Southern Pecan Crusted Chicken
4 boneless, skinless chicken breast halves
1/3 cup buttermilk
1 egg
1 cup Chicken Stuffing Mix
1/2 cup Chopped Pecans
3 tablespoons Oil
What You Do
Place chicken in large resealable plastic freezer bag; seal. Flatten chicken to 1/2 inch using meat mallet or rolling pin.
In small bowl combine buttermilk and egg, stir well. Add mixture to chicken, let stand at least 10 minutes.
In shallow dish combine stuffing mix and pecans. Remove chicken from bag; discard remaining buttermilk mixture. Dip chicken into stuffing mixture, coating evenly, pressing down slightly.
Heat oil in large nonstick skillet over medium heat until hot; add chicken. Cook chicken 7 to 8 minutes or until golden brown and no longer pink, turning once, covering during last 2 minutes of cooking time.
Popcorn Balls
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Broiled Scallops
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Brown and Wild Rice Pilaf with Hazelnuts
5 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
2 carrots, peeled and chopped
4 ounces fresh mushrooms, sliced
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/2 cup coarsely chopped hazelnuts
In a large skillet, melt 1/4 cup butter over medium heat. Add vegetables and cook, stirring occasionally, for 5 minutes or until tender.
Add both types of rice, poultry seasoning, salt, pepper and chicken broth. Heat to boiling. Reduce heat, cover tightly and simmer 45 minutes or until rice is tender.
Meanwhile, melt remaining butter in small skillet over medium heat. Cook nuts in butter, stirring constantly, until brown and fragrant. Remove from skillet.
Just before serving, stir in hazelnuts.
Chocolate Rum Balls II
3 (1 ounce) squares unsweetened baking chocolate
1 cup almonds
1 (3 ounce) package cream cheese
1 cup confectioners' sugar
1 teaspoon instant coffee granules
1/4 cup rum
1/2 cup chocolate sprinkles (jimmies)
In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.
Chocomint Hot Toddy
1 fluid ounce coffee flavored liqueur
1 fluid ounce peppermint schnapps
6 fluid ounces boiling water
1 (1 ounce) envelope instant hot chocolate mix
whipped cream for garnish
shaved semisweet chocolate, for garnish
In a large mug, mix the coffee flavored liqueur and peppermint schnapps. Pour in the boiling water, and stir in the hot chocolate mix until well blended. Top with whipped cream and chocolate shavings.
Cookie in a Jar
1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup white sugar
In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
Garlic and Parmesan Smashed Potatoes
3 pounds Yukon gold potatoes, cut into chunks
6 whole peeled garlic cloves
1 cup grated Parmesan cheese
1/2 cup butter, softened
1 teaspoon salt
3 tablespoons chopped fresh chives for garnish
In a large pot, cover potatoes and garlic with water. Bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes or until potatoes are tender. Drain.
Turn potatoes and garlic into a serving bowl. Add cheese, butter and salt. Beat with an electric mixer until just mashed. Do not over beat or potatoes will be sticky.
Garnish with chopped chives.
New Year Spinach Fettuccine with Scallops
1/2 pound dry fettuccine pasta
6 tablespoons olive oil, divided
1 (10 ounce) package frozen chopped spinach
salt and pepper to taste
3/4 pound scallops
4 cloves garlic, sliced
2 (4.5 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Raisin Sauce for Ham
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon mustard powder
1 tablespoon white vinegar
1 cup raisins
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 cups water
In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a comes to a boil.
Roasted Garlic Crab Dip
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced
1/4 cup mayonnaise
1/4 cup dry white wine
1 teaspoon minced roasted garlic (from a jar)
1 dash ground cayenne pepper
1 (6 ounce) can crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds
Heat oven to 375 degrees F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
Spread crabmeat mixture in ungreased pie plate, 9 x 1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Roasted Glazed Sweet Potatoes with Apples
2 1/4 pounds sweet potatoes, peeled and cut into 2 inch pieces
2 apples (Braeburn, Gala or Granny Smith), cored and cut into 1-inch chunks
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
1/4 cup brown sugar
1/4 teaspoon pumpkin pie spice
Heat oven to 375 degrees F. On a baking sheet with sides, toss sweet potatoes and apples with oil, salt and pepper. Spread out into single layer.
Roast 30 minutes or until potatoes are tender.
Meanwhile, stir together butter, brown sugar and pumpkin pie spices. Spoon over potato mixture and toss to coat. Continue baking for 10 minutes or until sugar has melted.
Wild Rice with Rosemary and Cashew Stuffing
1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
4 boneless, skinless chicken breast halves
1/3 cup buttermilk
1 egg
1 cup Chicken Stuffing Mix
1/2 cup Chopped Pecans
3 tablespoons Oil
What You Do
Place chicken in large resealable plastic freezer bag; seal. Flatten chicken to 1/2 inch using meat mallet or rolling pin.
