Green Curry Chicken with Zucchini by Keri

2 medium zucchini cut into 1 inch chunks

1 1/2 cups unsweetened coconut milk

1-3 t. green curry paste (this is the spice, use sparingly to start)

3/4 lb. chicken breast chunked

1 1/2 c. chicken broth or water

2 T. fish sauce

1-3 T. brown sugar

6-8 lime leaves torn, or 1-2 T. lime juice

A handful of Asian or Italian basil leaves or, 1 t. dried.

In a medium saucepan, bring 3/4 c. coconut milk to a gentle boil over med/high heat. Cook for 2-3 minutes

until thickened and fragrant. Add curry paste and cook 2-3 minutes more, pressing and stirring it to dissolve it in the

milk. Add the chicken and cook 2 minutes more, tossing to coat with sauce.

Add the remaining milk as well as the other ingredients except basil and bring to a gentle boil. Reduce heat to a simmer and cook until

chicken is done and zucchini are tender but still firm, 8-10 minutes. Add the basil and serve hot or warm. We love this

as a soup but if cooked a little longer it thickens slightly and is great over rice.

Egg Nog Jello Salad by Keri

1 large lemon jello

1 small raspberry jello

1 small lime jello

Prepare the raspberry and lime jellos according to the jello jiggler recipe on the back (can add even less

water to make them thicker). Prepare these a few hours in advance. Cut them into small squares or if you

have small cookie cutters (stars or whatever) use them.

Dissolve the lemon jello in 3/4 cup boiling water then add 3/4 cup eggnog and 1/4 t. rum extract.

Chill until thickened-- check every half hour (usually only takes 1-11/2 hours). Mix in 2 cups of Cool Whip then

the rasp. and lime jellos. You can layer red, eggnog, green like a trifle in a pretty bowl or you can mix them

gently and pour into a small jello mold. Let set in the fridge and then turn over and eat.

Cranberry Crock Pot Pork Tenderloin by Bambi

Pork Tenderloin or
2 (1 ½) turkey breast (turkey tenders work great too)
This would be good with chicken too.
½ teas. Salt
¼ teas. Freshly ground pepper
½ cup diced celery
½ cup diced onions
1 (16 ounce) can whole berry cranberry sauce
1 cup barbecue sauce

Combine all ingredients in a large bowl and pour it over the turkey breasts, which are in the crock pot. Cover and bake on high for 4 to 5 hours or on low for 6 to 8 hours. The turkey tenders don’t take as long too cook so monitor closely towards the end of the cooking time. Remove pork from crock pot and slice thinly. Serve with sauce on the side.

Brilliant Christmas Sunset by Cecilee

I discovered this drink a couple of years ago in a Taste of Home magazine. It is so simple, yet festive. Your kids will love it!

Crushed ice
4 tablespoons grenadine syrup (found near the mixed drinks at the grocery store)
4 cups orange juice

Add ice to four pretty, see-through glasses. Pour 1 tbsp. grenadine over ice. Slowly add 1 c. orange juice. Stir if desired or serve with fun straws.

Butterscotch Pecan Sandies by Cecilee

I love these little butter cookies and make them every year for my father-in-law who is a huge fan of regular pecan sandies. I think the butterscotch chips make these extra special for the holidays.

3 c. flour
1/2 tsp. baking soda
1 1/3 c. butter, softened
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 large egg
3/4 c. chopped pecans
2 c. butterscotch chips

Preheat oven to 375. Cream butter, sugar, salt and vanilla until light. Beat in egg until fluffy. Mix flour and baking soda in separate bowl, then add to butter mixture slowly, one cup at a time until combined. Stir in chips and nuts.

Roll dough into 1 inch balls and place on parchment paper. Flatten balls with bottom of a glass to spread them out a little. Bake for 8-10 minutes or until they brown on edges. Cool on rack and store in an airtight container.

Starbucks Caramel Apple Cider from Cecilee

Ok ladies, so this is NOT an original recipe obviously, but I think its fabulous. I tried unsuccessfully to recreate this on my own and finally broke down and went to Starbucks to see if they would tell me how they make it. To my surprise, the girl gave me step by step instructions and actually sold me the items I needed to make it myself. I hope I don't get someone fired by posting this for everyone to see! The secret ingredient is their Cinnamon Syrup. It is $7.95 for a 1 Liter bottle. This will make 33 servings! Not a bad deal if you are addicted like me....

2 Tbsp. cinnamon syrup
1 c. apple cider or apple juice
spray whipped cream
caramel sauce of your choice (this can also be purchased at Starbucks for about $6)

Heat the cider and add the syrup. Top with whipped cream and plenty of caramel sauce drizzled on top. Voila! There you have it. Easy cheesy!

