Friday Recipes

Finally, Friday and the weekend. It's the next-to-last Friday and weekend of 2015...It seems like the year just started, and now 2016 is right around the corner. Where does the time go? One of my sons, when he hears that question, replies, "Into the past..." Siiigh. No matter, though. Here are today's offerings. Enjoy!

CROCKPOT CHOCOLATE-PEANUT CLUSTERS

This comes from Carroll Pellegrinelli, About.com's Desserts and Baking expert. She writes, “I'll admit it. I just can't leave a recipe alone. I've got to "fine-tune" it. The first moment I heard about this candy, I knew it was what we'd be using as teacher gifts. Well, not only was it a hit with the teachers, but visiting family have devoured them. Thanks Betty for the original recipe.

”Please be sure to read the notes at the bottom of the recipe. This recipe works the best in a standard crockpot that has only 3 settings - on, low and high.”

Prep Time: 60 minutes; Cook Time: 180 minutes; Total Time: 240 minutes

To view this online, click here.

Ingredients

2 pounds (2 - 16 ounce jars) dry roasted peanuts, salted*

48 ounces almond bark white chocolate

4 ounces sweet German chocolate

10 - 12 ounces dark chocolate**

Preparation

Place all ingredients in crockpot. Cook on low for 3 hours***. Don't touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I used iced tea teaspoons) onto paper. Let harden and store in airtight containers.

Notes in the Margin:

*Betty's recipe originally called for 1/2 salted and 1/2 unsalted dry roasted nuts. I much prefer using all salted nuts.

**Using almond bark tends to make the chocolate nuts very sweet. To tone-down the sweetness and increase the chocolate-flavor, I used dark chocolate.

*** On the first time making this, you may wish to look at your mixture at 2 hours. I've made this recipe many, many times in two different types of crockpots and never had a problem. Unfortunately, I did have a friend whose crockpot may have cooked hotter than the low setting. Her chocolate dried-out. So when you peek, if possible try not to lift the lid, the chocolate should look slightly melted and not dry. If it looks okay, continue cooking until 3 hours is reached.

HOLIDAY BEANS AND CRANBERRIES

This comes from FamilyTime. It starts off, “Beautifully served beans for the holiday. What's more, there's a bonus—it's low fat!” Serves 4; prep time: 5 minutes; cook time: 15 minutes. From the Betty Crocker Cookbook.

To view this online, click here.

Ingredients

1 bag (1 pound) Green Giant® frozen cut green beans

1 teaspoon grated orange peel

1/2 cup dried cranberries

2 tablespoons honey

1/4 cup Betty Crocker® Bac~Os®, bacon flavor bits or chips

Directions

Cook beans as directed on package, adding orange peel before cooking; drain.

Stir in cranberries and honey.

Top with bacon flavor bits.

CHICKEN DINNER IN FOIL

Left to my own devices, I'm a vegetarian. However, I know many people love meat, which is why I've included this, as well as other meat recipes on occasion. This one comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, "Cooking meals in foil packets is nothing new to campers. The method also works quite well in your home oven. This particular version is one of the most flavorful you'll ever taste, although there is nothing exotic about it. Measurements, ingredients, and serving sizes are all easily adaptable, and it's easy enough for even the most basic cook." Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

Non-stick aluminum foil

3 boneless, skinless chicken breast halves (about 2 pounds)

2 teaspoons salt, or to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon ground sage

1/2 teaspoon sweet Hungarian paprika

Freshly ground black pepper

2 to 3 medium red potatoes, scrubbed clean or peeled

Salt and pepper to taste

2 cups frozen broccoli florets, unthawed

1 can cream of mushroom soup, undiluted

1-1/2 to 2 cups fine-shredded Cheddar cheese

1/4 cup sliced green onions (scallions)

1/4 cup bacon bits

Preparation

Preheat oven to 400 F. Tear off 6 sheets of non-stick foil, approximately 15- x 12-inches.

Slice the chicken breasts lengthwise so they are about 1/2-inch thick. Season on both sides with salt, onion powder, garlic powder, thyme, sage, paprika, and black pepper. Set aside.

Slice potatoes into rounds about 1/4-inch thick (see Notes). A mandoline slicer works perfectly for this chore, and it goes fast. Have the remaining ingredients opened and ready to go.

