Chicken Caprese Melt

2 slices of focaccia bread (or any bread will do, really) for each sandwich
2 Tbs. prepared pesto sauce for each sandwich
tomato, sliced thinly
chicken breast, grilled and sliced thinly--omit for veggie version
fresh mozzarella slices
olive oil

Lightly coat the bottom of a frying pan with olive oil and warm on medium heat.  Spread even amounts of pesto sauce on each piece of bread and layer with chicken, tomatoes, and cheese.  Place another piece of bread on top and place in frying pan until bread is crispy.  Flip the sandwich and continue to cook until the cheese melts and bread is golden brown.

Recipe adapted and inspired by http://boozebagbettygoestorehab.blogspot.com/2011/04/and-we-have-dinner_20.html

Boston Cream Pie Cupcakes

• 24 white cupcakes
• 1 box instant vanilla pudding
• chocolate frosting

When your cupcakes have cooled, hollow them out (I use one of my Wilton tips).


Prepare the instant vanilla pudding using HALF of the milk on the instant recipe (my box called for three cups, so I used 1 1/2 cups).  Let the pudding set in the fridge for about 15 minutes before filling the cupcakes.  Fill a pastry bag with the pudding and squeeze it into the hollowed out portion of the cupcake.  You can see I added just a bit on the top because...well...I really love pudding.  Top with your favorite chocolate frosting.


I thought of this one!

Chicken Picatta

2 boneless, skinless chicken breasts, butterflied and cut in half
breadcrumbs/Parmesan cheese (or a mixture for dredging)
3 Tbs butter
6 Tbs olive oil
Lemon Pepper & salt (to taste)
2 cans chicken broth
1/2 medium onion
2 cloves garlic
8 oz. Uncooked pasta OR 1 c. rice
1 lemon
1 - 8 oz cream cheese, softened
1 can (14 oz) quartered artichoke hearts drained
1/4 c. capers, drained and rinsed
Chopped fresh parsley and grated parmesan cheese (optional)

Season chicken with salt and lemon pepper, dredge in breadcrumbs/Parmesan, and shake off any excess.  Melt butter with olive oil; when it starts to sizzle add two pieces chicken and cook for 3 minutes on each side.  Repeat with remaining two pieces of chicken.  Set aside for later.

Dump out soiled butter/oil mixture and add chopped onion and garlic to large skillet (add more oil if needed).  When onions are soft, pour chicken broth into skillet and heat until comes to a boil.  Add pasta/rice (if using long noodles, break into smaller pieces) to the broth mixture and cook uncovered 7-8 minutes until tender (for pasta) or covered for rice (for cook time, follow the guidelines on your rice package).

Zest lemon rind and then juice lemon to measure at least 2 T (you can add up to 1/3 c. of the lemon juice if you like it more lemony).   Add zest, lemon juice and cream cheese to skillet, stir until cream cheese is fully incorporated.  Add chicken and artichokes to skillet.  Cook covered, 1-2 minutes or until heated through. 

Remove from skillet, add capers (optional) and garnish with  parsley, more Parmesan cheese, or both!


Recipe adapted from Julie Mickelson (one of my very favorite people to work with!)

Onion Soup Roast

3-4 lb. beef shoulder roast
2 pkg. Onion Soup mix
1 can beef stock
2 "cans" water (just use the empty stock can)
1 onion, sliced into rings

Gravy
1/2 c. water
1/2 c. corn starch
left-over drippings from the crock pot

Season roast with salt and pepper and seer on all sides in a frying pan.  Mix soup, stock, and water together in the crock pot.  Add roast and top with sliced rings.  Cook on "high" for 2-3 hours or "low" for 4-6 (depending on your crock pot).  Remove roast and let stand for 10 minutes.  Mix 1/2 c. water and corn starch together until completely smooth.  Add to the liquid in the crock pot and whisk together to create a brown onion gravy.

I came up with this recipe!

