Oreo Truffles

This is a recipe that my sister has been making for years, she calls them Polar Balls(she uses the white bark chocolate). I have started calling them Oreo Truffles because I don't get such strange looks. I got the idea from Bakerella to make them look like footballs for a sports party. My sister also calls these yummy goodness and I have to agree.

1 package (8oz) cream cheese

1 package Oreo Cookies

Bark Chocolate (any color or flavor)

Crumble cookies

add cream cheese

Make into round balls

Dip into chocolate

Brownie Candy Cups

This is a recipe that I got from Bakerella. I love how simple it is to make and it looks like you put a lot more work into making them then it really took. These are always a hit at parties because they are small and easy to serve and of course taste great.

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Surprise Cookies

This is a great recipe from none other...Martha Stewart. We had a friend next door to us in NYC that worked for Martha Stewart and she would bake and then bring us these wonderful little cookies. They are always a hit when I make them.

Cookie

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally

Frosting

• 2 cups confectioners' sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup milk
• 1/4 teaspoon pure vanilla extract

Cookies

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Frosting

Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Coconut Banana Bread with Lime Glaze

My Mother-in-Law Katie made this bread for me about a month ago and it was amazing. I wanted to make something yesterday for a friend of mine that just had a baby and she suggested I make this...perfect idea. I had to double the recipe so that we could enjoy as well.

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C (4 Tbs) real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 large bananas)

1/4 C sour cream or plain yogurt

3 Tbs apple juice or milk*

1 tsp vanilla extract

1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.

Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Pineapple Jerk Chicken

My husband Doug and I were taking about this Jamaican Restaurant that we loved so much in NYC so it made me start to crave Jamaican Jerk Seasoning and Pineapples. I found this recipe on Becoming Betty and tried it out. I have to admit that it was just OK but super easy to make. I put it over brown rice and next time will add some more pineapple chunks.

1/4 cup olive oil

1 onion, chopped

2-3 chicken breasts, cut into bite-size pieces

salt/pepper

1/2 of a pineapple, cut into bite-size pieces

1/2 cup jerk marinade (I used Lawry's)

1 can black beans, rinsed

1/2 cup chopped cilantro

*In a skillet, heat 2 Tbs. olive oil over medium heat. Add onion and cook until browned. Add the remaining olive oil and increase heat a little. Season chicken with salt/pepper and add to skillet. Cook until done. Add the pineapple and jerk marinade and simmer for 2-3 minutes. Stir in black beans and cilantro. Cook until beans are heated through.

Creamed Turkey (for waffles)

Ingredients:	5 TB butter 4oz. jar sliced mushrooms 5 tsp flour 3/4 tsp. salt pepper 1 1/3 cup chicken broth 1/2 cup milk 2 cup bite sized turkey
Directions:	Cream butter and flour in double boiler. Add mushrooms, salt, pepper. Add liquids, stir until thickened. Add turkey. Pour over waffles, rice, etc.

Spinach Salad

Ingredients:	2 bunches spinach, torn 1 head iceburg lettuce, torn 1 lb. bacon, cooked & crumbled 1/2 c. cottage cheese 4 hard boiled eggs, chopped 1/2 # mozzarella cheese, grated Optional: 1 can mandarin oranges, sliced mushrooms, avocado- chopped Poppyseed Dressing: 1c. oil 3/4 c. sugar 3/4 c. vinegar 1 tsp. dried mustard 1 tsp. salt Put all ing. into blender until creamy. Add: 1 TBS Poppyseed red onion, sliced Let refrigerate overnight
Directions:	Toss all salad ingredients in a LARGE bowl. Add dressing, but not necessarily all of it.

Sugar Cookies

Ingredients:	2 cups butter (4 cubes) 4 cups sugar 4 eggs 1 cup milk (add ½ now, and ½ after dry ingredients) 8 cups flour 4 tsp baking powder 2 tsp salt 2 tsp vanilla Icing 1 cube butter Bag of powdered sugar (2 lbs) Add milk until thick
Directions:	Cool for ½ hour. Bake at 375º for 10 - 12 minutes

Carmel Corn

Ingredients:	1 box (1 lb) light brown sugar 1 c. Karo syrup 2 sticks butter 1 c. sweetened condensed milk
Directions:	Melt in pan and bring just to a boil. Stirring frequently, cook until sugar is thouroughly dissolved (Careful not to burn). Pour all over popped corn. EASY!!!