Fresh Cranberry Salsa by Bambi

1 Bag Fresh Cranberries
1 Bunch Green Onions
1 Jalapeno Pepper, seeded
1/2 bunch Fresh Cilantro
1 cup Sugar
1 tsp Cumin
1-2 blocks Cream Cheese

Chop the first 4 ingredients in food processor. Pour into a bowl and mix in sugar and cumin. Pour over Cream cheese.

NOTE: Blend the cranberries separate from the other ingredients and the color is a richer red....but it still taste the same :)
If you like it chunkier mix less.

French Silk Torte by Alicia

Cookie Crust

(Side Note: You can omit crust, just pour cake directly into greased pan and bake)

Nonstick cooking spray

8 ounces chocolate sandwich cookies such as Oreos (18-20 cookies), crushed

5 tablespoons unsalted butter, melted

Cake

2 cups chopped semi-sweet chocolate

¾ cup butter

1/3 cup cocoa powder

5 eggs

1 cup minus 1 tablespoon granulated sugar

1 tablespoon all-purpose flour

Ganache topping

1 cup heavy cream

1 tsp. vanilla

pinch of salt

2 cups semisweet chocolate chopped

Preparation:

Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch spring form pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes. Transfer crust to oven and bake until dry to the touch, about 10 minutes. Let cool.

For the Cake: raise oven temp to 350F. In a medium saucepan, melt the chocolate and butter over the lowest heat. Mix in the cocoa powder until smooth and set aside for a few minutes to cool. While the chocolate is cooling, whisk together the eggs, sugar, and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into the prepared pan.

Bake for 45 minutes, until a toothpick pulls out moist crumbs when inserted near the center of the torte. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the torte and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake on a serving platter and cool completely before serving.

While it is cooling make the ganache by heating the cream until small bubbles appear on the sides. Pour chocolate in and allow to sit, off the heat, for about 5-10 minutes. Stir until smooth and pour over cake. Allow to set in the refrigerator

Garnish with berries, chocolate shavings, peppermint candies, whipped cream…

Makes 10-12 servings.

Granola by Chelsie

4 cups oats
1 1/2 cups chopped almonds
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup oil
1/2 cup honey
1 tsp. vanilla

Preheat oven to 300. Stir in oats, almonds, brown sugar, salt, and cinnamon together in a large mixing bowl. Warm honey and oil in small saucepan and then stir in the vanilla. Carefully pour honey and oil over oat mixture and stir with a wooden spoon. Place on a jellyroll pan and bake for 40 minute stirring every 10 minutes. Store in an airtight container, Can add raisins, m&m's, chocolate chips, craisins, etc.

Cranberry Banana Bread by Janae

Cream:
1/3 cup shortening
2/3 cup sugar
2 eggs

Add:
1 3/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2-3 bananas

Fold in 1 cup cranberries

Bake 350 for 60-65 minutes

Sushi by Autumn

Sushi Directions

Rice –

· Buy Sushi rice for best results.

· Follow recipe instructions with the following additions:

o Make sure to rinse measured rice until the water is clear

o Allow rice and measured water to sit for an hour (if you have time) – this makes for stickier rice

o I add about an eighth to a quarter cup of sugar to my rice and water while it soaks – this also helps make stickier rice

· Follow cooking instructions

· When cooking is complete, put rice into a glass bowl and add rice vinegar – there are generally instructions as to amount on the sushi rice or the rice vinegar container – I usually put about a half a cup to a large bowl of rice and stir!

· Let it cool for about 10 minutes – I like to roll the sushi while the rice is still somewhat warm

Sushi Ingredients –

Meats –

· Tempura shrimp – use raw peeled shrimp

· Cooked shrimp - this is what I use in place of artificial crab if you don’t want to tempura your shrimp

· Smoked salmon – make sure that you use the thinly sliced (looks uncooked) salmon – there are thick packages of cooked, smoked salmon that don’t taste that good in sushi

Veggies –

· Avocado – my favorite sushi veggie – cut in long, thin slices

o The avocado should be firm, but ripe

· Green onion – this is a great addition to the taste of most any sushi roll

· Cucumber – peel, cut longways into quarters, cut seeds out of the wedges and then thinly slice in lengths

· Carrots, green pepper, cilantro, whatever you like – cut in long, thin strips for adding to the roll

Cream cheese –

· This is messy, but tastes good with smoked salmon and green onion – you can add it to any roll

· I’ve seen it with red peppers and crab

Preparation for rolling –

· Bamboo roller – I cover my roller with saran wrap and spray it with Pam (I also spray my fingers with Pam for pressing the rice onto the roller)

· Place all ingredients in general area in groups and make an assembly line with a tray at the end for placing the roll

· If you plan to place the seaweed on the inside (rice on outside), you will need a plate of sesame seeds to roll the rice in before placing on tray

· For seaweed on the outside, don’t worry about spraying the roller, but you will need a glass of water to wet down one side of the seaweed for sealing it to the roll

· For seaweed on the inside, cut the full sheets in halves or thirds (makes a bag go a long way)

Rolling the sushi –

· This just takes a little practice – in my case…… A LOT OF PRACTICE!

