Peaches and Cream Tart

Peaches and Cream Tart

submitted: Summer Thatcher

Crust:
2 c. Macaroon Cookie crumbs (almost 1 pkg. cookies)
1/4 c. butter, melted

Combine crumbs and butter. Put in spring form pan or mini cheesecake pan. Freeze for 15 minutes.

Filling:
1 c. heavy cream
2 (8 oz.) pkg. cream cheese
2/3 c. sugar
4 TBS orange juice concentrate
2 tsp. vanilla
1 tsp. almond extract

Whip whipping cream till stiff, set aside. Beat cream cheese, sugar, OJ, vanilla and almond. Stir in whipping cream. Spread over crust. Refrigerate 2-4 hours or freeze 1 hour. Peel and slice peaches (or strawberries, raspberries, blueberries...) and sprinkle with sugar. Put fruit on top of filling before serving.

If you want you can make some homemade whipped cream (1 c. heavy cream, 1/2 c. sugar, 1 tsp. almond) and put on top before the fruit...so good:)

Mexican Meat

Mexican Meat
Submitted By: Chris Cosme

This was a recipe that was made at Enrichment.

9lb beef roast, fat removed (sirloin tip roast and top round roast work well)
3 large onions, chopped
2, 4 oz cans chopped green chiles
1, 7 oz jar taco sauce
1 16 oz. jar salsa ( I use Pace)
2 tbs. minced garlic
2 tsp. ground cumin
1/2 of a medium jar of roasted red peppers, chopped
salt and pepper to taste
cajun/creole seasoning, pepper and oregano to taste

Season roast with salt and pepper. Brown roast with a little bit of oil on both sides. Remove roast from pan and place in a crock pot. Sautee' chopped onions with remaining drippings. Deglaze pan with taco sauce and add to the crock pot along with all of the remaining ingredients. Cook on high for 8-10 hours until meat is tender and shreds easily.

Salsa

Salsa
Submitted By: Chris Cosme

This is the salsa we made at Enrichment.

Salsa
2 large tomatoes chopped
1 can original rotel
1/2 onion chopped
1/2 bunch of cilantro
1/2 lime, juiced
1 jalapeno seeded ( or more if you'd like it spicier)
salt and pepper to taste

Sunshine Lemon Bars

Sunshine Lemon Bars

Submitted by: Liz Rasmussen

Source: Duncan Hines

Hands-On Time:
10 minutes
Total Time:
1 hour and 30 minutes
Servings:
Makes 24 servings.

Ingredients:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1/2 cup (1 stick) butter
1 large egg
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice

Baking Instructions:
Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.

Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.

Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.

Chicken Salad

Here is the "sort of" recipes for the chicken salad and for the cranberry and cream cheese crescent rolls. Sorry, I'm not too good with measurements.

Chicken Salad-

Submitted: Chris Cosme

Two roasted chicken breasts (You can roast yourself or use the roasted chicken from the store. That's what I used.)

Craisins chopped

Celery stick sliced in half lengthwise and chopped thin

mayonnaise

green onion sliced thin

1-2 Tbs sweet vidalia onion dressing

salt and pepper to taste

Cranberry and Cheese croissants

(Measurements are not exact, so taste along the way)

1pkg refrigerator crescent rolls

1/4-1/2 C canned whole cranberries

1 pkg cream cheese(right out of the refrigerator otherwise mixture will be too runny)

1-2 T orange zest

1 T sugar

Mix all ingredients except crescent dough together in a mixer until well blended. Spoon small amounts of mixture onto crescent dough, form into little pockets and bake as instructed.

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

This one is super, super easy! One quick tip though...don't overheat the oil...I heat it on the stove at a medium-low heat...you won't dry out or burn the chicken. Can also be served without the salad...using a different side(s) of choice.
Submitted: Lindsay Rincon

Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing

(A 30-minute meal courtesy of Rachael Ray)

Ingredients

· Vegetable oil, for frying

· 1 1/3 to 2 pounds chicken tenders

· Salt and freshly ground black pepper

· 1 cup all-purpose flour

· 2 eggs, beaten with a splash of milk or water

· 1 cup plain bread crumbs

· 1 cup pecans, processed in food processor to finely chop

· 1/2 teaspoon nutmeg, freshly grated or ground

· 1 orange, zested

Dressing:

· 1/4 cup maple syrup

· 1/4 cup tangy barbecue sauce

· 1 navel orange, juiced

· 1/4 cup extra-virgin olive oil

· Salt and freshly ground black pepper

· 3 hearts romaine lettuce, chopped

· 6 radishes, thinly sliced

· 6 scallions, trimmed and chopped on an angle

Directions

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.

Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

Apple-Cranberry Stuffed Pork Chops

Apple-Cranberry Stuffed Pork Chops...from Delish

Submitted: Lindsay Rincon

Ingredients
From the pantry:

· 2 tablespoon(s) unsalted butter

· 1/3 cup(s) finely chopped dried cranberries

· 1 1/2 teaspoon(s) garlic paste

· 1 teaspoon(s) kosher salt

· 3/4 cup(s) (14-ounce) shredded sharp Cheddar cheese

· Freshly ground black pepper, to taste

· Flour, for dusting

· 1/2 cup(s) chicken broth

· 2 tablespoon(s) Dijon mustard with honey

Fresh ingredients:

· 3/4 cup(s) finely chopped onion

· 1/3 cup(s) finely chopped celery

· 1 tablespoon(s) chopped fresh sage leaves

· 1 Granny Smith apple

· 6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)---(I used chicken breasts and it was very delicious!)

· 1 1/2 cup(s) apple juice

Accompaniment:

· Sugar snap peas

· Mashed potatoes

Directions

1. Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

3. Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.

4. Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.