Brownie Peppermint Cookies

Brownie Peppermint Cookies
Yields about 3 dozen

Ingredients:
1 (18.3 oz) pkg brownie mix
1 1/4 cups all-purpose flour
1/4 cup packed light-brown sugar
1/4 tsp salt
2 large eggs
2 Tbsp milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 tsp peppermint extract
1 recipe vanilla cream frosting, recipe follows
1/2 cup crushed peppermint candy canes


Directions:
Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.


Vanilla Cream Frosting
Ingredients:
4 cups powdered sugar
1/2 cup unsalted butter, softened
6 Tbsp heavy cream
1 tsp vanilla extract
1/4 tsp salt

Directions:
In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.

I added Peppermint Extract to the frosting as well as peppermint Hersey Kisses. These cookies turned out sooo cute and were delicious for the holidays!!!

Gluten Free Cornbread Stuffing

Gluten-fee cornbread stuffing

For Cornbread:
1 cup gluten-free flour blend
1/4 cup sugar
4 tsp baking powder
3/4 tsp xanthan gum
1/4 cup shortening (not butter)
2 large eggs
1 cup milk (for dairy free use soy)
1 cup yellow cornmeal

For Stuffing:
2 Tbsp. butter
1/2 cup celery, chopped
1 small onion, chopped
2 eggs, beaten
2 cups gluten-free chicken stock
2 Tbsp dried sage
salt and pepper to taste

Preheat the oven to 425' Combine all the dry ingredients for the cornbread in a large bowl. Cut the shortening into the flour using two forks or a pastry cutter (or a food processor) until there are walnut-sized pieces of shortening in a sandy flour.

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until combined. Stir int he cornmeal, working quickly, until just combined. Do not over stir. Pour into greased 9*9*2 pan. Bake for 20-25 minutes, or until the sides of the cornbread shrink slightly away from the pan and a toothpick inserted into the center comes out clean. Let cool, then crumble.

Reduce heat to 350' Grease one 9*13 pan baking dish. In a large skillet over medium heat, melt butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage, salt and pepper. Mix well. Place into prepared dish and bake for 30 minutes. Refrigerate any leftovers.

Gluten Free Green Bean Casserole

1 lb canned or fresh green beans (rinsed, trimmed and halved)
2 Tbsp. unsalted butter (for dairy free use dairy/gluten free butter)
2 large portabella mushrooms (sliced)
1/2 tsp. freshly ground black pepper
1/3 C sour cream (For Dairy Free use Soy Milk)
2 Tbsp gluten-free flour mix
2 cups gluten-free cream of mushroom soup
1 fried onion, thinly sliced

For fried onions:
1 medium onion, sliced thin
1/3 cup gluten-free flour mix
1/4 tsp. sea salt
1/4 cup vegetable oil

Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour and salt. Meanwhile, heat the vegetable oil in a nonstick skillet on medium-high. Brown the onions in the hot oil, approximately 3-4 minutes per side. Place the browned onions on a paper-towel-lined baking sheet.

Preheat oven to 400' for the baking the casserole. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add garlic and flour, stirring to coat. Cook and additional minute, then add the sour cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole dish and bake for 10 minutes, or until bubble. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm. Refrigerate any leftovers.

Strawberry Jam

3 quarts fresh strawberries, hulled
1 1¾ ounce package regular powdered fruit pectin
½ teas. Butter
7 cups Sugar

Place 1 cup of strawberries in an 8-quart heavy kettle. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil q minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

Ladle at once into hot, sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; Cool on racks. Makes about 7 half-pints.

For Dairy Free utilize Dairy Free Butter (I use Best Life)

Apple Pie Filling

6 quarts blanched sliced fresh Apples
5 ½ cups Sugar
1 ½ cups cornstarch, flour, or clear gel or ultra gel
1 T Cinnamon
1 teas. Nutmeg
2 ½ C cold Water
5 cups Apple Juice
¾ cups Lemon Juice

Use firm, crisp apples, if apples lack tartness, use an additional ¼ C of lemon juice for each 6 quarts of slices.
Wash, peel, and core apples. Prepare slices 1/4 -1/2 inches wide and place in cold water containing ¼ cup lemon juice for every 4 cups of water to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately in a water bath according to the recommendations below.

