BUFFALO CHICKEN PIZZA BAGELS

1.     Preheat oven to 400 degrees. Place mini bagel halves, crust side down, in a single layer along the bottom of a 5 quart baking dish.

2.     In a large skillet over medium-high heat, sauté 1 tablespoon of the butter and onions until onions begin to caramelize, about 7 minutes.

3.     Add chicken, hot sauce and remaining butter to the skillet and stir all to combine.

4.     Tope each bagel half with an equal amount of the chicken and onion mixture from the skillet. Sprinkle crumbled bleu cheese over all, and then top with mozzarella cheese.

5.     Bake 12-15 minutes, or until bagel bottoms are browned and crispy, and cheese is melted. Serve hot.

HOMEMADE GRANOLA BARS

1.     Preheat oven to 350 degrees and spray a 3 quart rectangular baking dish with nonstick cooking spray.

2.     In a large bowl, whisk egg until frothy. Add brown sugar, butter, honey, and vanilla extract, and whisk all until completely smooth

3.     Whisk in flour, cinnamon, baking soda, and salt, until all are combined.

4.     Using wooden spoon, fold in oats, almonds, and raisins.

5.     Spread mixture evenly across the bottom of the baking dish and cover with plastic wrap or aluminum foil. Press your hands over the plastic wrap to press the mixture down and even it out as best as you can.  Remove plastic wrap and bake for 30 minutes, or until bars are beginning to brown.

6.     Let cool completely before cutting into 16 bars. Cool uncovered and unrefrigerated so as to not create condensation. Bars are best stored individually wrapped at room temperature.

Ingredients:

1 large egg                                                         3 cups rolled oats

1 packed cup light brown sugar                  ½ cup whole roasted almonds (optional)

¼ cup butter, softened                                   ½ cup raisins (optional)

3 tablespoons honey                                      1/3 teaspoon salt

¾ teaspoon vanilla extract                             ½ teaspoon baking soda

      1 cup all purpose flour                                   1 teaspoon cinnamon

BAKED RAVIOLI WITH BROCCOLI AND BLACK OLIVES

1.     Preheat oven to 350 degrees

2.     Place all ingredients, except shredded cheese and Italian seasoning, in a 3 quart baking dish and toss to combine.

3.     Top all with shredded Italian cheese blend. Sprinkle Italian seasoning over cheese.

4.     Cover with aluminum foil and bake 40 minutes. Remove foil and bake an additional 20-25 minutes, or until cheese is browning and the sauce is hot and bubbly. Let cool 5 minutes before serving.

Ingredients:

1 bag (25 ounces) frozen cheese ravioli

10-12 ounces frozen broccoli florets

1 24-28 ounce jar marinara sauce

3 tablespoons finely diced yellow bell pepper (optional)

1 can (2 ounces) sliced black olives (drained)

1/3 cup grated parmesan cheese

2 cups shredded Italian cheese blend

1 pinch Italian seasoning

TRIPLE CHOCOLATE BROWNIES

1. Preheat oven to 350 degrees. Spray 2 quart baking dish with nonstick cooking spray.

2. In a large mixing bowl, microwave butter for 45-60 seconds, or until melted and hot. Immediately whisk in cocoa powder until completely dissolved.

3. Whisk chocolate syrup, sugar, eggs, and vanilla extract into the cocoa and butter mixture until all are combined.

4. Using a rubber spatula, fold in flour and baking powder until a batter that is free of lumps is created.

5. Fold chocolate chips into the batter and then pour all into the greased baking dish. Bake 35-40 minutes, or until edges begin to crisp up and center is set. Let cool at least 10 minutes before slicing into 9 squares.

Ingredients:

1 stick butter

½ cup cocoa powder

3 tablespoons chocolate syrup

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup flour

¾ teaspoon baking powder

½ cup milk chocolate chips

MICROWAVE “PEANUT BUTTER CUP” FUDGE

MICROWAVE “PEANUT BUTTER CUP” FUDGE

1.  Liberally spray a 1.5 quart square baking dish with nonstick cooking spray.
2.  Add confectioner’s sugar and cocoa powder to a large mixing bowl and stir until mixed. Sifting the sugar will give you the best results without any small lumps in the finished fudge.
3.   Stir in milk and melted butter, until mostly combined. You may not be able to get all of the sugar off the sides of the bowl, but that is fine.
4.   Microwave on high for 2 minutes, just until bubbling. Remove from microwave, add the shelled peanuts and immediately stir mixture until smooth and all powdered sugar is dissolved.
5.  Quickly pour the hot fudge mixture into the greased 1.5 quart baking dish, shaking from side to side to let it settle. Then immediately sprinkle peanut butter morsels over the top, lightly pressing them down into the fudge. Cool on counter for 15 minutes before chilling for 1 hour. Cut into 16 squares to serve.

Ingredients:

1 box (1 pound) confectioners sugar

1/2 cup unsweetened cocoa powder

¼ cup milk

¼ cup butter, melted

½ cup shelled peanuts

¾ cup peanut butter morsels