Monster Cookie Dough- Only for Eating

Source: The Girl Who Ate Everything Blog

Monster Cookie Dough Dip
Ingredients: 
1 (8 ounce) package cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 1/2 cups rolled oats, old fashioned or quick
2/3 cup plain M&M's (give or take)
1 cup semisweet chocolate chips


Directions:  

1. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
2. Add in the powdered sugar, brown sugar, flour, and vanilla.
3. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. Remember that the dip will also firm up a bit in the fridge.
4. Add the M&M's and chocolate chips.
5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how you thick you made your dip.

Cheesecake Pancakes

Cheesecake Pancakes

Source: bettycrocker.com

Ingredients:

1 package (8 oz) cre am cheese
2 cups Original Bisquick mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup:

1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Directions:

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375 degrees F or heat skillet over medium heat.
3.  Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk, and eggs with whisk or fork until blended. Stir in cream cheese.
4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Chocolate Candy-Peanut Butter Cookies

Chocolate Candy-Peanut Butter Cookies 
Source: bettycrocker.com

Ingredients:

1 can (14 ounces) sweetened condensed milk
2 cups Original Bisquick mix
1 teaspoon vanilla
Sugar
36 Hershey's Kisses brand milk chocolates, unwrapped

Directions:

1. Heat oven to 375 degrees F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
2. Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.

Fried Pork Chops with Cream Gravy

Fried Pork Chops with Cream Gravy 
Source: mrfood.com

Ingredients:

1 teaspoon Cajun seasoning
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
4 (4- ounce) boneless center-cut pork chops
1/2 cup all-purpose flour, divided
1/4 cup buttermilk
2 tablespoons vegetable oil
3/4 cup milk
1/8 teaspoon salt 

Directions:

1. Combine Cajun seasoning, garlic powder, and pepper. Rub seasoning mixture evenly on both sides of pork chops.
2. Reserve 1 tablespoon flour, and set aside. Place remaining flour in a shallow dish. Dip chops in buttermilk; dredge in flour.
3. Heat oil in a large heavy skillet over medium heat; add chops, and cook 5 minutes on each side or until golden. Drain on paper towels.
4. Reduce heat to medium-low. Whisk reserved 1 tablespoon flour into milk; add salt, and cook in skillet, stirring constantly, until thickened and bubbly. Serve immediately with chops.

Meatless Lasagna

Meatless Lasagna
Source: DailyMoment.com

Ingredie9nts:

2 1/2 cups Spaghetti Sauce
1 cup water
8 oz. (9 pieces) lasagna, uncooked
1 3/4 cup (15 oz.) part skim Ricotta cheese
3 cups (12 oz.) shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley

Directions:

Heat spaghetti sauce and water in pan. Combine Ricotta, 2 cups Mozzarella and Parmesan cheeses and parsley. Season to taste. Pour 3/4 cup sauce in 13"x9" dish; arrange 3 pieces uncooked pasta over sauce. Pour 1/2 cup sauce over pasta; spread with 1/2 cheese mixture. Cover with 1/2 cup sauce. Repeat layers. Top with pasta and remaining sauce; sprinkle with Parmesan cheese. Cover with foil; bake at 375 degrees for 60 minutes. Sprinkle with 1-cup Mozzarella cheese, let stand 10 minutes.

Breakfast Cookies

Breakfast Cookies
Source: Spark Recipes App

Ingredients:
2 large eggs, beaten
1/2 cup of honey
1/4 cup of butter
1 cup grated carrots
1/2 cup raisins
1 cup walnuts, chopped
1/2 cup dried apricots, chopped
1 cup all-purpose flour
1 cup rolled oats
1 tsp nutmeg
1 tsp cinnamon
1 and 1/2 cups cheerios

Directions:

Combine egg, honey, and butter. Add raisins, walnuts, and apricots. Stir to combine. In a separate bowl combine flour, oats, nutmeg and cinnamon. Add this to wet mixture and stir until everything is wet. Fold in Cheerios. Drop mixture onto cookie sheets about 2.5 cm apart and bake at 350 for 15 minutes or until cookie is firm.

100 Calorie Cinnamon Pancakes

100 Calorie Cinnamon Pancakes
Source: Spark Recipes App

Ingredients:
1.25 cups whole wheat flour
1 tsp baking soda
2 tbsp splenda no calorie sweetener
1 cup skim milk
.5 cup eggbeaters
1 tbsp vanilla extract
2 tbsp cinnamon

Directions:
Mix flour, baking soda, and splenda in a bowl. Mix milk, eggs, and vanilla in another bowl. Beat into dry mix roughly, so as to add more air to mix. Stir in cinnamon last. Serving size is 1/3 cup mix. Use PAM on skillet when cooking and sweeten with sugar free syrup and/or fruit.

