Rocky Road

Ingredients:

• 1 cup chocolate chips
• 1 cup peanut butter (chunky or creamy...depending on preference)
• 4 cups frozen mini-marshmallows

Take a cup of chocolate chips, melt them in a double-boiler, then mix in 1 cup of peanut butter 'til it's nicely mixed together.
Then take off heat and add 4 cups of frozen (so they don't melt) mini-marshmallows, mix up quickly and pour into buttered square glass or cake pan.
Then cool in fridge to harden
Cut about 1/2" slices - looks pretty on a plate of goodies!

recipe: Aunt Laura c/o cousin Amy

Jalapeno Cream Cheese Crescent Poppers

Ingredients

• 1 package Cream Cheese (8 Ounce Package)
• 4 ounces, weight Canned, Diced Jalapenos
• 1 Tablespoon Sugar
• 8 ounces, weight Tube Refrigerated Crescent Rolls

Note: The ingredients above make 32 little Crescent Poppers. It’s easy for a grown man to shovel about 8 of these in his mouth without thinking about it. So depending on who you’re having over, you might want to get another tube of rolls and one more cube of cream cheese. Don’t worry about the jalapenos, you will have enough for a second batch with this one can. Unless you want over the top spicy poppers.

Preheat oven 375 degrees F.

Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese.

To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well. (This is where I like to do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos.)

Set your bowl of cream cheese jalapenos aside for now.

Open up your tube of crescent rolls and place on your cutting board. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.

With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.)

Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.

Once it’s all rolled up, you will need to cut your log into 16 pinwheels.

Note: you could refrigerate these little guys if you wanted to make them ahead of time.

Place your 16 poppers, laying face up, on a greased cookie sheet.

Pop these into the oven for about 13 minutes until they are golden brown.

Yields: 32 poppers

Recipe: www.tastykitchen.com

Party Punch

Ingredients

• 1/2 gallon strawberry sherbet
• 2 (64 fluid ounce) bottles fruit punch
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled

Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.

Carrot Cake with White Chocolate-Cream Cheese Frosting

Ingredients:

• 1 1/2 cups butter, softened
• 2 cups sugar
• 1 tsp vanilla extract
• 6 large eggs, separated
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup buttermilk
• 2 cups finely grated carrot
• 1 cup chopped walnuts

Preheat oven to 350 F. Spray 3 (8-inch) square cake pans with nonstick baking spray with flour.

In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add egg yolks, beating until combined.

In a medium bowl, combine flour, baking soda, ginger, cinnamon, salt, and nutmeg. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold into batter. Gently stir in carrot and walnuts. Spoon batter into prepared pans.

Bake for 20-23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread frosting evenly between layers and on top and sides of cake. Gently press white chocolate curls around sides of cake, if desire. Garnish with carrot ribbons and rosemary, if desired.

Frosting ingredients:

• 1 (4 oz) white chocolate baking bar, chopped
• 1/3 cup heavy whipping cream
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 5 cups confectioners' sugar

In a small saucepan, combine chopped white chocolate and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat, and cool for 1 hour.

In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add white chocolate mixture, beating until combined. Gradually add confectioners' sugar, beating until smooth.

Note: Cake layers can be made up to 1 month ahead; wrap cooled layers tightly in plastic wrap, and freeze. To serve, spread frosting on frozen cake layers (frozen layers are easier to frost), and thaw. Store thawed cake, covered, in refrigerator up to 3 days.

Recipe: Cooking with Paula Deen, Nov/Dec. 2011 issue

Thanksgiving Stuffing

Ingredients:

• 1 whole Pan Of Cornbread (either PW's cornbread recipe, or I used 2 boxes of Jiffy)
• 1 loaf French Bread, Somewhat Crusty
• 1 stick Butter
• 1 whole Medium Onion, Diced
• 2 cups Celery, Chopped
• 4 cups Low Sodium Chicken Broth
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Thyme
• 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
• 1/4 cup Fresh Parsley, Chopped
• Salt To Taste

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Serves: 10

recipe: www.thepioneerwoman.com

Tomato Tortellini Soup

Ingredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.

Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Serves: 10 (2-1/2 quarts).

Recipe: www.tasteofhome.com

Honey Sauced Chicken- Slow Cooker

Ingredients:

• 3/4 pound chicken (of your choice)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbs. chopped onion (or 1 tbs. onion flakes)
• 2 tbs. ketchup
• 1 Tbs. vegetable oil
• 1 clove garlic, minced
• 1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.

