Herb Grilled Chicken

2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 tablespoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Directions
In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a meat thermometer reads 170°. Yield: 4 servings.

Bruschetta Chicken

1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

German Chocolate Cake Truffles

1 (18.25 oz.)pkg. German chocolate cake mix
1 (16 oz.) container milk chocolate ready-to-spread frosting
2 c. toasted coconut, divided
1 3/4 toasted finely chopped pecans, divided
Wax paper
4 (7 oz.) container milk chocolate dipping chocolate
Candy dipping fork
Paper or aluminum foil baking cups

Prepare and bake cake mix according to package directions, in a lightly greased 13 X 9 inch pan. Let cool completely in pan (about 30 minutes).

Crumble cake into large bowl. Scoop frosting by spoonfuls over cake crumbs. Sprinkle with 1 cup each coconut and peacns: stir gently just until thoroughly blended. Using a cookie scoop, scoop cake mixture into 1 1/4 inch balls; roll in hands, and place balls on wax paper lined baking sheets Cover and chill for one hour.

Meanwhile, combine remaining 1 cup coconut and 3/4 cup pecans; stir well. Melt dipping chocolate, 1 container at a time, according to package directions, dip chilled balls in melted chocolate, using candy dipping fork and allowing excess chocolate to drip off. Place coated truffles on wax paper-lined baking sheets. Sprinkle tops with coconut-pecan mixture; chill 30 minutes or until set. Place truffles in baking cups.

Turtle Tart

Cookie Base

1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup butter, softened
1 tablespoon water
1 egg
1 cup chopped pecans

Filling:
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans

Topping:
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans

1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2 Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3 Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4 In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

White Almond Three Layer Cake

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 eggs




Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9-inch cake pans.
2. Whisk together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and eggs, and beat with an electric mix on low until all the ingredients are mixed and moistened and mixed well.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes.
Cool 10 minutes in pans. Remove and cool completely on wire racks.

Frost with Chocolate Cream Cheese Frosting

8 oz. package cream cheese, room temperature
1 stick softened butter
4 c. confectioners sugar
1/2 c. cocoa
1 t. almond extract (optional)

Cream butter and cream cheese together.
Add sugar and cocoa. Mix well.
Frost the cake. ENJOY!
We had this for Mom's 86th birthday. A tasty, tasty cake. Vickie recommends chocolate shavings and almond slivers as garnish.

Spinach Artichoke Dip

Ingredients
3 tablespoons butter
1 shallot, finely chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 cup heavy whipping cream
1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
1 cup shredded 4 cheese blend
Tortilla chips and cut vegetables, for serving

Directions


Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.



Add the flour and cook while stirring until it becomes a light blonde color.



Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.



Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes


Yield: serves 4
Ingredients:
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
2 eggs, separated
1 cup sour cream (you can substitute plain greek yogurt)
2/3 cup milk
4 tablespoons unsalted butter, melted and cooled
8 ounces blueberries (fresh or frozen)

Directions:
Sift the flour, baking powder, salt, and sugar together into a bowl. Separate the egg whites and beat them until soft peaks form. Set aside. Put the egg yolks, sour cream, milk, and cooled melted butter into a another bowl and beat well. Add the flour mixture to the egg yolk mixture and beat until smooth. Gently fold in the egg whites, then fold in the blueberries. Be careful not to over-mix (a few lumps is ok).

Heat a griddle or skillet (lightly greased or sprayed with cooking spray) over medium heat. Reduce the heat slightly. Pour about 3 tablespoons of batter onto the griddle and cook for 1-2 minutes until small bubbles begin to appear on the surface and the underside is golden brown. Turn them over and cook on the other side for 1 minute. Transfer to a plate and keep warm until all are cooked.

Serve with maple-pecan syrup.

*Maple-Pecan Syrup
4 ounces pecans (halves or chopped)
1 cup maple syrup
4 tablespoons unsalted butter

To make the syrup, spread the pecan over a baking sheet and cook in a preheated oven at 400 degrees for 5 minutes or until lightly toasted. Heat the maple syrup in a small saucepan and simmer gently for 3 minutes. Remove from the heat and stir in the toasted pecans and butter

Raspberry Cream Cheese Coffee Cake

COFFEE CAKE:
2-1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg
1 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry jam

TOPPING:
1/2 cup sliced almonds

Directions
In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserving 1 cup crumb mixture.
To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
In a small bowl, combine reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Watermelon, Mâche, and Pecan Salad

3/4 cup chopped pecans
5 cups seeded and cubed watermelon
1 (6-oz.) package mâche, thoroughly washed
Pepper Jelly Vinaigrette
1 cup crumbled Gorgonzola cheese

Preparation
1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
2. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese