Mystical Meatballs

Total Time: 25 Minutes

3 cups uncooked bow-tie (farfalle) pasta (7 1/2 oz)
1/8 tsp curry powder
2 tsp soy sauce
1/2 to 3/4 lb chicken breasts, sliced and cut in half crosswise
1 Tbsp vegetable oil
1 bag frozen stir-fry vegetables
1 Asian seasoning packet (from Ramen, etc.)
2 tsp lime juice
1 tsp creamy peanut butter
3/4 cup Alfredo sauce
3 Tbsp coconut
3 medium green onions, sliced (3 tablespoons)
1 cup peanuts

In 3-quart saucepan, cook pasta as directed on package; drain. Return to saucepan; cover to keep warm.

Meanwhile, in 10-inch skillet or work, heat oil over medium-high heat. Add chicken and soy sauce; sprinkle chicken with curry powder. Cook and stir 4 to 5 minutes or until no longer pink in center.

Add frozen vegetables and Asian seasoning pack. Heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice and peanut butter.

Stir Alfredo sauce into cooked pasta to coat. Spoon vegetable mixture over pasta mixture; stir until well mixed. Spoon onto individual serving plates; top with coconut, onions, and peanuts.

Makes 4 servings. Per serving: Calories 480; Total Fat 26g; Cholesterol 105mg; Sodium 1270mg; Total Carbohydrate 38g (Dietary Fiber 4g); Protein 25g

Posted by Chef at 9:13 AM | Permalink

Start to Finish:1 hr

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
3/4 cup finely chopped toasted almonds
1 tsp ground allspice
3/4 tsp ground cinnamon
1/2 cup butter or margarine, softened
1 tsp vanilla
1/2 tsp almond extract
1 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
2. Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.
4. Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes.

Makes: About 2 dozen cookies

Posted by Chef at 11:04 AM | Permalink

Prep Time:35 min
Start to Finish:3 hr 35 min

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1/2 tsp almond extract
1 egg, slightly beaten

Filling
1 package (7 or 8 oz) almond paste (not marzipan)
1/2 cup sugar
1 cup finely chopped dried apricots (6 oz)
6 oz cream cheese, softened
2 eggs
1 tsp lemon juice

Topping
1 bag (12 oz) white vanilla baking chips (2 cups)
2/3 cup whipping cream
1/2 cup sliced almonds

Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.

Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.

Bake 20 to 25 minutes or until set. Cool 30 minutes.

Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes: 36 bars

Posted by Chef at 9:38 AM | Permalink

Prep Time: 15 minutes
Cook Time: 12 minutes

2 Tbsp olive oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 cup thinly sliced onion
1 package (8 ounces) mushrooms, sliced
1 1/2 tsp Worcestershire Sauce
1 tsp pepper
1 tsp Garlic Salt
1/2 tsp Italian Seasoning
1/2 cup heavy cream

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken, onion and mushrooms. Sprinkle with 1 teaspoon of the Worcestershire sauce, pepper, garlic salt and Italian seasoning. Cook and stir 5 to 7 minutes or until chicken is lightly browned.

2. Stir in cream and remaining 1/2 teaspoon Worcestershire sauce; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and sauce is slightly thickened.

Serves: 4

Posted by Chef at 1:34 PM | Permalink

2 1/2 Tbsp butter
1 1/2 Tbsp sour cream
1 tsp garlic salt
1 tsp lemon pepper
8 oz whole mushrooms, halved (or 1 can mushrooms)
1/4 cup Parmesan cheese

Melt butter and stir in sour cream. Add the garlic salt, lemon pepper, and the mushrooms.

Saute mushrooms. Sprinkle with Parmesan cheese and cook until the cheese is melted.

Serve immediately.

Posted by Chef at 8:03 PM | Permalink