Creamy Chipotle Chicken

• 4 skinless, boneless chicken breast halves
• 1/4 cup melted butter
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup chicken broth
• 1 (8 ounce) package cream cheese, cut into cubes
• 3 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce from chipotle peppers

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Serve over rice.

Amazing Soft White Sandwich Bread

Dough Starter (Sponge)

from http://www.epicurious.com/recipes/food/views/basic-soft-white-sandwich-loaf-351269

• unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)
• water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)
• honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)
• instant yeast: 3/4 teaspoon (2.4 grams)

1. Make the sponge.

Simple Stovetop Tuna Cassarole

Tuna Casserole

1 (16 ounce) package egg noodles

1/4 cup butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can tuna, drained

1 cup shredded Cheddar cheese

Garlic salt and pepper

Directions

1.    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done then   drain.

2.    Melt the butter, mushroom soup, tuna, and Cheddar cheese in the same pot as drained      pasta. Stir until cheese is melted, and the mixture is smooth. Add garlic salt and pepper to    taste.

Ricotta Dip

from Southern Living

1 c. cream
1.5 c. buttermilk
3 c. whole milk

heat until steamy (180-degrees)
stir until (190-degree)
curdle
stand 30 mins
chill 4 hrs

Swedish Rice Pudding/ris a la Malta

Swedish Rice Pudding/ris a la Malta

8 cups of Milk
4 cups of Medium grain rice
2 cups of sugar
2 teaspoons salt
2 eggs
4 cups heavy whipping cream
2 teaspoon pure vanilla extract

In a large sauce pan add the first four ingredients.  Cook for 1 hour 10 minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat tolerant silicone. (at this point it is rice porridge, and is delicious)

Turn off heat. Take room temperature eggs and whisk them thoroughly adding a some of the hot pudding mixture to the eggs to temper the mixture. slowly incorporate the eggs back into the pudding.Return the pudding to the medium heat and slowly stir as you bring the pudding back to a boil. (

Take pan off heat. put pudding in glass bowl cover with saran wrap and cool for 6-24 hours.

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

Fold the whipped cream to the cooled mixture until it is fully enveloped.

Keep pudding refrigerated, it lasts about 1 week.

Different Flavors:
Amaretto rice pudding
omit vanilla extract and instead add 2 ts. of almond flavoring

Chocolate rice pudding 
In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy cream for 2 minutes. Whisk until shiny and add to the cooled pudding before adding the vanilla whipped cream.

Raspberry rice pudding
Add a bag of frozen raspberries and mix into the pudding fully incorparating and then fold in the vanilla whipped cream.

This recipe makes a whole bunch of rice pudding and can easily be halved.

Zatarain's Jazzed Up Jambalaya (Mardi Gras meal)

Zatarain's Jazzed up Jambalaya

1- 8 oz box Zatarain's Jambalaya
2 1/4 cup water (I substitute some of water with one can of rotel)
4 oz bacon
12 ounces smoked pork sausages, cut into moon's (I use 2 Kielbasa)
12 ounces boneless chicken thighs, cut into bite size pieces
4 ounces creole seasoning (I used less, just sprinkled it on the chicken)
1 onion, chopped
2 cloves garlic (I use 6)
1 stalk celery, chopped
1 bell pepper, chopped (I used red and green)
1/4 cup green onions
(I also added shrimp, right at the end)

In a medium sized pot, fry down bacon until cooked, remove bacon (leave drippings.). Add smoked sausage, cook until it starts to get brown, then remove.

Rub chicken thighs with creole seasoning. Add chicken thighs to the pot and cook till pieces are starting to brown. When finished add back the sausage and bacon with the vegetables. Cook for around 5 minutes.

Add water and bring to a boil. Add the Jambalaya Mix and stir and cover.

Bring back to a boil and reduce heat to a simmer and cook for around 20 minutes (or until most of the water is gone) stirring occasionally. When done turn off heat, uncover, stir in green onions, recover and let stand for 5 minutes. Serve and Enjoy.

Broccoli cheese soup (This is the one I make for Halloween)

Broccoli Cheese Soup

Boil until tender:
4 cups potatoes, peeled and cubed
1 onion, chopped
2 cups carrots, chopped
4 stalks celery, chopped
1 medium head broccoli, chopped
1 small head cauliflower, chopped

Boil 2 cups water and dissolve 6 chicken bouillon cubes, set aside

In a sauce pan melt:
1/2 cup butter
1/2 cup flour

add to roux:
1 pint half and half
1/2 teaspoon dry mustard

stir until thick
drain vegetables when tender then add cream sauce and chicken bouillon stir.

add
1 1/2 to 2 cups of cheddar cheese

Favorite Baked Beans

Baked Beans

4 slices bacon, browned and chopped
1-15 oz. can pork & beans
1/4 c. ketchup
2 tablespoon molasses
2 tablespoons Brown sugar
1 Tablespoon mustard
1 tsp Worcestershire sauce

Mix all together and bake at 355 degrees for at least 1 hour or until desired thickness is reached.

