Salted Caramel Sauce & Salted Caramel Frosting

Salted Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Recipe from kimberlytaylorimages.com

Pesto Ricotta Stuffed Shells

I had a friend bring our family stuffed shells a few months back.  I decided that I should make them myself since they were enjoyed by everyone in the family.  I didn't have a recipe but I did put together what I figured was in the dish she brought.

I mixed 1 egg and 2 tbsp pesto into about 4 cups of ricotta (2/3 of the container)

I then poured 1/3 of a jar of Alfredo sauce at the bottom of a 9x13 pan.  I just happened to pick a jar up at TJ's the day before.  You can always make your own and use that too.

I boiled the full box of shells. (I ended up having 12 shells that did not fit into my pan so I prepared them and put them into a take out container I had a put them in the freezer so that I had a second meal on hand in for the future)  You can always cook up a second pan too.

Once the shells are cooked (NOT overcooked) place the ricotta mixture in a large piping bag (or put it in a zipper bag and but the end off to create a tip for piping).  Then pipe the mixture into each shell.  Probably about 1 tbsp per shell.  Lay each shell on the bed of Alfredo sauce in the pan.

Once all the shells are filled,  cover with 2 cups tomato sauce.  Then on top of the tomato sauce, spoon the rest of the Alfredo sauce.  Top with pesto.

Cover with foil and bake at 350 for 30 mins.  If you want some extra cheesiness, add 1 cup grated mozzarella on top of the shells for the last 5-10 minutes.

Thai Peanut Chicken Soup

We were felt like Thai food tonight; and what goes better on a windy grey Saturday in February?  Well...soup of course!!!

I looked for a new Thai soup recipe, something different than our standard one, but I could not really find what I wanted.  So when all else fails...create something yourself. I took some ingredient ideas for a bunch of standard Thai dishes and put it all together.

Its sort of like chicken satay with peanut sauce meets soup...  Yumminess!!!!!

2 Tbsp oil
1 onion, diced
2Tbsp garlic, minced
1 red pepper, diced

Heat oil and saute onion, garlic and red pepper for about 1 minute or until onion is clear and tender.

1 carrot, chopped small
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne
Add carrot and spices to onion mixture and saute for 1 minute

1 large can diced tomatoes (540ml)
1 can coconut milk (I used light)
1 cup peanut butter
3 tbsp fish sauce
2 tbsp brown sugar
1/2 cup chicken broth
3 Tbsp lime juice
salt to taste
Add the rest of the ingredients and bring to a boil over medium heat.  Reduce to low heat, cover and cook until carrots are tender and flavors blend together (about 20 mins)

2 chicken breasts - diced

1 tbsp Thai chili paste
1 tbsp olive oil.
While the soup is simmering, heat the oil and then add the Thai red chili paste and saute for 15 sec. Add the chopped chicken and cook until no longer pink.  Once cooked, you can add to the simmering soup.

Add half a bunch of chopped to the finished soup just before serving.




***for a thinner soup add a second can of coconut milk***

Salted Caramel Corn

I stole this recipe from a friend's blog.  Miss P and I made it for a tea party she was invited to.  Great treat for little kids and BIG kids too!

Pop 6 cups popcorn, can be air popped or microwavable {if it is microwaveable popcorn, should be consumed within 12 hours...I'm sure this won't be an issue!}

Combine in microwaveable bowl for 3 minutes on high {until bubbling}
1/2 cup butter {1 cube}
1 cup brown sugar
1/4 cup corn syrup {or honey would do fine too}

Add below ingredients to above ingredients once boiled -- let that bubble away and DO NOT try and taste it, you'll be sorry ;)
1 tsp vanilla extract
1/2 tsp baking soda

Ensure your popcorn is in a HUGE bowl and pour caramel over popcorn, mix well then once it's almost set I take my sea salt {aprox. 1 tsp}and sprinkle a light dusting...this turns a relatively sweet snack into the perfect combination of salty&sweet!

if you would like it to be less chewy put on a cookie sheet and place in oven @ 200 F for 1 hour.

Tomato Tortellini Soup

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Makes 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup (calculated without additional cheese) equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein. 

Receipe from tasteofhome.com

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

 

1.  In microwave-safe bowl dump in white chips and heat on med power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

2.  Combine the peanut butter with the melted chips

3.  Add the krispies.

4.  Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocolate chips and stir to combine.

