margaux's curried chicken sandwich {winner!}

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Margaux's Curried Chicken Sandwich from Heidi:

Celebrity: Oprah

Makes 6 servings

20 whole black peppercorns

2 bay leaves

2 whole cloves

1/2 lemon

3 lbs medium chicken tenders

1/2 cup plus 2 T spicy brown mustard

1/2 cup honey

1 1/4 tsp curry powder

3/4 tsp lemon pepper

1/8 tsp salt

Butter for spreading

1 loaf challah or other rich egg bread, cut into 12 thick slices

1/2 cup shredded carrots

1/2 cup slivered almonds

2 medium tomatoes, chopped

1 bag (about 5 ounces) mesclun salad greens

Red grapes and assorted berries for garnish

In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.

Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.

Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.

lentil soup.

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Lentil Soup from Shauna:

Celebrity: Aunt Bee from the Andy Griffith Show

1 lb smoked sausage

1 lb lentils

1/2 cup chopped onion

1/2 cup sliced celery

1/2 cup sliced carrot

1/8 tsp garlic salt

2 1/2 tsp salt

1 1/2 tsp oregano

1 (6 oz) can tomato paste

8 cups water

1 (20 ounce) can tomatoes

In a large stock pot, combine all of the ingredients except the tomatoes.

Cook for 1 hour and 30 minutes

Add the tomatoes and simmer for 30 minutes.

roasted purple potatoes.

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Roasted Purple Potatoes from Randi:

Celebrity: Catniss Everdeen

2 lb medium purple potatoes (or medium red potatoes), cut into wedges

3 T olive oil

2 T chopped fresh garlic

2 T chopped fresh rosemary

1/4 cup grated Parmesan

Heat oven to 350 F. In a bowl, toss potato wedges with oil, garlic and rosemary. On a nonstick baking sheet, bake wedges until crispy brown, 20 to 30 minutes. Sprinkle with Parmesan; season with salt and pepper; serve warm.

lemon zest pasta.

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Lemon Zest Pasta from Jenni:

Celebrity: Oprah

1 pound spaghetti

1 1/2 cups basil leaves

1 tsp lemon thyme leaves

1 T oregano leaves

2 T olive oil

1 T lemon juice

2 T butter spread (like Bestlife Buttery Spread)

1/2 tsp truffle salt (or kosher salt)

1/4 tsp ground black pepper

1/4 cup grated Parmesan cheese

Zest of 1 lemon

Bring a pot of water to boil and cook pasta according to package directions. Blend the herbs, olive oil, and lemon juice in a food processor. When pasta is al dente, drain and toss with herb mixture, butter spread, truffle salt, and black pepper. Garnish with Parmesan cheese and lemon zest.

strawberry cake.

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Strawberry Cake from Jocelyn:
Celebrity: Paula Deen

1 box white cake mix
1 (3 ounce) box strawberry flavored instant gelatin
1 (15 ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting:
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen strawberries in syrup, thawed and pureed
1/2 tsp strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 F. Lightly grease 2 (9 inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

brownies.

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Brownies from Jenn:

Celebrity: Katharine Hepburn

2 ounces unsweetened chocolate, coarsely chopped

1/2 cup unsalted butter, cut into pieces

1 cup granulated white sugar

2 large eggs

1/2 tsp pure vanilla extract

1/4 cup all-purpose flour

1/4 tsp salt

1 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees and place rack in center of oven. Butter and flour an 8 inch square baking pan. 

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs. Finally, stir in the flour, salt and chopped nuts (if using).

Pour into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

hot corn dip.

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Hot Corn Dip from Tamara:

Celebrity: Trisha Yearwood

2 - 11 ounce cans Mexican corn, drained

2 - 4 1/2 ounce cans chopped green chiles, drained

2 cups grated Monterey Jack cheese (about 8 ounces)

3/4 cup grated Parmesan cheese

1 cup mayonnaise

Corn chips or Crackers for dipping

Preheat the oven to 350 F. Grease a 9x13 casserole dish. In a medium bowl, mix corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

jam cookies.