Processing time for pint or quart size jars: 0-1000 ft: 25 minutes, 1001-3000 ft: 30 minutes, 3001-6000 ft: 30 minutes, Above 6000 ft: 40 minutes

Freezer instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Shelf life – 1 year.

Gluten Free NOTE: DO NOT USE FLOUR.

Apple Butter

5 pounds Tart Apples
2 cups Apple Cider
3-5 cups Sugar
¾ teas. Cinnamon
¾ teas. Cloves
½ teas. Allspice
½ teas. Nutmeg

• Core and quarter apples (peeling isn’t necessary). Cook apples slowly in cider until tender (I put mine in my crock pot) – then blend in a food processor or blender.

• Add 3 cups of sugar and check for sweetness, then add more as necessary (sometimes up to 5 cups total). Add spices and stir together.

• Cook for 6-8 hours in a crock pot. I just cook it overnight on low.

• Test for thickness by spooning butter on a cold plate. If no liquid comes out of the edges, it is thick enough. If it isn’t thick enough, you can take the lid off of the crock pot and turn it up to high, let some liquid boil off, but stir and check back often.

• Ladle into sterile jars leaving ¼ inch head space.

• Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.

• You may also freeze this apple butter if you prefer.

Pumpkin-Banana Bread

I made this today - and it was a hit!

4 cups flour

2 teas. baking powder

2 teas. baking soda

2 teas. cinnamon

1 1/2 teas. nutmeg

1 teas. ginger

1 teas. salt

1/2 teas. ground allspice

1 3/4 cups canned pumpkin from a 15-oz can (save the remaining for the pumpkin glaze)

1 1/2 cups mashed bananas

1 1/3 cups vanilla yogurt

1/2 cup canola oil

4 large eggs

3/4 cup granulated sugar

3/4 cup brown sugar (packed)

1 cup chopped walnuts or pecans (optional)

Preheat oven to 350'. Grease and flour two 9*5 loaf pans and set aside.

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined. Set aside.

In a large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture - half of it at a time - and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake and 350' for 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding the glaze.

PUMPKIN GLAZE

2 Tbs. whipping cream

1-2 cups powdered sugar (start with 1 cup and add more depending on consistency)

Remaining pumpkin from your 15-oz can (should be about 2 tbs.)

You may add chopped walnuts or pecans for sprinkling over glaze.

GFCF Pumpkin Bread

My son LOVED this (and it freezes well).

INGREDIENTS:

serves about 16 (Makes two 9-by-5-inch loaves)
10 ounces (about 2 1/2 cups) white rice flour
2 1/4 ounces (about 1/2 cup) cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
24 ounces (about 3 cups) granulated sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
Gluten-free non-stick cooking spray

Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.

In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.

Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.

Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

Yummy Chicken Noodle Soup & GFCF

3 to 4 lbs. chicken
5 cups water or chicken broth
1 lb. baby carrots
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. fresh parsley, minced
1 tsp. low sodium chicken soup base (or bouillon)
1 large onion, chopped
1 or 2 green onions, chopped (optional)
pinch each oregano and thyme
salt and pepper (to taste)

1 stick butter

1 package Egg Noodles

2 beef bouillon cubes
additional seasonings of your choice (to taste)

Put all ingredients in crock-pot and cook for 4-6 hours. Yummy!

GFCF RECIPE:

Use all same ingredients (do not use chicken broth unless you buy gluten free chicken broth) substitute butter and pasta noodles.

Chocolate Marshmallow Meltaways - Regular & GFCF

1 1/4 graham-cracker crumbs
1/2 C creamy peanut butter
1/3 C maple syrup
1/4 C sugar
1 tsp. vanilla extract
1/3 tsp. cinnamon
7 oz. marshmallow cream
Nonstick cooking spray
chocolate syrup

(For Gluten/Dairy Free use Gluten Free Graham Crackers)

In large bowl, mix the crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Shape into 24 1 1/4 inch balls and place them on a parchment paper-lined baking sheet or tray as you shape. Use a fork to flatten and make a crisscross design on each ball.

