Colorful Christmas Swirl Cookies

2 cups flour, plus possibly a few more tbsp


1/2 tsp baking powder


1/4 tsp salt


2/3 cup unsifted powdered sugar


1/4 cup granulated sugar


2 1/2 sticks unsalted butter (cut in chunks)


1 tsp vanilla


1/2 tsp of food coloring of your choice


(and/or 1/2 tsp of any desired extra extracts)


1 1/2 cup holiday sprinkles





1. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.





2. Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.





3. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. Or use gel food coloring.


(You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Also, if you are using liquid food coloring, you will need to add a few tbsp of flour to keep the dough from becoming too wet. Mix until the color is spread out evenly.)





4. Roll out each portions of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.





5. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.





6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat those tears and voila, then just keep rolling.




7. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)

8. Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Enjoy your whimsical Christmas cookies!





Adapted from Sprinkle Bakes.

Apple Pudding Cake



Ingredients
2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups)
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter (no substitutes), melted
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water 1 tablespoon butter (no substitutes

Directions
Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion.
Makes 12 servings.

SPINACH DIP



INGREDIENTS
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream
1 cup Real Mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
3 green onions, chopped

DIRECTIONS

Combine all ingredients and chill about 2 hours.

(Makes 4 cups dip)

LOVE THIS!!

Microwave Stuffed Mushrooms







INGREDIENTS
1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk italian sausage, cooked
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese plus two tablespoons
2 green onions

DIRECTIONS
Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, ½ cup Mozzarella cheese and green onions. Cover with paper towel.
Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Sprinkle the remaining Mozzarella over the stuffed mushrooms.


Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

Banana Stuffed French Toast

Ingredients

4 tablespoons butter

1/4 cup light brown sugar

Pinch ground cinnamon

3 ripe bananas, peeled, cut into 1/2-inch-thick rounds

4 ounces cream cheese, room temperature

1 large unsliced loaf French bread, bread cut into

8 slices

4 large eggs

1/2 cup heavy cream

1 1/2 cups whole milk

2 teaspoons ground cinnamon

1 teaspoon rum extract

Nonstick cooking spray

Confectioners' sugar, for garnish & Maple syrup

Directions

Preheat oven to 350 degrees F.
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon.

Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce.

Add bananas and toss together.

Let cook until the bananas are soft and incorporated into the sauce.

Remove to a bowl and let cool completely.

Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.

Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine.

Pour mixture into a 13 by 9-inch casserole dish.

Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally.

Remove the bread from egg mixture, using a spatula, letting the excess drain off.
Spray a wire rack with nonstick spray and put the rack on a baking sheet.

Put the bread on the rack and transfer to the oven.
Bake the French toast until it is golden brown and filling is hot, about 25 minutes.

Serve with confectioners' sugar and maple syrup! Enjoy!

Hamburger Stroganoff Recipe

Ingredients

1 lb ground hamburger

Salt and pepper (to taste)
2 TBL worcestershire

4 ounces sliced mushrooms (optional)

1/3 cup of dry sherry or dry white wine (optional)
1/4 cup chopped parsley, loosely packed
1/2 cups sour cream

1-2 cans cream of mushroom soup

1/4 teaspoon paprika or more to taste

8 ounces egg noodles, COOKED

Cook hamburger, drain.

Add mushrooms and sherry or wine & worestershire & paprika & soup & sour cream.

Serve over noodles.

Chicken & Vegetable Pizza

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup

1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
2 cooked chicken breast (10ounce)
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

Spread the soup on the crust to within 1/4 inch of the edge.

Bake at 450°F. for 5 minutes.
Heat the oil in a 10-inch skillet over medium heat.

Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally.
Spoon the vegetables on the pizza.

Top with the chicken and cheese. Sprinkle with the oregano, if desired.
Bake for 5 minutes or until the cheese is melted.

Red & Black Candy Apples

http://www.mattbites.com/

8-10 medium sized apples
8-10 wooden twigs, twimmed
3 cups granulated sugar1/2 cup light corn syrup
1 cup of waterseveral drops of cinnamon flavored oil
1/4 teaspoon of red food coloring
1/4 teaspoon of black food coloring

Clean and dry the apples. Try to remove as much of the wax as possible. If you purchase them from your local farmer’s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and then you’ll be sad.
Remove from heat and stir in flavored oil and food coloring.
Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.
A note about the black apples: Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky!
Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores.

