White Bean Chicken (or Turkey) Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Chocolate Chip Pound Cake

Ingredients:
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Sticks Butter
1 Cup Granulated Sugar
4 Eggs
1 Teaspoon Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips


Directions:
In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat together the sugar and butter until light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Add vanilla. Gradually mix in flour. Fold in chocolate chips. Bake in a pre-heated 350 degree oven for 45 minutes, or until toothpick inserted inside comes out clean.

Caramel Filled Chocolate Cookies

INGREDIENTS
2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo® Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, if desired

DIRECTIONS
1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

No Bake Chocolate Peanut butter Oatmeal Cookies

Yield: 2 to 3 dozen, depending on how large you make them

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

Irresistible Peanut Butter Cookies

Yield: 3 dozen

1¾ all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup creamy peanut butter
½ cup vegetable shortening
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat.

2. Combine the flour, salt and baking soda in a small bowl and set aside.

3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add to the creamed mixture gradually, mixing just until combined.

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.

Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.

Better Thank Brownies Chocolate Cookies

Makes 24 large cookies

2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.

2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

4. In a small bowl, sift together the flour and baking powder.

5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Chocolate Dream Cookies

Chocolate Dream Cookies
Yields: 48 medium-sized cookies

2 cups all-purpose flour
3/4 c cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 cup brown sugar, packed
1 cup butter, softened (or 1/2 cup butter and 1/2 cup butter flavored shortning)
2 teaspoons vanilla extract
2 eggs
6 oz. semi-sweet chocolate chips (I used 8 ounces)

Directions
Preheat oven to 325°F. Sift together first 4 ingredients. In a separate bowl, cream together butter and sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Stir in flour mixture just until combined (do not over beat) and fold in chocolate chips.Drop onto parchment-lined cookie sheets and bake for 8-10 minutes. Cool completely on wire racks

Vegetable Beef Noodle Soup

1 lb bottom round beef, cut into bite sized chunks
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tsp olive oil
1 can diced tomatoes
1-2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
1 bay leaf
6 cups of beef stock
3 carrots, peeled and diced
2 stalks of celery, diced
1 cup fresh green beans, cut into thirds
1/4 lb egg noodles or your noodle of choice

Preheat oven to 300 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and beef broth. Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stove top over medium low heat.

Add carrot, green beans and celery to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes. Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy

Salisbury Steak w/Garlic Mash

Salisbury Steak
1 pound ground beef
1 egg
2 tablespoons finely chopped onion
3 tablespoons crushed buttery round cracker crumbs (I used a bit more)
1/2 teaspoon salt (I used only a dash)
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning (I used Lawry's seasoning salt 1/2 - 1 tsp)
2 (4 ounce) cans sliced mushrooms with their juice (I used 1 can)
3 tablespoons butter
3 tablespoons all purpose flour
3 cups milk (I used 1 1/2 cups)
3 cubes beef bouillon (I used 1 1/2 cups beef broth)
(I also used 1 can condensed cream of mushroom soup)

In a medium bowl mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and seasoning salt using your hands. Shape into 6 patties about 1 inch thick.
Fry the patties in a large skillet over medium high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter and keep warm.
Melt the butter in the same skillet and add the mushrooms. Cook and stir for about 2minutes. Sprinkle the flour over and mix in until blended. Stir in the milk and beef broth and soup. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Garlic Mashed Potatoes (the original recipe on Allrecipes yielded 100 servings!....this one is for about 4 servings.)
2 pound unpeeled red potatoes, quartered
5 ounces butter, room temperature
2 ounces Romano cheese, grated (I used Parmesan...that is what I had on hand)
2 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon dried oregano (I used 1/2 tsp and you could taste it well)

Boil potatoes in a large pot until slightly tender; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Nutella Swirl Pound Cake

1 1/2 cups all purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 stick butter, unsalted, softened
1 1/4 cups sugar
1 jar (13 oz) Nutella

Preheat oven to 325 degrees F. Lightly grease and flour a 9x5 in loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium high speed until fluffy, about 3 minutes. With the mixer at medium low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread 1/3 of the batter in the prepared pan, then spread half of the Nutell on top. Repeat with another 1/3 of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter into the batter with a butter knife. Do not overmix.

Bake the cake for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

Chocolate Fudge Butterfinger cookies

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt

2 Full size Butterfinger Bars, crushed

1 1/2 Cups semi sweet chocolate chips

1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.

2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in crushed butterfinger and chocolate chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3 dozen cookies



****Another MUST try from picky-palate.com*******

Rainbow bright Cupcakes

1 box yellow cake mix

4 eggs

1/2 Cup vegetable oil

1/2 Cup water

8 oz sour cream

small box instant vanilla pudding mix

Food Coloring: Red, Blue, Yellow, Green and Purple

Vanilla or Cream Cheese Frosting of Choice

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined. Batter will be nice and thick. Divide batter evenly between 5 white or glass bowls. Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors. Stir well. Spoon each color into paper lined cupcake tins until all are filled. Bake for 22-25 minutes or until cooked through. Remove and let cool completely. Frost with frosting of choice.

24 cupcakes


*****Saw this recipe over at picky palate and knew this is a MUST try!*****

Cocoa Brownies

1 c. sugar
½ c. butter, softened
1 t. vanilla
2 eggs
2/3 c. flour (I use 1/3 white and 1/3 wheat)
½ c. cocoa
½ t. baking powder
1 c. chocolate chips (optional)

Mix it all together. Spread into a greased 8-inch pan. Bake 25-30 minutes at 350.

Straw and Hay Pasta by Rachael Ray

Ingredients
1/2 pound fettuccine
1/2 pound spinach fettuccine
Salt
3 tablespoons butter
1/8 inch thick sliced prosciutto or pancetta, finely diced or 1/4 pound package of pre-cubed prosciutto or pancetta, such as Citterio brand
3/4 pound Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, finely chopped or 1 shallot, finely chopped
3 to 4 sprigs fresh sage, thinly sliced
A few grates fresh nutmeg
1/2 cup grated Parmigiano-Reggiano, a few handfuls



Bring a large pot of water to a boil for pasta, salt water and cook fettuccine to al dente. Heads up: Compare the cook times on each box to stagger the addition of pastas if necessary to boiling water and reserve 1 cup starchy cooking liquids just before draining.
Meanwhile, heat a large skillet over medium to medium-high heat. Add the butter and melt, add the prosciutto or pancetta and brown 2-3 minutes. Add the sprouts and sauté 3-4 minutes, add garlic or shallot and sage, and toss 2 minutes more. Season with salt, pepper and a little nutmeg.
Drain pasta and add reserved cooking liquid to sprouts. Toss with pasta and cheese, adjust seasonings and serve.

Sour Cream Coffee Cake

For the Cake
12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the Streusel
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)

For the Glaze
1/2 cup powdered sugar
2 tablespoons real maple syrup

Preheat the oven to 350F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Serves 8 to 10

Maple Brown Sugar Ham in the Slow Cooker

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving

Ham and Pasta Skillet Dinner

1 pound small tube or shell pasta
3 tablespoons olive oil
1 tablespoon butter
3 cups fully cooked ham, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 tsp dried oregano
1 1/2 cups chicken broth
1 T freshly squeezed lemon juice
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, heat butter and olive oil over medium heat until butter is melted. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth (or stock) and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half (at first it looks like it will be way to "brothy" but never fear, if you are patient, it will reduce!). Stir drained pasta into ham and vegetable mixture (I cooked a full pound of pasta but only added about 3/4 of the cooked pasta to the skillet so the other ingredients weren't lost). Add 1/2 cup parmesan cheese and toss. Sprinkle parsley and remaining parmesan cheese over the top of the pasta. Serve immediately

Cheesy Ham and Broccoli Crescent Braid

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees.

In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)

Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Baked Potato Casserole

Baked Potato Casserole

9 baby potatoes or 2 large russet potatoes (rinsed and peeled)
1 c shredded cheese (plus extra for topping)
2-3 Tbsp Sour Cream
1/2 medium sweet onion chopped or 2-3 green onion stalks chopped
1/4 c milk
2 Tbsp sour cream
1 Tbsp butter
salt and pepper
bacon bits (optional)

Boil the potatoes in a pot until tender. A knife should pierce through without hesitation.

Preheat your oven to 425˚F

Mash the potatoes with a masher ricer orr food processor.

In a large bowl, combine the mashed potatoes, onions, sour cream, cheese, milk, and butter. Mix well. Season with a little salt and pepper. Mix in the optional bacon bits as well.

Transfer the mixture into a lightly greased casserole. Bake for 25 minutes. Just before removing, top the casserole with some extra cheese and leave for another 2-3 minutes until the cheese is melted.

Serve warm.

Broccoli Chicken Rice and Cheese soup

2 cups MINUTE® White or Brown Rice, uncooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 can (10 3/4 oz.) reduced-fat cream of mushroom soup
3 cups low-fat milk
1 lb. low-fat processed cheese, cubed
1 lb shredded chicken cooked
Shredded cheese (optional)

Prepare rice according to package directions.
Combine broccoli, soup and milk in medium saucepan. Bring to simmer over medium heat.

Add cheese and stir until melted. Remove from heat and stir in rice. Top with additional cheese, if desired

Chicken Cordon Bleu

4 chicken breasts
1 can cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced Swiss cheese
1 (8 oz) package herbed dry bread stuffing mix
¼ cup melted butter


Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover and cook on low for 4 to 6 hours, or 2 to 3 hours on high.

Brownie Pops

Ingredients:
1 Boxed Brownie Mix, prepared
Semi-Sweet Chocolate Chips
Lollipop Sticks
Treat Bags
Ribbon
Sprinkles
Crushed Candy


Directions:
Break up your brownies in a bowl then knead them together with your hands until they form a solid ball. With a cookie scoop, take some of the brownie then roll into a ball with your hands and then carefully insert your stick about halfway into the brownie. Rest on a flat surface brownie side down. Place in the fridge while you melt your chocolate. Pour your chocolate chips into a bowl and microwave in 30 second intervals, stirring in between until your chocolate is melted. Place a sandwich bag in a coffee mug with one of the tips straight down and pour your chocolate in it. Take it out and snip off the corner. Remove your pops from the fridge and drizzle with chocolate then roll in your favorite toppings. Set in the fridge to set. If your treat bag is too long, just cut it to size (mine were) then place it around your pop and tie with a ribbon.