Cookie of the Day: White Chocolate Toffee bars

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup butter, softened

1 teaspoon vanilla extract

1 large egg

1 cup white chocolate chips

1/2 cup Skor candy bar (about 4 bars)

Preheat oven to 3275 degrees.

Grease a 9 inch baking pan.

Combine flour, baking soda, and salt in a small bowl.

Beat sugar, butter, and vanilla extract in a large mixer bowl until creamy,beat in eggs; slowly beat in flour mixture.

Stir in morsels and Skor bar.

Spread into prepared baking pan.

Bake for 20 to 23 minutes.

Remove pan from rack to wire rack.

Cool completely in pan on wire rack.

Cut into bars.

Makes 10-12 bars.

Cookie of the Day: Two Layer Caramel-Pecan bars

1/3 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
cooking spray
2 tablespoons milk
40 small soft caramel candies
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preheat oven to 375 degrees.

Beat the first 4 ingredients with a mixer at medium speed until well blended.

Lightly spoon flour into dry measuring cups, and level with a knife.

Add flour to sugar mixture, stirring until well blended. (Mixture will be crumbly).

Firmly press into bottom on an 8 inch square baking pan coated with cooking spray.

Bake at 375 degrees for 15 minutes.

While crust is baking, combine milk and caramel candies in a medium sauce-pan.

Place over low heat; cook until candies melt, stirring occasionally.

Stir in 1 teaspoon vanilla; remove from heat.

Remove the crust from oven.

Pour the caramel mixture evenly over hot crust.

Sprinkle with pecans.

Bake at 175 degrees for 15 minutes.

Cool completely on a wire rack.

Makes about 20 bars.

Cooking Light December 2000

Quote

"Good friends are like stars.........you don't always see them, but you know they are always there!"

-Author Unknown

Cookie of the Day: Toffee Blond Brownies

1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg subsitute
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
cooking spray
1/4 cup toffee baking bits (such as Heath)

Preheat oven to 350 degrees.

Combine first 4 ingredients in a large bowl; stir with a whisk.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour, baking powder, and salt.

Add flour mixture to sugar mixture; stir just until moist.

Spread batter in an 8 inch square baking pan coated with cooking spray.

Sprinkle with toffee bits.

Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out almost clean.

Cool in pan on a wire rack.

Cooking Light March 2005

Cookie of the Day: Peanut Butter Toffee Turtle cookies

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups bisquick original all-purpose baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping creams
1/2 teaspoon vanilla extract
2/3 cup milk chocolate morsels, melted

Preheat oven to 350 degrees.

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Add egg, beating until blended.

Add baking mix, beating at low speed just until blended.

Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatted dough with hand.

Bake at 350 degrees for 10 to 12 minutes or until golden brown.

Cool cookies on baking sheets 1 minute; remove cookies to wire rack.

Microwave caramels and 2 tablespoons cream in a glass bowl on HIGH 1 minute; stir.

Continue to microwave at 3o second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary.

Stir in vanilla extract.

Spoon caramel mixture evenly onto tops of cookies.

Drizzle evenly with melted chocolate.

Makes about 3 dozen.

Southern Living January 2003

Cookie of the Day: Oatmeal Toffee cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups oatmeal

1 cup dried cherries

1 cup milk chocolate toffee pieces

Heat oven to 350 degrees.

Sift together flour and baking soda, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes.

Scrap down the sides of the bowl once or twice during mixing.

Add egg, and mix on high speed to combine.

Add vanilla extract; mix to combine.

Scrape down the sides of the bowl.

Add the sifted flour a bit at a time on a low speed until well combined.

Add oatmeal, cherries, and toffee pieces; mix to combine.

Divide dough into three equal portions, and roll into logs until plastic wrap, approx 1 1/2 inches in diameter.

To bake, cut logs into 3/4 inch pieces.

Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes.

Remove from oven, and transfer to a baking rack to cool.