CHECK OUT THESE COOL IDEAS FOR HALLOWEEN!

http://sassysites.blogspot.com/2011/10/halloween-treats-for-kids-link-up.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SassySites+%28Sassy+Sites%21%29

Crock Pot Apple Pie

Image and Recipe Copyright © 2008 Jennifer Iserloh

http://www.skinnychef.com

This dessert has the same flavors as apple pie without the guilt of a fattening crust!
Makes 6 baked apples

Ingredients
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Directions
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

PLUM CRUMBLE

1 3/4 lbs. plums, stoned, thickly sliced (about 4 c.)
1/2 c. granulated sugar or more depending on the tartness of fruit
3 tbsp. flour
1/2 tsp. cinnamon
Unsalted butter, softened for pie dish

TOPPING:
1 c. brown sugar, lightly packed
3/4 c. oatmeal
3/4 c. flour
1 stick (4 oz.) chilled, unsalted butter, cut up
Preheat oven to 375 degrees. Combine plum slices, granulated sugar, flour, and cinnamon in bowl. Toss gently. Butter 10 inch pie plate.

Topping: Rub brown sugar, oatmeal, flour, and butter together with fingers until crumbly. Arrange mixture evenly over plums. Lay sheet of foil under dish to catch drips. Bake about 45 minutes. Can serve warm with vanilla ice cream. Serves 4 to 6. Delicious

Deviled Chicken Lollipops on the Food Network

Deviled Chicken Lollipops on the Food Network

Pork chops with Apple Stuffing

Ingredients
Apples
Pork Chops
Stove Top Stuffing
Sugar

Directions
Cut up your apples and put them in the bottom of a cake pan put a little sugar over them.
Then get a stove top stuffing mix make it (follow the directions for the stuffing)

Layer
Put half of the stuffing over the apples,
Then put pork chops on
Next put the other half of stuffing on top.
Bake until done

My friend Dena Mills gave this to me!

Jalapeño(Honey) Plum Jam

Ingredients
2 pounds plums, pitted and chopped
1½ cups honey
2 TBS minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
1½ cups honey OR 7 cups white sugar

8 half pint canning jars with lids and rings

Directions
Place the pitted, mashed plums, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

Than sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Apple Butter

Ingredients
4 lbs of good cooking apples (Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

Equipment Needed
1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill

A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars

Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Makes a little more than 3 pint jars.

Apple Cobbler with Coconut



Ingredients

4 Granny Smith apples - peeled, cored and sliced
1/2 cup caramel ice cream topping
1 tablespoon all-purpose flour
1 (10 ounce) can refrigerated flaky biscuit dough
2 tablespoons butter
3 tablespoons white sugar
3/4 cup sweetened flaked coconut

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3.Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.


Apple Cobbler

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups sugar
2 Eggs
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup Butter, melted

Heat oven to 350°F. Place sliced apples in ungreased 13x9-inch baking pan.

Stir together 3/4 cup sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 45 to 55 5minutes or until lightly browned and apples are tender.

Serve warm with ice cream!!! ENJOY

Country (easy) Apple Dumplings with mountain dew


•2 Granny Smith apples, peeled and cut into 16 pieces
•2 cans refrigerated crescent rolls
•1 1/2 cups sugar
•1 tsp cinnamon
•2 sticks butter, melted
•12 oz Mountain Dew

Unroll and separate the crescent rolls. Wrap each apple slice in a crescent roll and place in a 9×13 ungreased pan. Melt butter; add sugar and cinnamon and mix well. Pour mixture over the tops of the crescent rolls. Pour Mountain Dew between the rolls. Bake at 350 degrees for 40-45 minutes or until golden brown.

Apple Crisp

Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions
Preheat oven to 350 degrees F.

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Apple Hermits



Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2.In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
3.Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
4.In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.

DONUTS

SHORT CUT DONUTS WITH GLAZES


1 package refrigerator biscuit (10 in pkg.)

Preheat oil in deep fryer. Cut centers out of biscuits with a 1 inch cutter. Fry 3 donuts at a time for 1 1/2 minutes; turn and fry 1 1/2 minutes more. Fry donut holes for about 2 minutes, turning once. Drain on absorbent paper. Makes 10 donuts and holes.

MAPLE GLAZE:
1 c. sifted powdered sugar
3 or 4 tbsp. maple syrup

Combine powdered sugar with maple syrup, stirring until smooth. Dip donuts and holes in glaze. Sit on rack to drain.

