Glorified Brownies

1 c. melted butter

4 large eggs

1 tsp. vanilla

1 12 c. flour

1/2 c. cocoa

2 c. sugar

1/2 tsp. salt

Large Marshmallows

Preheat oven to 300º. Lightly grease a cookie sheet. Combine melted butter with cocoa, then add eggs, sugar , vanilla, and salt. Mix well. Add flour and mix just until moistened. Pour into pan and cook for 20 minutes.

Take pan out of the oven and line up marshmallows so that there will be one on top of each brownie. Put pan back in the oven for about 5 minutes until they puff up. Remove the pan and press each marshmallow down with the back of a spoon. Then cover the brownies with the frosting.

Frosting:

1/4 c. melted butter

1/4 c. cocoa

1 tbsp. milk

2 c. powdered sugar

Combine butter and cocoa with about a tablespoon of milk. Add 2 cups of powdered sugar. Add more milk or more sugar as necessary until it is a pouring consistency.

Chocolate Chip Pumpkin Muffins

2 c. flour

2 1/2 tsp. baking powder

1 tsp. ginger

1 tsp. cinnamon

3/4 tsp. salt

1/4 tsp. baking soda

Dash ground allspice

1 egg

3/4 c. packed brown sugar

3/4 c. canned pumpkin

2.3 c. milk

3 tbsp. butter, melted

1 tsp. vanilla extract

1/2 c. semisweet chocolate chips

In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter, and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips. Fill cup cake liners. Bake at 375º for 18-22 minutes.

Missionary Bars

2 cubes butter

1/2 c. sugar

2 c. flour

1/2 c. cornstarch

Bake at 300º for 15 minutes.

Mix the following and pour over crust while crust is still hot:

4 eggs

2 c. brown sugar

1/2 tsp. baking powder

2 tsp. vanilla

7 ox. coconut

2 c. chopped walnuts

Bake 15 minutes more then turn up temperature on oven to 350º and bake an additional 5 minutes. It browns very fast. Remove it before it gets too crispy. Let cool.

Frost with:

2 c. powdered sugar

2 cubes butter

8 ox. cream cheese

1 tsp. vanilla

Top with 1 cup chopped nutes.

Choco-Zucchini Cupcakes

2 c. shredded zucchini

3 eggs

2 c. sugar

3/4 c. cooking oil

2 tsp. vanilla

2 c. flour

2/3 c. cocoa

1 tsp. soda

1 tsp. salt

1/2 tsp. baking powder

3/4 c. milk chocolate chips

Peanut Butter Frosting

Beat

1/2 c. peanut butter,

1/3 c. softened butter

1 tbsp. milk

1/2 tsp. vanilla

Add

1 1/2 c. powdered sugar

Preheat oven to 350º. Stir together zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa powder, soda, salt, baking powder, and chocolate chips. Stir until combined. Bake about 25 minutes. Cool and frost.

White Chocolate Cherry Cheesecake Cookies

1 c. brown sugar

1/4 c. white sugar

3 eggs

1 tsp. vanilla

1/2 c. shortening

1/4 c. butter or margarine

1/4 c. white chocolate chips melted

3 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. white chocolate chips

8 oz. cream cheese softened

3/4 c. powdered sugar

1 tsp. vanilla

1-2 tbsp. milk

1 can cherry pie filling

Heat oven to 350º. In a large bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.

Cream together softened cream cheese, powdered sugar and vanilla. Stir in milk until blended.

Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make and indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10-12 minutes or until golden brown. Let cook for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling. Store in refrigerator.

Makes about 3 dozen.

Crockpot Tex Mex Chicken

Chicken Breasts

1 can black beans

1 can corn

1 jar salsa

Cook on low for 7-8 hours. Add Sour Cream of Cream Cheese.

Bean Taco Soup

1 lb. meat chopped

1 chopped onion

1 16 oz. can kidney beans

1 16 oz. can white beans

1 16 oz. pinto beans

1 16 oz. can corn

1 can rotell tomatoes with green chili

1 can stewed tomatoes

1 package taco seasoning

1 package ranch mix

Combine above ingredients. You can use a crock pot if wanted. Top with sour cream, tortilla chips, and cheese.

Oriental Chicken

2 lbs. boneless skinless chicken cut into bite sized pieces

2 12 oz. jars sweet and sour sauce

16 oz. pkg. frozen broccoli, carrots and peppers blend, thawed and drained

Combine chicken and sauce in a slow cooker. Cover and cook, on low setting for 7-8 hours. Shortly before serving stir in vegetables. Increase to high setting; cover and cook for 10-15 minutes, until vegetables are crisp-tender.

Teriyaki Beef

Teriyaki Marinade

1 can crushed pineapple

1 1/2 lb. boneless chuck steak or roast

Spray crock pot with non stick spray. Add marinade, pineapple with juice and Steak. Cover and cook on high for 2 1/2 to 3 1/2 hours.

