Raspberry Coconut Magic Bars

What You'll Need

• ½ cup chopped pecans
• ½ cup semisweet chocolate chips
• ⅓ cup white baking chips
• one tsp shortening
• 1⅔ cup graham cracker crumbs
• one stick {1/2 cup} butter, melted
• tow Tbls sugar
• three cups sweetened, flaked, coconut
• 1 14 oz can sweetened condensed milk
• one cup seedless raspberry preserves {or the flavor of your choice}

How to Make It

1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, butter, and sugar in a small bowl.
3. Press into a lightly greased 9x13 baking dish.
4. Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
5. Bake for 20-25 minutes or until coconut is lightly browned.
6. Let cool completely.
7. Spread the preserves over the cooled coconut crust and sprinkle with pecans.
8. Melt the chocolate chips in the microwave and stir until nice and smooth.
9. Drizzle over pecans.
10. Melt the white chips in the microwave and add shortening.
11. Stir until nice and smooth.
12. Drizzle over the top.
13. Let chocolate firm up in the fridge or on the counter and cut into bars.
14. Makes 36 bars.

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BISCOFF CREAM EGGS

What You'll Need

• 6 Tablespoons butter, softened
• 1/2 cup Biscoff spread
• 1/4 cup marshmallow cream
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 8 ounces vanilla CandiQuik (1/2 a package)
• 1/4 cup sprinkles

How to Make It

1. In a large mixing bowl beat the butter and Biscoff until creamy.
2. Add the marshmallow cream and vanilla and cream again.
3. Slowly add the powdered sugar until it is all mixed in.
4. Divide the dough into 12 balls.
5. Shape and flatten each ball into an egg shape.
6. Place onto egg on a wax paper lined tray and freeze for at least 30 minutes.
7. Melt the CandiQuik according to the package directions.
8. Using a fork, place an egg one at a time into the melted chocolate.
9. Use a spoon to cover the tops.
10. Remove the egg using the fork again.
11. Tap gently on the side of the bowl to remove the excess chocolate.
12. Place on the wax paper lined tray and top with sprinkles immediately.
13. Makes 12 Easter eggs.
14. Store in a loosely sealed container on the counter for 5-7 days

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Philly Cheese Steak Sloppy Joes

What You'll Need

• 1/4 cup steak sauce
• one cup beef broth
• salt and pepper to taste
• four hamburger buns
• one Tablespoon Butter
• one Tablespoon flour
• one cup milk
• one cup shredded provolone cheese
• one Tablespoon extra virgin olive oil
• one lb ground beef
• one medium onion chopped
• one green pepper chopped

How to Make It

1. In a large skillet heat the extra virgin olive oil over medium high heat.
2. Add the ground beef and brown while breaking up in chunks with a spatula or spoon.
3. Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender.
4. Drain all excess liquid.
5. Add the beef broth and steak sauce and bring the mixture to a boil.
6. Continue cooking until sauce is thick and bubbly.
7. While this is cooking, Split the hamburger buns and butter each side.
8. Place the buns side down onto a separate skillet until golden brown.
9. To make the cheese topping, melt the butter in the skillet and add the flour.
10. Cook for one minute.
11. Whisk in milk and continue cooking until it starts to thicken.
12. Remove from heat and stir in the cheese until incorporated.
13. To assemble, place the bun on the bottom.
14. Spoon the meat mixture on top and pour the cheese mixture on top topping with the bun. Enjoy!

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Cookies and Cream Muddy Buddies

What You'll Need

• five ounces white chocolate chips
• five ounces milk chocolate chips
• five cups Chex Cereal
• one tsp shortening
• Oreo cookies (8 for crushing and some for putting pieces throughout)
• one cup powdered sugar

How to Make It

1. Divide the chex cereal into two bowl.
2. 2 1/2 cups in each.
3. In a food processor crush 8 oreos until fine.
4. You can also crush in a gallon size bag with rolling pin.
5. In two gallon size bags, add 1/2 cup powdered sugar into each bag with 1/2 of the crushed oreos into each bag. (It was about 1/2 cup of crushed oreos.) Set aside.
6. Melt the white chocolate and milk chocolate in separate microwave safe bowls.
7. Melt 30 seconds at a time with 1/2 tsp shortening in each stirring after each 30 seconds until melted.
8. Once melted, stir in the chocolate into the separate bowls with Chex cereal until the Chex are coated well with the chocolate.
9. Add the white chocolate and milk chocolate separately to the gallon sized bags with powdered sugar and crushed oreos and shake until they are coated.
10. Then add some extra crushed pieces to the mixture at the end.
11. Enjoy!