In small bowl combine buttermilk and egg, stir well. Add mixture to chicken, let stand at least 10 minutes.
In shallow dish combine stuffing mix and pecans. Remove chicken from bag; discard remaining buttermilk mixture. Dip chicken into stuffing mixture, coating evenly, pressing down slightly.
Heat oil in large nonstick skillet over medium heat until hot; add chicken. Cook chicken 7 to 8 minutes or until golden brown and no longer pink, turning once, covering during last 2 minutes of cooking time.
Popcorn Balls
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn
In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.
Broiled Scallops
1 1/2 pounds bay scallops
1 tablespoon garlic salt
2 tablespoons butter, melted
2 tablespoons lemon juice
Turn broiler on.
Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Brown and Wild Rice Pilaf with Hazelnuts
5 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
2 carrots, peeled and chopped
4 ounces fresh mushrooms, sliced
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/2 cup coarsely chopped hazelnuts
In a large skillet, melt 1/4 cup butter over medium heat. Add vegetables and cook, stirring occasionally, for 5 minutes or until tender.
Add both types of rice, poultry seasoning, salt, pepper and chicken broth. Heat to boiling. Reduce heat, cover tightly and simmer 45 minutes or until rice is tender.
Meanwhile, melt remaining butter in small skillet over medium heat. Cook nuts in butter, stirring constantly, until brown and fragrant. Remove from skillet.
Just before serving, stir in hazelnuts.
Chocolate Rum Balls II
3 (1 ounce) squares unsweetened baking chocolate
1 cup almonds
1 (3 ounce) package cream cheese
1 cup confectioners' sugar
1 teaspoon instant coffee granules
1/4 cup rum
1/2 cup chocolate sprinkles (jimmies)
In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.
Chocomint Hot Toddy
1 fluid ounce coffee flavored liqueur
1 fluid ounce peppermint schnapps
6 fluid ounces boiling water
1 (1 ounce) envelope instant hot chocolate mix
whipped cream for garnish
shaved semisweet chocolate, for garnish
In a large mug, mix the coffee flavored liqueur and peppermint schnapps. Pour in the boiling water, and stir in the hot chocolate mix until well blended. Top with whipped cream and chocolate shavings.
Cookie in a Jar
1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup white sugar
In a 1 quart jar, layer the ingredients in the order listed. Pack down firmly after each addition.
Attach a tag with the following instructions: Cookie in a Jar 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1/2 cup margarine until light and fluffy. Mix in 1 egg and 2 tablespoons water. Add the entire contents of the jar, and stir until well blended. Drop by rounded spoonfuls onto an ungreased cookie sheet. 3. Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
Garlic and Parmesan Smashed Potatoes
3 pounds Yukon gold potatoes, cut into chunks
6 whole peeled garlic cloves
1 cup grated Parmesan cheese
1/2 cup butter, softened
1 teaspoon salt
3 tablespoons chopped fresh chives for garnish
In a large pot, cover potatoes and garlic with water. Bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes or until potatoes are tender. Drain.
Turn potatoes and garlic into a serving bowl. Add cheese, butter and salt. Beat with an electric mixer until just mashed. Do not over beat or potatoes will be sticky.
Garnish with chopped chives.
New Year Spinach Fettuccine with Scallops
1/2 pound dry fettuccine pasta
6 tablespoons olive oil, divided
1 (10 ounce) package frozen chopped spinach
salt and pepper to taste
3/4 pound scallops
4 cloves garlic, sliced
2 (4.5 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Raisin Sauce for Ham
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon mustard powder
1 tablespoon white vinegar
1 cup raisins
1/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 cups water
In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a comes to a boil.
Roasted Garlic Crab Dip
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced
1/4 cup mayonnaise
1/4 cup dry white wine
1 teaspoon minced roasted garlic (from a jar)
1 dash ground cayenne pepper
1 (6 ounce) can crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds
Heat oven to 375 degrees F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
Spread crabmeat mixture in ungreased pie plate, 9 x 1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Roasted Glazed Sweet Potatoes with Apples
2 1/4 pounds sweet potatoes, peeled and cut into 2 inch pieces
2 apples (Braeburn, Gala or Granny Smith), cored and cut into 1-inch chunks
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
1/4 cup brown sugar
1/4 teaspoon pumpkin pie spice
Heat oven to 375 degrees F. On a baking sheet with sides, toss sweet potatoes and apples with oil, salt and pepper. Spread out into single layer.
Roast 30 minutes or until potatoes are tender.
Meanwhile, stir together butter, brown sugar and pumpkin pie spices. Spoon over potato mixture and toss to coat. Continue baking for 10 minutes or until sugar has melted.
Wild Rice with Rosemary and Cashew Stuffing
1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
