World War 2 Americana

Corinne and Alyssa went all out Americana for our first dinner of this round in March.  The invitations were so detailed including our own ration book.  I think we were all excited to experience our Nation's food history!

The back of the invite

War Ration Booklet

Place Settings were red, white and blue of course and had a simple white hankerchief for a napkin.

The table looked great and every part of the house we were in had touches of Americana.

These cute decorative pieces and mason jars filled with cookies were our take homes for the night.  Cute and yummy, what more could you want.

The menu was inside our ration card.

 

We were excited to welcome Rachel, Leslie and Amy to the group this round!
Font Row : Mandy, Carrie, Tanya, Brittany, Leslie, Amy  

Back Row:  Emily, Alisha, Katie, GG, Rachel, Brenda, Alyssa, Corinne

 The appetizer table was beautiful!  

New Mexico Pinwheels

Arizona Macaroni Bites

Vintage Sodas

Alaskan Salmon Cakes

California Cobb Salad and Georgia Chicken  Noodle

Southern Fried Chicken, Western Mashed Potatoes, Northern Cranberry Coleslaw, Eastern Buttermilk Biscuits

Banana Slush

Katie and Tanya

Newbies Leslie and Amy

Carrie and Brenda

GG and Brittany

Mandy and Emily

Alyssa, Corinne, and Corinne's sister Paige who helped all night in the kitchen

Oklahoma Fried Hand Pies,  Oregon Apple Pie Squares, Pennsylvania Whoopie Pie

Thanks for a great night Alyssa and Corinne!

BANANA SLUSH

http://ritzfoodz.blogspot.com/search/label/Beverages

Boil & Cool 4 cups sugar and 6 cups water

In a large bowl mix together -

3-5 mashed bananas, I always do 5

1 tall can pineapple juice (48 oz.)

Juice of 2 lemons, or use 1/4 cup bottled lemon juice.

1 can orange juice concentrate + 3 cans of water

Slowly add in the cooled sugar water.  Pour into pans or Ziploc bags and freeze.  Before serving slightly thaw and mash up.  Serve with lemon-lime soda.

ALASKAN SALMON CAKES with Lemon-Garlic Aioli

From Cooking Light July 2006 - One of Corinne’s favorite family dinners

-Serve with steamed broccoli or oven baked french fries. (note from Cooking Light)

Serving size 2 patties.  Makes 4 servings

Aioli -

2 Tablespoons fat-free Mayonnaise

2 teaspoons lemon juice

½ teaspoon bottled minced garlic

Cakes -

3 (6 oz.) cans skinless, boneless pink salmon in water, drained

¼ cup sliced green onions

¼ cup fat-free mayonnaise

2 Tablespoons dry bread crumbs

2 teaspoons Dijon mustard

1 teaspoon Cajun seasoning blend

½ cup dry bread crumbs

1 Tablespoon Canola oil

1. Prepare Aioli by mixing ingredients together, and set aside.

2.  To prepare cakes combine salmon, and next 5 ingredients.  Divide Salmon into 8 equal parts, then shape each into a ½ inch patty.  Dredge each patty in the bread crumbs.

3.  Heat oil in a large skillet over medium-high heat.  Place Patties in pan; cook 3 minutes on each side or until lightly browned and heated through.  

Serve with Aioli over salmon.  Yields 4 servings.

ARIZONA MACARONI BITES

Developed by Alyssa and Corinne after seeing a cip on the Food Network of a Diner in Arizona making something similar.

1 lb macaroni cooked according to package instructions

4 Tbsp Butter

¼ cup flour

1 tsp salt

½ tsp pepper

4 cups milk

1 tsp. worcestershire sauce

2 cups Gouda

2 cups Sharp Cheddar

8 oz. crumbled goat cheese

Crumb topping -

1 cup panko

¼ cup melted butter

¼ cup shredded parmesan

1.  Melt butter in a small saucepan, take off heat thenwhisk in flour, salt and pepper to make a thick paste.  

2.  Put back on Medium-High heat.  Add in the milk little by little, making sure the lumps are all whisked into the milk.  Whisk often to keep from scorching.  Let heat till slightly thickened for about 5 -10 minutes.

