My mom would make no bake cookies, and Sean’s mom always makes them during the holidays.  They are so good, for those of you who enjoy chocolate and peanut butter and incredibly easy!

1 3/4 c sugar

1/2 c butter

1/2 c milk

4 T unsweetened cocoa powder

1/2 c peanut butter

3 c quick cooking oats

1 t vanilla

In a medium pot bring butter, sugar, cocoa, and milk to a boil.  Let boil for 1-2 minutes.

Remove from heat.  Add remaining ingredients.  Drop by teaspoon full onto wax paper. 

 2 chicken breast, cooked and chopped

3 heads of broccoli, chopped

8 oz sharp cheddar cheese

2 cans cream of chicken soup

8 0z sour cream

1.  Preheat the oven to 350.  Mix the soup and sour cream.  Add the broccoli and chicken.  Sprinkle cheese on top.  Spread in a greased 9×13 pan. Bake 1 hour. Serve over rice!

1 lb grd beef

1 lb grd turkey

1 28 oz can diced tomatoes

1 28 oz can tomato sauce

1 can pinto beans, drained

1 can black beans, drained

1 c water

1 can corn, drained

1 envelope taco seasoning

1 onion, diced

1 bell pepper, diced

1.  Brown meat. Add onion and pepper.  Drain.

2.  Add all ingredients to a dutch oven.  Bring to boil.  Simmer for five minutes. 

 You can also cook this soup in the crock pot. 

*I changed Audrey’s recipe by adding black beans and a bell pepper.  Feel free to add or omit any ingredient.   Also, you may use all turkey or beef for the meat. 

 1 box Crispix cereal

1 c peanut butter

1 bag milk chocolate chips

2-3 c powdered sugar

1.  Melt chocolate chips on low heat on stove in large stock pot.  Add pb and stir until blended. 

2.Pour in crispix and stir until covered with pb chocolate mixture. 

3.  Pour half of powdered sugar in a large trash bag.  Add crispix to trash bag.  Pour half of the remaining powdered sugar over crispix.  Tie bag and toss back and forth with a friend.  Add more powdered sugar if the Crispix is not coated in powdered sugar. 

1/2 c brown sugar

2 T butter, cut up

1 t cinnamon

1 acorn squash

2 red apples

4-6 pork chops

1. Preheat oven 350.  Mix brown sugar, butter, and cinnamon until crumbly.  Set aside.  Cut squash into 1/2 in rings; remove seeds.  Cut apples into chunks.

2. Sprinkle pork chops with salt and pepper.  Pan fry pork chops until brown on both sides. (5 minutes on each side)

3. Place pork in 13 x 9 in dish.  Place squash and apples around pork.  Sprinkle with brown sugar mixture.  Bake uncovered 40-45 minutes or until squash is tender. 

8 T butter, divided

1 1/2 c sugar, divided

1 egg

1 c flour

1 t baking soda

1/2 t cinnamon

1/4 t salt

2 Granny Smith apples, cored and chopped

1 c coarsely chopped walnuts

2 t cornstarch

1/4 c evaporated milk

1 t vanilla

1 t lemon juice

1.  Preheat oven to 350.  Coat an 8 in square pan with cooking spray.

2.  Cream 5 T butter and 1 c sugar.  Add egg and beat well.  Stir in flour, baking soda, cinnamon, salt, apples and walnuts.  Batter will be stiff.  Spoon into prepared pan; smooth top.  Bake about 35 minutes.

3.  Combine 3 T butter, 1/2 c sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat.  Boil 2 minutes, stirring constantly.  Remove from heat; stir in lemon juice and vanilla.  Pour over hot cake.  Serve warm.

Enjoy!

 4 lrg baking potatoes

8 oz sharp cheddar cheese

1 cup green onions

3 slices of bacon, fried and crumbled

6 cups of 2% milk

2/3 cup flour

1 t salt

1/2 t pepper

1 cup sour cream

 1.  Poke potatoes with fork.  Wrap them in foil.  Bake at 350 for two hours, or until done. Cool, peel, mash.  Set aside.

2.  In a dutch oven, add flour at medium heat.  Slowly add milk.  Stir until blended with flour.  Cook at md ht until bubbly.  (about 10 minutes)

3.  Add potatoes, 3/4 c cheese, salt, and pepper.  Stir until cheese melts and soup is warm.

4.  Remove from heat.  Add 3/4 c green onions and sour cream. 

5.  Serve with leftover cheese and green onions as garnishes on top of soup, along with bacon.

I like to make a side salad with this meal. 

1 container peach yogurt ( I freeze mine)

1 peach

1/3 c berries

1 T powdered sugar

1/2 c cranberry juice (milk or any other juice will work)

1.  Add all ingredients to a blender and mix until smooth.  I like to add 1 to 1 1/2 cups of ice to thicken the smoothie.  Then blend and enjoy!

Snickers Cheesecake

1 3/4 c finely crushed chocolate graham crackers

1/2 c  butter, melted

2 8 oz pkg cream cheese, softened

1 8 oz pkg reduced fat cream cheese, softened

1 c sugar

2 T flour

1 t vanilla

1/4 c milk

3 beaten eggs

2 snickers bars, chopped

4 T caramel sundae topping

1.  Combine graham cracker crumbs with butter.  Press in bottom and up sides of springform pan.

2. In lrg bowl, beat cream cheese, sugar, flour, and vanilla with mixer until combined.  Beat in milk until smooth.  Stir in eggs.

3.  Pour half of filling into pan.  Place pan into shallow baking pan.  Drizzle 2 T caramel over filling and sprinkle half of snickers over filling.  Pour remaining filling and caramel over it.

4.  Bake at 375 for 30 minutes.  Sprinkle remaining snickers over cheesecake and bake five more minutes or until only the very center of the cheesecake jiggles.

5.  Cool in pan on wire rack for 15 minutes.  Use a knife to run around the edges of the cheesecake to ensure it will not crack.  Cool 30 minutes more.  Remove sides of pan.  Cool completely.  Cover and chill at least four hours. 

1 can chicken, drained and shredded with fork

1 chopped onion

16 oz whole wheat penne pasta

1 can cream of celery

milk

8 oz shredded cheese (I like colby jack, mozz, or cheddar)

1 small bag potato chips, crushed

1.  In a small pot, saute the onion in a tablespoon of olive oil. 

2. After 5 min. add chicken and soup.  Fill the soup can with milk and add.  Stir until mixed.  Add half of cheese.  Stir and let melt.

 3. Bring water to boil and cook pasta.

4.  Drain pasta.  Pour in 9 x 13 in greased pan.  Add soup mixture to pasta.  Stir.

5.  Sprinkle with cheese and crushed potato chips.

6.  Bake in 350 oven for 25 minutes.