Yield 40 cookies

INGREDIENTS:

3 egg whites

1/4 teaspoon salt

1 cup sugar

1/2 cup finely ground almonds

1 teaspoon vanilla

1 cup semi-sweet chocolate chips, melted and cooled

INSTRUCTIONS:——————————————

Preheat oven to 350 degrees F.

Butter generously a large cookie sheet.

Beat egg whites and salt until stiff, but not dry.

Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).

Fold in almonds, vanilla and melted chocolate.

Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.

Bake for 12-15 minutes.

Careful not to overbake as the cookies will lose their texture.

You will also find this recipe on www.recipezazz.com

Servings 4

INGREDIENTS:

1/2 cup butter

2 tablespoons oil (olive or vegetable oil)

2 green onions, chopped, chopped

1/2 teaspoon crushed red pepper flakes (or adjust to taste, can omit)

2 teaspoons dried Italian seasoning

3 large garlic cloves, minced (garlic lovers can use more)

3 tablespoons lemon juice (or to taste)

4 boneless chicken breasts

1 teaspoon seasoned salt  (or to taste, can use white salt)

fresh ground black pepper, to taste

1/2- 3/4 cup heavy 35% whipping cream (use whipping cream only)

1/4 -/3 cup grated parmesan cheese (or to taste, more for topping)

1 pound thin spaghetti, cooked (or to taste, or use penne pasta)

This is a basic sesame chicken recipe feel free to change the veggies to your choice and adjust the chili flakes to suit heat level, using a good quality Asian sesame oil will only improve the flavor of this dish, if you like the flavor or ginger then add 1 teaspoon fresh minced or more in with the fresh garlic

Servings 4-6

INGREDIENTS:

8 ounces thin uncooked spaghetti

2 tablespoons sesame oil, divided

1 tablespoon vegetable oil

1 tablespoon cornstarch

1 cup chicken broth

1/4 cup low-sodium soy sauce

1 tablespoons rice vinegar

1-1/2 pounds boneless chicken breast (cut into about 3/4-inch cubes)

4 garlic cloves, finely chopped (or use as desired)

1 (18-ounce) package fresh sliced mushrooms

1 medium red bell pepper, seeded and chopped

1 teaspoon crushed chili flakes (or adjust to taste)

1/2 teaspoon fresh ground black pepper, or to taste (optional)

1 large green onion, chopped

1 tablespoon toasted sesame seeds

INSTRUCTIONS:———————————————

Cook the spaghetti until just al dente (try to under cook slightly) drain then transfer to a bowl and toss with 1 tablespoon sesame oil and 1 tablespoon vegetable oil; set aside.

In a bowl whisk the cornstarch with broth, soy sauce and rice vinegar until smooth and well combined; set aside.

In a large skillet or a wok heat remaining 1 tablespoon sesame oil; stir-fry the chicken, mushrooms, red bell pepper and chili flakes for about 5 minutes or until chicken is cooked through and lightly browned (careful not to overcook the chicken) adding in the garlic the last few minutes of cooking time.

Stir in the broth mixture; bring to a boil stirring for 2 minutes or until thickened.

Mix in the cooked spaghetti until well coated, then season with black pepper.

Mix in the green onion, then sprinkle the top with sesame seeds.

Taken from my “Favorites” folder!

This soup may also be cooked in a pot

Servings 6-8

INGREDIENTS:

1/2 pound bacon, chopped

1 large onion, chopped (or use 2 medium onions)

4 large garlic cloves, minced

1/2 teaaspoon crushed red chili flakes

1/2 teaspoon dried basil

1/8 teaspoon dried thyme

2 tablespoons all-purpose flour

6 cups chicken broth

2 medium potatoes, peeled and diced (uncooked)

1-1/2 cups instant mashed potato flakes

1 cup light cream

salt and fresh ground black pepper, to taste

1/3 cup freshly grated Parmesan cheese (or to taste)

shredded cheddar cheese

chopped green onions

INSTRUCTIONS:————————————-

In a skillet cook bacon until crisp; remove to a bowl (do not discard the bacon grease).

To the same skillet add in the onions; cook until softened (about 3-4 minutes, adding in some butter if needed for frying).

