Santa's Favorite Cookies

These have been updated to a larger size cookie with a Levain Bakery style method of baking. So damn good.

Chocolate Chip Candy Cane Cookies

1 cup cold Butter straight from the fridge
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs, cold
2 tsp vanilla extract

3 1/2 Cups sifted flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt

1 1/4 cups chocolate chips
1 Large Box Junior Mints
8 large candy canes, crushed

Directions -

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper or a silicone baking mat and set aside. (NOTE- Wax paper is NOT parchment paper. HAHA)

2. In a large bowl, sift together the flour, baking soda, and salt. Set aside.

3. In a large mixing bowl or kitchen aid fitted with the paddle attachment, mix together the sugars. Take your cold butter out of the fridge and cut into tablespoon sized pieces and throw them into the sugar. Beat on medium for 4-6 minutes. The pieces of butter will fly around for the first few minutes but eventually they will start molding with the sugar. When finished it should be a thick pasty consistency.

4. Beat in cold eggs and vanilla until well combined about 2 minutes. 

5. Slowly add the dry ingredients to the wet ingredients.  Pulsing for a few times. If your dough is a little too sticky add a little more flour. You don’t want your flour too dry. Fold in the chocolate chips.

6. Tuck  2 Junior Mints into about 3 tablespoons of cookie dough. I use 3 level scoops of a cookie dough scoop, it’s about 3oz of dough if you weigh it.  Form into a ball and roll into crushed candy cane pieces. (I usually only roll the top half of the cookie.) Place cookies on parchment covered baking sheet. I bake 8 per sheet. 

4. Bake cookies for 10-11 minutes. Do not over bake. They will not look done. Cool on baking sheet for 5-10 minutes before transferring to a cooling rack.  Makes 16 large cookies.

If you want to make smaller cookies, use one cookie scoop, 1 junior mint, and bake for 8 minutes. Will make about 3 dozen cookies.

Gingerbread Dough & Frosting

This recipe is awesome for making a gingerbread house.  It's not THAT yummy to eat, but it's still pretty soft like a cookie if you want to eat it!

(this dough makes enough for 2 pretty decent sized houses.  Half the recipe if only making 1)

DOUGH
2 Cups Molasses
1 Cup Butter
1/2 Cup Milk
Bring Molasses and Butter  to boil, and then let completely cool.  When cool add Milk

Sift together
6 Cups Flour
3 tsp Baking powder
1 tsp Baking soda
1/4 Cup Sugar
2 tsp Ginger
1 tsp Cinnamon

Add molasses mixture to dry ingredients.
Let cool in refrigerator at least 1 hour.

Roll out dough 1/8inch thick ONTO TIN FOIL (this is so it doesn't lose it's shape when you transfer it to your pan).  Cut the shape of your house, using a pizza cutter.  Remove extra pieces.  Do this for all your house pieces.
Bake at 350 for 7-9 minutes.

FOR WINDOWS- We like to use Jolly Ranchers or Life Savers for windows because when they melt they're see through.  You can use any hard candy.  Little circle peppermints are fun too because they're holiday ish.  To put windows in, before you bake your pieces, cut out the windows.  You can use cookie cutters or whatever you have.  After you bake it once, let it cool for a few minutes, then add your candy into the window spots.  Put it back in the over for another 5 minutes until it's all melted.  It will peel off of the foil just fine.

After you remove it from the oven let cool about a minute.  Then remove the piece from the pan, leaving it on the foil.  Let it cool on a cooling rack.  Remove from the foil when you are ready to put the house together.  I like to bake mine and let them sit out all night so they harden and are completely cool.

ICING FOR PASTING
1-2 Cups of Granulated Sugar

This is a trick my mother taught me, but it's a little harder than using royal icing.
Place the sugar in a large skillet over the stove on low heat.  Let it melt.  Don't let it burn.  Just keep it hot.  If it starts to smoke, turn the heat down.  Place the edge of your first piece of house in the melted sugar and very quickly attach it to the other piece.  Do this to all sides.

Attaching the roof can be very tricky.  Using a spoon, spoon the melted sugar onto the edges and carefully place your roof pieces on.

