Chicken with Jalapeno Pepper Sauce

Chicken with Jalapeno Pepper Sauce

4 chicken breasts, cooked and meat
removed from skin and bones
1 cup cream or half-and-half
4 canned jalapeno peppers
1 teaspoon chicken bouillon powder
2 tablespoons butter, melted
8 slices cheese
Salt and pepper to taste

Blend cream, jalapeno peppers, bouillon and butter.

Cut each chicken breast in half. Place halve chicken breasts in a buttered casserole. Salt and pepper to taste. Pour sauce over chicken. Bake at 350 degrees F for 30 minutes or until hot.

Add cheese slices and bake until cheese melts.

Serve with rice.

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Chicken with Orange Peel Stir Fry

Chicken with Orange Peel Stir Fry

2 chicken breasts, boned and skinned,
cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil (for deep frying)
2 tablespoons sesame seed oil
2 tablespoons preserved orange peel or fresh
dried orange rind, cut into chunks
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chile peppers, cut into quarters
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon granulated sugar

Sprinkle chicken with salt. Mix with 1 tablespoon of the soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken for 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger and chile peppers for 1 minute. Add sherry, remaining 1 tablespoon soy sauce, wine vinegar and sugar, then add chicken. Stir fry for 2 minutes. Remove to platter.

Serve hot.

Serves 4 to 6.

Snowmen Pops Recipe

Ingredients:
4 cups flaked coconut, coarsely chopped

3-3/4 cups confectioners’ sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies 

 

snowmen pops

Directions:
In a large bowl, combine the coconut, confectioners’ sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.

In a microwave, melt white or vanilla chip

s

at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.

In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.

Level the top of coated coconut balls. Attac
Store in an airtight container. Yield: 4 dozen.h marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats.

EASY MEXICAN DIP

Mexican Dip2 1/2 pk gs. Cream Cheese
2 c. shredded Cheddar

Jeremy Marcella
grade K
2 (14-oz) cans Hormel Chm, no
beans

Allow Cream Cheese to get to room temperature. Spread Cream Cheese on bottom
of 9x 13″ pan. Spread chili on top and sprinkle with Cheddar. Bake 1/z hour at 3500 -
it will bubble. Serve with tortilla chips for dipping

Apple Harvest Blondies

 

 

Apple Harvest Blondies

Apple Harvest Blondies

2/3 cup butter
2 1/4 cups packed brown sugar, divided
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 medium-large Paula Red apples, peeled, cored and chopped
3 ounces block cream cheese
2 ounces chopped pecans
1 teaspoon cinnamon

Place cream cheese in freezer for one hour.

Preheat oven to 350 degrees F.

Melt butter in a large saucepan. Remove from burner and stir in 2 cups brown sugar and stir thoroughly. Add the eggs, flour, baking powder, salt and vanilla extract and stir until well blended. Fold in chopped apples and pour the mixture into an ungreased 9 x 13-inch baking pan.

Chop the cream cheese into small pieces and mix with the remaining 1/4 cup brown sugar, pecans and cinnamon. Sprinkle mixture on the batter and bake for 35 minutes.

Serve warm or at room temperature. Refrigerate leftovers.

Applesauce Jumbles with Browned Butter Glaze

 

 

 

 

Applesauce Jumbles with Browned Butter Glaze

Applesauce Jumbles with Browned Butter Glaze

Makes 5 dozen.

2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped

Mix together all ingredients. If dough is soft, cover and refrigerate until a little firmer.

Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched – about 10 minutes.

Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.

Browned Butter Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Heat butter over low heat until golden brown. Remove from heat; stir in confectioners’ sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.

Bitter Chocolate Sauce

Bitter Chocolate Sauce

1/4 pound semisweet chocolate, chopped
1 teaspoon granulated sugar
6 tablespoons milk
2 tablespoons whipping cream
1 1/2 tablespoons sweet butter

Melt chocolate in a bowl set over a pan of hot water. Put sugar, milk, cream and butter in a saucepan and stir to dissolve. Bring to a boil and stir it into the melted chocolate. Pour this mixture back into the pan and bring to a boil, stirring. Pour it back into the bowl and let cool, stirring occasionally.

Serves 4 to 6.

Candy Bar Meltaways

 

Candy Bar Meltaways

Candy Bar Meltaways

1 roll refrigerator sugar Slice ‘n’ Bake cookies
1 (9 1/2 ounce) package Milky Way junior-size bars
1/2 cup cornflake crumbs, crushed
1/2 cup nuts, chopped

Pat cookie dough in bottom of ungreased 9 x 13-inch pan. Bake at 375 degrees F for 12 to 15 minutes or until golden brown. Remove from oven. Arrange candy evenly over crust; return to oven for 2 to 3 minutes or until candy softens. Remove from oven; spread. Sprinkle with cornflake crumbs and nuts; press lightly. Cool; cut into 36 bars.