Add in garlic, chili flakes dried basil and thyme; cook stirring for 2 minutes.

Add in the flour and stir for 1 minute.

Add in 1 cup chicken broth; bring to a boil stirring constantly for 2 minutes or until thickened.

Transfer the mixture to a crockpot/slow cooker.

Stir in remaining 5 cups of broth, cubed potatoes, potato flakes and cooked bacon; cover and cook on LOW setting for 6-8 hours or until potatoes are tender, seasoning with salt and pepper about halfway through cooking.

At the end of cooking stir in the light cream and Parmesan cheese then heat through.

Ladle into bowl then top with shredded cheddar cheese and chopped green onions.

If using frozen blueberries partially thaw in microwave for about 1 minute just to slightly soften, I prefer a sweet taste you may reduce the sugar amount in the bottom batter to 3/4 cup

Serve warm topped with vanilla ice cream

Servings 9-12

Ingredients:

BOTTOM LAYER:

1-1/2 cups all-purpose flour

1 cup sugar (can reduce to 3/4 cup)

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 large egg

2/3 cup milk

1-1/2 teaspoons vanilla

1 teaspoon almond extract

1/3 cup melted butter

3 cups fresh or frozen blueberries (can use more)

TOPPING:

3/4 cup sugar (can reduce a few tablespoons)

1/2 cup flour

1/2 teaspoon ground cinnamon (can omit)

1/3 cup melted butter

Instructions:—————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch-inch baking pan.

For the bottom layer; in a medium bowl combine 1-1/2 cups all-purpose flour with 1 cup sugar, baking powder, nutmeg and salt.

In a small bowl whisk egg then add in milk,  vanilla and almond extact; add to the flour mixture along with 1/3 cup melted butter.

Using an electric mixer on medium speed beat until smooth and well blended (about 1-1/2 minutes scraping down the bowl a few times while beating).

Spread the batter into prepared baking pan.

Sprinkle the blueberries over the batter.

For the topping; in a small bowl combine the sugar, flour and cinnamon; add in the melted butter; using cleans mix until combined (mixture will be crumbly).

Sprinkle evenly over the blueberries.

Bake in a preheated oven for about 40-45 minutes or until lightly browned.

This is great for a small weekend brunch, I have even taken this to a brunch potluck…

Servings 8-10

Ingredients:

3 tablespoons melted butter, divided

3 tablespoons maple syrup

1/4 cup brown sugar

1/3 cup chopped pecans

1/3 cup chopped almonds

1/2 to 1 teaspoon ground cinnamon

1 (12 ounce) tube Pillsbury refrigerated buttermilk biscuits

Instructions:

Preheat oven to 375 degrees F.

Brush a10-inch fluted pan with about 1 tablespoon of melted butter (can use a little more butter).

In a small bowl combine maple syrup and 2 tablespoons melted butter; drizzle 2 tablespoons into the pan.

In a small bowl combine brown sugar, nuts and cinnamon, then sprinkle about 1/3 cup over the syrup mixture.

Separate the biscuits, then place into prepared pan with edges overlapping.

Top with remaining syrup and nut mixture.

Bake for 15 minutes or until golden brown.

Cool 1-2 minutes then invert onto  a serving platter.

Serve warm.

This makes an easy tasty meal, cooked turkey may be replaced the chicken

Servings 4-6

Ingredients:

1 (6 ounce) package Rice A Roni long grain and wild rice mix

4 cups cooked cubed chicken

3/4 cup frozen peas, thawed

1 (10-3/4 ounce) can low-sodium condensed cream of chicken soup, undiluted

1 (12-ounce) can evaporated milk

1/2 teaspoon fresh ground black pepper

1/2 teaspoon garlic powder (optional)

1-1/4 cups shredded cheddar cheese

1/3 cup fresh grated Parmesan cheese

Instructions:—————————————-

Grease a 2-quart casserole dish.

Cook the rice mix according to the package directions.

Spread the rice mix into the bottom of the casserole dish, then sprinkle the cooked chicken and peas over the top.

In a bowl combine the sour mix with evaporated milk, black pepper, garlic powder and shredded cheddar cheese, the pour over the chicken.

Sprinkle Parmesan cheese over the top.

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

You will also find this recipe on Recipezazz.com