Cranberry Dip Appetizer

 

Peach cream cheese Pie

Butternut squash soup

2 lb. cubed butternut squash

1 medium onion, halved and sliced into wedges

4 cloves garlic, peeled

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. avocado oil, or another heat-safe oil

2 c. chicken broth or more, as needed

1 cup heavy cream

Diced apple and crumbled, cooked bacon, optional 

1. Preheat oven to 425ºF.
2. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
3. Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
4. Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
5. Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

Coconut Lime Sheet Cake

Coconut Lime Sheet Cake

Yield: 24 generous servings

CAKE:
Combine the dry ingredients:

2 C flour

2 C sugar

1 tsp baking soda
1/4 tsp salt

Hear butter and water  in saucepan or microwave until bubbly:
1 C butter
1 C water

Pour over dry ingredients and mix for 2-3 munutes, then add:
1/2 C sour cream
2 eggs
1 1/2 tsp coconut extract

Mix until blended.

Bake at 375 degrees in a large greased cookie sheet for 12-15 minutes or until toothpick comes out clean. Let cool before frosting.

FROSTING:
Melt until bubbly:

1/2 C butter
4 Tb milk

Pour liquid over:

4 C powdered sugar

Beat until smooth and add:
1 tsp coconut extract
1 Tb + 1 tsp  lime juice (fresh is best)
dash salt

Beat again until smooth and then Pour over cooled cake. Top with:


1 1/2 C sweetened toasted coconut-(toast in 375 degree oven until brown)

Fresh Peach Pie

 1 3oz package lemon jello

1 cup boiling water

1 9 inch pie crust baked and cooled

2-3 cups sliced fresh peaches

1/8 t. almond extract    

1 pint vanilla ice cream

Whipped cream

dissolve jello in water. Add ice cream and stir until melted. add peaches and almond extract. Pour into pie shell. chill until firm. top with whipped cream and serve.

Cream Cheese Chicken Chili

2-3 chicken breasts

1 can rotel

1 can corn with juice

1 can black beans drained

1 package cream cheese

1 package ranch seasoning

1 tsp cumin

1 T chili powder

Crockpot low 6-8 hours or high 4-6 hours 

Chicken and Wild Rice Soup

 1 large onion

2 carrots

3 Celery stalks

1/2 cup butter

2/3 cup flour

6 cups water

4 chicken bullion cubes

2 packages rice a roni long grain wild rice prepared as package says

4 chicken breasts cooked and shredded

2 cups half and half

1/2 t. salt

1/2 t. pepper

Chop vegetables and place in large soup pot with butter. Saute until veggies are tender.

Add flour and stir until vegetables are coated. Slowly add water and whisk until flour dissolves. Slowly add half and half and whisk as you add. Add chicken bullion cubes, rice a roni, chicken, salt and pepper.

Bring to a boil and reduce to a low simmer. Simmer for about 30 minutes.