S'more Peanut Butter Bars

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
Water, vegetable oil and egg called for in cookie mix directions
1 container Betty Crocker Rich & Creamy chocolate frosting
2 cups miniature marshmallows
2 cups Golden Grahams cereal

Heat oven to 350°F. Make cookie dough as directed on pouch. Press dough into ungreased 13x9-inch pan.
Bake 16 to 18 minutes or until golden brown around edges.
Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. Reserve 1/4 cup. Pour remaining frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
Bake 3 to 5 minutes longer or until marshmallows are puffed. Cool 15 minutes. Drizzle reserved frosting over bars. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.

Browned Butter Cookies

Cookies
1 cup butter (do not use margarine)
2 cups packed brown sugar
1/2 cup milk
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Caramel Frosting
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.

In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.

Angle Hair Patties

8 ounces uncooked capellini (angel hair) pasta
1 teaspoon olive or vegetable oil
4 medium carrots, cut into julienne strips (2 cups)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
2 eggs, slightly beaten
1/2 cup reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

1 teaspoon olive or vegetable oil
2 cups spaghetti sauce, heated

Cook and drain pasta as directed on package.
While pasta is cooking, heat 1 teaspoon oil in 10-inch skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally, until carrots are crisp-tender. Remove vegetable mixture from skillet; keep warm.
Mix pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Shape pasta mixture into 4 patties, each 1 inch thick. Heat 1 teaspoon oil in skillet over medium-high heat. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown.
Top patties with vegetable mixture and spaghetti sauce.

Sour Cherry Cheesecakes

Sour Cherry Cheesecakes in Puff Pastry
Serves: 18
Pastries Ingredients
1 sheet ready-to-bake puff pastry
8 oz. Mascarpone cheese
1 Tbsp. flour
1 egg
¼ tsp. cinnamon
2 Tbsp. granulated sugar
½ tsp. vanilla
½ cup Sour Cherry Jam ¼ cup walnuts, chopped
Directions
Preheat oven to 400˚F. Grease every other cup in a mini muffin tin.
Roll one sheet of puff pastry on a floured surface to measure 9 x 18". Cut into 18 3-inch squares.
Press one pastry piece into each greased muffin cup allowing edges to drape over the edge of the cup.
In a mixer fitted with a paddle attachment, mix the Mascarpone cheese, flour, egg, cinnamon, sugar and vanilla on medium speed until uniform. Fill each pastry ¾ full with cheese filling. Bake approximately 12 minutes or until the pastry is golden and the cheese filling is set.
Top each pastry with about 1 teaspoon Sour Cherry Jam and sprinkle with toasted chopped walnuts.
Serve warm.

Pulled Pork

Pork shoulder or 5 or 6 baby back ribs

Salt and pepper and brown on all sides. Place in casserole.
Cut 1/2 cup celery, 1/2 cup onion, 1/2 cup carrots in 1/2 inch chunks.
Cover meat with veggies. Sprinkle 1/2 tsp minced garlic, 1/2 tsp thyme and a bay leaf.
Pour over top juice from an orange and 1/2 cup red wine. Add 1 to 2 cans chicken broth.

Bake 275 for 3 hours.

Take meat out and pull apart. You can freeze part for another time. Add BBQ sauce and reheat when ready to serve. You can discard veggies.

Place on bun with cole slaw or grilled pineapple.

Standing Rib Roast

1 5 lb standing rib roast
1 tbsp House Seasoning (see below)

Allow roast to stand at room temp for 1 hour

Preheat the oven to 376 degree. Rub roast with House Seasoning; place roast on rack rib side down. Roast for 1 hour. Tuen off oven. Leave roast in oven but do not open door for 3 hours. About 30 to 40 min before serving time, turn oven to 375 and reheat roast. Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix and store in airtight container for up to 6 months

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 tbsp butter
1 can 28 oz diced tomatoes undrained
1 can 4 oz mushroom stems and pieces drained
1 can 2 1/4 oz ripe olives drained
2 tsp dried oregano
1 lb cooked ground beef
12 oz spaghetti cooked and drained
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and gr pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, simmer 10 min. Place 1/2 spaghetti in greased 13x9x2
baking dish. Top with 1/2 vegetable mixture. Sprinkle 1 cup cheese and repeat layers. Mix water with soup and pour over top. Top with Parmesan. Bake 350 for 30 min.