Communal Kitchen

Pasta e Fagioli (Olive Garden Soup)

2009-04-14T22:59:00.002-04:00

1 lb ground beef
1 medium onion chopped
1 cup slivered or chopped carrots
1 cup diced celery
1 28 oz can diced tomatoes
1 15 oz can red kidney beans
1 15 oz can great northern beans
3 14 oz cans beef broth
½ tsp oregano
1 ¼ tsp pepper
2 ½ tsp fresh parsley (or 1 tsp dried)
¾ tsp tobassco (don’t leave this out)
26 oz spaghetti sauce (traditional flavored)
1 cup dried pasta shells

Sautee beef in oil. Don’t drain. Add onions, carrots, celery and tomatoes. Simmer 10 minutes and stir occasionally. Drain and rinse beans lightly then add to pot. Add beef broth, seasonings, spaghetti sauce and pasta. Let simmer for 45 minutes while stirring occasionally. This makes a BIG pot of soup. If you double it, you’ll need two big pots. Great with garlic bread!

For lower fat, I substitute ground turkey for beef. I also don’t cook it in oil. Instead I drain the turkey once cooked and add the diced tomatoes next so that the vegetables will have some liquid to cook in (instead of the oil).

Cafe Rio Burritos Enchilada Style

2009-01-07T10:18:00.002-05:00

I have spent the last year of living here combining Cafe Rio recipes to find one that tastes most like cafe rio. I have never written down a recipe for it, but I taught a few people how to make them and then one of them wrote it down so here it is:
I think it is best with homemade tortillas. Here's my moms recipe:

To make the tortillas:
5 cups of flour
1/2 cup shortening
1 Tbs. salt
1/8 tsp. baking powder
1 1/2-1 3/4 cups water

Cut the shortening into the dry ingredients, add water. Roll into balls (about the size of clementine oranges). Using rolling pin, roll out each tortilla as thin as you can. Put on griddle at about 425 degrees. This only takes a few minutes, cook on each side.

To make the pork:

Put a pork roast in the crockpot (whatever size you'd like; I find pretty much all sizes turn out great)Add 1/2 can coke or dr pepper (don't use diet). Sprinkle in brown sugar (start with about 1 Tbs, and add more if needed)Cook for 10-12 hours on low. Take roast out, put on plate. Throw away the juice from the crockpot. Shred pork, put back in crockpot. Add one small can of enchilada sauce (green). Add brown sugar (1 cup to start). Cook in crockpot on low for another 1-2 hours.

You can add whatever you'd like inside the burrito. What I usually do is put black beans, pork, mozzarella cheese, and 1 or 2 spoonfuls of enchilada sauce inside the burrito. Roll up, and then smother the tops with more enchilada sauce and mozzarella cheese. Cover the burritos entirely with sauce (otherwise the edges get crunchy). Serve with sour cream, salsa and whatever else you think sounds good!

7-Layer bars (Magic Bars)

2009-01-07T10:08:00.002-05:00

1 1/2 cups graham cracker crumbs
1/2 c (1 stick) butter or margarine, melted
1 (14 oz) can Sweetened Condensed Milk
1 C (6 oz) butterscotch-flavored chips
1 c (6 oz) semi-sweet chocolate chips
1 1/3 c flaked coconut
1 cup chopped nuts

Preheat oven to 350 (325 for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 pan

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store leftovers covered at room temperature.

**It works well to line entire pan with a sheet of aluminum foil first. Coat foil lightly with cooking spray. When bars have cooled, lift up edges of foil to remove from pan and then cut into squares.

Texas Sheet Cake

2009-01-07T10:03:00.002-05:00

My mom always made this for Court of Honors, big get-togethers, etc.

Combine in large bowl: 2 c flour
2 c sugar
1/2 tsp salt
1 tsp soda

Bring to boil: 2 sticks margarine/butter
1 c water
4 tbsp cocoa

Add boiled mixture to flour mixture. Add 1/2 cup sour cream and 2 eggs.

Mix well, pour into greased cookie sheet (large, with 1" sides). Bake at 350 for 20-25 minutes.

ICING
Bring to boil: 1 stick margarine/butter
6 tbsp milk
4 tbsp cocoa
Add 1 box powdered sugar (16 oz). Mix well, add 1 tsp vanilla and chopped nuts(opt). Ice while cake is hot.

Sausage Tortellini Soup

2009-01-07T09:59:00.002-05:00

I just found this recipe a few months ago, and it's my new favorite soup recipe!

1 lb mild Italian sausage
1 c. chopped onion
2 cloves garlic
5 c beef broth (bouillon)
1 c water
2 c chopped tomatoes (28 oz can)
1 c sliced carrots
1 1/2 c zucchini (sliced)
1/2 tsp basil
1/2 tsp oregano
1-8oz can tomato sauce
2 c tortellini (8 oz) -I use the cheese tortellini
3 tsp parsley

Remove skin from sausage and cook until brown. Remove sausage from pan and leave drippings. Blend all ingredients, except tortellini, zucchini and sausage. Simmer for 30 minutes. Add reserved ingredients and cook for 30 more minutes.

Minestrone Soup

2009-01-07T09:57:00.003-05:00

This is super easy, and similar to taco soup.

1 lb. hamburger browned with onion, salt & pepper
3 cans Campbell's minestrone soup
1 big can pork & beans
3 c. water
2 tbsp worcestershire sauce

Mix and simmer till warm.

Tater-tot Casserole

2009-01-07T09:54:00.002-05:00

Brown one pound ground beef. Drain grease and put in casserole dish. Mix in one can drained green beans and one can Cream of Mushroom soup (I usually add about 1/2 can of milk too) Top with tater-tots. Bake at 350 until sauce bubbles and tater-tots are warm all the way through.

I like to eat this with ketchup as well.

Spaghetti Pie

2009-01-07T09:52:00.003-05:00

Cook spaghetti, drain. (use 1 small package)
Mix together 1 Tbsp oil and two beaten eggs in small bowl, and then mix with cooked spaghetti.
Put half in pie plate, cover with mozzarella cheese,
Rest of spaghetti, rest of cheese. Bake at 350 for 15 minutes. Serve with spaghetti sauce.

Sesame Chicken

2009-01-07T09:48:00.002-05:00

3 or 4 chicken breasts cubed (raw)
1/4 c. peanut oil
1/2 c. flour with salt & pepper (put in large ziploc bag and shake cut up chicken to coat)
Fry chicken in oil

1/4 c. sugar
1 Tbsp. chives
1 Tbsp. sesame seeds
1/4 c. soy sauce
Heat to dissolve sugar (you can add this to the pan with the chicken or cook in seperate pan and then combine)

Serve over cooked rice.

Soft Gingersnaps

2008-11-12T15:08:00.003-05:00

Anne, your recipe made me quite famous yesterday. THANKS for sharing!! They were SO TASTY!

2 cups sugar
1 1/2 cup vegetable oil
2 eggs
1/2 cup molasses

4 cups flour
4 tsp baking soda
1 T ground ginger
2 tsp cinnamon
1 tsp salt

In a mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beat well after each. Stir in molasses. Combine dry ingredients - gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. Place 2" apart on cookie sheet. Bake at 350 for 10 -12 minutes. Remove to wire rack.

A fun addition, especially for the holidays: after cookies have cooled, dip half the cookie in white chocolate and cover with red & green sprinkles.

Buffalo Chicken

2008-10-23T12:37:00.002-04:00

Last night, desperation led to innovation.

I threw one packet of Buffalo Wing Mix and 2 lbs of boneless, skinless chicken thighs into the crock pot. It cooked for 4 hours on high, though if I'd had more time, I would have let it go for six so it would completely fall apart.