6.  Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

 

recipe from cookiesandcups.com

Healthy Deep DIsh Cookie Pie

I will be honest, the only reason I tried this recipe was because I was skeptical.  You read the ingredients...you might be skeptical too!


But on a week when I was cutting out gluten, this was a welcome treat!  I tried it and was surprised at how good it was.  I even fed it to my parents and to guests that came for dinner the night after.  Everyone had a good report.  Here is my disclaimer...ITS SWEET!  Take a small piece and enjoy vanilla ice cream or a glass of milk with it.

2 cans chickpeas (drained and rinsed) (500g total)
1 cup rolled oats
1/4 cup unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (I might try 1/4 cup less next time)
1 cup chocolate chips


Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

- About 200 calories per serving

Recipe found on chocolatecoveredkatie.com

Party Punch

The Party Punch
1 can frozen piña colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of  lemon-lime soda
1 bag of pebble ice
1 bag of frozen raspberries

Directions:
Pour the thawed concentrates into your punchbowl and stir.
Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.
Add your diet soda to the mixture.
Add about half your bag of pebble ice.  Then Add the frozen Raspberries.

~From nobiggie.net

Saltine Toffee

Ingredients:

• 40 saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans/walnuts, if desired (I like it without)

Directions:
Preheat oven to 400 degrees. Line cookie sheet with foil and spray with non-stick cooking spray. Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes, or until toffee is bubbly. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces.


~From "Make Life Delicious" blog

Pecan, Brown Sugar, and Kahlua Baked Brie

Ingredients:

13.2 ounce wheel of Brie
2/3 cup pecans (2.5 ounces), toasted and chopped
1/4 cup brown sugar
2 1/2 tablespoons Kahlua
crackers
1-2 sweet apples (like Honeycrisp or Gala)

Directions:

Preheat oven to 350º F. Using a knife, score a circle around the top edge of the brie (leave 1/4 inch rim). Take a spoon and scrape the white rind off the center circle of the brie (to the inside of the 1/4" rim). Place brie on the center of and oven safe platter.
Mix the pecans, brown sugar, and Kahlua in a small bowl. Carefully place the mixture in then center of the brie and spread to the edges (staying within the 1/4" rim you left). Bake for 8-15 minutes until brown sugar/pecan mixture begins to bubble. Be careful not to overcook (the brie will literally melt and loose its shape if baked too long). You want it nice a warm.
Serve with crackers and apple slices.

~From "My Life as a Mrs" blog

Apple Dumplings

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Ingredients

• 2 whole Granny Smith Apples (I used honey crisp)
• 2 cans (8 Oz. Cans) Crescent Rolls
• 1 cup Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 cup  Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

~From the Pioneer Woman Website

Berry Blish Bars

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries (or dried blueberries - they were very good too!)
• 6 ounces white baking chocolate, coarsely chopped
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon grated orange peel, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions

• In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
• For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

~From Taste Of Home Website

Two Layer Greek Dip

8 ozs plain yogurt

8 ozs cream cheese (not spreadable)

8 ozs feta cheese (drained and crumbled)

2 cloves garlic cloves (crushed)

salt & pepper to taste

1/2 cup english cucumber (peeled and diced)

1/2 Cup plum tomatoes (roma, seeded and chopped) - I used Red Pepper instead

1/4 Cup green onion (chopped)

4 ozs black olive (I left them off)

black pepper (taste) 

 

	In a food processor, process the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
	Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
	To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper add desired. Serve with pita, crackers or veggies

 

Butter Chicken

Ingredients:

photo by:

kraft

1/2 cup Miracle Whip

1/4 cup tomato paste

2 Tbsp. Catalina Dressing

1 tsp. garam masala

1 tsp. ground cumin

1/4 tsp. cayenne pepper

8 small boneless skinless chicken breasts (2 lb./) cut in pieces

2 Tbsp. chopped fresh cilantro

 

Directions:
Cook chicken in a fry pan until no longer pink.

Mix first 6 ingredients in a bowl and add to fry pan.  Heat on medium heat until heated through.



Serve with rice and naan


Adapted from What's Cooking Magazine Fall 2011

Crock Pot Chicken And Dumplings

Ingredients:
4-6 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 onion diced (I used half of one)
1 tablespoon dried parsley
1 cup mixed frozen vegetables
1 pkgs flaky refrigerator biscuits

Directions:

Put the chicken, butter, cream of chicken, chicken broth, parsley and onions in the crock pot and cook on high for five hours.

As the chicken cooks and gets tender, break it up with a fork. 

