Ruby Relaxer

(Courtesy of tastebook.com)

Ingredients:
1 1/2 oz. Malibu rum
1 1/2 oz. vodka
1 1/2 oz. peach schnapps
Equal parts cranberry and pineapple juice
Ice

Directions:
Fill a glass with ice.  Add the liquors.  Fill to the top with the juices.  Enjoy.

Fajita Seasoning

(Courtesy of reallifedinner.com)

Ingredients:
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2 1/2 tsp. chicken bouillon (if you only have cubes, crush them up)
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/8 tsp. crushed red pepper flakes
Pinch cayenne pepper (optional)

Directions:
Combine all ingredients in a small bowl.

Pour into a small glass or plastic container, seal tightly and store in a cool dry place.  

Make the equivalent of 3 packets of purchased fajita seasoning mix.  

Use 3 Tbsp. per pound of meat or vegetables.  If grilling, rub mix on meat and let set (covered) in refrigerator for 1-3 hours (you can squeeze a little lime juice and olive oil on them before rubbing with seasoning).

One idea is to rub chicken generously with seasoning and drizzle with olive oil and lemon or lime juice and bake at 350 degrees.  Cover and bake for 2-3 hours or until it shreds easily.  Do not drain the liquid, let the chicken soak in the liquid.  Then saute peppers and onions on the stove top with a little seasoning and mix with the chicken.  Serve with sour cream, guacamole, cheese, lettuce, beans, and pico de gallo in flour tortillas.

Corn Chowder

(Courtesy of Family Circle)

Ingredients:
4 oz. bacon, sliced into 1 inch pieces
2 Tbsp. unsalted butter
2 c. chopped onions
3 ribs celery, trimmed and chopped (1 c.)
2 Tbsp. all-purpose flour
2 c. chicken stock
2 c. milk
2 large all-purpose potatoes, peeled and diced
4 c. frozen corn kernels, thawed
2-3 Tbsp. sugar
1 c. half-and-half
Salt and pepper, to taste
1 large red bell pepper, diced
3 scallions, trimmed and chopped
1 Tbsp. fresh cilantro, chopped

Directions:
In a large stockpot, cook bacon for 5 minutes over medium-high heat until almost crispy.  Reduce heat to medium-low and add butter or oil, onions and celery.  Cook, stirring occasionally, for 10 minutes. 

Sprinkle with flour and cook, stirring, for another 3 minutes.  Add chicken stock, milk and potatoes.  Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, about 12 minutes.

Stir in corn and sugar.  Remove 2 c. and puree, then add back to pot, or use immersible blender to thicken soup in the pot.  Stir in half-and-half and salt and pepper to taste.  Bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes.  Garnish with cilantro; serve warm.

Fluffy Waffles

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
3 large eggs, separated
2 c. milk
1/4 c. canola oil
CINNAMON CREAM SYRUP:
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1 can (5 oz.) evaporated milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

Directions:
In a bowl, combine the flour, sugar, baking powder and salt.  Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened.  In a small bowl, beat egg whites until stiff peaks form; fold into batter.  Bake in a preheated waffle iron according to manufacturer's directions.

Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in the milk, vanilla and cinnamon.  Serve with waffles.

Freeze options: Cool waffles on wire racks.  Freeze between layers of waxed paper in a resealable plastic freezer bag.  Reheat waffles in a toaster on medium setting.  Or, microwave each waffle on high for 30-60 seconds or until heated though.

String Cheese Meat Loaf

(Courtesy of Taste of Home)

Ingredients:
1 c. meatless spaghetti sauce, divided
1 large egg, lightly beaten
1 c. seasoned bread crumbs
2 garlic cloves, minced
1 1/2 tsp. dried rosemary, crushed
1 lb. lean ground beef
8 oz. bulk Italian sausage
3 pieces string cheese

Directions:
In a large bowl, combine 1/2 c. spaghetti sauce, egg, bread crumbs, garlic and rosemary.  Crumble meat over mixture and mix well.

Press half into a greased 8x4 inch loaf pan.  Place 2 pieces of cheese, side by side, near one end of loaf.  Cut the remaining piece of cheese in half; place side by side on opposite end of loaf.  Top with remaining meat mixture; press down firmly to seal.

Bake, uncovered, at 350 degrees, for 1 1/4- 1 1/2 hours or until meat is no longer pink and a thermometer reads 160 degrees; drain.  Drizzle with the remaining spaghetti sauce; bake 10 minutes longer.  Let stand for 10 minutes before slicing.

