BUFFALO CHICKEN MACARONI & CHEESE
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I adapted this recipe from several sites including the Food Network, The Girl Who Ate Everything, and Plain Chicken. These sites are all favorites of mine so I recommend checking them out.

1 lb. elbow macaroni (or other pasta)
1 c. diced celery
1/2 c. diced onion
4 T. butter
3 c. shredded rotisserie chicken
3/4 c. buffalo wing sauce
3 T. flour
2 tsp. dry mustard
2-1/2 cups milk or half and half
3 c. cheese, shredded ( I used colby jack and pepper jack)
1/3 c. sour cream
1/3 c. bleu cheese dressing
1/2 c. crumbled bleu cheese or gorgonzola (optional)
2/3 c. panko breadcrumbs

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Saute celery and onion in a pan until softened, about 10 minutes. You can use some butter but I usually just spray the pan well with cooking spray and stir frequently. Bring a large pot of salted water to a boil; add the pasta and cook until done to your liking. Drain. Melt butter in a medium saucepan. Stir in the flour and mustard and cook and stir until smooth. Whisk in the milk or half and half, then add the buffalo sauce and stir until thick, about 2 minutes. Whisk in the cheese, until melted (I saved  a little cheese for the top) then whisk in the sour cream and dressing until smooth. Don't boil, just heat through. Combine noodles,chicken, veggies, and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle bleu cheese or gorgonzola and reserved shredded cheese over the macaroni. Top with panko. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.  Serve with extra buffalo sauce, sour cream, or bleu cheese dressing.

PEANUT BUTTER PRETZEL GRANOLA BARS
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Found this sweet & salty snack recipe at Today's Housewife.

1 c. old fashioned rolled oats
1 c. puffed rice cereal
1 c. crushed salted pretzels
1/4 c. ground flaxseed or wheat germ
1/4 c. packed brown sugar
1/4 c. whole wheat flour
1/2 c. chopped dry roasted or honey roasted peanuts
2/3 c. creamy peanut butter
3 T. butter, melted
2 tsp. vanilla extract
1/3 c. + 1 T. honey
1/3 c. mini chocolate chips
1/3 c. coconut flakes

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan with cooking spray and set aside.

In a large bowl, stir together dry ingredients: oats, cereal, pretzels, flax/wheat germ, brown sugar, flour, and peanuts. Then, add peanut butter and mix with a spoon or your hands to create a rough "dough." This should take about 5 minutes.In a smaller bowl, combine butter, vanilla, and honey. Pour into peanut butter dough and stir to combine completely. Fold in chocolate chips and coconut flakes. Press dough into prepared pan, then bake for 20-25 minutes or until golden brown. But don't forget the golden rule of granola--it always hardens as it cools, so don't overcook it! Let pan cool completely before cutting, refrigerating for an added chill if necessary. I let my granola bars cool overnight before cutting just to be safe.

SLOW COOKER ITALIAN BEEF SANDWICHES
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I found this recipe on Pinterest via Six Sisters Stuff a while ago and I am craving it so bad today! My husband and I are fans of the spicy little banana peppers (pepperoncini) anyway, so this easy crockpot meal will be a repeat at our house for sure.

3 lb. beef roast
2 packages dry Italian salad dressing mix
1 cup water
1 16-oz jar pepperoncini peppers* (can substitute milder, sweeter peppers if desired)
Hoagie buns

Place roast into the slow cooker. Then add water and dry Italian salad dressing mix. Cook on low setting for 10-12 hours. A couple of hours before serving, take two forks and gently pull apart the beef roast. It should be tender enough so that this is easy. Add the jar of peppers (including liquid) into the slow cooker. Mix the peppers into the shredded beef and continue cooking on low until you’re ready to serve dinner. *I reserve some peppers to put on the sandwiches when I serve them. Serve on toasted buns with desired toppings (additional peppers, cheese, shredded lettuce, onion, tomato, mayo, etc.)