Strawberry Pie

Ingredients:	graham cracker crust strawberry cream cheese strawberries strawberry glaze whip cream
Directions:	Put strawberry cream cheese on the bottom of pie crust. Mix together strawberries and strawberry glaze and pour on top. Add whip cream and serve.

Pumpkin Cheesecake Pie

Ingredients:	8 oz cream cheese 1/4 c. sugar 1/2 tsp vanilla 1 egg 1 1/4 c pumkin 1/2 c sugar 1 tsp cinnamin 1/4 tsp ginger 1/4 tsp nutmeg 1 c evaporated milk 2 eggs
Directions:	Mix together first 4 ingrediants. Pour into unbaked pie shell. Mix together remaining ingrediants and pour over cream cheese mixture. Bake 350º for 60 minutes or until done.

Magic Cookie Bars

Ingredients:	1/2 c. butter 1 1/2 c. graham gracker crumbs 1 (14 oz.) can Eagle brand swtnd cndnsd milk 1 (6 oz.) pkg. semi-sweet chocolate morsels(can add more) 1 1/3 c. coconut(opt.) 1 c. chopped nuts(opt.)
Directions:	Preheat oven to 350º (325º for glass dish). In 9X13 baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle brand evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.

Bundt Cake

Ingredients:	Cake mix Pkg of pudding 4 eggs 1 c. sour cream 1/2 c. water 1/2 c. butter flavor shortening
Directions:	Heat oven at 350º. Grease bundt pan and pour mixture into it. Bake for 45 minutes. Can put icing over the top or powdered sugar.

Hawiian Haystacks

Ingredients:	2 to 3 chickens cooked and cut up can of cream of chicken soup milk or 8 oz cream cheese
Directions:	Heat up sauce in pan until melted. Add any toppings; cheese, tomatoe, almonds, crushed pineapple or chinese noodles. Put over rice.

Cream Cheese Crockpot

Ingredients:	3 to 5 chicken breasts can cream of chicken soup 8 oz cream cheese Package of Italian Seasoning
Directions:	Mix together soup and cream cheese. Add to crockpot with chicken and seasoning. Cook high for 4 to 6 hours. Pour over rice.

Grape Salad

Ingredients:	1 package of grapes (cut in half) 12 oz. cool whip 1 instant vanilla pudding 1 c. milk
Directions:	Whip together pudding and milk. Then add cool whip and grapes.

Broccoli salad

This has always been a favorite in our family. I am not a big fan of spinach but add the bacon and I don't mind it as much. We got this recipe from a friend who owned a restaurant in Hilton Head, SC about ten years ago.

Ingredients:	1 c. mayo 3 tbsp white vinegar 2 tbsp sugar 5 c. raw broccoli-just flowers 10 slices cooked bacon-crumbled 1 c. sunflower seeds
Directions:	Mix dressing first, then add broccoli and bacon.

Baked Potato Soup

Ingredients:	2/3 c butter 2/3 c flour 7 c milk 4 or more large baking potatoes, baked, cooled, peeled and cubed (about 4 c) 12 bacon strips, cooked and crumbled 1-1/4 c shredded cheddar cheese 1c sour cream salt and pepper to taste
Directions:	In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.

Sticky Buns

Ingredients:	28 Rhodes frozen dinner rolls 1 small package vanilla pudding 1 cup brown sugar 1 cube of butter, melted
Directions:	In an ungreased 9x13 pan place 28 rolls. Sprinkle the package of vanilla pudding over rolls. Combine brown sugar and butter and pour over the top. Sprinkle with cinnamon. Do all this at bedtime and place in the oven. Let it sit overnight. In the morning heat oven at 350º and bake for 20 min. Cool for 5 min. and then turn over onto cookie sheet lined with tin foil.

White Hot Chocolate

Ingredients:	2 c. heavy cream 6 c. whole milk 12 oz. white chocolate chips 1 tsp. pure vanilla
Directions:	Place white choc. chips in large bowl and set aside. Add milk and cream in saucepan. Cook on meduim heat until bubbles. Remove and poor over chocolate and stir until melted.

