Berries and Cream

3 cups heavy whipping cream

1 ½ cups sugar

1 envelope unflavored gelatin

1 cup boiling water

1 tablespoon vanilla

1 ½ cups sour cream

Simmer cream and sugar sin a saucepan stirring often to avoid scorching. In another bowl combine envelope of gelatin and boiling water and stir with a wire whip. Take off heat and let cool to room temperature.

Combine cream and gelatin mixtures. In another bowl, mix vanilla and sour cream together. Slowly add the cooled cream/gelatin mixture to the sour cream mixture. Stir with a wire whip until the mixture is totally smooth.

Chill overnight in individual serving dishes or scoop servings from a large bowl as you would scoop ice cream.

Serves: 6: 8.5 ounce servings or 8: 6.5 ounce servings.

Top with fresh, canned or frozen raspberries or any fruit of your choice. 

Pumpkin Spice Cookies

http://www.primalpalate.com/paleo-recipe/pumpkin-spice-cookies/

1/2 tsp Baking Soda
1/2 cup Organic Coconut Oil
2 cup Almond Flour/Meal
1Tbsp Pumpkin Pie Spice
1/2 cup Pumpkin Puree
1/2 tsp Salt
1/4 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
1/2 cup Maple Syrup

Preheat oven to 350*
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
Bake for 30-35 minutes
Let cool and serve

Honey Orange Grilled Chicken

http://www.plainchicken.com/2016/06/honey-orange-grilled-chicken.html

Honey Orange Grilled Chicken
serves 4

• 1/2 cup orange juice
• 1/4 cup honey
• 1-oz package Italian dressing mix
• 4 boneless skinless chicken breasts

Whisk together orange juice, honey and Italian dressing mix. Pour over chicken and refrigerate for an hour.

Remove chicken from marinade and grill 12 to 15 minutes, until internal temperature reaches 165 degrees.

Gluten Free Pumpkin Muffins

http://freecoconutrecipes.com/glutenfree-pumpkin-muffins/

Servings: 12 muffins
Preparation time: 10 minutes

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Paleo Lemon Poppy Seed Muffins

• http://www.paleonewbie.com/paleo-lemon-poppy-seed-muffins/
• 
  
• 1 1/4 cup almond flour
• 2 Tbsp coconut flour
• 1 Tbsp poppy seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup of raw honey
• 1/4 cup fresh lemon juice, plus the zest of 1 lemon
• 3 eggs whisked
• 3 Tbsp coconut oil
• 1 tsp vanilla extract
Yield
• Makes about 10 muffins
• 
  

1. Preheat oven to 350-degrees F
2. In a small bowl, mix all the wet ingredients together
3. In a medium bowl, combine all the dry ingredients
4. Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
5. Let batter set for a few minutes, then stir it again
6. Grease a muffin tin or use muffin liners and fill each well or cup about two-thirds full
7. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean
8. Serve and enjoy!

Paleo Chocolate Chip Cookies

BEST PALEO CHOCOLATE CHIP COOKIES YET

2 and 2/3 c. almond flour – NOT packed down when
you measure it
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1/2 c. pure maple syrup
2 eggs
1 c. semi-sweet (60%) chocolate chips or dark chocolate chunks
1/2 c. coconut oil, melted

1. Mix first three (dry) ingredients.
2. In a separate bowl, mix second three (wet) ingredients. Whip together well.
3. Mix wet into dry and mix well.
4. Add chocolate chips.
5. Add coconut oil.
6. Roll dough by hand into smooth balls, and flatten slightly. This is important!! The dough will be really
sticky and that’s ok.

7.  Bake at 375* for 13 minutes

Grandma Bradley's Buttermilk Biscuits

1 c. flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp salt

Shortening the size of a large egg

Buttermilk

Cut the shortening in and add enough buttermilk to make moist, stiff dough. Turn out onto a floured board. Knead 10 times, then pat out to desired thickness. Cut and bake at 425 for 12 to 15 minutes.

