O' Henry Bars

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 cup salted peanuts
2 cups rice krispies
6 oz (1/2 a bag) butterscotch chips
6 oz (1/2 a bag) semisweet chocolate chips

Bring sugar and corn syrup to a boil. Take off heat. Add peanut butter and stir until melted. Add peanuts and rice krispies. Mix together and spread in 9x13 pan.

In a double broiler melt both the butterscotch and chocolate chips. Spread over mixture in pan. Put in freezer 10-15 minutes to set up. Cut and eat.

- These are Aaron's favorite Christmas treats!

English Toffee

1 cup real butter
1 cup sugar
1/4 cup water
1 bag milk chocolate chips
1/2 cup chopped walnuts

Combine butter, sugar, and water in a heavy saucepan. Cover and bring to a boil. Cook uncovered until mixture darkens and reaches 290 on candy thermometer, stirring constantly over high heat. Pour out onto buttered cookie sheet and top immediately with milk chocolate chips, spreading to melt chips. Top with chopped walnuts. Let cool and harden. Break into pieces

Carrot Cake

2 cups flour
1tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 vegetable oil
4 eggs
2 cups sugar
3 cups grated carrot

Preheat oven to 350 degrees. Mix dry ingredients. Cream oil, eggs, sugar together, combine with dry mixture. Stir in grated carrots. Pour into greased and floured 9X13 or round pans and bake 25-35 minutes (round pan) or 35-50 minutes (rectangle pan).

Cream Cheese Frosting
1 8oz brick cream cheese, soft
1 16oz box powdered sugar
4 tablespoons butter, soft (1/2 cube)
1 tsp vanilla

Chicken and Spinach Pasta Bake

Photo & recipe via Joyously Domestic

Chicken and Spinach Pasta Bake

Ingredients:
10 ounces dry pasta (I used penne. Any similar size would work.)
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 cup sour cream or plain Greek yogurt
1 cup whole milk, heavy cream or half-and-half 

1/2 cup shredded or grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Crushed red pepper flakes to taste (optional. I added about a tablespoon to give it some kick)
1 - 1 1/2 cups chopped fresh spinach
2 cups cooked chicken, cubed or shredded

1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
Fresh basil or parsley, for garnish

Directions:
Preheat oven to 400 degrees.

Coat a medium casserole dish with non-stick spray.  (Mine was a 10" round, but a 9 x 13 would work fine.)

Cook pasta in salted, boiling water to al dente.  Drain and set aside.

While pasta is cooking, heat butter in a medium saute pan set to medium heat.  Add in the onion and garlic.  Cook for 3 - 4 minutes to slightly soften veggies.  Do not brown.

Add in cream cheese and stir to melt.  Reduce heat to low.  Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using).  Stir until everything is well-combined and melted.  Turn off heat.

Combine the pasta, chicken, spinach and tomatoes in a large bowl.

Add in the sauce and gently stir to coat.

Pour into the prepared baking dish.  (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)

Top with the remaining mozzarella.

Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown.  Top with basil or parsley for garnish

NOTE:  In order for the pasta bake to not dry out, I place the baking dish on a sheet pan and add 1 - 2 cups of very hot water to the sheet pan once in the oven.  This will create steam during the baking process and will help to keep everything moist.

Slow Cooker Creamy Ranch Chicken

Photo & recipe from here

4 Boneless Skinless Chicken Breasts
6-8 medium potatoes peeled (or 8-10 baby red potatoes unpeeled), chopped into large pieces
2 cups baby carrots
1 can cream of chicken soup*
1 package dry ranch dressing mix*
¼ cup milk*
parsley to sprinkle on top (optional)

Spray your slow cooker with non stick cooking spray. Layer the potatoes and baby carrots on the bottom of the slow cooker. Lay chicken breasts on the top.

In a medium bowl, mix together the soup and dry ranch packet and milk. Pour on the top of the chicken breasts.

Cook on low for 6-8 hours. Use extra sauce as a gravy over the top of the potatoes and chicken breasts and sprinkle with parsley if desired.