Orange Julius

Ingredients:	1 6oz. can of O.J. concentrate 1 c. water 1 tsp. vanilla 1 c. milk 1/4 to 1/2 c. sugar 8 to 10 ice cubes
Directions:	Blend in a blender

Coffee Cake

Ingredients:	1 pkg. yellow cake mix 3 eggs 1/4 c. firm butter 1 1/2 cup sour cream 3/4 cup brown sugar 2/3 cup walnuts (optional)
Directions:	Heat oven to 350 deg. Measure 2/3 Cup cake mix in small bowl and cut the butter into it. Then when its cut in well, mix in brown sugar and nuts. Beat eggs slightly, mix in sour cream and blend remaining cake mix together- batter will be lumpy. (DO NOT FOLLOW CAKE MIX directions, instead you just use the sour cream). Pour 1/2 batter in pan then add a layer of filling by sprinkling 1/2 the topping sugar mixture, next drop and spread remaining batter, finally top with remaining topping mixture. Bake 40-45 minutes. Let cool at least ten-20 minutes... then enjoy!

Chicken Satay w/ coconut milk-peanutbutter sauce

Ingredients:	1/2 cup creamy peanut butter 1 cup coconut milk (can use light) 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 ½ tablespoons dark brown sugar 1 teaspoon ground ginger 2 cloves garlic, chopped ½ teaspoon red pepper flakes(I take that out, but I'm kind of a hot wimp) 2 lbs chicken cutlets 30 Wooden skewers, soaked for 30 mins
Directions:	Mix first 8 ingredients, remove 3/4 and refrigerate. Cut chicken into strips and marinate in remaining sauce for 1 hour. Heat broiler, thread strips onto skewers and broil about 6 minutes. Bring refrigerated sauce to room temp and use as a dip for the chicken. Can also grill if desired. I serve this with steamed rice or Asian noodles and broccoli or sugar snap peas.

Texas Governor's Cowboy Cookies

Ingredients:	3 c. flour 1 T. baking powder 1 T. baking soda 1 T. cinnamon (I like doing 1 tsp, then 1 tsp of orange peel) 1 tsp salt 1 1/2 c. sugar 1 1/2 c. brown sugar 1 1/2 c. butter or margarine (room temp) 3 eggs 1 T. vanilla 3 c. chocolate chips 3 c. oats 2 c. angel flake coconut 2 c. chopped nuts (opt.)
Directions:	1. Sift flour, baking powder & soda, cinnamon, & salt; set aside 2. Beat butter until smooth & creamy, then gradually beat in sugars; beat to combine for 2 minutes 3. Add eggs 1 at a time 4. Beat in vanilla 5. Stir in flour mixture until just combined 6. Add chips, oats, coconut, & nuts 7. Scoop into balls about 1/4 c. size (maybe with an ice cream scooper), and set 3 inches apart (I find that pressing the balls down just a little bit helps them took cook better & bigger 8. Bake at 350ºF for 15-20 minutes, or until edges are slightly brown *makes 3 dozen (for so much work I usally do half again as much & put it in the fridge--a 1 1/2 batch barely fits into a bosch mixer)

Bacon Pie (Qiche)

Ingredients:	1 1/2 cubes softened butter 1 1/2 c. pancake mix ("just add water" kind) 6 eggs 3 c. milk 1/4 tsp nutmeg dash of pepper 1/2-2/3 lb. cooked bacon 2 c. montery jack & gruyere (combined total is 2 c.)
Directions:	1. Mix butter & pancake mix 2. Add eggs, milk, nutmeg, & pepper 3. Grease 2 pie dishes 4. Put bacon in bottom, then cheese, then pour in egg mixture 5. Cook at 350ºF for 1 hour

French Hot Chocolate

Ingredients:	1/2 cup water 1 1/3 cup sugar dash salt 3 oz. unsweetened baking chocolate 1 teaspoon vanilla 1/8 teaspoon almond extract (I like even a tiny bit extra) 1/2 pint heavy cream Milk
Directions:	Boil water, sugar, and salt bout 5 min. Mix baking chocolate in blender, pour in boiling mixture and blend more. Let cool in fridge about 1-2 hours. Add vanilla and almond extract. Whip up heavy cream. Fold cream and chocolate together. Keep in the fridge. Heat up milk and had chocolate mixer, stir