Makes about 2 dozen.

NOTE: I skipped the whole rolling dough in logs directions and just put about 1 tablespoon of dough on a baking sheet about 2 inches apart. I baked at 350 degrees for 8 to 10 minutes and they still turned out yummy!

Cookie of the Day: Peanut Butter cookies

1 package yellow cake mix

1 cup peanut butter

2 eggs

1/3 cup water

Preheat oven to 375 degrees.

Mix in large bowl; half yellow cake mix, peanut butter, eggs and water.

Blend until smooth.

Mix in other half of yellow cake mix.

Mix thoroughly.

Shape into 1 inch balls and place on cookie sheet and flatten with fork.

Bake 8 to 10 minutes or until light golden brown.

Makes 4 to 5 dozen.

Cookie of the Day: Chocolate Chip cookies

2 1/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar
3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 eggs

1 (12 ounce) package semi-sweet chocolate morsels

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In small bowl, combine flour, baking soda, and salt; set aside.

In large mixer bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy.

Beat in eggs.

Gradually beat in flour mixture.

Stir in chocolate morsels and nuts, if using.

Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.

Bake 9 to 11 minutes until edges are golden brown.

Makes about 5 dozen.

Pan Cookies:

Spread dough in greased 15 1/2 x 10 1/2 x 1 inch baking pan.

Bake at 375 degrees for 20 to 25 minutes.

Cool completely.

Cut into squares.

Cookie of the Day: Maple Leaf cookies

3 cups all-purpose flour, plus more for surface

1/2 teaspoon salt

8 ounces (2 sticks) unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg yolk

3/4 cup maple syrup (preferable grade A)

Vegetable oil cooking spray

1/3 cup sanding sugar

Sift flour and salt into a medium bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes.

Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition.

Add flour mixture, and beat until just incorporated.

Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).

Preheat oven to 325 degrees.

Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment.

Place parchment with dough on baking sheet.

Freeze until firm, about 15 minutes.

Coat baking sheets with cooking spray, line with parchment, and coat parchment.

Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets.

Roll and cut scraps once.

Freeze cookies until firm, about 15 minutes.

Bake cookies until edges begin to turn golden, 14 to 16 minutes.

Transfer parchment with cookies to wire racks, and let cool for 5 minutes.

Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar.

Let cool.

Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

Makes about 8 dozen.


MarthaStewart.com

Cookie of the Day: Oatmeal Chocolate Chunk cookies

1 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 tablespoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups uncooked regular oats

1 (11.5 ounce) package semisweet chocolate chips

Preheat oven to 350 degrees.

Beat butter and sugars at medium speed with an electric mixer until creamy.

Add eggs and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife.

Combine flour, baking soda, and salt in a bowl; stirring well.

Add oats; stir well.

Add to butter mixture; stir until well blended.

Gently stir in morsels.

Drop by rounded tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

Bake at 350 degrees for 10 minutes or until browned around edges.

Cool on pan 2 to 3 minutes or until firm.

Remove cookies from pan; cool on wire racks.

Makes about 2 1/2 dozen.

Cottage Living September 2004

Recipe: Chicken Parmesan over Arugula

3 tablespoons all-purpose flour

1 egg white

2/3 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

2 boneless skinless chicken breast halves, tenderloins removed, breasts pounded to 1/4 inch thickness.

1 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon lemon juice

1/4 teaspoon coarse salt

2 cups lightly packed arugula or mixed salad greens

1/4 cup grape tomatoes, halved lengthwise

Place flour in shallow dish.

Whisk egg white in shallow dish until foamy.

Combine panko and cheese in another shallow dish.

Dredge chicken in flour, shaking off excess; dip in egg white, letting excess drain off.

Press into panko mixture, turning to coat all sides.

Heat large skillet over medium heat until hot.

Add enough oil to come 1/4 inch up sides of skillet (about 1 cup); heat until hot.

