Cinnamon Almonds

Ingredients:

1 1/2 c. sugar
1 1/2 c. brown sugar
3 Tbsp. cinnamon
1/8 tsp. salt
1 egg white
2 tsp. vanilla
3 c. almonds
1/4 c. water

Directions:
1. In a large bowl, combine sugars, cinnamon, and salt.
2. In another bowl, whisk the egg white until frothy.  Add the almonds and coat thoroughly, and then mix coated almonds with the cinnamon sugar mix.
3. Prepare your slow cooker by spraying it with cooking spray.  Add the cinnamon almond mixture and turn it to low.
4.  You want to cook for about 3-4 hours, but stir every 20 minutes (check after 3).  In the very last hour, add 1/4 cup water and stir well.  This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.  The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!  

*www.therecipecritic.com

Fudgy Brownie Cookies

Ingredients:

• 1 package fudge brownie mix (I used Duncan Hines.)
• 1 1/4 cup all purpose flour
• 1/4 cup packed brown sugar
• 2 eggs
• 1 stick butter, melted, cooled
• 2-3 tablespoons cold water
• 1 cup dark chocolate chunks or chips

Directions:

1. Whisk together flour, brownie mix, and brown sugar.
2. Using a heavy spoon, stir in eggs, one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water (I did this). Batter will be very thick.
3. Fold in chocolate chunks.
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet about 3 inches apart.  You want pretty thick cookies here to get the brownie feel.  Press down slightly, but don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, and allow to cool 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.

Makes 20-30 cookies.

*www.lifesambrosia.com

Lasagna Soup

Hi.  It's me, lasagna soup.  I'm amazing and I know it.

  Just saying.

Ingredients:

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not overcook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately (I did this), and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese (and pasta if you cook separately).

*www.afarmgirlsdabbles.com

Turkey a la King

Super easy, and a great use of leftovers!

Ingredients:
6 whole Puff Pastry shells (not the flat sheets)
2 Tablespoons butter
½ cup minced onion or shallot
2 Tablespoons flour
1 cup chicken broth
¾ cups heavy cream
⅛ teaspoon poultry seasoning
1 pinch ground thyme
salt and pepper, to taste
1.5 cups leftover Thanksgiving turkey or chicken
½ cup steamed broccoli
1 cup frozen vegetables of your choice

Directions:
Bake puff pastry shells according to package directions.

In a medium saucepan over medium heat, melt butter and saute onions until tender, 3-5 minutes.  Stir in flour and cook 1 minute.  

Increase heat to medium high. Slowly whisk in chicken broth. Let the sauce come to a boil to thicken. 

Reduce heat to medium low and stir in cream, poultry seasoning, thyme, salt, pepper, turkey, and vegetables. Keep warm on the stove top until ready to serve.

To serve, remove the center of a puff pastry shell and pour in the mixture.

*www.laurenslatest.com

Cranberry Cheddar Cheeseball

Perfect app for the holidays!  So good!!

Ingredients:
8 ounces cream cheese, softened
¼ cup sour cream
1 cup cheddar cheese, shredded (I used the triple cheddar mix.)
¼ cup parmesan cheese, shredded
¼ cup onion, finely diced
½ teaspoon garlic powder
pinch cayenne pepper
1 teaspoon lemon juice
¼ teaspoon pepper
⅓ cup dried cranberries
½ cup pecans, roughly chopped

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, mix cream cheese, sour cream, shredded cheeses, lemon juice, onion, dried cranberries, pepper, cayenne pepper, and garlic powder in a large bowl. 

Beat until well combined.

Remove the cheese mixture from the bowl and lay on top of a piece of plastic wrap. Wrap the plastic tightly around the cheese then shape into a ball. Place the cheese ball in the refrigerator to harden, at least 30 minutes, or up to overnight.

Remove the cheese ball from the refrigerator and roll in the chopped pecans. Place on a serving plate and serve with crackers.

*www.livelovepasta.com

Ranch Style Chicken

Don't be confused by the name of the recipe; there is no "ranch" in or on this chicken.  

I think Pioneer Woman created the name of the recipe based on where she lives...

...and I slightly adapted her recipe.  For the REAL recipe, visit her site.  She uses bacon grease and the oven.

Ingredients:

• 1/2 cup Dijon mustard
• 1/2 cup honey
• juice of 1 lemon
• 1 teaspoon paprika
• 1/2 teaspoon salt
• crushed red pepper (optional to taste)
• 4 whole boneless, skinless chicken breasts
• 4 slices thick cut bacon (optional)
• 4 slices sharp cheddar cheese (She used shredded [pictured].)

Directions:

To begin, make the marinade. In a large bowl, mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of lemon, 1 teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Pour marinade into a Ziploc bag and set aside.

Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bag of marinade, seal, and place in the refrigerator for 1 to 3 hours.

While the chicken marinates, fry up some bacon until crispy. (optional).  Once cooled, cut each slice in half (8 pieces).

When the chicken is done marinating, preheat the grill to medium-high (about 400 degrees).  Remove the chicken from the fridge and pour off excess marinade.  Grill chicken for about 6 minutes on each side.  

With about one minute remaining, lay a few pieces of bacon over each chicken breast. (Skip this step if you choose not to use bacon.)  Top each piece of chicken with a slice of sharp cheddar cheese.  Remove when cheese is melted and bacon (if it's there) is sizzling.  Serve immediately.

*www.pioneerwomancooks.com