I served it with crunchy whole wheat rolls. Everyone in my family enjoyed this quite a bit! (It's so rare that this happens, that I walked around in amazement for the rest of the night.)

Mexican Beef Sandwich Rolls

2008-09-15T15:26:00.003-04:00

I grew up on these and just made for the first time this last weekend since I have been married. I had forgotten how yummy they are!

1 can sliced olives, drained (optional)
1 (7 oz.) can green chili salsa (I bought the La Victoria taco sauce and just used half of it)
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. chili poowder
6 rectangular french rolls (my mom would just do a big one on a loaf of French bread)
1/2 lb. ground beef
1 onion, chopped
1/4 lb. sliced mushrooms (I used canned)(optional)
4 oz. cheddar cheese, sliced
6 slices crisp cooked bacon

Cut rolls in half lengthwise. Scoop out most of inside. Lightly toast cut sides. Set aside. Brown beef. Add onion and mushrooms. Cook until limp. Stir in seasonings and salsa. Simmer until liquid is absorbed. Place beef filling in hollow rolls. Top with 1 slice of bacon and a slice of cheese. Place the top of the roll on and roll in foil. Heat at 375* for 12 to 15 minutes, or if chilled, 30 minutes.

Enjoy!

BBQ Ranch Chicken and Bacon Wrap

2008-08-21T14:18:00.003-04:00

This has become Matt's and my favorite berfore church Lunch it is so quick and yummy.

12 Banquet Original Chicken Breast Tenders

1/4 C Ranch Dressing

2T BBQ Sauce

4 Flour Tortillas

1 C Shredded Lettuce

1/2 C Chopped Tomato

8 slices of Bacon, cooked crisp

1/2C Shredded Cheese

Cook your chicken Tenders. While cooking combine dressing and BBQ sauce in a bowl, spread over tortillas. Add all else

Summer Bean Pineapple Salsa

2008-08-04T21:34:00.002-04:00

Rinse the following in a colander:
- 2 can of Black Beans
- 1 can of garbanzo beans
- 1 can of white (great northern) beans
- 1 can of kidney beans
- 1 can of pineapple tidbits

Toss bean/pineapple mixture in a large bowl.

Add:
- 2 cups of frozen yellow corn (thawed)
- 1 Yellow Bell Pepper, chopped
- ½ red onion, chopped
- 1 small hand full / bunch of fresh cilantro, finely chopped
- 1 small fresh jalapeno, diced
- 2 TBS of minced garlic (about 3-4 cloves pressed)
- 1 large bottle of Italian Dressing

Mix well, cover, and chill in fridge for at least one hour (or overnight.) Drain excess dressing before serving cold. Goes well with tortilla chips or pita. It is also great as a summer salad served over spinach with feta cheese.

-BY JULIA TODD

Hummus

2008-07-29T18:27:00.002-04:00

So simple and much cheaper in the long run than buying pre-made hummus. This is the closest that I have come to duplicating the wonderful hummus at Aladdin's restaurant.

Ingredients
1 can Chick Peas
2 T Tahini Paste (Seasame seed paste - can be found in the ethnic food section)
2 cloves Garlic, minced
1 T Lemon Juice
Salt & Pepper
Olive Oil

Directions
1. Drain the chick peas and save the juice
2. Combine the chick peas, tahini paste, garlic, and lemon juice in a food processor and blend until smooth
3. Add the chick pea juice until the hummus takes on a smooth texture (usually about 1/2 the remaining juice)
4. Salt and Pepper to taste. I also add a bit of Olive oil for a smoother texture.

Serve with carrots, cucumber, pita bread, etc.

Pina Colada Cake

2008-07-29T18:21:00.002-04:00

My mother-in-law first made me this cake and I loved how light it is. Very easy to make and a nice summery dessert.

Prep Time:10 min Start to Finish:30 min makes:16 servings

1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutritional Information
1 Serving: Calories 140 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Bread

2008-07-29T18:15:00.004-04:00

This bread is great the day after it is made. This has become a staple that I take into work or give friends. It's a recipe that I can make with items from my pantry. The recipe makes about two loaves or can be used for muffins.

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutritional Information - Servings Per Recipe: 24
Amount Per Serving
Calories: 264
Total Fat: 10.3g
Cholesterol: 35mg
Sodium: 304mg
Total Carbs: 40.6g
Dietary Fiber: 1.1g
Protein: 3.1g

Banana Bread

2008-07-29T17:53:00.003-04:00

I love this recipe for bananas that are getting too ripe. If I don't have enough bananas I just add some applesauce. This is a very moist bread so feel free to make your own spin depending on how you like your breads.

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe banana

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Nutritional Information - Servings Per Recipe: 12
Amount Per Serving
Calories: 230
Total Fat: 8.9g
Cholesterol: 56mg
Sodium: 246mg
Total Carbs: 35.1g
Dietary Fiber: 1.6g
Protein: 3.7g

Frozen Fruit

2008-07-29T16:08:00.003-04:00

Eating frozen fruit is a great way to cool off.

I have tried:
grapes
blueberries
raspberries
cherries

warning: they are not the best when thawed, so eat them QUICK!

What else have you tried and enjoyed????

Cabbage Crunch Salad

2008-07-29T15:47:00.007-04:00

1 head cabbage, sliced thin
4 green onions, chopped
2-3 chicken breasts, grilled (I use my George Forman and pour a little dressing over it right before it is done)
1 cup sliced almonds, toasted
1 pkg. Top Ramen noodles, broken

dressing:
1/2 cup oil (i use canola)
6 T rice vinegar
4 T sugar
1/2 tsp salt
1/2 tsp pepper
1 pkg Top Ramen chicken seasoning

I make the dressing in my blender or food processor, pouring the oil in last, slowly. Combine first 3 ingredients in a salad bowl. Pour dressing over salad and toss. Add almonds and broken noodles right before serving, toss again. Also good with mandarin oranges too.

I usually serve it with baked beans and breadsticks.

Please add your variations in the comment section. I know this is a pretty common salad.

Watermelon Slushy

2008-07-29T15:45:00.004-04:00

seedless watermelon, cubed
ice cubes
water (if needed to get things moving)

Throw it all in the blender.

add sugar to taste

Easy and Yummy.

Ice Cream Sandwich

2008-07-29T15:35:00.006-04:00

A yummy cool treat without the guilt. . . .

'SKINNY COW' ICE CREAM SANDWICHES
Nutrition Specs:
97% Fat free
140 calories per cookie
3 grams of fiber per cookie
0 trans fats

I have found them here at Target and Costco.

You won't be disappointed. :)

Cucumber Onion Dip

2008-07-18T14:16:00.006-04:00

I had a few people ask for this recipe after Enrichment, so I thought it would be easiest to just post it. Its embarrassingly easy. Enjoy!

1 pkg (8 oz) cream cheese, softened
1/2 cup cucumber, peeled, seeded and finely chopped
1/4 cup finely chopped onion
2 Tbsp mayonnaise
1/8 tsp salt
1/8 tsp pepper
In a small bowl, combine all ingredients. Beat until blended. Serve with rye chips or crackers.

Grilled Mexican Corn on the Cob

2008-07-02T12:36:00.003-04:00

I got this recipe from Paula Dean. A friend says that you can buy corn like this from carts on the streets of Mexico. It sounds wierd, but Ryan loves it.

Ingredients:
Corn on the Cob
Butter
Mayonnaise
Salt & Pepper
Chili Powder

Slather butter and mayonnaise over corn. Sprinkle salt, pepper and chili powder all over it. Spray a little pam on the tin foil and wrap corn in tin foil. Place on grill and let cook while your meat is cooking. Need to turn occassionally. Corn will be done when everything else is done! Don't be afraid to use lots of mayonnaise and chili powder. That's what gives it a unique flavor.

