Lazy Cake Cookies

Ingredients:
1 box white cake mix (dry)
5 Tblsp. melted butter
2 eggs, beaten
1 bag mini chocolate chips

Preparation:
1. Preheat oven to 350.
2. Mix all ingredients together.
3. Spread batter into 9x13" pan (ungreased).
4. Bake for 20 minutes or until lightly browned.

Steph's Blue Cheese Salad

Ingredients:
Mixed greens
Craisins
Sweet roasted pecans
Blue cheese crumbles
Diced apple, if desired

Preparation:
1. Toss mixed greens in a bowl with Craisins. Use 1 small handful of Craisins to every full serving of greens.

2. Fold pecans into salad. Use 1/2 cup pecan pieces for every serving.

3. Add diced apples, if desired, using 1/2 cup of apples for each serving.

4. Sprinkle blue cheese on top of mixed salad. Use about 1/3 cup per serving; adjust to taste.

5. Serve with pomegranate vinaigrette -- or no dressing, if desired.

Sweet Roasted Pecans

Ingredients:
1 egg white
1 Tblsp. water
2 1/4 cups fresh pecan halves
1/2 cup white sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon

Preparation:
1. Preheat oven to 225 degrees.

2. Grease a rimmed baking sheet, or cover a sheet with heavy duty foil (makes for easier cleanup).

3. Combine egg and water and beat until fluffy (use whisk).

4. Fold pecans into egg mixture to coat evenly.

5. Put sugar, salt and cinnamon into a shaker and mix.

6. Sprinkle pecans evenly (turn to coat) with sugar mixture.

7. Spread nuts on baking sheet.

8. Bake for approx. 1 hour, stirring every 15 minutes.

9. Store in airtight container.

Cake Mix Peach Cobbler

Ingredients:
2 (16 ounce) cans sliced peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1 stick VERY COLD butter

Preparation:
1. Preheat oven to 375 degrees.

2. Empty peaches and juice into an ungreased 9x13 casserole dish.

3. Dump the dry cake mix on top of the peaches, and press down firmly.

4. Cut butter into thin slices, and place all over the top of the dry cake mix.

5. Bake at 375 degrees for 45 minutes until butter is melted, peaches are bubbly and top is crusty.

Puppy Chow Popcorn

Ingredients:
9 cups popcorn (1 standard size microwave bag)
1 cup semisweet chocolate chips
1/2 cup smooth peanut butter
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation:
1. Line a large baking sheet with wax paper and set aside.

2. Pop popcorn according to package instructions. Remove kernels, then place in a large bowl and set aside.

3. Combine chocolate chips, peanut butter and butter in microwave or on stove top until melted and smooth.

4. Pour chocolate mixture over popcorn. Using a large spoon, mix until popcorn is evenly coated with chocolate.

5. Slowly, in 1/2 cup increments, add powdered sugar and continue to mix until evenly coated and all 1 1/2 cups have been added.

6. Spread popcorn evenly on prepared baking sheet, and chill for 30 minutes in the fridge. Break up and serve. Store popcorn at room temperature in an airtight container (or in fridge if it's summertime in Mississippi!)

Crack Broccoli

Ingredients:
1 large head broccoli
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (or half as much table salt)
1/2 teaspoon sugar
Lemon wedges, for serving

Preparation:
1. Peel the broccoli with a sharp knife.

2. Cover a large rimmed baking sheet with foil.

3. Put the oven rack in the lowest position, then put the baking sheet on the rack. Heat the oven to 500 degrees.

4. Cut the stem off of the broccoli, and cut it into long, ½-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets, then put it in a bowl.

5.Drizzle the broccoli with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine. DO NOT OMIT THE SUGAR.

6. Working quickly, remove the baking sheet from the oven. Carefully transfer the broccoli to the baking sheet and spread it in an even layer, placing it flat sides down wherever possible.

7. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Transfer to a serving dish and serve immediately with lemon wedges.

Birthday Cake Popcorn

Ingredients:
1 1/2 cup almond bark or white chocolate chips
1/4 cup Vegetable Shortening
1 1/2 cup white or yellow cake mix (dry)
2 bags popcorn (popped, buttered is fine)
1/4 (approx) cup sprinkles
1/2 cup mini M&Ms

Preparation:
1. Melt the almond bark/chocolate according to package directions.
2. Add the vegetable shortening to the almond bark/chocolate, and stir until it is melted.
3. Stir the powdered cake mix into the almond bark/chocolate.
4. Pour the melted bark/chocolate/shortening mix over the popcorn, and mix together with your hands (take off your rings unless you want them coated in chocolate/almond bark!) Add mini M&Ms and toss until everything is coated relatively evenly.
5. Pour popcorn onto waxed-paper-lined cookie sheets to cool. Sprinkle immediately with colorful sprinkles.
6. Once hardened (takes about 5 minutes), break into pieces (as needed) and serve.