CREAMY GARLIC POTATO CHOWDER
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My husband took my Mom's clam chowder recipe (our favorite) and used it as the base for this soup.  He had some sort of craving for a garlic potato soup so everything was added by taste until he got what his taste buds wanted. Although he tried to keep track of measurements, all amounts are approximate and this soup can be modified to please YOUR taste buds! 

2 T. butter

1/2 large red onion, diced

2 carrots, peeled and sliced

2 ribs celery, chopped

3-4 large cloves of garlic, minced (2 tsp)

4 Medium potatoes, peeled and cubed

2 c. broth (chicken or vegetable)

1 bay leaf

4 oz cream cheese, softened (can use this or cream)
2 c. milk

1 T. cornstarch

To Taste (amounts are approximate)

½ tsp. dried dill

½ tsp. seasoning salt

1 T. Parmesan cheese

salt and pepper

In a large pan, sauté onions, carrot, and celery in butter over medium heat, until they are tender crisp. Add garlic and bay leaf and sauté for another 30 - 60 seconds. Add broth and potatoes and let simmer until potatoes are cooked through, stirring occasionally. While potatoes are cooking, in a separate pan mix milk, cream cheese, and cornstarch until smooth and heat until mixture thickens. When potatoes are cooked, remove bay leaf, and add milk mixture to the vegetables and heat through.

Can serve with bits of cooked bacon and/or a little grated cheese on top.

Optional: Remove it from the heat and blend it with an immersion blender for a smooth texture or mash with potato mashed for a less chunky soup.

STRAWBERRY CHEESECAKE SALAD
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I found this yummy recipe via Pinterest from Time for Supper. It is really good, and I like the tartness the lemon juice on the bananas adds to it.

12 oz. whipped topping, thawed
1 small pkg. dry instant cheesecake flavored pudding
3 (6 oz) strawberry yogurts (I used strawberry cheesecake flavor by Yoplait)
3 bananas, sliced
lemon juice
1 lb. fresh strawberries, sliced
1 c. miniature marshmallows

In a bowl, stir together whipped topping, pudding powder, and yogurts. Place in the fridge for at least an hour to allow to set up. Right before serving, drizzle lemon juice over sliced bananas. Add them along with the sliced strawberries and marshmallows to the salad.

HEALTHY-ISH PUMPKIN CHOCOLATE CHIP BARS
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Listen people. It's not often that I get 5 out of 5 thumbs up on a recipe. THIS was one of those recipes so by default I love it and had to share it. I saw this recipe at Chocolate Covered Katie. It might not sound like it, but her blog is dedicated to making healthy recipes taste unhealthy. Sometimes she has ingredients that I just don't have but this one was easy to follow. I changed it a little, and this is how I made it that got rave reviews:

3/4 c. wheat pastry flour
1/4 c. white
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
4 T. brown sugar
1 packet stevia
1 c. canned pumpkin
3 T. milk
2 T. coconut oil
2 T. greek yogurt
1 tsp. vanilla extract
1/8 c. flax seed meal
1 c. chocolate chips (I used half white and half dark)-of course totally optional but sooo yummy!

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into a sprayed 9X13 pan and cook for app. 18 minutes.

Her version had cream cheese frosting but I don't think you really need it! We just served ours with a dollop of whipped cream.

LIKE OLIVE GARDEN
ZUPPA TOSCANA SOUP
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WE ARE BACK! It's been so long I might have forgotten how to make a new post. :) I thought since the dog days of summer are most likely behind us, I would post a yummy soup recipe to warm you up when that cool fall breeze chills you. Of course I have to make it my own so I've made a note of my changes at the bottom. Orginal recipe found via Pinterest from Steak and Potatoes Kinda Gurl. Enjoy!