3.  Add in worcestershire sauce and cheeses.  Stir till all cheese has melted.  Take off heat.  

4.  Add cooked macaroni to the cheese sauce, and let sit.  

5.  For crumb topping - Melt the butter in a microwave safe container, in the microwave.  Stir in the Panko and parmesan till all is well combined.  

To assemble - sprinkle 1-2 tsp. of the crumb coating in the cups of a mini-muffin tin (we used a Demarle mini muffin mold so we could pop them out super easy after baking.  If using a tin I would suggest spraying them with cooking spray first.)  

Next, fill the cups up to top with the macaroni and cheese mix.  Then sprinkle 1 tsp of the crumb mixture on top of each cup.  

Bake at 400 degrees for 15 minutes.  Let cool for at least 10 minutes so they don’t completely fall apart.  Pop out of cups, and serve.  They taste like deep fried Macaroni and cheese.

BACON JALAPENO PINWHEELS

• 2 packages of Pillsbury seamless crescent rolls
• 8 oz of cream cheese, softened
• 8 oz pepper jack cheese, shredded
• 1/4 cup jarred sliced jalapeño peppers, diced
• 1/2 pkg bacon, cooked & crumbled

1. Preheat your oven to 350 degrees.
2. Spread out your crescent roll doughs.  Spread half of the cream cheese, shredded cheese, jalapenos, and bacon on each sheet of dough.
3. Roll each up tightly lengthwise.  Cut into 1 inch wide slices.
4. Place the pieces flat side down on a parchment or silicon mat lined baking sheet and bake for 10 minutes.

COBB SALAD

Avocados, Chopped

Roma or cherry tomatoes, Chopped

Eggs, hard boiled

Cooked Ham, diced

Leafy Green Lettuce

BUTTERMILK RANCH DRESSING

Recipe by Our Best Bites

*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.

1C mayo

2/3 C buttermilk

1/4 t white vinegar

1 t parsley

1/8 t dill

1/4 t garlic powder

1/4 t onion powder

1 1/2 t dried chives

1/8 t black pepper

1/4 t seasoned salt

1/8 t dry mustard

Combine mayo and buttermilk

And whisk together until it’s lump-free. Add in vinegar and all spices.

Stir, stir, stir…

For best results, make ahead of time and store in the fridge so the dry herbs have time to let all their yummy flavors out.

CHICKEN NOODLE SOUP

Ingredients -

Bones and leftover meat of a roasted chicken

Onions

Carrots

Celery

Chicken Bouillon

Uncooked Pasta, I prefer the thick, curly noodles that I can only find at Costco in the pasta variety pack.

Salt

Pepper

Rosemary

Thyme

Desired Seasoning and Herbs

Directions -

1.  Place bones in a large stock pot, and add enough water to cover the bones, and a few inches more.  Bring to a boil, then turn down to simmer, covered, for 2-3 hours.

2.  Using a mesh strainer, and slotted spoon, carefully take out all the bones and meat that has fallen off the bones.  I spread this out, and carefully separate the meat from the un-edible pieces.   Throw the bones etc away, and keep the meat, cut up or torn into bite sized pieces.  

*At this point you can freeze the stock to use later, and use the meat in other recipes or continue on to make soup right now!

*I usually add a quart of broth or bouillon to the stock to help it go further for my big family.   

3.  Add all the vegetables, cut up, and let simmer for 20 minutes.  

4.  Add Chicken, Pasta, and season to taste.  

SOUTHERN FRIED CHICKEN

http://www.foodnetwork.com/recipes/paula-deen/southern-fried-chicken-recipe.html?oc=linkback

Ingredients

3 eggs

1/3 cup water

About 1 cup hot red pepper sauce (recommended: Texas Pete)

2 cups self-rising flour

1 teaspoon pepper

House seasoning (HALVED), recipe follows

1 (1 to 2 1/2-pound) chicken, cut into pieces

Oil, for frying, preferably peanut oil

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

MASHED POTATOES & GRAVY

Peel and cut up potatoes.  Boil till a fork easily pierces through.  Drain water off.

Add in 1-2 TBSP butter.  Mash with a potato masher or do what I do and use a hand mixer.  Add in 1-2 TBSP of milk to help make smooth.  Salt and Pepper to taste.  

