Cranberry Chicken

We're having cranberry chicken for dinner tonight. It's delicious. You can find the recipe here, courtesy of my friend Alyssa. Try it, it's yummy!

Apple Cake with Brown Sugar Glaze

This is actually the first Bundt cake I've made. Go me, right?

What You'll Need:

2 cups sugar

1 cup vegetable oil

3 large eggs

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 cups peeled, finely chopped cooking apple (I ran four peeled and cored Granny Smiths through my food processor. You could also use a box grater.)

1/2 cup chopped pecans

A handful of raisins (optional)

For the Glaze:

1/2 cup firmly packed brown sugar

1/4 cup butter

2 tbsp evaporated milk

How to Make It:

Preheat the oven to 350 degrees. Beat the sugar, vegetable oil, and eggs in a bowl at medium speed until creamy. Combine the flour, baking soda, salt and cinnamon with a whisk; add the flour mixture to the sugar mixture, beating well. Stir in the apple and pecans (and raisins, if using.) Pour the batter into a greased and floured Bundt pan. Bake for 1 hour 20 minutes or until the cake passes the toothpick test. Cool the cake in the pan on a wire rack for 10-15 minutes, then run a knife around the edge of the cake to loosen it from the pan. Place a serving platter on the pan, and turn the whole thing upside down to remove the cake. Combine the ingredients for the glaze in a small saucepan and cook over high heat, stirring constantly, for about two minutes or until the butter is melted. Drizzle the glaze over the cake (it will be a heavy drizzle!)

Garlic-Parmesan Chicken

I made this a week or two ago with some spaghetti and pasta sauce. It was quite yummy.

What You'll Need:

2 tbsp olive oil

1 clove garlic, minced

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1 tsp dried basil leaves

1/4 tsp ground black pepper

6 boneless, skinless chicken breast halves, pounded flat

How to Make It:

Preheat the oven to 350 degrees. Lightly grease a 9x13 baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan, basil, and pepper. Dip each chicken piece in the oil mixture, then in the bread crumb mixture (roll the chicken around in the crumbs to ensure that it's well coated.) Arrange the chicken in the prepared baking dish, and, if you like, sprinkle with some of the remaining crumb mixture. Bake for 30 minutes, or until the chicken is no longer pink and its juices run clear.

Fried Chicken with Mushroom Gravy

Gravy is amazing, but this stuff is especially good.

What You'll Need:

4 boneless skinless chicken breasts

1/2 cup plus 3 tbsp Bisquick, divided

1/2 tsp garlic powder

1 egg

3 tbsp vegetable oil

1 1/2 cups sliced fresh mushrooms

2 tbsp sliced green onion

1 cup milk

1 1/2 tsp soy sauce

How to Make It:

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound until about 1/4 inch thick (this would be called a "paillard".) In a shallow dish, stir 1/2 up Bisquick and garlic powder. In another shallow dish, beat the egg. Dip the chicken in the egg, then coat each piece with the Bisquick mixture. In a 12 inch nonstick skillet, heat 2 tbsp oil over medium heat. Add the chicken. Cook three minutes or until golden brown. Turn the chicken; cover and cook 4-6 minutes longer until done. Remove the chicken to a serving platter and cover to keep warm. In the same skillet, heat the remaining oil over medium heat. Add the mushrooms and cook 3-4 minutes until browned. Add the remaining Bisquick and onions; cook and stir until mixed. Stir in the milk and the soy sauce. Cook the gravy until the mixture is thick and bubbly. Serve the gravy over the chicken.

Black Beans and Rice

These are so yummy!

What You'll Need:

4 standard-sized cans black beans

1/2 yellow onion

6 cloves garlic

1 bunch cilantro

1 cup shredded Monterey Jack cheese

2 cups whole grain brown rice

Diced avocados, for serving

Sour cream, for serving

Tortilla chips, for serving

How to Make It:

Preheat the oven to 325 degrees. Heat the black beans over medium-high heat (drain very little of the juice.) Chop the onion and cilantro, mince the garlic, and place these in a small saucepan and saute. After the beans have been heated for about 20 minutes, stir the sauteed ingredients into the black beans. In a separate pot, begin preparing the rice according to package instructions. Pour the beans into a 13x9 baking dish and top with the shredded cheese. Cover the pan with foil and bake for 30 minutes. Serve the black beans and rice with avocado (if you're into that), sour cream, and tortilla chips.

