Preheat oven to 350.  Cream peanut butter, butter and sugars together, add eggs and vanilla, mix well.  Stir in flour, soda and salt, until well blended.  Fold in white chocolate chips.  Mold into large balls and roll in sugar.  Bake on ungreased cookie sheet for 10 minutes.

Tyson, one of my darling son-in-laws, spent two years living in Italy. He and my daughter Abby Jane often spend their evenings experimenting in the kitchen. Tyson loves to create wonderful meals celebrating the flavors of Italy that he longs for. This is one of his best!

Creamy Pesto Chicken Tortellini

1/2 c. butter
1/2 tsp. granulated chicken bouillon
1/2 tsp. pepper
1/3 c. flour
4 c. milk
4 tbsp. fresh pesto sauce (heaping)
extra virgin olive oil
3 chicken breasts
16 oz. three cheese tortellini

Instructions:

Using a wire whisk saute butter, bouillon, pepper and flour. Slowly stir until golden brown. Lightly scorching the roux will cook out the flour taste and deepen flavor. Then gradually stir in milk. Continue stirring as the sauce thickens. Cook for 5-6 minutes, stirring slowly. Add 4 heaping tablespoons fresh pesto, or to taste.

Slice chicken breasts into desired bite-sized pieces. Heat heavy skillet with 2 teaspoons olive oil, salt and pepper. When oil is hot place chicken slices on skillet and cook for 2-3 minutes or until brown on the edges.

Cook three cheese tortellini al dente.

Place a serving of tortellini on a plate, add sauteed chicken, drizzle with creamy pesto sauce and finish with freshly grated Parmesan cheese. Enjoy.

Tuscan Chicken

Tuscan Chicken

4 whole chicken breasts (split into 8 pieces)
2 yellow peppers
2 orange peppers
2 c. snow peas
extra virgin olive oil
1/2 c. sliced almonds
10 oz. bag organic baby spinach

Preheat oven to 325°. Place sliced almonds on a cookie sheet and oven roast the them for 6-8 minutes or until golden brown. Set aside. Divide each whole chicken breast in half, creating eight pieces. Place each breast half separately between two pieces of wax paper and pound with a meat mallet until the chicken breast is completely flat. In a heavy skillet heat 2 tbsp. extra virgin olive oil, sprinkled with 1 tsp. seasoning mix. Heat oil on high until the oil pops when you add the seasoning mix, then add chicken. Sauté the pounded chicken breast until golden brown, turning twice on each side, set aside in large skillet. Rinse and core each of the peppers. Chop into small chunks. Sauté in hot skillet adding 1 tsp. olive oil and 1 tsp. seasoning mix. Add 2 c. snow peas and toss with peppers. Cook for 1-2 minutes until veggies brown on the edges. Vegetables should remain crisp. Place fresh spinach on plate and place a sauteed chicken breast with sauteed vegetables on each plate. Top with oven roasted sliced almonds, finish with warm sauce and serve.

Seasoning Mix

3/4 tsp. crushed chili pepper
3 tsp. sea salt
1 tsp. coarse black pepper
3 tsp. dried rosemary

Mix together evenly and store in a air tight container to retain freshness.

Savory Glaze

Savory Glaze

1/3 c. veg. oil
1/3 c. sugar
1/3 c. rice vinegar
3/4 tsp. sesame oil
1 tsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper

Combine all ingredients in a small pot and bring to a low boil for 1 minute. Turn off immediately, reheat to serve over chicken breast and veggies.

I had been feeling a little under the weather and a good friend brought me a lovely basket filled with a moist chocolate chip pumpkin loaf, honey whole wheat bread, a sweetened cinnamon loaf, hearty oatmeal cookies, fresh raspberry jam and a jar of honey. We nibbled from this basket for days. We made French toast with the old fashioned goodness of the cinnamon loaf, had open-faced oven roasted cheese sandwiches with the whole wheat bread, and buttery toast with creamy honey and sweetened jam. Last night the doorbell rang and my sweet neighbor brought us homemade sloppy Joe filling and a large bag of fresh baked hamburger buns. My young girls squealed like it was Christmas all over again! I ate two of them, my husband had three ( I think if I count backwards from the missing buns), and my 28 year old son saw them and took a few for lunch today. Wow! What a hit! It was warm and delicious and something she thought about and made just for us. What a lovely gesture and much appreciated! My thanks to thoughtful, generous friends!

