Turkey Waldorf Pita (Stef)

Turkey Waldorf Pita

Ingredients

• 1 cup cubed cooked turkey
• 2 celery ribs, chopped
• 1/2 cup chopped, peeled tart apple
• 1/2 cup halved seedless grapes
• 1/4 cup chopped walnuts
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 2 (6 inch) pita breads, halved

Directions

1. In a bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad.

Caramel Toffee Fruit Dip (Susan)

Caramel Toffee Fruit Dip

1- 8oz package of cream cheese, softened
3/4 Cup Brown sugar
1 tsp vanilla (you can add more to taste)
Toffee Bits - found in baking section, try the kind with chocolate if you want!

Combine cream cheese, brown sugar, and vanilla.  Add desired amount of toffee bits.

Praline Sweet Potatoes & Apples (Jenny)

Praline Sweet Potatoes & Apples

(from Pampered Chef)

1/4 cup butter or margarine

3 medium sweet potatoes (1 pound), peeled and sliced 1/4 in thick

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/4 tsp ground cinnamon

1/8 tsp salt

2 apples, peeled,cored and sliced

In 10-in skillet, melt butter over medium heat. Add sweet potatoes; cover and cook over medium heat 5 minutes. Turn slice over. Reduce heat; cover and cook 5 minutes longer. Remove potatoes from skillet. Stir in sugar, pecans, cinnamon and salt. Return potatoes to skillet with apples; mix lightly to coat. Cook stirring occasionally, 5 minutes or until potatoes and apples are glazed and tender. Yeild 4 servings 

Apple Cinnamon Bismarks (Jenny)

Apple Cinnamon Bismarks

(from pampered chef)

1 pkg grand-size refigerated buttermik biscuits

1 cup canned apple pie filling

3/4 cup sugar

3/4 tsp ground cinnamon

6 tbsp butter or margarine,melted

Pre-heat oven to 375. Place biscuits 2 inches apart on greased baking shet. Bake 11-15 minutes or until golden brown. Meanwhile, place pie filling in large bowl; mix well with pastry blender until no apple chunks remain. Spoon filling into cake decorator or pastry bag fitted with large tip; set aside. In medium bowl, combine sugar and cinnamon, Dip hot biscuits in butter; turn over to coat both sides. Add to sugar mixture; turn over to coat completely. Insert tip of decorator into sides of biscuits; squeeze small amount fo filling into centers. serve warm. Makes 8

Bethany's Wanna-be PF Chang’s Lettuce Wraps Recipe

Wanna-be PF Chang’s Lettuce Wraps Recipe


Ingredients for pouring sauce:
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage

To make the pouring sauce:
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Variation: you can do the same thing with ground beef, if you like.

Bethany's Orange Julius

Orange Julius
6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar (or 1/4 cup regular sugar, 1/4 cup powdered sugar)
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time

Chili-Lime Popcorn (Martha Stewart)

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 1 1/4 teaspoons chili powder
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 1 tablespoon finely grated lime zest
• 1 large lime wedge (about 2 limes total)

Directions

1. Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
   
2. Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.