Just before adding the biscuits, add in the frozen veggies.

Get your biscuits and cut them into nine pieces. Stir into chicken mixture and cook for another hour.

Slow Cooker Chicken Curry

Ingredients:

10 bone-in chicken thighs (2-3/4 lb./1.2 kg), skin removed

1 jar (650 mL) thick and chunky salsa

1 onion, chopped

2 Tbsp. curry powder

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

 

 

 

Directions:

Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
Transfer chicken to platter; cover to keep warm. Add cream cheese spread to slow cooker; whisk until cream cheese is melted and sauce is well blended. Spoon over chicken. 

Recipe from What's Cooking Magazine Fall 2011   

Bang Bang Chicken and Shrimp

Curry Sauce
2 teaspoons chili oil (I used olive oil with a dab of siracha)
1/4 cup onion
2 tablespoons minced garlic cloves
2 teaspoons ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
3 cups coconut milk
2 medium carrots, julienned
1 small zucchini, julienned
1/2 cup frozen peas

Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat and simmer for 20 minutes or until sauce begins to thicken. Add the julienned carrots and zucchini, and the frozen peas. Simmer mixture for 10 minutes or until carrots become tender. 

Peanut Sauce
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil  (I used olive oil with a dab of siracha)

Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.  

2 chicken breast fillets
16 large raw shrimp, shelled

You can either coat your chicken and shrimp in cornstarch and fry  them until crispy or you can simply saute them.

 4 cups cooked white rice

Garnish
1 1/2 cups flaked coconut

Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes or so that it browns evenly, but watch it closely in the last 5 minutes so it doesn't get too dark. After 25 to 30 minutes the coconut should be light brown. Take it out of the oven and let it cool.  

1/2 teaspoon dried parsley, crumbled
2 tablespoons peanuts
2 green onions, julienned

Plating
Build the two plates (or you can divide the meal into four portions) by filling a soup bowl with 2 cups of white rice. Press down on the rice. Invert the bowl onto the center of a plate, tap it a bit, then lift off the bowl leaving a formed pile of rice in the center of each plate. Arrange an equal portion of chicken and shrimp around the rice. Spoon the curry sauce and vegetables over the chicken and shrimp, being careful not to get any sauce on top of the rice.


Drizzle peanut sauce over the dish concentrating most of it on the rice. Sprinkle 1/2 teaspoon of crumbled, dried parsley over the center of the rice. Add a tablespoon of chopped peanuts on the parsley, then place a pile of julienned green onions on top. Sprinkle 1/2 cup to 3/4 cup of toasted coconut over the chicken and shrimp and serve it up.

Caramel Popcorn Surprise

Adapted from Heather Cristo Cooks

Ingredients:

8-10 cups of air popped popcorn (or 1 bag of microwaved popcorn)

1 cup butter

2 cups brown sugar

½ cup corn syrup

1 tsp salt

2 tsp vanilla

1 tsp baking soda

1 cup M&Ms

1 cup white chocolate chips

sprinkles

Directions:

Preheat the oven to 250 degrees. Spread the popcorn out on a sheet pan fitted with parchment paper.

Combine the vanilla and baking soda in a small bowl. Set aside.

In a medium pot, add the butter, sugar, corn syrup and salt and heat them over medium heat. Cook and stir until everything is melted and bubbling. After mixture comes to a boil, stop stirring and let cook for another 4 minutes.

Remove the pot from the heat, add the vanilla and stir until well combined. Immediately pour the caramel onto the popcorn. Stir well with a heatproof spatula.

Bake in the oven for about 30-40 minutes, stirring every 10-15 minutes.

When you remove the pan from the oven, immediately sprinkle the M&Ms over the popcorn.

Melt the white chocolate in the microwave and use a fork to drizzle it over the popcorn and M&Ms.

While the chocolate is soft, sprinkle everything with pastel sprinkles.

Let the popcorn and chocolate set up and cool. Break the popcorn into chunks and serve.

