Buffalo Chicken Dip

2 large boneless, skinless chicken breast halves ( 1#)
6 Tbl hot sauce
1 pkg (8 oz) cream cheese cut into 1 inch chunks
1/2 cup ranch or blue cheese dresssing
1/2 cup shredded cheddar cheese

Place chicken breasts in a medium size skillet and add enough water to cover. Bring to a boil over high heat. Reduce heat to medium, cover and poach for about 6 to 7 minutes or until internal temperature reaches 170 degrees. Remove chicken to a plate to cool. Shred with 2 forks.

Place shredded chicken and hot sauce in a medium size skillet and heat through. Add cream cheese and dressing and heat until well blended. Add half of the shredded cheese; stir until melted.

Place in a crock; sprinkle remaining cheese on top. Serve warm with crackers.

I serve this in a little crock pot. Works beautifully. You can also use canned chicken.

Candied Nuts

1 tsp. cold water
1 egg white
2 lbs. pecan (mixed nuts, almonds or walnuts. Whatever you prefer)
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. clove

Beat water and egg white until frothy. Mix well with nuts. Combine sugar, salt and spices. Mix well with nuts. Spread on cookie sheet. Bake at 225° for one hour. Stir occasionally.

Pineapple Cheese Ball

2 – 8 oz packages cream cheese – softened
¾ cup crushed pineapple (drained)
1 cup chopped nuts (almonds or pecans)
2 Tbl green pepper (chopped)
¼ cup green onions (chopped)

Mix all ingredients and form into a semi-circle or ball. Place on a serving dish and garnish with ½ cup chopped almonds or pecans-whatever kind you used in the cheese ball.

Serve with crackers or chips. Serves 24

Mushroom/Sausage Pinwheels

2 cans mushroom pieces, well drained, finely chopped
1 8oz cream cheese, softened
1/2 tsp garlic salt
1 Tbl Worcestershire sauce
2 pkgs crescent rolls

Combine all ingredients and spread on crescent rolls that have been pinched together into a rectangles. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.

Bake 375° for 10-12 minutes or until lightly brown.

Recipe can be halved.


Sausage Pinwheels

1 pkg bulk sausage (any flavor)
1 pkg crescent rolls

Form crescent rolls into a rectangle and spread with uncooked sausage. Roll up jellyroll fashion from widest side. Slice into ½ inch pieces and place on ungreased cookie sheet.

Bake 375° for 10-12 minutes or until lightly brown.

Garlic Feta Cheese Spread

4 oz feta cheese, crumbled
4 oz reduced fat cream cheese-softened
1/3 cup light mayo
1 clove garlic, minced
¼ tsp basil, crushed
¼ tsp oregano, crushed
¼ tsp dillweed
1/8 tsp thyme, crushed

Assorted fresh vegetables
Unsalted crackers or pita rounds

Combine the feta cheese, cream cheese, mayo and all herbs in a mixing bowl until smooth. Chill, covered until serving time. Garnish with fresh thyme.

Chicken Tortilla Soup

2 Tbl olive oil
1 1/2 cup onions, chopped
2 Tbl minced garlic
3 corn tortilla (6" each), cut into 1" pieces
1 can diced tomatoes with green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp red pepper (cayenne)
2 cups chicken or turkey, shredded or cubed
1 1/2 cups frozen corn
1/2 cup heavy cream
1 cup Monterey Jack cheese, shredded
2 Tbl lime juice
salt and pepper to taste

Heat oil in a large saucepan over medium heat; add onion and garlic and saute for 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth and spices. Bring to a boil. Remove from heat; let cool for 5 minutes, then puree soup base in batches in a blender until smooth. Return soup to pot.
Add chicken, corn and cream. Bring to a boil and simmer for 5 minutes or until soup begins to thicken. Reduce heat to simmer, sprinkle in cheese and stir until melted. Add lime juice and season with salt and pepper to taste.
Serve with salsa and sour cream.

Black Bean Salsa

1 can black beans, drained and rinsed (15oz)
1 cup tomatoes, seeded and diced
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 Tbl jalapeno pepper, seeded and minced
2 Tbl lime juice
1 Tbl olive oil

Combine all ingredients and chill until ready to serve.