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Strawberry Cheesecake Streusel Muffins

What You'll Need

• tow cups all purpose flour
• 1/2 cup granulated sugar
• tow tsp baking powder
• 1/2 tsp salt
• one egg
• 1/4 cup canola oil
• one cup whole milk
• one tsp vanilla extract
• tow cups strawberries cut into small pieces

Cream Cheese Filling

• four ounces cream cheese
• 1/3 cup granulated sugar
• tow tbsp beaten egg
• one tsp vanilla extract

Cinnamon Streusel

• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• one tsp cinnamon
• three tbsp butter

How to Make It

1. Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners.
2. If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
3. In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt.
4. Set aside.
5. In another bowl, beat the milk, oil, egg and sugar.
6. Stir the dry ingredients in the milk mixture gently but do not overmix.
7. The batter should be slightly lumpy.
8. For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
9. For the topping, mix together the flour, sugar, and cinnamon.
10. With a fork blend in the butter until it looks like coarse sand.
11. Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner.
12. Sprinkle a few pieces of strawberries and then add about 1/2 tablespoon of the cheesecake mixture.
13. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter.
14. Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.
15. Bake for 20-25 minutes or until toothpick inserted comes out clean.
16. Let cool into the pan for 5 minutes and transfer them to a wire rack.

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Avocado Chicken Salad

What You'll Need

• tow cups cooked and shredded chicken (about 3 chicken breasts)
• 1/2 cup mayonnaise
• one teaspoon freshly chopped cilantro
• one large avocado diced
• tow tsp lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

How to Make It

1. Add the above ingredients together.
2. Serve in croissants, pitas, with tortilla chips, whatever you would like!

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Reese’s Peanut Butter Cup S’mores

What You'll Need

• one teaspoon baking powder
• 1/4 teaspoon salt
• one cup graham cracker crumbs
• 17 regular size peanut butter cups
• 1 1/2 cup marshmallow fluff
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• one egg
• one teaspoon vanilla
• 1 1/4 cup flour

How to Make It

1. Preheat the oven to 350 degrees.
2. Line a 8×8 pan with parchment paper and spray it with cooking spray.
3. In a large bowl, or mixer, beat butter, sugar and brown sugar until fluffy.
4. Beat in the egg and vanilla until combined.
5. With the mixer on low, stir in the flour, baking powder, salt and graham cracker crumbs until combined.
6. Spread 2/3 of the dough into the bottom of the prepared baking pan.
7. Press the peanut butter cups gently into the dough.
8. Spread the marshmallow fluff on top.
9. Press the remaining dough onto a non stick surface into an 8×8 square.
10. Lay it on top of the marshmallow fluff and press lightly.
11. Bake for 25-30 minutes or until the edges brown.
12. Allow them to cool for at least 2 hours to set.
13. Remove from pan and cut into squares.

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Slow Cooker Pesto Ranch Chicken

What You'll Need

• four boneless skinless chicken breasts
• 6 ounce jar pesto (I used basil pesto)
• one package ranch dressing seasoning mix
• 1/2 cup chicken broth

How to Make It

1. Spray slow cooker with cooking spray and place chicken breasts in the bottom.
2. Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.
3. Cook on low for 4-6 hours. Easy huh?

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Bongo Bars

What You'll Need

• ¾ Cup Butter
• 2 Cups Brown Sugar
• 2¾ Cups Flour
• 2½ tsp baking powder
• 3 eggs
• Bag of chocolate Chips
• 1 tsp vanilla

How to Make It

1. Preheat the oven to 350 degrees.
2. Melt the butter and mix it with the brown sugar in a large mixing bowl.
3. Add the flour and baking powder.
4. The mix will be crumbly at this point.
5. Be careful not to overmix these!
6. Add eggs and vanilla.
7. Lastly the chocolate chips.
8. Spread in a 9x13 pan.
9. Bake for 25-30 minutes.
10. Enjoy!

