Holiday Chicken Wreath

4 chicken breast (cooked with galic)  and cut up
1 head of broccoli
1 red pepper
2  cans cream of chicken
4 pks crescent rolls
2 cups of shredded cheese
1 TBS onion salt
pepper


Lay crescent rolls, with point out, around the edges of your pan.  Spoon filling on the dough and fold the point side over and tuck it under! Cook at 350 for 20-30 mins.

Apple Cake

2 cups sugar
1/2 cup butter
2 eggs
4 large apples with peel, grated
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Mix and bake in a 9 by 13 pan @350 for 45 minutes

Butter Sauce

1 cup butter
2 cups sugar
8 ounces evaporated milk (I used 12 oz)

Cook over low heat until saucy
Take off heat and add 1 tsp vanilla, dash of nutmeg (opt)

Squash Soup

Ingredients:
1 c heavy cream
1 dried bay leaf
1/2 stick butter
3 chopped carrots
2 chopped celery stalks
1 chopped onion
1/4 teaspoon nutmeg
1/8 teaspoon cayenne (up to 1/4 teaspoon, to taste)
2 cups blue hubbard puree (see instructions below)
1/4 c flour
32 oz chicken stock (I just used bullion)

Directions for Blue Hubbard Puree:
1. Preheat oven to 350 degrees F
2. Slice Hubbard into halves or quarters (whatever is a manageable size) and scoop out the seeds. Place pieces on a foil-line baking sheet
3. Rub olive oil or butter on exposed flesh
4. Roast for 45-60 minutes. Squash is done when you can poke a fork all the way through the flesh with ease. (I cooked mine longer and didn't process before adding to the soup, since it was already pretty mushy.)
5. Let the squash cool for about 10 minutes and then scoop out the flesh and place in a food processor. Pulse until the mixture is creamy.
6. Whatever you don't you immediately, you can freeze indefinitely until you are ready for further use.

Directions for Blue Hubbard Squash Soup:
1. Steep bay in the cream by bringing the cream to boil and then lowering the temperature so that it is at a low simmer. Keep the temp low and keep your eye on it, the moment I turn my back or turn it up too high, this always boils over and makes a mess!
2. While your herbs steep in the cream, prep the other ingredients
3. In a soup pot, melt the butter and cook the onions, carrots, and celery until softened
4. Add nutmeg, cayenne (omit this if you don't like spicy foods), and salt and pepper to taste
5. Stir in squash puree and flour
6. Add stock and cook at a simmer for 30 minutes
7. Blend the mixture until smooth and creamy (but be sure to start the blender at low so that it doesn't splatter everywhere)
8. Pull out the herbs from the cream and discard them, then add the cream to the soup and stir.

*Recipe adapted from www.fromaway.com

Cauliflower Salad

4 cups thinly sliced cauliflower
1 cup sliced black olives
2/3 cup diced green pepper
1/2 cup chopped pimento
1/2 cup chopped sweet onion

Dressing:
1/2 cup vegetable oil
3 Tblsp lemon juice
3 Tblsp red wine vinegar
2 tsp salt
1/2 tsp sugar
1/4 tsp pepper

I add chopped green, red and yellow peppers and skip the pimento. I also just use a small can of sliced olives.

Not Yo' Mama's Banana Pudding

Ingredients

• 1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 2 cups milk
• 1 (5 oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies

Preparation

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Tiffany 2016 

recipe from pauladeen.com

Rice Krispie Treat Pumpkin

Rice Krispie Treat Pumpkin

Make one large batch of rice krispie treats.  Once the butter and marshmallows are melted, add orange food coloring to the mixture.  Then add the cereal.  Spray a small bowl with oil and pack down some rice krispie mixture to form a pumpkin shape in the bowl.  Remove from the bowl and add a Rollo on top with some green m&m's.

Fruit Slush

2 c. Sugar
1 qt. water
1 qt. strawberries or raspberries puréed
1-12 oz can frozen Orange juice
Sprite

Dissolve the sugar into water over low heat.  Add the berries and the can of orange juice.  Mix together well and freeze to a slush.  Put mixture in a glass and top with Sprite until you reach desired consistency.