4 slices bacon, chopped*
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 c. (32 oz) chicken stock
3 c. russet potatoes, cubed
3/4 tsp sea salt
1/2 tsp. freshly ground black pepper
2 c. kale, in bite size pieces*
1 c. heavy whipping cream*
parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion. Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent. Add garlic and saute until fragrant. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender. Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving.
*I actually like it better without the bacon but I do like cooking the sausage in a little bacon grease for the flavor. We like kale, but any green such as spinach would be good in this. Instead of whipping cream, I used skim evaporated milk to cut the fat. It was a thinner consistensy but it still tastes good!

STRAWBERRY RHUBARB MARSHMALLOW CAKE
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I got this recipe from a cute lady I worked with back when I had a job outside of the home...so about 10 years ago. It is a keeper for sure and a totally delectable way to use up all that seasonal rhubarb! I think rhubarb is a love/hate thing. If you are one of the haters, use all strawberries in this recipe. Enjoy!

1 pkg. white cake mix+ ingredients called for on box
1 pkg. (12-16 ozs) frozen strawberries, thawed OR
use half fresh or frozen (and thawed) rhubarb and half of the strawberries
1 small pkg. strawberry jello
1 bag miniature marshmallows
whipped topping to top finished cake with (optional)

Preheat oven to 350 and grease 9 X 13 pan very well with cooking spray. (The marshmallows tend to stick). Line pan with marshmallows. Combine fruit of choice with jello powder until dissolved; set aside. Mix cake using ingredients and directions on the box. Pour batter over marshmallows. Finally, pour fruit mixture over cake batter. Bake for app. 40 minutes or until the cake pulls away from the sides. Serve warm or at room temperature with a dollop of whipped cream.

EASY CROCKPOT ROTISSERIE CHICKEN
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This is such an easy way to cook chicken on one of those busy days! It doesn't brown and crisp up like ones cooked on an actual rotisserie, but it makes for moist chicken that is wonderful eaten as is or shredded/chopped to use in recipes. I found this recipe on one of my favorite Weight Watcher's blogs Aimee's Adventures.

1 4-6 lb. whole chicken
olive oil cooking spray
seasoned salt
lemon pepper

Clean chicken and remove innards. Spray with olive oil spray (or drizzle with olive oil). Sprinkle with desired saesonings. Spray inside of crockpot with cooking spray. (Do not put any water in the crockpot). Roll some balls of aluminum foil in the bottom of the crockpot. The chicken is going to sit on these. Cook on High for 4-6 hours. (Note: this will not come out the same if cooked on Low.

CakeMixPeanutButterCupCookies

CAKE MIX PEANUT BUTTER CUP COOKIES

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Thanks to Cookies and Cups, I now have a fast, yummy, EASY cookie recipe!

1 (18.25 oz) box chocolate cake mix
2 eggs
1/3 c. canola or vegetable oil
1 8 oz. bag Reese's Minis (or equivalent peanut butter and milk chocolate chips)

Preheat oven to 350. With your mixer, beat together cake mix, oil and eggs until combined.

Add Reese's Minis or peanut butter and chocolate chips. Mix on low until evenly incorporated. Roll the dough into tablespoon sized balls and place on a parchment lined baking sheet. Cookies will spread some. Bake for 8-9 minutes.

GRILLED MALIBU CHICKEN

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Six Sisters Stuff posted this and I just happen to have chicken thawing in the fridge with no plan for it. It reminded us of the one Sizzler has on their menu that I grew up ordering and loving. This one is a little more grown up and had fewer carbs, though! The changes I made to my family's taste were: omitting the pineapple (although grilled pineapple is really good-especially fresh pineapple- have you tried it?), and making a simple dipping sauce of mayo, mustard, and a little agave or honey.

6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple, reserving juice
6 slices Swiss cheese
1/2 c. pineapple juice

4 T. unsalted butter, melted
2 T. BBQ seasoning (I used Famous Dave's)
1 T. yellow mustard
1 T. honey
1 T. molasses
2 tsp. Worcestershire sauce
1 tsp. chili powder

Put a breast in a gallon zip top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan. Repeat with the remaining breasts. Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour. Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside. Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce. Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

ROASTED BROCCOLI w/ SOY & SESAME
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I found this yummy recipe on Pinterest from Kalyn's Kitchen.

