Three ingredient Christmas cookies

package Pillsbury Christmas tree cookies

one tub icing (you need very little)

sprinkles

Make the cookies as directed, then let cool. Take the bottom of one cookie and ice it (I always use whipped icing and it was especially good on these!). Then place another cookie on top, making a sandwich. Push them together so the icing smushes out, then roll in the sprinkles.

Cream Cheese Biscuits

one 8 oz. package cream cheese (softened)

1/2 c butter (softened)

1 c self-rising flour

Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.

Pinwheels

dash of pepper

2 tbsp onion

1/4 c bacon pieces

1/4 c black olives (chopped)

8 oz. cream cheese (softened)

package crescent rolls

Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over

Then, just roll it up long ways

Put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.

Muddy Buddys!

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

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	About Concordance™

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pumpkin Bread

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can (16 ounces) pumpkin purée
• 1 cup vegetable oil
• 4 eggs

Preparation:

Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.

Beat in eggs, one at a time, beating well after each addition.

Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Makes 2 loaves of pumpkin bread.

"Healthified" Chicken Pot Pie

prep time: 15 min.
Start to finish time: 1 hr. 5 min.
makes: 8 servings (1 cup a piece)

1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1-1/4 cup fat-free milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat free cream of chicken soup
1/4 cup fat free sour cream
4 boneless skinless chicken breasts, cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (15 oz box), softened

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375 degrees. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper, and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3. Stir in soup and sour cream. Add chicken and cooked vegetables, mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole pan. Unroll pie crust, place over hot filling. Seal edge and flut as desired. Cut slits in several places in the crust.
4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 1o minutes before serving.

Rolo Cookies

1 Chocolate Cake Mix
3 packages of Rolo Candy Bars
2 Milk Chocolate Candy Bars
2 eggs
1/3 c. oil

Preheat oven to 350 degrees. Combine chocolate cake mix with 2 eggs and 1/3 c. oil. Mix will be thick. Form a ball of cookie dough around a rolo and place on a cookie sheet. Bake at 350 for 8 to 10 minutes. While cookies are still warm top with a piece of chocolate.

Makes about 2 dozen.

Cinnamon Ginger Cookies and cream Cheese Frosting

Cinnamon ginger cookies
1 c butter
1 1/2 c sugar
3 Tb light corn syrup
2 eggs
3 c flour
1 c quick oats
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

cream butter and sugar. add corn syrup and eggs. mix well. add dry ingredients to the butter mixture and mix well. roll into teaspoon sized ball (refrigerate if dough is too soft) and bake at 350 for 6 min or until bottom edges are barely brown.
remove cookies from oven and press flat with a glass dipped in sugar (spray bottom of glass with cooking spray for first 'press' and dip back into sugar between each cookie thereafter). Let cookies cool 1 min on baking sheet before removing to colling rack.
To make sandwich cookies spread a layer of cream cheese frosting between cookies.

Cream Cheese frosting

1/4 cup butter
8 oz cream cheese
1.2 tsp vanilla
1 1/2 c powdered sugar

cream butter and powdered sugar. Add vanilla and mix until smooth. Add powdered sugar until desired consistancy is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool. Makes about 2 dozen sandwich cookies.

Lemon Tart

Crust

1c all purpose flour
1/3 c powdered sugar
pinch of salt
1 stick unsalted butter (cold cut in smaller pieces)

Preheat oven to 425 degrees. In food processor or mixer combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10-15 min. Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 min, Remove from oven and let cool

Filling

5oz cream cheese
1/2 c sugar
3/4 c fresh lemon juice (about 2 large lemons)
2 large eggs
zest from one lemon (zest before juicing)

Reduce oven temp to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filing into tart crust and bake on cookie sheet for 20-30 min or until filling is set. Let tart cool in wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as a optional topping. It can be piped on in stars or served on top with each piece for extra flavor in whipped cream, add a teaspoon of lemon zest.

Cheese Cake

Crust:

1 cup flour
1/4 c. packed brown sugar
1/4 c. chopped nuts
2/3 stick butter.

Combine flour, nuts, and brown sugar. Cut in butter until mixture resembles cornmeal. Press into shallow baking pan. Bake at 375 for 15 minutes. Cool. Crumble and press into cheesecake pan (or pie pan).

Filling:

1 c. sugar
3 eggs
1 tsp. lemon juice
3 8 oz. packages of softened Phil. Cream Cheese
3/4 tsp. vanilla

Reduce heat to 300. Beat cream cheese well. Add sugar a little at a time. Add eggs one at a time. Add vanilla and lemon juice. Combine thoroughly. Pour into crust. Fill to within 1/2" of top to allow for topping. Bake at 300 for 50 minutes or until center looks done and even.

