April 19th is Amaretto Day

Ever wonder who starts these crazy "holidays".  Did someone just wake up and say....hmmmm I think I'm going to make today National Amaretto day?  I'm going to start a...Today is going to be National Eat All The Chocolate You Want and Not Get Fat Day....(sigh) if only...

Anywho, here's some yummy Amaretto recipes to help you celebrate the day:

Amaretto Cream Cake

1 (18.25 ounce) package yellow cake mix

3 eggs

1 cup buttermilk

1/4 cup amaretto liqueur

1/4 cup vegetable oil

1 (15 ounce) can apricot halves, drained

2/3 cup amaretto liqueur

2 (8 ounce) packages cream cheese

3 tablespoons amaretto liqueur

4 cups sifted confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
2. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
4. Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
5. To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

Chocolate Amaretto Frosting

12 (1 ounce) squares semisweet chocolate, chopped

3/4 cup amaretto liqueur

1 cup butter, cut into pieces

1. In a saucepan over low heat, combine chopped chocolate and amaretto. Stir constantly until the chocolate is almost melted, then remove from the heat and continue to stir until the chocolate is completely melted. Beat in the butter, one piece at a time until smooth. Refrigerate until frosting is of a spreadable consistency.

Chocolate Chip Amaretto Pound Cake 

3 eggs

1 (18.25 ounce) package devil's food cake mix

1/3 cup vegetable oil

1 cup water

2 tablespoons almond extract

1 cup semisweet chocolate chips

1/4 cup confectioners' sugar for dusting

1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
2. Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
3. Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

Best Sunscreens for Kids

With Summer just around the corner, sunscreen for the kiddies is something to start thinking about.  My little ones love being out and about, and protecting their skin is a big concern of mine.  With some many choices available for sunscreen options, it's hard to figure out which one is best for outdoor activities.  I came across this great article I thought I would share.

Best Sunscreens for Kids

Nobby Apple Cake

3 Tbsp. butter or margarine

1 cup sugar

1 egg, beaten

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

1 cup flour, sifted

3 cups diced apples

1/4 cup chopped nuts

1-2 tsp. vanilla(according to your own taste)

Cream together margarine and sugar, add egg, mix and add

remaining ingredients. Place into 8 X 8 X 2 inch pan. Bake at 350

degrees for 40 to 45 minutes. Apple Cake may be served hot or

cold with whipped cream or ice cream.

Scalloped Vegetables

1 1/2 cups cooked sliced carrots
  1 1/2 cups cooked celery slices
  1 (10-ounce) package cooked frozen peas, 1 1/2 to 2 cups
  8 ounces sliced mushrooms, sauteed in butter
  2 cups prepared medium white sauce, recipe link below
  Buttered crumbs
  Grated Parmesan or other cheese, if desired

 

Preparation:
.
Combine vegetables and medium white sauce. Place in a greased 1 1/2-quart casserole or baking dish. Top vegetable mixture with with buttered crumbs and sprinkle with grated cheese, if desired. Cook at 350° for 25 to 30 minutes, until heated through.

April 18th is....National Animal Cracker Day

These were my favorite crackers when I was a kid!!  So in honor of the day....

Homemade Animal Cracker Recipe:

1/2 cup rolled oats

3/4 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter

2 teaspoons honey

1/4 cup buttermilk

1. Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
2. In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
3. Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

Cheesecake Factory Copycat Pumpkin Cheesecake

3/4 cup (1 1/2 sticks) unsalted butter, melted (divided use)
2 1/2 cups graham-cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon plus a pinch salt (divided use)
2 pounds cream cheese, room temperature
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream or whipped topping
1/3 cup toasted pecans, roughly chopped

Position a rack in the center of the oven and preheat to 325
degrees.

Brush a 10-inch springform pan with some of the butter. Stir
remaining butter into crumbs with 1/4 cup sugar and pinch salt.
Press mixture into bottom and up sides of pan, packing it tightly
and evenly. Bake until golden brown, 15 to 20 minutes.

Cool on a rack, then wrap outside of springform pan with foil and
place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat cream cheese
with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat
until just light, scraping down sides of bowl and beaters as
needed. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1
teaspoon salt, cinnamon, ginger and cloves and beat until just
combined. Pour into cooled crust.

Without pulling rack out, gently place roasting pan in oven and
pour boiling water into roasting pan until it comes about halfway
up side of springform pan. Bake until outside of cheesecake sets
but center is still loose, about 1 hour 45 minutes. Turn off oven
and open door briefly to let out some heat. Leave cheesecake in
oven for 1 more hour, then carefully remove from roasting pan and
cool on a rack. Run a knife around edges of springform pan, cover
and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving.
Unlock and remove springform ring. To finish, place a dollop of
whipped cream on each slice and sprinkle with toasted pecans.

