Black-Eyed Pea Dip

Black-eyed peas are to be eaten on New Year's Day- history holds they are a good luck omen for the upcoming year. This recipe is from the Pioneer Woman!

1-14oz. can black-eyed peas
1/4 C. white onion, diced
1/4 C. sour cream
8 slices jarred jalapenos
1 C. shredded sharp cheddar cheese
3 T. salsa
Hot sauce, to taste
Salt and pepper, to taste

Drain black-eyed peas and partially mash for rustic look.
Combine remaining ingredients.

Spread into baking dish and bake @ 350* for 20 - 30 minutes, until bubbly.
Serve with tortilla chips.

Baked Strawberry Banana Oatmeal

Perfect for early mornings on chilly winter days ...

2 C. rolled oats
1/3 C. brown sugar
1 tsp. baking powder
1 tsp. grated orange zest
1 tsp. Chinese five spice
1/2 tsp. salt
1/2 C. walnuts, chopped
1 C. sliced fresh strawberries
1/3 C. semi-sweet chocolate chips
2 C. milk
1 egg
3 T. butter, melted
2 tsp. vanilla
1 ripe banana, peeled, cut into 1/2-inch slices


Grease 9 x 13 baking dish with cooking spray and place on a baking sheet.

Combine oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).

In separate bowl, whisk together milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.

Bake @ 375* 35 - 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

{LDM}

Homemade Funfetti Cupcakes

Homemade is always, always better. Trust your Mama on that one.

Vanilla Funfetti Cupcakes:
1/2 C. butter
1 C. sugar
2 eggs
1 T. vanilla extract
1 1/2 C. flour
1 tsp. baking powder
1/3 C. milk
1/3 C. assorted brightly colored sprinkles + more for top of icing

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake @ 350* for 18-20 minutes.
Let cool.

Vanilla Buttercream Icing:
2 sticks of butter, softened
2 1/2 C. powdered sugar
1 T. vanilla extract
1 T. milk, as needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes.
If icing is too thick, add milk 1 teaspoon at a time until desired consistency is reached.

Ice cupcakes and top with sprinkles.

{LDM}

Creamy Quinoa Primavera

Quinoa is a healthy super food!

1 1/2 C. uncooked quinoa
3 C. chicken or vegetable broth
4oz. cream cheese
1 T. chopped fresh basil
1 T. butter
2 cloves garlic, minced
5 C. thinly sliced fresh veggies, such as mushrooms, onions, peppers, asparagus, zucchini, summer squash, or pea pods
3 T. grated Romano or Parmesan cheese

Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed.

While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

{LDM}

Beer Cheese Mac

You read that right. This is as decadent as all get-out.

12oz. elbow macaroni, cooked as directed, to al-dente
2 T. unsalted butter
2 T .flour
1 C. milk
1 C. beer (I prefer dark ales)
4oz. smoked cheddar cheese, shredded
4oz. sharp white cheddar cheese, shredded
4oz. mild cheddar cheese, shredded
6 slices American cheese
1/4 tsp. smoked paprika
1/4 tsp. mustard powder
1/4 tsp. dried thyme
salt and pepper, to taste
10 fresh basil leaves, shredded


Melt butter in a saucepan over medium heat. Add flour and whisk to make a roux. Continue whisking until the roux start to turn golden and bubbles, about 2 minutes. Add milk and beer, stirring constantly. Cook for 5 minutes until the mixture begins to thicken slightly. Reduce heat to low and add cheeses by the handful, stirring to melt and incorporate.

Add paprika, mustard, thyme, and salt and pepper to taste. Pour sauce over pasta and stir to distribute.

Stir basil into pasta and serve.

{LDM}

Feta Dip

So easy. So pretty. So Christmasy!

1/8 - 1/4 C. EVOO
4 Roma tomatoes, rustically chopped
1 bunch green onions, diced
1 block Feta cheese, crumbled (do not use pre-crumbled)
2 T. Greek seasoning (I use Cavender's brand)
1 baguette, sliced & served warm

Take a large platter and drizzle EVOO until the platter is covered.
Sprinkle on tomatoes and onions.
Add feta, hand-crumbled.
Sprinkle Greek seasoning to taste.
Mix all ingredients until incorporated.

Serve with the baguette.

If you have leftovers, it makes a delicious sauce to toss with cooked whole-wheat pasta!

{LDM}

Chocolate Ice Cream Roll & Custard Sauce

From your great-Grandma S.