Carmel French Toast

Ingredients:	8 eggs • 1-1/2 cups half and half • 1/3 cup maple syrup • 1/3 cup packed light brown sugar • 10 to 12 slices soft bread, broken into small bits Topping: • 1/2 cup (1 stick) butter • 1/2 cup packed light brown sugar • 2/3 cup maple syrup • 2 cups chopped pecans
Directions:	Generously butter a 13 x 9 inch casserole dish. Mix the eggs, half and half, maple syrup, and sugar in a large bowl. Place the bread in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator. Preheat the oven to 350º degrees F. Remove the casserole from the refrigerator. Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

Cranberry Meatballs

Ingredients:	Frozen Meatballs 1 (16 oz) can whole cranberry sauce 3/4 cup chili sauce 3 TBSP brown sugar 1 TBSP lemon juice 1 TBSP fresh rosemary, chopped Chopped Parsley
Directions:	Place meatballs In crock-pot. Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and chopped parsley.

Homemade Oreo Cookies

Ingredients:	1 package Devil's Food Cake 2/3 cup Butter flavored Crisco 2 eggs 8 oz. cream cheese 3/4 bag powered sugar 1/4 cup softened butter 1 tsp. vanilla
Directions:	Preheat oven to 375º. Combine ingredients. Roll into small balls. Bake about 7 minutes. Smash down balls immediately and let cool. Blend cream cheese, vanilla and butter. Gradually add powdered sugar. Place amounts of frosting between two cookies.

Baked Beans

Ingredients:	2 Cans of drained Beans 1 small can tomato sauce brown sugar for tasting onion salt for tasting black pepper for tasting
Directions:	Mix together and cook on 350º until golden

No Bake Cookies

Ingredients:	1/2 cup butter 1/2 cup milk 2 cups sugar 3 Tbs. cocoa powder 3 cups oatmeal 1/2 cup coconut 1/2 tsp. vanilla
Directions:	In a medium saucepan combine butter, milk, and sugar, boil for 1 minute. Add the cocoa powder. Add the oatmeal, coconut, and vanilla. Mix well and place heaping spoonfuls on a lightly greased cookie sheet then refrigerate.

Jello Cake

Ingredients:	1 cake mix 1 (3 oz.) Jello Topping 1 (3 oz.) package instant pudding 1 pkg. dream whip 1 1/2 cup cold milk
Directions:	Cake Bake cake as directed and cool completely. Dissolve Jello in 3/4 cup hot water and add 1/2 cup cold water adn let cool. Poke holes in the cake adn spoon Jello in the cake making sure that it goes into the holes. Topping Mix together well and spread over cooled cake.

Hamburger Stroganoff

Ingredients:	1/2 cup minced onion 1 clove garlic 1/2 cup butter 1 lb. ground beef 2 Tablespoon flour 2 tsp. salt 1/4 tsp. pepper 1 can cream of chicken soup 1 cup sour cream 2 Tablespoons minced parsley Cooked Rice
Directions:	Saute onion and garlic in butter. Add meat and brown. Add flour, salt, and pepper. Cook 5 minutes. Add soup, simmer, uncovered for 10 minutes. Stir in sour cream. Heat. Sprinkle with parsley. Serve over rice.

Seven Layer Salad

Ingredients:	1 head lettuce 3 strips bacon-cook, drain and crumble 3-4 stalks diced celery 2/3 cup chopped onion 6 eggs - hard boiled, sliced 1 can sliced water chestnuts 10 oz. peas-run hot water over them to thaw 1/4 T. sugar 1/4 T. pepper 1/2 cup shredded swiss cheese 1 cup mayo 1 cup salad dressing
Directions:	Layer each in large, clear glass bowl. Mix together 1 cup mayo and 1 cup salad dressing.Put dressing on top of layers. Do not mix. Seal top. Refridgerate over night. Toss before serving.