Olive Garden Alfredo Sauce- THE BEST

Olive Garden Alfredo Sauce
Source: Budget Savvy Diva
I have made this a couple of times now and it is THE BEST Alfredo Sauce I have ever had in my life! Try it out.

Ingredients:

1 pkg pasta
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan Cheese (I used the stuff in the shaker can and it tasted great!)
2 tbsp cream cheese (I found that this wasn't enough for our family so I used about a half a block to 3/4 of an 8oz. block of cream cheese. 2 tbsp may be just fine for you though!)
1/4 tsp salt
1/2 tsp white pepper (I used regular black pepper)

Make pasta to your liking. In a sauce pan over medium heat- melt butter and add garlic and cook for 2 minutes, then add in heavy cream and cream cheese and heat until bubbling,but do not boil. Add in Parmesan Cheese and stir until the cheese is melted. Sprinkle in salt and pepper to taste. Mix the hot sauce into the noodles and serve.

Cream Cheese Chicken

Cream Cheese Chicken
Source: Pinterest
Ingredients:

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup cornflake crumbs

Directions:

Pre-heat oven to 350 degrees F. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick. In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper, and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in cornflakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and until juices run clear.

Buffalo Chicken and Potato Casserole

Buffalo Chicken and Potato Casserole
Source: Pinterest
Ingredients:

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks hot sauce
5 cups red potatoes, grated with box grater
1 cup light ranch or blue cheese dressing
1/2 cup cheddar cheese, shredded
1 (10 oz) can condensed cream of chicken soup
1/2 cup panko

Directions:

1. Heat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.
3. In a medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.
4. In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.
5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

"Best" Sheperds Pie

"Best" Sheperds Pie
Source: Tasteofhome

Ingredients:
2- 2 1/2 pounds potatoes, peeled and cooked
1 to 1 1/2 cups (8 to 12 ounces) sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10- 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Directions:

1. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn, and milk.
2. Spread meat mixture into a 9x13 inch baking dish. Top with mashed potatoes; drizzle with butter.
3. Bake uncovered at 350 degrees F for 30-35 minutes or until heated through. For additional browing, place under broiler for a few minutes. Sprinkle with parsley, if desired.

Oreo Cheesecake Bites

Oreo Cheesecake Bites
Source: I don't remember but I do not own this!

Ingredients:

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Directions:

Preheat oven to 325 degrees F.

Line a 9x13 inch baking pan with foil, with ends extending over sides. Finely crush 24 oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla, mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35- 40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls. Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, and one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Serve chilled.

Taco Bake

Taco Bake
Source: thecountrycook.net

Ingredients:

1 pound ground beef
1 packet taco seasoning
*Water as called for on seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup salsa con queso
1 1/2 - 2 cups shredded mexican cheese blend

Directions:

Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Give it a good stir, until thoroughly combined. Preheat oven to 350 degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the first layer. Then add 1/3 of the shredded cheese. Continue until you are done with all the layers, another tortilla, more taco mixture, and more cheese. Bake at 350 degrees F for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown. Allow to cool for a couple of minutes. Slice and serve.

Baked Cinnamon Breakfast Bites

Baked Cinnamon Breakfast Bites
Source: ohmysugarhigh.com

Ingredients:

1- 1 1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Directions:

1. Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in a large bowl.
2. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
3. Add milk and stir just until moistened.
4. Roll dough into approximately 2 1/2 dozen 1 inch balls.
5. Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon and sugar mixture.
6. Place balls onto greased baking sheet. 1-2 inches apart.
7. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.

Waffles

Waffles
Source: Better Homes

Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla

Directions:
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In another medium bowl beat eggs lightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Add batter to a preheated, lightly greased waffle baker according to manufacurer's directions (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

Ranch Bean Dip

Ranch Bean Dip
Source: allrecipes.com

Ingredients:

1 (16 ounce) can refried beans
2 cups shredded cheddar cheese
1 (1 ounce) package ranch dressing mix
1 cup sour cream

Directions:
1. In a small saucepan, combine beans, cheese, ranch dressing mix, and sour cream. Heat the mixture over medium heat, stir until the ingredients are well blended and warm.

Chicken Ranch Pasta

Chicken Ranch Pasta
I forgot where I got this recipe but I do NOT own it!

Ingredients:
8 ounces penne pasta
1 Tablespoon butter
1 Tablespoon flour
2 Tablespoons dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked, chopped chicken

Directions:
In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon, and pasta. Stir to coat.

