Chocolate White Chocolate Macadamia nut cookies!

Ingredients:
2 1/4 cups all-purpose flour
2/3 cup NESTLE® TOLL HOUSE® Baking
Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened 3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL
HOUSE® Premier White Morsels
1/2 cup Macadamia nuts coarsely chopped

Directions:
1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels & Nuts. Drop by well-rounded teaspoon onto uncreased baking sheets.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chinese Noodle Cookie!

1 cup butterscotch Morsels
1 cup Semi sweet morsels
1 cup chow mein noodles
1 cup salted peanuts

Melt chocolate & butterscotch morsels, mix in peanuts & chow mein noodles till coated. Drop onto cookie sheets & let cool (refrigerator for 20 minutes) Store in refrigerator.

Peanut Butter Cup Cookies!

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter 1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter
cups, unwrapped

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/22/2009

# 22 Lemon Broccoli Chicken!

Ingredients:
1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's®
Condensed Cream of Broccoli Soup or
Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 cups hot cooked regular long-grain white
rice

Directions:
1. Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.
2. Heat oil in skillet. Add chicken and cook until browned.
3. Add soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 1/6/2010

# 21 Chicken Lo Mein!

Ingredients:
4 skinless, boneless chicken breast halves -
cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar ( I used apple cider vinegar)
1/2 cup soy sauce, divided
2 1/4 cups chicken broth
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine
pasta ( I used thin spegehtti)
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1 1/2 bags frozen oriental vegetable mix
1 can sliced water chestnuts

Directions:
1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. In another medium bowl, combine the chicken broth, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, frozen vegis, and stir-fry until vegetables are cooked. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce

# 20 Slow Cooker London Broil!

Ingredients:
2 pounds flank steak (London Broil)
1 (10.75 ounce) can condensed cream of
mushroom soup 1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
1/2 cup Red wine
*I added 1 small onion sliced thin & a small pkg of fresh mushrooms, although you don't have too*

Directions:
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2. In a medium bowl, mix together mushroom, tomato soup & Wine. Pour mixture over beef.Put onions & Mushrooms in & mix. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.

I served over mashed potatoes!

# 19 Onion, Apricot Pork Chops!

Ingredients
4 boneless pork loin chops, 1/2 inch thick
1 tablespoon butter
1 large onion, sliced and separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 dash ground nutmeg
1 tablespoon cornstarch
4 1/2 teaspoons cold water
Directions
1.In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and apricots. Combine the broth, marmalade, ginger, garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear.
2.Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

# 18 Cheesy Ham and Hash Brown Casserole!

Ingredients:
1 (32 ounce) package frozen hash brown
potatoes
8 ounces cooked, diced ham ( I used 16 oz's of ham steak for bulk)
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese (I only used 1 cup & it was plenty)

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/10/2009

# 17 Curried Rice with Apples!

1 cup rice
1 small apple, peeled and cored
3 TBSP Butter
1 clove garlic, finely minced
1 TBSP curry powder
1/2 bay leaf
1 1/2 cups chicken broth

1) Measure the rice and set aside
2) cut the apple into small cubes there should be 1 cup, set aside
3)heat 2 TBSP of butter in saucepan and add onion and garlic. Cook until onion is soft
4) add apple and curry powder and stir. add rice, bay leaf,and chicken broth.
Cover and cook for 20-30 minutes ( I usually put the stove on low after I cover the rice & just let it do it's thing for the 20-30 minutes)
5)add the remaining TBSP butter and fluff into the rice using a fork.

( I make this with the chicken and grapes & it's AMAZING!!!)

# 16 Chicken breast with Grapes!

4-6 chicken breasts
1/2 cup fresh red seedless grapes
3 TBSP butter
1 1/2 cup finely chopped shallots or onion
1/2 cup dry white wine
1 1/2 heavy cream
Salt and pepper to taste

1) Pound out chicken breast, cut them into strips. (there should be about 3 cups)
2)Wash grapes, remove stems drain well & set aside
3)Heat butter in large, heavy skillet and when very hot but not brown add chicken breasts. Sprinkle with salt and pepper. Cook over high heat stirring constantly so that the pieces cook evenly. Cook until chicken loss there raw look and are barely cooked through about 3-5 minutes.
4) using a slotted spoon, transfer the pieced to another skillet.
5) add shallots to the skillet. Cook briefly, stirring and add the wine. Cook over high heat, shaking the skillet and stirring. As juices accumulate around the chicken pieces in the 2nd skillet drain them into the cooking liquid. When the wine has cooked down by half, add cream. Cook over high heat.
6) Add fresh grapes to sauce. Cook over high heat about 4-5 minutes or until cream mixture takes on a sauce like consistency, add salt and pepper to taste.
7) spoon the chicken into the sauce and heat through.

LOOK OUT FOR CHRISTMAS COOKIE's COMING SOON!

I bake a ton leading up to Christmas, Make sure to check in & see what I have to tantalize your sweet tooth with:)

# 15 Cinnamon Apples!

2 Granny smith apples, peeled cored & sliced
4 tbs of butter
1/2 cup sugar
1/4 tsp cinnamon
dash of nutmeg and or all spice.

Cook on medium heat until apples are tender. Make sure to stir every couple of minutes so it doesn't burn. So yummy!

#14 Cheesy Chicken and Rice Casserole!

Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!



Ingredients:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese



Directions:



Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

#13 Artichoke and Spinach Lasagna!

Ingredients:
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped
spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta,
crumbled

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 12/4/2009

*this was good, not sure if I would crave it but it was something different for a change. & I used the no boil lasagna noodles.)

#12 Pork Chops with apples and cabbage!

2 tsp olive oil
4 boneless pork chops
1 medium onion (sliced)
2 medium red or green Bartlett pears peeled cored & sliced
1 cup apple cider
1/2 cup dry white wine
1 pkg cabbage mix (like the kind used for coleslaw, 16 oz)
2 tsp fresh thyme leaves or 1 tsp dried

In non stick skillet heat olive oil on medium-high heat until hot. add pork & sprinkle with salt & pepper to taste. Cook 7 min each side or until golden brown on the outside and slightly pink on inside. Turning pork chops only once.

Thinly slice onion and slice pears into 3/4 wedges
Transfer chops on plate. Reduce heat add remaining oil and cook onion, cover for 5 minutes to soften. Add cider & wine, heat to boiling about 2 minutes or until sauce thickens.

Add pears, cabbage, thyme and salt & pepper to taste. Cook covered 5 minutes or until pears & cabbage are tender. Return chops with any juice to skillet & heat through.

#11 Artichoke Stuffing!

1 cup olive oil
1 medium onion cut up
4-5 cloves of garlic
2 cans/pkgs french cut green beans (I use frozen 9 Oz's)
2 can artichokes (drained, & save the juice from one can)
2 cups bread crumbs
1 cup Parmesan cheese

Brown the onion, garlic in the olive oil. Add green beans & cook 5 minutes (more if frozen) add artichokes & cook another 5 minutes. Mix in bread crumbs and parm cheese. Pour juice from artichoke in then bake in oven at 350*F for 20 minutes.

(My family makes this every year for Thanksgiving & it's so yummy)