I tried out a new recipe by Controlling My Chaos and it was so yummy.  CLICK HERE to go to her site and get the recipe.  It will become a favorite of yours, especially if you like pineapple.

MMMMMmmmm…..

BROWNIES:

8 TBSP. butter (1 stick – melted)
1/2 c. cocoa
2 TBSP. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 TBSP. baking powder
1/2 tsp. salt

Mix melted butter and cocoa.  Add remaining ingredients and mix well. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick is clean).  Place brownies in fridge until chilled.  While brownies are cooling, make the mint layer.

MINT LAYER:

5 Tbsp. butter (melted)
dash of salt
3 TBSP. milk
1 TBSP. corn syrup
2  c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Put all ingredients in bowl except the milk and mix well.  Then add 1 TBSP. of milk at a time and stir.  Once brownies have cooled, spread evenly across top of brownies.  Put back in fridge (or freezer) so the mint layer can harden.

CHOCOLATE FROSTING LAYER:

8 TBSP. butter (1 stick)
4 TBSP. cocoa
1/3 cup milk
4 cups powdered sugar

Melt butter in saucepan over low heat.  Stir continuously and add remaining ingredients until it comes to a boil.  Remove from heat.  Pour chocolate frosting on top of the mint layer and let cool before cutting.  EEEENNNNJJOYYY!

ADDITIONAL NOTE – I didn’t let my mint layer set up completely before putting the chocolate layer on…it looks marbled this way.  It’s a matter of personal preference.

2-3 large skinless boneless chicken breasts, cubed
1/2 cup peanut butter
1 can coconut milk (approximately 2 cups)
1/4 cup sugar
dry roasted peanuts
Hot cooked rice

If your chicken is raw, saute in a tablespoon of oil until opaque. If already cooked and cubed, skip the saute.  Next stir in peanut butter, coconut milk and sugar, and cook over medium heat until bubbly. Serve immediately over hot cooked rice and garnish with dry roasted peanuts.

From the kitchen of: LuAnn Mason.   I recently got this recipe off a Yahoo group I’m subscribed to.  LuAnn shared her recipe and I knew I had to try it.  It is really yummy and a big hit with my children.

These are the PERFECT potluck dish to bring to any dinner or BBQ! 

 10 jalapenos
 1 package of cream cheese (8 oz)
 1 c. shredded cheese
 1/2 tsp. Cajun seasoning
 1 lb. bacon (uncooked) or crumbled bacon

Cut the jalapenos in half and remove all the seeds.  (TIP – Be sure not to touch or rub eyes while working and wash hands well when done.)

Once the seeds are removed, fill jalapeno halves with cream cheese mixture.

CREAM CHEESE MIXTURE – Mix cream cheese, shredded cheese and Cajun seasoning in a bowl.  If you’re using crumbled bacon, just throw it in with the mixture and proceed to cook them.

Top with bacon and bake at 350 for 15-20 minutes.  (Makes 20 stuffed jalapenos)

 4-1/2 cups cubed cooked chicken breast
 4-1/2 cups fresh broccoli florets
 3/4 c. chopped red onion
 1/4 c. and 2 TBSP salted sunflower kernels
 1/4 cup and 2 TBSP raisins
 6 bacon strips, cooked and crumbled
 1 cup mayonnaise
 3 TBSP sugar
 3 TBSP red wine vineager

In a bowl combine the first six ingredients.  Combine the mayonnaise, sugar and vineager; add to chicken mixture and toss to coat.  Refrigerate until serving.

Seriously, you will be licking your fingers on this one…sneaking another bite when no one is looking!  This is my husband’s favorite dessert and his mom will make it for him each year for his birthday!  I’m lucky if I get a piece!  Enough said….here’s the recipe:

CRUST:

 1 cup flour
 1 cup chopped nuts (I use chopped cashews or walnuts)
 1/2 cup melted butter

Mix ingredients together and press down firmly into a 9 x 13 pan.  It will be a very thin layer…just make sure it is well distributed.  Bake crust at 350 for 13 minutes.

MIDDLE LAYER:

 1 eight ounce package of softened cream cheese
 1 cup powdered sugar
 1 eight ounce tub of Cool Whip

Blend all three ingredients together well.  If it’s too thick add a little milk.  Spread over cooled bottom layer and refrigerate.

