Brie Dip with Honey and Walnuts

-7 ounces brie
-honey
-walnuts


Slice brie and layer in a 8X8 glass dish. Drizzle with 2 tablespoons honey and sprinkle with 2 teaspoons of chopped walnuts.  Bake at 400 degrees for 15 minutes.  Serve with club crackers.

Hanky Panky

• 1 lb. ground beef
• 1 lb. Mild sausage
• 1 lb. Velveeta cheese, cubed
• 1 tsp. oregano
• 1 tsp. garlic
• 1/3 small. onion, chopped
• 1 T ketchup
• 1 t Worcheshire 
• 3 loaves Pepperidge Farm party rye bread

1. Brown meats and onion.  Mix in cubed cheese and seasonings and cook over low heat til melted.
2. Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
3. Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated 350 degree oven 10 to 15 minutes, or until lightly browned and crisp
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Butterballs

• 1 Cup Soft Butter (Unsalted)
• ½ Cup Sifted Confectioner's Sugar
• 1 Tsp Vanilla
• 2¼ - 2½ Cups Sifted Flour
• ¼ Tsp Salt
• 1 Cup Chopped Walnuts or Pecans

1. Cream butter and confectioner's sugar until light and fluffy.
2. Add vanilla, mix to blend in.
3. Add flour and salt a little at a time.
4. When all the flour is in, add walnuts, mix until crumbly (not thoroughly mixed).
5. Turn mixture out onto lightly floured board.
6. Form dough into log, chill for 30 minutes.
7. Roll into 1-inch balls and place onto un-greased cookie sheet.
8. Bake until set, but not brown, 12-15 minutes at 350° F.
9. Cool cookies then roll in confectioner's sugar while still warm.

Kris Kringle Cookies

1/2 cup veg. oil

4 squares unsweetened chocolate   ........Melt these together over low heat in small pan.

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2 cups sugar

4 eggs

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

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1 cup powder sugar

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Mix oil mixture with sugar. Add eggs and vanilla, beat well. Mix in dry ingredients till thoroughly mixed.

Cover and refrigerate for 2 hours OR overnight.

Drop teaspoons of dough into bowl of powder sugar, roll to coat.

Bake on ungreased cookie sheet 10-12 minutes @ 350.

Cool slightly, then remove from cookie sheet before completely set. 

Makes 3 dozen.

Thai Green Chicken Curry

• 4 TB cooking oil
• 1 onion, peeled and sliced into thin strips
• 6 fresh garlic cloves, minced
• 2 TB fresh ginger, grated
• 3 stalks lemongrass, inner white parts only, thinly sliced
• 8 TB green curry paste
• 2 cans (14 oz each) Asian coconut milk, unsweetened
• 2 cups regular, high quality chicken broth
• 6 TB Asian fish sauce
• 2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
• 2 TB freshly squeezed lime juice
• 3 lbs boneless chicken thighs or breast, cut into bite size pieces
• 8 lime leaves, sliced OR zest of 1 large lime
• 2 large red bell peppers, seeded and sliced
• ¼ cup Thai basil leaves, shredded
• ¼ cup cilantro leaves, chopped
• Optional: 1-2 chilies, seeded and sliced, if you like heat
• Other: lime wedges and cooked Jasmine rice to serve alongisde

1. In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
2. Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
3. Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.

Jambalaya

• -3 Tbsp. olive oil
• -2 ribs celery, chopped
• -1 white onion, diced
• -1 small red bell pepper, cored and diced
• -1 small yellow bell pepper, cored and diced
• -1 small green bell pepper, cored and diced
• -4 cloves garlic, minced
• -2 boneless skinless chicken breasts, cut into bite-sized pieces
• -1 lb. turkey sausage, thinly sliced into rounds
• -3 cups chicken stock
• -1 (14 oz.) can crushed tomatoes
• -1 1/2 cups uncooked white or brown rice
• -2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
• -1 bay leaf
• -1 tsp. thyme, crushed
• -1/4 tsp. cayenne pepper
• -1 lb. raw shrimp, peeled and deveined
• -salt and pepper
• -(optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

DIRECTIONS:

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.