* 1 roll refrigerated sugar cookie dough, softened
* 1 cup creamy peanut butter
* 1 block cream cheese, softened
* 1 cup brown sugar
* 1 teaspoon vanilla
* 2 Granny Smith apples, diced
* 1 cup pecans, crushed
* 1 cup caramel

Allow cookie dough to softened so that it is kneadable. Roll it onto a cookie sheet or pizza pan. Bake as directed on packaging. Mix peanut butter, cream cheese, brown sugar and vanilla. Spread mixture on top of baked cookie. Top with diced apples; sprinkle with pecans; drizzle with caramel. Refrigerate.

My sister made these for us one day and she baked them instead of frying them in butter. Very good!!! See Paula Deen's recipe here on Food Network.

Ingredients

• 3 medium zucchini
• 3 medium yellow squash
• 1 cup toasted bread crumbs
• 1 cup shredded Parmesan
• 1/3 cup minced Vidalia onion
• 1 large egg, lightly beaten
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup (1 stick) butter
• 1 jar store-bought marinara sauce

Directions

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Place onto serving platter and serve with marinara sauce.

Ok, I got this off of another website but it was too darn good not to share with people I like. It's seriously like restaurant-quality soup. Fabulous!

Ingredients: (serves 4)
28 oz. can crushed tomatoes
14 oz. chicken broth (I used low sodium and low fat)
8 pieces of fresh basil, chopped
1/2 tsp. sugar
1/4 cup whipping cream
3 Tbsp. butter

To make:
In large saucepan, bring tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

1 cup butter, melted

2 cups graham cracker crumbs

2 cups confectioners/powdered sugar

1 cup and 4 tbsp. peanut butter, divided

1 1/2 cups chocolate chips

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners sugar and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9 x 13 inch pan.

Microwave the chocolate chips with the 4 tbsp peanut butter on high for 1 minute. Stir. Continue microwaving and stirring every 30 seconds til smooth (NOTE: It only took 1 minute 15 seconds for mine to be smooth). Spread over prepared crust.

Refrigerate for at least 1 hour before cutting into squares.

Store bars in airtight container in refrigerator.

Yields: 20 bars

3 cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp baking powder

1 1/2 tsp cinnamon

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

3 eggs

3 tsp vanilla extract

2 cups shredded zucchini

1 cup chopped pecans

1 8 oz can crushed pineapple

Heat oven to 350.
Mix all ingredients.

Pour into TWO greased loaf pans.

Bake @ 350 for 1 hour.

1 1/3 cup mashed ripe bananas

2/3 cup sugar

1/4 cup milk

3 tbsp. vegetable oil

1/2 tsp. vanilla extract

3 eggs

2 2/3 cup Bisquick

1/2 cup chopped pecans (optional)

Heat oven to 350.
Grease bottom of loaf pan.

Mix all ingredients together & pour into pan.

Bake 50-60 minutes until center is done (test w/ a toothpick)

Cool 2 hours before slicing.

(kinda)

Grape Tomatoes
Cubes of Mozzarella Cheese
Cubes of Pepperoni
Other pizza toppings (I used black and green olives)

Long toothpicks.

Italian Salad Dressing (the spray kind works very nicely)

Skewer all ingredients on a toothpick (I used that order, but it really doesn't matter) like a shish-kabab.

Arrange on a plate and spray (or drizzle) with Italian dressing.

Makes a super cute, and quite tasty appetizer!

Ok, so K. and I made this meatloaf this week and I have to say it is simply amazing! The turkey was never dry; in fact it was very moist. (Sorry, had to use the word) Infact it says cook to 165 degrees and I had kept it in longer (to make sure it was done) and it reach 188 degrees. I really thought I ruined it, but NO it was perfect. I changed it up a very tiny bit so this is how I made it. However, go here to see Giada’s original recipe. (She uses actual Sun-Dried tomatoes whereas I used pesto.) May I also suggest mini meatloaf pans so the outside gets extra crispy – YUM! We served with mashed potatoes and broccoli.


