Chocolate & Peanut Butter Chip Pretzel Cookies

Ingredients:

1 1/2 cups flour
1/2 tsp.salt
1/4 tsp. baking soda
1/2 cup butter at room temperature
1/2 cup packed brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
1/2 cup peanut butter chips
1/2+ cup broken up pretzel pieces

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and pretzels. .
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out tablespoons full of dough and form into balls. . Bake for 11 minutes.  Yields 36 cookies.                                                                                        - Tricia

Raspberry Almond Brunch Coffee Cake

Preheat oven to 350 and flour and grease 10 - 12" spring form pan

Mix together and set aside 1 cup:
2 1/4 c. flour
3/4 c. sugar
3/4 c. butter

Add these to the above mixture, mix, then press onto bottom and partway up sides of spring form pan:
1/2 t. baking powder
1/2 t. baking soda
dash salt
3/4 c. sour cream
1 egg
1 t. almond extract

Blend together and pour over crust layer:
8 oz. cream cheese
1/4 c. sugar
1 egg

Drop about 1/2 c. or more raspberry jam by teaspoonfuls over the cheese filing. Spread carefully. Sprinkle remaining 1 cup of crumbs over top, along with 1/2 c. sliced almonds. Bake about 1 hr. or until center is firm.                                                                                         - Tricia

TOMATO-BASIL PARMESAN SOUP

2 14 oz. cans diced tomatoes, with juice

1 c. finely diced celery
1 c. finely diced carrots

4 cups chicken broth
1 c. finely diced onions

1/2 bay leaf
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour

1 c. Parmesan cheese (fresh grated is best)
2 c. half and half, warmed
1 tsp. salt

1/4 tsp. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions and spices. Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.

About an hour before serving, prepare a roux: Melt butter over low heat in a pan and add flour; stir constantly until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Stir. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

(even better the second and third day)                         - Tricia

MONTEREY CHICKEN

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits
1 c. cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Grill chicken then place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 10 minutes).                                                      - Tricia

Grilled Balsamic Bruchetta Chicken

4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture.Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.           - Emily

Zuppa Toscana

Photo: Olive Garden

2 cans of chicken broth
6 cups of water
4-5 large potatoes  - scrubbed and sliced
1/2 - 1 medium onion - chopped
5 cloves of garlic - Minced
1 lb. Spicy Italian Sausage  - cooked, drained and sliced
1 package of bacon - cooked and crumbled
1 pint carton of heavy whipping cream
1/2 Bunch of Kale - stripped from stems and roughly chopped
Salt, Pepper, Red Pepper Flakes, garlic powder to taste

Pour chicken broth and water into a large pot. Add in sliced potatoes, garlic, onion and seasonings. Boil until potatoes are tender, then add cooked sausage and bacon. Cook for about 5 minutes.

Finally, add the carton of heavy whipping cream and chopped kale. Allow about 5-7 minutes for the kale to wilt a little in the soup.

Serve with bread sticks


- Adrian Parkinson