Mom's marshmellow sauce for fruit

Marshmallow
1 1/2 Tablespoons
Grated Orange Zest
2 Teaspoons Poppyseed

combine it all - mix it up - and serve!

Chocolate-Peppermint Cake

This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!

Ingredients:

8 tablespoons unsalted butter, cut into small pieces, plus more for pan

1 Cup all purpose flour, plus more for pan

1/2 teaspoon salt

1/4 teaspoon baking powder

8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting

1 1/4 Cups sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup low-fat buttermilk

1/2 cup heavy whipping cream

1/2 teaspoon peppermint extract

Whip Cream

crushed candy cane

Directions:

Preheat oven to 350 degrees.

Butter and flour an 8 inch round cake pan.

Line bottom with parchment or waxed paper.

Wisk together flour, salt and baking pwdr.

In a medium saucepan bring two inches of water to a boil.

Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.

Turn off heat; Let stand until melted, 8 to 10 minutes.

Stir to combine.

Remove bowl; cool 5 min.

Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan.

Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.

Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.

In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.

Cinnamon Popcorn

I had this at a Cookie Exchange I went to this year and absolutely loved it!

2 sticks butter
1 cup sugar
1/2 cup karo syrup
Boil together and then reduce to low for about 5 min
add 1 tsp vanilla
4 cups marshmallows
melt
add hot tamales or cin. bears (cut)
2 bags microwave popcorn
mix really well and EAT!!!!!

Cafe Rio Pork

1 pork roast
1 1/2 cans Coca-Cola Classic (3 cups)
1 cup sugar (I used 1/2 cup still good)
1 (7 oz) can chipotle chilies in adodo sauce (must be in adodo sauce)
1 heaping tsp. dry ground mustard
1 heaping tsp. cumin
1 tsp. minced garlic (I used fresh)

Place pork in crock pot and cook on LOW for 4 to 5 hours or until the pork pulls apart with a fork. Drain the pork. Drain the adodo sauce from the chilies, rinsing the can with some Coca-Cola to get all the adodo sauce. Mix the remaining ingredients together with the adodo sauce pour over pork in the crock. Continue to cook on LOW 3 to 4 more hours.

Variation: Dice 1/2 chipotle chilies, mix with ingredients add to mixture to pour over pork.

Yummy Cocomut Cookies

1 1/2 cups butter
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg
3 1/4/ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3 -4 cups sweetened flaked dried coconut

In a large bowl with the mixer on medium beat butter, sugar, vanilla and almond extract until smooth. Beat in egg until well blended.

In a medium bowl mix flour, baking powder and salt. Add to butter mixture and beat on low speed for about 5 minutes until well blended. Should be a smooth homogeneous mass. Add coconut blend well.

Use a well greased cookie sheet place balls (approximately 1inch) of blend. cook at 350 for 15 minutes. Let cook on cookie sheet for 5 minutes then remove to rack.

Variations:
Add 1 Tablespoon orange zest and 1 1/2 cups dried cranberries

White Chocolate Chip Cookies

1 Cup butter softened
1 1/2 cups sugar
1 cup brown sugar, packed
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups (11oz bag) white chocolate chips
1 1/2 cup Macadamia nuts, chopped - optional

Preheat oven to 350. Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda and salt. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes.

Almond Joy Candy

These are better than the ones you can purchase. And they are hard to stop eating until they are gone.

1 1/2 Cups butter
1 (14oz.) can sweetened condensed milk
2 tea vanilla extract
1 Lb. (5 1/3 Cups) sweetened shredded coconut
2 Cups chopped almonds
2 Cups (12oz.) milk or semisweet chocolate chips
1 Tablespoon vegetable shortening

Line a 13X9X2 inch baking pan/dish with lightly buttered waxed paper or foil. Set aside. Melt butter in a large saucepan, add milk and vanilla, mixing well. Stir in coconut and almonds and mix well. Press into prepared pan and refrigerate until firm. Invert pan, peel off paper and cut candy into small squares. Melt chocolate and shortening in a double boiler over simmering water; dip candy pieces in chocolate. Place on wax paper lined pan. Let cool at room temperature. Store tightly covered at room temperature.

If using dipping chocolate use in place of chocolate and shortening.

Egg Nog

Nothing says, "Holiday Season" like creamy, delicious egg nog. Dazzle your guests with this quick and easy home brew.

Ingredients
3 eggs
2 Tbs sugar
pinch of salt
1 - 1/2 cups milk
1/2 tsp vanilla
Preparation
Start by... adding all the ingredients to the Tall Cup and blend with the Cross Blade until smooth (about 8 seconds).

Then... Pour into a sauce pan and over low heat, warm the mixture making sure to stir it constantly.

When... the mixture has thickened remove it from heat. Cover and refrigerate until well chilled.

Serving Suggestion
This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings.
Tip!
Add a shot of rum and a sprinkle of nutmeg to each serving for a classic holiday cocktail.

Buttermilk Pancakes

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup or your favorite jam.

