Monster Cookies

2 sticks butter, softened
1 c. light brown sugar, packed
1 c. dark brown sugar, packed
2 c. fine sugar
6 eggs
1/2 T. vanilla
1/2 T. light corn syrup
2 1/2 c. chunky or smooth peanut butter
4 t. baking soda
4 1/2 c. quick oats
4 1/2 c. old fashioned or steel cut oats
1 1/2 c. mini or original chocolate chips*
1 1/2 c. m & m's*
1 1/2 c. Reese's pieces or peanut butter chips*

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl of stand mixer, place butter and all sugars. Mix until blended. Add eggs, one at a time. Mix on medium until pale and fluffy, about 5 minutes. Do not overmix. Add vanilla, soda, and syrup. Add peanut butter and mix until smooth. Carefully add oats, one cup at a time, mixing well in between. Mixing bowl will be full! Remove bowl from mixer and add flavored chips and candies* I've added heath bits, heath bites, butterscotch chips, etc, whatever I have on hand to make up 4 1/2 c.. Fold in by hand until well incorporated. Scoop the batter with a large cookie scoop or ice cream scoop onto cookie sheets. These cookies will not spread so you don't have to allow space for that. Place in oven and bake 20-25 minutes until cookies are golden brown. Cool for 10 minutes before removing from cookie sheets. Enjoy! Makes 6 dz. large cookies.

**I added about 1/3 c. water (a little at a time) to the batter before placing on cookie sheets because they kept falling apart.

***This recipe is gluten free & easy to put together, just make sure you have a big enough mixing bowl. I used my biggest mixing bowl and it was filled all the way to the top.

Pictures: 1st picture--a very full mixing bowl; 2nd picture--my biggest mixing bowl, filled to the top; 3rd picture--before baking; 4th picture--after baking, ready to eat!

No Bake Strawberry Oat Balls

1 c. strawberry jam*
3-4 Granny Smith apples, peeled, cored, and diced small (I've used Fiji apples instead, too)
1 t. vanilla
1 1/2 t. cinnamon
1 t. kosher salt
2 c. rolled oats, toasted**

Line two cookie sheets with parchment paper. In a medium saucepan over medium heat, stir together all ingredients except oats. Cook, stirring occasionally, until warmed through, about 2-3 minutes. In a large bowl, add oats and strawberry mixture and stir until combined. Allow to sit until the oats have absorbed some of the moisture and is cooled, about 10 minutes. Using a small ice cream or cookie scoop, form into balls, place on cookie sheets. Allow to cool completely and set up. Enjoy!

*may substitute other jam flavors, if desired
**to toast oats: place in non-stick skillet over medium heat for 5-7 minutes, stirring occasionally, until golden brown. Cool before adding to recipes.

Lobster Mac and Cheese

2 T. butter
1/2 t. salt
1/2 c. panko crumbs
3 T. Italian seasoning

2 qts. water
2 t. salt
1 lb cavatoppi pasta
3/4 c. butter
3/4 c. flour
1 qt. milk
1 t. nutmeg
1 t. dry mustard
2 1/2 lbs lobster, steamed and cut in half lengthwise

Preheat oven to 375. Spay a 9x13 dish. Melt butter in pan. Toss in panko and salt. Lightly toast. Remove and set aside to cool. In a large pot, bring 2 qts of water to a boil. Add salt. Add cavatoppi and cook until al dente. Drain. Toss with lobster before adding to casserole dish. In a saucepan, over medium heat, melt butter, add flour slowly and cook until shiny. Add the milk. Stir constantly, until creamy, smooth, and thick  Whisk in cheese, nutmeg, & mustard until well combined. Pour cheese sauce over pasta. Sprinkle bread crumbs on top. Bake 15 minutes until golden brown. Remove from oven and allow to set a few minutes before serving.              

