Tikka Masala

1 pound (approx 3 each) chicken breasts, boneless, skinless
2 cups rice, cooked
1 medium onion, sliced
1 cup peas, frozen
1 teaspoon Wildtree All Natural Grapeseed Oil
1 cup Wildtree Tikka Masala sauce
1 cup milk

Method of Preparation:
In a large skillet over medium low heat, fry the onions in Grapeseed oil until they are soft and translucent. While the onions are cooking slice the chicken breasts into either small cubes or strips. Add the chicken and cook until it reaches an internal temperature of at least 165 degrees F. In a separate pan heat the milk product and the Tikka Masala sauce together. Add the Tikka Masala Sauce and peas to the chicken pan. Turn the heat to low and simmer, uncovered, for 2-3 minutes. Serve the prepared Chicken Tikka Masala over rice.

Note: 1 can of chick peas can be used as a substitute for the chicken breast.

Reader Submitted Recipe
Mairead Matula

Peanut Butter Cup Cupcakes

If you are a peanut butter and chocolate lover, whats better than a cupcake that has both flavors. I love most anything chocolate and peanut butter.


1 box of chocolate cake mix
1 can of vanilla frosting
2 tbsp. of creamy peanut butter
1/2 cup of chopped peanuts


Make cupcakes according to package. After you have let the cool. Combine frosting and peanut butter in a bowl and mix thoroughly. You  need to crush the peanuts a bit, so you can either put in Ziploc baggie and push down gently with a small pot or crush with the back of a spoon. Frost the cupcakes and one by one roll the cupcakes into the peanuts. I usually do the edge to give a more dramatic look. I also put in the refrigerator to about 20 minutes to harden the frosting a bit, but they are just as good and look exactly the same if you do not.

I could eat them all with a tall glass of cold milk.

Holiday Pepper Cheese Dip

1 cup low-fat sour cream
1 (8 ounce) package cream cheese, softened
1/4 cup chopped pitted ripe olives
2 cups shredded Pepper Jack cheese
1 (2 ounce) jar diced pimento, drained
1 tablespoon sliced green onion

1.Combine all ingredients in food processor and blend until smooth.
2.Cover; refrigerate at least 2 hours.

Serve with tortilla chips.

After Thanksgiving Turkey Gravy

5 tablespoons olive oil
1 large turkey wing
1 medium onion, quartered
2 carrots, chopped
1 celery rib, chopped
1 head garlic, split through the equator
1 tsp. sage
1 tsp. Thyme
1 1/2 tablespoons all-purpose flour
6 cups chicken broth
Salt and pepper to taste

Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper. 

Herbed Stuffing

1/2 cup butter
2 large onions, chopped
3 stalks celery, chopped
1 apple, chopped
1/2 cup chopped fresh parsley
1 ½ tsp. dried thyme
1 ½ tsp. dried marjoram
1 ½ tsp. salt
1 tsp. crumbled dried sage leaves
½  tsp. dried rosemary leaves
½ tsp. black pepper
1 lb. of stuffing cubes or 12 packed cups stale Italian or French bread, cut into 1-inch cubes
1 to 1 ½  cups turkey or chicken stock

In large skillet, melt butter over medium heat. Add onions, celery & apple. Cook, stirring often, until onions are softened, 5 to 10 minutes.  Remove from heat and add parsley, thyme, marjoram, salt, sage, rosemary and pepper.

In large bowl, mix bread cubes with onion mixture. Add stock to moisten. Pack stuffing lightly into buttered slow cooker.

Cover and cook on high setting 1 hour, then reduce to low setting for 3 to 4 hours or until heated through (the slow cooker will keep the Stuffing warm for a few hours).

Makes 10 to 12 servings.

Loaded Mashed Potatoes

4 lbs. of baking potatoes
½ cup of Parmesan Cheese
½ cup of well-done bacon, crumbled
1 cup sour cream
1 cup of milk
¼ tsp. pepper
1 ½ tsp. of salt

Additional ingredients: (You can add or omit as you choose)
1 large onion caramelized
Use blue cheese or asiago cheese
Cut potatoes in to eighths. Place in large sauce pan, cover with water and bring to boil over high heat. Simmer for 15 minutes or until potatoes are tender. Drain and return to sauce pan.

First begin to mash the potatoes with mixer or hand masher. Add in all ingredients and blend until smooth.

Place in baking dish, top with the same cheese used, bacon and bake for 20 minutes or until top gets a golden brown.

Bourbon Balls

3 C. finely crushed vanilla wafers (about 75)
2 C. confectioners' sugar
1 C. finely chopped nuts
1/4 C. cocoa
1/2 C. bourbon
1/4 C. light corn syrup

Granulated or confectioners' sugar
Mix crushed wafers, confectioners' sugar, pecans and cocoa in large bowl. Stir
in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in granulated
or confectioners' sugar. Cover tightly and refrigerate several days before
serving. Makes about 60 candies.