I think I had forgotten how much we feel loved when someone brings us a gift of food… I am the one who is always saying that ” FOOD IS MY LOVE LANGUAGE!” This year I commit to showing my family and friends that I love them and am thinking of them through thoughtful, healthy hearty recipes that are sure to please. Here are a few of my family’s favorites… Nothing is as soothing as a warm bowel of soup. I made this savory soup on Sunday, Chlo’e, our eleven year old, had three big bowls!

Oven roasted baby reds, smoky-sweet applewood bacon and minced green onion in a rich and creamy Asiago cheese soup topped with homemade croutons and fresh cilantro leaves.

page 19 of Volume 2

Asiago Potato Soup

1 lb. smoked bacon
1 tsp. onion salt
2 tsp. dried parsley flakes
1 c. butter
1-1 1/2 c. flour
3 tsp. granulated chicken bouillon
1 tsp. coarse black pepper
1 tsp. kosher salt
1 qt. cream
1-2 qt. 2 % milk
8 oz. freshly grated Asiago cheese
18 baby red potatoes
8 green onion stalks, finely chopped
1/4 c. cilantro, minced

Preheat oven to 425°. Dice bacon and sauté. Remove bacon from pan and set aside. Dice baby red potatoes, with skins, into bite size pieces and toss in remaining bacon drippings to coat evenly. Spread on a baking sheet and sprinkle with parsley flakes and kosher salt. Place in oven and bake for 20-30 minutes, turning potatoes every 10 minutes until golden brown. Do not over cook. Potatoes will fry as they bake in the oven. Melt butter in large pot with chicken bouillon, onion salt and pepper. Slowly add flour beginning with 1 cup until the butter is completely absorbed. Add more flour until mixture is crumbly. Using a whisk, slowly stir in the creamy until it is smooth. Soup will thicken as it cooks. Fold in cheese and green onions. Add fried potatoes and bacon to the soup. The consistency should be very thick. Begin slowly stirring in milk until you reach desired thickness. Top with homemade croutons, fresh cilantro and serve.

Crusty French bread toasted crisp with rich Asiago cheese butter, cut into bite-sized crunchy croutons

page 21 from Volume 2

Crunchy Croutons

4 slices French bread
1/4 c. mayonnaise
1/4 c. creamy butter
1/4 c. cheddar cheese
1/4 c. Asiago or Parmesan cheese

Turn oven temperature to broil. Mix ingredients in small bowl and spread over slices of bread. Broil in oven until golden, 2-3 minutes. Turn over and spread cheese mixture on the other side of the bread and broil again for 2-3 minutes. Let cool and slice toasted bread into cubes, serve with soup.

Classic flavors of flaky albacore tuna and finely minced sweet almonds melted together with the aged goodness of sharp cheddar cheese between toasted French bread

page 18 from Volume 2

Almond Tuna Cheddar Melt

2 cans tuna (12 oz. ea.)
2 c. almonds
1/2 c. green onions, minced
4-6 tbsp. mayonnaise
1/2 tsp. lemon juice
2 tsp. yellow mustard
1 tsp. Worcestershire sauce
1 c. sharp cheddar cheese
12 slices of French bread
3-4 tbsp. creamy butter
salt and pepper to taste

Chop almonds to a very fine consistency. Combine drained tuna, mustard, 4 tbsp. mayonnaise, lemon juice and Worcestershire sauce. Fold in almonds, minced onions and salt. Mixture should be fairly dry. If a moister consistency is desired add more mayonnaise. Spread tuna mix on French bread slices (or any dense loaf) buttering each side of sandwich. In a skillet lightly grill each side. As each side is fully toasted sprinkle with sharp cheddar cheese, as it cooks turn once on each side. Serve immediately.

