Reindeer Fudge

Reindeer Fudge

Serves: 8

1-1/2 cups smooth peanut butter
3/4 cup (1-1/2 sticks) butter
4-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk

1. Coat a 9-inch glass pie plate with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the peanut butter and butter. Microwave at 80% power for 1 to 2 minutes.

3. Remove from microwave and add remaining ingredients; mix well then press into pie plate.
Microwave at 80% power for another minute.

4. Chill in refrigerator for 1 to 2 hours, or until firm. Remove and cut into eight wedges. Wrap each piece in clear cellophane and decorate to look like a reindeer, as shown below. It’s fun and really easy

Fool-Proof Pot Roast

3lb chuck, rump or round roast

1 envelope onion soup mix

2 cans cream of mushroom soup

½ lb Chopped mushrooms

1. Place everything except the mushrooms in the crock-pot in the order written. Add the mushroom during the last 1-2 hours.

2. Cook on LOW for 10-12 hours or on HIGH for 6 hours

3. Serve with mashed potatoes, rice or noodles (There is plenty of yummy “gravy”)

You may also add baby carrots at the beginning

Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Ingredients:

1 (9 inch) unbaked pie crust 2 tablespoons unsalted butter, melted 1 cup cooked and mashed sweet potatoes 2 eggs, beaten 3/4 cup light brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 cup dark corn syrup 1 cup evaporated milk 1 1/2 cups chopped pecans 2 cups heavy whipping cream 3 tablespoons confectioners' sugar 1/4 cup hazelnut liqueur 1/4 cup pecan halves

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Prepare dough for one 9 inch pie. Refrigerate until ready to bake.
3.	Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
4.	Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.
5.	Beat together whipping cream, sugar and liqueur until soft peaks form. Top pie with whipped cream and pecan halves.

Five Crowns French Tomato Soup

This comes from one of my favorite restaurants in Corona Del Mar, CA.

Serve this hot, with garlic croutons, or serve cold with a sprinkling of fresh herbs.

2 Strips diced bacon
1 tbsp olive oil
2 cups sliced onions
8 plum tomatoes, peeled, seeded and diced
4 cups chicken stock
1 tbsp tomato paste
1/4 tsp lemon zest
1 tsp sugar
1 tbsp chopped parsley
2 tsp chopped basil
1/2 tsp chopped thyme
Salt
White Pepper

. Cook bacon in large sauce pan until crisp. Add oil and onions and saute until browned, 7 to 8 minutes

. Add tomatoes, stock, tomato paste, lemon zest, sugar, parsley, basil and thyme and bring to boil. Reduce heat and simmer 20 minutes.

. Puree soup in batches in blender, or food processor and return to pan. Add salt and pepper to taste

Easy Chicken Broccoli Casserole

Easy Chicken Broccoli Casserole

Ingredients

• 3 cups chopped chicken
• ¹/2 cup frozen peas
• ¹/2 cup frozen corn
• 1 cup frozen broccoli
• 3 eggs
• ³/4 cup white flour
• ¹/2 cup milk
• 2 tablespoons olive oil
• ¹/2 cup mozzarella
• 2 tablespoons Italian seasoning
• salt, pepper to taste

Instructions

1. Preheat the oven to 350 degrees F.
   
2. Mix peas, corn, broccoli and chicken together in a large bowl.
   
3. Whisk eggs, milk, olive oil, Italian seasoning and flour until well mixed in another bowl. Add to mixture salt and pepper.
   
4. In a big bowl mix everything.
   
5. Pour the mixture into oiled 13 x 9 inch baking casserole dish and sprinkle mozzarella on top.
   
6. Bake the casserole for 1 hour. Serve hot.

CIDER CHAMPAGNE COCKTAILS with PUMPKIN PIE RIMS

CIDER CHAMPAGNE COCKTAILS with PUMPKIN PIE RIMS

• 1/4 cup natural or coarse grain sugar
• 1 teaspoon Pumpkin Pie Spice
• Sparkling wine or Champagne
• Apple Cider

Combine the sugar and the Pumpkin Pie Spice in a shallow bowl. Pour a few tablespoons of Cider into another shallow bowl. To rim the glasses, dip the rims of the champagne flutes into the cider, then dip each glass into the spiced sugar. Pour Sparkling Wine to fill the glasses three-quarters of the way. Pour in the Cider to fill the glasses.

Baked Chicken & Spinach Pasta

Baked Chicken & Spinach Pasta

1 lb. pasta (whole wheat shells)
4 boneless, skinless chicken breasts (about 2 lbs.), diced
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine
2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.