S'more Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Bang Bang Shrimp

Bang Bang Shrimp

Yield: 2 – 4 as appetizer

Ingredients

• 1 lb. medium shrimp, peeled and deveined
• For the sauce:
• 1/2 cup mayonnaise
• 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar
• For the egg mixture:
• 1 egg, beaten
• 1 cup milk
• For the breading mixture:
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• For frying:
• 8 to 12 cups vegetable oil

Instructions

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Combine beaten egg with milk in shallow bowl; set aside.
3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

The New York Times Chocolate Chip Cookies

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all purpose flour for my recipe.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate, then also went back and added Reece’s peanut butter chips.

Directions

Sift flours, baking soda, baking powder and salt
into a bowl and set aside.

Using a mixer with a paddle attachment, cream
butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
mixing until just combined. Fold in chocolate chips. Refrigerate dough for
24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes.

Chicken in Basil Cream

Ingredients	1/4 cupMilk
	1/4 cupDry bread crumbs
	1 poundBoneless skinless chicken breast; 4 halves
	3 tablespoonButter
	1/2 cupChicken broth
	1 cupHeavy cream
	1 can (4 oz)Pimento; sliced
	1/4 cupBasil; fresh, minced
	1/2 cupParmesan; grated
	1/8 teaspoonPepper

Chicken in Basil Cream (9) Preparation

- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream, and pimientos; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.

Chocolate Banana Melts

Ingredients

• 2 tablespoons chocolate-hazelnut spread, such as Nutella
• 4 slice  soft sandwich bread
• 1 banana, sliced
• room temperature butter
• 4 teaspoons dark brown sugar

Directions

• Divide spread between 2 bread slices. Top with banana slices and remaining bread. Butter sandwich tops. Sprinkle each with 1 tsp. sugar and press to adhere. Cook sammies sugar side down in large nonstick skillet over medium-low for 2 minutes. Lightly spread butter on untoasted sides of bread; sprinkle each with another 1 tsp. sugar. Flip and cook, 2 more minutes. Quarter sandwiches; serve warm.

Chicken Tortilla Bake

Ingredients

2 10 3/4oz cans of cream of chicken

1 10oz can of dice tomatoes and green chilies 

12 6in corn tortillas

3 cups of cooked chicken

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 3 cans and mix them up, then set aside

Chop up the tortillas into bite sized pieces.

Layer 1/3 of the tortillas onto the bottom of a 3 quart pan

Place half of the chicken on top of the tortillas

Then spoon 1/2 the soup mixture on top of the chicken

Repeat layers and top with the rest of the tortilla strips.

Cover and bake for 40 minutes

Top with cheese and bake an additional 5 minutes until the cheese melts

No Bake Nutella Cheese Cake

Ingredients

Crust:

-5 Oreo cookies

-10 Belgian Butters Almond Thins

-3 tbsps melted Unsalted Butter

Filling:

-1 package (room temp) Cream Cheese

-2/3 cup Nutella

-1/2 tspn Pure Vanilla Extract

-Fresh Whipped Cream

What to do:

-I'm so tempted to just say, PUT THEM ALL TOGETHER AND DEVOUR but I should show a little more effort, after all it is Nutella.

-Mix together cookie crumbs and melted butter. 

-Divide evenly in small containers, I used small jars.

-Beat Cream Cheese and Nutella until smooth, then add in the vanilla extract

-With a spatula, fold in the whipped cream.

-Spoon in the mix on top of the crust and refrigerate before serving.

-DONE!

Chicken Pillows

Ingredients

• 1 (8 oz) can Pillsbury Crescent Rolls
• 8 oz cream cheese
• 1/4 cup butter
• 2-3 cups cooked and shredded chicken
• 1 egg
• 1 sleeve Saltine Crackers crushed
• 1 can cream of chicken soup
• 1/4 cup milk
• 2 spoonfuls sour cream
• 1/2 cup shredded cheese

Instructions

1. Preheat oven to 400 F
2. Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.
3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.
4. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow".
5. In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
6. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
7. For the sauce topping: Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Crab Salad Sandwich

Ingredients:
2 (8 ounce) package imitation crab
3/4 cup mayonnaise
2 teaspoons lemon juice
1/4 cup green bell pepper (finely chopped)
1/4 cup onion (finely chopped)
salt and pepper (to taste)
paprika (to taste)
spinach leaves
4 wheat crescents  

Step 1: Break up the crab into small chunks. You can do this with your hands or use two forks to shred the imitation crab meat. Place crab into a medium bowl. Add mayonnaise, lemon juice, green bell pepper, and onion. Season with salt and pepper and paprika. Mix until well combined.
Step 2: Place lettuce onto the bottom half of a bun (I prefer mine toasted), top with crab mixture and the top half of the bun.