S'More Cookie

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

Got these from Baked Perfection - awesome.

Simple, Classic Chicken Potpie

6 cups shredded chicken (from two rotisserie chickens)

1 refrigerated pie crust from a 15-ounce box
2 Tbs. vegetable oil
2 medium onions, chopped
3 small celery ribs, cut crosswise, 1/4-inch thick
2 cups chicken broth
12-ounce can evaporated milk
1/3 cup butter
1/2 cup, plus 1 Tb. flour
3/4 tsp. dried thyme
Salt and ground pepper
1/4 cup chopped fresh parsley
1 16-ounce bag frozen peas and carrots, not thawed

Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.

Heat oil in Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.

Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Tailgate Sandwich

1 loaf focaccia

olive oil

salt and other desired dried herbs

6-8 Tbsp. butter, room temperature

4-6 Tbsp. mayonnaise

4-6 Tbsp. Dijon mustard

1/4 lb. turkey, sliced

1/4 lb. ham, sliced

1 red onion, thinly sliced

1/4 lb. provolone cheese, sliced

1 small tomato, thinly sliced

1 cup fresh spinach, shredded

Preheat oven to 300 degrees

Season bread by brushing top of loaf with olive oil and sprinkling with salt and other seasonings. Place on lightly greased cookie sheet and bake for 15-20 minutes in a 300 degree oven. Remove and cool.

Slice cooled focaccia in half horizontally and spread both halves with butter, mayo and mustard. Layer ingredients on bottom half of bread in the following order: turkey, ham, onion, cheese, tomato slices and spinach. Place second half on top of layered half. Wrap sandwich tightly with plastic wrap, then wrap in aluminum foil.

Refrigerate at least 8 hours or overnight.

Cut into wedges to serve.

I got this recipe (and the picture) from your homebased mom. I served it at out Stake Conference Stake Presidency dinner. I found the bread at Henry's - it was fantastic!!!

Spicy Asian Chicken Stir Fry

Ingredients

• 2 ounces medium rice noodles
• 1/2 cup broccoli flowerets
• 1/2 cup red bell pepper strips
• 1/2 cup fresh snow peas
• 1 teaspoon vegetable oil
• 4 ounces boneless, skinless chicken breast, cut into bite-size pieces
• 1/4 cup shredded carrot
• 3 tablespoons bottled Thai-style peanut sauce
• 1 teaspoon reduced-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 teaspoons lightly salted dry roasted peanuts, chopped

Directions

1. Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.
2. In nonstick large skillet or wok coated with cooking spray stir-fry broccoli and bell pepper over medium-high heat for 2 minutes. Stir in snow peas. Stir-fry for 1 minute more. Remove vegetables from skillet. Set aside.
3. Add oil to same skillet. Add chicken. Stir-fry over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Reduce heat to medium. Return vegetables to wok. Stir in carrot, peanut sauce, soy sauce and ground red pepper (if desired). Add noodles. Toss until combined and heated through. Transfer to serving plate. Sprinkle with peanuts.

From Specialk.com

Double Chocolate M & M Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces semisweet or milk chocolate, coarsely chopped
1/2 cup (1 stick) butter, cut into eight pieces
3/4 cup M&M’s
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute at 50% power. Stir. Microwave again for one minute at 50% power and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals at 50% power until the chocolate and butter are well combined (don't overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is at room temperature or just slightly warm (but not hot).

In a large bowl (or in the bowl of an electric stand mixer), combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined. Gradually mix in flour mixture on low speed. Fold in M&M’s with a wooden spoon (don't use a mixer as the M&M's will break into pieces and not stay whole).

Line baking sheets with parchment paper, silpat liners or lightly grease them with cooking spray. Drop dough onto baking sheets by tablespoonfuls (or use a cookie scoop) spacing them about 1 1/2 inches apart. If desired, place five or six M&M's on top of the cookie dough balls (even perched slightly on the rounded sides). Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 13-14 minutes.

The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely. These cookies will stay fresh in an airtight container for about 2 days. I freeze them between sheets of wax paper in a large tupperware container and they defrost beautifully at room temperature or for a few seconds in the microwave.

Recipe Source: from melskitchencafe.com

Saw these cookies while I was in Portland - made them tonight - They were fantastic - and I loved this new food site.

Fortune Cookies

Ingredients:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons water

Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

I made these cookies (thanks for the recipe KATIE!!) for seminary. They turned out fantastic. Fun idea.

Tangy Lime Enchiladas

6 TBS honey
5 TBS fresh lime juice (1-2 limes)
1 TBS chili powder
1 tsp garlic powder
2-3 skinless boneless chicken breasts - cooked and shredded
8-10 flour tortillas
1 lb of a Mexican blend cheese (monterey jack, colby and cheddar) shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow to it set for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of 9 x 13 pan. Place chicken and cheese into the middle of a tortilla and spoon about 1 TBS of enchilada sauce over it and roll it up. Place seam down in the pan. Reserve about 1-2 cups of the cheese to sprinkle on top of the enchiladas. Pour enchilada sauce over the top of the rolled enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Kent wasn't wild about these - but I thought they were fantastic. Kent said he just wasn't expecting such a tangy tasty for enchiladas. TRY THEM!!!