Becky's Chicken Salad

2 1/2 c. diced and chilled, cooked chicken meat
1 c. chopped celery
1 c. sliced, seedless grapes
1/2 c. sliced almonds
2 T. chopped fresh parsley
1 t. salt
1 c. mayo
1/4 c. heavy whipping cream
1 t. curry powder

In medium bowl, whip cream to soft peaks

Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream.  Chill

Homemade Mayo

Ingredients

• 1 large egg
• 1 tablespoon Dijon mustard
• 1 1/3 cups vegetable or canola oil
• 4 teaspoons white wine vinegar or freshly squeezed lemon juice

1. Combine egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
2. With the processor running, slowly add oil in a thin stream until completely combined. Add vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.

Variation (hand-whisked method):

1. Combine egg yolk only and mustard in a bowl and whisk until well mixed.
2. Whisking constantly, add oil in a thin stream until completely incorporated and mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in vinegar or lemon juice and season with salt and pepper to taste.

               

Pizza Dough Anne

13 cup flour
2 tablespoon sugar
4 tablespoon salt
4 tablespoon yeast
1/2 cup olive oil 
5 1/2 cup warm water.

Put sugar, salt, yeast, oil and water in the mixer. 
Add the flour and mix only until flour in incorporated. Less than 5 minutes. 
Put in an airtight container and let rest 2 hours.
You can do half of this recipe too.  Will keep in the refrigerator for a week, 

or freeze for up to 3 months. 

Baked Potato Soup from Heidi C.

3 T butter

1 cup finely chopped onion

2 T flour

1 14 1/2 oz can chicken broth

1 lb or 2 medium baking potato, peeled and cubed

1/2 t salt

1/4 t white and black pepper

1 t dried basil

Dash tabasco

1/2 t garlic salt

1 cup half and half

Optional:  crumbled bacon, chopped chives or green onions, shredded cheese

 

Melt butter on medium heat and sauté onion. Sprinkle flour over onions and cook about 5 minutes, stirring often.  Gradually add broth, add everything except the half and half.

 

Bring to boil and reduce to low and simmer 20 minutes.  Stir occasionally, stir in half and half and heat through. 

Serve with crumbled bacon, shredded cheese, and chopped green onion.

 

Easter Apricot Glazed Ham

• -10 pound spiral ham, precooked
• Apricot Glaze
• -1 ½ cups apricot preserves
• -½ cup Dijon mustard
• -1 teaspoon horseradish
• -2 garlic cloves, minced
• -2/3 cup rice wine vinegar

Instructions

1. . Preheat the oven to 325 degrees.
2. . Mix all of the glaze ingredients in a small saucepan and whisk together over medium heat. When the jam has totally melted into the sauce, set aside.
3. . Put 1 cup of water in the bottom of a roasting pan and place the ham inside the roasting pan, sliced side down in the water, skin side up.
4. . Pour half of the glaze over the ham and then loosely tent the ham with foil. Place it in the oven and bake it for 45 minutes.
5. . Take the foil off of the ham. Pour the other half of the glaze over the ham and bake another 15-20 minutes until the glaze has melted again into the ham.
6. . Remove the ham from the oven and gently slice the ham away from the bone and lay out on a platter.

credit:  http://heatherchristo.com/cooks/2013/03/24/apricot-glazed-ham-and-biscuits/

Taco Bell Mexican Pizza - Copycat

http://www.food.com/slideshow/copycat-faves-restaurant-recipes-revealed-67/taco-bell-mexican-pizza-5

Ingredients

• 1/2 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon diced minced onion
• 1/4 teaspoon paprika
• 1 1/2 teaspoons chili powder ( Spanish is best)
• 2 tablespoons water
• 8 (6 inch) flour tortillas
• 1 cup cooking oil
• 1 (16 ounce) cans refried beans
• 1/3 cup diced tomato
• 2/3 cup mild picante sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/4 cup chopped green onion
• 1/4 cup sliced black olives

Directions

1. Cook the ground beef over medium heat until brown, then drain.
2. Return meat to pan and add the salt, onions, paprika, chili powder and water.
3. Let mixture simmer over medium heat for 10 minutes, stirring often.
4. Heat oil in frying pan over medium-high heat.
5. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
6. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
7. Tortillas should become golden brown.
8. Heat refried beans.
9. Preheat oven to 400 degrees F.
10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
11. Next add 1/3 C meat, then another tortilla.
12. Top the second tortilla with 2 T of salsa.
13. Divide the tomato, cheese, onions and olives evenly and top in that order.
14. Bake for 8-12 minutes.

