Creamy Fruit Dip

1 (8 ounce) container cool whip
1 (7 ounce) jar marshmallow creme
4-8 oz cream cheese, Softened

In a mixing bowl, mix together the softened cream cheese and Marshmallow fluff until smooth
Fold in the whipped topping
Serve chilled w/ your favorite fruit!

Toffee Apple Dip

My Sister makes this dip all the time and I love it! So thank you Jamie for the awesome recipe!
1 (8-oz.) package cream cheese, softened
1 (8-oz.) package toffee bits or just 1/2 a bag if you want it more dip like
3/4 cup firmly packed light brown sugar
1/2 to 3/4 cup granulated sugar
1 teaspoon vanilla extract

1. Cream together everything but the toffee
2. Mix in toffee until well incorporated
3. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Chocolate Explosion Cookies

Kelli always buys these Chocolate Explosion Cookies from his store and I found a similar recipe that has white chocolate chips and toffee in it! He loved them ...now hopefully he will stop buying those super expensive cookies!! haha

2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter
1/4 c. Smart Balance margarine (or similarly high-quality margarine)
3/4 c. white sugar
3/4 c. packed DARK brown sugar
1 tsp. vanilla extract
2 eggs
1 c. Heath bits
3/4 c. semi-sweet chocolate chips*
1/4 c. white chocolate chips*

*You can use 1 c. chocolate chips instead of splitting it up between the semi-sweet and white chocolate chips, but the white chocolate chips make these cookies extra-special.

Preheat oven to 375. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

Combine brown sugar, white sugar, butter, margarine, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined. Drop dough (I use a cookie scoop) onto the cookie sheets and bake 8-10 minutes (10 is perfect in my oven, but each one is different) until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely. The cooling rack is very important in this recipe because the toffee will make the cookies stick to the pan if you're not careful.
I found this recipe at Our Best Bites!

Baked Ziti

I made this last night and everyone loved it!

Baked Ziti

1 pound ziti
1 onion, chopped
1 pound lean ground beef
2 jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Cook ziti until al dente, drain and set aside. Cook the ground beef with the onion and drain fat. Add spaghetti sauce and let simmer for at least 15 minutes. In a 9 x 13 pan, layer 1/2 the ziti, provolone cheese, sour cream, 1/2 the sauce mixture, remaining ziti, mozzarella, remaining sauce and top with parmesan cheese.
Bake in a 350 degree oven for 30 minutes.

I found this recipe At See Jane in the Kitchen!
Notes from Jane:
This always gets rave reviews and every time I have made it for someone else they asked for the recipe. It is one of those dishes that taste even better the next day. I just made this for a birthday dinner and doubled it. I assembled it in the morning and put it in the fridge until it was time to eat. If you put it in the oven cold be sure to add at least 30 minutes to cooking time. Also, if you make it for a crowd and double it, only use three jars of sauce, not four.

Snickerdoodle Muffins

2 C flour

¾ tsp. baking soda

¾ tsp. cream of tartar

¼ tsp. salt

½ C butter,softened

1 C sugar

2 eggs

1 C milk

1 1/2 tsp. vanilla

1/2 C sugar

1 Tbsp cinnamon
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
Mix the dry ingredients together in a bowl. In a separate bowl, combine softened butter, sugar, eggs, milk, and vanilla. Mix well. Combine this mixture with the dry ingredients and mix lightly just until combined.. Do not over mix.

Mix together cinnamon and sugar.
Fill your muffin tins with batter and then top each muffin with the cinnamon/sugar mixture. Use a lot!
Bake for 15-20 minutes or until a toothpick comes out clean.
I found this yummy recipe here: http://www.yourhomebasedmom.com

Lemon Creme Chicken

I found this recipe on on http://www.yourhomebasedmom.com and we all loved it!
4 skinless, boneless chicken breasts
2 eggs, beaten with a tbsp of water
1/2 cup flour
1/2 cup bread crumbs
Fresh mushrooms
1 tbsp capers
2 cloves garlic, minced
2 lemons, juiced
2 cups heavy cream
2 cups chicken stock
Salt & pepper
Parmesan cheese, freshly grated (about 1/2 – 1 cup)
2 tbsp Olive oil
6 tbsp Butter, divided

Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & butter.

If using mushrooms, wash and slice them.
Pound each chicken breast until flat and even, about 1/2 inch thick. Season both sides with salt & pepper. Grate or shave a generous amount (about 1/2 cup)of the Parmesan with a vegetable peeler or grater and add into the bread crumbs and toss together. Save some Parmesan for the sauce.

Using 3 plates or pie tins fill one with flour, one with beaten egg and one with bread crumbs with shaved Parmesan. Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last.

Place coated chicken breasts into a preheated skillet with olive oil and melted butter. Brown 2-3 minutes on both sides. Remove from skillet and place into casserole dish. Then place in preheated oven for 20 minutes. Do not overcook or the chicken will be tough.

Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown. Add capers and garlic to mixture. Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan. Simmer for 5 minutes. Add 2 more tbsp butter and the heavy cream. Mix together well and turn to low. Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon. Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts.
After removing the chicken from the oven place on a serving platter. Pour the creme sauce over top and serve.

Orange Julius

Orange Julius
Ingredients:
6 oz frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
12 ice cubes

Directions:
1. Combine ingredients, except cubes in blender.
2. Blend 1-2 minutes, adding ice cubes one at a time until smooth.