Triple Chunk Cookies

1 c butter softened
3/4 c firmly packed brown sugar
1/2 c sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 bag Heath bar pieces
1 bag chocolate chips
1/2 bag white chocolate chips

Preheat oven to 375.  Soften butter in a mixing bowl.  Add brown sugar, sugar, egg and vanilla and mix.  Add flour, baking soda and salt.  Mix 2 more minutes.  Add in remaining ingredients.  Don't worry that it seems like not enough dough to hold it all together-- it works out!  Scoop with a big scoop and flatten balls.  Cook for 10-11 minutes, remove from oven even though they look gooey, but allow to bake on cookie sheet for 2 more minutes before removing to cool.  Makes 24 cookies.


From Nancy Minster

Salted Caramel Rice Krispie Treats

1/2 c butter
2 c brown sugar
1 c karo light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla

10 c Rice Krispies
1 tsp Kosher salt


Melt butter in medium saucepan.  Stir in sugar and corn syrup.  Bring to a boil over medium-high heat.  Add condensed milk and stir constantly at a full boil for 3 minutes.  Remove from heat and add vanilla.  Pour over Rice Krispies and stir to coat.  Press into greased 9 X 13 inch pan.  Sprinkle salt over top.


From Craig Smith

Chipotle Sweet Potato Burgers

1 sweet potato (Baked for 45-60 minutes at 400 degrees, then mashed)
1/2 c frozen corn
15 oz. black beans, rinsed and drained
adobo sauce from chipotle peppers
1/4 c corn meal
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 bunch cilantro, chopped
another 1/4 c corn meal
4 wheat rolls
1 avacado
mayonnaise

Mix and mash everything except last four ingredients in a medium bowl, then cover and refrigerate for 30 minutes.  Preheat oven to 400 degrees.  Line a cookie sheet with foil and coat with cooking spray.  Divide mixture into 6 patties, and use remaining 1/4 c corn meal to coat outside of patties.  Spritz top of patties lightly with cooking spray.  Bake for 25 minutes.  Eat with remaining ingredients spread on rolls, and extra cilantro leaves, if desired.


From Budgetbytes.com

Peasant Pasta

Olive Oil
1 lb. Kielbasa sausage, sliced into bite-sized pieces
2-3 cloves garlic, minced
1/4 c chicken stock
28 oz. petite diced tomatoes
8 oz. tomato sauce
1/2 c heavy whipping cream
1 c frozen peas
12 oz. pasta (penne or shells work well)

Heat skillet, add 1 tbs olive oil and sausage and cook until browned and begin heating water.  Add garlic to pan, stirring well so it doesn't burn.  Add broth and scrape bottom of pan.  Add pasta to water whenever it begins boiling.  Stir all tomatoes into skillet and bring to bubble, then lower heat to simmer.  Stir cream into sauce and then peas, stirring to combine.  Drain pasta, then toss hot pasta with sauce.

A little Parmesan cheese certainly never hurt this dish, either.


From Anna Cordner (who said she got it from Rachael Ray)

Lime & Cilantro Black Bean Chili

1 lb. ground beef, browned and drained
2 onions, chopped
32 oz. beef broth
3 15 oz. cans black beans, rinsed and drained
15 oz. refried beans
28 oz. diced tomatoes
3 tbs chili powder
1 tbs + 1/2 tsp cumin
juice from 2 limes
1/2 c chopped cilantro

Brown meat with onions in a large stock pot, pour off fat.  Add beans, tomatoes, and spices.  Let chili simmer for about 45 minutes, stirring occasionally.  Add lime juice and cilantro, allow to simmer another 15 minutes.  Serve with cheese, sour cream, chips, etc.


From Pearls-handcuffs-happyhour.blogspot.com

Layered Mexican Cornbread Salad

Cornbread:
1 c cornmeal
3 c flour
2/3 c sugar
2 tbs baking powder
1 tsp salt
1 c coconut oil
6 tbs butter, melted
4 eggs beaten
2 1/2 c milk

Salad:
3 c chopped romaine lettuce
3 c cubed or crumbled cornbread
15 oz. black beans, rinsed and drained
1 1/2 c corn (fresh or frozen, thawed if frozen)
1 red bell pepper, finely diced
3 green onions, finely chopped
4 roma tomatoes, liquid squeezed out and chopped
2 c shredded cheddar cheese

Dressing:
1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove

1 ripe avocado
juice from 1/2 lime

For cornbread, add dry ingredients, make a well and then add oil, butter, eggs and milk into center.  Stir until just mixed (batter will be runny).  Bake in a 9 X 13 pan at 350 degrees for 45+ minutes. 

Blend dressing ingredients in a blender, and chill.

In a 9 X 13 pan, layer ingredients in the following order: lettuce, cornbread, beans, corn, pepper, green onion, tomato, cheese.  Pour dressing over the cheese.  Cover with plastic and refrigerate for 1/2 hours, serve chilled.


From Melskitchencafe.com

Creamy Pesto Pasta

1 batch of Alfredo Sauce
1 lb. farfale pasta
7 oz. pesto (2/3 c)
2 pints cherry tomatoes
8 oz. sliced mushrooms (optional)
3 tbs pine nuts
Parmesan cheese
3-4 tbs extra virgin olive oil
kosher salt
black pepper

Preheat oven to 425 degrees.  Prepare your Alfredo sauce.  Cover and set aside.

Place a large stock pot of water on the stove and bring to a boil.

Slice mushrooms and place them along with tomatoes on a foil-lined baking sheet and drizzle with olive oil.  Toss with your fingers to coat, then sprinkle lightly with salt and pepper.  Cook for 12-15 minutes or until tomatoes skins start to split.  (Do not overcook!)

When water comes to a boil, add salt and pasta.

Toast the pine nuts-- place in a dry skillet over medium heat and stir constantly for about 7-10 minutes.  Pine nuts will turn glossy and then brown.

Drain pasta.

Add pesto to Alfredo sauce and stir well to combine.

Remove tomatoes and mushrooms from oven and combine everything, topping with Parmesan cheese and pine nuts.


From Ourbestbites.com