Parmesan-Dijon Chicken

There are so many different ways to fix chicken, which is good, because it's pretty much the only meat we eat around here. This recipe serves 6.

What You'll Need:

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

2 tbsp Dijon mustard

1/4 cup butter, melted

6 boneless skinless chicken breasts

How to Make It:

Preheat the oven to 375 degrees. In a large zip-top plastic bag, mix bread crumbs and cheese. In a shallow dish, stir the mustard into the melted butter until well mixed. Pat the chicken dry with paper towels; dip one piece of chicken in the butter mixture, then place in the bag, seal it and shake the bag to coat the chicken with the crumb mixture. Place the chicken in a single layer in a 13x9 baking dish. Bake uncovered 20-30 minutes, turning chicken once with tongs, until the chicken is done and its juices run clear.

Peanut Butter Frosting

This may be the first peanut butter frosting recipe I've posted, but it won't be the last, I'm sure. I'm always on the lookout for new recipes for this treat. Sometimes I improvise and make a tiny amount of peanut butter frosting just to eat for fun. The stuff is so good! It's candy in a bowl.

What You'll Need:

6 oz cream cheese, room temperature

1/3 cup powdered sugar

1/2 tsp salt

1 cup creamy peanut butter

1/2 tsp vanilla

1/2 cup heavy cream

How to Make It:

In a large bowl, beat the cream cheese and powdered sugar on high speed until pale and fluffy. Add the salt and peanut butter, and beat to combine. Beat in the vanilla. In another bowl, beat or whisk the heavy cream until medium-stiff peaks form when you pull the beaters away from the cream (with the mixer turned off, of course.) Fold the cream into the peanut butter mixture. Use the frosting immediately, or refrigerate, covered tightly, for up to 2 days. Bring the frosting to room temperature before using, and stir it with a rubber spatula until smooth.

PB&J Cupcakes

This recipe is adapted from a recipe by Martha Stewart. It yields about 24 cupcakes.

What You'll Need:

1 3/4 cups all purpose flour

1/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

3/4 cup (1 1/2 sticks) butter, room temperature

1 1/3 cups sugar

2/3 cup creamy peanut butter

3 eggs, room temperature

1/2 tsp vanilla

1/2 cup sour cream, room temperature

3/4 cup coarsely chopped salted, roasted peanuts

Peanut Butter Frosting (recipe found here)

1/2 cup strawberry jelly or jam

How to Make It:

Preheat the oven to 375 degrees. Line standard-size muffin tins with paper liners*. Whisk together flour, baking soda, baking powder, and salt in a small bowl. In a large bowl, beat the butter and sugar on high speed until pale and fluffy. Reduce the mixer speed to low. Mix in peanut butter. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture, a little at a time, beating after just combined. Do not overbeat the mixture- just beat it until everything is incorporated. Beat in the sour cream, then fold in the peanuts with a spatula. Divide the batter among the muffin cups (it will be pretty thick and fluffy, almost like cookie dough), filling them about 3/4 full. Bake, rotating the pans halfway through baking time, for about 22 minutes, or until a toothpick inserted in one of the cupcakes comes out clean.

To finish, frost the cupcakes with the peanut butter frosting. Leave a little well in the middle of the frosting (an indentation about the size of your thumbprint. Drop about one teaspoon of jam into each well. Store these cupcakes in the refrigerator, but they are best brought to room temperature before serving.

*I recommend using white cupcake liners or foil liners for this recipe. Peanut butter has an oily/greasy quality about it, and when I used bright pink and purple liners, the peanut butter oil caused the liners to stain my dark, nonstick pans slightly. So go with foil or white liners on this one.

Taco Seasoning

I am experimenting. This one is pretty good, although it has a little bit more heat than the prepackaged stuff, I think. Use this recipe for 1.5-2 lbs ground beef or turkey.

What You'll Need:

2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cayenne or red pepper

1/4 tsp oregano

1/2 tsp paprika

1/2 tsp kosher or sea salt

1/2 tsp freshly ground black pepper

How to Make It:

Mix all ingredients in a small bowl. Add to cooked ground beef or ground turkey while the meat is still in the skillet. Add about 1/3 cup water and stir to coat meat completely with the spice mixture. Cook on low heat until the mixture is thickened slightly.

Soft-Bake Brown Sugar Cookies

Better than just plain sugar cookies!

