Holiday Potpourri

Ingredients:

1 Tbsp whole Jamaican allspice

2 Tbsp whole cloves

1 sliced orange (dried if giving as gift)

2 bay leaves

2 1/2 inch sticks of cinnamon

Directions:

Empty into 2 quarts of water and bring to a boil.  Then reduce to simmer and add more water as needed.  This mix should last for several days.

Recipe from Shalana Robinson for Grove Creek 4th Ward's Super Saturday.

Old-Fashioned Gingerbread

Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
1 cup molasses
1 large egg
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1 cup hot water

Directions:
Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar; beat well.  Add molasses and egg; beat well.  Combine flour and next 4 ingredients; add to butter mixture alternately with hot water, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Pour batter into a light greased and floured 13 x 9 inch pan.  Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.  cool slightly in pan on a wire rack.  Yields 15 serving.

Recipe from The Ultimate Southern Living Cookbook.

Chunky Chicken-Noodle Soup

Ingredients:
1 (3-pound) broiler-fryer; skinned, or 2 1/2 pounds chicken pieces (I use a rotisserie chicken and debone it to save time)
6 cups water (I used 8 cups)
3 fresh celery leaves (I added a dash of celery seeds)
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley (I used dried)
1/2 tsp salt (I left this out)
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules (I used 1 Tbs since I use rotisserie chicken) or 1 chicken bouillon cube
1 cup of uncooked fine egg noodles (I used 16 oz. Grandma's Fresh Frozen All Natural Egg Noodles, Wide, Homestyle)
1 bay leaf

Directions:
Combine the first 4 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 45 minutes.  Remove chicken from broth, and cool.  Strain broth; discard celery leaves and solidified fat.  Return broth to Dutch oven; add green onions and next 8 ingredients.  Cover and simmer 20 minutes (this is when I add the frozen egg noodles and cook).  Bone and chop chicken; add to broth.  Cook 5 more minutes.  Discard bay leaf.  Sprinkle soup with pepper, if desired.  Yields 7 cups.

*Crock Pot:  Place water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high with 4 boneless, skinless chicken breasts.  After 4 to 6 hours, shredded cooked chicken breast and return.  Add frozen noodles or egg noodles and cook according to directions.

Recipe from the Ultimate Southern Living Cookbook.

Lemon Poppy Seed Bread

Ingredients:
2 cups sugar
1 cup vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract
2 Tbsp poppy seeds
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk

Icing:
2 Tbsp lemon juice
3/4 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees.  Grease and flour 2 loaf pans.  Combine sugar, oil, eggs vanilla, and lemon extract in a large bowl; mix well.  Stir in poppy seeds.  Sift together flour, baking powder and salt.  Add flour mixture and milk to sugar mixture alternately; mixing well after each addition.  Divide batter evenly between prepared pans.  Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean.  Loosen edges from sides of pan.  Cool loaves in pans for 10 minutes.  Turn out onto wire racks.  For icing, blend lemon juice and confectioners' sugar in a small bowl.  Drizzle over warm loaves.  Serves 20.  You can also divide the batter evenly between miniature loaf pans and bake for about 25 minutes or until a toothpick inserted in center comes out clean.

Recipe from Easy Everyday Cooking.

Peach Crisp

Ingredients:
About 8-10 peaches, skinned and cut up
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
6 Tbsp butter, chilled

Place peaches in a casserole pan.  Mix the rest of the ingredients, cutting butter in until crumbly.  Sprinkle on top of peaches.  Bake at 375 degrees for 30 to 40 minutes.  Serve with vanilla ice cream or frozen yogurt.

Recipe from www.joyofbaking.com.

White Chicken Enchiladas

Ingredients:
10 flour tortillas
2 cups cooked shredded chicken (I boiled 4 chicken breasts)
2 cups shredded Monterey Jack Cheese (or more)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies (I used (7.76 oz) can Salsa Verde)

Directions:
Preheat oven to 350 degrees.  Grease a 9x13 pan.  Cut or tear up tortillas into strips.  Lay half on the bottom of the pan.  Spread chicken and half of the cheese on top.  Lay the other half of the tortillas on top of the chicken and cheese.  Spread remaining cheese on top.  In a sauce pan, melt butter and stir in flour.  Cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Remove from heat.  Stir in sour cream and chilies.  Pour over enchiladas and top with more cheese.  Bake 20 minutes.  Broil on high for 3 minutes to brown cheese.