Frog Eyed Salad

Ingredients:	1 cup of sugar 2 TB flour 2 1/2 tsp. salt 1 3/4 cup pineapple juice 2 eggs beaten 1 TB lemon juice 1 box Acini De Pepi 3 can mandrine organes 1 20 oz. can pineapple chunks 1 small can crushed pineapple 1 12 oz. cool whip 2 large can fruit cocktail Banana's
Directions:	Cook noodles in boiled water. In pan over stove stir in flour, 1/2 salt, sugar, and pineapple juice. Add lemon juice. Pour over pasta and put in fridge over night. The next morning add everything else and serve.

Tomato Tortellini Soup

Ingredients:	Olive Oil, Onion and Garlic, 2 (15 oz) containers of chicken broth, 1 (28 oz) can crushed tomatoes, 1 cup heavy cream, Coarse salt & pepper, basil, oregano - season to taste Tortellini of your choice
Directions:	Saute some finely chopped garlic and onion in olive oil. Add broth and tomatoes and simmer. When soup bubbles, stir in heavy cream and reduce heat to low. Season w/ salt & pepper, basil, and oregano, and simmer gently for 15 minutes, stirring occasionally. With an immersion blender*, puree soup. Add tortellini (that has already been cooked). Serve bowls of soup with crusty bread. *If you don't have an immersion blender, you can blend soup in a regular blender until smooth.

PORK CHOPS AND RICE

Ingredients:	4 PORK CHOPS OR 1 LB OF CHICKEN 2 CANS CREAM OF CHICKEN SOUP 2 CANS EVAPORATED MILK MINUTE RICE SALT AND PEPPER
Directions:	PREHEAT OVEN TO 350.COOK PORK CHOPS (SEASON AS DESIRED). PLACE SOUP AND MILK IN A 9X13 CASSEROLE DISH. FILL TWO CANS OF SOUP WITH RICE. MIX IN WITH SOUP AND ADD SALT AND PEPPER. PLACE PORK CHOPS ON TOP. COVER AND COOK UNTIL RICE IS DONE AND SOUP IS NO LONGER RUNNY ( ABOUT 20-30 MIN).

RASPBERRY LEMONADE

Ingredients:	2 12 OZ CANS FROZEN LEMMONADE CONCENTRATE, THAWED 2 10 OZ PKGS FROZEN SWEETENED RASPBERRIES, PARTIALLY THAWED 2-4 TBLS SUGAR 2 LITERS CLUB SODA, CHILLED
Directions:	IN A BLENDER, COMBINE LEMONADE, RASPBERRIES AND SUGAR. SRTAIN TO REMOVE SEEDS. IN A 4 1/2 QT CONTAINER COMBINE RASPBERRY MIX CLUB SODA AND ICE CUBES. SERVE IMMEDIATELY.

Crockpot Mexican Chicken

This recipe is from our good friend Michelle. I love how simple it is and how many different things you can do with it. Here is just one example:

Ingredients:	3-4 Chicken Breasts 1 pkg Taco Seasoning 1 jar salsa 1 cup Chicken Broth 1 can Corn (drained) 1 can black beans (drained)
Directions:	Put all ingredients in crockpot. Cook on high for 3-4 hours or low for 6-9 hours. Once cooked, shred chicken. Add cheese, avacado or your favorites and can be prepared as a taco, burrito or tostada.

Pecan Pie

Ingredients:	3 Eggs 1 Cup Sugar 3/4 Cup Dark Corn Syrup 1/4 stick melted butter 1 teaspoon Vanilla Extract 2 tbsp Corn Starch 1 Pinch of salt 1 Cup of Pecans
Directions:	After eggs are well beaten combine with the rest of the ingredients and pour into Pie Crust. Bake at 450º for 10 minutes, then reduce heat to 350º until done. About 1 hour alltogether.

Chicken Tortilla Soup

Ingredients:	1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried cumin 1 (28 ounce) can crushed tomatoes 2 (10.5) ounce cans condensed chicken broth 1 cup whole corn kernels, cooked 1 cup white hominy 1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken halves, cooked and cut in bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions Sour cream
Directions:	1-In a medium stock pot, heat oil over med heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes. 2- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. 3-Ladle soup into serving bowls, and top with crushed tortilla chips, avocado, cheese, and chopped green onion, or sour cream.

