Peanut Butter Cup Cookies

SUBMITTED BY: Nancy PHOTO BY: chibi chef

"These cookies have a sweet peanut butter cup center."
SERVINGS & SCALING Original recipe yield: 40 cookies

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

The Ultimate Brownie

SUBMITTED BY: Carol PHOTO BY: Allrecipes

"Fudgy Brownies that are the best you have ever tried. Fattening but worth it!"

SERVINGS & SCALING Original recipe yield: 2 dozen brownies

INGREDIENTS

• 1 1/2 cups unsalted butter
• 3 cups white sugar
• 2 teaspoons vanilla extract
• 7 eggs
• 1 1/4 cups all-purpose flour
• 1 1/4 cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 pound chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line one 9x9 inch baking pan with foil and spray with cooking spray.
2. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and beat in the eggs one at a time mixing well after each addition. Stir in the vanilla.
3. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Do not overbake! These brownies freeze well so that you can enjoy them later.

Cheesy Chicken and Potato Casserole

SUBMITTED BY: Trish

"This spud's for you! It is a cheese, potato and chicken delight! You can make the same dish with pork chops - it's great."

SERVINGS & SCALING Original recipe yield: 8 servings

INGREDIENTS

• 3 teaspoons vegetable oil
• 3 skinless, boneless chicken breasts
• 1 (5.5 ounce) package scalloped potato mix
• 4 potatoes, thinly sliced
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
3. Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

Italian Grilled Cheese Sandwiches

SUBMITTED BY: NYCDAVE PHOTO BY: bhague

"I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread. Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests. Use a firm white bread for best results."

PREP TIME	8 Min
COOK TIME	7 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

INGREDIENTS

• 1/4 cup unsalted butter
• 1/8 teaspoon garlic powder (optional)
• 12 slices white bread
• 1 teaspoon dried oregano
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (24 ounce) jar vodka marinara sauce

DIRECTIONS

1. Preheat your oven's broiler.
2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Asian Beef with Snow Peas

SUBMITTED BY: Holly

"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

INGREDIENTS

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

DIRECTIONS

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Spider Cupcakes

"These are a huge hit with kids!"

PREP TIME	1 Hr
COOK TIME	30 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 24 cupcakes

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

DIRECTIONS

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes

Chickpea Curry

"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Outrageous Chocolate Chip Cookies

SUBMITTED BY: Joan

"A great combination of chocolate chips, oatmeal, and peanut butter."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

INGREDIENTS

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Thin Mint Crackers

SUBMITTED BY: Kim
"Just like the Girl Scout cookies!"
SERVINGS & SCALING Original recipe yield: 80 cookies

INGREDIENTS

• 1 pound bittersweet chocolate
• 80 buttery round crackers
• 1/2 teaspoon peppermint extract

DIRECTIONS

1. Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
2. After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
3. Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
4. In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.

Easy Quiche

SUBMITTED BY: Michele Dodge
"This is an easy mix it up in one bowl and cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish."

Original recipe yield:
1 - 10 inch quiche

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

INGREDIENTS

• 2 cups milk
• 4 eggs
• 3/4 cup biscuit baking mix
• 1/4 cup butter, softened
• 1 cup grated Parmesan cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 1 cup cubed cooked ham
• 8 ounces shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 391

• Total Fat: 27.4g
• Cholesterol: 182mg
• Sodium: 690mg
• Total Carbs: 12.7g
• Dietary Fiber: 1.3g
• Protein: 23.8g

Nectarine Salsa

Stelly
"A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets."

Original recipe yield:
2 servings

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	25 Min

INGREDIENTS

• 2 nectarines, pitted and chopped
• 1/4 medium red onion, finely chopped
• 1/4 cup balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon kosher salt
• freshly ground black pepper to taste

DIRECTIONS

1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

NUTRITION INFORMATION

Servings Per Recipe: 2

Amount Per Serving

Calories: 101

• Total Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 479mg
• Total Carbs: 24.3g
• Dietary Fiber: 2.6g
• Protein: 1.6g

Peanut Butter Temptations II

Peanut Butter Temptations II
SUBMITTED BY: Sally

"Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these."

Original recipe yield:
3 dozen

INGREDIENTS

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 36 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 253

• Total Fat: 14g
• Cholesterol: 26mg
• Sodium: 258mg
• Total Carbs: 28.1g
• Dietary Fiber: 1.2g
• Protein: 4.7g

INGREDIENTS

• 2 cups semisweet chocolate chips
• 2 tablespoons instant coffee powder
• 2 teaspoons boiling water
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
3. In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
4. In small bowl, combine flour, baking soda, and salt. Set aside.
5. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
6. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 225

• Total Fat: 11.5g
• Cholesterol: 20mg
• Sodium: 132mg
• Total Carbs: 28.3g
• Dietary Fiber: 0.7g
• Protein: 2.5g

Mocha Walnut Cookies

SUBMITTED BY: Carmela Sagendorf
"A mocha version of the classic chocolate chip cookie. Originally submitted to ThanksgivingRecipe.com. "
Original recipe yield:
24 - 3 inch cookies

Chocolate Dipped Mocha Rounds

SUBMITTED BY: Laria Tabul
"Chocolate cookies dipped in chocolate!?! m-m-m-m-m-m-m"
Original recipe yield:
5 dozen

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon water
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

DIRECTIONS

1. Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
2. In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
3. Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
4. Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
5. Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
6. Preheat oven to 350 degrees F.
7. Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
8. Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.

