Liberti's Mango Salsa
Liberti Van Gass

4 lrg ripe mangoes, chopped
6 medium tomatoes, chopped
1/2 lrg onion, chopped
approx. 1/2 bunch of fresh cilantro, chpped
1/2 pkg salsa seasoning
Lime juice, vinegar, salt and pepper to taste.

Sausage Chip Dip
Kelly Iacona

1 lb country style sausage
1/2 yellow onion
1 small pepper

Saute the above ingredients.

In a crock pot, melt together
1-8 oz block cream cheese
1 cup sour cream
and add the sauteed mix.

Chop and add 2 roma tomatoes just before serving.

Serve warm with tortilla chips.

P. F. Chang's Chicken Lettuce Wraps

25 min | 10 min prepEdit...My Notes:

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This recipe is from Todd Wilbur and Top Secret Recipes

SERVES 2 -3

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Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool. (Cooling is to enable you to chop it up. If you have a Pampered Chef Food Chopper, or similar chopper, you don't need to wait for it to cool, cause it won't burn your fingers using a chopper.)

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

Bread Bowl Artichoke Dip
Pampered Chef

23 min / 10 min prep
serves 12, 1 bread bowl w/ dip

2 (16 oz sourdough bread rounds, divided (about 6-in diameter)
vegetable oil (in Pampered Chef spritzer, or just a vegetable oil spray)
4 oz cream cheese, softened
1/2 cup milk
1 (14 oz) can water-packed artichoke hearts, drained
1 (1 1/2 oz envelope vegetable soup mix (or 2 envelopes)
1 garlic clove, pressed
1 lemon
1 (8 oz) container sour cream
Parmesan cheese, grated, fresh (optional)

Preheat oven to 450 degrees. Slice off the top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wide and 2 inch deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on cookie sheet or cooking stone. Arrange bread cubes around bowl; spray with vegetable oil.

Whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth.

Chop artichokes (using PC's Food Chopper). Add artichokes, soup mix and garlic to cream cheese mixture; mix well.

Microwave on High 5-7 min, or until ho (do not boil). Juice lemon to measure 2 T. juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-15 min, or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Personal note: Of course you could just make this in a bowl and serve it like any other artichoke dip, with veggies, chips or whatever.

Fruit Salsa

Crystal Brady

4 Kiwis, chopped
4 Apples, chopped finely
16 oz Raspberries, chopped
2 lb Strawberries, chopped
4 T white sugar
2 T brown sugar
6 T fruit preserves (any flavor)
Cinnamon Chips:
Flour Tortillas
Cinnamon Sugar
Butter flavored cooking spray

In a large bowl, mix fruit ingredients and sugars. Cover and chill for at least 15 min (over night allows flavors to blend better).

Cinnamon Chips:

Preheat oven to 350◦. Spray tortillas with butter cooking spray, then sprinkle with cinnamon sugar and spray again. Cook 8-10 min, then cut into chips.

Sugar and Spice Nuts

Jen Brady

1 cup sugar

1 tsp cinnamon

6 T evaporated milk

½ tsp vanilla

3 cups nuts

Boil sugar, cinnamon and milk to a very soft ball. Remove from heat & stir until creamy. Add vanilla and nuts when nuts are coated, pour out onto wax paper and separate.

Cranberries - November cooking club

Hot Cranberry Swizzle Punch

-Glenny Riley

3 whole cinnamon sticks
8 whole cloves
A pinch of powdered nutmeg

8 cups cranberry juice
6 cups unsweetened pineapple juice cups water
1 1/2 cup brown sugar

1. Place spices in piece of cheesecloth and tie with a string.
2. Pour juices and brown sugar into a crock pot. Stir punch.
3. Add the spice bag.
4. Cover and simmer for 4 hours. Stir Occasionally.
5. You can add more water if too strong or more sugar to taste.
6. Remove spice bag.
8. Slice an orange and add to punch for a pretty display.
7. Serve Hot Cranberry punch.

Holiday Glazed Pork Roast

-Bonnie Wakefield

4 lbs boneless pork loin roast

2 tsp cornstarch

1/4 tsp cinnamon

1/8 tsp salt

1/2 tsp grate orange peel

2 T. orange juice

2 T. dry sherry (or substitute more orange juice)

1 14-oz can Ocean Spray Whole Cranberry Sauce

1 large red onion, cut into 6-8 wedges OR 12 small whole onions, peeled

Combine cornstarch, cinnamon, salt & orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook and stir over medium heat unitl thickened. Set aside.

Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325 for 1 hour. Place onion wedges around pork. Spoon about 1/2 cup cranberry mixture over roast and onions. Continue to roast for 30-60 min or until meat thermometer registers 155-160 degrees.

Let stand 5-10 min before slicing. Serve with remaining cranberry mixture.

Cranberry Salad

-Deyce Peterson

2 c. cranberries

2 c. marshmallows

3/4 cup sugar

3/4 cup crushed pineapple, drained

2 c. diced, unpeeled apples

1/2 cup chopped nuts

1 cup heavy cream, whipped

Blend cranberries in blender. Combine with sugar and marshmallows and let site overnight. In a medium bowl, stir together apples, pineapple & nuts. Add cranberry mixture. Fold in whipped cream.

Cranberry Arctic Salad
-Jen Brady

6 oz cream cheese
2 T sugar
dash salt
2 T mayo
Mix together till smooth. Mix in:
1 lb can whole cranberries, undrained (or cranberry sauce with whole cranberries)
8 oz crush pineapple, drained
1/2 cup chopped pecans

Whip 2 cups of heavy cream and fold into above mixture. Pour in 9x13 pan and freeze for at least a few hours.

White Chocolate Chip Craisin Cookies

-Deyce Peterson

1 c unsalted butter

1 c brown sugar

3/4 cup sugar

2 eggs

1 T. vanilla

3 c flour

1 tsp soda

3/4 tsp salt

1 cup craisins

1 1/2 cups white chocolate chips

1 cup pecans, chopped

Preheat oven to 350. Cream butter and sugars. Beat in the eggs