O Henry Bars

 Source:  Aunt Susan

1 C. Karo syrup

1 C. Sugar

Bring to boil.  Remove from heat and stir in:

1 C. Peanut butter

When well blended add to:

5 C. Rice Krispies

Put in 9x13 pan

Melt:

3/4 C. chocolate chips

3/4 C. butterscotch chips

Spread over the top to cover.  

Chocolate Chip Cookies--Perfected

 Source: Amy, via Al

1 c. butter, softened not melted
1 c. brown sugar
1 c. sugar
3 eggs
1 t. vanilla
1 t. salt, heaping
1 t. baking soda
1 t. baking powder
4 1/8 c. flour--measure by scooping and leveling
12 oz. chocolate chips

Cream together butter and sugars a full 10 mins using the whisk attachment and scraping down the sides a few times.  It should be really light and thin.  Add in eggs and vanilla.  Mix the dry ingredients in a separate bowl and whisk together.  Switch to the cookie paddles and add  dry ingredients--add half the dry, mix, the chocolate chips, mix, and the rest of the ingredients and mix.  

Scoop out all the balls (can roll them with your hands to make them look smooth) and freeze!  Freeze step is important!

Bake in 350 degree oven for 12-13  minutes.  Cool one min on the cookie sheet and then transfer to a cooling rack.

I prefer to bake them from a frozen state - they hold their shape better.

Crispy Baked Tacos

 Source:

fedandfit.com

Preheat oven to 425

Cook 1 lb taco meat--chicken, beef, pork with taco seasonings and a squirt of lime juice

Wrap small corn tortillas in a towel and microwave for 60 seconds.  They lay the tortillas out on a sheet pan and spray with olive oil.  Flip the tortillas so the oil side is down.

Sprinkle about 1 Tbsp cheese on top of one half of each tortilla, top with about 2 Tbsp meant and another tbsp of cheese.

Place tacos in the oven to bake for 5 mines until cheese is melty.  Take them out and fold them in half and put them back in the oven for 15 mins or until crispy.

While they are baking, make a dipping sauce--tomatillo ranch, salsa/ranch, sour cream and salsa, etc.

Garnish with chopped onion, tomato, cilantro and serve with the dipping sauce!

Garlic Roasted Potatoes

 Source:  Ina Garten, Food Network

Ingredients:

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Lemon Basil Orzotto

 Source:  Kelsey Nixon

2 Tbsp. Olive oil

1 C. diced onion

1 1/2 C. Orzo

1/2 C.  Chicken broth + 1/2 tsp. white wine vinegar or lemon juice (white wine sub)

3 C. chicken stock

1/2 C. frozen peas

1/3 C. Parmesan cheese

1/4 C. heavy cream

2 Tbsp. fresh basil

1 tsp. lemon zest

Juice of 1 lemon

salt and pepper to taste

1. In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 
2. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat. 
3. Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.