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.