More Thanksgiving

Cranberry Chutney I half this recipe because I'm the only one who likes it but I really like it so I make it every year.  I don't use the raisins

Ingredients:

• 1 orange, peeled, tough membrane removed, chopped
• 1/4 cup orange juice
• 1 package (12 ounces) fresh cranberries
• 1 3/4 cups sugar
• 1 large Golden Delicious apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Preparation:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Loaded Baked Potato

Loaded Potato Buffalo Chicken Casserole 

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil 
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika 
• 2 TBS. garlic powder 
• 6 TBS. hot sauce 

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon 
• 1 c diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika,garlic powder; hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spraycoated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Enjoy!

This reciped is now our favorite and most requested recipe.  The missionaries now request this when they come to our house.

This is from an awesome blog Cook Lisa Cook

http://cooklisacook.blogspot.com/2012/03/loaded-potato-buffalo-chicken-casserole.html


I have taken this recipe and changed it to make it Paleo.  I use sweet potato instead of potato and I leave off the cheese.

Lemon Chicken

Lemon Chicken

Ingredients (Yield: 4 servings)

2 tablespoons cornstarch
4 tablespoons Kikkoman I use Tamarin Gluten Free or  Less Sodium Soy Sauce, divided
1 pound boneless, skinless chicken, cut into 1-inch pieces
1/2 cup sugar
2-1/2 teaspoons cornstarch
3/4 teaspoon grated fresh lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 bunch green onions, cut into 1-inch lengths

Instructions

1. Combine 2 Tbsp. cornstarch and 1 Tbsp. soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
2. Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 Tbsp. soy sauce and 1/4 cup water.
3. Heat oil in hot wok over high heat.* Add chicken and green onions; stir-fry 3 minutes. Remove.
4. Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.
   *Or, if using skillet, heat oil over medium-high heat.

Ten Layer Monster Bar Cookie

Made this for a Primary Board Meeting it was so good.

Ten layer Monster Bar Cookie
1/2 cup unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 (14-oz.) can sweetened condensed milk
1 cup pecan halves
16 caramels, cut up (3/4 cup)
1 cup semisweet chocolate chunks
1 cup white baking chips
1/2 cup milk chocolate chips
1/2 cup coarsely chopped walnuts
1/2 cup cashews

1. Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper.

2. Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecans, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts and cashews in pan; press gently.

3. Bake 25 minutes or until edges of bars bubble gently. Do not overbake. Cool completely on wire rack.

4. Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. (If knife sticks during cutting, spray with nonstick cooking spray.) (Bars can be made up to 3 days ahead. Cover and store at room temperature.)

24 bars

Strawberry Salad or Dessert

I am pushing to get all my recipes on here because we are moving who knows when and who knows where and we are going on vacation and I may need them.  This reminds me of break the fast in Virginia.

Stawberry Pretzel Dessert
 
Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries (I would use sliced)
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Directions
Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

Chili Muffins

I got this recipe from a good friend and she found it in the family fun magazine.  I used turkey and 1 egg and 2 whites to help with cholesterol.  Just to let you know this is one of Mark's favorite dishes.  I took this to a friend who was moving and they loved them.

Ingredients

2	large eggs
1	15 ounce can kidney beans, drained and rinsed
1	medium red bell pepper, finely diced
1	cup fresh or frozen corn kernels
¼	cup tomato paste
1	teaspoon cumin
1	teaspoon garlic powder
1	teaspoon onion powder
1	teaspoon oregano
½	teaspoon chili powder
1	teaspoon salt
¼	teaspoon pepper
1	pound extra-lean ground beef
1	cup grated cheddar
½	cup low-fat sour cream
	Sliced scallions for garnish

Directions

1. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. In a large bowl, lightly beat the eggs. Stir in all but the last four ingredients, then gently mix in the ground beef.
2. Divide the mixture evenly among the muffin wells. Use your fingers to press down and pack the contents of each well. Cook the cupcakes for 20 minutes, then remove the pan from the oven and sprinkle a heaping tablespoon of cheese onto each cupcake. Return the pan to the oven and bake until a thermometer inserted into the center of a cupcake registers 160 degrees , about 10 minutes more. Cool the cupcakes for 5 minutes before unmolding them. Serve with sour cream and scallions