7th Inning Hot Dogs

7th Inning Hot Dogs

7th Inning Hot Dogs

2 (8 ounce) cans refrigerated crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Preheat oven to 375 degrees F.

Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown.

Serve with catsup, mustard and pickle relish, if desired.

Yields 16 servings.

Chocolate Irish Cream Cheesecake

Chocolate Irish Cream Cheesecake

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
24 ounces cream cheese, softened
1 (8 ounce) container dairy sour cream
1 cup granulated sugar
1 (8 ounce) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla extract
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

Preheat oven to 325 degrees F.

For crust, in a medium mixing bowl combine crumbs, butter and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream, sugar and melted chocolate; beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla extract. Place pan on a baking sheet. Pour filling into crust. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.

Serves 12 to 16.

NOTE: If using the 10-inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

Chocolate Crackle Sauce

Chocolate Crackle Sauce

This is the sauce that hardens when it touches ice cream.

2 tablespoons butter
1/2 cup chopped pecans
4 (1 ounce) squares semi-sweet chocolate, chopped

Melt butter over low heat. Add chopped pecans; cook, stirring constantly, until light golden brown. Remove from heat. Add chocolate and stir until melted and smooth. Serve warm over ice cream.

Blueberry Amaretto Squares

Blueberry Amaretto Squares

1 3/4 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
2 eggs
3/4 cup granulated sugar
8 ounces cream cheese, softened
2 1/2 cups milk
2 (3 3/4 ounce) boxes vanilla instant pudding mix
1/2 cup Amaretto, divided
1 1/4 cups granulated sugar
1/4 cup cornstarch
5 cups frozen blueberries, thawed
1 (8 ounce) carton frozen whipped topping, thawed

Combine graham cracker crumbs, 1/2 cup sugar and butter; press into a greased 13 x 9 x 2-inch baking dish.

Combine eggs, 3/4 cup sugar and cream cheese; beat with electric mixer until smooth. Spread mixture over graham cracker crumbs. Bake at 350 degrees F for 30 minutes; cool completely.

Combine milk, pudding mix and 1/4 cup Amaretto; beat 2 minutes at low speed of an electric mixer. Spread over cream cheese layer.

Combine 1 1/4 cups sugar and cornstarch in a large saucepan; gradually add 1/4 cup Amaretto, stirring until smooth. Stir in blueberries. Cook over medium heat, stirring constantly until thickened; then cool. Pour blueberry mixture over pudding mixture. Chill thoroughly.

To serve, spread whipped topping over blueberries.

Yield: 15 to 18 servings.

Apricot Cream Cheese French Toast

Apricot Cream Cheese French Toast

1 loaf French bread, cut into 8 very thick slices
8 ounces cream cheese
1/2 cup pecans
Confectioners’ sugar
1 cup whipping cream
4 eggs
1 teaspoon nutmeg
1 teaspoon vanilla extract

Apricot Sauce
1 (12 ounce) jar apricot preserves
1/2 cup orange juice

Make a pocket in bread slices by slicing again, but not all the way through.

Mix the cream cheese with the pecans and a couple tablespoons of the confectioners’ sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in a mixture of whipping cream, eggs, nutmeg and vanilla extract. Grill on hot griddle and serve with Apricot Sauce.

Apricot Sauce: Mix apricot preserves with orange juice over low heat.

Banana Pastries

Banana Pastries

Banana Pastries

Dough
4 cups all-purpose flour
4 tablespoons shortening
4 tablespoons sweet butter
1/2 cup water

Filling
2 large bananas
1/3 cup finely chopped dried apricot
1 pinch nutmeg
1 dash orange juice
1 egg yolk, beaten
Confectioners’ sugar, for dusting

To make the dough, sift the flour into a large mixing bowl. Add the shortening and butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually blend in the water to make a soft dough. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Mash the bananas in a bowl with a fork and stir in the apricots, nutmeg, and orange juice, mixing well. Roll the dough out on a lightly floured surface and cut out 4-inch rounds. Spoon a little of the banana filling onto one half of each round and fold the dough over the filling to make semicircles. Pinch the edges together and seal by pressing with prongs of a fork. Arrange the pastries on a nonstick cookie sheet and brush them with the beat on egg yolk to glaze. Cut a small slit in each pastry and cook in a preheated oven at 350 degrees F for about 25 minutes or until golden brown. Dust with confectioners’ sugar and serve.

