Poppyseed Dressing

In blender, combine:
1 c. sugar
3/4 c. vinegar
2 Tbsp. mustard (regular bottled)
2 Tbsp. poppy seeds
1 1/2 c. oil
1/4 red onion
2 tsp. salt
2 tsp. water

Blend & refrigerate. Makes about a quart.

We served this at our Enrichment meeting on Wednesday. It was so good. We had so many requests for the recipe. This recipe is a lot like Amy's recipe below -- this just has mustard and onion (and a bit more bite).

Red Lobster Biscuits

Heat oven to 450 degrees.
Combine 1/4 c. melted butter and 1/4 t. garlic powder. Set aside.
2 c. bisquick - don't pack in tight or the mixture will be too dry
1/2 c. shredded sharp cheese
1 t. dry parsley
2/3 c. milk
Combine above ingredients & beat for 30 seconds (by hand). Drop by spoonfuls on an ungreased cookie sheet (not non-stick). Bake 8-10 minutes. Remove from oven and brush on garlic butter mixture.

Mashed Sweet Potatoes

Cut & Boil 4 lbs of Sweet Potatoes for 30 to 40 minutes until they are fork tender.

Sauce:
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger

Cook sauce until smooth (Use 1 minute increments in the microwave or cook on stove top for 5 minutes or so).
Mash potatoes as usual.
Stir in sauce.

I threw some marshmallows on top and microwaved the whole bowl for about 30 seconds.

Best-Ever Chicken Nuggets/Oven-Fried Chicken

Chicken (we use 15+ tenders or 5 breasts)

Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)

Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.

Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it.

Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.

These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.

Craisin Salad

red leaf lettuce
romaine lettuce
baby leaf spinach (or green leaf lettuce)
mandarin oranges
craisins

Sugared Almonds
Saute 1 - 1 1/2 TBLS butter and 1 - 11/2 TBLS sugar over medium heat, add about one cup of sliced or slivered almonds. Stir often. Once they start browning they will turn quickly, so watch tokeep them from burning. Once they are mostly browned, lay out on tin foil to cool and dry. You may need to break them up after they are cool.

Poppy Seed Dressing
1/2 c. sugar
1/2 c. cider vinegar
1 tsp. salt
1 T. poppy seeds
1 c. vegetable oil

You can mix this together in a blender or I just put all the ingredients in a covered container and shake pretty hard before serving. This also makes quite a bit, so you may want to watch how much you put on the salad so it doesn't get soggy. It depends on how much lettuce you use.

(Amy)

Pimento and Salami Sauce

Cooked pasta to serve
¼ cup olive oil, warmed
1 (2 oz) jar pimento past or pimentos, minced
(red pepper sauce is the same thing I think)
3 oz. Salami, diced
20 large salted capers, soaked in water and drained

Toss Pasta in the oil and add pimento paste or minced pimentos and salami. Toss again and serve sprinkled with capers

This one is so easy and yummy (if you get a good salami)

Crock Pot Creamy Ranch Chicken

Boneless skinless chicken breasts
2 Tbs butter, melted
1 can cream of chicken soup
8 oz cream cheese, cubed
1/2 c chicken broth 1 (1oz)
Packet ranch dressing mix
1/4 tsp minced garlic
1 dash paprika
1/8 tsp dry oregano
1/4 tsp dry parsley flakes

Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika. Sprinkle ranch salad dressing mix over chicken. Drizzle chicken breasts with 1 tablespoons melted butter. Cover and cook on low for 4 hours.

Melt remaining 1 tablespoon butter with minced garlic and saute slightly.
Add cream of chicken soup,cream cheese cubes, 1/2 c chicken broth, dried oregano and dried Parsley flakes. Stir on med til smooth.
Add mixture to crock pot, cover again and continue to cook on low for 1 1/2-2 hours.

Triple Cheese Fondue

2 T. minced celery
1/4 c. butter
1/4 c. flour
1 c. milk
1 can chicken broth
1/2 to 3/4 lb. swiss cheese, shredded
1/4 lb. monterey jack cheese, shredded
1/4 lb. cheddar cheese, shredded
1 t. worcestershire sauce
1/4 t. dry mustard (1/2 to 1 t. wet mustard)
1/4 t. onion or garlic salt
1/16 cayenne pepper (optional)

Saute celery in melted butter until tender. Stir in flour. Gradually stir in milk and broth. Cook stirring until thick. Add worcestershire, mustard and salt. Stir in well. Slowly add cheese. Stir until melted.

We have this fondue as well as chocolate fondue for our Christmas Eve dinner every other year (Hickman traditions).

Turkey Spice Rub

1/2 c. soft butter
3 -4 cloves garlic (minced)
Poultry Fresh Herbs (usually available in a clear plastic box around the holidays)

Prepare this rub the day before use.

Wash herbs and chop up finely. Mix all ingredients including a dash of pepper. Lie out a strip of plastic wrap on the counter and lay the butter mixture out like a log. Roll it up tight and let it harden in the fridge or freezer. When it is hard, cut it up into 1/2 inch slices. Gently loosen the skin from the turkey and slide the slices underneath as far as you can go. Put the butter slices all over the turkey. If you have butter left over, spread it on top of your stuffing and the bird.

Natalie's Sweet Potatoes

4 lbs Sweet Potatoes -- peeled and cut into 1 inch pieces
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger
2 c. marshmallows
1/2 c. sliced almonds (or other nuts)

Preheat oven to 375. Put potatoes into a 9x13 pan.

Mix everything else except Marshmallows and nuts in a sauce pan. Cook over medium heat and bring to a boil. Stir until sugar dissolves. Drizzle over potatoes.

Cover tightly with foil. Bake for 50 minutes. Uncover and stir to coat all pieces. Bake for an additional 20 minutes (uncovered) until potatoes are cooked and syrup thickens.

Take out of oven. Increase temperature to 500. Put marshmallows and nuts on top. Cook for 3-4 minutes until marshmallows are browned.