Hot Clam Dip

8 oz. cream cheese
2 tbsp. mayonnaise
1 small can chopped clams
1/4 lb. sharp cheddar cheese
1/2 c. sour cream
1/2 tsp. salt
1/2 tsp. Worcestershire sauce

Preheat oven to 350°. Combine cream cheese, sour cream, mayonnaise and Worcestershire sauce in a bowl. Blend until creamy with electric mixer. Fold in drained clams and salt. Spread into a baking dish and top with cheese. Bake at 350° for 20 minutes. Serve with an assortment of crackers.

This week I had the great privilege of going to Boise to participate in a fundraiser for the St. Alphonsus Hospital. While I was there I met some wonderful women. So many volunteers… so much work… so many hours of preparation. It was a huge success. Thanks to my new friend and buyer for the hospital gift shop, Marsha Houston. They have sold hundreds of The Gathering of Friends cookbooks. I went for a book signing and while I was there I met a volunteer, Connie Barrett. She shared with me a wonderful little recipe that I just couldn’t resist. It was out of this world!

Cranberry Salsa

1 16 oz. can whole berry cranberry sauce
1 1/4 c. canned, chopped jalapenos
1 green onion, chopped
1 tsp. dried cilantro
1 tsp. cumin
1 tsp. lime juice

Combine all ingredients. Chill. Serve with plain tortilla chips. This unique combination is a delicious condiment for poultry or pork. Makes 2 cups. Yields 6 cups. Thanks Connie Barrett!
Connie also suggested making this tasty little treat all tied up with a bow as a wonderful gift for a neighbor or teacher.

Using fresh ingredients is always my first choice. So this is my version of her wonderful recipe. Beginning by making my own fresh cranberry sauce…………it is so simple you will never use a can of cranberry sauce again.

It is more colorful and crunchy………….So here is how I made it!

Cranberry Salsa

1  12 oz. bag fresh whole cranberries
2 c. water
1 c. sugar
1/4 fresh jalapeno, finely minced
2  4 oz. cans green chilies, chopped
2 green onions, minced
1/2 c. fresh cilantro, minced
2 limes, juice
2 tsp. cumin

Combine fresh cranberries, 1 c. water and sugar in a pot over high heat and boil for 10 minutes. Let cool. Mince cilantro, jalapeno and green onions and stir into cooled cranberry sauce. Add chopped green chilies, lime juice and cumin and stir well. If desired stir in additional 1/2 c.-1 c. water to change consistency. Yields about 6 cups. Fill your favorite container and give this wonderful surprise burst of flavor as a gift.

As an appetizer using 8 oz. of cream cheese pour 1 ½ cups of Cranberry Salsa over cream cheese and serve with your favorite crackers or chips.

Chicken Cordon Bleu

3 whole chicken breasts
9 pieces of sliced ham
16 oz. Swiss cheese
8 oz. cream cheese, softened
2 ½ c. hot water
3 tsp. granulated chicken bouillon
½ c. white cooking wine
½ tsp. salt
½ tsp. pepper
½ c. butter
3 c. seasoned bread crumbs
toothpicks

Preheat oven to 350°. Slice each chicken breast in half, cutting diagonally divide each half into three very thin pieces. Between two sheets of wax paper, tenderize the pieces on both sides using a meat mallet. Cut the Swiss cheese into ½ x 2 inch cubes. Lay the chicken flat, place a slice of ham on the chicken and a piece of cheese. Roll up chicken with ham and cheese, pierce with a toothpick through the middle to hold its shape.  Place each chicken roll side by side in a 9 x 13 inch pan. If there is excess cheese, cut into cubes and sprinkle all over the pan between the rolls of chicken. Sprinkle salt and pepper over the chicken. In blender combine cream cheese, water, bouillon and cooking wine and purée. Pour the sauce over the chicken rolls. Toss the breadcrumbs in the melted butter, spread over chicken and sauce. Cover with foil and bake for 45 to 50 minutes.

Serve with steamed rice and your favorite vegetables.

Cover with tin foil. Bake for 45-55 minutes.

This savory dish is elegant enough to serve for any Holiday gathering. It is easy to prepare a head of time. Just wait to pour the sauce over the rolled chicken servings until it is ready to place in the oven. It is a crowd pleaser for sure………..and will soon become a family favorite.

