Baked BBQ Chicken

Ingredients

• 4 whole boneless skinless chicken breasts pounded to less than 1 inch thickness
• 1 tablespoon Worcestershire sauce
• 3 tablespoons brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 cup extra virgin olive oil
• 6 tablespoons butter melted
• Instructions

1. Preheat oven to 375 and lightly grease a shallow baking dish with cooking spray.
2. Whisk together Worcestershire sauce, brown sugar, and next seven ingredients. Pour 1/3 of sauce into prepared baking dish. Place chicken in a single layer on top of sauce. Pour 1/3 of remaining sauce over chicken.
3. Bake chicken 20-25 minutes until cooked through. Top chicken with remaining sauce if desired and serve hot with preferred sides. Enjoy!

Avocado Bacon Egg Rolls

Ingredients

• 4 small avacados
• lime juice
• salt
• 6-7 slices pepperjack cheese
• 8-10 slices bacon, cooked
• 8-10 egg roll wrappers
• water

Instructions

1. In a large frying pan, heat about 2" of oil on medium heat
2. Slice avocados and drizzle with lime. Sprinkle with salt as desired.
3. Place one egg roll wrapper on your work surface. Lay 1/2 of a slice of cheese in the middle. Lay 1 slice of avocado on top of cheese, and then one slice of bacon, broken in half. Finish with another slice of avocado.
4. Fold the part of the wrapper pointing towards you over the stack of avocado and bacon. Fold the left and right corners over the middle and roll up egg roll nearly all the way. Be sure to fold tightly with no openings for ingredients to fall or leak out. With finger tip, dab a bit of water on the remaining corner at the top and then seal this corner onto the egg roll to close it.
5. Repeat steps until all of your ingredients and wrappers have been used. Carefully place a few egg rolls into your hot oil and cook, turning them over once until golden brown on each side. Remove from oil and allow to drain and cool on a plate lined with paper towels. Serve whole or cut in half at an angle.

Snickerdoodle Waffles

Ingredients

• 2 cups flour
• 1 tsp. salt
• 4 tsp. baking powder
• 2 TB sugar
• 2 eggs
• 1 1/2 cup milk warm
• 1/3 cup butter melted
• 1 tsp. vanilla
• 1 tsp. almond extract
•  Topping Ingredients below

Instructions

1. Preheat waffle iron.
2. In a bowl mix flour, baking powder salt and sugar. 
3. In a separate bowl beat 2 eggs. Add warm milk, 1/3 cup melted butter, vanilla and almond extract. Mix well and add to your dry ingredient bowl.
4. Add 1 tsp. cinnamon to your waffle mixture. Pour into waffle iron and cook.
5. While waffles are cooking melt 1/2 cup butter in a bowl. Also place 3/4 cup sugar and 1/4 cup cinnamon in pan (for the topping).
6. When waffles are done quickly dip in melted butter and then sprinkle on a tablespoon or two of the sugar/cinnamon mixture. *You can also use the spray on butter instead if you prefer.
7. Serve warm and ENJOY!

Rainbow Donuts

For the Donuts:
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1/2 cup milk (I used coconut, but you can use regular low/fat-free)
1 tablespoon butter, melted
Food coloring, in rainbow colors
Donut pan (mini or regular)

For the Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons coconut or regular milk

Directions:

1. Preheat oven to 350 degrees. Spray donut pan with cooking spray.
2. Stir all donut ingredients (except food coloring) in a large bowl until well blended.
3. Divide batter equally into 6 small bowls. Dye each bowl a different color (red, orange, yellow, green, blue, and purple) using food coloring. Transfer each color to a separate sandwich sized baggie.
4. Starting with the red batter, snip the corner off the baggie. Place a bit of batter in each donut cavity (about 1/8 teaspoon). Repeat with all colors in each donut cavity. Repeat with remaining colors, making a tie-dye style batter in the pan. (Batter makes about 15 mini donuts, so you will have some batter left in your baggies after the pan is full, and you will repeat this process once the first batch of donuts is removed from the pan.)
5. Bake 7-9 minutes. Cool for 5 minutes in pan and then carefully remove from the pan to a cooling rack. Repeat step 4 to finish off the batter left in your baggies.
6. Once donuts are cool, make the glaze. Whisk all glaze ingredients in a small bowl. Dip the donuts in the glaze and place on a cooling rack to set. There will be enough glaze to dip a second time, if you wish. Let dry before stacking or eating.