Recipe from: Crock Pot Recipe Card Collection

Apple Crisp

Ingredients:

• 6 cups Granny Smith apples (peeled and cut up)
• 2 cups sugar
• 2 tbs. flour
• 2 tsp. cinnamon
• 1 1/2 cups oatmeal
• 1 1/2 cups flour
• 1 1/2 cups brown sugar
• 1 cup butter
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. baking soda

Mix apples, sugar, flour and cinnamon together. Set aside, stirring occassionally. In another bowl mix remaining ingredients.

Put the apple mixture in a 8x10 pan, sprinkle with topping mixture.

Bake uncovered at 350 F for 40 minutes.

Serve warm with vanilla ice cream on top.

recipe from Quade Quesenberry- Mason Elementary PTA Recipes to Remember 2001-2002

Tater Tot Casserole

Ingredients:

• 1 bag tater tots, frozen
• 1- 8 oz. carton sour cream
• 1- 8 oz. package cheddar cheese, shredded
• 1 small onion (diced)
• 1 can cream of mushroom soup
• 1 stick butter (or margarine)

Throw all ingredients into a crockpot and cook approximately 1 hour (on high heat) or until all ingredients are melted together. Stir together a few times while cooking.

recipe from Ricky Lalicker- Mason Elementary PTA Recipes to Remember 2001-2002

Chicken Enchilada Casserole

Ingredients:

• 8 corn tortillas
• 3 cups chicken, cooked (bite sized)
• 1 oz. can green chilies (chopped)
• 6 oz. jack cheese, shredded
• 1 lb. longhorn cheese, shredded

For sauce:

• 2 cans cream of chicken soup
• 1/2 tbs. chili powder
• 1/2 cup broth or milk
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. sage
• dash garlic powder

Butter a 9x13 pan. Put in half of the tortillas, torn in pieces, then half of the chilies, half of the chicken, half of the sauce and half of the cheeses. Repeat layering.

Cover and bake at 300 F for 1 hour.

recipe from David Tillerna- Mason Elementary PTA Recipes to Remember 2001-2002

Creamy Crab Dip

Ingredients:

• 2- 8 oz. packages cream cheese, softened
• 1- 8 oz. carton sour cream
• 1/4 cup mayo
• 1 tsp. lemon juice
• 1/2 cup cheddar cheese, grated
• 1 tsp. dry mustard
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 2- 6 oz. cans crab meat, rinsed, drained & flaked

Combine cream cheese, sour cream, mayo, and lemon juice until smooth. Stir in cheese gratings and seasonings. Add crab meat. Place in lightly greased 1 1/2 quart casserole dish. Cover and refrigerate. Bake in preheated 350 F oven for 30-35 minutes or until bubbly. Sprinkle with additional cheddar cheese. Bake an additional 5-10 minutes or until cheese is melted.

Mix one day ahead. Refrigerate until party time!

recipe from Ryan Dolan- Mason Elementary PTA Recipes to Remember 2001-2002

Pizza Crust

Ingredient:

• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/3 cup Extra Virgin Olive Oil
  

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil.
Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days (or frozen for up to 6 months).
**Divide the dough in half- this recipe makes two pizza crusts.**

To prepare- preheat oven to 500 F, add toppings to pizza, and bake for 8-10 minutes until edges of the crust are golden brown.

Serves: 8

recipe from The Pioneer Woman Cooks

Enchiladas

Ingredients:

• FOR THE SAUCE:
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• _____
• FOR THE MEAT:
• 1-1/2 pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• 1/2 teaspoon Salt
• _____
• FOR THE TORTILLAS:
• 10 whole (to 14) Corn Tortillas
• 1/2 cup Canola Oil
• _____
• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives
• 1 cup Chopped Green Onions
• 1/2 cup Chopped Cilantro

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Serves: 6

recipe from The Pioneer Woman Cooks

Sausage Veggie Grill

Ingredients:

• 1 pound Italian sausage links, cut into 1/2-inch slices
• 1 medium zucchini, cut into 1-inch slices
• 1 medium yellow summer squash, cut into 1-inch slices
• 1 medium sweet red pepper, sliced
• 1 medium onion, cut into wedges
• 1 cup quartered fresh mushrooms
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 teaspoon garlic salt
• 1 teaspoon paprika

In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.

Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink and vegetables are tender. Open foil carefully to allow steam to escape.

