FROSTING:
Christmas Cookie Frosting Recipe-

1 stick butter
3 c. powd sugar
2 egg whites
1 tbls milk
1 tsp vanilla

Beat for 10 minutes

Frost cookies- decorate with sprinkles, sugars, or your favorite toppings.

TOPPING:
20 caramels (from 12-oz bag), unwrapped
2 tablespoons whipping cream
1/2 teaspoon kosher (coarse) salt-(optional)

DIRECTIONS:
Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
In large bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling.
Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on ungreased cookie sheets.
Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
Meanwhile, in small microwave bowl, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.
Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt. (optional)

1 Heat oven to 375°F. In small microwavable bowl, microwave garlic, butter and oil on High 30 seconds or until butter is melted. Stir in basil and parsley; set aside.
2 Unroll dough; separate into 12 breadsticks. Twist and tie each breadstick into a knot-like ball; place in ungreased 9-inch round cake pan.
3 Spoon butter-herb mixture evenly over top of each knot. Sprinkle with salt and pepper.
4 Bake 13 to 15 minutes or until golden brown. Serve warm.
(You can replace the fresh herbs with 1/2 teaspoon each of dried basil leaves and parsley flakes.
Grated Parmesan cheese can also be sprinkled on the rolls before baking.)

Preheat oven to 400 degrees F.

Saute’ celery, onion and pepper in butter until fork tender, transfer to a plate, and cool in the refrigerator.

While vegetables cool, clean mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.

Combine the sauteed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned.

~Enjoy~

Place roast in glass dish, pour water over the top. Add all the seasonings- some on the roast and some in the water.
Cover with foil. Bake at 350 degrees until fork tender- approx.
3-4 hours. Shred. Drain juice in separate bowl. Place shredded meat back in glass dish, add 1/2 cup of juice and the bbq sauce. (if not moist enough, add more juice and/or bbq sauce) Cover, place back in oven for 15 minutes. Serve on a bun or roll. Or by itself.

Enjoy!!

~Nana~

Cream Cheese Filling:

4 oz softened cream cheese
¼ cup parmesan cheese
¼ cup mozzarella cheese
½ tsp garlic powder
½ tsp steak seasoning
½ tsp onion powder
¼ tsp season salt
½ tsp dried chives.

2 TBL olive oil

Mix all ingredients for cream cheese filling. Stir well.
Take butter flied chicken breast, open it up, and take 1 TBL
filling, spread inside pocket of chicken breast. Close the
chicken breast, place in a glass dish, sprayed with non-
stick cooking spray. Fill each breast. Drizzle olive oil over
the chicken, sprinkle salt and pepper. Cover with foil.
Place in 350 degree oven for 35-40 minutes.

3 large chicken breasts- cubed up (you can also use beef)
½ c diced onion
1 cup sliced mushrooms
1 c cooked pea pods
1 TBL olive oil
1 ½ to 2 cups of cooked whole wheat pasta
¼ c soy sauce
¼ c teriyaki sauce

In a large sauce pan, place 1 TBL olive oil, add cubed chicken breasts, onion, and mushrooms. (you can also add any other vegetable you like: peppers, zucchini, baby corn, or sprouts) Sauté until chicken is cooked all the way through. Add soy sauce and teriyaki sauce. Stir all together. Cook for another 5 minutes. Add cooked pasta and pea pods. Stir all together. Serve.

Prepare hamburger- drain- add tomato sauce and paste, along with all the seasonings. Simmer 10 minutes.

Spray 9×13 glass pan with non-stick spray. After noodles are prepared and drained, fill each noodle with a stick of string cheese. Layer in bottom of pan. Pour over hamburger/sauce mixture. Sprinkle mozzarella cheese over top. Cover with foil. Bake for 45 minutes at 350 degrees.

Enjoy!!

Prepare mashed potatoes-add to potatoes: cheese, onions, bacon,
butter, half & half, sour cream, and salt & pepper. Mix well.

In each Won Ton Wrapper, brush egg on 2 sides, add tsp of potato mixture- fold into a triangle, pinches all edges. (place under damp towel until you boil them)

Place in boiled salt water- Let boil 1 minute. With slotted spoon, drain each wrapper, place in hot frying pan, with either margarine or olive oil, fry until lightly brown on each side. Sprinkle with salt.

note: you can also use different fillings: sauerkraut, sauerkraut/potato, cheese, sweet cheese, and sausage.
Breakfast: egg & cheese, egg and sausage, egg and bacon.

Enjoy!!

~NANA~