Chocolate Dipped Bananas

4 bananas, peeled
1 hershey bar or cup of chips or a jar of hot fudge
1 cup of sliced almonds or nut of your choice

I break up the hershey bar and put in a glass bowl in microwave and begin to melt. I usually put on for 1 minute and its done, but all microwaves are different. Keep an eye on it as you don't want chocolate to explode all over the microwave. Place each banana on a place and pour over the melted chocolate and sprinkle the almonds on top. If you are using the jar of hot fudge, you can just dip the banana inside of the jar. Now thats easy and what I did because I decided I wanted to eat the candy bar a few minutes early.

You can either serve this warm or chilled. If you chill it the chocolate will harden up and be great as well. 

Hot Tanqueray Cider

This recipes if for 4 mugs of Hot Tanqueray Cider. An adult beverage to keep you warm on these cold winter nights.

5 oz. of Tangueray Gin
2 oz. of lemon juice
2 oz. of simple syrup
1 tbsp. of bitters
1 cup of hot apple cider
cinnamon sticks

I like to use glass coffee mugs, but anything you have. I large pitcher add Tangueray, lemon juice, simple syrup and bitters. Pour into mugs 3/4 of the way and then add in hot cider and a few cinnamon sticks.

Rosemary Turkey

Indian Regional Recipe Daal Baati

For Baati
Wheat Flour (Atta) - 1 cup
Besan - 1/4 cup
Sooji - 1 tbsp
Desi Ghee ( clarified butter) (for dough) - 1/2 cup
Sauf (Crushed Coarsely) - 2 tbsp
Baking Soda - 1/2 small spoon
Salt as per taste -
Desi Ghee ( clarified butter) (brush later the batti) - 1/4 cup

For Dal
Rajma - 1 cup
Whole Black Urad Dal - 1/2 cup
Chopped Tomato - 2-3 nos.
Chopped Green Chili - 1 tbsp
Chopped Ginger (Peel and Chopped) - 1 tbsp
A pinch Asafoetida -
Cumin Seed - 1 tbsp
Turmeric Powder - 1/4 tbsp
Coriander Powder - 1 tbsp
Red Chili Powder - 1/4 tbsp
Finely Chopped Ginger - 1/4 tbsp
Coriander Leaves (finely chopped for garnish) - 2-3 tbsp

For making baati:----
In a bowl, add all the ingredients except ghee and mix it well.
Add water into this mixture, knead the it into a tight dough and keep aside for 30 min.
Make medium sized balls out of this dough.
Heat the water in a pan, when it's boiling, slide the dough balls into the water and boil for 15-16 min.
Take out the boiled balls in a plate and place them in an oven till they turn brown and dip baked batis in melted ghee and take them out in a plate or bowl.
Another Method:--
Heat your oven.
Brush each baati with ghee and place them on a plate in the oven on top rack for 20 minutes and flipping them sometime after 10 minutes (timing is depend on your oven).
When they are nice and golden brown, it means they are done.
For making dal:---
Wash and soak the rajma and urad over night.
Cook the dals in a pressure cooker, with water and salt.
Cook on medium flame till dals becomes soft and consistent.
In a grinder, add tomato, green chili and ginger, make a fine paste.
Heat the ghee in a paan on medium flame, add asafetida and cumin seed, fry it.
Add turmeric powder and coriander powder, mix well.
Add grinded tomato mixture, red chili powder and ginger, fry it till oil starts floating on top.
Add the cooked dals.
Garnish with coriander leaves.
Serve hot dal with baati and ghee.

Reader Submitted Recipe
Apani Rasoi 
Authentic Indian Vegetarian Recipe

Peanut Cluster Candy

1 bag of milk chocolate chips or even one of those extra-large candy bars
1-2 cups of unsalted peanuts, crushed

You can either melt your chips over a pot of boiling water or what I do is heat them a few times in microwave. If I find they are not melting fast enough or thoroughly, I add a few drops of boiling water to the chips. Once smooth, I add in the peanuts and blend well. On a cookie sheet, I just pour out the mixture. It doesn’t have to be corner to corner just the layer needs to be even.  I usually refrigerate and serve within the hour. Oh so good and inexpensive.

Indian Curry Coconut Sugar Cookies

Pantry Items:
✧ 1.25 cup All Purpose Flour 
✧ 1 Indian Curry Culinary Spice Kit 
✧ 0.25 tsp Salt 
✧ 1 cup unsalted Butter, at room temperature
✧ 0.5 cup Sugar
✧ 1 Tbsp Ginger, minced 
✧ 0.75 tsp pure Orange Extract 
✧ 2 large Egg Yolks 
✧ 1 cup sweetened flake Coconut

Use a spice grinder to grind the Cinnamon, Cloves & Cardamon Seeds (inside of pods), from the Spice Kit. Combine with the remaining Spices from the Kit (omitting .5 to .75 of the Indian Chili Powder), the flour and salt.
In a large bowl beat the butter, sugar, ginger & orange extract with an electric mixer until light & fluffy, add egg yolks & beat until combined. Reduce the speed to low, add flour mixture slowly, beating just until blended.. With a rubber spatula, fold in the toasted coconut.
Divide dough half, roll into 1.5 inch logs, wrap in plastic, chill in freezer 15 minutes. Place oven rack in middle & preheat oven to 400. Cut dough in 1/4 rounds, place on a non-stick baking sheet 2 inches apart. Bake 10 minutes, turning half way through, until edges are light brown. Cool on rack before serving.