Slow Cooker Honey Lime Ginger Pork

• 2.5 pounds pork loin
• 1 Tablespoon Olive oil
• Salt and Pepper
• Honey Lime Ginger Marinade:
• ½ cup honey
• ¼ cup soy sauce
• 1 Tablespoon Worcestershire Sauce
• Juice of one lime
• 2 garlic cloves, minced
• ½ teaspoon ground ginger or 1 Tablespoon fresh ginger
• 2 Tablespoons cornstarch
• Optional garnish: Fresh lime wedges, chopped cilantro

Instructions

1. In a large skillet heat the oil over medium high heat. Salt and pepper the pork and lay in in the hot oil. Let the pork sear until the outside edge starts to blacken. Place the pork into the bottom of a slow cooker.
2. In a small bowl whisk together the honey, soy sauce, Worcestershire sauce, juice of one lime, garlic cloves, and ginger. Pour the marinade over the pork. Let cook 6-8 hours on low and 4-6 hours on high or until thermometer reads 160 degrees.
3. Once the pork is finished lay onto a platter and pour the juices in a medium saucepan. Cook the marinade over medium high heat and whisk in the cornstarch. Cook for a few minutes until it starts to thicken. Pour over the pork. Garnish with optional lime wedges and fresh chopped cilantro.

Taken from therecipecritic.com
Tiffany 2016

Pumpkin cookies

1 box of spice cake mix
1 15 oz can pumpkin purée or 1 3/4 cup
1-2 cups chocolate chips

Mix together and drop on cookie sheet. Bake 350 for 10-15 min.

Got this recipe from Ann

Vampire blood drink

Thank you so much for letting me join your recipe Club. It was so fun getting to know you today.
The vampire drink I did today was fun and festive for Halloween. I used white grape juice and ginger ale. The syringes were full of cranberry juice AKA "blood". I froze them in hopes they would defrost quickly once I set them in the drinks. I probably wouldn't do that again. The syringes I purchased at a pharmacy. They were cheap. The paper straws can be purchased at a dollar store, Walmart, or Target. I've also see them on Amazon.

Black Bean Soup

2 cups chicken broth
2 cans black beans, drained and rinsed
1 cup salsa
1 lime, squeeze juice
Shredded chicken, optional but very good

Bring to a boil.  Remove half of the soup and puree in blender. Pour back with remaining soup. Add chicken. Stir and heat throughout!

Pumpkin Cheesecake Bars

PUMPKIN CHEESECAKE BARS

CRUST

1 1/2 cups graham crackers crumbs

1/4 cup melted butter

FILLING

4 packages (8 oz. each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup (8 oz.) canned pumpkin

2 tsp. pumpkin pie spice

GARNISH

whipped cream

pumpkin pie spice

**Preheat oven to 300 degrees

Line a 13x9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.  In a medium size bowl, combine the graham cracker crumbs with the melted butter.  With your fingers, press the crust on the bottom of the prepared pan.  Set aside while making the filling.  In the mixing bowl of your stand-up mixer, add the cream cheese and sugar.  With the paddle attachment on, beat on low speed until light and fluffy.  Beat in eggs, one at a time, just until blended.  Spoon half of the mixture over the crust and spread evenly.  To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.  With a wire whisk stir util smooth.  Carefully, spoon over mixture in pan.  Bake the cheesecake in the preheated oven for 50 mins or until just set.  Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.  Refrigerate for at least 3 hours before cutting into bars.  Top each bar with whipped cream and a dust of pumpkin pie spice.  

Ann White

Chipolte Lime Corn on The Cob

6 large ears sweet corn

2 tablespoons butter, melted

1/2 cup mayonnaise

1 chipotle pepper in adobo sauce, finely chopped

2 tablespoons minced fresh cilantro

2 tablespoons lime juice

1 1/2 teaspoons grated lime peel

1 teaspoon salt

1/2 cup grated Asiago cheese

Preheat oven to 300 degrees. Remove husks and silk from corn and place in a 13″ x 9″ baking dish sprayed with cooking spray. Brush each ear with melted butter and cover the dish with foil. Cook corn for 30 minutes covered, then remove the foil and cook for 15 minutes more. In a small bowl, combine the mayonnaise, chipotle pepper, cilantro, lime juice, lime peel, and salt. Spread one heaping tablespoon over each ear of corn and sprinkle with Asiago cheese.

Adapted from a Taste of Home recipe.

Peach cheesecake

2 1/2 c. Graham cracker crushed
6 Tbs butter
6 Tbs. Powdered sugar

Mix in bottom of 9x 13 pan.

2 c boiling water
3 oz peach jello
1 c. Sugar
2 Tbs. Cornstarch mixed with 2 Tbs. Cold water

Boil till clear and cool.

