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Recipes
Butterscotch Apple Mini Pies
By Jahel
Preheat oven to 375°F with rack in lower third of oven
- Non-stick spray
- 3 14-ounce packages refrigerated piecrust
- All-purpose flour for work surface
- ¾ cup butterscotch chips
- 5 tablespoons heavy cream divided
- ½ teaspoon kosher salt divided
- 2 pounds Golden Delicious apples peeled and cut into ½-in. pieces (5 to 6 apples)
- ½ cup granulated sugar
- 2 tablespoons unsalted butter melted
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ½ teaspoon ground cinnamon
Creamed Chicken and Corn Soup
By Jahel
In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, ...
- 12 ounces skinless and boneless chicken thighs
- 1 26 ounce can condensed cream of chicken soup
- 1 14.75 ounce can cream-style corn
- 1 14 ounce can reduced-sodium chicken broth
- 1 cup chopped carrot (2 medium)
- 1 cup finely chopped onion (1 large)
- 1 cup frozen whole kernel corn
- ½ cup chopped celery (1 stalk)
- ½ cup water
- 2 slices bacon, crisp-cooked, drained, and crumbled
Pancetta Wrapped Chicken with Glazed Date Sauce
By Jahel
Cut chicken in half horizontally
- 2 8 ounces skinless, boneless chicken breast halves
- ½ 5.2-ounce package semi-soft cheese with garlic and fines herbs
- 4 thin slices pancetta or prosciutto (about 1 ounce)
- 1 tablespoon olive oil
- ½ cup pitted whole dates, chopped
- ½ cup balsamic vinegar
- 1/3 cup water
- Salt and ground black pepper (optional)
Beef Bourguignonne Pot Pie
By Jahel
Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside
- Nonstick cooking spray
- ¼ cup butter
- 1 ½ cups coarsely chopped carrots (3 medium)
- 1 ½ cups coarsely chopped celery (3 stalks)
- 1 cup frozen small whole onions, thawed and halved
- ½ teaspoon freshly ground black pepper
- 3 cups sliced fresh mushrooms (8 ounces)
- 1 cup Burgundy
- 1 tablespoon stone-ground Dijon-style mustard
- 4 cloves garlic minced
- 2 teaspoons finely snipped fresh rosemary
- 2 teaspoons dried thyme crushed
- 2 ounces packages refrigerated cooked beef tips with gravy
- 1 cup lower-sodium beef broth
- 3 croissants cut in half horizontally
Beef Stroganoff
By Jahel
If desired, partially freeze beef for easier slicing
- 12 ounces boneless beef sirloin steak
- 1 8 ounce carton dairy sour cream
- 2 tablespoons all-purpose flour
- ½ cup water
- 2 teaspoons instant beef bouillon granules
- ¼ teaspoon black pepper
- 2 cups sliced fresh mushrooms
- ½ cup chopped onion (1 medium)
- 1 clove garlic minced
- 2 tablespoons butter or margarine
- 2 cups hot cooked noodles
Vegetable Beef Pot Pie
By Jahel
Preheat oven to 400°F. In an oven-safe 3- to 4-qt pot cook ground meat and onion about 8 minutes or until meat is ...
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 tablespoon chili powder
- ½ teaspoon kosher salt
- teaspoon black pepper
- 1 ½ cups frozen peas and carrots or frozen mixed vegetables
- 14.5 ounce can diced tomatoes
- undrained
- 13.8 ounce pkg. refrigerated pizza dough
- 1 egg lightly beaten (optional)
Creamy Cashew and Onion Dip
By Jahel
In a large bowl cover the cashews in boiling water
- 10 oz. raw unsalted cashews
- 3 T avocado oil
- 1 c thinly sliced shallots
- 3 cloves garlic
- 1 t fine sea salt
- 1/2 c water
- 1/4 c apple cider vinegar
- 1 t smoked paprika
Cherry-Orange Cobbler
By Jahel
Preheat oven to 375. Form biscuits from package onto surface and sprinkle with turbinado sugar
- 1 pkg. homemade biscuits
- 1 T turbinado sugar
- 1/2 c sugar
- 2 T cornstarch
- 2 oranges, (1 t zest and 1/2 c juice)
- 1/2 t cinnamon
- 2-1/2 lbs. fresh dark sweet cherries pitted (about 7 cups)
- 1 t vanilla
Sweet & Sour Cherry Slab Pie
By Jahel
In a large bowl, toss cherries, reserving the juice if using frozen, sugar, cornstarch and crushed anise
- 1 pkg. flat pie dough
- 1.5 lbs. fresh dark sweet cherries pitted (about 4 c)
- 1.5 lbs. fresh tart red cherries pitted (about 4 c)
- 3/4 c sugar plus more for sprinkling
- 1/4 c cornstarch
- 1/4 t anise seeds crushed
- 1 egg
Chocolate Rum Cake with Cinnamon Whipped Cream
By Jahel
Preheat oven to 350°. Heavily butter and flour a 12 cup Bundt pan; set aside
- 4 ounces semi sweet chocolate bar roughly chopped
- 1 1/2 cups unsalted butter cut into small pieces plus more for pan
- 2 cups sugar
- 1/2 cup strong brewed coffee
- 1/2 cup +2 tablespoons dark room divided
- 3 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1-1/2 teaspoons ground cinnamon divided
- 1/2 cup whole buttermilk
- 1/2 teaspoon vanilla divided
- 1 cup heavy whipping cream