Peanut Butter Cup Cookies

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cinnamon Bread

INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Strawberry Torte

INGREDIENTS
11 ounces cream cheese, softened
3/4 cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

DIRECTIONS
Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
Whip cream cheese, sugar, and vanilla together.
In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Apple, Carrot, Or Zucchini Cake

INGREDIENTS
4 cups peeled, cored and shredded apple
2 cups white sugar
2 eggs
1 cup chopped walnuts
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1/2 cup vegetable oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 X 13 inch pan.
In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts and the apples, carrots, or zucchini. Pour batter into prepared pan.
Bake for 40 minutes. Serve warm or cooled.

Mountain Dew Cake

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4 eggs, beaten
10 fluid ounces Mountain Dew
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
3 tablespoons cornstarch
1/4 cup butter
1 cup flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, pudding mix, oil, eggs and citrus soda. Mix until all ingredients are moistened.
Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool completely.
To make the topping: In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Add butter and coconut. Spread topping evenly over cake

Yummy Honey Chicken Kabobs

INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

DIRECTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Lemon Pepper Chicken

INGREDIENTS
2/3 cup dry lemonade mix (non sweet) like crystal light or kool-aid
2 teaspoons ground black pepper
1 (16 ounce) bottle Italian-style salad dressing
6 skinless, boneless chicken breast halves
DIRECTIONS
To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.

Sweet Mustard Chicken Bake

INGREDIENTS
4 boneless, skinless chicken breast halves
1/2 cup honey
1/2 cup Dijon mustard **or if you can find a honey mustard already mixed use 1 cup**
2-3 TBS cup butter, melted
1/4 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Serve with vegies and rice, can also use pork chops instead of chicken

Curried Honey Mustard Chicken

INGREDIENTS (Nutrition)
2-3 TBS cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

DIRECTIONS
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
I serve over a salad, or over Jasmine rice

Easy Honey Mustard Mozzarella Chicken

INGREDIENTS
4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half ****
1 cup shredded mozzarella cheese
DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.
I actually like to wrap the chicken in the breasts at the beginning and cook it that way for the entire time of cooking

Honey Mustard Grilled Chicken

INGREDIENTS
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves

DIRECTIONS
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning

Health Nut Blueberry Muffins

INGREDIENTS (Nutrition)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Low-Fat Blueberry Bran Muffins

INGREDIENTS
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Classic Bran Muffins

INGREDIENTS
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or dates

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

No Bake Bumpy Peanut Butter Nuggets

INGREDIENTS
1/2 cup natural peanut butter I buy organic at Sprouts
1/4 cup nonfat dry milk powder
1/4 cup unsweetened flaked coconut
1/3 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 cup wheat germ
1/4 cup unsweetened apple juice concentrate, thawed
I will also add carob chips, or chocolate chips, chopped nuts or any dried fruit you like, and I pop them in a freezer bag to keep on hand for a snack.
DIRECTIONS
Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

Granola Bars

INGREDIENTS
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins, nuts, dried fruit, carob chips (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

The Best Meatballs You'll Ever Have

INGREDIENTS
2 pounds lean ground beef
1-1/2 cups crushed seasoned croutons or you can used crushes RITZ crackers
1/2 cup chopped sweet onion
2 egg, lightly beaten
4 cloves garlic, chopped
1/4 cup and 2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
2 teaspoons red pepper flakes
2 teaspoons Cajun seasoning or Creole seasoning
2 teaspoons extra virgin olive oil
2 tablespoons butter

DIRECTIONS
In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
**another option which I used is to bake in the oven at 350 for 1/2 hour or until done in the middle***

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing

INGREDIENTS 10servings
10 cups baby spinach leaves
1/2 cup and 2 tablespoons dried cranberries
1/2 cup and 2 tablespoons chopped salted pecans
5 apples, cored and diced
1/2 cup and 2 tablespoons diced red onion
2-1/2 avocado, peeled and diced
gorgonZola cheese or feta to your taste
1/2 cup and 2 tablespoons balsamic vinaigrette salad dressing, or to taste

