Chocolate Crackle Cookies

1, 20 oz package or 1 pouch Ghirardelli Double Chocolate
Brownie Mix
1 1/4 cup all-purpose flour
3 eggs
1/3 cup vegetable oil
1/4 cup granulated sugar
1 cup powdered sugar (reserve for coating dough)

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Preheat oven to 350°F. Place brownie mix, flour, eggs, oil and granulated sugar in medium bowl. Stir until blended. (Dough will be stiff.) Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes.
Makes 2 1/2 dozen cookies.
I needed some cookies and used the brownie mix sold at Costco - they were great.

Oatmeal Crispies

Ingredients

• 1 cup Shortening (Crisco)
• 1 cup Packed Brown Sugar
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1-½ cup All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 3 cups Quick Oats
• ½ cups Finely Chopped Pecans

Preparation Instructions

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.

When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

Pioneer Woman Cooks - Marybeth and I made these in CT!! Oh they were good.

Mini Glazed Lemon Cake

Cakes
2 T butter, softened & divided
2 T sugar
2 small lemons, divided
1 pkg (9 oz.) yellow cake mix
1 egg
1 8 oz. container sour cream

Glaze
2 T lemon juice (from lemon used for cakes)
2 T butter
1/4 C sugar

1. For cakes, brush 6 Prep Bowls with 1 T butter; sprinkle with sugar. Thinly slice one of the lemons. Remove any seeds from the lemon slices and place one slice in the bottom of each bowl; set bowls aside.

2. Zest remaining lemon and measure 1 T of zest; set lemon aside for glaze. Place remaining 1 T butter into microwavable bowl; microwave on high 15-20 seconds or until melted. Add lemon zest, cake mix, egg, and sour cream; whisk 1 minute or until smooth (batter is pretty thick). Scoop batter evenly into prepared bowls. Place bowls in circle on microwave turntable. Microwave on high 4-5 minutes or until wooden pick inserted in centers comes out clean (cake still looks slightly wet). Carefully remove cakes from microwave; cool in bowls for 5 minutes.

3. Meanwhile, for glaze, juice reserved lemon to measure 2 T juice. Melt butter. Stir in lemon juice and sugar; microwave on high 30-60 seconds or until boiling.

4. To serve, gently tap sides of bowls to release cakes. Transfer to serving plates and drizzle glaze over cakes.

We had these at Bennett's blessing. I can't even find a comparable picture. They were delicious and so quick - but you need to have the right dish - pampered chef sells them.

Baked New Red Potato Dollars

8 new red potatoes

1/4 c. butter
2 green onions, chopped include tops
Parmesan cheese

Scrub and dry potatoes, leave skin on. Cut each potato into 3/16 inch slices, keeping each potato intact (don't scatter slices). Butter a Pyrex loaf pan and sit potatoes upright (discard 2 round ends of each) in two rows in it. Melt butter, add onions and pour over potatoes. Sprinkle with Parmesan. Bake uncovered at 425 degrees for 1 hour. Reduce heat to 375 degrees and bake 30 minutes longer or until tender. Turn out on platter to serve. Serves: 6.

Oh folks - I just found the recipe on Sunday just to have a new way to have potatoes for just me and dad and OH BABY!! These are fantastic. bytheway - I didn't have green onions so I used freeze dried chives and they were still fantastic.

Ginger Glzed Chicken with Pineapple Salsa

Ingredients

• 1/2 cup pineapple juice (see below)
• 1/2 cup soy sauce
• 1/4 cup each Oriental dark sesame oil, olive or vegetable oil and honey
• 1-1/2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon pepper
• 6 skinless, boneless chicken-breast halves (5 oz each)
• Pineapple Salsa
• 1 can (20 oz) Pineapple Tidbits, drained, (reserve 1/2 cup juice for glaze)
• 1/2 cup chopped fresh Cilantro
• 1/4 to 1/2 cup chopped Red Onion
• 1 teaspoon fresh lime juice

Directions

1. Glaze : Mix all ingredients in large glass measuring cup.
2. Place chicken in ziptop bag, add glaze, seal and turn to coat chicken. Place in a dish in case of drips. Refrigerate 4 to 6 hours.
   
   
3. Heat outdoor grill to medium-high.
   
   
4. Salsa : Mix all ingredients in medium serving bowl. Cover and refrigerate until ready to serve.
   
   
5. Drain glaze into medium saucepan. Bring to a boil over high heat; boil 2 minutes.
6. Grill chicken, turning once and basting often with glaze, 10 to 12 minutes until deep golden brown and no longer pink in thickest part. Transfer to a clean platter. Discard any remaining glaze.
   
   
7. Serve chicken with the salsa.

Yummy Salsa

4-5 roma tomatoes - chopped
2-3 avocados - chopped
red pepper chopped
1/2 bunch green onions chopped
1/2 bunch cilantro chopped
1 15.5 ounce can of black beans - drained and rinsed
1 can of corn
juice of one lime
one package of dry zesty Italian dressing made according to package direction.

Gently toss together.

Sweet and Sour Meatball Simmer

3/4 Lb frozen prepared meatballs
1 medium each red and yellow pepper cut into chunks
1/4 Cup water
1/4 Cup apricot jam
1/4 Cup Catalina Dressing
2 TBS soy sauce
3/4 tsp ground ginger and garlic powder
2 Cups cooked rice

Combine all the ingredients except rice in large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally. Increase heat to medium-high; uncover. Cook 8 to 10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. Serve over the hot cooked rice.