What You'll Need:

For the cookies:

1/2 cup (1 stick) butter, soft

1 cup packed brown sugar

1 egg

1/2 cup sour cream

1 3/4 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

For the frosting:

1/4 cup (half a stick) butter

1/2 cup brown sugar

2 tbsp milk

1 cup powdered sugar

How to Make It:

Preheat the oven to 375 degrees. In a medium bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and the sour cream. In another bowl, combine the flour, baking soda, and salt; gradually add the dry mixture to the creamed mixture and mix well. Drop by spoonfuls 2 inches apart on greased or sprayed baking sheets. Bake for 9-11 minutes, until golden brown. Remove the cookies to wire racks to cool. For the frosting, in a small saucepan, melt the butter over low heat; add the brown sugar. Cook and stir 2 minutes. Gradually add the milk. Bring the mixture to a boil, stirring constantly. Remove the saucepan from the heat. Stir in the powdered sugar to combine completely. Cool about 15 minutes, and frost the cooled cookies. This recipe makes about 2 dozen cookies.

Applesauce-Spice Cupcakes with Brown Sugar-Cream Cheese Frosting

This is adapted from a Martha Stewart recipe.

What You'll Need:

For the cupcakes:

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 1/2 cups unsweetened apple sauce

1/2 cup toasted pecans, chopped (optional)

For the frosting:

1 stick unsalted butter, at room temperature

1 8 oz pkg cream cheese, at room temperature

1 cup packed light brown sugar

How to Make It:

Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, with an electric mixer on medium speed, cream the butter and two sugars until pale and fluffy. Add the eggs, one at a time, beating well after each addition. On low speed, add the apple sauce and beat to combine. Add the flour mixture and beat to combine. Fold in the pecans, if you're using them. Pour the batter into 18 paper-lined muffin cups and bake for 20 minutes until done, rotating the tins after 10 minutes of baking. Move the pans to wire racks to cool completely before frosting.

To make the frosting, in a medium bowl beat the cream cheese, butter, and brown sugar until completely incorporated and creamy. If you're not going to use the frosting immediately, refrigerate it until ready to use. Then bring it to room temperature and stir well before frosting.

Raspberry Cheesecake Pie

What You'll Need:

1 store-bought chocolate cookie crust

For the filling:

4 oz softened cream cheese

1 14 oz can sweetened condensed milk

3 tbsp lemon juice

1 tsp vanilla

1 large egg, lightly beaten

1 cup raspberries

For the glaze:

1/4 cup semisweet chocolate chips

1/4 cup heavy cream

How to Make It:

Preheat the oven to 350 degrees. In a medium bowl, combine the cream cheese, condensed milk, lemon juice, vanilla, and egg. Beat well to combine and set aside. Layer raspberries in the crust. Pour the cream cheese mixture over the berries. Bake for 30 minutes. In a small saucepan, place the chocolate chips and cream over low heat, stirring constantly until the chips are melted. Drizzle the glaze over the pie. Refrigerate 4 hours before serving.

No-Bake Chocolate Tart

This is so easy to make!

What You'll Need:

1 store-bought chocolate cookie crust

3/4 cup half and half

3 tbsp sugar

6 oz semisweet chocolate, chopped

2 oz unsweetened chocolate, chopped

1 tsp vanilla

1/2 cup heavy cream

Chocolate curls or shavings, for topping

How to Make It:

In a microwave-safe medium bowl, stir the half and half and 2 tbsp sugar. Heat the mixture in the microwave until very hot, about 90 seconds. Add the chocolates and vanilla and stir until melted. Pour into the prepared crust. Cover and refrigerate 1 hour or up to 3 days. Beat the cream until soft peaks form when the beaters are pulled away. Add 1 tbsp sugar and beat until stiff peaks form. Spread the topping over the tart and top with chocolate curls or shavings.

Frozen Lime Pie

This recipe contains uncooked eggs. We all know that growing up, we were warned not to eat these things. However, because of the miracles of modern science, they are actually safe to eat. Any and all cookbooks recommend, however, that you not ingest them if you are pregnant, elderly, a small child, or you have a compromised immune system, just in case. I have served this pie many times, though, and no one has died.

