Chicken, Cranberry, Pecan Salad Wraps

 

INGREDIENTS

o  3 cups cooked, shredded chicken (Rotisserie is great!)

o  ½ cup dried, sweetened cranberries - Craisins

o  ½ cup chopped pecans

o  ¾ cup diced celery

o  ½ cup mayonnaise

o  Salt and pepper to taste

o  1 teaspoon fresh Parsley, chopped

o  4 large tortillas

INSTRUCTIONS

1.  In a large bowl combine chicken, cranberries, pecans & celery

2.  Stir to combine

3.  Add mayonnaise, salt and pepper and mix well

4.  Place a spoonful of chicken mixture on tortilla, sprinkle with a pinch of fresh parsley

5.  Roll wrap, cut and enjoy

BAKED SPINACH ARTICHOKE DIP

 tasty hot spinach & artichoke dip recipe never disappoints. Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese.

Ingredients

• 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 package (8 oz.) cream cheese, softened
• 1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
• 1 package Knorr® Vegetable recipe mix
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 can (8 oz.) water chestnuts, drained and chopped
• 2 cloves garlic, finely chopped

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast-iron skillet, then top with remaining 1/2 cup of cheese.
3. Bake for 35 minutes or until dip is hot.

SALSA

 1 garlic clove

1 can diced tomatoes, drained well

1 small handful cilantro, leaves and tender stems

1/2 small white onion, chopped

1/2 jalapeno, seeds removed

juice of 1 lime

Salt to taste

Pulse garlic in food processor until minced.

Add remaining ingredients and pulse about 10 times until coarsely chopped.

Season to taste with salt.

BEST APPLE CRISP

                    For 8" X 8"                                                        For 9" X 13" 

Filling: 

            5 cups fresh apples, peeled & sliced                        10 cups fresh apples

            1/2 cup granulated sugar                                           1 cup granulated sugar

            1/2 tsp cinnamon                                                       1 tsp sugar

            1 tsp vanilla                                                               2 tsp vanilla

Topping:

            1/2 cup AP flour                                                         1 cup AP flour

            1/3 cup oats                                                                2/3 cup oats

            2/3 cup packed brown sugar                                      1-1/3 cups packed brown sugar

            1/4 tsp salt                                                                  1/2 tsp salt

            1/2 tsp cinnamon                                                        1 tsp salt

            1/4 cup (1/2 stick) butter, melted                               1/2 cup (1 stick) butter

Instructions:

         Preheat oven to 359°.  Prepare a baking dish with butter or cooking spray.

        In a large bowl, combine sliced apples with SUGAR, CINNAMON, and VANILLA.

        Mix until apples are evenly coated.  Pour into prepared baking dish.

        In a separate medium sized bowl, combine FLOUR, OATS, BROWN SUGAR, SALT and                      CINNAMON.  Pour in melted butter an stir until well coated and crumbly.

        Sprinkle crumb mixture evenly over the top of the apples.

        Bake in preheated oven 45 - 60 minutes until apples are soft and topping is golden.

        Allow to cool slightly before serving.  (Cover with foil and place in 175° oven to keep warm)

        Serve with whipped cream or vanilla ice cream.

Notes:
        Slice apples evenly!  May use apple slicer and then cut in half again lengthwise, to roughly 1/2                 inch wide slices.

        To prevent over-browning if topping is browning too quickly and apples need more cooking time,         place aluminum loosely over top and continue baking.

Cranberry Glazed Carrots

Ingredients

2 pounds fresh baby carrots

1/2 cup jellied cranberry sauce

1/4 cup butter, cubed

1/4 cup packed brown sugar

1 tablespoon lemon juice

1/2 teaspoon salt

Directions

1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside.
2. In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.

Thick Pork Chops

Heat oven to 400 degrees.

Season chops on both sides.

Brown chops in skillet with a little oil.

Transfer to a parchment lined baking sheet.

Bake at 400 for about 10 minutes.

Check for doneness.

Autumn Pumpkin Pudding - individual cups

 1 15-oz can pureed pumpkin (not filling)

1 12-oz can evaporated milk

1 6-oz box vanilla INSTANT pudding

1 tsp pumpkin pie spice

Whisk all ingredients together until smooth.

For graham cracker crust:

1 1/2 cups graham cracker crumbs - or 11 graham crackers, pulverized

3 TBS sugar

7 TBS butter, melted

Stir together crumbs and sugar; stir in melted butter until well mixed.

Place a small spoonful of "crust" in each cup (highball plastic cup or clear dessert cup)

Pour pumpkin pudding in each cup.

Refrigerate until well-chilled.

Serve topped with whipped cream and a dash of cinnamon or sprinkles

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