Homestyle Stuffed Peppers

1 1/2 lbs. ground beef

1 chopped onion

1 c. uncooked rice

4 green peppers washed with the tops removed

15 oz can tomato sauce

Mix together ground beef, onion and rice; spoon into peppers. Arrange peppers in a slow cooker; pour tomato sauce over top. Sprinkle with seasoning, if desired. Cover and cook on low setting for 5-6 hours.

Magic Meat Loaf

2 lbs. ground beef

2 eggs beaten

1 c. quick cooking oats

1/2 c. catsup

1 1/2 c. mild salsa

Combine ground beef, eggs, oats, catsup and salsa. Shape into loaf. Place in a slow cooker. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.

Slow Cooker Swiss Steak

1 lb. beef round steak, cut into serving size pieces

1.35 oz. onion soup mix

16 oz. can stewed tomatoes

salt and pepper

Sprinkle steak with salt and pepper; place in slow cooker. Add remaining ingredients. Cover and cook on low setting for 6 to 8 hours or on high setting for 3-4 hours.

Pine Cones in Tomato Sauce

2 8 oz. cans tomato sauce

1/4 t. garlic powder

1/2 c. water

1 1/4 lb. ground beef

1/2 c. long cooking rice

2 T. chopped onion

1/2 t. salt

1/4 t. pepper

Mix together tomato sauce, garlic powder and water in a slow cooker. Combine remaining ingredients in a large bowl; mix well. Shape into 4 pinecone shaped balls; arrange in slow cooker. Cover and cook on low setting for 7-8 hours. Makes 4 servings.

Pork Sandwich Spread

2-3 lb. pork roast

1/4 t. dried basic

1/4 t. oregano

20 sandwich buns

salt and pepper to taste

Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high for 5 hours. shred meat. Spoon onto warm buns.

California Chicken Tacos

1 lb. boneless, skinless chicken breasts

1 1/4 oz. pkg. taco seasoning mix

16 0z jar salsa

8-10 taco shells

Garnish:

Lettuce

tomatoes

sour cream

shredded cheddar cheese

Combine first three ingredients in a crockpot. Cover and cook on low for 6-8 hours or on high for 4 hours. Shred chicken and spoon into taco shells. Add garnish as desired. Makes 8-10 tacos.

Chicken Cacciatore Pronto

1 Tbsp. fat free Italian dressing

8 chicken breasts

3 cloves garlic, minced

1 can Italian style diced tomatoes-undrained

13 c. tomato paste

2 small red peppers, chopped

8 ox. whole wheat spaghetti, uncooked

1/4 c. grated parmesan cheese

1/2 c. shredded mozzarella cheese

Heat dressing in a large skillet on med. heat. Add chicken; cook 10 min. or until chicken is browned on both sides.

Add garlic, tomatoes, and tomato paste, mix well. Stir in peppers; cover. Reduce heat to medium-low; simmer 20 min. stirring occasionally. Meanwhile, cook past as directed on package.

Remove skillet from heat. Add parmesan cheese to chicken mixture; stir. Sprinkle with mozzarella cheese. et stand 5 min. Serve chicken and sauce over hot cooked pasta.

Double Chocolate Stuffed Peppermint Cookies

• 1 c. (2 sticks) butter, cold
• ½ c. sugar
• ½ c. brown sugar
• 2 eggs
• ⅓ c. half and half
• 1 t. vanilla
• 2 ¾ c. flour
• ½ c. cocoa
• 1 t. baking powder
• 1 t. baking soda
• 1 T. cinnamon or Wise Women of the East
• 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
• 12 small York Peppermint Patties (dark chocolate covered)

Method:

Mix together flour, cocoa, baking soda, baking powder, and cinnamon.

Stir until combined. Cut your cold butter into tablespoon pieces. Then

using a pastry cutter, work the cold butter into your flour until it becomes

"pea" sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter

mixture and combine, until all ingredients are formed together. (Dough

will be thicker and sticky. Shape dough with medium cookie scoop and

flatten dough with your hand into a thick disc. Place your mint patty in

the center and shape the dough, sealing the patty. Then shape your stuffed

dough into a round ball and place on a cookie sheet. Repeat until all the

dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove

from the oven and cool completely.

Southwestern Burritos

1/4 c. fat free ranch

1/2 c. salsa

1/4 c. black olives sliced

4 flour tortillas

1 c. grated cheese

6 oz. browned ground beef or shredded roast beef

Spread dressing over tortilla. Top with salsa. Sprinkle on cheese and olives. Top with

burger or roast. Fold in sides and roll up. Line on baking sheet. Spray with cooking spray. Place in oven until tortillas are crispy.

416 calories

15 g fat

1 g fiber