Friday, December 5, 2008

30 Minute Fudge

4 1/2 C. Sugar
1 can Evaporated Milk
12 oz. Chocolate Chips
7 oz. Marshmallow Creme
2 tsp. Vanilla
1/2 lb. Butter
2 C. Walnuts, chopped (optional)

Mix sugar and milk together. Dissolve bring to boil stirring constantly. Boil for 8-10 minutes. Have all other ingredients in a bowl. Pour the hot mixture and stir until choclate chips and butter melt. Pour in buttered pan. Put in fridge utnil well set.

Caramel-Coated Spiced Nuts

2 Egg Whites
2 tsp. Water
1 1/2 C. Roasted Salted Almonds
1 1/2 C. Pecan Halves
1 C. Whole Salted Cashews
1 C. Brown Sugar, packed
3 tsp. Pumpkin Pie Spice
1 tsp. White Pepper

In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans, and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to the nut mixture and stir gently to coat.

Spread into a greased cookie sheet and bake at 325 for 30 minutes. Stir every 10 minutes. Cool completely.

Orange Chicken Bites

2 Egg Whites
1/4 C. Corn Starch
1/4 C. Sesame Seeds, toasted & mashed
1/8 tsp. Black Pepper
2 Chicken Breasts, cut into bite size pieces
1 C. Fresh Orange Juice
2 Tbl. Soy Sauce
1 Tbl. Sugar

Combine the egg whites, corn starch, sesame seeds, and pepper together. Add chicken to mixture and saute in batches until chicken is cooked through and golden brown. While chicken is cooking combine the OJ, soy sauce, and sugar in a pan and simmer until mixture is 1/2 it's original size. Pour over cooked chicken and enjoy.

Variation: Try using tangerine juice in place of the OJ!

Confetti Pepper Relish

1 Red Pepper, small diced
1 Green Pepper, small diced
2 Jalapenos, small diced
1/4 C. Apple Cider Vinegar
1 C. Sugar
1/2 pkg liquid gel certo

Saute the peppers together and add the vinegar and sugar. Simmer until the sugar is dissolved. Add the certo gel and allow to cook for 5 more minutes. Remove from heat and refrigerate. Serve with cream cheese and crackers.

Note: This relish is also wonderful on tacos, flautas, nachos, eggs, or just about anything else you want to spice up!

Crab Sushi

4 C. Cooked Stickey Rice
3 Tbl. Rice Wine Vinegar
2 1/2 Tbl. Sugar
2 tsp. Sea Salt
Imitation Crab
Avocado, sliced in thin long strips
Cucumber, Sliced in thin long strips

Combine all ingredients together mixing gently.

Place rice on top of seaweed sheet about 1-2 grains of rice thick. At one end of the rice sheet place the crab, avocado, and cucumber. Roll up making sure to end with a tight roll. Slice with a wet knife and serve with crushed red pepper paste, wasabi, and pickled ginger.

Note: To make sticky rice allow rice to soak for 15-20 minutes before cooking.

Eggnog Smoothie

2 qrts. French Vanilla Ice Cream
2 qrts. Eggnog
2 Liter Cream Soda

Mix ice cream in a large bowl with the eggnog using a potato masher. Then slowly add cream soda, top with ground cinnamon or crushed candy canes and serve.

Chocolate Waffles with Peppermint Whip Cream and Hot Fudge Sauce

1/2 C. Butter, melted
3/4 C. Sugar
2 Eggs
1 tsp. Vanilla
4-5 Tbl. Cocoa Powder
1/2 tsp. Cinnamon
1 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 C. Flour
1 C. Milk

Combine all ingredients together and stir. Pour into preheated waffle iron and cook according to waffle maker specifications. Top with whip cream (recipe follows) and Hot Fudge Sauce (recipe follows).

Whipped Cream
8 oz. Whipping Cream
1/2 -1 tsp. Peppermint Extract
Sugar to taste

Whip cream to soft peaks. Add the peppermint extract and sugar. Continue to whip until stiff peaks form.

Hot Fudge Sauce
1/2 C. Chocolate Chips
1/4 C. Butter
2/3 C. Evaporated Milk
1/2 C. Sugar
1 tsp. Vanilla

Melt Chocolate and butter in saucepan. Add the milk and sugar cooking till thick and bubbly. Remove from heat and add vanilla. Serve hot!

Thursday, December 4, 2008

Fruit Smoothies

2 C. Peach Nectar
2 C. Vanilla Yogurt
1 C. Frozen Peaches (or 1 whole fresh peach)
6 whole Strawberries, frozen
1 1/2 Tbl. Sugar
1/8 tsp. Cinnamon

In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Pour into chilled glasses; serve immediately.

Monday, December 1, 2008

Turkey A La King

1 tube refrigerated Buttermilk biscuits
1/4 C. Butter, cubed
1/2 C. Flour
1 can Chicken Broth
1 C. Milk
2 C. Turkey, cooked & cubed
1 C. Carrots, cooked & cubed
1 C. fresh Green Beans, cut
1/2 tsp. Salt
1/4 tsp. Pepper

Bake biscuits according to package directions. meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the turkey, carrots, green beans, salt and pepper; and heat through. Serve with biscuits.