GRANDPA'S OATMEAL COOKIES

These cookies are nostalgic to me. My Grandpa made THEE best oatmeal cookies I've ever had. I am 53 years old and I still remember with great fondness, the look, smell and taste of his oatmeal cookies. I don't believe he ever used a recipe. They were made with such love that he probably could have prepared them with his eyes closed and one arm tied behind his back. What made them EXTRA special to me, was when he was coming to the end of a batch, he would save out enough cookie dough to make a "giant" cookie, JUST FOR ME! His cookies were perfect. Moist and flavorful in the middle and just enough of a crispy edge to balance out the soft middle. I loved my Grandpa. He was a Naval war vet. He passed into Heaven when I was just a little girl in 1st grade. But he made a tremendous impact on me. As I grew older and became interested in cooking, I remembered his oatmeal cookies and asked my mother if she would share his recipe with me. Sadly she told me, "he took that recipe to the grave with him." That broke my heart. "BUT," she said, "I know what his secret ingredient was that made them so special. Mincemeat! So I began experimenting with various oatmeal cookie recipes and before too long - VOILA! My Grandpa's cookies! I was thrilled, to say the least! If you've never tried using mincemeat in your oatmeal cookies, you are missing out! Talk about depth of flavor and MOIST! You won't be sorry you added it!

GRANDPA'S OATMEAL COOKIES

2 sticks butter, softened
1 1/2 cups brown sugar
1/2 cup white sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups quick cooking oats
1 (9 oz) pkg Nonesuch condensed mincemeat

Preheat oven to 350. Spray baking sheets liberally with cooking spray.
In mixing bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in eggs and vanilla. Sift together flour, salt, baking soda and baking powder. Stir into creamed mixture. Stir in oats. Crumble mincemeat with your fingers and stir that in until combined. Drop by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets, Bake 8 - 10 minutes or until light golden brown. Remove from oven and cool on baking sheet for 5 minutes. Transfer cookies to cooling racks or foil sheets to finish cooling completely. Store in airtight container for up to a week.
BLESSINGS!

PERFECT PEANUT BUTTER COOKIES

Throw out everything you ever thought you knew about making Peanut butter cookies and memorize this recipe. It's the last one you'll ever need. These literally were the most PERFECT peanut butter cookies I've ever made! I detest a dry, crumbly, peanut butter cookie! It HAS to be moist to be able to savor that decadent peanut butter flavor you crave in this cookie. These don't have to be dunked, to be enjoyed! You can eat one all by itself and still be in heaven. Although a tall, cold glass of milk or a steaming, hot cup of Dunkin Donuts coffee are perfect compliments to this cookie. I'll NEVER use the "traditional" peanut butter cookie recipe, ever again. THIS one is IT for me!

There are lots of tips and tricks that cookie bakers can share with you to get a "perfect" cookie. But for this one, my biggest tip for you is DON'T OVER-BAKE THEM! And don't skip the step where you coat them in sugar before baking.

PERFECT PEANUT BUTTER COOKIES

1 cup brown sugar (that's right, I said BROWN sugar!)
1 stick butter, softened
1/2 cup Jif peanut butter
1 large egg
1 tsp Vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 Tblsp sugar or more, for coating cookie dough balls before baking

Preheat oven to 350.
In large mixing bowl, combine brown sugar, softened butter and peanut butter. Beat with mixer until light and fluffy. Add egg and vanilla and mix again until combined. Combine the flour, baking soda and salt and add to the cookie dough mixture. Stir again until combined.
Using a small metal cookie scoop (or a spoon) measure out 1" cookie dough balls. If you don't have a cookie scoop, then just use a spoon to scoop the dough out. Use hands to roll the dough into balls. Roll each one in sugar and transfer to baking sheet. Place cookies 2" apart. Lightly press the tines of a dinner fork flat against each dough ball, creating an indentation. Then make another light indentation perpendicular to the first. Creating that classic "criss-cross" pattern that is so familiar on a peanut butter cookie.
Bake until the cookies are a very light brown - 8 to 10 minutes. 8 minutes was the perfect time for my oven. Cook an additional 5 minutes on the baking sheet. Transfer cookies to sheet of foil to finish cooling. Repeat with remaining dough. Store baked cookies in airtight container for up to a week.
BLESSINGS!

