Update

I won't be able to post any new recipes for the rest of this week as I had dental surgery yesterday and I have been put on bed rest due to the pain medicine that they have me on. I should be my old self again by this Friday, so be on the lookout for many more recipes to come as I plan to make up for this lost time.

Bon Appetit!

Turtle Cookie Cups Recipe

Prep Time: 35 Minutes + Standing
Bake Time: 10 Minutes per Batch + Cooling
Makes: 4 Dozen

Ingredients:
- 1 Cup of Butter; softened
- 1 Cup of Packed Brown Sugar
- 1/2 Cup of Sugar
- 2 Eggs
- 1 Tsp of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 1 Tsp of Baking Soda
- 1/2 Tsp of Salt
- 1 1/4 Cups of Semisweet Chocolate Chips; divided
- 1/2 Cup of Chopped Pecans
- 1 Cup of Kraft Caramel Bits
- 3 Tbsp of Heavy Whipping Cream
- 48 Pecan Halves (about 3/4 Cup)

Instructions:

1. Preheat oven to 375F. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

2. Shape dough into 1 inch balls; place in greased mini-muffin cups. Press evenly into bottoms and up the sides of the cups. Bake 9 to 11 minutes or until edges are golden brown. With teh back of a measuring spoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup of Chocolate Chips and the Chopped Pecans. Cool in pans for 10 minutes. Remove to wire racks to cool.

3. Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over Pecans.

Bon Appetit!

Warren's Oatmeal Jam Squares Recipe

Prep Time: 20 Minutes
Bake Time: 25 Minutes + Cooling
Makes: 16 Servings

Ingredients:
- 1 1/4 Cups of Quick-Cooking Oats
- 1 1/4 Cups of All-Purpose Flour
- 1/2 Cup of Sugar
- 1/2 Tsp of Baking Soda
- 1/4 Tsp of Salt
- 3/4 Cup of Butter; Melted
- 2 Tsp of Vanilla Extract
- 1 Jar (10 oz) of Seedless Raspberry Jam or Jam of your choice
- 4 Whole Graham Crackers; crushed

Instructions:

1. Preheat oven to 350F. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oats mixture, stirring until crumbly. Reserve 1 cup of mixture for topping.

2. Press remaining mixture onto bottom of a greased 9 inch square baking pan. Spread jam over top to within 1/2 inch of edges. Add crushed graham crackers to reserved topping; sprinkle over jam.

3. Bake 25 to 30 minutes or until the edges are golden brown. Cool in pan on a wire rack. Cut into squares.

Bon Appetit!

Peppermint Patty Sandwhich Cookies Recipe

Prep Time: 30 Minutes
Bake Time: 10 Minutes per Batch + Cooking
Makes: 3 Dozen

Ingredients:
- 2 Pkg of Devil's Food Cake Mix (Regular Size)
- 4 Eggs
- 2/3 Cup of Canola Oil
- 2/3 Cup of Granulated Sugar
- 1 Pkg. (8 oz) of Cream Cheese; softened
- 1/2 Cup of Butter; softened
- 1 Tsp. of Peppermint Extract
- 4 Cups of Confectioners' Sugar

Instructions:

1. Preheat oven to 305f. In a large bowl, combine cake mixes, eggs, and oil; beat until well blended. Shape into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar.

2. Bake 7 to 9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely.

3. In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth.

4. Spread filling on bottoms of half the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

Bon Appetit!

Callahan Christmas Wreaths Recipe

Prep Time: 30 Minutes
Bake Time: 10 Minutes per Batch
Makes: 2 1/2 Dozen

Ingredients:
- 1/2 Cup of Butter; softened
- 1/2 Cup of Shortening
- 1 Cup of Sugar
- 2 Eggs
- 2 Tsp. of Grated Orange Peel
- 1/2 Tsp. of Almond Extract
- 2 1/2 Cups of All-Purpose Flour
- Green Food Coloring
- Red and Green Candied Cherries

Instructions:

1. Preheat oven to 400F. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, orange peel and extract. Gradually beat in flour. Divide dough in half; tint one portion green with the food coloring.

2. For each wreath, shape two 6 inch ropes using 2 tsp. of plain dough for one and 2 tsp. of green dough for the other. Place two ropes side by side; press together lightly, then twist several times. Shape into a circle, pinching ends to seal. Place the wreaths 2 inches apart on ungreased baking sheets. Repeat with the remaining dough.