Serves: 4

recipe from www.tasteofhome.com

ABC Women's Prayer Brunch Basic Strata

Ingredients:

• 8 eggs
• 8-10 slices white bread
• 1/2-3/4 lb. cheese (grated)
• 3 cups milk
• 10 slices of bacon or 1 package of sausage (I use the whole pkg of bacon)
• 1/2-1 bunch of green onions

Mix milk and eggs. Cook green onions and bacon. Drain and hold. In a 9x13 pan, layer bread, then cheese, then onion and bacon mix; repeat. Cover top with milk and egg mixture. Sprinkle with grated cheese. Refrigerate overnight. Bake at 325 F for 40 minutes. Turn up to 425 F for another 15 minutes until done.

recipe from http://altadenabaptist.org

Fluffy Chocolate Pie

Ingredients:

• 2 1/2 cups miniature milk chocolate kisses (less if you don't like it rich)
  
• 1 carton (12 oz.) frozen whipped topping, thawed, divided
• 1 graham cracker crust (9 inches)
• 20 miniature peanut butter cups, chopped

In a large microwave-safe bowl, melt chocolate kisses; stir until smooth. Cool slightly. Fold in 3 1/2 cups of whipped topping until blended.
Spread half of the chocolate mixture into crust; sprinkle with peanut butter cups. Top with remaining chocolate mixture. Chill for at least 30 minutes. Top with remaining whipped topping.

Serves: 8

recipe from Taste of Home- fun food magazine

Snickerdoodles

Ingredients:

• 1/2 cup butter
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tbs. sugar
• 2 tsp. cinnamon

Mix butter, shortening, sugar, and eggs thoroughly.

Blend in flour, cream of tartar, soda, and salt.

Form in 1 inch balls then, roll in sugar and cinnamon.

Bake 8-10 minutes at 400 F.

recipe from Ann Bolinger

Gingersnaps

Ingredients:

• 3/4 cup shortening
• 1 cup sugar
• 1/4 cup molasses
• 2 cups flour
• 2 tsp. club soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. clove
• 1 egg beaten

Cream together shortening and sugar.
Add molasses and egg.
Mix together the remaining ingredients then, add to the above.
Roll in sugar.
Bake 8-10 minutes at 350 F.

recipe from Grandma Powell

Thimble Cookies

Ingredients:

• 3 cups flour
• 1/4 tsp. salt
• 1 1/2 cups of butter
• 1/2 cup firmly packed brown sugar
• 1 egg separated
• 1/2 tsp. vanilla extract
• 1 1/2 cups finely chopped pecans
• Jelly, jam, or tinted creamy butter frosting

Preheat oven to 375 F

Sift flour with salt
Cream butter in mixing bowl; Gradually add brown sugar- continue creaming until light and fluffy
Blend in egg yolk and vanilla extract
Add sifted dry ingredients; mix thoroughly
(If desired, chill for 1 hour for easier handling)
Shape dough into 3/4 inch diameter balls
Dip into slightly beaten egg white, then roll into pecans
Place on ungreased cookie sheet- press deep hole in center of each cookie with floured thimble finger
Bake 12-15 mins
When cooled, place jam, jelly, or frosting into hole in center of cookie

recipe from Jana Swete

Ice Cream Sandwich Cake

Ingredients:

• 16 ice cream sandwiches (2 boxes)
• 1- 12 oz. carton of cool whip, thawed
• 1- 11 3/4 oz. jar chocolate fudge topping
• 1 cup Heath bar

1. Arrange eight sandwiches in opposite direction in the pan
2. Spread with half of the cool whip
3. Spoon fudge topping by teaspoonfuls onto cool whip
4. Sprinkle with 1/2 cup Heath bar

Repeat layers with remaining ice cream sandwiches, cool whip, and Heath bar.
Pan will be full.
Cover and freeze. (preferably overnight)
Remove from freezer 20 minutes before serving. Cut into squares.
(Can be frozen for up to 2 months)

Serves: 12-16

recipe from www.food.com with some modifications I made (Heath bar instead of peanuts)

Angel Sugar Cookies

Ingredients:

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.
Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. Cookies are ultra crumbly!
Serves: 18 (yeah right! :)
recipe from www.pioneerwoman.com

Dump Cake

Ingredients:

• 1 yellow cake mix
• 1 large can of fruit cocktail
• pats of butter (1 tsp or so)

Grease 9x13 baking dish and dump in fruit cocktail (strain a little of the juice off- not too much)
Dump in yellow cake mix.
Dump on pats of butter all over the top
Bake at 350 F for about 35-40 minutes.
Serve with ice cream or cool whip.

recipe from Mom

Easy Holiday Seven-Layer Bars

Ingredients:

• 1 can (14 oz.) sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup shredded coconut
• 1 1/2 cups graham crackers, crumbled
• 1/2 cup butter
• 1 cup chopped walnuts

Preheat oven to 350 F.