CHORIZO PEPPER HAND PIES

I knew my kids and grandbabies were all coming home to spend a few days over the 4th of July holiday. So I busily perused cookbooks and magazines for tasty new treats and snacks to serve while they were here. I ran across this one and it sounded so delicious and filling. They were a bit time consuming, but well worth the effort. Tons of flavor! I had never cooked with Chorizo sausage before - it had a very different texture than sausage as we Americans know it. Also, it's very greasy, so you have to drain it well. I also had never cooked with  queso fresco. It was very different from any other cheese I have ever used - but very delicious and it was amazing how it cooked right up into the meat and thickened it. And what can you say about puff pastry? What's not to love about that stuff?! Add these to your next family get together or fellowship. They are sure to be a hit!

CHORIZO PEPPER HAND PIES

1 Tblsp extra virgin olive oil
1/4 cup finely chopped red onion
2 cloves garlic, minced
1/2 of a yellow sweet pepper, seeded and chopped
5 oz of uncooked chorizo sausage
1/2 cup chopped tomato, fresh or canned
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
4 oz grated queso fresco
1 (17 oz) pkg frozen puff pastry sheets (2 sheets) thawed
1 egg yolk, slightly beaten
1 Tbsp. milk
Salsa, taco sauce, sour cream (all optional) for garnish or dipping

For filling: In a large skillet, heat oil over medium heat. Add onion, garlic, and sweet pepper. Cook 7 minutes or until tender, stirring occasionally. Add Chorizo. Cook 5 minutes or until no longer pink, breaking up sausage and stirring occasionally. Drain fat. Return to heat. Add tomato, oregano and cumin. Simmer uncovered 5 - 8 minutes or until liquid is evaporated. Season with salt and pepper and let cool. Add the queso fresco and stir to combine.
Preheat oven to 400. On a floured surface with a floured rolling pin, roll puff pastry sheet to 1/8" thick. With a 3 1/2" round cookie cutter, cut 24 circles. Place 1 Tblsp filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet (I used my PC stone and it worked wonderful!); Bake 12 minutes or until golden brown.
Serve warm with toppers and dips of your choice.

Make ahead: Unbaked or baked hand pies can be made well in advance and frozen. Remove from freezer; place on ungreased baking sheets in single layers. For frozen unbaked pies, bake 17 - 19 minutes. If baked before freezing, reheat 5 - 6 minutes on top rack of 400 degree oven.

Yield: 24 pies

GLAZED NUTS

Just in time for your Valentine goody boxes. These glazed nuts will be a HUGE hit with your loved ones. They are so addicting! If you start eating them warm from the oven, before you've even packaged them, you'll have to tell yourself to "STEP AWAY FROM THE PAN!"

GLAZED NUTS

1 lb pecans (I use half walnuts and half pecans)
1 egg white
1 tsp cold water
1/2 cup sugar
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 325.
Beat egg white with cold water until frothy. Mix nuts thoroughly with it. Mix dry ingredients, coat nuts. Bake on buttered cookie sheet at 325 for 1 hour. Stir every 15 minutes. Dry on paper towels until dry. Nice for gift and goody boxes!

PEPPERONI ROLL UPS

I made these last night to go along with our Italian chicken and rice soup. They are so yummy and so quick and easy to make. These would also make a tasty Sunday night snack for the family or the monthly ladies meeting, or any other group of people you may happen to have over for a fellowship. And biscuits are always on sale at the store. I just used the refrigerated 4 pack regular buttermilk biscuits. The original recipe didn't call for mozzarella cheese, but we are big cheese hounds around here and just look for ways to add it to recipes! haha And I'm telling you, I wouldn't make them without it!

PEPPERONI ROLL UPS

1 can of biscuits
1 pack of Pepperoni
Shredded Mozzarella cheese
garlic salt
butter to brush on
Italian seasoning (optional)


Roll each biscuit out flat (don't worry, it will puff back up when it bakes). Place 2 pepperoni in each half (I overlap the pepperoni on top of each other, about half way) and a pinch of shredded mozzarella cheese. Fold the biscuit in half and pinch shut along all edges. Place on greased cookie sheet. Sprinkle with Italian seasoning if desired. Bake according to package directions. When they are done, brush with butter and sprinkle with garlic. While these are baking you can heat some marinara sauce to dip them in.
I served them with soup and they were so yummy that way too!

