Aloha Mango Chicken Salad with Creamy Mango Passion Vinaigrette

Ingredients:

Salad:

1 head romain lettuce
1 mango, diced
1/3 cup gorgonzola cheese, crumbled
1 red pepper, diced
1/4 red onion, diced
4 chicken breasts, cooked, diced
1 cup tortilla strips

Creamy Mango-Passion Vinaigrette:

2 TBS Dijon mustard
1/2 mango, cut into bite size pieces
1/2 lime, juice only
2 TBS rice wine vinegar
1/4 cup mayonnaise
1 garlic clove

1 tsp chili paste or chili garlic sauce

3 tsp honey

1/4 cup olive oil

Salt and Pepper, to taste

Directions: For the salad, combine the first 6 ingredients in a large bowl. For the dressing, combine all ingredients in a blender or food processor. Blend until smooth. Toss dressing with salad. Top with tortillas. Serve immediately. 

Broccoli Cheddar Soup

Serves 3-4 • 30 minutes

Ingredients:

1/4 cup unsalted butter

1/2 cup diced onion

1 cup shredded carrots

2 1/2 to 3 cups broccoli florets, chopped small

1 1/2 cups chicken broth

1 cup milk

1 cup heavy cream

1/4 cup flour

1 1/2 tsp sea salt

1/2 tsp black pepper

pinch of crushed red pepper flakes

2 cups shredded cheddar cheese

Directions: In a large pot over medium-high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften, about 5 minutes.

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. 

Notes: Last time I made it, it was too thick. I almost think it would taste better without the flour.

Source: Shugary Sweets

Flaky Pastry Mix

Makes 6 crusts

Ingredients:
6 cups flour
2 cups shortening
1 cup unsalted butter
1 tsp salt
1 cup buttermilk
1 TBS oil
1 TBS vinegar

Directions: Mix buttermilk, oil, and vinegar in a small bowl and set aside. Mix shortening, butter, flour and salt into mixing bowl. Using a pastry blender or 2 knives, cut mixture until it resembles coarse crumbs. (process butter in shredder). After shortening is cut evenly into flour mixture, add buttermilk mixture. Toss lightly and add as little as possible to moisten the mixture. (Do not use stirring motion as shortening will melt, causing tough pastry). Add liquid until dough is just moist enough to form a ball when lightly pressed together.

Notes: Shred butter, and use only butter, not shortening. I haven't tried butter only yet, but I watched this made, and I don't see why not. It seems it would be similar to the Martha Stewart pâte brisée but way more butter, and this recipe is VERY flakey.

Source: Carlene Decker

Upside Down Apple Pie

Ingredients:

Glaze:
1 TBS butter
1/2 cup pecan/walnut halves
1/3 cup firmly packed brown sugar

Pastry for 9" two-crust pie

Filling:
6 cups sliced, peeled apples
3/4 cup sugar
2 TBS flour
1/4 tsp salt
2 TBS lemon juice
2 TBS butter

Directions:

Line 9" pie pan with 13" circle of foil; do not trim excess foil. Spread butter over foil in bottom and up sides of pan. Place pecan halves rounded-sides-down in bottom of prepared pan. Sprinkle brown sugar over pecans. Heat oven to 450º. Prepare desired pastry for two-crust pie. Gently ease pastry into prepared pan over pecan-brown sugar mix. In large bowl, combine apples, sugar, flour, salt and lemon juice; mix lightly. Spoon into pastry-lined pan; dot with butter. Top with remaining pastry; fold edge of top pastry under bottom pastry. Seal edges together securely; cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning. Bake at 450º for 10 minutes. Reduce oven temperature to 375º. Continue baking for 30-40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage). Cool pie upright in pan for 5 minutes; invert onto serving plate. Cool at least 1 hour before serving. Serve warm.

Source: Carlene Decker

Clark's BBQ Sauce

Ingredients:
2 cups ketchup
1/2 cup molasses
3 TBS Worcestershire sauce
3 lemons, juiced
1 TBS Tabasco Sauce
1/2 cup dark brown sugar
6 cloves garlic, minced

Directions:
Cook for 15 minutes.

