Cranberry Blue Cheese Salad

Put a bunch of lettuce in a bowl.

Sprinkle with dried cranberries.

Sprinkle with blue cheese.

Sprinkle with sliced almonds.

Add dressing.  I used a raspberry vinaigrette.

Bet you needed the "recipe" for that!  I feel like I'm insulting your intelligence by even posting about it!   ;)

Taco Cups

By Anne Coleman click here to see it posted on Family.com
Hands-On Time: 5 minutes

Ready In: 5 minute

Yield: 8-12 servings

Ingredients
1 bag Tostitos® Scoops!®

1 can refried beans

1/2 lb cooked taco seasoned meat (I left the meat out and just added some taco sauce to each one)

1 cup shredded cheddar

1 cup salsa

1/2 cup sour cream

1/2 cup sliced black olives

Directions
1. Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

Chili cranberry meatballs

1lb frozen meatballs
1 jar Heinz Chili sauce (found in the ketchup isle)
1 can cranberry sauce

Mix all ingredients in a crock pot and cook on low for 4 hours or high for 1-2 hours. Serve as an appetizer or on a roll as a sandwich.

Creamy Herbed Potatoes

Creamy Herbed Potatoes brought by Toni

Ingredients

• 4 whole To 5 Whole Russet Potatoes
• 1 stick Butter
• 1 whole Medium Onion, Finely Diced
• 8 ounces, weight Cream Cheese
• ¾ cups Heavy Cream
• 1 cup Whole Milk (Half-and-Half Works, Too)
• 1 teaspoon Finely Chopped Rosemary
• 1 teaspoon Finely Chopped Parsley
• 1 teaspoon Finely Chopped Chives
• ½ teaspoons Finely Chopped Sage

Preparation Instructions

Preheat oven to 350 degrees.

Slice potatoes very thinly.

Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Sweet Chili

1 lb. meat (ground beef, shredded beef or pork)
1 cup chopped onions
1 cup chopped green pepper
2 cloves garlic
1/8 to 1/4 cup chili powder
1 can stewed tomatoes
1 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
1 tablespoon mustard
2 cans red kidney beans
2 can black beans
2 cans pinto beans
2 oz honey

Cook meat. In a slow cooker mix ingredients together and let simmer. Serve warm.

Junior Mint Brownies

Junior Mint Brownies

5 1/2 ounces *Junior Mints
1 1/2 cups butter, melted and cooled slightly
3 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. Grease a 9" x 13" baking pan.

In a large bowl, stir together melted butter, sugar and vanilla. Add eggs, one at a time, and whisk until well blended.

Sift in cocoa powder and stir to combine. Add flour, baking powder and salt and blend well.

Spread half of the batter in the prepared pan. Arrange Junior Mints in a single layer over batter. Carefully spread the remaining batter on top, covering the Junior Mints. Use a knife or spatula to smooth the top of the batter.

Bake for 50-55 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan before cutting into squares.

*use mini York Peppermint Patties instead of Junior Mints. Part of the white mint will remain unmelted, so your brownies will have a nice white stripe in the centre when you slice them into squares.