Cinnamon French Toast Sticks

(Courtesy of recipetineats.com)

Ingredients:
4 thick slices white bread (see note)
1 1/2 Tbsp. butter
2 eggs
1/4 c. milk
Salt
1/4 c. sugar
1/2 tsp. cinnamon
Maple syrup, to serve (optional)

Directions:
Cut each slice into 4 sticks.  Remove the crust if you want (this is optional but makes it look neater).

Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.

Combine the cinnamon and sugar on a plate.  

Heat half of the butter in a large pan over medium-high heat.  

Roll the stick in the egg mixture quickly (do not soak them), shake off excess and place in pan.  Cook in batches if needed.  Turn to cook each side until golden.  Immediately transfer to the plate with the cinnamon sugar and roll to coat.  It's important to do this quickly while they are hot straight out of the pan so it sticks.

Melt remaining butter and cool the remaining french toast sticks.  Serve immediately with maple syrup to dunk the sticks in.

Note~ French toast is best made using stale bread.  Fresh bread soaks up too much egg mixture, making it soggy on the inside of your sticks will flop when you pick them up.

Asian-Style Vinaigrette

(Courtesy of Midwest Living)

Ingredients:
1/3 c. rice vinegar
1/4 c. canola oil
1 Tbsp. packed brown sugar
2 Tbsp. toasted sesame oil
2 Tbsp. water
1 Tbsp. low-sodium soy sauce
1 Tbsp. grated fresh ginger
1/2 tsp. Dijon-style mustard

Directions:
In a blender, combine all ingredients.  Cover; blend until smooth.  Chill, covered, for up to 5 days.  Shake or whisk well before serving (the dressing separates quickly).

Taco Egg Rolls

(Courtesy of awkwardkitchenette.com)

Ingredients:
1 lb. ground beef
1 pkg. taco seasoning
8-10 eggroll wrappers
1 pkg. Mexican shredded cheese
Sour cream, salsa or guacamole for dipping

Directions:
Brown and drain the ground beef.  Season according to taco seasoning directions.

Turn off the heat and mix in the shredded cheese with the taco meat.

Fill the egg roll wrappers.  Use a finger wet with water to seal the edge.  Roll the egg roll wrappers up and brush the outside with olive oil.

Bake at 375 degrees for 15 minutes, flipping the egg rolls at the 8 minute mark.

21 Day Fix Buffalo Chicken Bowl

(Courtesy of www.kelseytorr.com)

Ingredients:
2 cans (15 oz. each) organic corn
2 cans (15 oz. each) organic black beans
3 avocados
2 tomatoes
6 chicken breasts
1 c. Franks Red Hot Buffalo Sauce
1 Tbsp. garlic, minced
1 pkt. Hidden Valley Greek Yogurt Dressing (ranch)
1 1/3 c. plain Greek yogurt
3 Tbsp. milk

Directions:
Throw the chicken, garlic and hot sauce into the crockpot and cook on low for 6 hours or on high for 3 hours.  Once the chicken is cooked through, shred it with 2 forks and set aside.  

In a separate bowl, mix together the Greek yogurt dressing, Greek yogurt and milk then stick it in the refrigerator.

Next, drain and rinse your corn and black beans and add them to a bowl.  Dice up the tomatoes and avocado and add them to the bowl as well.

Assemble your bowl by adding in the vegetable mixture, topping with the chicken and finishing it off with the Greek yogurt ranch dressing.

Potato Chip Clusters

(Courtesy of Taste of Home)

Ingredients:
9 oz. white baking chocolate
2 c. coarsely crushed rigid potato chips
1/2 c. chopped pecans

Directions:
In a large microwave-safe bowl, melt white chocolate.  Stir in potato chips and pecans.  Drop by tablespoonfuls onto waxed paper-lined baking sheets.  Refrigerate until set.

Warm Winter Lemon Cake

(Courtesy of Kraft)

Ingredients:
1 pkg. (2 layer size) yellow cake mix
2 pkg. (3.4 oz. each) lemon flavor instant pudding
1/3 c. granulated sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar

Directions:
Heat oven to 350 degrees. 

Prepare cake batter as directed on package; pour into 9x13 baking dish sprayed with cooking spray.

Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 minutes; pour over batter in dish.  Place baking dish on baking sheet (baking sheet will catch any sauce that might bubble over sides of the dish as the dessert bakes).

Bake 55-60 minutes or until toothpick inserted in center comes out clean.  Cool 20 minutes.  Sauce will thicken slightly as it cools.  Sprinkle with powdered sugar.  Serve warm.  Refrigerate leftovers.