Recipe from joyful-mommas-kitchen.blogspot.com.

Chocolate Zucchine Cake

In a small sauce pan:
1/2 cube butter- melt
3 Tbsp cocoa- whisk inMix:
2 eggs- mix until frothy
1 1/4 C sugar- mix 4 min until thick and light color
1 C oil- slowly drizzle into batter

1 tsp vanilla

½ C sour milk (place a 1/2 tsp of vinegar in the milk to sour)

2 ½ C flour
1 tsp baking soda

½ tsp cinnamon

½ tsp salt

2 C finely shredded zucchini (drain any excess liquid)

Sprinkle on top of batter BEFORE you bake:

6 oz chocolate chips

½ c nuts (opt)

Melt butter and cocoa together. In a separate bowl  add eggs, sugar, oil, vanilla, milk.  Alternate flour with dry ingredients. Add zucchini last. Pour into sprayed 10×13 cake pan. Top with chocolate chips and nuts. Bake 325 degrees for 40-45 min till toothpick comes out clean.

Recipe from www.whatscookingwithruthie.com.

Zucchini Boats

Ingredients:
1 extra large zucchini
1 tomato, diced
1 small onion, diced
2 slices of bacon
1 Tbsp of sour cream
a dash of steak seasoning
a dash of pepper
1/4 to 1/2 cup shredded cheese

Direction:
Brown bacon and remove from pan.  Saute onion in bacon grease.  Chop bacon.  Cut zucchini in half long ways.  Scoop inside of zucchini out and chop up.  Combine chopped zucchini with tomato, onion, bacon, sour cream, steak seasoning, pepper, and cheese.  Spoon into zucchini boats and top with more cheese.  Bake at 400 degrees for 20 mins.  Then broil for a few mins. to brown cheese.

Recipe adapted from http://www.kayotic.nl/blog/stuffed-zucchini.

Zucchini Fries

Ingredients:
2 eggs, beaten
1/2 cup bread crumbs
1 Tbsp Italian Seasoning, or to taste
1/8 to 1/4 garlic powder
2 Tbsp (or more) Parmesan Cheese (or any other cheese you like)
Zucchini, cut up

Directions:
In one bowl, beat eggs.  In another bowl, mix bread crumbs, Italian seasoning, and garlic powder.  Dip cut up zucchini in eggs and then in bread crumb mixture to cover completely.  Place on sprayed baking sheet and sprinkle with cheese.  Bake at 425 degrees for 20 minutes.

Recipe adapted from www.whatscookingwithruthie.com.

Crock Pot Teriyaki Chicken

Ingredients:
3 to 4 lbs of boneless skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Cooked rice 

Directions:
Place chicken in the slow cooker.  In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken from the slow cooker.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened.  

To serve, top rice with chicken and cover with Teriyaki Sauce.


Recipe from www.scatteredthoughtsofacraftymom.com.

Vanilla Rum Soaked French Toast

Ingredients:
1/2 to 3/4 cup half & half (I used milk)
3 large eggs
2 tablespoons sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons rum
Pinch of salt
6-8 slices of french bread, slightly stale and cut thickly

Directions: In a small mixing bowl, whisk together the half & half, eggs, sugar, vanilla, cinnamon, nutmeg, rum, and salt. Soak bread slices in egg mixture for at least 4 to 5 minutes. Do not soak more bread than you have griddle space for at one time. Lightly oil and heat a large griddle or heavy skillet on medium-high. Place the soaked bread on the griddle and cook for 3 to 4 minutes on each side, or until French toast is a light golden brown. Serve hot with maple syrup, butter, or powdered sugar (or all three!) with a side of fresh fruit.

 Recipe from www.pastryaffair.com.

Frikadeller (Danish Meatballs)

Ingredients:
3/4 lb ground beef
1 lb ground pork
1 large onion, grated
1/2 cup breadcrumbs
4 Tbs. flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2-3 cloves of garlic, minced
1/2 tsp sage leaves
1/4 to 1/2 cup half and half (or milk) for consistency
butter

Gravy:
3/4-2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 cup heavy cream (milk works too)
1 Tbsp beef bouillon
salt and pepper

Combine beef, pork, and onion.  Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves and mix with your hands.  Slowly add half and half for a sticky consistency.  Coat the skillet well with butter.  Drop clumps of mixture (a heaping tablespoon size) onto the skillet.  Fry on medium to medium low heat until brown (press meat down lightly with a fork so it flattens out a little...it should look like a flat hamburger), then flip (approximately 3-5 minutes per side).  Add more butter with each batch.  Serve with gravy.  Don't wash the skillet because you want the brown bits and drippings for the gravy.

Add the flour to the drippings to form a roux (add butter if needed).  Slowly add cream until mixture reaches gravy consistency.  Add beef bouillon, salt and pepper to taste.

Recipe from www.favfamilyrecipes.com.

Creamy Fruit Dip

Ingredients:
1 (8 oz) package of cream cheese, softened
1 (7 oz) jar of marshmallow cream
1 cup powdered sugar
(can add 2 Tbsp. of squeezed orange juice and grated orange rind)

Directions:
Mix all of the ingredients until combined.

Recipe from www.simplyrealmoms.com.

Clam Pasta

Ingredients:
4 Tbsp olive oil
2-3 cloves of garlic, minced
1 (6.5 oz) canned clams
1/2 cup shredded Parmesan cheese
1 Tbsp parsley flakes
1 pound of thin spaghetti (or less)

Directions:
Sautee garlic in the olive oil until lightly browned.  Add parsley to sautéed garlic then add the juice from the clams.  Boil to reduce liquid until half then add clams.  Add cooked spaghetti and mix to coat well.  Add cheese.

Recipe from Ann Burton.

Deviled Eggs

Ingredients:
Hard boiled eggs
Mayo
Mustard
Dill pickle relish
Paprika

Directions:
Peel and cut hard boiled eggs in half the long way.  Take out the yolks and mash them up.  Then combine them with mayo, mustard, and dill pickle relish a little at a time to taste.  Take a spoon full and scoop back into hard boiled egg whites.  Sprinkle with paprika and chill.

Recipe from my mom, Margie Lanclos.

California Salsa

Ingredients:
1/2 medium onion, peeled
1 jalapeño pepper, seeds and membranes removed
1/4 cup fresh cilantro leaves
1 tsp fresh lemon juice
1 tsp salt (optional)
6 ripe Roma tomatoes, quartered
(I add garlic powder to mine)

Directions:
Place the first 4 ingredients and six of the tomato quarters into the Vitamix blender in order listed.  Select variable 1.  Turn on and increase to variable 5.  Blend 15-20 seconds using the tamper.  Reduce to variable 3 and add in the rest of the tomatoes.  Blend 10 seconds using the tamper.  Do not over mix; leave chunky.

Recipe from Vitamix Whole Food Recipes.

Ultimate Turtle Cheesecake

Ingredients:

24 Oreo Cookies, finely crushed (about 2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) KRAFT Caramels
1/2 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate


Directions:

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Recipe from www.kraftrecipes.com

Philadelphia Classic Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
3 Tbsp sugar
1/3 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs

Directions:
Heat oven to 325 degrees.  Mix graham cracker crumbs, 3 Tbsp sugar, and butter; press on bottom of a 9-inch springform pan.  Beat cream cheese, 1 cup sugar, and vanilla with mixer until well blended.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 55 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim.  Refrigerate 4 hours.

Recipe from www.kraftrecipes.com.

Bean Dip

Ingredients:
1 (15 oz) refried beans
5 slices of bottled jalapeños
1 Tbsp of brine from bottled jalapeños
1/2 tsp salt
1/2 tsp granulated sugar
1/4 onion powder
1/4 paprika
1/8 garlic powder
1/8 cayenne pepper

Directions:
Combine refried beans with the other ingredients.  (You can use a food processor on high speed until smooth.)  Cover and chill for an hour before serving.

Recipe from www.food.com.

Cadbury Chocolate Chip Cookies

Ingredients:
1 cup butter, softened
1 1/2 cup sugar
3/4 cup brown sugar
3 eggs
3 tsp vanilla
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3 1/2 cup flour
2 packages white chocolate chips (I used one package)
1 package milk chocolate chips
1 package Cadbury Mini Eggs

Directions:
Place Cadbury Mini Eggs in a large ziplock bag, with the handle end of a spoon or knife, smack each egg until they pop in half.  Mix the wet ingredients, add dry ingredients, and then the chocolate chips/eggs.  Roll into 1 inch balls or use a medium cookie scoop.  Bake at 350 degrees for 9-10 minutes and until the edges are slightly browned.  Let them rest on the pan for 1 minute more then transfer to a rack to cool.  Yields 48 cookies.

Recipe from www.whatscookingwithruthie.com.

Mexican Shrimp Bisque

Note this recipe only yields 3 cups, so when I made it I multiplied it by 4.

Ingredients:
1 small onion
1 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp all purpose flour
1 cup water
1/2 cup heavy whipping cream
1 Tbsp chili powder
2 tsp sodium free chicken bouillon granules
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 sour cream
Fresh cilantro and cubed avocado, optional

Directions:
In a small saucepan, sauté onion in oil until tender.  Add garlic; cook for 1 minute longer.  Stir in flour until blended.  Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Cut shrimp into bite size pieces; add to soup.  Simmer 5 minutes longer or until shrimp turn pink.  Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly.  Heat through (do not boil).  Garnish with cilantro and avocado.  (I also put corn tortilla chips in mine.)

Recipe from Taste of Home Cooking School.

Taco Casserole

Ingredients:
1 pound ground beef
1 cup chopped onion
1 bottle (8 oz) taco sauce
3/4 cup water
1 can (4 oz) diced green chiles
1 package taco seasoning mix
1 package (12 count) taco shells, broken
2 cups shredded mild cheddar cheese, divided
Optional: chopped tomatoes, green bell pepper, sour cream

Direction:
Preheat oven to 375 degrees.  Grease 11x7 inch baking dish.  Cook beef and onion in a large skillet over medium heat, stirring occasionally, until beef is browned.  Drain and discard excess fat.  Stir in taco sauce, water, chiles and seasoning mix; bring to a boil.  Reduce heat to low.  Cook 3-4 minutes, stirring occasionally.  Layer half of broken taco shells on bottom of prepared baking dish.  Cover with half of meat mixture; sprinkle with 1 cup cheese.  Repeat with ingredients.  Bake 20-25 minutes or until bubbly and cheese is melted.  Serve with desired toppings.

Recipe from Taste of Home Cooking School.

Naan Pizza

Ingredients:
Naan bread
Pesto sauce
Mozzarella cheese
Parmigiano reggiano cheese
Goats cheese
Grilled chicken
Mushrooms
Kalamata olives

Directions:
Spread pesto sauce on the Naan bread and top with the rest of the ingredients in order.  Bake at 400 degrees for 10 to 15 minutes.

Recipe modified from Taste of Home Cooking School.

Glazed Ham

Ingredients

• 2 ripe pineapples
• 3 C water
• 2 C sugar
• 1/4 C Dijon mustard
• 1 smoked, bone in ham (10 pound), trimmed of excess skin and fat removed
• 40 whole cloves
• 1 C white grape juice
• parsley for garnish

Instructions

1. Glaze:
2. In a large saucepan bring pineapple slices, water, sugar to boil.
3. Reduce heat and simmer until pineapple is translucent and mixture reduced to 4 C. (approx 60-80 minutes).
4. Transfer to a large bowl to cool.
5. Add mustard and stir.
6. Glaze will keep refrigerated for up to 3 days.
7. Ham:
8. Preheat oven 350 degrees with rack in lowest position.
9. Score ham with a sharp knife in a pattern of 1 1/4 inch diamonds.
10. Pierce a pineapple slice with a clove and press into center of each diamond.
11. Place ham cut side down in roasting pan; drizzle with white grape juice and half of pineapple glaze.
12. Refrigerate the remainder of pineapple glaze.
13. Cover ham with parchment paper and then foil, bake for 1 hour.
14. Remove from oven.
15. Increase oven temperature to 425 degrees.
16. Uncover ham and coat with remaining glaze. (some pineapple will fall to the bottom) Bake, uncovered, basting every 15 minutes until browned, 40-45 minutes. (tent top with foil if getting too dark.)
17. Transfer ham to cutting board; let rest for at least 30 minutes before carving.
18. Serve with drippings and pineapple.
19. Garnish with parsley if desired.

Recipe from www.whatscookingwithruthie.com.

Glazed Lemon-Blueberry Poppy Seed Cake

Ingredients

• Cake:
• Cooking spray
• 1 1/2 tablespoons dry breadcrumbs
• 1 3/4 cups granulated sugar
• 3/4 cup butter, softened
• 4 large eggs
• 13 3/4 ounces all-purpose flour (about 3 cups)
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 3/4 cup nonfat buttermilk
• 1/3 cup fresh lemon juice (about 3 lemons)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• Glaze:
• 1 cup powdered sugar
• 1 tablespoon nonfat buttermilk
• 1 tablespoon fresh lemon juice

Preparation

1. Preheat the oven to 350°.

2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Recipe from Cooking Light at www.myrecipes.com.

Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

Ingredients:
1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

Directions:
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!


Recipe from www.favfamilyrecipes.com

Copycat Recipe: PF Chang’s Lettuce Wrap

Yield: Serves 4

Preparation: 35 minutes
Cooking time: 25 minutes
Total time: 1 hour

Recipe for dipping and pouring sauce:

• 4 tablespoons sugar
• 1/2 cup hot water
• 3 tablespoons soy sauce or gluten free tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup or canned tomato sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce:

• 2 tablespoons soy sauce or gluten free tamari
• 2 tablespoons brown sugar (not packed tightly)
• 1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken:

• 1 teaspoon hot water
• 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons dark sesame oil
• 2 boneless, skinless chicken breasts, cut into half-inch cubes”
• 1 – 8oz can sliced water chestnuts, drained and minced
• 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
• 1/2 yellow onion, minced
• 3 garlic cloves, minced
• 6 large leaves of iceberg or romaine lettuce

Method for Pouring Sauce Recipe:

1. In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe:

1. In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe:

1. In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2. In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. 
3. Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, and add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4. Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5. Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.

Recipe from www.theculinarylife.com.

Viva La Chicken

Ingredients:
6 broken flour tortillas
2 cans cream of chicken soup
1 cup milk
1 grated onion
1 tsp chili powder
1/2 cup sour cream
1 chicken, deboned and cut-up
Grated cheese

Directions:
Mix soup, milk, onion, chili powder, and cream cheese.  Lay tortillas, chicken, and cream mixture three times.  Top with grated cheese and cover with foil.  Bake at 325 degrees for one hour.

Recipe from Shauna Campbell.

Foil Steak or Tin Foil Dinners

Ingredients:
1 1/2 pound chuck steak (or 4 hamburger patties)
1 can cream of mushroom soup
3 medium carrots
3 potatoes
1 onion, cut-up or chopped

Directions:
On foil, place meat.  Spread soup over meat and top with vegetables.  Sprinkle with water (or not).  Fold foil and seal tightly.  Bake at 450 degrees for 1 1/2 hours (about 40 mins for hamburger patties) or until tender.

Recipe from Shauna Campbell.

Crispy Chicken

Ingredients:
1 1/2 cup flour
1 1/2 tsp pepper
1 1/2 tsp paprika
1 Tbs garlic salt
1/4 tsp poultry seasoning

Batter:
2/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1 beaten egg yolk
3/4 cup water

Directions:
Mix dry ingredients and batter separately.  Dip chicken first in dry ingredients then in batter and back in flour again.  Fry in 1 inch oil until golden brown.