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Carmelitas

What You'll Need

• 32 caramel squares, unwrapped
• ½ cup heavy cream
• ¾ cup butter, melted
• ¾ cup brown sugar, packed
• one cup flour
• one cup rolled oats
• one teaspoon baking soda
• six ounces semisweet chocolate chips

How to Make It

1. Preheat oven to 350.
2. Grease an 8x8 pan or you can line with aluminum foil or parchment paper for easier removal.
3. The carmel can get sticky. (can also be made in a 9x13 just double the ingredients)
4. In a mixing bowl, combine melted butter and brown sugar.
5. Add flour, oats, and baking soda.
6. Mix until combined.
7. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8x8 pan.
8. Bake for 10 minutes and remove.
9. While baking, combine the caramels and heavy cream and stir until completely smooth.
10. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
11. Remove pan from the oven and sprinkle chocolate chips over the crust.
12. Pour carmel mixture over the chocolate chips and crumble remaining cookie dough on top.
13. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
14. Once removed from oven allow them to completely cool and the carmel to set up.
15. The carmel is like molten carmel right out of the oven and you want to let it cool.
16. You can speed up the cooling process by putting it in the fridge if needed.

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BIRTHDAY CAKE WAFFLES

What You'll Need

• one cup Bisquick (I use the heart healthy Bisquick)
• one cup cake mix
• one cup milk
• one egg
• tow tablespoons oil
• Rainbow sprinkles

How to Make It

1. Mix ingredients until blended.
2. Pour batter onto lightly greased waffle iron.
3. Bake 4-5 minutes.
4. I also made a glaze to drizzle over the waffles by mixing 1/2 cup confectioners’ sugar and 3 teaspoons milk.
5. A fun birthday treat and tradition that everyone can enjoy!

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Chicken Caesar Pockets

What You'll Need

• 1lb chicken, cooked and diced
• 2 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 cup milk
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 jar (12oz) caesar dressing
• 1/2 cup parmesan cheese
• 2 pkg Pillsbury Crescent rolls

How to Make It

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and cook for one minute, stirring constantly with a spoon.
3. Add milk, salt and pepper and bring mixture to bubbly (about 5 minutes) over medium high heat.
4. Add caesar dressing and reduce heat to low.
5. Add cooked and diced chicken to pan and heat until warmed.
6. On a large parchment paper lined cookie sheet, unroll one package of crescents.
7. Divide package into 4 rectangles (by keeping two crescents pinched together).
8. Scoop warm chicken mixture onto center of rectangle.
9. Fold dough over and pinch seams together.
10. Repeat for remaining package of crescent rolls until all pockets are made.
11. Bake pockets in a 375 degree oven for about 12-14 minutes.
12. During last minute of baking sprinkle with parmesan cheese.
13. Remove and eat warm!

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Peach Cobbler Bars

What You'll Need

• tow (21 ounce) peach pie filling*
• ¼ cup brown sugar
• ½ tsp cinnamon
• Glaze
• ½ tsp vanilla extract
• ½ tsp almond extract
• one cup powdered sugar
• tow Tbs milk
• one cup butter, softened
• tow cups sugar
• four eggs
• one tsp vanilla extract
• ¼ tsp almond extract
• three cups all-purpose flour
• one tsp salt

How to Make It

1. Cream together butter and sugar.
2. Add eggs and beat well.
3. Beat in extracts.
4. In a separate bowl combine flour and salt.
5. Add to the creamed mixture.
6. Mix until combined.
7. In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
8. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15x10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling.
9. Drop remaining batter on top of pie filling.
10. Bake at 350 for 25-30 minutes or until toothpick comes clean.
11. Cool on wire rack.
12. Combine powdered sugar and milk for the glaze and drizzle over the bars.

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Homemade Breadtwists

What You'll Need

• three T butter
• Grated Parmesan Cheese
• Garlic Salt
• 1½ cups warm water
• tow Tbsp. sugar
• one Tbsp. yeast
• 3½ cups flour
• one tsp Salt

How to Make It

1. Mix warm water, sugar and yeast together.
2. Let that sit for 5 minutes.
3. Add flour and salt to the water, sugar, and yeast.
4. Mix this until smooth and let it raise for 10 minutes.
5. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
6. Roll out the dough in a large square on a floured surface.
7. Brush the dough with the melted butter and sprinkle with parmesan cheese and garlic salt.
8. Fold the dough in half.
9. Cut the dough into one inch strips.
10. A pizza cutter worked great for me!
11. Twist the one inch strips of dough and place on a cookie sheet.
12. Let that sit for another 10-15 minutes to raise.
13. Bake at 400 degrees for 20 minutes or until golden brown.
14. My oven took about 17 minutes for these to be lightly brown.
15. Immediately after baking brush with more garlic butter and sprinkle with garlic salt and grated parmesan cheese.
16. Serve with marinara sauce, alfredo sauce, or ranch.

