Photo Credit: http://www.grumpyshoneybunch.com

Honey Sesame Chicken

Original Recipe: http://www.grumpyshoneybunch.com/2010/04/are-you-seeing-pattern-here-lately.html

Ingredients:

•     12 oz   chicken breast, cut into bite sized pieces
•     1 tbsp light soy sauce
•     1 tbsp cooking wine
•     1/2 tbsp sesame oil
•     1 tsp sugar
•     2 tbsp flour
•     1 tbsp cornstarch
•     1/2 tsp salt
•     1/4 tsp pepper

Sauce:

•     1 tbsp sweet chili sauce
•     2 tbsp tomato ketchup
•     1-2 tbsp honey
•     1 tbsp oyster sauce
•     2 tbsp light soy sauce
•     1/4 cup water
•     1 tbsp toasted sesame seeds

Directions:

Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour.  Mix flour and cornstarch and place in a large ziploc bag.  Drain chicken and add to flour mixture.  Shake gently to coat.  Fry in hot oil (350 degrees) until golden brown.  Drain on paper towels.To make sauce, mix chili sauce, ketchup, honey, oyster sauce, soy, sauce and water in a medium sauce pan.  Bring to a boil then simmer until sauce begins to thicken.  Toss sauce with chicken pieces, sprinkle with sesame seeds and serve.

Photo Credit: http://www.pastryaffair.com

Garlic Parmesan Pull-Apart Bread

Original Recipe: http://www.pastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html

Ingredients:
Yields 1 loaf

• 2 teaspoons active dry yeast
• 1 1/3 cups barely warm water
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 3 1/2 cups all purpose (or bread) flour
• 1/4 cup butter, melted
• 1 tablespoon dried parsley flakes
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese

Directions:

1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
2. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
3. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

 Photo Credit: http://www.goodlifeeats.com

Chocolate Covered Brownie Ice Cream Sandwiches

Original Recipe: http://www.goodlifeeats.com/2011/06/chocolate-covered-brownie-ice-cream-sandwich-recipe.html

Ingredients:
For the Brownies:

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 tablespoons cocoa, plus more for pan
• 2 eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• pinch of kosher salt

For the Ice Cream Sandwiches:

• 1 quart vanilla ice cream, slightly softened
• 2 pounds chocolate chips
• 1 teaspoon oil

Directions:

1. Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.
3. With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.
4. Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.
5. Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.
6. Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

 Photo Credit: http://www.neverhomemaker.com

FROZEN BANANA BITES

Original Recipe: http://www.neverhomemaker.com/2010/06/frozen-banana-bites.html

Ingredients:

•     2 large bananas
•     1/4 to 1/3 cup vegan chocolate chips
•     1/4 to 1/3 cup natural peanut butter
•     Unsweetened coconut flakes

Directions:

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

Photo Credit: http://burnmenot.blogspot.com

Stromboli

Original Recipe: http://burnmenot.blogspot.com/2011/02/stromboli.html

Ingredients:
Yields 2 loaves

• 1 (.25 oz) package active dry yeast
• 1 1/3 cups warm water (110° to 115°)
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 4 to 5 cups all-purpose flour

Filling:
The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.

• 1/4 lb thinly sliced ham
• 1/4 lb reduced fat pepperoni
• Dried basil
• Dried oregano
• 4 slices provolone cheese
• 1 cup shredded mozzarella cheese
• Extra Virgin Olive Oil

Directions:

1. In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. (I froze the second portion for a later date.) Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
3. Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.

 Photo Credit: http://buddingbaketress.blogspot.com

Chewy No-Bake Cookies & Cream Treats

Original Recipe: http://buddingbaketress.blogspot.com/2011/07/chewy-no-bake-cookies-cream-treats.html

Ingredients:

• 1 (16-ounce) package of Oreo cookies
• 5 cups (1 bag) of large marshmallows
• 4 tablespoons butter

Directions:

1. Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside.
2. Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.
3. Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish.
4. Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. Cut, serve, and enjoy!

Photo Credit: http://blogs.babble.com

Nutella Mug Cake

Original Recipe: http://blogs.babble.com/family-kitchen/2011/03/15/nutella-mug-cake/

Ingredients:

• 4 tablespoons self rising flour
• 4 tablespoons white granulated sugar
• 1 egg
• 3 tablespoons cocoa powder
• 3 tablespoons Nutella
• 3 tablespoons milk
• 3 tablespoons olive or vegetable oil

Directions:

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.
2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.
Makes 1 very large serving.

