Million Dollar Caramel Cookies

1 cup butter, softened
1 cup white sugar, plus 1 tbs
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour, plus 1/4 cup
3/4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

1. Preheat oven to 375. In a med. bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1/2 cups flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 min.
3. Chop heath bars into small pieces. Place in a small bowl and toss with 1 tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment -lined baking sheet.
5. Bake for 7-10 min. Cookies will look quite soft, but do not overbake.Cool in pan slightly, then move to rack or the counter to finish cooling. Store in a covered container.

Stained Glass Window Cookies

(I got this recipe from Tammy D. who was President when I joined)

1 Stick of butter or margarine
12 oz. bag of chocolate chips
1 tsp. Vanilla
10.5 oz bag of multi-colored mini marshmallows

1. Heat chocolate with butter in a large pan over medium heat until just melted.
2. While the chocolate is melting, prepare 2 sheets of waxed paper by spraying with cooking spray or sprinkling with powdered sugar, to prevent sticking later.
3. Once chocolate is melted and smooth, remove from heat.
4. Let cool slightly, and add vanilla.
5. Add marshmallows, stirring until they are evenly coated with chocolate.
6. Spoon mixture evenly onto the two sheets of waxed paper.
7. Shape into logs by wrapping waxed paper around.
8. Refrigerate until hardened.
9. Slice with a knife into 1/2 inch slices.

Chicken Veggie Pot Pie

1 package frozen broccoli, cauliflower, carrots, cooked
non stick cooking spray
1/2 c chopped onion
1/2 c chopped celery
1/2 tsp dried thyme
1 can 98% Fat Free Cream of Broccoli soup
1 can cream of chicken soup
1 c skim milk
1 lb cooked diced chicken breast
salt and papper
1 package crescent rolls

1. Preheat oven to 375
2. Saute onion, celery, chicken and thyme in saucepan coated with cooking spray, until chicken is cooked thru.
3. Add soup and milk, stir until smooth
4. Pour soup/chicken mixture into a casserole dish
5. Unroll crescent rolls without seperating, roll out to seal perforations. Cut the dough into 8 strips. Arrange the dough over the chicken mixture in a lattice pattern. Cut strips as neccesary to fit.
9. Bake 30 minutes or until golden brown. Cover pastry with foil after 20 minutes if pastry is browning too quickly.
Makes 8 1/2 cup servings
(You can lighten this up by using reduced fat crescent rolls and low fat cream of chicken soup, I didn't have either of those on hand)
Each serving is 5 points

Broccoli Chicken Dijon

Non stick cooking spray
2 C cooked cut broccoli
1 lb cubed chicken breast
1 Can 98% fat free cream of anyhting soup
1/2 soup can of skim milk
1/2 cup reduced fat swiss chees
2 Tbsp dijon mustard
1. Stir fry chicken until brown
2. Add all remaining ingredients. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes, stirring once.
This recipe is 3 pts for 1/2 C
Serve over rice or noodles just add the points...

Classic Glorified Chicken

4 boneless skinless chicken breasts
1 tbsp butter, melted
1 can cream of anything soup
Salt & Pepper
Parsley for garnish
1. Preheat oven to 375. Meanwhile place chicken in a baking dish, drizzle with butter. I add salt and pepper to taste at this point. Bake 20 minutes.
2. Spoon soup over chicken. Bake 20 minutes more or until chicken is tender and juices run clear.
3. Transfer chicken to platter. Stir sauce , then spoon over chicken. Garnish with parsley

Broccoli Rice Casserole

1 tsp evoo or spray pan with cooking spray
1/2 c chopped celery
1/4 c chopped onion
1 can 98% Fat Free cream of anything soup
1/4 c skim milk
1/2 c 2% milk velveeta cubed
1 10 oz package frozen chopped broccoli
Paprika
Salt & Pepper to taste
2 cups cooked white rice
1. Preheat oven to 350
2. Saute onion and celery in saucepan with evoo or cooking spray until tender
3. Stir in soup and milk
4. Place broccoli, cheese and rice in a casserole dish stir in soup mixture season with salt and pepper, sprinkle the top with paprika
5. Bake at 350 for 30 minutes or until bubbly
1/2 cup is only 3 pts