Glitter Candles

Materials:
candle
double-sided tape
glitter (any color you want)

• Cover the entire candle with double sided tape. If you want to get fancy you could so stripes instead. We kept it simple since 4-year-olds were making the candles.
• Put candle on a surface like a shoe-box lid that can catch excess glitter. Sprinkle glitter all over the tape. Shake all the loose glitter off. We used Christmas colors, but you can use whatever colors you want.
  
• Display or give as a gift.
  

Pecan Cereal Munch

1 tablespoon butter, melted
1/2 cup packed brown sugar
1/2 cup dark corn syrup
1/4 cup butter
1/4 teaspoon salt
6 cups Cheerios cereal
1 cup pecan halves
1/2 cup slivered almonds

• Heat oven to 325. Spread 1 tablespoon melted butter in jelly roll pan.
• Mix brown sugar, corn syrup, 1/4 cup butter and the salt in saucepan. Heat over medium heat about 5 minutes, stirring constantly, until brown sugar is dissolved. Remove from heat. Stir in cereal, pecans and almonds until well coated. Spread in pan.
• Bake uncovered for 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula. Let stand about 1 hour or until firm. Break into pieces. Store in airtight container.
  

Deep Dark Chocolate Cookies

Mindy, Shannon and I made these at our December bake fest. Shannon described them perfectly, "These have everything I love about a brownie." If you love chocolate these are for you. The centers stay gooey and are so delicious.

1-1/2 cups semi-sweet chocolate chips, divided
3 large egg whites, room temperature
2-1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

• Preheat oven to 350. Spray two large baking sheets with nonstick spray.
  
• Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2minutes. Cool slightly.
• Using mixer, beat whites to soft peaks. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme.
  
• Whisk 1 cup powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will be stiff.
• Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared baking sheet. Repeat with remaining dough; spacing 2 inches apart.
• Bake until puffed and tops crack, about 10 minutes.
• Cool on sheet on rack 10 minutes. Transfer to rack. Cool.
• Makes 18 cookies.
  

Mexican Haystacks

I got the basic idea for this meal from the Ivory Family Favorites cookbook. I changed a lot of ingredients to tailor the meal to my family's taste buds.

2 pounds boneless skinless chicken
1 large onion, chopped
2 garlic cloves, diced
2 cans diced tomatoes
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 tablespoon cumin
1/3 cup lime juice

Put all ingredients except lime juice in a crockpot. Cook on high 4-6 hours or until chicken is done. Add lime juice just before serving.

Serve with: rice, chopped tomatoes, shredded cheese, sliced olives, sliced green peppers, sliced yellow peppers, salsa, sour cream, crushed tortilla chips, etc.

Cheesy Enchiladas

This is a tasty meatless enchilada.

1-1/2 cups cottage cheese
2 cups shredded cheese
3 small tomatoes, chopped (1-1/2 cups)
6 medium green onions sliced
1 teaspoon taco seasoning or chili powder
1/4 teaspoon salt
2 small garlic gloves, finely chopped
12 corn tortillas (6-inch diameter)
1 can green enchilada sauce

• Heat oven to 375. Spray an 9x13 baking dish with cooking spray.
• Mix cottage cheese, 1 cup cheese, the tomatoes, onions, taco seasoning, salt and garlic. Spread the cheese mixture on the tortillas (about 1/3 cup per tortilla). Roll up tortillas; place seam side down. Spoon enchilada sauce over tortillas.
• Sprinkle with remaining cheese.
• Bake uncovered 15-20 minutes or until hot and cheese is melted.

Almost Homemade Tortilla Chips

I've made tortilla chips from scratch before and they were horrible. These are easier than making your chips, but are more fun than buying them from the store. And they are a cinch to make.

2 tablespoons butter, melted
1/2 teaspoon taco seasoning
8 corn tortillas

• Heat oven to 400.
• Stir taco seasoning and butter together. Brush one side of each tortilla. Cut each tortilla into wedges (I used a pizza cutter).
  
• Place on ungreased cookie sheet.
• Bake 8-10 minutes or until crisp and golden brown.
• Cool.
  

Easy Chicken and Broccoli

I have been trying to find meals that Merrick can eat easily along with the family. This one fits the bill. It's definitely not gourmet, but the kids polish it off. It sticks to baby spoons/forks so little ones can feed themselves. That makes Merrick very happy.

1 lb boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli (I use the broccoli cuts instead of the florets so that it is easier for Merrick to eat)
1 can (10oz) cream of mushroom soup
1 soup can water
1-1/2 cups instant white rice, uncooked
1 cup shredded cheese

• Spray large skillet with cooking spray. Add chicken chunks and cook until chicken is done.
• Add broccoli, soup and water. Bring to a boil.
• Stir in rice. Sprinkle with cheese; cover. Reduce heat to low and cook for 5 minutes.