1 lb. fresh broccoli florets
1 1/2 T. olive oil
1 T. soy sauce
1 tsp. sesame oil (I just use a couple drops because it's taste is so strong)
1 T. sesame seeds, toasted

Preheat oven to 450. Trim broccoli by cutting into 1/4 inch thick pieces.
Cut broccoli into pieces about 2 inches long. Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet. Turn down heat to 425 and roast 10 minutes or until to desired tenderness.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done garnish with sesame seeds.
This would also be good with a drizzle of honey at the end if you like the sweet/savory combo.

BUFFALO CHICKEN CALZONE
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I can't help it. Whenever I see the word "buffalo" in front of chicken, it's all I can do to resist trying it that very day. The thing I like about this recipe is that the buffalo is interchageable. You could use barbeque sauce in place of the buffalo sauce or even spaghetti sauce. You don't have to use one specific type of crust. You could make your favorite dough recipe, use pizza crust from a can, or even use frozen bread dough. Whatever floats your calzone boat!

1 can of crescent roll dough

2 c. chicken breasts, cooked and diced

1/2 c. buffalo wing sauce
1/2 c. celery, diced fine
1/8 c. onion, diced fine (optional)
2 T. blue cheese or ranch dressing
1 c. mozzarella Cheese, shredded

Preheat oven to temperature in your dough recipe. Line a baking sheet with parchment or spray with baking spray. Roll out dough onto baking pan. In a bowl, combine the chicken, hot sauce, and vegetables until coated. Top one half of dough with chicken mixture, leaving about a 1/2 inch on all sides. Drizzle with dressing and top with shredded cheese. Fold dough over and crease edges to seal. Cut 2 slits in the top of the dough. Bake for recommended baking time or until done, for crescent dough it is about 12-15 minutes at 375. Slice and serve with more dressing if desired.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

COPYCAT CRAIGO'S COOKIE MONSTER PIE
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This is a yummy, decadent treat we almost tried at our local Pizza Pie Cafe (formerly Craigo's). I was happy to find this copycat recipe at Hil's Blog soon after and it was a BIG hit at our house!

1/4 c. butter
12 oz. chocolate chips
1 c. flour
1/4 c. brown sugar
1/4 t. baking soda
1/4 t. salt
1/4 c. sugar
1 1/4 c. oatmeal
1 egg
1/2 t. baking powder
1/2 t. vanilla
2/3 c. chopped walnuts
Vanilla Ice Cream
Whipped Cream Spray
Chocolate and Caramel syrup (for ice cream)

Cream the butter and both sugars together. Add the eggs and vanilla, and mix with the flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips and nuts. Spray the bottom of your cookie monster pan (or if you don't have one a normal pie pan will do) with cooking spray. Squish your cookie dough into the bottom of the pan. Turn oven on 350 degrees. Cook the dough for roughly 10 minutes or so, (the top of the cookie will be done... the middle of the cookie will be mostly done.) Pull out the pie pan. Layer on top of the cookie (while it is still warm) the ice cream. Then spray whipped topping all across the top, and then drizzle chocolate syrup and caramel over the top. Then clean up the drool from the floor that you made while waiting to sink your teeth into this warm chocolatey heaven on earth. Serves 4 people.

EASY HAM AND PICKLE APPETIZER
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Dill (or sweet) pickles
Thin deli ham slices
Cream cheese

Soften the cream cheese to make it spreadable. Cut pickles lengthwise into halves or smaller depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices. Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 tsp. cream cheese on each ham slice. Put a dill pickle on the edge of each ham slice and roll up. Cut into pieces so that each piece has a toothpick. Arrange on plate and serve.

THE PIONEER WOMAN'S ASIAN NOODLE SALAD
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I love the Pioneer Woman. She makes ranch life seem so glamorous. She makes me laugh, she inspires me to take pictures and to enjoy every moment, and she has the most delectable recipes. I try my best to take the fat and calorie count down when I make her dishes so I can still enjoy them.

