Honey Roasted Nuts

2 cups nuts almonds, pecans, walnuts

2 tablespoon canola oil, honey and water

¼ cup sugar

½ tsp. salt

Roast nuts on cookie sheet for 10 minutes at 350.  Heat oil, honey and water on stove until they are boiling.  Place nuts in mixture and coat and stir until all the mixture is gone.  At this point add sugar and salt and coat nuts.  Pour back on pan until cool.

Give as gifts at Christmas.  Package nicely and make some for our family.

Broccoli, Chicken, Cheese Chowder

2 heads Steamed Broccoli
8 potatos, cubbed
2 cups Shredded Chicken
1 cup Cheese
1 onion
2 cloves garlic
4 cups chicken stock (may need more depends on taste)

Directions
Steam broccoli.  Fry potatos, garlic, onion until onion is soft.  Pour in chicken stock and boil until potatos are soft.  Use stock and put broccoli in food processor until smooth.  Add to potatos and last add cheese.

Chicken and Corn Chowder

4 cloves garlic
1 onion
1 tablespoon butter
1 can corn or Mexicorn
1 t. salt
1/2 t. black pepper
1/2 c. buttermilk or whole milk
1-2 c. chicken broth
2 1/2 c. shredded chicken breast
1/2 c. bacon, cooked & crumbled

Directions

Fry onion, garlic, and butter until onions are soft.  Mix in rest of ingrediants and cook until ready to serve.

Cheesy Chicken and Garlic Mushroom Lasagna

1 cups Cooked and Shredded Chicken
16 oz. Mushrooms
1 yellow onion
4 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 cups Ricotta Cheese (Cottage Cheese small curds)
2 egg
2 tablespoon basil
1/2 cup parmesan cheese
9 lasagna noodles
11/2 cups Shredded Mozzarella cheese
1 jar Marinara Sauce

Directions:
Saute Mushrooms and onion in oil cook until tender. Combine chicken and garlic to mushrooms and onion. Mix ricotta cheese, basil, egg, parmesan cheese, salt and oregano.  Cook noodles.  Pour Marinara into 9X13 pan just to cover bottom put three noodles on bottom. Put the cheese mix onto noodles then 1/3 of the chicken mixture and put mozzarella cheese on the chicken mixture. Then repeat the layers. Finish the lasagna with leftover sauce and cheese. Sprinkle the top with basil.  Bake at 375 for 30 minutes or until cheese is golden brown.

Pie Crust

Makes one bottom crust double for top and bottom

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
• 4 to 6 Tbsp ice water, very cold

Method

1  Cut butter into cubes.
2 Put the flour, salt, butter and sugar into a food processor and pulse until mixed. 
3 Add a couple of tablespoons of ice cold water and more as needed.
 
4 Remove crust and put into refrigerator for an hour or freeze. Take out of refrigerator and roll out. Thaw from freezer over night.

White Bean Chili Recipe

Ingredients

• 2-3 cans cannellini beans
• 5 cups chicken stock
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper

Directions

Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Put in slow cooker for 11/2 hours on low. Serve with sour cream and corn bread.

 

Pumpkin Pie

1/2 cup granulated sugar

1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
2 cups pumpkin puree
1 can (12 fl. oz.) evaporated milk
Pie Crust

Whipped Cream

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.