Homemade Almond Joys

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 1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips.  Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool  on wax paper over a chilled cookie sheet.

Quick Calzones

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 Rhodes Texas Rolls
Pizza Sauce
Your Favorite Pizza Toppings
Mozzarella Cheese

Thaw rolls until soft and risen. Roll each roll out into a 7 inch circle. Fill with sauce, cheese, and toppings. Fold over and seal edges. Make a few slits in the top. Place on a cookie sheet lined with cooking spray. Bake for 20 minutes at 350.

These are way good and my kids LOVE them!

Chicken and Spinach Stuffed Shells

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1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened (I think you could get away with one package)

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Caramel Apple Cider Cookies

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1 C. butter, softened
1 C. sugar
1/2 tsp. salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets-found next to hot chocolate mix)
2 eggs
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 (14 oz) bag of Kraft caramels

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider mix, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Scoop out cookie dough balls about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Shape the dough into a ball and place on parchment paper covered cookie sheets about 3 inches apart. Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center, but that is okay. Once the cookies are done, carefully slide the parchment paper off of the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off the parchment paper and allow to finish cooling upside down on the parchment paper or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

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1/4 C. Panko crumbs
1 1/4 lbs. lean ground turkey
1 egg
1 tbsp. ginger, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 C. chopped fresh cilantro
3 scallions, chopped (I used a small onion)
1 tbsp. low sodium soy sauce
2 tsp. sesame oil

Lime Dipping Sauce:
4 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 tbsp. fresh lime juice
2 tbsp. water
1 chopped scallion

Preheat oven to 500 degrees.
Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp. soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 C. meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce, mix together lime juice, water, soy sauce, and sesame oil in a bowl. Add scallions. Drizzle meatballs with 1 tbsp. sauce. Serve meatballs over rice. I used the remainder of the sauce to drizzle on the rice.