Mozzarella Chicken | Delish

Unicorn Dip by Delish

Luck of the Irish Stew

Luck of the Irish Stew

ingredients

• 1 pound boneless lamb or boneless beef chuck roast, cut into 3/4-inch pieces
• 4 cups beef broth
• 2 medium onions, cut into wedges
• 1/4 teaspoon pepper
• 1 bay leaf
• 4 medium potatoes (1-1/2 pounds), peeled and quartered
• 6 medium carrots, sliced 1/2-inch thick (3 cups)
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon dried basil, crushed
• 1/2 cup cold water
• 1/4 cup all-purpose flour
• Sprigs of fresh thyme (optional)

Directions

1. In a large saucepan, combine lamb or beef, beef broth, onions, pepper and bay leaf. Bring to boiling, and reduce heat. Cover and simmer for 45 minutes. Skim off the fat.
2. Add the potatoes, carrots, dried thyme and basil. Bring to boiling, and reduce heat. Cover and simmer for 30 to 35 minutes more or till vegetables are tender. Remove bay leaf and discard.
3. Stir together the cold water and flour. Stir into the stew. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Season to taste with some salt and pepper. Garnish with the thyme, if you like.

Old Recipe Book Recipe

Ice Cream Leprechaun's

Ice Cream Leprechaun's

Ingredients
4 scoops vanilla ice cream
1 cup shredded coconut
Yellow and red food coloring
Zippered baggie
1 cup white frosting
Pastry bag and small, circle decorating tip
4 green ice-cream cones
4 flower-shaped candies for hat buckle
8 large, green cake sprinkles for the eyes
1 red licorice wheel cut into 1-in. pieces for the mouth

Directions
An hour before assembling leprechauns, scoop out 4 round ice-cream balls and place them on a baking sheet. Put them back in the freezer for an hour.

While ice cream is in freezer, tint coconut. Pour shredded coconut into a zippered baggie and add 2 drops red and 3 drops yellow food coloring. Shake and mix until the coconut is a nice orange color. Then pour coconut into a shallow bowl and set aside.

Scoop frosting into a bowl and tint frosting with the same amount of red and yellow food coloring as the coconut. Add tinted frosting to a pastry bag fitted with a small, circle decorating tip.

To make hats, carefully pipe a line of frosting around each ice-cream cone to form the hatbands. Add a flower-shaped candy to each hatband. Set aside.
After ice cream has firmed up, roll one half of each scoop quickly in the tinted coconut and place on a serving platter, coconut-side down. On the uncovered side of each ice-cream scoop, place 2 large, green sprinkles for eyes and snips of the red licorice wheel for a mouth. Top each with a cone hat.

Serve immediately or place serving platter in freezer until ready to serve

31 DAYS OF COOKIES: DAY 1: Cream Cheese Christmas Cookies

Cream Cheese Christmas Cookies

 

 

 

 

 

These look so nice for Christmas with the red and green sprinkles. We found this recipe on allrecipes.com and we LOOOOVVEED them! Enjoy!

Ingredients:

1 cup butter, softened 1 (8 ounce) package cream cheese 1 cup white sugar 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour

1/2 teaspoon salt 1/2 cup chopped pecans 1/2 cup green sugar crystals 1/2 cup red sugar crystals 1 cup pecan halves

Directions:

1.	Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
2.	Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
3.	On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
4.	Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
5.	Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted



Turkey Pot Pie

One of our FAVORITE after  Thanksgiving recipes! We always have more leftovers than we can handle and this is one delicious recipe that always helps us out!

Ingredients:

1 recipe pastry for a (10 inch) double crust pie 4 tablespoons butter 1 small onion, minced 2 stalks celery, chopped 2 carrots, diced 3 tablespoons dried parsley 1 teaspoon dried oregano

salt and pepper to taste 2 cubes chicken bouillon 2 cups water 3 potatoes, peeled and cubed 1 1/2 cups cooked turkey, cubed 3 tablespoons all-purpose flour 1/2 cup milk

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
2.	Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3.	In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4.	Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown     We found this recipe of allrecipes.com and fell in LOVE with it! You will too!