The Gift of Food



Last Christmas I took some of the recipes from my books and created the Ashton Falls Cookbook. I am going to share a few of the recipes here. I hope you enjoy them. If you are interested in taking a look at the entire book here is the link:


Chicken and Green Chili Dip

Combine in large bowl:

2 large chicken breasts, cooked and cubed

2 cups artichoke hearts, chopped

8 oz. cream cheese, softened

1 cup grated Parmesan cheese

1 cup Pepper Jack cheese, grated

1 cup cheddar cheese, grated

14 oz. diced green chiles (Ortega)

1 cup mayonnaise

Salt and pepper to taste

Pour into 9 x 13 pan. Top with additional grated cheese (as much as you want).

Bake at 350 degrees until bubbly, about 45 minutes.

Serve with chips, crackers, French bread slices, or tortillas.


Crab and Artichoke Dip

8 oz. cream cheese, softened

8 oz. Havarti cheese, grated

2 cans (approx. 14 oz. each) artichoke hearts, diced

8 oz. crab meat, fresh or canned

2 cups Parmesan cheese, grated

1 cup sour cream

2 tsp. horseradish (add more if you like it hot)

Mix and bake at 450 degrees for 30–45 minutes; stir after 20 minutes.

Serve with baguette slices, tortilla chips, or crackers.


Timberland Shrimp Chowder


1 stick butter

½ chopped onion (or more if you like onion)

3-4 cloves garlic, chopped

6 cups peeled and diced potato (frozen hash browns work as well)

2 lbs. cooked shrimp (any size; Rosie uses medium, but she has used salad shrimp in a pinch)

32 oz. chicken broth (can use part chicken broth and part water if preferred)


Spices: amounts can be adjusted to accommodate taste.

¼ tsp. chili powder

¼ tsp. cayenne pepper

¼ tsp. ground cumin

¼ tsp. coriander

½ tsp. nutmeg

½ tsp. paprika

1 tsp. salt

1 tsp. white pepper

Melt butter in heavy pan. Sauté onion and garlic. Add potatoes and shrimp.

Cover with chicken broth (just enough to boil potatoes). Add spices.

Boil until potatoes are tender; the time will vary depending on the size of potato cubes.

Cheese sauce:

While potatoes are boiling, use a separate pan to make cheese sauce.

1 stick butter

4 oz. cream cheese (1 small or ½ large pkg.)

1 cup heavy cream

2 cups shredded cheddar cheese (do not use non or low fat)

2 cups grated Parmesan cheese (or 1 cup Parmesan and 1 cup Romano)


Melt butter in pan over medium heat. Add cream cheese. Stir until melted. Add cream. Add cheese a little at a time.

After potatoes are tender, slowly fold cheese sauce into base. Stir constantly until well blended.


Cheesy White Chicken Enchiladas

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray.

Mix in a bowl:

3 large chicken breasts, cooked and cubed

1 cup sour cream

8 oz. diced green chiles (Ortega)

Fill 8 medium flour tortillas with chicken filling.


In a medium saucepan combine:

1 stick butter, melted over medium heat

4 oz. cream cheese, added to melted butter and stirred until smooth

1 cup heavy whipping cream, stirred until blended

1½ cups grated Parmesan, stirred in slowly to avoid lumps

Pour over tortillas and top with 16 oz. Monterey Jack cheese, grated.

Bake uncovered at 350 degrees for 20–25 minutes. Broil for a few minutes to brown.


Easy Mac and Cheese

1 box (16 oz.) penne pasta

4 chicken breasts, cooked and cubed

1 can of Campbell’s Cream of Cheddar soup

1 can of Campbell’s Nacho Cheese soup

(you can use two cans of either if you like your casserole more or less spicy)

2 cups shredded cheddar cheese

1 cup grated Parmesan cheese

1 jar (16 oz.) Alfredo sauce (any brand)

¾ cup milk

1 cup cashews (or more if you’d like)

Salt and pepper to taste

Cheddar cheese crackers

Boil pasta according to directions on box (10–12 min)

Meanwhile, mix cooked and cubed chicken, soups, cheeses, Alfredo sauce, milk, cashews, and salt and pepper together in a large bowl.

Drain pasta when tender and add to chicken mixture. Stir until well mixed.

Pour into a greased 9 x 13 baking pan. Top with crumbled cheddar cheese crackers.

Bake at 350 degrees for 30 minutes.



Carrot Cake

3 eggs

2 cups sugar

3 cups finely shredded carrots

1 8 oz. pkg. softened cream cheese

1¼ cups vegetable oil

2 cups flour

2 tbs. ground cinnamon

2 tsp. baking soda

1 tsp. salt

1 can (8 oz.) crushed pineapple, well drained

2 cups walnuts, chopped


Beat eggs and sugar together until blended. Add carrots, cream cheese, and oil. Beat until smooth. Add dry ingredients. Stir in pineapple and nuts. Pour into greased 9 x 13 baking dish. Bake at 350 for 55–60 minutes.



¾ cup butter, softened

6 oz. cream cheese, softened

1 tbs. vanilla

3 cups powdered sugar

Whip together and frost cake when cool; top with pecans.


Wishing you a wonderful holiday filled with delicious food and good friends. Comment below to be eligible to win a Santa Sleuth Mug and Book.

mugsSanta Sleuth Facebook




40 thoughts on “The Gift of Food

  1. Tina Shobe says:

    Thank you for sharing your recipes! Carrot cake has always been my favorite cake and you just can’t find a good one to buy. I’m giving that recipe and the Mac and cheese one a try. Merry Christmas to you and your family. Have a great time creating memories!

  2. Deb Forbes says:

    All the recipes sound good. We are having fajitas for Christmas. My family decided a few years back that eating turkey and ham was alright for Thanksgiving but for Christmas it should be different. Merry Christmas

  3. robeader says:

    It’s a bad thing to read my e-mail at 9:30 in the morning and see all the delicious recipes you have posted. Now my stomach is grumbling and not time yet for lunch. Your books are fantastic and most enjoyable.

  4. JoAn V. says:

    Those recipes sound so good and easy which is a requirement for me. I love the cover on Santa Sleuth so that mug would be great to have in my kitchen. Thank you for the giveaway.

  5. Sonya Steele says:

    Thank you so much for sharing the recipes, all of which sound seriously yummy. My mom’s favorite cake is carrot cake so she will love it!

  6. sallycootie says:

    I love to cook something special for the family, especially at this time of year. Thanks for the recipes and another wonderful giveaway. Happy Holidays!

  7. Debbie S says:

    So many yummy recipes in your cookbook, I will definitely be trying that crab/artichoke dip this week. Going to flip through that cookbook and see what else I want to make this week. Merry Christmas!

  8. Doward Wilson says:

    Merry Christmas and Happy New Year to you and all the family! The recipes sounded so good I had to glue myself to the computer to keep from running to kitchen for another snack. Thanks for the chance to win.

  9. Now you have me craving Carrot Cake (one of my favorites)! Each of my Sister-in-Laws is receiving this cookbook for Christmas this year. Recioes to please everyone. Wishing your family and you a very Merry Christmas.

  10. lynne Moody says:

    Merry Christmas Kathi hope you and your family have a Wonderful Christmas and a Happy New Year ( plus a safe one ) . The recipes sound totally Delicious can’t wait to try some 🙂

  11. Mary Jane H. says:

    The recipes sound great, I’m planning to try some of the over the Holidays. Thanks for sharing. Merry Christmas to you and your family Kathi.

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