· Seaweed on the inside –

o Spray the bamboo roller

o Place a good sized scoop of rice on the roller (about 1 cup – maybe less – you don’t want your roll too thick or too thin – this is done by preference so make a couple each way to see what you like best)

o Press the rice out pretty thin, but even

o Place seaweed lengthwise and parallel with the bamboo

o Layer your ingredients with to the seaweed

o Make sure there is rice extending both sides of the seaweed by about ¾ inch

o Roll one side over the other and then release

o Roll the other side over the rounded half

o Continue to roll and squeeze the sushi roll until it is packed soundly – this will help make it easier to cut

o Roll it in sesame seeds and place on tray to cool

· Seaweed on outside

o Don’t spray roller

o Place seaweed on roller

o Press rice within a half in of both side of the seaweed

o Layer ingredients

o Wet on side of the seaweed with your finger

o Roll opposite side to the middle and then roll wetted side over it, pressing and squeezing – again this will make it easier to cut

o Place on tray to cool

Cutting sushi – I just recommend the sushi be cool and that you have a very sharp sushi knife – I can’t remember the name of mine, but it’s a Caphelon Sukano (or something like that). Mine cost $89 at Bed, Bath, and Beyond, but Autumn bought a Chicago Cuttlery for $22 at Alberstons. I had five thin slices in my finger after you all left. I guess it’s sharp enough!!

Drizzles –

· My favorite is eel sauce, but there are many great drizzles that you can find on the internet. Autumn is going to try to find some websites to attach that have some good recipes.

· Wasabi – powdered or paste is great. I like the cans of powdered wasabi. Remember to mix it in equal parts powder and water to form a paste and then add soy sauce to the strength you like.

Remember – this is trial and error. You can probably learn so much from the internet that I didn’t teach you. I really need to get out there and find out more about raw fish. I love the tuna! If you get really interested, many sushi restaurants teach classes for you and your husband. It can be a fun family tradition like it’s become in our family. Everyone gathers around and steals the rolls as then come off the assembly line. We laugh and eat and have great memories. I hope you all had a good time and I can’t wait to hear about your successes ……..and failures!!! Hopefully, you won’t have as many as I did!

Tortellini Soup by Chelsie

1 T butter or olive oil
4 cloves garlic
4 cups chicken broth
1 can petite cut stewed tomatoes (14 oz
¼ cup grated Parmesan
1 10 oz. package cheese tortellini
½ bunch fresh spinach
6 fresh basil leaves, chopped or 1 T dry

Salt and pepper to taste
Sauté garlic in oil. Stir in tomatoes, broth, and tortellini. Bring to a boil and then reduce heat and season with salt and pepper. Simmer until tortellini is just tender, about 5 minutes. Stir in spinach and basil. Top with parmesan.

Chicken and Wild Rice Soup by Giselle

6 1/2 cups water
1 box brown and wild rice
1 envelope Lipton chicken noodle soup
2 carrots peeled and chopped
1/2 onion chopped
2 stalks celery chopped
2 cans cream of chicken
1 cup cooked chicken

Bring rice(including spice packet) and noodles to a boil. Simmer 10 mins. Add veggies and simmer 10 mins. Add cream of chicken and chicken and simmer 10 mins, stirring occasionally.

Creamy Chicken Noodle Soup by Jill Kelsey

Ingredients:

2 chicken breasts
1 diced onion, finely chopped
3-4 diced carrots, diced
1 stalk celery, chopped (I put it in a food processor so my kids don't know there is celery)
1 chicken bouillon cube
salt and pepper to taste
Noodles (about 1 cup uncooked)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 or 1 pint of sour cream

Instructions:

Boil chicken until tender. Cube or shred. Add carrots, onion, celery, and bouillon cube. Salt and pepper to taste. Let cook until veggies are tender.

Add noodles to pot when veggies are almost tender. When noodles are done, add the soups. (Mix soups in separate bowl for easier mixing. And if your kids don't like the mushrooms, then substitute with another can of cream of chicken soup instead of cream of mushroom) Mix well. Just before serving, add sour cream.