SALAD INGREDIENTS:

1 package linguine or spaghetti noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage, or more to taste
1/2 head sliced purple cabbage, or more to taste
1/2 bag baby spinach, or more to taste
1 whole red bell Pepper, cliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, thinly sliced
1 bag bean sprouts (also called Mung Bean Sprouts)
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet

FOR THE DRESSING:

1 whole lime, juiced
8 T. extra virgin olive oil (I cut this way down to about 2 T. You can replace some liquid with chicken broth if desired-I didn't and it had enough liquid)
8 T. soy sauce
1 T. sesame oil (I use less because it is strong, about 1 tsp.)
1/3 c. brown sugar
3 T. Fresh ginger, minced
2 cloves garlic, minced
2 whole hot peppers or jalapenos, minced (optional)
chopped cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

RACHEL RAY'S CHICKEN LIME TORTILLA SOUP
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This soup is easy and very tasty. Sometimes I add some extra canned beans or veggies to bulk it up such as chopped celery or bell peppers. After you buy the chipotle peppers in adobo, you can use the leftover in this Cafe Rio recipe as well!

2 T. extra virgin olive oil

1 onion, finely chopped

6 cloves garlic, thinly sliced

6 skinless, boneless chicken thighs, cut into 1/2 inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

6 c. chicken broth

1/2 c. chopped fresh cilantro

Juice of 2 limes
salt and pepper

1 avocado, thinly sliced

crushed tortilla chips

In a large saucepan, heat the olive oil. Add the onion and cook until the onion begins to brown, about 5 minutes. Add the garlic and cook for 2 minutes more. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.  Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

COCONUT CARAMELS
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These would be perfect for your sweetie on Valentine's Day! Recipe from Taste of Home.

1 tsp. butter
24 caramels, unwrapped
3/4 c. plus 2 T. flaked coconut, divided
1/2 c. white chocolate chips
1/2 c. salted peanuts

Line an 8 x 4 loaf pan with foil and grease the foil with butter. In a bowl, combine the caramels, 3/4 cup coconut, chocolate chips and peanuts. Microwave on high, uncovered, for 1 minute. Stir and cook 30-60 seconds longer or until caramels are melted. Stir to combine ingredients evenly. Press into prepared pan. Sprinkle with remaining coconut. Allow to cool.
Using the foil, lift candy out of pan. Cut candy into 1 inch squares.

CINNAMON CRESCENT ROLLS
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These are yummy and easy, what a great combo! I had to use reduced fat crescent rolls and less butter, and they were still great. Found at Jennifer Cooks.

2 cans refrigerated crescent rolls
1 stick butter, softened
1/2 c. sugar (white or brown-your choice)
1 T. cinnamon

Heat oven to 350°F. In a small bowl, combine butter, sugar and cinnamon. Stir until smooth.
Separate dough into triangles. Spread each triangle evenly with butter mixture. Roll up each triangle, starting at the widest side, as you would normally do for crescent rolls. Firmly press ends to seal. Place each cinnamon filled crescent roll onto an ungreased baking sheet. Bake at 350 for 10 to 15 minutes or until golden brown.

GLAZE:
1/2 c. powdered sugar
1 tsp. vanilla
2 T. milk

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

RANCH HOUSE PORK CHOPS W/PARMESAN GARLIC MASHED POTATOES
Oh, and did I also mention this is a CROCK POT recipe? Whew! What a title!
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This is a recipe I just LOVE because a)the majority of my family will eat it without whining or being bribed and b) it is weight watchers friendly if you use the reduced fat soup (and reduce the butter in the mashed potatoes)! The sauce that the soup and meat
create is a perfect gravy for the mashed potatoes! I usually just
make plain mashed potatoes but I'm sure this fancy version is very tasty.
Recipe found at The Picky Palate.

6 pork chops, 1/2 inch thick ( have also used chicken in this recipe, just as delicious)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup (I use reduced fat)

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 3-4 hours or low heat for 6 hours.

