[ForeverHopefulOne]

OK, we have been talking about it for a long time, now I am going to start it.  Personally, I love to cook and bake!  I love to try new recipes.  Anyone have any recipes they want to share?  I will start it off with a very easy chocolate toffee cookie recipe:

Chocolate Toffee Cookies

1 (18 1/4 ounce) box Betty Crocker milk chocolate cake mix
1/2 cup vegtable oil
2 eggs
1/3 cup toffee chips (recommend Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (I used Hills Bros English Toffee)

Preheat oven to 350 degrees F.

Combine cake mix, oil and eggs in a bowl and mix well.  Stir in toffee bits and instant coffee.  Drop teaspoons on ungreased cookie sheet and bake for 8-10 min.

Upon removing from the oven, let the cookies stand on sheet for 2 minutes (important!), then cool on racks.

ENJOY!

[OldPilot]

My children love this,
My MIL got this recipe from Cambell's soup
but I can even make it.

Chicken over Rice

4 pcs (or more) chicken legs and thighs
1 1/2 cups Uncle Bens Rice
1 package Lipton Onion Soup
1 can cream of mushroom soup
spices
2 cups of cold water

Grease Baking dish leaving dabs of grease on bottom of pan. Pour in rice, spreading out over whole pan. Place chicken on rice, skin side up. Sprinkle onion soup on chicken and any other spice (garlic powder & paprika). Put mushroom soup on top of chicken and rice. Pour cold water around edges. Bake 3/4 of an hour at (325 degrees). Then add another 1- 1-1/2 cups of water around edges.  Bake another 3/4 hour more at 350 degrees.

Enjoy.

[Still]

White Delights

2 lbs. white chocolate (Merkins or White chocolate chips)
1 cup peanut butter
3 cups rice krispies
2 cups dry roasted peanuts
2 cups mini marshmallows
 
Place white choc. In a microwavable bowl (big) and microwave @ 50% until melted.  Stir in remaining incredients and drop on wax paper (before it sets).  Let sit.  Makes 10 dozen.

[ForeverHopefulOne]

Yummy - I can't wait to try the chicken and white delights!!  I wonder if I can use boneless chicken breasts with OP's recipe...

Here is another one of my favorite recipes:

Pumpkin Roll

BREAD:   3 Eggs
   2/3 cup canned pumpkin (NOT CANNED PUMPKIN PIE FILLING)
   1 cup sugar
   1 teaspoon baking soda
   ½ teaspoon cinnamon
   ¾ cup flour

Preheat oven to 375 degrees.

Put waxed paper on a cookie sheet (a cookie sheet with sides) and lightly grease.  Set prepared cookie sheet aside.
In a large bowl, blend eggs, pumpkin and sugar till creamy.  In a separate bowl, mix baking soda, cinnamon and flour.  Add flour mixture to pumpkin mixture and blend till creamy.

Pour batter onto the prepared cookie sheet and spread evenly.  Place in the preheated oven and bake for 15 minutes.

While bread is baking, lay a thin towel flat on a cutting board and sprinkle powdered sugar on the towel.

When bread is done, immediately turn out onto the prepared towel.  Sprinkle more powdered sugar on the bread and roll up in the towel.  Let sit for 30 minutes.

FILLING:   2 Tablespoons butter
   8 oz. cream cheese
   1 cup powdered sugar
   1 teaspoon vanilla

Blend filling ingredients until light and fluffy.

When 30 minutes are up, roll out the bread and spread the filling evenly onto it.  Roll up the bread and refrigerate.

[OldPilot]

I wonder if I can use boneless chicken breasts with OP's recipe...

Yes you can use whatever chicken you like, we like dark meat and we ususally buy the chicken legs & thighs on sale.

[LifeGoesOn]

Cherry crisp

archway (or any cheap brand, frosted or not) oatmeal cookies
Cherry pie filling (or any friut flavor)

Place a layer of cookies on bottom of microwavable rectangular pan. (I use a tupperware rock-n-serve)
Pour filling over cookies to cover cookies. crumble some cookies on top.

Microwave 2 to 4 min till hot. allow to cool for a couple of minutes. Eat. top w/ ice cream!!

1st recipe my kids learned to make all by themselves. Can't really mess it up.

[Still]

Warm Cheesy Potato Salad

Potatoes (5-6 medium)
3 hardboiled eggs
1 cup shredded taco cheese mix
6 slices bacon cooked crumbled
1 cup mayonnaise
Salt/pepper to taste

Cube and boil potatoes in salted water until fork tender. Meanwhile, chop eggs and place in a bowl. Add crumbled bacon and shredded cheese. Once potatoes are cooked drain and add hot to other ingredients. Stir to melt the cheese. Then, add the mayo and salt/paper to taste. Can be eaten warm or refrigerated.

[ForeverHopefulOne]

Yummy!!  How great is this, we just have to print this thread and, instantly, have some fantastic recipes!!

[trusting]

This is a yummy thread - it is making me hungry!!  I am going to try some of these recipes!!

[ForeverHopefulOne]

Here is the recipe for Chocolate Carmel Corn - YUMMY!!!

12    cups popped popcorn*
3    cups unblanched whole almonds, pecan halves or walnut halves (optional)
1/2    cup butter or margarine
1    cup packed brown sugar
1/4    cup light corn syrup
1/2    teaspoon salt*
1/2    teaspoon baking soda
1/2    cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips

1.   Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
2.   In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
3.   Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
4.   In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.
Makes Makes about 18 cups snack