Lemon Cream Bars

1 can Sweetened, Condensed Milk - 14-ounce Can
½ cups Lemon Juice
1-½ cup Flour
1 cup Oatmeal
1 cup Brown Sugar
⅔ cups Butter, Melted
1 teaspoon Baking Powder
1 pinch Salt

Preheat the oven to 350F.
Combine milk and lemon juice. Mix well and set aside for a moment.
Mix remaining ingredients until crumbly.
Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.
~recipe found on tastykitchen.com

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Ingredients:

Chicken:
2 chicken breasts
1/4-1/2 cup of barbecue sauce to marinade (optional, but recommended)
Salad:
1 head bibb lettuce, washed & chopped
Succotash:
1/2 Tablespoon extra virgin olive oil
juice of 1 lime
1 clove of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili pepper
1/2 can black beans, drained & rinsed
1/2-2/3 cup frozen corn, thawed (unless you plan to let this thaw & marinade all day like I did!)
salt & pepper to taste
Dressing:
2/3 cup mayonnaise, light or regular (I used Miracle whip then left out the vinegar)
1/3 cup sour cream or nonfat greek yogurt
2 Tablespoons milk
2 Tablespoons fresh cilantro, finely chopped
2 Tablespoons lime juice
2 teaspoons white vinegar (left out when I used Miracle whip)
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 BBQ sauce

Directions:

Succotash:
Combine first 5 ingredients in a small bowl and whisk to combine. Add beans & corn, season with salt & pepper. Store in refrigerator until ready to use.
Chicken:
Marinate chicken in BBQ sauce about 6 hours (optional). Preheat grill (we used the George Foreman), and cook chicken until done. Remove from heat and let "rest" for about 5-10 minutes. Chicken can even be made ahead of time & refrigerated.
Make dressing:
Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Assemble lettuce, black bean & corn succotash and top with chicken. Drizzle with additional BBQ sauce, followed by the Creamy Cilantro Lime Dressing.

~recipe found on www.erinsfoodfiles.com

Mini Donut Muffins

I made these for a birthday party.  They were a hit!  They are the perfect size for kids and SO easy to make.

1/2 cup white sugar
1/4 cup margarine/butter, melted
3/4 tsp. ground nutmeg
1/2 cup milk
1 tsp. baking powder
1 cup flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375. 
Grease 24 mini-muffin cups.  

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a bowl. Stir in the milk, then mix in the baking powder and flour until just combined.  Fill mini muffin tin half full.  Bake until the tops are lightly golden, 15 to 20 minutes. 

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.

Serve and enjoy!

Cookie Dough Cheesecake Bars

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Preparation:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

~ The Essential Chocolate Chip Cookbook

Chicken, Artichoke & Sundried Tomato Pasta

1 tbsp olive oil
2 chicken breasts - cut in strips
1/2 cup diced white onion
2 cloves minced garlic
1 tsp thyme
1tsp basil
8 oz sliced white mushrooms
1 small jar artichoke hearts, drained and chopped
1/2 cup sundried tomatoes (drained and chopped)
3/4 cup cream
1/4 tsp nutmeg
1/2 cup Parmesan cheese
pepper and salt to taste

Pasta of your choice cooked

1 - Heat oil in the pan and add chicken.  Saute until no longer pink.  Remove from pan and set aside. 
2- Add onion, garlic and spices.  Saute until onion is clear.  Add mushrooms, saute for about 1 minute.
3- Add in sun dried tomatoes, artichokes and chicken, simmer on low heat for a few minutes so flavors can combine.
4- Add cream and nutmeg and allow to simmer until it thickens, when it is close add in the cheese as well.  Season with salt and pepper to taste.
5- serve over pasta of your choice

Grilled Chicken Salad with Feta and Corn

 This recipe is courtesy the Pioneer Woman.  Love her website and love her recipes. You can find her post of this recipe here.

A friend made this one first when I was over for dinner, so I had to make it at home too!  Perfect for summer BBQ's, such great flavor combination.  I added a few extra things to mine just to fill it out more.

Ingredients

4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery (inner Light Green Stalks), Finely Diced (I opted out of this and replaced it with red pepper, not a huge celery fan)
2 ears Fresh Corn (I only had frozen and it was fine)
1/4 whole Medium Red Onion, Finely Diced
1-1/2 cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Mayonnaise
4 Tablespoons Sour Cream
1/4 cup Half-and-half
1 whole Lemon
1 teaspoon Sugar (more To Taste)
Salt And Pepper (additional) To Taste
3/4 cups Crumbled Feta

Preparation Instructions

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool.
  (I actually just broiled mine in the oven, it was good too!)
 
With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!

Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine.

Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Posted by Ree on April 27 2011

Curried Cauliflower

1 large head cauliflower, broken into small florets
1  can condensed cream of chicken soup
3/4 cup mayonnaise
1/4 cup milk
2 teaspoons curry powder
12 wheat crackers (I use premium plus)
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. 

Bake in preheated oven for 30 minutes.