Sausage and White Bean Stew with Kale

(Courtesy of Better Homes and Gardens)

Ingredients:
1 lb. great Northern beans, picked through, soaked overnight in water, drained and rinsed
8-9 c. unsalted or reduced-sodium chicken broth
3 Tbsp. plus 1 tsp. extra-virgin olive oil
2 c. diced onion (2 medium)
1/2 c. diced celery (3 stalks)
1/2 c. peeled and diced carrots (1-2 medium)
1 1/2 tsp. finely chopped garlic (about 3 cloves); remove any green shoots inside
1/4 tsp. dried thyme, crushed
1 can (14.5 oz.) whole peeled tomatoes, drained and crushed
Freshly ground black pepper
1 bunch black kale or regular kale, washed and stemmed (about 8 c.)
1 lb. smoked sausage, such as kielbasa or andouille, cut in 1/2 inch slices

Directions:
In a heavy nonreactive 4-6 quart Dutch oven combine drained and rinsed beans, 8 c. stock and a generous pinch of kosher salt.  Bring to boiling.  Reduce heat and simmer, partially covered, 30-45 minutes, until beans are tender, stirring occasionally and adding stock if level is below top of beans.  Beans should move about easily in the stock.

Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat.  Cook onion in oil until translucent, stopping before onion browns.  Add celery, carrots and garlic; sprinkle with a pinch of salt and dried thyme. Stir well.  Cook 5-7 minutes.  Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper.  Cook 5 minutes longer.  Add to simmering beans.

In a large pot of lightly salted boiling water, cook kale for 5 minutes.  Drain; set aside to cool.  When cool enough to handle, squeeze any remaining water from kale, then coarsely chop kale.

Rinse and wipe out skillet.  In skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.

When beans are tender, add kale and sausage to beans in Dutch oven.  Simmer 10 minutes.  Taste for seasoning.  Let stand 30 minutes.  (Soup flavor improves when allowed to rest 30 minutes or longer before serving.  This soup can be made up to 2 days ahead and reheated).  

Note~ To pick through dry beans, spread them on a large rimmed baking pan.  Examine beans, discarding shriveled beans and small stones.

Granola Blueberry Muffins

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 c. granola without raisins, divided
1 large egg
1 c. buttermilk
1/4 c. canola oil
2 Tbsp. orange juice
1 Tbsp. lemon juice
1 c. fresh or frozen unsweetened blueberries

Directions:
Preheat oven to 400 degrees.  In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda.  Stir in 1/2 c. granola.  In another bowl, whisk egg, buttermilk, oil and juices until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.

Fill greased muffin cups 3/4 full; sprinkle remaining granola over batter.  Bake 12-15 minutes or until a toothpick inserted in center comes out clean.  Cool 5 minutes before removing from pan to a wire rack.  

Freeze option: freeze cooled muffins in resealable plastic freezer bags.  To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Note~ if using frozen blueberries, use without thawing to avoid discoloring the batter.

Beer and Pretzel Caramels

(Courtesy of Taste of Home)

Ingredients:
1/3 c. sugar
1/2 tsp. salt
2 c. miniature pretzels
1 Tbsp. canola oil
1 Tbsp. vanilla extract
CARAMELS:
4 c. dark beer
1 tsp. plus 1 c. butter, divided
3 c. sugar
2/3 c. corn syrup
2 c. heavy whipping cream, divided
1/3 c. water
1 tsp. salt
1/2 tsp. kosher salt

Directions:
In a small bowl, combine sugar and salt; set aside.  In a large bowl, combine the pretzels, oil and vanilla.  Add sugar mixture; toss to coat.  Transfer to a 15x10 inch foil-lined baking pan coated with cooking spray.

Bake at 350 degrees for 18-22 minutes, stirring occasionally.  Cool completely.  Coarsely chop pretzels; set aside.

In a large saucepan, bring beer to a boil; cook until reduced to 2/3 c.  Set aside to cool.

Meanwhile, line a 9 inch square pan with foil; grease the foil with 1 tsp. butter and set aside.

In a Dutch oven, combine the sugar, corn syrup, 2/3 c. cream, water, salt and remaining butter.  Cook and stir over medium heat until a candy thermometer reads 238 degrees, about 20 minutes.  In a small bowl, combine reduced beer and remaining cream; slowly stir into sugar mixture.

Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals.  Cook, stirring constantly, until a candy thermometer reads 254 degrees (firm-ball stage), about 30 minutes.

Remove from the heat.  Pour into prepared pan (do not scrape saucepan); sprinkle with candied pretzels and kosher salt.  Let stand until firm, about 5 hours or overnight.  Using foil, lift candy out of pan.  Discard foil; cut candy into 1 inch squares using a buttered knife.  Wrap individually in waxed paper; twist ends.