Topping:
1 c. sour cream
1/2 tsp. vanilla
3 T. sugar

Gradually mix sugar into sour cream. Add vanilla. Pour over cheesecake and return to oven for 10 minutes. Cool. Refrigerate overnight.

Quick Cobbler

1/4 c. butter
1 c. flour
3/4 c. milk
1/2 c. sugar
2 tsp. baking powder

Mix dry ingrdients. Cut in butter and mix in milk. Blend until smooth. Pour into greased 8" square pan. Cover with berries or small pieces of fruit. (peaches are delicious). Sprinkle with sugar and add 1 c. juice (can be reserved from canned fruit). Bake at 350 for 45 minutes. Batter will rise to the top of the fruit and brown.

Delish (AKA Guadalupe Pie)

Mix Together:

1 cup Flour
1 Cup finely chopped nuts
1 stick soft butter

Press into 9x13 glass pan. Bake at 350 for 20 to 30 minutes or until light brown, cool completely.

Second Layer:

1 cup powdered sugar
1 8 oz package of cream cheese

Mix until creamy then fold in 8 oz. of Cool Whip

Third Layer:

1-3/4 cup milk
1 large package of instant chocolate pudding

Mix together until the pudding starts to set then spread on top of cream cheese layer.

Fourth Layer:

1-3/4 cup milk
1 large package of instant vanilla pudding

Mix together until the pudding starts to set then spread on top of chocolate layer.

Top with cool whip and chopped nuts.

Strawberry Feta Salad

Romaine Lettuce
Feta Cheese
Craisins
Strawberries (cut about 1/2 hour before so they are a little juicy)
Almonds

Nuts:

Melt butter (approximately 3 tbsp.)
add brown sugar and let it boil (you want a little paste)

Add nuts and cook until it smells yummy. Spread the nuts on wax paper and let set.

Mix all ingredients together and serve with raspbeery walnut vinegarette.

Chicken Breast Dofino

6 boneless, skinless chicken breast halves
salt & freshly ground pepper
3/4 c. flour
6 Tablespoons butter
2/3 c. chicken broth or white wine
2/3 c. freshly squeezed lemon juice
8 oz. fresh mushrooms, sliced.
6 slices Dofino or any Havarti cheese (I used swiss)

Cut the chicken breasts into two or three pieces, dpending on size and pound until about 3/8-1/2 inch thick. Season lightly with salt (preferably sea salt) and freshly ground pepper, then dust with flour. Melt butter over medium heat in a large frying pan, being careful not to burn it, and saute breasts on both sides until almost cooked through, about 3-4 minutes on each side-- you may need to do this in two batches as you do not want to overcrowd the pan while sauteing. Add chick broth or wine, lemon juice, and sliced mushrooms. Adjust breasts, so they are coated with sauce and bring to a simmer. Simmer about 10 minutes, turning chicken once, until sauce thickens a bit and breasts finish cooking. Lay one slice of cheese on each breast and place under broiler until cheese melts.

Note: A good variation for this recipe is to add 1 (14 oz) can artichoke hearts well drained and quartered, when adding the mushrooms and omit the cheese.

French Bread

2-1/2 cups water, very warm NOT hot
5 Tablespoons vegetable oil
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons yeast, instant
6 cups flour

In a large bowl, combine very warm water, oil, sugar, and salt. Mix well by hand or in bread mixer until all ingredients are dissolved. Add 3 cups of flour stiring until very smooth. Add remaining 3 cups of flour blended with yeast, (if you do not use instant yeast - proof dry yeast in 1/2 c. of the 2-1/2 cups of water) blending until thoroughly mixed. Dought will be barely sticky, add more flour if necessary.

Optional step: Allow dough to rest for ten minutes, punch out, continues this process up to five times (again optional not necessary at all).

Divide the dough in half and roll out each portion into a 9 x 12 rectangle. Roll the rectangle up like a jelly roll and tuck edges.

Place both loaves on a cookie sheet. Cut three slits in top of loaves with a sharp knife and brush the entire top surface with a slightly beaten egg white for shine. Let rise for 30 minutes and bake at 400 degress for 18 - 20 minutes.

If you wish to make a meal of the bread you can roll meat and sauce inside. You will need to add to your cooking time depending on how much moisture you add.

