BUTTERBEER CUPCAKES

FOR THE CUPCAKES:

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoons vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

FOR THE GANACHE:

1 (11 oz) package butterscotch chips
1 cup heavy cream

FOR THE BUTTERCREAM FROSTING:

1/2 cup (1 stick) unsalted butter, softened
1/3 buttetscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 (16 oz) package 10x sugar
splash of milk OR cream (as needed)

for the cupcakes: preheat the oven to 350° degrees. line cupcake pans with paper liners. combine flour, baking soda, baking powder, and salt in a bowl and set aside. in a large bowl, cream butter until light and fluffy. add sugars and beat until well combined. beat in eggs, one at a time, mixing well after each addition. beat in vanilla and butter flavoring.

alternate adding buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. fill each cupcake liner 3/4 full. bake for 15-17 minutes until a toothpick inserted into the center comes out clean and cake springs back to the touch. cool completely on wire racks.

for ganache: in a double boiler, combine butterscotch chips and heavy cream. stir until completely combined and smooth. cool to room temperature. fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

for the frosting: cream butter in a large bowl until fluffy. add in ganache, vanilla, butter flavoring, and salt and mix until well combined. beat in 10x sugar 1 cup at a time until reaching desired consistency. add milk or cream by the tablespoon as needed. frost cupcakes and top with a drizzle of butterscotch ganache.

makes 18 cupcakes

SCALLOPED CHICKEN CASSEROLE

1 cup chopped green onions
1 cup chopped celery
1 small green OR sweet red pepper, chopped
1/2 cup shredded carrots
2 cloves garlic, minced
2 tablespoons vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1 tablespoon minced fresh parsley OR 1 teaspoon dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 tablespoon worcestershire sauce
paprika

in a skillet, saute, celery, green onions, carrots and garlic in oil until cfu


1 can cream of chicken soup


1/2 cup mayonnaise

COCONUT LIME MACAROONS WITH WHITE CHOCOLATE

2/3 cup sweetened condensed milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
10 ounces white chocolate, chopped

preheat oven to 325°. line two baking sheets with parchment paper.

in a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla, and salt. stir until combined. add in the coconut and mix well.

with a spoon, scoop up about 2 tbs of the coconut mixture and form into mounds that have a slight peak at the top. place on lined baking sheets, about 2" apart. bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.

melt chocolate in a microwave safe bowl. make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.

lay out a large piece of wax paper. dip the cookies into the chocolate just until the bottoms are covered in chocolate. set dipped cookies on the wax paper to dry. drizzle macaroons with white chocolate and let dry completely.

makes 18 macaroons

OATMEAL S'MORES COOKIES

1/2 cup soft butter
1/2 cup shortening
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup old-fashioned oats
1 cup semisweet chocolate chips
1 cup mini marshmallows

in a large mixing bowl, cream together butter, shortening, and sugars. add the eggs. beat in the vanilla. add flour, salt, baking soda, oats, and chocolate chips. drop by spoonfuls onto a greased cookie sheet. bake at 350° for 9 minutes. push some marshmallows into each cookie and continue baking 2-5 more minutes until done. let sit on cookie sheet for 1 minute before removing to a wire rack.

ARTICHOKE SPINACH LASAGNA

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

preheat oven to 350°. spray a 9"x13" baking dish with pam.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 minutes or until al dente; drain.

spray a large skillet with pam and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is crisp-tender. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat. cover and simmer 5 minutes. stir in pasta sauce.

spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.

bake, covered, for 40 minutes. uncover and bake 15 minutes more, or until hot and bubbly. let stand 10 minutes before cutting.

8 servings

MONKEY BREAD IN A JAR

(baked in 8 oz mason jars)

10 refrigerated biscuits, cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

preheat oven to 350°. spray mason jars with pam and place them into a deep sided baking tray.

into a bowl, add sugars and cinnamon. whisk together to combine. place cut biscuit pieces into sugar mixture. toss to combine and coat well.

evenly distribute coated biscuit pieces between the jars, adding a little extra of the sugar mixture as you go. fill only 3/4 of the way up the jar to allow for bread to rise and not overflow.

bake for approximately 10-15 minutes until the monkey bread has risen and is golden and bubbly. allow jars to cool slightly before serving.

