Cranberry Sauce

• 12 ounces cranberries (1 bag)
• ½  cup brown sugar
• ½  cup white sugar
• 1 cup orange juice
• Pinch cinnamon
  
  
  In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 15-20 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Olive Garden Alfredo Sauce

INGREDIENTS

1/2 cup ( 1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp.ground black pepper
1 12 oz. box of fettuccine
1/4 cup grated parmesan cheese
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INSTRUCTIONS

Melt butter in a medium sized sauce pan over medium heat.
Add cream, garlic powder and pepper; simmer for 10 minutes
or until thick. At the same time bring water to a boil for pasta.
When the Alfredo sauce has reached desired consistency, stir
parmesan cheese. Serve over hot pasta.

Fresh Pasta Dough

 2 cups unbleached all-purpose flour

1/4 cup semolina

3 eggs

1-2 Tablespoons water

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1.   Place the dry ingredients in a food processor or kitchen aide (dough blade).

2.   Add eggs and 1 tablespoon water, and process until well combined.

3.   Test dough to make sure it will hold together. If it is dry add up to a tablespoon    

      more water as needed to make the dough moist but not not sticky.

4.   Turn dough out and need for 1-2 minutes until dough is smooth.

5.   Wrap the dough tightly in plastic, and allow it to rest 20 in there refrigerator.

6.   Roll out in a pasta maker until smooth, then roll into sheets and cut

      into desired noodles.

7.   To cook and serve, plunge into rapidly boiling water, cook until tender,

      about 2 minutes, and serve at once with your favorite sauce.
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NOTE:  Pasta can be stored in the refrigerator for 1-2 days. Allow to come up to room temp.

before rolling out.  Pasta that has been rolled and shaped can be frozen.         

Creamy Cajun Chicken Pasta

3-4 chicken breasts, cut into 1-inch cubes
16 oz. penna pasta, cooked to al dente (or desired noodles)
2 tsp. cajun seasoning, minimum (enough to thoroughly coat chicken)
(for less 'kick' add garlic powder or onion powder in place of some cajun)
2 Tbl. butter
6-8 green onions, thinly sliced (or by preference)
2 cups whipping cream or heavy whipping cream
1 28-oz can diced tomatoes
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1 pkg. fresh spinach
1 small container fresh mushrooms, sliced

Melt butter in large frying pan on medium heat.  Place chicken in bowl.  Thoroughly coat chicken with cajun seasoning.  Put chicken in pan and cook.  Cook noodles.  When chicken is almost cooked, toss in mushrooms to soften.  Add can of tomatoes with liquid.  Add whipping cream.  Add salt, pepper, basil, and garlic powder.  Mix together.  Slowly add spinach and cook until wilted.  Serve with noodles.  Can mix noodles and chicken together to serve.  Top with shredded parmesan cheese.

Leah always doubles the seasonings because she likes this HOT!

Sweetened Colored Popcorn

2 Tbls. Butter
1/4 c. Water
1 c. Sugar
6 c. Popped corn
Bring butter, water, sugar to a boil. Boil for 4 minutes. Add 1 drop of food coloring. You can add more if the color is too light. Stir into popcorn until syrup has coated most of the corn. Pour out and spread onto waxed paper. Let dry. Enjoy!

You can substitute 1/2 c brown sugar and 1/2 cup white sugar in place of the 1 c sugar.

Lemon Butter Chicken

Lemon Butter Chicken

8 chicken breasts or 16 chicken tenders
Kosher salt and pepper to taste
3 T butter, divided
3 cloves of garlic, minced
1 c. chicken broth
1/2 c. heavy cream
1/4 c. grated Parmesan
1/4 c. of lemon juice

Preheat oven to 400 degrees.

Season chicken with salt and pepper.

Melt 2 T. of butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side.  Place in 9x13 pan.

Melt remaining butter in the same skillet.  Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes.  Stir in chicken broth, heavy cream, Parmesan, and lemon juice.  Bring to a boil; reduce heat to medium and stir until the sauce has slightly thickened (although mine has never thickened all that much). Pour over chicken in the 9x13 pan.  Place pan in oven and bake until chicken is completely cooked through, about 25-30 minutes.

Serve over rice or noodles.

Dilly Dip

From the kitchen of Laura Smith

1 cup sour cream

1 cup mayo

1 T Bon appetite

1 T dill weed

Mix together. Chill to let flavors blend. Serve with fresh veggies, chips or crackers. 

Swedish Pancakes

6 eggs
4 1/2 cups milk
6 tsp sugar
1 1/2 tsp salt
2 1/4 cups flour
3 tsp baking powder

Mix in blender until smooth. Fry in a thin layer (same as you would crepes) on a greased griddle or fry pan. Cook on each side until golden brown. Spread with butter, sprinkle sugar, fold over and roll up. Enjoy! Serves 6 people.

Chicken Velvet Soup

1/3 c. butter
3/4 c. flour
6 c. chicken stock (boullian cubes with water)
1 c. milk, warm
1 c. cream, warm
     (or can use 2 cups of either)
1 1/2 c. cooked, diced chicken
1/2 tsp. salt
          Pepper

Melt butter in soup pot.  Add flour and cook, stirring until blended.

Add 2 cups hot stock and milk and cream.

Cook slowly, stirring until thick.

Add remaining stock and chicken.

Season with salt and pepper.

Serves about 6.

I always cook some potatoes for the boys to add to the soup.  Sometimes we add cooked broccoli or cauliflower.  This is a quick homemade soup, especially if you use canned chicken!