Artisan Bread

Sarah Stephenson

This bread takes two days to make but it is so worth it! 

Day 1--Mix

Mix:

1 ¼ cups water (287 grams)

¼ teaspoon yeast (0.5 grams)

3 cups flour (437 grams)

1 ½ teaspoons salt (5 grams)

Mix flour, yeast and salt in a bowl. Add water and mix until combined. You may need to use your hands to get the last bit of flour. Cover the mixing bowl and let rise a room temperature for 18-24 hours.

Day 2—Bake

Sprinkle bread dust * (about 1/8 inch) on the bottom of a covered pot.

Sprinkle modest amount of flour on work surface and carefully remove risen dough from mixing bowl onto flour. Shape dough into a ball. Place dough, seam side down, in center of the bread pot; cover and let rise at room temperature for 20-60 minutes. While dough is rising, preheat oven to 425. Just before placing the pot in the oven, choose how you want to finish** the dough and score with a baker’s blade or sharp knife. Cover pot and bake for 35 minutes at 245, then remove cover and bake for another 15-25 minutes. Remove bread from oven and let cool on rack for at least 30 minutes.

*Bread dust—mix equal parts (by volume) of flour, cornmeal and wheat bran.

**Finishing ideas— 1. spritz the dough with water, sprinkle with coarse salt and dust with flour. 2. Brush dough with thin layer of olive oil and sprinkle with finishing salt.

Variations: Don't be afraid to experiment! 

Don’t add more than a cup of extra ingredients, If adding one ingredient, use ¾ cup. For two ingredients, use ½ cup each, and for three ingredients add 1/3 cup each. Add the extra ingredients to the flour before adding the water.

Cranberry/Almond/Cinnamon: Add ¼ tsp. cinnamon, ¼ tsp yeast, ½ cup craisins, ½ cup almonds.

Italian Garlic: add 1 tbsp. Italian seasoning, 1 tbsp parsley flakes, 2 tbsp dried garlic slices, ¼ tsp yeast.

Rosemary Garlic: Add 2 Tbsp chopped fresh rosemary and 2 minced garlic cloves

Parmesan: Add ¾ cup fresh Parmesan (rough pieces the size of a corn kernel work best).

Speed Method: Change the yeast amount to 1 Tbsp. and use warm water. Shortens the rising time to 4-6 hours.

Cheese Ball

Lisa Stephenson

These are a favorite neighbor gift at Christmas or New Years. 

7 packages cream cheese

1 cup sour cream

1/2 cup mayonnaise

3 Tablespoons ranch dressing dry mix

1 tsp celery seeds

1 tsp dill weed

2 bunches green onions chopped

1 lb. shredded sharp cheddar cheese

Mix it all together and then serve or package.

Gluten Free Apple Crisp

Katie Clover

10 large apples thinly sliced
2 T lemon juice
2 c. brown sugar
1/4 c GF flour
1 c butter (cut in cubes)
2-1/2 c GF rolled oats

Preheat oven to 350. Peel and slice apples into a 9x13 pan. Pour lemon juice over apples. Combine brown sugar and flour. Add butter cubes and rolled oats to sugar mixture. Lay sugar mixture on top of apples and pat in. Bake for 35 min or until apples are soft. Serve warm with vanilla ice cream.

Naan

 

Indian flatbread    Lisa Stephenson

1 (.25 ounce) package of active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 3 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared Number of servings: 14

Mushroom Soup

So delicious!  - Sarah Stephenson

Serves 4 600g or 4 cups fresh mushrooms - cleaned and chopped finely 2 tbsp olive oil 4-6 cloves garlic - chopped 2 tbsp butter 1 tbsp chopped fresh thyme or 1/2-1 teaspoon of dried thyme 2-3 of bay leaves 2 tbsp Worcestershire sauce 2 cup chicken or vegetable stock 2 tbsp flour dissolved in 2 tbsp water  Salt to taste 1 cup heavy cream 1 cup milk (skim milk is fine) Black pepper to taste Fresh parsley or thyme for garnish 1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.  2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.  3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. 4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.  5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off. 6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