Things You Can Freeze

2008-05-24T09:31:00.004-04:00

Okay, this isn't a recipe, but my neighbors and I have been discussing of late all the things that you can stick in your freezer. Please add to it if you have a trick up your chilly sleeve!

1. Gallons of milk can be frozen. Just pour a little off the top to allow for expansion while freezing. Thaw when you're ready to use it. I've had gallons last three months in the freezer this way. They probably could last longer, I just haven't tried it. When milk goes on sale, I buy several gallons to freeze.

2. Olive and Canola oils. These are convenient to buy in bulk, but don't have the longest shelf life. Stick them in the freezer until you are ready to use.

3. Bread! The day old baked goods at the grocery store, and the Pepperidge Farm outlet on Kenny are two of my favorite spots to visit. I buy a month's worth of bread, bagels, and buns at a time and store them all in the freezer until ready to use. You can toast them for immediate thawing, or just let a loaf sit on your counter for a few hours until its thawed.

4. Fresh herbs. You know all those times you make a recipe that calls for a tablespoon of fresh basil or parsley or whatever? The leftover fresh herbs can be finally chopped and put in your ice cube tray with just a tiny bit of water. As soon as they are frozen, empty the cubes into a freezer ziploc, label and then you just pull out a cube to thaw the next time you need fresh herbs. It works particularly well with soups, sauces, and stews, since you can just throw the cube in without thawing it. For salads, defrost in a separate dish before adding.

Microwave Granola

2008-05-03T23:33:00.002-04:00

I make about 5 batches of this every few weeks. It is a staple at our house. We like it much better than store-bought cereal and you can use food storage to make it. If you have a big enough pan, you can double the batch. I just extend cooking times by a minute or so in each place to accommodate. I love that this is made in the microwave, so it is faster than the oven. It is also versatile. I add extra of the things I like and skip it if I don't like it.

3 c. oats (quick or old-fashioned)
1/3 c. wheat germ
1/3 c. shredded coconut
1/3 c. sesame seeds (I actually skip these, my sister says flax seeds are good in it)
1/3 c. chopped nuts (I use pecans because I have them from my parents, but walnuts are good and I have also used either of these with almonds)
1/3 c. brown sugar, firmly packed
1/2 tsp. cinnamon
1/3 c. oil or melted butter or margarine
1/4 c. honey
1 tsp. vanilla
1/2 c. raisins

1. Place oats in ungreased 2 qt. dish. Cook in microwave on full power for 2 1/2 minutes (3 if double-batch).
2. Add wheat germ, coconut, sesame seeds, nuts, brown sugar, and cinnamon to oats. Stir to blend.
3. Add oil, honey, and vanilla to dry ingredients. Toss lightly until coated. Cook in microwave on level 7 for about 6 minutes, stirring twice (I do 3 3-minute cookings for double)
4. Add raisins. Cook on full power for 1 to 2 minutes or until heated through. Press granola firmly against bottom of dish. Cool. Break into pieces and store in tightly covered container. (I usually do the 2 minutes or sometimes 3. I like my granola fully dried out and toasted. You do have to watch out for hot spots in the middle, cause it can burn.)

Enchilada-Style Burritos

2008-05-03T23:27:00.001-04:00

Okay, Natalie. Here's one that you asked for. It was probably so long ago that you don't remember asking me about it. So great! We love these.

2 lb. hamburger
1/2 c. chopped onion
1 (20 oz.) can refried beans
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin

Cook hamburger and onion until done. Drain. Stir in beans and spices. Place 1/3 c. meat mixture into flour tortilla. Roll and place in a 9x13 pan (with a little bit of sauce on the bottom). Pour sauce over filled burritos. Bake at 350* for 30 minutes, or until heated through. Makes 2 pans.

Sauce:

1 cube butter or margarine
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 tsp. mild chili powder
4 c. milk
1 (20 oz.) can enchilada sauce
3 c. shredded cheddar cheese

Melt butter. Stir in flour. Add other ingredients. Cook to a boil, stirring constantly. Boil one minute. Follow instructions above.

Cranberry Muffins

2008-05-03T23:21:00.002-04:00

Brooke, here's the other one. I have only made these once, but they turned out great. I also didn't have plain yogurt and used vanilla instead.

2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. plain yogurt
1/3 c. orange juice
4 Tbsp. melted butter or magarine
1 egg
1 1/2 tsp. vanilla extract
1/4 tsp. grated orange rind
2 c. cranberries, coarsely chopped

Preheat oven to 400*. In a large bowl, sift together dry ingredients. In a separate bowl, mix together yogurt, orange juice, melted butter or margarine, egg, vanilla, and grated orange rind. Blend dry and liquid ingredients by hand until just moist. Fold in chopped cranberries. Pour into greased or paper-lined muffin pans 3/4 full. Bake at 400* for 18 to 22 minutes. Makes 18 muffins.

Pumpkin Muffins

2008-05-03T23:16:00.002-04:00

Brooke, here's the recipe you asked me for. Sorry it's taken me so long to get it here.

1/2 c. butter of margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. molasses
1 egg
1 c. cooked, mashed pumpkin
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans

Beat butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add molasses, egg, and pumpkin, mixing well. Combine flour, soda, and salt. (I usually skip the separate mixing and just add all the dry ingredients to the wet. Now you know what a sloppy cook I am. I just don't need the extra bowl to wash!) Add to creamed mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling them 3/4 full. Bake at 400* for 18 minutes. Yield: 16 muffins.

Tortillas with Beans and Rice

2008-04-28T14:31:00.003-04:00

Tortillas are not really that hard to make. They take some time and practice, but they're so good, and so worth it. This recipe is for bleached flour, but I use whole wheat flour and add a little extra water, because whole wheat flour is "thirsty". They're easier to roll out if they're a little softer anyway. I also like to add spices to the dough, and double the salt. I quadruple the recipe and mix it up with my Bosch mixer, although you can mix and knead it by hand. Adding gluten helps if they crack when you wrap them around the filling. The dough is easier to handle if you let it sit for an hour before you cook it. Take a walnut sized ball and roll it out thinly. Toast them on a medium hot pan until they bubble and the bubbles are toasted on each side. They shrink and thicken as they cook. Be careful not to over cook them, but if you do, you just have some tortilla chips!

1 1/2 cups Flour
1/4 teaspoon salt
2 tablespoons oil (some folks like lard, shortening, etc.)
1/2 cup warm water

For the filling: Take some of those dried beans you have in food storage and throw them in the crock pot in the morning. Add salt, chili powder and anything else you like for seasonings. We like lentils with black beans. Cook some rice separately on the stove, and enjoy your dinner. This meal is obviously better with cheese, spinach and anything else you like or have fresh on hand. But if you only have these four items in your food storage (beans, wheat, rice, and salt) you can eat a tasty and complete protein for dinner.

2008-04-18T14:39:00.002-04:00

Hello Ladies, did you all forget about us :)? The ward's enrichment activities committee will be having a food storage night in May, in order to help prepare us I thought it would be appropriate to have food storage recipes as our next set of recipes. Feel free to post ideas also, these can be anything from how you rotate your food storage, what you store, how you store. Any sort of tip would be great! Please don't forget to to refer to the side and I promise to do better about keeping up to date. I can't wait to get all of your recipes.