FRUIT GLAZE:
2 tbsp. grape, apricot or peach jam
1 c. powdered sugar
1 or 2 tsp. milk

Put jam in a glass jar and microwave on high for 15 seconds; stir to melt. Stir in powdered sugar, adding milk and stirring until smooth. Dip donuts and holes in glaze. Drain on rack.

CHOCOLATE GLAZE:
1/2 c. chocolate chips
1 tbsp. light corn syrup
2 tbsp. milk

Combine chocolate chips, syrup and milk in a 2 cup glass cup; microwave on high for 1 to 1 2/3 minutes; stir until melted. Dip donuts and holes in glaze.

Some other maple frosting recipes
Maple frosting4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

or

1/2 cup butter, room temp
1/4 cup milk
2 cups powdered sugar
1 teaspoon maple flavoring

MAPLE FROSTING
1/4 c. Crisco
1/2 tsp. salt
1/4 c. maple blend syrup
2 tsp. vanilla
3 c. confectioners' sugar
1/4 c. milk

Combine Crisco, salt, syrup, vanilla and 1 cup of sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency.


DONUTS FROM SCRATCH

Ingredients for Doughnuts

4 cups all-purpose flour
1 teaspoon instant dry yeast
1 1/4 cups 2% milk, warmed up to 105 °F
6 tablespoons unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large 1 large egg yolk
4 cups vegetable oil, for frying

Maple Cream Filling
8 ounces cream cheese, room temperature
1/2 cup sifted icing sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract

Maple Glaze
1 cup sifted icing sugar
2 tablespoons pure maple syrup
2 tablespoons milk

Directions for Doughnuts

1.For doughnuts, stir ¾ cup of flour, yeast and ¾ cup milk together until blended, cover with plastic wrap and let rise for an hour.

2.In a large mixing bowl using electric beaters, or in a stand-up mixer fitted with the paddle, add remaining 3 ¼ cups flour, butter, sugar salt and spices and blend for 1 minute on low speed. Combine the initial flour, milk and yeast mixture, with the remaining milk, egg and egg yolk and beat on medium-low speed until batter is smooth and thick. Place dough in a lightly oiled bowl, cover with plastic and let sit until doubled in volume, about 1 hour.

3.On a lightly floured surface, roll out dough to ½-inch thick. Cut doughnuts with a 3-inch cutter and place on a parchment lined baking tray. Cover with a tea towel and let doughnuts rest 15 minutes.

4.Heat oil in a deep pot to 365 °F. Set a doughnut onto a slotted spoon and set gently into oil. Let cook until brown on one side, then carefully turn over. Remove doughnut with slotted spoon and place on a plate with paper towel to cool. Make a few doughnuts at a time, but take care not to overcrowd the pot (to prevent oil from cooling, resulting in greasy doughnuts).

Maple Cream Filling

1.For cream, beat cream cheese until soft and beat in icing sugar, maple syrup and vanilla until smooth. Spoon batter into a piping bag fitted with a plain tip. Insert tip into side of doughnut and pipe in cream filling. Repeat with remaining doughnuts.

Maple Glaze

1.For glaze, beat all ingredients until smooth, adjusting consistency with milk, if needed. Dip each doughnut halfway into glaze and let dry for 10 minutes on a cooling rack before serving.

Vanilla Glaze

In a mug, microwave half of cup of milk with a teaspoon of butter (you'll use this later)

In a bowl mix:
1 cup of powdered sugar
2 Tablespoons of the milk mixture
1/4 teaspoon of lemon
1/4 teaspoon of vanilla extract
If you a really thin glaze, just add a little more of the milk mixture.


Chocolate Glaze

Use the milk mixture from above.
In a bowl mix:

1 cup of powdered sugar
2 Tablespoons of Hershey Cocoa
3 Tablespoons of the milk mixture from above.

Put a slightly warm donut face down in the chocolate glaze, turn slightly and remove. Perfect!

Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.


1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed


orange and yellow food color
candy corn (for garnish)


Directions ~
Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.


Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.


Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.


Recipe yields 4 moderate servings or 6-8 mini servings.


Recipe Source: Glorious Treats


Sugar Free Option: In the past, I have adjusted this recipe to be sugar free, with good results. Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip. Omit candy corn garnish.


Recipe options: This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).

Philadelphia Cheese Steak Sandwich

There are so many different ways to make Philly Cheese steak sandwiches.....