What You'll Need:

Store-bought graham cracker crust

For the filling:

6 XL egg yolks, room temperature

1/4 cup sugar

1 14 oz can sweetened condensed milk

2 tbsp grated lime zest

3/4 cup lime juice (from 4-5 limes)

For the topping:

1 cup cold heavy cream

1/4 cup sugar

1/4 tsp vanilla

Thinly sliced lime wedges, optional

How to Make It:

Beat the egg yolks and sugar on high speed for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, zest, and juice. Pour into the pie shell and freeze until fairly solid, about an hour. To prepare the topping, beat the cream on high speed until soft peaks form when you pull the beaters away from the cream. Add the sugar and vanilla and beat until firm peaks form when the beaters are pulled away. Spoon onto the pie and decorate with lime wedges, if desired. Freeze for several hours or overnight.

Brown Butter Toffee Blondies

This is adapted from a recipe from Martha Stewart. These are incredible, and pretty impressive. Brown butter has a wonderful hazelnut-y taste and smell. Be careful not to burn the butter- it burns when it sticks to the pan, making little burnt butter bits.

What You'll Need:

2 1/2 sticks unsalted butter, plus more for the pan

2 1/4 cups all purpose flour, plus more for the pan

1 1/2 tsp baking powder

1 1/2 tsp salt

2 cups brown sugar

3 large eggs

1/2 cup sugar

2 1/2 tsp vanilla

1 cup chopped walnuts

1 cup toffee baking bits

How to Make It:

Preheat the oven to 350 degrees. Butter a 9x13 baking pan. Line the bottom of the pan with parchment; butter and flour the parchment. In a saucepan over medium heat, cook the butter until golden brown. Remove from heat and let it cool. Whisk together flour, baking powder, and salt. In a large bowl, combine the browned butter and both sugars; stir until combined. Add the eggs. Beat the mixture on medium high speed until light and fluffy, about three minutes. Add the vanilla and beat to combine. Add the flour mixture, nuts, and toffee bits. Stir to combine thoroughly and pour into the prepared pan. Bake until a toothpick inserted into the center of the pan comes out clean, 35-40 minutes. Transfer to wire rack to cool completely. Turn the pan out onto a cutting board and cut the blondies to serve.

Cream Cheese Brownie Pie

What You'll Need:

1 refrigerated pie crust, softened as directed on box

1 8 oz pkg cream cheese, softened

3 tbsp sugar

1 tsp vanilla

1 egg

1 box brownie mix (plain old chocolate fudge)

1/4 cup vegetable oil

1 tbsp water (plus more if needed)

2 eggs

Chopped pecans, optional

How to Make It:

Preheat the oven to 350 degrees. Place the pie crust in a 9-inch pie plate. In a medium bowl, beat the cream cheese, sugar, vanilla, and 1 egg until smooth; set aside. In a large bowl, combine the brownie mix, vegetable oil, water, and the other 2 eggs. Spread half the brownie mixture in the pie crust. Carefully spread the cream cheese mixture over the brownie layer. Top with the remaining brownie mixture and spread evenly. Sprinkle with pecans, if desired. Cover the edges of the pie with foil. Bake the pie 40-50 minutes, removing the foil during the last 15 minutes of baking. When the pie is done, the center will be puffed up a bit and look like fully baked brownies. Cool completely before serving. Store the leftovers (if you have any) in the refrigerator.

Broccoli Salad

This is adapted from a recipe from Pat, a friend in my Bible study group. I normally don't like broccoli, but I can't get enough of this stuff. And my husband even said "I like the salad" when I served it, which means it must be good because he rarely says anything about what I make, except for "mmm" when it's chocolate.

What You'll Need:

2 large broccoli crowns, chopped

1 heaping cup shredded Italian blend cheese

1 heaping cup shredded casserole blend cheese

1 package real bacon bits

Golden raisins, optional (I used three of those snack-sized cartons)

2 cups Miracle Whip

1 cup sugar

4 tbsp white vinegar

How to Make It:

Combine the broccoli, cheeses, bacon pieces, and raisins in a large bowl. In a smaller bowl, whisk together Miracle Whip, sugar, and vinegar until creamy. Pour the dressing over the salad and stir to combine completely. Refrigerate at least an hour before serving. The salad may need to be stirred again before serving, as the dressing tends to settle into the bottom of the bowl.

Strawberry-Cheesecake Trifle

I made this trifle for my father-in-law's welcome home open house Sunday. The bowl got cleared out, so I guess that's a good thing.