Ingredients

Vegetable cooking spray
3/4 cup Italian bread crumbs*
1/3 cup chopped fresh flat-leaf parsley
1/4 cup Classico ® Sundried tomato pesto.*
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
3 tablespoons milk*
6 oz crumbled feta cheese*
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 ½ pounds ground turkey*


Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.



*These are the things I changed from the original recipe.

* 5 large apples
* 8-10 Snickers Snack-Size Candy Bars
* 1 tub of Cool Whip
* 1 package of Instant Butterscotch Pudding Mix

Chop apples into bite-sized pieces. Add crushed Snickers. (Freeze, then pound while still in wrapper to easily crush.) Mix Cool Whip and pudding mix together. Add to apple/Snicker mix. Chill. Enjoy!

• 1 package Cherry Chip cake mix
• 1/2 cup butter (one stick)
  
• 2 blocks of cream cheese
• 1 canister Cherry frosting
• 3 eggs

Preheat oven to 400 degrees. Mix dry cake mix and softened butter until crumbly. Reserve one cup. Press mixture into 13x9 inch pan. Mix frosting and cream cheese until smooth. Add eggs, mix thoroughly. Pour over mixture in 13x9 inch pan. Top with remaining mixture. Bake at 400 degrees for 40 minutes. Let cool. Store covered in refrigerator.

• 1 package KRAFT Deluxe Macaroni & Cheese Dinner
• 1 lb ground beef
• 1 package taco seasoning mix
• 3/4 cup water
• 3/4 cup sour cream
• 2 cups shredded cheddar cheese, divided
  
• 1 cup salsa

Preheat oven to 400°F. Prepare macaroni dinner as directed on package. While macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into macaroni dinner. Spoon half of the macaroni mixture into 8-inch square or 9-inch round baking dish; top with the meat mixture, 1 cup of the cheese and remaining macaroni mixture. Cover with aluminum foil. Bake 15 minutes. Top with salsa and remaining cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

I found a recipe in an old church cookbook. I modified it for what I had in my house and I thought it was wonderful. (I also 1/2-ed the recipe for my husband and I).

• 5-6 chicken breasts
• 1 brick of cream cheese
• 1/2 Cup soy sauce
• 1 Cup beef broth
• 1/2 a large onion, cut into thick strips

(the original recipe used 1 Cup of sour cream instead of cream cheese and 1 10 oz can of french onion soup instead of beef broth)

Cook the cream cheese, soy sauce and beef broth in sauce pan until blended/mixed. Lay chicken breasts in a 9x13 pan, scatter the onions on top. Pour sauce over chicken and bake for 40 minutes.

(I don't think the sauce is that great to turn into a gravy or anything, but the chicken tastes fantastic and stay incredibly moist. The onions cook up well, still firm. Yum)

1 8 oz tub Chive and Onion Cream Cheese
3 slices bacon, cooked and crumbled
2 8 oz cans crescent rolls

Preheat oven to 375

Mix cream cheese and crumbled bacon until blended.

Separate each can of dough into 8 triangles (16 total). Cut each triangle in half, lengthwise.
Spread 1 tsp cream cheese mix on each triangle. Roll up triangle, starting @ shortest side. Place point side down on ungreased baking sheet.

Bake 12-15 minutes or until golden brown

Serve warm.

Found this online today!!
http://www.northcoastjournal.com/issues/2008/05/29/baracks-chili/

Ingredients:

1 large onion, chopped

1 green pepper, chopped

Several cloves of garlic, chopped

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several tomatoes, depending on size, chopped

1 can red kidney beans

Method:

Sauté onions, green pepper and garlic in olive oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

(In an interview)What’s your favorite dish to bring to a potluck?