Makes about 8 - 3-inch (7.5 cm) pancakes.



Recipe:

1 cup (140 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.

Marshmallows

1 cup (240 ml) cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavored gelatin
2 cups (400 grams) granulated white sugar
1 cup (240 ml) light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups (460 - 575 grams) confectioners' (powdered or icing) sugar, sifted.

Once you are comfortable making your own marshmallows, you may want to try experimenting with this recipe
. You can substitute almond extract (1/2 teaspoon) or mint extract (2 teaspoons) or even lemon extract (2 teaspoons) for the vanilla extract. Another idea is to add a little food coloring to make them say, orange for Halloween, pink for Valentine's Day, or green for St. Patrick's Day. And if you want to coat them in something besides confectioners' sugar, try using toasted coconut, cocoa powder, or even toasted and ground nuts. Of course, you can cut the marshmallow into other shapes besides squares, simply by using your favorite cookie cutters.

Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup (120 ml) cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick crème of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

Licorice Caramels

INGREDIENTS:
* 1 cup butter
* 2 cups white sugar
* 1 (14 ounce) can sweetened condensed milk
* 1 cup corn syrup
* 1/8 teaspoon salt
* 1 teaspoon anise extract
* black paste food coloring

DIRECTIONS:
1. Line a 9x9 inch dish with buttered foil.
2. In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
3. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

Caramels

Caramels:
1 1/2 cups (360 ml) heavy whipping cream
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed, light brown sugar
2 teaspoons kosher salt
2 teaspoons pure vanilla extract

Caramels: Butter an 8 x 8 inch (20 x 20 cm) baking pan.

In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)

Remove from heat and stir in the vanilla extract. Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.

With a sharp knife, (oiled with a tasteless vegetable oil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.

Makes about 48 pieces.

Pumpkin Roll

For Pumpkin Roll: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker's Joy).

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon

, allspice, and salt.

Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners' sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the butter brickle or nuts.

To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.

Serves about 6 - 8 people.

Sources:

www.verybestbaking.com

Chase, Sarah Leah Chase. 'Cold-Weather Cooking'. Workman Publishing. New York: 1900.

Pumpkin Roll:

3/4 cup (100 grams) all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3 large eggs, room temperature

1 cup (200 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

2/3 cup (150 grams) pumpkin puree

Filling:

8 ounces (226 grams) cream cheese, room temperature

2 tablespoons (28 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners' (powdered or icing) sugar

1/2 teaspoon pure vanilla extract

1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle

or 1 cup (100 grams) chopped walnuts or pecans

Garnish:

Confectioners' (powdered or icing) Sugar

Big Thick Brownies From Scratch

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) a 9 x 13 inch (23 x 33 cm) pan and then line the bottom of the pan with parchment paper.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside.

Meanwhile, in a large bowl whisk (or use a hand mixer) together the eggs and sugar. Fold in the melted chocolate mixture and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt and then fold into the chocolate and sugar mixture until well combined.

Pour into the prepared pan and bake for about 40 - 50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. Store leftovers in the refrigerator. These freeze very well.

Makes 24 - 2 inch (5 cm) brownies.

1 1/2 pounds (680 grams) semisweet or bittersweet chocolate, chopped

1 cup (2 sticks) (226 grams) unsalted butter, cut into pieces

6 large eggs

2 cups (400 grams) granulated white sugar

1 tablespoon pure vanilla extract

1 1/2 cups (210 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Family Pleasin’ Shepherd's Pie

This I got to try. A few years ago I was determined to make a shepherd's pie useing turkey. They turned out ok...but I never HAD to make it again.

Mashed Potato Topping

4 lbs peeled cubed potatoes

½ Cup butter, 1 stick

1 Cup shredded mozzarella cheese

¼ teaspoon cumin

¾ Cup warm milk

1 ¼ teaspoon salt

¾ teaspoon garlic salt, Lawry’s

½ teaspoon fresh cracked black pepper

Meat and Vegetable Layer

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 lb lean ground beef

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon garlic salt, Lawry’s

1 15 oz can green beans, drained

1 15 oz can mixed veggies, drained

26 oz can Muir Glen Fire Roasted Tomatoes, pureed in food processor or blender

2 Cups shredded cheddar cheese

1. Place potatoes in a large pot of water and boil for 10-12 minutes or until fork tender. Drain then place into a stand or electric mixer. Beat until well mashed then add remaining potato ingredients until well combined. Set aside.

2. Heat olive oil into a large skillet over medium heat. Saute onion until softened, about 5 minutes. Add ground beef, salt, pepper and garlic salt; cook until browned and crumbled. Stir in beans, vegetables and pureed tomatoes. Pour meat mixture into a 9x13 inch baking dish or individual size baking dishes. Top with mashed potatoes then sprinkle with cheddar cheese. Bake for 25-30 minutes or until cheese is melted. For crispy cheese topping bake uncovered, for oozing cheese, cover with foil after 15 minutes of baking. Enjoy!