TOP LAYER (Choose one of the following):

CHOCOLATE – Mix 1 (6 oz) package of instant vanilla pudding, 1 (6 oz) instant chocolate pudding and five cups of milk.  Blend together until smooth and pour over the middle layer.  Refrigerate until set.  Serve garnished with whipped cream and chocolate shavings.

BERRIES – Substitute raspberry or strawberry Danish dessert and frozen raspberries or strawberries as the top layer.  Pour over the middle layer.  Refrigerate until set.

LEMON – 2 pkgs. (3 oz) lemon instant pudding and four cups of milk.  Mix until thick and add one can of DRAINED crushed pineapple.  Mix together well and pour over the middle layer.  Refrigerate until set.

 1 can (10-3/4 oz) Cream of Mushroom Soup
 1/2 cup milk
 1/4 tsp. ground black pepper
 1/2 cup grated Parmesan cheese
 1 cup cooked broccoli
 2 cups cubed cooked chicken
 2 cups egg noodles, cooked and drained
 shredded cheddar cheese (as a garnish if desired)

Put all ingredients in pot on stove and stir until heated through.  Top with cheese and serve.

My husband I and both love butterscotch cookies and (to us) this is the best recipe around!

 4-1/2 c. flour
 2 tsp. baking soda
 2 c. butter
 1-1/2 c. brown sugar
 1/2 c. white sugar
 2 pkgs. butterscotch pudding (3.4 oz)
 4 eggs
 2 tsp. vanilla
 3 c. butterscotch chips

Mix flour and baking soda and set aside.  In another bowl, cream together the butterbrown and white sugar.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.  Blend in the flour mixture.  Stir in the butterscotch chips.  Bake at 375 for 7-9 minutes.  Just watch until edges turn a golden brown.

 1 gala apple
 20 or so strawberries
 3 bananas
 handful of grapes
 1 container (6 to 8 oz) of strawberry-banana yogurt

Just cut up the fruit and mix in yogurt.  Instant delish!!  You can use so many different combinations of fruit.  Only make enough salad for your needs as left overs just aren’t the same!

These look soooo good and something the kiddos would enjoy making.  You make the batter right in a gallon size Ziploc baggie.   I’m going to give them a try!  I’ll let you know how it goes.

1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Maple Raisin Topping

1/2 cup maple syrup
1/4 cup California raisins
1/4 teaspoon ground cinnamon

Place banana in large resealable plastic bag and squeeze to mash. Add remaining pancake ingredients; seal and knead to mix well. Snip corner off bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles or happy faces, as desired. Cook over medium heat for about 3 minutes on each side, until lightly browned.  For topping, combine ingredients in small bowl and microwave on HIGH for 30 seconds till warm.

CLICK ON THE LINK BELOW to see a video clip of them making this recipe on Good Things Utah -

No- Mess Banana Nut Pancakes with Cinnamon-Raisin Syrup – ABC 4.com – Salt Lake City, Utah News

Crust:

 1-1/2 c. crushed pretzels (crush until pretzels are small…not pretzel dust!)  :)
 1/2 c. sugar
 1 c. butter

Mix pretzels, sugar and butter and press into a 9 x 13-inch pan.  Bake at 350 degrees for 6 minutes. Let cool for 15 minutes.  Start making the filling.

Filling:

 1/2 c. sugar
 8 oz. cream cheese (room temperature)
 12 oz. Cool Whip

Mix sugar, Cool Whip and cream cheese together and spread on cooled crust.

Topping:

 2 C. boiling water
 6 oz. pkg. strawberry or raspberry Jell-O
 1 C. frozen strawberries or raspberries (I prefer raspberries)

Dissolve Jell-O in hot water. Add frozen fruit. Let cool. Pour over top of filling and refrigerate until set.  If desired, you can top with additional whipped topping. 

ADDITIONAL NOTE – You can make the jello flavor match with the fruit (i.e. – strawberry jello with strawberries or orange jello with mandrain oranges) or you can mix it up (i.e. – peach jello with raspberries, lime jello with pineapple tidbits).  Just make sure if you use a canned fruit that you drain the juice first.

This is soooooo good!!!  Beware…it’s probably a zillion calories!  We had this sauce over homemade vanilla ice cream.  You’ve GOT to try it for yourself.  It would also be great on bundt cake, gingerbread, bread pudding or cobbler.