Mashed Cauliflower

1 head cauliflower, chopped
2 T. butter
1/2 c. cheese
3-6 slices bacon, cooked and chopped (easily left out for a veggie version)
Salt & Pepper to taste

Boil cauliflower in lightly salted water until it becomes fork-tender.  Break up the pieces and "mash" them with a whisk.  Add the butter and cheese; mix until the butter and cheese have melted.  Add the bacon pieces.  Stir together and serve.

I came up with this one!

White Bean Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (or 3 cans of Costco canned chicken)

1 lb. cooked bacon/crumbled sausage (a mix is lovely)

1 large onion, chopped (1/2 red, 1/2 sweet yellow, if possible though)

Diced sweet peppers (I tend to do a bag, but measure with your heart)

2 cloves fresh garlic, finely minced (or garlic powder)

1 tablespoon oil

4 cans (15 1/2 ounces each) Great Northern (white) Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried Italian seasoning

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, shredded cheese, crema, for garnish (optional)

In a large saucepan, saute chicken until no longer pink, then add onion, fresh peppers, and garlic. Add cooked bacon/sausage, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped veggies, cooked bacon/sausage, garlic, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream  until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Recipe adapted from my MIL, Marie.

Bacon Feta Salad

1 pkg. Spring Greens (or your favorite greens mixture)
1 carrot, diced
3 celery stalks, diced
1/2 seedless cucumber, sliced
1/4 red onion, sliced
handful of cherry/small heirloom tomatoes (you could dice a large tomato as well)
1/4 c. Craisins (dried cranberries)
chopped pecans/walnuts
4 oz. crumbled feta cheese (I use the basil tomato feta)
6 slices of bacon, cooked and crumbled (omit for veggie version)
croutons

Toss it all together and serve fresh!  I like to use a blueberry pomegranate or balsamic dressing, but just about any type of dressing would be delicious.

I came of with this one on my own!

Original Rice Krispie Treats

(Nutrition Information)

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   regular marshmallows
• - OR -
• 4 cups   miniature marshmallows
• 6 cups   Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Recipe from http://www.ricekrispies.com/recipes/the-original-treats.aspx#/recipes/the-original-treats

Chicken in a Buscuit

1 8 oz. pkg. plain cream cheese
2 green onions, chopped
1/4 c. butter or margarine
1/8 t. pepper
1 chicken breast, cooked and diced into small cubes
a small handful of chopped mushrooms
2 cans of crescent rolls

Cream the first four ingredients together.  Fold in the chopped chicken and the mushrooms.  Make a pocket using two of the crescent roll pieces and fill with the chicken mixture.  Seal the edges and place on a baking sheet (I used parchment paper to save on clean-up and easy removal).  Bake at 350* for 20 minutes.  Serve with thinned cream of chicken/cream of mushroom soup over top.


Recipe from me, but I'm sure everyone has their own variation of this!

Olive Garden's Zuppa Tuscana

Ingredients

• 1  lb Italian sausage
• 3 large russet baking potatoes, cut into chunks (I used baby reds because it's what I had)
• 1 small onion, chopped
• 1/2 pouch Oscar Meyer real bacon pieces (or a few pieces of cooked, chopped bacon)
• 3 cloves garlic, minced
• 3 cups kale, chopped (or spinach works too)
• 2 quarts water
• 4 tsp chicken granules 
• 1 1/2 cups heavy whipping cream
• 1/8 tsp pepper
• 1/2 tsp salt

Directions

1. Cook sausage.
2. Drain sausages on paper towels. Saute onions and garlic. Place potatoes, chicken granules, and water in pot and cook on medium heat until potatoes are done.
3. Add sausage and bacon pieces.
4. Salt and pepper to taste.
5. Simmer for another 10 minutes.
6. Turn to low heat.
7. Add kale (or spinach) and cream.
8. Heat through and serve.

