Bread Machine Cinnamon Raisin Bread

I can't remember if I've ever made raisin bread before, but this recipe from Betty Crocker's website was really good and extremely easy. It uses the bread machine, so basically you just dump everything in and push a button(you add the raisins at the warning beep though). I love that! My kids loved this bread!
Ingredients:

1

cup water

2

tablespoons butter or margarine, softened

3

cups Gold Medal® Better for Bread™ flour(I used half white, half whole wheat flour)

3

tablespoons sugar

1 1/2

teaspoons salt

1

teaspoon ground cinnamon(I used 2 teaspoons)

2 1/2

teaspoons bread machine yeast

3/4

cup raisins 

Directions:

1. Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

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Toffee Bit Cookies

I'm not sure where I originally found this recipe. I imagine I must have got it off of Hershey's website, but I couldn't find it there today. I love all things toffee and everyone in my house LOVES these cookies!
Ingredients:
2 & 1/4 cups four
1 teas. baking soda
1/2 teas. salt
1/2 cup butter,softened(1 stick)
3/4 cup sugar
3/4 cup brown sugar
2 teas. vanilla
2 eggs
1 bag chocolate covered toffee bits(found in baking section of store)
Directions:
Mix flour, baking soda and salt together. Set aside. Mix butter, sugars, vanilla and eggs together. Set aside. Mix wet and dry ingredients together. Stir in toffee bits. Drop by tablespoonfuls onto an un-greased cookie sheet. Bake at 350 for 9-11 minutes. Pin It

Chocolate Chip Cheesecake Bars

I made these bars for Christmas Eve and I loved them! I love cheesecake and chocolate chip cookies, so this recipe is a perfect combo! It's also simple to make. The original recipe is from Betty Crocker.

1/2	cup butter, softened
1	pouch (1 lb 1.5 oz) Betty Crocker  chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

 Make the cookie dough as directed. Press 2/3 of dough into the bottom of an un-greased 11X7 pan. Beat cream cheese, eggs, sugar and vanilla till smooth. Pour over cookie dough mixture. Drop remaining dough by spoonfuls onto the top of the cream cheese. Bake at 350 for about 25 minutes. Cool and refrigerate for at least 2 hours. Pin It

Chocolate Butterscotch Peanut Clusters

These peanut clusters were really yummy and incredibly easy to make. You can make them with peanut butter chips in place of the butterscotch chips also. I even think they'd be great with salted peanuts. I found the original recipe here.
Ingredients:
bag of semi-sweet chocolate chips
bag of butterscotch chips
2 cups of unsalted roasted peanuts
Directions:
Heat chocolate chips and butterscotch chips together in a double boiler. Once melted, remove from heat and stir in peanuts. Drop by spoonfuls onto a cookie sheet covered in wax paper. Cool and remove. Pin It

Pretzel-Topped Sweet Potatoes

So I really loathe this picture, but I just always feel the need to have a picture with the recipe regardless of how bad it looks...Anyway, don't let the picture fool you, this is such a delicious recipe! I love sweet and salty, which is why I love the combo of these sweet potatoes and pretzels. I didn't mash the potatoes I just put them in whole(after I drained them)and added the topping. Amazing!

* 2 cups chopped pretzel rods (about 13)
* 1 cup chopped pecans
* 1 cup fresh or frozen cranberries
* 1 cup packed brown sugar
* 1 cup butter, melted, divided
* 1 can (2-1/2 pounds) sweet potatoes, drained
* 1 can (5 ounces) evaporated milk
* 1/2 cup sugar
* 1 teaspoon vanilla extract

Directions

* In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
* In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
* Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.

Recipe courtesy of Taste of Home

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Slow Cooker Chicken and Dumplings

I've always loved Chicken and Dumplings. My daughter, however, does not love the big kind of dumplings that I usually make. She loves the little ones, like the kind you find in the canned chicken and dumplings. Tonight I decided to try a new recipe that would be similar to that. I found a recipe at allrecipes.com that was exactly what I was looking for. It was really easy and we all liked it. Next time I'll use bone in chicken. I just think it has a much better flavor, especially for Chicken and Dumplings. I'll also throw in some celery and 2 or 3 chicken bouillon cubes.

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter(I did not add butter)
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced(I did not add onion, but I did add baby carrots)
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces(I used 1 can of biscuits)

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. 

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Cranberry Macadamia Pretzel Bars

I put this recipe off for a year because I wasn't sure that I was crazy about the combination but the idea of each ingredient sounded so good. Wow! I shouldn't have waited. These are amazing. They are buttery, slightly tart with the perfect mix of rich chocolate and salty and sweetness. You will love them. The only change I made was to pipe frosting on top instead of white chocolate because we are not white chocolate fans. Please let me know if you love them as much as my family did.

Recipe courtesy of www.themixingbowl.com

Servings: 36 bars

Prep time: 30 minutes

Cook time: 26 minutes

Total time: 56 minutes

Ingredients:

Crust Ingredients:
1 1/2 cups finely crushed pretzels
3 tablespoons firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, melted
1 egg white, beaten


Filling Ingredients:
1 cup orange-flavored sweetened dried cranberries
1 cup coarsely chopped roasted macadamia nuts
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar


Topping Ingredients: (I piped vanilla frosting from the jar)
1/2 cup real semi-sweet chocolate chips or white baking chips
1 teaspoon shortening

Directions:

Heat oven to 325°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.

Combine pretzels and brown sugar in medium bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg white. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking for 18 to 20 minutes or until caramel layer is bubbly and golden.

Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until chips are melted and smooth (45 to 60 seconds). Drizzle over bars. Cool completely. Lift bars out of pan using foil ends; cut into bars.

Store at room temperature in container with tight-fitting lid.

VARIATION: Cranberry Pretzel Cashew Bars:
Substitute coarsely chopped cashews for macadamia nuts.

Recipe Tip
To cool bars quickly; refrigerate bars 30 minutes.

Recipe Tip
To crush pretzels; use a food processor or place pretzels in heavy-duty resealable food bag. Use a rolling pin to crush pretzels.

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