Reese's Peanut Butter Cookies

1 c peanut butter
1 c butter or margarine
1 c sugar
1 c brown sugar
2 t vanilla
2 eggs
1/4 c milk
3 1/2 c flour
2 t soda
2 pkg Reese's Peanut Butter Cups

Cream together peanut butter, butter and sugars.  Mix in vanilla, eggs and milk.  Add flour and soda and mix well (may need to add more flour so you are able to roll dough into balls but dough should still be sticky).  Line mini muffin tins with liners.  Roll dough into medium size balls and drop into muffin liners.
Bake at 350 for 7-9 minutes, just until you start seeing cracks in the top of the cookies.  Remove from oven and press one peanut butter cup (unwrapped) into center of cookie; let cool before removing from pan.

Hint: to remove from pan I stick a toothpick down the side of the cookie between the liner and the tin and gently push the cookie up, out of the pan from the bottom, just enough to get hold of the cookie to pull it out.

Featured at: RS Soup Exchange

Chocolate Waffle Cookies

1 c butter or margarine
1 1/2 c sugar
1/2 c cocoa
4 eggs
2 t vanilla
2 c flour
1/4 t salt

Cream together butter and sugar.  Add cocoa, eggs and vanilla; mix well.  Stir in flour and salt.  Drop by rounded teaspoon onto hot waffle iron (belgian waffle irons don't work well, needs to be a 'traditional' waffle iron).  Cook approx. 50 seconds.  Remove and let cool before frosting.

Frosting:

3 T butter, softened
1/2 t vanilla
3 c powdered sugar
1/4 c cocoa
4-6 T milk

Mix powdered sugar and cocoa together; stir in butter and vanilla.  Slowly add milk, stirring as you go until you've reached the desired consistency for frosting cookies.  Stir until smooth.

Featured at: RS Soup Exchange

Creamy White Chili

1 lb. raw boneless chicken breast, cut into 1/2 inch cubes
1 medium yellow onion, chopped
1 clove garlic, minced (or 1 1/2 t garlic powder)
1 T oil
1 can (4 oz.) chopped green chilies
1 can (14 1/2 oz.) chicken broth
2 cans (15 1/2 oz.) Great Northern beans, rinsed and drained
1 t salt
1 t cumin
1 t oregano
1/2 t pepper
1 c sour cream
1/2 c heavy cream

Add all ingredients together, except sour cream and heavy cream, in a crock pot (I even add the chicken frozen and take it out and shred it after it's cooked through).  Cook on low for 6 hours.  Add in sour cream and heavy cream and stir.  Cook an additional 1-2 hours.  Serve with corn chips and cheese if desired.  Add flour or cornstarch to thicken as desired.

Variation: In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is cooked through.  Add chilies, broth, beans and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Remove from heat, stir in sour cream and heavy cream.  Serve immediately.

Featured at: FHE chili cook-off (Laura Meier) as well as RS Soup Exchange (Brittani Ashby)

Exploding Intestines (Brunch braid)

1 pkg frozen puff pastry
1 cube butter, softened
1 packet ranch dressing mix (Hidden Valley)
1/4 lb. deli ham, thinly sliced
1 c. cheddar cheese, shredded
1 egg, beaten

Thaw puff pastry according to package's directions.
Preheat oven to 375 and line a 9x13 pan with parchment paper (or just grease it really well).
Divide each sheet of pastry lengthwise into two strips.  Pinch together seams to make one long strip of pastry.
Mix butter and dry ranch dressing mix, lightly spread over pastry.  Place ham down center of the strip then sprinkle with cheese.
Pinch the entire length of the dough closed creating a long tube, stretch the dough slightly around the filling as you go.  Carefully lift 'intestine' into pan forming an intestine-like pattern.  Brush pastry with beaten egg.
Bake 20-30 minutes, until golden brown.

Featured at: Halloween Costume Party

Apple Berry Fruit Salsa w/ Cinnamon Chips

Apple Berry Fruit Salsa

2 medium granny smith apples
1 c. sliced strawberries
2 kiwis
1 small orange
2 T brown sugar
2 T apple jelly

Cut apples, strawberries, and kiwis into small pieces, mix together in a bowl.  Zest the orange and add it to the bowl, then squeeze the juice into the fruit mixture.  Add the brown sugar and apple jelly.  Mix together and serve with cinnamon tortilla chips.

Cinnamon Tortilla Chips

8-10 homestyle flour tortillas
melted butter
cinnamon & sugar mixture

Preheat oven to 400.  Lightly coat tortilla with melted butter; sprinkle cinnamon & sugar over the top.  Cut tortilla with pizza cutter into wedges or wide strips.  Place in a single layer on a cookie sheet.  Bake 7-10 minutes or until golden brown.

Featured at: Halloween Costume Party

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