Garlic Chicken Sauce

By Teresa Stevens

Here’s an awesome recipe I tried on BBQ chicken last night. Super yummy. I didn’t use the lemon. I will be trying this on mushrooms or shrimp soon. Defiantly a keeper. Very easy to make.

This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.

INGREDIENTS

Servings 4 Yield 2 cups

· 1 cup hot water

· 2 teaspoons chicken bouillon powder

· 1 cup skim milk

· 2 tablespoons butter

· 2 tablespoons flour

· 2 garlic cloves, minced

· salt

· pepper

· 1 lemon wedge

DIRECTIONS

1. Melt butter in saucepan over medium heat.

2. Add garlic and sauté until fragrant and slightly brown, but don't let it get overly browned or burnt.

3. Add flour and whisk to combine (this makes a roux).

4. Cook and whisk the roux for a minute or so. You want it blonde, not brown.

5. Mix the bouillon powder, hot water, and milk.

6. Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.

7. Bring to a bubble, and allow to bubble until thickened.

8. Squeeze the wedge of lemon over top (watch for seeds!).

9. Taste and adjust seasoning with salt and pepper.

All American BBQ Sauce

By Jane Davenport

She loves this and it is also great on chicken!!

1 Cup Water

1/3 cup finely chopped onion

3 Tlb. Butter

3 Tlb packed Brown sugar

1 Tlb yellow mustard

1 Tlb vinegar

1 Cup Ketchup

3 Tlb Worcestershire Sauce

2 Tlb lemon juice

1/8 tsp cayenne pepper(optional) I left out

3 Tlb honey

Salt to taste

In large saucepan combine water, onion, butter, brown sugar, mustard, vinegar and a pinch of black pepper. Bring to boiling, reduce heat simmer uncovered for 20 min. Stir in ketchup, Worcestershire sauce, lemon juice, honey, a little salt and cayenne pepper if desired. Return to boiling, reduce heat. simmer, uncovered for 50 to 60 min or until desired consistency. Transfer to storage container cover and chill.

Bacon Mac and Cheese

By Amanda Campbell

My new favorite recipe that I just made up yesterday. I am going to tell you the recipe but you have to figure out amounts because I did not measure anything. Sorry.

Ingredients:

Pasta (Your Choice)

3/4 pkg of bacon

Flour

Milk

Cheese

S&P

Garlic powder just a little

Chili Powder

Parsley (Fresh is best)

Panko bread crumbs or cracker crumbs

Melted Butter

Make pasta till it is almost done. Drain. Fry up chopped up Bacon and when crispy take out of pan. In Bacon Grease add the same amount of flour. Cook till flour is all cooked. Add milk slowly till no lumps and on the thin side. Add in the S&P, garlic, and Chili powder. When all combined taste it. It might need more chili powder to give it that extra taste and salt. Then add in the parsley. Mix the Panko and Butter. Spray cooking oil in a casserole dish. Mix the pasta and sauce together. Then top with Panko. Bake at 350 for 25 min till golden and bubbly. Enjoy!!!!

Pineapple Pistachio Pie

By Amanda Campbell

This was a great desert from a Bunko that I went too. It was yummo! You can make it eaiser and just use gram cracker crust.

What you need:

1 (11.2-ounce) package shortbread cookies

3/4 c. chopped walnuts, divided

1/2 stick butter, melted

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/4 c. lime juice

1 (4-serving size) package instant pistachio pudding and pie filling

1 (8-ounce) can crushed pineapple, undrained

1 c. (1/2 pint) heavy cream

What to do:

1. Preheat oven to 350°F.

2. In a food processor, combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie

plate to form a crust.

3. Bake 10 minutes, then remove from oven and allow to cool.

4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and

pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple with its juice.

5. In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.