Recipe from Darrin's cousin, Amber

Candy Canes

1 1/4 c. water
4 c. sugar
3 T. vinegar
1/4 t. cream of tartar

Bring all ingredients to a boil.  Boil with the lid on for 1 minute.  Remove lid and insert candy thermometer.  Continue to boil until 289*-290*.  MAKE THEM (too many instructions for something I know how to do with my eyes closed...almost).

Recipe from my Grandpa Freeman (and his ancestors).

Homemade Pumpkin Pie Spice

1 T. cinnamon

1 T. ginger

1/2 T. nutmeg

1 t. cloves

1/2 t. all spice

Combine all the spices together well.

This recipe is mine.

Gingerbread Cookies

Grandma Maude’s Soft Gingerbread Cookies

Ingredients:

• 1c white sugar
• 1c butter (shortening could be an alternative)
• 1c molasses
• 1 c soured milk cream (add 3t soda into 1 T vinegar, then add to milk just before adding to batter)
• 1 egg
• 1t each of cinnamon, cloves, nutmeg, and ginger
• ½ t salt
• 6-8c flour—depending on how sticky/structured you prefer your dough; I tend to add even more flour during the rolling and cutting process

Instructions:

1. Cream shortening and sugar
2. Add molasses and egg, and continue to cream mixture
3. Add soured milk mixture, spices, salt, and flour
4. Refrigerate batter before rolling and cutting into shapes on a lightly floured board
5. Roll on a lightly floured surface and cut into shapes
6. Bake for 10 minutes at 350°F. If the cookies are really fat (thick) it may take 12 to 13 minutes. Keep an eye on the oven. They will not indent when you touch them when ready to come out.
7. For big, fat gingerbread men, leave dough about ½ inch thick (much thinner for other cookies)

Orange Butter Icing Recipe

Ingredients:

• 3c icing sugar
• 1c soft butter
• zest of one or two oranges
• enough orange juice to mix into a fondant or play dough type consistency

Recipe adapted from http://www.acanadianfoodie.com/2010/12/05/grandma-maudes-great-big-soft-gingerbread-cookies/

Cranberry Salsa

1 Can (28-32oz) stewed tomatoes, drain excess liquid 

1 Can jellied cranberry sauce 

5 Sticks celery 

1/2 bag shredded carrots (or you can shred a few carrots on your own) 

1 Large Anaheim Pepper 

1 Jalapeno Pepper (or more if you want it hot) 

2 12 oz. bags fresh cranberries 

1 Red onion 

1/2 bunch cilantro 

3 Tbsp. brown sugar 

4 Tbsp. white vinegar 

 Pulse tomatoes, cranberry sauce, and fresh cranberries  in a blender or food processor. Finely chop celery, carrots, peppers, cranberries, onion, and cilantro and add to the cranberry mixture. Dissolve the brown sugar in the vinegar and pour over the salsa. Stir well, and chill. **The celery and carrots are easily left out if you like, and you can sub in a bell pepper for the Anaheim or chili if you're not great with heat.

To make it even more festive, you can buy the spinach tortillas and either cut them into triangles or use a tree cookie cutter (or any other cookie cutter for that matter) and then bake or fry the pieces into chips. There are also guacamole chips that are green which you can just buy at the store. Either way, this stuff is so good, I promise.

Recipe adapted from my very favorite roommate ever, Jen Johnson.

Taco Soup

2 cooked chicken breasts, diced OR 1/2 lb. cooked ground beef (omit for veggie version)

2 garlic cloves, chopped

1 onion, chopped

1/2 c. salsa

14.5 oz. can stewed tomatoes

1 can black beans, drained

1 can corn, drained (or two cobs, with the corn cut off)

1 15 oz. can tomato sauce

2 Anaheim chili peppers, chopped

1/2 t. chili powder

1 t. cumin

salt, pepper, & hot sauce to taste

Dump all the ingredients in a crock pot and simmer as long as you can stand it. :) Then, garnish with shredded cheese, sour cream, and cilantro.

I made this recipe up myself, but there are lots which are very similar.

Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Combine pumpkin, sugar, vegetable oil, egg, and vanilla. In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin pie spice, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Recipe adapted from allrecipes.com

BEST Pumpkin Pie

1 (8 oz.) package cream cheese, softened

2 c. canned pumpkin, mashed

1 c. sugar

1/4 t. salt

1 egg PLUS 2 egg yolks, slightly beaten

1 c. half-and-half

1/4 c. melted butter

1 t. vanilla extract

1/2 t. cinnamon

3/4 t. pumpkin pie spice

1 unbaked pie crust

Whipped cream for topping

Preheat oven to 350*. In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla and pumpkin pie spice, and beat until incorporated. Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each pieces with a generous amount of whipped cream.

Recipe from Paula Deen and modified by my culinary-genius-of-a-sister-in-law, Kelli

Stuffed Crust Pizza

I love pizza. That's just all there is to it. This is a great way to spruce up the normal pizza crust.You'll need your favorite pizza crust (it can totally be a recipe or a prefabricated store one) and some string cheese (I used 5 string cheeses).

Step 1: Roll your dough out and place it on the baking surface (pan or stone) you plan to use
Step 2: Slice your string cheeses in half lengthwise
Step 3: Place the string cheese half at the edge of the pizza dough and roll until the dough has stuck securely to itself on the other side

Step 4: Top with favorite sauce and toppings.

Step 5: Bake per the crust's directions
Step 6: Enjoy a slice of the cheesey goodness!

I came up with this for my This & That Creative blog.

Chilled Fruit Pie

1 cooked pie crust

3/4 c. sugar

1 c. water

2 T. corn starch
1/4 t. salt

chilled fruit (strawberries, peaches, nectarines)

Sweetened, heavy whipping cream (for topping) 

Combine sugar, water, salt, and corn starch in a sauce pan. Cook on medium-high heat until mixture has boiled for three consecutive minutes. Be careful not to over-stir the mixture, but don't allow it to burn on the bottom of the pan. Allow the gel mixture to cool. Slice fruit and place in a cooked pie crust. Pour gel mixture over fruit and top with whipped cream. Serve immediately.
**NOTE: This gel filling makes enough for TWO pies**

Recipe from my mom (who got it from her mom)

Chicken Alfredo Pizza

Pizza crust

1-2 c. Alfredo sauce

1-2 c. cooked chicken

1/2 red onion, chopped

1 head broccoli, chopped (you can also use cauliflower)

1 bell pepper, chopped/sliced (I used red)

1 tomato, sliced

2 c. shredded Mozzarella

Spread dough on a cookie sheet or pizza stone. Spread Alfredo sauce to the edges to serve as the sauce. Sauté onions in a skillet until soft and brown; spread evenly over crust and sauce along with cooked chicken. Sprinkle chopped veggies over the pizza as well. Finally, cover pizza with shredded cheese and black pepper. Bake @ 425 for 20-25 minutes; just be sure the crust is cooked thoroughly.

***Incidentally, pepper on pizza is a "trick" I learned at Camp Lohikan. We had to eat kosher (no meat and dairy products served together--among other restrictions), so the only pizza we were allowed to eat was cheese. I learned a dash of pepper actually made a plain cheese pizza SO YUMMY. I usually eat my pizza with pepper on it now.

This recipe is mine!

Squatternut Bash Soup

**Note: Unless you're an avid F*R*I*E*N*D*S fan (like myself), the title of this recipe makes absolutely no sense**

Roasted Butternut Squash Soup

• 2-3 lb butternut squash, halved and seeded
• 1 onion peeled and quartered
• 2 shiitake mushrooms, stemmed and wiped clean - I used 4 crimini (baby bellas) since I didn’t have and shiitake handy
• 1 garlic clove, peeled
• 1/2 cup olive oil
• Salt and Pepper to taste
• 4 cups vegetable stock (or you could use chicken stock if that's what you had on hand)

Preheat oven to 450*. Cut squash into 2 inch pieces. The recipe had me peel them after roasting which was fine but I guess you could do it before hand if you wanted. Combine squash, onion, mushrooms, and garlic in a big bowl and toss with olive oil, salt, and pepper. Toss until everything is coated then spread it all out in an even layer on a rimmed baking sheet.