OR if you're not going to eat your house or enter it in a contest, just hot glue it together like we do! HAHAH

ROYAL ICING FOR DECORATING
2 Pounds Powdered sugar
6 Egg Whites
1/2 tsp Cream of Tarter

Beat sugar, egg whites, and cream of tarter until thick and fluffy.  If your frosting seems super runny, just add a little more powdered sugar until you get a thicker consistency that will work better.  Keep covered with a damp towel at room temperature.  Be sure to keep it covered and air tight so that it doesn't harden.
 Use for decorating, either with spoons or frosting bags.  I like to put mine in a frosting bag.

Zucchini Bread

Zucchini Bread

3 Eggs
1 1/2 C Sugar
1 C Oil
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Soda
1/4 tsp Baking Powder
3 C flour
2 Cups peeled/seeded/grated Zucchini
1 Cup Chocolate Chips (optional)

Cream eggs and sugar.  Add oil, vanilla, and cinnamon.  Sift other dry ingredients together and add to mixture.  Add Zucchini and chocolate chips.   Grease and Flour 2 Bread Loaf pans.  Split into 2 pans.  Bake at 350 for 45-60 minutes.  Check and pull out when knife inserted comes out clean.

Stuffed Peppers

Ingredients:
5 whole bell peppers
1 lb ground meat (I used ground chicken which was not so great)
2 large tomatoes, diced
1 small onion, chopped (I always use dried chopped onion)
1 cup cooked potatoes, diced (I used leftover french fries, you could use frozen hash browns or cooked rice)
Salt and pepper to taste
Minced garlic to taste
Cheese (optional)

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside (I omitted this step). Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (save some cheese for the top). Add more salt and pepper if necessary. Cook on medium heat (mix when needed) until potatoes are tender.

Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around stuffed peppers. Top with cheese. Bake stuffed peppers at 350° for 20 minutes.

I am going to try using this chimichanga filling next time.

Recipe adapted from this and this.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies.

2 cups pumpkin
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 Tablespoon vanilla
1/2 cup sour cream
4 1/4 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups chocolate chips

Preheat oven to 375 degrees. Combine all ingredients. Drop spoonfuls of dough onto ungreased cookie sheets. Bake for 10 minutes.

White Sauce/Gravy

This is just a simple white sauce that is from the Better Homes and Gardens cook book.  It's what I grew up putting on Biscuits for Biscuits and Gravy.  You can add more flavor or sausage or bacon or whatever you want to it.  I usually do sausage or cut up chunks of meat.

4 Tbls butter
4 Tbls flour
1/2 tsp salt
1/8 tsp pepper
3 Cups Milk

Melt Butter in a saucepan over medium heat.  Stir in flour, salt, and pepper.  Stir in milk immediately.  Cook and stir over medium heat until sauce boils and thickens.  Continue to cook for 1 minute.  Remove from heat and serve.  I usually add the meat right as the sauce is thickening.

Serves 4-6.  Perfect amount of sauce for  THESE biscuits.

Healthy Mexican Sweet Potato Skins

 

These are SOOOOOO yummy.  Kinda spicy, but oh so good and FILLING!

3 medium sweet potatoes

1 can corn, rinsed and patted dry 

1 can black beans, rinsed and drained

1 tablespoon butter

1/2 yellow onion, chopped

2-4 canned chipotle peppers in adobo sauce, minced or pureed

1 ounce light cream cheese

1/4 cup light sour cream

1 teaspoon salt (+ more to taste)

1/2 cup cilantro, roughly chopped

6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While
   sweet potatoes are baking, place corn in a heavy cast-iron skillet over
   medium-high heat with no butter or oil. Sprinkle with salt and other
   Mexican seasoning (as much as you want). Do not stir! Let corn roast for
   several minutes before stirring. Let it roast for a few more minutes
   before stirring again. Continue this for about 10 minutes, until corn is
   browned and roasted on the outside. Set aside in a small bowl with the
   black beans.
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove
   sweet potatoes from the oven when fork-tender. Let cool for 5-10
   minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet
   potatoes out, leaving the skins intact. Sometimes leaving a thin layer
   of potato inside of the skins helps them hold together better.
5. Mix
   the flesh of the sweet potatoes with the cream cheese, sour cream,
   chipotle peppers, and salt. You can use a mixer or just a spoon,
   depending on how soft the potatoes are. When well-mixed, gently stir in
   the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop
   the filling into the skins and top each with 1 tablespoon shredded
   cheese. Broil for about 5 minutes or until cheese is melted.

One serving size is 1 potato skin.

