This issue "C" 
01-28-16

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. CHI CHI [Alcohol]
2. Chicken Casserole 
3. Chipotle Cheesesteak Pasta
4. CHOCOLATE CARAMEL PECAN CHEESECAKE
5. Club Salad
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1. CHI CHI

1 oz vodka
splash of cream of coconut
6 oz pineapple juice
1 oz cream
fresh pineapple

Blend with crushed ice, serve in a hurricane glass.  Garnish with fresh pineapple.

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2. Chicken Casserole

2 cans cooked Chicken
2 cans Chicken Noodle soup
2 cans cream of Mushroom soup
2 eggs
1 can Peas (drained)
8 to 10 slices of day old bread (cubed)
dried fried onions

In large mixing bowl mix together chicken, soups, eggs, peas, cubed bread and mix well.
Pour into 9x13 baking dish.
Sprinkle dried fried onions on top of mixture, as many as desired. 
Bake in 350 oven for 1 hour.

Source: Sharon    

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3. Chipotle Cheesesteak Pasta

Makes 4 Servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
1 Knorr Beef flavored Bouillon Cub, crumbled
1 Tbsp olive oil
1 lb. boneless sirloin steak, thinly sliced
1 small sweet onion, thinly sliced (about 1 1/2 cups)
1 green or red bell pepper, sliced
1 package Knorr Pasta Sides Chipotle Rosa

Directions
1. Combine Knorr Beef flavored Bouillon Cube with olive oil in medium bowl; toss with steak.
2. Cook steak in 12-inch nonstick skillet over medium-high heat, in batches, until desired doneness, about 2 minutes. Remove steak; set aside and keep warm. Stir onion and green pepper into same skillet and cover over medium-high heat, stirring occasionally, until vegetables are golden brown, about 6 minutes. Cook covered until vegetables are tender, about 4 minutes.
3. Meanwhile, prepare Knorr Pasta Sides-Chipotle Rosa according to package directions. Return steak to skillet; heat through. Serve over hot Pasta.

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4. CHOCOLATE CARAMEL PECAN CHEESECAKE

1 (14 ounce) package caramels
1 (5 ounce) can evaporated milk
Graham Cracker Crust
1 cup chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Pecan halves
 
Unwrap caramels; combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over Graham Cracker Crust in a 9-inch springform pan; sprinkle toasted pecans evenly over caramel layer and set aside.
 
Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Melt chocolate chips. Stir in vanilla extract and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees F for 30 minutes.
 
Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. When ready to serve, remove cheesecake from pan; arrange pecan halves around top edge of cheesecake.

Source: Jared

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5. Club Salad

The classic sandwich inspired this salad.

Serves 1

2 cups Green leaf lettuce, large diced
1 Tomato, diced
3 ounces Turkey, cut into 1/4-inch strips
2 slices Bacon, cooked and diced
1 ounce Cheddar cheese, cut into 1/4-inch strips
1 slice Toast, quartered
Thousand island dressing

Place the lettuce on a salad plate. Top with the turkey, cheese and tomatoes. Sprinkle on the bacon. Top with the dressing. Garnish with the toast points.

- Nick Sundberg
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A CraftELady Mailing
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