Tuesday, December 11, 2012

Chrsitmas Fun!

I found this wonderful website that has every Christmas baking adventure you could imagine!!!
 


Christmas-Cookies.com


Potato Candy

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  •  5 stars stars based on 108 reviews
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Makes about 48
1/4 cup cooked white potatoes
1 pound confectioners sugar (about 3 cups)
1 teaspoon vanilla
peanut butter

Mash potaoes, add vanilla, and approximately 1 pound of confectioners sugar until soft dough is formed. Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight. Cut into pieces and serve - may sprinkle with confectioners sugar if desired.
Note: Kindly donated by Judi Burch.
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Special thank you to Chicken of the Sea!

A while back I received a couple of cans of Chicken of the Sea's new type of tuna! It features a no drain, no mess feature! This is great because it saves the mess that always seems to happen when you spill just enough water out of the can to make a mess! I love this new feature! Plus the tuna was very moist and tender.

They also have this new No Drain Tuna in a new flavor I am sure will please any palate! You can find it in Lemon Pepper and Solid White Albacore.

There are so many great recipes for canned tuna as well for tight budgets, from tuna salads, to the basic tuna sandwich! It is always great to have a few cans on hand!!

Thank Chicken of the Sea for the great recipe!






True New Orleans flavor in this delicious dish. A superb blend of simmered zucchini, corn, green peppers in tomato sauce blended with tuna and served hot over cooked rice. A sure crowd pleaser!

Tuna Vegetable Creole

Ingredients

3/4 cup chopped onion
2 Tablespoons fresh chopped garlic
3 Tablespoons olive or vegetable oil
1 (15-oz.) can diced tomatoes undrained
1 (15-oz.) can tomato sauce
2 Tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon thyme, crushed
1/8 teaspoon black pepper
1 bay leaf
2 cups diced zucchini (2 to 3 small)
1/2 cup coarsely chopped green pepper
1 (15.5-oz.) can whole kernel corn, drained
1 Tablespoon cornstarch
2 Tablespoons water
2 (12-oz.) drained cans Solid White Albacore Tuna in Spring Water
3 cups hot cooked rice

Directions

In large saucepan, heat oil and saute onion and garlic until onion is tender (about 5 minutes). Add tomatoes, tomato sauce, sugar, salt, curry powder, thyme, pepper and bay leaf. Simmer, covered, for 15 minutes; stir occasionally. Blend in zucchini, corn and bell pepper. Simmer, cover, an additional 5 to 10 minutes or until vegetables are tender. Meanwhile, combine cornstarch and water. Stir into vegetable mixture until well blended. Bring to boil and cook one minute. Gently fold in Chicken of the Sea® Tuna; cook until heated through. Remove bay leaf. Serve over hot rice. Makes 8 servings.

Preparation Time

20-25 minutes, Cooking time 30 minutes

Serving Suggestions

Substitute approximately 1 (7.1-oz.) pouch of Premium White Tuna for 1 (12-oz.) can.
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Busy, Busy December!

Tis' the season to be busy with work and christmas shopping!!

Here is one of my favorite christmas recipes I love to bake with my daughter. Thank you Best Meals team!


the Best Meals Happen at Home

Try this week's FASTastic recipe
and SAVE with exclusive coupons

Available Exclusively at Publix®

 CHICKEN WITH ARTICHOKES & SUN-DRIED TOMATOES

4 servings  |  Prep Time: 15 minutes  |  Cook Time: 15 minutes
 
INGREDIENTS
 
   4  boneless, skinless chicken breast halves (about 1 lb.)
   3  Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil
        Spread, divided
   1  clove garlic, finely chopped
   1  can (14 oz.) artichoke hearts, drained and chopped
   2  Tbsp. chopped sun-dried tomatoes
   1  cup fat free reduced sodium chicken broth
   2  Tbsp. grated Parmesan cheese
 
INSTRUCTIONS
 
Season chicken, if desired, with salt and ground black pepper.

Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 6 minutes or until thoroughly cooked. Remove chicken to serving platter and keep warm.

Melt remaining 1 tablespoon spread in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add artichoke hearts and tomatoes and cook, stirring occasionally, 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer 5 minutes or until sauce is slightly thickened. Stir in cheese.

Spoon sauce over chicken. Serve, if desired, with hot cooked rice or mashed potatoes and garnish, if desired, with chopped fresh parsley and additional grated Parmesan cheese.

Chicken with Artichokes
Complete this meal with a side dish of
Knorr® Sides rice
knorr rice sides

  SAVE BIG WITH THIS MONTH’S EXCLUSIVE COUPONS
  These coupons are exclusively for you and cannot be forwarded. Limit TWO (2) prints per coupon per month.
  Please have your printer ready prior to clicking "Print".
 


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Coupons redeemable only at Publix®.

  This set of coupons is valid through December 27, 2012. You will receive your next set of coupons on December 28, 2012.

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For questions or comments, CLICK HERE to contact us. ©2012 Unilever

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