GIMME S'MORE DIP!

1 1/2 cups semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1/2 cup marshmallow creme
1 (13 oz) box graham cracker honey sticks

in small microwavable bowl, microwave chocolate chips and condensed milk on HIGH 1-2 minutes, stirring occasionally, until chips are melted. stir to mix well. pour into 9" glass pie pan, spreading evenly.

drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. microwave on HIGH about 30 seconds or until marshmallow creme is softened. immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.

serve immediately with graham sticks for dipping.

STRAWBERRY CHEESE PIE

1 (9") unbaked pastry shell
1 (8 oz) package cream cheese, softened
1 (3 oz) package cream cheese, softened
1/2 cup + 2 tablespoons sugar, divided
1/2 teaspoon vanilla
2 eggs
1 cup (8 oz) sour cream
2 pints fresh strawberries, hulled
10x sugar, optional

line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. bake at 450° for 8 minutes. remove foil and set shell aside. in a mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. add eggs; mix until combined. pour into shell. bake at 350° for 20-25 minutes or until center is almost set. remove from the oven and let stand for 5 minutes. combine sour cream and remaining sugar in a mixing bowl. mix well. spread over filling. turn oven off. return pie to the oven for 15 minutes. remove; cool on wire rack. refrigerate for 6 hours or overnight. before serving, top with strawberries. dust with 10x sugar if desired.

6-8 servings

15 MINUTE CHILI

1 pound ground turkey
1/2 cup chopped onion
1 (16 oz) can pinto beans, drained and rinsed
1 (16 oz) can red kidney beans, drained and rinsed
1 (28 oz) can chopped stewed tomatoes
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 cup salsa

in a large pot, brown turkey with chopped onion.

add beans, tomatoes, chili powder, cumin, and salsa to turkey mixture. cook until hot.

serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato. sprinkle with cheese if desired.

4 servings

VEGETARIAN CHILI

1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
1 (15 oz) can dark red kidney beans, drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 tablespoons ground cumin
3 tablespoons garlic powder
4 tablespoons chili powder

heat a large saute pan over medium-high heat, spraying with pam. cook veggies until they are slightly soft, about 6-7 minutes.

meanwhile, combine tonatoes, beans and spices in a large dutch oven or slow cooker. when veggies are done, add them to the mixture and combine thoroughly.

for dutch oven: simmer 3-4 hours on LOW, stirring occasionally.

for slow cooker: simmer for 6-7 hours on HIGH.

8 servings

TRIPLE CHOCOLATE OREO CHUNK COOKIES

2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped white chocolate
1 cup chopped semisweet chocolate
1 cup chopped oreo cookies

preheat oven to 375°. line a baking sheet with parchment paper or silpat. set aside.

in a medium bowl, sift flour, baking soda, salt, and cocoa. set aside.

with a mixer, cream butter and sugars together until smooth. add in eggs, one at a time. next, add in vanilla. mix until blended.

slowly add flour mixture to sugar mixture and mix until flour disappears. stir in chocolate chunks and oreos. drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2" apart.

bake cookies for 8-10 minutes. do not overbake. remove from oven and let cool on baking sheet 3-5 minutes. move to a wire rack and cool completely.

makes 3 1/2 dozen

GARDEN HARVEST VEGGIE SOUP

1 tablespoon olive oil
2 carrots, diced
1 leek, white part only, sliced
2 stalks celery, diced
2 cloves garlic, minced
1 1/2 teaspoons fresh thyme
3 red potatoes, quartered
1 cup baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon red pepper flakes
9 cups water
2 small zucchinis, chopped
1 cup green beans
1/2 cup ditalini pasta (or another small pasta)
2 plum OR italian tomatoes, deseeded and chopped

BASIL TOPPING:

1 tablespoon olive oil
1 cup fresh basil leaves
3 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper

place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. once warm, add carrots, leek, and celery. cook over medium heat for 5 minute, stirring occasionally. add garlic and thyme and continue to cook for 5 minutes. add potatoes, spinach, salt, red pepper flakes, and black pepper; cook 3 minutes. add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes. while soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. swirl basil mixture into the soup just until combined and serve.

