CANDIED PECAN AND CRANBERRY CHEESE BALL

CANDIED PECAN AND CRANBERRY CHEESE BALL

Ingredients


- 1 c dried cranberries, chopped

- 1/4 c frozen orange juice concentrate, thawed

- 16 oz cream cheese, softened to room temp

- 1/4 c confectioners' sugar CARAMELIZED PECANS

- 3/4 c pecans, coarsely chopped

- 1 Tbsp butter

- 2 Tbsp sugar

Directions

1. Chop cranberries in a food processor or blender.

2. Add the cream cheese, OJ and sugar. Blend in the processor till all is creamed together.

3. Place onto a sheet of wax paper and shape in a ball the best you can. Let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder.

4. Directions for candied pecans: Melt butter in a pan on med heat add the pecans and sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn!

5. Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool.

6. When you are ready to eat the cheese ball take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese call till covered. Place cheese ball on a plate and serve!

POTATO BACON SOUP

POTATO BACON SOUP 

Ingredients
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 can(s) chicken broth
1 can(s) cream of chicken soup
1 can(s) cream of celery soup
8 oz cream cheese, softened & cubed
1 tsp garlic powder - 1/2 stk unsalted butter
salt & pepper, to taste
1/2 c milk (for thinning, but i never use it. I like thick soup!)
- 1 pkg real bacon bits or cooked crumbled bacon (use the amount you like...we love bacon around here!)
- cheddar cheese, shredded
- green onions

Directions

Cook potatoes & onion in chicken broth along with just enough water to cover potatoes & onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don't mash ALL the potatoes because you still want chunks of potato in the soup!).

Add cubes of Cream Cheese.

Remove from heat until cheese is melted.

Return to low/medium heat. Add half the bacon, soups, butter, & spices.

Cook for another 10 or so minutes.

Garnish with shredded cheddar cheese & bacon pieces. I also used a little green onion to garnish.

** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices....just because we love the cheddar taste! **** Serve HOT & Enjoy! :)

BEST EVER, MOIST BANANA CAKE WITH CREAM CHEESE FROSTING

BEST BANANA CAKE EVER!!

Ingredients:


1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting:

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

Garnish:

chopped walnuts Directions:

1.  Preheat oven to 275°.

2.  Grease and flour a 9 x 13 pan.

3.  In a small bowl, mix mashed banana with the lemon juice; set aside.

4.  In a medium bowl, mix flour, baking soda and salt; set aside.

5.  In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

6.  Beat in eggs, one at a time, then stir in 2 tsp vanilla.

7.  Beat in the flour mixture alternately with the buttermilk.

8.  Stir in banana mixture.

9.  Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

10.  Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

11.  For the frosting, cream the butter and cream cheese until smooth.

12.  Beat in 1 teaspoon vanilla.

13.  Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

14.  Spread on cooled cake.

15.  Sprinkle chopped walnuts over top of the frosting, if desired.
http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256

CHICKEN PICCATA

CHICKEN PICCATA

Preparation Time: 20 minutes


Cook Time: 10 minutes


Ingredients:

1/2 box Dreamfields Angel Hair

4 boneless, skinless chicken breast halves (about 1 pound)

1/3 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon butter

1/3 cup chopped green onions

2 cloves garlic, minced

1/2 cup dry white wine or chicken broth

1/4 cup fresh lemon juice

1 tablespoon capers

2 tablespoons chopped fresh parsley

Shredded Parmesan cheese

Directions:

1.Place chicken pieces between two pieces of plastic wrap. Using meat mallet, pound chicken to even thickness (about 1/2 inch thick).

2.Combine flour, salt and pepper. Lightly coat chicken pieces with flour mixture; shake off excess.

3.In large skillet, heat olive oil and butter over medium-high heat. Cook chicken about 5 to 6 minutes, turning once, until chicken is golden brown and cooked through. Remove from skillet; set aside.

4.Add green onions and garlic to skillet; cook and stir 1 minute. Stir in wine, lemon juice, capers and any pan juices from the chicken. Bring to boil. Reduce heat; simmer 1 to 2 minutes.

5.Meanwhile, cook pasta according to package directions. Drain.

6.Serve chicken with pasta; pour sauce over top. Sprinkle with parsley and Parmesan cheese.

