Lobster Bisque

 Small Onion Chopped fine

1 cup Chicken Broth

2 cups Heavy Cream

3/4 cup finely chopped Potatoes

1/4 cup finely chopped Celery

3/4 cup corn

1-2 cups lobster pieces

2 T Tomato Paste

1 T Worcester Sauce 

2 T Butter

2 T Flour

1/4 c finely chopped onions

Sauté chopped onions,  make a roux of flour and butter and slowly add the cream and broth.  Add Worcester and tomato paste and remainder of ingredients.

Crab Dip

Crab Dip
1/8 tsp garlic powder
salt and pepper to taste
8 ounce pkg of cream cheese
½ cup mayonnaise
½ cup sour cream
1 can crab meat
1 tablespoon lemon juice
dash of hot sauce
1 Tablespoon of Worcestershire Sause
½ teaspoon mustard dry or regular
1 – 1 ½ cups shredded cheddar cheese/ monetary jack work too
green onion chopped
½ cup parmesan/ Italian cheese mix
bake 350 10-15 mins

Crab Dip

1/8 tsp garlic powder salt and pepper to taste 8 ounce pkg of cream cheese ½ cup mayonnaise ½ cup sour cream 1 can crab meat 1 tablespoon lemon juice dash of hot sauce 1 Tablespoon of Worcestershire Sause ½ teaspoon mustard dry or regular 1 – 1 ½ cups shredded cheddar cheese/ monetary jack work too green onion chopped ½ cup parmesan/ Italian cheese mix bake 350 10-15 mins

Pecan Chicken Breasts

Preparation Time: 15 min

Cooking Time: 30 min

1 cup buttermilk

1 large egg, lightly beaten

1 1/4  cup ground pecans 

1 cup fine, dry breadcrumbs or panco

2 teaspoons paprika

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/2 cup all-purpose flour

8 boneless, skinless chicken breasts

1/3 cup butter, melted

Preheat the oven to 350 degrees.

Combine buttermilk and egg in a shallow dish.
 

Combine ground pecans and next 4 ingredients in another shallow dish.
 

Place flour in a third shallow dish; dredge chicken in flour.

Dip in buttermilk mixture; drain.

Dredge chicken in pecan mixture.
 

Place chicken on a rimmed baking sheet coated with cooking spray. Drizzle chicken with melted butter; sprinkle with chopped pecans.

Bake, uncovered, for 20-25 minutes or until done.
 

Thai Style Pork Chops

Dip pork chops in following mixture:

1/4 cup flour

1 tsp cumin

1/4 tsp cayenne

1/2 tsp salt

Cook in 2 T oil, fry until cooked through

Sauce:

1/3 cup broth

1/2 cup coconut milk

2 T peanut butter

1 T honey

1 tsp ginger

1/4 tsp salt

Cook until thicken add 1/4 cup chopped green onion, 1/4 cup chopped red pepper, 1/4 cup chopped peanuts, cilantro or lemon zest.

KFC (Kiss Fay's Cheek) Chicken Bowl

Oven fried Chicken Pieces in 425 degree oven on rake on baking sheet. 15-20 mins.

Cut Chicken into bite sizes for KFC bowl or use as chicken tender size.

Dip raw chicken in melted butter and then in following flour mixture

1 cup planko crumbs

1/2 cup parmesan cheese

1 tsp salt

1 tsp thyme

1 T basil

1 tsp Italian spice

Serve over mashed potatoes, corn and top with shredded cheese and gravy.

Big Soft Ginger Cookies

Favorite Christmas Recipe Exchange from Ruth Pysk

2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
3/4 cup butter
1 cup sugar
1 egg
1/4 molasses
2 tbsp. sugar

In a medium bowl combine the flour, ginger, baking soda, cinnamon, and cloves, set aside.
In a large mixing bowl with an electric mixer on medium speed beat butter for 30 seconds. Beat in the 1 cup sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
Shape dough in to 1 1/2 balls, using about 1 tbsp of dough for each. Roll balls in the 2 tbsp of sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 oven for 10 minutes or until light brown and still puffed. (don't overbake). Cool cookies on cookie sheet for 2 minutes, then transfer to rack and let cool.