Gravy

Wildtree’s Turkey Gravy packet with 2-3 cups of chicken broth.  Thickened with corn starch, and seasoned to taste.  

BUTTERMILK BISCUITS

Corinne’s old family recipe

Ingredients -

2 cups flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ cup shortening

¾ cup buttermilk

In a bowl combine the flour, baking powder, baking soda,  and salt; cut in shortening until mixture resembles coarse crumbs.  Stir in buttermilk; knead dough gently.  

Roll out to ½ inch thickness.  Cut cut with biscuit cutter and place on a lightly greased baking sheet.  Bake at 450 degrees for 10 minutes or until golden brown.  

Yield about 10 biscuits

CRANBERRY HORSERADISH COLESLAW

Ingredients:

6 cups green cabbage, finely sliced

1 c purple cabbage chopped

3/4 cup carrots, shredded

1/4 cup cilantro, finely chopped

1/2 cup mayonnaise, light or Greek yogurt

3 Tblsp *Wildtree Cranberry Horseradish Blend*

2 Tblsp sugar, granulated

3 Tblsp apple cider vinegar

1/2 Tblsp sea salt

Method of Preparation:

Toss cabbage, carrots and cilantro in a large bowl. In a small bowl combine all other ingredients to create dressing for slaw, taste for preferred seasoning. Pour dressing over vegetables and mix. Allow to set in refrigerator for 30 minutes.

FRIED NECTARINE (BLACKBERRY) HANDPIES

Adapted from Martha’s American Food

2 c all purpose flour

1 tsp baking powder

½ tsp salt

½ stick butter, cut into small pieces

½ c ice water

1-¾ lbs large ripe nectarines (we actually used 2 lbs of thawed frozen blackberries- any other stone fruit or berries, apples, or pears will work)

¼ granulated sugar

¼ c honey

2-3 c neutral-tasting oil for frying

Confectioners’ sugar for dusting

1 Into a large bowl, sift together flour, baking powder, and salt. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Pour in the ice water; toss lightly, gathering the dough into a ball. Turn out dough onto a piece of plastic wrap; shape into a disk. Wrap dough in plastic; refrigerate at least 1 hour or up to overnight.

2 Chop fruit into ½-in chunks if necessary

3 In a large, heavy skillet, combine the fruit, granulated sugar, and honey and fold to evenly coat. Bring to a boil over high heat; reduce heat to medium-low. Simmer, stirring frequently, until mixture is thick enough to hold its shape on the spoon, about 25 minutes. Transfer filling to a bowl and let cool.

4 On a lightly floured work surface, roll out the dough as thin as possible (about 1/16 in thick). With a 4-inch fluted cutter, cut out as many rounds as possible from the dough. If the dough becomes too soft to work with, return to the refrigerator for 15 minutes. Gather scraps into a ball, and roll out dough as before. Again, cut out as many rounds as possible.

5 Place about 1 T filling on the lower third of each round. Moisten the edges of rounds lightly with cold water. Fold rounds in half over filling and press edges together tightly. Dip a fork in flour and use the tines to seal edges.

6 Preheat oven to 250F. In a deep-fryer, heat oil to 350F (or in a large, heavy skillet, heat 1 in of oil over medium-high heat until a deep-fry thermometer registers 350F). Cook the pies in batches, turning them occasionally with tongs or a slotted spoon, until crisp and golden, about 4 minutes. Transfer pies to a paper towl-lined baking sheet to drain; keep warm in the over. Return oil to 350F between batches. Serve warm dusted with confectioners’ sugar.

APPLE PIE SLICES

http://ritzfoodz.blogspot.com/2012/01/apple-pie-slices.html

Mix - 2 1/2 cups flour

     1 Tbsp. Sugar

     1 teas. Salt

Cut into flour  - 1 cup shortening

Separate 1 egg. Put egg yolk in measuring cup and add milk enough to make 2/3 cup in all.  Add to flour mixture.  Mix dough just enough to shape into a ball.  Roll out half of dough into a rectangle.  Transfer to a baking sheet - 11x15, jelly roll size.