Before serving, spoon 1/2 teaspoon marshmallow on each cookie. Coat the spoon with nonstick spray to make it easier. Then drizzle the cookies with chocolate syrup. Makes 24

Marinated Flank Steak

1/2 C vegetable oil
1/4 C soy sauce
3 Tbsp. honey
2 Tbsp. vinegar
1 tsp. garlic powder
1 tsp. fresh ginger, grated
1 cup green onions, chopped
1 (2 - 2 1/2 lb.) flank steak

Whisk oil, soy sauce, honey, vinegar, garlic powder, and ginger in a bowl. Stir in the green onions. Pour over steak in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 12 hours, turning occasionally; drain, discarding the marinade.

Preheat grill. Grill directly over medium heat, turning once for medium-rare. Let stand about 5 minutes. Slice diagonally against the grain into thin strips - refrigerate any leftovers.

Easy Chicken/Salsa Bake

Chicken
Salsa
Taco Seasoning Mix
Sour Cream (optional)
Cheese

Preheat oven to 375'. Place chicken breasts in a lightly greased 9*13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375' for 25-35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese (for non-dairy no cheese) - and continue baking for an additional 3-5 minutes, or until cheese is melted and bubble. Top with sour cream if desired, and serve.

Pumpkin Pancakes

1 C all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter, divided
1 egg, lightly beaten
1 C buttermilk (or mix 1 tbs lemon juice with enough milk to make a cup; let stand 5 minutes)
1/3 C canned pumpkin
Maple syrup
Fresh Strawberries or Raspberries

In a bowl, mix flour, sugar, baking powder, and baking soda. Melt 1 Tbs butter. Whisk in egg, buttermilk, pumpkin, and melted butter.

Heat a nonstick skillet over medium-high heat. Add 1 tsp butter; swirl pan to coat. Spoon 4 heaping tbs of batter (1 tbs per pancake) 2-inches apart into skillet. Cook for 1-2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium. Repeat with remaining batter and butter. Serve warm with syrup and berries. Makes 12 3-inch pancakes.

Cake-Mix Cookies

1 box (18.25) yellow cake mix
1 large egg
1/4 C canola oil
1/4 C buttermilk
Colored sprinkles
1 can (16 oz) vanilla frosting yellow, red, blue food coloring

Preheat oven to 350'. Line cookie sheets with parchment paper; set aside.

Combine the cake mix, egg, oil, and buttermilk in a large bowl. Beat with an electric mixer on medium speed until smooth. Shape 1-inch mounds of batter into balls and flatten slightly. Place about 2 inches apart on the prepared cookie sheets. Top with sprinkles.

Bake until cookies are golden and firm, 8-10 minutes. Cool on a wire rack.

Divide the frosting among three bowls. Use a few drops of food coloring to tint frosting the desired shades of pink, blue, and yellow. Sandwich the cookies together with frosting. Makes 30.

Springtime Sugar Cookies

2 1/3 C flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp nutmeg
1/4 tsp salt
1 1/4 c sugar
1 C (2 sticks) butter, softened
1 egg
2 tsp vanilla extract
Colorful cookie glaze

Mix flour, baking soda, cinnamon, nutmeg, and salt. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.

Roll out dough on lightly floured surface to 1/8 - inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.

Bake in preheated 375' oven 8-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Decorate cooled cookies with colorful cookie glaze. Place on wire rack to dry.

Makes 6 dozen

Green Bean Casserole

1 Can Cream of Mushroom Soup
1 C Milk
2 tsp. Soy sauce
1/4 tsp. Black pepper
8 C cut green beans
1 Can Fried Onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 C onions in 3-qt. casserole dish. Bake at 350' for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

For a Gluten/Dairy Free - substitute Mushroom soup with Organic Mushroom soup and utilize Silk Milk instead of regular milk.

Citrus Chicken and Rice

4 skinless, boneless chicken breast halves (about 1 pound)
1 3/4 C chicken broth
3/4 C orange juice
1 medium onion, chopped (about 1/2 C)
1 C uncooked regular long grain white rice
3 Tbs chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the broth, orange juice, onion, and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.

