Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan. (I let it sit overnight)
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.           - Tricia

Garlic Pesto Chicken with Tomato Cream Penne

Chicken marinade:
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts or 6 chicken tenders
Cut chicken into one inch strips. Place chicken in large ziplock bag. Pour lawrys marinade and pesto over chicken. Marinate over night.

8 ounces  penne pasta

Sauce:
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half

Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta and chicken in. Serve with fresh ground parmesan cheese.                            - Tricia

Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 pkg. ranch salad dressing mix
Boneless, skinless, chicken breasts or tenders
1/2 c. butter, melted

Combine cornflakes, Par. cheese, and dressing mix.  Dip chicken into melted butter and then roll in cornflake mixture to coat.  Place chicken in greased baking dish.  Bake, uncovered for 45 minutes @ 350 or until chicken juices run clear.                              - Tricia

Beef Macaroni Skillet

1 lb. ground beef
1 Tbl. worchestershire sauce
1/8 tsp. pepper
1 med. onion, chopped
1 Tbl. vinegar
1 tsp. dry mustard or 1 Tbl. reg. mustard
3 c. tomato juice
1 tsp. salt
1 c. uncooked elbow macaroni noodles

Brown beef and onion in frying pan.  Drain fat.  Add remaining ingredients and cook covered, stirring occasionally, until macaroni is done, about 20 minutes.        - Tricia

Apple Crisp with Oatmeal

4 c. sliced apples
1 Tbl. lemon juice
1/3 c. flour
1 c. oatmeal
3/4 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. melted butter

Placed apples in greased 8 inch square pan.  Sprinkle with lemon juice.  Combine rest of ingredients until crumbly and sprinkle on top of apples.  Bake @ 375 for 30 min.     - Norma Peterson Haynie

Porcupine Balls

1 lb. hamburger
1/2 c. rice
grate 1/2 onion
some chopped green pepper

Mix into small balls.

Sauce:
2 cans tomato soup
1 can water
2 tsp. worcestershire sauce
1 tsp. chili pepper.

Mix together and pour over balls. bake covered @350 for 1 hr.  Serve with Parmesan cheese sprinkled on top.          -  LouAnn Peterson Gilliat

Top Me Twice Cake

2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1 1/2 c. crushed pineapple (drained)
1 tsp. vanilla

Mix together in bowl and pour into 9 x 13 greased pan.

1/2 c. brown sugar
1/2 c. chopped nuts
1/2 c. coconut

Mix together and sprinkle over the cake batter layer.  Bake 40 - 45 min. @ 350

1/2 c. butter
1/2 c. canned milk or light cream
1/2 c. brown sugar (packed)
1/2 tsp. vanilla

Cook until thickened and pour over baked cake while still warm.            - Tricia

Chocolate Mint Thumbprints

1 c. butter, softened
1 c. powdered sugar
1 1/2 tsp. peppermint extract
2 egg yolks
16 drops green food color
2 1/4 c. flour
1/2 tsp baking powder
1/4 tsp. salt
3/4 c. dark chocolate chips
3 Tbl. whipping cream
3 Tbl. butter
18 Andee's style mints, cut in half diagonnally

Beat 1 c. butter and powdered sugar until light and fluffy.  Beat in extract, eggs, and food coloring until blended.  Beat in flour, b. pow. and salt.  Shape dough into 1 inch balls; place 2 inches apart on cookie sheet.  Using end of handle of wooden spoon, press a deep well into center of each cookie.  Bake 10 - 12 min. @ 350 or until set.  Reshape wells with end of handle .  Cool 2 minutes; remove from cookie sheet  and cool completely.  In microwavable bowl, microwave choc. chips, cream and 3 Tbl. butter on high 1 min., stirring frequently, until chocolate is melted and mixture is smooth.  Fill each well with about 1 tsp. chocolate; garnish with candy piece, stuck in at angle.  Let sit about 1 hour until chocolate is set.                    - Tricia

Double Choc. Chip Cookies

1 3/4 c. flour
1/4 tsp. baking soda
1 c. butter
1 tsp. vanilla
1 c. sugar
1/2 c. packed brown sugar
1 egg
1/3 c. cocoa
2 Tbl. milk
1 c. chopped nuts
1 c. chocolate chips
1 c. M&Ms (opt.)

Cream butter, vanilla and sugars; beat in egg.  At low speed beat in cocoa, then milk. Mix in flour and soda until well blended.  Stir in nuts and choc. chips and optional M&Ms.  Drop by spoon onto baking sheets and bake @ 350 for 12 - 13 min.  Cool slightly before removing from pan.    - Tricia

Spritz Cookies

1 1/2 c. butter
1 c. sugar
1 egg
2 T. milk
1/2 tsp. almond extract
4 c. flour
1 tsp. baking powder

Cream butter and sugar.  Add milk, vanilla and almond.  Beat well.  Gradually add in mixed dry ingredients.  make into a smooth dough.  Place in cookie press and press cookies onto ungreased cookie sheet.  Bake @ 400 for 6 - 8 minutes.                         - Tricia

Molasses Cookies

1 c. sugar
2/3 c. shortening
1/4 c. molasses
1 egg

Cream above together then add in:

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon

Form into balls and roll in sugar.  Press down slightly with bottom of glass.  Bake @ 350 for 10 minutes.                                          -  Norma Haynie

Seasoned Pretzels

3 (9oz) bags bags pretzels
3/4 c. Orville Redenbacher Butter Popcorn oil
1 pkg. ranch dip/dressing mix
1 tsp. lemon pepper
1 tsp. garlic powder

Mix oil and seasonings together and pour over the pretzels in a large bowl. Stiring carefully to coat.  Store in air tight container.  (Best if sits for several hours before eating)   - Tricia

Cheesecake Tarts

36 Nilla wafers
1 Tbl. lemon juice
1 tsp. vanilla
16 oz. cream cheese (softened)
3/4 c. sugar
2 eggs

Line nuffin cups with Vanilla Wafers. Combine lemon juice, vanilla, c. cheese, sugar and eggs.  Top each wafer with 1 Tbl of cream cheese mixture.  Bake cups @ 325 for 15 - 20 min.  Cool and top with strawberries or pie cherries.                        - Tricia

Cowboy Cookies

1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt

3/4 c. butter
3/4 c. white sugar
3/4 c. brown sugar (packed)

2 eggs
1 Tbl. vanilla

1 1/2 c. mini chocolate chips
1 c. oatmeal
1 c. coconut
1 c. chopped pecans

Cream butter and sugars.  Add eggs and vanilla. Beat well. Stir in first five ingredients, mixing until well combined.  Add oatmeal, coconut, chips, and nuts.

Drop by tablespoonful onto ungreased cookie sheet.  Bake @ 350 for about 10 min. or until edges are lightly brown.  Makes about 50 cookies.      Tricia

Crock Pot Teriyaki Chicken

10 - 12 boneless skinless chicken tenders or 6 breasts
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
hot chili sauce

Place chicken in crockpot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on high for 4 to 5 hours or until chicken is tender. Combine cornstarch and cold water, stirring until smooth.  Add cornstarch mix to crockpot and gently stir into sauce. Cook for an additional 5 - 10 min. (Can add a tablespoon or two of hot chili sauce at this point, if you want it spicy.)  Serve over rice.  Tricia