I love to cook!!

White Chocolate Cranberry Blondies

Ingredients:

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 squares (1 ounce each) white baking chocolate, coarsely chopped
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 1 tablespoon grated orange peel, optional
• 6 squares (1 ounce each) white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions:

In microwave-safe bowl, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and orange peel if desired until blended. Gradually add half of the melted chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

Broccoli Casserole

Ingredients:

• 2 packages (16 ounces each) frozen broccoli florets
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
• 1 can (6 ounces) french-fried onions, divided

Directions:

Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.

This is really good.

SERVINGS: 8-10

Ingredients:

• 3 pounds sweet potatoes, cooked, peeled and cut up
• 1 cup packed brown sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup apricot nectar
• 1/2 cup hot water
• 2 teaspoons grated orange peel
• 2 teaspoons butter or margarine
• 1/2 cup chopped pecans

Directions:

Place sweet potatoes in a 13-in. x 9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8-10 servings.

 These are SOOO good

Frosted Peanut Butter Bars are a popular dessert that goes a long way.

TIME: Prep: 20 min. Bake: 20 min. + cooling

Ingredients:

• 1/3 cup shortening
• 1/2 cup Jif® Peanut Butter
• 1-1/2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• FROSTING:
• 2/3 cup Jif® Creamy Peanut Butter
• 1/2 cup shortening
• 4 cups confectioners’ sugar
• 1/3 to 1/2 cup milk
• TOPPING:
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions:

In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, cream the peanut butter, shortening and confectioners’ sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost bars.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Store in the refrigerator. Yield: 5 dozen.

This is an oldie but always a good one.

• 6 cups water
• 2 cups fresh pearl onions
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 2 tablespoons canola oil, divided
• 2 medium red potatoes, peeled and chopped
• 1 cup sliced fresh mushrooms
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons sherry or additional reduced-sodium chicken broth
• 3 tablespoons cornstarch
• 1/2 cup fat-free milk
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• Refrigerated butter-flavored spray

Directions:

In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook chicken in 1 tablespoon oil over medium heat until juices run clear; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. Bake, uncovered, at 425° for 10-15 minutes or until golden brown. 

These are great cause you can explore with them. You can put what ever you want in them. We have tried them many diffrent ways and put all diffrent kinds of things in them. The kids loved them and so did the adults. I also have this to where you make the pockets homemade with yeast. If interested in that one let me know.

Ingredients:

• 1/2 pound ground beef
• 1 tablespoon chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 5 slices process American cheese

Directions:

In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
Place on a greased baking sheet. Prick tops with a fork. Bake at 400° for 10 minutes or until golden brown. Yield: 5 servings. Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

This was fav that I have been asked to make again. I got this recipe out of a magazine that I subscribe to.

Ingredients:

• 1 tube (18 ounces) refrigerated chocolate chip cookie dough
• 3 cups miniature marshmallows
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butter, cubed
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• FROSTING:
• 2 cups miniature marshmallows
• 6 tablespoons milk
• 1/4 cup butter, softened
• 3 cups confectioners’ sugar
• 2 squares (1 ounce each) unsweetened chocolate

Directions:

Press cookie dough into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes.
Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth. Transfer to a large mixing bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; stir into marshmallow mixture. Stir in nuts.
Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small saucepan, combine the marshmallows, milk, butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat; beat in confectioners’ sugar until smooth. Frost brownies. Cut into bars. Yield: 15 servings.

This recipe was a big hit. I made this cake and took it camping and by then end of the night it was ALL gone. And I didn’t even get a piece.

1 1/4 cups semisweet chocolate chips

2 (8-ounce) packages cream cheese, softened

3/4 cup granulated sugar

3 tablespoons milk

1 (18.25-ounce) package chocolate cake mix

3/4 cup cold coffee

1/4 cup vegetable oil

3 large eggs

2/3 cup chopped nuts

1/2 cup heavy cream

1/2 cup semisweet chocolate chips

1. Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube or Bundt pan.
2. Melt 1 1/4 cups chocolate chips in double boiler over simmering water. With electric mixer, combine cream cheese, sugar, milk, and melted chocolate. Beat until smooth. Set aside.
3. Combine cake mix, coffee, oil, and eggs, and beat with electric mixer for 4 minutes. Pour into prepared pan. Sprinkle with nuts.
4. Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
5. Bake for 55 to 65 minutes until top springs back when pressed lightly in center. Cool upright in pan one hour before inverting.
6. To make glaze: Heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth. Drizzle warm glaze over cooled cake.
7. Store, covered, in refrigerator.