Chicken Ala King

1/2 cup butter

8 ounces of fresh mushrooms, sliced

1 green pepper, chopped and seeded

1 small onion, chopped

1/2 cup ap flour

1 1/2 cup chicken broth

1 cup milk

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder

3 to 4 cup chopped chicken, cooked (rotisserie works very well)

1/2 cup heavy cream ( I use half and half)

1 small jar, (8 oz), pimentos, very well drained

Melt butter over medium heat in a stockpot or dutch oven

Add mushrooms and cook until golden brown. Add green pepper and onion and cook for 5 to 7 minutes or until soft.

Turn the heat down to medium and sprinkle in the flour, string constantly. Continue to stir and cook for 1 to 2 minutes

Slowly pour in the chicken broth while stirring to combine. Mix in the milk, salt, pepper, and onion powder. Simmer gently for 10 minutes.

Reduce heat to low. Stir in chicken, cream, peas and pimentos. Cook for 5 minutes or until heated through. Serve over rice, pasta, toast or biscuits. My family prefers toast or biscuits. 

Turtle Bars

 

For the Crust:

1/2 cup of butter

2 cups of flour

1 cup of brown sugar

1 cup of pecan pieces

To create the crust, mix together the butter, flour, and brown sugar using either a pastry blender or a fork until the mixture has a crumbly texture.

Next, press the mixture into a 9" x 13" un-greased pan and sprinkle the pecan pieces on top.

For the Caramel Layer:

2/3 cup of butter

1/2 cup of brown sugar

To make the caramel layer, mix together the butter and brown sugar in a saucepan and heat over medium heat, stirring continuously, until boiling. Let the mixture boil for 1 minute.

Pour the mixture over the crust evenly.

Bake the crust in the oven for 20 minutes at 350°F.

For the Topping:

1 cup of milk chocolate chips

Once the crust is removed from the oven, sprinkle the chocolate chips over it. Let the chips sit for 5 minutes to allow them to melt and then spread evenly over the surface of the bars.

Allow the bars to cool, then slice them into the desired portion sizes.

***I cut the recipe in half.

 

Garlic parmesan potatoes

 

 3 pounds of potatoes quartered

1/4 cup veg oil

3  tsp. Minced garlic

1 tsp oregano

1/2 cup Parmesan cheese

Preheat oven to 400º. Mid potatoes, oil garlic and oregano. Gently toss in the cheese.

Place on baking sheet covered with foil and bake for 20 minutes.  Sprinkle  the remaining cheese onto the potatoes and bake another 20 minutes. Check for doneness, bake longer if needed.

Garnish with chopped  fresh parsley if desired.  Serve.

I cut the recipe in half.

Cucumber appetizer

These won't last long on your appetizer tray. Light and delicious.

4 ounces of cream cheese

1/4 cup ranch dressing

2 Tbl. Fresh dill ( I used 1 TB dried)

3 - 4   cucumbers (I like English cucumbers, seeds are small)

About 15 cherry or grape tomatoes halved

 

Mix cream cheese with dressing and dill. Spoon into pastry bag with star tip.

Wash cucumber, remove peel in striped manor. Scoop out a half moon crater of seeds from cucumber.

Pipe cream cheese mixture into crater of cucumber.   Use enough to leave a  mound on top. Sprinkle a little paprika on top for color if you want.  Top with half cherry pushed slightly into cream cheese, seed side up or down, which ever you like.  Serve cold.

Best if chilled a bit before serving.

Dole Whip Frozen Treat

So refreshing on those hot summer days.

4 to 6 ounces of 100% pineapple juice

2 cup frozen strawberries or raspberries

1/2 cup vanilla ice cream or frozen yogurt

Pour juice, berries and ice cream in a blender

Blend on high until smooth. Add more juice or berries to reach your desired consistency

Pour into glasses, serve, and enjoy

Leftovers can be stored in freezer, covered. To use, thaw at room temp for about 10 minutes.

Vegetarian Fritters

 

2 eggs

4 Tbl milk

3 Tbls. Flour

1 Tbls. Shredded cheese

1 tsp baking powder 

Salt and pepper to taste

Red and yellow peppers

Zucchini

Onion 

Oil 

Cut veggies into small pieces and fry in oil, 

Pour two eggs in bowl, add salt and pepper and mix. Add milk, cheese, flour, baking powder and mix well.

Add the cooked veggies and mix again. Fry the pancakes in oil until golden brown.  Enjoy.