Baked Cheese Sticks

Baked Cheese Sticks
Source: snackpicks.com

Ingredients:

4 cups Kellog's Corn Flakes cereal (crushed to 1 cup) or 1 cup Kellog's Corn Flake Crumbs
1 teaspoon garlic salt
1/2 teaspoon oregano
1/4 cup all-purpose flour
2 egg whites
2 tablespoons water
1 package (8 oz.) mozzarella cheese

Directions:

1. Combine KELLOG'S CORN FLAKES cereal, garlic salt, and oregano in pie plate or shallow bowl. Place flour in second pie plate or bowl. In another bowl, beat egg whites and water with fork until thoroughly combined.

2. Cut cheese into 12 sticks approximately 2-3/4 inches long. Dip cheese in flour, then in egg mixture, then cereal mixture. Carefully repeat dipping in egg mixture and cereal mixture to double coat completely. Place on foil-lined shallow baking pan coated with cooking spray. Coat remaining cheese using same method. Lightly spray coated cheese sticks with cooking spray. Let stand about 30 minutes.
3. Bake at 400 degrees F for 8 minutes or until cheese is soft and sticks are lightly browned. Serve hot with pizza sauce or salsa, if desired.

Baked "Fried" Pickles

Baked "Fried" Pickles
Source: http://joshandkinze.blogspot.com/

Ingredients:
1 jar pickle slices
2 eggs
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs

Directions:

Turn oven broiler on high.

In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.

Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, then dredge it in the panko bread crumbs.

Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Crock Pot Meatloaf

Crock Pot Meatloaf
Source: deepsouthdish.com
I tweeked it just a bit.

Ingredients:
For the Meatloaf:
1/4 cup water
2 pounds of lean ground beef
1/2 cup of minced onion
2 cloves of garlic, minced
1/4 cup of minced green bell pepper
1 sleeve of saltine crackers, crushed fine
1/2 teaspoon of kosher salt
1/4 teaspoon black pepper
1/2 teaspoon italian seasoning
1/4 teaspoon of Cajun seasoning, optional
1 large egg, beaten
1/4 cup milk, only if needed
For the Glaze:
1/2 cup of ketchup
1 teapoon mustard
2 tablespoons of light brown sugar

Instructions:

Place the 1/4 cup of water in the bottom of a 6 quart slow cooker. Add the ground beef to a large bowl and top with the minced vegetables, crushed saltines, seasonings, and egg. Gently mix, adding milk only as needed to moisten. Form into a loaf and place into slow cooker.

Cover and cook on low 5 to 6 hours, or until internal temperature reaches 160 degrees F in several places. Combine the glaze ingredients until well mixed; spread across the top of the meatloaf the last 15 minutes of cooking time. Use a wide spatula to carefully transfer meatloaf to a platter. Let rest for 5 minutes before serving.

Chicken Parmesan Casserole

Chicken Parmesan Casserole
Source: Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot)
1/4 cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9x13 inch baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes, and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle 3/4 cup of the mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Spicy Pop Pulled Pork

Spicy Pop Pulled Pork
Recipe from Ree Drummond
This is the recipe from FoodNetwork.com

Ingredients:
2 onions, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and freshly ground black pepper
One 11-ounce can chipoltle peppers in adobo sauce
2 cans pop (She uses Dr. Pepper)
4 packed tablespoons brown sugar

Directions:
Preheat the oven to 300 degrees F.

Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipoltle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.

Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

Pepperoni "Pizza-licious" Dip

Pepperoni "Pizza-licious" Dip
Recipe from kraftrecipes.com

What you need:

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup pizza sauce
1/2 cup KRAFT Finely Shredded Italian Five Cheese Blend
1/2 cup chopped OSCAR MAYER Pepperoni
1/3 cup chopped red peppers
1/3 cup chopped green peppers
RITZ Crackers with Whole Wheat

Make it:

Heat oven to 350 degrees F.

Mix first 2 ingredients until well blended; spread onto bottom of 9-inch pie plate.

Top with next 4 ingredients.

Bake 18 to 20 min. or until dip is heated through and cheese is melted. Serve with crackers.

Homemade BBQ Sauce

Homemade BBQ Sauce
Recipe from Ree Drummond
Foodnetwork.com

Ingredients:

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipoltle peppers in adobo sauce
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Directions:
Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the kethcup, molasses, brown sugar, chipoltle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Pecan Pie Pockets

Pecan Pie Pockets
Recipe courtesy Paula Deen

Ingredients:

Vegetable Oil, for frying
1 cup sugar
2/3 cup light corn syrup
1/3 cup butter
2 large eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt
Flour, for dusting
1 premade pie crust
1 egg yolk, beaten
Confectioners' sugar

Directions:
In a Dutch oven, or deep fryer, heat the oil over medium heat to 350 degrees F.