Cover bottom layer of dough with -

2/3 cup cornflakes, slightly crushed

5 cups peeled, sliced apples

Mix - 1 1/2 cups sugar

     1 teas. cinnamon

Sprinkle sugar/cinnamon over the apples.  Roll other half of the dough between 2 pieces of Suran Wrap.  Place over the apples, pinch the edges shut.  Beat the egg white until very stiff and spread over the top.  

Bake at 400 degrees for 40 minutes.

While hot, drizzle with a glaze made by mixing -

1 cup powdered sugar

2 Tbsp. lemon juice

WHOOPIE PIES

http://ritzfoodz.blogspot.com/2011/05/whoopie-pies.html

Cream –

               1 cup butter, soft

               2 cups sugar

               2 eggs

               2 t vanilla

In separate bowl mix these dry ingredients –

               4 cups flour

               1 t baking powder

               3 t baking soda

               1 t salt

               1 cup baking cocoa powder

Alternately pour the dry ingredients into the butter mixture with 2 cups milk.  Begin and end with the dry.

Drop small spoonful amounts onto greased cookie sheet, or on a Silpat.

Bake @ 350 for 7 minutes.

Filling –

               1/2 cup shortening

               6-8 cups powdered sugar

               4 cups marshmallow cream (2 small jars)

               4-6 T milk (adjust)

Make sandwiches with 2 cookies and filling.  Wrap in plastic wrap individually.

ALL AMERICAN PEANUT BUTTER SMORES COOKIES

½ cup shortening

¾ cup peanut butter

⅓ cup white sugar

⅓ cup light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

1 cup all purpose flour

½ cup graham cracker crumbs

1 tsp. baking soda

½ tsp. salt

1 cup mini marshmallows

4 - 1.55 oz. Hershey bars, broken into chunks

Preheat oven to 375 degrees F.

In a large mixing bowl, beat shortening, peanut butter, both sugars until light and fluffy.  

Add egg, milk, and vanilla - beat well.

Mix in flour, graham cracker crumbs, baking soda and salt until well combined, but do not over mix.  

Shape dough into 1” balls.  Place on ungreased cookie sheets.  Flatten slightly with the palm of your hand or the bottom of a glass.  

Bake 6 minutes or until slightly set.  Remove from the oven and add three mini marshmallows and three small chunks of Hershey Bar to each cookie.  Return to the oven 3-4 more minutes until lightly browned.  

Cool 1-2 minutes and then remove to wire racks and cool completely before storing in an airtight container.  

COWBOY COOKIES

http://lickthebowlgood.blogspot.com/2012/03/cowboy-cookies-gone-wild.html

• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 tablespoon milk
• 1 1/2 teaspoons vanilla
• 2 eggs
• 1 cup crushed corn flakes
• 2 1/2 cups quick oats
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup shredded, sweetened coconut
• 1 cup chopped walnuts or pecans (optional)
• 1 1/2 cups chocolate chips

Preheat oven to 350 degrees.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.

Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)

Makes 3-4 dozen, depending on size

Game Night

 

In January Alisha hosted a fabulous game night dinner for the whole group.  These fun invitations were delivered to our doors and we got extra points for completing them and bringing them with us to the party.

There was a scrabble tile banner and other decorative touches that set the tone for a fun night!

The place settings were perfectly coordinated to the theme with 

Scrabble tiles for place cards,  a score card for the evening, and some marbles on each plate.

The centerpiece was a giant sized chess board.  So fun and creative! 

We even got to play a few games during the course of the evening.  It was a great opportunity to get to know each other better.

The menu was a word search and we were all racing trying to figure out what sorts of deliciousness was in store for us! 

Appetizers:

Buffalo Chicken Dip, Bleu Cheese Turkey Meatballs, Antipasti Bites, Rosy Cranberry Cider

Savory Spinach Bites, Garlic Mushroom Bruschetta, Mushroom Pizza Bites

Our host Alisha and her helper and daughter Reevkah

Kale Pomegranate Salad

Creamy Lemon Chicken Alfredo and Breadsticks on Skewers, a fun twist! 

Mini Cherry Cheesecakes, Mini Peanut Butter Pot de Creme and Super Moist Chocolate Cupcakes with Carmel Frosting.

