaining salt, pepper, and green onions.  Pour heavy cream over top of casserole and then dot with butter. 

3.  Cover with aluminum foil and bake for 1 hour.  Uncover and bake for another 30 minutes.  In the last few minutes of baking sprinkle with remaining cheese and bake until melted. 

From Tips-Gardening

Reese's Brownies with Peanut Butter Buttercream

Brownies:
1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 tsp. vanilla
1/2 tsp. salt
1/2 cup cocoa
1-1/3 cup flour
24 mini Reese's Peanut Butter Cups, unwrapped

Peanut Butter Buttercream Frosting:
1/2 cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
3 TBS milk, more if needed to reach desired consistency
1/4 cup peanut butter
7 mini Reese's Peanut Butter Cups, unwrapped and chopped

1.   Preheat oven to 350℉.  Cream butter and sugar together in a large bowl.  Add eggs and beat well. Add vanilla and salt and mix until well incorporated.

2.  Stir in cocoa and flour until mixed in but be careful not to over-beat.  (Stir in with a wooden spoon so you don't overbeat it if desired)

3.  Spray a 9x13 inch baking pan with non-stick cooking spray and spread half the brownie mixture in it.

4.  Place unwrapped mini Reese's cups 6x4 evenly across pan.

5.  Carefully spread remaining brownie batter on top.  (Drop by spoonfuls evenly on top then spread out)

6.  Bake for 20-25 minutes or until batter is cooked and toothpick inserted near center comes out clean.  Don't overcook (make sure toothpick is in brownie not a Reese's).

7.  Let cool completely.

8.  While brownies are cooling make the Peanut Butter Buttercream.  Beat butter, powdered sugar, vanilla, milk, and peanut butter together until smooth and creamy.  Add more powdered sugar or milk to reached desired consistency.

9.  Spread frosting over cooled brownies and top with chopped Mini Reese's Cups.


from Chef in Training

Ultimate Grasshopper Cookies

Cookies:
1 box Devil's Food Cake mix
2 eggs
1/2 cup butter, melted
1 tsp. vanilla
2 TBS brown sugar

Mint Frosting:
3/4 cup butter, softened
1-1/2 tsp. peppermint extract
2-3 cups powdered sugar
milk, if needed
green food dye, if desired

Chocolate Glaze:
1-1/2 cups chocolate chips or melts
4 TBS butter
Andes Mint Candies, roughly chopped

1. Preheat oven to 350℉ and line cookie sheets with parchment paper or a Silpat.

2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn't cook the eggs), vanilla and sugar. That batter will be stiff.

3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You may want to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)

4. Bake for 7-9 minutes and let cool on cooling racks.

5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.

6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.

7. To assemble: pipe on frosting, smooth over with a knife, spoon on your glaze and top with Andes mints.

From Your Cup of Cake and Annette

Creamy Chicken and Rice Soup

1 cup diced onion

2 medium carrots, sliced

2 celery ribs, chopped

2 TBS canola oil

1 tsp. minced garlic

4 cans (14.5 oz each) chicken broth

2/3 cup uncooked long grain rice

1-1/2 tsp. dried basil

1/2 tsp. pepper

6 TBS all-purpose flour

2 cans (5 oz each) evaporated milk

18 oz. cooked chicken, diced or shredded (can use canned)

1.  In a large saucepan, saute the onion, carrot, and celery in oil until tender.

2.  Add garlic; cook 1 minute longer.

3.  Stir in the broth, rice, basil, and pepper.  Bring to a boil. 

4.  Reduce heat and simmer for 15 minutes or until rice is tender. (It takes longer for my rice to cook)

5.  In a small bowl, combine flour and milk until smooth; stir into soup.  Bring to a boil.

6.  Cook and stir for 2 minutes or until thickened.

7.  Stir in chicken; heat through.

Serves 6-8
From Bree

Cinnamon Swirl Bread

1 cup Milk

6 TBS Butter

2-1/2 tsp Active Dry Yeast

2 whole Eggs, room temperature

1/3 cup Sugar

3-1/2 cups Flour

1 tsp Salt

1/3 cup Sugar

 2 TBS Cinnamon

 Egg And Milk, Mixed Together, For Brushing

 Softened Butter, For Smearing And Greasing

1.  Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

2.  Combine flour and salt.

3.  In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in the yeast mixture and stir to combine.

4.  Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

5.  Switch to the dough hook attachment and beat dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

6.  Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, place for at least 2 hours to raise.

7.  Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long.  Top with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

8.  Generously grease loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

9.  Preheat oven to 350°F.  Mix a little egg with milk, and rub over the top. Bake for 40 minutes on a middle/lower rack in the oven.  Remove from the pan and allow bread to cool.* Slice and serve, or make cinnamon toast or French toast with it.

*If desired put a glaze on top made with powdered sugar and milk while bread is still warm.

FromThe Pioneer Woman