Place butter in a 9x13 baking dish; melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.

Bake 25 minutes or until edges are golden brown. Let cool.

recipe from Baker's Corner- Aldi

Very Berry Cobbler

Ingredients:

• 1/2 cup butter
• 2 cups self-rising flour
• 2 cups white sugar
• 2 cups milk
• 2 cups raspberries
• 1 1/2 cups blackberries

Preheat oven to 350 F. Melt butter in a 9x13 baking pan.

In a medium bowl stirl flour, sugar, and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan.

Drop blackberries and raspberries into batter.

Bake for 1 hour or until golden brown.

recipe from Baker's Secret

Grandma Powell's Meatballs

Ingredients:

• 1 lb. hamburger
• 1 cup bread crumbs
• 1/2 cup Parmesan cheese
• 1 tbs. parsley
• 1 clove garlic, pressed
• 1/2 cup milk
• 2 eggs
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

Combine all ingredients.

Shape into 1" balls and cook in oil.

Serve in your favorite sauce.

recipe from Grandma Powell

Chicken Spaghetti

Ingredients:

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (14-ounce) can chicken broth
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes with green chilies, drained
• 1 (4.25-ounce) can chopped black olives, drained
• 1 (4-ounce) jar sliced mushrooms, drained (I use fresh mushrooms)
  
• 1⁄2 cup sour cream
• 1 teaspoon salt
• 31⁄2 cups chopped cooked chicken
• 2 cups shredded Cheddar cheese
• 1 (16-ounce) package angel hair pasta, cooked according to package directions
• 3⁄4 cup panko (Japanese bread crumbs)
• 1 tablespoon butter, melted
  

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

Serves: 10-12

recipe from www.pauladeen.com

Hashbrown Casserole

Ingredients:

• 1 pkg frozen hashbrowns
• 1 can cream of celery or chicken soup (do not dilute)
• 1/4 cup melted butter
• 1 cup shredded cheese
• 8 oz. sour cream
• french fried onions
• add sliced ham and/or veggies if desired

Mix all ingredients together and pour into a greased 9x13 baking dish.

Bake at 350 F for 55 minutes
Add french friend onions and bake for additional 5 minutes

recipe from Mom

Corn Casserole

Ingredients:

• 1 stick of butter- melted
• 8 oz. sour cream
• 2 eggs
• 1 can cream corn
• 1 can whole corn (drained)
• 1- 8 oz. package of cornbread mix

Mix all ingredients and pour into a 2 quart dish.

Bake at 350 F for 1 hour.

recipe from Liz Traficante

Pepperoni Rigatoni Casserole

Ingredients:

• 1 lb. ground beef
• 1 bag of rigatoni noodles
• 1 jar of spaghetti sauce
• 1 bag of shredded cheese
• 1 bag of pepperonis

Fry the ground beef and drain. Boil the noodles until done. Then mix the hamburger, noodles, and spaghetti sauce together. Put half of the mix into a 9x13 pan. Then put half of the cheese and pepperonis on top. Layer again with mix, cheese and pepperonis.

Bake in oven on 350 F for about 15 minutes or until the cheese is melted.

recipe from Christina Lint

Pineapple Salsa Chicken (Slow Cooker)

Ingredients:

• 6 fresh or frozen chicken breasts
• 1 (20-ounce) can crushed pineapple, drained
• 1 (15-ounce) can black beans, rinsed and drained*
• 1 (15-ounce) can white beans, like Great Northern, rinsed and drained*
• 2 cups mild or medium salsa

*Note: this recipe is so adaptable. These beans can be substituted to your preference.

Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
*Freezable Option: I freeze the leftovers in freezer-safe ziploc containers and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.
Serves: 6-8
recipe from www.melskitchencafe.com

Spicy Fish Tacos & Southwest Slaw

Ingredients:

• 6 whole Talapia Fillets (or Other Mild Flaky White Fish)
• 2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
• Canola Oil
• Lime Juice, To Drizzle On Grilled Fish
• 12 whole Corn Tortillas
• 1 cup Southwest Slaw (see My Recipe Box)
• ¼ cups Cilantro, Chopped Medium-fine

FOR THE MARINADE:

• ⅓ cups Canola Oil
• 2 whole Limes, Juiced
• 1 teaspoon Garlic Salt
• 2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)

FOR THE AVOCADO CREAM:

• 1 whole Large Hass Avocado, Peeled, Seeded And Diced (I Recommend Calavo)
• 1 cup Sour Cream
• 1 whole Lime, Juiced
• 2 teaspoons Your Favorite Hot Sauce
• 1 teaspoon Garlic Salt

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marinade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Mash the avocado on a cutting board with the side of your knife.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.