What You'll Need:

1 qt strawberries

1 10 oz pound cake, cubed (I used Sara Lee frozen pound cake- much easier to slice)

2 8 oz packages cream cheese, softened

1 cup sugar, divided

1 carton Cool Whip, thawed

1 chocolate bar, grated

How To Make It:

Wash the strawberries, remove the stems, and slice. Place the berries in a medium bowl, and pour 1/2 cup sugar over them. Stir well and set aside. In a large bowl, beat the cream cheese and remaining 1/2 cup sugar until creamy. Fold in the Cool Whip to combine. In a trifle bowl (3.5 quart should do it), layer half the pound cake cubes, half the strawberries, and half the cream cheese mixture. Sprinkle with half the grated chocolate. Repeat the layers, finishing off with more grated chocolate. Cover the trifle and refrigerate four hours to overnight before serving.

Blueberry Lemon Trifle

I finally got a trifle bowl last Christmas, so I'm excited to have the chance to use some of my trifle recipes!

What You'll Need:

3 cups blueberries, divided

2 21 oz cans lemon pie filling

3 6 oz containers lemon yogurt

1 container Cool Whip, thawed

1 10 oz angel food cake, cubed

How To Make It:

Set aside 1/4 cup blueberries for garnish. In a m

edium bowl, combine the pie filling and the yogurt. Mix well to combine completely. In the trifle bowl, layer a third of the cake cubes, a third of the lemon mixture, and a third of the blueberries. Repeat this process two more times. Top the trifle with the Cool Whip and sprinkle the remaining blueberries on top.

Chocolate Biscuits

This is a southern thing. Anytime you try to describe this dish to anyone not from Kentucky and below, they think you're weird. Trust me. It's not at all nutritious (neither is most breakfast food sold at the grocery), but very yummy and I'm pretty sure I had it for breakfast for half the Sundays of my life, from the time I started eating solid food to the time I got married and moved out. This recipe serves four people, with two biscuits a piece.

What You'll Need:

One can refrigerated biscuit dough

1 cup sugar

2/3 cup cocoa

2/3 cup water

1/2 tsp vanilla

How To Make It:

Prepare the biscuits as directed on the packaging. While they're baking, heat the remaining ingredients in a small saucepan, stirring occasionally. When it's done, it'll be about the consistency of chocolate syrup. Split two biscuits on each plate and pour the chocolate sauce over them. These must be served with a very large glass of milk (or a can of Mountain Dew, if you're my dad.)

Roasted Carrots

The simplicity of this recipe is astounding. Sometimes I roast some carrots just for the heck of it. They are so stinkin' delicious.

What You'll Need:

24 carrots or 2 small bags baby carrots

6 tbsp olive oil

2 1/2 tsp kosher salt

1 tsp fresh ground pepper

4 tbsp minced fresh parsley, optional

How To Make It:

Preheat the oven to 400 degrees. If the carrots are thick, halve them lengthwise. Otherwise, just slice them diagonally in about 1 1/2 inch slices (about baby carrot sized.) Toss the carrots in a bowl with the oil, salt, and pepper. Transfer them to a sheet pan in a single layer and roast in the oven for 20 minutes*, until a little browned and tender. Toss the carrots with the minced parsley, if using, season to taste, and serve.

*If you don't stir the carrots midway through roasting, the bottoms of them may get a little black. Picky eaters (kids) may be bothered by this. The carrots themselves are delicious and I can't imagine anyone not liking them, but if you have a picky eater, you might want to shake the pan or roll the carrots around with a spatula after about ten minutes.

Basmati Rice

I love this rice! This is adapted from a recipe by Ina Garten. It serves 8 people.

What You'll Need:

2 tbsp olive oil or unsalted butter

2 small yellow onions, chopped (if you're not an onion fan, go with just one)

2 cups long grain basmati rice

3 1/2 cups water

1 tbsp kosher salt

1/2 cup sliced scallions

2 tbsp minced fresh parsley

How To Make It:

Cook the butter or oil and onions over medium heat until translucent, about 3 minutes. Add the rice and toss to coat the grains with butter (or oil.) Add the water and salt; cover and cook until the water is absorbed and the rice is tender, about 15-20 minutes. Turn off the heat and let the rice sit uncovered for 5-10 minutes. Add the scallions and parsley and fluff with a fork.

Marshmallow Nut Fudge

I think the most genius thing about this recipe is the concept of melting butter and marshmallows together. It sounds like something Paula Deen would do if she had a little too much cough syrup.