Ingredients

1 12-ounce boneless beef rib eye steak (thin sliced eye of round, rib eye, or sirloin tip roast)*

2 tablespoons margarine or butter
2 medium onions, thinly sliced and separated into rings
1 medium red or green sweet pepper, cut into thin strips
4 French rolls or hogie buns, split
4 ounces thinly sliced cheddar cheese
optional
1/2 cup sliced mushrooms
Dill pickle spears

Directions

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.
2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.
3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.

OR

Ingredients

2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Directions

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Sloppy Chicken Joes

Ingredients

Nonstick cooking spray
3 pounds uncooked ground chicken or uncooked ground turkey
2 14-oz. jars pizza sauce
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
1 14.5-oz. can diced tomatoes
8 hoagie rolls, split
8 slices mozzarella or provolone cheese (8 ounces)

Directions

1. Coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to hot skillet; cook until chicken is no longer pink, stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine chicken, pizza sauce, vegetables, and undrained tomatoes.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Arrange split rolls, cut sides up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches.

Chicken-Parmesan Bundles

Chicken-Parmesan Bundles

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1 1/2cups spaghetti sauce, heated

Directions

HEAT oven to 375 degrees F.

MIX cream cheese, spinach, 1 cup mozzarella and 3 tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165 degrees F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Make Ahead:
Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375 degrees F for 35 min. or until chicken is done.

Special Extra:
Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating

Outback Steakhouse Coconut Shrimp

1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.

Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce

Chicken Pasta Whiskey, Wine, and Mushrooms

Ingredients
■24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
■2 Tablespoons Olive Oil
■Kosher Salt
■Black Pepper
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Large Onion, Peeled And Sliced
■1 cup Dry White Wine
■3/4 cups Whiskey (Jack Daniels Is Good)
■1/2 cup Chicken Broth
■1 cup Heavy Cream
■Salt And Pepper, to taste
■12 ounces, weight Mostaciolli, Cooked Al Dente
Chicken Thighs or breast

Preparation InstructionsPreheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
Salt and pepper the breasts, then brown them on both sides…


In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. I put the chicken back into the pot…

Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

Black-Bean Salad
Courtesy of Food Network Magazine

Directions
Heat 2 smashed garlic cloves
1 diced jalapeno
1 teaspoon cumin seeds
In a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.

Chocolate Fondue recipe

Ingredients:
1 ½ cups sugar
1 ¼ cups water
¼ cup corn syrup
1 cup unsweetened cocoa powder, sifted
¾ cup heavy cream, plus more, as needed
5 ounces chocolate, chopped
1 tablespoon whipping cream
Favorite cake, cubed, for serving
Fresh fruit, cubed, for serving

Directions:

1) Combine sugar, water, and corn syrup in a medium pot; bring to a boil over high heat. Simmer 15 minutes, until liquid reduces by almost half.

2) Add cocoa powder, whisking to mix. Add heavy cream; bring to a boil and simmer 5 minutes.

3) Remove from heat; stir in chopped chocolate and whipping cream. Transfer to fondue pot to keep warm.

4) Serve with cake and fresh fruit.

Caramel Fondue recipe

Take a leap back to your childhood with this homemade caramel fondue. Served with skewered marshmallows, it's a first-rate camping trip brought indoors.
Ingredients:
1 cup sugar
1 tablespoon cornstarch
1 tablespoon rum
3 egg yolks, beaten
1 cup milk, warmed
¼ cup boiling water
½ teaspoon vanilla extract
Fresh apples, for serving
Marshmallows, for serving

Directions:
Place sugar in a small pan; heat over medium until sugar melts and liquefies, stirring. Set aside.
In a small bowl, whisk together cornstarch and rum. Set aside.
Combine egg yolks, milk, and reserved rum mixture in a double boiler over hot water; cook, stirring constantly, until thickened.
Combine melted sugar and boiling water in a small pot; immediately add to warm milk mixture; continue stirring over low heat 20 minutes, until caramel has melted.
Remove from double boiler; stir in vanilla and transfer to a fondue pot.

Serve with apples or marshmallows on spears

Basic Fondue

Ingredients
2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Directions
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Bread Bowl Fondue

Bread Bowl Fondue
Ingredients
1 (1 pound) loaf round bread
8 ounces process cheese (eg. Velveeta), cubed
2 cups sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 ounce) can chopped green chilies
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables

Directions
1.Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

2.In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 degrees F for 60-70 minutes or until the filling is heated through.