Top Row:  Mandy, Tori, Katie, Holly, Carrie, Tara (came for Tanya who couldn't make it), Alisha

Bottom Row:  Emily, Corinne, Alyssa, GG, Brenda, Brittany

This was Holly and Tori's last time with us and we will miss their yummy and beautiful dinners but much more having them with us!!

At the end of the night there were prizes for the winners of all the games that took place.  Such a fun treat!  Our take homes also fit the game night theme perfectly,  a marble necklace and some yummy cookies! 

*Ingredients with an asterisk are Wildtree Food Products

APPETIZERS:

Rosy Cranberry Cider
serves 12
3 Quarts Cranberry Raspberry 100% Fruit Juice Blend (Costco)
4 Clementine Oranges
4 Cinnamon Sticks
*2 TBSP WT Mulling Spices (wrapped in cheesecloth or coffee filter, tied with thread)
1/2 tsp Ground Ginger

In a medium stockpot, combine cranberry juice, cinnamon sticks, mulling spices, and ginger. Zest Clementine oranges into pot.  Cut Clementine oranges in half and squeeze juice into pot.  Heat over medium-high heat until simmering. Reduce heat to low; simmer 20 minutes. Strain, and discard solids. Serve hot.

Buffalo Chicken Dip
serves 12
2 cups cooked chicken
16 oz. cream cheese, softened
1/2 cup red onion, diced
2 cups shredded cheddar cheese
1/2 cup parmesan cheese
*4 TBSP Blazin' Buffalo Blend

Stir all ingredients together and bake in a casserole dish at 350F for about 20 minutes or until bubbly.
Serve with your favorite Tortilla Chips or it's great with celery.

Savory Spinach Dip
serves 12
17 oz. artichokes, drained and chopped
8 oz. cream cheese, softened
*2 TBSP Savory Spinach Dip Blend
*1 TBSP Garlic Galore
1/2 cup sour cream
3/4 cup Italian cheese blend (parmesan, mozzarella, whatever you like)

Stir all ingredients together, sprinkle with kosher salt, and bake in a casserole dish at 350F for about 30 minutes or until bubbly.
Serve with crackers, pita chips, vegetables, or use as a filling for stuffed mushrooms.

Bleu Cheese Turkey Meatballs
serves 5 as dinner, serves 12 as appetizers
1 lb. ground turkey
3/4 cup bread crumbs
1 egg, beaten
2 TBSP red onion, minced
*2 TBSP Blazin' Buffalo Blend
*1 TBSP Garlic Galore Seasoning
1/3 Cup Bleu Cheese Crumbles

Combine all ingredients except the bleu cheese together in a bowl. Divide into 25 equal pieces.  For each meatball, roughly form a ball, then place a few crumbels of bleu cheese in the center, then push the cheese to the center so it's covered by meat on all sides, and shape into a round ball.  Arrange meatballs on a greased cookie sheet or Silpat.  Bake at 400F for 20-25 minutes or until meatballs are cooked through.  Serve as an appetizer with Buffalo Sauce, or on a sub sandwich for dinner.

Buffalo Sauce:
8 T. Franks Buffalo or regular Hot sauce
8 T. Butter
1 Garlic, minced
2 T. Rice wine vinegar
Dash of Worcestershire
Salt, pepper

Combine all ingredients in a saucepan and simmer on medium for five minutes.  Pour over meatballs.

Mushroom Pizza Bites
serves 12
12 mushrooms
1 cup pizza sauce
4 oz shredded mozzarella cheese
1/2 c sliced black olives
12 slices pepperoni

Wash mushrooms and remove stems. Fill mushrooms with pizza sauce, cheese, olives, and top with a slice of pepperoni.  Place on a greased baking sheet or Silpat.
Bake 350 for 25-30 minutes or until cheese is bubbly and browned.  Serve warm.
(Use large portabella mushrooms for a dinner size option.)

Antipasti Bites
serves 12
12 slices salami
4 oz. diced cheeses, variety
1/4 cup roasted red peppers, chopped fine
1/4 cup fresh basil, chopped

Press salami slices down on back of inverted muffin cups in a muffin tin.
Bake 400F for approx. 10 minutes until salami is crisp
Transfer to a plate to cool
Mix all other ingredients together and spoon into salami cups to serve

Garlic Mushroom Bruschetta
serves 6
2 cups mushrooms, thinly sliced
2-3 garlic cloves, minced
*1-2 TBSP roasted garlic grapeseed oil
3 torta rolls, sliced in half
generous pinch of sea salt and ground black pepper

Heat a frying pan over a high heat and add a little olive oil. Add the garlic and fry for 30 seconds, then throw in the sliced mushrooms.  Fry the mushrooms until they are soft.

