Parmesan-Garlic Bread
1/2 pint whipping cream
1/4 cup mayonnaise
9 cloves garlic, minced
3/4 cup plus 2 Tablespoons grated Parmesan cheese, divided
1 loaf French bread, sliced
Paprika to taste
Whip whipping cream until thick; blend in mayonnaise. Add garlic and 3/4 cup Parmesan cheese; stir well. Slice French bread in half lengthwise; generously spread garlic mixture on each half. Sprinkle with remaining Parmesan cheese and paprika. Place loaf halves on an ungreased baking sheet; bake at 400 degrees for 15 to 20 minutes until garlic topping turns golden. Cut into one-inch slices. Makes about 2 dozen slices.
Chocolate Caramel Cookies
1 package devil’s food cake mix
1/4 cup water
1 egg
3 tablespoons canola oil
38 Rolo® candies
Chopped hazel nuts
Combine cake mix, water, egg and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape ball. Dip tops in hazel nuts.
Place 2 inches apart on ungreased baking sheets. Bake at 350º for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Chicken Chowder
2 tablespoons butter or margarine
1-1/2 pounds chicken tenders, cut into 1/2 inch pieces
2 onions, chopped
2 stalks, celery, sliced
2 carrots, sliced
2 cups frozen corn
2 cans condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half-and-half
Melt butter in large skillet over medium-high heat. Add chicken; cook and stir until browned.
Combine chicken, onions, celery, carrots, corn, soup, broth and dill weed in slow cooker. Cover; cook on LOW 3 to 4 hours or until vegetables are tender.
Turn off heat; stir in half-and-half. Cover; let stand 5 minutes or until heated through. Makes 8 servings.
Happy Cooking!