Add chicken; cook 4 to 6 minutes or until golden brown and no longer pink in center, turning once.

Drain on paper towels.

Whisk remaining 1 1/2 tablespoons oil, lemon juice, and salt in medium bowl.

Add arugula; toss to coat.

Serve chicken over salad; garnish with tomatoes.

Makes 2 servings

TIP: Panko are coarse bread crumbs usually found next to the other bread crumbs or in the Asian section of the supermarket.

Cookie of the Day: Chocolately Peanut Butter bars

1/2 cup Crisco vegetable shortening
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1 tablespoon water
1/3 cup plus 2 tablespoons peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick oats (uncooked)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounce package) semisweet chocolate chips
1/4 cup confectioners' sugar
1-2 teaspoons evaporated milk
Milk chocolate English toffee bits

Preheat oven to 350 degrees.

Grease a 9x13 inch glass baking dish with Crisco.

Combine 1/2 cup Crisco shortening, granulated sugar, brown sugar, egg, and water in a large bowl.

Beat with an electric mixer at medium speed until well blended.

Beat in 1/3 cup peanut butter and vanilla.

In a bowl, combine flour, oats, baking soda, and salt.

Add gradually to creamed mixture on low speed until well blended.

Spread in the baking dish.

Bake for 20-25 minutes or until light brown.

Remove pan from the oven and immediately sprinkle chocolate chips over hot baked cookie base.

Let stand for 5 minutes, or until chips become soft and shiny.

Spread to cover and let cool slightly.

For topping, combine confectioners' sugar, 2 tablespoons peanut butter and evaporated milk.

Stir until well blended.

Drizzle over chocolate.

Sprinkle with toffee bits.

Cool completely.

Cut bars and serve.

Makes about 24 bars.

Quote

"Coffee and friends are the perfect blend".
-Author Unknown

Cookie of the Day: Caramel-Pecan Cheesecake bars

2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
Quick Caramel-Pecan Frosting (recipe below)

Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13x9 inch baking pan. n

Bake at 350 degrees for 8 minutes.

Remove from oven, and cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine sugar and flour; gradually add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evently to edges of pan.

Bake at 350 degrees for 40 minutes or until set.

Remove from oven, and cool on a wire rack.

Pour warm Quick Caramel-Pecan frosting over cheesecake, spreading evenly to edges of pan.

Cover and chill for 8 hours.

Cut into bars.

Makes about 2 dozen.

Quick Caramel-Pecan Frosting:
2 (14 ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cups chopped toasted pecans

Place all ingredients in a heavy 3 quart saucepan; bring to a boil, stirring constantly, over medium-low heat.

Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
Remove from heat; stir in pecans.

Makes about 2 1/2 cups.

Southern Living September 2005

Recipe: Strawberry-Citrus Salad

3 cups sliced hulled strawberries (about one 22 ounce basket)

3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4 inch pieces (about 3 cups)

2 tablespoons (packed) golden brown sugar

2 tablespoons thinly sliced fresh mint leaves

Toss all ingredients in a large bowl.

Let stand at room temperature 30 minutes.

Makes about 4 servings, plus leftovers.

Bon Appetitt May 2009

Cookie of the Day: Butterscotch Blondies

9 tablespoons unsalted butter, softened, plus more for pan

1 2/3 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon coarse salt

1 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2/3 cup butterscotch chips

1/4 cup toffee bits

Preheat oven to 350 degrees.

Line a buttered 8 inch square baking pan with foil or parchment paper, allowing a 2 inch overhang.

Butter lining (excluding overhang); set pan aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.

Add eggs and vanilla; mix until combined.

Reduce speed to low.

Add flour mixture, and mix, scraping down sides of bowl, until well combined.

Mix in butterscotch and toffee.

Pour batter into prepared pan; spread evenly with a rubber spatula.

Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but not wet, 42-45 minutes.