Chocolate Angel Food Cake

Note: To make a chocolate version, substitute 1/4 cup cocoa powder for 1/4 cup of the flour.

Ingredients

Dry ingredients:
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
For the egg white mixture:
• ¾ cup granulated sugar
• 12 large egg whites (make sure not to get any of the shell or egg yolk in with the whites or they won’t beat up properly)
• 1 teaspoon vanilla extract
• 1 ½ teaspoon cream of tartar

Directions

1. Preheat the oven to 325 degrees.
2. In a medium bowl, whisk together the flour, cocoa powder (if using), sugar and salt and set aside. In another bowl place the egg whites and add the vanilla. With a hand mixer (or with a stand mixer), beat the egg whites and vanilla on medium-high until the mixture is just frothy, about one minute. Sprinkle the cream of tartar on the top of the foamy whites and continue beating on medium-high until soft peaks form, another 2-3 minutes.
3. Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff and glossy (see the picture below). This may take several minutes, depending on the type of mixer you are using. With a whisk, gently fold the dry ingredients into the beaten egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a rubber spatula. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch. Place the cake upside down on cooking rack or bottle until cool (see picture below). Slide a knife around the edges of the pan and gently remove the cake.

from: 
http://www.melskitchencafe.com/2010/06/ethereal-chocolate-angel-food-cake.html

My Favorite Monte Cristo

• 8 slices bread 
• 4 teaspoons honey dijon mustard
• 8 slices thin swiss cheese
• 8 slices thin ham
• 8 slices thin of turkey (I use thin slices of left over turkey that I have roasted)
• 3 large eggs
• 2 tablespoons flour (I use whole wheat)
• 1 tablespoon melted butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk 
• powdered sugar, for dusting
• strawberry jam, for dipping (or any jam of your liking)

Directions

8. Heat oven to 425°F.
9. Baking sheet needs to be well greased.  I use parchment paper)Lightly butter a baking sheet pan..
10. Spread 1/2 teaspoon mustard on each slice of bread.
11. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
12. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
13. Blend in milk.
14. PLACE both sides of sandwiches into egg mixture until bread is lightly soaked.
    (try different kinds of bread for variety to see which you like)
15. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
16. Bake 8-10 minutes until bottom is golden brown.  (may have to re spray or grease pans)
17. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
18. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwich.
19. Dip in strawberry jam or the preservers of your choice

Heart-shaped Cherry Scones

1 cup dried cherries (sour preferably)
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk

1.  Soak cherries in warm water.  Let stand until softened, 1 hour.  Drain and discard liquid.

2.  Preheat oven to 375 degrees

3.  In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg.  Using a pastry blender cut butter into flour mixture until coarse crumbs form.

4.  Mix together egg yolk and buttermilk

5.  Make a well in the center of flour mixture.  Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.

6.  On a floured surface, knead dough 10 times.  Using a floured rolling pin, roll dough to a one inch thickness.  Using a floured three-inch heart-shaped cookie cutter, cut out scones.  Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.

7.  Place scones, 1 inch apart, on an ungreased baking sheet.  Bake until golden, 18 to 20 minutes.

Strawberry Shortcake with Balsamic Twist

Valentine Dessert

Angel Food Cake (homemade, store bought or from a box) or buttermilk biscuits
Fresh whipped cream with sugar and vanilla
Balsamic Strawberries--

Mix together

2 lbs. fresh strawberries, sliced

1/4 cup balsamic vinegar

1/4 cup honey

Dish each delicious plate with a slice of cake, balsamic strawberries, and whipped cream.  Enjoy

Marinated Zucchini and Summer Squash (link to)

Marinated Zucchini and Summer Squash

Marinara Sauce

2 (28-oz.) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper

In a blender, puree the tomatoes with their juice and the basil until almost smooth.  Set the tomato puree aside.

