Chicken Velvet Soup

1/3 cup butter

1 C. warm cream

3/4 C. flour

1 C. warm milk

6 C. hot chicken stock

2-4 cooked and shredded chicken breasts

Melt butter and mix with flour with a wisk to make a roux. Add 2 C. hot chicken stock, cream and milk. Stir till flour is dissolved. Put in a pot with remaining 4 C. stock. Simmer 30 minutes. Add chicken breasts. Salt and pepper to taste.

This is from the Lion House Cookbook. Its rich and super yummy. It would make a great first course at a fancy dinner.

Taco Soup

1 lb. ground beef or turkey

2 cans stewed tomatoes

2 cans diced green chilies

1 T chili powder or 1 pkg taco seasoning mix

1 tsp garlic salt or 1 clove garlic crushed

1 can corn, drained and rinsed

1 can kidney beans, drained and rinsed

Brown hamburer (can also dice 1/2 an onion and cook with beef), drain. Add other ingredients. Simmer. Can throw in a crockpot. Serve with grated cheese, sour cream and tortilla chips.

Saucy Smokies

For a small crockpot

2 pkg. Little Smokies

equal ammounts of

your favorite BBQ sauce and grape jelly

Thow in your crockpot, mix and heat through

Dill Dip

3/4 C. mayo

3/4 C. sour cream

2 T. minced onion flakes

2 tsp. Beau Monde (Spice Island brand Seasonings)

2 tsp. dill weed

Mix together. Chill 2 hours. Serve with veggies

Fruit dip

This is the quickerst fruit dip ever

1 small carton cool whip, thawed

1 6- 8 oz. container fo your favorite flavor yougert. I like blueberry or raspberry

Mix together thoroughly. Serve with your favorite fruits. Pineapple chunks, banana chunks, strawberries, apple slices, orange segments, melon chunks,grapes etc..

Tomato Salad

3 tomatoes, sliced

1/4 c. thinly sliced mild onion

1/4 c. oil

2 T wine vinegar

1/2 tsp. salt

1 tsp sugar

dash fresh ground pepper

1/4 tsp Dijon mustard

small clove of garlic, crushed

Mix all ingredients. Refrigerate about 30 minutes before serving. This is excellent when made with fresh off the vine summer tomatoes and a Vidella or Walla Walla onion. Tasty. Dish up with tongs or a slotted spoon.

Really Good Caesar Dressing

2/3 c. oil

1 tsp dijon mustard

1/4 c. red wine vinegar

1/2 tsp. Worstershire sauce

1/4 c. mayo (No substitutions)

1 tsp salt

3-4 garlic cloves, minced (fresh is best)

1/2 tsp pepper

Mix together. Toss with romaine lettuce, parmesean cheese to taste, croutons, and I like to add grape tomatoes.

Debbie's Famous Winter Salad

1 head romaine washed, torn and spun

1 head red leaf lettuce washed, torn and spun

2 apples washed, cored and diced ( Gala or Fuji are best)

1 pear washed, cored and cubed

4 oz. craisins

4oz. sugared, toasted almonds*

Dressing

1/4 c. sugar 1 tsp. dry mustard

1 tsp. salt 1/3 c. cider vinegar

3/4 c. canola oil 1 T poppy seeds

2 tsp onion (sweet) finely chopped

Put in a jar or tightly sealed plastic container, shake or mix vigorously. Toss with salad ingredients.

* Toasted, sugared almonds. Place 4 oz. sliced or slivered almonds in a frying pan. Sprinkle 3 T. sugar over nuts. Heat on medium-high until toasted and sugar carmelizes, stirring often. remove from heat and cool. (WARNING: DO NOT WALK AWAY, OR THEY WILL BURN I KNOW FROM EXPERIENCE!)

We love this salad around the holidays. But I'll make it any time. It's just so good.

Blueberry Salsa Salad

2 c. fresh blueberries

1 red apple, diced

1 large navel orange,peeled and chopped

1 pkg spring salad mix, or 1 head romaine

1/4 - 1/2 c. crumbled blue cheese

Dressing

2 Tbsp vidella or sweet onion finely chopped,

2 Tbsp cilantro,

1/4 c. red wine vinegar,

3Tbsp apple juice,

2Tbsp sugar,

2 Tbsp olive oil,

1/4 tsp. salt.

