8 cups chicken stock
2 whole onions diced
3 whole garlic cloves crushed
1 1/2 tablespoon chili powder
1 large can crushed tomatoes
1 whole lime sour cream
1 teaspoon cumin
salt to taste
pepper to taste
1/4 teaspoon cayenne or more to taste
1 cup vegetable oil
12 whole corn tortillas
2 cups chicken cooked and torn or cubed into 1/2″ cubes

– Optional Add-Ons –
Cilantro
Corn kernels
Black beans
Avocado

In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).

To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature — be sure to test the heat of the oil by placing a corn tortilla bit into the oil — it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so — do not let them turn a dark brown) — transfer to paper towel to dry. They should be crispy.

When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.

Squeeze fresh lime juice into each bowl at the table.

Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving… it’s worth it.

24 split chicken wings (tips removed)
2 tablespoons (30ml) vegetable oil
juice and zest of 1 lime
1 tablespoon (15ml) chili seasoning
1 1/2 teaspoons (5 to 7.5ml) fajita or cajun seasoning
1 teaspoon (5ml) sugar
sea salt & pepper to taste

Dip:
3/4 cup (180ml) plain yogurt or sour cream
juice and zest of 1 lime
1 teaspoon (5ml) sugar
1 1/2 teaspoons (5 to 7.5ml) Thai Seasoning
Sea Salt & Pepper to taste

Toss split wings with vegetable oil and lime juice.

Combine remaining ingredients and rub evenly onto chicken. Allow chicken to marinate a least 1 hour in refrigerator.

Roast wings in 400°F. For 25 to 30 minutes.

Whisk together ingredients for dip and serve with cooked wings.

3 cups flour
1/2 cup Splenda®
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
16 ounces reduced-fat sour cream
1/3 cup skim milk
1/4 cup oil
1/2 teaspoon almond extract
2 eggs
1 cup dried cranberries
1/4 cup slivered almonds

Preheat oven to 375°. Grease and flour muffin pans, or use paper liners.

Mix flour, Splenda®, baking powder, baking soda, and salt. In a separate bowl mix sour cream, milk, oil, extract, and eggs until blended.

Stir sour cream mixture into flour mixture until just moistened. Stir in cranberries and almonds.

Bake for 30 minutes until tops slightly browned.

2 pounds venison steak cut 1/2-inch thick
2 cups fresh mushrooms, chopped
1 cup finely chopped onion
3 tablespoons butter or margarine
3 beef bouillon cubes
1 cup boiling water
2 tablespoons tomato paste
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 large bay leaves, crumbled
1/2 teaspoon nutmeg
2 tablespoons flour
1/2 cup water
1 cup dairy sour cream
4 cups cooked rice

Cut steak into strips about 2 1/4 inches long.

In large skillet, saute mushrooms and onion in butter or margarine till golden brown. Remove and set aside.

Brown meat on all sides (15 minutes).

Dissolve bouillon cubes in boiling water; pour over meat. Add next six ingredients. Heat. Simmer 45 minutes or until tender.

Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, till mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil.

Serve over hot rice or chow mein noodles.

Yield: 4 to 6 servings

Crust:
1 1/2 cups dry potato flakes
2/3 cup water
1 carton sour cream (8 oz)

Combine all crust ingredients and press into buttered 9 x 13″ pan. Bake in preheated 350° oven for 20 to 25 minutes or until golden brown.

Filling:
2 pounds ground beef
2 envelopes taco seasoning mix
1 1/2 cups water
1 1/2 cups (6 oz) shredded cheddar cheese

Brown ground beef in skillet on medium heat. Drain fat. Stir in seasoning mix and water and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Spread filling mixture over baked crust and sprinkle with cheddar cheese. Bake for 5 more minutes at 350°.

