2/3 cup butter, room temperature
2 cups light brown sugar
1 1/3 cups white sugar
4 eggs
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 cups crunchy peanut butter
6 cups old fashioned oats
1 cup semi-sweet chocolate chips
1/2 cup m&m candies, for topping

Preheat oven to 350 degrees. Beat together the butter and sugars. Add the eggs, vanilla, syrup, and baking soda. Stir in the peanut butter. Add the oats and stir again until well combined. Mix in the chocolate chips.

Press the dough into the bottom of a large baking sheet, or jelly roll pan. Top with the m&ms and lightly press them into the dough. Bake for 16-17 minutes, until the bars are lightly browned and just past looking wet on top. They will not be firm, but they will set up as they cool.

Yield 36-48 bars



1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
1/4 teaspoons Chili Powder
1/8 teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
1/3 cups Sour Cream

Green Onions

Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)

In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.

Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips.



2 cups (480 ml) chicken broth
2 Tablespoons (30 ml) white wine
1/4 medium onion, peeled
1 stalk celery, halved
2 Granny Smith apples, quartered, seeded
2 potatoes, baked, quartered
1/8 teaspoon dried thyme
1/8 teaspoon nutmeg
pinch of white pepper
1 cup (115 g) shredded cheddar cheese

Place chicken stock, wine, onion, celery, apples, potatoes, and seasonings into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
Reduce speed to Variable 4 and remove the lid plug.
Drop in cheese through the lid plug opening. Blend for an additional 15 seconds.
Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers.



24 ice cream sandwiches16 ounces of cool whip
1 jar caramel sundae topping
1 bag of your favorite candy, coarsely chopped Reeses peanut butter cups

Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches. Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won’t run out and over the edges. Top with remaining candy, cover and freeze for several hours (or overnight) before serving.