8 (2 cup) servings

GROUND BEEF AND BAKED BEANS CASSEROLE

2 tablespoons vegetable oil OR olive oil
2 large onions, finely chopped (2 cups)
1 pound ground beef
2 (15 oz) cans boston-style baked beans
2 medium tomatoes, finely chopped (1 cup)
1/4 cup packed light brown sugar
1 tablespoon dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices bacon

preheat oven to 350°. coat a 2-quart casserole dish with pam; set aside.

in a large skillet, heat the oil over medium heat. add the onion; cook about 5 minutes or until softened. add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.

in a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. pour beef mixture into the prepared casserole; arrange the bacon slices on top. cover with a lid or aluminum foil. bake about 45 minutes or until thick and bubbly. uncover dish and preheat broiler. broil for 1-2 minutes or until the bacon is crisp.

8-10 servings

KNOCK YOU NAKED BROWNIES

1 (18.5 oz) box german chocolate cake mix
1 cup finely chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup 10x sugar

preheat oven to 350°.

in a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. stir together until totally combined. mixture will be very thick.

press half the mixture into a well-greased 9"x9" square baking pan. bake for 8-10 minutes. remove pan from oven and set aside.

in a double boiler or a heatproof bowl set over a saucepan of boiling water, melt caramels with additional 1/2 cup evaporated milk. when melted and combined, pour over brownie base. sprinkle chocolate chips as evenly as you can over the caramel.

turn out remaining brownie dough on work surface. use your hands to press it into a large square a little smaller than the pan. use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

bake for 20-25 minutes. remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. when ready to serve, generously sift 10x sugar over the surface of the brownies.

12 servings

S'MORE SKEWER BITES

10-12 jumbo marshmallows
8 ounces semisweet chocolate
1 cup crushed graham crackers

line a baking sheet with parchment paper.

place the marshmallows on skewers. place graham crackers on a plate or other flat surface.

place chocolate in a double boiler and cook over low heat until melted. remove from heat.

dip skewered marshmallows into melted chocolate. make sure to coat all sides.

roll the chocolate dipped marshmallows in the crushed graham crackers. transfer to prepared baking sheet. chill in the refrigerator until chocolate hardens.

allow to cool 5 minutes before serving.

makes 10-12 skewers

CHOCOLATE CARAMEL COOKIES WITH SEA SALT

1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla
soft caramel, rolled into little balls
sea salt

preheat oven to 350°. line 2 baking sheets with parchment paper lightly coated with pam, or, silpats if you have them. lightly spoon flour into a dry measuring cup; level with a knife. sift together flour, baking soda, and salt; set aside.

melt butter in a large saucepan over medium heat. remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). add yogurt and vanilla, stirring to combine. add flour mixture, stirring until moist. wrap the chocolate dough around the caramel balls. place balls on cookie sheet and sprinkle with sea salt.

bake for 10-12 minutes or until almost set. cool on pans 2-3 minutes or until firm. remove cookies from pans; cool on wire racks.

makes approx 2 dozen cookies

STUFFED CHICKEN ROLLS

6 large boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup oil
1 can cream of chicken soup
1/2 cup chicken broth
chopped fresh parsley, optional

flatten chicken to 1/8" thickness. place ham and cheese on each breast. roll up and tuck in ends; secure with a toothpick. combine flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides. cover and refrigerate for 1 hour.

in a large skillet, brown chicken in oil over medium-high heat. transfer to a 5 quart slow cooker. combine soup and broth; pour over chicken. cover and cook on LOW 4-5 hours. remove toothpicks. garnish with parsley if desired.

