Recipes are from friends and family, websites, and backs of boxes. Feel free to try a recipe. I know I will, if I haven't already.

S'mores Popcorn

1/2 box of Golden Graham cereal
1/2 bag of miniature marshmallows
1 & 1/2 bags of popcorn
a whole bag (12 oz) of chocolate chips - melted
  1. Pop your popcorn.
  2. Blend your cereal, popcorn, and marshmallows in a bowl.
  3. Melt your chocolate in a microwaveable bowl.
  4. Spread your dry mixture on a large baking sheet.
  5. Drizzle your melted chocolate over the dry.
  6. Wait for your chocolate to get firm.
  7. Place popcorn in bowl and enjoy.
Store in a airtight container.

Chocolate and Peanut Butter Popcorn

Prep Time: 25 minutes
Yield: About 8 to 10 servings

9 cups plain popcorn
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
  1. Put the popcorn in a very large bowl.
  2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.
  3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
  4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
  5. Break it up and serve! Store leftovers in an airtight container.

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Serves: 5-6

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of half a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
  1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).
  2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:

1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes
  1. Place sauté pan over medium heat and add butter and olive oil.
  2. Saute garlic until fragrant and soft.
  3. Add the flour and cook for a minute.
  4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
  5. Season with salt and pepper.
Putting it all together:
  1. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
  2. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Asparagus Salad with Sesame Chili and Lime Dressing

Serves: 2-4

Sesame Chili and Lime Dressing:

1 small clove of garlic, minced
1 inch fresh ginger, peeled and grated/minced finely
1 lime, zest and juice
2 tsp chili paste
1 tbsp agave nectar or honey
1 tbsp rice vinegar
salt and pepper
1 tsp toasted sesame oil
2 tbsp grapeseed or other neutral oil
  1. Combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or tupperware dish with a tight fitting lid.
  2. Stir to dissolve the salt and combine everything.
  3. Add the sesame and grapeseed oils.
  4. Put a lid on top and shake mixture vigorously to combine.
  5. Set aside.
Asparagus:

1 bunch asparagus, ends trimmed and stalks peeled into ribbons
small handful of grated cabbage (red, green, napa, savoy etc)
3 sprigs of mint, leaves removed and finely sliced
2-3 green onions, finely sliced
1/3 cup peanuts, toasted and roughly chopped
  1. Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl.
  2. Pour the dressing over top and toss to combine with your hands or tongs.
  3. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like.
  4. Serve and enjoy.
Note: If you’re making this ahead, save the mint slicing and dressing-tossing for the end, right before serving. The acid in the dressing can render the thin asparagus less crisp and mint tends to go dark post-slicing.

Skinny Chunky Monkey Cookies

Yield: 30 cookies

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
  1. Preheat oven to 350°F.
  2. Mash bananas in a large bowl, then stir in remaining ingredients.
  3. Let batter stand for approximately 20 minutes
  4. Drop by teaspoonfuls onto ungreased cookie sheet.
  5. Bake 10-12 minutes.
Freezing Directions: Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Roasted Tomato and Roasted Garlic Puttanesca

Serves: 4

1 head garlic
12-14 large Roma or plum tomatoes
1/4 cup extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
1/2 cup pitted oil-cured olives, loosely packed
6 flat anchovy fillets
3 tablespoons drained Capote capers or stemmed caperberries
1 small Fresno chili pepper or Italian red cherry pepper, seeded and coarsely chopped
1 pound penne or bucatini
1/2 cup flat leaf parsley, chopped
  1. Pre-heat the oven to 375°F.
  2. Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
  3. Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of olive oil, then wrap in foil.
  4. Cut the tomatoes in half and place in a bowl. Lightly dress the tomatoes by drizzling with olive oil. Season the tomatoes with salt, pepper and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes for 20-25 minutes, then flip the tomatoes and roast for 20 minutes more. Roast the garlic for 45-50 minutes alongside the tomatoes.
  5. Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes and reserve. Squeeze the garlic out of its skin and add to the food processor, pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chili pepper. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
  6. To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more olive oil.

Baked Zucchini Sticks and Sweet Onion Dip

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip

Sweet Onion Dip:

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste
  1. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
  2. Once the onions are a medium brown, remove from the heat and add the vinegar.
  3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
  4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

Zucchini sticks:

3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
  1. Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
  2. Combine the Panko, Parmesan, and pizza seasoning; set aside.
  3. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
  4. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
  5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
  6. Serve immediately, with sweet onion dip.

Strawberry Cream Cheese Bread

Yield: 1 loaf

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped
  1. Grease and flour a 9x5 inch loaf pan.
  2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
  3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
  4. Carefully fold in strawberries. Dough mixture will be thick.
  5. Bake in a 350°F oven for 50 to 60 minutes.

Snickers Salad

1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 (12 ounce) containers Cool Whip, thawed
6 Snickers candy bars
4-6 granny smith apples
  1. Mix cream cheese and powdered sugar until thoroughly blended.
  2. Fold in Cool Whip.
  3. Cut Snickers into bite size chunks and add to cream cheese mixture.
  4. Chop the apples into chunks and stir.
  5. Chill 1 hour before serving.
Tip: Chilling for a long period of time (such as overnight) will result in a runny salad.

Mint Oreo Cupcakes

Serves: 24

For the cupcakes:

24 Mint Oreos
Box Chocolate Cake Mix
1 stick of butter, melted
1 cup water
3 eggs
  1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.
  2. In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
  3. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.
For Frosting:

15 Mint Oreos, crushed completely into superfine crumbs
4 sticks of butter, softened
4 Tablespoons milk
8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons mint extract
  1. In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.
  2. Pipe frosting on cupcakes and top with an extra Oreo, if desired.