PEPPERMINT MOCHA CUPCAKES

 1c flour
1c+2T sugar
1/3c+2T cocoa powder
1/2t baking soda
1/4t salt
1 stick unsalted butter
2 large eggs
1/2t peppermint extract
1T instant coffee
1/2c hot coffee
1c Andes peppermint baking bits (can reserve some to sprinkle on top)

Peppermint Swiss Meringue Buttercream:
5 egg whites
1 1/2c sugar
2 sticks unsalted butter, softened
1/8t salt
1t peppermint extract

Preheat oven to 350*  Beat butter, eggs, sugar, and peppermint extract on med for one minute.  Add flour, cocoa, baking soda, and salt.  Beat for one minute. Add  instant coffee and hot coffee and beat until smooth.  Stir in Andes bits. Bake in cupcake liners for 18-22min.  Makes 12 cupcakes.

To make frosting, Combine egg whites and sugar in a glass or metal bowl on top of a pan of water on the stovetop. Heat while whisking until temp reaches 150 degrees. Transfer to a mixing bowl and beat on med high for 10-12 min. Add butter a spoonful at a time while mixing well. Add salt and peppermint extract.  Pipe generously on to cupcakes when cool.

BANANA CUPCAKES WITH SALTED TOFFEE CARAMEL FROSTING

1 stick unsalted butter
1/2c sugar
1 egg
1t vanilla extract
1/2c yogurt (plain or vanilla)
1c ripe banana
1 1/2c flour
1/4t salt
1t baking powder
1/2t baking soda
1/4c shredded coconut
1/4c toffee bits or butterscotch chips


Salted Toffee Caramel Frosting:
1T flour
1/4c milk
1/4c butter
1/4c sugar
1t vanilla
3T caramel topping
1/8c shredded coconut
1/4c salted peanuts, chopped
1/4c toffee bits

Preheat oven to 350*  In a bowl mix butter and sugar until creamy. Add egg, vanilla, yogurt, and bananas and mix well.  Add flour, salt, baking powder, and baking soda and stir until blended. Fold in coconut and toffee.  Bake in cupcake liners for 20-25min.

For frosting, stir together flour and milk until well-blended. Microwave for 1 min and let set until completely cooled (at least an hour).  Beat butter, sugar, and vanilla until very light and fluffy. Add flour/milk mix and beat on high until icing is fluffy and smooth. Add caramel topping and mix well. Stir in coconut, peanuts and toffee. Frost cupcakes when they are cool.

SALMON & ASPARAGUS PASTA

1T olive oil
2c. sliced mushrooms
3 cloves garlic
1/2c. milk
1/3c. cottage cheese
3T basil
2T flour
1t oregano
1/3c. parmesan/asiago cheese
salmon, cooked
asparagus, pieces
4c. pasta, cooked

Heat oil. Add mushrooms, garlic, and asparagus. Cook for 4-5min. Puree milk, cottage cheese, basil, parsley, flour, and oregano. Add to mushroom mixture, stir in cheese and cook. Break salmon over pasta and top with mushroom sauce.

ROTINI WITH SALSA LIMONE (Giada de Laurentis)

1lb rotini pasta
1 1/4 lb Roma tomatoes, seeded and diced
1/4 c extra-virgin olive oil
1 large lemon, zested and juiced
1 c crumbled ricotta salata cheese or feta cheese
1 t salt
1/2 t freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 c of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata or feta cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

CHICKEN DIVAN (Paula Deen)

This has always been one of my favorite comfort casseroles.  I have tried many recipes and they were just never quite right- leave it to Paula Deen.  (Thanks Kelley for bringing this to us- twice!) Don't worry we've lightened it up a bit.  A cup of mayo and cup of sour cream is just crazy for anyone.  We want this to be a favorite meal, not your last :)

2c rice, cooked
2 (10oz)pkgs frozen broccoli (thawed) OR 1 bag fresh florets (steamed), chopped
4-5 cooked chicken breasts, shredded
2 cans light cream of chicken soup
1/4c light mayo
1/2c light sour cream (or greek yogurt)
1c shredded sharp cheddar cheese
1T fresh lemon juice
1t curry powder
salt and pepper
1/2c dry white wine
1/2c grated parmesan cheese
1/2c bread crumbs or panko
2T butter, melted

Preheat oven to 350*  In a bowl combine soup, mayo, sour cream, cheddar, lemon juice, curry, s&p, and wine.  Stir well.  Spray a 9x13 or 2 square baking dishes.  Add rice, broccoli, chicken, and pour sauce over.  Stir to combine.  In a small bowl combine parmesan, bread crumbs, and butter.  Sprinkle over top of casserole.  Bake 30-45 min.  

APPLE BERRY SALSA (Pampered Chef)

This recipe has been a staple around our house this winter due to the new Cinnamon Wheat Thins- yum!! It is great as an appetizer, side, dessert, or snack. We even eat it for breakfast. So go out and grab a box today (or 3 or 4. They are a limited time item so we don't know how long they will be around.)

2 firm apples, peeled and diced
1 pt strawberries, diced with egg slicer
2 kiwi, peeled and diced
2 T orange juice
zest of one orange
2 T brown sugar
2T apricot jam, or any flavor

Mix gently and keep refrigerated. Serve with pita chips, cinnamon tortilla chips (see below), or Cinnamon Wheat Thins.

Cinnamon Tortilla Chips:
flour tortillas, cut into traingles
water
cinnamon sugar

Preheat oven to 400* Place triangles on baking sheet. Spray with water and sprinkle with cinnamon sugar. Bake 8-10 min until crispy. Cool and serve.

HONEY-LIME TOMATO CHICKEN (Mike Kramlich)

6 (4oz) chicken breasts cutlets
1/2 c. flour
1/2 c. oil
1t fresh pepper
1t dry mustard
1T minced garlic
1T minced shallots
1/4 c tomato paste
2T dijon mustard
2C chicken broth
1/2c. honey
1 lime
1t thyme
1/8 c. fresh parsley

Combine pepper, dry mustard, and flour. Coat chicken breasts and saute in a large pan with half the oil until brown on both sides. Remove from pan. Heat remaining oil over low heat and saute garlic and shallots. Add tomato paste and mustard, simmer. Add chicken broth and simmer 5 min. Add honey thyme, parsley, and juice from lime. return chicken to pan and cook until chicken is no longer pink.