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Grilled Pistachio Salmon

What You'll Need

• 6 salmon fillets, (6 oz each)
• one cup pistachios, chopped
• three Tbsp Lemon Juice
• ½ cup packed brown sugar
• one tsp dill weed, optional
• one tsp pepper

How to Make It

1. Combine the pistachios, sugar, lemon juice, dill and pepper.
2. Spoon evenly over salmon fillets.
3. Grill covered over high heat 5 to 10 minutes or until the fish flakes easily with a fork.

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Reese’s Pieces Peanut Butter Bars

What You'll Need

• 7 cups Reese’s Peanut Butter Cups Cereal
• 12 oz Miniature Marshmallows
• 4 T Butter
• 4 oz Box Reese’s Pieces

How to Make It

1. Lightly spray a 9×13 pan and set aside.
2. In a large bowl, count out the cereal then set aside.
3. In a large pot, melt the butter over medium heat, then add the mini marshmallows.
4. Stir constantly, until marshmallows are completely melted, to prevent scorching.
5. Immediately pour over cereal and stir until completely covered.
6. Add 2/3 of the Reese’s Pieces to the mixture… the pieces will become all melty gooey.
7. Spread into the 9×13 pan.
8. If necessary, spray hands or spatula with cooking spray to prevent sticking as you press the mixture into the pan.
9. Pour the rest of the Pieces onto the top of the mixture, and lightly press so that they adhere to the still sticky marshmallows.

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Slow Cooker Lemon Pepper Chicken

What You'll Need

• one package dry italian dressing/seasoning mix
• 1/2 cup fresh lemon juice
• 1/2 cup chicken broth
• salt and pepper to taste
• four boneless skinless chicken breasts
• 1/4 cup flour
• one tsp pepper
• 1/4 cup butter

How to Make It

1. Prepare your chicken by rinsing it and trimming the fat.
2. Since the chicken breasts that I buy are always huge, I cut them in half making them more like tenders.
3. In a shallow dish, combine the flour and pepper.
4. Coat the chicken in the flour.
5. Melt the butter in a saucepan on your stovetop over medium heat.
6. Once melted, brown each side of the chicken, but not cooking it throughout because you will be putting them in the crockpot.
7. You just want them to have a nice golden brown breading on each side.
8. Spray crockpot with cooking spray and place the chicken into the crockpot.
9. Sprinkle the italian seasoning package top of the chicken.
10. Mix together the lemon juice and chicken broth.
11. Pour over the chicken and seasonings.
12. Cook on low for 3-4 hours.
13. Enjoy!

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S’mores Brownies

What You'll Need

• tow eggs
• ¾ cup flour
• one teaspoon vanilla
• ⅛ teaspoon salt
• one heaping cup mini marshmallows
• three oz milk chocolate chips or 2 1.5-oz Hershey bars, broken into pieces
• 8 sheets of graham crackers
• ¼ cup butter, melted
• tow Tablespoons sugar
• ½ cup butter, softened
• one cup sugar
• 2½ Tablespoons cocoa powder

How to Make It

1. Preheat the oven to 350 degrees.
2. In an 8x8 pan spray the sides with non-stick cooking spray.
3. In a food processor, pulse the graham crackers until fine.
4. In a small bowl, combine the crumbs, 2 Tbs sugar, and ¼ cup melted butter.
5. Press firmly in the bottom of the 8x8 dish.
6. In a medium bowl or kitchenaid mixer, combine softened butter, 1 cup sugar, and cocoa until smooth.
7. Add eggs and stir.
8. Add flour, vanilla and salt until the mixture is combined.
9. Spread half over the graham cracker crust.
10. Sprinkle marshmallows on top of half of the layer, then spread remaining batter on the top.
11. Bake at 350 for 25 minutes.
12. Sprinkle the chocolate chips or broken hershey bars on top of the brownie.
13. Return to the oven and let cook for 3 more minutes.
14. Remove from oven and spread chocolate with a rubber spatula.
15. Cool completely.