Whipped Cream Cheese Frosting

2008-03-16T17:50:00.004-04:00

This was the icing that I made many of you take a taste of today. I hate powdered sugar and super sweet frostings, so this might be my new favorite alternative. Also, it worked great with the low fat cream cheese. Enjoy!

INGREDIENTS

* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Hearty Beef Vegetable Soup

2008-02-24T21:12:00.002-05:00

I also made this this past week. It has a really good flavor. I made it on the stove in a Dutch oven, but I am sure you could do it in a crockpot.

3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef stew meat, cut into 1/2-inch cubes
2 Tbsp. olive oil
1 can (14 1/2 oz) Italian diced tomatoes
1 can (8 oz.) tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
3 garlic cloves, minced
1 tsp. dried oregano
3 c. hot water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 c. sliced fresh mushrooms
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
2 Tbsp. sugar

In a large, resealable plastic bag, combine the flour, salt and pepper. Add beef, a little at a time and shake to coat.
In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic, and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Forgotten Jambalaya

2008-02-24T21:02:00.002-05:00

So maybe we're weird, but Ryan and I had never had Jambalaya until today. I had this recipe from a cooking magazine and I decided to try it. We have always had the impression that Jambalaya is gross, but we liked it a lot. So give it a try.

1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef or chicken broth
1 can (6 oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/2 tsp. cayenne pepper (I just used crushed red pepper)
1/2 tsp. hot pepper sauce
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into 1/4-inch slices
1/2 lb. uncooked medium shrimp, peeled and deveined (I left this out)
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

2008-02-08T15:02:00.000-05:00

Beef Chuck Crock Pot with Mushrooms Sauce (Manzo Brasato con Funghi)

Ease of preparation: easy
Prep Time: 4 minutes
Cook time: 8 hours
Servings: 4-6

Ingredients
5-1/2 pounds
beef chuck roast
3 jars
BARILLA Mushroom & Garlic Sauce
2 tablespoons
fresh parsley, chopped
1 cup Parmigiano cheese, grated

PLACE meat into a crock pot.ADD sauce plus, using an empty jar, 1-1/2 jars of water to the crock pot. COOK for 6-8 hours on a low setting.TOP the roast with grated cheese and parsley before serving

TIP: Using a regular stockpot, bring the meat to a low simmer and reduce the heat to low and allow to simmer the required amount of time.

Crock Pot Harvest Ham Supper

2008-02-06T12:47:00.000-05:00

6 carrots, sliced in half lengthwise
3 sweet potatoes, sliced in half lengthwise
1 1/2 pounds boneless ham
1 cup maple syrup

Place carrots and potatoes in bottom of slow cooker to form a rack. Place ham on top of veggies. Pour syrup over ham and veggies

Cook on low for 6-8 hours.

Pizza casserole

2008-02-06T12:46:00.000-05:00

4 jars {14 oz each} pizza sauce
1 1/2 pounds ground beef, cooked and drained
1 pound sausage cooked and drained
6 oz of sliced pepperoni1 pound corckscrew pasta cooked and drained
2 cups shredded mozzarella cheese
2 cups Parmesan cheese
2 can {4 oz each} mushroom pieces drained
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 clove minced garlic.

Combine all ingredients in slow cookerCook on low for 4 hours.

Crock Pot Mile High Enchilada Pie

2008-02-06T12:45:00.000-05:00

8 {6-inch} tortillas
1 jar {12 oz} prepared salsa {your fav}
1 can {15 1/2 oz} kidney beans drained and rinsed
1 cup shredded cooked chicken
1 cup shredded pepper jack cheese

Prepare foil handles for slow cooker {see below} place in slow cooker. Place 1 tortilla in bottom of slow cooker. Top with small amount of salsa, beans chiken and cheese. Continue laying using remainting ingredients, ending with cheese.

Cover and cook on low for 6-8 hours. Pull out by foil handles. {makes 4-6 servings}

Foil Handles Tear off 3- 18 X 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier

Cheesy Ham & Potatoes

2008-02-06T12:44:00.001-05:00

1 lb sliced ham
3 medium potatoes, sliced (or the equivalent in frozen hash browns)
1/4 lb thinly sliced Velveta
2-3 Tablespoons milk
Pepper to taste (optional)

Layer 1/2 ham, 1/2 potatoes, pepper and 1/2 cheese. Repeat. If you make a larger batch, layer as you like and finish with cheese. Pour milk over top and heat on low 6-8 hours or until potatoes are soft and cheese is melted. This is also great baked in the oven, covered at 350-400 degrees. Baking time will depend on thickness and type of potatoes.

Crock Pot Stroganoff

2008-02-06T12:42:00.000-05:00

2 lbs. beef stew meat
1 C. chopped onion
10 3/4 oz. can mushroom soup (recipe said "golden" but I used regular)
10 3/4 oz. can cream of onion soup(I had a packet of dried onionsoup mix on hand, but no cream of onion soup, so I substituted)
9 oz.mushrooms, drained (jarred or canned)
1/4 tsp. Pepper
8 oz. cream cheese
8 oz. sour creamegg noodles

Mix first six ingredients, cook on low 8-10 hours. About 15 minutes before serving, add cream cheese, cubed, and sour cream, stirring until dissolved. Serve over cooked noodles. Sprinkle with parsley, if desired

Crockpot Ravioli Casserole

2008-02-06T12:40:00.000-05:00

1 1/2 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese

In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, ricotta and Parmesan cheeses, slow cook for 5 more minutes

Southwestern Beef and Beans

2008-02-06T12:38:00.000-05:00

1 pound Dried pinto beans
6 cups Water
1/2 pound Salt pork,
cut up 1 pound Chuck steak, 1-inch cubed
1 Red chili pepper
1 Medium onion, chopped
2 Cloves garlic, minced
1 6 oz can tomato paste
1 1/2 tablespoons Chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Marjoram

Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans browned pork and remaining ingredients enough water just to cover all. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.

Crock Pot Mexican Beef

2008-02-06T12:36:00.000-05:00

1 1/2 lb. round steak, cut in bite size pieces
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 chopped onion
1 beef bouillon cube, crushed
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can kidney beans, drained ( I plan on using black beans)

Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.

Crockpot Broccoli Beef

2008-02-06T12:33:00.000-05:00

1 1/2 lbs. round steak -- boneless, cubed
6 ounces sliced mushrooms
1/2 cup chopped onion
1/2 cup fat-free beef broth
3 Tbsp. teriyaki sauce
2 cups frozen broccoli florets, defrosted
1 Tbsp. cornstarch
2 Tbsp. water

Combine beef, mushrooms, onion, broth and teriyaki sauce in crockpot. Cover; cook on LOW for 8-10 hours. Dissolve cornstarch in 2 Tbsp. of water 35-40 minutes before serving.Stir into beef mixture. Add broccoli; stir. Cover and cook 35-40 minutes more until broccoli is tender. Serve over rice

I found these recipes on prevention..com in a blog so I thought I would share with everyone as well

Barbecue chicken sandwiches

2008-02-05T19:19:00.000-05:00

Ingredients:
1 rotisserie chicken
1 can jellied cranberry sauce
1 bottle barbecue sauce

Pull all the chicken from the rotisserie chicken and add to the crockpot. Mix cranberry sauce and barbecue sauce in a bowl, then add to the crockpot. Cook on high for a few hours. I usually just cook it until I can shred the large pieces of chicken. Serve on buns or rolls.

I know this sounds strange, but it is delicious!

White Chili

2008-02-05T11:23:00.000-05:00

Some of you may already have this one, but it's great in these winter months.
Even my children who don't especially like chili, really enjoy this one.

