INSTRUCTIONS:———————————————–

Season the chicken pieces with salt and pepper.

Heat the oil with butter in a large heavy pot over medium heat.

Brown the chicken on all sides (about 4 minutes per side) then transfer to a large bowl.

To the same pot add in onion, red chili pepper flakes and thyme; saute until onions are softened (about 8 minutes)

Add in garlic; cook stirring for 2 minutes.

Add in flour and cook stirring for 1 minute.

Whisk in the chicken broth and wine; bring to a boil, whisking continuously.

Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.

Add in cream and Parmesan cheese; mix until blended.

Add the chicken back to the pot along with any juices from the bowl; partially cover and simmer until the chicken is cooked and the veggies are tender (about 45-50 minutes, or longer seasoning with more salt and pepper about halfway through cooking time).

After cooking sprinkle more Parmesan cheese over the top and pass more at the table.

Serve from the skillet.

Grease a 13 x 9-inch casserole dish.

Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way) drain and place in a large bowl.

Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).

Add in cream cheese, sour cream, butter,  salt and black pepper. continue beating until combined and smooth.

Spread the mixture into prepared baking dish.

If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.

Cover and refrigerate for up to 24-48 hours (the potatoes must be completely cooled before covering).

When ready to bake.

Bake uncovered for in a preheated 350 degree F oven about 25-30 minutes or hot.

If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

You will also find this recipe on Recipezazz.com

• 3/4 cup white sugar
• 1/4 cup light brown sugar
• pinch salt
• 2 tablespoons all-purpose flour
• 1/8 to 1/4 teaspoon cinnamon (can use more)
• 2/3 cup water
• 2 tablespoons butter
• 1 teaspoon maple extract or pure vanilla extract

Instructions:——————————————–

1. In a small saucepan combine both sugars with salt, flour and cinnamon.
2. Add water and bring to a boil over medium heat whisking constantly until bubbly and thickened.
   
3. Remove from heat then stir in butter and maple or vanilla extract
   
4. Serve warm or refrigerate.
   

INSTRUCTIONS:———————————————–

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper or lightly grease.

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).

Using a pastry blender cut in cold butter cubes.

Add in the sour cream mixture; mix JUST until moistened.

At this point you may gently mix in any desired fruit.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round.

Cut dough into 12 even wedges.

Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

You will also find this recipe on Recipezazz.com

• 3 lbs canned ham (fully cooked)
• 1 (8 1/4 ounce) can crushed pineapple in juice
• 1/2 cup orange juice
• 1/4 cup brown sugar, packed
• 1/4 cup raisins
• 1 tablespoon cornstarch
• 1 teaspoon dry mustard
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 2 tablespoons rum

Instructions:———————————————

1. Heat ham according to instructions.
2. Combine remaining ingredients except rum in saucepan.
3. Bring to a boil.
4. Turn down heat. Simmer 5 minutes until thickened, stirring occasionally.
5. Stir in rum.
6. Brush on ham the last 30 minutes of heating.
7. Serve remainder as sauce.