Triple Chocolate Heath Cookies

1 c (2 sticks) butter
½ c vegetable shortening
¾ c sugar
1 ¾ c brown sugar
3 large eggs
1 t vanilla
1 t salt
1 ½ t baking soda
3 ½ c all-purpose flour
2 c semisweet chocolate Chips
1 c milk chocolate Chips
3 1-ounce squares bittersweet chocolate, finely chopped
5 1.4-ounce heath bars smashed with a rolling pin

Preheat oven to 375 degrees. Line cookie sheets with tin foil.

In your mixer cream together butter and shortening. Add sugars and beat until fluffy. Add eggs and vanilla, beating well. Add salt and soda and mix well. Add flour and mix until incorporated. Stir in chocolate and heath bars.

Drop by ¼ cupfuls, 6 per cookie sheet. Bake for 11-12min. or until very lightly browned. Cool on wire racks.

Chicken Cheese Rolls

So this is one of our all time favorite recipes. Even though it says chicken it also works great after Thanksgiving with turkey.

This is for one 13x9 pan - but it is easily adjusted to different sizes and numbers.

-2 Cans of Crescent Rolls- Pillsbury are my favorite. You can get the big, buttery, flaky kind, but they take longer to cook.

-Chicken - completely cooked and shredded or in small pieces

-Cream of Mushroom Soup, Family Size

-Shredded Cheese - I use cheddar, but it is a matter of preference

-Milk


1. Preheat oven to 350.

2. Whisk one can of soup with half a can of milk

3. Spread thin layer of soup in 9x13 pan - just enough to cover the bottom. Set the rest of the soup aside.

4. Unroll the crescent rolls. Spread each roll out, put small pile of chicken and shredded cheese. Fold the corners over to keep everything inside and then roll up like a normal crescent roll.

5. Repeat until you have filled all the rolls.

6. Line them up in the pan so they fit best and then poor the remaining soup over the top making sure that everything gets covered.

7. Place in oven for approximately 45 minutes. Time will vary based on oven and type of crescent rolls used. If they start looking mostly brown but you still have doughy spots just cover with foil and continue cooking.


That's it. Super easy and yummy. They are also really good reheated. If you don't like mushrooms you can use Cream of Chicken.

Candied Pecans

I made these for Christmas, and they were a pretty big hit. Then I went to a Priest/Laurel Conference last week where they substituted the pecans with almonds and pretzels and then added craisins after it was cooled...delish! (I have since replicated and its awesome).

1 egg white
1 Tbs water
1cup sugar
1tsp.Cinnamon
1 tsp salt
1 pound pecans (or substitute 1 pound of pretzel/almond mix)

Beat egg and water until frothy. Add pecans and stir to coat. Combine in separate bowl-sugar, cinnamon, and salt. Pour over pecans and stir. Spread on cookie sheet . Bake at 250* for one hour, stirring every 15 minutes. Allow to cool thoroughly. Store.

Orange Cream Drink

Okay, so this is a quick idea we stole from Wendy's....shhh, don't tell! They have a really good morning pick me up. It only takes two ingredients and you just make what you need. Mix orange juice concentrate with vanilla yogurt in a blender. If you don't have yogurt you can use ice cream, it just isn't quite as good for you. It ends up tasting like an Orange Creamsicle!