What You'll Need:

1 bag marshmallows

2/3 cup butter, cubed

2 tbsp water

12 oz semisweet chocolate, chopped

1 tsp vanilla

1 small bag chopped walnuts (I wouldn't blame you if you put a little less in there)

How To Make It:

Line the bottom of an 8x8 or 9x9 pan with heavy duty foil. Butter the foil. In medium to large saucepan, melt the marshmallows, butter, and water, stirring occasionally. Add the chocolate, vanilla, and nuts. Stir until completely mixed and chocolate is melted and smooth. Pour the mixture into the prepared pan. When the fudge has cooled to room temperature, move the pan to the refrigerator. When you're ready to divvy up the fudge, remove the foil from the pan and slice. This fudge is pretty sticky so you may need to rinse the knife occasionally.

Chocolate Truffles

These truffles are easy, but super messy. There is no clean way to make a truffle, unless you want to wear latex gloves, I guess. But who wants to eat glove-flavored truffles?

What You'll Need:

12 oz semisweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tbsp butter

1 tbsp shortening

How To Make It:

Melt 6 oz of the chocolate over low heat in a double boiler, stirring occasionally. Remove from the heat. Stir in the butter and cream until smooth. Refrigerate this mixture 10-15 minutes, or until you can handle it. Shape the mixture into balls* and place on a cookie sheet. Freeze about thirty minutes. Melt the shortening and the remaining chocolate in the double boiler and stir to combine completely. Dip the cold truffles in the melted chocolate and return to the cookie sheet. Refrigerate until the candies are set.

*There is no dainty way to do this. I tried a melon baller for a while, which gives you a good sized hunk of ganache, but then you have to scoop the ganache out of the melon baller somehow. You can try scooping some up with a spoon and rolling it between your palms, but I hate that- I have to wash my hands between each truffle. No matter now messy they are to make, the point is, they're delicious. Make some, put them in a little candy box from your local craft store (filled with super cute mini-muffin liners) and give them to a friend. Or eat them all yourself, I don't care. :)

Barbecue Biscuit Cups

I have eaten a LOT of ground beef barbecue in my lifetime. On bread, on hot dogs, on hamburger buns, even in flour tortillas sprinkled with cheese. Here's another way to eat barbecue (you can also substitute your favorite barbecue recipe.)

What You'll Need:

about 3/4 lb lean ground beef

1/4 cup chopped onion

2 cloves garlic, minced (or use a small pinch of garlic powder)

1/4 cup chopped red bell pepper, optional

1/4 cup ketchup (I used a little more because I like "wet" food)

1 tsp Worcestershire sauce

1/8 tsp pepper

1 tbsp packed brown sugar

1 can buttermilk biscuits

1/2 cup shredded cheddar

How To Make It:

Heat the oven to 375 degrees. In a skillet, cook the beef, onion, garlic, and bell pepper over medium high heat until beef is cooked; drain. Stir in ketchup, Worcestershire sauce, pepper, and brown sugar. Separate the biscuit dough into 8 biscuits and place each one into ungreased standard sized muffin cups; smoosh them to make about a little bit of a rim above the pan. Spoon the beef mixture evenly into the dough cups. Sprinkle each cup with cheese. Bake for 17 to 20 minutes or until the biscuits are golden brown and the cheese is melted.

Cherry Cheesecake Squares

I like to pretend that these are low fat because the cheesecake layer is actually quite thin, compared to an actual cheesecake. This would also be a good recipe to involve kids, because someone needs to squish the crust out over the bottom of the pan.

What You'll Need:

1 8 oz brick cream cheese, softened

1/4 cup sugar

1 tbsp all-purpose flour

1/2 tsp vanilla

1 egg

1 18 oz package refrigerated sugar cookie dough

2 21 oz cans cherry pie filling*

1/2 tsp almond extract, if desired (I do not desire, but you might)

How To Make It:

Preheat the oven to 375 degrees. In a small bowl, combine cream cheese, flour, sugar, vanilla, and egg; beat until well blended. Cut the cookie dough in half crosswise, then cut each section in half lengthwise. With lightly floured fingers, press the dough evenly in the bottom o fan ungreased 13x9 inch pan to form a crust. Top the crust with the cream cheese mixture and spread evenly. Bake for 17-20 minutes or until edges begin to brown*. C

ool 40 minutes or until completely cooled. Meanwhile, combine the cherry pie filling and almond extract if you're using it. Spread the cherry mixture over the cheesecake layer. Cut into squares and serve.

