Quick and easy Cream Cheese icing

1 8 oz. package cream cheese
3 T Stonewall Kitchens Bourbon Pecan Caramel Sauce

Whip cream cheese with a hand held blender until soft.  Add the caramel sauce and blend again.  I served this on carrot cake but it would go with any sweet bread.

Cooking Demo Sept 6, 2014

I haven't repeated any recipes before but I had very few people when I did this so I tried it again and it was  positively recieved.
Sweet Potato Salsa

½ cup water

2 oz dry red wine 

2T olive oil

1 large sweet potato cubed in small ¼ inch pieces

1 medium onion chopped

1 sweet green pepper chopped

1 sweet yellow pepper chopped

½ teaspoon Cinnamon

½ teaspoon Ground Ginger

3 Tablespoons sugar

½ cup Stonewall Kitchens Spicy Corn Relish

¾ cups fresh strawberries sliced thin

cilantro

Add the sweet potatoes to a skillet with 2 T olive oil and sauté until lightly browned.  Add the water, red wine, peppers cinnamon, ginger and onion.  Cook until the liquid is absorbed then add the sugar, corn relish and strawberry slices and toss.  Garnish with some fresh cilantro and a strawberry and serve on lettuce leaves.

Cooking Demo Sept 13, 2014 Recipe Two

Chicken Breasts in Pie Crust with Chopped Pecan Topping

3 large Chicken breasts

Sun-dried tomato halves

Stonewall Kitchens Black Olive Tapenade

Fresh Spinach

Chopped Garlic

½ cup Grated Ashe County Romano cheese

3 pie crusts

Cut the chicken into 4 inch pieces and butterfly them.  Cut the pie crust into 4x6 inch strips.  Lay the

Chicken on the crust then add a spinach leaf, sun dried tomato half, a little chopped garlic, ½ teas Black Olive Tapenade and top with grated cheese.  Wrap the crust around the breast and secure with water.

Cover the top with melted butter and sprinkle with finely chopped pecans.  Bake in oven at 425 degrees for about 20 minutes or until golden brown. Dip in garlic sauce.

Chicken and Garlic Sauce

1 pkg More Than Gourmet Chicken Demi-Glace

1 cup water

Flour or cornstarch

Garlic

4 ounces white wine

Add the demi-glace and water to a sauce pan.  Heat until dissolved.  Add the wine and 2 T chopped garlic.  Thicken with flour water or cornstarch.

Cooking Demo Sept 13, 2014 Recipe One

Bread is on the right side next to a chicken recipe in the next post

Butternut and Carrot Bread

1 cup Butternut squash

1 cup Carrots

1 small onion

1 T Garlic

Fresh Basil

Mushrooms

½ cup Romano cheese

1 cup flour

2 eggs

1 teas Baking soda

1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

Steam the butternut squash with red wine in the microwave until soft.  Scoop out the meat. Add 1 cup off chopped carrots and one chopped onion. Chop ¼ pound of shitake mushrooms and add to the mixture.  Add the grated Romano cheese and 1 T basil pesto to the bowl and stir until  well mixed.  Add the eggs and mix again.  Put the flour and baking soda and nuts in the mixture.  Mix until the mixture is smooth. Add water as need to make the mixture into a batter.  Add to greased baking dish, put fresh basil leaves on top and cook for 40-45 minutes at 350 degrees.  Check by inserting a knife in the center. Serve hot with Garlic and herb butter.