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Cream Cheese Butter Cookies

I’m sure you’re eager to get this weekend started so to help you do just that, I’ve picked out some fantastic recipes that are easy to prepare.  First, I have a secret recipe for some tasty cream cheese butter cookies with a raspberry filling.

This recipe is only one of the delicious dessert recipes featured in the “Classic Desserts” cookbook.  In this book, you will find over 400 old and new pie, cake and cookie recipes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone: Go Here

Enjoy!

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New Secret Recipe
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Cream Cheese Butter Cookies

1/2 lb Butter
1 cup Sugar
2 1/2 cups Flour, all-purpose
1 Egg yolk
4 oz Cream cheese
Raspberry jam

Preheat oven to 350 degrees F.

Cream together the butter and sugar. Add the flour and egg yolk and mix well. Add the cream cheese and mix well.

Roll into balls about 5/8 inch diameter. Place them on an ungreased cookie sheet (the cookies don’t grow when baked, so they can be somewhat close together).

Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam.

Bake at 350 degrees F for 15 to 20 minutes.

You can use any flavor jam you like.

Source: Classic Desserts
Enjoy These Great Tasting Recipes From Our Forum:

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Chili’s(tm) Honey Chipotle Chicken Crispers

Today’s secret recipe is for one of my guilty pleasures from the menu at Chili’s.  I love the honey chipotle chicken crispers.  These fried chicken tenders are nice and crispy on the outside and tender on the inside.  Tossed in a tangy honey-chipotle sauce that has a great balance of sweet and spicy flavors.  Serve with fries and corn on the cob to complete your meal.

You can also find a great selection of Chili’s recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Chili’s(tm) Honey Chipotle Chicken Crispers

Batter:

1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3/4 cup flour

Breading:

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 chicken tenderloins
6 cups of vegetable oil for frying

Honey Chipotle Sauce:

2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper
1/2 teaspoon salt

To Make the Honey Chipotle Sauce:

Combine all the ingredients into a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes. Remove the pan from th heat.

To Make the Chicken:

Heat the oil in a deep fryer to 350 degrees F.

Mix together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.Whisk in the flour.

Make the breading by combining all ingredients in another shallow bowl.

Dip each piece of chicken into the batter.

Lift the chicken out of the batter and let some of the excess drip off.

Toss the chicken into the dry breading and coat completely.

Repeat with the other pieces.

Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.

Remove chicken from oil and allow to drain on paper towels.

When all the chicken tenders are done, drop them into a large bowl.

Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Crudo’s Squid Ink Risotto

Today’s 5 star secret recipe comes from Crudo in Phoenix, Arizona.  At Crudo, chef Cullen Campbell has an imaginative menu of Italian inspired small plates.

One of the signature dishes at Crudo is the squid ink risotto.  This tasty risotto dish is dyed black with natural squid ink and is topped with pickled chiles.  Squid ink is available at gourmet markets, seafood stores and online here.

We have some more delicious risotto recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Crudo’s Squid Ink Risotto
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Pickled Chiles:

1 cup white balsamic vinegar
1/4 cup sugar
1 tablespoon salt
4 red Fresno chiles, sliced

In a saucepan, bring the vinegar, sugar and salt to a boil. Remove from heat and pour over the chiles in a glass bowl. Keep the chiles suspended in the liquid for three hours to pickle.

Squid Ink Risotto:

6 to 8 cups vegetable broth
3 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, chopped
2 cups Carnaroli or arborio rice
1 cup white wine
1/2 cup heavy cream
1 tablespoon squid ink
1 cup sun-dried tomato (chopped)
1 cup drained and shredded oil-packed tuna
1/4 cup pickled chiles, diced
1/2 cup grated parmesan
Salt
1/4 cup basil, thinly sliced

Place the vegetable broth in a small pot and bring to a gentle simmer on the stove.

Meanwhile, heat the oil in a medium pot over medium-high heat. Add the onion and cook until softened, 4 to 6 minutes. The last minute or so, stir in the garlic and cook until aromatic. Add the rice and cook, stirring to lightly coat, about 2 minutes. Increase the heat to high, add the wine and cook until the wine is almost completely evaporated.

Add a ladleful of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding a ladle of broth as each is absorbed by the rice.

When the risotto is al dente, stir in the cream, squid ink, sun-dried tomatoes, tuna and pickled chiles. Cook, stirring until the flavors are married, then stir in the parmesan. Taste, and season if desired with salt. Serve the risotto in bowls, garnished with basil.

Serves 4

Source: Secret Recipe Forum
Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Free video reveals how this food damages your intestines and the top 4 insider secrets to rid your belly of health-derailing “toxic bugs” that are in your belly: Go Here

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Grilled Portabello Mushroom Sandwich

The weekend is here and I have some tasty new recipes (below) for you to enjoy.  These restaurant quality dishes are easy to prepare.  First I have a flavorful secret recipe for a grilled portabello mushroom sandwich.

This recipe is only one of the delicious sandwich recipes featured in the “Great Sandwiches” recipe book.  In this book, you will find an incredible collection of both traditional and unique sandwich recipes that are sure to please.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone: Go Here

Enjoy!

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New Secret Recipe
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Grilled Portabello Mushroom Sandwich

Marinade:
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic — minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper — freshly ground

2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme — chopped
1 red bell pepper — roasted
2 teaspoons balsamic vinegar
2 onion rolls — split & grilled
2 teaspoons balsamic vinegar
2 onion rolls — split & grilled
2 thick slices Monterey jack cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.

Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.

On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft.
Sprinkle red bell pepper with balsamic vinegar and shallots.

Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls.

Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and serve hot.

Source: Great Sandwiches
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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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