Starry Broccoli Cheese

I tweaked a recipe I found on allrecipes.com I made a few changes to my taste. So here we go...

Ingredients:

1 tbsp butter

1/2 tsp onion powder (you can use real onion, but I just wanted a slight taste instead of onion pieces)

1 clove garlic, minced

1 brick- velveeta cheese, cut into cubes

2 (14oz) cans - Chicken broth

1 1/2 cups milk, I used fat free

1 1/2 cups water (for the milk and water I filled the can from the chicken broth)

1 (16oz) bag - frozen broccoli/broccoli cauliflower mix

1 bag star shaped pasta

shredded cheese for garnish

pepper to taste

Directions:

In a soup pot melt butter and saute garlic with onion powder. Add chicken broth and water and bring to a boil. Add pasta and cook for 2-3 minutes, not completely cooked.Reduce heat to medium and add broccoli, milk and velveeta, stirring constantly until cheese is melted, do not let come to a boil or cheese will burn. Serve immediately and garnish with shredded cheese on top.

Sweet and Spicy Nuts

I got the basics for this recipe off allrecipes.com and then just made some minor changes to suit my liking, I like a lot of spice so I used more cayenne pepper then what I wrote here...I like that left over burning sensation =p

Ingredients:

2-3 cups toasted nuts (I did almonds and pecans, it's all your preference)

2 tbsp butter

1/4 cup +1 tsp sugar

~1tbsp honey (I didn't measure it out, just a couple times around the pan drizzling out of the bottle)

1/2tsp +1 tsp cayenne pepper (more or less depending on how hot you like it)

pinch of salt

Directions:

In a large skillet melt butter with honey, 1tsp sugar, 1/2 tsp cayenne pepper and pinch of salt.

In a large (heat proof) bowl mix together 1/4 sugar and 1/2 tsp cayenne pepper. Put in nuts and then pour in butter mixture over. Toss to coat, add more sugar cayenne pepper mix if you'd like them to be less sticky.

Baked Tortilla Chips

Ingredients:

12+ corn tortillas

vegetable oil (or EVOO)

Kosher or Sea salt

Directions:

Preheat oven to 400 degrees

Cut tortillas into 1/8ths and place in single layer on a cookie sheet.

Brush oil on each side of chips, then sprinkle with salt.

Bake in oven for 5-8 minutes, depending on how crisp you want them.

Let cool on cookie sheet and enjoy!

**I made my chips small, but feel free to make them as big as you want!

Chocolate Gooey Cookies

Ingredients:

1 stick (1/2 cup) butter at room temperature

1 (8oz) brick cream cheese at room temperature

1 egg

1tsp vanilla extract

1 box (18oz) super moist chocolate or devils food cake mix

Powdered Sugar, for rolling in

Directions:

In a large bowl cream together butter and cream cheese. Add egg and vanilla extract, beat until well mixed. Slowly add in cake mix.

Refrigerate mix for at least 2 hours.

Preheat oven to 350 degrees

Roll dough into 1 inch balls (dough will be sticky), then roll in powdered sugar. Place on ungreased cookie sheet 2 inches apart.

Bake 8-10 minutes or until cookies are firm. Cool completely on on wire rack.

Candied Sweet Potatoes

I made this the other night with a left over stuffing and turkey casserole, very tasty...it's like a dessert and side dish rolled into sweet deliciousness ^_^

Ingredients:

3-4 medium sweet potatoes, peeled and sliced

1/2 stick of butter, but into separate tbsp

1/3 cup packed light brown sugar

1/2 bag of miniature marshmallows

2 tbsp toasted pecans (optional)

pinch of salt

Directions:

Preheat oven to 350. Coat a casserole dish with non-stick cooking spray.

In a large skillet melt butter with sliced sweet potatoes, coat potatoes with melted butter and cover. Steam potatoes until just cooked through. Add brown sugar and pinch of salt, cook until dissolved and a good syrup is made. Pour sweet potato mixture into prepared dish, sprinkle pecans over top, then top with marshmallows.

Bake for 10 minutes, or until marshmallows are browned.

Brussels Sprouts with Cranberries

Simple tasty way to make brussels sprouts, looks nice and pretty on your Thanksgiving table!

For a small variation add about half a cup of toasted pine nuts, it adds a nice crunch to it!

Ingredients:

1 pkg Fresh Brussels Sprouts, roughly chopped

2 tbsp butter

1-1.5 cups dried cranberries

salt, pepper and cayenne pepper to taste

Directions:

In a large skillet saute brussels sprouts in butter, about 2-3 minutes. Salt and pepper to taste, then add a pinch of cayenne pepper (all depending on how spicy you like it). Saute another minute. Stir in cranberries and serve.

Chicken and Dumplings

Ingredients:

4 - boneless skinless chicken breast, cut into strips or cubed

4 cups water

1-2 carrots, peeled and chopped

2- stalks celery, cleaned and chopped

2-3 medium potatoes, cubed

1 can biscuits(8 count), cut into quarters or 1/6th's, depends on thickness preference

1 chicken bouillon cube(optional)

salt and pepper to taste

1tsp flour mixed with water(optional)

Directions:

Bring water to a boil and and salt, add chicken. Cook chicken most of the way threw and add chicken bouillon cube, potatoes, carrots and celery (you can add the carrots and celery in a little later if you like them more aldente). Cook until tend then add biscuit pieces and more salt and pepper to taste. Cook 5-7 minutes, or until dumplings are cooked through, to help them cook faster stir them under the water and chicken. If you want to thicken the liquid add in the flour and water mixture until thickened to your liking.