INGREDIENTS:

 4 tablespoons butter
 1/2 cup light brown sugar, packed
 pinch salt
 1/2 cup heavy cream

In a medium saucepan over medium-low heat, melt butter. Add sugar and cook, stirring, for 1 minute. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding.  (Makes about a cup)

 1 Devil’s Food Cake Mix
 2 eggs
 1/2 C. oil
 One Andes Mint per cookie

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies.   Immediately after removing from oven, place an Andes Mint on the top of each cookie.  After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie.  Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.

MEATBALLS:

 1 lb. ground beef
 1 egg
 1 TBSP cornstarch
 1 tsp. salt
 3 tsp. chopped onion (I prefer red onion but it doesn’t really matter)
 dash of pepper

Put all the ingredients in a bowl and mix together with your hand.  It will be somewhat sticky.  Form into balls and brown in a small amount of oil. 

Drain all but 1 TBSP oil.  Pour the meatballs and 1 TBSP oil in a dish and set aside. 

SAUCE:

 1 can pineapple tidbits (tidbits AND juice)
 3 TBSP cornstarch
 1 TBSP soy sauce
 3 TBSP vinegar
 6 TBSP water
 1/2 cup sugar

In your frying pan, mix the above ingredients until it thickens.  I usually mix the water and cornstarch seperately and then put it in the frying pan so it doesn’t make dumplings!  Put meatballs back in sauce and heat through.  Serve over rice and thoroughly enjoy!

SOUP:

 4 c. chicken broth (which is two cans of chicken broth)
 1 c. water
 1 c. half and half
 4 or 5 slices Kraft Cheddar Singles
 1/2 c. all-purpose flour
 1/2 tsp. dried minced onion
 1/4 tsp. ground black pepper
 4 c. broccoli florets (bite-size)
 
GARNISH:

 1/2 c. shredded Cheddar cheese
 2 tsp. minced fresh parsley

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour.  Set heat on medium. Stir constantly.  Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.  For each serving spoon soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.  Mmmmm.  It is soooo good.

SALAD:

 1-1/2 lbs. broccoli (cut into bite size pieces)
 1 c. raisins and/or craisins
 1 c. red onion
 1 c. sunflower seeds
 7 strips of bacon, cut up into pieces

DRESSING:

 1 c. mayo
 2 TBSP cider vinegar
 ½ c. sugar

Mix the salad with your dressing and serve.  Don’t make more salad then you’ll eat as it doesn’t keep (in my opinion).

To make this salad, use desired amount of Spinach Salad and add dried cranberries, cubed swiss cheese, diced green onion, walnuts, and a Granny Smith apple cut up in small pieces. Serve with Honey-Mustard dressing or Raspberry Vinaigrette.  It is soooo good!

 1 package of bowtie pasta (cooked)
 1 c. celery (chopped)
 3-4 green onions (chopped)
 chicken breasts, cooked and cubed (as much as desired)
 1 bottle coleslaw salad dressing, mixed with 1 c. mayo
 1 can pineapple tidbits (drained)
 1/2 lb. red grapes cut in half
 1/2 lb. unsalted cashews
 1 c. craisins

Mix everything together and enjoy!

 5 lb. baking potatoes
 6 oz. cream cheese
 8 oz. sour cream
 ½ c. butter
 ½ c. milk
 2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy.  Put in a lightly-greased 9×13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)

NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

Recipe by: Heather D. White

I made the yummiest asparagus tonight for dinner.  I broke the asparagus into little bites and steamed them.  Just before they were done….and a little on the crunchy side, I put them in a frying pan with a little olive oil.  Then I added a little balsamic vineager and lemon juice and cooked them until they were done.   Don’t forget to add a little salt and pepper.  I like a little crunch in my asparagus… not soft at all.  YUM, YUM, YUM.  Another version of this recipe is to put some olive oil, balsamic vineager and lemon juice in a gallon size ziploc baggie.  You really don’t need much, just enough to coat evenly.  Wash asparagus and place all of it in the ziploc baggie.  Seal bag and shake.  Then, place on bbq grill.  You have to watch them closely…it only takes a minute or two before they are cooked and ready to go.  Season as desired and watch them disappear!