This recipe is a family-honored tradition and legacy. Grandma S. has served it to her ever-expanding family on Christmas for ... well, forever. I think now she makes 4 rolls to accommodate our big family. If, at the holidays, you took away my prime rib, berry cream muffins, creme brulee, caramelized Chex mix, sugar cookies .. any of that and left me with THIS, I could be a happy girl. It's a bit tricky getting the rolling part down, so I suggest you spend a few Christmases at your Grandma's hip taking notes.

Chocolate Ice Cream Roll

4 eggs separated
1/2 C. sugar
1 tsp. vanilla
1/3 C. sugar
1/3 C. cocoa
1/2 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 C. water

Line a 15x10 jelly roll pan with foil. Generously grease foil.

Beat egg whites until foamy, gradually add 1/2 C. sugar, beating until stiff peaks form. Set aside.

Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 C. sugar, beating 2 additional minutes.

Combine dry ingredients, add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan.

Bake @ 375* 12-15 minutes, until top springs back at touch. Immediately invert onto towel covered with powdered sugar. Peel off foil. Roll hot cake in towel starting with narrow end; cool completely on wire rack.

When cooled, unroll and fill with vanilla ice cream. Re-roll (no towel this time!), wrap in plastic wrap and freeze.

Slice to serve, with spooned custard sauce on top.

Chocolate Custard Sauce

2 T. cornstarch
5/8 C. sugar (1/2 C. + 2 T.)
1/2 tsp. salt
2 C. milk
4 T. butter
2-3oz. unsweetened chocolate squares

Combine cornstarch, sugar, and salt. Stir in milk and bring to a boil over low, stirring constantly. Boil 1 minute. Add butter and chocolate, stirring until thick and smooth, cook for additional 1 minute. Cool completely before serving.

{LDM}

Best Ever Beef Roast

From great-Grandma S.
Really, that is what her recipe card says! She served this on Christmas Eve for years and years.

6# sirloin beef roast- place in roasting pan.

Pour over it:
2 jars Heinz mushroom gravy
2 pkg. Lipton onion soup mix
1 C, Italian dressing
2 cans mushrooms

Roast @ 350* for 3 hours, remove from drippings.

Cool slightly, cover well, and refrigerate.
Place drippings in separate container, refrigerate.

The next day, slice beef, place in large casserole (or roaster pan), skim fat off drippings, and pour over meat.

Heat @ 350* for 1 hour.

{LDM}

Oyster Crackers

From great-Grandma Pancake.
Everyone has had these snack crackers, and my Grandma always made them for Christmas at the lake.

1 C. vegetable oil
1 tsp. dried dillweed
1 tsp. lemon pepper
1 tsp. garlic salt
1 pkg. Hidden Valley Ranch dressing mix (dry)

Mix together and pour over two boxes of oyster crackers and mix well for serving.

{LDM}

Berry Cream Muffins

From your Grandma G.

These are a staple at our family's Christmas morning brunch!

2 C. flour
1 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. fresh or frozen raspberries
2 eggs, beaten
1 C. sour cream
1/2 C. oil
1/2 tsp. vanilla

In large bowl, combine flour, sugar, baking powder, soda, and salt. Add berries, and toss gently.

In separate bowl, combine eggs, sour cream, oil, and vanilla- mix well. Stir into dry ingredients, just until well-moistened.

Fill paper-lined muffin pans 2/3 full.

Bake @ 400* for 20-25 minutes.

Dust with raw sugar if desired.

{LDM}

Peppermint Eggnog Punch

Eggnog reminds me of Christmas Eve's celebrated at my grandparents' farm.


1qt. peppermint ice cream
1qt. eggnog
1 C. rum (optional)
1-1/4 to 2-1/2 C. ginger ale, chilled
Additional peppermint ice cream, for garnish
Peppermint sticks, for garnish

Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. If desired, stir in rum.
Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. Garnish each serving with additional peppermint ice cream and peppermint sticks.

{LDM}

Caramels

A very famous recipe from your great-Grandma Pancake. These are a staple at our house during the holidays, and are so fun to make, wrap, unwrap, and eat!

2 C. sugar
1 C. brown sugar
1 C. light. corn syrup
1 C. whipping cream
1 C. milk
1 C. butter
4 tsp. vanilla

Combine sugars, syrup, cream, milk, and butter. Cook slowly, stirring often to 246* (firm boil).
Remove from heat, add vanilla.

Pour into greased 8x8 pan. Cool completely. Turn out of pan and cut into squares, wrap in wax paper.