*Cheesecake may crack around the edges as it's baking. Don't freak out if yours does. A lot of my cheesecake-y recipes are topped with some lovely additions so you usually can't see it, anyway.

*Also, pie filling makes a really yummy topping on French toast. I like cherry, with a dusting of powdered sugar and maybe a bit of homemade whipped cream.

Turkey Chili

This recipe makes a LOT of chili- it will generously serve six to eight people.

What You'll Need:

4 tbsp butter

3 lb ground turkey

Salt and pepper

2 medium carrots, finely chopped

1 stalk celery, finely chopped*

1/2 medium onion, finely chopped

2 garlic cloves, minced

2 1/2 8 oz cans tomato sauce

1 13.5 oz can chopped tomatoes, drained

1 can black beans, drained

1 can navy beans, drained

1 can kidney beans, drained

1 1/2 tsp chili powder

1 tsp cumin

How To Make It:

Melt 2 tbsp butter in a skillet over medium heat. Add the ground turkey and saute until lightly browned, about 3 to 5 minutes. Add salt and pepper to taste, and set the turkey aside. Pour out the grease from the turkey (if there is any) and melt the remaining butter in the pan. Add the carrots, onions, celery, and garlic and saute until softened, about 8 to 10 minutes. Add turkey, sauteed vegetables, and remaining ingredients to the slow cooker. Turn the heat on low and cook 3-4 hours.

*I am not a fan of cooked celery, so I usually omit it from recipes that call for it. If you choose to leave the celery out, the chili will turn out just fine.

Zesty Italian Crescent Casserole

I'm 99% sure I got this one from a Pillsbury cookbook. I adjusted the recipe a bit, though. This was really yummy!

What You'll Need:

1 lb lean ground beef

1/4 cup chopped onion

1 pkg (1.5 oz) spaghetti sauce mix

1 can tomato sauce

2 cups mozzarella

3/4 cup sour cream

1 can crescent rolls

1/3 cup grated Parmesan

2 tbsp butter, melted

How To Make It:

Heat the oven to 375 degrees. In a 10-inch skillet, cook the beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in the sauce mix and tomato sauce and heat until hot and bubbly. In a small bowl, mix the mozzarella and sour cream. Pour the hot meat mixture into an ungreased 13x9 inch glass baking dish. Spoon the cheese mixture over the meat. Separate the crescent roll dough into 2 rectangles. Place rectangles over the cheese mixture. In a small bowl, mix the Parmesan and butter; crumble evenly over the dough. Bake for 18-25 minutes until deep golden brown. Cut into squares and serve.

Cream Scones

These were kind of famous in my high school. Once one of my friends ate 13 of them. They're so yummy and small, it's hard not to eat a bunch!

What You'll Need:

2 cups all purpose flour

1/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1/3 cup cold butter, cubed

1 cup heavy cream

How To Make It:

Preheat the oven to 375 degrees. Combine the flour, sugar, baking powder, and salt in a medium bowl. Cut in the butter until crumbly. Add the cream to the flour mixture, stirring until moistened. Turn out the dough onto a floured surface; knead 5 or 6 times. Roll out the dough to 1/2 inch thickness. Cut with a biscuit cutter and place on greased cookie sheets. Bake for 15 minutes until golden.

Marbled Peanut Butter Fudge

If chocolate fudge and no-bake cookies had a baby.

What You'll Need:

4 cups sugar

1 12 oz can evaporated milk

1 cup (2 sticks) butter*

1 7 oz jar marshmallow creme

3 cups chocolate chips (about a bag and a half)

1 tbsp vanilla

1 cup creamy peanut butter

How To Make It:

Combine sugar, evaporated milk, and butter in a large heavy saucepan. Bring the mixture to a boil over medium heat; cook 8 minutes, stirring constantly. Add the marshmallow creme, chocolate chips, and vanilla and stir until the chocolate melts. Pour half the mixture into a buttered 13x9 pan and dollop with peanut butter. Spoon the remaining chocolate mixture over the peanut butter and swirl with a knife. Be sure to swirl the knife deep enough so you don't have random globs of peanut butter floating through the fudge! Cover the pan and chill until firm; cut into 1-inch pieces. Store this fudge in the refrigerator.

*Margarine is great for baked potatoes, toast, and macaroni out of the box, but if you're going to cook something and you want it to taste good, go with real, honest-to-goodness butter. Your desserts will taste even better, trust me!