Let cool slightly in pan, about 15 minutes.

Lift out; let cool completely on a wire rack before cutting into squares.

Blondies can be stored in an airtight containier at room temperature up to 3 days.

Makes 9 large squares or 16 small squares.

MarthaStewart.com

Cookie of the Day: Apricot Crumbles

2 sticks unsalted butter, cold cut into pieces

2 cups all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar

1 teaspoon baking powder

1/4 teaspoon kosher salt

1 egg

1 teaspoon vanilla extract

3/4 cup apricot jam preserves

1 teaspoon grated fresh ginger

Heat oven to 375 degrees.

Coat an 8 inch square baking dish with 1 tablespoon of the butter.

In a large bowl, using a mixer, combine the flour, granulated and light brown sugars, baking powder and salt.

Mix to combine.

Add the remaining butter and combine just until crumbly.

Add the egg and vanilla until the mixture just comes together but is still crumbly.

Transfer 1/2 cup of the dough to a small bowl, cover with plastic wrap and refrigerate.

Use your fingertips to press the remaining dough evenly into the baking dish, pushing the dough up about 1/4 inch around the edge.

Combine the jam and ginger in a small bowl.

Spread the mixture evenly over the crust.

Crumble the remaining refrigerated dough over the top.

Bake until golden brown, about 35 minutes.

Cool on a wire rack for 20 minutes before cutting.

Makes about 9 servings.

Real Simple June 2006

Cookie of the Day: Snickerdoodles

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cups; level with a knife.

Combine flour, baking soda, and cream of tartar; stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.

Add the corn syrup, vanilla, and egg; beat well.

Gradually add the flour mixture to the sugar mixture, beating just until combined.

Cover and chill for 10 minutes.

Combine 3 tablespoons of sugar and cinnamon, stirring with a whisk.

With moist hands, shape dough into 42 (1 inch) balls.

Roll balls in sugar mixture.

Place balls 2 inches apart onto baking sheets coated with cooking spray.

Flatten balls with the bottom of a glass.

Bake at 375 degrees for 5 minutes (cookies will be slightly soft).

Cool on baking sheets for 2 minutes.

Remove cookies from pans; cool completely on wire racks.

Cooking Light April 2003

Kitchen Tip: How to Chop Canned Tomatoes

When using canned tomatoes for a sauce or a soup, don't bother with the untidy task of doing them one by one on a cutting board. Since the job of removing the stems and skins from the tomatoes has already been done, simply use a pair of kitchen shears to cut them to size while they are still in the tins and spare your countertops the splatters.

Cookie of the Day: Fudgy Mocha-Toffee brownies

Cooking Spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips

Preheat oven to 350 degrees.

Coat bottom of a 9 inch square baking pan with cooking spray.

Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolves.

Combine butter and semisweet chocolate chips in a small microwave-safe bowl.

Microwave on HIGH for 1 minute or until butter melts; stir until chocolate is smooth.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.

Add coffee mixture to flour mixture; stir just until combined.

Spread evenly into prepared pan.

Sprinkle evenly with toffee chips.

Bake at 350 degrees for 22 minutes.

Cool on a wire rack.

Cooking Light Sept 2007

Cookie of the Day: Peanut Butter and Jelly bars

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

1 1/2 cups sugar

2 large eggs

2 1/2 cups smooth peanut butter

1 1/2 teaspoons salt

1 teaspoon baking powder

1 teaspoon pure vanilla extract

1 1/2 cups strawberry jam, or other flavor

2/3 cups salted peanuts, roughly chopped

Heat oven to 350 degrees.

Grease a 9x13 inch pan with butter, and line the bottom with parchment paper.

Grease the parchment, and coat inside of pan with flour; set aside.

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.

Beat on medium-high speed until fluffy, about 2 minutes.

On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.

Whisk together salt, baking powder, and flour.

Add to bowl of mixer on low speed; combine.

Add vanilla.