1 8oz cream cheese
1 12oz whipped topping
1/2 c. Powdered sugar

Put this on top of cooled crust

Cut up 4 peaches and put on top of cream cheese layer drizzle jello mixture over the peaches.  cool in fridge

Pumpkin Pie Spice Popcorn with Chocolate

Ingredients

• 1/2 cup, unpopped popcorn kernals (10 cups popped)
• 1/2 cup unsalted butter*
• 1 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 5 oz chopped white chocolate or white chocolate chips

Directions

• Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
• *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
• Recipe Source: adapted slightly from allrecipes.com

Creamy Lemon Rice

CREAMY LEMON RICE

1/2 cup butter

2 cups uncooked, white rice

the grated zest of 2 lemons

3 cups boiling chicken broth

1 tsp. salt

2 T. fresh lemon juice

1 cup cream

freshly ground black pepper to taste

chopped parsley to garnish

Melt the butter in a saucepan over low heat.  Stir in the rice and lemon zest.  Cook, stirring, until the rice becomes opaque, about five minutes.  Add the chicken stock and the salt, cover and simmer for about 20 minutes, or until all of the liquid has been absorbed.  Stir in the lemon juice.  Slowly stir in the cream, continuing to stir over low heat until all of the cream has been absorbed.  Season to taste and serve immediately.   

Ann White

Black Bean Salad

Salad Ingredients
2- 10 oz Cans of Black Beans
2 Cups Rice, cooked
2 Cups Frozen Corn. thawed
1 Cup Celery
3/4 Cup Green onion, chopped
2 Cups diced tomatoes
1 green pepper, chopped
1/4 cup Cilantro

For the Dressing:
1/3 cup red wine vinegar
1/3 cup olive oil
2 tsp Tabasco Sauce (I used
1/2 tsp ground cumin
2 tsp salt
1/2 tsp Black better

Mix all salad ingredient into a large bowl
In a seperate, smaller bowl whisk together dressing ingredients
Add dressing to salad ingredients and mix until coated
Chill salad for at least one hour before serving

Creamy Baked Taquitos from our Best Bites

Ingredients

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic, or garlic powder

3 Tablespoon chopped cilantro

2 Tablespoon sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack or plain jack cheese

small flour or corn tortillas

kosher salt

cooking spray or olive oil

For the filling

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.

Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.

Stir to combine and then add cilantro and green onions.

Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Lemon and Poppyseed Chopped Salad

Lemon and Poppyseed Chopped Salad

For the salad:

1 pound of cooked pasta

2 cups fresh spinach

2 cooked chicken breasts, chopped

1 cup chopped strawberries

1 cup blueberries

1 yellow bell pepper, chopped

1/4 cup chopped pecans

4 T. feta cheese

a small handful of dried cranberries

Dressing:

1/2 cup olive oil

3 T. apple cider vinegar

3 T. fresh lemon juice

1 T. honey

2 tsp. dijon mustard

1/2 tsp. onion powder

1/4 tsp. salt

1 1/2 T. poppy seeds

Ann White

Coconut Bread with Lime Glaze

Coconut Bread

1. 1½ Cups All Purpose Flour
2. 1/2 teaspoon Sea Salt
3. 1 teaspoon Baking Powder
4. 3/4 Cup Sugar
5. 1/4 Cup Butter - softened
6. 2 Large Eggs
7. 3/4 Cup Silk Unsweetened Coconut milk
8. 1/2 teaspoon Vanilla Extract
9. 1/3 Cup Sweetened Flaked Coconut

Glaze/Topping

1. 1 Cup Powdered Sugar
2. 1½ Tablespoons Fresh Lime Juice
3. 1/3 Cup Sweetened Flaked Coconut
4. Zest of 1 Lime

Coconut Bread

Preheat oven to 350°F

1. Sift together flour, salt and baking powder. Set aside.
2. Mix butter and sugar. Add eggs, coconut milk and vanilla while mixing.
3. Gradually mix in dry ingredients.
4. Fold in flaked coconut.
5. Transfer batter to a bread pan sprayed with non-stick.
6. Bake 45-50 minutes or until toothpick can be inserted and removed clean.
7. Allow bread to cool on rack.

Glaze/Topping

1. Mix powdered sugar and lime juice until smooth.
2. Using a toothpick, poke approximately 30 holes into the bread. (optional)
3. Spread half of the glaze onto coconut bread.
4. Mix flaked coconut with the remaining glaze.
5. Top bread with glazed coconut and lime zest.

