Cranberry Pecan Chicken Salad
2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.
Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
Season to taste with salt and pepper. Chill for at least an hour until ready to serve.
Note:  for quick-fix, canned chicken breast still tastes great.

Wheat Berry Delight - Patty B.

1 1/2 c. whole wheat kernels
8 oz. Cream Cheese
15 oz. can crushed pineapple
11 oz. can Mandarin oranges
2 small boxes instant vanilla pudding
12 oz. Cool Whip
1/2 c. walnuts - optional

Soak wheat kernels in water overnight. Cook for 2 hours (or until wheat is soft), in about 5 cups of water. Drain and cool. You can also put wheat in a crock pot with water clear to the top and cook on low overnight, and the wheat will be done in the morning. (About 8 hours)
Combine softened cream cheese with drained crushed pineapple and Mandarin oranges (saving a bit of the juice). Add boxes of vanilla pudding (dry), and use just enough pineapple juice to make a paste. Fold in Cool whip, cold wheat, and chopped walnuts.
Chill until set & enjoy!

Black Bottom Cupcakes - Valda H.

8 oz pkg. cream cheese, softened
1/3 c. sugar
1 egg
1 6 oz. pkg. chocolate chips
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. cocoa
1 t. baking soda
1/2 t. salt
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla
2 T. sugar
1/2 c. almonds, chopped (or pecans)

Heat oven to 350°. Line 18 muffin cups with paper or foil liners. In small bowl, combine cream cheese, 1/3 c. sugar and eggs. Mix well. Stir in chocolate chips. Lightly spoon flour into measuring cup. Level off. In large bowl, combine flour, 1 c. sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat 2 minutes at medium speed. Fill prepared muffin cups half full. Top each with one T. of cream cheese mixture. Combine remaining sugar and chopped nuts and sprinkle over top of cupcakes.
Bake at 350° for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes and then remove from pans. In the unlikely even of leftovers, be sure to refrigerate them.

Creamy Peanut Butter Frosting (Deb P.)

INGREDIENTS
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

DIRECTIONS
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

* This is amazingly yummy on brownies. If you like Peanut Butter Cups, you'll adore this combo!

Easy Beef and Broccoli Stir-Fry (Mary S.)

3 T. cornstarch, divided
1/2 c. water, plus
2 T. water, divided
1/2 t. garlic powder
1 lb. boneless round steak, cut into thin strips
2 T. canola oil, divided
4 c. broccoli florets
1 small onion, cut into wedges
1/3 c. low sodium soy sauce
2 T. brown sugar
1 t. ground ginger
Hot cooked rice

1. In a bowl, combine 2 T. cornstarch, 2 T. water and garlic powder until smooth.
2. Add beef and toss.
3. Using a wok or large skillet over medium-high heat, stir-fry beef in 1 T. oil until beef reaches desired doneness; remove and keep warm.
4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

Spaghetti Sauce Fondue (Sue G.)

Heat:
16 oz (2 c) spaghetti sauce
1 1/2 c. grated Mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 5. dry basil (I used some pesto sauce I had).

Put mixture in fondue pot to keep hot.

Serve with one loaf of Italian bread cut into cubes. I used a bagette cut it in half length wise and buttered it and sprinkled Parmesan cheese and broiled it until brown and then cut it into small pieces.

Ginger Cream Fondue (Mary S.)

This is a subtle creamy fondue that does not use chocolate. Serve assorted fruits, chocolate cake, cookies and/or brownies as an accompaniment.

4 thick slices fresh ginger
1 cup half-and-half
3 egg yolks
3 tbsp. sugar

In a heavy saucepan, simmer ginger and cream together for 10 minutes to infuse cream with ginger flavor. In a mixer, beat egg yolks with sugar until egg mixture turns pale yellow. Slowly pour ginger mixture into egg mixture. Transfer sauce back into saucepan; cook on medium-low heat until mixture thickens, stirring constantly. Pour sauce into a sieve to remove ginger and any lumps. Transfer mixture into a fondue pot and keep warm over low heat. If you desire a more intense ginger flavor, add a pinch of ground ginger.