Loni Winn's Raspberry Almond Bars

Raspberry almond bars

Cream together
2 cups butter or margarine
2 cups sugar
2 eggs

Beat till crumbly

1 teaspoon almond extract
5 cups Flour
1 teaspoon baking powder
1/2 teaspoon salt

Mixture will be dry

press into un-greased pan, pat down until smooth. Wet finger and put diagonal lines down bars fill with
Raspberry Jam and bake 350 degrees for 15-20 min. until edges are golden.

Then I drizzle a powdered sugar glaze over it (Loni doesn't do this)

Sister Hawthorn's Peanut Butter Pie (recipe from Kevin's mission)

Peanut Butter Pie

1 Chocolate Cookie Crust
8 oz. Cream Cheese
1 cup Peanut Butter
1/2 cup Sugar
1 teaspoon Vanilla
8 oz. Whipped Topping, thawed

With electric mixer, beat cream cheese and sugar. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon into crust. Refrigerate at least 4 hours. Garnish with chocolate syrup grated chocolate and Reese's Cups.

Sonoran Flour Tortillas

Flour Tortillas

2 cups High-gluten Bread Flour
3/4 teaspoon Salt
3 tablespoon vegetable shortening or vegetable oil
3/4 cups warm water
1/4 teaspoon baking powder

Stir together flour and salt. Mix in vegetable shortening by rubbing it into the flour mixture with your finger tips. add water, stirring it with a wooden spoon or your hands until a sticky ball forms.

Turn dough out onto a floured surface and knead vigorously for a minute or two to develop the gluten in the dough. The dough will be soft but no longer sticky when you are done.

Let the dough rest, covered with a damp cloth, for about 15 minutes to let the gluten relax a bit.

Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).

Let divided dough rest another 30 minutes, covered with a damp cloth.

Roll out each ball of dough as thin as possible. You can roll them out between sheets of waxed paper if it is easier for you. Let rest again under a damp cloth for about 15 minutes. Roll out again to make even thinner.

Heat a heavy dry skillet over high heat. Carefully cook the first tortilla for about 10 seconds on each side, flipping back and forth for another 10 seconds per side, until the tortilla looks slightly dry with a few brown spots on each side. Repeat with remaining tortillas.

Old Fashioned Potato Salad

Potato Salad

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 Tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain, cool, peel and chop.

Place eggs in a sauce pan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hat water for 10 to 12 min. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Chicken pesto sandwiches

Zupas Chicken Pesto Sandwiches
Copycat Recipe
makes 4 sandwiches 

4 ciabatta rolls, sliced in half
1 large tomato, stem removed, sliced
about a cup of alfalfa sprouts
4 slices muenster cheese

1 chicken breast, cooked, cubed
1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes
1/2 C slivered almonds, toasted
 basil pesto to taste
1 cup real mayonnaise 
In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined.

Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy or use your panini-maker.

On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place. You can use other breads or wraps for this sandwich.

Soda Shoppe Sugar Cookie

Yields 2-3 dozen

1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar + 1/4 to roll cookies in
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs. 
Combine dry ingredients and slowly add to butter mixture.
Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.
Roll a golf ball sized ball of dough and place it on your cookie sheet

Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press; it will give the cookie a rough edge. Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip it’s even better. 

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom. Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter
3/4 C Sour Cream
Approx. 1 2 lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick it’s not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving) 

Gaufres de Liege in one hour (like waffle love waffles)

Gaufres de Liege (Real Belgian Waffles) in One Hour

Makes about 24 waffles. Meant to be eaten warm as a dessert with no toppings. This recipe makes a reasonably good facsimile of authentic Gaufres in only one hour using American ingredients.

Ingredients:

6 cups all-purpose flour

1½ cups butter (3 cubes)

2½ cups milk

2 eggs

2 Tbsp active dry yeast

¾ cup granulated sugar

1¾ cups pearl sugar (see alternative below*)

1 tsp liquid vanilla

½ tsp salt

Steps:

1. Soften butter: place 3 refrigerated cubes, unwrapped, in a circle on a plate and microwave for 30 seconds. Set butter aside.

2. Heat milk to lukewarm: about 2 minutes in microwave for refrigerated milk.

3. In a large bowl mix milk, vanilla, eggs, and yeast. Add 3 cups flour and mix until smooth.

4. Let mixture rise 15 minutes. Use the time to prepare pearl sugar if needed (see below).

5. Add butter, granulated sugar, and salt to mix. Briefly mix until butter is distributed, though it can still be chunky.

6. Add 3 cups flour and mix until dough is reasonably smooth. It should have a consistency somewhere between a batter and a bread dough.