Mix in blender or food processor.

Toss together and enjoy.

Calico salad

1-2 carrots peeled and diced 1 can corn, drained

1 Cucumber peeled and diced 1/4 c. green onion sliced

2 c. spinach washed and torn (optional) 1/4 lb. french feta, crumbled

Dressing

1/2 c. oil 1 T. Dijon mustard

1 tsp. dill weed 1 tsp salt

1/4 c. white wine vinegar fresh ground pepper to taste

1/8 tsp garlic powder

Combine all ingredients. Add dressing and serve.

This is especially on those hot summer days.

No-White Coleslaw

1/2 medium cabbage thinley sliced

or 1 package coleslaw

1/4-1/2 red onion sliced thin

1-2 carrots peeled and grated

1 green pepper sliced thin

2/3 C. red wine vinegar

1/3 C. salad oil

1/4 C. sugar

1 tsp salt

1/4 tsp pepper

Place veggies in a bowl, toss lightly. Add dressing, toss to coat. Coleslaw will shrink, drain before serving or use a slotted spoon.

Double Chocolate Chip Cookies

1 chocolate cake mix

1/2 cup flour

1/2 cup melted butter or oil

2 eggs beaten

1 cup chocolate chips

1/2 cup chopped nuts, optional

Preheat oven to 375 degrees. Mix eggs and butter or oil. Add dry ingredients and mix all together well. Drop onto lightly greased cookie sheet (silpat) and bake 9-11 minutes.

This is the first time I've tried a cake-mix cookie. My family gobbled them up.

Pineapple Chicken

6 chicken breasts

salt and pepper to taste

1 package onion soup mix

1 16 ounce jar apricot pineapple preserves

1 bottle Russian dressing

1 can chunk pineapple, drained

Preheat oven to 350 degrees. Arrange chicken breasts in a large baking dish (I flattened mine first with a meat mallet.) Season with salt and pepper. In a separate bowl mix remaining ingredients and pour over chicken. (I had pineapple rings, so I just arranged a can on top). Bake uncovered 45-60 minutes or till at least 160 degrees internal temperature.

This makes a lot of sauce, so I suggest serving it with rice. This was a dish everyone really liked. The kids ate it right up. Enjoy!

Candied Chicken

6 chicken breasts

Sauce:
1/2 c. water
1 1/2 c brown sugar
1 Tbsp. Worcestershire sauce
1/2 c chopped green onion
1/4 c mustard
1/2 c ketchup
1 Tbsp soy sauce

Flour and brown chicken breasts in pan and place in 9x13" baking dish. Mix all ingredients for sauce and simmer for 5 minutes in saucepan. Pour over chicken and bake uncovered at 350 for 1 hour. Yum!

Pesto Bruschetta on Toasted Garlic Crostini

Make these for your next party. Or for your midnight indulgence. Don't be afraid. You will thank me. Your guests will thank me....err...you. And when you invite me over, I'll give you a hug and a kiss. Really I will. Just make sure everyone eats one (or inevitably several of them!) so that you can all have garlic breath together. Stephanie, I will forever be grateful to you for introducing me to such divine yumminess! Mmmmmmmm.....

Pesto Bruschetta on Toasted Garlic Crostini

Pesto Ingredients:

2 cups fresh basil leaves

2 large minced garlic cloves

1/2 cup freshly grated Parmesan cheese

2 T freshly grated Pecorio Romano Cheese (Or I just used the Kraft Parmesan/Romano mix in the green container for both of these....so sue me. It was still delish!)

1/4 cup pine nuts

1/2 cup extra virgin olive oil

kosher salt and fresh cracked pepper

Additional Ingredients

1-2 baguette sliced at a 45-degree angle about 1/2 inch thick (I'd say 2...there's enough pesto and once your guests figure out how fabulous they are, you'll be glad you did!)

1/4 cup extra-virgin olive oil

2 cloves of garlic, sliced lengthwise

1 basket grape tomatoes

Preparation:

Combine basil, garlic, Parmesan, Pecorio, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and freshly cracked pepper.

Prepartion:

Preheat oven to 400 degrees. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.

While bread crisps, make pesto and half cherry tomatoes lengthwise.

Top crostini with pesto spread and cherry tomato slice.