S'MORE POPS and MORE!

Here's a fun treat to make with the kids! The original recipe just called for sprinkles, but we decided to try a few other coatings. One that we tried was chopped up Kit-Kat bars. The end result was something similar to a S'more! The kids loved them. They go together super quick and easy. This would be fun for Grandma to do with the grandbabies when they come for a visit. I made them for our Jr church kids and they gobbled them up. Be creative with your toppings and be sure to stop back by and let me know how they turned out for you!
*The pops can also be customized to match school colors, holidays, or special occasions by rolling them in coordinating colored sprinkles, such as red and green for Christmas, or orange and yellow or red for Fall.

S'MORE POPS and MORE

2 cups (12 oz) semisweet chocolate chips
4 tsp. Canola oil
36 - 40 large marshmallows
18 - 20 popsicle sticks
3/4 cup colored or chocolate sprinkles (or other coating)
1 cup flaked coconut, optional
1 cup ground walnuts or pecans, optional

In a shallow microwave safe dish, combine the chocolate chips and oil. Stir and heat for 30 seconds at a time, until melted and smooth. DO NOT over heat as they will get hard on you. Thread two marshmallows onto each wooden stick. Use a pastry brush and dip it into the melted chocolate. 'Paint' each marshmallow with the melted chocolate (this works MUCH better than dipping or rolling, and helps to keep the coating from 'sliding' off afterwards). Roll in sprinkles, coconut or chopped nuts or coating of choice, such as chopped Kit-kat bars, chopped M & M's, etc... Place on waxed paper lined baking sheets. Chill until firm.

IRON SKILLET PIZZA

Have you ever baked homemade pizza in a cast iron skillet? Oh my soul! It is so YUMMY!
The crust gets crispy on the bottom but stays moist on top. If you have an iron skillet, you simply MUST try this some time! You won't be disappointed and you'll probably never bake it on a pizza pan ever again!

IRON SKILLET PIZZA

Instructions for basic pizza dough:

Preheat oven to 400.

2 pkgs. quick rise dry active yeast
1 cup warm water (120ish degrees)
3 tblsp. veg. or olive oil, plus extra for drizzle
2 tsp. sugar
1 tsp. salt
Approx. 3 cups flour, plus extra for handling

It's good to "feel" out your dough. Start with the yeast in a mixing bowl. Add the warm water, oil sugar or honey and let everything dissolve together. Begin adding flour. (This can be done in a mixer, but I prefer to mix by hand, adding the flour a cup or half a cup at a time.) After mixing in about half the flour, add the salt. Mix in the rest of the flour, and when dough can be handled without sticking too badly, begin kneading by hand until soft and elastic, about 12-15 times. Let it rest for about 15 minutes. Punch it down, knead and let it rest again, if you have the time. After the second rise, form it into whatever you want (loaf, rolls, etc.) and bake in 450 deg. oven until golden brown. But this time we're forming it into our pizza dough. So lay it on the counter and begin rolling it into a circle big enough to fit your cast iron skillet on the bottom and up the sides a little. Grease your skillet heavily with Crisco. Pat dough into skillet and push up sides of the pan a little.

HAM & PINEAPPLE PIZZA

1/2 cup pizza sauce
1 lb lean deli ham, sliced into thin, bite size pieces
1 cup crushed pineapple, drained (if you don't have crushed, you can use chunk, just dice it up)
3 cups shredded mozzarella cheese, divided

Spoon the pizza sauce (or pasta sauce, doesn't matter) evenly over your dough in the iron skillet. Top with 1 cup of the shredded mozzarella cheese. Layer on your ham and pineapple and top with remaining cheese. Bake at 400 for 15 minutes or until cheese is melted and bubbly and crust is light golden brown on the bottom.

*Feel free to add more or less ham, pineapple or cheese, according to your taste.

PEANUT BUTTER RICE KRISPIE TREATS

We had a cookout after Sunday night service this past week. Everyone was asked to bring a side dish to share. I had a ton of Rice Krispie's for some reason and figured I'd throw together a batch of Rice Krispie treats (which I did). But I still had a ton more cereal! So I whipped up a batch of peanut butter rice krispie treats. They were gone in a flash! One minute the platter was full, I turned my head and a minute later it was empty! LOL Who doesn't love a Rice Krispie Treat?

