Yield will depend on the size you shape the balls

INGREDIENTS:

1 cup semisweet chocolate chips

1 cup butterscotch chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

2-1/2 cups miniature marshmallows

1 cup salted peanuts, coarsely chopped

INSTRUCTIONS:——————————————–

In a microwave-safe bowl, combine the chips, peanut butter and butter; microwave on high for 1 minute; stir until smooth.

Stir in vanilla.

Stir in the marshmallows and peanuts; stir until well coated.

Using slightly greased hands quickly shape into desired sized balls.

Place on parchment paper on a plate.

Cover and chill for 30 minutes or until firm.

INGREDIENTS:

Crust:

Taken from my “Favorites” folder!

The amounts listed are only a guideline since I don’t even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly, you could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture and Greek yogurt is best to use since it is thicker and holds up better, remember  if you are making this in advance then add in the diced apple just before serving, if you are a curry lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture it really does boost the flavor

For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad

Servings 6-8

INGREDIENTS:

4 -5 cups cooked chicken ( shredded or finely chopped, preferably chicken breast)

1 stalk celery, finely diced

1/4 cup finely chopped red onions

2/3 cup dark raisins

1/2 cup red seedless grapes ( sliced into quarters or halves)

1 small apple ( cored and finely chopped)

1/3 cup toasted chopped almonds ( coarsley chopped)

1/2 cup mayonnaise(do not use salad dressing)

1/2 cup plain yogurt ( or use sour cream, Greek yogurt is the best to use)

2 -3 teaspoons honey ( or to taste)

fresh ground black pepper, to taste

1/2-1 teaspoon curry powder (optional)

INSTRUCTIONS:——————————————-

In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.

In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.

** Note** if making in advance add in apple just before serving.

Servings 24

INGREDIENTS:

12 extra-large eggs, hard-cooked, peeled, then cooled

1/4 to 1/3 cup Hellman’s mayonnaise (do not use salad dressing)

1 teaspoon white vinegar

2 to 4 tablespoons pickled sliced jalapeno peppers, minced (hand-squeeze out all excess moisture from the jalapenos)

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

Tabasco sauce (optional but good to add in)

finely shredded cheddar cheese (or can use cheese of choice)

INSTRUCTIONS:————————————————–
Cut eggs in half lengthwise, and carefully remove yolks.

In a bowl mash yolks then stir in mayonnaise and next 7 ingredients.

Spoon or pipe egg yolk mixture into egg halves.

Sprinkle a small amount of grated cheese on top of each egg half.

Cover and chill at least 3 hours before serving.

More raisins may be added in if desired

Servings 10-12

INGREDIENTS:

8 cups cubed day-old raisin bread (one 1-pound loaf)

9 large eggs

2-1/4 cups full-fat milk

1-3/4 cups heavy (33-35%) whipping cream

1 cup sugar

3/4 cup butter, melted

1 tablespoon vanilla extract

1-1/2 teaspoons ground cinnamon

Caramel Sauce:

1 cup sugar

1/4 cup water

3 teaspoons lemon juice (can use a little more)

2 tablespoons butter

1 cup heavy whipping cream

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.

Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.

Meanwhile for caramel sauce; in a small saucepan bring the sugar, water and lemon juice to a boil.

Reduce heat to medium and cook stirring until sugar is dissolved and mixture turns a golden amber color.

Stir in butter until melted, then stir in heavy cream.

Remove from the heat and serve with bread pudding.

Taken from my “Favorites” folder!

Servings 8-10

INGREDIENTS:

1-1/2 pounds Italian sausage links ( casings removed, can use 2 pounds, turkey sausage will work great also)

oil (about 1-2 tablespoons)

1/4 teaspoon cayenne pepper (optional or use spicy sausages)

3 garlic cloves, minced

1 medium onion, chopped

1 (14 ounce) jars roasted red peppers, drained and chopped

1 (10 ounce)  box frozen spinach (cooked according to package directions then hand-squeezed dry to remove all moisture)

1 cup cream-style cottage cheese

1 (16 ounce) container ricotta cheese

1 small garlic clove, minced ( no more than 1 small clove or it will overpower the other ingredients)

1 tablespoon dried parsley

1 large egg, slightly beaten

1/2 cup grated parmesan cheese

shredded mozzarella cheese

1 teaspoon seasoning salt

1/2 teaspoon black pepper, or to taste

2 (20 ounce) jars alfredo sauce ( reduced-fat is okay)

12 lasagna noodles ( cooked and tossed gently with 1 tablespoon oil to prevent sticking)

3/4 cup freshly grated Parmesan cheese

Yield about 3/4 pound

INGREDIENTS:

1 tablespoon soft butter, or as needed to grease pan

25 wrapped caramels

1 cup flaked coconut, divided

1/2 cup white baking chips

1/2 cup chopped salted peanuts

INSTRUCTIONS:————————————————-

Line an 8 x 4-inch loaf pan with foil, then brush foil with soft butter.

In a microwave-safe bowl combine (unwrapped) caramels with 3/4 cup flaked coconut, white baking chips and chopped peanuts.

Microwave on high setting uncovered for 1 minute; remove and stir, then continue the cook uncovered for another 40-60 seconds or until the caramels are melted, stir  until smooth.

Press the caramel mixture into prepared loaf pan.

Sprinkle with remaining 1/4 cup coconut; press down lightly so that the coconut sticks to the caramel.

Cool completely.

Using foil ends lift the caramel out of the pan; remove the roil.

Cut into about 1-inch pieces.

You will also find this recipe on www.recipezazz.com