{LDM}

Grinch Cookies

These cookies are completely kid-friendly and oh-so easy! It's fun to have a recipe that just our tradition at Christmas.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 C. butter, softened
1/4 tsp. mint extract
6 to 8 drops green food coloring
1 egg
1 C. creme de menthe baking chips
1 C. semi-sweet chocolate chunks

In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Drop dough 2 inches apart on ungreased cookie sheet.

Bake @ 350* 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack.

Serve warm with a big glass of icy cold milk! And save some for Santa ... !

{LDM}

Spritz Cookies

If I had to celebrate the holidays with only one cookie, it would be the buttery, almondy Spritz! This family recipe hails from the iconic Betty Crocker(R) Cooky Book. My absolute favorite variation contains Hershey's chocolate in the middle.

1 C. butter, softened
1/2 C. sugar
2 1/4 C. flour
1/4 tsp. salt
1 egg
1/4 tsp. almond extract
Food color, if desired

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
Place dough in cookie press. Form desired shapes on ungreased cookie sheet.

Bake @ 400* for 6-8 minutes, until set but not brown ... at all!
Remove from pan immediately; decorate with sprinkles if desired.

{LDM}

Punch-Drunk Love

Very festive if you float some sliced starfruit, fresh raspberries or cranberries into the punch bowl.

1 C. fresh lime juice (around 8-10 limes, usually)
1 C. ginger syrup
1 750 ml bottle of Tanqueray gin
2ltr. bottle ginger ale
15 or so dashes of Angostura Bitters
Lime slices, for garnish

Combine the ingredients in a bowl, stir lightly and add ice.

{LDM}

Sausage Wontons

From your great-Auntie J.
These are a favorite part of Christmas ... and even your Uncle D. likes these!

2 C. cooked, crumbled spicy sausage
1 1/2 C. grated cheddar cheese
1 C. Hidden Valley Ranch dressing
1-2oz. can sliced black olives
1/2 C. fresh diced red pepper
1 pkg. wonton wrappers

Grease muffin tins and press 1 wrapper into each tin. Brush with oil.
Bake @ 350* for 5 minutes.

In the meantime, combine all other ingredients.

Remove pre-baked wontons from oven, and stuff with sausage mixture. Continue baking until bubbly, 10 minutes or so.

{LDM}

Fruitcake

From your great-great Grandma E.

I don't remember eating fruitcake prepared by Grammy, but my Mom, your Grandma G. always made this for Christmas when I was a kid. It's hard to explain the goodness; unlike any other fruitcake with it's creamy, richness. We'll make it together this year!

10 oz. mini-marshmallows
1 C. sugar
1 C. whipping cream
Mix and cook until marshmallows are melted. Cool.

Add: (don't chop the fruit or nuts!)
1 # graham cracker crumbs, crushed
1 # shelled whole walnuts
1 # Brazil nuts
1/2 # light raisins
1/2 # candied pineapple
1/2 # dates
1 # candied cherries

Mix well and put in well buttered glass pan.
Keep in refrigerator for few days prior to cutting.
Slice to serve, or wrap in pieces for gifts.

{LDM}

Christmas Wreaths

One of Mama's favorite holiday treats!

30 marshmallows
1 stick butter
1 tsp. vanilla
2 tsp. green food color
3 1/2 C. cornflakes
Red hot candies

Combine marshmallows, butter, vanilla, and food color in top of double boiler (or in bowl placed over saucepan). Heat over water until marshmallows and butter are melted. stirring frequently. Gradually stir in cornflakes.
Drop from teaspoon onto waxed paper; with hands form into tiny wreaths, about 2" in diameter. Decorate with red hots, and red frosting for ribbon, etc. as desired.

{LDM}

Lasagna Cups

Your Grandma. G. makes a killer homemade lasagna. I remember Christmases where her brother, my uncle D., would ask for pans for his gift. I'll always associate lasagna with Christmas, to an extent. This recipe is modern, and fun!

Marinara Sauce:
2 T. olive oil
1/2 C. white onion, chopped
1/2# ground beef (or Italian sausage), cooked and drained
1/2 C. red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6oz. can tomato paste
1-8oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5oz. can diced tomatoes
1 T. dried basil
1/2 T. dried oregano
1 bay leaf
1 tsp. sugar
Salt & pepper, to taste

Cheese filling:
1-10oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 C. grated Parmesan cheese
3/4# mozzarella cheese, grated & divided
1/3 C. ricotta cheese
1/2 tsp. pepper
1 egg

21 lasagna pasta sheets, cooked as directed, al-dente (2 minutes less than box says!)

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so to thicken.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For assembly- Line 12 jumbo muffin tins with squares of parchment paper. Line the edges of the muffin tins with 1 pasta sheet per cup. Spoon about 1/2 T. of sauce into the bottom of each cup . Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.