3 15 oz cans great northern beans
1 can drained white corn
2-3 C cooked chkn breast pieces (I use 1-2 cans)
1 C. chopped onion
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dried oregano
pepper to taste
3 1/2 C. chkn broth (I do 4 C. water to 3 tsp bouillon)
Top with:
Monterey Jack cheese, shredded
tortilla chips

Combine all ingredients (except chips and cheese) in crock pot. Cook on low heat for 8-10 hrs, or high for 4-5 hrs. Don't forget to serve with the cheese! and Enjoy!

A Blog of CrockPot Recipes

2008-02-03T14:29:00.000-05:00

I love this blog! This lady decided to use her crockpot every day in 2008. So, she posts the recipe with lots of pictures daily, or every couple of days. And she's very funny to read. Enjoy!

http://crockpot365.blogspot.com/2008_01_01_archive.html

First part of Feb

2008-02-01T13:24:00.000-05:00

Hey Ladies we have had some requests for Crockpot recipe's. So lets do those for the first part of February. Thank you for all the yummy stir fry recipes, we are having a blast with some new dinners at our house.

Coconut Curry

2008-01-24T14:50:00.000-05:00

This is for you, Brooke... and anyone else craving curry!

3 peppers (red, yellow, or orange)
1 carrot
2 chicken breasts
1-2 C cashews
1-2 cubes Mild Curry
2 tbs olive oil
1 can coconut milk

(You can add any other veggies you want. I add yellow onion and potato)

Cook chicken in 2 tbs olive oil. Add veggies and stir fry for a few minutes. Add coconut milk and let simmer. Melt in one cube of curry at a time. Add cashews and serve over rice!
(Curry cubes can be found in the Asian section of the grocery store or an Asian market)

Chicken Cashew

2008-01-21T19:33:00.000-05:00

This recipe is from my mom. Its very good, very simple, and makes good leftovers. I've also substituted broccoli for the green pepper, and its yummy that way too.

1 1/2 lbs chicken breast, cut into chunks
2 chicken flavored bouillon cubes
1 1/4 c boiling water
2 Tbsp soy sauce
1 Tbsp cornstarch
2 tsp brown sugar
1/2 tsp ground ginger
2 Tbsp vegetable oil
1/2 c sliced green onions
1 small green pepper, sliced
1 8 oz can sliced water chestnuts, drained
1/2 c cashews
hot cooked rice

In a small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In a large skillet, brown chicken in oil. Add bouillon mixture; cook and stir until slightly thickened. Add onions, green pepper and water chestnuts; simmer uncovered 5-8 minutes, stirring occassionally. Remove from heat, add cashews. Serve with rice.

Whole Wheat Bread

2008-01-16T13:55:00.000-05:00

My bread is basically the following recipe with a "secret ingredient". I start this dough with leftover oatmeal, malt-o-meal or nine-grain hot cereal. Sometimes I throw in canned fruit, or soybean mash left over from making soymilk. I also add a tablespoon or so of liquid lecithin. But even just this regular recipe is really yummy. It still turns out without dough conditioner, lecithin or gluten, but they do make it softer, fluffier and less crumbly.

Using a Bosch mixer, blend or mix on speed 2 for 2 minutes:

6 cups warm water
2/3 cup oil
2/3 cup sugar or honey
2 Tbsp Instant Yeast
2 Tbsp Dough Enhancer
2 cups whole wheat flour
1/3 cup vital wheat gluten
2 Tbsp salt

Blend and knead:
Slowly add

9 cups whole wheat flour

until sides of bowl come clean, or on speed 2 for 8 minutes.

Shape Into loaf pans and let rise until double. Bake at 350 for 30 to 40 minutes.

Enjoy your bread.
Marisa Sanderson

Chicken Stir-Fry with Lemon Sauce

2008-01-10T13:20:00.000-05:00

Here's my favorite stir-fry recipe:

2-3 boneless chicken breasts
1 pkg. frozen stir-fry vegetables
Lemon Sauce (recipe below)

Cut chicken breasts into small cubes. Put in fry pan and cook on medium high heat. When chicken is almost done, add frozen vegetables. Pour Lemon Sauce over chicken and vegetables. Simmer until vegetables are thawed and chicken is completely done. Serve over rice.

LEMON SAUCE:

1/2 c. margarine
1/2 clove garlic, crushed
2 tsp. flour
1/3 c. water
3 Tbsp. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning (I didn't have this for a long time and left it out and it turns out fine)
1/8 tsp. Tabasco (optional, I just use chili powder)

Heat margarine and garlic in small saucepan over low heat, stirring constantly, until butter is melted. Blend in flour. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in remaining ingredients. Heat to boiling, stirring constantly.

May be doubled if you want more sauce. (I like it with double the sauce.)

More Recipes

2008-01-01T22:14:00.000-05:00

Hey everyone, my family loves Stir Fry and we are becoming quite bored with Lawrys and the few (very few) recipes I have for sauce. I was hoping that I may rack your brains and get some really great recipes. I guess I am suggesting that we could start January up with Stir Fry sauce or marinade. I am looking forward to all the yummy recipes to come in 2008.

Pillsbury's Thanksgiving Turkey Cookies

2007-11-19T19:33:00.000-05:00

I made these today with my kids. They are really fun to do together! The recipe calls for premade cookie dough, but I just used my sugar cookie recipe and cut out circles. Very fun!

Ingredients:

1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies

1 container (16 oz) chocolate creamy frosting

Candy corn

Orange decorating icing

Black decorating gel

Miniature M&M baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Chicken Pot Pie

2007-11-16T22:14:00.000-05:00

Alright, I have been promising a few people this recipe for quite awhile. Since I may never get them a copy I figured I should just post it for all. Enjoy!

2 c chicken, cooked & cubed 1 3/4 c chicken Broth
1/3 c butter 2/3 c milk
1/3 c flour 1c Frozen Peas
1/3 c chopped onion 1c cooked carrots
1/2 t salt 1 1/2c mushrooms quartered
1/4 t pepper 1 pkg of ready made pie crust

Make a roux (mix and stir until it all sticks together, be careful not to burn it, keep heat low) with butter, flour, onion, salt and pepper. Remove from heat and stir in broth and milk. Heat to a boil, stirring constantly (sorry this takes a few minutes of your undivided attention). Add all else and put in pie shell. Bake at 425 for 30-35 min. Watch closely if the edges get too brown, cover the edges with foil.

Variations
We don't like mushrooms so instead I add 1c of frozen corn. I also boil my chicken and carrots in chicken broth. It adds a little extra flavor. I also use less salt when I do that.

Jenny

Sausage Breakfast Bake

2007-11-14T22:04:00.000-05:00

Last one, I promise!!

1/2. c. butter
1 loaf French bread, cubed
1 tsp. dill
6 eggs
1 lb. sausage
2 tsp. dried basil
1/2 c. shredded cheese
2 c. milk

Melt butter, pour into 9x13 pan. Brown sausage and set aside. Layer bread cubes and sprinkle with basil, dill, and cheese. Sprinkle saugsage over. Layer remainder of bread. Beat eggs well and add milk. Pour over contents of baking pan. You may let it sit overnight in the fridge, but it is not required. Bake at 350* for 1/2 hour or until set. Cut into squares and serve hot.

Pumpkin Waffles

2007-11-14T22:03:00.000-05:00

2 c. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3 eggs
1/2 c. oil
1/2. chopped nuts
2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. milk
3/4 c. pumpkin

Mix and cook on waffle iron.

Pumpkin Muffins

2007-11-14T21:39:00.001-05:00

1/2 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. molasses
1 egg
1 c. cooked, mashed pumpkin (i use canned)
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans

Beat butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add molasses, egg, and pumpkin, mixing well. Combine flour, soda, and salt. Add to creamed mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling them 3/4 full. Bake at 400* for 18 minutes.