For A Gluten/Dairy Free utilize organic chicken broth.

Chicken with Creamy Dijon Herb Sauce

1/2 C chicken broth
6 Tbsp Dijon Mustard
1/3 C cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil, or chives)
1 Tbsp oil
4 (6 oz) boneless skinless chicken breasts
1 Tbsp minced garlic

Mix broth, mustard, cream cheese and herbs utnil well blended, set aside. Cook chicken in hot oil in nonstick skillet until browned on both sides. About 15 minutes. Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended. You may also bake at 350' for 30 minutes.

For a Gluten/Dairy Free Dinner - utilize a Organic Chicken Broth.

English Pancakes

1 cup flour
1 cup water
1/3 cup milk
2 eggs
Pinch of salt

Beat very well with a hand mixer and let sit for a few hours in the fridge.

Whisk mixture again really well before making the crepes. Heat in a small non-stick frying pan with a little oil. Note: Pour in just enough batter to cover the bottom of the pan in a thin layer. When it is cooked, flip it over with a quick flick of the wrist. (Or use a pancake turner, but flicking and flipping is more fun!) It only takes less than a minute to cook since it is so thin.

Roll up crepe. Sprinkle sugar on top and then squeeze fresh orange or lemon juice on top. Enjoy!

(You can top these with anything you like…Berries, Nutella, jams or jellies, ice cream, fruit and whipped cream…the possibilities are endless!)

Easy & Yummy Chocolate Chip Cookies

3 1/4 C flour
1 tsp. baking soda
1/4 tsp. salt
1 1/3 C butter, softened
1 1/4 C granulated sugar
1 C firmly packed light brown sugar
2 eggs
4 tsp. pure vanilla extract
1 pkg. (12 oz) chocolate chips (we use milk chocolate)
1 C walnuts (optional)

Mix flour, baking soda, and salt in medium bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake in preheated oven at 375' for 6-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks, cool completely. Makes 5 dozen.

Easy Holiday Carmel Popcorn

1/2 C brown sugar
1/2 C butter
1 tsp Vanilla
1 large bag microwave popcorn
1/4 C karo syrup
Pinch of salt
1/4 tsp baking soda

Put brown sugar, butter, karo syrup, and salt in a 4 C glass container. Microwave on high for 2 minutes. Stir. Microwave on high for 2 more minutes. Add vanilla and baking soda and stir well. Pour over popped popcorn and mix it all up and enjoy!

Chocolate Chocolate Chip Cookies

1/2 C butter, softened
1/4 C brown sugar
1/2 C granulated sugar
1 egg 1 tsp. vanilla extract
1 tsp. instant espresso powder (optional)
1/4 C unsweetened cocoa powder
3/4 C all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 C semisweet chocolate chips

Preheat oven to 375' Line a baking sheet with parchment paper.

Combine butter and sugars in a mixing bowl. Beat with a mixer at medium-high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and expresso powder, mixing until well combined. Add cocoa, flour, baking soda, and salt, mixing on low speed until dry ingredients are incorporated. Add chocolate chips and mix for a few seconds, until evenly distributed. Drop dough by tablespoons onto a baking sheet, about 1 1/2 inches apart.

Bake about 8 minutes, until cookies look set in center. Cool 2 minutes on baking sheet, then transfer to wire rack to cool completely. Makes about 2 1/2 dozen cookies. These cookies are a brownie-chocolate chip cookie.

Harvest Pork

2 pounds pork tenderloin
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tsp cumin or chili powder
2 tbs dark brown sugar
1 medium Granny Smith apple peeled, cored and chopped
1 medium sweet potato(es) peeled and chopped
1 medium red onion(s) chopped
4-5 small potatoes peeled and chopped

Mix together salt, pepper, cumin and brown sugar rub onto pork-loin

Toss everything in the crock pot on low 6 hrs

Cheesy Potatoes

12 Potatoes
2 cans cream of chicken soup
2 C sour cream
1 C grated cheese
1/2 C butter
1/2 C milk
1/2 C finely chopped onion (optional)
2 C crushed corn flakes (or Ritz Crackers)

Boil potatoes, then cut into small pieces. Put potatoes in 13*9 inch pan. Mix ingredients in a bowl with wire whip. Pour over potatoes. Sprinkle corn flakes and 2 tablespoons melted butter (mixed) over potatoes. Bake for 30 minutes at 350* or until bubbly.