Lemon Blossoms

Yield: 5 dozen
18 1/2 -ounce package yellow cake mix
3 1/2 -ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oi
l3 tablespoons water

Preheat the oven to 350 degrees F.Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half-way*. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

SuperDuper Yummy Salsa

Approx. ½ bushel peeled chopped tomatoes

6 cups chopped green pepper

3 cups chopped celery if desired

2 qts. Chopped onions

4-6 chopped red peppers

8-10 Jalepeno peppers (use rubber gloves) adjust amount for taster

6 large garlic buds ( or 2 whole ones) chopped fin

1 2/3 cups vinegar

2 TBLS. Black pepper

3 small cans tomato paste

1 qt. catsup

1 pkg. taco mix

2 TBLS. Salt

1 Cup sugar

Stir all ingredients together in large canner and bring to a boil, let simmer for 30-40 minutes – drain part of juice off * to get thickness you desire and then bottle. Hot bath for 10 minutes to be sure they seal.

Makes about 14-16 qts.

Add 1 TBLS. Of all season salt if desired

• Juice drained off is good in soup, etc.

Cream Cheese Brownies

1 cake mix (German Chocolate)

Mix as directed on box

Pour mixture into greased cookie sheet

Mix these ingredients in another bowl

1 8oz. cream cheese (softened)

1 egg white

1/3 cup sugar

Drop by tsp. into the cake mixture. Take

A knife and swirl the cream cheese mixture.

Bake 350 degrees for 20 minutes.

The Best Blueberry Muffins

I got this recipe from my friend Mary--- They are absolutely amazing!

1 1/2 cup white flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/3 cup milk (approximate)
1 cup fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoon cinnamon

Preheat oven to 400. Line pan with muffin cups.
Combine flour, sugar, salt and baking powder in a bowl.
Place the vegetable oil in a 1 cup measuring cup, add the egg, add vanilla and then fill the rest of the cup with milk (so you have a total of 1 cup wet ingredients).
Pour wet ingredients into a separate bowl and whisk together.
Mix wet ingredients with dry ingredients until combine.
Fold in blueberries.
Fill muffin cups right to the top and sprinkle with generous amount of topping.

To make the topping: combine all ingredients with a pastry cutter until the butter is cut into small chunks.

Bake for 22 minutes. (note- you need to soak your muffin pan right away because the crumb topping can burn around the edges or spots where it spilled)

This recipe makes 8 muffins so I usually double it. It is also really yummy to make with strawberries or raspberries instead of blueberries.

Hershey's Perfectly Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:ONE-

PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Philisbury Chcolate Crescent Rolls

Philisbury Cresecent Rolls

Chocolate Chips

Seperate dough into the perferated triangles. Sprinkle about 2 Tablespoons (I totally eyeballed this) on the large end of the triangle and roll as usually. Place on an ungreased baking sheet. Follow the manufacturer’s instructions for baking. (Mine were 15 minutes at 350 degrees) After the rolls have baked, set them aside. In a small bowl, melt about 1/4 cup of chocolate chips in the microwave, stirring every 20 seconds. (It should only take about 1 minute to melt them. Be sure to stir or they will burn!) Using a fork, drizzle the melted chocolate onto the warm rolls. Cool for about a minute (if you can wait them long), then serve warm. Would be great paired with vanilla ice cream, or enjoying like us with a nice, cold glass of milk.

Stuffed French Toast

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice.

To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.

Fettuccini with Shrimp in Creamy Spinach Artichoke Parmesan Sauce

2 c Spinach Artichoke dip

2 c heavy cream

1 tsp salt

1/2 tsp ground black pepper

1/4 c olive oil

1 lb shrimp, peeled and deveined

16 oz Fettuccini cooked until al dente and drained

In bowl, combine dip, heavy cream, salt and pepper. Set aside.

Place 5 qt pan over high heat. Add olive oil and shrimp. Cook, stirring constantly, for 3-5 min, or until just cooked through.

Add cooked Fettuccini and dip mixture to pot. Lower heat and cook, stirring frequently until hot. Serve immediately.

Makes 6-8 Servings

Spinach-Artichoke Dip

1 c thawed, chopped frozen spinach

1 1/2 c chopped artichoke hearts

6 oz cream cheese

1/4 c mayonnaise

1/2 tsp red pepper flakes

1/3 c grated parmesan

1/4 tsp salt

1/4 tsp garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for one minute or until hot and tender. Stir in rest of the ingredients and serve hot.