Photo Credit: http://www.mmmisformommy.com

Easy Barbecued Ribs

Original Recipe: http://www.mmmisformommy.com/2011/09/easy-barbecued-ribs.html

Ingredients:

• 1.5 tbsp sweet paprika (3tbsp) (Edited Feb '12 to say I've also used mild smoked paprika with fantastic results)
• 1 tbsp light brown sugar, lightly packed (2 tbsp)
• 1/8 tsp cayenne pepper (1/4 tsp)
• S&P to taste (about 1 tsp each is what I used)
• 2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
• 1 cup barbecue sauce (3 cups)
• Vegetable oil spray

Directions:

1. In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect). 
2. Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler.  These steps are what turn the ordinary into the extraordinary, so don't you dare skip them even if your ribs already look pretty good.  Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on (like in my photo collage), bone side up.  Set to the side.  Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan.  Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.  Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element.  When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes.  Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice (I did only once because I forgot) to baste with more sauce.  Serve any remaining sauce on the side with the ribs.

Photo Credit: http://technicolorkitcheninenglish.blogspot.com

Chicken teriyaki

Original Recipe: http://technicolorkitcheninenglish.blogspot.com/2011/04/chicken-teriyaki.html

Ingredients:

• 2 tablespoons sake
• ¼ cup mirin (sweet Japanese Rice wine)
• ¼ cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh ginger
• 4 spring onions, white part only, sliced
• splash of sesame oil
• 800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
• ½ tablespoon neutral vegetable oil
• freshly ground black pepper
• handful of parsley leaves, chopped
• rice, to serve

Directions:

1. In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
2. Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
3. Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
4. Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.

Photo Credit: http://www.mybakingaddiction.com

New York Times Chocolate Chip Cookies

Original Recipe: http://www.mybakingaddiction.com/new-york-times-chocolate-chip-cookies-recipe/

Ingredients:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content  (see note below)
• *Sea salt (sometimes I add this, sometimes, I don't)

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes:

• For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
• I have used regular chocolate chips in this recipe and they turn out just fine. Nestle recently released Dark Chocolate Morsels that work beautifully in this recipe.
• I have baked these before the full 24 hour chill time and they simply just aren't as good.

Photo Credit: http://www.closetcooking.com

Spinach Pesto Grilled Cheese Sandwich

Original Recipe: http://www.closetcooking.com/2010/05/spinach-pesto-aka-spanakopita-pesto.html

Ingredients:

•     1 tablespoon butter
•     2 slices bread
•     1/2 cup graviera or gruyere, grated
•     1-3 tablespoons spinach (aka spanakopita) pesto

Directions:

1. Heat a non-stick pan over medium heat.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the spinach pesto, the remaining cheese and finally the other slice of bread.
3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Photo Credit: http://www.closetcooking.com

Spinach Pesto (aka Spanakopita Pesto)

Original Recipe: http://www.closetcooking.com/2010/05/spinach-pesto-aka-spanakopita-pesto.html

Ingredients:

• 1 cup baby spinach (packed)
• 1/4 cup fresh herbs (chopped, I used a combination of parsley, dill and mint)
• 1 clove garlic
• 2 tablespoons walnuts (toasted)
• 1/4 cup feta
• 3 tablespoons olive oil
• 1/2 lemon (juice and zest)
• salt and pepper to taste

Directions:
Place everything into a food processor and blend.

Photo Credit: http://dainty-chef.com

Crockpot Chicken Enchilada Soup

Original Recipe: http://dainty-chef.com/2011/12/crockpot-chicken-enchilada-soup.html

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup chicken broth
• 2 cups milk
• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
• 1 package (10 ounce) frozen corn
• ½ cup onion, chopped
• ½ cup bell pepper, diced
• 1 can (10 ounce) Enchilada sauce
• 2 whole chicken breasts
• 1 cup shredded Monterrey Jack cheese

Directions:

1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
2. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

 Photo Credit: http://blogs.babble.com

2 Minute Chocolate & Salted Caramel Mug Cake

Original Recipe: http://blogs.babble.com/family-kitchen/2011/11/12/2-minute-chocolate-salted-caramel-mug-cake/

Ingredients (makes 1 mug cake):

• 4 tablespoons all purpose flour
• 4 tablespoons sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg – beaten
• 3 tablespoons skim milk
• 1 tablespoon vegetable oil
• 2 salted caramels