*Note: I doubled the gravy when I made it.

Mexican Chicken and Rice Casserole

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 pounds frozen boneless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

Preheat the oven to 350.
Coat a 13x9 inch glass casserole dish with cooking spray.
In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.
Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.
Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.
Cover with foil and bake for 1 hour, 40 minutes.
Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

Recipe found here

Oatmeal Chocolate/Butterscotch Cookies

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups quick-cooking or regular rolled oats
• 1 cup butterscotch chips 
• 1 cup chocolate chips 

Directions:

1. Heat oven to 375
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Combine flour baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and chocolate/butterscotch chips; mix well 
3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Pizza Stuffed Mushrooms

Ingredients:

10 whole Baby Bella Or Crimini Mushrooms
4 ounces, weight Cream Cheese, softened
¼ cups Grated Parmesan Or Mozzarella Cheese
¼ teaspoons Dried Basil
⅛ teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
¼ cups Finely Diced Pepperoni
2 Tablespoons Finely Chopped Green Pepper
2 Tablespoons Finely Chopped Red Onion
2 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. 9x13 pan with non stick cooking spray and set aside. Wash and dry mushrooms.  Remove stems. Set aside.
In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place  in pan and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.                                        - Tricia

Copy Cat Olive Garden Alfredo Sauce

Ingredients:

• Pasta
• 1 stick of butter
• 1 clove of minced garlic
• 1 pint of heavy cream
• 1 cup of Parmesan cheese
• 2 tablespoons cream cheese
• salt and pepper

Instructions:

1. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.
2. Add cream and cream cheese and heat till bubbling ( not to the point of a boil
3. Add in Parmesan Cheese and mix until the cheese melts add salt and pepper to taste. 
4. Pour on top of pasta 

http://www.budgetsavvydiva.com/2012/01/olive-garden-pasta-alfredo-recipe/

Honey-Lime Chicken Skewers

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• red pepper flakes, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

http://kitchenmeetsgirl.com/main-dishes/honey-lime-chicken-skewers/

Chicken and Lime Soup

Ingredients

• 2 Tbsp olive oil 
• 1 medium yellow onion 
• 2 stalks celery 
• 1 medium jalapeno 
• 4 cloves garlic 
• ¾ lb. chicken breast 
• 6 cups chicken broth* 
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 1 tsp oregano 
• ½ Tbsp cumin 
• 1 medium lime 
• ½ bunch cilantro 
• 1 medium avocado 

Instructions

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

http://www.budgetbytes.com/2012/10/chicken-lime-soup/

Baked Southwestern Eggrolls

Photo via nutritiouseats.com

Yield: 21 eggrolls

INGREDIENTS:

• 1 can corn
• 1 can (15 OUNCES) black beans, rinsed and drained
• 1 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) chopped green chilies
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne red pepper
• 1 package (21) egg roll wrappers (tortillas are also good)
• 2 chicken breasts, cooked and cubed
• 2 tomatoes, chopped

**1 egg beaten for sealing egg roll (can substitute water)

DIRECTIONS:

1. In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
3. Serve warm with salsa, guacamole and/or sour cream.

 Recipe based off of this one

Monster Cookies

2 sticks butter, softened
1/2 c. white sugar
1 1/2 c. brown sugar, packed
2 lg. eggs
1 T. vanilla
1 1/2 c. flour
1/2 t. baking soda
1 t. baking powder
2 t. Kosher salt
1 1/2 c. oats
1/2 c. M&M's, or more
1/2 c. chopped pecans, or more
1 c. chocolate chips
1/2 c. peanut butter chips, or more
2 1/4 c. Rice Krispies

Preheat oven to 375 degrees.  Cream butter with sugars until fluffy. Add eggs and vanilla and beat well.  Add: flour, b.soda, b.pow., and salt. Beat. Add remaining ingredients except Krispies. Mix. Add R. Krispies and mix gently, just to combine. Bake 12 - 15 min, until golden brown.  - Tricia