PEANUT BUTTER RICE KRISPIE TREATS

4 Tblsp butter
1 cup Peanut Butter
1 whole bag mini marshmallows
8 cups Rice Krispie Treats

1 cup chocolate chips
1 Tblsp oil

M & M’s


1. In large saucepan melt butter over low heat. Add marshmallows and peanut butter and stir until completely melted. Remove from heat.
2. Add 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. You could also wet your hands and pat it down into the pan good and tight.
4. Place the chocolate chips and the oil into a microwave safe bowl and heat for 15 - 30 seconds at a time, stirring each time, until melted. Spread evenly over peanut butter rice krispie treats.
5. Sprinkle with M & M's
Optional: Melt 1/2 cup white chocolate chips w/ a teaspoon of oil in the microwave and drizzle over the top.
Cool. Cut into 2-inch squares. Best if served the same day.

TURTLE SUNDAE PUFFS

I made these for dessert, for a banquet, that I catered this past weekend. I wanted to go with a "lighter" dessert, rather than cheesecake, pie or cake. Everyone loved these. The funny thing is, they were SO easy to do. I made homemade hot fudge and homemade caramel sauce to top the Turtle ones with. Then my precious daughter in law, Monica, made homemade fruit compote, as a second choice.
The puffs are made with simple puff pastry. Super quick and fun. And who doesn't like ice cream?!

*Side note* Both the hot fudge and the caramel sauce, make tremendous edible gifts. Why not make a double batch and plan to give some away as a pick-me-up, to someone who needs it? You can bottle the sauces individually in mason jelly jars. Deliver it with a carton of nice, vanilla ice cream and watch their faces light up!

TURTLE SUNDAE PUFFS

Vegetable cooking spray
1 (17.3 oz.) package Pepperidge Farm® Puff Pastry Sheets (2 sheets)
Vanilla Ice Cream
Hot Fudge Sauce - recipe follows
Caramel Sauce
Chopped pecans or walnuts

Thaw the pastry at room temperature for 40 minutes or until it’s easy to handle. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. Heat the oven to 375°F.

Unfold the pastry sheets, one at a time, on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut into 12 (3-inch) squares. A pizza cutter works really well, to cut the squares. Use a small rolling pin to further press each piece into a 5" square. Prick each one with a fork, several times. Press squares into the prepared muffin pan cups.

Bake for 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center and gently push down. Remove pastry cups from pan and cool completely.

Fill each pastry cup with a scoop of ice cream, drizzle with hot fudge sauce, and hot caramel sauce. Sprinkle with chopped nuts.

HOT FUDGE SAUCE

3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup evaporated milk (I used heavy whipping cream)
1/3 cup light corn syrup
1/2 stick butter
1 tsp. vanilla

Stir together sugar and cocoa in small saucepan; blend in milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Serve warm. Mmm!

This is the Fruit compote sundae that we served, as a second choice. My daughter in law, Monica made the fruit for these. You can find the recipe on her blog. I think the group was about half and half on the choices. This one was like berry pie ala mode!

You can see how large I roll out each individual pastry section. They really overlap in the pan, but they puff right up and bake up nicely in the oven.
Here it is step by step in pics so you can get a better idea how it all works.

BANANA CREAM MOUSSE DESSERT

First of all, let me tell you, this is like no banana pudding dessert you have ever had! This one is, how does my Honey say it, "make your socks roll up and down on your legs good!" haha
I've been making this for years. It was one of my precious Father-in-law's favorites. The only thing about it is, the Chessmen cookies can sometimes be a challenge to find in your store, if you live in a smaller town. But don't substitute - it is worth the hunt for them! You can usually find them at the larger chain grocery stores, like Walmart or Meijer.