Betsy's Chicken Tacos

Posted by Maryjane

chicken breasts - this marinade does at least 8 chicken breast. 1 c. squeezed lime juice 1 c. white vinegar 1 c. corn oil 1 c. soy sauce 1 T. seasoned salt 1 T. salt 1 T. pepper 2 tsp. garlic powder 1/2 c. worchestershire sauce 1/2 c. sesame seeds Mix to make marinade - reserve 1/4 of marinade to dip tortillas in marinade chicken 2-3 hours grill chicken dip tortillas in dressing and grill. Serve in tortillas with diced green onion, jack cheese, tomato, lettuce and fresh salsa. I didn't do the toppings, I just used cowboy caviar. Cowboy Caviar 1 can black beans 1 can green giant corn shoepeg smaller can. 1/2 diced red onion 1/2 red pepper 1/2 bunch cilantro chopped fine juice from 1 lime 1-2 avocados - diced small 1 tomato chopped small 1/2 bottle Kraft zesty italian dressing salt and pepper Use frito scoops to use for dip.

Amazing Soft Pretzel Rolls

Betsy's favorite rolls, she makes them once a week.

http://www.melskitchencafe.com/2013/10/amazing-
soft-pretzel-rolls.html

Dough: 1 tablespoon instant yeast 2 tablespoons canola or vegetable oil 2 cups warm milk (about 100-110 degrees F) 1 1/2 cups warm water (about 100-110 degrees F) 2 teaspoons salt 6 1/2 - 8 cups unbleached all-purpose flour Water Bath and Extras: 3 quarts water 1 tablespoon sugar 1/4 cup baking soda Coarse salt for sprinkling In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors (see the note) - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours). Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball. Here's a great tutorial on how to do that quickly and efficiently. Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan. Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough. Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be). With a spatula, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment or a silpat liner). Preheat the oven to 425 degrees F. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt. Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the same day they are made; however, lightly warmed in the microwave for a few seconds will do wonders for pretzel rolls 1-2 days old. Number Of Servings:16 pretzel Rolls

Soft Gingerbread Men Cookies

Maryjane's Melis

1/2 cup butter, softened 3/4 cup packed dark brown sugar 1/3 cup molasses 1 egg 2 T water 2 2/3 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water.  Combine the flour and spices then add to the creamed mixture. Refrigerate for 30 minutes. Roll out 1/4 inch thickness. Place 2'' apart on cookie sheet. Scraps reroll easily.  Bake at 350 for 8-10 minutes. I decorated mine with melted white chocolate. even the little tiny gingerbread men stayed soft.  I baked them for only 5 minutes. Number Of Servings:2 dozen

Liege Belgian Waffles

Lindsey Parry Recipe

Made these for breakfast this morning and they were so good. I found pearl sugar at Gygi but you can also get it from Amazon. We had all sorts of toppings, but cookie butter, strawberries and whipped cream was my favorite. Love dessert for breakfast! 1 (.25 ounce) package active dry yeast 1 1/2 tablespoons white sugar 3/4 cup lukewarm milk 3 eggs 1 cup melted butter 2 teaspoons vanilla extract 3 cups flour 1/2 teaspoon salt 1 1/2 cups pearl sugar Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam. Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar. Preheat a waffle iron according to manufacturer's instructions. Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Sugar Cookies with Raspberry Cream Cheese Frosting

Delicious!

1/2 cup margarine 3/4 cup sugar 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1 egg 1/2 tsp. almond extract (or vanilla) 2 cups flour For the frosting: 4 oz. cream cheese 1/4 c. margarine 1 lb. powdered sugar 1/2 tsp. vanilla 1/2 c. frozen raspberries Mix all the ingredients well then stir in 2 cups flour.  If the dough seems too sticky to roll out, add more flour until it is the right consistency. Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness. You don't want to roll it out too thin! Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again.  Bake at 375 for 11 minutes (you don't want to overcook these). This only made about 15 large cookies, double the recipe if you want more. The Frosting: Mix well. If it is too runny, add more powdered sugar to get the right consistency.

