Victoria’s Read

Apple Dip

Ingredients:
1 (8 ounce) package cream cheese
½ cup brown sugar
1 tbs vanilla extract

Directions:
Stir together until the sugar has dissolved and the mixture is smooth. Store in refrigerator.

Peanut Butter Apple Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk

Directions
Combine all ingredients; mix well. Store in refrigerator.

Caramel Apple Dip

Ingredients:
16  caramels, unwrapped
1/4 cup water
1 (8 ounce) package cream cheese
½ cup brown sugar

Directions:
Melt caramels. Cream together cream cheese and sugar. Fold in caramels. 

Marshmallow Apple Dip

Ingredients:
½ cup marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon lemon juice
2 teaspoons water

Directions:
Whisk ingredients until blended. Refrigerate 30 minutes before serving.

Blueberry Chicken Salad

Ingredients
2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 (6 ounce) container lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves

Directions
Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.

Blueberry Soup

Ingredients
1/2 cup sugar
2 tablespoons cornstarch
2 3/4 cups water
2 cups fresh or frozen blueberries
1 (3 inch) cinnamon stick
1 (6 ounce) can frozen orange juice concentrate
Sour cream

Directions
In a large saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add blueberries and cinnamon stick; return to a boil. Remove from the heat. Stir in orange juice concentrate until melted. Cover and refrigerate for at least 1 hour. Discard cinnamon stick. Garnish with sour cream if desired

Blueberry Martini

Ingredients
1 (1.5 fluid ounce) jigger blueberry vodka
1 (1.5 fluid ounce) jigger vanilla vodka
1 (1.5 fluid ounce) jigger limoncello
2 tablespoons fresh blueberries

Directions
Fill a cocktail shaker with ice. Pour in blueberry vodka, vanilla vodka, and limoncello. Cover and shake until the outside of the shaker is frosty. Strain into a chilled martini glass and garnish with fresh blueberries.

Turkey Burgers

Ingredients
3 pounds ground turkey
1/4 cup bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic
1 teaspoon salt
1/4 teaspoon black pepper

Directions
In a large bowl, mix ground turkey, bread crumbs, onion, egg whites, parsley, garlic, salt and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees
 

Pumpkin Turkey Chili

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped green pepper
½ cup chopped yellow pepper
1 clove garlic
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 ½ tablespoons chili powder
½ teaspoon ground black pepper
1 dash salt
½ cup shredded Cheddar cheese
½ cup sour cream

Directions
Heat the oil in a large skillet over medium heat and saute the onion, peppers and garlic until tender. Stir in the turkey and cook until evenly brown. Drain and mix in tomatoes and pumpkin. Season with chili powder, pepper and salt. Reduce heat to low, cover and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Turkey Broccoli Alfredo

Ingredients
½ (16 ounce) package linguine
1 cup broccoli flowerets
1 (10.75 ounce) can Condensed Cream of Mushroom Soup
½ cup milk
½ cup grated Parmesan cheese
1/4 teaspoon pepper
2 cups cubed cooked turkey

Directions
Cook the linguine according to the package directions. Add the broccoli for the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander. Stir the soup, milk, cheese and pepper in a 12-inch skillet over medium heat. Add the turkey and linguine mixture and cook until it’s hot and bubbling. Serve with additional Parmesan cheese

Bread Pudding

Ingredients
6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes or until the top springs back when lightly tapped.

Banana Chocolate Bread Pudding

Ingredients
4 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet choc chips

Directions
Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar and vanilla until smooth. Stir in bread, bananas and chocolate chips. Let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour or until a knife inserted in the center comes out clean.

Rhubarb Bread Pudding

Ingredients:
8 slices bread without crusts, toasted and cubed
1 ½ cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups sugar
½ teaspoon cinnamon
1/4 teaspoon salt
2 cups diced rhubarb
1/4 cup chopped walnuts

Directions
Preheat the oven to 325 degrees F. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan and heat just to the boiling point. Pour over the bread cubes and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli

Ingredients
2 tablespoons fresh lemon juice
3/4 cup butter
2 cloves garlic, crushed
1/4 teaspoon dried basil
1 teaspoon chopped pimento
1 cup chopped pecans
1 ½ cups chopped fresh broccoli florets
1 small onion, minced
½ cup sour cream
1 (3 ounce) package cream cheese
8 skinless, boneless chicken breast halves
1 egg, beaten
1 cup dry bread crumbs
½ cup chopped pecans
1 tablespoon vegetable oil

Directions:
To Make Broccoli/Cream Cheese Filling:

In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted.
Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth.
Let cool, cover and refrigerate to chill for 30 minutes.

Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks.
Put the egg beat in a shallow dish or bowl and mix the bread crumbs and ½ cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9×13 inch baking dish.
Bake at 350 degrees F for 30 minutes or until chicken is cooked through and chicken meat is white.

Source:allrecipes.com

Bird’s Nest Egg Salad

Ingredients
1 egg
3 cups chow mein noodles
1/4 teaspoon garlic salt
EGG SALAD:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tbsp finely chopped onion
2 tbsp minced fresh parsley
1 ½ tsp ground mustard
½ tsp lemon juice
1/4 tsp seasoned salt
Lettuce Leaves

Directions
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 mins or until set. Cool completely for 2 mins. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.

