Chewy Soft Pretzels**

I found this recipe on melskitchencafe.com. The instructions seem long and complicated at first sight, but they were actually pretty easy. I didn't have kosher salt, so I sprinkled mine with cinnamon and sugar after brushing them with butter. (The ones in the picture just have butter on them.) They were a great Sunday afternoon snack.

Makes 8 pretzels

Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
7/8 to 1 cup (7-8 ounces) warm water*

Topping:
1/2 cup (4 ounces) warm water
2 Tbs baking soda
Coarse salt (optional)
3 Tbs butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat oven to 500 degrees F. Prepare two baking sheets by spraying them with oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70 g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make the pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28-30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8-9 minutes, or until they are golden brown. Only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you have used it all up; it may seem like a lot, but that is what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Chicken Cordon Bleu

4 skinless, boneless chicken breast
4 slices Swiss cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg
1/4 cup milk
2 cups crushed frosted flakes

Place one chicken breast in a plastic bag. Using the flat side of a meat tenderizer or a rolling pin, pound chicken until about 1/2 inch thick. Repeat with all four breasts.

Lay one chicken breast on a piece of plastic wrap. Layer Swiss cheese, then ham. Roll up the chicken, then wrap in the plastic wrap. Repeat with all four breasts. Refrigerate one hour. This will help the chicken retain its shape.

Bring chicken to room temperature.

Pour flour into a bowl. In another bowl, beat egg with milk to make an egg wash. Place crushed frosted flakes in another bowl. Unwrap chicken. Cover in flour, then egg wash, then roll in frosted flakes. Place in a greased baking dish. Bake at 375 degrees for about 40 minutes or until juices run clear.

No Fail Pie Crust

4 cups flour
1 3/4 cups shortening
1Tbsp sugar (I use more)
2 tsp. salt
1/2 cup cold water
1 Tbsp vinegar
1 egg

Mix dry ingredients. Cut in shortening. In separate dish, mix water, vinegar, and egg. Combine mixtures. Chill 15 minutes. Roll into thin circle, place in pie pan, prick with fork, and bake at 425 degrees till light brown, about 10 to 12 minutes.

Chicken Pot Pie

Filling:
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken (2-3 chicken breasts)
1 (10 oz.) pkg. frozen peas and carrots
2-3 baker's potatoes

Pie Crust:
4 cups flour
1 3/4 cups shortening
1Tbsp sugar
2 tsp. salt
1/2 cup cold water
1 Tbsp vinegar
1 egg

Peel and boil potatoes. Allow to cool. Dice. Boil chicken until cooked through. Allow to cool. Dice or shred. In saucepan, melt butter over low heat. Blend in flour, onion, and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken, frozen vegetables, and potatoes. Set aside.

Prepare pie crust: Mix dry ingredients. Cut in shortening. In separate dish, mix water, vinegar, and egg. Combine mixtures. Chill 15 minutes

Roll out half of the pie crust into a 13 inch square. Place in a greased 9x9 pan. Trim edges. Add prepared filling. Roll out second half of dough. Place on top of filling, crimping edges. Cut slits to allow steam to escape. Bake at 425 degrees for 30-35 minutes or until crust is golden.

Vegetable Curry**

A really easy curry recipe for the "adventurers" out there. Curry isn't 'hot spicy', just really flavorful. I thought it was delicious. I will post the recipe how I found it online (with measurement conversions since is was from the UK), then I will tell you what we did different.

http://www.deliciousmagazine.co.uk/recipes/vegetable-curry

Ingredients:
4 garlic cloves, chopped
1/2 inch piece fresh ginger, chopped
1 tsp ground black pepper
2 Tbs vegetable oil
2 Tbs curry powder
2 medium waxy potatoes, roughly chopped into about 8 pieces
2 14 oz cans coconut milk
1 14 oz can chickpeas, drained and rinsed
1 small cauliflower, cut into small florets
3 tomatoes, cut into eighths
1 bunch of green onions, chopped
2 Tbs soy sauce
1 tsp salt
1/2 tsp caster (superfine) sugar
cilantro

Directions:
1. Pound or puree the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.

2. When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, green onions, soy sauce, salt and sugar. Cook for another 5 minutes or so. Serve over steamed rice or crispy flat-bread. Garnish with cilantro.

*I used my small food processor to make the first three ingredients into a paste. In order to get it to blend together right I just added the oil to the paste. I cooked the whole thing in my dutch oven pot because we don't have a wok. I substituted 1 pound of cooked chicken for the chickpeas. This wasn't because I don't like chickpeas, I just wanted to use chicken. I just used 1 tsp regular granulated sugar instead of the superfine sugar.*

Copycat California Pizza Kitchen Spinach Artichoke Dip

This is the Dip that we had at Natalie's baby shower.

1/4 cup olive oil
2 Tbsp unsalted butter
3/4 cup diced white or yellow onion
1 1/2 Tbsp minced garlic
1/2 cup all purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup grated Parmesan cheese
2 crumbled chicken bouillon cubes
1 1/2 Tbsp lemon juice
1 tsp sugar
3/4 cup sour cream
12 oz frozen spinach, defrosted, drained and chopped
6 oz artichoke bottoms, drained and cut into slices (I like to use hearts instead of bottoms and use the whole can which is 8 oz)
1 cup finely shredded Monterey Jack cheese
3/4 tsp Tabasco sauce (optional)

1. In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook until wilted, 3-4 minutes.
2. Stir in garlic and cook 2-3 min longer, stopping before onion and garlic start to brown.
3. Sprinkle the flour over and continue cooking, stirring continuously, until mixture is golden blond, about 10-15 min. Slowly add the stock, whisking continuously until it is smoothly incorporated.
4. When mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar. Stir until thoroughly blended.
5. Add the sour cream, spinach, artichokes, Monterey Jack, and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
6. Serve immediately OR you can refrigerate and warm back up in the oven in a oven safe dish. (About 350 degrees for 30-45 min, stirring about midway.)

Loaded Peanut Butter Cup Chocolate Cookies

I am the treat girl for FHE tomorrow so I decided to try a new cookie recipe. I was hesitant because of all the ingredients and the chocolate cookie dough (I tend to think brownies when I want lots of chocolate) but these cookies were yummy and soft. The peanut butter in the dough tones down the chocolate. Everyone loves them--we didn't make it until tomorrow before we tried them so we get the "treat" twice!

from Cookie Madness and allrecipes.com and My Kitchen Cafe

Makes about 36 cookies.

1 cup butter, softened
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
1 package mini Reese’s peanut butter cups, cut into halves and frozen (the original recipe says to freeze the cups and then cut them into halves but I had major issues with this – when I froze them whole and then tried to cut them, it was a disaster – the mini cups broke into a million pieces, so my suggestion would be to gently cut them into halves and THEN freeze them)

Preheat oven to 350 degrees.

In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces (this is best done by hand so the shells of the Reese’s Pieces don’t get broken).

Drop by tablespoonfuls onto cookie sheets lined with parchment paper or silpat liner. Push one peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Chicken Cordon Bleu Casserole

Once again, this recipe is from My Kitchen Cafe. I don't make a lot of casserole type dishes, but I thought this one was yummy! I even used my canned chicken because I forgot to get some out of the freezer, and it was great.

*Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.

*Serves 6 to 8

Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped


For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

Aunt Ethel Glenn's Peanut Butter Cookies

I have fond memories of Aunt Ethel. This recipe appeared in the old blue Kimberly Ward Cookbook. I have been making these for many years. We love them. Sometimes I put chocolate chips in them.

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 cup peanut butter
3 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 cups chocolate chips (optional)


Cream butter. Add vanilla and sugars gradually, creaming well. Beat in eggs mixing thoroughly. Add peanut butter and mix well. Sift flour, baking powder, salt and stir into mixture. Can add chocolate chips at this point.

Roll into small balls and place on cookie sheet. Flatten with tines of fork that has been dipped in hot water.

Bake at 350 degrees for 10-15 minutes. Makes 5 dozen.

Divine Breadsticks

My family LOVES these. It is from My Kitchen Cafe. The second time I made them I just pulled off pieces and rolled them between my hands to make a rope and it worked just fine.

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of your choice and Parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Zucchini Coconut Loaf

I found this on Allrecipes.com. We had several zucchini to use from our "bountiful baskets" so I went searching for recipes. I loved this! I did use craisins instead of currants.

Ingredients:
1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup currants

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Lemon Tea Bread

Cherise actually gave me this recipe. She told me that when she last made it the texture was a little crumbly so I adapted for our higher altitude with good results. This is heavenly!

8 oz cream cheese, softened
1/2 C butter
1 1/4 C sugar minus 2 T
2 large eggs
2 1/4 C flour
1 T baking powder minus 1/2 tsp
1/2 tsp salt
3/4 C milk plus 2 T
2 tsp lemon rind
2/3 C chopped blanched almonds or macadamia nuts, optional

Glaze
2/3 C powdered sugar
2 T lemon juice
1 tsp lemon rind

Beat cream cheese and butter at high speed until light and fluffy. Gradually add sugar, beating well. Add eggs one at a time beating well after each.

Combine flour, baking powder, salt; add to creamed mixture alternately with milk. Mix after each addition. Stir in 2 teaspoons lemon rind and nuts. Pour batter into three greased and floured loaf pans. Bake at 375 degrees for 35-40 minutes.

Combine remaining 1 tsp lemon rind, powedered sugar, lemon juice, stirring well. Spoon glaze over warm loaves. Let cool in pan for 10 minutes. Remove from pans and cool on wire racks.

Sweet and Chunky Chicken Salad

I made this for a dinner at Braswell's and also for a sisters' lunch at my home. I always double it, and I use a pint of the chicken that I canned.

1 (10 ounce) can chunk chicken, drained
2 T mayonnaise
1/8 C chopped dill pickle
1/8 cup chopped onion
2 T sunflower seeds
1/4 C dried cranberries

Mix until well blended and chicken chunks are broken up.

Pineapple Cheese Ball (from Gaylene)

Ingredients:

8 oz. cream cheese, softened
8 1/2 oz. can well-drained crushed pineapple
2 Tbsp. chopped green onions
1/3 cup finely chopped green pepper
1 tsp Accent
Chopped pecans

Instructions:

Blend together and roll in pecans. Refrigerate.

When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheese ball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.

Grammy Jenna's Cheeseball (from Gaylene)

Ingredients:

2 8-oz. packages cream cheese
2 Tbsp. pimiento cheese spread (the kind that comes in the little jars)
1 Tbsp Miracle Whip
1 Tbsp Accent
3/4 tsp. dry mustard (the spice)
1/4 cup finely diced green pepper
2 Tbsp finely diced green onion

Instructions:

Blend thoroughly. Form into a ball. Chill well. Roll in sliced almonds or chopped pecans.

Note: When I make cheese balls, if they're too soft to form a good ball, I just place the mixture in a plastic dish with a lid and sprinkle the chopped nuts on top. Then as the cheese ball is eaten, I can sprinkle more nuts on top if I want. It is easier to store them this way, too.

Honey Lime Enchiladas

I am really picky about enchiladas. Maria keeps using this blog, so I thought I would get on and try some of the recipes. These were so good. However, I think you could use half the amount of cheese.

www.mykitchencafe.blogspot.com

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, you can substitute sour cream)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Fabulous Focaccia

This is from foodtv.com. It has become one of our favorites.

• 2 teaspoons rapid-rising dry yeast
• 1 cup warm water
• 2 tablespoons sugar
• 3 to 4 cups flour
• 1 tablespoon coarse salt
  
• 1/4 cup olive oil
• Cornmeal, for dusting

Toppings:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 Kalamata olives, pitted and quartered
• 1/4 cup shredded Parmesan
• 1 tablespoon coarse salt
• Freshly ground black pepper
• 2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Pour in 1/4 cup olive oil. Dissolve salt in 2 tablespoons of water and add it to the mixture. Turn mixer on low and slowly add the flour to the bowl. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 350 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake for about 20 minutes.

I usually just put some olive oil, a couple of chopped garlic cloves, and sprinkle some Italian seasoning on top. You can add any of these toppings that you want. Would be a great dipping bread. All of our family loves this.

Cranberry Orange Relish

This is from the back of the Ocean Spray cranberries bag.

2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4 to 1 cup sugar

Directions

Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator.

Chicken, Corn and Black Bean Quesadillas

This is adapted from the "Southwestern Egg Rolls" from allrecipes.com. All amounts are approximate.

2 chicken breasts, cooked and shredded (my home canned chicken works great for this)
3-4 green onions, chopped
1 red bell pepper, chopped
2 cups frozen corn kernels, thawed (1 can of drained, canned corn would work)
1 can black beans, rinsed and drained
1-2 T. canned, diced jalapenos
1/2 cup chopped cilantro
1 to 1 1/2 tsp. ground cumin
1 to 1 1/2 tsp. chili powder
1 tsp. salt
shredded Monterey Jack cheese
6-inch flour tortillas

Saute green onions and red bell pepper in small amount of oil for a few minutes. Add remaining ingredients and warm through.

I use a quesadilla maker I got at Target to make them. Spread a little oil on one side of a tortilla. Spread some of the chicken mixture (I just eyeball it) on the unoiled side of the tortilla. Spread on some of the cheese. Oil one side of another tortilla. Place on top of the chicken/cheese (oil side up). Cook until tortillas are lightly browned and the cheese is melted. This takes two minutes in my quesadilla maker.

Serve with Cilantro Cream Sauce.

Cilantro Cream Sauce

Adapted from allrecipes.com

1 (8 ounce) package cream cheese, softened
1 heaping tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1/2 tsp. ground black pepper
1/2 tsp. celery salt
1/2 tsp. ground cumin
1 tsp. garlic powder
1 bunch fresh cilantro, chopped
1 T fresh lime juice

Blend all until smooth and creamy. Best made a day ahead.

Bourbon Chicken

from mykitchencafe.blogspot.com

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)

Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Chicken and Corn Chowder with Sweet Potatoes

from mykitchencafe.blogspot.com

This makes a VERY large pot of soup. You might try cutting it in half or be prepared for lots of left overs. I did not use low sodium chicken broth--just regular and it was perfect. I also used a pint of my canned chicken in this.

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand works great)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Hot Hoagies

from mykitchencafe.blogspot.com

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Pumpkin Pancakes

1 cup complete buttermilk pancake mix (I use the Krusteaz mix from Costco)
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
2/3 cup cold water
1/3 cup canned pumpkin
Maple syrup
Toasted, chopped pecans

In a bowl, combine the pancake mix, cinnamon and ginger. In a small bowl, whisk water and pumpkin until blended; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Spread out batter with back of spoon. When underside is browned, turn pancakes and cook until second side is browned. Top with syrup and toasted pecans, if desired. Makes 6 pancakes. Can easily be doubled.

Sweet and Spicy Slow-Cooker Chicken

www.mykitchencafe.blogspot.com

I liked this with a little sour cream and grated monterey jack cheese rolled up in a tortilla. I did put some in the freezer, and I'm going to try it in a soup.

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.

Gingerbread White Chocolate Blondies

from www.mykitchencafe.blogspot.com

I took this to our fall break get-together at Debra's. Yummy!

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

**Update** I've had a few questions about these brownies "falling" after baking. They do fall in the middle and that is ok. I actually trimmed off the sides of the brownies (since they were ragged and a lot higher than the middle of the brownie) and saved them for my husband to eat. Then I cut up the uniform middle section of brownie into squares. Both parts taste great, the edges just don't look as pretty

Baked Manicotti

recipe from www.mykitchencafe.blogspot.com

This is fantastic! I did add the red pepper which I really liked, but for some it might be too much of a kick--just adjust to your taste. I didn't love it reheated so next time I am going to put half in the freezer and just make it in a smaller dish. It made enough to feed my family twice.

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.