Peppermint Chocolate Crackles

Katie Clover Recipe

For pictures: http://sayyestohoboken.com/2013/12/peppermint-chocolate-crac kles.html 2 oz. bittersweet chocolate, finely chopped 1 c. all-purpose flour 1 tsp. baking powder 1/4 c. unsweetened Dutch-process cocoa powder 1 c. granulated sugar 2 large eggs 4 tbsp. unsalted butter, melted 6 oz. Hershey’s Peppermint Chocolate, finely chopped 1/2 c. powdered sugar *The original recipe calls for mint extract instead of the Hershey’s Peppermint Chocolate, so that is an option if you have that on hand. Roughly chop chocolates. Melt the bittersweet chocolate in a bowl. Whisk together flour, baking powder, and cocoa in a small bowl. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in slightly cooled melted chocolate. Stir in flour mixture gradually mixing with a spoon/spatula. Add in the chopped peppermint chocolate candy into the mixture and combine. This is a brownie texture cookie and is thicker than regular cookie doughs. Place in refrigerator until firm and easy to work with. Preheat oven to 325°F degrees. Roll tablespoons of dough into balls using your palms. Roll the balls into powdered sugar coating it with a generous layer. Bake until slightly firm in the center, about 15 minutes. Number Of Servings:30 cookies

Brussels Sprouts with balsamic reduction

Jill Dorrough Recipe

3 pounds Brussels sprouts 1/2 cup olive oil 1 cup sugar 3/4 cup balsamic vinegar 1 cup dried cranberries Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

White Chicken Chili

LDS Living Chili Cook-off Winner

2 boneless skinless chicken breasts 1 (8 oz) can green salsa 1 onion, chopped 3 C chicken broth 2 cans beans any variety ( I used 1 white, 1 kidney), drained 1/2 tsp granulated garlic 1 tsp chili powder 2 tsp ground cumin 1 tsp dried oregano 1 tsp kosher salt 1 C sour cream 1/2 C chopped cilantro 1. Combine all ingredients except for the sour cream and cilantro in a slow cooker. 2. Cook on LOW for 6-8 hours, HIGH 3-4 hours. 3. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. 4. Stir in sour cream and fresh cilantro. 5. Serve with tortilla chips or corn bread.

Wicked Good Chocolate Peanut Butter Pudding Cups

The stuff Lindsey made at the girl's weekend 2013

1/4 cup cornstarch  1 teaspoon pure vanilla extract 3/4 cup granulated sugar  1/3 cup creamy peanut butter 1/4 teaspoon salt  1/2 cup (heaped) semisweet chocolate chips 1/4 cup Dutch-processed cocoa powder  Whipped cream for topping 3 1/2 cups half-and-half or whole milk  Chocolate jimmies for sprinkling 6 large egg yolks  1. Into a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth. 2. Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop, like slowly bubbling hot lava, on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough. 3. Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined. 4. Place eight 4-ounce custard cups or ramekins on a rimmed baking sheet. Pour the pudding into the cups, using a damp paper towel to clean up any drips. Cover the custard cups with plastic wrap. Alternatively, pour the pudding into a large bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight. 5. To serve, top the custard cups with a dollop of whipped cream and a sprinkling of chocolate jimmies (also called chocolate vermicelli). If refrigerated in the larger bowl, you can scoop it into small dessert dishes or the Chocolate Balloon Cups and top with whipped cream and chocolate jimmies.