3. Cut candied cherries into small pieces and place on wreaths to decorate as desired, pressing lightly to adhere. Bake cookies 6 to 8 minutes or until set and bottoms are lightly brown.

4. Remove from pans to wire racks to cool. Store in an airtight container.

Bon Appetit!

Almond Leaf Cutouts Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 15 Minutes per Batch + Cooling
Makes: 4 Dozen

Ingredients:
- 2 Cups of Butter; softened
- 1 1/2 Cups of Sugar
- 2 Eggs
- 2 Tsp. of Vanilla Extract
- 5 1/2 Cups of All-Purpose Flour
- 1/2 Tsp. of Baking Soda
- 1/2 Tsp. of Salt
- Red, Green, Orange and Yellow Paste Food Coloring
- 1 1/3 Cups of Confectioners' Sugar
- 5 to 7 Tsp. of Warm Water
- 1 Tbsp. of Meringue Powder
- 1/4 Tsp. of Almond Extract
- 2 Tbsp. of Coarse Sugar

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract. In another bowl, whisk flour, baking soda and salt until blended; gradually beat into creamed mixture.

2. Divide dough into four portions; tint one red, one green, one orange, and one yellow. Shape each into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until firm enough to roll.

3. Preheat oven to 350F. On a lightly floured surface, roll each portion of dough to 1/4 inch thickness. Cut with a floured 3 inch leaf-shaped cookie cutter. Place 2 inches apart on greased baking sheets.

4. Bake for 14 to 17 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

5. Meanwhile, in a large bowl, combine confectioners' sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle onto cookies as desired. Sprinkle with coarse sugar. Let cookies stand until icing is set. Store in an airtight container.

Bon Appetit!

Chocolate-Dipped Spumoni Cookies Recipe

Prep Time: 20 Minutes
Bake Time: 10 Minutes per Batch + Cooling
Makes: About 6 Dozen

Ingredients:
- 1 Cup of Butter; Softened
- 3/4 Cup of Sugar
- 3/4 Cup of Packed Brown Sugar
- 2 Eggs
- 1 Tbsp. of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 1/2 Cup of Dutch-processed Cocoa
- 1 Tsp. of Baking Soda
- 1/2 Tsp. of Salt
- 1 1/3 Cup of Finely Chopped Pistachios; divided
- 1 1/3 Cup of Finely Chopped Dried Cherries; divided
- 1 3/4 Cups of Semisweet Chocolate Chips
- 1 Tbsp of Shortening

Instructions:

1. Preheat oven to 350F. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup of Pistachios and 1 Cup of Cherries.

2. Drop by tablespoonfuls, 2 inches apart onto ungreased baking sheets. Bake 10 to 12 minutes or until set. Cool on pans for 2 minutes. Remove to wire racks to cool.

3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate, allowing excess to drip off; sprinkle with remaining Pistachios and Cherries. Place on waxed paper; let stand until set.

Bon Appetit!

Bite-Size Cinnamon Roll Cookies Recipe

Prep Time: 1 hour + Chilling
Bake Time: 10 minutes per batch
Makes: 6 Dozen

Ingredients:
-1/2 Cup of Packed Brown Sugar
- 4 Tsp. of Ground Cinnamon
- 1 1/4 Cups of Butter; Softened
- 4 Oz. of Cream Cheese; Softened
- 1 1/2 Cups of Sugar
- 2 Eggs
- 2 Tsp. of Vanilla Extract
- 2 Tsp. of Grated Orange Peel
- 4 1/4 Cups of All-Purpose of Flour
- 1 Tsp. of Baking Powder
- 1 Tsp. of Active Dry Yeast
- 1/2 Tsp. of Salt
Glaze:
- 1 Cup of Confectioners' Sugar
- 2 Tbsp of 2% Milk
- 1 Tsp. of Vanilla Extract

Instructions:

1. In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange peel. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture.

2. Divide dough into four portions. On a floured surface, roll each into an 8x6 inch rectangle; sprinkle with about 2 Tbsp of brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate 1 hour or until firm.

3. Preheat oven to 350F. Cut dough crosswise into 3/8 inch slices. Place 1 inch apart on greased baking sheets. Bake 8 to 10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

4. In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.

Bon Appetit!

