Cake Balls

We had heard about these before, but when we had them at our Halloween Party, we thought they were really great. The lady who made them for that party, is a pastry chef. We asked her about them and she gave us some hints about how to make them. We decided to try them for Halloween. They aren't super hard, but take some time. We made chocolate cake and went from there. I like red velvet cake so the red velvet ones were a bit better, in my opinion. You can also put them on a stick and they are called Cake Pops.

Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) (or any flavor of cake mix)
1 can cream cheese frosting (16 oz.) (we made our own)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Link to original recipe at Bakerella (as well as other ideas for decorating cake balls/pops) here.

Jack O Lantern Casserole

We were all surprised at how good this casserole was. Scott and I had it at our Halloween party and thought it was okay. Since it wasn't cold on Halloween here, we decided to try it and see what we thought.

Jack O Lantern Casserole

1 medium pumpkin

1 lb. ground sausage (I used chipotle sausage and it make it taste really good)

2 tablespoons soy sauce

2 tablespoons brown sugar

1 can cream of chicken soup

1.5 to 2 cu. cooked rice

1 (8 oz) can sliced water chestnuts

1 cup sliced almonds

Clean out pumpkin. Brown sausage. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender. Ladle on to plates out of the pumpkin.

We did double the recipe, but I didn't add any more sausage. The kids really liked this as well. It was really tasty.

Football Cupcake Pull-Aparts

1 box Betty Crocker cake mix (flavor of your choice)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Rich and Creamy Chocolate Frosting
1/2 cup candy-coated chocolate frosting
1 tub white decorating icing

Heat oven to 375 degrees. Place paper baking cup in each 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football-cupcake shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolate pieces. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football.

(Recipe from Betty Crocker Fall Baking Cookbook)

On The Trail Monster Cookies

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter or margarine, softened
1/2 cup butter-flavor or regular shortening
2 teaspoons vanilla
2 eggs
1 1/2 cups quick-cooking old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
2 cups candy-coated chocolate candies
1 cup peanuts
3/4 cup raisins (optional)

Heat oven to 375. In large bowl, beat sugars, peanut butter, butter, shortening vanilla and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in oats. Stir in flour, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.

Onto ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls about 2 inches apart. Flatten to 3/4-inch thickness with bottom of glass.

Bake 12 to 14 minutes or just until cookies are set and begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Jo's Lemon Chicken

1/4 c flour
1 1/4 tsp salt
Pepper
Chicken Tenderloins (or breasts)
1/2 can frozen lemonade
3 Tbsp brown sugar
3 Tbsp ketchup
1 Tbsp vinegar
Corn starch

Combine 1/4 C flour, 1 1/4 tsp salt, and 1 tsp pepper in plastic Ziploc bag. Coat chicken tenderloins in mixture, and brown in pan over medium heat with 2 Tbsp cooking oil. Transfer to baking dish.

While browning above chicken, mix the following ingredients in a saucepan: 1/2 can (1 can is 12 oz) frozen lemonade, 3 Tbsp brown sugar, 3 Tbsp ketchup, 1 Tbsp vinegar. Cook over medium heat, and thicken with 2 Tbsp cold water and cornstarch (approx 1-2 tsp) To thicken, add the cornstarch/water mixture a little at a time to sauce stirring over low boil until desired consistency (should turn clear).

Pour sauce over chicken. Bake at 325 for approx 45 min. Serve with rice. Garnish with sesame seeds, sliced carrots and parsley

Coconut Caramel Pie

This is the Pie I made for Thanksgiving a few years ago. It is delicious.

1 package flaked coconut (7 ounces)
6 tablespoons butter
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping (16 ounces)
1 package cream cheese (8 ounces)
1 jar caramel topping (12 ounces)
2 deep dish pie shells, baked

Preparation: Melt butter in a heavy skillet. Add coconut and chopped pecans; cook until browned lightly then set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen.

Roasted Red Pepper Hummus

2 cloves garlic, minced
1 (15 oz) can garbanzo beans, drained
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, and lemon juice. I also reserve 1/2 of the juice from the garbanzo beans to mix in as well so I only put half the lemon juice in at first. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until ready to serve.