Jamaican Hot Wings

Jamaican Hot Wings

1 pound butter

8 ounces Jamaican Jerk Spice
1/2 ounce Tabasco sauce
8 ounces tomato juice
8 ounces unbleached flour
5 pounds fresh chicken wings or drumettes
(do NOT use frozen)
Oil (for frying )

Melt the butter in a 2-quart saucepan over low heat. Add the jerk spice, Tabasco sauce and tomato juice. Blend well and set aside.

Rinse the wings under cold running water, and pat dry with paper towels. Dust the wings with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done.

Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately.

Makes 40 to 50 wings.

Jell-O Lime Margarita Smoothie

1/2 cup boiling water
1 package lime Jell-O gelatin
2 cups vanilla ice cream
1 cup milk
1/2 cup canned pineapple tidbits, drained
(fresh can be substituted)

In a blender, pour in boiling water then gelatin powder. Cover and blend for a couple of seconds; scrape sides of container.

To blender, add the ice cream, milk, and pineapple; also add a few handfuls of crushed ice. Replace cover and blend until smooth; serve immediately.

Cracker Jack

Cracker Jack

Cracker Jack

1 cup sorghum molasses
1 cup granulated sugar
1 teaspoon vinegar
2 tablespoons water
1 tablespoon butter
1/4 teaspoon baking soda
5 quarts popped corn
1 cup peanuts

Mix sugar, molasses, butter, water and vinegar together. Cook until it makes a hard ball when dropped into cold water (265 degrees F). Stir frequently during last part of cooking to prevent scorching. Remove from heat and add baking soda. Stir lightly. While it still foams, pour over the popcorn mix. Pour into a flat, buttered pan. When cool, crumble into small pieces.

Delta Bars

Delta Bars

Delta Bars

From the kitchen of Anita Roth-Davis, Muscatine, Iowa

1/2 cup shortening
1 cup granulated sugar
1 egg, whole
1 egg yolk
1 teaspoon vanilla extract
1 1/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg white
1 cup brown sugar, firmly packed
1 cup nuts

Mix shortening, sugar, whole egg, egg yolk and vanilla extract. Sift and stir in sifted flour, baking powder and salt. Spread in a 13 x 9-inch pan.

Beat until foamy 1 egg white. Beat in 1 cup brown sugar. Fold in nuts. Pour over the bottom layer. Bake at 350 degrees F for 25 minutes. Cut into squares while warm.

Creamy Pineapple Dessert

Creamy Pineapple Dessert

Creamy Pineapple Dessert

5 individual cream-filled sponge cakes, split in half
lengthwise or 7 slices pound cake (about 3/4-inch thick
1 (20 ounce) can crushed pineapple, drained
1 1/2 cups cold milk
1 small box instant vanilla pudding mix
2 cups whipped topping, divided
1/2 cup chopped walnuts

Place cake in an ungreased 11 x 7-inch dish. Top with pineapple; cover and set aside.

In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving.

Yields 6 to 8 servings

Cherry Coconut Ice Cream Pie

Cherry Coconut Ice Cream Pie

1 1/3 cups flaked coconut
2 tablespoons butter or margarine, melted
1/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 quart vanilla ice cream
1 cup Frozen Cherry Mix

Combine coconut and butter. Mix well. Add crumbs and sugar, mixing thoroughly. Press firmly on bottom and sides of  8-inch pie pan. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool.

Soften ice cream and spread in coconut shell. Spread Frozen Cherry Mix over top and freeze. Thaw just enough to soften so that pie may be cut in wedges.

Frozen Cherry Mix
5 quarts steamed tart red cherries
2 (20 ounce) cans crushed pineapple, drained
3 cups granulated sugar
8 teaspoons ascorbic acid powder
2 teaspoons cinnamon
1/8 teaspoon cloves
2 (1 3/4 ounce) packages powdered fruit pectin

Pit cherries. Chop coarsely. (Fruit and juice should measure about 12 cups.) Drain juice from cherries and reserve. Add pineapple to cherries.

Combine sugar, ascorbic acid powder and spices. Add to cherries and pineapple. Mix well. Let stand to dissolve sugar.

Combine pectin and cherry juice in large saucepan. Heat to a full rolling boil. Boil 1 minute, stirring constantly. Add to cherry mixture. Stir for 2 minutes. Ladle into containers. Seal. Allow to stand at room temperature until set, about 8 to 10 hours. Freeze.

Makes 10 pints.

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