Roast 30 minutes or until the squash is tender and toss veggies halfway through. Let the veggies cool (I didn’t cuz I’m too impatient) then remove the skins (if you haven’t already).

The recipe has you put everything in a pan and puree it with an immersion blender. I don’t have an immersion blender so here’s my way:

Toss about half the cooked veggies in a blender along with half the stock. Blend it all up really well. Pour the puree into a pan. Do the same with the other half and add it to the pan. Tada! Bring soup to a simmer. Remove from heat, add salt and pepper to taste, and serve with your favorite bread. I usually "float" a large biscuit on the top. YUM!

Recipe from cousin Annie

Loaded Steak

1 onion, sliced

1 package sliced mushrooms

4 cloves garlic, chopped

shredded cheese (I use mozzarella)

steak

salt & pepper to taste

Sauté onions and mushrooms together in a pan with some butter or EVOO. Salt and pepper the steaks for desired flavor (more can be added later). Rub chopped garlic over the steaks and grill to desired done-ness. Top steaks with the sautéed veggies and then with shredded cheese. Serve as cheese starts to melt.

Peanut Butter Truffle Brownies

1 box brownie mix (9x13 pan size)-follow box directions

FILLING:
1/2 c. butter, softened
1/2 c. peanut butter (creamy or chunky both work fine)
2 -3 c. powdered sugar
2 t. milk
TOPPING:
1 c. chocolate chips
1/4 c. butter

Cook brownies per box directions; cool. Beat filling mixture and spread over brownies. Microwave topping; stir until smooth. Cool for about ten minutes and then spread over the top. Refrigerate before serving.

Recipe from me and me alone. :)

Creamy Vegetable Soup

1/2 c. butter

1/2 c. flour

1 onion, diced

4 c. milk

1 head cauliflower, chopped

2 carrots, chopped

1 c. peas

1 c. corn

1 lb. bacon, cooked and crumbled (omit for veggie version)

8 oz. cheddar cheese, shredded

salt & pepper to taste

Boil cauliflower and carrots in water (or chicken/vegetable stock) until fork tender; drain them when they reach your desired "doneness." Sauté onions in melted butter in a large pot. Add the flour to make a roux; cook briefly. Slowly stir in the milk until the mixture is smooth. Incorporate all veggies, bacon, and shredded cheese. Stir constantly until cheese has melted through. Add salt and pepper to taste.  This can also become an easy crock pot soup.  Even though this recipe was done with onions, cauliflower, carrots, peas, and corn, other veggies could be added or taken for a similar dish (broccoli, potatoes, etc.).

Recipe from my own little head!

Chicken/Veggie Alfredo

chicken breast(s)

noodles (or for VEGGIE NOODLES: use yellow summer squash/zucchini put through a shredding mandolin slicer or spiralizer)
1 pkg. neufchatel/cream cheese
1/2 cup milk
3/4 cup parmesan cheese
1 tsp. garlic powder (or 1-2 grated cloves of garlic)
1/2 cup (1 stick) butter
salt and pepper
Italian seasoning

DIRECTIONS:
Season chicken with the Italian seasoning. Cook chicken (we always throw it on the BBQ) and let sit for a few minutes to allow juices to redistribute. While chicken is cooking, cook noodles (or steam the shredded veggies). In another small saucepan, drop in the package of cream cheese and the stick of margarine on low heat; let them melt and mix them until almost smooth. Add milk and garlic. Finally, add in the Parmesan cheese. Serve as soon as the parm melts!

-You can add sautéed mushrooms or other veggies instead of the chicken, if desired. I usually do both because, well, it's delicious.

Recipe tweaked from my fabulous MIL, Marie.