Notes

1. Yields 1 loaf of coconut bread.

Tiffany  2016

By WonkyWonderful

Raspberry Rolls

Rolls:
3 1/2 c warm water
3/4 c sugar
1/2 c oil
4 TBS safe yeast

Let above ingredients sit for 15 min. Then add
1 TBS salt
3 eggs
10 1/2 c flour

Filling:
1/2 c softened butter
1 c brown sugar
6 1/2 c frozen raspberries
2/3 c sugar
Zest of 1 lemon
3 tsp cornstarch

Frosting:
4 oz cream cheese
1/4 c butter
1 c powdered sugar
1 tsp lemon zest

Prepare like cinnamon rolls. Divide rolls and filling in half.  Roll up, slice and bake at 400 for 12-15 minutes.  Frost and enjoy!

Strawberry Jello Cake

Strawberry Jello Cake Recipe type: Dessert Strawberry Jello Cake recipe is the yummiest combo of all-time favorite spring and summer desserts: strawberry shortcake, strawberry jello and no-bake cheesecake.

Ingredients

• For Vanilla Cake:
• ¾ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter- melted
• ½ cup sugar
• 1 large egg
• 6 tablespoons milk
• ⅛ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• For Cheesecake Filling:
• 8 oz. cream cheese-softened
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1½ teaspoon vanilla
• 1 ½ Teaspoon gelatin
• 2 tablespoons cold water
• For Strawberry Jello:
• 1 lb. fresh strawberries- hulled and sliced in half
• 1 (6 oz.) package strawberry jello
• 2 cups boiling water

Instructions

1. The cake will be about 2 ½ to 3 inch tall so you’ll need 9 or 9 ½ x 3 inch ring from springform pan to asseamble the cake and to have enough room for jello!!!
2. Preheat oven to 350F, line 9 or 9 ½ inch round cake pan with parchment paper, grease with cooking spray, set aside.
3. In a bowl combine flour, baking powder, baking soda and salt, set aside.
4. Melt the butter in a small sauce pan over low heat and set aside to cool.
5. Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
6. Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely. Transfer cooled cake onto serving plate. And place the ring from 9 or 9 ½ x 3 inch springform pan around the cake.
7. Dissolve 1 ½ tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
8. Beat cream cheese until light and fluffy.
9. Beat heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes.
10. Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
11. Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer.
12. Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm).
13. Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.

Funky Fritos

1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
1 bag fritos
Put fritos on cookie sheet on parchment paper. Boil corn syrup/sugar stir in peanut butter until smooth. Pour over fritos.
*I used one and a half bags of fritos because I didn't want the goo so thick.

Corned Beef

INGREDIENTS

• 2 pounds corned beef
• ¼ cup honey mustard
• 3 tablespoons Dijon mustard
• 4 tablespoons dark brown sugar

DIRECTIONS

1. Preheat oven to 350°F. Remove the corned beef from the package, discarding the spice packet. Place the corned beef fat side up in a roasting pan on top of a roasting rack. Add about 1-inch of water to the bottom of the pan; this will prevent the juices from burning while cooking.
2. Combine the honey mustard and Dijon mustard.
3. Evenly spread half of the mustard mixture on top of the meat. Sprinkle 2 tablespoons of the brown sugar over the top of the roast.
4. Cover the meat and pan completely with foil.
5. Bake the corned beef 50 minutes for every pound of meat.
6. Carefully remove the pan from the oven, and transfer the corned beef to a baking sheet lined with foil.
7. Preheat oven to broil.
8. Top the corned beef with the remaining mustard mixture, then sprinkle with 2 tablespoons of brown sugar.
9. Broil the meat until the top becomes slightly browned, 3-5 minutes.
10. Remove the meat from the oven. Slice the meat against the grain.
11. I cut little slits every so often and put a whole clove in each one as well!

Chinese Ham Fried Rice

3 TBS sesame oil
1 Cup frozen peas and carrots, thawed
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
4 cups cooked white rice
1/3 cup soy sauce.
1 cup cooked ham

On medium-high heat, heat the oil in a large skillet or  wok (I used and electric frying pan).  Add the peas and carrots mix, oinion, and garlic.  Stir-fry until tender. Add ham.  Lower the heat to medium-low and push the mixture off to one side; pour beaten eggs on the other side of skillet and stir-fry until scrambeld.  Now add the rice and soy sauce and blend all together.  Stir-fry until thoroughly heated.
Makes 6-8 servings.