Tortilla Soup

4 boneless skinless chicken breasts cooked and shredded
1/2 tsp minced garlic
2 14oz cans chicken brother
2 14 oz cans stewed tomatoes, chopped with liquid
1 c cilantro
2 Tbsp dried cilantro
2 Tbsp cumin

Combine all ingredients in crock pot on high for 4-6 hours, low for 8-10 hours on on stove and cook. Serve with tortilla chips, cheese and sour cream.

Pumpkin Chocolate Chip Bread

2 tsp baking soda
2/3 cup water
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 pound can)
4 eggs
3 1/3 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts (optional)
12 oz. chocolate chips

Mix baking soda, water in a measuring cup. Pour into a large mixing bowl and add remaining ingredients. Bend until throughly mixed. Pour into greased and floured bread pans bake at 350 for 50-60 minutes.

Roasted Sweet Potatoes with Honey Lime Glaze

3 1/2 pounds sweet potatoes, peeled, cut into 1 inch chunks
1/3 cup olive oil
1/2 teaspoon cayenne
Salt to taste
1/2 cup honey
1/4 cup fresh lime juice
1/4 teaspoon ground cinnamon
Chopped Fresh Cilantro

Toss the peeled and cubed potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a parchment lined baking sheet and toast until fork tender, about 25 minutes. Whisk the honey, lime juice, and cinnamon together while potatoes are roasting. Once potatoes are tender, coat with the glaze and roast another 5 minutes. Garnish with cilantro.

Chicken and Wild Rice Soup

1 medium onion, chopped
2 celery ribs, diced
2 medium carrots, diced
1/2 cup butter/margarine
1/2 cup flour
4 cups chicken or turkey broth
1 pkg rice a roni or Uncle Bens long and wild rice (prepared per directions on box)
2 cups Half and Half
2 cups cooked chicken or turkey
1 tsp parsley flakes
1/2 tsp salt
1/2 tsp pepper

In soup kettle over med heat, saute onions, celery and carrots in butter until onion is transparent. Reduce heat. Blend in flour; cook and stir in 2 minutes. Gradually add broth stirring constantly. Bring to a boil; cook for 1 minute. Reduce heat. Add remaining ingredients; simmer for 20 minutes.

Eat with French Bread or Breadsticks.

Chocolate Cherry Cookies

8 (1 oz.) Squares Semi-sweet Baking Chocolate
1/2 C Butter
1 1/2 C Sugar
4 Large eggs
1/2 tsp. Vanilla Ex.
1/2 tsp. Almond Ex.
2 C All-Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 C Semi-sweet Chocolate Chips
1 C Chopped dried Cherries
1 C Slivered Almonds

Preheat oven to 350. Line baking sheets with parchment paper. In a med. bowl, combine chocolate squares and butter. Microwave on HI in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes). Let cool.

In a large bowl, beat sugar, eggs, vanilla and almond extract at medium speed with an electric mixer until fluffy. Slowly beat in chocolate mixture until combined.

In a small bowl, combine flour, baking powder and salt. Gradually add to sugar mixture beating until well combined. Beat in chocolate chips, cherries and almonds. Drop cookies by Tablespoonfuls 2" apart on prepared baking sheets. Bake for 10-12 minutes, or until edges or cookies are light brown. Let cool on pan for 2 minutes. Remove to wire racks to cool.

Fudgeballs

Here is great fudge recipe.

Lela’s Fudge
4 cups sugar

1 cup butter
1 can evaporated milk

2 tsp. vanilla
3 (8 oz.) chocolate bars, broken into pieces
Mix milk and sugar together in saucepan. Bring to a boil while stirring constantly. Remove from heat. Add the chocolate, butter, and vanilla. Mix well and pour into 9x13 pan. Allow to set.
*My favorite candy bars to use are Symphony Bar with toffee and Hershey’s with almonds. I buy the big bars, therefore, I just estimate the amount of chocolate and the fudge turns out fine.This was a recent FHE treat. While we were waiting for the fudge to set, I noticed Vanessa made a couple of fudgeballs while I was out of the room. Doesn't that sound appetizing?

Cherry Chip Cookies

Alysha gave me this recipe right after I had Vanessa and couldn't eat chocolate. These are easy and tasty. Really, can you go wrong with cream cheese?

Cherry Chip Cookies

¼ cup margarine
1 tsp. vanilla

8 oz. cream cheese

cherry chip cake mix
1 egg

½ cup milk
Combine ingredients. Bake @ 375 degrees for 8-10 minutes.

Okay, I admit I'm not a professional food photographer. They may not look that great but, trust me on this one, they are yummy!