3.Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.

Beef Fondue with Sauces

CURRY SAUCE:
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot pepper sauce
MUSTARD SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon hot pepper sauce
1 garlic clove, minced
ONION-HORSERADISH SAUCE:
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons water
1/4 teaspoon hot pepper sauce
FONDUE:
1 1/2 pounds beef tenderloin, cut into 3/4-inch cubes
3 cups vegetable oil
Directions
1.In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

BBQ Wings

Ingredients

8 chicken wings
pinch smoked paprika, or you could use ordinary paprika
4 tablespoons hoisin sauce
4 tablespoons plum sauce
4 tablespoons tomato ketchup
salt and freshly ground black pepper
Directions

Remove the wing tips and discard, then cut the wings in half at the joint. Season with salt and pepper and smoked paprika. Oil the rack of the barbecue. Barbecue the chicken wings skin side down for 8 to 10 minutes, turn and barbecue for 5 to 6 minutes until cooked through. Meanwhile, combine the hoisin and plum sauces with the tomato ketchup to make a sticky sauce. Brush the wings with the sauce, then barbecue for 1 minute. Brush again, turn and cook for another minute. Brush again, turn and cook for a further minute. Repeat this process. Cool slightly before serving.

Sizzled Citrus Shrimp

Ingredients
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic , minced
1 pound medium shrimp (30-40 per pound), peeled and deveined
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt , or to taste
2 tablespoons chopped fresh parsley


Directions
Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Lemony Green Beans

Ingredients

1 pound green beans
2 tablespoons minced garlic
1/4 cup olive oil
Zest of 2 large lemons (yellow part only)
1/2 cup chopped fresh Italian parsley (optional)
1/3 cup lightly packed grated Parmesan
Salt and pepper to taste


Directions

For crunchy green beans, blanch them in boiling salted water for 1 minute. For softer beans, aim for 5 minutes. Either way, drain them, plunge them into ice water, and drain again thoroughly. Transfer them to a bowl.

In a small skillet over low heat, sauté the garlic in the olive oil just until fragrant, about 1 minute (do not let it brown). Pour the mixture over the green beans and add the lemon zest, parsley, cheese, and salt and pepper, tossing everything together. Serve warm or at room temperature.

Pork Kabobs

Ingredients

2/3 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup freshly squeezed orange juice , (about 1 medium orange)
3 garlic cloves,, smashed
2 tablespoons olive oil, (extra virgin)

1 green apple, cut into 1 inch chunks
1 red onion, cut into 1-inch chunks
bamboo or metal skewers
1 pinch salt and pepper

Directions

Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into a large zip-top bag. Seal and shake to combine.
Cut pork chops into 1 1/2 inch cubes and add to the bag, seal and refrigerate for 1 hour or up to one day.
Soak bamboo skewers in water for 30 minutes.
Remove pork from the marinade, and place the marinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil until slightly thickened and reduced by half, about 5-7 minutes. Reserve.
Skewer the pork, along with the apples and onions and sprinkle with salt and pepper.
Heat a grill pan (or your broiler) to medium high.
Drizzle pan with a little oil to keep the skewers from sticking.
Place the skewers on the pan and grill for 4 minutes.
Turn them a quarter of the way around and grill another 4 minutes.
Finish grilling the remaining two sides for 4 minutes each, grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutes total, flipping once.
Do not overcook the pork, or it will become tough.

Margarita Chicken

Ingredients
zest from one lime
1/3 cup fresh lime juice, from about 4 limes
1/4 cup olive oil
2 tablespoons tequila, optional
2 tablespoons fresh cilantro, chopped
2 cloves garlic, mashed
1 teaspoon chile powder
pinch salt and pepper
2 pounds boneless, skinless chicken breast halves, 6-8
Directions
Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

Homemade Root Beer

Ingredients

6 cups white sugar
3 1/3 gallons cold water
1 (2 ounce) bottle root beer extract
4 pounds dry ice

Directions

In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.

Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

Serves 64

Here is another recipe from my sister-in-law!

Macaroni & Chick Pea Salad

Ingredients
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
4 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
1/4 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
4 lower-sodium bacon slices or turkey bacon, cooked and crumbled



Directions
To prepare dressing, combine all the dressing ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine the dressing, pasta and the remaining salad ingredients. Cover and chill until ready to serve.