Italian Chicken Sticks

1 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping

Preheat the oven to 400 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

Chicken Mushroom Tenders

• 1.5 lbs chicken tenders
  
• 2 T olive oil
  
• 2 T green onions, sliced
  
• 103/4 oz can cream of mushroom soup
  
• 4 oz can mushrooms, sliced
  
• 1/3 c milk
  
• 8 oz egg noodles, cooked and drained
  

• Heat oil in a large skillet; add chicken and brown on both sides.  Remove chicken, add onions and mushrooms and saute for 3-4 minutes.  Add chicken to skillet.  Mix soup and milk and pour over chicken.  Simmer, covered, for 10 -12 minutes.  Serve over hot egg noodles.

Secret Skillet Potatoes

1/2 cup Kraft Fat Free Italian Dressing
1/2 cup chopped onion
4 1/2 cups (15 ounces) frozen loose packed hash browns
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar Cheese

In a large skillet, combine Italian dressing and onion. Stir in hash browns. Cook over medium heat for 10 minutes, stirring often. Add Cheddar cheese. Mix well to combine. Lower heat, cover, and simmer for 5 minutes, stirring occasionally.

Life Lessons

Life Lessons

I got this in an email.  I thought it was worth sharing.  Enjoy!


Written By Regina Brett, 90 years old, of The Plain Dealer, Cleveland , Ohio


"To celebrate growing older, I once wrote the 44 lessons life taught me. It is the most-requested column I've ever written. My odometer rolled over to 90 in August, so here is the column once more:"

1. Life isn't fair, but it's still good.

2. When in doubt, just take the next small step.

3. Life is too short to waste time hating anyone.

4. Your job won't take care of you when you are sick. Your friends and parents will. Stay in touch.

5. Pay off your credit cards every month.

6. You don't have to win every argument. Agree to disagree.

7. Cry with someone. It's more healing than crying alone.

8. It's OK to get angry with God.. He can take it.

9. Save for retirement starting with your first paycheck.

10. When it comes to chocolate, resistance is futile.

11. Make peace with your past so it won't screw up the present.

12. It's OK to let your children see you cry.

13. Don't compare your life to others. You have no idea what their journey is all about.

14. If a relationship has to be a secret, you shouldn't be in it.

15. Everything can change in the blink of an eye. But don't worry; God never blinks.

16. Take a deep breath. It calms the mind.

17. Get rid of anything that isn't useful, beautiful or joyful.

18. Whatever doesn't kill you really does make you stronger.

19. It's never too late to have a happy childhood. But the second one is up to you and no one else.

20. When it comes to going after what you love in life, don't take no for an answer.

21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special.

22. Over prepare, then go with the flow.

23. Be eccentric now. Don't wait for old age to wear purple.

24. No one is in charge of your happiness but you.

25. Frame every so-called disaster with these words ''In five years, will this matter?".

26. Always choose life.

27. Forgive everyone everything.

28. What other people think of you is none of your business.

29. Time heals almost everything.. Give time, time.

30. However good or bad a situation is, it will change.

31. Don't take yourself so seriously. No one else does.

32. Believe in miracles.

33. God loves you because of who God is, not because of anything you did or didn't do.

34. Don't audit life. Show up and make the most of it now.

35. Growing old beats the alternative -- dying young.

36. Your children get only one childhood.

37. All that truly matters in the end is that you loved.

38. Get outside every day. Miracles are waiting everywhere.

39. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.

40. Envy is a waste of time. You already have all you need.

41. The best is yet to come.

42. No matter how you feel, get up, dress up and show up.

43. Yield.

44. Life isn't tied with a bow, but it's still a gift.

Free Printable Coloring Books for the Kiddies

Free Printable Auntie Pollution Coloring Book
The National Institute of Environmental Health Services is offering a FREE
printable Auntie Pollution coloring book for kids. This offer is available
internationally.
http://kids.niehs.nih.gov/images/coloring/auntiecolor.pdf



Free Printable Coloring Book from Toys R Us
Toys R Us is offering a FREE 11 page printable coloring book. This offer is
available internationally, for a limited time.
http://www.toysrus.com.au/static/uploads/Geoffrey-Coloring-Book.pdf



COMES IN MAIL:


Free Endangered Species Coloring Book & Posters
The EPA is offering a free Endangered Species Coloring Book and Poster. Just
email nscep@... with the items EPA ordering number: EPA-735K08001
(coloring book), EPA-735F94014 (poster). These are available to the U.S. only.
http://www.epa.gov/espp/coloring/