Clark's Meat Rub

1 cup dark brown sugar
1/2 cup paprika
1 1/4 TBS coarse black pepper
1 1/2 tsp chili powder
4 1/12 TBS garlic powder
4 1/2 TBS onion powder
1 tsp cayenne
2 TBS sea salt

Pumpkin Atole

Ingredients:

Pumpkin
cinnamon, cloves, nutmeg, etc
Sweetener such as honey, sugar, rapadura, etc
Milk
Vanilla

Directions: Cut open the pumpkin and remove all seeds and guts. Slice pumpkin into several small pieces. Fill a large pot with hot water and place pumpkin pieces in water. Boil until soft. Let pumpkin cool.

If outer shell is really tough you can remove it, or you can keep the shell on if you think it will blend well. Place as much of the pumpkin in the blender as possible (you may want to cut into smaller pieces) and blend with part of the water it was boiled in. The mixture will be thick.

Pour pumpkin mixture back into pot and bring to a boil with a cinnamon stick or two. You can add cloves or nutmeg as well if you like. Stir often. Add sweetener to taste. Add milk to your desired thickness. (The drink is meant to be somewhat thick).

Stir until milk/pumpkin have blended and drink has been heated through. Add a bit of vanilla, a 1/2 to 1 tsp. Serve warm.

Source: Delights by Daisy

Liver Paté

Ingredients:

1 pound fresh chicken livers
1/2 cup port wine
8 dried black Mission figs
8 TBS (1 stick) unsalted butter, diced
2 small shallots, minced
1 garlic clove, minced
1 tsp fresh thyme or 1/2 tsp dried thyme
2 bay leaves
1/2 tsp fine sea salt
1/4 tsp freshly ground pepper

Directions: Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small bowl. Cover and refrigerate for 2 hours. Set a fine mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.

Wash the first bowl you used. Put the figs in the bowl and cover with hot water, and let stand as you go on with the recipe.

Melt 2 TBS of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until softened and fragrant. Add the livers, thyme, bay leaves, salt and pepper and cook for 4 minutes, flipping the livers half way through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6-8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat. Discard the bay leaves, and let cool for 5 minutes.

Transfer the liver mixture to a food processor and process until puréed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut into 1/4-inch pieces, and fold into the liver mixture. Taste and adjust seasoning.

Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, preferably overnight.

Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.

Variations: The terrine can be made with other dried fruits, especially prunes and apricots. You can include walnuts or hazelnuts in addition to, or instead of fruit. For a chunkier texture, reserve a few of the cooked livers before you purée the mixture: chop them roughly, and fold them in as you add the fruits or nuts.

Notes: You don't have to dice the butter, chunks are fine. You don't need to dice the garlic or shallots either, just slice it,  because they get puréed in the food processor anyway. If you don't have any thyme on hand, it's still good without it.

Source: Cookbook, and blog

Moroccan Stew

Ingredients:

1 TBS olive oil
1 small onion
2-3 cloves garlic, minced
1/2 tsp turmeric
1/4 tsp cinnamon
3 whole cloves
2 bay leaves
2 cups chicken broth/stock
4 skinless, boneless chicken thighs
1  14.5-oz can tomatoes
1 carrot, sliced
1 cup green beans
1 cup squash (butternut, acorn, zucchini)
1 can chickpeas (garbanzo beans)
1/3 cup raisins
(couscous/rice)

Directions: Heat oil and sauté onion for 2 minutes. Add garlic, turmeric, cinnamon, cloves, and bay leaves and cook for 2-3 minutes. Add chicken broth, chicken thighs, and tomatoes and bring to a boil. Reduce heat and simmer with pot covered for 20 minutes.

Add carrots, green beans, squash, and chickpeas. Cook covered for another 10 minutes. Break up or shred chicken pieces. Add raisins and simmer 10 minutes more. Add salt to taste. Serve over couscous or rice.