Recipe from Shauna Campbell.

Mexican Salad

Ingredients:
2 cups lettuce or spinach
1 can kidney beans, drained
2 tomatoes, diced
1 Tbsp chopped green chiles or 4 green onions chopped
1/2 cup sliced black olives
Shredded cheese
Frito corn chips

Dressing:
1 ripe avocado, mashed
1/2 pint sour cream
1/2 tsp instant onion
1/4 tsp salt and pepper

Directions:
Mix together dressing.  Top lettuce or spinach with cheese, corn chips, and dressing.

Recipe from Shauna Campbell.

German Pancakes

Ingredients:

6 Tbsp butter, melted

6 eggs

1 cup milk

1/2 tsp salt

1 cup flour

Directions:

Preheat oven to 425 degrees. In a glass casserole, melt butter or put in melted butter. Mix eggs, milk, salt, and flour then pour into casserole dish. Bake for 25 minutes. (It raises up high on the sides of the casserole dish when baking.  This is normal.)

Recipe from unknown (probably from one of my college roommates).

Olive Garden's Zuppa Toscana Soup

Ingredients:
1 lb. ground Italian sausage
1/2 to 1 tsp. crushed red pepper, depending on how hot you want it
1 large white onion, diced
4 Tbsp. bacon pieces
2 tsp. garlic, minced or chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. Russet potatoes, or about 3-4 large potatoes
a bunch of kale

Directions:
Sauté Italian sausage and crushed red pepper.  Drain excess fat.  In the same pan, sauté bacon, onions, and garlic for approximately 15 mins or until onions are soft. Mix together the chicken bouillon and water in a large soup pot, then add onions, bacon, and garlic.  Cook until boiling.  Add potatoes and cook until soft, about half an hour.  Add heavy cream and cook until thoroughly heated.  Stir in sausage.  Add kale just before serving.  Serves 6 to 8.

Recipe from www.epicurious.com

Cafe Rio Burritos

For the sauce:

1 small can diced green chilies
1 (7 oz.) can Salsa Verde
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat 

and let simmer for at least 20 minutes. Serve warm. You can also refrigerate

it overnight after simmering if you are making it in advance. Just reheat in the

small saucepan before serving.

For the burrito:
1 LARGE tortilla
1 large scoop rice (cooked with cilantro and lime juice)
1 large scoop beans
1 large scoop shredded pork or chicken
Shredded Monterey Jack cheese, to taste
Green Enchilada Sauce (see recipe above)
Lettuce
Pico de gallo
Guacamole
Sour cream

Roll up rice, beans, pork or chicken, cheese, and green sauce in large tortilla 

to form the burrito.  Slather with a big ladle full of the green sauce and top with

additional Monterey Jack cheese. Place in the oven at 450-degrees until

cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or

sour cream.  I like to top it off with the Cafe Rio Cilantro Ranch Dressing!

Recipe from www.favfamilyrecipes.com.

Cafe Rio's Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. milk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (if you like it SPICY, kept the seeds in it, but if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!


Recipe from favfamilyrecipes.com

Easy Fish Tacos

6-7 small corn or flour tortilla shells
8-10 battered fish fillets, fully cooked
1 c. shredded cabbage
pico de gallo (see below)
sauce (see below)
Cotija or feta cheese (to taste)
cilantro (to taste)

Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro.

Sauce:
1/2 c. mayo
1/2 c. sour cream
1/2 bunch cilantro, chopped
2 tsp. diced jalapeno
1/2 tsp. cumin
1 tsp. cayenne
1 Tbsp. lime juice
salt & pepper to taste

For sauce: Mix all ingredients together until well blended.

Pico:
2 plum tomatoes, diced
2 Tbsp. FRESH cilantro, chopped
1 avocado, diced
dash salt
dash pepper
1 Tbsp. lime juice

For pico: Toss all ingredients together and let sit in the fridge for about 30 minutes.


Recipe from www.favfamilyrecipes.com