Cucumber Sandwiches

1 medium cucumber
1/2 c. apple cider vinegar
1 c. water
8 oz. cream cheese
1/4 c. mayonnaise
1/4 t. garlic powder
1/4 t. onion salt
dash Worcestershire
1 loaf sliced white bread

Score cucumber lengthwise with fork (for fanciness) and slice thin.  Combine vinegar and water, add cucumber slices, let stand at room temp. for at least 30 min. Combine cream cheese, mayo, garlic, onion and Worcestershire.  Cut the crust off of the bread. Spread the bread slices with the cream cheese mixture, top half of them with the cucumbers (four per slice of bread).  Put the tops on the sandwiches and slice into quarters.                                      - Tricia

Devonshire Cream

8 oz. marscapone
2 c. heavy whipping cream
2 t. vanilla
4 T. sugar
2 limes, zested

Whip all together until thickened and serve with fruit or as a dessert topping.    - Tricia

BBQ Chicken & Pineapple Quesadillas

Photo and recipe via Closet Cooking.

Ingredients

• 1 (10 inch) tortilla
• 1/4 cup cheddar, shredded
• 1/4 cup jack, shredded
• 1/4 cup chicken, cooked, shredded or cut into small pieces and warm
• 2 tablespoons BBQ sauce
• 1/4 cup pineapple, sliced and optionally grilled
• 1 jalapeno, sliced
• cilantro to taste

Directions

1. Heat a pan over medium heat.
2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese.
3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Crock Pot Chicken Enchilada Soup

3 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

2 cups milk

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes and jalapenos

1 package (10 ounces) frozen corn

1/2 cup onion, chopped

1/2 cup bell pepper, diced

1 can (10 ounces) enchilada sauce

2 chicken breasts

1 cup shredded Monterrey Jack cheese

Melt 3 tablespoons of butter in a saucepan, then stir in 3 tablespoons of flour.  Continue to stir until smooth then remove from the heat and add 1/2 cup (each) of chicken broth and milk until smooth.  Put the pan back on the heat and bring it to a boil until it thickened.  Whisked mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside

In the slow cooker,  add 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then add two chicken breasts on top of the mixture and pour the set aside sauce over everything.

Set the slow cooker on high and let it cook for 4 hours. Once cooked, remove the chicken and shred it with two forks.  Put the chicken back into the slow cooker and mix it together. Top with 1 cup of Monterrey Jack cheese.   

Recipe found here. 

Southwestern Chopped Chicken Salad

2 cups shredded chicken 
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips. 
2. In a small bowl stir all dressing ingredients together. 
3. Pour dressing over salad, starting with about half of the dressing. 
4. Toss to combine, then gradually add more dressing until it is dressed to your liking. 
5. Top with tortilla chips. Enjoy!

Recipe originally found here.

PASTA AL FORNO

Saute in olive oil:
1/2 lg. onion
3 minced garlic cloves
1 lg. sliced carrot

Add and brown:
1 lb. spicy sausage (or mild if you are a wimp)

drain.

Add:
2 15 oz. cans diced tomatoes, juice included
2 15 oz. cans tomato sauce
1 1/2 tsp. salt
1 Tbl. dried basil
1 bay leaf
pepper to taste

Cover and simmer all of above for at least an hour.

Cook 3/4 pkg rigatoni pasta
cube 3/4 - 1 lb. mozzarella cheese
Mix all of the ingredients together (be sure to remove bay leaf at this point) and pour into extra large baking dish or divide into 2 smaller ones.  Cover with grated parmesan cheese and bake at 350 for 30 - 40 min. or until bubbly.  Serve with additional parmesan cheese.  - Tricia