Crepes (French Pancakes)

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter


1.
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Strawberry Lemonade Cupcakes

Yield: about 21 cupcakes

Ingredients:

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

Vanilla Dipped Sugar Cookie Hearts

Here is a cute, quick idea for Valentines Day. These cookies were so easy to make and look so pretty in a box or heart shaped basket lined with tissue paper. If you need a last minute cookie or gift idea this would be perfect.

Vanilla Dipped Sugar Cookie Hearts

2 - Pouches Betty Crocker Sugar Cookie Mix (prepared)or use your own homemade sugar cookie recipe

1/2 Block Vanilla Candy Coating(I used Vanilla Almond Bark)

Valentine Sprinkles of your choice

Icing Paste for color tinting (pink or red)

Prepare sugar cookie mix according to package directions. Use directions for sugar cut outs. Cut cookies using a heart shaped cookie cutter. Place on baking sheet sprayed with cooking spray and bake as directed, let cool completely. Melt the vanilla coating for about 5 minutes using the defrost setting on your microwave. I melt mine in 2 minutes intervals then stir and put back in the microwave until fully melted and creamy. Dip one end of the cookie in candy coating, add sprinkles and place on waxed paper until dry. It is as easy as that.

Recipe yields about 2 1/2 dozen cookies

Chocolate Mint Cookies

2 Pillsbury Chocolate Cake Mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup oil
3/4 cup water
5 boxes Andes Mints

Mix all ingredients together. Batter will be stiff. Roll into about 1" balls and place on greased cookie sheet ( or I just line it with parchment paper). Bake at 350* for 9-12 minutes. Immediately place candy on warm cookie when it comes out of the oven. Use a tooth pick to spread and swirl colors of the candy once it is melted. Allow to cool.

This makes tons and can easily be divided into 3 batches: To divide into 3 batches, combine the dry ingredients and stir. Measure out 4 cups into a ziplock bag and repeat with a second. There will be 4 cups left in the bowl and and 1 egg, 1/4 oil and 1/4 cup water. About 1 1/2 boxes of Andes mints will be good for this batch.

Low Fat Oatmeal Cookies with Chocolate Chips

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.Makes 2 dozen cookies.

Honey-Glazed Chicken

1/3 cup BBQ sauce

3 tbsp Honey

3 tsp ground cummin

4 Chicken Breasts



Broil chicken 3 minutes on both sides.

baste chicken and cook for 6 minutes turning over every 2 minutes until no longer pink inside.

BLT Spaghetti

1 pound spaghetti or linguine
4 thick slices of bacon, diced.
2 tablespoons extra virgin olive oil (EVOO)
4 cloves of garlic, grated or minced
1 teaspoon crushed red pepper flakes
1 medium red onion, chopped
2 pints cherry or grape tomatoes
1/2 cup basil, shredded
1/2 cup, parsley, chopped
1/2 cup grated parmigiano reggiano cheese
2 cups arugula (similar to spinach)

Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop the pasta. Cook to al dente according to package directions.

While the water is coming up to a boil, in a medium skillet over medium-high heat, heat 2 turnbs of the pan of EVOO. Add the bacon and brown, about 3 minutes.

Add the garlic and crushed red pepper flakes, cook 1-2 minutes. Add the red onion and cook another 5 minutes. Add the tomatoes, some salt, and lots of ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes are burst.

Add al dente spaghetti or linguine to the skillet along with the basil, parsley, and Parmigiano Reggiano. Just before serving, top with arugula.

Oreo and Fudge Ice Cream Cake

1/2 cup Hot Fudge Ice Cream Topping, Warmed
1 tub (8 0z) COOL WHIP whipped Topping, Thawed, divided
1 pkg. (4-serving size) JELL-O chocolate instant pudding
8 OREO cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped.

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped toppping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping.. Bring up foil sides. Double fold top and ends to looseely seal packet.

3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Ham and Cheese Braid

HAM AND CHEESE BRAID

1 cup warm water
1 Tbsp yeast

Dough:
1 Tbsp oil
1 tsp garlic salt
1 Tbsp sugar
1 tsp salt
2 1/4 cup flour
1 cup flour

Toppings:
Pizza Sauce
Ham
Veggies
Cheese
(any variation)

Dissolve yeast in warm water. Mix in all other dough ingredients with the yeast mixture. Knead and let rise. Roll out into 2 rectangles. Down center put toppings (sauce, meat, veggies, cheese, etc). Cut diagonal one inch strips down both sides. Pull strips over center, alternating sides (so it looks like you're braiding someone's hair.) Pinch ends closed so that the braids don't leak. Bake at 400 degrees for 15-20 minutes. Dough makes 2 braids.

