Chocolate Chip Cookie Cake

Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks

Preparation:
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Makes one 8 or 9 inch cookie cake. Source: http://lifeloveandsugar.com/

Steph's Blue Cheese Salad

Ingredients:
Mixed greens
Craisins
Sweet roasted pecans (http://reneestephrecipes.blogspot.com/2012/12/sweet-roasted-pecans.html)
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.

Mrs. Zinke's Chocolate Cake

Ingredients:
Cake:
2 C sugar
2 C flour
2 sticks butter
4 Tblsp cocoa
1 C water
1/2 C buttermilk (NOT lowfat!)
1 tsp soda
2 eggs, well beaten

Icing:
1 stick butter
4 Tblsp cocoa
6 Tblsp milk
1 lb powdered sugar

Preparation:
1. Mix sugar and flour in bowl.
2. Bring water, butter and cocoa to boil, then add to flour mixture.
3. In a separate bowl, mix buttermilk, soda and eggs, then add to above.
4. Bake at 350 for approximately 40 minutes.

Icing:
1. Bring milk, cocoa and butter to a boil.
2. Add powdered sugar and mix.
3. Pour over hot cake.

Nilla Wafer Dip

Ingredients
1 can crushed pineapple, not drained
1 C Cool Whip
Small box of vanilla pudding

Preparation:
Mix all ingredients. Serve with Nilla Wafers.

Chopped Thai Chicken Salad

Ingredients:
Salad
2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded)
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

Preparation:
1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes.
2. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
3. Chop the cabbage into very thin pieces, like it would be for coleslaw.
4. Peel and grate the carrots.
5. Cut off the skin, remove the seeds, and grate the papaya.
6. Roughly chop the cilantro and green onions.
7. Toss the chicken and vegetables in a large bowl and keep chilled.
8. Mince the garlic and chili peppers.
9. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
10. Add the peanut butter and water and whisk again until smooth and creamy.
11. Toss the salad with the dressing.
12. Add the crushed peanuts.

Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Source: http://pinchofyum.com/

Dirt Puppy Chow

Ingredients:
6 C. Rice Chex Cereal
1 C. chocolate melts
1/3 C. peanut butter, smooth
1 1/3 C. crushed Oreos
2 C. Gummy Worms

Preparation:
1. Place cereal in a large bowl and set aside.
2. In a microwave proof bowl, melt chocolate and peanut butter together until smooth. (About 45 seconds, then stir, then 15 seconds more)
3. Pour melted chocolate/peanut butter over cereal and stir until coated.
4. Dump into a large plastic bag or tupperware with a lid and add crushed Oreos. Shake until covered.
5. Dump onto a cookie sheet to let cool, then add gummy worms.

Source: http://www.yourcupofcake.com/

Fruit Dip

Ingredients:
7oz Marshmallow Creme
8oz low-fat or whipped cream cheese, softened to room temperature
2 Tablespoons frozen orange juice concentrate
Fruit dippers: strawberries, grapes, pineapple, apples, berries, cantaloupe

Preparation:
1. Spoon marshmallow creme into a large, microwave safe bowl, and microwave for 20 seconds.
2. Whisk in softened cream cheese and orange juice concentrate until very smooth.
3. Chill, then serve with fruit.

Source: Iowa Girl Eats