Free Ready Kids Activity Book
Ready America is offering a FREE Ready Kids Activity Book. Individuals or
organizations can receive printed Ready publications by emailing
fema-publications-warehouse@... or by calling 1-800-BE-READY. This offer is
available to the U.S. only.
http://www.ready.gov/america/publications/allpubs.html



Free Disaster Preparedness Activity Book
FEMA is offering a FREE Disaster Preparedness Activity Book for kids. To request
this freebie, call 1-800-480-2520 or write to FEMA, P.O. Box 2012, Jessup MD
20794-2012. This offer is available to the U.S., while supplies last.
http://www.fema.gov/kids/pubs.htm



Free Energy Bears Coloring Book
Request a FREE Energy Bears Coloring Book from the Maravilla Foundation. You can
also print it from the PDF version here. This offer is available
internationally.
http://maravilla.org/services.html



Free Noise Pollution Coloring Book
The EPA is offering a FREE Noise Pollution Coloring Book. Scroll down to the
bottom of the page and you will see it under "For Kids and Teachers". For print
copies email: jefferson.catrice@.... This offer is available
internationally.
http://www.epa.gov/air/noise.html




Free Water Monitoring Bookmark Coloring Poster and More
The EPA is offering a FREE Water Monitoring Bookmark Coloring Poster and other
outreach materials in celebration of the Clean Water Act. I'm not sure where
this offer will ship to.
http://www.epa.gov/owow/lakes/month/




Free Get To Know Germany Coloring Book & More
The German Information Center is offering many FREE materials with up-to-date
information about Germany. Currently you can request the Get To Know Germany
coloring book, Facts About Germany handbook, and more. Products must be
requested using the contact form. This offer looks to be available to U.S.
residents only.


Read more: http://awesomefreebiesdeals.proboards.com/index.cgi?board=freebies&action=display&thread=8920#ixzz1JdWZ1FX2

Crispy Mashed Potato Cakes

1 package of instant mashed potatoes – (follow package directions)
3 ounces cream cheese (we used fat-free)
2 tablespoons sour cream
2 tablespoons chopped onion
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon butter

Prepare mashed potatoes as directed on the box, minus the butter and milk – basically you just add the water and cook or microwave. The potatoes will be thick, but that’s a good thing. It will help keep them from falling apart in the pan. Add the cream cheese (soften for 20 seconds in the microwave for 20 seconds first), sour cream, salt and pepper.
In a large skillet, cook the onions until softened. Add to the potato mixture and mix well. In the skillet, heat the butter and olive oil until the butter is melted. Drop 2 inch spoonfuls of the potatoes into the skillet and flatten slightly. Cook until both sides are a golden brown, about 8 minutes total. Makes 8 potato rounds.

Strawberry Chocolate Meringue Torte

4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
2 cups sliced strawberries
1 teaspoon sugar
1/4 cup semisweet chocolate chips, divided
2 cups frozen reduced-calorie whipped topping, thawed and divided

Preheat oven to 250F. Cover a large baking sheet with parchment paper.
Draw 2 (8-inch) circles on paper. Turn paper over, and secure with
masking tape.

Beat egg whites, salt, and cream of tartar at high speed of a mixer
until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form.

Spread half of the mixture into each circle on prepared baking sheet
using the back of a spoon. Bake at 250F for 1 hour or until the
meringues are crisp.

Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.

Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return
the meringues to oven; turn off heat, and let stand for 5 minutes.
Spread the softened chocolate with a spatula. Cool meringues to room
temperature.

Place 1 meringue on a serving platter; spread 1 cup whipped topping over
top. Arrange half of strawberry mixture over the whipped topping. Top
with remaining meringue; spread 1 cup whipped topping over top. Arrange
the remaining strawberry mixture over the whipped topping. Place 1
tablespoon chocolate chips in a small microwave-safe bowl. Microwave at
HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top
of torte. Makes 8 servings.

Maple Brown Sugar Ham in the Slow Cooker

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup ( use pure maple syrup, not pancake syrup)
2 cups of pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Lemon Blueberry Ice Cream Cupcakes

24 lemon cookies, coarsely crushed
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles


Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.

Easter Snack Mix

1 (8 ounce) package Mini Oreo Chocolate Sandwich Cookies
2 cups honeycomb-shaped cereal
1 cup jelly beans
15 Reynolds Easter Baking Cups
Reynolds Color Plastic Wrap

Mix cookies, cereal and jelly beans in large bowl.

Place about 1/3 cup snack mix in each baking cup. Center each cup on a
12-inch sheet of plastic wrap. Gather plastic wrap at top, twist to
seal and tie with ribbon.