This recipe freezes well!!!

Gluten/Dairy Free Potato Soup

A splash of olive oil
1 medium sweet onion, diced
4-5 large Yukon gold potatoes, peeled, diced
Light broth or fresh water, as needed
1 cup of So Delicious coconut milk, plain hemp, nut, rice or soy milk, as needed
Sea salt and fresh ground pepper, to taste
Dash of nutmeg- not too much
1/2 cup roasted green chiles, chopped (fun to mix with roasted red peppers)

Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the onion and cook for five minutes or so, till softened and translucent. Add the potatoes. Pour enough light broth in the pot to cover the potatoes.

Cover the pot and bring to a high simmer; cook the potatoes until fork tender. Add the rice milk. Using an immersion blender, whip the soup until smooth (or puree in batches in a tightly covered blender). Season with sea salt, pepper and nutmeg, to taste. Add in the chopped chiles. Return to heat and gently warm through.

If the soup needs thinning, add a bit more hemp or rice milk; stir; heat through gently.

Warm up some chopped roasted chile and red peppers; serve bowls of soup with a spoonful of chopped peppers in the center.

Enchilada's

You will need a microwaveable/oven safe dish (example: pampered chef dish)

In a small bowl mix cream cheese, and cilantro leaves. Warm that up a little in the microwave so that it can spread easily. In a separate bowl put a little enchilada sauce in the bottom of a casserole dish. Put enchilada sauce just enough to cover the bottom. Then use corn tortilla. Dip the tortilla in the bowl so that both sides are covered in sauce. Put them in dish. Then one small layer of the cream cheese mixture then put shredded chicken on top of that w/a little bit of shredded cheese. REPEAT twice (or more for thickness, but you will need more ingredients)
Finish with chicken and a little bit of shredded cheese sprinkled on top!
then place in microwave (12-15 min)or oven 400 (20-25).

Pear Dessert

Cut two pears in half and leave the stem intact. Remove core and seeds with a melon baller.

Place the fruit in a small baking dish and brush with a mixture of 1 Tbs. maple syrup, 1/8 tsp cinnamon, and a dash of nutmeg.

Bake, uncovered, at 375' for 30 minutes or until softened. Fill core with 1 Tbs Greek yogurt (or to keep dairy free leave it un-topped) and top with cinnamon. Serves 4

Mini Turtles

Line 2 cookie sheets with parchment paper. Arrange 75 pecans into 25 small piles of 3 nuts each.

Microwave 1 1/2 cups (about 40) soft caramels and 2 Tbs. whipping cream stirring every 20 seconds, until melted and smooth.

Drop a heaping tsp. of the melted caramel onto the center of each pecan pile. Reheat the caramel if it becomes too thick.

Place 1/2 cup chocolate chips in a small microwave-safe bowl and heat for 30-45 seconds, stirring once. Transfer melted chocolate into resealable bag.

Snip off a small corner from the bag with melted chocolate and squeeze a dollop on top of the caramel. Top the chocolate with assorted sprinkles (any holiday) and refrigerate until set, about 30 minutes. Makes 25 turtles.

Wendy's Chili

2 lbs ground beef
1 12-oz can tomato paste
2 29-oz cans tomato sauce
1 29-oz can kidney beans (with liquid)
1 29-oz can pinto beans (with liquid)
1 c diced onion (1 medium onion)
1/2 c diced green chili (2 chilies)
1/4 c diced celery (1 stalk)
3 medium tomatoes, chopped
2 tsp. cumin powder
3 tbs. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water

1 - Brown the ground beef in a skillet over medium heat; drain of the fat.
2 - Using a fork, crumble the cooked beef into pea-size pieces.
3 - In a large pot, combine the beef, plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Makes 12 servings.