Farmers' Market Pasta Salad

2 cups rotini pasta, cooked, drained
1 cup broccoli florets
1 cup carrot slices
1 cup halved cherry tomatoes
1/4 c green onion slices
1 container (16 oz) cottage cheese
1/2 cup ranch dressing

Toss rotini and vegetables in large bowl. Add cottage cheese and dressing, mix lightly.

Peanut Butter Pie

Crust
1 1/3 c graham cracker crumbs
8 tbs butter, melted
1/3 c Sugar
Combine. Press mixture in bottom and sides of 9 " pie plate. Bake at 350 for 8 minutes. Let cool.

Filling
12 oz. cream cheese
1 c whipping cream
1 1/2 c peanut butter
1 1/2 c sugar
Mix cream cheese, peanut butter, and sugar together. Whip cream then fold into cream cheese mixture. Place mixture in pie plate and chill for 4 hours. Top with chocolate whipping cream (add 1-2 tbs cocoa), chocolate shavings, and chopped peanuts.

Honey-Orange Sauce for Fruit Salad

1/3 cup unsweetened orange juice
2 tbsp lemon juice
1 1/2 tbsp honey
1/3 tsp. ground ginger
1 dash nutmeg

Directions:
Combine all ingredients and mix. Just before serving, pour the sauce over mixture of fruit.

Crunchy Balls of Ice Cream

2 C. Honey bunches of oats-ish cereal- crushed
1/4 C. Peanut Butter
1 T. Sugar
1/4 tsp. Cinnamon
Ice Cream
Fudge Topping

Mix crushed cereal, peanut butter, sugar and cinnamon in a med. bowl. Roll ice cream balls into it one at a time. Place in an airtight container and refreeze. Serve with fudge or caramel sauce.

Yummy Cherry Salad

1 Medium Cool Whip
1 Can Cherry Pie Filling
1 C Nuts, chopped
1/2 Pkg. Mini Marshmallows
1 8 oz. Sour Cream
1 Small pkg Coconut flaked
1 Can Condensed Milk
1 23 oz Can Pineapple Drained

Mix all together and store in fridge to set.

Chocolate Mint Brownies

1-1/2 C Butter, melted
1 C Unsweetened Cocoa Powder
3 C Sugar
4 Large Eggs
2 C All-Purpose Flour
1/2 tsp. Salt
1 tsp. Vanilla
3 (4.67 oz.) boxes individually wrapped chocolate-covered mints, unwrapped (andes mints)

Preheat oven to 350. Line a 13x9" baking pan with heavy -duty aluminum foil. Lightly grease foil. In a med. bowl, combine melted butter and cocoa, stirring well; set aside. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy (about 5 minutes). Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined. Spread half of the chocolate mixture into prepared pan. Place mints, side by side in an even layer over chocolate mixture completely covering chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing to edges. Bake for 35 minutes. Let cool in pan completely. Cut into squares and serve.

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor
1 cup thawed COOL WHIP
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Fruit Smoothie

I actually got this recipe because I started the HCG diet. This counts as one fruit in the diet parameters. It is super tasty. I love it.

Strawberry Fruit Smoothie

5-6 strawberries cut into slices
Juice from 1/2 an orange
1-2 Cups ice
3 Packets Truvia natural Sweetner
3-4 Tbs Water

Mix in blender until smooth.

(1) Serving

Black Beans

Scott came up with a black bean recipe that we use in burritos. We really like these beans.

2 cup black beans
Onion
Garlic
Olive oil
1 1/2 teaspoon salt
1 teaspoon cumin
3 tablespoons balsamic vinegar
1 - 1 1/2 teaspoons of ground coriander

Soak the black beans in at least 4 cups of water for a few hours to overnight. Rinse the beans and set aside. Saute the onions and garlic in olive oil. Add the beans and enough water to cover the beans. Cover and bring to a boil over medium heat then add the cumin and coriander. Turn down to low heat and let the beans simmer for probably over an hour until soft. After about 30 minutes, add the salt (you can decrease the salt to 1 teaspoon if you are salt conscious although I think they usually need a bit more salt). Periodically stir the beans and add water if needed. When the beans are soft add the balsamic vinegar and cook for another 5-10 minutes.

Chicken and Cheese Rice Bake

I found this recipe a long time ago. It is really simple and my family really enjoys it.