Eggplant Parm

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Recipe from allrecipes.com

Pizza Pasta Salad

16 oz. cooked pasta

1 pint grape tomatoes, halved (or three large tomatoes, diced)

8 oz. pepperoni, quartered

2 green bell peppers, diced

1/2 large red onion, diced

8 oz. mushrooms, diced

8 oz. Mozzarella balls, quartered (or 8 oz. shredded Mozzarella)

1 small can sliced olives

Italian dressing

shredded Parmesan cheese

Combine chilled pasta with Italian dressing (just enough to coat the noodles). Add the rest of the ingredients, toss, and serve chilled.

This recipe's mine, but it's pretty similar to MANY out there!

Pear-Banana Tart

Crust:
6 T. butter, softened
1 c. flour
¼ c. white sugar
1 tsp. apple cider vinegar

Filling:
1/3 c. Honey
12 oz. Marscapone cheese (use cream cheese or Ricotta if you can’t locate any)
2 ripe bananas, mashed
1 tsp. vanilla extract

Topping:
2 large pears, cored and sliced thin
white sugar
cinnamon

brown sugar
Honey

Directions:
Preheat oven to 425 degrees. In a small bowl, combine all crust ingredients with a fork or pastry cutter until mixture resembles coarse crumbs. Press into tart pan or pie dish. Bake at 425 degrees for 5-7 minutes, until it’s just starting to brown. Remove from oven and reduce oven temperature to 350 degrees. In a medium bowl, combine all filling ingredients and mix well. Pour onto crust and spread evenly. Top with sliced pears. Sprinkle desired amounts of sugar, cinnamon, and brown sugar on top of the pears. Drizzle with more honey. Bake at 350 degrees for 25-30 minutes until golden and bubbly. Remove from oven and let cool for 30 minutes. Place in refrigerator and chill completely, at least one hour. To serve, slice and drizzle with additional honey if desired.

Recipe from Gourmet Mom on the Go

Cake Mix Cookies

***EASIEST COOKIE RECIPE EVER!!! Kids can make them!***

1 box cake mix, any kind (use Devil's Food for Homemade Oreos)

2 eggs

1/3 c. oil

Preheat oven to 350. Mix ingredients together with spatula/wooden spoon until thoroughly combined. Drop onto cookie sheet and bake for 7 minutes. Cookies will have soft centers, so leave them on the cookie sheet for a couple of minutes for carry-over cooking. These can be eaten as-is, frosted, or in "sandwich form" with frosting in between two cookies. For homemade Oreos, use Cream Cheese frosting.

Recipe from my YW days...I have no idea who actually shared it, but I've been making them for DECADES.

Peanut Butter Chocolate Chip Cookies

1 c. butter

1 c. peanut butter (I use chunky)

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

2 1/2 c. flour

1 t. baking powder

1 t. baking soda

1 bag chocolate chips

Preheat oven to 375. Mix butters, sugars, eggs, and vanilla together until smooth. Gradually add flour, baking powder, and baking soda until combined thoroughly. Stir in the bag of chocolate chips and drop pieces onto cookie sheets leaving space for some spreading. Bake for 10 minutes. Once removed from the oven, leave on hot cookie sheet for two minutes before removing to a cooling rack. **Hint: Don't melt butter, just let it soften on the counter before mixing.

Recipe adapted from my mom's peanut butter cookie recipe.

Pesto Pinwheels

thinly sliced flank steak **the package I purchased had three, so I used them all**

15 (roughly) basil leaves

1 small bunch of chives

1/4 c. Parmesan cheese

pepper

Lay out flank steak on a smooth surface. Sprinkle with pepper and line with 1/3 of the small bunch of chives. Sprinkle with 1/3 of the Parmesan cheese and lay five basil leaves over the top to cover the pepper, chives, and cheese. Roll the steak as tightly as possible. Slice into 1" pinwheels and thread onto a metal skewer. Heat through to desired doneness and serve immediately.

Recipe from myself!