(Without anything else for dinner, my family could prolly eat a half of a braid or more by ourselves, but otherwise, we usually cut it into thirds and add other stuff for dinner.)

Pumpkin Chocolate Chip Cookies

2-1/2 c. pumpkin
2 c. brown sugar
1 c. oil
2 eggs
2 t. vanilla
4 c. flour
4 t. baking powder
2 t. baking soda
2 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. nutmeg
chocolate chips

Mix together. Bake at 350 degrees for 11-12 minutes. Be careful not to overcook.

Cabbage Ramen Noodle Salad

1/2 head cabbage, finely chopped
4 green onions, chopped
1 pkg. ramen noodles (beef or chicken), crumbled
1/2 c. sliced almonds
1 pkg. sunflower seeds, optional

Dressing:
2 T. sugar
3 T. vinegar
1/2 c. salad oil
1/2 t. pepper
Flavor packet from noodles

Mix dressing ingredients together and pour over all other ingredients except the ramen noodles. Refrigerate a few hours. Add ramen noodles a little while before serving.

Teriyaki Sauce

1/4 cup soy sauce
1 cup water
1/2 tsp. ground ginger
1/4 tsp. garlic powder
5 tbl. packed brown sugar
1-2 tbl. honey
2 tbl. cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4 c. water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if it's too thick.

Cornbread pancakes

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
3 tablespoons cooking oil

In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of this mixture. In a smaller bowl use a fork to combine the beaten egg, milk, and oil. Add egg mixture all at once to flour mixture. Sitr just until moistened (batter should be slightly lumpy). Use a 1/4 cup measuring cup to pour batter onto a hot, lightly greased skillet or griddle, spreading batter is necessary. Cook over medium heat for 1-2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and dry edges. Serve warm and ENJOY!!!

*These are really good with honey butter, maple syrup, or jam on them!

Creamy Italian Chicken

Chicken (I usually do about two pieces but you can definitely do more)
8 oz. package of cream cheese
1 can cream of chicken
about a 1/4 - 1/2 cup of Italian dressing

Put it all in a crockpot and cook. Serve over rice or pasta

Aunt Annie's Pretzels

I have been dying for some good pretzels lately and this recipe looks very promising. I'll let you know after I try them how they turn out.






1 1/4 cup warm water
1 TB plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cup plus 2TB powdered sugar
1 1/2 tsp salt
2 teaspoons vegetable oil
1 1/4 cups baking soda
1/4 cup butter, melted
kosher or pretzel salt


Bath: 4 cups warm water


Toppings:
Salted: Kosher or pretzel salt
Cinnamon Topping: 1/2 cup granulated sugar, 2 teaspoons cinnamon


1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a fewminutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, coverit, store in a warm place for about 45 minutes or until dough rises to double in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm waterand stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 (I do 16) even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
7a. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.

Broccoli Cheese Soup

1 qt. water
2 cups diced potatoes
2 chicken bouillon cubes
1 cup diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American Cheese

Mix water, potatoes, bouillon cubes, onion, and broccoli together. Cook until done, about 20-30 minutes.

Add soup and cheese, Simmer for 15 minutes.

Miriam's Chunky Chocolate Peanut Butter Cookies

3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsps vanilla
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8 0z.) chocolate candy bar, chopped

Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.

Makes four dozen cookies.

Peach Crisp

2 quarts peaches
1 1/2 c brown sugar
1 cup flour
1 cup oatmeal
1 cup butter

Put ingredients in an 9x13 pan and bake!

375 degrees 40-45 minutes

Cheese Bread

1/2 c. mayo

1/2 c. parmesan cheese

1/4 tsp. garlic

1/2 c. cheese

little bit of milk

Mix together and brush on bread. Bake in oven until heated through and cheese melts.

Chicken Artichoke Fettucini

1 large onion, chopped
2 cloves garlic, chopped
3 chicken breasts, cooked and cubed
1 tsp. Olive Oil
1 cup Mayo
2 cans artichoke hearts (Cut up and drained)
2 cups Monterey Jack Cheese

Saute onion in 1 tsp. olive oil. Add one cup mayo, 2 cans artichoke hearts (cut up) and 2 cups Monterey Jack cheese. Stir together.

Cook over low heat. Don't let it boil. (Or you can bake for 20 minutes at 350 degrees.)

Serve over fettucini noodles.

Broccoli Chicken Alfredo

INGREDIENTS
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.