Chicken and Cheese Rice Bake

2 cans (26 oz.) Campbell's® Condensed Cream of Chicken Soup
3 cups water
1 cup shredded cheddar cheese
2 cups uncooked brown rice (for white rice, cook about 1 hour less and use 1 cup less water)
Frozen chicken breasts to fit in the pan (we use 3)
Paprika
Ground black pepper

Directions:

MIX soup, water, cheese and rice in a 9 x 13 baking dish. Top with chicken. Sprinkle chicken with paprika and pepper. Cover with foil.

BAKE at 375°F. for 1 hr. Remove foil and bake for another 45 minutes to an hour uncovered or until done. Stir rice before serving.

Link to original recipe at Campbells Soup website.

Chicken Enchiladas with Tomatillo Sauce

We found this recipe in our Mexican cookbook. Scott and I both really like this sauce. It isn't too hard to make and tastes really great. It reminds me of Chuy's tomatillo sauce for those of you who have had it. We love it!

Chicken Enchiladas with Tomatillo Sauce

The Sauce

2 cans (13 oz.) tomatillos, drained (you can use about 11 fresh tomatillos...just boil until tender then drain)
Fresh hot green chiles to taste (roughly 3 chiles Serrano or 2 chiles jalapenos)...you can adjust the number to adjust the heat of the sauce...removing the seeds and veins also helps reduce the heat if you desire
5 or 6 sprigs fresh cilantro
1 small onion
1 large clove garlic
1 tablespoon vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)

1. Drain canned tomatillos. Place the tomatillos and chiles in a blender, along with the cilantro, onion and garlic; stir well. Process until smooth, but still retaining a little texture.

2. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

The Enchiladas

~3 cups cooked chicken, chopped or shredded
~1 cup grated cheese (cheddar or whatever you like)
1/4 cup sour cream
1 tablespoon finely chopped onion (if desired)
12 corn tortillas
1/3 cup feta cheese

1. Stir together the chicken, grated cheese, and sour cream to make the enchilada filling; set aside.

2. Warm the tortillas.

3. Preheat the oven to 350 degrees. Lay a tortilla in the sauce, flip it over, add some filling across the center and roll it up. Transfer to the baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends. Add the feta to the top and any additional grated cheese you like.

4. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.

Mexican Delight

This is a dish that we have had at Ruth's house. It is out of the Beary Special Cookbook. It is a variation of Taco Salads. The meat has a sweetness to it. We enjoy having it.

Mexican Delight

1 pound ground beef
1 onion, chopped
1 can tomato sauce
1 can tomato paste
3 cups water
3 tablespoons sugar
¼ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin seed
1 cup cooked rice
1 large bag Fritos (tortilla chips work as well)
Grated cheese
Chopped tomatoes
Chopped lettuce
Sliced avocados (we have guacamole instead)
Sliced olives
Sour cream

Brown ground beef and onion. Add tomato sauce, tomato paste, water, and spices; simmer for 40 minutes. Add rice. Serve meat sauce over Fritos. Top with remaining ingredients as desired.

Roasted Potato Wedges

These are really good and not hard to make. I like them better than fries because you know what is in them.

Roasted Potato Wedges

Potatoes (number and variety of your choosing, russets work well)
1/4 cup olive oil (approximately)
Salt
Fresh herbs

Preheat oven to 450 degrees.

Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. .
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.

Original Recipe from Pioneer Woman.

Italian Chicken

This is a crock-pot dish that we really enjoy. It is easy to make. We got it out of the Turner Generations of Gourmet Cookbook.

Italian Chicken

4-6 chicken breasts (can be frozen)
3/4 cube butter
8-0z. package of cream cheese
1 package dry Italian dressing mix
1 can cream of chicken soup

Melt butter; add cream cheese, Italian dressing, and soup. Mix until smooth. Place chicken breasts in crock-pot and pour sauce on top of chicken. Cook on low for 6-8 hours (can turn on high for a couple of hours, if needed). Serve over rice.

Olive Garden Fettuccine Alfredo

I think this alfredo sauce is really good. The kids really like it as well.

8 ounces cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine; cook – drain (we use about 2 cups of any kind of pasta)

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Our variations: We add some pepper, nutmeg and cloves. You can also add some chicken or broccoli or whatever you want. Also, you could cut the cream cheese down to 4 oz. and add a cup and a half of the Parmesan cheese to give it a more hearty, cheesy flavor.

