Cheryls Cooking

Spicy Nut Triangles



These are wonderful little cookies that my mom always baked for the Christmas season. Shortbread based cookies with a touch of cinnamon and nuts on top!

1 cup butter, softened                         
2 cups flour                            
1 cup sugar                                           
1 tsp. cinnamon
1 egg, separated                                  
1 cup finely chopped nuts 
                             
Cream together butter and sugar.  Add egg yolk; beat well.  Gradually add flour and cinnamon to creamed mixture, stirring well.  Spread dough evenly in a jellyroll pan - 15” x 10”.  (A stone bar pan works great!)  Beat egg white slightly; brush over top.  Sprinkle nuts over dough and press in.  Bake at 275° for 40 (chewy) – 60 (crispy) minutes.  While still warm cut into triangles. 

These are the best!! The also remind me of my mom at Christmas! Try them and let me know what you think!!  



Tex-Mex Seasoning Mix
This is a wonderful recipe I found that is great for packaging into small bags or containers and giving as gifts! Be sure to give the additional recipes!! The Tex-Mex chicken is excellent!!
 
Tex-Mex Seasoning Mix

2 Tbsp. dried parsley flakes

4 tsp. dried minced onions

4 tsp. chili powder

3 tsp. dried minced chives

3 tsp. ground cumin



In a small bowl, combine seasonings. Store in an airtight container in a cool dry place for up to 6 months. Yield about 6 tbsp.



Additional ingredients for tex-mex dip:

½ cup mayonnaise

½ cup sour cream

To prepare dip: in a small bowl, combine the mayonnaise, sour cream and 4 ½ tsp. seasoning mix. Serve with corn chips. Yield about 1 cup.



Additional ingredients for tex-mex chicken:

7 cups uncooked wide egg noodles

1 pkg. (16 oz.) process cheese (Velveeta) cubed

1 cup (8 oz.) sour cream

2 tbsp milk

3 pkg. (6 oz. each) ready to use Southwestern chicken strips

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained



To prepare chicken: cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and mil. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tbsp seasoning mix; heat through.

Drain noodles; add to sauce and toss to coat. Yield: 7 servings.

This is great for packaging up and giving for gifts!!

 
Poppy Seed Chicken 

This is one of my family's all-time favorites.....I've seen the recipe from many sources, sometimes with little changes, but here is Cheryl's version of this easy recipe.
What makes it even easier if you are pressed for time is to use rotisserie chicken from the grocery store. You will want to let it cool before you take the chicken off.

4 boneless, skinless chicken breasts, cooked and cubed
Can of condensed cream of chicken soup
8 oz. container of sour cream
1 sleeve of butter-flavored crackers, crushed
1 stick of butter
2 teaspoons poppy seeds

This is so easy you find yourself coming back to this recipe often. Mix in a large bowl, the sour cream, cream of chicken soup and the chicken.

Now put this in a casserole dish.

Next you want to take that sleeve of crackers and crush them.....have fun with this and help relieve some of your stress with this activity! Now add those poppy seeds and stir in the melted stick of butter. The original recipe that I had for this had the crackers on the bottom and the top of this casserole, however I chose to change it and remove the 2nd stick of butter and only place the crackers on the top. (How's that for lightening up a recipe??)
Bake the casserole for about 30-40 minutes in a  350° oven. Crackers should become golden brown.
Served mine with a side salad tonight!
Enjoy!
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