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Chocolate Zucchini Bread

What You'll Need

• 1 C flour
• 1 t cinnamon
• ¼ t salt
• ¾ t baking soda
• 3 T unsweetened cocoa powder
• ¼ C canola oil
• ½ C sugar
• ¼ C brown sugar
• 2 eggs
• 1 t vanilla
• ¼ C sour cream
• 1½ C grated zucchini
• ½ C mini chocolate chips
• zest from one orange (optional)

Topping

• 2 T brown sugar
• 2 T white sugar
• ½ t cinnamon

How to Make It

1. Preheat oven to 350 degrees.
2. Butter and flour a large 9" bread pan and set aside.
3. Mix topping ingredients and set aside.
4. Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined.
5. Set aside.
6. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy.
7. Add vanilla and sour cream.
8. Fold in the grated zucchini (and zest if using).
9. Add the remaining dry flour ingredients.
10. Stir to combine and lastly fold in the chocolate chips.
11. Pour into prepared 9" bread pan.
12. Sprinkle the topping on the top.
13. Bake for 50-60 minutes.
14. I set a time for 45 minutes and mine was done at that time.
15. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
16. Let cool for about 5-10 minutes and remove from pan.
17. Delicious served a little warm, even with a little butter on top.

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Hawaiian Hamburger Steaks

What You'll Need

• 1½ pound ground Hamburger Steak Meat
• ¼ cup Italian Bread Crumbs
• one T fresh rosemary, minced
• tow tsp Worcestershire Sauce, divided
• one onion, thinly sliced or chopped
• tow T olive oil
• one T butter
• tow cups beef broth
• one T ketchup
• one T cornstarch
• salt and pepper to taste

How to Make It

1. In a mixing bowl, combine hamburger meat, italian bread crumbs, rosemary and 1 tsp Worcestershire sauce.
2. Divide the meat into four and shape the patties into an oval shape.
3. In a large skillet heat 2 T olive oil and 1 tsp butter over medium high heat.
4. Add the patties to the skillet and fry them on each side until cooked through.
5. Remove the patties from the skillet and set aside until ready to use.
6. Add onions to the skillet and cook them over medium heat until they are caramelized. (clear and tender).
7. Once onions are cooked, add beef broth, ketchup, 1 tsp Worcestershire sauce, and salt and pepper to taste.
8. In a small bowl, whisk together cornstarch and 1 T beef broth to make a thin paste and then whisk this into the beef broth gravy mixture.
9. Bring the mixture to a boil and reduce heat to low.
10. Add the patties back to the skillet with the gravy and heat through.
11. Serve with mashed potatoes, or over a bed of rice.

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Gooey Pumpkin Butterscotch Brownies

What You'll Need

• one family size brownie mix
• 1/4 Cup water
• 1/2 Cup vegetable oil
• tow large eggs
• one bag butterscotch chips
• one small box instant butterscotch pudding mix
• 1 1/2 Cups canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/2 Cup butterscotch ice cream topping

How to Make It

1. Preheat oven to 350 degrees F.
2. In a bowl mix brownie mix, water, oil, eggs, chips, pudding, pumpkin and cinnamon.
3. Mix until well combined.
4. Pour half of mix into a 11×7 inch baking pan that has been lined with foil and sprayed with cooking spray.
5. Pour 1/2 Cup butterscotch ice cream topping over brownie mix.
6. Pour remaining brownie mix over top and bake for 50-60 minutes or until toothpick comes mostly clean from center.
7. Let cool for 1 hour before removing from pan and cutting into squares.
8. 12 brownies

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Individual Seven Layer Dip

What You'll Need

• tow tomatoes, diced
• ½ bunch of green onions, sliced
• one (2.25 oz) can of sliced olives, drained
• 9 ounce plastic tumblers
• tortilla chips
• cilantro for garnish if desired
• one (16 oz) can refried beans
• ½ package taco seasoning
• tow cups guacamole
• one (8 oz) container sour cream
• tow cups salsa or pico de gallo
• one cup shredded cheddar cheese

How to Make It

1. In a small bowl mix taco seasoning with refried beans.
2. If you want to use the other half of the taco seasoning, mix it with the sour cream.
3. Layer the dip in each cup with a small spoon.
4. I found it best to layer in this order.
5. Refried beans, guacamole, sour cream, salsa, cheddar cheese, tomatoes, olives, and green onions.
6. Garnish with cilantro if desired.
7. Store in the refrigerator until serving and serve with chips.

