Delmonico Potatoes

                                                                                                                


9 medium red potatoes, scrubbed

8 ounces sharp cheddar cheese, grated

1 teaspoon dry mustard

1 cup heavy cream

1 cup whole milk

1 dash fresh ground black pepper

1 dash salt

1 dash nutmeg

Directions

1. Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
2. Heat cream and milk in a medium saucepan.
3. Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
4. Heat and stir until cheese is melted and mixture is creamy.
5. Pour cheese mixture over potatoes.
6. Do Not Stir!
7. Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
8. This recipe may be prepared ahead of time and refrigerated until ready to bake.

White Chocolate Candy

                                                                                                                         

1 (12 ounce) bag white chocolate chips

1 (7 ounce) jar marshmallow creme

1/3 cup craisins or 1/3 cup other dried fruit

1/3 cup whole almonds or 1/3 cup walnuts or 1/3 cup pecans, chopped coarsely

1/8 teaspoon almond extract or 1/8 teaspoon vanilla extract

Directions:

In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).

Divide mixture in half. Using separate wax paper sheets, form into two 16-inch long logs with 1/4 inch diameter.

Refrigerate until firm about 2 hours. Cut into 1 inch pieces.

Wrap in colored plastic wrap, cellophane, or waxed paper.

White Bean Chicken Chili

My daughter Jamie made this for church and it was a big hit!!                                                                                        

■ 3 Cups Cooked Chicken or rotisserie chicken

■1 whole Medium Onion, Diced

■4 cloves Garlic, Minced

■1 can tomatillos chopped(We used salsa verde)

■4 cans drained and rinsed Great Northern Beans, Rinsed

■8 cups Chicken Broth

■1 whole Jalapeno, Sliced

■1-1/2 Tablespoon Ground Cumin

■1/2 teaspoon Paprika

■1/2 teaspoon Cayenne Pepper

■Salt To Taste

■White Pepper, To Taste

■1 cup Whole Milk

■2 Tablespoons Cornmeal

■Grated Monterey Jack, To Taste

■Sour Cream for Garnish

■Cilantro for Garnish

■Corn Tortillas (warmed)

*Note: I also added a small can of green chilis

For 2 minutes in a Dutch oven, over medium-high heat, sauté onions and garlic. Add chopped tomatillos, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.  Cook for 45 minutes. Halfway through the cooking process, add 3 cups of cooked chicken, mix milk with cornmeal and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Add some Monterey Jack cheese to the pot and stir to melt. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

This recipe was inspired by Pioneer Woman, with many thanks for all your good recipes!

Baby Shower Pacifiers

2 (13 ounce) bags of white individually wrapped Lifesavers candies (wintergreen, peppermint, your choice)

2 dozen jelly belly jelly beans, about 1/2 c, colors will vary, depending on whether you know the sex of the baby

6 ounces tube white cake icing, not the gel, that doesn't dry completely, with a thin attachment for application

24 lengths of thin curling ribbon can coordinate with your jellybean colors if you'd like, length to your liking, long enough to fit (approx. 24")

Directions:

First, un-wrap all the Lifesavers.

Take one Lifesaver and apply a thin layer of frosting around the inner hole.

Grab a jellybean and place one of the short, round ends in it, so the length of the jellybean is coming out of the hole.

Flip the Lifesaver over. On the other side, take the frosting and make a slightly thicker (yet still on the thin side) layer of frosting around the inner hole/center, and place another Lifesaver perpendicular attaching edge of 2nd Lifesaver to center of 1st Lifesaver with jellybean attached to it.

Place on flat surface and allow drying.

After drying for 3-4 hours, thread curling ribbon through the hole of the 2nd Lifesaver and tie in a knot.

Thanks Parrot Head Mama!

Macie's Bodacious Broccoli Salad

                                                                                                                                   

18 Now the birth of Jesus Christ took place in this way. When his mother Mary had been betrothed to Joseph, before they came together she was found to be with child from the Holy Spirit. 19 And her husband Joseph, being a just man and unwilling to put her to shame, resolved to divorce her quietly. 20 But as he considered these things, behold, an angel of the Lord appeared to him in a dream, saying, “Joseph, son of David, do not fear to take Mary as your wife, for that which is conceived in her is from the Holy Spirit. 21 She will bear a son, and you shall call his name Jesus, for he will save his people from their sins.” 22 All this took place to fulfill what the Lord had spoken by the prophet:

23  “Behold, the virgin shall conceive and bear a son,

and they shall call his name Immanuel”  Matthew 1

8 slices bacon

2 heads fresh broccoli, chopped

1 1/2 cups sharp Cheddar cheese, shredded

1/2 large red onion, chopped

1/4 cup red wine vinegar

1/8 cup white sugar

1/2 white raisins

2 teaspoons ground black pepper

1 teaspoon salt

2/3 cup mayonnaise

1 teaspoon fresh lemon juice

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.