Crock-Pot Cheddar Broccoli Crab dip

This is one of the appetizers I brought to my parents' Christmas dinner this year.  It's a definite departure from anything I've made before, but it was a hit.  I used my crock pot so I could focus on making another -- disastrous -- appetizer that will not be mentioned again.  If you'd prefer to bake this one, it should go in a 9-inch pie plate and bake for 20 minutes at 350 degrees.

1 8-oz package low fat cream cheese
1 8-oz container low fat sour cream
1 envelope Italian Dressing mix
1 10-oz package of frozen chopped broccoli, thawed and well drained
1 8-oz package shredded cheddar cheese, divided in half
1 8-oz package shredded crab meat or imitation crab meat (for shellfish allergies)
1/4 cup sliced green onions

Beat cream cheese, sour cream and dressing mix with mixer until well blended.  Add broccoli and half of the cheddar cheese.  Mix well.

In the crock pot, set on low for 1 hour, then "Hold Warm" until it's time to serve.

Sprinkle remaining cheddar cheese on top of the dip before serving with tortilla chips or crackers.

Chocolate Caramel Bars

This one was definitely my favorite because  not only was it delicious, it was also EASY.

3/4 cup melted butter
1 cup oatmeal
1 cup flour
3/4 cup brown sugar
1 tsp baking soda
32 caramels, unwrapped (I used Werther's soft caramels)
3 tbsp milk
2 tbsp butter
12 oz. chocolate chips

Preheat oven to 350.  In a small mixing bowl, combine butter, flour, oatmeal, brown sugar and baking soda; mix well.  Put 3/4 of the butter-oatmeal mixture in an ungreased 1 1/2 qt baking dish, pressing evenly over the bottom of the pan.  Bake for 10 minutes.

While mix is baking, combine caramels, milk and butter in a saucepan and heat, stirring until the caramels are melted.  Pour caramel mixture over the baked bars and sprinkle chocolate chips generously over the top.  Top with remaining butter-oatmeal mixture.  Bake for 15 more minutes.  Cool and cut into bars.

Amazing Chocolate Chip Cookies!

These were entitled "Best Chocolate Chip Cookies" on the website where I found the recipe.  It was adapted from a book whose author adapted it from Cooks Illustrated.  At this point, including my adaptations, I'm not sure how well it resembles its source material... but it's definitely one of the best recipes I've tried!

1 3/4 cup flour
1/2 tsp baking soda
1 3/4 stick butter (14 tbsp)
1/2 cup white sugar
3/4 cup packed brown sugar
1 tsp salt
2 tsp vanilla
1 tsp coconut extract  (the secret ingredient)
1 large egg
1 large egg yolk
12 oz. chocolate chips

Whisk together flour and baking soda in a medium bowl.  Spray baking sheet with non-stick cooking spray.

Put 10 tbsp of butter in a medium skillet over medium-high heat.  Allow the butter to melt for 2 minutes and begin to swirl it around the pan, allowing it to brown.  Keep the butter moving so it doesn't burn.  Browning should take about 3 minutes and you'll know it's done when it smells nutty and has a dark golden brown color.  Remove the pan from heat and transfer it to a large mixing bowl.  Add the remaining 4 tbsp of cold butter to the melted butter and stir gently until it's melted.

Add the white and brown sugar, vanilla and coconut extract and salt to the butter and whisk the ingredients together.  Add the egg and egg yolk and whisk again until the mixture is smooth (about 30 seconds).  Allow the batter to rest for 3 minutes, then whisk again for another 30 seconds.  Do this two more times; the result should be thick and shiny.

Add the flour mixture and stir until just combined, about 1 minute.  Gently stir in chocolate chips.  The batter will be soft.

Form each cookie with about 2 tbsp of dough onto greased baking sheet.  Bake 3 minutes, then rotate sheet and bake for 4 minutes.  Allow to cool on a wire rack.

Banana Oatmeal Raisin Cookies

Since most Christmas cookies aren't of the meat variety, I have a lot of options for this time of year!  Here are the most recent ones I've tried.  I didn't care for these myself... they tasted a little too much like banana bread, which I don't happen to like.  However, from those who are so inclined, these have been given the seal of approval.

1 1/2 cups flour
1 cup sugar
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
2 tbsp hot cocoa mix
3/4 cup butter, softened
1 egg
2 mashed ripe bananas
1 cup raisins
1 3/4 cup quick-cook oats

Soak raisins in 1 cup warm water for 15 minutes.

Combine dry ingredients in a mixing bowl; beat in butter until mixture resembles coarse crumbs.  Add egg, bananas and oats; mix well.  Stir in raisins.

Spray baking sheet with non-stick spray.  Drop tablespoon-size balls onto greased baking sheet.  Bake at 375 for 13 minutes.