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Slow Cooker Chicken Caesar Sandwiches

What You'll Need

• tow pounds boneless skinless chicken breasts
• 1/2 cup to 1 cup Caesar dressing (I used Brianna’s Asiago Caesar and it was awesome!)
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 4-6 hamburger buns
• one can chicken broth

How to Make It

1. Put chicken and broth in crockpot and cook on low for 4-6 hours.
2. Remove chicken and drain all liquid.
3. With two forks shred the chicken.
4. Place the chicken back into the slow cooker and pour the dressing, Parmesan cheese, parsley, and pepper over the top.
5. Stir until chicken is coated well.
6. Cook for another 30 minutes or until heated through.
7. Spoon mixture into buns and top with romaine lettuce and extra parmesan cheese if desired.

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Orange Buttermilk Pancakes

What You'll Need

• one cup flour
• pinch of salt
• one teaspoon baking powder
• ½ teaspoon baking soda
• four tablespoons sugar
• one cup low-fat buttermilk
• one large egg, lightly beaten
• one teaspoon vegetable oil
• zest of one orange
• Optional: blueberry or boysenberry syrup, powdered sugar

How to Make It

1. In a bowl whisk together flour, salt, sugar, baking powder, and baking soda.
2. In a separate bowl combine buttermilk, egg, and vegetable oil.
3. Pour wet ingredients into dry ingredients and mix until just combined.
4. Gently stir in orange zest.
5. Coat a skilled or large flat bottom pan with cooking spray and heat over medium heat.
6. Pour about ¼ cup batter onto the pan.
7. Use a flat spatula to flip pancakes with top has bubbles and edges begin to look "dry".
8. Cook 1-2 more minutes.
9. Repeat with remaining batter.
10. Serve warm with optional syrup and powdered sugar.

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Spinach Artichoke Pasta

What You'll Need

• ¼ teaspoon Cayenne Pepper
• Salt And Pepper, to taste
• ½ cup Grated Parmesan Cheese
• 1½ cups Mozzarella Or Monterey Jack Cheese, Grated
• ½ cup Low Sodium Chicken Broth (less Or More)
• 12 ounces Penne, Cooked Until Al Dente
• ½ cup Italian Panko Breadcrumbs
• Crushed Red Pepper, To Taste
• 6 Tablespoons Butter
• four cloves Garlic, Minced
• tow bags Baby Spinach
• tow cans Artichoke Hearts, Drained And Halved
• three Tablespoons Flour
• three cups Whole Milk

How to Make It

1. In a large pot, melt 2 Tablespoons butter.
2. Add the garlic and spinach.
3. Stir in the butter and garlic until wilted.
4. About 1-2 minutes.
5. Remove spinach from heat and set aside.
6. In the same pot, melt another 2 Tablespoons butter on high heat and add the halved artichokes until they slightly change in color about 2 minutes.
7. Remove artichokes from the pot and set aside.
8. Turn heat to low and add 2 Tablespoons of butter.
9. Once it is melted, whisk the flour into the butter.
10. Pour in milk and whisk to combine.
11. Let it cool for about 4 minutes until it starts to thicken.
12. Add parmesan, mozzarella/monterey jack, salt and pepper, and cayenne pepper.
13. Depending on how thick it is, slowly add the chicken broth, up to ½ cup depending on desired thickness.
14. Add artichokes and pasta to the sauce, tossing gently to coat.
15. Fold in spinach, then pour the pasta into a serving bowl.
16. Sprinkle panko crumbs on top for added crunch and sprinkle crushed red pepper.