Source: Stefani Omerza

Monster Cookies

Paula Deen

Monster Cookies

3 dozen • 23 minutes

Ingredients:

3 eggs

1 1/4 cup packed light brown sugar

1 cup granulated sugar

1/2 tsp salt

1/2 tsp vanilla extract

1  12-oz jar creamy peanut butter

1 stick butter, softened

1/2 cup mini multi-colored candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups oats (not instant)

Directions: Preheat the oven to 350º. Line cookie sheets with parchment paper. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, (raisins), baking soda, and oatmeal.

Drop by tablespoons 2-inches apart onto the prepared cookie sheets. Bake 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to a wire rack. 

Source: Paula Deen

Pumpkin Cheesecake Pie with Streusel

Ingredients:
1 -8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 egg
1 and 1/4 cups canned pumpkin
1 cup half and half
1/2 cup brown sugar
2 eggs
2 tsp pumpkin pie spice
1/2 tsp salt
3 TBS brown sugar
3 TBS flour
2 TBS butter
3/4 cup chopped pecans
1 deep dish pie crust

Directions: Using your pie crust dough, line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350º. Beat cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes.

In a separate bowl, stir together the pumpkin, half and half, 1/2 cup  brown sugar, 2 eggs, pumpkin pie spice and salt. Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top.

Bake in the preheated oven, loosely covered with foil, for 30 minutes or until the center is just set. Meanwhile, stir together the 3 TBS of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

Source: Chocolate with Grace

Chicago's Best Chicken Pot Pie

Ingredients:
oil
chicken, chopped
onion, diced
mushrooms, sliced or chopped
carrots
celery
white wine
heavy cream
peas
puff pastry



Directions: Heat oil on pan and add chicken, onions, and mushrooms. Then add carrots and celery. Deglaze with white wine. Chicken isn't cooked through yet. Once chicken is cooked, add heavy cream. Add peas. Let simmer down. Pour in oven safe bowl and top it with puff pastry and cook in oven.

Source: Johnny O'Hagan's

Chicken Pot Pie

Ingredients:
1 chicken breast cooked and shredded
2 carrots, sliced
3 ribs celery, sliced
1 cup frozen peas
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
Thyme
1/3 cup butter
1 3/4 cup chicken broth
1/3 cup flour
2/3 cup milk
2 -9 inch unbaked pie crusts

Directions:  Heat oven to 425º. Melt butter in a large saucepan and sauté celery, carrots, and onions. When veggies are close to being soft add in frozen peas and cook until veggies are soft and onion is translucent. Add flour to coat vegetables. Add broth and milk a little at a time. Add salt, pepper, celery seed, and thyme. Stir and simmer over low heat until thickened.

In a deep dish pie pan, lay out one pie crust and add chicken. Pour vegetable mixture over the chicken. Place second pie crust over the pie and seal. Cut slits in the crust to vent. Bake 25-30 minutes or until golden.

Source: Stephanie Westwood

Snickerdoodle Cookies

Ingredients:
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Directions:  Cream sugar and butter first, then add eggs and vanilla, then add sifted dry ingredients. Bake at 375º for 8-10 minutes.

Cinnamon and sugar mix: 1/4 cup sugar and 2 TBS cinnamon.

Source: Mom

Pumpkin Bars

Ingredients:

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil (or 1/2 cup plus 1/2 cup applesauce)
1 can (16 oz) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda

Cream Cheese Frosting

1 pkg. (3 oz) cream cheese
1/2 cube butter
2 cups powdered sugar
1 tsp. vanilla

Directions:  Mix pumpkin bar ingredients and pour into greased cookie sheet. Bake at 350º for 20-25 minutes. Cool for 30 minutes. Meanwhile, cream together ingredients for the frosting. Spread on pumpkin bars and cut into bars.

Notes: Do a little less sugar than it calls for and more cream cheese than it calls for. Plus, add cinnamon and fresh nutmeg in the frosting.

Source: Kristen Cooley