Christmas Candy Bar Surprise Cookies

1C. margarine, softened
1C. creamy peanut butter
1C. sugar
1C. Brown Sugar, packed
2 eggs
2 tsp. Vanilla
3 C. flour
1 tsp. baking powder
1 tsp. baking soda
60 snickers miniature candy bars (or mini of your choice)
In a large bowl, beat together margarine, peanut butter, sugar, and brown sugar until fluffy. Add eggs and vanilla. Combine flour, baking powder, and baking soda. Add to peanut butter mixture, beat until combined. For each cookie use 1 tsp. or more of cookie dough and shape around a snicker candy bar (or candy of your choice), forming a ball. Place on un-greased cookie sheet. Bake at 350 for 10 to 12 minutes or until lightly browned. Cool on a rack. makes 60 cookies.


Fast N Easy Chicken Parmicheeeeezy

1.5 c. plain bread crumbs
3 frozen chicken breasts
1 can tomato sauce
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 c. cheddar/colby cheese mix (shredded)
1 c. grated parmesan cheese

Thaw frozen chicken until chicken is pink (not white with ice). Cut into 2 or 3 pieces. Wet each piece of chicken in water. Coat each chicken piece with bread crumbs while chicken is wet, so it sticks. Sprinkle garlic salt, pepper, and Italian Seasoning over chicken (in glass 8x8 pan). Cover with can of tomato sauce. Top with cheddar mix, then with parmesan until covered well. Bake at 375 for 35-45 minutes, or until juice runs clear and chicken center is no longer pink.


Turkey Broccoli Casserole

2 c. cooked/shredded turkey
1 pkg frozen broccoli
1 can cream of chicken soup
1/2 c. sour cream
2 TBS mayo
1 tsp. curry (or more to taste)
1 tsp. salt
1 tsp. pepper

Mix all ingredients together. Bake in 8x8 glass square dish at 325 for 30 minutes.

Harvest Pumpkin Dip

1 cup solid pack pumpkin

½ cup sour cream

¼ cup brown sugar

½ tsp. cinnamon

1 cup Cool Whip

Pecans, chopped, for topping

Combine pumpkin, sour cream, brown sugar, and cinnamon; whisk until blended. Fold in Cool Whip. Top with chopped pecans. Serve in small bowl.

Spiced Pumpkin Tartlets

1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)

1 small orange (optional)

1 can (15 oz.) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 tsp. Pantry Cinnamon Plus spice blend

1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling

Powdered sugar (optional)

¼ cup pecans, chopped

Preheat oven to 400 degrees. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle using lightly floured Baker's Roller. Using Scalloped Bread Tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of Stoneware Muffin Pan using Mini-Tart Shaper. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to Stackable Cooling Rack; cool completely. Repeat with remaining crusts to make 24 tart shells. Meanwhile, combine pumpkin, whipped topping and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar using Flour/Sugar Shaker, if desired. Attach open star tip to Easy Accent Decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans using Food Chopper; sprinkle over tartlets. Zest orange using Lemon/Zester Scorer; sprinkle zest over tartlets, if desired.

Turkey & Wild Rice Casserole

1 pkg. wild rice (6 oz.)

3 cups cooked turkey, chopped

1 can French-style green beans, drained (16 oz.)

1 cup fat free mayonnaise

1 medium onion, chopped

1 can cream of celery soup

Cook rice according to package directions. Combine with turkey, beans, mayo, onion in soup in a large bowl; mix well. Spoon into baking dish. Bake at 350 degrees for 30 minutes or until bubbly.

Turkey Tortellini Salad

Here are a few things you can make with leftovers of stuff you used for Thanksgiving! A big old turkey can go a long way!

Turkey & Tortellini Salad
1 pkg. refrigerated cheese tortellini (9 oz.)

6 cups salad greens, pre-washed

3 cups cooked turkey, chopped

½ cup low fat Italian salad dressing

¼ cup shredded Parmesan cheese

Fresh ground black pepper

Cook and drain tortellini as directed on package; let cool slightly in colander. Mix tortellini, greens, turkey and dressing; top with Parmesan cheese and pepper to serve.


Harvest Salad

2-3 chicken breasts, grilled or pan fried in 2 TBS. olive oil, sprinkling both sides with basil, oregano, salt, pepper and garlic powder. Cut into thin strips or small cubes.

1 head red leaf lettuce, or small bag of fresh spinach (whichever you prefer)
1 c. diced, dried apricots
1 c. craisins or dried berry blend
bleu cheese crumbles (or mozzarella if you prefer it more mild)

Toss salad. Cover with grilled chicken strips. Pour Brianna's Blush Wine Vinaigrette over salad (this brand of dressing is crucial!). Serve while chicken is still warm. A delicious and easy salad for autumn time.


Really Great Nutty Zucchini Bread

Preheat oven to 350.