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Asiago Dip

What You'll Need

• 1 cup light mayo
• 1 bunch thin sliced green onions
• 2/3 cup grated Asiago Cheese
• 5-6 artichoke hearts diced
• 1/2 cup sun dried tomatoes (not oil packed)
• 1 8 oz carton low fat sour cream
• 1 T grated Parmesan
• 2 t fresh minced garlic

How to Make It

1. Preheat your oven to 350 degrees.
2. Mix all of your ingredients together and put into a pie plate or shallow baking dish.
3. Sprinkle the top with a little bit of Asiago Cheese.
4. Bake for 30 minutes or until bubbly.
5. Serve with bruschetta or crackers.
6. Enjoy!

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Slow Cooker Cinnamon Pecans

What You'll Need

• 1¼ C. Sugar
• 1¼ C. Brown Sugar
• 2 Tbsp. Cinnamon
• ⅛ tsp. Salt
• 1 Egg White
• 2 tsp. vanilla
• 3 Cups Pecans
• ¼ C. Water

How to Make It

1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.
3. Add the pecans and coat thoroughly.
4. This will help the mixture stick to the pecans during the cooking process.
5. Prepare your slow cooker by spraying it with cooking spray.
6. I used a 4 quart.
7. Add the cinnamon pecan mixture to the pecans and turn it to low.
8. Stir until the cinnamon sugar mixture is coated well on the almonds.
9. Be prepared for your house to smell amazing!
10. You want to cook for about 3-4 hours.
11. Mine took about 3.
12. Stirring every 20 minutes.
13. In the very last hour, add ¼ cup water and stir well.
14. This will ensure a crunchy coating and help the mixture to harden.
15. Line a baking sheet with parchment paper and spread the pecans onto the sheet to cool.
16. The pecans should be pretty sticky so be sure to seperate them the best that you can and let them cool!

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Slow Cooker Tomato Basil Parmesan Soup

What You'll Need

• ½ cup butter
• ½ cup flour
• one cup parmesan cheese
• 1½ cups half and half
• one tsp salt
• ¼ tsp pepper
• tow (14 oz) cans diced tomatoes, with the juice
• one cup finely diced carrots
• one cup finely diced onions
• one cup finely diced celery
• one tsp dried oregano or 1Tablespoon fresh oregano
• one Tablespoon dry basil or ¼ cup fresh basil
• four cups chicken broth

How to Make It

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker.
2. {If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine. I did this so my veggies were more hidden in the soup.}
3. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
4. About 30 minutes before the soup is ready prepare a roux.
5. Melt the butter over medium low heat in a skillet and add the ½ cup of flour.
6. Whisk together constantly for 5-7 minutes.
7. Slowly add 1 cup of soup.
8. This will start to form a thick paste.
9. Slowly add another 3 cups of warm soup.
10. Add this back to the slow cooker.
11. Stir in the parmesan cheese, warmed half and half, and salt and pepper.
12. Add additional oregano and basil if needed.
13. Cover and cook on low for another 30 minutes.
14. You can also blend the soup in a blender at the very end to smooth the soup out if you would like.

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Overnight Pecan Praline Baked French Toast

What You'll Need

• one loaf french bread (13 to 16 ounces)
• 6-8 large eggs (I only had 6 eggs left, and it worked just fine!)
• tow cups half-and-half
• one cup milk
• tow tablespoons granulated sugar
• one teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

How to Make It

1. Slice French bread into 20 slices, 1-inch each.
2. (Use any extra bread for garlic toast or bread crumbs).
3. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
4. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
5. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
6. Spoon some of the mixture in between the slices.
7. Cover with foil and refrigerate overnight.
8. The next day, preheat oven to 350 degrees F.
9. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
10. Serve with maple syrup.

Praline Topping

11. 1/2 pound (2 sticks) butter, melted
12. 1 cup packed light brown sugar
13. 1 cup chopped pecans
14. 2 tablespoons light corn syrup
15. 1/2 teaspoon ground cinnamon
16. 1/2 teaspoon ground nutmeg
17. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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SNICKERS PEANUT BUTTER PIE

What You'll Need

FOR THE FILLING AND TOPPING

• one jar marshmallow fluff (7 ounces)
• one cup peanut butter
• 17 caramels, unwrapped
• tow tablespoons milk
• one cup peanuts
• tow tablespoons hot fudge sauce
• three snack sized Snickers bars, cut into fourths

FOR THE PIE

• one stick butter, melted
• one cup sugar
• one teaspoon vanilla
• tow eggs
• 1/2 cup cocoa
• 1/2 cup flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• one pie crust

