Submitted by M. Bernadette Fawver
Serves 4
Ingredients
| 4 chicken breasts, cubed |
|
1 c. sliced mushrooms |
| 2 tbsp butter |
|
14-16 oz. cubed tomatoes (1 can) |
| 2 tbsp olive oil |
|
2/3 c. dry white wine |
| 1 large onion, finely chopped |
|
4-6 tbsp heavy cream |
| 2 garlic cloves, crushed |
|
2 tsp Italian seasoning |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes |
|
salt & pepper |
| pasta to serve |
|
|
Directions
- Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over.
- Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften.
- Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning.
- Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
- Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole.
- Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.
Submitted by Roman
Yields 1 qt.
Ingredients
| 1 c. milk |
|
2 large eggs |
| 12 oz. white chocolate chips (1 bag) |
|
1½ c. heavy cream |
| 1 tsp vanilla extract |
|
|
Directions
- Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
- Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
- Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
- Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
- Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.
Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.
Submitted by Dominic Fawver
Servings 8
Ingredients
| ½ c. butter |
|
2 c. heavy cream |
| ½ c. chopped fresh parsley |
|
2 cloves crushed garlic |
| 3 c. grated parmesan |
|
|
Directions
Melt butter in a medium saucepan over medium to low heat. - Add cream & simmer for 5 minutes.
- Add garlic & cheese & whisk quickly, heating through.
- The Parmesan should be mostly melted when done.
- Sift in parsley & serve over pasta.
Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients
| ¼ c. butter |
|
¼ c. heavy cream |
| 2 large eggs |
|
¾ Splenda |
| ½ c. full-fat soy flour |
|
1 tsp baking powder |
| ¼ c. whole wheat or oat flour |
|
½ tsp vanilla extract |
| ¾ c. coffee |
|
1 tbsp Splenda |
Topping Ingredients
| 16 oz. cream cheese |
|
1/3 c. Splenda |
| ½ rum extract |
|
2 c. heavy cream, whipped stiff |
Cake Directions
- Preheat oven to 375°F.
- Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
- Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
- In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
Topping Directions
- In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract.
- In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined.
- Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Submitted by Robb “Movidude74″ Johnston
Ingredients
| 1½ c. chocolate sandwich cookie crumbs (about 15 cookies) |
|
2 tbsp butter, melted |
| 8 oz cream cheese, softened |
|
1 c. powdered Sugar |
| ½ c. creamy peanut butter |
|
6 oz peanut butter cups chilled |
| 1 c. heavy whipping cream, whipped |
|
& coarsely chopped (about 20 mini cups) |
Directions
In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. - Bake in 350°F oven for 10 minutes; cool.
- Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
- In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy.
- Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy.
- Refrigerate for at least 3 hours before serving