Raspberry Sour Cream Pie

recipe yield 2 - 9 inch pies

INGREDIENTS:
* 2 (9 inch) unbaked pie crust
* 2 eggs
* 1 1/3 cups sour cream
* 1 teaspoon vanilla extract
* 1 cup white sugar
* 1 pinch salt
* 1/3 cup all-purpose flour
* 3 cups raspberries
*
* 1/2 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 cup chopped walnuts
* 1/4 cup butter, chilled

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts.
3. Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
4. To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.

Raspberry White Chocolate Blondies

¼ Cup butter
¾ Cup white chocolate chips
½ Cup sugar
¼ Cup brown sugar
1 Cup flour
½ teaspoon baking powder
½ teaspoon salt
½ Cup white chocolate chips
2 eggs
2 Tablespoons sour cream
1 Cup fresh raspberries
½ Cup finely chopped pecans
2 Tablespoons sanding sugar


1. Preheat oven to 350 degrees F. Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. In a large bowl add the sugar, brown sugar, flour, baking powder, salt and ½ Cup white chips. In a small bowl whisk the eggs and sour cream. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.


2. Pour into an 8x8 inch baking dish lined with foil that’s been sprayed with cooking spray. Top evenly with 1 Cup raspberries. Mix the chopped pecans and sanding sugar in a small bowl until combined then sprinkle over top of blondies. Bake for 30-35 minutes, or until toothpick comes clean from center.


9 blondies
thanks Picky Palate

Fresh Blueberry Pie II

I had to make to pies for my gathering and this was my second choice. Yummy!-Janene

Thank you: Nancy Fields PHOTO BY: EdgewoodPixxie
"This recipe uses half cooked and half fresh blueberries for a yummy flavor. My family has enjoyed this for over 30 years. Original recipe yield 1 -8 inch pie

INGREDIENTS:
* 1 prepared 8 inch pastry shell, baked and cooled
* 2 pints fresh blueberries
* 1 tablespoon all-purpose flour
* 1 tablespoon butter
* 1 tablespoon lemon juice
* 1/2 cup white sugar

DIRECTIONS:
1. Pour one pint of the blueberries into the baked pie shell.
2. Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
3. Pour cooked berries over fresh berries. Chill pie and serve with whipped cream.

Emily's Famous Apple Pie

I was looking for a very traditional apple pie recipe that would be very easy. This one is absolutely scrumptious! The Perfect all American Dessert!

Thank you: submitted by HBIC to Allrecipes.com
"This is the easiest apple pie in the world to make. I like to use fresh Granny Smith apples. For special occasions I make a lattice top for this all-American treat!"

PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr
Original recipe yield 1 - 10 inch pie

INGREDIENTS:

* 2/3 cup white sugar
* 1/3 cup all-purpose flour
* 1 tablespoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1 recipe pastry for a 9 inch double crust pie
* 8 Granny Smith apple - peeled, cored and sliced

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl stir together the sugar, flour, cinnamon and cloves.
3. Place one of the pie shells into a 10 inch pie pan. Put 1/2 of the sliced apples into the shell and sprinkle half of the sugar mixture over them. Top with the remaining apples and the remaining sugar mixture.
4. Cover apples with the top crust. Press edges with the tines of a fork to seal and poke holes in the top with a knife. Bake in preheated oven for 45 minutes.

Ricotta Stuffed Spinach and Broccoli Pizza Pie

16 oz whole wheat or white pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese

¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil

2 Cups fresh spinach leaves, chopped

2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water

Pinch of salt

½ Cup Roasted red bell peppers, from can or fresh

1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil

½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and Parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges.

8 slices

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.

3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Slow Cooked Carnitas Tacos

1 1/2 lbs pork shoulder roast or pork butt 1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato

1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.

Extreme Toasted Marshmallow Candy Bar Rice Crispy Treats

12 Cups toasted rice crispy cereal
2 10.5 oz bags mini marshmallows
6 Tablespoons butter

1 Cup chocolate chips
3 Cups mini marshmallows
10 mini Twix candy bars, chopped
10 mini Snicker candy bars, chopped

1. Prepare rice crispy treats according to directions on the cereal box, I doubled recipe. Press into a 9X13 inch baking dish. It will be filled close to the top.

2. Preheat oven's broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden). Sprinkle chocolate chips over rice crispy treats. Sprinkle 3 Cups mini marshmallows over top. Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quick!

3. Remove from oven and press chopped candy bars over toasted marshmallows. Let cool for 1 hour before serving. Enjoy!!
Thanks Picky Palate!

Mile High Cheesecake Layered Chocolate Cake

(adapted from Christmas with Southern Living 2007 cookbook)

1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips

1 Sara Lee Frozen New York Style Cheesecake (30 oz)

24 oz softened cream cheese
1 stick softened butter
½ can of pre-made vanilla frosting (I used the 16 oz Pillsbury)
16 oz powdered sugar

3 Piroline (rolled wafer cookies) cut into 1 inch pieces for garnish
½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1 ½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.

2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.

3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.

4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!

thanks again picky palate!