Neiman Marcus Monkey Bread

Serve warm with Strawberry Butter 

Ingredients: 

1½ compressed yeast cakes 

1 cup milk 

4 TBS sugar 

1 TBS salt 

½ butter, melted plus melted butter for dipping 

3½ cups flour, sifted 

Directions: 

1. Preheat oven to 400 degrees 

2. Place milk in heavy bottomed pan on low heat 

 3. Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot. Remove from heat; let cool slightly 

 4. Place yeast and scaled milk in a large bowl 

5. When yeast is dissolved, stir in sugar, salt and butter 

 6. Add flour, beat well 

 7. Cover and allow dough to rise to almost double (apps 45 minutes) 

8. After dough has risen, turn out onto lightly flours work surface 

 9. Punch down and roll out to ¼ inch thickness 

 10. Cut into 2" diamond shaped pieces 

 11. Dip each piece in melted butter 

 12. Arrange in a 4" pie pan, 4 or 5 overlapping pieces per loaf 

 13. Allow to rise for ½ hour 

 14. Bake 30-40 minutes or until brown 

 15. Remove from oven and brush with more of the melted butter 

Prep Time: 180 minutes Cook Time: 30 minutes Category: Breakfast Servings: 16

Neiman Marcus Chili con Queso Soup
 Ingredients:
1 large onion, finely chopped
 6 TBS unsalted butter
 3 cans mild green chiles, chopped
 4 cans plum tomatoes, drained, seeded, and chopped
 4 pkgs cream cheese, cut into bits
 2 cans chicken broth
 3 cups half and half
 6 tsp fresh lemon juice, or to taste
 cayenne pepper, to taste
 salt, to taste
 julienned tortilla strips, chopped green onions chopped monterrey jack, shredded

 Directions: Cook onion in butter over moderately low heat until onion is softened. Add chiles and tomatoes. Cook 8-10 minutes over medium heat until liquid evaporated, stirring occasionally. Add in cream cheese until melted. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat until hot but do not boil. Sprinkle tortilla strips, green onions and cheese over each serving.

Prep Time: 10 minutes Cook Time: 15 minutes Category: Soups Servings: 8

Neiman Marcus Chili Blanco

Ingredients:
 1 pound dried northern beans
 2 pounds chicken breast
 1 TBS olive oil
 2 medium onions, chopped
 4 large garlic cloves, chopped
 2 cans green chiles
 2 tsp ground cumin
 1 ½ tsp dried oregano
 ¼ cayenne pepper
 6 cups chicken broth
 3 cups monterrey jack cheese, grated

 Garnish Sour cream salsa fresh cilantro

 Directions: Rinse beans, cover with enough cold water to cover by at least 3 inches, soak overnight. Place chicken in large saucepan. Cut up onions, celery, carrots, salt and pepper for flavor. Add cold water and bring to a simmer. Cook until tender. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in same pot over medium heat. Add onions and sauté until translucent. Stir in garlic, chiles, cumin, oregano, cayenne and sauté 2 minutes. Add beans and stock and bring to a boil. reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared one day ahead. Cover and refrigerate. Bring chili bean mixture to a simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Pour chefs into large tureen. Place remaining chefs, sour cream, salsa and cilantro in small bowl around tureen so that guest can add whatever toppings they want to their chili.

Prep Time: 30 minutes Cook Time: 90 minutes Category: Soups Servings: 8

Neiman Marcus Chicken Broth

Description: Love this stuff!!!

Ingredients:

5 pounds mixed chicken parts from 2 fryers
 2 cups coarsely chopped celery
 1 cup peeled and chopped carrots
 2 cups onion wedges
 3 garlic cloves
 5 black pepper corns
 1 bayleaf
 3 fresh thyme sprigs
 1 bunch fresh Italian (flat leaf) parsley stems only
 2 chicken bouillon cubes, crumbled

 Directions: Rinse the chicken pieces under cold running water and place in a stockpot. Add celery, carrots, onions, garlic, peppercorns, bay leaf, thyme, parsley ad bouillon powder. Add about 1 gallon water or enough to cover the ingredients by about 2 inches. Bring to a boil over medium-high heat, turn down the heat to medium-low and let simmer 3-4 hours; skim the surface occasionally to remove fat and impurities. Partially cover the pot with a lid but do not let the stock cook above a low simmer; this insures a clean stock. Pass the stock through a fine mesh strainer into a clean saucepan and skim again. To serve, ladle the broth into warm soup bowls.

Prep Time: 10 minutes Cook Time: 15 minutes Category: Appetizers Servings: 8

Spiced Peach Angel Food Cake

Mrs. Gardner makes Pineapple Angel Food Cake and it is DELISH... I decided to try something a little different this time. It is awesome and low calorie!

Ingredients:

1 box White Angel Food Cake mix
1 can Peach Nectar
1 can Harvest Spiced Peaches (drained and diced)

Blend all three well. Pour into a 9 x 13 ungreased pan. Bake at 350° for 40 minutes. Allow to cool and serve topped with Cool Whip if desired.

Variattions:

20 oz can crushed Pineapple, undrained
15 oz can Mandarin oranges, undrained

Feathered Corn

1 stick melted butter
2 cans whole kernel corn drained
8 0z softened cream cheese
2 cans diced green chiles
Mix it all together & bake @350 for 30 min.

Toffee Nut Bars

1 yellow cake mix
1 egg
1/3 c. butter
1 (14 oz.) Eagle Brand milk
1 c. chopped pecans
1 tsp. vanilla
1 egg
1/2 c. Heath Bits O' Brickle


Mix first 3 ingredients until crumbly. Pat into 9x13 pan. Mix the rest of the ingredients together and pour over cake. Bake at 350 degrees for 30-35 minutes until golden brown. Cool and cut into squares.