Swiss Cheese Fondue

Ingredients:	1 clove garlic 3/4 cup milk 1 pound swiss cheese, grated 3 tablespoon flour 3/4 cup dry white wine, warmed 1/8 teaspoon pepper 1/2 teaspoon ground nutmeg 1/8 teaspoon paprika 1 loaf Italian or French bread, cut
Directions:	Rub inside of Fondue Pot with garlic. Add milk to pot. Bring milk to a simmer. Combine cheese and flour. Stir constantly until cheese is melted. Slowly stir in wine. Sprinkle with pepper, nutmeg, and paprika.

Monte Cristo Sandwhich

Ingredients:	Sauce- 1/2 cup honey 1/4 cup apple juice Sandwhich- 12 slices very thin white bread8 slices turkey 8 slices ham 8 slices Swiss Cheese Batter- 4 eggs, beaten 1/2 cup milk 4 tablespoons (1/2 stick) butter
Directions:	Dipping Sauce- In a small saucepan, combine honey and apple juice over medium heat; cook until simmering. Set aside Sandwhiches - Place 4 slices of bread on a cutting board. Top each slice with 2 slices of turkey and 2 slices ham. Top meat with another slice of bread. Add 2 slices of cheese on each sandwhich. Sprinkle with salt and pepper to taste. Top cheese with reamaining bread slices. Using a sharp knife, cut off bread crusts, slice each sandwich in half. Insert a toothpick intp each half to secure. Preheat oven to 250º. In a small bowl, using a wire whisk, beat eggs and milk. In a large nonstick skillet melt 1 tablespoon butter. Dip 4 sandwhich halves into eggs mixture. Cook until browned. Add 1 tablespoon butter to the skillet, remove toothpick and turn sandwhich. Cook until browned. Transfer sandwhiches to an ungreased baking sheet, place in oven to keep warm. Repeat for remaining sandwhiches. Serving- Divide dipping sauce among 4 bowls. Serve each whole sandwhich with 1 bowl dipping sauce.

Jam Filled Ricotta Pancakes

I would make these every morning if I had the time. These are perfect for brunch with the girls.

Ingredients:	1 3/4 cups all-purpose flour 3/4 tsp. baking soda 1 tsp. baking powder 1 1/2 Tbs. granulated sugar 1/2 tsp. salt zest of lemon 3 egg yolks 1 3/4 cups buttermink 3/4 cup ricotta cheese 5 eggs whites, beaten to stiff peaks 2 1/2 Tbs. unsalted butter, melted Jam confectioners sugar for garnish
Directions:	In bowl, whisk together flour, baking sida, baking powder, granulated sugar, salt and zest. In another bowl, lightly whisk egg yolks. Whisk in buttermilk and ricotta. Whisk yolk mixture into flour mixture until well combined; the batter will be lumpy. Gently stir in egg whotes in two additions. Cook, dust with confections sugar

German Pancakes

Ingredients:	1 c. flour 1 c. milk 4 eggs ½ tsp salt Topping strawberries powdered sugar syrup anything you like
Directions:	Preheat oven to 425 degrees. Put clear glass pan (9x13) in oven while preheating. A few minutes before putting batter in pan, add butter to pan (2 ½ TBSP butter) and swish around until it covers the bottom of the pan. Once melted, add batter. Bake for about 15 minutes, until golden brown and bubbly on the edges.

French Toast Cups with Fresh Fruit and Cream

Ingredients:	Nonstick cooking spray 3 eggs 1 TBSP milk 2 tsp cinnamon Dash of vanilla Dash of nutmeg 8 slices white or wheat sandwhich bread 1 pint fresh berries such as strawberries, blueberries, blackberries or raspberries whipped cream cooked bacon, chopped
Directions:	Preheat oven to 375ºF Spray the inside of each cup of a muffin tin with nonstick spray and set aside. In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla, and nutmeg. Cut a slit in the corner of each slice of bread from the middle of the slice to the edge. Dip each slice of bread in the egg mixture then lightly press in into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing. Bake th efrench toast cups for 12-14 minutes, until they're light golden brown. Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream, syrup, or chopped bacon

Candied Nuts

Ingredients:	½ cup brown sugar ¼ cup butter 1 cup nuts
Directions:	½ cup brown sugar ¼ cup butter Melt in pan, let bubble 1 minute. Add: 1 cup nuts. Stir. Turn out, cool, and break into pieces.