While the mushrooms are cooking, drizzle the sliced rolls with a little oil and toast under a hot grill or on a griddle pan, until golden.

Place a generous amount of garlic mushrooms on each toast and season with sea salt and ground black pepper.

SALAD & BREAD:

Kale Pomegranate Salad
serves 6
3 cups baby kale, washed and thinly sliced
2 cups baby spinach, washed and thinly sliced
1 cup romaine lettuce, washed and thinly sliced
1 cup pomegranate seeds
1 cup wild rice (cooked and cooled) ????
1/2 cup toasted walnuts
1/2 cup feta cheese

Toss altogether, drizzle with your favorite salad dressing, and serve

Breadsticks on Skewers
makes 16
1 1/2 cups warm water
1 1/2 TBSP dry yeast
2 tsp sugar

Stir together in a small bowl and let set for 5 minutes so yeast can activate.  Should be foamy on top.

In a stand mixer:
3 1/4 cups flour
2 tsp salt
Pour yeast/water mixture slowly over flour, while mixing on low
Knead 5 minutes on low
Divide dough into 16 even chunks and roll each out into a long snake
Wrap each around a 12" skewer (or longer)
Rest on the top edge of a 9x13 pan and let breadsticks rise for 30 minutes

Preheat oven to 450F

Stir together:
4 TBSP melted butter
*1 TBSP Everything Spice
1/4 cup parmesan cheese

Brush over breadsticks before baking
Fill a cookie sheet with water and place on lowest rack in oven

Bake breadsticks for 15 minutes at 450F
(half-way through bake time, brush more melted butter on breadsticks)

MAIN COURSE:

Creamy Lemon Chicken
Serves 12
4 large boneless, skinless chicken breasts
*2-3 tsp Herbes e Provence
*1 tsp Cajun Seasoning
*4 TBSP Zesty Lemon Grapeseed Oil
2 cups chicken broth
zest of 2 lemons
1 TBSP lemon juice
(add up to 1/2 cup heavy cream for richer sauce)

Rinse chicken, pat dry.
Slice into thin strips and then in half again. 
Sprinkle with Herbes de Provence & Cajun. 

Heat oil in a skillet over medium-high heat and brown chicken on both sides (approx 1-minute per side)
Add chicken broth and simmer just until chicken is cooked through, 1-2 minutes.
Remove chicken from broth and set aside, covered to keep it warm.

(Meanwhile, Boil  fettuccini noodles, according to package directions.)

Allow chicken broth to simmer and reduce down for a few more minutes
Add Alfredo Sauce (recipe below) and lemon zest to skillet. 
Simmer 10-12 minutes or until sauce has reduced to desired consistency.
Stir in lemon juice and heavy cream (optional) and add chicken back to sauce.

Serve over Fettuccine.

Alfredo Sauce:
2 cups milk
6 oz. cream cheese
4 TBSP flour
2 tsp kosher salt
2 TBSP butter
3 garlic cloves, minced
2 cups freshly grated parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth

In a large saucepan, melt butter on medium-high heat and add garlic 
Sauté for 30 seconds, stirring constantly  

Add the milk mixture to the pan

Stir constantly for 5 minutes, or until it comes to a simmer

Whisk the cheese into the sauce, stir until smooth

Add to the chicken broth mixture in the skillet and follow rest of the recipe (above)

DESSERTS:

Mini Cherry Cheesecake
makes 24 in a Demarle mini-muffin pan

Crust:
1 sleeve graham crackers, crushed
1 cube butter, melted

Stir together until well combined
Scoop 1 TBSP of mixture into each mini muffin spot
Press down evenly using a rounder or other kitchen tool
Bake at 350 for 10-12 minutes, just until the crusts are browned

Filling:
1 envelope Knox unflavored gelatine
1/2 cup sugar
1 cup boiling water
2 (8 oz) packages cream cheese, softened
1 tsp vanilla

Mix gelatin and sugar in a small bowl.  Add boiling water.  Stir 5 minutes or until gelatin is completely dissolved.
Beat cream cheese and vanilla in a large bowl with electric mixer on medium speed until creamy.  Gradually add gelatine mixture, beating until well blended after each addition.  Refrigerate 45 minutes or until thickened, stirring every 15 minutes. 