Greek Quinoa Salad

3 T. lemon juice

3 T. red wine vinegar

1/4 t. dried oregano

2 green onions - sliced

1-2 cloves garlic - chopped and mashed to a paste

1/4 c. extra virgin olive oil

salt/pepper

2 c. cooked quinoa

2 c. diced or halved grape tomatoes

1 c. halved kalamata olives

1/3 sm. red onion - diced finely

1/2 english cucumber - diced

1/2 red pepper - diced

crumbled feta cheese

Cook quinoa as directed on package.  Fluff with a fork when done.  Transfer into a medium salad bowl and let sit for 5 minutes or so to cool slightly.  Whisk together the lemon juice, vinegar, oregano, garlic, and salt and pepper in a small bowl.  Slowly whisk in the oil.  Set aside for later. Add to quinoa: tomatoes, olives, green and red onion, cucumber and red pepper.  Add dressing to salad and gently toss to coat.  Cover and refrigerate for at least 1 hour (longer is better).  Just before serving, sprinkle feta on top.

- Tricia

Chicken Cordon Bleu

Ingredients:
4 whole skinless boneless chicken breasts, halved
8 thin slices cooked ham
4 slices swiss cheese, halved
pinch of salt and pepper
thyme or rosemary
¼ cup melted butter
½ cup corn flake crumbs

Directions:
Place each halved chicken breast in between sheets of plastic wrap and pound meat to about ¼ inch thickness. Then place 1 slice ham on top of flattened breast and half slice of cheese on top of ham, sprinkle salt, pepper, and thyme (or rosemary) on top of cheese. Fold or roll breast with ham, cheese and seasonings inside. Dip in melted butter and roll in cornflake crumbs. secure rolled chicken breast with toothpick. Place rolls in on baking dish. Bake uncovered at 400 degrees for about 40 minutes or until chicken is done. Serve with cordon blue sauce.

Cordon Bleu Sauce:

Ingredients:
1 can cream of chicken soup
¾ cup sourcream
1 ½ tsp. Lemon juice

Directions: Blend ingredients and heat, serve over chicken.

- Tricia

Mini Quiches

1/2 c. butter, softened                                     1 T. snipped fresh chives

3 oz. cream cheese, softened                          2 eggs

1 c. flour                                                          1 c. half & half

1/2 lb. Italian sausage   or bacon                    1/4 t. salt

1/2 c. grated Swiss cheese                              dash of cayenne pepper

Beat butter and cream cheese in medium bowl until creamy.  Blend in flour.  Refrigerate 1 hour.  Roll into 24 1-inch balls.  Press each into mini muffin cup.  To prepare filling, crumble sausage into skillet.  Cook over medium heat until browned, stirring occasionally. Drain.  Sprinkle evenly into pastry shells.  Sprinkle with Swiss cheese and chives.  Whisk eggs, half & half, salt and cayenne pepper until blended.  Pour over sausage in pastry shells. Bake at 375° for about 20 minutes until set.  Remove from pans.  Serve hot.  Makes 2 dozen.     - Tricia

BROCCOLI SALAD

2 lbs. fresh broccoli florets (cut into 1 inch, bite size pieces)

1 C. raisins (or red grapes or Craisins)

1 small red onion diced

1 lb. fried bacon crumbled (or Real Bacon Bits)

Sunflower Seeds (optional)

Dressing:

1 cup mayonnaise

2 T. cider vinegar

½ C. sugar (or less)

Keep bacon and dressing separate.  Stir everything together just before serving.     - Tricia

Pie Cherry Salad

l lg. cool whip

1 can Eagle Brand Milk

mix with beater

-------------

Add:

1 can wilderness cherry pie filling

1 can mandarin oranges (drained)

1 can pineapple tidbits (drained)

1 1/2 c. mini marshmallows

1 c. chopped walnuts                    - Tricia

 

Cream Carmels

2 cups sugar

2 cups light Karo syrup

3 cups whipping cream

½ can sweetened condensed milk

1 teaspoon vanilla

1 cups chopped walnuts or pecans, optional

Scald sweetened condensed milk and cream, and set aside.