Blueberry Breakfast Bake

Ingredients:	8 slices white bread, cut into 1-inch pieces 1 package (8 ounces) cream cheese, chilled and cut into 1/2- inch pieces 1 cup fresh blueberries 8 eggs 1 1/2 cups milk
Directions:	1- Grease rectangular baking dish 11x7x1 1/2 inches. Spread half of the bread pieces evenly in baking dish. Top with cream cheese. Sprinkle with blueberries. Spread remaining bread over blueberries. 2-Beat eggs and milk in medium bowl until blended; pour over bread. 3- Heat oven to 350º. Bake in covered baking dish 30 minutes. Uncover and bake 30 minutes longer or until top is puffed and center is set. Serve with blueberry syrup.

Strawberry Sauce

Ingredients:	3 pounds fresh strawberries, coarsely chopped 3 tablespoons dark brown sugar Juice of two lemons (4 tablespoons)
Directions:	1-Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool. 2-Pour the strawberries into a blender and blend until smooth. 3-Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.

Seven Layer Brownie Bars

Ingredients:	1 1/2 sticks of melted butter 1 box double chocolate brownie mix 1 cup shredded coconut 1 cup choc. chips 1 cup butterscotch chips 1 cup chopped pecans 1 (14 ounce) can sweetened condensed milk
Directions:	Pour the melted butter in to the bottom of a 9x13 pan, making sure is is evenly distributed. Sprinkle the brownie mix evenly on top of the butter. Layer on the coconut, choc chips, butterscotch chips, and pecans. Drizzle the whole can of milk over the rest of the goodness. Bake at 350 degrees for 30-35 minutes.

Raspberry Truffle Triple Chocolate Brownies

Ingredients:	Brownie 3/4 cup butter (melted) 1 1/2 cups sugar 1 1/2 tsp. vanilla 3 eggs 3/4 cup flour 1/2 Cocoa 1/2 tsp. baking powder 1/2 tsp. salt Truffle Frosting Layer 1 cup chocolate chips 1 (8 oz.) package cream cheese 1/3 cup raspberry jam 1/4 cup powdered sugar Topping 1/4 cup chocolate chips 1 tsp. oil
Directions:	Brownie Blend melted butter, sugar and vanilla in bowl. Add eggs:beat well. Combine flour, cocoa, baking powder and salt:greadually add to egg mixture until well blended. Spread in greased 8- inch square pan. Bake at 350º F for 35-45 minutes. Cool before frosting and cutting. Layer Melt chocolate chips. Set aside. Mix cream cheese till fluffy. Add powdered sugar adn raspberry jam. Mix again till fluffy. Beat melted chocolate into mixture. Spread over top of cooled brownies. Drizzle with topping. Chill before cutting. This frosts a double recipe of brownies. Topping Melt chocolate chips with oil. mix and dizzle over frosting.

Pumpkin Chocolate Chip Cookies

Ingredients:	1 c. pumpkin 3/4 c. sugar 1/2 c. oil 1 egg 2 c. flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 1 tsp. milk 1 c. chocolate chips 1 tsp. vanilla Nuts (optional)
Directions:	Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done. My friend Amy in NYC made these cookies for a girls night in at her home in October about five years ago. I crave these whenever the Falls season rolls around.

Pudding Poke Cake

Ingredients:	1 (18.25 ounce) package yellow cake mix 2 (3.9 ounce) packages instant chocolate pudding mix 1 cup confectioners' sugar 4 cups milk
Directions:	1. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals. 2. Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Pear Pie

Ingredients:	Filling: 8oz cream cheese 1/2 c. sugar 1 tsp vanilla 1 egg Topping: 32 oz canned pears, sliced thin
Directions:	Press pie crust into 9inch pie plate (My favorite is Pillsbury, but any pie crust will work - graham cracker or whatever) Place sliced pears evenly over filling. Sprinkle cinnamon and sugar over all. (Sometimes I put some pears on the bottom, too cause it looks prettier, but whatever) Bake at 375 for 25-35 minutes