German Pancakes

2007-11-14T21:14:00.001-05:00

I know I'm ahead of schedule, but if I don't do this now, I probably won't get around to it. The Elders love it when we have them for breakfast and serve these.

6 eggs
1 c. milk
1 c. flour
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1 cube butter or margarine

Preheat the oven to 350*. Melt butter in oven in 11x13 pan. Put eggs in blender and whip until frothy. Add milk, flour, sugar, salt, and vanilla. Blend for about 1 minute. Pour into pan of melted margarine. Immediately turn oven to 400* and bake for 15 to 25 minutes, or until puffy and golden brown. Serve immediately. Pancake will deflate fast.

Cranberry Jello

2007-11-14T21:10:00.000-05:00

I love having this at Thanksgiving instead of plain cranberry sauce.

2 (6 oz.) cherry jello
2 1/2 c. boiling water
1 can jellied cranberry sauce
2 1/2 c. cold water
4 Tbsp. lemon juice
1 (20 oz) crushed pineapple, drained
1/2 c. chopped nuts

Dissolve jello in boiling water.
Beat cranberry sauce until smooth. Add to dissolved jello. Add cold water (you can use the drained pineapple juice for part of this if desired), lemon juice, pineapple, and nuts. Makes 4 quarts

Pecan Pie

2007-11-14T21:08:00.000-05:00

1/3 c. melted and cooled margarine
2/3 c. brown sugar
1/2 tsp. salt
1 c. light corn syrup
3 eggs

Mix well with mixer or it is really easy in the blender.

Place 1 c. pecan halves into an unbaked pie crust and pour mixture over. Bake at 375* for 40 to 50 minutes.

Graham Krispies

2007-11-14T21:06:00.002-05:00

As you can see, I have a lot of favorite treats. This one is quick and easy and it makes a great FHE refreshments.

18 graham crackers broken in half
1 c. nuts (optional)

line a cookie sheet with foil and put graham crackers and nuts on it.

Melt:
1 c. butter
Add:
1 c. brown sugar

Boil for two minutes. Pour over crackers. Put in oven at 375* for 10 minutes.

Oven Caramel Corn

2007-11-14T21:03:00.001-05:00

3 3/4 qts (15 c.) popped corn (take out the unpopped kernels)
1 c. brown sugar (packed)
1/2 c. margarine
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Heat oven to 200* Heat sugar, butter, corn syru, and salt, stirring occasionally until bubbly around the edges. Cook over medium heat for 5 minutes more. Remove from heat, stir in soda until foamy. Pour over popped corn. Add nuts if desired. Put on 2 cookie sheets. Bake one hour, stirring every 15 minutes.

Peanut Brittle

2007-11-14T20:59:00.001-05:00

1 c. light corn syrup
1/2 c. water
2 c. sugar
2 c. raw peanuts
1/2 Tbsp. butter
1 1/2 tsp. salt
2 tsp. vanilla
2 tsp. soda

Cook syrup, sugar, and water to soft ball stage. Add peanuts to cooking mixture. Continue to stir constantly until syrup turns light golden color (hard crack) turn off the heat. Add the rest of the ingredients. Pour onto greased cookie sheet. Do not spread. It is fun to hit it with a table knife handle and watch it crack!

Peanut Butter Cups

2007-11-14T20:09:00.001-05:00

I am just doing all of my posts now since we will be out of town, starting in early December.

1/2 lb. graham crackers, crumbled (1 1/2 pkg)
4 c. powdered sugar
1/2 lb. margarine, melted
2 c. peanut butter
2 c. chocolate chips

Mix melted margarine, cracker crumbs, powdered sugar, and peanut butter together until smooth. Mixture will be quite stiff. Press into 10x15 pan evenly. Sprinkle chocolate chips over mixture and place in 250* oven for a few minutes to melt chips. With a knife, spread melted chips over peanut butter mix until frosted. Chill slightly and cut into squares.

Cream Caramels

2007-11-14T20:03:00.001-05:00

Okay, so I am a little behind! We have been traveling and just crazy, so here's my favorite candy recipe. I absolutely LOVE these, but they aren't that great for you, so I only make them about once a year.

2 c. sugar
1 c. light corn syrup
1/2 tsp. salt
1 c. whipping cream

Bring slowly to a boil and boil for 10 minutes.

Gradually stir in:

1 more cup of cream.

Boil for 5 minutes and add a Tbsp at a time to keep it boiling:

1 c. butter/margarine

Stir frequently as mixture begins to thicken and darken. Cook to 254* (a little dropped into cold water forms a hard ball.) Pour into buttered 7-inch square pan with 1 cup broken nuts scattered over the bottom. When cooled, cut into squares.

Orange Rolls

2007-10-31T22:10:00.000-04:00

Okay, I had some requests for this recipe, so here it is. So yummy! FYI: These rolls are a special treat at our house... not a regular addition to our dinner!

3 tubes refrigerated buttermilk biscuits
1/2 cup butter
1 cup sugar
the peel of one orange, grated

In a small saucepan, melt the butter and sugar together over medium heat. Stir in the orange peel. Seperate the biscuits and dip in the orange mixture. Place the biscuits in a bundt pan sprayed with nonstick cooking spray. Pour any remaining sauce over the top. Bake in a preheated 375 degree oven for 15-18 minutes or until golden brown. Immediately invert onto a plate and serve.

Buckeye Balls

2007-10-30T15:13:00.002-04:00

Here is the recipe I have used it turned out good, if anyone has a better one I would love to try it. Or if anyone knows an easier way of dipping??

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp vanilla
2 cups semisweet chocolate chips
1 TBS shortening

Comine the melted butter, sugar, peanut butter, and the vanilla together, mix well. Refrigerate for 1hour or until firm. Roll into 1 inch balls and place on waxed paper.

In the half of double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered are so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm, enjoy.

Dinner in a Pumpkin

2007-10-30T14:50:00.000-04:00

I started making this every Halloween--I love it!!

1 small to medium Pumpkin
2 TBS vegetable oil
2 TBS soy sauce
1 onion chopped
1.5-2lbs ground hamburger
2 TBS brown sugar
1 can sliced mushrooms
1 can cream of chicken soup
1 1/2 cups of cooked rice
1 can waterchestnuts, chopped (optional)

Cut upen pumpkin and thoroughly clean out pulp and seeds. Preheat oven to 350 degrees. In a large skillet saute onions in oil until tender. Add meat and brown. Drain drippings. Add soy sauce, sugar, mushrooms and soup. Simmer 10minutes, stirring occassionally. Add cooked rice and wterchestnuts. Spoon micture into clean pumpkin. replace lid. Place on baking sheet and bake 1-2 hours or until pumpkin is tender. Remove lid and serve with meat of pumpkin.

Cream of Chicken Soup

2007-10-30T14:37:00.000-04:00

This is my favorite soup. It takes a little time--but is really easy.

4 Chicken Breasts baked, colled and cut into pieces
1 med onion chopped
1 cup carrots chopped
1 cup celery chopped
2 cups potatoes chopped
2 cans of chicken broth (I just cook my chicken in water and us the broth)
Simmer ingredients (except chicken) with a lid for about 20minutes, or until vegetables are cooked.

Then in a seperate pan combine:
3/4cup margarine
2/3 cup flour
Stir together over medium heat for 2-3 minutes, then add:
1 quart warm milk
1/4 tsp pepper
1 tsp. sale
1/2 tsp. sugar

Stir together with wire wisk until thick. Add vegetable mixture (do not drain) to milk and cook till the flour is cooked out. Add chiken last. If it gets too thick, thin with broth or milk.