Homemade Noodles
1 egg
2 Tbsp. milk
1/2 tsp. salt
1 cup flour

Mix in bowl, adding flour to help with stickiness. Flour the countertop. Roll the dough into thin layer (1/4 inch thick) and then use a pizza cutter to cut into strips about 1/4 inch wide. Let dry until they are not sticky and come off the counter easily with a spatula (about 2-3 hours) Add these noodles when the veggies are almost tender.

Cheddar Chowder by Tanille

2 cups water (boiling)
2 cups chopped potatoes
2 cups chopped carrots
½ cup chopped celery
¼ cup chopped onion
1 ½ tsp. salt
¼ tsp. pepper
2 cups grated cheddar cheese
1 cup ham or bacon

WHITE SAUCE
¼ cup Margarine
¼ cup flour
2 cups milk (put melted butter, flour and milk in glass jar and shake)

Combine water, vegetables, and seasonings. Cover and simmer till tender. DO NOT DRAIN! Make white sauce. Add white sauce to vegetables. Thicken. Then add cheese and ham/bacon. Heat through. Do not boil.

Broccoli Cheese Soup by Alicia

2 quarts water
6 chicken bouillon cubes
1/2 pound fresh chopped broccoli
3/4 cup butter
3/4 cup flour
small jar of Cheez Whiz

Boil water and bouillon cubes, add broccoli. In another pan melt butter and flour making a roux. Cook a couple of minutes to get rid of the flour taste. Add to boiling water and broccoli, stir until combined, thick and creamy. Add Cheez Whiz and mix completely.

Cheesy Chicken Soup by McKenzi

2 cups drained chicken
2 quarts of liquid broth
1 cup chopped onion 2 cups celery chopped 2 cups shredded carrots
1 cup butter or margarine melted
1 cup flour
1 large Cheez Whiz
1/2 bag frozen peas

Cook onion, celery, carrots, and broth. Cook chicken separately (I use canned chicken). Mix flour and butter, cheese and make a paste. Add to the rest. Serve in bread bowls. Add peas 5 minutes before serving.

Mexican Chicken Corn Chowder by Cecilee

1 1/2 pounds boneless chicken breasts
1/2 cup chopped onion
1-2 minced garlic cloves
3 Tbs. butter or margarine
2 chicken bouillon cubes
1 cup hot water
1/2 -1 tsp. ground cumin
2 cups 1/2 and 1/2 (sub: 3-4 Tbs. cream cheese and 1 cup milk)
2 cups shredded Monterey jack cheese
1 can (16 ounces) cream style corn
1 can (4 ounces) chopped green chilies undrained
1/4- 1 tsp. hot pepper sauce
1 medium tomato chopped
Fresh cilantro or parsley, optional

Cut chicken into bite sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot sauce. Cook and stir over low heat until cheese is melted. Stir in tomato.

Creamy Chicken Noodle Soup by Nicole

3/4 lb. cooked chicken, cubed (or 1-2 large cans chicken breast)

2 medium stalks of celery, coarsley chopped

2 Medkum Carrots, sliced

1 medium onion, coarsely chopped

2 cloves garlic, chopped (I use about 1-1 1/2 tsp. jarred chopped garlic)

1 box chicken broth (Pacific) or 2-3 cans chicken broth

2 cans cream of chicken soup

1 c. frozen peas (optional)

1 TB fresh parsley or 1 tsp. dried parsley flakes

1 tsp. dried thyme

1/4 tsp. pepper

1 dried bay leaf

Mix all the above together and bring to a boil. Simmer 10-15 minutes then add 1 - 1 1/2 c. uncooked pasta (4 oz.) and boil gently until pasta is done.

**You can cook everything (except the pasta) and leave it on low on the stovetop or put it in your crockpot and let it simmer a few hours. Cook the pasta in water separately and set aside until you are ready to serve. Add the pasta a couple of minutes before serving to heat through.

Pumpkin Bars by Breann

1 cup oil
2 cups sugar
4 eggs
2 tsp. cinnamon
1 tsp. soda
2 cups flour
1/2 tsp. baking powder
1/8 tsp ginger (optional)
one small can pumpkin

Blend oil, sugar and eggs until creamy. Mix in the other ingredients. Bake at 350 in a jelly roll pan, sprayed lightly with Pam. Frost when cool.

Frosting:
3 oz. cream cheese, softened
6 Tbs. butter, softened
1 tsp. milk
1 tsp. vanilla
2 cups powdered sugar
dash of salt

Mix together until smooth and fluffy. Double if your family likes frosting