Yummy apple dip

 1 and 1/2  bricks of cream cheese (approx. 12 oz)

3/4 cup brown sugar

1/4 cup white sugar

1 tsp vanilla

Set cream cheese out on counter for about 15 mins to soften.

Put all ingredients in kitchen aid and blend until smooth.

Serve with chopped apples. So yummy!

Tuscany Soup

 

Cook:  1 large yellow onion chopped  

3 lbs regular Sausage in large pot. Remove any excess grease. 

Add a 3 lb box of chicken broth. 

Cut in small chunks 4-6 cups potatoes 

    and add to sausage and broth mixture. 

    Cook till potatoes are soft. 

Add 1 quart Heavy Cream into mixture. 

Salt and pepper. 

Chop 4-5 Kale leaves.

     ( I don’t like the big stem

     so I cut leafy part 

    off & then chop.) add the Kale about 

    10 minutes before serving.

Creamy Orange Jello Salad

1 pkg. (6 ounces) orange gelatin

2 c. boiling water

6 ounces cream cheese, softened

1 can sweetened condensed milk

1 carton (8 ounces) frozen whipped topping, thawed

Dissolve gelatin in water. In a mixing bowl, beat cream cheese until fluffy. 

Gradually blend in hot gelatin, beating on low speed until smooth.

Stir in condensed milk; fold in whipped topping.

Transfer to a bowl and refrigerate for 4 hours until firm

Red Curry Chicken

 Red curry chicken and rice

Ingredients

• ▢ 
  
  2 lbs. Chicken tenders or breast cut into 1 inch cubes
• ▢ 
  
  1 large onion petite diced 
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  6 tbsps. vegetable oil
• ▢ 
  
  1/4 cup Thai red curry past (1 bottle) 
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  1 can coconut milk not lite
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  1/2 whipping cream
• 1/4 cup pineapple juice
• ▢ 
  
  1 Tsp black pepper or more to taste
• ▢ 
  
  2 Tbsp. grated ginger
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  1/2 cup shallots sliced & diced
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  4 Tbps. cilantro chopped
• ▢ 
  
  2 cloves garlic minced
• ▢ 
  
  4 tbsps. lime juice fresh
• ▢ 
  
  1 tsp. salt or more to taste

1-2 tablespoons of a canned chopped jalapeños to taste. 

Instructions

• Cut the chicken into 1 inch cubes. Cook the chicken & set the chicken aside. 
• 
  
• Dice the onions, diced shallots, grate the ginger, chop the cilantro and mince the garlic.
  
• In a pan, heat 3 tbsps. of vegetable oil. Caramelize the onion and shallots. 
  
• Add in the rest of the oil (3 tbsp.) Add in the garlic and saute another 30 seconds. Add in the ginger, lime juice, shallots, black pepper, salt, Thai red curry paste and mix well to cook for another 30 seconds.

• Add in the liquids and stir well . Let them simmer for 2-3 minutes on low.
  
• Add in the chicken cubes and cilantro to cook together with the sauce for another 3-4 minutes on low.
  
• Serve with cooked rice of your choice.
  
• Can top with peanuts, cashews, coconut, and pineapple to top. A small amount of melted peanut butter drizzled is yummy too. Top with whatever veggies sound good to you if desired. 
• Some restaurants add chunks of potatoes to this dish. 

Feeds 6-8

Hawaiian Haystack sauce

 

Ingredients

• 2 10.5oz cans Cream of Chicken Soup with Herbs*
• 1 cup coconut milk
• 1 tsp chicken bullion powder 
• 3 cups shredded chicken 
• Thicken with corn starch if needed 

Wendy’s copycat Chilli

Wendy’s copycat chilli remade:

Use above recipe: 

Also add:

Add 2 cans pork and beans undrained 

1/2 ranch packet

Some cayenne pepper 

Add some Salt and pepper  but finish salt and pepper after cooked so you can see how much it needs after the flavors set in.

Simmer 1 and 1/2 hrs

Top with sour cream, shredded cheese and tortilla chips if desired.

Serve with corn bread or cheese bread.

Street Tacos

Use chicken, beef or pork for this recipe. You can precook for marinate the meat.

So it is great with left overs. Add the following to 2 lbs of meat. 

1 pkg fajitas seasoning 

Juice of lime at the end when you have heated or cooked through. 

2 T green sauce

1 taco skillet sauce (tomatillo & cilantro)found at Target 

2 tea chilly powder

1 tea minced garlic 

2 tablespoons soy sauce 

Dried or red onions optional 

Serve a small scoop meet in corn or flour “pan heated” street taco tortillas  

Add shredded cheese, sour cream, Pico or fresh salsa, juice of 1/4th lime, guacamole or guacamole saice