Set up a production line by spreading out each square of foil next to each other. Spray the centers of the squares with butter-flavored oil. Place potato slices in the center, with each slice overlapping halfway, to the length of the chicken breasts. This will be your base to build upon. Sprinkle with salt and pepper. Place the seasoned chicken breast halves on top of the potatoes and follow with the broccoli. Spoon the cream of mushroom soup evenly over the broccoli. Top broccoli with Cheddar cheese, green onions, and bacon bits.

Fold up the foil sides and fold the edges down to make individual sealed packets, leaving about 1 inch of air-space at the top. Place the packets on a heavy rimmed baking tray (jelly roll pan).

Bake for 35 to 40 minutes, depending upon the thickness of the chicken breasts. Remove from the oven and let rest for 5 minutes. Serve the packets on a plate and let guests open them at the table. Alternatively, you can remove the foil and slide the stacks onto a plate to serve.

A side salad and artisan bread make perfect accompaniments.

Notes:

• It is important that the potatoes be sliced evenly and thin. Otherwise, they will not cook through.

• Cream of celery, chicken, or cheese soups may be substituted for the cream of mushroom soup, as well as low-fat and low-sodium varieties. Spoon the soup on straight from the can.

• You may substitute skinless, boneless chicken thighs for the chicken breasts. Increase the baking time to 45 to 50 minutes.

• Frozen mixed vegetables of your choice may be substituted for the broccoli.

• Prepared stuffing may be substituted for the potatoes.

• I do not recommend using bone-in, skin-on chicken pieces for this recipe. Although I normally prefer skin-on, bone-in chicken for flavor and moisture retention, this method and cooking time will not be long enough to render the fat and cook the chicken completely. If you increase the cooking time, the vegetables will lose texture integrity and become mushy.

• As you can tell from reading the method, this recipe is easily multiplied. The ingredient amounts are easily adjustable to suit your own tastes.

• The foil packets work just as well in a covered grill.

• Be careful of steam when you open the packets. If you use commercial chicken, you will notice it releases a lot of water. This is because commercial chicken is enhanced. You may wish to open one end of the packet and drain any excess liquid before serving.

MINI GINGERBREAD HOUSES FOR YOUR MUGS

This comes from Tablespoon's newsletter. It begins, "Serve your hot cocoa this holiday season topped with cute little gingerbread houses perched on the rim of your mugs. These come together in a snap when you use Betty Crocker Gingerbread Cookie Mix, Cookie Icing, and a 3-D gingerbread house cookie cutter." Prep Time: 60 min; Total Time: 1 hr 15 min; Servings: 8

To view this online, click here.

1 pouch Betty Crocker Gingerbread Cookie Mix

1/2 cup (1 stick) butter, softened

1 tablespoon water

1 large egg

2 tubes Betty Crocker White Decorating Cookie Icing

1 candy decorations: snowflake and red heart sprinkles

Directions

Mix together the gingerbread cookie mix, butter, water and egg.

Roll dough out on parchment paper lined baking sheet. Cut out eight large rectangle cookies, using a 3D gingerbread cookie cutter as a guide.

Remove the excess dough and re-roll as needed.

Bake at 350 degrees F for 14-16 minutes.

Remove from oven and immediately flip the cookies over.

Press the 3D gingerbread house cutter into the hot cookies, cutting out the parts for eight houses.

Break apart the gingerbread house cookie pieces. Cut out and remove the doors. Use kitchen shears or a knife to trim the jagged edges on your cookies.

Allow cookies to cool for 10-15 minutes before assembling the houses.

Use the white cookie icing to attach the cookie pieces together. Allow the icing to dry completely.

Decorate houses using cookie icing and sprinkles.

Set houses over the rims of hot cocoa mugs and serve.

CREAMY PUMPKIN SOUP

This comes from Very Best Baking. Prep time: 10 minutes; Cooking time: 25 minutes; skill level: easy; makes 5 serving

To view this online, click here.

Ingredients

1/4 cup (1/2 stick) butter or margarine

1 small onion, chopped

1 clove garlic, finely chopped

2 teaspoons packed brown sugar

1 can (14 1/2 fluid ounces) chicken broth

1/2 cup water

1/2 teaspoon salt (optional)

1/4 teaspoon ground black pepper

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

1/8 teaspoon ground cinnamon

Directions

Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

CREAMY IRISH POTATO SOUP

This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes."

Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)

Ingredients

2 tablespoons butter

4 medium green onion, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1 3/4 cups Swanson® Chicken Broth, (Regular, Natural Goodness® or Certified Organic)

1/8 teaspoon ground black pepper

3 medium potato, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk

Directions

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.