Cajun Chicken Pasta

 1 Box - penne pasta 

1 can - Four cheese Alfredo (Classico brand)

2 chicken breasts (cut into bite sized pieces)

1  Killbasa Sausage (sliced)

pre-cooked shrimp (if desired)

1- red bell pepper

1 - green bell pepper

½ - onion

1 Tbs minced garlic 

½ cup sour cream 

Butter 

Cajun Spice 

★ we cook this a large electric skillet ★

1- Brown chicken. Add butter, onion, garlic,

Sausage, Shrimp & sautee until onion is almost soft.

 Add peppers & cajun spice (to taste) cook all this until veggies are soft 

2- add Alfredo sauce, sour cream, and simmer for about 10 minutes. (if sauce is is too thick thick, add a little milk)

3- add cooked penne to sauce and stir well 

4- garnish with shredded Parmesan cheese, diced tomato and green onions

-Ryan and Allison Andrew 

Broccoli Soup

 1/2 cup butter

1 whole onion, diced

1/3 cup flour

4 cups whole milk

2 cups half-and-half

1 pinch nutmeg

4 heads broccoli cut into florets

Dash of salt, plus more as needed

Freshly ground black pepper, to taste

3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)

2 cups chicken broth, if needed for thinning

Directions

1

In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then SPRINKLE the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half (I used one cup whole milk and one cup  heavy whipping cream. Add the nutmeg, then add the broccoli, a dash of salt (easy on the salt...plenty in cheese and chicken broth.), and plenty of black pepper.

2

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 

3

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. Enjoy

Churro Snack Mix

 

INGREDIENTS

  

• 5 cups Honeycomb cereal
• 2/3 cup brown sugar
• 1/2 cup butter 1 stick
• 1/3 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cinnamon

INSTRUCTIONS

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Pour the cereal into a large bowl and set aside.
• In a medium saucepan, combine brown sugar, butter, and corn syrup. Bring the mixture to a boil, stirring constantly, then continue to cook for an additional minute.
• Remove the pan from heat and stir in the vanilla and baking soda. Be prepared for some bubbling as it foams up.
• Pour the caramel mixture over the cereal, stirring to coat everything evenly.
• In a small bowl, mix the granulated sugar and cinnamon. Sprinkle this mixture over the cereal, tossing until everything is coated.
• Spread the coated cereal onto your prepared baking sheet and bake for 8 minutes, stirring halfway through for even crisping.
• Let the snack mix cool completely before breaking it into clusters. Store any leftovers in an airtight container.

Spanish churro chocolate:

 1/2 cup whipping cream

1 cup semi sweet or dark chocolate

Mix on stove until melty and hot.

Thanksgiving 🦃

Mashed Potatoes  

( Wednesday prep: I double the batch using #10 potatoes. Peel, dice and rinse off the starch. Cover with plastic wrap until ready to boil.)

5 pounds potatoes, peeled and chopped into 1 or 2 inch pieces

1/2 cup (1 stick) salted butter

1/2 cup sour cream

1/3 cup milk, or to taste

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon seasoning salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Instructions

1. Fill a large stock pot with plenty of water. Add the chopped potatoes and make sure the water covers them.
2. Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.
3. Drain the potatoes and return to the pot.
4. Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them.
5. Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.

Easy Turkey Gravy

Ingredients: 

1/4 cup Turkey drippings

1/4 cup butter

1/4 cup cornstarch

2 cups broth 

Salt and pepper to taste

Steps: 

In a saucepan, melts butter and turkey dripping, then, add cornstarch. Mix well and let the cornstarch turns a litte brown. Add the broth. Mix well. Let it boils in low medium heat. Continue stirring till you find your right consistency. Season with salt and pepper. Serve warm.

Links to recipes we use when preparing for Thanksgiving Day 

Cranberry Sauce 

http://recipesfromtheheart-jennifer.blogspot.com/2022/11/miscellaneous-relish-cranberpy-opange.html?m=1

Ranch Ball

http://recipesfromtheheart-jennifer.blogspot.com/2022/11/bacon-ranch-cheese-ball.html?m=1

Shopping lists 

Turkey (I get a 22 pound)

Turkey roasting bag 

Stuffing (2 boxes)

Ranch dip mix

Olives

10 lbs Potatoes 

Carrots 

Cucumber 

Cheddar Cheese (shredded and sliced into sticks)

Sour cream (2)

Butter 

Cream Cheese (2-3)

Cherry Macaroon Cookies

1 1/3 cup shortening

1 ½ cup sugar

2 eggs

Cream sugar, shortening, eggs

1 ½ tsp almond extract

1 tsp salt

Add salt and extract

Add dry ingredients mix well

3 ½ cup flour

2 tsp baking powder

2 tsp soda

Add

1 ½ cup Coconut - chopped up finely 

1 cup maraschino cherry - cut and drain

Drop and Bake 375 for 8 minutes until top is light brown

*Zina Riches

Favorite Peanut Butter Cookie

Ingredients:

1/2 cup of butter

1/2 cup peanut butter

1/2 cup of sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon of salt

Instructions

Preheat the oven to 375? Mix the first six ingredients.

Add the rest of the ingredients. Mix well.

Roll into balls and press with a fork dipped in sugar or flour.

Bake for 10 minutes in the preheated oven until lightly browned.

Allow the cookies to cool on a baking sheet for 5 minutes before placing them on a rack to cool completely.