No Peek Chicken

This is super fast and super easy to get ready... just have to plan ahead a few hours!

1 box Uncle Ben's Long Grain Wild Rice (original recipe)

1 can cream of mushroom soup

1 can cream of celery soup

2 cans water

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and water.  Arrange the raw chicken on top of the rice mixture, cover and seal with foil.

Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"

Orange Rolls

1 1/2 Cups scalded milk
1 Stick butter
Heat milk and add in butter to melt.  Put in large bowl and add the rest of the ingredients in order.
1/3 Cup sugar
1 tsp salt
Grated rind of 1 Orange
1/4 Cup squeezed orange juice
2 Eggs
1 1/2 Tbsp or 1 Pkg Yeast
Stir, then add:
5-6 Cups flour to make sticky dough
Mix/knead well.  Cover and let rise for 1 1/2 hours.

Roll into rectangle that is about 1/4 to 1/2 in thick and spread with melted butter.  (May add a bit of white sugar and additional orange zest if desired.)
Cut dough into 1 inch wide strips that are about 8-9 inches long.  Tie each strip into a knot (kind of like at the beginning of tying your shoe!)  and tuck in the ends.
Place on lightly greased cookie sheet and let rise until the indent of your little finger into the dough stays in.

Cook about 10 min at 375 or 400.

Make a simple glaze (between a frosting and a runny glaze) in a 2 cup Measure:
Powdered sugar
Orange juice
soft butter
(more orange zest if desired)
Let rolls cool just a bit before topping with glaze.

Potato Soup

4-6 potatoes (leave peels if they're red potatoes)
3/4 Cup chopped ham or bacon (optional)
1/2 C chopped onion
31/2 cups water
2 Tbsp chicken boullion
1 tsp salt
1 tsp paprika
1/2 tsp pepper
1/2 C Sour Cream

5 Tbs butter

5 Tbs flour
2  Cups Milk

Boil potatoes until they are soft.  Drain them, setting the water aside.  Cut up the potatoes to desired pieces or mash them completely. (I usually use leftover baked potatoes from Sunday dinner).

Place chopped potatoes, ham, onion, and water into stock pot and bring to boiling on med high heat.  Drop heat to low and boil for 10 minutes.  Add in boullion, salt, paprika, pepper and let slowly boil/simmer until you are finished with the next step.

Make a roux with the butter and flower over med/low heat in a separate sauce pan. When it is smooth slowly add 2 cups milk.  Continue to whisk on med/low heat until the sauce makes a gravy, but not too thick.  Stop before it boils.  Takes about 10 minutes.

Add the sour cream and the milk/gravy to the soup.  Let simmer a few more minutes until ready to serve.

Recipe courtesy of Cheryl Crockett... with a few adjustments from Katie.

Kristi's Chocolate Chip Cookies

Kristi always makes the best cookies, this is her recipe.

3/4 C sugar

3/4 C brown sugar

1 C shortening

2 eggs

1 tsp salt

1 tsp soda

1 tsp vanilla

2 1/2 C flour

1 Cup chocolate chips.

Bake at 350 for 8-10 min

Ebelskivers

There are lots of Ebelskiver recipes out there. This is the one I grew up with. We always eat these on Conference Weekend!

3 Eggs separated, yolks and whites
2 Cups Buttermilk
2 Tbsp sugar
1/2 tsp salt
2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder

Beat egg yolks, sugar, salt, and buttermilk together.
Sift in flour, soda and powder.
Stiffly beat egg whites and fold into mixture.

Put your ebelskiver pan on med or med/low heat and let it heat up. Spray with cooking spray. Spoon the dough into the pan until it is a little below reaching the top. Let it cook like pancake, until it starts to bubble. Take a fork and grasp the edge and turn it over to cook on the other side.

Make sure they're fully cooked in the middle. If they're not turn your burner down a little bit so that you can cook them longer so that it cooks the inside all the way.

Top with Syrup, jam, or just plain butter. Yum, yum, yum!!!

Mexican Style Chicken Salad

Found this on pinterest and LOVED IT. It didn't have the measurements so here is what I did!!!

3 Cups chicken, cooked and shredded
3 small avocado
1/4 Cup Mayo
1/4 Cup Sour Cream
3 green onions chopped
1/2 bunch of cilantro chopped
Juice from 2 fresh limes
Salt. Prob about a 1/4 tsp or to taste.