Transfer two-thirds of mixture to prepared pan; spread with offset spatula.

Using offset spatula, spread jam on top of peanut butter mixture.

Dollop remaining third of peanut butter mixture on top of jam.

Sprinkle with peanuts.

Bake until golden, about 45 minutes.

Transfer to a wire rack to cool; cut into about thirty-six 1 1/2 by 2 inch pieces.

MarthaStewart.com

Random Picks: Reminders

Always try to help a friend in need.

Believe in yourself.

Study hard.

Give lots of kisses.

Laugh often.

Don't be overly concerned with your weight, it's just a number.

Always try to see the glass half full.

Meet new people, even if they look different to you.

Remain calm, even when it seems hopeless.

Take lots of naps.

Be weird whenever you have the chance.

Love your friends, no matter who they are.

Don't waste food.

RELAX!

Take an occasional risk.

Try to have a little fun each day

...it's important.

Share a joke with friends.

Fall in love with someone...

...and say 'I love you' often

Express yourself creatively.

Be conscious of your appearance.

Always be up for surprises.

Love someone with all of your heart.

Share with friends.

Watch your step.

It will get better.

There is always someone who loves you more than you know.

Exercise to keep fit.

Live up to your name.

Seize the Moment.

Hold on to good friends; they are few and far between.

Indulge in the things you truly love.

Cherish every Sunday.

At the end of the day...PRAY

......... And close your eyes.

And smile at least once a day!

Cookie of the Day: Jam Thumbprint cookies

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Preheat oven to 350 degrees.

In a large bowl, using an electic mixer, beat butter and sugar until smooth.

Add eggs, and beat until completely combined.

With mixer on low, add flour, and mix just until incorporated.

Shape dough into 1 inch balls (about 2 tablespoons each).

Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep.

In microwave or on stove, heat jam until liquified; spoon about 1/2 teaspoon into each indentation.

Bake until cookies are golden brown around edges, 18 to 20 minutes.

Transfer to a wire rack, and let cool completely.

If storing, place in an airtight container at room temperature, up to 2 days.

Note: I found instead of using your thumb to make the indentation in the cookies, I used a metal 1/2 teaspoon size measuring spoon, which made the indentations even and deeper.

MarthaStewart.com

Cookie of the Day: Butterfinger cookies

1/2 cup butter, softened
3/4 cup sugar
2/3 cup brown sugar
2 egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 tespoon salt
5 (2.1 ounce) Butterfinger candy bar, chopped

Preheat oven to 350 degrees.

In a mixing bowl, cream butter and sugars.

Add egg whites; beat well.

Blend in peanut butter and vanilla.

Combine flour, baking soda, and salt and add to cream mixture; mix well.

Stir in candy bars.

Shape into 1 1/4 inch balls and place on greased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Cool on wire racks.

Recipe: Braised Potatoes with Caramelized Onions

2 tablespoons butter

2 tablesoons olive oil

2 pounds Yukon gold potatoes, peeled and cut into 1 1/2 inch chunks

Salt and freshly ground black pepper

2 yellow onions, thinly sliced

1 teaspoon sugar

1/2 cup chicken broth

1 tablespoon chopped fresh thyme

Melt butter with olive oil in a large skillet over medium-high heat.

Working in batches if necessary, arrange the potatoes in a single layer in skillet and cook 7 to 10 minutes, turning frequently, until browned on all sides.

Place in slow cooker and season with salt and pepper.

Add onions to skillet; sprinkle with sugar, and season with salt and pepper to taste.

Saute over medium-high heat until lightly caramelized, about 10 minutes.

Scatter onions over potatoes in slow cooker; add broth.

Cover and cook on HIGH 1 hour or until potatoes are very tender.

Uncover and cook, gently stirring, about 30 minutes, until most of the liquid has evaporated and the potatoes are shiny.

Stir in thyme.

Season to taste with salt and pepper.