Reader Submitted Recipe
Suzanne Overlee
Pursuit of Spice

Banana Rum Fudge Cake

1 box Pillsbury Plus dark chocolate cake mix
1 C. (2 or 3 medium) mashed bananas
1/2 C. water
1/4 C. dark rum
3 eggs
1 oz. semisweet chocolate
1/2 C. walnuts

Preheat oven to 350ºF. Grease and flour a 13 x 9-inch cake pan. Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely. Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving.

Makes 12 servings.



1 (3 3/4 oz.) pkg. instant banana pudding and pie filling
1 C. cold milk
1 T. rum
1 (8 oz.) carton frozen whipped topping, thawed

In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire.

Carrie's Collard Greens

2 lbs. Fresh Collard Greens, cut in 1/2-inch pieces
½ cup Pancetta, chopped
1 slices Green Apple, diced
1 thin slices White onion
2 cloves Garlic, peeled and thinly sliced
2 tbsp. Apple Cider Vinegar

1. In a heavy bottom Dutch oven saute with a small amount of light extra virgin olive oil the pancetta and garlic until golden brown and onions until they sweat lower heat and add sliced green apple and saute until they soften.
2. Add collard greens to the pot with 1 quart of water. Mix together, cover and steam until tender, about 20 minutes.
Simmer on low heat for 10 minute, stirring occasionally to allow the flavors to surface.
3. Add apple cider vinegar, salt and red pepper flakes to taste. Toss and serve.

Recipe Submitted by: 
Carrie McCully
Culinary Recruiter
Force of Nature Media

Cranberry Sauce -n- Sutff

1 (8-ounce) package cream cheese, softened
1 tablespoons honey
2 teaspoons allspice
1 tablespoons mayonnaise
1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese, honey, allspice and mayonnaise until creamy. Add 1/4 cup pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and place in shallow serving dish.
Spread cream cheese mixture on each slice. Sprinkle remaining pecans on top. Cover and keep in refrigerator until time to serve.

Recipe Submitted
By Susan @ Ready Home

Broccoli Rabe and Olive Stuffed Chicken Breasts

4 to 6 Costco skinless and boneless chicken Breasts
¼ cup Wondra Flour to lightly dredge chicken breasts in before cooking
Extra Virgin Olive Oil for sautee – approx 3 to 4 TBS
1 bunch Broccoli Rabe, rinsed and chopped to top of stems - discard stems
4 fresh garlic cloves – coarsely chopped
½ cup pitted Kalamata Olives – coarsely chopped
½ cup golden raisins
1 TBS Italian Seasoning (basil, thyme, rosemary, oregano)
½ cup white wine – Chardonnay or Pinot Grigio
1 TBS unsalted butter
1/4 cup organic chicken broth
Kosher Salt -- to taste
Freshly ground black pepper – to taste

This recipe turns plain chicken breasts into a celebration in no time and gets your family and friends to eat their leafy greens. I love Broccoli Rabe but my husband always claims he does not as it is bitter. Its all a matter of how you cook it, mine is never bitter and he always eats it when I cook it. I created this recipe just for Costco and tested it on him. The balance between the olives and sweet raisins gives the dish that delectable “yummy” factor. He ate it all up and asked me to make it again saying we should even serve it for company.

Rinse chicken breasts and pat dry with paper towel. Discard towel. Place chicken breast on cutting board and slice in the middle to create a large pocket but do not cut through as not to separate the upper and lower folds.

In a sautée pan, heat olive oil and add garlic cloves. Let cook one minute and add chopped broccoli rabe stirring consistently. Cover and let cook, stirring occasionally until broccoli is soft and dark green. Season with salt and pepper and a little bit of the Italian herbs. Add olives and raisins and continue to simmer for one minute on medium heat. When finished place into a bowl and let rest. Dredge breasts lightly in flour. Place approximately two TBS of the broccoli rabe mixture (or more if there is room) into each chicken breast and close fold carefully. Season both sides of chicken with salt and pepper and Italian Herbs. Add more olive oil to sautée pan and heat over medium heat. Place breasts carefully in pan and cook over low to medium heat until breast is golden then carefully turn to cook other side. Cover pan and let breasts cook for approximately four minutes more over low heat. Check to see if cooked by cutting into breast with sharp knife to see th! at flesh is not pink. Remove carefully from heat and place on serving platter and let rest. Add chicken stock to sautée pan stirring and scrapping any flour and juices in the pan. Add wine continuing to stir or whisk. Finish with butter continuing to stir. Pour over breasts and serve with sautéed potatoes or side of your choice. Serves 4 to 6 people

 Recipe Submitted by
Karine Bakhoum
The Iron Palate
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