Mash it all up and stir it together.

Eat it plain with tortilla chips like a dip, or wrapped in a tortilla. So so yummy.

Hummus

Hummus
15 oz can garbanzo beans, drained
1/3 c lemon juice
5 T each sesame seeds & olive oil
2 cloves garlic
1 t each cumin, salt & pepper
In a blender combine sesame seeds, olive oil, lemon juice & garlic until smooth. Add remaining ingredients and puree until smooth. Serve with desired veggies and/or pita bread.

Recipe courtesy of SHS Wellness Programs.

Pizza Sauce

Pizza Sauce
1 11 oz can tomato puree/sauce
1/4 c water
1 T sugar
1 t olive oil
1/4 t lemon juice, salt & oregano
1/8 t basil, thyme & garlic powder

Combine ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer 15-20 minutes.

We use this for pizza, spaghetti, etc.

Sour Cream Enchiladas

These are just plain easy and good.

2 Cups Sour Cream
2 Cups cooked shredded chicken
1 4oz can Green Chilis
1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1 1/2 - 2 Cups Grated Cheese
8 Flour Tortillas or 12 Corn Tortillas

In 13x9 pan spread 1/2 Cup Sour Cream in the bottom, set aside.

Combine Chicken, 1/2 Cup Sour Cream, chilis, salt, onion powder, garlic powder, pepper in a saucepan and cook over low heat until warm.

Microwave flour tortillas until warm, and evenly divide chicken mixture into each tortilla. (If using corn, fry tortilla in oil to soften.) Roll tortillas and place seam side down in the pan. Top with remaining cup of Sour Cream and sprinkle with the Cheese.

Bake at 450 for 8 Minutes.

Chicken and Dumplings

I love dumplings... I've always wondered how to make them. Uh.... so easy!!!!


3 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1/2 medium onion diced
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits
OR you can half THIS biscuit recipe like I did. Worked perfectly!!!! (I hate store bought gross dough.)

Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth, onions, and parsley. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. (I just rolled out my dough and cut it up into quarter size pieces.) Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. (This really seems unnecessary, because my just shredded apart on it's own.) Return to slow-cooker and stir everything together. Serve hot.

Makes about 6 servings.

Cherry Chocolate Kiss Cookies

These are my new favorite cookie. Seriously. SO GOOD.

Ingredients
1 cup butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for rolling the cookies in
28 dark chocolate kisses, unwrapped (okay so the original recipe said to use milk but I think the dark is better. YUM)

Instructions

1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, roll in sugar, and place the balls on a baking sheet, approximately 2 inches apart.
8. Bake the cookies for 13 minutes.
9. Take out of the oven and place the kiss in the center and press it into the cookie.
10. Put the cookies back in the oven for 1 to 1 1/2 more minutes.
11. Transfer the cookies to a wire rack to cool completely. The kiss will be EXTRA soft so don't touch them. :)

Rice Pudding

2 Cups cooked rice
2 Cups milk
2/3 Cup Evaporated Milk
1 Tbsp Cornstarch
1/4 tsp salt
2/3 Cup Sugar
2 eggs
1/2 Cup Raisins
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

Sift together cornstarch, salt and sugar. Set aside.

Bring Milk and Evaporated Milk to scalding hot in a sauce pan on Med/High heat. (Almost boiling.) Add the sugar mixture into the milk, stir on the heat until thick. Add the Rice and heat until boiling. Remove from heat.

Beat 2 eggs.
Add the rice mixture to the beaten eggs a spoonful at a time until the eggs are warmed up. Then put the egg mixture back in with the rest of the Rice mixture. (This way, you won't overcook the eggs and get egg chunks.)
Add back to the heat and cook 1-2 more minutes on med/high. It should be boiling. Take off heat.

Rinse raisins with water and microwave for 30 seconds to soften them. Add them to the Rice. Then add Nutmeg, cinnamon and vanilla and stir in.

Let Pudding cool. Eat hot or cold. However you like it. You can wait until it's completely cool and add Chocolate chips if you like or not add the Raisins. Yum yum. Recipe from Lion House Cookbook.

Biscuits

SO much better than bisquick biscuits. :)

2 Cups Flour
1 Tbsp Baking Powder
2 tsp sugar
1/2 tsp cream of tarter
1/4 tsp salt
1/2 Cup shortening
2/3 Cup milk

Sift together flower, powder, sugar, tarter and salt into a bowl. Cut shortening in flour mixture until it is crumbly. Make a well in the center and and milk. Stir until moistened, careful not to over stir.