Scoop 1/4 cup filling over each of the mini crusts in pan
Refrigerate 3 hours or until firm. Store in refrigerator

Topping:
2 lbs dark cherries, pitted
1/4 sugar
1/4 lemon juice
1/2 TBSP powdered gelatine

Place 1/2 lb cherries in blender and pulse with lemon juice and sugar
Pour 1/2 cup cherry puree into a small saucepan, sprinkle with gelatine and let it sit 10 min.
When gelatine is bloomed, place over medium to high heat and stir until dissolved.
Combine cherry gelatin mixture, reserved cherry puree, and whole cherries.
Spoon over mini cheesecakes, about 2-3 cherries per cheesecake.
Chill until firm, approx 3 hours

Peanut Butter Chocolate Pot de Creme
3/4 cup creamy peanut butter
1/4 cup semi-sweet chocolate chips
1 egg
4 egg yolks
1 1/2 cups heavy cream
1 cup milk
1/3 cup granulated sugar
Preheat oven to 325 degrees, place an oven rack in the center of the oven.
Place the peanut butter and chocolate in a large bowl and set aside.
In a small bowl, whisk together the egg and egg yolks; set aside.
In a medium saucepan, combine the heavy cream, milk, and sugar.
Bring the mixture to a gentle boil, whisking to dissolve all of the sugar.
Remove from heat.
In a very slow, steady stream, whisk half of the cream mixture into the eggs. Be sure to whisk constantly and pour slowly to prevent the eggs from scrambling. Once combined, whisk in the remaining cream mixture.
Pour the mixture over the peanut butter and chocolate.
Let sit for 3 to 4 minutes, then gently whisk until smooth and thoroughly combined, about 1 minute.
Divide the custard between 12 (3-ounce) ramekins. Place the ramekins in a roasting pan. Pull out the oven rack and place the pan in the center of the rack. Carefully fill the pan with enough water to reach halfway up the sides of the ramekins, being cautious not to splash or spill water on top of the custard. Place a piece of foil over the tops of the custard cups. You may need to cut it to fit inside the pan to lay on top of the ramekins.
Bake for  50-55 minutes, or until only a small circle in the center is still liquid.
Carefully remove the ramekins from the roasting pan and place on a cooling rack. Allow to cool for about 45 minutes, then transfer to the refrigerator and chill for 4 hours.
Once cooled, you can garnish with ganache, whipped cream, and/or mini peanut butter cookies.

Super Moist Chocolate Cupcakes
makes 24
1 devils food cake mix
1 (4 serving) box instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup coconut oil, melted
1 1/2 cups semi sweet chocolate chips

Fill muffin tins with 24 cupcake liners.  Pre-heat oven to 325F

Place all ingredients except chocolate chips in a large mixing bowl
 Blend with electric mixer 1 minute.  Stir down sides.  Continue to mix on medium speed for 2-3 minutes Stir in chocolate chips
Scoop 1/2 cup batter into each cupcake liner
Bake 25-28 minutes or until toothpick in center comes out clean
Cool 20 minutes (or more) and then frost

Caramel Frosting
2 cups whipping cream (whipped), set aside
2 (8-ounce) packages of cream cheese, at room temperature
2 tsp. vanilla
1 tsp. caramel extract*
1 1/3 cup brown sugar

Beat cream cheese, vanilla, extract, and brown sugar until smooth
Fold in the whipping cream
Refrigerate until ready to use

(*you can omit the extract if you don't have it--the frosting is still delicious without it.)

Girlfriends Christmas Party

Banana Cupcakes with Peanut Butter Frosting

Prep Time: 10mn

Cook Time: 18mn

Total Time: 38mn

*Mandy made a cake with this recipe, used the PB frosting as a filling and then frosted it with stabilized whip cream.  See Mexican Fiesta post from Nov 2013 for the whip cream recipe.  