Egg Salmon Salad

Ingredients
12 hard-cooked eggs, chopped
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tbs chopped fresh dill
salt and pepper to taste

Directions:
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Shrimp Egg Salad

Ingredients
1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tbsp mayonnaise
1 tsp Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Directions
In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaf

Apple Oatmeal Pancakes

Ingredients:
1-1/4 cups all-purpose flour
1 tbsp  granulated sugar
1 tbsp  baking powder
½ tsp  salt
1/3 cup  quick-cooking oats
3/4 tsp cinnamon
1 egg
1-1/2cups milk
1/4 cup  melted butter
1cup grated peeled apples
½ cup  raisins
Toppings:
Vanilla yogurt
Cinnamon

Preparation:
In large bowl, whisk together flour, sugar, baking powder, salt, oats and cinnamon. In separate bowl, beat together egg, milk & melted butter. Add to dry ingredients and mix just until lumpy. Add apple and raisins. Mix just until incorporated.
Heat nonstick skillet over medium heat; brush with oil. Pour in batter by 1/4 cupfuls for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with vanilla yogurt and cinnamon.

Peachy Pancakes

Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
3 tbsp granulated sugar
1  tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
1  cup plain yogurt
3/4  cup milk
2 tbsp butter, melted
2 eggs
1-1/4 cups finely chopped peeled peaches

Preparation:
In large bowl, stir together flours, sugar, baking soda, nutmeg & salt. Whisk yogurt, milk, butter &eggs. Pour over dry ingredients and stir just until moistened.
Heat skillet over medium heat. Brush with oil. Using 1/4 cup batter for each pancake, pour into skillet. Sprinkle 1 tbsp peaches over each. Cook for about 2 minutes or until bottom is golden and bubbles break on top but do not fill in. Turn and cook for about 2 minutes or until bottom is golden.

Yogurt Pancakes

Ingredients:
1 cup sifted flour
1 tablespoon sugar
3/4 teaspoon baking soda
½ teaspoon salt
4 eggs
1 (8 oz.) carton plain yogurt
1/4 cup water

Preparation:
Preheat lightly oiled skillet. Measure and sift flour. Sift again with sugar, baking soda and salt. In medium bowl, beat eggs until light and lemon colored. Blend in yogurt and water. Add dry ingredients and beat until well-blended. Cook small pancakes on lightly oiled griddle or fry pan.

Hot Christmas Tea

Ingredients:
1 1/3 cups water
6 black tea bags
1 cinnamon stick (broken)
3 whole cloves
1/3 cup sugar
1 1/3 cups cranberry juice cocktail
1 cup Burgundy wine
Orange, pear or apple slices, studded with cloves as garnish
Clove

Directions:
~In saucepan, bring water to boil. Add tea and spices. Cover and let stand 5 minutes. Remove tea bags.
~Stir in sugar, cranberry juice and wine.
~Return to medium heat and stir until sugar is dissolved and mixture is heated through.
~Serve in cups with fruit slices as garnish

Mint Tea Punch 

Ingredients:
3 cups boiling water
12 sprigs fresh mint
4 tea bags
1 cup white sugar
1 cup orange juice
1/4 cup lemon juice
5 cups cold water
3 orange and/or lemon slices for garnish (optional)

Directions:
~Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them and allow to steep for about 8 minutes.
~Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved then stir in the orange juice and lemon juice.
~Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Hot Cranberry Tea

Ingredients:
3 1/2 quarts water
1 (12 ounce) package cranberries
2 cups white sugar
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks

Directions
~In a large pot, combine water and cranberries. Bring to a boil, reduce heat and simmer for 30 minutes.
~Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover and steep for 1 hour.

Apple Chicken

Ingredients
4 boneless skinless chicken breasts
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 apples, unpeeled, cored and thickly sliced
1 onion, sliced
1/2 cup apple cider or apple juice
1 1/2 teaspoons cider vinegar
1 teaspoon cornstarch

Directions
1.Sprinkle chicken with thyme, salt and pepper.
2.In large frypan, heat half of the oil over medium high heat; brown chicken all over.
3.Transfer to plate.
4.Add remaining oil to frypan.
5.Cook apples and onion, stirring occasionally, until golden, about 5 minutes.
6.Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
7.Return chicken to frypan.
8.Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
9.Transfer chicken to serving platter.
10.Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
11.Pour over chicken.

Apple Dip

Ingredients
1 cup brown sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
chopped peanuts (optional)
Serve with sliced apple

Directions
1.Mix all of the ingredients together until creamy.
2.Eat with sliced apples!

Apple Juice Marinade

Ingredients
1/2 cup apple juice
1/4 cup soy sauce
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon ginger, ground

Directions
1.Combine all ingredients.
2.Marinade meat all day or over night. Excellent for grilled pork chops.

Cheesy Herbed Mushroom Caps

INGREDIENTS

-1 package (250g) light cream cheese, softened
-1 clove garlic, crushed
-4 small green onions, chopped
-1/2 tsp hot pepper sauce
-2 tbsp chopped parsley
-1/2 tsp dried basil or thyme
-1/2 tsp salt
-36 medium-sized fresh Mushrooms
Garnish:  chopped fresh parsley or basil and diced red pepper or paprika

DIRECTIONS:

1)In medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley and basil. Mix well.
2)Remove stems from mushrooms and save for future use.
3)Spoon or pipe 1 tsp cheese mixture into mushroom caps.
4)Serve immediately or cover and chill until serving. Garnish as desired.
Tip:  Cheese mixture can be prepared, covered and chilled a few days in advance of serving

Mozzarella Mushrooms

INGREDIENTS:

-1 pound fresh button mushrooms, sliced into thirds
-1/2 cup Italian-style salad dressing
-1 cup Italian seasoned bread crumbs
-8 ounces shredded mozzarella cheese

DIRECTIONS

1)Preheat the oven to 375 degrees F.
2)Dip each slice of mushroom in the salad dressing, then into the bread crumbs.
3)Layer the coated mushroom slices into a 2 quart casserole dish.
4)Pour in any remaining dressing and sprinkle with any remaining breadcrumbs.
5)Sprinkle the shredded mozzarella cheese over the top.
6)Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

Source:allrecipes.com