Recipe: BBQ Chicken Melt

1 baguette (12 ounces) cut lengthwise in half, then crosswise into quarters

1/4 cup mayonnaise

1/4 cup Original Barbeque Sauce

4 cooked chicken breasts, thinly sliced

1/2 cup thinly sliced red onions

4 Pepper Jack cheese slices, cut diagonally in half

Heat broiler.

Place bread, cut sides-up, in single layer on baking sheet.

Sprinkle bread with olive oil, then top with mayo, bbq chicken slices, onion, and slice of cheese.

Broil 2 to 3 minutes or until cheese is melted.

Serve hot.

Makes 4 servings.

Kraft Foods Food & Family Summer 2010 magazine

Recipe: Cheesy Beef-Corn Chip Skillet

1 pound ground beef

1 small onion, chopped

3/4 cup water

1 package (1 1/4 ounces) Taco Seasoning Mix

2 cup corn chips

4 slices cheddar cheese

2 cups shredded lettuce

2 tomatoes, chopped

Brown meat with onion in large skillet; drain.

Add water and seasoning mix; cook as directed on package; add corn chips.

Place meat mixture in microwave safe rimmed dish.

Put the 4 slices on top to cover mixture.

Microwave for 1 minute to melt cheese.

Top with lettuce and tomatoes.

Makes 6 servings.

Food & Family magazine (Kraft Foods) Fall 2010

Recipe: Peanut Butter-Caramel Candy Bites with Colorful Candies

1 (16.5 ounce) package refrigerated peanut butter cookie dough

24 bite-size chocolate-covered caramel-peanut nougat (Snickers bar)

72 candy-coated chocolate pieces (M&Ms)

Preheat oven to 350 degrees.

Shape cookie dough into 24 (1-inch) balls, and place in cups of lightly greased miniature muffin pans.

Bake 15 to 18 minutes or until edges are lightly browned.

Remove from oven, and press 1 bite-size Snickers bar into each cookie.

Sprinkle cookies evenly with M&M pieces.

Makes 24 cookies.

NOTE: Instead of buying the bite-size Snickers bars, I got a regular sized bar and cut it into 1-inch pieces and pressed the pieces into the center of each cookie.

Southern Living, July 2009

Recipe: Emeril's Peanut Butter-Chocolate Chip Cookies

These are some of the easiest, yummiest cookies to make in just minutes. The best part was I didn't even have to pull my Kitchen Aid mixer out either. All I needed was a large metal bowl, wooden spoon, a couple measuring cups, ingredients, and cookies were ready.

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.

Using a 1 teaspoon, place dough 1 inch apart on a ungreased baking sheet.

Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through.

Let cookies cool on sheets.

(To store, keep cookies in an airtight container at room temperature, up to 3 days.)

Martha Stewart Everyday Food magazine, date unknown

Recipe: Tortilla Soup

1 small onion, finely chopped (about 1/4 cup)

1 clove garlic, finely chopped

2 cups chicken broth

3/4 to 1 teaspoon chili powder

1 can (15 ounces) tomato sauce

2 cups cut-up cooked chicken

2 cups tortilla chips

1 cup shredded Monterey Jack cheese (4 ounces)

1 small avocado, peeled and sliced

Place onion, garlic, broth, chili powder, tomato sauce, and chicken in a crockpot.

Place on HIGH for 4-6 hours.

Divide tortilla chips on the bottom of each bowl.

Add soup.

Place cheese on top with some avacados.

Serve immediately.

Makes 4-6 servings.

Recipe site unknown

Recipe: Puffed-Rice Bars with Peanut Butter and Chocolate

3 tablespoons unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter, preferably natural

1/2 teaspoon coarse salt

6 cups puffed-rice cereal

nonstick cooking spray or vegetable oil, for preserving

1 package (12 ounces) semisweet chocolate chips, melted

1/4 cup chopped, roasted, salted peanuts

Butter an 8-inch square baking dish.

In a large pot, combine marshmallows, peanut butter, buter, and salt.

Cook over medium, stirring, until melted, about 4 minutes.

Add cereal and stir to combine.

With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish.

Spread half the melted chocolate on top.

Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

(Store in an airtight container, up to 3 days.)

Makes 16 bars

Martha Stewart Everyday Food magazine

Recipe: Raspberry-Lemon Whoopie Pies

1/2 cup (1 stick) butter, room temperature

1 cup plus 3 tablespoons light-brown sugar

1 tablespoon grated lemon zest

1 teaspoon pure vanilla extract

1 large egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup whole milk

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

Preheat oven to 350 degrees.

In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy.

Add vanilla and egg and beat to combine, scraping down bowl as needed.

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

With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed).

Beat well to combine.

Drop batter in 1 tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets.

Bake until puffed and golden around edges, 10-12 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

In a large bowl, whip cream, and 3 tablespoons brown sugar to soft peaks.

In a small bowl, mash raspberries with a fork, then fold into whipped cream.

Divide raspberry cream evenly among bottomrs of half the cakes, then sandwich with remaining cakes.

Martha Stewart Everyday Food