Topping:
1 cup shredded iceberg lettuce
1 cup chopped tomato
1/4 to 1/2 cup chopped black olives
2 cups slightly crushed nacho cheese flavored tortilla chips
Taco sauce, optional
Sour cream, optional

Top casserole with topping ingredients, arranged in layers or serve on the side for individual tastes. Cut into squares to serve.

Serves 6

Crust
2 1/2 cups unbleached all purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream
Filling
3 pounds Golden Delicious apples, peeled, cored, cut into ½ inch
slices
2/3 cups sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger
2 tablespoons bourbon
1 teaspoon apple pie spice
Milk
Sugar
Vanilla ice cream
Cider-Bourbon Sauce
5 cups apple cider
5 tablespoons unsalted butter
2 tablespoons sugar
3 tablespoons bourbon
(Makes about 1 cup.)

For Crust:
Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns until just enough dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate one hour.

For Filling:
Preheat oven to 400°F.

Toss first six ingredients together in bowl.

Roll out one dough disk between sheets of waxed paper to 13′ diameter. Peel off top sheet; invert dough into 9 ½ inch deep-dish pie dish. Peel off other sheet. Roll out second disk between two sheets of waxed paper to 13″ diameter. Peel off top sheet.

Mound filling into pie dish. Invert dough over filling. Remove second sheet. Pinch edges of dough to seal. Trim off excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if it browns too quickly, for about 1 hour.

Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.

For the Cider-Bourbon Sauce:
Boil apple cider in heavy medium saucepan until reduced to ¾ cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon.

Cool sauce completely before serving.

Serves: 8 people

1 cup ricotta cheese
1 cup confectioners’ sugar
1/4 cup sour cream
1/4 cup coffee liqueur
30 two-inch shortbread cookies, crumbed (about 1 1/2
cups)
1 twenty-one ounce can cherry pie filling
sweet chocolate squares, grated for garnish (optional)
fresh mint, for garnish (optional)

In a large mixing bowl, combine ricotta cheese, confectioner’s sugar, sour cream and coffee liqueur; mix well. Set aside.

In an electric blender or food processor, process the cookies in small batches until finely crushed.

Remove 6 cherries from cherry filling; reserve for garnish.

To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.

Garnish with reserved cherries, grated chocolate and mint leaves, if desired.

Let chill 2 to 3 hours before serving.

Serves: 6

2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil.

Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

5 servings

1 1/2 pounds orange roughy fillets, tilapia, or flounder
1 container sour cream (8 oz)
1/4 cup shredded Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Italian seasoned breadcrumbs
2 tablespoons butter, melted

Preheat oven to 350°. Place fillets in a single layer in a lightly greased 9 x 13″ pan.

Stir together sour cream and next 4 ingredients; spread mixture evenly over fillets. sprinkle with breadcrumbs, and drizzle with butter.

Bake at 350° for 20 to 25 minutes or until fish flakes with a fork.

Serves 4 to 6

1 (18.25oz) Betty Crocker yellow cake mix
1 cup water
1/2 cup sour cream
1/2 cup butter, softened to room temperature
3 large eggs
1 teaspoon butter flavored extract
1 (8oz) package Heath Bits ‘O Brickle (Toffee Bits) Divided

Heat oven 350º Grease and flour 17-1/2 X 12-inch pan OR 13×9-inch baking pan.

In large mixing bowl combine water, sour cream, butter, eggs and butter extract; beat about 1 minute and then add cake mix. Beat on medium speed for 2 minutes, scrapping down sides of bowl as needed. Fold in 1/2 cup Brickle Bits.

Pour into prepared pan. For large Sheetcake pan bake 20 minutes. Bake 13×9-inch pan 30 minutes or until tests done. Cool cake completely on rack and then spread topping over all.

Topping:
1 (8oz) Cool Whip, thawed
1 cup sour cream
1/2 cup powdered sugar
1/2 cup Brickle bits

Mix sour cream and powdered sugar together; fold in Cool Whip and Brickle bits. Spread topping over cooled cake; sprinkle remaining Brickle bits over top of cake.