Fresh Summer Desert

1 can frozen lemonade 12oz. 1 container cool whip (1 pound) 1 container cream cheese (1 pound) Mix all three ingredients with a wire whisk. You might want to set out the cream cheese to soften. I used my hand mixer. Pour into 2 large graham cracker crust. Let stay in fridge for at least 1-2 hours. For taste and appeal you can add yellow food coloring and lemon zest. You can do this with Orange or other flavors.

Chicken Taco

 5 to 6 chicken breast (good sized)

Cover with taco seasoning (Lots)

2 cans pinto beans (I used black and northern)

2 cans diced tomatoes 

1 can diced green chilies 

3 fresh limes (2TBS juice from bottle per lime)

Cook in crockpot until chicken can easily be shredded then continue to cook on low for flavor to cook in.

Serve on White Corn Tortillas, add any desired toppings.

Chicken Gnocchi

Ingredients:

3-4 boneless skinless chicken breasts - cooked and diced

1 stalk of celery - chopped

½ white onion - chopped 

2 teaspoons minced garlic

 ½ cup shredded carrots

1 tablespoon olive oil

4 cups chicken broth

salt and pepper - to taste

1 teaspoon thyme

16 ounces potato gnocchi 

2 cups half and half - For even  more cream richness, swap one     cup of the half and half for heavy cream.

1 cup fresh spinach - roughly chopped 

Instruction:

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Pot Roast

 

Olive oil enough bottom of pan

3lbs beef

Montreal steak seasoning

3 to 4  cups beef broth 

8 to 10 potatoes

1 Pound baby carrots

Tenderize meat

Rub all sides with seasoning (we use Montreal steak)

Peel and cut potatoes.

Sear meat using sautee button. 2 to 3 minutes on each side (do not worry that some of the seasoning will stick or burn) 

Turn off sauté 

Take meat out and set aside. 

Make  one or two cups beef broth.  Scrape the bottom of pan. Insert wire rack place beef on rack. Place potatoes and veggies in pot.  Pour in two more cups of broth.  Select meat/stew button and timer for 1 and a half hours. We didn't do quick release the second time. Not sure if it matters. Both times were great!

* Clark Warner

Caramel Sauce

1 cup (200 g) granulated sugar

8 tablespoons (120 g) water

2 teaspoons (14 g) light corn syrup or honey

3/4 cup (180 g) heavy whipping cream

1 teaspoon (4.2 g) vanilla extract

 1/2 teaspoon (6 g) salt

Heat the cream in the microwave for about a minute. Set aside. 


Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
 You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up. 


Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.

Add the vanilla and salt, and stir to combine.
 Cool to room temperature before using. The caramel will thicken as it cools. Caramel can be refrigerated for up to two weeks in an airtight container.

*Jacquelyn Hedrick 

Arby’s Sauce

Ingredients:

1 cup Water

1/2 cup ketchup

2 tablespoon Brown Sugar

1/4 cup White Vinegar

3/4 teaspoon Onion Powder

3/4 teaspoon Garlic Powder

1/2 teaspoon Paprika

3 tablespoon Worcestershire

Sauce (Lea and Perrins)

1/8 teaspoon Salt

1/8 teaspoon Cayenne Pepper 

Corn Starch Thickner Mixture: Add after everything else comes to a boil.

• 1 tablespoon Corn Starch
• 2 tablespoon Water
  

Easy Chicken Enchiladas

 10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese)

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream ( or Greek yogurt)

1 (4 oz) can diced green chillies (these are not hot)

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.