Mis Favoritas

1 T unsalted butter 2 1/2 cups dry roasted salted peanuts (12 ounces) 1 Cup granulated sugar 1 Cup light corn syrup 1 T baking soda Butter a large baking pan. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium high heat and bring to a boil stirring constantly. Insert candy thermometer. Continue boiling without stirring until 295 degrees (about 6 minutes). Remove pan from heat and stir in butter and baking soda. The mixture will begin to foam, so mix quickly (really, mix quickly), Pour into prepared pan (spread QUICKLY). Let cool. Enjoy! Thank you Laura Wilson and Martha Stewart.

4 skinless chicken breast fillets 4 slices prosciutto 4 ounces taleggio or camembert chesse extra virgin olive oil for brushing balsamic vinegar for drizzling salt and pepper tomato, olive, and basil salad to serve using a sharp knife, slice horizontally through the thicker side of the chicken breast fillets without cutting all the way through. Open up and season with salt and pepper. Lay a slice of ham in each breast. Slice the cheese into 4 and add to ham. Fold the chicken once over to enclose the filling. Brush each chicken breast with a little oil and cook on a hot griddle pan for 8-10 minutes on each side, until browned and cooked through and the cheese is oozing from the middle. Serve the chicken drizzled with a little balsamic vinegar, more oil, and a tomato, olive and basil salad. Thanks to Chris Beach for the submission. Preparation time: 10 minutes Cooking/Baking time: 20 minutes Serves: 4

This fab bread is great for gifts or for breakfast! Your friends and family will be begging for more. 1 1/2 Cups wheat flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground clove 1/2 tsp vanilla 2 eggs 3-4 med over ripened bananas 3/4 Cup Stevia or Truvia (or if you must sugar) 1/4 Cup applesauce (replaces the oil) 1/2 Cup chopped walnuts or pecans 1/2 Cup chocolate chips. Best to cook in loaf pan, 350 degrees, 45-50 minutes.

Ingredients 4 tablespoons low-sodium soy sauce, divided 2 teaspoons toasted sesame oil, divided 1/2 head napa cabbage, thinly shredded (about 6 cups) 1/4 head red cabbage, shredded (about 2 cups) 1 large carrot, shredded (about 2 cups) 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup) 1 (8-ounce) can sliced water chestnuts 1 (11-ounce) can Mandarin oranges in water, drained 1/3 cup rice wine vinegar 1 teaspoon minced garlic 1 teaspoon minced ginger 2 tablespoons canola oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce 1/4 cup sliced almonds, toasted 1 pound skinless, boneless chicken breasts (If you want to make the salad a meal you can add the chicken, otherwise leave it out) Directions In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce....

This is delicious! My girl, Lori Lynn Quinn brought this over during one of our bbq's and I have been bugging her about it ever since. She did say that she cut the oil in sugar significantly down, so you may do as you wish in that department. Ingredients: 8 tablespoons olive oil 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 3 tablespoons soy sauce Directions: 1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken 1/2 cup slivered almonds 2 tablespoons sesame seeds 1 10-ounce bag ready-to-use spinach leaves 1 bunch green onions, chopped Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 1...

Bound to be your next new favorite brunch item, it is so easy a "cave woman" can do it. Thank you to Nana Lou for showing us how easy it can be to create an authentic taste with minimal effort. This recipe will be enough to feed 4-6 adults. Ingredients: 1/2 bag of tortilla chips (great time to use up the left overs) 3/4 jar red salsa your choice 1 dozen eggs 2 Cups graded cheddar cheese (sharp is the best) 1/4 C chopped onions Sour Cream (topping) Jalapenos (topping) Directions In your largest skillet pour the 3/4 jar of salsa and 1/2 a cup of water, bring to a boil and instantly turn to medium low heat. Add the 1/2 bag of chips (no need to break down) At this point you can decide you either need to add more chips or more salsa and water. You are looking to have the chips covered in liquid. Sprinkle the onions over the chips. Add the beaten eggs over the entire dish and cover. Cook on low heat until eggs are cooked through. About 2 minutes before the eggs are finished add...

A Summer Favorite!! Ingredients 1 (16 ounce) package tri colored spiral pasta 1 pound sliced bacon 1 1/2 cups light Ranch-style salad dressing 1 cup of cherry tomatoes (or 1 container if you love them) 1 small onion, chopped 1 jar sliced olives 1 head of iceberg lettuce Directions 1.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. 2.Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. 3.In a large bowl, stir together the Ranch dressing, onion, olives and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top cut up head of iceberg lettuce and mix together. This is done just before serving.