Chewey Gooey Rice Krispies Chicks

Ingredients

• 1/2 cup butter or margarine
• 7 cups Kellog's Rice Krispies
• 1 lb mini mashmallows
• yellow food coloring
• mini chocolate chips
• candy for beaks (candy corn, jelly beans, or chocolate covered sunflower seeds)
• pretzel sticks or twists
• buttercream frosting

Instructions

1. Melt 1/2 cup margarine or butter in a large sauce pan on low heat.
2. Add 1 lb mini marshmallows and stir constantly to avoid burnt marshmallows.
3. Add about 10 drops of yellow food coloring after the marshmallows are completely melted and stir until uniform in color. You can adjust the amount of food coloring based on your color preference.
4. Remove from heat and stir in 7 cups of Kelloggs Rice Krispies
5. Set aside for about 10 minutes or until the Rice Krispie treats are comfortable to handle. You want them to be warm so they are easy to work with.
6. Spray your hands with non-stick spray or coat with margarine. If the Rice Krispies start sticking to you, add some more non-stick spray to your hands.
7. Take small handfuls of Rice Krispie treats and form into an flattened oval or rounded triangle shape to form the chick's body
8. While the chicks are still warm, decorate the chicks according to your preference. We used: mini and regular chocolate chips for eyes; candy corn, jellybeans, or chocolate covered sunflower seeds for a beak; pretzels for legs or feet.
9. While the chicks are setting up, use food coloring to color some buttercream frosting yellow.
10. Using a grass piping tip(#233), pipe little tufts of hair on each chick.

Elf Hat Cookies

1 cup butter, softened
1 cup sugar
1 egg
1 tsp Pure Vanilla Extract
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Colors of paste or gel food color of your choice

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, vanilla extract and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide your dough into the number of colors you want to use and add the gel colors and kneed until well blended. I used AmeriColor Tulip Red and AmeriColor Leaf Green for the elf hats. You might want to use gloves for this step! Hint, hint!
I only used 2 colors but, wanted multiple layers so cut each color into 4 equal pieces.
Next, layer your dough in a 9″ x 5″ loaf pan and rotate the colors.
Then, chill in refrigerator for at least 2 hours or overnight.
Now, slice the loaf like pieces of bread. Each slice should be about a 1/4″.
Then cut the slices into little triangles

Preheat oven to 375 degrees.

Bake cookies for 7-10 minute.

Cool on wire rack.

Reindeer Treats

INGREDIENTS:

- Square Pretzels

- Regular Pretzels

- Rolos

- Red Sixlets

DIRECTIONS:

 1. Preheat oven to 230. Place parchment paper on a cookie sheet. Put down square Pretzels and then un-wrapped Rolos.

2. Cut the regular pretzels with a knife so they look like an “E”. Some of ours broke but most 3. Place cookie sheet in the oven for 2-3 minutes. Take it out and insert pretzel antlers at the same time. Then add theRed Sixlet for the nose. They worked perfectly!worked.

Valentines Bark

Ingredients

• 1.5 packages Vanilla Candy Coating
• Cherry Chocolate M&Ms
• Sprinkles

1. Instructions
   1. Melt 6 cubes of candy coating in a small pot on low heat - stirring constantly. When all melted add pink or red food coloring. Pour over a baking sheet lined with parchment paper.
   2. Place in fridge for half hour.
   3. Melt additional 6 cubes of candy coating in a small pot on low heat - stirring constantly. When all melted pour over first layer and spread.
   4. Top with cherry M&Ms and sprinkles.
   5. Refrigerate for an additionall hour.

Inside Out Peanut Butter Blossoms

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups flour
• 2/3 cups cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 24-30 Reese's Peanut Butter Cups of Reese's Hearts

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
2. In a large bowl or the bowl of your stand mixer beat together the butter and sugars until light and fluffy, about 3 minutes. Add the vanilla and eggs and beat to combine well. Add the flour, cocoa, soda, and salt and stir to combine.
3. Scoop on to the sheet in rounded 1 tablespoon scoops. Bake for 8 to 10 minutes until the centers are set. Let the cookies cool on the pan for 2 or 3 minutes and then place them on a wire rack. Let the cookies cool for an additional 3-5 minutes and then gently press a Reese's cup or heart into the center of each cookie.
4. Store extra cookies in an air-tight container.

Easy Lasagna 

Ingredients

• 1 TB Vegetable Oil
• 3-4 tsp. minced garlic
• 2 TB basil
• 1 1/2 tsp. kosher salt
• 6 cups tomato sauce
• 1 lb. beef
• 1 lb. pork
• 1 16 oz. container sour cream
• 2 cups cottage cheese
• 1 cup Parmesan Cheese
• 1 lb. mozzarella cheese sliced
• 1 pkg. lasagna noodles no boil
•  Parmesan cheese to taste
•  pepper to taste

Instructions

1. Preheat oven to 350.
2. In a pan, saute garlic in Vegetable oil on medium heat for 2-3 minutes. Stir in basil, salt, a little pepper, and tomato sauce. Simmer for 10 minutes. Turn down to low and continue to simmer.
3. In another pan, brown your beef and pork. Add browned meat to your sauce and continue to simmer.
4. In a bowl, combine Parmesan cheese, cottage cheese and sour cream. Mix well. Set aside.
5. In a 9x13 pan, spread 1 cup of your sauce on the bottom. Layer with lasagna noodles and spread another cup of sauce on top of the noodles.
6. Add a layer of slices mozzarella cheese and then half the sour cream mixture.
7. Then add another layer of noodles, followed by a cup of sauce, another layer of sliced mozzarella and the rest of the sour cream mixture.
8. Then add one more layer of noodles and the last of the sauce.
9. Add Parmesan cheese to the top and bake for 25-30 minutes. ENJOY!