BANANA BREAD CUPCAKE INGREDIENTS

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 ripe bananas, cut into small pieces
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

PEANUT BUTTER CREAM CHEESE FROSTING INGREDIENTS

• 10 ounces cream cheese (room temp)
• 1 stick unsalted butter (1/2 cup - room temp)
• 5 cups powdered sugar/confectioners sugar
• 2/3 cup creamy peanut butter

DIRECTIONS

1. Pre-heat your oven to 350 degrees and prepare a muffin tin by lining it with paper liners. With your mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time, and vanilla and mix to combine. 
2. Add in sour cream and bananas and mix again, making sure to scrape down the sides of the bowl to ensure everything is getting mixed well.
3. In a large bowl sift together flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet and mix until smooth.
4. Fill each muffin cup about 3/4 of the way full. You should get about 15 cupcakes from one batch. 
5. Bake for about 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack to cool completely.
6. While the cupcakes cool, make the frosting. With your mixer, combine cream cheese and butter until light and fluffy. Add in powdered sugar, one cup at a time. When all of the powdered sugar has been added and the frosting is light and fluffy, add in 2/3 cup creamy peanut butter and mix to combine.
7. Pipe frosting onto cooled cupcakes. Store in an air-tight container.

Sweet & Hot Rumaki  Bacon wrapped water chestnuts in a sweet hot sauce.

 by Corinne

It's so good, I always double it so we have plenty!

one package of bacon, thawed

2 cans of sliced water chestnuts

box of tooth picks

Sauce:  1/4 cup mayonnaise

             1/2 cup brown sugar

             1/4cup (or less, is recommended! more like 1/8 cup) of "Sriracha HOT chili sauce" this comes in a clear bottle and the sauce is red. 

      

Cut the bacon into thirds.  Then wrap each piece of bacon around two slices of water chestnuts and secure with a toothpick.  Set them all in a casserole dish close together.  Then mix up the three ingredients for the sauce and spoon mixture evenly over all of them. Try to not get the sauce on the toothpicks.  This makes them easier to eat.

Bake at 375 for 45 minutes.


Raspberry Jam Filled Cookies
by Corinne

Cream –

                2 cup shortening

                1 cup white sugar                 1 cup brown sugar

Mix in –

                4 egg yolks            6 T milk                  4 t vanilla

Sift in –

                5 1/3 cup flour                       4 t cream of tartar                

                2 t baking soda                     1 t salt

Form into a somewhat flattened ball, wrap in plastic wrap and chill.  (this is a good one to make the night before, or if it’s summer time make dough during day and cook at night)

Roll out on a floured surface.  Cut into circles about 2-2 ½ inches. (you can use the mouth of a glass as a cookie cutter)  

Put a small spoonful of Jam onto center of ½ of the circles.  Using a knife mark an X into the centers of the other half and lay the X halves on top.  Using a fork press around edges to seal and make pretty.  Place on ungreased cookie sheets or Silpats.

Bake @ 350 for 10-12 minutes.

Peanut Butter Balls
by Corinne

Melt together over low heat -

2 sticks of butter or margarine

16 oz. of crunchy peanut butter

In a 2 qt. bowl stir together -

3 1/2 cups of Rice Krispies

1 lb. of powdered sugar

Pour the melted peanut butter mix over the Rice Krispies mix and gently mix it with a large wooden spoon. 

This is the part that the kids love to help with.  They will happily wash their hands if they know they get to help with this fun job!  Using your hands, form the Peanut Butter mix into 1 inch balls.  (I like them to be small enough to eat in one bite if so desired.  Also, you get a better peanut butter/chocolate ratio that way.) 

Melt, carefully stirring over low heat - 

1 package of semi-sweet chocolate chips

1/2 bar of **parafin wax  

 **Parafin wax is found by the home canning supplies.  It is perfectly edible, and in this recipe is used to give the chocolate a shiny, glossy appearance.  It could be left out, if you prefer.  I have always used it.

Using a slotted, metal spoon, dip and roll the balls in the chocolate.  Place and cool on wax paper or a Silpat.

Store in a tightly covered container.  I would think that they would keep for a week or two, but they never last more than a few days around here, so I couldn't tell you for sure.