Bake @ 350* for 25-30 minutes or until everything is hot and bubbly. Serve immediately.

{LDM}

Home Ec. Brownies

Happy birthday to your great-Auntie R. today! In honor of her day, this recipe is from her 7th grade Home Ec. class. I found it folded neatly in great-Grandma's recipe box this summer. It was even in her 13-year-old handwriting. What a treasure!

2 oz. unsweetened chocolate baking squares
1/3 C. shortening
1 C. sugar
2 eggs
1/2. tsp vanilla
1/2 C. + 2 T. flour
1/2 tsp. powdered sugar
1/2 tsp. salt

Melt shortening and chocolate in pan over low. Remove from heat.
Add in sugar, eggs, vanilla.
Stir in remaining ingredients.
Grease 8x8 pan, and bake @ 350* for 25 minutes until brownies pull away from edge of pan.

And since Auntie R. is such an ice cream freak, I'd serve these warm with a giant scoop of vanilla ice cream and hot fudge!

{LDM}

German Chocolate Cupcakes

From Jan's Sushi Bar.

I started a fun tradition last year making your Papa's favorite dessert as part of his birthday gift. His favorite cake has always been German Chocolate, so I found a fabulous from-scratch recipe and made it into cupcakes. Your Papa said I could do this for the rest of his birthdays, and so I will.

2 C. sugar
1 3/4 C. flour
3/4 C. baking cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. oil
2 tsp. vanilla
1 C. boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin tins, lined with paper.

Bake @ 350* for 30 minutes or until toothpick inserted comes out clean.

Cool completely.

Icing:

1 C. chopped pecans
14oz. sweetened condensed milk
3 egg yolks
8 T. unsalted butter, cut into cubes
1 tsp. vanilla
1 3/4 C. sweetened coconut flakes

Whisk together the milk and yolks in saucepan. Add the butter and cook over medium heat, stirring constantly with spatula, making sure to scrape the bottom and edges of the pan.

Simmer, then lower the heat to low and simmer for about 5 minutes, continuing to stir constantly, or until thickened enough to pool slightly.

Stir in the vanilla, coconut and pecans and continue to cook on low heat while stirring constantly for 1 minute. Scrape the mixture into a large bowl; cover with Saran wrap and cool to room temperature.

Ice cooled cupcakes.
Serve cupcakes chilled.

{LDM}

Rhubarb Torte

Happy birthday to your Papa today! This is his favorite dessert recipe ever. His requested birthday meal is always roasted duck, wild rice, and rhubarb torte. Even in the dead of winter!

Filling:
1 C. sugar
3 T. cornstarch
4 C. sliced rhubarb
1/2 C. water
Few drops red food coloring
Combine ingredients in saucepan and cook, stirring until thickened. Cook 2-3 minutes, then add food coloring.

Crust:
1 C. graham cracker crumbs
2 T. sugar
4 T. melted butter
Mix together and press into 9x13 pan, reserving 2 T. for topping.
Bake @ 350* for 10 minutes.

Pour rhubarb mix over crust. Cool.

Topping:
Whip 1/2 C. whipping cream, fold in 1 1/2 c. mini marshmallows, and spoon over cooled rhubarb.
Prepare 1- 3 3/4oz. package instant vanilla pudding according to directions. Spread over all, and sprinkle with remaining graham crumbs.

Serve chilled.

{LDM}

Spicy Hawaiian Burgers

2 pounds ground chicken
6 pineapple rings
6 slices pepperjack cheese
6 whole wheat hamburger buns
1/4 C. soy sauce
1 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. Lawry's
1/2 tsp. ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt and cumin. Lightly mix and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion.

Serve with teriyaki sauce or Ranch dressing.

{LDM}

Krispy Kreme Muffins

Your Daddy; he loves him some Krispy Kreme donuts, and years ago, the shop in our town closed. It was a sad day for that man! These muffins make up for his loss ... albeit it just slightly.

For the Batter:
1/4 C. butter
1/4 C. oil
1/2 C. sugar
1/3 C. brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 C. flour
1 C. milk

For the Glaze:
3 T. butter; melted
1 C. powdered sugar
3/4 tsp. vanilla
2 T. hot water

Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray.
In a bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake @ 425* for 15 to 17 minutes, or until they’re a pale golden brown.

Prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip.

Serve warm.

{LDM}

Fruit Roll-Up Cake

Happy, happy 3rd birthday to my sweetest kitchen sidekick, Lil' Dude!