Knockoff Swig Sugar Cookie

Serve cookie cold with room temperature frosting - delicious

1 cube butter, room temperature 3/4 c. vegetable oil l 1/4 c. sugar 3/4 c. powered sugar 2 T water 2 eggs Cream butter mixture and add to the dry ingredients 1/2 t. baking soda 1/2 t. cream of tartar 1 t salt 5 c. flour Dough will be crumbly. Form into golf ball size balls and put on cookie sheet. Put 1/4 c. sugar in bowl and dip bottom of glass in sugar and then press the cookie dough. The dough should spill out over the glass bottom.  Bake 350 for 8 minutes. Cookie should be barely brown on the bottom. Put cookies in refrigerator. Sour cream frosting 1/2 c, butter at room temperature 3/4 c. sour cream 1 t. salt 1/4 c. milk red food coloring Using a 2# bag of powered sugar add until right consistency.  Frosting should be room temperature. Frost cold cookie right before serving.

Baked Chicken Bacon Ranch Taquitos

Kid Friendly and Tasty

http://www.sixsistersstuff.com/2012/03/baked-chicken- bacon-ranch-taquitos.html 1 (8 oz) package cream or Neufchatel cheese, softened 12 slices of bacon, cooked and crumbled 4 cups cooked, shredded chicken (a rotisserie chicken works great for this!) 1 (1 oz) packet dry Ranch Dressing mix 2 cups Monterrey Jack cheese, shredded 3-4 Tablespoons green onion, chopped 20 (6-inch) flour tortillas Salt Non-stick cooking spray Preheat oven to 425 degrees. Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray. Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping ( or in ''Salsa Ranch''- just mix equal parts salsa and Ranch dressing together).

Pumpkin Pie French Toast

Thanksgiving favorite

Description: http://www.5dollardinners.com/erins-pumpkin-pie- french-toast-5-dinner-challenge/print/ 14 slices whole wheat sandwich bread 3 eggs 1/2 cup milk 3/4 cup canned pumpkin 1 tsp pumpkin pie spice Butter and syrup for serving Set out the bread for dipping. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes. Once all are cooked, serve with butter and maple. And a side of fresh fruit. If freezing, let cool completely to reduce freezer burn. Enjoy this perfect fall “breakfast for dinner”!

Cinnamon Roll Cake

From Mels Kitchen Cafe

http://www.melskitchencafe.com/2013/09/cinnamon- roll-cake.html Cake: 2 cups all-purpose flour 1 1/2 cups granulated sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups light or regular sour cream 2/3 cup butter, softened 1 teaspoon vanilla 3 large eggs Cinnamon Swirl: 3/4 cup butter, softened 3/4 cup light brown sugar 1 tablespoon flour 1 tablespoon ground cinnamon Glaze: 2 cups powdered sugar 4-5 tablespoons milk 1/2 teaspoon vanilla Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside. In a large bowl, combine all the cake batter ingredients and mix well. Spread the batter evenly in the prepared pan. In a small bowl, stir together the butter, light brown sugar, flour and cinnamon for the swirl mixture. The butter should be soft enough to make a smooth (but not soupy) mixture. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle). Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don't overswirl - just enough to create generous loops of cinnamon and sugar throughout the cake batter. Bake the cake for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Grilled Chicken (or Turkey) Burgers

Lisa Stephenson Recipe

1 small onion chopped 1/2 bell pepper chopped 4 oz. white mushrooms chopped 1 medium carrot peeled and shredded 1 or 2 cloves garlic chopped 1/4 cup seasoned dried bread crumbs 2 tablespoons Parmesan cheese 1 large egg 1 teaspoon salt 1/8 teaspoon black pepper 1 1/2 lbs. ground chicken or turkey Saute onion in a bit of olive oil, then add pepper, mushrooms, carrot and garlic. Cook until the liquid reduces quite a bit and then add the tomatoes. Cook a few more minutes and take off the heat.  Assemble the other ingredients in a bowl and mix with with a fork or your hands. After the vegetables have cooled add them to the meat mixture. Form into patties and chill them in the fridge ( I sometimes skip this step if time doesn't permit). You can grill on the barbeque or in a pan. They cook faster than beef.