Transfer to a warmed serving bowl and serve at once.

Makes about 6 servings.

Womens Day Magazine

Cookie of the Day: Dried Cranberry Shortbread Hearts

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup sifted confectioners' sugar

1 teaspoon pure vanilla extract

2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup finely chopped dried cranberries or cherries

Heat oven to 325 degrees with rack in center.

Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl.

Beat with a wooden spoon until combined but not too creamy.

Stir in dried cranberries.

Pat dough evenly into an 8 or 9 inch square baking pan. Bake until just beginning to turn golden, about 20 minutes.

Place pan on cooling rack until cool enough to touch, about 20 minutes.

Run knife around edges, remove shortbread, and transfer, right side up, to work surface.

Use 1 1/2 to 2 inch heart cookie cutter to cut out cookies.

Using a paring knife to trim stray bits of cranberry from edges/.

Cookies will keep for 5 days at room temperature in an airtight container.

Makes about 1 1/2 dozen.

MarthaStewart.com

Recipe: Southern Mac and Cheese

Coarse salt and ground pepper
1 tablespoon butter, melted
1/2 pound elbow macaroni
2 cups (8 ounce) package shedded sharp cheddar cheese
2 large eggs
1 cup half and half
1 small garlic clove, minced
2 slices white sandwich bread, torn

Set a large pot of salted water to boil.

Preheat oven to 350 degrees.

Butter an 8x8 inch baking dish.

Cook pasta 3 minutes short of al dente; drain.

In a large bowl, whisk together 1 1/2 cups cheddar, eggs, and half and half, garlic and 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Add pasta, and stir to combine.

In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper.

Pour mac and cheese in the baking dish; then sprinkle with breadcrumbs.

Bake until mac and cheese is golden and bubbling about 25 to 30 minutes.

Let stand 5 minutes before serving.

Makes about 4 servings.

MarthaStewart.com

Cookie of the Day: Chocolate Chip Peanut Butter Cup cookies

1 package Pillsbury chocolate chip cookie dough

1 package mini Reeses Pieces cups, unwrapped

Preheat oven to 350 degrees.

Place muffin cups into a mini muffin pan.

Roll chocolate chip dough into 1/4 inch balls and place dough in each muffin cup.

Bake dough for 7 to 10 minutes, until puffy.

Take out of oven and add Reeses peanut butter cups on tops. Press down in dough.

Bake another 5 minutes.

Cookie of the Day: Molasses cookies

1 cup packed brown sugar

1/2 cup vegetable shortening

1/2 cup molasses

1 large egg

2 1/4 cup all purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground gloves

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup water

1/4 cup granulated sugar

cooking spray

Preheat oven to 375 degrees.

Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy.

Add molasses and eggs; beat well.

Lightly spoon flour into dry measuring cups; level with knife.

Combine flour and next 5 ingredients (though salt), stirring with a whisk.

Add flour mixture to sugar mixture; beat at low speed just until blended.

Cover and freeze 1 hour.

Place water in a small bowl.

Place granulated sugar in another small bowl.

Lightly coat hands with cooking spray.

Shape dough into 1 inch balls.

Dip one side of each ball in water; dip wet side in sugar.

Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray.

Bake at 375 degrees for 8 minutes.

Remove from pans; cool on wire racks.

Cookie of the Day: Melting Moments cookies

1 cup flour
1/2 cup corn starch
1/2 cup confectioner's sugar
3/4 cup margarine
1 teaspoon vanilla

Combine flour, corn starch, and sugar in a bowl.

Beat margarine until smooth.

Add flour mixture and vanilla.

Refrigerate 1 hour or until easy to handle.

Shape into 1 inch balls and place on ungreased cookie sheets and flatten with fork.

Bake at 375 degrees until edges are brown; about 10 to 12 minutes.

Makes about 3 dozen.