Chicken ala Mondo Salad

• For the salad:
• 3 c. lightly packed spring greens
• 1 grilled chicken breast, sliced
• 3 tbsp. toasted almonds
• ¼ c. grated mozzarella cheese
• 10-14 pieces of thinly sliced red onion
• For the poppy seed dressing:
• ½ c. vegetable or canola oil
• ⅓ c. red wine vinegar
• 2 tbsp. honey or agave
• 3 tbsp. granulated sugar
• 1½ tsp. poppy seeds
• ¼ tsp salt
• 1 tsp. minced shallot
• ¼ tsp. ground mustard

S'mores Hot Chocolate

2T. Butter melted
2 graham crackers crushed
Place butter in a small dish dip your mug in it then dip in crushed Graham's... Put water in cup and then your hot chocolate of choice...put some marshmallows on parchment paper place in oven under broil... Watch close ... Put in mug then drizzle chocolate syrup over them yum...

Mozzarella Cheese Sticks

12 mozzarella string cheese
1 c. Panko  breadcrumbs
1 c. Italian seasoned breadcrumbs
1/4 c. Grated Parmesan cheese
1/2 t. Salt
1/4 t. Black pepper
1 c. Flour
2 eggs
2 T. Milk
2 T melted butter
Preheat oven 400... Cut sticks in half .. Dip in flour first then dip in egg that has milk added to it... Then mix you Panko breadcrumbs cheese salt pepper together...dip in that mixture then put back in egg and then in crumb mixture again then put on cookie sheet... Freeze for one hour so the cheese doesn't melt out ... Then brush melted butter on them and bake for 12 - 15 minutes  serve with favorite sauce...
  Tip hero was my source ...

Strawberries and Cream Trifle

4 cups fresh strawberries (divided)
5 Tbsp. sugar (divided)
1 quart heavy whipping cream
2 cups powdered sugar
1 pound cake or angel food cake cut into 1/2″ slices

MASH 1 cup strawberries (I used my ninja) Sprinkle with 1 tablespoon sugar, set aside. Whip your heavy cream until stiff peaks form. Fold in desired amount of powdered sugar. Remove half of the whipped cream and fold in the mashed strawberries. Slice the remaining 3 cups of berries and sprinkle with sugar.

LAYER little individual jars or a large trifle dish with the cake, the strawberry cream, berries, whipped cream, and then more cake until you’ve filled your dish. 

taken from:  thealisonshow.com 

Tiffany 2016

Scalloped Potatoes

6 to 8 medium potatoes, peeled and cubed or sliced thin
2 TBS butter
1 large onion minced
1 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
1/4 cup flour
2 cups 1% milk
1 2-ounce bottle diced pimento, drained
1/2 cup finely grated cheese (Optional)

To prepare sauce: melt butter, add onion and cook one minute. Stir in salt, paprika, dry mustard, and flour. Add milk and pimento; cook until thick. stirring constantly. Pour sauce over potatoes, and mix gently. Put in large covered casserole and bake at 325 for 1 1/2 hours or until potatoes are tender. Sprinkle with cheese and serve.

Slow Cooker Cashew Chicken

 

 

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces)
• 3 Tablespoons Cornstach
• ½ tsp black pepper
• 1 Tbsp canola oil
• ½ cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tablespoons ketchup
• 3/4 tsp - 1 Tbsp. diced chipoltes
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 cup cashews

Instructions

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, diced chipoltes, sugar, garlic, ginger, and cashews in small bowl; pour over chicken. (I like my cashews to be crunchy so I add them right before serving instead of with this sauce)
4. Cook on LOW for 3 to 4 hours.
5. Serve over rice. Makes 4-6 servings.
6. Garnish with green onions and the cashews if they weren't added earlier.

Tiffany

2016

taken from therecipecritic.com

CINABUN CAKE

CINABUN CAKE

(source: Cooking Up North)

BASE:

3 cups flour

1/4 tsp. salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

TOPPING:

1 cup butter, softened

1 cup brown sugar

2 T. flour

1 T. cinnamon

GLAZE:

2 cups powdered sugar

5 T. milk

1 tsp. vanilla

**Preheat oven to 350 degrees.  Butter a 9x13 baking pan.

Mix all of the base ingredients together, with the exception of the butter.  Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl.  Mix well.  Drop by teaspoon over the base, as evenly as you can.  Take a butter knife and swirl the topping into the base.  Pop into the oven and bake for 28-30 minutes.

White the cake is baking, prepare the glaze and set aside.  Remove from oven and glaze the cake while still warm.  

Ann