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Jam Cookies from Lauren:

Celebrity: Meryl Streep

Ingredients:

1 1/2 cup butter (3 sticks), softened

3/4 cup honey

1 tsp vanilla extract

2/3 cup almonds, finely ground

1 3/4 cup whole wheat flour

1 3/4 cup all purpose flour

Jam or preserves for filling (optional)

In a large bowl, with mixer on medium speed, cream butter, honey, and vanilla. Add almonds and flours, and mix until well blended. Divide dough into 4 pieces; wrap each in plastic wrap and refrigerate at least 2 hours.

Preheat oven to 325 degrees. On lightly floured waxed paper, roll 1 piece of dough 1/8 inch thick. With 3-inch heart shaped cookie cutter, cut dough into hearts; transfer to cookie sheet. Wrap and refrigerate trimmings. If filling cookies with jam, make a shallow thumbprint in center of each cookie, then spoon a dab of jam into each thumbprint.

Bake cookies 12 to 14 minutes or until browned at edges. Let cookies remain on cookie sheet 2 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough and trimmings. Makes 5 dozen cookies.

*I added two teaspoons of water with the wet ingredients and an extra 1/4 cup flour for a high altitude adjustment

**I also added 1/4 tsp almond extract with the wet ingredients

bacon wrapped thingies.

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Bacon Wrapped Thingies from Michelle:

Celebrity: Ree Drummond (the pioneer woman)

20 whole Fresh Jalapeños, 2-3 inches in size

2 cubes cream cheese, softened

1 bound thin (regular) bacon sliced into thirds

If you have them, slip on some latex gloves for the pepper prep. Cut jalapeños in half, length-wise. WIth a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeño half. Wrap jalapeño with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375 degree oven for 20-25 minutes. If after 2o minutes the bacon doesn't look brown enough, just turn on the broiler for a couple minutes to finish it off. These are the best when the jalapeño still has a bit of bite to it.

robert redford pudding dessert.

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Robert Redford pudding dessert from Brittany:
slightly adapted from Mel's Kitchen Cafe

I've loved this pudding dessert for a long time, when I saw Mel had taken it to the next level, I knew it was meant to be. No more boxed pudding and cool whip for me. It's a little piece of heaven on a plate... in my opinion :)

Crust:
1/2 cup (1 stick) butter, cut into 8 pieces
1 cup four
1 cup finely chopped or blended pecans (or walnuts but I prefer pecans)
You can double this if you really like the crust

Cream Cheese Layer:
1 1/2 cups powdered sugar
8 ounces cream cheese, softened to room temperature
2 cups heavy whipping cream + 1/4 cup powdered sugar

Pudding Layer:
1/4 cup packed light brown sugar
3 T unsweetened cocoa powder
3 T cornstarch
1/4 tsp salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips
1/2 tsp vanilla extract

In a large sauce pan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.

Transfer pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to from. Refrigerate at least 4 hours or up to 3 days


Reserved whipped cream and chocolate curls for garnish.

Directions:

For the crust, preheat oven to 350. Place flour in a medium bowl and cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped nuts. Press into a 9x13 pan and bake 8-10 minutes until set. Allow to cool before proceeding.

For the cream cheese layer, combine the heavy whipping cream and 1/4 cup powdered sugar and whip at high speed until stiff peaks form. In another large bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Fold in about 3/4 of the sweetened whip cream and mix until blended, taking care to mix gently so as not to deflate the whipped cream. Set aside both cream cheese mixture and the remaining sweeter whipped cream.

To assemble, spread the whipped cream cheese mixture over the cooled crust. Top the cream cheese layer with the chocolate pudding, spreading all the way to the edges of the pan. Top with the remaining sweetened whipped cream. Refrigerate until ready to serve. Cut into slices and top with chocolate shavings.