Pomegranate Pear Salad

3 med. heads hearts of Romaine lettuce
2 pears
1 pomegranate
3/4 c. crumbled bleu cheese

Clean and tear hearts of romaine lettuce into bite size pieces. Cut pears into slices as pictured. Remove pomegranate seeds, sprinkle over salad. Top with crumbled bleu cheese. Finish with Pomegranate Salad Dressing.

Salad Dressing

1 ½ c. oil
¾ c. Pomegranate vinegar
1 ¼ c. sugar
½ c. water
½ tsp. coarse black pepper
½ tsp. kosher salt
2 tbsp. dried chives
2 tsp. Dijon mustard

Combine all ingredients in a blender and mix well. Chill. Pour over salad just before serving.

Your Thanksgiving Day feast will tempt your guests as they arrive to enjoy this harvest celebration. They will be greeted by the aromas of savory roasted turkey, warm butter flake rolls and the hint of spicy ground cinnamon. All will enjoy this nutty Cranberry Salad, enhanced with a surprise taste of homespun eggnog, topped with a cloud of sweet whipped cream and nuts.

Cranberry Salad

Holiday Pecans (middle layer)
½ c. sugar
3 tbsp. water
½ tsp. Karo syrup
½ tsp. salt
¼ tsp. cinnamon
1/8 tsp. ginger
¼ tsp. cloves
½ tsp. vanilla
1 c. chopped pecans
Combine sugar, water, syrup, salt and spices. Bring to a boil until syrup spins a short thread. Remove from heat. Add vanilla and nuts. Turn onto a flat surface and separate the nuts. Let cool. Chop into smaller pieces if desired.

Cranberry Jello
3 oz. Vanilla Pudding (cook and serve)
3 oz. Lemon Jello
1 ¾ c. water
1 tbsp. lemon juice
6 oz. Raspberry Jello
3 ¼ c. water
1 c. canned cranberry sauce
¾ tsp. nutmeg

Whipped Cream

1 ½ pints whipping cream
1 tsp. vanilla
¾ c. sugar
Whip cream until stiff, fold in sugar and vanilla. Set aside 1/3 of the whipped cream for topping.

Combine dry pudding mix, lemon jello mix and 1 ¾ c. water in a pot and bring to a boil. Add lemon juice and set aside to cool, do not refrigerate yet. In a separate pot bring raspberry Jello and 3 ¼ c. water to a boil. Fold in cranberry sauce and blend well until cranberry sauce melts. Pour into an 8X11 glass dish and refrigerate Raspberry Jello layer. After Jello has set, sprinkle with layer of chopped spiced nuts. Set aside 3 tbsp. to sprinkle on top when serving. Combine whipped cream, vanilla pudding/lemon Jello mixture and nutmeg. Spread whipped cream mixture over the layer of nuts. To serve top with whipped cream and sprinkle with nuts.

Caramel, White Chocolate & Cinnamon Dipped Apples

As a guest this is the perfect gift to bring to your Thanksgiving Day Gathering. As a host, this makes for a simple yet elegant party favor. This is all you need

10 medium tart green apples
24 oz. white chocolate chips
1/2 c. butter
1 c. light corn syrup
14 oz. can sweetened condensed milk
2 c. brown sugar
1 tsp. vanilla
1 c. sugar
2 tsp. cinnamon
10 wooden sticks
wax paper

Clean apples and insert wooden sticks, set aside. In saucepan, combine butter, brown sugar and corn syrup. Stir well and bring to a boil over medium heat. Stir in condensed milk, simmer, stirring constantly, until caramel forms medium firm ball when dropped into cold water. Stir in vanilla. Cool for at least 15-20 minutes before dipping apples. Dip apples in caramel and place on wax paper. Let cool. Heat chocolate chips in microwave, stirring every 30 seconds, for 1 1/2- 2 minutes. Combine cinnamon and sugar and set aside. When caramel apples are firm, hold over bowl of melted white chocolate. With a spatchula cover caramel apple evenly and place back on wax paper. Sprinkle or dust with cinnamon sugar mixture.

Place in cellophane bag and refrigerate until ready to give.