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!