Broccoli, Chicken, and Cheese Casserole

2 pkgs frozen broccoli
2-3 cups cooked chicken, cut up
2 eggs
1/2 c shredded cheese
1 can crm of chicken
1 small onion, chopped
1/4 c mayonnaise

Cook broccoli according to package directions. Add all ingredients together. Mix well and pour into a baking dish. Bake 15-20 minutes at 400 degrees until hot and bubbly. Serve over rice.

Key Lime Coolers

1 c butter or margarine, softened
1/2 c powdered sugar
1 3/4 c flour
1/4 c cornstarch
1 T grated lime peel
1/2 t vanilla
granulated sugar

Key Lime Glaze:

1/2 c powdered sugar
2 t grated lime peel

In a small bowl, mix all ingredients with spoon until smooth.

Heat oven to 350 degrees. In a large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended. Shape dough into 1" balls. On ungreased cookie sheet, place balls about 2" apart. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until 1/4" thick. Bake 9-11 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack. Cool completely about 30 minutes. Brush with key lime glaze.

I'm back!

I'm back after unintentionally taking the summer off from blogging. Happy cooking and ENJOY!

Chocolate Zucchini Cookies

1/2 c butter, softened
1/2 c white sugar
1/2 c brown sugar
1 egg
1 t vanilla
2 1/8 c flour
1/3 c cocoa
1 t baking soda
1/2 t salt
2 c shredded zucchini
chocolate chips, optional

Preheat oven to 350. Grease cookie sheets. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda, and salt. Gradually stir into the creamed mixture. Fold in the grated zucchini. Stir in chocolate chips if desired. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Zucchini Brownies with Hot Fudge Frosting

2 c flour
1 1/2 c sugar
1/4 c cocoa
1/2 t baking soda
1 t salt
1/2 c oil
2 t vanilla
2 - 2 1/2 c shredded zucchini

Sift flour, sugar, cocoa, baking soda, and salt together. Mix oil, vanilla, and zucchini together. Combine the 2 mixtures. Bake in greased cookie sheet at 350 degrees for 20 minutes.

Hot Fudge Frosting (optional):
1/2 c margarine
2 T cocoa
14 c milk
3 1/2 c powdered sugar
1 t vanilla

In saucepan, combine margarine, cocoa, and milk to boiling, stirring constantly. Remove from heat and mix in the powdered sugar and vanilla until smooth. Pour warm frosting over the brownies as soon as they come out of the oven. Cool before cutting.

Chocolate and Caramel Marshmallows

1 bag regular marshmallows
1 lb melting chocolate
1 lb caramels
1/4 c whipping cream

Place chocolate in glass bowl. Put on top of a pan in boiling water. Stir until melted. Reduce heat. In a microwave safe bowl, combine caramels and cream. Microwave on high until caramels are melted and bubbling, stirring frequently. Let cool slightly. Dip marshmallows in caramel then chocolate. Refrigerate for 10 minutes.

Chewy Toffee Almond Bars

1 c butter, softened
1/2 c sugar
2 c flour
1 1/3 c (8 oz pkg) Heath Bits 'O Brickle Toffee Bits
3/4 c light corn syrup
1 c sliced almonds, divided
3/4 c sweetened coconut flakes, divided

Heat oven to 350. Grease sides of 13x9x2" baking pan. Beat butter and sugar with electric mixer until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10-12 minutes). Stir in 1/2 c almonds and 1/2 c coconut. Spread toffee mixture to within 1/4" of edges of crust. Sprinkle remaining 1/2 c almonds and remaining 1/2 c coconut over top. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars.