Cannoli Dip

Cannoli Dip

3/4 c. ricotta cheese
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
2/3 c. mini chocolate chips
Sugar cones, graham crackers or vanilla wafers

Bring the cream cheese to room temperature.  In a medium bowl, combine the ricotta cheese, cream cheese and powdered sugar with a mixer at low speed.  Increase the speed and mix until creamy.  Add the vanilla and mix just until combined.  Stir in the mini chocolate chips.  Serve as a dip with broken up sugar cones, graham crackers and/or vanilla wafers.

Chocolate Caramel Cashew Bars

Chocolate Caramel Cashew Bars

1 roll (18 oz.) refrigerated chocolate chip cookie dough
1 pkg. (11.5 oz.) semi-sweet chocolate chips
1 container (16 oz.) caramel apple dip
3 c. crisp rice cereal
1 1/4 c. chopped cashews

Preheat the oven to 375 degrees.  Cut the cookie dough in half crosswise then cut each section in half lengthwise.  Press the dough in the bottom of an ungreased 13" x 9" pan.  Bake 10 - 14 minutes or until light golden brown.  Cool for 15 minutes.
In a 3 quart saucepan, place 1 c. chocolate chips and 1 c. caramel dip.  Cook over medium heat, stirring constantly, until melted and smooth.  Remove from heat.  Add cereal and cashews.  Spread this mixture over the cooled crust.
In a small saucepan, place the remaining 1 c. chocolate chips and 1/2 c. caramel dip.  Cook over medium heat, stirring constantly, until melted and smooth.  Spread over the cereal mixture.  Refrigerate until set.  Cut into bars.

I prefer keeping the bars refrigerated and eating them chilled.

Apricot Poppy Chicken

Apricot Poppy Chicken

2 T. olive oil
1 1/2 pounds boneless skinless chicken breasts or tenders
2 shallots
1/4 c. apple cider vinegar
1 c. chicken broth
1/4 c. apricot preserves
3 T. honey
2 tsp. poppy seeds
1 T. butter

Cut the chicken into chunks. In a large skillet, heat the olive oil over medium high heat. Season the chicken with salt and pepper and cooked in the skillet until browned. Thinly slice the shallots. Add the shallots to the chicken and cook for three minutes. Add the vinegar and cook until slightly reduced. Add the chicken broth, apricot preserves, honey and poppyseeds and simmer over medium low heat, stirring. Stir in butter and serve.

Serve over rice or boiled new potatoes.

Jambalaya

 

Jambalaya

Ingredients

• 3/4 lb. andouille sausage

• 1 large boneless skinless chicken breast

• 2 bell peppers

• 1 large onion

• 2 c. chicken broth

• 1 30 oz. can diced tomatoes

• 1 T. minced garlic

• 2 T. Cajun seasoning

• 1/2 tsp. salt

• 1/2 tsp. ground pepper

• 1 1/2 c. uncooked brown or white rice

• 1/2 lb. uncooked shrimp peeled and deveined

Instructions

1. Slice sausage into 1/4 inch thick slices. Remove the tails from the shrimp. Chop chicken into 1” pieces. Dice the green peppers and onion.

2. Add the sausage, chicken, bell peppers, onion, chicken broth, tomatoes, minced garlic, Cajun seasoning, salt and pepper to a slow cooker. Cover and cook for 3 to 4 hours on low. Stir in the rice and cook another 1 - 2 hours until the rice is tender.

3. About 20 minutes before serving, add the shrimp and cook for another 15-20 minutes. Stir and serve hot.

Notes

If you don’t care for one of the proteins in this dish, just leave it out and add more of another protein. If you want it spicier, add 1 or 2 diced jalapeños with the green peppers.