Pumpkin Gingerbread Trifle

2007-10-25T19:38:00.001-04:00

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Italian Cooking Sauce mix

2007-10-22T20:07:00.002-04:00

I love this recipe. It is so simple and quick to make yet yummy all at the same time. The best part is that it is made to be fozen so that you can pull out some home made spaghetti sauce anytime. It is a great recipe to save some money and have great fast spaghetii sauce.

2 (14.5 oz) cans of stewed tomatoes, pureed
4(8 oz.) cans tomato sauce
2c water
2(6 oz) cans tomato paste
2 T instant minced onion
2 T parsley flakes
3t salt
2T cornstarch
4 t green pepper flakes (I never put this in because I don't ever have it)
1t instant minced garlic
3t sugar
1.5t Italian seasoning

Combine all ingredients in a large kettle or dutch oven. Simmer 15 minutes over medium-low heat. Cool. Put into six 1-pint (or whatever size is convenient for you) freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 6 pints of Sauce. Enjoy!!

I usually make this for dinner one night and then freeze the rest!

Chocolate Peanut Butter Oat Bars

2007-10-22T19:55:00.001-04:00

Crust:
2/3 c melted butter
1/4 c Peanut butter
1 c brown Sugar
1/4 c light corn syrup
1/4 t vanilla
4 c quick oats

Topping:
1c milk chocolate chips
1/2 c butterscotch chips
1/3c peanut butter

Melt topping in saucepan and pour over crust.

Beat together butter, peanut butter, sugar, corn syrup, and vanilla. Mix in oats. Press crust into greased 13x9 pan. Bake @ 400* for 12-14 minutes (until edges are brown) let cool for 5 minutes pour topping over crust. Chill bars in fridge for 2-3 hours. Enjoy!

**this is a really fun one for kids to help with

Spiced Pumpkin Seeds

2007-10-21T13:30:00.001-04:00

I made these last night with the seeds from our two jack-o-lanterns. They turned out really yummy!

INGREDIENTS
3 tablespoons margarine, melted
1 teaspoon salt
1/4 teaspoon garlic salt
4 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS

Preheat oven to 300 degrees F (135 degrees C).

Wash and dry seeds.

Spread seeds on a plate and microwave for 2 minutes. Stir them and microwave 2 more minutes to dry seeds out.
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. (I used a cookie sheet covered in foil.)
Bake for 1 hour, stirring occasionally.

Cheesy Potato and Corn Chowder

2007-10-15T11:45:00.000-04:00

I made this for the Linger Longer, and my family loved it!

INGREDIENTS
2 tablespoons margarine
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes (I didn't bother to peel mine.)
1 (15 ounce) can whole kernel corn

1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
2 cups shredded Mexican-style cheese

DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

I made ahead of time, threw it all in the crockpot, and let it cook for a few more hours. It would probably be really yummy in a bread bowl!

Hoping for some buckeyes

2007-10-13T22:20:00.000-04:00

Hey everyone with the topic of candies and cookies coming up I was hoping some one had a GREAT buckeye recipe. I have screwed a few up, bet ya thought that couldn't happen well it can! Anyway some food for thought.

Split Pea or Lentil Soup

2007-10-12T20:08:00.000-04:00

Split Pea or Lentil Soup

1 Packet of split peas or Lentils
1 lb. sliced carrots
1 large onion-chopped
1C fresh parsley - chopped or 1 Tbsp dried parsley
salt & pepper to taste
2-3 bay leaves (good without also)
1 1/2 qts water
1 hambone with honey glaze or 2 Tbsps honey

Place all ingredients together in a crockpot. simmer all day on high setting.

**It may need more water. The flavor is best the next day

I have tried using a ham steak cut up it is still good but tastes a little more hammy than I like. The hambone is really the best way to go. I have only tried it with split peas I have never tried the Lentils.

Easy Pumpkin Chocolate Chip Muffins

2007-10-11T19:34:00.000-04:00

This is a Weight Watchers Recipe. I love this recipe because there is no added butter or oil. Yes!

1 pkg. Spice Cake mix (approx. 18 1/2 oz)
1 can pumpkin pie filling (15 - 16 oz)
1/2 bag chocolate chips, 6 oz (mini chips work great for mini muffins), or raisins
1/2 cup water
3 large eggs
cooking spray

Preheat oven to 350. In a large bowl, combine all ingredients and beat for 2 minutes. Add chocolate chips or raisins. Spray muffin tin with cooking spray. Spoon in batter 1/2 - 3/4 full. Bake for 10 - 12 minutes. (I used the mini muffin tins. Will need to cook longer for regular-sized muffins. Check muffins with tooth pick method).

ENJOY!!

Tortilla Soup

2007-10-11T13:15:00.000-04:00

Hi everyone! Greetings from Albuquerque! I'm so glad I was included on this list. We're settling in and getting adjusted to our new home, but we definitely miss Columbus and all of you. Hope you're all doing great and I hope you enjoy this recipe from the Southwest. ;)

-Emily Golden

This is a really simple one since you just use the Trader Joe's soup base. (I know, sort of cheating, but it's delicious...) Also, I'm not much of a recipe writer, so sorry it's wordy.

3 medium boneless chicken breasts
1 jar Trader Joe's Roasted Corn Tortilla Chowder
8 oz. chicken broth
1 large fresh tomato, chopped or diced
1 1/2 c. super sweet corn (we like the Costco frozen kind)
8-10 oz. black beans, drained and rinsed
3 oz. black olives (optional)

Sour cream
Cheddar or Monterey Jack cheese

Flour tortillas
Butter (spray butter or cooking spray for a low-fat option)
Salt

We typically cook the chicken first, cutting it up and pan frying it fajita-style.
(You can season with Lawry's salt or fajita/taco seasoning).

If your corn is frozen, you'll want to to thaw it first just a little (but not cook it, so it's still crisp).

Then throw everything into a big pot and simmer over medium heat for about 15 minutes.

While the soup is warming, cut the tortillas into strips, put salt and butter on them, and put them on a baking sheet. (If you want to spice them up, you can use a TINY bit of cayenne pepper, paprika, or chili powder, or a combination.

Bake at 375 for 10 minutes, turning them over halfway through.

*Another option if you don't want to make your own tortilla strips: Whole Foods has awesome fresh tortilla chips, including some mild Southwest flavored ones. They're pricey [like $6 bucks a lb. or something ridiculous], but for a special occasion, they're so good.

When the soup's warm enough, just ladle it into your bowl and add a spoonful of sour cream to thicken the soup and top with cheese. Instant fiesta in a bowl!

REMINDER

2007-10-11T08:58:00.000-04:00

Ladies, thank you for posting all of your yummy recipes. I cannot wait to get to the grocery and try them out!!!

Just wanted to remind you to use the LABELS. Labels are what help us keep our recipes indexed at the right of this blog. When posting a recipe you will find a separate entry box for the labels at the bottom of the posting screen. You can click on the link "Show all" found at the right side of the label entry box to see the labels already used.

Thanks a bunch and KEEP THOSE RECIPES COMING!!

Chicken Soup with Dumplings

2007-10-10T18:30:00.001-04:00

This recipe is from the Lion House. I really love it

1 large yellow onion, diced
1/2 stalk celery, diced
2 carrots, diced
Meat from 1 chicken, cooked and shredded
4-6 c. chicken broth
1 c. fresh cut green beans
1 c. pearl barley
1 tsp. celery salt
1 Tbsp. fresh chopped parsley
2 bay leaves
1 tsp. thyme
Salt
Pepper

In small amount of cooking oil, sweat onion, celery, and carrots. Add remaining ingredients and simmer until barley is tender or vegetable softened. Season to taste with salt and pepper. Add spoon sized balls of dumpling dough (below) and simmer until dumplings rise.

