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.