Hawaiian Haystacks

This recipe is one that my kids will lick their plates clean.  Defiantly a keeper!

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
5 to 6 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
1/2 cup flour
   *(To adapt for GF I used GF flour plus 1 tablespoon corn starch)
2 cups milk
2 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Creamy Ranch Chicken

6 slices of bacon
4 skinless, boneless chicken breast, cut into bite size pieces
2 Tbsp flour
2 Tbsp ranch dressing mix
1 1/4 cups whole milk
3 cups medium noodles, cooked according to package
1 Tbsp shredded Parmesan cheese

1 Cut bacon into bite size pieces and cook in large skillet over medium heat until crisp.  Drain bacon on paper towel.  discard all but 2 tbsp of drippings.
2. In same skillet cook chicken in reserved drippings.  sprinkle flour and salad dressing mix over the chicken in skillet.  mix well.  Stir in milk and cook, stirring constantly, until thick and bubbly.  Stir in bacon and cooked noodles.  Sprinkle with Parmesan

*To make Gluten Free:  Swap 1 Tbsp of GF flour and 1 Tbsp on corn starch for the flour, and GF noodles for the noodles.

White Chocolate Cranberry Fudge

Ingredience

2 cups of sugar

3/4 cup of sour cream

1/2 cup of unsalted butter

1/2 tsp salt

1 cup white chocolate chips

1 (7 oz.) jar of marshmallow cream

1 tsp vanilla extract (clear if you want your fudge white)

1 (5oz.) bag of dried cranberries

Instructions

1) Line a 9x13 baking dish with foil and lightly spay with cooking spray

2) Combine sugar, sour cream, butter and salt in a heavy 2 qt sauce pan

3) Bring mixture to a boil over medium heat stirring frequently 

4) Continue cooking till consistency of play dough (238 degrees)

5) Remove from heat and stir in white choco chips (will take a min to melt)

6) Stir in marshmallow cream and vanilla until smooth then add cranberries

7) Pour into baking dish cool yo room temp and then refrigerate before cutting into squares. Store in air tight container.  

Butternut Squash and Brussels Sprouts Autumn Side Dish

Ingredients
3 Cups Roasted Brussels Sprouts
    *trim ends and remove yellow leaves
    *3 Tbl olive oil
    *salt to taste
1.5 lbs of butternut squash (4 cups of uncooked, pealed, seeded, and cubed butternut squash)
    *2 Tbl olive oil
    *3 Tbl maple syrup (I used 100% pure maple syrup)
    *1/2 tsp cinnamon
1/2 cups of pumpkin seeds (or you favorite nuts)
1 cup dried cranberries
2-4 Tbl maple syrup (if desired)

Roast
Lay the Brussels Sprouts in a foil lined dish on 400 degrees for 15- 20 min. For the last 10-15 min uncover and turn over... they should be partially charred but not blackened. at the same time in another dish roast the Butternut Squash that has been mixed with the maple syrup and cinnamon at the 15-20 mark stir for even cooking.

Assembly
In a bowl combine Brussels Sprouts, Roasted Butternut Squash, cranberries, and pumpkin seeds (add more maple syrup or salt and pepper to taste)

GF Peach and Cranberry Cobbler

Ingredients
2 15oz cans of peaches
1 14oz. can of whole caned cranberries
2 Tbl brown sugar

1 3/4 cup of GF pancake mix
1 cup of milk
1 egg
1/3 cup of melted butter
2 Tbl sugar

2 Tbl sugar
1/4 tsp cinnamon

Yeilds 8 1 cup servings.
Cook for 2 hours and 15 min.

Combine peaches, cranberries and brown sugar in the crock pot and mix. In a separate bowl mix pancake mix (this recipe was made by Krusteaz but I have used other brands and its worked just as good) milk, egg, melted butter,and sugar. once everything is blended well pour evenly over the fruit mix that is already in the crock pot. Mix sugar and cinnamon and sprinkle on top. turn crock pot on high and cook for 2hours and 15 min. Serve with ice cream or whip cream!;)

Slow Cooker Carnitas

Servings: 4-6

Ingredients

3 1/2 - 4 lbs boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

Preparation

1. In smoker, pork, pepper, oregano, cumin, garlic, onion, beliefs, and juice. Juice orange in the cooker as well mixed together until meat is well.

2. Cover and cook on low for 8–10 hours, or until meat is a park easily.

3. Remove the pork and transfer to a foil-lined baking sheet.  Shred the pork and spread across the baking sheet in a single layer. 

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat Browns and crisps along the edges. 

5. Serve immediately.  Great as a filling in tacos, burritos, salads, or nachos. 

Carolyn Roberts Spaghetti Salad

The perfect pasta salad for summer barbecues!! 

Ingredients:

1 package of angel hair pasta (cooked as per directed on packaging, and cooled)

1 to 1 1-2 bottles of zesty Italian dressing

1 red onion, diced

2 to 3 celery sticks, diced

2 to 3 carrots, peeled and diced

1 to 2 cucumbers, peeled and cubed

2 to 3 Roma tomatoes, diced

1 tbsp Salad Supreme (add more depending on your choice of flavor) 

Mix all ingredients together, tasting often for desired flavor. Cool and marinade a few hours before serving.