Dumplings:

1 c. milk
1/2 c. butter
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. flour
3 eggs

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour, stirring until dough leaves sides of pan. Add eggs one at a time, forming a sticky dough.

Banana-Oatmeal Bread

2007-10-10T13:50:00.000-04:00

Cooking Light, JUNE 1999

1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg

1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk

2 cups all-purpose flour (I do one cup wheat flour/1 cup regular)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking spray

Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. (I use the mini muffin tins and cook them for 10-12 minutes.) Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g,mono 1.8g,poly 2.8g); PROTEIN 3.3g;
CHOLESTEROL 12mg; CALCIUM 72mg; SODIUM 200mg; FIBER 1.3g; IRON 1.3mg;
CARBOHYDRATE 30.1g

Freezer Crescent Rolls

2007-10-10T10:47:00.000-04:00

These are awesome, because you freeze the dough, so you can have homemade rolls whenever you want. Plus, you don't have to knead the dough... I love that!

3 tsp active dry yeast

2 c warm water

1/2 c butter, softened

2/3 c nonfat dry milk powder

1/2 c sugar

1/2 c mashed potato flakes

2 eggs

1-1/2 tsp salt

6 to 6-1/2 c all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents.

Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks.

To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and thaw in the refrigerator overnight.

Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15-17 mnutes or until golden brown. Serve warm.

When I use the frozen rolls, I don't put them in the fridge overnight. I just set them on the counter, covered, for about 3-4 hours, or until doubled. They turn out great.

Chicken and Bows

2007-10-10T10:40:00.000-04:00

Really good, easy and kid-friendly!

8 oz bow tie pasta (I used a little more)
1 pound boneless skinless chicken breasts, cut in chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/8-1/4 tsp salt
dash of pepper
1/3 c grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

When I made it, I precooked the chicken, and cut it into pieces, and then added it when I added the soup. We really liked it that way, and it was a little quicker. Enjoy!

Picadillo

2007-10-09T10:33:00.000-04:00

Recipe courtesy Daisy Fuentes (From the Rachel Ray on Food TV)

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, ( Iuse red pepper)
chopped 1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas,
for serving

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.

I have used this recipes a number of times so I have made some adjustments. I use hot sauce it adds a layer of flavor. If you like it hot used quite a bit if not just a couple of shakes to just add flavor. The other adjustment I started using is that I add the beans to the hamburger mixture and they cook more and when I serve it I top with sour cream. I am making myself hungry.

Vegetable Beef Soup

2007-10-06T19:51:00.000-04:00

Stew Meat cut into chunks
2 cans beef broth
1 can stewed tomatoes
1-2 cans of water
1-2 beef bullion
potatoes
frozen veggies

Brown the meat in stock pan with a little olive oil. Once the meat is browned, add the broth, tomatoes, water and bullion. Bring to a boil and then simmer for a couple of hours. Add the potatoes about 1/2 hour before serving (depending on how big you cut them). Add the veggies about 15 minutes before serving.

Vegetable Cheese Soup

2007-10-01T20:03:00.000-04:00

I tried this recipe tonight, and we really liked it. It was super quick and easy. It is easy to lighten up with fat-free soup and cheese, too.

1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 chicken bouillon cube
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed

In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Yield: 5 cups

French-Style Chicken

2007-09-25T21:13:00.000-04:00

I tried this recipe tonight and we really liked it!

6 boneless skinless chicken breast halves (4 oz. each)
3/4 tsp. lemon pepper
1-1/3 c. reduced sodium chicken broth
3 medium unpeeled apples, cut into wedges
1 medium onion, thinly sliced
4 Tbsp. apple juice, divided
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 Tbsp. cornstarch
minced fresh parsley

Sprinkle chicken with lemon pepper. In a large nonstick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, combine the broth, apples, onion, 3 Tbsp. cider, cinnamon, and nutmeg. Bring to a boil. Combine cornstarch and remaining juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.

Tastes great with rice.

Asian Chicken Wraps

2007-09-15T23:28:00.000-04:00

2 cups cooked chicken
1/2 head of romaine lettuce
1 pkg ramen noodles
1/4 c sliced almonds
Good Seasons Asian Sesame Ginger Dressing
Flour tortillas

Break apart ramen noodles. Spread noodles and almonds on cookie sheet. Toast in 350 degree oven for 5 - 10 mins (only 5 mins. if your pan is dark on the bottom). Don't use the seasoning packet that comes with the noodles.

Wash romaine and tear into small pieces. Use microwave to warm chicken and tortillas to at least room temperature. Mix chicken, romaine, noodles, and almonds in a bowl and toss with dressing. Place mixture inside tortillas and roll to form a wrap.

Optional: you can experiment with different ingredients such as mandarin oranges, chow mein noodles, matchstick carrots, and broccoli cole slaw.

Teriyaki Beef

2007-09-13T21:18:00.001-04:00

3/4 pound sirloin tip steak, cut into thin strips
1/2 cup teriyaki sauce
1/4 cup water
1 T Cornstach
1tsp. sugar
1 bag (16 oz) frozen vegetables mixtures Broccoli, carrots, and water chestnuts

Spray large skillet with nonstick cooking spray; cook beef strips over medium-high heat 7 to 8 minutes, stirring occasionally.

combine teriyaki sauce, water, cornstarch and sugar; mix well

Add teriyaki sauce to mixture and vegetables to beef. Bring to boil; quickly reduce heat to medium.

Cook 7 to 10 minutes or until broccoli is heated through, stirring occasionally

Serve over rice

Makes 4-6 servings

Spanish Spirals

2007-09-13T21:10:00.000-04:00

1 lb. Hamburger
1 med. Onion
1 can (28 oz.) Diced Tomatoes, undrained
2 cups uncooked rotini
1 tsp. Salt
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. garlic powder

In a skillet, cook beef and onion over med. heat until meat is no longer pink; drain. Stir in tomatoes, rotini, salt, sugar, chili powder and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rotini is tender. (Yield: 4-6 servings)

Easy Chicken Enchilada Casserole

2007-09-13T20:56:00.000-04:00

2-3 chkn breasts
1/4 C. diced onion
1/4 C. diced celery
1 can of diced tomatoes
1 can of cream of chkn soup
1 can of water
opt: corn, green chili's

chips
cheese

Heat oven to 350. cook and dice chicken. Layer bottom of 9 by 13 pan with tortilla chips. Mix all ingredients together, pour over chips, top with cheese. Bake for 30 min.

This will take longer than 30 min, but it's quick and delicious. If you like green onions, throw'em on top. Enjoy!

Black Bean Quesadillas with Corn Salsa

2007-09-13T18:59:00.000-04:00

Cooking Light, MARCH 2004

Quesadillas:
1 tablespoon olive oil
1 1/2 tsp bottled minced garlic
1/2 cups chopped tomatoes
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded cheese
1/2 cup chopped fresh cilantro
Cooking spray

Salsa: (WARNING- I have never tried this version, read below for what worked for me)
1 cup frozen sweet white corn
1 cup tomatoes, chopped
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped

To prepare the quesadillas, preheat the broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes
or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with
cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. (The first time I made this I did not have all of the ingredients so I made the salsa by defrosting the corn in the microwave, and added the cilantro, and lime. It was great; added a nice sweetness. So I have never tried the boiled salsa.)

Other salsas work great too. I usually make the kids regular quesadillas on these nights.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)