Oatmeal Raisin Chocolate Chip Cookies on Steroids

1.5 c flour
1.5 tsp baking powder
1.5 tsp baking soda
1.5 tsp cinnamon
1/4 tsp salt
3/4 c butter, room temperature
2 large eggs, room temperature
1.5 tsp vanilla
3/4 c sugar
3/4 c light brown sugar, packed
1/2 c semisweet chocolate chips
1/2 c milk chocolate chips
1/4 c Heath Bits 'O Brickle toffee bits
1/4 c white chocolate chips
1.5 c old-fashioned rolled oats
1 c sweetened flaked coconut
1 c chopped pecans
1 c raisins

• Heat oven to 350 degrees. 
• Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
• In a 8 quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute.
• Gradually beat in sugars; beat to combine about 2 minutes.
• Add eggs and vanilla.
• Stir in flour mixture until just combined.
• Add chocolate chips, oats, coconut, pecans, raisins, mixing well.
• Bake 15 minutes, until edges are lightly browned.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

•  Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
•  Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
•   Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
•  Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. 
• *Serve over Craisin Avacado Salad

Craisin Avacado Salad with Spiced Almonds

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds* (see recipe)

•  For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
•  For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried Craisins and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Quinoa Salad

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces

•  Cook the quinoa according to the package instructions.
•  Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.
•  Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.
•  Add chopped avocado right before serving.

Mushroom Spread

1/2 cup mayonnaise
1 tablespoon prepared pesto
2 teaspoons coarse-grained mustard

• Mix ingredients together and spread on bun. This is great for a portobello burger.

Mushroom Sauce

2 tablespoons mayonnaise
3 tablespoons butter
1 teaspoon basil
1 garlic clove, crushed or chopped

•  Combine basil, garlic, and butter in a small bowl place in microwave for about 20 seconds. 
• Brush the bottom side of mushrooms with the melted butter. 
• Cook for about 5-6 minutes, flip mushrooms over and brush with butter, cook for about 5 minutes.

Tortilla Soup

1 lb boneless skinless chicken breasts
1 medium onion, finely chopped
10 oz diced tomatoes with green chiles
10 oz mild enchilada sauce
1 3/4 c chicken broth
1 can sweet corn
3 tsp dried minced garlic
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
4 corn tortillas, sliced into 1 inch strips

• Spray crock pot. Place chicken into crock pot and add remaining ingredients.
• Cook on low for 6 hours.
• Remove chicken and shred. Return chicken to crock pot.

Smokey Apple Sausage Casserole

1 lb smokey sausage, crumbled
2  green apples, chopped
5 eggs
1.5 c milk
1.5 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
white bread
1 Tbsp chopped fresh sage or 1.5 tsp dried sage
1 c monterrey jack cheese, grated
1 c smokey cheddar, grated

• grease 11x7 pan
• fry sausage, add apple and saute on low until apple softens
• whisk eggs in medium bowl
• add milk, mustard, salt, pepper and mix
• dip bread into egg mixture and line the bottom of the dish
• top with 1/2 the sausage egg mixture, 1/2 sage, 1/2 cheeses
• pour 1/2 egg mixture on top
• repeat process
• cover and refrigerate overnight
• remove from fridge 30 min prior to baking
• bake at 350 degrees for 50-55 min until set