Chocolate Cluster Candy

Ingredients:

• 1 cup walnuts or almonds or pecans, coarsely chopped and toasted
• 1/2 cup dried cranberries, coarsely chopped
• 6 ounces chocolate or chocolate chip
• 3 tablespoons sugar

Directions:

1. Toast nuts at 350º for 12 minutes. Let cool and chop coarsely with the dried cranberries then toss in a bowl. Line a baking pan with waxed paper.
2. In a small pot, melt the chocolate and add in sugar. Stir til sugar is well blended by using the lowest heat level. Pour the nuts mixture into the chocolate syrup mixture. Stir and spoon out immediately heaping tablespoon sized clusters of the chocolate mixture onto the baking sheet. Set each chocolate candy cluster about 1 inch apart. 
3. Put the cluster candy in the refrigerator for 30 minutes. Serve the beautiful and delicious candy! 

Coconut Macaroons

Ingredients:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 325º.
2. In a large bowl, combine shredded coconut, condensed milk, and vanilla. In an electric mixer, whip egg whites and salt on high speed until you see foam peaks. Add the egg whites to the coconut mixture.
3. Drop batter on to baking sheet using an ice cream scoop. Bake until golden brown which is about 30 minutes.

Raisin Nuts Cupcakes

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 1/2 stick butter, melted
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350º.
2. In a mixture, combine yellow cake mix, sugar, and butter. Blend for 2 minutes and add in eggs, one at a time. Mix in vanilla extract and cream until smooth which is about 4 minutes. Sprinkle in walnuts and raisins. Put mixer on medium power and blend until walnuts are folded in. 
3. Line paper cups in cupcake pan. Scope dough mixture into each cupcake pan. Fill each cupcake pan only half full as it will rise when baked. Bake for 30-40 minutes.

Brussels Sprouts with Pancetta

Ingredients:

• 1 pound fresh brussels sprouts, trimmed
• 2 tablespoons butter
• 3 ounces pancetta slices, coarsely chopped
• 2 garlic cloves, minced
• Sea salt and ground black pepper
• 3/4 cup chicken broth

Directions:

1. In a large pot of boiling salted water, cook brussels sprouts about 3 minutes then drain.
2. Heat a large skillet with butter. Add pancetta and saute until crisp which is about 3 minutes. Add garlic and saute until golden. Add brussels sprouts and saute until it begins to brown which is about 5 minutes. Season with salt and pepper. Add chicken broth and simmer until the broth reduces til it's just enough to cover the brussels sprouts. Serve immediately.

Ritzy Chicken Nuggets

Ingredients:

• 2 boneless chicken breasts
• 1 cup buttermilk
• 1 1/2 cup Ritz cracker crumbs

Directions:

1. Slice chicken breasts into 7 slices or nugget sized pieces.
2. Pour buttermilk and chicken slices into a zip-lock bag. Leave in the refrigerator to marinade for 1 hour or up to 1 day.
3. Preheat oven to 425º.
4. Place cracker crumbs into a large bowl. Remove chicken nuggets from the bag and shake off excess buttermilk then dip them in the cracker crumbs. Coat well and place chicken nuggets on a baking sheet. Bake for 15 to 20 minutes.