Red Velvet Macadamia Nut Cookies

Ingredients

• 3/4 cup butter, chilled
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon hot water
• 1 1/4 cup all-purpose flour
• 1 1/4 cup Red Velvet cake mix
• 1/2 cup white chocolate chips
• 1/2 cup macadamia nuts

Preheat oven to 350 degrees F.

Beat the butter, brown sugar, and sugar until smooth, and you can no longer see any butter chunks. Add the egg and vanilla, and mix until smooth. 

Dissolve the baking soda in the hot water. Add the baking soda-water to the mixing bowl. Add the flour and cake mix, and mix just until the dough forms. Stir the chocolate chips and macadamia nuts in with a spoon or spatula. Scoop the dough onto a lined baking sheet.

Bake for 10-13 minutes until the edges are set. Let cool completely on baking sheet. Yields 3 dozen cookies.

*These cookies spread a bit. You can try freezing the dough for about 10 minutes before baking to help prevent spreading :).

Classic Carrot Cake

Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple
• 2 cups shredded carrots
• 4 eggs
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts

Frosting

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract
• 1 1/2 cups confectioners' sugar

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

Transfer to a greased 13x9 inch baking dish. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Yield: 12 servings

Chicken Taco Casserole

Ingredients

• 4 cups shredded cooked chicken
• 2 cans (10.75 oz. each) Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)
• 1 cup light sour cream
• 1 can (10 oz.) diced tomatoes and green chilies, undrained
• 1 can (about 15 oz.) black beans, rinsed and drained
• 1 envelope (about 1 ounce) reduced-sodium taco seasoning mix
• 5 cups coarsely crushed tortilla chips
• 2 cups shredded cheddar cheese (about 8 oz.)
• Chopped tomato, sliced green onion and chopped fresh cilantro leaves

Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chilies, beans, and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in a baking dish. Layer with the remaining chicken mixture. Cover the baking dish. 

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining tortilla chips and cheese.

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.