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Laura in the Kitchen - Monte Cristo Sandwiches

TheHollarBBQ - Copycat Chipotle Chicken
Brown Eyed Baker - Copycat Chipotle Chicken - Same Recipe as above, but with the directions written out.

From jawnsicooked.com

Ingredients

• 3 cup flour
• 1/2 tsp soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp alspice
• 1/2 tsp cloves
• 1 cup nuts
• 1 1/2 cups candied fruit
• 1 cup brown sugar
• 2 eggs
• 1/2 cup honey
• 1/2 cup dark karo

Steps
Grind the fruit and nuts.
Sift flour, soda, salt and spices.
Sprinkle some of this mixture over fruit and nuts.
Beat eggs and brown sugar until light.
Add honey and karo.
Add dry things then fruit and nuts.
Chill over night.
Roll out to 1/4 thick. Add more flour before & while rolling out.
Cut and bake at 350 for 12 min. Do not over bake.
Frost while still warm with a thin powdered sugar glaze.
Store in a tight container for a few weeks.

Glaze
1/2 cup powdered sugar
1/2 tsp vanilla
butter

From Joshua Weissman's Youtube Channel
Here's the recipe in case anyone wants to follow at home:

16oz (450g) Dark Chocolate (60-70%)
1 ¼ Cup (280g) Unsalted Butter
230g Cake Flour
275g All Purpose Flour
5g Kosher Salt
8g Corn Starch
6g Baking Soda
285g Brown Sugar
115g White Sugar
5 Eggs
165g Chopped Walnuts (optional)

1. Melt butter in a sauce pan and let it cool
2. Whisk together both flours, salt, corn starch, and baking soda in a medium sized bowl
3. In a stand mixer with the whisk attachment, combine both sugars on medium speed
4. Slowly stream in the butter until mixture is creamy
5. Add 2 eggs then 3 egg yolks, one at a time until each is incorporated
6. Switch to paddle attachment then mix in dry ingredient mixture
7. Combine chocolate and walnuts (optional) using a rubber spatula
8. Put cookie dough in a bowl, cover, and let rest in fridge for at least 45 minutes
9. Divide into 6oz balls and arrange onto baking sheets
10. Refrigerate baking sheets with cookie dough's for 25 minutes
11. Bake at 425 degrees Fahrenheit or 220 degrees Celsius for 10-13 minutes, or until brown on the outside. The inside will be soft and chewy

• Grilled Cheese Sandwiches in the Oven
• Jeff's Hot Dog Chilli
• Slow Cooker Saurkraut Pork Loin
• Sweet Potato Burritos

Servings: 48
Yield: 48 cookies
1 cup Butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 cup peanut butter
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cup quick-cooking oats
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

A very helpful listing of Lactose percentages in foods from SteveCarper.com

Including, Dairy free probiotics

Turned out pretty good: recipe

From about.com

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 3/4 cup quick cooking rolled oats
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla

Preparation:

1. Preheat oven to 350F
2. In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
3. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
4. Top rhubarb with remaining crumb mixture and bake at 350F for 45 to 55 minutes.