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

Applesauce Chocolate Chip Cookies

1/2 c. shortening or butter

2 eggs

1 tsp. soda

1/2 tsp. cloves

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

2 c. flour

1 c. sugar

1 c. applesauce

1 c. nuts (optional)

1 package chocolate chips

Mix applesauce and baking soda together in a non metal container and set aside.

Cream together butter and sugar. Add eggs one at a time. Add applesauce. Sift all dry ingredients together. Add to sugar mixture. Blend well. Add nuts and chocolate chips.

Bake @ 375º for 8 to 10 minutes.

Easy Mint Chocolate Cake

Ingredients:

1 cube butter

10 oz semi sweet chocolate

5 eggs

1¼ cup sugar

5 Tbsp. flour

1½ tsp. baking powder

1 tsp. mint extract

Instructions:　

Preheat oven to 325 degrees.

In a saucepan over low heat melt chocolate and butter. Stir frequently

While chocolate/butter are melting, Combine eggs and sugar in a

separate bowl and mix until creamy and pale yellow.

Sift flour and baking powder into egg/sugar mixture and mix to combine.

Once chocolate is completely melted, gently fold into the egg/sugar mixture.

Stir in mint extract.

Pour batter into a buttered and floured 9" springform pan.

Bake at 325 for 20 minutes, then lightly cover with aluminum foil and

bake for 30 minutes more.

Garnish with crushed mint candy canes and whipped cream.

Bars Fantastic

Ingredients:

• 1 c. butter (room temperature)
• ¾ c. brown sugar
• ¼ c. sugar
• 2 eggs
• 1 t. vanilla
• 3 c. all purpose flour
• ¼ t. baking powder
• 1 t. baking soda
• ½ t. salt
• ½ c. white chocolate chips
• 1 c. semi sweet or milk chocolate chips
• 14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
• 1 c. Heath bar chips
• ½ c. chopped walnuts

Method:

In medium bowl measure flour, baking powder, baking soda and salt,

stir to mix and set aside. In a large bowl cream the butter, brown sugar

and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient

mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the

bottom of a well greased 9x13 pan. On a work surface place a piece of

plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the

dough slightly, cover with another piece of plastic wrap the same size as

the first and flatten with your hands or use a rolling pin to make it to the size

of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet

chocolate chips, caramel pieces and heath chips on top of dough in the pan.

Remove the top piece of plastic wrap from the second piece of dough and

place that side on top of the heath bar chips. Slightly press the dough down

and remove the second piece of plastic. Sprinkle nuts on top of dough and

bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15

minutes then cut in 20 pieces. Serves 20.