Chicken Cashew Salad

3-4 cooked, shredded chicken breasts

1 c. chopped cashew nuts

1 c. chopped green onion

1 pkg. (8 oz.) cream cheese

1 Tbsp. mustard

1 tsp. lemon juice

1 c. mayo

1 c. mozzarella cheese

salt and pepper to taste

Mix cream cheese, lemon juice, mustard, and mayo.

Add chicken and cheese, mix.

Add rest ingredients.

Serve inside croissant rolls with lettuce.

Mango Pasta Salad

3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional

Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped
salt and pepper to taste

Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.
Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.
To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
Toss in the remaining half of dressing.
Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.

Citric Acid Lemonade

2 cups sugar
1 tbsp. citric acid
1 tbsp. lemon extract
1 gallon water

Mix it all together and serve!

*You can get citric acid at the pharmacy or Orson Gygi's in Salt Lake City has it too.

Creamy Chicken Noodle Soup

Boil in water and chicken broth: 2 c. chopped celery
1 lb. chopped carrots 1 medium onion, diced
2 tsp. chicken bouillion
(season with salt, pepper, parsley, thyme)
Cook until tender.

In large pot add:
2-4 chicken breasts, cooked and cubed
above vegetable mixture
2 cans chicken broth
3-4 cans cream of chicken soup
Bring to a boil
Add egg noodles (I prefer the homemade style pasta)
Simmer until noodles are cooked.
*If noodles absorb too much liquid, add water/broth until soup is consistency you like

This is a thick soup, so it works great in bread bowls.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 c. shortening
2 c. sugar
2 eggs
2 tsp. vanilla
1 (15 oz.) can pumpkin puree
4 c. flour
1 1/2 tsp baking powder
1 ½ tsp. baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
pinch of cloves
2 c semisweet choc chips

Preheat oven to 375. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 12-15 minutes until edges begin to brown. Allow to cool for a few minutes on the baking sheets. Remove to wire racks.

These are for you Bethany...enjoy!

P.F. Chang's Lettuce Wraps

PF Chang's Lettuce Wraps

Chicken Mixture

2 Chicken Breast Filets
1 Cup Minced water chestnuts
2/3 Cup Fresh Mushrooms – Chopped
3 T. Green Onion – Chopped
1 tsp. Minced garlic (1 clove)

Bring 2 T. of vegetable oil to high heat in wok or large frying pan. Saute the chicken breasts for 4-5 minutes per side or until done. Remove from pan. Add minced water chestnuts, chopped green onion, garlic and chopped mushrooms to pan and saute.

Chop chicken into small pieces. Add to vegetable mixture and Saute. Add Stir Fry Sauce:

Stir Fry Sauce

8 T. Soy Sauce
8 T. Brown Sugar
2 tsp. Rice Vinegar

Cook until heated through.

Special Sauce

¼ cup sugar
½ cup water
2 T. soy sauce
2 T. Rice vinegar
2 T. Ketchup
1 T. Lemon Juice
1/8 tsp. Sesame oil

Combine all ingredients.

1 T. Chinese Hot Mustard
1-3 Tsp. Red Chili Paste

Dilute 1 T. Chinese Hot mustard with a little water. Just before serving add desired amount of red chili paste and mustard to the Special Sauce. 3 tsp. Of each for Medium/Hot

Assemble lettuce wraps by spooning filling into a iceburg lettuce cup, white rice and desired amount of sauce. Fold up like a taco..

These are just like the real deal!

Sour Cream Pancakes

2 eggs, separated
1 1/2 cups buttermilk
1/2 cup sour cream
1/4 cup butter, melted (I didn't use this when I made them.)
1 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp salt

In a large bowl, mix together the yolks, milk and sour cream until well blended. Add the butter and just stir until it's combined.
In a separate bowl, sift together the flour, baking soda and salt. Add it to the yolk/milk mixture and beat until smooth.
Beat the egg whites until they're stiff but still moist. Gently fold the yolks into the batter.

Buffalo Chicken Wings

2 quarts canola oil or Crisco
3 1/2 pounds chicken wings
4 tablespoons unsalted butter
1 cup Frank’s Red Hot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper

1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.

2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.

3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.