Chocolate Toffee Coconut no bake cookies

• 1 cup sugar
• 1 cup Karo light corn syrup
• 1 cup semi-sweet chocolate chips
• 1 cup creamy peanut butter
• 3 cups quick oats
• 1 cup coconut
• 1 1/2 cups Heath toffee bits

1. Combine sugar and corn syrup in a large saucepan.
2. Heat over medium-high heat until mixture reaches a full boil. Remove from heat.
3. Stir in chocolate chips and peanut butter until melted and fully combined.
4. Stir in oats and coconut.
5. Fold in toffee bits.
6. Drop by rounded tablespoons onto parchment paper and let cool for 20-30 minutes.
7. Store in an airtight container.
8. Makes 3 dozen

http://www.momontimeout.com/2013/05/chocolate-toffee-no-bake-cookies/

Veal Parmesan

• 1  lb. ground veal
• 1 T olive oil
• 1 egg, beaten
• 1/2 cup oats or bread crumbs
• 1/2 cup flour
• 1 can diced tomatoes
• 1 T sugar
• 1 t oregano
• 1 t salt
• 1 t pepper
• 1 t garlic powder
• 1 cup mozzarella cheese, shredded
• 2 tbsp. grated Parmesan
• 1 car spaghetti sauce

Preheat oven to 350 degrees, and grease a large baking dish. In a medium bowl, combine all ingredients except the cheese. Make into small patties and place in greased baking dish.  Sprinkle each patty with cheese.   Pour spaghetti sauce over the top.  

Bake 1 hour serve over pasta. 

Panara Copy Cat Broccoli Cheese soup

• Makes 8 Servings
  1 stick of butter (1/2 cup)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups half and half (or 2 cups of milk and 2 cups of heavy cream)
• 6 cups chicken stock
• 1/2 cup corn starch
• 1/2 teaspoon nutmeg
• 4 bay leaves
• 2 large carrot, peeled and chopped small
• 8 cups broccoli florets (about 2 heads)
• 5 cups grated cheddar cheese (about 16 ounces)
• Salt and Pepper to taste
• 
  
•  
• Cook the butter, onion, and garlic on about medium heat until tender. 
• Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
• Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve.
•  
• (Recipe adapted from Food Network Kitchens)

 Recipe adapted from http://www.yammiesnoshery.com/2013/12/panera-bread-broccoli-cheddar-soup.html