BANANA CREAM MOUSSE DESSERT

2 bags of Pepperidge Farm Chessmen cookies
6 bananas, sliced
3 1/2 cups low fat milk
2 small boxes, Instant, Sugar free, French Vanilla pudding mix
1 (8 oz) 1/3 less fat, cream cheese
1 (14 oz) can, fat free, sweetened condensed milk
1 (12 oz) Light Cool Whip, thawed

Line the bottom of a 9 x 13 pan with 1 bag of the chessmen cookies (single layer). Top with the sliced bananas (you don't have to lay the bananas neatly, just pile them evenly over the cookies). Blend milk with pudding mix and set aside. In a separate bowl, beat the cream cheese until smooth. Add the condensed milk and beat with mixer until smooth. Fold in Cool whip. Add pudding to this mixture and fold with rubber spatula until well combined. Pour mixture over the top of the bananas. Cover with remaining bag of Chessmen cookies (single layer). Refrigerate for at least an hour or two, to allow time for the pudding & cream cheese to set up and get thick. Serves anywhere from 12 - 20, depending on the size of your servings. It's a thick dessert, so I cut mine where the cookies separate and get 20 - 24 servings out of a pan.
*NOTE* Don't make this too far in advance, as the cookies will get soggy if left in the fridge too long. It's much better when the cookies still have a bit of a crunch to them.

FRESH SALSA AND HOMEMADE CHIPS

OK, OK I know it's easy to stop at the store and pick up a bag of Tostitos and a jar of Pace salsa, but come on! Where's your sense of adventure? There is NOTHING like the taste of FRESHLY made salsa! And what's better than serving something fresh to your family, that has absolutely no preservatives in it? There really is no trick to it. It's a cinch to make and you can make it as hot or mild as you like it. And the chips - they are just fun to make! And CRUNCHY? Wow! They are super good with the homemade salsa. Guacamole too!


FRESH SALSA

8 - 10 ripe Roma tomatoes, seeded and chopped
1/2 of a large sweet onion, diced
1 (4 oz) can chopped green chiles, with juice
3 - 4 Tblsp fresh Cilantro, chopped fine
1 tsp. salt

Combine all ingredients, stir well and let it sit for about 30 minutes to marinate. Serve with homemade chips.


HOMEMADE CHIPS

1 pkg corn tortillas, cut into 1/4's
Canola oil
Salt

Line a platter or cake pan with paper towels, and set aside. In a heavy iron skillet, heat oil to at least 350. Separate cut tortillas and fry them about a dozen at a time. As soon as you get a dozen into the hot oil, start flipping them over, starting with the first one you placed in the oil. Let them fry on the 2nd side for about a minute. The longer you let them fry, the crispier they get. So after the first batch comes out, use your own judgement, on whether they need to fry longer or not. Use a "spider" or some other slotted untensil to remove the chips from the hot oil. Place them on the paper towel lined platter to drain. Sprinkle with salt. Repeat until all the chips have been fried.
Serve with Fresh Salsa or Guacamole.

HOT CHILI DIP

Just in time for the weekend! Here is a hot, hearty, and very addicting dip for your tortilla chips! This is great for your Friday night family movie or game night, or just to whip up for visitors.
My thanks to Colleen for this recipe. The original recipe called for shredded cheddar rather than the Velveeta. But I was helping to feed a group of teen girls last Friday night, and needed to make this dip s-t-r-e-t-c-h. It turned out FANTASTIC! The heat from the salsa cut the thick taste of the cheese. It really was just delicious! If you like things really hot, you could also add a small can of chopped green chilies, or use a hot salsa rather than medium. VERY yummy!

HOT CHILI DIP

1 lb ground meat
1 pkg taco seasoning
16 ounces (2 cups) salsa (I used Pace chunky salsa, medium heat)
8 ounces cream cheese - cubed
1 large loaf of Velveeta cheese - cubed
1/2 cup milk (add a little more if it gets too thick)
Optional: sour cream

Brown ground meat and drain the grease off. Return to pan and add taco seasoning (with water) and salsa and cook for about 7 minutes on medium. Remove from heat and add cream cheese cut into cubes (so it will melt in) and stir until it melts. Add Velveeta cheese cubes and stir until it is melted and mixed in. Make sure to keep a close eye on it and stir it frequently, the velveeta can quickly scorch if you're not careful. I usually just remove it from the heat when I stir in the Velveeta chunks. Stir in milk and *keep warm until ready to serve. If it gets too thick after you let it sit in the warmer, just add a little more milk.
Serve with warmed tortilla chips and a dollop of sour cream on top.

* I use a West Bend electric pot to keep it warm, sort of like a fry Daddy, but it is bigger. You could also use a crockpot to keep it warm.