Pepperoni Penne Carbonara

(Courtesy of Taste of Home)

Ingredients:
3 c. uncooked penne pasta
2 c. chopped sun-dried tomatoes (not packed in oil)
3 c. boiling water
1/4 c. butter
1/2 tsp. minced garlic
1 c. chopped turkey pepperoni
1 c. shredded Parmesan cheese
1 c. heavy whipping cream
3 Tbsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Cook pasta according to package directions.  Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.  

In a large skillet, saute tomatoes in butter for 3 minutes.  Add garlic; cook 1 minute longer.

Stir in the pepperoni, cheese, cream, basil, salt and pepper.  Cook over low heat until heated through.  Drain pasta; toss with sauce.

Apple Crumb Pie

(Courtesy of Family Circle)

Ingredients:
1 single pie crust (homemade or store bought)
CRUMB:
1 1/2 c. all-purpose flour
3/4 c. packed light-brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. salt
Pinch ground cloves
3/4 c. (1 1/2 sticks) unsalted butter, cut into pieces and chilled
1/3 c. chopped walnuts (optional)
FILLING:
6 Golden Delicious apples (2 3/4 lbs.), peeled, cored and cut into 1/2 inch dice
3/4 c. packed light-brown sugar
1/4 c. all-purpose flour
1/2 tsp. ground cinnamon
Pinch ground cloves
1 Tbsp. confectioners' sugar

Directions:
Arrange a rack in the lowest slot of your oven.  Heat oven to 375 degrees.  Roll out pastry to an 11 inch circle and fit into a 9 inch pie plate.  Decoratively crimp edge.  Refrigerate until you are ready to add filling.

Crumb: combine flour, brown sugar, cinnamon, salt and cloves in bowl.  Rub in butter with fingertips until crumbly.  Stir in nuts, if using.

Filling: in a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves.

Spoon filling into pie shell, mounding slightly in the center.  Top filling with crumb topping.  Place on small foil-lined baking sheet.

Bake at 375 degrees for 30 minutes.  Reduce temperature to 350 degrees; bake 30 minutes more, until fruit is tender.  Loosely tent pie with aluminum foil during last 20 minutes.  Cool for at least 1 1/2 hours (can be made a day ahead.  Cover pie and store at room temperature).  Dust with confectioners' sugar before serving.

White Wine-Marinated Steak

(Courtesy of myrecipes.com)

Ingredients:
3 Tbsp. white wine
1 Tbsp. olive oil
1 tsp. Dijon mustard
1 lb. chuck eye steaks, trimmed
1/4 tsp. salt
1/4 tsp. pepper
1 large shallot, sliced
1/4 c. fat-free lower-sodium beef broth

Directions:
Combine the first three ingredients in a shallow dish.  Add steaks and let stand at room temperature 10 minutes.  Remove steaks from marinade; reserve marinade.  Sprinkle steaks evenly with salt and pepper.

Heat a large heavy skillet over medium-high heat.  Coat pan with cooking spray.  Add steaks to pan; cook 4 minutes on each side or until desired doneness.  Remove steaks from pan; keep warm.

Add shallots to pan; saute 1 minute.  Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half.  Spoon sauce over steaks.

No-Bake Strawberry Cloud Cake

(Courtesy of pinkwhen.com)

Ingredients:
Twinkies
Whipped cream
Chopped strawberries
Strawberry glaze

Directions:
Line your desired serving dish with Twinkies.  Top with strawberry glaze.  Generously sprinkle the chopped strawberries over the glaze.

Top with whipped cream.  Cut and serve.  Refrigerate any leftovers.

Strawberry Cheesecake Salad

(Courtesy of therecipecritic.com)

Ingredients:
12 oz. whipped topping, thawed
1 small package cheesecake pudding powder
3 containers (6 oz. each) strawberry yogurt
1 lb. fresh strawberries
3 bananas, sliced (add right before serving)
Miniature marshmallows, optional

Directions:
In a large salad bowl mix yogurt, pudding and whipping topping together.  Put in the refrigerator and allow it to set up for about an hour.

Wash and slice strawberries.  Add strawberries, marshmallows and bananas right before serving.  Keep refrigerated.

Strawberry Cookies

(Courtesy of omgchocolatedesserts.com)

Ingredients:
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1/4 c. unsalted butter, softened
4 oz. cream cheese, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
3/4 c. chopped fresh strawberries
2 Tbsp. lemon juice
1-2 Tbsp. flour
5 oz. white chocolate- chopped
Sanding sugar

Directions:
Preheat oven to 350 degrees.  Line pans with parchment paper.

Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.

Whisk together 1 1/4 c. all-purpose flour, salt and baking powder and set aside.

Beat butter with sugar and cream cheese until it is light and fluffy.  Add egg and vanilla.  Mix well.  Gradually add flour mixture and mix until it is well combined.  Stir in white chocolate.  

Sprinkle strawberries with 1-2 Tbsp. flour, toss them until all strawberries are coated with thin layers of flour and then stir them really gently in the batter.

Drop heaping tablespoon of batter onto pan leaving an inch space between.  Set the cookies in the refrigerator for 5-10 minutes before baking.

Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.  

Bake 1-15 minutes (until the edges become golden brown).  Let them cool a few minutes in the pan then transfer them to a wire rack to cool completely.

Caribbean Rum Punch

(Courtesy of hopelesslyeverafter.blogspot.com)

Ingredients:
2 c. orange juice
2 c. pineapple juice
1/4 c. grenadine
1/4 c. triple sec
1 1/2-2 c. rum
1 c. sprite

Directions:
Mix all ingredients well in a large pitcher except the sprite.  Top off the pitcher with sprite.  

Sausage Cheese Balls

(Courtesy of allrecipes.com)

Ingredients:
2 pkgs. (16 oz. each) regular-flavor Jimmy Dean pork sausage
1 1/2 c. all-purpose baking mix
4 c. shredded sharp cheddar cheese
1/2 c. finely chopped onion
1/2 c. finely chopped celery
2 tsp. black pepper
2 tsp. minced garlic, optional

Directions:
Preheat oven to 375 degrees.  Combine all ingredients in a large mixing bowl; stir well.  Form into 1 inch balls.  Place on an ungreased baking sheet; bake 18-20 minutes or until golden brown.  Remove from oven; cool 5 minutes before removing from pan.  Serve with cocktail forks or toothpicks.

Note~ May be prepared ahead and frozen uncooked.  To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.  

For a more firm texture, add 3 c. baking mix and 2 c. shredded cheese to the ingredients listed above.

Asian Chicken Noodle Salad

(Courtesy of Kraft)

Ingredients:
1 pkg. (3 oz.) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
2 c. shredded chopped cooked chicken breasts
4 green onions, diagonally sliced
1/3 c. cocktail peanuts
1/2 c. light Asian toasted sesame dressing
1 Tbsp. creamy peanut butter

Directions:
Break noodles into small pieces in a large bowl.  Add coleslaw blend, chicken, onions and nuts; mix lightly.  Discard seasoning packet from soup mix or reserve for another use.

Beat dressing and peanut butter with whisk until blended.  Add to salad; toss to coat.

Pizza In A Blanket

(Courtesy of Pillsbury)

Ingredients:
1 can (8 oz.) refrigerated crescent dinner rolls
1 pkg. pepperoni (can use turkey pepperoni)
4 sticks string cheese, cut in half 
1 c. pizza sauce, heated

Directions:
Heat oven to 375 degrees.  Separate dough into 8 triangles; pat out each triangle slightly.

Place 3-6 slices of pepperoni, slightly overlapping in the center of each triangle.  Top each with 1/2 piece of string cheese.  

Roll up, starting at the shortest side of triangle and rolling to opposite point.  Place rolls, point side down, on ungreased cookie sheet.

Bake for 10-14 minutes, or until golden brown.  Remove from cookie sheet.  Serve with warm pizza sauce for dipping.

Note~  I also made this with Canadian bacon and it was delicious.  The original recipe called for shredded mozzarella cheese but the string cheese seemed to work well for me and was less messy to stay in place.

Trix Krispies

(Courtesy of cravingsofalunatic.com)

Ingredients:
14 oz. bag mini marshmallows
10 c. Trix cereal 
1/4 c. butter

Directions:
Place butter and marshmallows in a bowl and microwave for 45 seconds to 3 minutes (until melted).  Check frequently and stir as needed.  Stir well.

Mix in cereal and mix well.

Pour into a 9x13 or 11x11 greased pan and press down with a spoon.  Cut into squares.

Notes~ I used the mini Trix cereal and it worked really well.  The portions ended up being about 10 cups but I started with 8 cups and then kept adding 1 cup at a time until it appeared the marshmallows were evenly distributed.  

Also, I sprayed my spoon with nonstick spray so that the treats did not stick to it as I was pressing it into the pan.  This is a very sticky mixture and this seemed to help.