Chai Spice Coffee Cake

Cake:
2 1/2 c. all purpose flour
1 1/2 c. firmly packed brown sugar
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 sticks butter, softened
1 c. chopped walnuts
1 tsp. baking soda
1 egg
1/2 c. plain greek yogurt
1/2 c. Hellmann's mayonnaise

Topping:
1/4 c. nut mixture
2 Tbsp. sugar
1/2 c. chopped walnuts
1 tsp. cinnamon
1 tsp. chai spice blend

Preheat oven to 350 degrees. Butter and flour 13X9 baking pan.

Combine the flour, brown sugar, 1/2 c. sugar, salt, and 1 tsp. cinnamon in mixing bowl. Blend together with the mixer on low. Add butter and mix until mixture is slightly crumbly. Remove 1 1/2 c. of crumb mixture and add 1 c. walnuts making a nut-crumb mixture. Mix and press 1 1/4 c. of this mixture into 9X13.

Take 1/4 c. of the nut-crumb mixture and make topping. Add 2 tbsp. sugar, 1/2 c. walnuts, 1 tsp. cinnamon, and 1 tsp. chai spice blend. Set aside.

To the remaining crumb mixture in the mixing bowl add baking soda, egg, yogurt and mayonnaise. Mix at medium speed for half a minute until it is a batter. Pour this batter over the crumb mixture in the 9X13. Spread with large spatula to sides making large strokes continually from the middle of the batter to the edges being careful not to upset the crumb mixture on the bottom of the pan. Sprinkle with the reserved topping and bake for 40 minutes. Serve warm or room temperature.

Our Favorite Hershey's Cocoa Brownies

1/2 c. (1 stick) butter, melted
1 tsp. vanilla
1/2 c. flour
1/4 tsp. baking powder
1 c. sugar
2 eggs
1/3 c. cocoa
1/4 tsp. salt

Heat oven to 350 degrees. Stir together butter, sugar and vanilla until well mixed. Add eggs and beat well with spoon. Add flour, cocoa, baking powder and salt. Stir until well blended. Pour into greased 9 in. square baking dish.  Bake for 20 minutes or until a toothpick comes out clean.

Hamburger Vegetable Soup

1 lb. ground turkey (ground beef works fine too)
5 c. beef stock (you could also use water)
1 16 oz. can petite diced tomatoes (don't drain)
1 small onion, chopped
1 c. celery, diced
1/3 c. pearl barley
1/4 c. catsup
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf
salt and pepper to taste

Brown meat in large pot. Add all ingredients and bring to a boil. Reduce heat and simmer covered for an hour. Remove bay leaf and serve.

Russian Chicken

6 chicken breast halves or 6 thighs
1 8 oz. bottle Catalina Dressing
2 Tbsp. Agave Nectar
1 medium onion thinly sliced in rings
1 tsp. minced garlic
Salt and Pepper

Preheat oven to 300 degrees. Place chicken pieces in a 9x13 baking dish. Mix all other ingredients. Spread over chicken to cover. (at this point dish can be put into freezer for up to 3 months; thaw before baking) Bake 2 hours.

Chocolate Peanut Butter Candy Bars

1/3 c. agave syrup
1/4 c. peanut butter (I used Jif)
2 Tbsp. butter
2 c. original granola (I used Heartland)
1/4 c. semi sweet chocolate chips

Heat syrup, peanut butter and butter over medium heat, stirring until smooth. Remove from heat adding granola and chocolate chips. Stir then drop by Tbsp. onto cookie sheet. Carefully shape lengthwise into 'candy bars.' Chill atleast 15 minutes in fridge. Transfer to an airtight container keeping them in fridge. (trust me they get goey if left out for more then a few minutes)

Original recipe found (click here). Revised by me.

Russian Beef Stroganoff

3 Tbsp. butter
2 large yellow onions, thinly sliced
salt and pepper to taste
1 lb. mushrooms
2 1/2 to 3 lbs. beef chuck roast, cut into 1 in. chunks
2 Tbsp. Dijon mustard
1 c. beef stock
1 c. sour cream

Melt the butter in a large deep skillet over medium-high heat. Add the onions and mushrooms. Sprinkle with salt and pepper. Sir occasionally, until the onions are very soft, about 10 minutes. Add the beef and cook until the outer is no longer pink. Add the beef stock. Adjust the heat so the mixture simmers steadily and cook for about an hour or until the beef is tender. Stir in the Dijon mustard and sour cream. Serve alongside white rice or noodles.

(I served it alongside mashed potatoes; a true Russian Beef Stroganoff isn't served with potatoes I was told)

This can also be made with Beef Tenderloin. Decrease the cooking time for the meat to 10 minutes.

Amy's Favorite Chicken Salad

3 c. diced cooked chicken
1 c. petite diced celery
2 Tbsp. lemon juice
1 Tbsp. minced onion
pinch of sea salt
1/3 c. Hellman's mayonnaise
1 c. seedless grapes, halved
1 (11 oz.) can mandarin oranges, drained
1/2 c. slivered almonds, toasted

Combine cooked chicken, celery, lemon juice, onion, salt, and mayonnaise. Chill over night.
Stir in grapes, mandarin oranges and almonds.

Scrumptious alone or served on toasted seven grain bread. (or whatever your favorite bread is)

Adapted by me from Winners
Winning Recipes From The Junior League of Indianapolis