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Ingredients:

1 cup unsalted butter slightly softened
1/2 cup powdered sugar, do NOT pack
1 tsp vanilla
2 1/4 cups all purpose flour, do NOT pack
1/2 tsp salt
1 cup mini M&M’s any color
Additional powdered sugar for rolling

Directions:

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt and mix until the dough comes together. This will take a minute or two with a stand mixer. If you’re using a hand mixer it can take even longer. Get your hands in there if it’s not mixing up. Eventually it will come ………………………………………………………………………………………………………………… together like a cookie dough. Stir in the ………………………………………………………………………………………………………………… M&M’s.
3. Scoop 1 Tbsp balls of dough and place on prepared cookie sheet.
4. Bake cookies for 8-10 minutes until bottoms are just slightly brown. Remove from oven and cool for just 5-10 minutes, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re0roll them in more powdered sugar.)
5. Cookies can be frozen for up to one month (you may need to reroll them in powdered sugar after defrosting). Store in an airtight container.

Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup shredded Colby- Monterey Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
2 Tbsp chopped onion

Directions:

1.Arrange crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping,
2.Combine the remaining ingredients; spoon over wide ends of rolls. fold points over filling and tuck ender wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.
3. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove wreath from foil and plastic; reheat on greased baking sheet in a preheated 325 degrees oven until heated through.

Ingredients:

1 1/2 cup thick cream, Fussell’s or Carnation brand (170 mL)
3 ounce package red Jello
3 ounce package green Jello
4 cups unsweetened desiccated coconut, very finely grated- NOT shredded

Directions:

1.Add 3/4 cup thick cream to a mixing bowl, along with the red Jello powder. Stir well to combine.
2. Add 1 1/2 cups of the desiccated coconut to the mixture into 1 tablespoon-sized balls. Roll the balls into 1/2 cup coconut to coat.
3. Place balls onto baking sheet and refrigerate for 2 hours.
……………………………………………………………………………………………………………………..4. Repeat steps with green Jello powder.

Ingredients:

1 large onion, diced
5 scallions, trimmed and diced
2-3 Scotch bonnet or habanero peppers, stemmed, seeded, and diced
1 Tbsp chopped fresh ginger
2 garlic cloves
1 ounce  fresh thyme
1/4 cup packed brown sugar
1 Tbsp kosher salt
1 tsp coarsely ground black pepper
1 tsp dried thyme
1 tsp ground cinnamon
1 tsp ground all spice
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp reduced-sodium soy sauce
4 pounds meaty chicken pieces …………………………………………………………………………………………………………………….. (preferably dark meat)

Directions:

1. In a food processor combine all ingredients excluding chicken. Process until marinade is uniform but not pureed.
2. Place the chicken in a resealable plastic bag and pour marinade over chicken. Seal bag. Turn bag to coat all pieces and place in a shallow dish. Refrigerate chicken 18 to 24 hours.
3. Preheat oven to 375 degrees F. Remove chicken from marinade, discarding any remaining marinade. Arrange chicken pieces, skin side up, in a foil-lined 13×9-inch baking pan. Bake, uncovered, about 50 minutes or until instant-read thermometer inserted in chicken registers at least 175 degrees F (165 degrees F for light meat).
4. Once chicken is fully cooked, broil 5 inched from the heat for 2 to 3 minutes until browned and crisp. Let stand under tented foil for approximately 10 to 15 minutes before serving. Serves 8.

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