Makes 5 cups mix

Banana Chocolate Hazelnut Wontons

16 wonton wrappers

1 egg, beaten

1 cup chocolate hazelnut spread, such as Nutella

2 bananas, cut in 1/3 inch sliced

Vegetable oil

Powdered sugar

Mint leaves and seasonal berries for garnish

 

Brush edges of each wonton wrapper lightly with egg. Put 1 tablespoon chocolate hazelnut spread in center along with 2 banana slices. Fold wrapper diagonally in half over filling to form a triangle and thoroughly press edges together to seal. Preheat oven to 200. Add oil to large skillet to depth of 2 inches. Heat over medium heat to 350. Carefully put a few filled wontons in pan and cook until golden brown, about 45 seconds per side. Transfer fried wontons onto paper towels to drain then to a baking sheet to keep warm in oven while frying the remaining wontons. Arrange 2 cooked wontons on each plate. Dust with powdered sugar. Garnish with mint leaves and berries. Makes 8 servings

Black Bean Salsa

2 cans black beans, 16 oz. each

1 can corn, 16 oz

10 roma tomatoes, chopped

2 bunches green onions, chopped

1 or 2 jalapeno peppers, chopped

1 bunch cilantro, leaves only, chopped

1/2 cup red wine vinegar

1/4 cup lime juice

1 T. chili powder

1 1/2 t. salt

Drain and rinse black beans and corn. Mix with tomatoes, green onions, jalapeno peppers, cilantro, wine vinegar, lime juice, chili powder and salt in a bowl and mix well. Chill for 30 minute, stirring 2 or 3 times. Serve chilled or at room temperature with tortilla chips. Serves 20

Cinnamon Roll Pancakes

For the Cinnamon Filling...In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix

3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk

Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.

Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.

Apple Dew

2 packages crescent rolls

2 Granny Smith apples

2 cups sugar

2 sticks butter

1 tsp. vanilla

10-oz. Mountain Dew

 

Peel apples and slice itno 8 sections. Separate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch baking dish. Melt butter, add sugar and vanills; stir well and pour over rolls. Finally add Mountain Dew. Bake at 350 for 40 minutes.

 

This recipe is so easy, takes 10 minutes to prepare and can be baking while you are eating dinner.

Serve warm with a little ice cream on top!! YUM!!

Wooden Spoon Cake

1 German sweet chocolate cake mix

1 can sweetened condensed milk (not evaporated)

1 jar caramel ice cream topping (warm a little)

Cool whip

3 Heath bars (broken into crumbs)

Bake cake in 9x13 pan according to box. While warm poke holes

in it with the end of a WOODEN SPOON right to the bottom. Pour

1/2 of the can of milk into the holes. Into the same holes drizzle the

caramel topping.

When completely cool, spread lavishly with Cool Whip. Top with

crumbled Heath bars. Refrigerate!

Asian Coleslaw

Ingredients:
1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
Dressing:
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil
Instructions:
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.

Chicken Tacos

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
     
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream

In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients

Cappuccino Biscotti With Chocolate Chips

2 cups flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/4 cup brewed espresso or strong coffee,
cooled slightly
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup whole almonds, chopped coarse
1/2 cup semisweet chocolate chips

Preheat the oven to 375 degrees F. Blend the flour, sugar, cinnamon, baking powder, baking soda, and salt briefly with an electric mixer.
Stir the milk into the espresso along with the egg yolk and vanilla. Mix well and then add to the dry ingredients. Beat until the dough is smooth, about 1 minute. Stir in the nuts and chocolate chips.
Grease and then flour a large baking sheet. Turn the dough out onto a floured counter. Divide the dough in half and roll each half into a log that measures about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 2 inches between the logs.
Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325 degrees F. Wearing an oven mitt to hold the logs in place, use a serrated knife to cut them crosswise on the diagonal into 3/4-inch-thick cookies.
Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container. Makes 24 long biscotti.

Green Goddess Dressing

1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
3 tablespoons anchovy paste or finely
chopped anchovy fillets
3 tablespoons tarragon or white vinegar
1 tablespoon lemon juice
1/8 teaspoon freshly ground pepper

Mix all ingredients. Cover and refrigerate any remain-
ing dressing

1 Tablespoon: Calories 60 (Calories from Fat 55); Fat 6g
(Saturated 1g); Cholesterol 10mg; Sodium 95mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 1g

Lighter Green Goddess Dressing

For 3 grams of fat and 35 calories per serving, use
reduced-fat mayonnaise and reduced-fat sour cream

Pizza Bubble Ring

6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated

--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping

Freezer Caramel Drizzle Pie

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.