Scottish Shortbread and Jam

1 1/4 c. rolled oats
1 t. salt
1 1/2 c. plain flour
2 sticks butter, softened
1/2 c. confectioners sugar
Jam:
1/2 lb. rhubarb, ends trimmed, cut into 3/4" pieces
1/2 lb. strawberries, hulled, halved
3/4 c. sugar
1 lemon, zested and juiced
1 t. salt

Preheat oven to 325. In a food processor, add oats and process until texture is finely ground flour. Remove to a large bowl. Add plain flour and salt, and whisk to combine. Set aside. Place butter and confectioners sugar in stand mixer bowl. Beat until fluffy, about 2-3 minutes. Add flour mixture and mix on low until combined. Remove dough to a floured surface and knead briefly, if necessary. Roll out to a 1/2" thickness and slice dough until 1x3" rectangles and transfer to a baking sheet. Place in oven and bake until golden brown, about 30-35 minutes. Remove from oven and cool completely. Serve with strawberry or rhubarb jam, or lemon curd.

For the jam: place strawberries, rhubarb, sugar, lemon zest, juice, and salt in a large saucepan and bring to a boil. Stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50-60 minutes. Remove from heat and cool completely.

Nestle's Chocolate Velvet Pie

1 3/4 c. milk chocolate chips
8 oz. cream cheese, softened
1 t. vanilla
1 c. heavy whipping cream, whipped
1 chocolate crumb crust

Microwave morsels in uncovered bowl on 70% power for 1 minute. Stir. Microwave an additional 10-15 seconds if chips retain heir shape. Stir until smooth. Cool. Beat melted chocolate, cream cheese, and vanilla until light in color. Fold in whipped cream. Spoon into crust. Refrigerate 2 hours, or until firm. Top with chocolate curls, nuts, or toffee bits if desired.

Nestle's Milk Chocolate Marshmallow Fudge

1 1/2 c. sugar
5 oz. can evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1 3/4 c. milk chocolate chips
1/2 c. chopped pecans
1 t. vanilla

Line 8" square pan with foil. Combine sugar, milk, butter, and salt in saucepan. Bring to a boil over medium heat, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, pecans, and vanilla. Stir vigorously until marshmallows are melted. Pour into pan and refrigerate for 2 hours, until firm. Lift from pan, remove foil, and cut into 48 pieces.
*May use a 9x5" pan for thicker fudge. Refrigerate for 3 hours.

Roasted Smoked Sausage and Potatoes

1 pkg. smoked sausage, sliced into rounds or quarters (I used Oscar Meyer Italian Herb Selects)
1 large i=onion, peeled and chopped
5 large potatoes, peeled, or 2 bags dutch potatoes, cut into 1/2" cubes (I used 1 bag Klondike & 1 bag Dutch--they don't have to be peeled)
2 T. olive oil
salt
pepper
paprika, to taste
1-2 T. Italian seasoning
grated mozzarella cheese

Preheat oven to 400. Line large baking tray (with sides) with several sheets of foil. Spray the foil. Set aside. Put the sausage, onions, and potatoes in large bowl. Drizzle with oil and season to taste with spices. Toss together well. Pour onto baking tray and spread out as much as you can. Place in the oven and roast for 45 minutes to 1 hour, turning every 15 minutes, until potatoes are golden brown and tender. Turn off oven. Scatter cheese over top and return to oven for a few minutes to melt the cheese. Yummy!
1st picture is before baking, 2nd picture is after baking and adding cheese.

Chocolate Pecan Squares

2 1/2 c. SR flour
1 1/2 sticks butter, softened
1 c. packed brown sugar
3/4 c. light corn syrup
1 egg
1 t. vanilla
1 c. pecans, chopped, I use Fisher's cookie pieces
1 c. chocolate chips

Preheat oven to 350. Blend butter and sugar with mixer. Add syrup, egg, and vanilla. Beat until smooth. Add flour. Do not over mix. Add pecans and chocolate. Spread in sprayed 9x13 pan. Bake for 30 minutes or until golden brown. Cool before cutting in squares.

Crockpot Philly Cheesesteak

2 lbs thinly sliced roast beef deli meat, or fajita meat. I have used frozen steakum, broken into strips
1 can beef broth
1 onion sliced
1 green pepper, sliced
1/2 red pepper, sliced, optional
8 oz. fresh mushrooms, sliced
1 clove garlic
8 hoagie rolls, I used soft, presliced brioche baguettes (found in bakery area--less bread), cut in half
8 slices thin provolone cheese

Place liner in crockpot. Place beef in bottom. Add onion, peppers, mushrooms, & garlic. Pour broth over top. Cook on low 4 hours. Stir occasionally. Serve over rolls and top with cheese. Rolls may be toasted if desired. YUM!

1st picture is before cooking; 2nd picture is after cooking; 3rd picture is ready to eat!

Super Easy Devil's Food Pound Cake

1 devil's food cake mix
3.4 oz. pkg. instant chocolate pudding mix
4 eggs
1 1/4 c. water
1/2 c. oil
Glaze:
1/2 c. creamy homestyle chocolate frosting

Preheat oven to 350. Spray angel food cake or bundt pan. Combine all ingredients except frosting. Pour into pan. Bake 50-60 minutes until toothpick comes out clean. Cool 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave 10-15 seconds. Stir until smooth. Drizzle over cake.

Mini Phyllo Pecan Tarts

1 egg
1 T. butter, melted
1 T. sugar
2 t. sugar
2 T. light corn syrup
1/4 t. vanilla
1/2 c. chopped pecans
15 Athens mini phyllo shells
whipped cream

Preheat oven to 350. Whip egg until light and fluffy. Add remaining ingredients, except pecans. Mix well. Add pecans and mix until coated. Fill shells with 1 heaping teaspoon of mixture. Place on baking tray (I used a muffin tin) and bake 10-15 minutes. Cool and garnish.

*add orange zest or mini chocolate chips if desired

French Silk Phyllo Petites

4 oz. Philadelphia snack delights chocolate cream cheese spread
4 oz. marshmallow creme
15 Athens mini phyllo shells
whipped topping
dark chocolate shavings

Combine first 2 ingredients. Spoon 1 T. of mixture into shells. Top with whipped cream and garnish with shavings. Serve immediately.

Apple Cake Cookies

1 3/4 c. SR flour
pinch nutmeg
pinch cinnamon
3/4 c. butter, softened
3/4 c. light brown sugar
1/4 c. sugar
1 egg
2 t. vanilla
2 c. grated apples
Icing:
1 c. powdered sugar
1 T. milk
1/4 t. vanilla
cinnamon, for sprinkling

Preheat oven to 350. Sift together flour, cinnamon, and nutmeg. Cream butter and sugars until light and fluffy. Add egg and vanilla. Add flour mixture. Gently add in apples. Scoop 2 T of mixture onto parchment paper lined cookie sheets and bake 13-14 minutes until edges are light golden. Do not overbake. Cool. Prepare icing. Drizzle over cooled cookies and sprinkle with cinnamon.

Old English Apple Pie (more like a cake)

2 eggs
1 1/2 c. sugar
1 c. SR flour, sifted
3/4 c. chopped pecans
2 c. fresh apples, peeled, finely chopped
whipped cream, optional

Preheat oven to 350. Spay a 9x13 pan. Beat eggs. Add sugar. Add flour, nuts, and apples to the batter. Mix well. Pour in pan. Bake 30 minutes. Serve warm as is or top with whipped cream.

*This makes it's own top and bottom crust.

New York Cheesecake Bars

1 c. graham cracker crumbs
3 T. sugar
3 T. butter, melted
5 pkg (8 oz. each) cream, cheese
1 c. sugar
3 T. flour
1 c. sour cream
4 eggs
1-2 cans pie filling, your choice of flavor

Spray 9x13 dish. Combine 1st 3 ingredients. Press into bottom of dish. Bake at 325 for 10 minutes. Beat cream cheese, sugar, flour, & vanilla until well blended. Add sour cream. Add eggs, one at a time. Mix well. Pour over crust. Bake 40 minutes, until set. Refrigerate 4 hours. Top with pie filling. Serve chilled.