Peanut Butter & Bacon Blondies Recipe

Prep Time: 20 Minutes
Bake Time: 25 Minutes + Cooling
Makes: 2 Dozen

Ingredients:
- 2 Cups of Packed Brown Sugar
- 1 cup of Butter; melted
- 2 Eggs
- 2 Tsp. of Vanilla Extract
- 2 Cups of All-Purpose Flour
- 1 Tsp. of Baking Powder
- 1/2 Tsp. of Baking Soda
- Dash of Salt
- 8 Bacon Strips; Cooked & Crumbled

Frosting:
- 1 Cup of Creamy Peanut Butter
- 1/2 Cup of Butter; softened
- 2 Cups of Confectioners' Sugar
- 1 Tsp. of Vanilla Extract
- 3 to 4 Tsp. of 2% Milk
- 6 Bacon Strips; cooked and crumbled

Instructions:

1. Preheat oven to 350F. Line a 13x9 inch pan with parchment paper, letting ends extend up and slightly over sides; grease the paper.

2. In a large bowl, beat brown sugar and butter until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Fold in bacon.

3. Spread into prepared pan. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment paper, remove from pan.

4. For frosting, in a large bowl, beat peanut butter and butter until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Frost blondies; sprinkle with bacon. Cut into bars. Refrigerate leftovers.

Bon Appetit! 

Cardamom-Blackberry Linzer Cookies Recipe

Prep Time: 50 Minutes + Chilling
Bake Time: 10 Minutes per Batch + Cooling
Makes: About 2 Dozen

Ingredients:
- 2 Cups of All-Purpose Flour
- 1 Cup of Salted Roasted Almonds
- 2 to 3 Tsp. of Ground Cardamom
- 1/4 Tsp. of Salt
- 1 Cup of Unsalted Butter; Softened
- 1/2 Cup Plus 1 Tsp of Sugar; divided
- 1 Egg
- 1 Jar (10 oz.) of Seedless Blackberry Spreadable Fruit
- 1 Tbsp of Lemon Juice
- 3 Tbsp of Confectioners' Sugar

Instructions:

1. In a food processor, combine 1/2 cup of flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined.

2. In a large bowl, cream butter and 1/2 cup of sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.

3. Preheat oven to 350F. On a lightly floured surface, roll each portion to 1/8 inch thickness. Cut with a floured 2 inch round cookie cutter. Using a floured 1 inch round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 inch apart on greased baking sheets.

4. Bake 10 to 15 minutes or until light brown. Remove from pans to wire racks to cool completely.

5. In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Bon Appetit!

Folded Hazelnut Cookies Recipe

Prep Time: 30 Minutes
Bake Time: 10 Minutes per Batch
Makes: About 2 Dozen

Ingredients:
- 1 Tbsp. of Finely Chopped Hazelnuts
- 1 Tbsp. of Sugar
- 1 1/2 Cups of All-Purpose Flour
- 1/2 Cup of Confectioners' Sugar
- 1/4 Cup of Cornstarch
- 3/4 Cup of Cold Butter; Cubed
- 2 Tbsp. of Nutella
- 1 Egg; lightly beaten

Instructions:

1. Preheat oven to 350F. In a small bowl, mix hazelnuts and sugar. In a large bowl, whisk flour, confectioners' sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together).

2. Divide dough in half. On a lightly floured surface, roll each portion to 1/8 inch thickness. Cut with a floured 2 inch round cookie cutter. Place 1/4 tsp of Nutella in center. Fold dough partway over filling, just enough to cover.

3. Place 1 inch apart on greased baking sheets. Brush with beaten egg; sprinkle with hazelnut mixture. Bake 10 to 12 minutes or until bottoms are light brown. Remove to wire racks to cool.

Bon Appetit!

Lime & Gin Coconut Macaroons Recipe

Prep Time: 20 Minutes
Bake Time: 15 Minutes per Batch + Cooling
Makes: 2 1/2 Dozens

Ingredients:
- 4 Egg Whites
- 2/3 Cup of Sugar
- 3 Tbsp. of Gin
- 1 1/2 Tsp. of Grated Lime Peel
- 1/4 Tsp. of Salt
- 1/4 Tsp. of Almond Extract
- 1 Pkg. (14 oz) of Flaked Coconut
- 1/2 Cup of All-Purpose Flour
- 8 oz. of White Baking Chocolate; melted

Instructions:

1. Preheat oven to 350F. In a small bowl, whisk the first six ingredients until blended. In a large bowl, toss coconut with flour; stir in egg white mixture.

2. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake 15 to 18 minutes or until tops are light brown. Remove from pans to wire racks to cool completely.

3. Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Bon Appetit!

Pecan Pie Thumbprints Recipe

Prep Time: 30 Minutes + Chilling
Bake Time: 10 Minutes per Batch
Makes: 4 1/2 Dozen

Ingredients:
- 1 Cup of Butter; Softened
- 1/2 Cup of Sugar
- 2 Eggs; Seperated
- 1/2 Cup of Dark Corn Syrup
- 2 1/2 Cups of All-Purpose Flour

Filling Ingredients:
- 1/4 Cup Plus 2 Tbsp. of Confectioners' Sugar
- 3 Tbsp. of Butter
- 2 Tbsp. of Dark Corn Syrup
- 1/4 Cup Plus 2 Tbsp. of Finely Chopped Pecans

Instructions:

1. In a large bowl, cream butter and sugar until little and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to roll.

2. For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. Remove from pan; refrigerate for 30 minutes.

3. Preheat oven to 375F. Shape dough into 1-in balls; place 2 in. apart on parchment paper-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

4. Bake 5 minutes. Remove from oven. Gently press an indentation in the center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 tsp. pecan mixture. Bake 4 to 5 minutes longer or until edges are light brown.

5. Cool on pans for 5 minutes. Remove to wire racks to cool.

Bon Appetit!

Crispy Mashed Potato & Stuffed Patties Recipe

Prep Time: 30 minutes
Makes: 12 Patties

Ingredients:
- 2 Eggs; lightly beaten
- 2 Tbsp. of Finely Chopped Onion
- 1/4 Tsp. of Pepper
- 2 Cups of Leftover Mashed Potatoes
- 2 Cups of Leftover Chopped Cooked Turkey
- 2 Cups of Leftover Stuffing
- 2 Tbsp. of Butter
- 2 Tbsp. of Canola Oil

Instructions:

1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.

2. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfulls into pan; press to flatten slightly. Fry 4 to5 minutes on each side or until gold brown and heated through. Drain on paper towels.

Bon Appetit!

Rasberry Gelatin Ring Recipe

Prep Time: 20 minutes + Chilling
Makes: 12 Servings

Ingredients:
- 2 pkgs. (3 oz. each) of Raspberry Gelatin
- 1 1/2 Cups of Boiling Water
- 2 pkgs. (10 oz. each) of Frozen Sweetened Raspberries; thawed and drained
- 2 Cans (8 oz. each) of Crushed Pineapples; undrained
- 1/4 Tsp. of Salt
- 1 pkg. (8 oz.) of Cream Cheese; softened
- 1/2 Cup of Sour Cream

Instructions:

1. In a bowl, dissolve the gelatin in boiling water. Stir in raspberries, pineapple and salt. Pour half of the mixture into an 8-cup ring mold coated with cooking spray; refrigerate 30 minutes or until set. Let the remaining gelatin mixture stand at room temperature.

2. In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.

Bon Appetit! 

Pumpkin Tartlets Recipe

Prep Time: 20 minutes
Bake Time: 40 minutes + cooling
Makes: 16 Tartlets

Ingredients:
- 1 pkg. (15 oz.) of Refrigerated Pie Pastry
- 1 Can (15 oz.) of Solid-Pack Pumpkin
- 1 Can (12 oz.) of Evaporated Milk
- 3/4 Cup of Sugar
- 2 Eggs
- 1/2 Tsp. of Salt
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cloves
- Miniature Marshmallows; optional

Instructions:

1. Preheat oven to 425F. Unroll each pastry sheet; roll to 1/8-in. thickness. Using a floured 4-in round cutter, cut into 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray.

2. In a bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pastry cups. Bake for 15 minutes. Reduce setting to 350F.

3. Bake for another 25-30 minutes, or until a knife inserted near centers come out clean. If desired, top with marshmallows and bake for an additional 2-3 minutes or until marshmallows are lightly browned. Cool for 5 minutes. Carefully run a knife around sides to loosen tarts. Cool in pan on wire racks before removing.

4. Serve or refrigerate within 2 hours.

Bon Appetit!