Original Recipe from recipetrove.com.

Cheesy Potatoes

We really like cheesy (or funeral) potatoes. We had them for Easter dinner. This is the recipe that we've used for a while now.

Cheesy (or Funeral) Potatoes

12 large potatoes or 1 (32-ounce bag frozen shredded hash browns) (we use about 6 or 7)
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted (we omit this)
1/2 cup chopped onion
2 cups crushed corn flakes (we omit this)
2 tablespoons butter, melted (we omit this)

Peel potatoes (you can also leave the peels on to boil them) and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13-inch baking dish (or put hash browns into baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. We bake it for around 45 minutes to an hour to cook the onions.

Original Recipe from The Essential Mormon Cookbook.

Easter Egg Shortbread Cookies

We tried these out for Easter. If you like shortbread cookies, they are great. I chose this recipe because I like the candy on top.

Easter Egg Shortbread Cookies
1 cup butter, room temperature
2/3 cup sugar
2 cups all purpose flour
1/4 tsp salt
1 tsp vanilla extract
hard-shell candy eggs (chocolate, pb, etc.)

In a large mixing bowl, cream together butter and sugar until fluffy. Blend in vanilla extract. With the mixer on low speed, mix in flour and salt. Dough will first be crumbly, but will come together as you continue to mix (about 1-2 minutes). Cover bowl and refrigerate for 30-60 minutes.

Preheat oven to 350F and line a baking sheet with parchment paper. Break dough up using a spoon and, rolling dough between your palms, shape dough into 1-inch balls. Place on baking sheet. Press a fingertip into each cookie to create a small indentation on the top. Bake for 14-16 minutes, until cookies are set but not browned.

Immediately after taking cookies out of the oven, press 1-2 hard shelled easter egg candies into the center (the fingerprint). Cool cookies on baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies

Original Recipe at Baking Bites.

SnIcKeR BaR cOoKieS

I love these cookies. They are just like simple peanut butter cookies but they have a mini snickers bar inside which makes them extra yummy. It is a really easy recipe and makes maybe 24 cookies. Just a small little batch. Enjoy!!!

1/2 C Sugar
1/2 C Margarine
1 tsp. Vanilla
1-1/2 C Flour
1/2 tsp. Soda
1/2 C Brown Sugar
1/2 C Peanut Butter
1 Egg
1/2 tsp. Baking Powder
1/4 tsp. Salt
Mini Snicker Bars

Cream together in order. Wrap the cookie dough around the candy bar so it is covered. Bake 10-12 minutes at 375 degrees.

Bruschetta Chicken Bake

Prep time: 10 minutes
Total time: 40 minutes
Makes: 6 servings, 1 cup each

What you need:
1 can (14 1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top stuffing mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

Make it:
1. Heat oven to 400 degrees. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
2. Layer chicken, basil, cheese and stuffing in 13x9 inch or 3 qt. baking dish.
3. Bake 30 minutes or until chicken is cooked through (I cooked my chicken ahead of time). Enjoy now or cover and refrigerate. To rehear, microwave each serving on HIGH 2 to 3 minutes.

Salsa from Cans

This is another recipe from my friends cooking night. This salsa was yummy!!

1 Can black beans
1 Can corn
1 Large can petite diced tomatoes
Onion
Green Pepper
Cilantro

Mix. Season with garlic salt. Sqeeze fresh lime. Best if chilled before serving.

Layered Low-Fat Cranberry Mousse Mold

My friends and I get together to make dinner about once a month. This recipe is from that night. It is yummy and real pretty too!

Prep Time: 20 min
Total Time: 5 hrs 5 min
Makes: 12 Servings

What You Need
2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) Jell-O Cranberry Flavor Sugar Free Gelatin
1 can (8 oz.) jellied cranberry sauce, broken up with fork
1 cup cold water
1 tub (8 oz.) Cool Whip Free whipped topping, thawed, divided

Make It
STIR boiling water into dry gelatin mix in large bowl with wire whisk 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. Stir in cold water. Pour 1-1/2 cups of gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger.)

MEANWHILE, refrigerate remaining gelatin mixture 45 min. or until thickened (spoon drawn through leaves definite impression). Stir in 2 cups of the whipped topping until well blended. Pour over gelatin in mold.

REFRIGERATE 4 hours of until firm. Unmold. Top with remaining whipped topping. Store leftovers in refrigerator.

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