This is a recipe for a birthday cake my Mama made me when I was young ... and I am baking it for you today! It's a unique recipe that sweet and fun- just like my birthday girl!

1 box cherry Fruit Roll-Ups
1 pkg. confetti angel food cake mix
1 C. water
1 C. chilled whipping cream
3 T. powdered sugar

Freeze two Fruit Roll-Ups at least 30 minutes.

Bake cake as directed and cool completely. Remove from pan, and split cake in half to make two even layers.
Tear remaining 6 Fruit Roll-Ups into pieces. Combine with water in saucepan- heat to boiling over medium-low heat. Boil 1 minute. Cool completely.

Place bottom cake layer cut side up on serving plate/platter. Spread with half the melted Roll-Ups mixture. Top with other cake layer. Beat whipping cream and powdered sugar together in chilled bowl. Add in remaining half of melted Roll-Ups mixture. Ice cake.

Tap frozen Fruit Roll-Ups on edge of counter to break into tiny pieces. Sprinkle on iced cake and refrigerate at least 2 hours.

Then blow out THREE candles!

{LDM}

Paprika Cream Chicken

8 chicken legs, skinned
1 yellow onion, cut into thin strips
2 T. sweet paprika
5 C. chicken broth
4 T. oil
4 T. flour
3 1/2 heaping T. sour cream
1/2 C. whipping cream
Salt, to taste

Heat oil in large stockpot; add onions and cook until softened, stirring constantly. Add 2 tsp. paprika. Stir for 30 seconds.

Add chicken to the pot and cover with broth. Cover and cook over medium until boiling. Continue cooking for 45 minutes until fork-tender.

In a separate bowl, pour flour, sour cream, and whipping cream together. Mix well.

Remove chicken from pot, and pour cream mixture into broth. Whisk constantly, allow to boil for about 3-5 more minutes – giving the sauce the necessary thickness.

Add salt to taste, add chicken back to the stockpot.

Ladle chicken and sauce over hot, cooked pasta or brown rice. Dust with moderate amount of paprika and serve.

{LDM}

Red & Green Avocado Salad

Beautiful and delicious!

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 C. fresh basil, julienned
2 T. fresh parsley
1/4 C. lemon juice
1/4 C. EVOO
Salt and pepper, to taste

In a bowl, combine the tomatoes, mozzarella, basil and parsley.
In separate bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Prior to serving, stir in the chopped avocados.

{LDM}

Slow-Cooked Honey Pork

1 (2-3#) boneless pork roast
2/3 C. grated Parmesan cheese
1/2 C. honey
3 T. soy sauce
2 T. dried basil
2 T. minced garlic
2 T. olive oil
1/2 tsp. salt
2 T. cornstarch
1/4 C. cold water

Spray Crockpot with non-stick cooking spray, add roast.

In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy and brown rice.

{LDM}

Homemade Marshmallows

From your great-Auntie A.
These go great paired with homemade hot chocolate mix!

2 T. unflavored gelatin
3/4 C. cold water
2 C, sugar
1/8 tsp. salt
3/4 C. boiling water
1 T. vanilla

Soften gelatin in cold water 5 minutes; dissolve by stirring over hot water. Combine sugar, salt, and boiling water in 2-qt. saucepan; cook, stirring until sugar dissolves to the soft crack stage (280*). Pour into mixing bowl along with gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is creamy and fluffy.
Add vanilla and pour into 8" baking dish dusted with powdered sugar.

Cool 1/2 hour, or until set.
Cut into 36 squares with knife moistened with water.

Place in airtight container and refrigerate until serving.

{LDM}

Cutout Cookies

From your Grandma S.

These are Daddy's favorite cookies in the entire world. Ever December, he gets so anxious for the ice cream bucket full Grandma S. prepares just for him!

1 C. butter, softened
1 1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract until creamed. Blend in flour, soda, and tartar. Mix well with a fork.
Chill mixture for 2-3 hours.

Divide dough in half, rolling out to desired thickness. Cutout desired shapes.

Bake @ 375* for 7-9 minutes, until barely browned on edges.

Cool, ice, and decorate.

Icing:

3 C. powdered sugar
Capful of vanilla
Few T. of milk, until desired consistency is achieved
Dash of salt

{LDM}

Irish Cream Liqueur

From your great-Auntie A.

1 can sweetened condensed milk
3 eggs
1 tsp. vanilla
2 T. chocolate syrup
1 pint whipping cream
3/4 C. whiskey
1/3 C. rum

Keeping blender on low, add all ingredients, one at a time, in the order given.
Makes 1.5 quarts.

Serve over ice.

{LDM}