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.