TEXAS SHEET CAKE

I'm sure most of you have either had this, or made it at one time or another. But for those of you who aren't as fortunate (haha) you simply must give this a try sometime! It's super easy to make and goes over REALLY well at any function. I like it because, not only does it taste good, but it serves 32 or more. So it's a good economical choice when you are feeding a crowd. And you probably have most of the ingredients in your pantry, right now.

I like to do the top half nuts (chopped pecans) and half plain, to please everyone. The icing tastes like a thin fudge, it's so yummy with a tall glass of cold milk! Definitely not on WW, but a nice treat once in a while.

TEXAS SHEET CAKE

In a mixing bowl, combine the following, and set aside:

2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream
1/2 tsp. baking soda
1/2 tsp. baking powder

In a saucepan over med-high heat, combine the following and bring to a boil:

2 sticks butter or margarine
1 c. water
2 Tblsp. cocoa, heaping

While hot, add to flour mixture above. Cream will with mixer. Pour into greased and floured jelly roll pan (or cookie sheet with tall sides). Bake 20 min at 350. Frost while still warm.

FROSTING

1 stick butter or margarine
6 Tblsp. milk
2 Tblsp. cocoa

Bring to a boil. Remove from heat and add all at once:

1 box powdered sugar (4 cups)
1 tsp. vanilla
1 c. chopped nuts

Stir until well combined. Pour over warm cake and spread evenly to edges.

3 Ingredient Peanut Butter Cookies

THANK YOU to my friend Nikki for this one. She gave it to me a LONG time ago. The original recipe calls for full fat peanut butter and real sugar, but I've been meaning to try them, using Splenda. I tried it tonight and they are delish! I also used reduced fat peanut butter in these, and you can't tell the difference! If losing weight is no concern of yours, then I've included the regular recipe at the end of this post.

3 Ingredient Peanut Butter Cookies

1 cup Splenda (bulk)
1 cup reduced fat peanut butter
1 egg

Combine ingredients in bowl, beat with mixer until combined. Using a cookie scoop, form dough into balls and place on baking stone. Flatten with fork. Bake at 375 for 10 minutes.
Makes about 16 cookies

WW points value: 2 pts

*For those that aren't doing WW and would like the regular recipe:
1 cup white sugar
1 cup peanut butter
1 egg

Mixing directions: Same as above.

WARM CINNAMON MINI SWIRLS (WW)

Here's a yummy little Saturday morning treat to lure even the worst sleepy head out of bed! And with a points value of only 1 each - what's not to love?! They are super quick & easy to make and so good! If you're doing WW and are craving a big fat cinnamon roll - then QUICK make these and it will take care of that craving! These make a nice treat for company too. Serve them up with a hot mug of coffee or a tall cold glass of milk.

WARM CINNAMON MINI SWIRLS - WW 1 pt each

1 (8 oz) pkg refrigerated reduced fat crescent rolls
4 tsp bottled cinnamon sugar
cooking spray
1/2 cup powdered sugar
2 tsp 1% milk

Preheat oven to 375. Unroll crescent roll dough onto work surface. Separate the 2 hunks of dough. Leave 4 of the crescent rolls hooked together, and with a mini pie dough roller, press the perforations together. Sprinkle each portion of dough with 2 tsp of the cinnamon sugar. Starting at the wide side, roll up 1 portion of dough, pressing firmly to eliminate air pockets. Pinch seams to seal. Cut roll into 10 slices. Place rolls, cut side down on a baking sheet coated with cooking spray. Repeat process with remaining dough and cinnamon-sugar. Bake at 375 for 10 - 12 minutes or until golden. Whisk together powdered sugar and milk until smooth. Drizzle over warm rolls with a small whisk.
Yield: 20 swirls
Serving sz: 1 swirl
Points value: 1 pt
Cal: 55
Fat: 1 g

DEEP FRIED MUSHROOMS

We love mushrooms! Every once in a while we get a hankering for a batch of crispy deep fried mushrooms. My Honey made these the other night and boy, were they ever good! You just can't go wrong using Drakes coating mix. It is wonderful on chicken, mushrooms, onion rings, etc... The only "problem" is, everyone wants to stand around the kitchen, eating the mushrooms, as soon as they come out of the fryer. It just doesn't work to make these to "go with the meal!" You'd be better off to consider them as an appetizer. haha

DEEP FRIED MUSHROOMS

1 lb. First Choice, fresh, white mushrooms
3/4 c. Drakes coating mix
3/4 c. water
Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Cut stem ends even with bottom of mushroom. Stir coating mix and water together until smooth.

Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely. Drain on paper towels. We don't dip ours in anything, they are good just like they are.

PUPPY CHOW

Now here's a classic that's been around for a very long time. It's super easy, and what a fun little treat to bag up in cute little snowman bags and stick in your Christmas goody boxes! I usually have to make 2 batches of this when I mix it up - one for home and one for giving! It disappears fast - especially when the gang's all here!

PUPPY CHOW

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
½ cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 ½ cups powdered sugar

Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

TURTLES

This has GOT to be one of the easiest Christmas treats I have ever made in my life! It literally took just minutes to make an entire sheet pan full! And they go great in the Christmas goody boxes!

CHEWY TURTLES

A bag of Mini Pretzels
A bag of Rolos (chocolate candy) UNWRAPPED
A bag of WHOLE pecans ( or cashews, walnuts)

Preheat oven to 350.
Spread the pretzels out on a baking sheet.
Put one Rolo on top of each pretzel.

Put into oven for 5 minutes, take them out of the oven. Don't walk away from your oven. The rolos only take 4 or 5 minutes to soften. The rolos won't look melted, they will retain their shape. Now push a nice, big, crunchy pecan down on top of the Rolo`s.
It should be nice and soft and gooey at this point.

Eat immediately or cool and serve. Makes a fun gift to give to someone!

CHOCOLATE COVERED PEANUT BUTTER CRACKERS

Thank you all for allowing me a bit of a posting break. Seems like since Thanksgiving, we have been going non-stop. But recipes and pics are starting to back up in my files, so I wanted to pop on tonight and post a few new ones for you.
This one is SUPER easy and a real favorite during the holidays. The best part is, you don't have any mixing to do and you don't have to fire up your oven either! These are nice for those goody baskets at Christmastime.

CHOCOLATE COVERED PEANUT BUTTER CRACKERS

1 (12 oz.) box round Ritz crackers
Jif Peanut butter
1 lb. white chocolate
3 tbsp. shaved paraffin

Make peanut butter crackers as you usually would, using a decent amount between 2 Ritz crackers. Press the crackers together until peanut butter comes to the edges of the crackers. This gives a nicer look once they are coated. Here they are all piled up, waiting on their chocolate bath!
Place white chocolate and paraffin in top of double boiler. Heat over boiling water until ingredients melt and mixture is smooth. Turn heat down as low as possible.Drop each cracker in the chocolate. Using a fork, turn cracker over to coat other side. Lift cracker and drain excess chocolate. Place on waxed paper to cool. Store in canister. Yield: 4 dozen

KETTLE CORN

We LOVE popcorn in our house. But this one is a special treat. I don't make it real often, but save it for special occasions, like holidays and family gatherings. Or when someone begs me to make it, just because. Don't you just love that sweet / salty combo? This one really hits the mark for that! And it's super easy.

KETTLE CORN

Vegetable oil
1/2 cup white popping corn
1/4 cup white sugar
1/2 stick butter, melted
salt

Gather your supplies so they will be handy. You'll need a long handled wooden spoon. Set your popcorn bowl near the stove. Measure out your sugar into a scoop or bowl, or some kind of container, and keep it sitting right near the stove, where you can reach it quick. Heat enough oil in the bottom of your favorite popcorn popping pan, to cover the bottom of the pan. Pour in the popcorn and let it "fry" for a few minutes, stirring it occasionally. AS SOON AS the first kernel pops, dump in the sugar and start stirring it with the wooden spoon. The sugar will stop the popping action, but don't be alarmed. Keep stirring the popcorn and sugar mixture until it begins to pop again. Place the lid on, and let it continue to pop. Give the pan a good shake here and there to keep the sugar from staying in one place and burning. AS SOON as the popping slows to a near stop, dump the popcorn out into the bowl. Pour the 1/2 stick of melted butter over the top and give it a good stir or shake to coat it evenly. Sprinkle lightly with salt and ENJOY!