Cherry Chocolate-Chunk Cookies

Ingredients

Makes 20 cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oats
• 1 cup dried cherries
• 4 1/2 ounces bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg, mix on high speed to combine. Add the vanilla; mix to combine. Scrape down sides of the bowl.
3. Add flour mixture to butter mixture and mix on low speed until well combined. Add oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Using a 2-inch ice cream scoop, scoop dough onto prepared baking sheets. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown 13 to 15 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

(Recipe from: MarthaStewart.com, April 2009)

Sweet-and-Sour Chicken Wings

Ingredients

Serves 4

• 2 pounds chicken wings
• 1/2 cup sherry-wine vinegar
• 1/2 cup olive oil
• 2 tablespoons light-brown sugar
• 1 tablespoon paprika
• 4 cloves garlic, smashed
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Directions

1. Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
2. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
3. Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.

(Recipe from: Everyday Food, April 2009)

Popcorn balls

Popcorn balls

Ingredients:
1 cup sugar

1 cup Karo

1 small box Jell-o (any kind)

microwave popcorn (popped/butter flavored)

Directions:
Put sugar and corn syrup in sauce pan and bring to a boil. Let it boil for 1 minute. Remove from heat and stir in 1 small box jell-o. Pour over popcorn and eat as is or mold into popcorn balls!

Banana Cupcakes with Ganache Frosting

Banana Cupcakes with Ganache Frosting

Ingredients:
2 cups all-purpose flour
1-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1-1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chopped pecans

Frosting:
7 squares (1 ounce each) semisweet chocolate, chopped
1/2 cup heavy whipping cream
6 tablespoons shortening
1/3 cup Domino® or C&H® Pure Cane Powdered Sugar
1/2 cup marshmallow creme
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. In a large bowl, cream shortening and confectioners' sugar until light and fluffy. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes. Yield: about 1-1/2 dozen.

(Recipe from: Taste of Home)