How to Make It

1. Preheat oven to 350 degrees.
2. Unroll your pie crust and line your pie plate with it.
3. Stir melted butter, sugar, vanilla, and eggs in a large bowl.
4. Stir in cocoa, flour, baking powder and salt.
5. Pour over crust.
6. Bake for 25 minutes, until a toothpick comes out clean.
7. Cool completely before topping.
8. Stir together peanut butter and fluff in a large bowl.
9. (You can use a hand mixer if you want.) Spread evenly over brownie layer.
10. Place caramels and milk in a medium microwave-safe bowl.
11. Heat for about 1 1/2 minutes, stirring every 30 seconds.
12. Once the caramel is all melted together, stir in the peanuts and spread over the fluff mixture.
13. Warm your jar of hot fudge sauce in the microwave (about 20-30 seconds).
14. Place in a ziploc bag with the tip cut off and drizzle over pie.
15. Place sliced Snickers bars around the edge for decoration.

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Orange and Lime Cranberry Sauce

What You'll Need

• ¾ pound fresh cranberries
• ½ cup packed brown sugar
• ⅓ cup water
• 2 whole cloves
• ½ teaspoon grated lime zest
• ½ teaspoon grated orange zest
• 1 tablespoon lime juice, fresh-squeezed
• 1 tablespoon orange juice, fresh-squeezed
• salt

How to Make It

1. Add cranberries, brown sugar, water, and cloves to a medium saucepan over medium heat.
2. Bring to a rapid simmer and cook until the cranberry skins burst and the mixture becomes thick and syrupy, about 10 minutes.
3. Stir in lime zest, orange zest, lime juice, and orange juice, and season with salt to taste.
4. Let cranberry sauce cool to room temperature before serving.
5. Garnish with extra orange zest for presentation.

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No Bake Scotcheroo Bars Recipe

What You'll Need

• one cup sugar
• one cup white karo corn syrup
• 1 1/2 cups peanut butter, creamy or chunky
• 6 cups rice krispies
• one cup milk chocolate chips
• one cup butterscotch chips

How to Make It

1. In a heavy saucepan add the sugar and karo syrup together.
2. Cook together until it starts to boil, stirring constantly.
3. Then remove from heat and stir in the peanut butter until it has melted and blended in well.
4. Have the six cups of rice krispies in a big mixing bowl.
5. Pour the warm peanut butter mixture over the cereal.
6. Stir in well until all of the rice krispies are covered.
7. Press into a 9×13 inch pan that has been sprayed lightly with non stick cooking spray.
8. In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 30 seconds, stir and then microwave for another 30 seconds) Stir until well blended and spread over the rice krispie mixture.
9. Let set up for about an hour and then ENJOY!

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ORANGE TERIYAKI SALMON

What You'll Need

• 4 salmon fillets
• ¼ teaspoon garlic powder
• ¼ teaspoon salt

for the sauce

• 1 tablespoon corn starch
• 2 tablespoons cold water
• ⅓ cup sugar
• ⅓ cup orange juice
• ¼ cup soy sauce
• ¼ cup rice vinegar
• ½ teaspoon sesame oil
• 2 teaspoons minced garlic
• 1½ tablespoons honey

How to Make It

1. Preheat oven to 400.
2. Line a baking sheet with foil and grease with cooking spray.
3. Place salmon fillets on prepared cooking sheet side by side, but not touching.
4. Sprinkle with garlic powder and salt.
5. Fold the sides of the foil over the salmon (does not need to be tight, just loosely covering fillets).
6. Bake 12-15 mins or until flaky and cooked through.
7. While salmon is cooking, prepare the sauce.
8. In a small bowl combine cold water and corn starch and whisk until no lumps are present.
9. Set aside.
10. Add sugar, orange juice, soy sauce, rice vinegar, sesame oil, and garlic to another bowl and whisk to combine.
11. Pour mixture into a small sauce pan and bring to a boil, whisking throughout.
12. Reduce to simmer and add honey.
13. Mix in corn starch mixture and reduce heat to low.
14. Whisk 1-2 minutes and allow to thicken.
15. When salmon is fully cooked, use a sharp knife to carefully remove skin from fillets.
16. Serve hot and top generously with orange teriyaki sauce.
17. Garnish with sesame seeds or fresh green onions if desired.

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