Cinnamon Stars

A unique cookie with the icing baked on!  COOKIES- 2 cups slivered almonds 3/4 cup sugar 1 TB freshly ground cinnamon* Dash salt 1 TB honey 1 egg white  ICING- 1 cup.powdered sugar 1 egg white Edible glitter or sprinkles if desired**   In food processor, combine almonds, sugar, cinnamon and salt; pulse 2-3 min or until very finely ground. Add honey; pulse to distribute.  Add 1 egg white; pulse several seconds or until dough pulls together and forms ball. Pat out dough between 2 sheets of parchment or waxed paper to about 1/2- inch thickness. Roll dough to 1/4-inch thickness(about 12by 10-inch rectangle).  Be careful not to let paper bunch up and wrinkle underneath.  Refrigerate 1 hour or until firm.  Meanwhile, in a med bowl, stir together all icing ingredients except edible glitter, beat at med-high speed 5-7 min or until stiff but spreadable. Press plastic wrap directly onto icing to prevent skin from forming. With offset spatula, spread thin layer of icing onto chilled dough. Discard any remaining icing. Sprinkle with edible glitter or sprinkles,if desired. Refrigerate dough 10 min or until icing is set. Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Cut out cookies using 2-inch star-shaped cutter. (Dip cutter into water before each use,shaking off excess). If cookies are difficult to remove from cutter, tap edge of cutter against baking sheet until cookies release. Place cookies on baking sheets. Bake one sheet at a time 5-6 min or until cookies have risen slightly(icing should remain white). Cut and bake remaining dough scraps, if desired. Cool cookies completely on wire rack.(Cookies can be made up to 1 week ahead. Store in airtight container).  TIPS * To grind cinnamon, break sticks into smaller pieces. Grind in coffee grinder until finely ground, sift through fine strainer to remove any pieces. (You will need about 4 cinnamon sticks for this recipe.) ** Edible glitter, an all-natural gumarabic, adds beautiful sparkle to cookies. YiELD: 30 cookies  (Source: Cooking Club of America)

Pepsi Pork Chops

Kettle Falls Collection- 8 pork chops  salt and pepper 1 cup ketchup 1 cup Pepsi brown sugar  Place pork chops in baking pan.  Season with salt and pepper.  Mix the ketchup and Pepsi together and pour over the pork chops.  Sprinkle with brown sugar. Bake uncovered at 350 degrees for 1 hour or until tender. (Source: Kimberly Merritt)

Cranberry Margaritas

Kettle Falls Collection- 2/3 cup cranberry juice cocktail 1/4 cup sugar 3/4 cup fresh or frozen cranberries(rinsed)  1/3 cup lime juice 1/3 cup tequila 1/4 cup orange flavor liqueur 1 1/2 cup crushed ice  Pour 1/4 cup of the cranberry juice in a shallow bowl. Pour 3 Tbsp sugar onto a flat plate. Dip the rims of 4-6 glasses into juice then into sugar-set aside.  Reserve 12 cranberries. In a blender mix above ingredients until smooth. Fill glasses and garnish with remaining berries.(Source: Nancy Coogan)

Cracker Dumplings

Kettle Falls Collection- 3 cups crushed soda crackers 1 egg 1/2 cup milk  Mix all ingredients. Form into round balls about the size of small golf balls. Drop into boiling chicken stock or other stock. Boil about 10 min uncovered and 10 covered. Should make 12-13 dumplings. (Source: Maxine Graves)

Just Like Orange Julius

Kettle Falls Collection- 1 cup orange juice 1 egg white 1/4 sugar 1 cup water 3/4 tsp vanilla 1 cup ice,heaping  Combine all ingredients in a blender, set on high speed for 15-30 seconds. Makes 2 drinks. You may use other fruits for different flavors. (Source: Michelle Thomas)

Wendy's Frosty

Kettle Falls Collection- 1 cup milk 1/2 cup Nestle Quick Chocolate Drink Powder 3 cups softened vanilla ice cream   Combine all ingredients in a blender, mix on high speed until smooth with a milk-shake consistency.  Serve promply. Makes 1 generous drink. (Source: Dayna James)

Chicken Taco Rice

Kettle Falls Collection- 1 lb boneless skinless chicken breast 2 Tbsp. oil 1 can chicken broth 1 8oz can tomato sauce 1 pkg taco seasoning 1 can corn, drained 1 green pepper,chopped 1 1/2 cup minute rice(or a longer cooking rice cooked) 1/2 cup shredded cheddar tortilla chips  Saute' chicken; add broth, tomato sauce and taco seasoning. Boil and simmer covered for about 5 min. Add corn and pepper and bring to a boil.  Add rice and cover and remove from heat and let stand for 5 min. Serve with cheese and tortilla chips. (Source: Becky James)