Heather's Hawaiian Haystacks

Hawaiian Haystacks

Two (10-ounce) cans cream of chicken soup

1 can milk

2 cups cooked chicken breasts, shredded or diced

Cooked rice

Heat soup and milk until it is heated thoroughly. Add cooked chicken until chicken is warm. Serve sauce over cooked rice. Top with any of the following toppings: shredded cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, sliced almonds, diced fresh mushrooms, chow mein noodles, diced tomatoes, peas, mandarin oranges, raisins, diced green pepper, water chestnuts, cashews and soy sauce. Enjoy!

Heather's Chicken Curry

Chicken Curry

2 T. butter

2 T. flour

1 c. milk

¼ tsp. salt

¼ tsp. pepper

½ tsp. curry powder

1 c. cooked, diced chicken

Melt butter and curry together. Stir in flour, salt and pepper. Gradually add milk, whisking into a smooth sauce. Bring to a soft boil, stirring occasionally, keeping on heat until it thickens. Add cooked chicken. Serve over rice and top with raisins, peaches, peanuts or cashews. Enjoy!

Tana's Mini Chocolate Caramel Apples

Mini Chocolate Caramel Apples
(These are fun bite size versions of the giant apples)

Apples (Red is sweeter, Granny is more tart)
Favorite chocolate for dipping
Caramel
Sprinkles, toffee bits, etc. (optional)
4" lollipop sucker sticks, mini bamboo skewers, long toothpicks

Using a melon baller, scoop out rounds from the apple. You can get about 10 balls from one large apple. Dry balls slightly with a paper towel. Puncture each with a skewer and dip into melted chocolate. Let dry on waxed paper, parchment or foil sprayed with Pam. (I personally like my silicone liner because I don’t have to spray with Pam).

When dry, drizzle or dip with melted caramel. While caramel is still warm, add sprinkles, toffee bits to wet caramel. Let dry and then you can put them into mini cupcake liners to serve. These keep for a few days in the refrigerator.

If you put the caramel on first, it will just slide off. Always dip in chocolate first.

Variations: You can dip apples in butterscotch or peanut butter chips, then dip into chopped nuts, shredded coconut, chopped candy bars, etc. Any variation of chocolate and candy works great!!

Heidi's Spicy Beef Stew

Spicy Beef Stew

4 pounds beef round, 2-inch pieces

1 cup all-purpose flour

1/3 cup olive oil (plus more if needed)

1 6-ounce can tomato paste

1/2 cup red cooking wine

1 pound potatoes, cut into 2-inch pieces

1/2 pound baby carrots (about 2 cups)

2 ½ cups beef broth

1 tablespoon kosher salt

1 tablespoon cumin

¼ cup hot taco sauce (adjust to preference)

1 cup frozen peas, thawed

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to Crockpot. Pour the wine into the skillet and scrape up any browned bits; add to pot with remaining ingredients. Cook for 5-7 hours on low or 3-4 hours on high.

Heidi's Tomato Basil Soup

Tomato Basil Soup

One 46 oz. can of seasoned tomato juice

Two 28 oz. cans of diced tomatoess-drained

One 6 oz can of tomato paste

½ cup dried basil

¼ cup sugar

1 cup butter

½ cup flour

1 quart cream

2 t. garlic powder

In a large stockpot over medium heat, add tomato juice, juice from the canned tomatoes, tomato paste, basil, and sugar. Bring to a boil and reduce heat to simmer.

While mixture is simmering , place drained and diced tomatoes in a food processor and process (leaving some chucks according to personal preference) Add tomatoes to simmering pot.

In a medium sauce pan over medium heat, melt butter. Add flour. Using a whisk, stir mixture for 8-10 min. Add to simmering soup base., stirring with whisk until soup is thickened.

Add cream, garlic powder, and season with salt and pepper to taste. Heat through .