Crack Brownies source: Pip & Ebby 1 pkg Brownie Mix (and water, oil, and eggs required to make it) 1/2 cup salted peanuts 1 cup chopped Reese's Peanut Butter Cups (the minis) 2 cups marshmallows 1 cup semi sweet chocolate chips (I used milk chocolate) 1 1/2 cup peanut butter 2 1/2 cups Rice Krispie Cereal Mix and bake brownies according to package directions in a lightly greased 9 X 13 inch pan. Remove from oven. Sprinkle peanuts, chopped Reese's Peanut Butter Cups, and Marshmallows on top of the brownies and return to the oven for another 5 minutes or until the marshmallows are puffed up and golden. In a large bowl, microwave chocolate chips and peanut butter on high for one minute and stir until melted and creamy. Stir in Rice Krispie cereal. Click to delete Pour the Rice Krispie mixture over the top of the brownies. Cool in the fridge for at least 2 hours.

Mary’s Chocolate Chip Cookies

Mary’s Chocolate Chip Cookies

Preheat oven 350 ungreased cookie sheets
Makes 5 ½ dozen

1½ cups (3 sticks margarine) (Fleischmann’s)
1¼ cups granulated sugar
1¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
Chocolate chips to your taste up to 4 cups is ok.




Cream margarine and both kinds of sugar together. Add vanilla and eggs. Mix well. Add flour salt and baking soda mix well.

Bake 12-15 minutes.

Recipe can be cut in half for smaller batches.

Black Bean Avocado Salsa with Corn

Black Bean Avocado Salsa with Corn
Recipe courtesy Guy Fieri

.EasyServes:
4 servings.Ingredients
1 ear corn, shucked
2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
1 cup quartered cherry tomatoes
2 ripe but firm avocadoes, pitted and diced
One 15.5-ounce can black beans, drained
1/2 medium red onion, diced
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Juice of 1 to 2 limes
1 serrano chile, seeded and finely diced
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro

Directions
Preheat the grill over medium-high heat.


Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.


Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.


Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

.

Turkey Enchiladas:

Turkey Enchiladas:
• 3 tablespoons olive oil
• 1 pound lean ground turkey
• Garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoky paprika
• 1/4 teaspoon dried Mexican oregano
• 1/2 small yellow onion, finely diced
• 1 small Serrano pepper finely chopped
• ½ cup salsa
• Kosher salt and freshly ground black pepper
• Eight 8-inch flour tortillas
• 1/2 cup shredded Jack cheese
• ½ cup shredded pepper jack cheese
• 1/2 cup crumbled queso fresco
• Salsa Verde
Directions
For the turkey enchiladas: Set a large sauté pan over medium-high heat and coat with the oil. Add the turkey and garlic add onion and pepper and brown well, 3 to 4 minutes. Add the cumin, chili powder, paprika, Mexican oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
Preheat the oven to 375 degrees 9-by-13-inch gratin dish
Spoon some of the salsa Verde into the bottom of the pan to lightly coat it. Heat tortilla in microwave. Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

Chicken piccata

For two
large boneless skinless chicken breast cut in half to make two thin pieces
flour
garlic powder
pepper
salt
dredge chicken in the above mixture and shake to remove excess flour.

heat large skillet with garlic infused olive oil
add chicken and brown , cooking several minute on first side turn and cook on other side. When both side are lightly browned add chicken broth and cook until sauce starts to thicken if sauce does not thicken mix a small amount of flour and water and add to sauce to thicken.

While sauce is cooking to thicken cut up green olives capers and cherry tomatoes,add to sauce with basil and parsley and lemon juice cover with lid and cook till chicken is done. right before serving add butter and let melt and stir well.

cook a small amount of whole wheat pasta, remove chicken from pan and stir in pasta making sure all the pasta is well coated put in serving bowl and add chicken on top.

Parmesan, Roasted Garlic, and Basil Breadsticks

Parmesan, Roasted Garlic, and Basil Breadsticks
•1 head of roasted garlic (click here for recipe)
•1 1/8 cups of warm water
•2 tbsp olive oil
•3 tbsp Parmesan cheese
•2 tbsp sugar
•1 1/2 tsp salt
•2 tbsp fresh basil, chopped
•3 cups of flour
•2 tsp active dry yeast
•1 tbsp butter
Roast the garlic then let cool. Once the garlic is cool, remove each clove from the peeling and chop.
Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.
Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and pour the dough onto a well floured surface. Divide dough into 20 small balls or 10 larger balls. Roll each ball into a rope then place on a baking sheet lined with asilpat mat coated with cooking spray. Cover and let rise in a warm place until doubled in size (about 40 minutes).
Coat the breadsticks with melted butter then place into the oven and bake for 18-22 minutes, or until golden brown.
Remove from the oven and serve immediately. Enjoy!