Cookie of the Day: Caramel Chocolate Toffee bars

34 vanilla caramels, unwrapped
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 package yellow cake mix
1/3 cup vegetable oil
2 eggs
1 (12 ounce) package milk chocolate chips
1 cup white chocolate chips
1 cup toffee bits

Unwrap the caramels and put them in a microwaveable bowl.

Add the butter and sweetened condensed milk.

In a large bowl, combine cake mix, oil, and eggs, blending well (batter will be very thick).

Stir in chocolate chips, white chips, and toffee bits.

Press half of the mixture into the bottom of a greased 9x13 inch pan.

Bake at 350 degrees for 10 minutes.

While crust is baking, melt the caramel mixture in the microwave, stirring frequently until caramels are melted and mixture is smooth (about 4-5 minutes).

Remove crust from oven and slowly pour caramel mixture over hot crust.

Top with reserved crust mixture (it's really thick, so take chunks and break it over the caramel filling).

Bake an additional 25 minutes or until top is set and edges are a golden brown.

Cool 20 minutes, or until cooled completely. Cut into bars.

Makes 24 bars.

Recipe: Strawberry Delights

2 cups strawberry ice cream

1 cup sliced fresh strawberries

2/3 cup cold milk

1/4 cup cold orange juice

1/8 teaspoon ground cinnamon

Additional fruit for garnish, optional

Mint leaves for garnish, optional

Place ice cream, strawberries, milk, orange juice, and cinnamon in blender or food processer.

Blend at high speed until smooth.

Pour into glasses.

Garnish with additional fruit and mint leaves, if desired.

Makes about 4 servings.

Cookie of the Day: Chocolate Malted cookies

1 cup packed brown sugar
6 tablespoons malted milk powder
5 tablespoons butter, softened
3 tablespoons chocolate syrup
1 tablespoons vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/3 cup semisweet chocolate mini chips

Preheat oven to 350 degrees.

Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed for 2 minutes or until light and fluffy.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking soda, and salt in a medium bowl; stir with a whisk.

Gradually add flour mixture to sugar mixture, beating at low speed until well blended.

Stir in the milk chocolate chips and semisweet chocolate mini chips.

Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets.

Bake at 350 degrees for 10 minutes.

Cool on pans 2 minutes or until firm.

Remove cookies from pans; cool on wire racks.

Makes about 2 1/2 dozen.

Cooking Light May 2005

Recipe: Taco Cups

1/2 pound ground beef

2 tablespoons taco seasoning

1 (12 ounce) can refrigerated flaky butter biscuits

1/2 cup plus 2 tablespoons shredded sharp cheddar cheese

Salsa

Sour cream

Preheat oven to 350 degrees.

Spray a muffin pan with nonstick cooking spray.

In a large skillet, cook beef over medium-high heat until browned and crumbly; drain.

Add taco seasoning to browned meat, stirring well to combine.

Place one biscuit into each of 10 cups of prepared muffin pan, patting biscuit dough gently up side of cup.

Spoon meat mixture on top of biscuit dough.

Top with cheese.

Bake 10 to 12 minutes, or until golden brown.

Serve with salsa and sour cream.

Makes about 10 servings.

Sandra Lee Semi Homemade Magazine Feb/Mar 2009

Cookie of the Day: Peanut Butter Toffee cookies

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 Skor candy bars, chopped

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy.

Add peanut butter and egg; beat until smooth.

With mixer on low, gradually add flour mixture.

Stir in toffee.

Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips.

Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through.

Transfer cookies immediately to a wire rack to cool completely.

Store in an airtight container at room temperature, up to 2 days.

MarthaStewart.com

Recipe: Feta n Chive Muffins

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons butter, melted
1/2 cup crumbled feta cheese
3 tablespoons snipped chives

In a bowl, combine the flour, baking powder and salt.

In another bowl, whisk the eggs, milk, and butter; stir into dry ingredients just until moistened.