Directions:

1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.
3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

Photo Credit: http://www.lifesambrosia.com

Zucchini Cakes

Original Recipe: http://www.lifesambrosia.com/2009/02/zucchini-cakes-recipe.html

Ingredients:

• 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons olive oil

Directions:

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Photo Credit: http://www.azestybite.com

Crack-n-Cheese

Original Recipe: http://www.azestybite.com/2011/09/crack-n-cheese.html

Ingredients:
For the mac:

• 4 oz. elbow macaroni
• 1/2 tsp salt
• 2 qts of water

Mix-Ins:

• 4 strips bacon
• 1 small onion, chopped
• 2 garlic cloves, finely chopped

Cheese Sauce:

• 4 oz. cheddar cheese, shredded
• 3 oz. cream cheese
• 2 Tbsp butter
• 2 Tbsp flour
• 1 1/2 cups milk
• 1 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp salt

The finisher (topping):

• 2 oz. cheddar cheese, shredded
• 1 tsp paprika

Directions:
Preheat oven to 400 degrees
Bring 2 qts of water to boil and add salt (this is for cooking noodles)
In medium sauce pan cook bacon over medium heat until crisp and then chop up into pieces
Pour all but 1 tablespoon of fat out of pan and brown onions
Add garlic at the end for about 1 minute
Leave a little bit of a crunch to the onions as they will soften once baked in the oven

Cheese Sauce
In 2 quart saucepan or Dutch oven, melt the butter over a low heat
Whisk in the flour after butter melts and cook for 5 minutes or until it turns a straw like color
Slowly add milk while mixing to keep the sauce from getting lumps
Cook for 5-6 mins until it starts to bubble and thicken
Stir in cream cheese until thoroughly mixed
Next, stir in cheddar cheese and seasonings; Turn off heat once mixed in

Macaroni
Pour in macaroni half way through making the sauce so it will be ready when sauce is done
Boil macaroni for about 2/3 the recommended time so it is still slightly chewy (we did 6 minutes)
The macaroni will soften up while it bakes in the oven
Drain the noodles and combine them with cheese sauce, onions and bacon and mix thoroughly
Pour mixture into 2 quart oven safe dish or individual baking dishes
Sprinkle with shredded cheese and paprika
Bake in oven for 20 minutes or until top layer of cheese has browned

 Photo Credit: http://blogchef.net

Bacon & Eggs in Toast Cups

Original Recipe: http://blogchef.net/chicken-chimichangas-recipe/

Ingredients:

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

Directions:

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.

(6 cups)

Photo Credit: http://blogchef.net

Chicken Chimichangas Recipe

Original Recipe: http://blogchef.net/chicken-chimichangas-recipe/

Ingredients:

• 1 ½ cups chicken broth
• 1 cup uncooked long grain white rice
• ½ cup red enchilada sauce
• 1 ½ onion (diced, divided)
• 6 (12 inch) flour tortillas
• 4 cups shredded cooked chicken breast
• 1 pound Monterey jack cheese (shredded)
• 1 (6 ounce) can sliced black olives
• 4 cups refried beans
• ¼ cup vegetable oil
• Avocado topping-
• 3 avocados (peeled and pitted)
• ½ cup cilantro (finely chopped)
• 2 tablespoons lemon juice
• 3 green onions (diced)
• ¼ cup jalapeno chile peppers
• 1 tomato (diced)
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded cheddar cheese

Directions:

1. In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
2. Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
3. Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
4. Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
5. To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.

(Makes 6 Servings)

Photo Credit: http://www.browneyedbaker.com

Peanut Butter-Pretzel Truffles

Original Recipe: http://www.browneyedbaker.com/2011/11/30/peanut-butter-pretzel-truffles/

Ingredients:

• 1½ cups pretzel pieces
• ½ cup creamy peanut butter
• 1 tablespoon unsalted butter, at room temperature
• 2 tablespoons light brown sugar
• Pinch salt
• 3 tablespoons powdered sugar
• 1 cup milk or semisweet chocolate chips
• 1 tablespoon vegetable shortening

Directions:

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

 Photo Credit: http://www.6bittersweets.com

Spaghetti with Vodka Cream Sauce

Original Recipe: http://www.6bittersweets.com/2010/11/boy-approved-spiked-pasta-spaghetti.html

NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! I hesitated to add this detail before when Muir Glen made the only widely available version since they're a bit pricey. Luckily, Hunt's has come out with a version that's even easier to find than Muir Glen's and about as cheap as non-roasted diced tomatoes. Enjoy!