Banana Cake

My Old recipe book is falling apart so I thought I better hurry and get this on here.  This recipe is one my mom used when she baked and decorated wedding cakes.  We recently started making banana bread and this is the best recipe in my opinion.
Cream together
1 2/3 C Sugar
2/3 C Shortening or butter
Beat in 3 eggs one at a time
Add 2/3 C buttermilk
3 medium bananas mashed
Mix in separate bowl and add gradually 2 1/4 C flour 1 t salt 1 1/4t baking powder 1 1/4t baking soda
mix in 2/3 cup nuts
Bake 350 for 25 to 30 min.

cinnamon rolls

I have had this recipe for a couple years but I had the ingredients not the instructions so I found this so my children could have directions.  I use cream cheese if your Dad isn't having any and I use real lemon juice not vanilla for me but Shawni likes almond or vanilla flavoring the best.

http://www.food.com/recipe/cake-mix-cinnamon-rolls-97697

Ingredients:

Serves: 12Yield:
2
dozen Units: US | Metric
5 -6 cups flour
1 (18 ounce) package yellow cake mix
2 (1/4 ounce) packages fast rise yeast
2 1/2 cups warm water (120 to 130)
1/4 cup melted butter or 1/4 cup margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon
Frosting
6 tablespoons butter or 6 tablespoons margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 -3 tablespoons milk
Directions:

1
In a mixing bowl, combine 4 cups of flour, dry cake mix, yeast and warm water until smooth.
2
Add enough remaining flour to form a soft dough.
3
Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes (I did this step with my Kitchen Aid Mixer).
4
Place in a greased bowl, turning once to grease top.
5
Cover and let rise until doubled, about 45 minutes.
6
Punch dough down.
7
Divide dough in half and let rest covered 10 minutes.
8
Turn onto a lightly floured surface.
9
Roll each portion into a 14 X 10 rectangle.
10
Brush with butter; sprinkle with cinnamon and sugar (I prefer brown sugar myself, so I used about 3/4 cup brown sugar with a teaspoon and half of cinnamon).
11
Roll up jellyroll style, starting with long side.
12
Cut each roll into 12 slices; place cut side down in two greased 13 X 9 baking pans (At this point I just kind of flatten them a bit with my hand so the middles don't raise up).
13
Cover and let rise until almost doubled, about 20 minutes (this is where I put them in the frig over night).
14
Bake at 400 for 10-15 minutes or until golden brown.
15
Cool for 20 minutes.
16
*For frosting, in a mixing bowl, cream butter, powdered sugar and vanilla.
17
Add enough milk to achieve desired consistency.
18
*I prefer a cream cheese frosting on cinnamon rolls so I changed that as well, but this works out just great.

Read more at: http://www.food.com/recipe/cake-mix-cinnamon-rolls-97697?oc=linkback

Shawni's Birthday Dinner

Shawni's request is Chicken Enchllades the way Kaki Beaudin makes them.  When I went to get the recipe it was faded so I'm adding it here.
2 cups cooked Chicken (chopped in small pieces)
1 cup white onions
1 pkg. cream cheese (8oz)
12 0z Monterrey Jack Cheese.
1 Small carton whipping cream (do not whip)
12 flour tortillas
black pepper
paprika (optional)

Combine chicken, onion and cream cheese and mix well.  Dip tortillas in whipping cream and then fill each one with chicken mixture.  Roll op tortillas and place in greased casserole dish.  Cover with Monterrey Jack cheese (grated) and bake at 350 degrees for 30 - 40 min.

This is what I used this time and liked it.

6 chicken breasts
2 cups onion
2 pkg.  cream cheese
2 cups pepper jack cheese
12 flour tortillas
black pepper
1 1/2 cans Las Palmas Green Enchilada (medium)  sauce
Combine chicken, onion, cheese and cream cheese mix well.  Dip tortillas in Green Enchllada sauce then fill with chicken mixture.  I did not put cheese on top.  I like it with the cream but I didn't have any so I used the green enchilada sauce.  I liked it this way I may try 1/2 a thing of whipping cream with the enchilada sauce next time.

For Mark I made a small casserole dish with no cream cheese and used corn tortillas.  Instead of rolling the corn shells I did it as a casserole, pour sauce in the bottom, place 4 tortillas on top then pour sauce on top, Place chicken mixture on top then repeat ending with tortillas and green sauce.