Cajun Chicken Bites with Raspberry Mustard Dipping Sauce

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe

Photo by: Crisco®

• 8 Servings
• Ready In Time 35 minutes

Ingredients

• 1-1/2 cups Pillsbury BEST® All Purpose Flour
• 1 cup finely chopped pecans
• 1 tbsp. dried oregano
• 2 tsps. ground cumin
• 1 tsp. dried thyme
• 1/2 tsp.cayenne pepper
• 1 tsp. salt
• 12 tbsps. Crisco® Light Olive Oil, divided or 12 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA, divided
• 4 whole chicken breasts, skinned, boned and cut into 1-inch pieces
• 
  RASPBERRY MUSTARD SAUCE
• 1 cup Smucker's® Seedless Red Raspberry Jam
• 2 tbsps. Dijon mustard, or to taste
• Hot sauce, to taste (optional)

Directions

• Combine the flour, pecans, oregano, cumin, thyme, cayenne and salt in a shallow dish.
• Place 6 tablespoons of the oil in a small, shallow dish. Dip each chicken piece first in the oil, then in the flour mixture to coat well.
• Heat 3 tablespoons of the remaining oil in a large skillet over medium heat. Add half of the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken.
• Serve the chicken bites with toothpicks and Raspberry Mustard Dipping Sauce.
• Raspberry Mustard Dipping Sauce
• Combine the preserves with the mustard in a small bowl. For a spicy version, add hot sauce to taste. Yield: 8 servings.

Cajun Chicken Bites with Raspberry Mustard Dipping Sa

Jeff Merriman's Chewy Triple Ginger Cookies

• 2 1/2 cups flour
• 2 teaspoons powdered ginger
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 pinch cayenne pepper (optional)
• 1 cup brown sugar
• 1/2 cup shortening
• 1/4 cup butter
• 1 egg
• 1/2 cup molasses
• 1/2 cup chopped crystallized ginger
• 1 tablespoon grated fresh ginger
• white sugar (optional) or powdered sugar, for rolling (optional)

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 23 mins

1. heat oven to 350
2. combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
3. cream brown sugar, shortening and butter until fluffy.
4. add eggs molasses and beat until blended.
5. add flour mixture just until blended.
6. gently stir in crystalized ginger and fresh ginger, cover and refrigerate dough for 1 hour.
7. shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
8. bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

Chewy Triple Ginger Cookies

Serving Size: 1 (93 g)

Servings Per Recipe: 10

The following items or measurements
are not included below:

crystallized ginger

Amount Per Serving

% Daily Value

Calories 387.1

Calories from Fat 141

36%

Total Fat 15.7 g

24%

Saturated Fat 5.7 g

28%

Monounsaturated Fat 5.9 g

29%

Polyunsaturated Fat 3.0 g

15%

Trans Fat 0.0 g

0%

Cholesterol 33.3 mg

11%

Sodium 423.9 mg

17%

Potassium 375.2 mg

10%

Magnesium 56.3 mg

2%

Total Carbohydrate 58.5 g

19%

Dietary Fiber 1.1 g

4%

Sugars 30.6 g

122%

Protein 3.9 g

7%

Detailed Nutrition Values About Nutrition Info

Everyday Celebrations

Whether it's a night of noshing, a cookie exchange or a potluck, we have the mix-and-match recipes to help you create your perfect meal.
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Spiced Citrus Sweet Potatoes with Cranberries 4 hours

Spiced Citrus Sweet Potatoes with Cranberries

Using a slow cooker makes these sweet potatoes simple to prepare and keeps them out of the way during other holiday cooking.

Ingredients:

• 9 cups peeled and cubed sweet potatoes
• 1 can pineapple in juice (drained and reserve juice)
  
• 1 1/2 cups cranberries or currants
• 1- 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla
• 4 tbsp agave
• 1/3 cup pulp free orange juice (unsweetened)
  
• 1 tsp finely grated orange peel
• 1/2 cup or more chopped walnuts

Directions:

Spray interior of slow cooker with nonstick cooking spray. Place sweet potatoes and cranberries in a slow cooker. Place remaining ingredients, except and walnuts, into a small mixing bowl and stir well to combine. Pour mixture over cranberries and sweet potatoes. Cook covered, on high, for 4 hours or on low for 6 hours. Before serving, stir in walnuts. Serve warm.

Number of Servings: 6 -8

Paulissa's Sombrero Salad

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 183.3

• Total Fat: 3.5 g
• Cholesterol: 17.5 mg
• Sodium: 357.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 7.1 g
• Protein: 10.0 g

Friendship Soup

The dry mix ingredients:
1/2 cup dried green split peas
1/4 cup medium pearl barley
1/2 cup dried lentils
1/2 cup uncooked long grain rice
1 cup uncooked pasta
2 teaspoons Italian seasoning
2 pkgs. onion soup mix (total 2-1/2 oz.)

Additional ingredients needed when preparing soup:
1 lb. ground meat (sirloin, turkey breast, or chicken)
3 qt.s water
1 28 oz. can diced tomatoes, undrained

Soup preparation:
Set pasta aside for later use. In Dutch oven, use medium heat to cook ground meat until no longer pink. Drain. Add water, tomatoes and soup mix and bring to a boil. Reduce heat, cover and simmer 45 minutes. Stir in pasta. Cover and simmer 15 minutes to 20 minutes or until the pasta, peas, barley and lentils are tender. Freezes well. Yield: 4 quarts.
16 servings. 1 serving= 1 cup

Nutrient value per serving, based on a 1,500 calorie diet:
Exchanges: 1-1/2 Starch; 1 Lean Meat
Calories: 168
Calories from fat 27
Total Fat: 3g (6%)
Saturated Fat: 1g (7%)
Cholesterol: 18 mg (6%)
Sodium: 396 mg (17%)
Total Carbohydrate: 25 g (11%)
Dietary Fiber: 4g(20%)
Sugars: 3g
Protein: 11g

This recipe appeared in the November 2010 issue of TOPS News (magazine when you are a TOPS member) and was served by our Area Captain at the Christmas party. She also gave as a prize the dry ingredients to make this soup. Neat gift idea.

Creamy Orzo with Ham and Peas

serves: 6-8

1 lb. orzo
2 T. olive oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1 lb ham, cubed
1 cup frozen peas, thawed
1 1/4 cups half-and-half
3/4 cup Parmesan cheese
salt and pepper to taste

Directions: Cook orzo according to package directions; drain, reserving 1 cup of liquid. Meanwhile in skillet heat oil over medium heat. Add the onion and garlic; saute until tender (about 2 minutes). Add the ham and cook until heated through. Stir in the half-and-half and peas. Add the orzo and Parmesan and toss to coat. Stir in some of the reserved liquid, until pasta is desired consistency. Season with salt and pepper. Serve!

SOURCE: http://mapleberrydesigns.com/blog/?p=986

Ron Christian's Mashed Potato Pizza

1/2 lb thick sliced bacon
2-4 ounces of sour cream
3-4 ounce cream cheese
4 tbsp Butter
Granulated garlic, onion
Large pizza doe
1-2 cups of mild cheddar
Chives

Preheat the oven to 375 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.

Spread pizza dough on pizza pan, bake 5-10 mins till lightly golden, then let cool for a few minutes. Then spread a light layer of sour cream over pizza.

Add milk, cream cheese, and granulated garlic, granulated onion, kosher salt to mashed taters.

Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.

Bake the pizza in the preheated oven until the cheese is melted and bubbly, 10-15 mins.
Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream. And chives (green oinions) if desirable.