NO BAKE CRACKER BARS (COOKIES)

NO BAKE CRACKER BARS (COOKIES)

From Billie Reid

Club Crackers
1 stick butter
1 1/2 cup graham cracker crumbs
1 cup brown sugar
1/2 cup milk
1 t. vanilla
1 1/2 cup chocolate chips

3 T. peanut butter

Place one layer of club crackers in bottom of 9 x 13" pan.

In saucepan or microwave, heat the stick of butter, graham cracker crumbs, brown sugar, and milk.  Boil 5 minutes.

Remove from heat; add vanilla. Cool slightly.

Pour mixture over crackers in pan.  

Place another layer of club crackers over the mixture.

Melt together chocolate chips and peanut butter.

While hot, spread over top of crackers.

Let cool. Cut into squares.

CHOCOLATE FROSTING

CHOCOLATE FROSTING 

From Barbara Thompson

1 box powdered sugar
1/3 cup cocoa
1/2 cup melted butter
1/3 cup evaporated milk
1/2 t. vanilla

Combine powdered sugar and cocoa; add remaining ingredients and beat well.

Makes about 2 cups.

BUCKEYE DELIGHTS

BUCKEYE DELIGHTS

From Lucy Reid

Preheat oven to 350.

Cookie Base 
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 T. butter, softened
1 t. vanilla
1/4 t. salt

Topping
1/2 cup whipping cream
1 cup plus 2 T. semisweet chocolate chips
1 T. peanut butter

Cookie Base:

Line 36 mini muffin cups with mini foil candy cups (about 1 1/4").

In large bowl, stir cookie base ingredients until dough forms.

Press about 1 tablespoon dough into each foil cup.

Bake 8-9 minutes, or until puffy and set.

Cool completely, about 30 minutes.

Remove from pan.

Filling:

In small bowl, mix filling ingredients until well blended.

Press about 1 teaspoon mixture on top of each cooled cookie.

Topping:

In 1 qt. saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.

Stir in 1 cup of the chocolate chips.

Refrigerate about 30 minutes, or until cooled.

Spread about 2 teaspoons chocolate mixture over each cookie cup.

Drizzle:

Place remaining 2 T. chocolate chips and 1 T. peanut butter in resealable food-storage bag; seal bag.

Microwave on high 30-60 seconds, or until softened; knead to mix.

Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.

Refrigerate about 30 minutes or until set.  Store in covered container in refrigerator.

PESTO CHICKEN

PESTO CHICKEN

From Niki Reid

Preheat oven to 350 degrees.

2 boneless, skinless chicken breasts
1 small jar of basil pesto
1/4 cup-1/2 cup oil of choice
mozzarella cheese, about 4 slices per breast
1 tomato
Angel hair pasta, half a normal package

Optional - marinate chicken in pesto/oil overnight.

Place chicken, oil and pesto in 8x8 casserole dish. 

Bake 25 minutes or until chicken is fully cooked - varies depending on the size of the breasts.

Boil water and cook pasta according to package instructions.

Place tomato slices and mozzarella on each piece of chicken and return dish to the oven for another 5-7 minutes, or until cheese is fully melted.

Serve chicken on a bed of pasta, using the extra sauce as desired.  Serves 2.

Niki's note:  We often accompany this dish with a side of sauteed asparagus. For the oil, I use avocado oil, but olive, or even coconut would work fine-this just makes the pesto a little more saucy. For the tomato, I only use one slice per breast, however, you could use more if you'd like.

TUSCANY CHICKEN CHEESE PIZZA

TUSCANY CHICKEN CHEESE PIZZA

From Kim Reid

1 t. olive oil
1 lb. boneless skinless chicken breast, cubed
1 t. dried oregano
1 can regular rotel, drained
1 16-oz. Italian bread shell or 12" prepared pizza crust
1/4 cup refrigerated pesto 
1 1/2 cups shredded cheese blend
3 T. green onions, slices (optional)
1/2 cup parmesan cheese

Cook chicken and oregano in oil about 5 minutes.

When chicken is cooked, mix in the rotel.  

Spread pesto over crust, then half of the shredded cheese blend, then chicken mixture, then rest of cheese blend, then onions, and parmesan cheese.

Bake at 450 degrees for 12-15 minutes.  Enjoy!  Best pizza ever!

INDIAN BUTTER CHICKEN

INDIAN BUTTER CHICKEN

From Kathy Reid Miller

6 T. butter, divided

2 lbs. chicken breasts, cut into 1" chunks

1 yellow onion, diced

3 garlic cloves, minced

3 t. garam masala

1 T. fresh grated ginger*

1 t. chili powder

1 t. ground cumin

1/2 t. cayenne pepper*

1  1/2 cups tomato sauce (or one 14 oz. can)

2 cups cream*

salt, pepper

lime and cilantro, for garnish

naan and rice for serving

In 2 T. butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned, but not fully cooked. Work in batches; set aside.

Melt another 2 T. of butter in the pan over medium heat. Add the onion and cook until it begins to soften - about 3 minutes.

Add the garlic, garam masala, ginger, chili powder, cumin and cayenne.  Stir to combine.

Cook for about 45 seconds and then add the tomato sauce. Bring the mixture to a simmer and let it cook 5 minutes.

Add the cream and bring the mixture back to a simmer. 

Add the browned chicken. Let the mixture simmer for 10-15 minutes. Keep the heat low - not a rolling boil.

Stir in the remaining 2 T. butter and season with salt and pepper, to taste.

Serve garnished with lime and cilantro, alongside rice and naan.  Serves 4.

*Kathy's Note:  I used 1 cup HEAVY cream, and 1 cup water.  You could use table cream, or sub 1 cup for milk, but be careful for curdling if you lessen the fat content! Also, I use ground ginger in the jar and I only use about 1/8-1/4 t. red pepper. I don't like it too hot. 

CHOCOLATE CHIP SEA SALT COOKIES

CHOCOLATE CHIP SEA SALT COOKIES

From Niki Reid

Preheat oven to 350.

2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1  1/4 t. baking soda
1  1/2 t. baking powder
1 t. salt
2 1/2 sticks (1  1/4 cups) unsalted butter, softened
1  1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt

Sift flours, baking soda, baking powder and salt into a medium-sized bowl.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.

Add vanilla and eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined.

Drop chocolate chips in and incorporate them by hand.

Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.

Line a baking sheet with parchment paper or a nonstick baking mat.

Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.

Sprinkle lightly with coarse sea salt.

Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.

Cool cookies for 10 minutes on baking sheet before removing.

Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.

Niki's Note:  I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.