Heat the oil in a large, heavy saucepan over medium heat.  Add the onions and garlic and saute until very tender, about 12 minutes.  Stir in the tomato puree, oregano and sugar.  Bring to a simmer over med-high heat.  Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes.  Season the sauce to taste with salt and pepper.  Makes 1/1/2 quarts

Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma

Spinach and Cheese Frittata

4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese

Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat.  Pour egg mixture into skillet and cook until partially set, abt 5 minutes.

Sprinkle cheese over eggs.  Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes.  Remove from oven and let stand 1 minute before cutting frittata into 8 wedges.  Yields 2 wedges per servings.

(from weight watchers eating smart)

Favorite Sweet Potatoes

3 c. yams or sweet potatoes, cooked
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt

Mix the above ingredients well and pour in a quiche pan.

Top with 3/4 c.  brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)

Combine the above and top the sweet potato mixture.

Bake in a 400 degree oven for about 24 minutes or it is brown.   DELICIOUS!!

Bonnie's Oatmeal Cookies

4 cups rolled oats (not instant)                  
3/4 c. oil                                                                 
1 cup brown sugar, firmly packed                            
1/2 c. white sugar                                                    
2 eggs, beaten                                                         
1/2 c. water                                                             
1 c. craisins or raisins                                                                                     
1 c. nuts                                                                 
2 t. vanilla
1 c. flour
2/3 t. salt
1/2 t. soda
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. cloves
2 t. baking powder

Heat oil to smoking, pour over oats and stir.  Add sugar, stir.  Bring water to boil, steep craisins or raisins.   Add beaten eggs to cooled oats.  Drain raisins, put soda in drained water and add with vanilla.  Add all dry ingredients, craisins, and nuts.  Drop on greased cookie sheet or foil.  Bake 10-12 minutes at 350 degrees.  Makes 3 dozen.  Recipe can be doubled and stored in freezer, if they last that long.

Bean Soup (White)

2 cans white beans (rinsed and drained)
1/2 c. onion, diced or 1/4 c. dried onion

2 minced garlic cloves

3 c. chicken stock

1/2 c. half and half or heavy cream

Rosemary (preferably a sprig from your garden)

Salt and pepper to taste

If using real, diced onions, saute in olive oil over medium heat until translucent and add minced garlic for the last few minutes.  Then add the rest of the ingredients and simmer about 25 minutes.    If using dried onions just put all ingredients in the pot and simmer on low for 20 to 30 minutes. Once the soup is done, please remove the rosemary sprig and blend in food processor.  Return to pot and stir in cream and reheat.  Excellent with sour cream and Parmesan cheese.

Egg Replacers

Possible Egg Replacers from Bob's Red Mill

1.  Apple Sauce -- Use 1/4 to 1/3 cup of applesauce per egg.  Uses works best in muffins and sweet breads.  Leaves no additional taste.

2.  Bananas -- Use 1/4 to 1/3 cup of smashed banana per egg.  Also great for muffins and sweet breads but does a little banana taste.

3.  Starches -- Combine 1 T. of corn starch or potato starch and 3 T. water.  This is a simple egg replacer and probably works best with something like cookies. 

4.  Tapioca Flour -- Replace 1 to 2 T of each cup of flour with an equal quantity of tapioca flour.  Great for wheat-free baked goods

5.  Flaxseeds -- Use 1 part seed to 4 parts water.  Simmer 5 to 7 minutes.  Allow "gloop" to cool, then pour into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the "gloop," until the cloth contains only seeds.  1 egg equals 1/4 c. "gloop"  (Great for cookies, cakes, muffins and moor)