Pomegranate Salsa

 

8 ounces pomegranate arils
1 jalapeno sliced and seeded, then diced
1/3 cup fresh cilantro diced

1/2 of a red onion diced

juice of 1 lime
1/4 tsp cumin (more or less to taste)
1/2 tsp salt (more or less to taste)

1/2 tsp pepper (more or less to taste)

1.  Mix all together.  Serve with Tortilla chips or Softened cream cheese and crackers.

(Store in refrigerator.  Let set together for an hour before serving.)

from Six Sister's Stuff

Chicken, Bacon Alfredo Casserole

 


12 oz Penne pasta (I used small shells)
1 lb boneless, skinless chicken breasts, cut into 1" chunks
2 TBS olive oil
1 -16 oz jar Bertolli Alfredo Sauce (or your favorite)
1/2 cup cooked bacon, crumbled
1- 1/2 cups mozzarella, shredded
Salt & pepper to taste

1.  Preheat oven to 375℉ degrees. Cook pasta according to package directions and set aside.
Over medium-high heat in non-stick pan, saute chicken in olive oil. Brown on all sides, approximately 5-7 minutes.

2. Spray a 9x13 casserole dish with non-stick cooking spray. Mix pasta and Alfredo sauce together. Spread about 1/2 of pasta/Alfredo into pan. Next layer on top: chicken, 1/2 of the bacon and 1/2 of the cheese. 

3.  Spread remaining pasta/Alfredo on top and finish with remaining bacon and cheese.

4.  Bake 15-20 minutes until heated through.

Optional: Brown top of casserole under broiler 1-2 minutes. Sprinkle with freshly chopped parsley if desired.

from Who Needs a Cape

Cranberry Jalapeño Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 tsp ground cumin
2 TBS fresh lemon or lime juice
1/4 tsp salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

1.  Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. 

2.  Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

3.  When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.

4.  Refrigerate for up to an hour before serving. Serve with crackers. (Triscuit, Wheat thins, etc)

from Mel's Kitchen Cafe

Microwave Carmels

1 cup butter
2½ cups packed brown sugar
1 cup light karo corn syrup
1 - 14oz can Eagle Brand sweetened condensed milk
1 tsp vanilla

nuts and chocolate chips, optional (I did 1 cup of nuts and 2 cups of chocolate chips half on bottom, half on top)

1.  Generously butter a 9x13 inch pan and set aside.

2.  In a large microwave safe bowl melt butter.

3.  Add all the remaining ingredients except the vanilla, (and nuts and chocolate chips if using) and mix well.

4.  Microwave on full power for 4-5 minutes. Remove from microwave and whisk. Microwave on high for another 4-5 minutes. Whisk again.

5.  Microwave an additional 4-5 minutes. Whisk while adding the vanilla.

6.  Pour the caramel mixture into the 9x13 inch pan. If desired sprinkle with nuts and chocolate chips (can put some on bottom before pouring Carmel in also).

7. Let cool for 1 - 2 hours.

8.  Using a knife, cut into bite size portions and wrap in wax paper. Keep refrigerated.

*I microwaved each time for 4 minutes. 12 minutes total. The Carmel was soft but set up.  Depends on your microwave.

from Simple as That

Knotted Butter Rolls

1 cup butter  (2 sticks)

4 cups milk

1/2 cup sugar

3 TBS yeast (active dry or instant)

6 eggs

1 TBS Salt

12 cups flour (give or take 1/2 cup) Bread flour is preferred

additional melted butter for brushing on baked rolls

1.  In a saucepan, melt butter over low heat.  Add milk and let the mixture warm but don't let it get too hot.

2. Transfer butter and milk mixture to a mixing bowl or into a stand mixer.  Add sugar and yeast.  Mix, then cover and let set for 10 minutes so the yeast will foam and dissolve.

