Chicken and Corn Chowder with Thyme

Chicken and Corn Chowder with Thyme

"What could be more comforting than a bowl of corn chowder or a bowl of chicken soup? A bowl of Chicken And Corn Chowder With Thyme, it will cure what ails you."

PREP TIME 10 Min

COOK TIME 35 Min

READY IN 45 Min

• 6 slices bacon, diced
• 4 green onions, chopped
• 1 onion, chopped
• 2 (14.5 ounce) cans chicken broth
• 2 large potatoes, diced
• 4 cups frozen corn kernels
• 4 skinless, boneless chicken breast halves - cut into cubes
• 3 tablespoons chopped fresh thyme
• 2 cups half-and-half
• salt to taste
• ground black pepper to taste

1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.
2. Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.
3. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
4. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.

Bow Ties with Asian Chicken

Bow Ties with Asian Chicken

1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper

Stir the soy sauce, honey, lime juice and mustard in a small bowl
until the honey is dissolved. Add the chicken pieces and turn until
coated with the marinade. Refrigerate for 30 minutes.

Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth.

Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions.

Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.

Blueberry Cheesecake Euphoria Fudge

Blue Berry Cheesecake Euphoria Fudge

1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 ounce can)
10-12 ounces vanilla chips
2-3 ounces Neufchatel cheese or cream cheese
5 ounces Marshmallow Crème (more than half but not all the jar)
1 1/2 cups dried blue berries
1 teaspoon vanilla extract
1 teaspoon butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice.
Make a small cut or hole in each berry and let dry on waxed paper for
1 day (until roughly the consistency of fresh raisins). The drying is
important since fresh fruits (which contain lots of water) can ruin a
fudge.

Line a 9-inch square pan with aluminum foil and set aside. Let the
cream cheese come to room temperature.

Heat milk at medium setting until warm then add sugar. Bring to a
rolling boil (medium-high) while stirring constantly with a wooden
spoon. Add the Marshmallow Crème and butter.

Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.

If you get brown flakes in the mixture then turn down the heat a
little.

Remove from heat and add vanilla chips and blueberries. Stir until
creamy and all chips are melted. Now stir in vanilla extract and
butter flavor. Mix thoroughly and pour into prepared pan. Cool.
Remove from pan, remove foil, cut into squares.

Variation: use dried cherries or apricots

Oat & Barley Bread

Oat & Barley Bread

1 1/2lb loaf
2-1/4 teaspoons active dry yeast
2-1/2 cups bread flour
3/4 cup barley flour
1/3 cup rolled oats
3 tablespoons wheat germ
3 tablespoons powdered milk
3 tablespoons grated orange zest
3 tablespoons sesame seeds, (optional)
1-1/2 teaspoons salt
3 tablespoons honey
1-1/2 tablespoons vegetable oil
1-1/3 cups water

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start. After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky.

However, when you pull your finger away no dough should stick to it. If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Mexican Sloppy Joes

Mexican Sloppy Joes

Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.

Prep Time: 25 Min
Total Time: 40 Min
Makes: 8 sandwiches

2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1 cup Old El Paso Thick 'n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal

Heat oven to 375F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.

Bake 10 to 15 minutes or until deep golden brown.

High Altitude (3500-6500 ft): Bake 12 to 17 minutes.

Source: Pillsbury

Irish Cream Chocolate Cheesecake

Irish Cream Chocolate Cheesecake

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

Prep Time 20 Min
Cook Time 1 Hr 20 Min
Ready In 9 Hrs 20 Min

1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Source: AllRecipes

Stuffing Bread

Stuffing Bread

1 1/2 lb LOAF
1 cup water
1 whole egg
3 tablespoons butter
1/3 cup diced onion
2-1/4 teaspoons sugar
2-1/2 cups bread flour
2/3 cup cornmeal
3/4 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon rubbed sage
1/3 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1-1/2 teaspoons yeast

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it.

If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.