Cherry Bars Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes + cooling
Makes: 5 dozen

Ingredients:
- 1 Cup of Butter; softened
- 2 Cups of Sugar
- 1 Tsp. of Salt
- 4 Eggs
- 1 Tsp. of Vanilla Extract
- 1/4 Tsp. of Almond Extract
- 3 Cups of All-Purpose Flour
- 2 Cans (21 oz. each) of Cherry Pie Filling
Ingredients for Glaze:
- 1 Cup of Confectioners' Sugar
- 1/2 Tsp. of Vanilla Extract
- 1/2 Tsp. of Almond Extract
- 2 to 3 Tbsp. of Milk

Instructions:

1. Preheat oven to 350F. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in extracts. Gradually add flour.

2. Spread 3 cups of batter into a greased 15x10x1-in baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake for 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.

3. In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency. Drizzle over top.

Bon Appetit!

Philadelphia Pumpkin, Caramel and Pecan Cheesecake Recipe

Prep Time: 15 min.
Total Time: 6 hours (This includes refrigerating)
Makes: 16 servings

Ingredients:
- 1/2 Cup of Chopped Planters Pecans; divided
- 38 Nabisco Ginger Snaps; finely crushed (about 1 1/2 Cups)
- 1/4 Cup of Butter or Margarine; melted
- 4 Pkg. (8 oz. each) of Philadelphia Cream Cheese; softened
- 1 Cup of Sugar
- 1 Can (15 oz.) of Pumpkin
- 1 Tbsp. of Pumpkin Pie Spice
- 1 Tsp. of Vanilla
- 4 Eggs
- 25 Kraft Caramels
- 1/4 Cup of Milk

Instructions:

1. Heat oven to 325F.

2. Chop 1/4 cup of nuts finely; place in a medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.

3. Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each egg until blended. Pour over crust.

4. Bake for 45 minutes or until center is almost set. Cool completely. Then refrigerate for 4 hours.

5. Microwave caramels and milk in a microwavable bowl on high for a minute and a half, or until the caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake. Sprinkle with remaining nuts and serve with whipped cream.

6. Bon Appetit!

Holiday Recipes Coming!

Wow, I just cannot believe how fast October has seemed to just fly by! Pretty soon Thanksgiving and then Christmas will be here and then all that cooking begins! But not to worry, I've got tons of recipes that I'm going to be working hard to post over the next few weeks to give you plenty of ideas on what you can make for as little time as possible.
So be on the lookout for those recipes. I plan to post as many as I can per-day, which will probably be about 5 to 10 a day. I hope you guys enjoy them!

Bon Appetit!

Pork & Potato Supper Recipe

Start to Finish: 30 Minutes
Recipe makes 4 Servings

Ingredients
- 2 TBSP. of Butter; divided
- 1 Pork Tenderloin (1lb.); cut into 1/4 inch slices
- 1 Cup of Sliced Fresh Mushrooms
- 2 Garlic Cloves; minced
- 8 Small Red Potatoes; quartered
- 1 Can (14 1/2 oz.) Reduced-Sodium Chicken Broth; divided
- 2 TSP of Worcestershire Sauce
- 1/4 TSP of Salt
- 1/4 TSP of Pepper
- 2 TBSP of All-Purpose Flour
- 4 Green Onions; sliced

Instructions

1. In a 12-inch skillet, heat 1 Tbsp of butter over medium heat. Cook pork 2 to 4 minutes on each side of until tender. Remove from pan.

2. In the same pan, heat remaining butter over medium-high heat. Add the mushrooms; cook and stir until almost tender. Add garlic; cook for 1 minute. Stir in potatoes, 1 1/2 cups of broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered for 10 to 15 minutes or until potatoes are tender.

3. In a small bowl, mix the flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until the sauce is thickened. Stir in the green onions. Return pork to pan and heat through.

4. Enjoy!

Thai Chicken Curry Recipe

Start to Finish: 30 Minutes
Recipe Makes 4 Servings

Ingredients
1 LB of Boneless Skinless Chicken Breasts; cut into 1/2 inch cubes
1/2 TSP of Salt
1/4 TSP of Pepper
1 TBSP of Olive Oil
6 Green Onions; thinly sliced
1 Garlic Clove; minced
2 TBSP of Cornstarch
1 1/2 Cup of Chicken Stock
3/4 Cup of Light Coconut Milk
1 TBSP of Lime Juice
1 TSP of Red Curry Paste
1 TSP of Reduced-Sodium Soy Sauce
2 Cups of Cooked Brown Rice
1/4 Cup of Finely Shredded Unsweetened Coconut

Instructions

1. Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir for 2 to 3 minutes or until outside surface of chicken is no longer pink. Add green onions and garlic; cook 1 minute longer.

2. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered for 5 to 6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut.

3. Enjoy!