Ingredients:

• 1/2 pound dry thin spaghetti pasta OR any other pasta
• 1 Tbsp olive oil
• 1/2 cup finely chopped onion OR 2 to 3 shallots
• Scant 3/4 tsp salt, divided
• 1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
• 1 garlic clove, minced
• 1/2 cup vodka
• 1/4 cup vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 cup whipping cream
• 3 Tbsp thinly sliced fresh basil
• Shaved or grated parmesan cheese, to garnish
• Additional fresh basil leaves (optional)

Directions:

1. Cook the pasta according to the package directions. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in scant 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 15 to 20 minutes. Remove skillet from heat and let cool slightly.
3. IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!). OTHERWISE, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan.
4. Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.

Photo Credit: http://www.bakersroyale.com

Strawberry Margarita Jell-O Shooters

Original Recipe: http://www.bakersroyale.com/fruit/strawberry-margarita-jell-o-shooters/

Ingredients:
Margarita Mix:

• 1 box Strawberry Jell-O
• 8 ounces tequila, preferably reposado or blanco
• 6 ounce Cointreau
• Salt for garnish

Strawberry Prep:

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller or apple corer to empty out the strawberry.
3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Directions:

1. Boil one cup of hot water in a saucepan,  then add in Jell-o powder and whisk until powder is completely dissolved, about 2  minutes. Set aside.  Measure out 1/4 cup of cold water and set aside.
2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
3. Pour final Jell-o mix into strawberries and chill overnight. Dip  your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

Photo Credit: http://www.pink-parsley.com

Blackberry Pie Bars

Original Recipe: http://www.pink-parsley.com/2011/05/ppq-blackberry-pie-bars.html

Ingredients:
Crust and Topping:

•     3 cups all-purpose flour
•     1 1/2 cups sugar
•     1/4 tsp salt
•     1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:

•     4 large eggs
•     2 cups sugar
•     1 cup sour cream
•     3/4 cup flour
•     pinch salt
•     zest of 1/2 lemon
•     1 tsp almond extract
•     2 (16-oz) packages frozen blackberries, thawed and drained

Directions:

1. To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan.
2. Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
3. Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract.  Gently fold in the berries and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Photo Credit: http://www.myadventuresinthecountry.com

Oven Roasted Potatoes

Original Recipe: http://www.myadventuresinthecountry.com/2012/03/23/oven-roasted-potatoes/

Ingredients:

• 1 Tbsp olive oil
• 1/2 lb hickory smoked, thick sliced bacon
• 3 1/2 lbs Yukon Gold Potatoes
• 2 cloves garlic, minced
• 1/4 cup Parmigiano-Reggiano, freshly grated
• coarse salt
• fresh ground pepper
• fresh parsley

Directions:

1. Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.
2. Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.
3. Cook bacon in a skillet until golden, but still flexible.  You don’t want it crunchy.  Remove cooked bacon onto a plate lined with paper towels.  Reserve the bacon drippings.
4. Check potatoes and if fork tender, drain and allow to cool.  If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.  Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
5. While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.  Also, grate the Parmigiano-Reggiano.
6. Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
7. Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large.
8. Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper.   Place in 425° oven for 35-40 minutes.  Rotate potatoes halfway through the baking time to ensure an even color.  I did not do this and some of mine were more golden than others.
9. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.
10. Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

Photo Credit: http://www.ezrapoundcake.com

Meatless Monday: California Sandwich

Original Recipe: http://www.ezrapoundcake.com/archives/16580

Ingredients:
Chive Spread:

•     1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each)
•     1 tablespoon finely chopped fresh chives
•     Salt and pepper, to taste

Avocado Salad:

•     1 avocado, peeled, pitted and diced
•     1 tomato, cored and chopped
•     1 cucumber, peeled, seeded and diced (optional)
•     Squeeze of lime juice
•     2 tablespoons chopped fresh basil or cilantro
•     Salt and pepper, to taste

•     4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain)
•     1/4 cup alfalfa sprouts
•     2 to 4 slices pepper jack cheese

Directions:

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

 Photo Credit: http://www.howsweeteats.com

Homemade Funfetti Cupcakes

Original Recipe: http://www.howsweeteats.com/2011/06/homemade-funfetti-cupcakes/

Ingredients:
Homemade Funfetti Cupcakes (makes 12 cupcakes):