NUTRITION INFORMATION

Servings Per Recipe: 30

Amount Per Serving

Calories: 179

• Total Fat: 11.6g
• Cholesterol: 15mg
• Sodium: 56mg
• Total Carbs: 19.2g
• Dietary Fiber: 1g
• Protein: 1.7g

Easy Decadent Truffles

SUBMITTED BY: Jenny MacKinnell
"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."
Original recipe yield:
5 dozen

PREP TIME	1 Hr
READY IN	1 Hr

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla

DIRECTIONS

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Notes

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.

To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

NUTRITION INFORMATION

Servings Per Recipe: 60

Amount Per Serving

Calories: 78

• Total Fat: 3.8g
• Cholesterol: 4mg
• Sodium: 12mg
• Total Carbs: 11.7g
• Dietary Fiber: 0.5g
• Protein: 0.6g

Gypsy Soup

SUBMITTED BY: BINGADING
"This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."

Original recipe yield:
10 servings

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

INGREDIENTS

• 4 tablespoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, crushed
• 2 cups diced peeled sweet potatoes
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 bay leaf
• 3 cups chicken stock
• 1 tablespoon tamari
• 1 cup chopped fresh tomato
• 1 1/2 cups cooked garbanzo beans
• 3/4 cup chopped green bell pepper

DIRECTIONS

1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.

NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 143

• Total Fat: 6.3g
• Cholesterol: <>
• Sodium: 658mg
• Total Carbs: 19.5g
• Dietary Fiber: 3.6g
• Protein: 3.3g

Cherry Tomato Salad

SUBMITTED BY: Keren

"This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner."

Original recipe yield:
6 servings

PREP TIME	15 Min
COOK TIME	5 Min
READY IN	1 Hr 20 Min

INGREDIENTS

• 40 cherry tomatoes, halved
• 1 cup pitted and sliced green olives
• 1 (6 ounce) can black olives, drained and sliced
• 2 green onions, minced
• 3 ounces pine nuts
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried oregano
• salt and pepper to taste

DIRECTIONS

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 341

• Total Fat: 32.2g
• Cholesterol: 0mg
• Sodium: 940mg
• Total Carbs: 12.6g
• Dietary Fiber: 3.3g
• Protein: 5.1g

Fuzzy's Chipotle Flank Steak

SUBMITTED BY: ERIEH2O
"A surprisingly tasty grilled steak made with ease. A potent Chipotle paste makes this a very spicy steak, not for the faint of heart!"
Original recipe yield:
6 servings

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	8 Hrs 15 Min

INGREDIENTS

• 2 tablespoons olive oil
• 2 (7 ounce) cans chipotle peppers
• 2 pounds flank steak

DIRECTIONS

1. Puree olive oil and chipotle peppers in a blender until smooth. Spread over flank steak, and marinate in the refrigerator overnight.
2. Preheat a grill for medium-high heat.
3. Grill the flank steak to desired doneness, about five minutes per side for medium.

Note

The chipotle puree will become crusty and begin to burn as you grill the steak. The trick is to get the heat just right so that the beef is ready just as the chipotle begins to singe.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 221

• Total Fat: 13.8g
• Cholesterol: 45mg
• Sodium: 349mg
• Total Carbs: 4.2g
• Dietary Fiber: 2.1g
• Protein: 17.5g

Banana Crepes

Banana Crepes
SUBMITTED BY: Jessica Eymann
"French crepes filled with a sweet cream sauce over bananas and topped with whipped cream."
Original recipe yield:
6 servings

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

INGREDIENTS

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup half-and-half cream
• 6 bananas, halved lengthwise
• 1 1/2 cups whipped heavy cream
• 1 pinch ground cinnamon

DIRECTIONS

1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 523

• Total Fat: 28.9g
• Cholesterol: 155mg
• Sodium: 296mg
• Total Carbs: 61.5g
• Dietary Fiber: 3.6g
• Protein: 7.9g

Butternut Kisses - for Christmas

Butternut Kisses
SUBMITTED BY: Cindy Carnes
"This cookie recipe is made every year for the holidays; my family can't have Christmas without them."
Original recipe yield:
2 1/2 dozen

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ground walnuts
• 60 milk chocolate candy kisses, unwrapped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, eggs and vanilla.
3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

   NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 191

5. Total Fat: 11.2g
6. Cholesterol: 33mg
7. Sodium: 115mg
8. Total Carbs: 20.7g
9. Dietary Fiber: 0.8g
10. Protein: 2.6g