Magic Bars

1/2 cup butter
1 1/2 cups crushed corn flakes
1 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
1 cup chopped walnuts


Pour melted butter into a 9x13 inch glass pan. Sprinkle corn flakes evenly over butter. Pour milk over corn flakes. Top with remaining ingredients and press down firmly. Bake at 325 for 25-30 minutes. When cool, cut into bars.

Recipe from Bethany.

Salsa Chicken Tacos

6 inch flour tortillas
1 jar salsa
2 chicken breasts
desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through. Fry the tortillas in a little oil until lightly brown and crispy, then fill with shredded chicken and garnish with whatever meets your fancy.

Recipe from Jamie at Dinner's Ready.

Cream Cheese Sugar Cookies

• 1 cup white sugar
• 1 cup butter, softened
• 4 oz. cream cheese, softened
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg yolk
• 2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake for 7 to 10 minutes in the preheated oven. Cool cookies completely before frosting.

I've been looking for a cream cheese sugar cookie recipe for a long time. These were really good. They were soft and moist and had just the right amount of cream cheese flavor. My new sugar cookie recipe, for sure.

Adapted from Allrecipes.com.

Tomato Bisque Soup

1/2 c. onion, diced
1/2 c. butter, divided
2 garlic cloves, minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c. chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper (I use regular pepper)
4 t honey
1 1/4 c. heavy cream
2/3 c. half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is soft and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

If you prefer a smoother consistency, run the tomatoes through the blender first.

If you are at all a fan of tomato soup, you must try this. The flavor is amazing. It makes great leftovers too. And I don't like leftovers!

Recipe from: Dinner's Ready

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

This is one of Logan's absolute favorites, and he loves to help make it.

Recipe from Pioneer Woman.

Cilantro Lime Rice

2 T. butter
1 1/4 c. rice
2 1/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. black pepper
juice and zest of one large lime
2 T. chopped cilantro
1/4 tsp. cumin

In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Fluff with fork and serve.

Recipe from Annie Carlile.

White Chocolate Macadamia Nut Cookies

1 cup butter, softened

1 1/2 cups sugar

1/2 cup brown sugar, packed

2 eggs

1 1/2 tsp. vanilla extract

3 cups flour

1/2 tsp. baking soda

1 tsp. salt

12 oz. pkg. white chocolate chips

1 1/2 cups chopped dry roasted macadamia nuts

Preheat oven to 350. Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in white chocolate chips and macadamia pieces. Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.

Recipe from Recipezaar.