1 3 1/2- to 4-pound chicken, cut up and skin removed
1 cup ranch dressing
2 cups instant potato flakes
Preparation:
* Heat oven to 450º F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350º F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preparation:
* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch
Preparation:
* Adjust oven rack to lower-middle position and heat oven to 425 degrees.
* Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
* For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
* Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
* While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
* For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.
Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream together:
1 cup shortening
1 cup sugar
Stir in:
1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla
Preparation:
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter.
Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie.
(The tops of the cookies should be facing outward on both top and bottom.)
Sprinkle with 4X Confectioner’s Sugar.
Fake-And-Bake “Fried” Chicken:
Peanut Butter Cup Cookies Recipe:
Apple Dumplings with Rich Cinnamon Sauce Recipe: 
Valentine Cookies:
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