• 1/2 cup butter
• 1 cup sugar
• 2 whole eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/3 cup milk
• 1/3 cup assorted brightly colored sprinkles + more for top of frosting

Vanilla Buttercream:

• 2 sticks of butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon of milk, if needed

Directions:
Cupcakes:

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
3. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.
4. Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream:

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

 Photo Credit: http://www.sippitysup.com

Mashed Potatoes with Bacon & Cheddar

Original Recipe: http://www.sippitysup.com/mashed-potatoes-bacon-cheddar

Ingredients:

•     5 lb russet potatoes
•     10 sli bacon
•     8 oz cream cheese, room temperature
•     0.5 c unsalted butter, melted
•     1 c sour cream
•     0.25 c chives, minced
•     2.5 c cheddar cheese, grated
•     2 t kosher salt
•     0.5 t pepper

Directions:

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

 Photo Credit: http://www.sunnysideupsd.com

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

Original Recipe: http://www.sunnysideupsd.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread/

Ingredients:
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.


Directions:

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
2. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
3. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
4. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
5. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
6. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Photo Credit: http://penniesonaplatter.com

Cookie Dough Eggrolls

Original Recipe: http://penniesonaplatter.com/2011/09/27/cookie-dough-eggrolls-a-smuckers-giveaway/

Ingredients:

•     1/2 cup butter, melted
•     1/2 cup brown sugar
•     1/4 cup sugar
•     1 cup flour
•     1/2 teaspoon salt
•     1 teaspoon vanilla extract
•     3/4 cup chocolate chips
•     6 eggroll wrappers
•     Vegetable oil
•     Vanilla ice cream
•     Caramel and hot fudge ice cream toppings

Directions:

1. In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips.
2. Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it.
3. Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls.
4. Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

Photo Credit: http://elizabethsedibleexperience.blogspot.com

Golden Macaroni and Cheese

Original Recipe: http://elizabethsedibleexperience.blogspot.com/2008/11/turkey-day-troubles-installment-2.html

Ingredients:

• 1 (8-ounce) package elbow macaroni
• 2 cups milk (I use whole milk)
• 1/4 cup all-purpose flour
• 1 teaspoon onion salt
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
• 1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
• 1/4 cup butter or margarine, melted (I use butter)

Directions:

1. COOK macaroni according to package directions; drain well. Set aside.
2. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
4. POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
5. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
6. BAKE at 350 degrees for 45 minutes or until golden brown.
7. The easy method for making the thickener for the cheese sauce is the key to this recipe. You simply shake the ingredients in a jar - it is fool proof and fun! I know that Baked Macaroni and Cheese may not be the most traditional Thanksgiving side item, but I promise you it will be a hit if you decide to include it on your menu. The children at your dinner will be ecstatic, because what child doesn't love Mac n' Cheese? And the adults will be thankful for this classically rich dish as well.

Photo Credit: http://www.patiodaddiobbq.com

Grilled Chicken Rigatoni Florentine

Original Recipe: http://www.patiodaddiobbq.com/2011/01/grilled-chicken-rigatoni-florentine.html

Ingredients:

• 8 Chicken thighs, boneless and skinless
• 1 1/2 lb Dry rigatoni
• 16 oz Frozen spinach, thawed
• 16 oz Heavy whipping cream
• 4 cups Milk, 2%
• 8 oz Sour cream
• 1 cup Italian three-cheese blend (Parmesan, Asiago & Romano)
• 2 Tbsp Butter, unsalted
• 2 Tbsp Canola or vegetable oil
• 2 Tbsp All-purpose flour
• 1 1/2 Tbsp Garlic, minced
• 2 tsp Garlic salt
• 2 tsp Kosher salt
• 1 tsp Black pepper, ground fresh
• 1/2 tsp White pepper
• Dash Cayenne
• Dash Nutmeg

Directions:

1. Trim any excess fat from the chicken thighs.
2. Season both sides of the chicken evenly with the garlic salt and the black pepper.
3. Set aside and let sit 30 minutes at room temperature.
4. Start your grill and prepare for direct cooking at medium-high heat (400-450º).
5. Cook the pasta per the package directions until it is just shy of al dente, then drain it well. 
6. Note: You want the pasta a little underdone because it will finish cooking when it's baked.
7. While the pasta is cooking, brush the chicken with one tablespoon of the canola/vegetable oil and grill it over direct heat for three minutes per side.
8. Grilled Chicken Rigatoni Florentine
9. Remove the chicken to a plate and set aside.
10. Pour the thawed spinach on top of the draining pasta and stir to allow it to drain simultaneously.
11. Grilled Chicken Rigatoni Florentine
12. Preheat your oven to 350º.
13. Heat a large sauce pan over medium-high heat.
14. Add the butter and the other tablespoon of canola/vegetable oil and let heat 30 seconds.
15. Add the flour and whisk constantly to make a roux. You want a blonde roux, so cook it until it just starts to give off a nutty aroma.
16. Add the cream to the pan and bring just to a slight boil, whisking constantly.
17. Add the milk, salt, garlic, white pepper, cayenne and nutmeg to the pan and bring back to a slight boil, whisking constantly.
18. Add the cheese and sour cream to the pan and bring it back to a simmer, whisking constantly.
19. Remove the sauce from the heat.
20. Grilled Chicken Rigatoni Florentine
21. Note: The sauce will be a little thin, but that's intentional, as it will thicken when baked with the pasta.
22. Slice the chicken to 1/4" and add put it in a large mixing bowl.
23. Grilled Chicken Rigatoni Florentine
24. Add the pasta and spinach to the bowl.
25. Add the sauce to the bowl and fold to combine all of the ingredients.
26. Pour the pasta mixture into a very large baking dish.
27. Grilled Chicken Rigatoni Florentine
28. Cover the baking dish with foil, and bake 40 minutes.
29. Plate the pasta with shaved Parmesan.
30. Grilled Chicken Rigatoni Florentine
31. Serve and enjoy! (Makes about 15 large servings)

Photo Credit: http://ruflove.com

Butterfinger Clone

Original Recipe: http://ruflove.com/2011/09/08/butterfinger-clone/

Ingredients:

• 1 lb candy corn
• 16 oz peanut butter
• 16 oz dark chocolate candy coating

Directions:

1. Line an 8”x8” pan with parchment or wax paper.
2. Melt candy corn in microwave in 30 second intervals until melted. Stir after each interval.
3. Stir in peanut butter.
4. Spread mixture into pan and cool completely. Trim edges if needed. Cut into 15 rectangles (3 rows of 5).
5. Melt chocolate according to package instructions.
6. Using fork, dip each rectangle into chocolate and completely cover. Place on waxed paper until set.

NOTES
Makes 15 mini bars. Store in airtight container at room temperature.

Photo Credit: http://www.handletheheat.com

Cookies and Cream Cheesecake Cupcakes

Original Recipe: http://www.handletheheat.com/2010/02/cookies-cream-cheesecake-cupcakes.html

Ingredients:

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds (4 8-oz packages) cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

Directions:

1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Photo Credit: http://www.kalynskitchen.com

Easy Cheesy Zucchini Bake

Original Recipe: http://www.kalynskitchen.com/2011/07/recipe-for-easy-cheesy-zucchini-bake.html

Ingredients:

• 2 medium-sized zucchini, cut in slices or half-moon slices
• 2 medium-sized yellow squash, cut in slices or half-moon slices
• 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
• 2 T thinly sliced green onion
• 1/2 tsp. dried thyme
• 3/4 tsp. garlic powder
• 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
• 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
• salt and fresh ground black pepper to taste

Directions:

1. Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.
2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.
4. This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

Photo Credit: http://joythebaker.com

Cinnamon Sugar Pull-Apart Bread

Original Recipe: http://joythebaker.com/2011/03/cinnamon-sugar-pull-apart-bread/

Ingredients:
For the Dough:

• 3  cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 envelope) active dry yeast
• 1/2 teaspoon salt
• 2 ounces unsalted butter
• 1/3 cup whole milk
• 1/4 cup water
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

For the Filling:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 2 ounces unsalted butter, melted until browned

Directions:

1. **This is the original recipe I tested and use.  Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water.  As a fail-safe, feel free to activate your yeast first.  To activate yeast, whisk yeast into 3 tablespoons of warm water.  The water should be between 105 and 115 degrees F.  Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.  Your yeast is ready to go!  If the mixture does not foam and froth, toss the yeast and try again with another package of yeast.  Add the activated yeast when you combine the wet and dry ingredients.
2. In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
3. Whisk together eggs and set aside.
4. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
5. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.
6. Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
7. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
8. Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.
9. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
10. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
11. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.
12. I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.