3.  Add salt and eggs and mix.

4.  Add the flour, cup by cup while kneading.  Add until you have a tacky but not overly sticky dough.  Knead for 10 minutes in mixer.

5.  Cover and let rise until doubled in size, about one hour.

6.  Dump dough onto a slightly floured surface and divide into 32 to 64 equal portions. (32 rolls are very large, 64 rolls are obviously smaller).  Roll each portioning a 6 inch snake, then tie in a knot and set the dough knot on a greased baking sheet.  (You can form these into any shape you want). 

7.  If making 32 rolls you will need 2 baking sheets with 16 rolls per sheet.

8.  Cover dough and let rise again until doubled, or about 45 minutes.

9.  Bake at 375℉ for 16-18 minutes.  When they come out of the oven, brush with melted butter

 From Amber's Kitchen

Chicken, Broccoli, Bacon and Potato Bake

4½ cups red potatoes, diced
2½ cups boneless skinless chicken breast diced
2 cups broccoli florets (or use a combo of broccoli and cauliflower)

1/2 cup bacon cooked crumbled
1/4 cup onion sliced
2 cups cheddar cheese grated
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 cup heavy cream (can sub half & half)
2 TBS butter chopped
For the top

1 cup cheddar cheese, grated

1.  Grease a 9x13 inch pan.  (or if you want to freeze half use 2 -8×8 inch foil baking pans.)

2.  Divide ingredients in half if you are making one pan.  Layer half the ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese. Season with salt, pepper and garlic powder.

3.  Repeat the layers and seasoning.

4.  Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil.

5.  Bake at 350℉ for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

If you want to freeze the meal for later
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don't blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.

To cook from frozen:
Thaw overnight.
Remove bag of cheese, set aside and recover with foil.
Bake covered for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

 from Kylee Cooks

Raspberry Pretzel Jello Salad

2 cups pretzels broken into pieces
½ cup margarine or butter
3 TBS sugar
1 cup sugar
1- 8 oz. package cream cheese
1- 8 oz. package Cool Whip
1- 6 oz box raspberry Jell-o
2 cups boiling water
3 cups frozen raspberries or fresh

First Layer

1.  Combine broken pretzels, melted margarine and 3 TBS sugar. Stir until well blended.
Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely.

Second Layer

1.  Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.
Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.

3rd Layer

1.  Mix Jello and boiling water until jello is dissolved. Add frozen raspberries.

2.  Cool and set slightly. Pour over cream cheese layer.
Refrigerate until firm. 

 from Six Sister's Stuff

Tupelo Honey Chocolate Pecan Pie

Pie Crust

1-1/4 cups all purpose flour
1/2 tsp sea salt
1/2 tsp sugar
1/2 cup (one stick) cold unsalted butter, cut into pieces
1/4 cup ice water (more or less as needed)

Pie Filling

3/4 cup light corn syrup
3/4 cup sugar
1/8 tsp sea salt
3 eggs
1 tsp vanilla extract
3 TBS Tupelo Honey Or any honey you have
1/2 cup unsalted butter, melted
1.5 cups pecan halves (about 6 oz.)
1/2 cup semisweet chocolate chips

Crust
1.  In a food processor, combine the flour, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow stream, pulsing the mixture no more than 30 seconds, until it begins to form a ball. (I needed a little more water)

2.  Remove the dough from the processor and wrap in plastic wrap and flatten with the palm of your hand. Refrigerate for at least 1 hour. When ready to use, roll out on a floured surface using a floured rolling pin to roll into an 11-inch pie crust. Lay it in a 10-inch pie pan, and crimp the edges. Keep in the refrigerator until ready to fill. Preheat the oven to 350°F.

Filling
1.  In a large bowl, whisk together the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour the mixture into the prepared pie crust. Top with pecans and chocolate chips.
Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until the crust is brown and the pie filling is bubbly. Let cool slightly and serve pie warm with vanilla ice cream or sweetened whipped cream.

 from Female Foodie