Place spinach, cranberries, pecans, apple, onion, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Apple Walnut Salad with Cranberry Vinaigrette

INGREDIENTS
1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1/3 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

INGREDIENTS
3/4 cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup vegetable oil
2/3 cup orange juice (fresh squeezed taste best)
1/4 cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup crumbled Gorgonzola cheese

DIRECTIONS
Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Mountain Dew Apple Cobbler

2 apples
2 cans crescent rolls
1 cup butter
1 1/2 cups sugar
1 1/2 cups Mountain Dew
Preheat oven to 350F. Green apples are best for this recipe. Peel, core and slice into eighths. Wrap each piece of apple in a segment of crescent roll dough. Place wrapped apples in greased baking dish. Melt butter and stir in sugar until dissolved. Spread over apples. Pour Mountain Dew over everything and do not stir. Bake for approximately 45 minutes, uncovered.



Read more: "Mountain Dew Recipes: Some unique ways to cook with Mountain Dew soda" - http://beverages.suite101.com/article.cfm/mountain_dew_recipes#ixzz090NDkU5Z

Root Beer BBQ Sauce

2 L root beer
1 ½ cups vinegar
½ cup ketchup
½ cup yellow mustard
2 tbs worcestershire sauce
1 tsp salt
1 tsp pepper
2 tbs butter
In a large saucepan, heat root beer on a low simmer until reduced to about a cup. Stir in all the remaining ingredients except the butter. Continue to simmer for about 20 minutes. Then whisk in butter to thicken up the sauce.



Read more: "Root Beer Recipes: Some delightful baked treats to make with root beer" - http://beverage-recipes.suite101.com/article.cfm/root_beer_treats#ixzz090Mw4uIm

Wild Pecan Rice, Bacon and Tasso Dressing

1/2 pound bacon, chopped
1 cup smoked ham
1/4 cup chopped yellow onions
1/4 cup chopped celery
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped pecans
1 (7-ounce) package Wild Pecan Rice
1 Granny Smith apple, unpeeled, cored, and chopped (about 1 cup)
1/2 cup chopped green onions (green and white parts)
2 tablespoons minced fresh flat-leaf parsley
In a large skillet or saute pan, fry the bacon over medium-high heat, stirring occasionally, until just crisp, about 5 minutes. Add the ham and cook for 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Drain off all but 1 tablespoon of fat from the pan. Add the onions and celery and cook, stirring, over medium-high heat until soft, 4 minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds. Add the pecans and cook, stirring, until lightly toasted, about 3 minutes. Add the rice and apples and cook, stirring until the rice is coated and opaque, about 1 minute. Add 2 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the water has been absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the the reserved bacon and ham, green onions, and parsley. Serve immediately.

Yield: 6 servings

Root Beer Glazed Pork Chops

Ingredients
2 cups root beer
2 cups reduced veal stock
4 (16-ounce) double-cut bone-in pork chops
4 teaspoons Essence, recipe follows
4 teaspoons olive oil
1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
1 recipe Caramelized Onions, recipe follows
Parsley leaves, for garnish
Directions
To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.

Preheat a grill to medium-high. Preheat the oven to 425 degrees F.

Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.

Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.

Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Bourbon-Mashed Sweet Potatoes:

1 3/4 to 2 pounds sweet potatoes

1/2 cup heavy cream

1/4 cup bourbon whiskey I use extract yes there is a bourbon extract

3 tablespoons light brown sugar

2 tablespoons molasses

1/8 teaspoon salt

Preheat the oven to 350 degrees F.

Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.

Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

Yield: 4 cups

Caramelized Onions:

8 tablespoons (1 stick) unsalted butter

2 pounds yellow onions, peeled and thinly sliced

Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

Bananas Foster

Ingredients
1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum or rum extract for the same flavor
Directions
Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.