Chicken Stuffed with Golden Onions & Fontina

Ingredients
4 teaspoons extra-virgin olive oil , divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary , divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese , preferably aged
(I think I will use mozzarella cheese)4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour


Recipe Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Wok-Seared Chicken Tenders with Asparagus & Pistachios

Ingredients
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus , tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 scallions , trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (see Ingredient Note)
1/4 cup shelled salted pistachios , coarsely chopped

Directions
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Sweet and Sour Chicken

Ingredients1
(8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Directions

1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

3.Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.

4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Strawberry and Pineapple Salsa

Ingredients

2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon


Try over Chicken!!

Raspberry Pretzel Dessert

RASPBERRY PRETZEL DESSERT

2 c. crushed pretzels
1 tbsp. sugar
1 tbsp. melted butter
1 2/3 c. Cool Whip
1 c. sugar
1 (8 oz.) pkg. cream cheese
2 (3 oz.) pkgs. raspberry gelatin
2 c. pineapple juice, heated
16 oz. pkg. frozen raspberries

Mix pretzels, 1 tablespoon sugar and butter. Press into greased 13"x9" pan. Bake at 400 degrees for 7 to 10 minutes. Cool.
Mix Cool Whip, sugar and cream cheese. Spread mixture over pretzel mix. Chill until firm.
Dissolve gelatin in hot juice. Add raspberries. Pour gelatin mixture over cream cheese layer. Chill.

Greek Salad

Ingredients
1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoons Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing

Preparation Instructions
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Layered Salad

Ingredients
SALAD:
2 heads Iceberg Lettuce, Chopped
8 ounces, fluid Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, weight Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
½ cups (Real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)

http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/

2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
_____
FOR THE DRESSING/MARINADE:
¾ cups Canola Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Tablespoons Soy Sauce
1 teaspoon (additional) Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Sugar
3 cloves Garlic, Peeled
1 Tablespoon Minced Fresh Ginger
½ teaspoons Hot Chili Oil
1 teaspoon Kosher Salt
Lots Of Freshly Ground Black Pepper
_____
FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 cups Buttermilk
2 cups Flour
1 Tablespoon Salt
½ teaspoons Cayenne Pepper
1 quart Canola Oil
Black Pepper To Taste
_____
FOR THE CANDIED PECAN BITS:
½ cups Pecans, Chopped
1 cup Sugar
2 Tablespoons Water
_____
FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!

Quick Chicken with Asparagus and Provolone

Ingredients
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Directions
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.

Chicken with Asparagus and Roasted Red Peppers

Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese

Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet.
Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet.
Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
Place tomatoes in skillet during last 2 minutes of cook time.
Sprinkle with vinegar.
Top with mozzarella cheese to serve.

Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus.
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutella Mug Cake

Oh this is good, easy and FAST!!

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

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 2 1/2 minutes.) Top with whipped cream and a little chocolate sauce if desired. (we were out of whipped cream so we drizzled caramel over it!!)

Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

This is where I found the picture and recipe! Enjoy!! :)

Fruit Pizza

Fruit Pizza with White Chocolate




Ingredients
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla baking chips
1/4 cup heavy cream
1 (8 ounce) package cream cheese
1 pint fresh strawberries, sliced
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
Bake for 10 minutes in the preheated oven, or until light brown.
For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

PHILADELPHIA Cream Cheese~Fruit Pizza

1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Make It
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

To Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened

JELL-O Pudding Fruit Pizza

Instead of cool whip or cream cheese use pudding!

Cool Whip~Fruit Pizza

1 pkg. (18 oz.) refrigerated sliceable sugar cookies

2 cups thawed COOL WHIP Whipped Topping
2 cups assorted fruit, such as sliced bananas, strawberry slices, grapes, nectarine slices, peeled kiwi slices

PREHEAT oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.

REMOVE crust from pan; place on serving plate. Spread with whipped topping; top with fruit.
SERVE immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.

You can decorate it so many ways!!

~Variation~

Prepare as directed, substituting 1 pkg. (20 oz.) refrigerated chocolate chip cookie dough for the sugar cookie dough. Bake 10 to 12 minutes or until golden brown.

~Great Substitute~

Prepare as directed, substituting chopped candy bars for assorted fruit.

You can use regular pizza dough or sugar cookie dough or chocolate chip dough or a cake mix! Cool Whip or Cream cheese or white chocolate or frosting for the frosting.