Chocolate Chip Cake Mix Cookies

1 (18.25 oz.) white or yellow cake mix 

1/3 C. oil or softened butter

2 eggs

1-2 C. chocolate chips

In a large mixing bowl combine the cake mix, oil/butter, and eggs until combined and no clumps remain. Add the chocolate chips and stir until combined. Drop heaping tablespoonfuls of dough onto a greased or parchment lined baking sheet. Bake for 9-11 minutes or until golden brown.

{Makes a little more than 2 dozen when using my 1 1/2 Tbsp. cookie dough scoop. You can also use Devil's Food/chocolate cake mix with mini chocolate chips}

Oatmeal Chocolate Chip Cookies

1/2 cup shortening

1/2 cup butter

1 cup sugar

2 eggs (beaten)

1 tsp. vanilla

1 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

3 cups quick oats

1/2- 1 tsp. cinnamon

chocolate chips

Cream shortening, butter & sugar. Add eggs and vanilla. Sift baking soda, flour & salt; add oatmeal. Mix well into creamed mixture. Drop spoonful onto greased cookie sheet and bake at 350 degrees for 8 minutes.

From Cheryl Nilsson

Guacamole

Mash as many ripe avocados as you want (I just use a fork or spoon)

add some finely diced onion (I usually use white onion)

and finely diced tomato

Squeeze in some fresh lime juice

add a little bit of salt

shake in a little bit of Tapatio (or whatever hot sauce you want...Tabasco, etc.)

You can add or delete anything depending on what you have on hand. The above is how I usually make it.

Cranberry Bliss Bars (Starbucks Copycat Recipe)

3/4 cup butter, cubed

1 1/2 cups brown sugar

2 eggs

3/4 tsp. vanilla

2 1/4 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/8 tsp cinnamon

1/2 cup dried cranberries

6 oz. white chocolate, chopped

FROSTING:

8 oz. softened cream cheese

1 cup powdered sugar

1 T. grated orange peel

6 oz. white baking chocolate, melted

1/2 cup dried cranberries chopped

To make the bars:

In a large bowl, melt butter in microwave, then stir in brown sugar. Cool to room temperature. Beat in eggs and vanilla. Combine flour, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet. Stir in cranberries and white chocolate. Spray a 9 x 13 baking dish with cooking spray and add a think layer of mixture. Bake at 350 degrees for 18 minutes or until a toothpick comes out clean. 

For the frosting:

Beat cream cheese, powdered sugar and orange peel until smooth. Add 3 oz. of melted white chocolate and stir well. Frost the cooled bars and sprinkle with chopped cranberries. Add the remaining 3 oz. of melted white chocolate to a pastry bag or Ziploc bag and drizzle over top.

Notes: White chocolate chips can be used. White chocolate bar will give a chunky crunch. 

If you use a thin layer of dough for the bars, you can make a 9 x 13 pan and a 9 x 9 pan.

You can use melted Almond Bark for the frosting.

Butterbeer Cupcakes

Butterbeer Cupcakes
Makes 18
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For the cupcakes:
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2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
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For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Feta Chicken

4 boneless, skinless chicken breasts

1/4 tsp. ground pepper

2 diced Roma tomatoes

1 diced sweet red, yellow or orange bell pepper

1 can sliced black olives

1 minced clove of garlic

1/2 tsp. dried oregano

1 T. olive oil

1 cup crumbled feta cheese

Preheat oven to 350 degrees. Lightly butter an 8" baking dish or coat with cooking spray. Arrange in a single layer and sprinkle with black pepper.

In a small bowl, toss diced tomatoes, diced peppers, olives, garlic, oregano and olive oil. Evenly spoon over chicken. Sprinkle feta cheese over all. Roast, uncovered, until feta is golden and chicken feels springy, 25-30 minutes. Serve.

Recipe from Gwen Fagnou



Pumpkin Chocolate Chip Muffins

1 spice cake mix
1 can of pumpkin (just the regular size)
Mix the two together - nothing else goes in
Add chocolate chips
Bake at 350 for 20-25 minutes