Turn dough onto floured surface. Knead about 10 times. Roll out dough to 1/2 in thick. Cut dough with cutter. Place biscuits 1 in apart on ungreased baking sheet. Bake at 450 for 10-12 min. Makes 10 biscuits. Recipe from Better Homes and Gardens Cookbook.

Ruth's Meatloaf

This is another recipe for Meatloaf. My favorite. It was always what I wanted to eat on my birthday.

1 lb beef
1 lb sausage (Jimmy Deans Italian sausage)
1/2 C Saltine Cracker crumbs
1/2 C Evaporated Milk
1/4 C chopped onion
1/2 C chopped Green pepper
1 tsp salt
1/4 tsp dry mustard
1/4 tsp sage
1 egg

Mix all together. Put in a loaf or pan and top with a layer of Ketchup.

Bake at 350 for 1 - 1 1/2 hours until cooked through
Recipe from Ruth Lamb

BBQ Spare Ribs

These are a favorite of EVERYONE in my family. 

4 lbs Pork Back Ribs
1 Tbsp butter
1-2 Cloves Garlic
2 Tbsp chopped onion

Simmer the pork covered in salt water for about an hour or longer until they are tender. Drain and put in a 13x9 Baking dish.

Melt the butter in saucepan, add garlic. Sautee 4 to 5 minutes slowly over low heat so that you don't burn the garlic. Add onion. Add remaining ingredients.

1/2 C ketchup
1/3 C chili sauce
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp mustard
1/2 tsp Celery seed
1/4 tsp salt
Dash of hot pepper sauce (any kind will do)
3-4 lemon slices

Bring to a boil. Pour over the ribs. Cover with foil and bake at 325 for about an hour.
Serves 6
Recipe from Better Homes and Gardens cookbook.

Winger's Sticky Fingers

Winger's Sticky Fingers

For the sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken tenders

In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
Serve with ranch or blue cheese dressing.
*If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies
Makes about 24

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
*I added about 1/3 cup of semisweet chocolate chips to the original recipe*

1. Preheat oven to 350 degrees F.
2. In a large bowl with a stand mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Source: Paula Deen

Ramen Noodle Thai Coconut Curry Soup

Ramen Noodle Thai Coconut Curry Soup

2 Cans Coconut Milk
2 Cans Chicken Broth
2 Packages Ramen Noodles
2 Seasoning Packets from Ramen Noodles
1/2 Onion Sliced
Juice from 1 Lime
1 tsp Garlic Salt
3 tsp Curry
2 handfuls fresh spinach

Chicken
4 Chicken Tenders
1 tsp Cumin
1 tsp Garlic Salt
Juice from 1 lime

Sprinkle seasonings and lime juice on chicken. Pan fry, then slice thinly.

Add all ingredients except Noodles. Bring to a boil. Add noodles. Boil until noodles are tender. and DONE!

We wanted to spice up some Ramen Noodles so I just made this up. We thought it turned out pretty good. Give it a try and let me know what you think! :)

Outback Steak House Wedge Salad

Outback Steak House Wedge Salad

Dressing
1 cup mayonnaise
3/4 - 1 cup buttermilk
1/2 teaspoon pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon garlic powder
2 teaspoons sugar
6 ounces crumbled blue cheese

Salad
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1/4 c chopped purple onion
1 1/2 cups grape tomatoes, halved
6 ounces crumbed blue cheese
salt and pepper

Balsamic glaze
take 1/2 cup of balsamic vinegar and heat in saucepan 'til reduced by half. Then you've got a nice balsamic-y syrup to drizzle over your salad. The taste combination is amazing.

Directions
1. To make the dressing, combine mayonnaise, and buttermilk, mixing well.
2. Add remaining ingredients mixing thoroughly.Must refrigerate for 24 hours before serving for best flavor.
3. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
4. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon,onion, chopped tomato and crumbled blue cheese.
5. Add balsamic glaze.
6. Serve nice and cold, adding salt and pepper to taste.

**I'll be honest, I'm totally lazy, for my dressing I buy Lighthouse Blue cheese dressing, add milk and Ranch powder and shake it up... taste the same to me :/

Carmelitas

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.