6 servings

CHICKEN CACCIATORE CASSEROLE

1 1/4 cups minute rice (uncooked)
2 tablespoons chopped fresh parsley
1 (14.5 oz) can chicken broth
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms, drained
1/2 cup water
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons basil
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon pepper
6 chicken breast filets (skinless, if desired)
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

spread,rice in bottom of lightly greased 13"x9"x2" baking dish. in small bowl, stir together 1 tablespoon parsley and remaining ingredients except chicken and cheeses; pour over rice. arrange chicken on top of rice mixture. bake, covered, at 350° for 45-50 minutes. uncover casserole. sprinkle mozzarella then parmesan cheese over top and bake 5 minutes longer. sprinkle remaining parsley over top just before serving.

6 servings

OVEN-ROASTED POTATO WEDGES

4 unpeeled baking potatoes (2 lbs)
2 tablespoons olive OR vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary OR 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

cut potatoes lengthwise into wedges; place in a greased 13"x9"x2" baking pan. drizzle with oil. sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

8 servings

POTATO CHIP COOKIES

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 teaspoon vanilla
1 cup chopped nuts (your choice)
6 ounces butterscotch chips
2 cups crushed potato chips

cream margarine, sugars, and eggs.

mix in all other ingredients in order.

drop by teaspoons on greased cookie sheet.

bake at 350° for 10-12 minutes

makes approx 4 dozen

SWEDISH OATMEAL COOKIES

preheat oven to 350°; rack in middle position.

1 cup butter (2 sticks, 1/2 lb)
3/4 cup sugar
1 teaspoon baking soda
1 cup flour (no need to sift)
2 cups quick oats
1 egg yolk

melt the butter in a microwave-safe bowl on HIGH for approximately 1 1/2 minutes. let it cool to room temperature. mix in the sugar. add the baking soda, flour and oatmeal. stir thoroughly. beat the egg yolk with a fork until it's thoroughly mixed. add it to the bowl and stir until its incorporated. grease (or spray with pam) a standard-sized cookie sheet. make small balls of dough and place them on the cookie sheet, 12 to a sheet. press them down with a fork in a crisscross pattern the way you do for peanut butter cookies. bake at 350° for 10-12 minutes or until they're just starting to brown around the edges. let the cookies cool for a minute or two on the sheets and then transfer them to a wire rack to complete cooling.

makes approximately 5 dozen

HELLO DOLLY COOKIE BARS

4 tablespoons butter OR margarine
1 cup graham cracker crumbs
1 cup grated coconut
1 cup chocolate chips
1 cup chopped nuts (your choice)
1 cup butterscotch chips
1 (14 oz) can sweetened condensed milk

preheat oven to 325°.

melt the butter in an 11"x7" baking pan, making sure the sides of the pan are coated.

layer cracker crumbs, coconut, chocolate chips, chopped nuts and butterscotch chips in that order.

pour sweetened condensed milk over everything.

bake for 30 minutes or until light golden brown.

loosen from the pan; cool and cut into squares.

SEASONED POTATO WEDGES

6 medium potatoes
water
dash salt
3 tablespoons oil
1/2 teaspoon salt
dash pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
dash cayenne pepper
1/3 cup grated parmesan cheese
2 tablespoons grated cheddar cheese

scrub unpeeled potatoes well. cut each potato in half lengthwise, then cut into even wedges.

boil potato wedges for 5 minutes in salted water. drain. pat dry.

spread potato wedges in a single layer on a lightly greased baking sheet.

sprinkle with oil, spices, and herbs.

bake at 425° for about 15 minutes.

sprinkle with cheeses.

bake at 425° for another 10-12 minutes, or until potatoes are golden brown and cheeses are melted.

serve as a snack or with pork chops, chicken, meatloaf or hamburgers.

4 servings