7. Let dough rise 10 minutes. Plug in waffle iron so it has time to heat.

8. Gently stir pearl sugar into dough so as not to break up or dissolve the chunks.*

9. Cook in Belgian waffle iron, using ⅓-cup scoop of dough per waffle.**

* If you don’t have European-style pearl sugar, you can make a reasonable alternative as follows. Mix 1¾ cups regular granulated sugar with ¼ cup water in a flat casserole dish. Microwave for about 6 minutes, with stirring every couple minutes. Immediately remove from microwave and while liquid mixture is cooling and getting hard use a metal spatula to repeatedly scrape sides and bottom of dish and chop sugar mass into chocolate-chip-size chunks. It’s o.k. that some of the sugar will end up in non-chunk granulated form.

**Do not overcook. Waffles should come out of the iron golden brown, but soft and even a little gooey. The crust will harden as they cool, but interior should remain moist and soft. This requires less cooking time than for runny American waffle batters. Also, because the dough is thick and has sugar chunks, use a hot pad to press down and completely close the top of the iron after adding the dough.

You can top these with fruit, cream, nutella what ever you want.

Making these will make a mess out of your waffle iron.

Roberto's green chicken enchilada's (Rob Ashby)

Roberto's Green Chicken Enchiladas

 This is Dad's cousin Bruce's sons Rob's recipe!

First you need shredded chicken. I like to cook chicken breasts several hours in a crock pot. Season with garlic powder, garlic salt, and onion salt. Shreds easily with two forks. Another nice way is to buy a whole rotisserie chicken and remove all the meat and shred it.

You will need corn tortillas. Prepare the tortillas one at a time by putting them in a small skillet with about 1/4 inch of oil on medium heat. The idea is to soften them, not fry them. Takes a few times to get the hang of this. Takes maybe 10 seconds or less for each one.

The sauce is very simple.

2 cans of Hatch Green Chile Enchilada sauce

1 small can of Herdez Salsa Verde (Other brands will work fine, those are just what I like)

 Mix together and heat in a sauce pan.
Now... turn the broiler on in your oven. Find a glass plate. Put tortilla on plate and add chicken then fold in half. Make sure you make 2 or 3 on each plate. You will want more than one!
Ladle some sauce over the enchiladas then top with shredded cheese. Put the plate in the oven under the broiler just long enough to melt the cheese. Plate will be hot!
Enjoy. Let me know if you try these and how it goes.. Everyone at our house loves them.

Top of Form

Raspberry-Almond Squares

Recipe from Loni Winn

2 cups butter
2 cups sugar
2 eggs
1 tsp. almond extract
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
raspberry jam

Cream butter and sugar together until light an fluffy. Beat in eggs and almond flavoring. Add dry ingredients and beat well. Push into a un-greased 9x13 pan (these will be really thick..I like using a cookie sheet). Using wet finger make diagonal indentations. Fill with jam using small spoon. Bake at 350 for 12-15 minutes or until golden. Do not over bake. Cool before cutting. (I also like to drizzle a little frosting over the finished cookies before cutting...it just looks cute).

Pioneer woman's pasta salad

16 ounces penne pasta
1/2 cup mayonnaise (I used light mayonnaise)
1/4 cup milk
2 to 3 tablespoons white vinegar
2 to 3 teaspoons adobo sauce (from canned chipotle peppers)
1/2 teaspoon salt, more to taste
Black pepper
3 cups cherry tomatoes, halved
1 pound smoked Gouda cheese
24 basil leaves, shredded

Cook pasta, drain, rinse with cool water, and set aside. Combine the mayonnaise and milk in a medium bowl Then add 2 tablespoon of the vinegar and stir. Add adobo sauce, salt  and pepper Stir and taste adjust seasoning (I added more adobo sauce, careful because it is hot). Combine pasta, tomatoes, basil, cheese and dressing Chill. for at least 2 hours.

You can add different chesses like mozzarella, I added smoked provolone. cucumbers, corn, chicken and beans were other variations on similar recipes.

Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1/2 tablespoon chili powder
1/2 tablespoon grill seasoning blend (Montreal Steak Seasoning)
1 large head garlic, cut into thin, long spears
Preheat oven to 425 degrees.
Place olive oil, garlic chili powder and grill seasoning in the bottom of a large bowl and ad the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown an stalks are tender, 17 to 20 min.

Marinade for Chicken

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley


This makes a lot...feel free to cut recipe down.


Mix all ingredients together and pour over chicken. The longer you marinate, the more flavor the chicken will have.  Bake or grill chicken.

Cucumber Sandwiches

From Laurie Clegg

Slice:
2 baguettes
4 cucumbers

Mix together:
8oz cream cheese
8oz mayo
1pkg dry Italian dressing mix

Top baguette slices with cream mix, a cucumber slice, and garnish with dill.