Barack Obama: I’ve been using this chili recipe since college and would bring it to any potluck. I can’t reveal all the secrets, but if you make it right, it’s just got the right amount of bite, the right amount of oomph in it and it will clear your sinuses.

• 1 cup butter, softened
• 1/4 cup grated parmesan cheese
• 1 tablespoon minced garlic
• 1/2 tablespoon garlic salt
• 1 teaspoon italian seasoning
• 1/4 teaspoon chili powder
• black pepper

mix everything together in a bowl. I usually spread it on french bread and stick it under the broiler for fantastic garlic bread. It's also good on pasta, potatoes or even spread on grilled steak!

For your slow cooker...

1 lb beef stew meat
1 package fresh, sliced mushrooms
1 can cream of mushroom soup
3/4 cup sour cream
1 package egg noodles


Season beef stew meat. Place in crock pot. Cook on low for about 8 hours. Add mushrooms either (1) with meat and cook for 8 hours, or (2) add when there is about an hour or so left in cook time. (*See cook's notes below).

About 30 minutes or so before serving, add 1 can cream of mushroom soup and 3/4 cup sour cream to beef/mushrooms in crock pot. Stir.

Boil noodles and DRAIN.
Add noodles to crock pot.
Simmer on low for about 15 mins.

Serve. Eat. Enjoy!


Cook's Note:
I added the mushroom after the meat had been cooking for about 6 hours. They cooked up rather quickly. When my mom made this, she added the mushrooms @ the beginning w/ the meat and let them cook for 8 hours. So I guess it works either way! - tlc

Prep time: approx 15 mins; Bake time: apporx 10 mins. Makes about 3 1/2 dozen.
You will need a mini muffin pan for this recipe.

about 40 mini Reeses peanut butter cups, unwrapped

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt

Heat oven to 375. Remove wrappers from candies. Line small muffin cups with paper bake cups if desired.

Beat butter, sugar, brown sugar, peanut butter, egg and vanilla until fluffy in large bowl.
Stir together flour, baking soda and salt in small bowl. Add gradually to butter mixture, beating until well blended.

Shape dough into 1 inch balls; place one in each paper lined or ungreased muffin cups. DO NOT FLATTEN.

Bake 10 to 12 minutes until puffed and lightly brown. Remove from oven. IMMEDIATELY press peanut butter cups into center of each cookie. Cool completely in muffin pan.

4 containers refrigerated Buttermilk Biscuits (cut into quarters)
1/2 cup sugar
1/2 tsp cinnamon

- shake the ingredients above in a large ziploc bag and drop into a greased angel food cake pan or Bundt cake pan

mix together the following and pour over biscuits prior to baking:

3/4 cup sugar
1 tsp cinnamon
1 stick BUTTER melted
chopped pecans or raisins (optional)

Bake @ 350 for 25-30 minutes.
Pull apart to eat. Enjoy!

• (1) Box Sugar-Free Instant Vanilla Pudding
• (16 oz. ) Canned Pure Pumpkin (not pie filling)
• Pumpkin Pie spices to taste - about one teaspoon (Hint: Pumpkin Pie Spices are really just cinnamon, nutmeg and cloves)
  
• 2 Cups Fat Free Cool Whip

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Makes 6 servings. If you are a WW, 1 point per serving. This is delicious!

A wonderfully delightful hot drink. Perfect this time of year.

Ingredients:
1 lb. cranberries
3 1/2 quarts (14 cups) water
4 cinnamon sticks
12-15 whole cloves
2 cups sugar
2 lemons (just the juice)
2 oranges (just the juice)
___________________________
Bring cranberries, water, cinnamon sticks and cloves to a boil. Simmer for 12 minutes. Add sugar and juice of lemons and oranges. Stir well. Strain through wire strainer (it's easier to dip a measuring cup into the pot and pour instead of trying to dump the whole pot) so that all the remnants are removed, you just want the liquid, into another container. Serve hot.

De-lish!