Blueberry Overnight French Toast

1 long loaf of French bread
3 eggs or Egg Beaters
1 Tbl. sugar
1 tsp. vanilla extract
2 1/4 cups milk
1/4 cup flour
6 Tbls. brown sugar
1/2 tsp. cinnamon
1/2 stick (1/4 cup) cold butter
1 3-oz cream cheese
2 cups blueberries (fresh or frozen)

Butter a 9 X 13 baking dish. Slice bread into 1" slices and place in baking dish. In a medium bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour over bread and turn slices over to coat well. Cover with plastic wrap and refrigerate overnight. Combine flour, brown sugar, cinnamon and butter (cut into chunks) in a food processor until mixture resembles course crumbs (can be done ahead and stored in a plastic bag in refrigerator). Next day turn bread slices over in baking dish. Cut cream cheese into small pieces and scatter on top of bread. Sprinkle brown sugar mixture on top of bread and cheese. Scatter blueberries on top. Bake in a preheated 350 degree oven for 45 minutes. The recipe can be halved or made up to 3 days in advance.

Served with a touch of maple syrup, this recipe will become one of your favorites.

White Chicken Chili

48 oz. jar of Randall Northern Beans
3 cans chopped green chilies
2 stalks celery, chopped
1 onion, chopped
3-5 cups of water
1 tsp. cumin
1/4 tsp. red pepper (cayenne)
3 chicken breasts
1 can chicken broth
Cilantro

Boil whole chicken breasts in water with celery and onion. Dice cooked chicken, reserving stock.

Variation: Make chicken stock using chicken bouillon or chicken base and 3-5 cups of water. Add celery, onion and canned chicken breast and bring to a boil.

Place 2 cups of northern beans in blender with can of chicken broth. Puree until smooth. Add to chicken stock.

Add all remaining ingredients and simmer over low heat.

Serve with corn bread and a side salad.

Quick and easy!!!

Sour Cream Omelet

1/2 loaf French bread - sliced
4 oz Gruyere cheese - shredded
4 oz Monterey Jack cheese - shredded
12 slices bacon - cooked and crumbled
2 scallions - chopped
8 medium eggs
1 1/3 cup milk (2%, or skim)
1/3 cup white wine
1 tsp Dijon Mustard
3/4 cup sour cream
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 cup Parmesan cheese

Slice bread and cover the bottom of 9x13 pan. Sprinkle cheeses, bacon and scallions on top of bread. Mix eggs, milk, wine, mustard, sour cream and peppers together. Pour mixture over bread. Cover tightly with aluminum foil and refrigerate overnight. Remove from refrigerator and let stand for 30 minutes before baking. Bake at 325 degrees covered for 15 minutes. Uncover and sprinkle with Parmesan cheese and bake at 325 degrees for an additional 15-20 minutes or until the center is set.

Serve with fruit, muffins or rolls for a complete breakfast or brunch.

Enjoy!

Pork with Three Onions

Here is the recipe for 'Pork with Three Onions' as seen on 'In the Kitchen'.

1/3 cup teriyaki sauce
2 cloves garlic, minced
3/4 pound pork tenderloin
2 Tbsp vegetable or peanut oil
1 small red onion
1 small yellow onion
1 tsp sugar
1 tsp cornstarch
2 or more green onions

Combine the teriyaki sauce and garlic. Cut pork into medallions 1/2 to 1 inch thick, then into quarters or cubes. Toss pork with teriyaki mixture and marinate 10 minutes.

Heat large skillet over medium heat. Add 1 tbsp oil. Add pork to skillet, reserving liquid marinade. Stir fry pork 3 minutes or until browned. Remove and set aside, reserving juices.

Add remaining oil to skillet and heat. Add red and yellow onions. Cook 4 to 5 minutes until softened. Sprinkle with sugar and cook one minute more.

Blend cornstarch into reserved marinade. Stir into onions until sauce thickens. Return pork and juices to skillet and heat through. Add green onions.

Serve with rice or fried bean threads.

This is a wonderful last minute meal that is good for your family, or elegant enough for company. Add a side salad and rolls for a complete dinner. You are the hero for the night with this dish.

Enjoy!!!