Combine sugar and Karo syrup and stir until dissolved, cook and stir over medium heat for 10 to 20 minutes till yellowish in color. Stir in scalded milk and cream very, very slowly. Cook and stir for 40 to 45 minutes—always keeping mixture boiling. Cook to 238° F or firm ball stage. Remove from heat and add vanilla and nuts, if desired. Pour into buttered 9”x13” pan. Let stand 12 hours before cutting.    - Tricia

Peppermint Meltaways

Cookie

1 cup. butter, softened

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

1 1/4 cups  flour

1/2 cup  Cornstarch

Glaze

1 1/2 cups powdered sugar

2 tablespoons  Butter, softened

1 to 2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food color, if desired

 Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.     - Tricia

Caramel Chex Mix

1/2 cup butter

1/2 cup light Karo syrup

1 cup brown sugar, packed

1 tsp vanilla

1/2 tsp baking soda

4 cups Rice Chex Cereal

4 cups Corn Chex cereal

1 cup peanuts

1 cup plain M&Ms

Mix cereal and peanuts in a large bowl, set aside.  Preheat oven to 250 degrees.  Spray cookie sheet with Pam.  In medium saucepan, combine butter, karo syrup and brown sugar.  Bring to boil over medium heat, stirring constantly.  Allow to boil for 5 minutes without stirring.  Take off heat and add vanilla and baking soda, mix well.  Pour over cereal mixture and mix together.  Then pour onto cookie sheet and bake in oven for one hour, stirring every 15 minutes.  Remove from oven, break apart clumps and let mix cool.  When completely cool, add M&Ms. - Tricia

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed 

1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

                                                                                   - Tricia

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
1/4 tsp.black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on cornmeal dusted parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with some of the egg wash and sprinkle with dried rosemary. 

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.    - Tricia

Stuffed Mushrooms

Ingredients:
20 - 30 whole  Mushrooms
8 ounces Cream Cheese, softened
¼ cup Grated Parmesan cheese

1/4 c. shredded Mozzarella Cheese

1/2 teaspoons Dried Basil
1/4 teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
1/2+ cups Finely Diced Pepperoni
5 Tablespoons Finely Chopped Green Pepper
4 Tablespoons Finely Chopped Red Onion
5 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. Spray cookie sheet with non-stick spray
Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
In a small bowl, beat cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place on cookie sheet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and slightly brown the tops of each mushroom. Remove and serve hot.   -Tricia

Raspberry Truffle Brownies

1/2 c. butter, cubed
1 1/4 c. semisweet chocolate chips
2 eggs
3/4 c. packed brown sugar
1 T water
3/4 c. flour
1/2 tsp. baking powder
1 tsp. vanilla

Filling:
1 c. semisweet chocolate chips
1 pkg. (8 oz.) cream cheese, softened
1/4 c. powdered sugar
1/3 c. seedless red raspberry jam

Glaze:
1/4 c. semisweet chocolate chips
1 tsp. shortening

In heavy saucepan, melt butter and chocolate chips over low heat.  Cool slightly.  In a large bowl, beat eggs, brown sugar, water, and vanilla.  Mix well. combine flour and baking powder; stir into chocolate mixture.  Spread in a greased 9 x 13 pan.  Bake at 350 for about 30 minutes or until toothpick comes out clean.  Cool.

For filling, melt chocolate chips; cool slightly.  In a small mixing bowl, beat cream cheese and pow. sugar until smooth.  Beat in jam.  Stir in melted chocolate; spread over cooled brownies.

For glaze, melt chocolate chips and shortening.  Drizzle over filling.  Chill before cutting.  Store in refrigerator.                                                                - Tricia

Pralines 'n' Cream

4 Tbls. real butter
1 c. brown sugar
1 c. heavy whipping cream
1/8 tsp salt
2 tsp. vanilla
1 c. pecans, toasted and chopped (toast in oven on greased foil for about 5 min. at 350)
vanilla ice cream

In saucepan, melt butter on med.  Stir in sugar, cream and salt.  Heat to boiling on med - high, stirring constantly. Boil, still stirring for 2 min. Remove from head; stir in vanilla and pecans.  Let cool slightly (will thicken as it cools). Serve over ice cream. Sauce can be stored in fridge for 1 + weeks. Yield 2 cups.
                                                                         - Tricia