Chocolate Pecan Toffee Bars

I found this recipe and picture on a blog I read and thought it looked worthy of sharing here (maybe for a future girls' night out??)

Chocolate Pecan Toffee Bars
2 1/4 cups all purpose flour
2/3 cup brown sugar
3/4 cup butter
1 egg
2 cups semi sweet chocolate chips
1 cup chopped pecans
1 14 ounce can sweetened condensed milk
1 cup toffee bits



In a large bowl, whisk together the flour and brown sugar until well blended. Cut in butter using a pastry blender or your fingers until it resembles course crumbs. Whisk the egg and add to the flour mixture, mix well. stir in 1 1/2 cups of the chocolate chips and the pecans. Reserve 1 1/2 cups of the mixture. Press the remaining crumbs into a greased 9X13 pan. Bake at 350 degrees for about 12 minutes. Pour the sweetened condensed milk over the hot crust. Top with the toffee bits. Sprinkle the reserved crumb mixture and the 1/2 cup of chocolate chips evenly over the top. Bake for 30-35 minutes or until set and golden brown. Cool completely and cut into bars.

Monte Cristo Sandwiches

a family favorte from Pampered Chef - Casual Cooking cookbook.

2 eggs
1/4 cup milk
8 slices thick bread
8 slices swiss cheese
6 ounces thinly sliced deli ham or turkey or combination of both
1 tbsp butter or margarine
powdered sugar
1/2 cup strawberry jam

1. In small bowl, combine eggs and milk; whisk until smooth. Pour egg mixture into shallow bowl. Dip one side of 4 bread slices in egg mixture. place bread, egg side down, on large cutting board.
2. For each sandwich, place 1 cheese slice on bread. Top with 1 1/2 ounces ham and additional cheese slice. Dip one side of remaining bread slices in egg mixture; top sandwiches, egg side up.
3. Melt butter in skillet over medium heat. Cook sandwiches about 2 minutes on each side or until golden brown. To serve, sprinkle sandwiches with powdered sugar, if desired. Serve with strawberry jam for dipping.

Garlic Mashed Potatoes

2-1/2 lb. Potatoes, peeled, quartered
4 ea. Cloves garlic, minced
1 tub (8oz) cream cheese spread
1 T Butter or margarine
1 t Salt

Cook potatoes and garlic in boiling water in large covered saucepan 20min. or until potatoes are tender; drain.

Beat with electric mixer on medium speed until smooth.

Add remaining ingredients; beat until well blended.

(I substituted chive & onion cream cheese spread)

Curried Chicken Crepes

Got this recipe from a booklet that came with my crepe maker.

1 ea. batch crepes(about 16)
4 T butter or margarine
1 ea. medium onion, chopped
1 c finely diced celery
2 T Flour
1/2 t Salt
1/4 t Pepper
2 t Curry Powder
1 c Chicken Broth
3 c Diced Cooked Chicken
1/2 c Sour or Heavy Cream

Preheat oven to 375 F. Melt butter in large skillet; add onion and celery and saute until just tender-crisp. Stir in flour and seasonings and cook 5 min. Add broth and bring to a simmer until thickened. Remove from heat and stir in chicken and cream. Place 1-2 heaping tablespoons of mixture across center of each crepe. Roll and place seam side down in buttered 13 x 9 baking pan. Brush or drizzle with melted butter. Bake 20-25 min. or until hot and bubbling.

Maple Porkchops

1/3 c Maple Syrup
1 T Spicy Brown Mustard
1/4 t Salt
1/4 t Pepper
1/4 c Bread Crumbs
4 ea. Pork loin Cutlets
2 t Olive Oil
1/2 c Apple Cider(or juice)
2 ea. Medium Golden Delicious or Granny Smith Apples(cored and cut into 16 wedges)

In a small bowl, stir together the maple syrup, mustard, salt, and pepper. Set aside. Place bread crumbs in a large Ziploc bag, add pork and shake to coat the pork.

Heat the oil in a large skillet over medium heat. Add the pork and cook it 2min. on each side or until golden brown. Add the cider and apples. Bring it to a boil then reduce the heat and let simmer uncovered 5-7 min. or until pork is done.Stir in maple syrup mixture.

Cook 5 min. more or until sauce is thick.