 6 C. cooked sweet potatoes mashed (approximately 4 large sweet potatoes)
 1/4 C. sugar
 1 C. brown sugar
 1/2 tsp. salt
 2 eggs beaten
 1 C. butter melted
 1/2 C. milk
 1/2 tsp. vanilla
 1 C. chopped walnuts
 1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla.  Place in buttered 2 quart casserole dish.  Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes.  Bake covered in a 9 x 13 pan at 350 degrees for 30 minutes. (P.S. – My husband usually HATES sweet potatoes and he even had seconds!)

Recipe by: Heather D. White

 6 eggs
 1 c. milk (very warm)
 1 c. flour
 1/2 tsp. salt
 5 Tbsp. butter, melted
 
Beat eggs until they are thick and lemon colored; blend in melted butter, milk and flour.  Bake in well-greased 9 x 13 pan at 450 degrees for 15-20 minutes.   Top with jam, syrup or better yet, Buttermilk Syrup!  This is definitely a family favorite!

I LOVE peppermint.  No two ways about it.  So when I came across this idea, I asked Marie if I could share with all of you.  Thanks Marie!!!!  Here is a link to her blog.  

This stuff is really magic. Mostly because it is gone is seconds as your guests will pile huge dollips into their hot cocoa. My sweet sister-in-law, Jeanne, first introduced this to me years ago and I have been making it for parties ever since. 
Buy peppermint candy canes or even just peppermint round candies. Then using a blender, crush them to powder. It gets loud, so plug your ears.

Then get your whipped cream out. It can be Cool Whip or whipping cream that you whip yourself. For 16 oz. of whipping cream, I poured 1/2 cup of powdered peppermint candy. Stir it in. It makes a fun pink cream and there are even some tiny chunks that are yummy too.

I like to make a large pot of hot cocoa on the stove and then have my bowl of peppermint whipping cream on the side with a large spoon for scooping. Or you can make one mug of hot chocolate and stir in a spoonful or two of the cream. Either way is delicious. To store left over cream, put it into a freezing container and freeze until your next cup of hot cocoa is ready, simply thaw in the fridge. To store leftover peppermint powder, pour into a plastic bag or container and place in the cupboard.

 9 cups Chex cereal (any kind)
 ¼ cup butter or margarine
 1 pkg. (6 oz) semisweet chocolate chips
 1 tsp. vanilla
 ½ cup peanut butter                                    
 1 ½ cups powdered sugar

Measure cereal into large bowl; set aside.  Microwave chocolate chips, peanut butter and butter in 1 quart microwavable bowl uncovered on High 1 minutes; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Pour into 2 gallon plastic food storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator (delicious chilled!)

We had these for lunch today and my kids LOVED them.  I had some left over spaghetti in the fridge from dinner last night.  So I put some spaghetti on some bread and they gobbled them up!  Quick and easy.

 1 large pkg. lemon cook and serve pudding
 1 large pkg. orange Jell-O
 Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip.  This is my new favorite!!  Sooooo yummy. (I added a small can of mandarin oranges, drained, before placing in fridge to cool.)

Recipe by: Heather D. White

 24 Wonton Wrappers
 Refrigerated Butter Spray
 1 cup Cheddar Cheese shredded
 1/2 cup Ricotta Cheese
 1 can (4 oz) Green Chilies diced
 1 tablespoon Chives minced
 1/4 teaspoon Salt – have this
 1/4 teaspoon Ground cumin
 1 can (12 oz) Black olives

Using greased miniature muffin cups, press wonton wrappers in so that they make a cup. Spritz with butter spray. Bake at 350° for 8-9 minutes or until the edges are browned.

In a bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes or until golden brown and bubbly. Serve warm.

 1/2 cup butter
 3/4 cup sugar
 1/2 cup buttermilk
 1 teaspoon vanilla
 1 teaspoon baking soda

First melt the butter. Add sugar and buttermilk. Boil for two to three minutes. Remove from heat. Add vanilla and baking soda.  Syrup will be a light brown, caramel in color.

It is better to make this recipe in a pot that can hold 2-3 times the ingredients because once you add the soda it bubbles up…like this:

I put my left over syrup in an extra container.  Just make sure you store it in the fridge until you need it again.

 8 eggs beaten until light yellow
 8 c. warm/hot milk
 1 c. sugar
 1 tsp. salt
 1-1/2 tsp. vanilla
 nutmeg and cinnamon
 
Stir in the above ingredients in a large bowl adding them in the order listed.  Pour into a 9 x 13 pan.  Sprinkle as much cinnamon and nutmeg on top as desired.  Cook for about an hour at 350 degrees.