Double Lemon Cheesecake Bars

Crust:
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/2 c. sugar
Filling:
4 eggs, divided
4 pkgs. (8 oz each) cream cheese, softened
1 3/4 c. sugar, divided
3 T. flour
1 T. lemon zest
1/3 c. lemon juice (from 2 lemons), divided
1/2 t. vanilla
2 T. cornstarch
1/2 c. water

Heat oven to 350. Combine all crust ingredients and press into the bottom of a 9x13 dish that has been sprayed. Bake 10 minutes until toasted but not burned. Reduce oven to 325. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 T. lemon juice,and vanilla. Add 3 whole eggs, 1 at a time, and 1 egg white. Mixing on low just until blended. Reserve egg yolk until ready to use. Pour over crust. Bake 40 minutes until center is almost set. Cool 1 hour. Refrigerate 4 hours. Combine cornstarch & 3/4 c. sugar in saucepan. Gradually stir in water and remaining lemon juice until blended. Bring just to a boil, stirring constantly, until clear and thickened. Lightly beat egg yolk with fork, until blended, stir in 2 T. of hot cornstarch mixture. Return this mixture to the cornstarch mixture in saucepan and stir until blended. Cook 1 minute until thickened, stirring constantly. Cool slightly. Spoon over cheesecake. Refrigerate 1 hour until firm before serving.

Fudge Brownie Pie

3/4 c. SR flour
1 c. sugar
1/4 c. cocoa, sifted
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped pecans, optional
2 handfuls mini marshmallows
Frosting:
2 oz. butter, melted
1 oz. cocoa, sifted
2 oz. evaporated milk
1 c. powdered sugar, sifted

Preheat oven to 350. Spray a 9" spring form pan and set aside. Whisk together flour, sugar, & cocoa. Add beaten eggs, melted butter, and vanilla. Mix until smooth. Stir in nuts if using. Pour into pan. Bake on middle rack for 25-30 minutes, until toothpick comes out clean. Immediately sprinkle the marshmallows on top. Return to oven to melt the marshmallows. Combine frosting ingredients until smooth and thick. Remove brownies from oven and carefully spread the chocolate frosting on top. Cool completely. Cut into wedges to serve.

Baked Garlic Parmesan Chicken

2 T. olive oil
1 clove garlic, minced
1 c. plain* dry Panko crumbs
2/3 c. freshly grated Parmesan cheese
1 t. dried basil leaves
1/4 t. pepper
6 skinless, boneless chicken breasts, or 12 tenderloins

Preheat oven to 350. Spray 9x13 dish. Combine oil and garlic. Combine crumbs with cheese, basil, and pepper. Dip each piece of chicken in the oil mixture, then the crumb mixture. Arrange in dish, and top with any remaining mixture. Bake 30 minutes or until chicken is no longer pink and juices run clear.

*or you can use seasoned Panko crumbs and eliminate the basil and pepper. Or use Italian seasoning if preferred.

Strawberry Blueberry Muffins

1/2 c. melted butter or olive oil
1 c. milk
3 eggs
3 1/2 c. SR flour
1/4 c. white sugar
1/4 c. brown sugar
1 c. chopped strawberries (I used 2 c.)
1 c. whole blueberries
2 T. strawberry jam, optional
1 t. vanilla
 2 t. cinnamon

Preheat oven to 375. Place muffin papers in tins. Whisk butter, milk, and eggs together. Add flour & sugars. Add vanilla and cinnamon. Toss blueberries and strawberries in some flour, to prevent them from sinking to the bottom of the muffins, before adding to the batter. Add jam, if using. Fill muffin cups 3/4 full. Bake in oven for 20-25* minutes until toothpick inserted comes out clean. Cool 10 minutes before serving. Makes 24 muffins.

*These turned out a little dry when I made them the first time because I was trying to make them with very little sugar for my neighbor who has cancer. (Cancer feeds on sugar). Since I didn't add the strawberry jam, I should have added more moisture to the batter. They tasted great, and she said she ate them with cream cheese. **The next time I made them I only baked for 15-20 minutes, and they were much better. (I still didn't add the jam to the recipe.)

1st picture is before baking. 2nd picture is after baking.