Mrs. Angela's Recipe Book

Chicken and Waffles with Maple Gravy

INGREDIENTS
Oven-Fried Chicken Ingredients:

1 cup buttermilk
2 large egg whites, beaten
4boneless, skinless chicken breasts (about 2 lbs.)
1 cup Gold Medal™ all-purpose flour
1/3cup cornmeal
1/2 teaspoon salt
3/4teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Cooking spray

Buttermilk Waffle Ingredients:
2cups Gold Medal™ all-purpose flour
2 tablespoons sugar
2teaspoons baking powder
1 teaspoon baking soda
1/2teaspoon salt
2 cups buttermilk
1/2cup (1 stick) unsalted butter, melted
1 teaspoon vanilla
2large eggs
Cooking spray, for waffle iron

Maple Gravy Ingredients:
3tablespoons butter
3 tablespoons Gold Medal™ Wondra® quick-mixing flour
1-3/4cups chicken stock
Salt and pepper to taste
1/2 cup pure maple syrup

DIRECTIONS
1
Oven-Fried Chicken : Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
2
Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3
Whisk flour, cornmeal, salt, black pepper, and red pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken breasts. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray.
4
Bake at 425°F for 30 minutes; turn the pan and bake 20 minutes longer, or until chicken is brown and crispy.
5
Buttermilk Waffle : Preheat the waffle iron to medium-high heat.
6
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, vanilla and eggs; add the flour mixture, and mix until batter is combined. Do not over mix – there should still be some lumps.
7
Spray preheated waffle iron with cooking spray. Using a soup ladle, spoon a ladle full of batter into the waffle iron and close the lid. Cook until golden brown about 4-5 minutes. Serve immediately or keep warm for a few minutes in a low heated oven.
8
Maple Gravy : Heat butter in a heavy pan over medium heat. Add Wondra® flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock. Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup. Reduce heat to low until ready to serve.
9
TO ASSEMBLE CHICKEN & WAFFLES: The idea is to get all of the amazing flavors in one bite! Stack a piece of chicken on top of a waffle and drizzle with generous amounts of maple gravy. Garnish with fresh rosemary or a little hot sauce, if desired.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

INGREDIENTS:
1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired

frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar

DIRECTIONS:
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.

Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.

For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

Ingredients:
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free pure vanilla extract

Method:
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Italian Egg-Drop Soup

INGREDIENTS
6 cups reduced-sodium chicken broth
2 cups water
1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
1 7-ounce can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
3 cups chopped arugula, any tough stems removed
4 large eggs, lightly beaten
Freshly ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese

PREPARATION
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Chicken & White Bean Soup

INGREDIENTS
2 teaspoons extra-virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
2 14-ounce cans reduced-sodium chicken broth
2 cups water
1 15-ounce can cannellini beans, rinsed
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

PREPARATION
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Chocolate Chip Cookies

INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Steakhouse Chili

ingredients
1 tablespoon extra-virgin olive oil (EVOO)
4 slices lean, smoky bacon, finely chopped
2 pounds ground sirloin beef
1 large onion, finely chopped
3 cloves garlic, finely chopped
4 tablespoons chili powder
Salt and pepper
1 15 ounce can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 tablespoons hot pepper sauce
2 cups beef stock
Sour cream, for topping
1/2 cup finely chopped flat-leaf parsley, for topping

directions
In a large pot or Dutch oven, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until the fat renders, about 2 minutes. Add the beef and cook, stirring, until browned, 8 to 10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and lots of pepper.
In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened, 6 to 7 minutes.
Serve the chili in bowls. Top with the sour cream and parsley.

Ingredients
1/2 teaspoon kosher salt, plus more for the pot
6 tablespoons extra-virgin olive oil
6 garlic cloves, peeled and sliced
2 leeks, halved lengthwise, white and -light–green parts thinly sliced
12 ounces zucchini, sliced into -1/4–inch–thick -half–moons
1 pound fresh fettuccine
1/4 teaspoon crushed red pepper flakes
2 cups San Marzano canned whole tomatoes, crushed by hand
1 pound medium sized shrimp shelled and divined
1/4 loosely packed cup fresh basil leaves, chopped

Preparation
Bring a large pot of salted water to a boil for pasta. In a large skillet, over medium-high heat, heat 4 tablespoons of olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the leeks and zucchini. Cook until softened (about 4 minutes).

Season the vegetables with the salt and crushed red pepper. Add the tomatoes and 4 ounces of pasta cooking water. Bring to a simmer and cook until slightly thickened.

In the meantime, add the fettuccine noodles to the boiling water. While the fettuccine is cooking, add the shrimp to the sauce and bring back to a boil. Cook for another 5 minutes.

When the pasta is al dente, drain and add to the sauce. Add the chopped basil and toss to coat the pasta with the sauce. Remove the skillet from the heat. Drizzle with the remaining 2 tablespoons oil. Toss and serve hot.

Ingredients
¼ cup crisp-cooked, crumbled bacon
1 container (16 ounces) sour cream
1 cup shredded cheddar cheese
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
potato chips or corn chips, for dipping

Directions
Combine dips mix with sour cream. Stir in cheese and bacon. Chill at least 1 hour. Serve with potato or corn chips

Ingredients

1 package Red Velvet Cake Mix
8 oz. cream cheese, softened
1/2 c. butter, softened
1 large egg
1 tsp. pure vanilla extract
1/2 cup white chocolate chips
1/2 cup powdered sugar

Instructions

1. Heat oven to 350°
2. In a large bowl, using an electric mixer, combine butter and cream cheese until fluffy.
3. Add egg and vanilla, mix until completely incorporated, then add cake mix and continue mixing until a dough forms (will be thick). Fold in chocolate chips.
4. Place powdered sugar in a small bowl.
5. Using a cookie scoop, form one inch dough balls and roll into powdered sugar to coat.
6. Place cookies 2 inches apart onto a parchment lined cookie sheet and bake for 10-12 minutes, until centers are set.
7. Cool on wire rack.
8. When completely cooled, dust with powdered sugar.