1 c. oil
2 c. sugar
3 eggs
Beat together, then add & mix:
3 tsp. vanilla
2 c. shredded zucchini
On top of that, pour:
3 c. flour
Create well in the flour and add:
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
Mix well with batter.
Add ½ c.-1 c. walnuts
Pour into two well-greased (I’m not just talking about a spritz of Pam spray, you have to really grease these puppies well!) loaf pans. Bake at 350 for 50-60 minutes.


Kariann's Awesome Breadtwists

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients in mixer until it bubbles (about 10 min)
Add to mixer:
1 tsp. salt
3.5 C. flour
Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)
Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.
Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.
Buttery and Delicious!

Jamie's White Chicken Chili

This recipe is fabulous, and is just like my mom and sister's recipes.

4-5 cans great northern beans
4 cups chicken stock or broth
1-2 lg. onions chopped
1 tsp. garlic chopped
1 can green chilies chopped
2 tsp. ground cumin
1 1/2 tsp. oregano
1/2 tsp. cayenne pepper
1 tsp. salt
3-4 boneless skinless chicken breasts, cooked and shredded

Simmer beans with stock, garlic, onion & chilies for 1.5 hours. Add other ingredients & simmer in crock pot for 30 minutes. Serve with monterrey jack cheese, sour cream, avocado & corn chips.

Perfect Pecan Pie

1 unbaked pie shell (or homemade, if you like the work)
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecans

Melt butter completely in microwave. Preheat oven to 350. Mix together in the mixing bowl: 1 Cup White Corn Syrup, 1 Cup Brown Sugar, 1/3 Teaspoon Salt, 1/3 Cup Melted Butter, 1 Teaspoon Vanilla. Beat eggs, and add to your mixture. Pour filling into unbaked pie shell. Sprinkle pecans on top of filling. I like to chop a few of the pecans into smaller pieces first. Bake at 350 for 1 hour 10 minutes. After pie has been in oven about 30 minutes, take out and wrap foil around the edges so the crust doesn't burn. Test the middle with a knife after 1 hour. If it comes out clean, it's done, if it comes out dirty, leave it in for 10-15 more minutes, and test again.


Those One Potatoes

Oh my gosh. Greasy goodness!

8-9 baking potatoes - thinly sliced (about 1/4 in. or so)
1/2 c. melted butter
1/2 c. oil
salt/pepper to taste - use generously. Maybe a tsp. or so of each?
1-2 tsp. garlic powder
1/2 c. grated parmesan cheese.

Preheat oven to 400. Arrange thinly sliced potatoes in 9x13 pan. In bowl, mix butter, oil, salt, pepper, garlic powder and parmesan cheese. Pour generously and evenly over potatoes. Bake for 45 minutes, or until potatoes are tender, and parmesan is browned on potatoes. DELICIOUS!


Stuffed Pork Chops with Maple Glaze for Two

2 Thick, Boneless Pork Chops - slightly frozen
1/2 small onion - finely chopped
1 granny smith green apple - finely chopped
1/2 c. plain bread crumbs
1/8 c. vegetable oil
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. season salt
1/2 tsp. sage
1/2 tsp. rosemary

Mix all together, stuff inside of pork chops - cut in half but not through all the way. Spread remaining mix around 2 pork chops placed in glass baking dish.

Baste with below combined ingredients:
1/2 c. maple syrup
1.5 TBS. brown sugar
1.5 TBS ketchup
1.5 TBS mustard
1 TBS worcestershire sauce
1 tsp. grated orange rind
Bake at 350 for 30 minutes, basting every 8-10 minutes with more glaze.



1 pre-made pie crust (or homemade if you prefer)
3 eggs
1 1/2 c. cream or half and half
1/2 c. diced ham or crumbled bacon
1 c. swiss cheese
1/2 tsp. salt
dash nutmeg
dash pepper

Mix everything, pour into pie crust. Bake at 375 for 45 minutes.


Creamy Chicken Green Enchiladas

7-8 frozen Tyson brand chicken tenderloins
Place in crockpot with:
1 can cream of chicken soup
1 can green chiles
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp. cumin
1/2 tsp. black pepper
Cook on low for 4-5 hours or until chicken falls apart.
Stuff filling in 10-12 small homemade corn tortillas (you can buy this at any authentic taqueria or panaderia) - Cover with 1 large can green enchilada sauce and any remaining filling.
Top with 1-2 c. mozzarella and/or queso fresco.
Bake at 350 for 30 minutes or until cheese is bubbly.
Garnish with cilantro. Serve with sour cream, tomatoes, lettuce and a glass of manzana lift!


Yogurt Parmesan Chicken

2 c. crushed Ritz Crackers
2 T. Parmesan Cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter

Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.


Fudge Sauce/Chocolate Fondue

4-6 oz. chocolate chips (semi or milk choc.)
1 can sweetened condensed milk
1/2 tsp. cinnamon
1 tsp. vinegar

Melt in double boiler, stirring frequently. Serve warm over sundaes or fresh fruit, or dip your choice of goodies for a fun and easy fondue.