Cranberry Jello Salad

1 small package any red jello ( I used raspberry)

1 c boiling water

3/4 c pineapple or orange juice

1 can whole berry cranberry sauce

1/2 c diced apples

1/2 c diced celery

1/3 c chopped walnuts or pecans

Dissolve jello in water.  Add juice and cranberry sauce.  Whisk until sauce mixes well with jello.  Chill until slightly thickened.  Stir in remaining ingredients.  Chill until firm. If doubling this recipe use only 1 cup of pineapple or orange juice.

Curried Coconut Mango Chicken in Wonton Cups

24 wonton wrappers

a drizzle of canola oil

1 small onion, finely chopped

2 cloves garlic, crushed

1 Tbsp. grated fresh ginger

2 cups chopped cooked chicken

1 tsp. – 1 Tbsp. curry paste or 1 Tbs curry powder

1/2 cup light or regular coconut milk

1/3 cup mango or peach chutney

Juice of 1/2 a lime (about a tablespoon)

Salt to taste

Chopped fresh cilantro (optional)

To make the wonton cups, press fresh wonton wrappers into mini muffin tins, pressing any folds firmly to the sides, and bake at 350 F for 5-10 minutes, until pale golden. Set aside to cool.

To make the filling, heat oil in a medium nonstick saucepan and cook the onion, garlic and ginger for about 2 minutes. Add the chicken, curry paste, coconut milk, chutney, lime juice and salt. Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton cups. Sprinkle with cilantro.

Makes 2 dozen cups.

Plum Bread

2 c sugar

1 c veggie oil

3 eggs

2 tsp red food coloring (can be omitted- bread just isn't as pretty).... I only used 3/4 tsp

2 sm jars baby food plums (usually I can only find a plum/apple combo)

2 c flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1 c chopped pecans (optional)

In a large mixing bowl blend sugar, oil and eggs.  Add food coloring and plums.  Mix well.  Add dry ingredients and blend well.  Divide into 2 greased bread pans.  Bake for 1 hour at 325.  Turn out onto cooling racks.  Dust with powdered sugar.

Granola Candy Clusters

1 package white candy bark

1 14 oz. box granola cereal with raisons

Break apart bark on lines and place in double boiler. Stir until all is melted. (Cook over Med. heat) When melted, turn burner off and pour in granola cereal. Stir until all granola is covered. Remove from stove and spoon bite size pieces onto wax paper. After it hardens, an hour or so, place in tin or container.

Cookie Dough Truffles

Cookie Dough:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup white sugar

1/4 cup egg substitute (like egg beaters)

1 tsp vanilla

1 1/4 cup flour

1 cup mini choc chips

3/4 cup finely chopped pecans or walnuts (I use walnuts)

Chocolate Covering:

12 oz pkg semi sweet chocolate chips (I used milk chocolate)

1 1/2 Tbs shortening (this is to thin out the chocolate so it coats really nicely)

Beat butter until creamy; add sugars and beat well.  Add egg subs. and vanilla and beat well.  Add flour.  Then add choc chips and nuts.  Mix well.  Cover and chill 30 minutes. 

Shape mixture into 1 inch balls.  Cover and freeze balls until firm.

Melt choc chips and shortening in a glass bowl in the microwave.  Using two forks quickly dip frozen truffles in chocolate, coating completely.  Place on wax paper to harden.  Store truffles in refrigerator.

Yield: approximately 4 1/2 dozen

Buckeyes

1 stick melted butter

1 cup peanut butter

2 cups confectioners’ sugar

3/4 cup graham cracker crumbs

Mix and form into balls.  Chill then dip in melted chocolate.

Peppermint Chocolate Popcorn

Pop popcorn (I like to air pop it so that it doesn't have a butter taste from microwave popcorn)

Put candy canes in a ziploc bag and smash 'em to bits!!!

Melt chocolate chips in a double boiler

Remove unpopped kernels from popped corn

Spread popped popcorn on a cookie sheet covered with parchment paper

Drizzle chocolate all over popcorn; you can mix it all up with your hands if you want to coat the popcorn, or just leave it drizzled....

Sprinkle candy cane bits on top of the warm chocolate

Put into refrigerator to cool

Break up popcorn pieces and store in an air-tight container

Green Bean Bundles

1 family size bag of frozen whole green beans or fresh whole green beans

3/4 cup brown sugar

2 tsp. mustard powder

1 pound bacon (more or less depending on how many green beans you use)

Boil green beans for 3-5 minutes and drain.  Mix with brown sugar and mustard powder.  Toss carefully so you don't break too many beans. Let sit overnight or for a few hours.  Cut bacon strips in half.  Wrap handfuls of green beans with a bacon strip.  Bake at 350 for 30 min. You can set to broil for a few minutes after if you like the bacon more crisp.

Balsamic Bruschetta

8 roma (plum) tomatoes, diced

1/3 cup chopped fresh basil

1/4 cup shredded Parmesan cheese

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 loaf French bread, toasted and sliced

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

* I used 11 roma tomatoes, so I increased the balsamic to 2 tbsp., the Parmesan cheese to 3/4 c and added one more garlic clove. (And, I added about 1/2 tbsp. minced onion to give some extra flavor.)

BBQ Chicken Dip

1 block cream cheese (let soften a bit at room temp)

1/4 cup of barbeque sauce (I usually use a slight bit more)

1 pkg of cooked chopped up chicken (tyson brand or similar from refrigerated section)

1/4 cup of chopped red pepper

1/4 cup of chopped onion

2 Tablespoon of Ranch dressing (I usually use a bit more)

1 box Wheat Thins

Spread cream cheese in pie-type dish. Layer bbq sauce and chicken. Heat in microwave for 2 minutes or until warm. Top with onion, pepper, and ranch dressing. Serve with wheat thins.