Bean Chimichangas

Ingredients

• 12 tortillas
• 2 egg whites
• 1 can refried beans
• 1/2 block 16 oz. pkg. Velveeta®
• 1/2 can RO*TEL® Diced Tomatoes & Chiles
• 2 TB Vegetable Oil
• Monterrey Jack Cheese

Instructions

1. Place beans, RO*TEL®, and VELVEETA® in a pot and heat until cheese is all melted.
2. Then warm up your tortillas so they are easier to work with.
3. You will then add egg whites to a bowl and mix with whisk. You will add beans to the middle of your tortilla, sprinkle with cheese and then add egg whites all around your beans and fold up. To fold start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
4. Flash-fry chimis by placing in a pan of 2 TB Vegetable oil on medium heat. Heat on both sides for a minute or so. Place fried chimis back onto a pan seam-side down.
5. After finishing flash-frying your chimis, back at 350 for 12-15 minutes.

Teriyaki Chicken Burgers

Ingredients

• 1 20 oz. can DOLE® Pineapple Slices
• 1 cup teriyaki sauce or marinade
•  hamburger buns
•  chicken
•  tomatoes
•  lettuce
•  swiss cheese
•  mayonnaise

Instructions

1. Begin by marinading your chicken in the teriyaki sauce for 24 hours.
2. Grill chicken until cooked through. Add cheese on top at the end if you want it melted.
3. Grill pineapple slices as well.
4. Put burger together with condiments and enjoy!

Mango Peach Smoothie

1 mango, peeled, sliced and pitted

1-2 peaches, peeled, sliced and pitted

1/2 cup Orange, Peach, Mango juice (Dole makes this flavor, but you could simply use orange juice as well)

6 oz. fat-free peach yogurt

1 cup ice

Combine all ingredients into blender and blend until smooth.

Enjoy!

Slushy Punch 

Ingredients

• 1 1/2 cups sugar
• 1/2 cup lemon juice
• 6 cups water
• 2 3 oz. packages Strawberry JELL-O
• 1 46 oz. can Pineapple Juice
• 1 quart orange juice
• 2 2 liters Lemon Lime Pop

Instructions

1. Bring sugar, water, and strawberry jello mix to a boil in a large pot.
2. Stir in pineapple juice, lemon juice, and orange juice.
3. Divide into 2 separate containers and freeze.
4. Combine contents of 1 container with 1 bottle of lemon-lime soda in a punch bowl. Stir until slushy.
5. Repeat for the other container if you need to make more.

White Chocolate Hot Cocoa 

Ingredients

• 1 gallon Chocolate Milk
• 1 pint Heavy Whipping Cream
• 1 cup White chocolate chips

Instructions

1. Pour all ingredients into a crock pot on HIGH for 3-4 hours {until chips are melted and drink is warm}. Serve immediately.

special food point: Healthy Apple Muffins Ingredients2 eggs2/3 cup v...

special food point: Healthy Apple Muffins 

Ingredients2 eggs2/3 cup v...: Healthy Apple Muffins  Ingredients 2 eggs 2/3 cup vegetable oil 1/2 cup whole milk 2/3 cup honey  1/4 cup plain Greek yogu...

Healthy Apple Muffins 

Ingredients

• 2 eggs
• 2/3 cup vegetable oil
• 1/2 cup whole milk
• 2/3 cup honey 
• 1/4 cup plain Greek yogurt
• 1/2 tsp pure vanilla extract
• 1 cup rolled oats {quick or old fashioned}  + 3 tbsp for topping
• 1 1/4 cup crushed bran cereal
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 large Granny Smith apple, peeled and coarsely grated 
• 1 tbsp brown sugar 

To Make

• Preheat the oven to 375F and line your muffin tin with paper liners
• Mix the eggs, oil, milk, honey, yogurt, and vanilla together in a large mixing bowl until well blended.  Add 1 cup of the rolled oats and the crushed bran.  Let soak for 10 minutes.
• In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients in and mix until blended {the batter will be quite thick}.  Stir in the grated apple.
• Scoop the batter into the muffin tin and fill up almost to the top {they rise very little}.  
• Mix brown sugar and the remaining oats together and sprinkle on top.
• Bake for 15-20 minutes {until a toothpick inserted into the center of the muffin comes out clean}.  Makes 16.
• Serve warm with butter or jam.  We just refrigerate these and warm them up in the microwave for 10-20 seconds in the morning.