PARMESAN GARLIC MASHED POTATOES

4 lbs. peeled, cubed potatoes
5 T. butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)*
1- 1 1/2 . warm skim milk
1 T. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

Cook potatoes for 10-15 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
*Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

CAKE BATTER RICE KRISPIE TREATS
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I brought these fun treats for one of my sons' cub scout meetings and they were a big hit. I sometimes struggle with having my Rice Krispie treats staying soft but found a technique that seems to help in this recipe's directions. Original recipe from How Sweet It Is.

3 T. butter
1 (10 oz.) bag of mini marshmallows
1/4 c. Funfetti or yellow cake mix
6 c. Rice Krispies cereal
1 (1.75 oz.) container of sprinkles

Spray 8 or 9 inch square baking pan with cooking spray. In a large saucepan over low heat, melt butter. Add marshmallows, stirring until almost melted. Stir in cake mix to combine completely. Remove mixture from heat and stir in cereal, mixing to coat well. Add half of the sprinkles to the mix. Press GENTLY into a greased baking dish. Top with remaining sprinkles. Allow to sit for 30 minutes before cutting into squares.

HAM AND CHEESE SLIDERS
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These delicious little sandwich recipe came from one of my favorite recipe blogs, The Girl Who Ate Everything. It is a great little comfort food and a good way to use up ham you might have left over after a holiday meal.
(Large batch)
24 dinner rolls
24 pieces ham
24 small slices Swiss cheese
1/3 c. mayonnaise
1/3 c. miracle whip
1 tsp. dijon mustard
(if you like honey mustard, you could also add a little honey to this sauce)

Poppy Seed Sauce
1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 c. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise, miracle whip, and mustard. Spread onto both sides of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them close together into a large baking dish or cookie sheet. In a medium bowl, whisk together poppyseeds, yellow mustard, butter, onion, and worcestershire sauce. Pour evenly over all of the sandwiches. (Just use enough to cover the tops). Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

CINNAMON ROLL WAFFLES
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I made this recipe from Chef in Training for our Christmas morning breakfast. I have to admit though, I only made the waffles and not the cinnamon or cream cheese toppings. I am sure they are just as delicious, but you know how hectic holiday mornings can be. My family was just as happy with this Warm Buttermilk Syrup drizzled over the top!

1 3/4 c. flour
2 T. granulated white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-2 tsp. cinnamon
2 large eggs 
2 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract

CINNAMON TOPPING
1/2 c. butter, melted  
3/4 c. brown sugar, packed
1 T. ground cinnamon

CREAM CHEESE TOPPING

4 T. butter
2 ozs. cream cheese
3/4 c. powdered sugar

To prepare waffles, in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened, batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. waffles. Repeat with remaining batter. Keep waffles warm until ready to serve.
CINNAMON TOPPING
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
CREAM CHEESE TOPPING
In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

MELT-IN-YOUR-MOUTH CHEESE CRACKERS
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These are so delicious and a great party food or snack. Found at In the Kitchen With Kath (via Pinterest of course!)

Makes about 70 (1-inch square) crackers
1 1/2 c. grated sharp Cheddar cheese
1 T. shredded parmesan cheese (optional-my addition)
4 T. unsalted butter, softened and cut into pieces
3/4 c. flour, plus more for dusting
1/2 tsp. salt
1/2-1 tsp. crushed red pepper flakes
1 T. milk

Preheat oven to 350. In a food processor, combine cheeses, butter, 3/4 c. flour, salt, and red pepper flakes. Pulse until the dough is in coarse crumbs. Add the milk and process until the dough gathers together in a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick (as thin as you can because they puff when they bake). Cut the dough into 1-inch squares with a pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Place the crackers 1/4 inch apart on parchment paper on a baking sheet. Bake for 12–15 minutes until the edges are just starting to brown. Put the baking sheet on a rack and let the crackers cool completely. Or store in a covered container to eat within a day or two.