Alfredo Chicken and Biscuits

Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups sliced fresh carrots
• 1 cup chopped onion
• Lemon pepper to taste
• Trader Joe's South African Smoke seasoning to taste
• 2 tablespoons extra virgin olive oil 
• 2 cups cubed cooked chicken
• 12-16 ounces Four Cheese Rosa or Alfredo sauce
• 1.5 cups biscuit/baking mix
• 1/2 cup 2% milk
• 1/4 teaspoon dill weed

Directions

• In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Season to taste with lemon pepper and South African Smoke.  Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.
• In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
• Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.

Spicy Yummy Butternut Soup

2 butternut squash
1 large onion
1 pkg. Falls Brand hot Italian sausage
1 8-oz cream cheese
1 carton chicken broth
4-6 tsp of marjoram
salt and pepper to taste

Instructions:  Peel, cut, and boil squash in the broth.  When it cools, blend in blender or processor til smooth.
Cook sausage w/ marjoram and chopped onion til done.  Add cream cheese to hot sausage and stir til melted.  Mix pureed squash w/ the sausage and stir well.  You may have to add more broth.

Harry and David's Raspberry Galettes Copy

First make delicious Almond Sugar Cookies from CodyKitchenConfections.blogspot.com.

Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 2/3 C cake flour
1 C all purpose flour
1 TB cornstarch
2 tsp baking powder
1 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Stir to combine until dough forms.

Form dough into walnut sized balls (I used a small cookie scoop) and roll in raw sugar. Place on prepared pan.

Bake cookies for 7 minutes.  Remove from oven and gently press the tops of the cookies flat with the back of a spoon while they are still warm and pliable.  (The cornstarch keeps them from spreading so they will be mounded up).

Remove to cooling rack. Allow to cool completely.

Then spread raspberry curd in between two cookies and sandwich.   This is what I bought:
http://www.curdelicious.com/?gclid=CIzK8eOVvLICFQXhQgodyk0A9w  but it is much cheaper at Cost Plus.

Beef with Broccoli

Ingredients

• 1 lb beef sirloin, sliced thinly across the grain
• 2 cups broccoli, chopped
• 3 tablespoons cooking oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 3 cups water (for blanching)

Sauce

• 2 tablespoons oyster sauce or hoisin sauce
• 1 teaspoon rice wine
• 1 tablespoon soy sauce
• ½ beef cube dissolved in ½ cup water

Marinade

• 2 teaspoon soy sauce
• 2 teaspoon rice wine
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground black pepper

Directions

1. Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes
2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside
3. Pour the water in a cooking pot and let boil.
4. Blanch the broccoli for a minute.
5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside
6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.
7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.
8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.
9. Pour-in the sauce and bring to a boil.
10. Add the broccoli and cook for a minute.
11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.
12. Serve hot with rice.

Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

Directions

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
• In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
• Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Raspberry Bread Pudding with White Chocolate Sauce

Bread Mixture:
1 1/2- 1 1/4 loaves of bread cut into 1 1/2 inch cubes
3 cups heavy cream
1 cup milk
2 cups granulated sugar
4 eggs
1 teaspoon vanilla

Raspberry Mixture:
5 cups raspberries, fresh or frozen
1 cup granulated sugar
White Chocolate Sauce:
1 1/2 cubes butter
5 Tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
3/4 cup sugar
4 oz. white chocolate broken in pieces

In large bowl beat eggs with sugar, add cream, milk and vanilla extract Mix.  Add bread cubes to mixture and mix until all cubes are well coated.  Let sit for 30 minutes to soak.  Stir occasionally.

Combine raspberries and sugar and let sit.

Layer a 9x13 baking dish with 3/4 of bread mixture.  Spoon raspberries over evenly.  Top with remaining bread.  Bake in oven for 40 mintes at 375º.

Sauce:  In saucepan melt butter.  Add flour,  Cook, stirring constantly til thick.  Add cream and sugar and bring back to boil.  Remove from heat and stir in vanilla and white chocolate and stir until chocolate is melted.

Cherry Almond Ice Cream

Juice of one lemon
1 1/4 C sugar
Combine these two ingredients until sugar is dissolved. 

Then add:
Small (5.5 oz)can of evaporated milk
1 1/3 C heavy whipping cream
3 oz. of maraschino cherries quartered with juice (11 or 12 cherries plus juice to cover)
1/3 can crushed pineapple, drained
2 C 2% milk
1/4 C sliced almonds

Let sit for 15 minutes to soak nuts.  Pour into ice cream freezer and process. Nuts may be added after freezing if preferred.