Fold in the feta cheese and chives.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 400 degrees for 18 to 22 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Serve warm.

Refrigerate leftovers.

Makes 1 dozen.

Taste of Home Spring 2009

Cookie of the Day: Chocolate Butterscotch-Chip cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter, room temperature
1 cup sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment cream butter and sugars until light and fluffy, about 3 minutes.

Add eggs and vailla; beat until well combined.

Add the flour mixture all at once, and beat until just combined.

Stir in chips.

Drop tablespoons of batter onto prepared baking sheets, two inches apart.

Bake until golden brown, about 12 minutes.

Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool completley.

Repeat until all batter has been used.

Makes about 4 dozen.

Martha Stewart.com

Recipe: Creamed Corn with Bacon

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup parmesan cheese
2 tablespoons minced fresh parsley

In a large skillet, saute onion in butter for 3 minutes.

Add corn; saute 1-2 minutes longer or until onion and corn are tender.

Stir in the cream, broth, bacon and pepper.

Cook and stir for 5-7 minutes or until slightly thickened.

Stir in cheese and parsley.

Makes 6 servings.

Taste of Home Oct/Nov 2008

Cookie of the Day: Cranberry-White Chocolate cookies

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup butter, softened

1 1/3 cups sugar

2 large eggs

1 1/2 cups white chocolate morsels

1 (6 ounce) package sweetened dried cranberries

Combine flour and next 3 ingredients. Set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended.

Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned on bottom.

Remove to wire racks to cool completely.

Makes about 3 dozen.

Recipe: Winter Trail Mix

1/2 cup sugar

2 tablespoons melted butter

1 1/2 tablespoon water

1/2 teaspoon vanilla extract

1 1/2 cups pecan halves

1 cup whole almonds

2 teaspoons finely grated orange zest

1 1/2 cups pretzel sticks

1 cup chopped, dried apricots

1 cup dried cherries or cranberries

Combine sugar, butter, water and vanilla extract in a glass measuring cup.

Place pecans and almonds in a 1 1/2 to 3 quart slow cooker; pour the sugar-butter mixture over nuts and toss to coat.

Cover and cook on High, stirring frequently, 2 to 3 hours, or until sugar mixture is golden brown and nuts are toasted.

Stir in orange zest; toss to coat and turn out on a foil-lined baking sheet.

Set aside to cool.

In a large serving bowl combine nut mixture with pretzel sticks, apricots, and cherries or cranberries.

Makes about 6 cups.

Recipe: Italian Cream Cheese Chicken

2 pounds boneless skinless chicken breasts, cut into 1 inch pieces

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of chicken soup

1 (8 ounce) package cream cheese, softened

1 cup white cooking wine

1/4 cup butter, melted

1 (.7 ounce) package Italian salad dressing mix, Good Seasons

Hot cooked rice

Garnish: chopped fresh parsley

In a 4 to 6 quart slow cooker, combine chicken and soups.

In a medium bowl, combine cream cheese, wine, melted butter, and dressing mix, stirring until smooth; add to chicken mixture.

Cover, and cook on Low for 8 to 10 hours, or until chicken is tender.

Serve over rice.

Garnish with chopped fresh parsley, if desired.

Makes 4 to 6 servings.

Cookie of the Day: Chocolate Kiss-Peanut Butter cookies

1 can (14 ounce) sweetened condensed milk
3/4 cup peanut butter
2 cups Bisquick original baking mix
1 teaspoon vanilla
sugar
about 36 foil-wrapped Hershey's milk chocolate or milk and white (Hugs) chocolate kisses, unwrapped.

Heat oven to 375 degrees.

Mix milk and peanut butter in a large bowl until smooth.

Stir in baking mix and vanilla.

Shape dough into 1 1/4 inch balls.

Roll balls in sugar.

Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until bottoms of cookies just begin to brown.

Immediately press chocolates into top of each cookie.

Makes about 36 cookies.