In a medium saucepan, combine the sugar, corn syrup, butter, and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.

On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.

Fry the rounds in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels. Lightly dust with confeectioners' sugar, if desired.

Peanut Butter Cookies- SO EASY

Peanut Butter Cookies - SO EASY
Recipe courtesy Paula Deen

Ingredients:
1 large egg
1 cup smooth peanut butter
1 cup sugar
30 chocolate Hershey's Kisses, unwrapped

Directions:

Heat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixer bowl, beat together the egg, peanut butter, and sugar until a dough forms.

Shape the dough into small balls and place 1 inch apart on the parchment baking sheet.

Bake for 10 minutes. Remove baking sheet from oven and immediately press a chocolate kiss in the middle of each cookie.

Transfer to a rack and cool.

Copy Cat Panera Bread Broccoli Cheese Soup

Copy Cat Panera Bread Broccoli Cheese Soup

Ingredients:

1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half (or skim milk)
2 cups chicken stock
1/2 pound fresh broccoli (florets only)
1 cup carrots, julliene
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon pepper
8 ounces grated cheddar cheese

Directions:
1. Saute onions in a little butter in a small pan-set aside.
2. In a large stockpot, melt butter. Add flour and mix for 3 minutes.
3. Slowly add half and half (or skim milk), mixing the entire time.
4. Slowly add chicken stock, mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots, and onions and cook on low for 25 minutes.
7. Season with salt, pepper, and nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix until melted.
10. Serve.

Barbecue Meatloaf

Barbeque Meatloaf
Recipe Courtesy Paula Deen

Ingredients:

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary

Directions:

Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire, and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Chinese Honey Chicken

Chinese Honey Chicken

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts (cut into 1" chunks)
oil (for deep frying)

Batter:
4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white

Sauce:
1 1/2 tablespoons oil
2 teaspoons ginger, minced
3 tablespoons garlic, minced
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
1/2 cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
sesame seeds (for garnish)

Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow batter to sit for at least 30 minutes. Add chicken to the batter, tossing to coat.
Step 2: Heat a deep fryer or pan with oil to 350 degrees F. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.
Step 3: To make the sauce, heat 1 1/2 tablespoons of oil in your pan. Add garlic and ginger and stir fry for 3 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and simmer for 2 minutes.
Step 4: Coat chicken with sauce and garnish with sesame seeds. Serve with white rice.

Dorito Chicken Cheese Casserole

Dorito Chicken Cheese Casserole

Ingredients:
3 cups cooked chicken, chopped
8 oz. Sour Cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups salsa or 1 can Rotel
1 can of corn, drained
2 cups Mexican Cheese, shredded
1 bag of nacho cheese Doritos

Instructions:
Preheat oven to 350 degrees F.
Lightly spray a 9x13 inch pan with cooking spray. Crush the entire bag of Doritos and cover the bottom of the dish. Reserve 1 cup of cheese. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Bake for 20 minutes. Top casserole with the remaining cheese and bake 5 additional minutes or until cheese is melted.

Chicken Parmesan Casserole

Chicken Parmesan Casserole

Ingredients:
2 lbs. raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (or more if you like hot)
1/4 cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
2 oz parmesan cheese, freshly grated, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:
1. Preheat oven to 350 degrees F. Lightly mist a 9x13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle 3/4 cup of the mozzarella cheese and one ounce of the parmesan cheese evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Pie Crust Recipe

Pie Crust Recipe

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable shortening (or Crisco)
1/4 cup butter
4-5 tablespoons ice water

Directions:
1. Butter a 9-inch pie plate or skillet and set aside.
2. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
3. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
4. Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about 1/8 inch in thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of plastic wrap and place in the freezer for at least 30 minutes or overnight.
5. If pre-baking, use a fork and lightly prick the bottom and the sides of the pie dough. Then preheat the oven to 425 degrees F  and bake the pie crust for abour 8 minuttes.
6. If NOT pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

Oreo Cheesecake Cupcakes

Oreo Cheesecake Cupcakes

Ingredients:
22 Oreos: 16 left whole, and 6 coarsely chopped
2 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
pinch of salt

Instructions:
1. Preheat oven to 275 degrees F.
2. Line muffin tins with paper liners.
3. Place one whole oreo in the bottom of each lined cup.
4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins. Filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Cream Cheese Chicken

Cream Cheese Chicken

Ingredients:
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon chopped parsley
1 tablespoon onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs

Directions:
Pre-heat oven to 35o degrees F. Place chicken breasts between sheets of wax paper. Use a rolling pin and flatten chicken to around 1/4 inch thick. In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper, and lemon juice together until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook chicken over medium heat. Make sure to brown all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and until juices run clear.