Kathie Lee Giffords Chicken And Broccoli Divine Recipes

KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE

Steps:

• In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
• Place shredded chicken into a 13X9 glass pan that has been well-buttered.
• Place cooked and drained broccoli over the chicken.
• Pour soup mixture over the chicken and broccoli to cover.
• Sprinkle generously with the cornflake crumbs.
• Bake at 350 for 40 minutes.
• Let sit 10-15 minutes.
• This is very filling and a little goes a long way.

CHICKEN MACE

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large baking dish.
• Mix well to combine.
• Cover with aluminum foil, venting with a few knife slits.
• Bake for one hour, stirring occasionally, and removing cover for the last 15 minutes of cooking to brown potatoes and chicken.

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat softened cream cheese, butter, and vanilla until creamy.
• Slowly add sugars until blended.
• Stir in chocolate chips.
• Place mixture onto a piece of plastic wrap and form into a ball.
• Refrigerate for 1 hour.
• Roll ball in pecans.
• Serve with chocolate graham crackers.

KATHIE LEE GIFFORD'S PECAN TARTS

Steps:

• FOR THE CRUST:.
• Cream together the softened butter and cream cheese.
• Add the flour and beat well.
• Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
• Refrigerate in pans overnight.
• FOR THE FILLING:.
• Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
• To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
• Then fill each shell to 2/3 full with pecan mixture.
• Bake at 350º for 25 minutes.
• Let cool.
• Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.

KATHIE LEE GIFFORD'S TURKEY MARSALA

Steps:

• Sprinkle cutlets with salt, pepper and paprika.
• Mix flour and parmesan and dust cutlets.
• Combine oil and butter in a skillet.
• Add meat.
• Sprinkle garlic salt on cutlets.
• Cook meat until no longer pink.
• Remove cutlets and keep warm.
• Add wine and lemon juice to pan; deglaze.
• Serve over cutlets; garnish with lemon wedges.

RUSSIAN BUTTER COOKIES FOR CHRISTMAS

Steps:

• Preheat oven to 400°F.
• Beat well the butter and sugar together.
• Blend in the remaining ingredients.
• Chill for several hours or overnight.
• Shape/roll into 1 inch balls.
• Bake at 400°F for 10-12 minutes.
• Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
• Cool and then roll AGAIN in confectioner's sugar.
• These are so simple and yet so special.