Makes 4 servings.
Nutrition information (1/4 of recipe): 445 calories; 32 g protein; 16 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 74 mg cholesterol; 450 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 46 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

THIN BUTTERMILK PANCAKES - between a pancake and a crepe

THIN BUTTERMILK PANCAKES - between a pancake & a crepe

Ingredients

1 qt buttermilk

4 eggs

1/2 c sugar

2 c flour

dash salt

Nothing says morning comfort quite like good buttermilk pancakes... and these are among the best we've had! Super light and super flavorful. A morning delight.

Directions

1Mix all ingredients together well.

2Heat a skillet with a thin coat of oil. Once heated, pour about 2 in. size circle of batter (pancakes are thin, almost crepe like).

3After pancakes looked cooked along edges flip and finish cooking on the other side. Add oil to skillet as needed.

4Continue until all batter is used. Enjoy with your favorite pancake topping.

5NOTE: After cooked, if you have leftovers, they freeze well. Just make sure to place a peice of wax paper between each pancake.   THIN BUTTERMILK PANCAKES - between a pancake & a crepe

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

Serves: 12

Prep Time: 30 Min
Cook Time: 1 Hr

Ingredients
3 md bananas, sliced
2 Tbsp melted butter
2 Tbsp light brown sugar
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 c light brown sugar
1/2 c (1 stick) cold butter, cut into small pieces
2 lg eggs
1 c ricotta cheese
1 egg, beaten

GLAZE
1/4 c peanut butter
2 Tbsp butter
1/2 c powdered sugar
1/4 tsp vanilla
chopped peanuts, if desired

PORK CHOPS FOR THE SLOW COOKER

Ingredients

• 6 boneless pork chops
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 2 cloves garlic, crushed
• salt and pepper to taste

Directions

1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F. 

REE DRUMMOND'S ROASTED BEEF TENDERLOIN

REE DRUMMOND'S ROAST BEEF TENDERLOIN

http://thepioneerwoman.com/cooking/2007/07/roasted_beef_te/

REE DRUMMOND'S MACARONI AND CHEESE

REE DRUMMOND'S MACARONI & CHEESE (Amazingly easy & good!)

Ingredients

4 cups dried macaroni

1 whole egg

1/2 stick (4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking

Salt

Seasoned salt

1/2 teaspoon ground black pepper

Optional spices: cayenne pepper, paprika, thyme

Directions

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm. Drain and set aside.

In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Macaroni and Cheese and Sliders Bar (OPTIONAL):

1 pound thick-cut peppered bacon

3 yellow onions, halved and sliced

3 tablespoons butter

8 ounces gorgonzola

Cooked sliders and/or macaroni and cheese, for serving

Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.

In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.

Use a fork to crumble the gorgonzola.

Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

TAMMY'S DOUBLE WHAMMY OATMEAL CHEWY COOLIES

Double Whammy Oatmeal Chewy Cookies:

Preheat oven 375

1 cup butter softened , or butter flavor crisco (I used 1/2 of each)
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 3/4 cup flour
3 cups of rolled oats
1 cup chocolate chips (I used milk chocolate chips)
1 cup peanut butter or butterscotch chips or white chocolate chips

Large mixing bowl
Butter sugars , baking soda , salt cream
Beat in eggs , vanilla , stir in flour and chips .
Drop rounded teaspoon or scoop on I un greased cookie sheet bake 8 minutes let stand 1 min on cookie sheet transfer to wire rack:)
Bon Appetite

TAMMY'S SOUR CREAM PEACH PIE

Serves 8

You really need a 9” deep dish pie pan for this it gets pretty jucy

CRUST

1½ cups all purpose flour

½ teaspoon salt

½ cup butter



FILLING

4 cups sliced fresh peaches

1 cup sugar, divided

2 ½ tablespoons flour

1 egg

1/4 teaspoon salt

1 teaspoon vanilla

1 cup sour cream



TOPPING

1/3 cup sugar

1/3 cup flour

1/4 cup butter

Preheat oven to 400°

For crust, combine flour and salt and cut in butter with a fork to make a crust. Just Press into a

9-inch pie plate.


For filling, put peaches into a bowl. Sprinkle with 1/4 cup sugar and set aside.

In another bowl, combine remaining sugar, 2 ½ tablespoons flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches and Pour into the crust. Bake for 15 minutes @ 400°. Reduce heat to 350° and bake 20 minutes more.

Prepare topping by combining all ingredients until crumbly. After baking at 350 for 20 minutes, sprinkle topping evenly on top. Bake for 10 minutes more at 400 °

I don’t take it out of the oven when changing the temperature.

You just won’t believe how good this isJ