Or, serve it family-style so that everyone can build their own.

Enjoy!

SOUTHWEST SLAW

Ingredients:

• 1/4 head Green cabbage
• 1/8 head Red cabbage
• 1/4 medium Red onion, sliced very thin (about 1/2 cup)
• 1/8 cup Cilantro, chopped medium-fine
  
  Dressing
• 3 Tbsp Mayonnaise
• Juice of two limes
• 1 tsp Garlic salt
• 1 Chipotle chile, in adobo sauce (canned)
• 1 Tbsp Adobo sauce (from the canned chiles)

Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4") and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

Serve along side/on top of your food of choice and enjoy!

(Makes about 4 cups)

recipe from www.patiodaddiobbq.com

Chicken Tacos

Ingredients:

• 16 whole Corn Tortillas (small Size)
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
• Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
• 2 Tablespoons Canola Oil
• 2 cans (4 Ounce) Diced Green Chilies
• 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce (Chulula Or Other Brand)
• 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
• 4 whole Roma Tomatoes, Diced
• Canola Oil, For Frying Tacos

*Be careful frying with hot oil!*

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients---grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce---ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve---the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You'll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don't rush into eating! They'll stay nice and warm for a little while after frying.

Serves: 8

recipe from www.pioneerwoman.com under "My Brother's Chicken Tacos"

The Best Lasagna Ever!

Ingredients:

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Diced Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese (2 packages)
• 1 package (10 Ounce) Lasagna Noodles (8 noodles)
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Serves: 12
recipe from www.pioneerwoman.com

Smoked Sausage and Pepper Pasta

Ingredients:

• 1 lb. smoked sausage, cut into 1/4-inch-thick slices
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1/2 cup beef broth
• 1- 14.5 oz. can fire-roasted diced tomatoes
• 1- 8 oz. can tomato sauce
• 1 tsp. Creole seasoning
• 8 oz. fettuccine noodles, cooked and kept warm

In a large skillet, combine sausage, peppers, and onion; cook over medium-high heat, stirring frequently, for 8-10 minutes or until vegetables are tender.

Add broth, and cook for 2 minutes. Stir in tomatoes, tomato sauce, and Creole seasoning; cook for 5-7 minutes or until heated through. Toss with fettuccine before serving.

Serves: 4-6

recipe from www.cookingwithpauladeen.com- Nov/Dec 2010 issue

Bow-tie 'Lasagna'

Ingredients:

• 1 pound Ground Chuck
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups Mozzarella Cheese
• ½ cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serves: 6
recipe from Rozanie at www.tastykitchen.com

Cajun Chicken Pasta

Ingredients:

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Serves: 6

recipe from www.pioneerwoman.com

Perfect Potatoes Au Gratin

Ingredients:

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
• Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 F.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Serves: 8

recipe from www.pioneerwoman.com

Bucks Beans

Ingredients:

• 2- 15 oz. cans baked beans
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/2 cup barbecue sauce
• 1 small onion, finely chopped
• 1 tsp. dry mustard
• bacon strips
• ketchup

Mix together beans, brown sugar, molasses, barbecue sauce, onion, and dry mustard.

Place half the beans in a 1 quart casserole dish. Top with bacon strips. Then add the remaining beans and top with more bacon strips.

Spread ketchup on top and bake at 350 F for 2 or more hours. (great for crockpot)

Let set about 45 minutes before serving.

recipe from Ann Bolinger

Make-Ahead Muffin Melts

Ingredients

• 12 whole Hard-boiled Eggs, Peeled And Chopped
• 2 cups Grated Cheddar Cheese
• 1 cup (Real) Mayonnaise
• 12 slices Bacon, Fried And Crumbled
• 1 Tablespoon (heaping) Dijon Mustard
• 1/2 teaspoon Garlic Powder
• 3 dashes Worcestershire Sauce
• 6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don't set them too close to the heating element.)

Serve immediately!

Serves: 6

recipe from www.pioneerwoman.com

Mountain Man Breakfast- Camping Recipe

Ingredients:

• 1 lb. bacon
• 1 medium onion, diced
• 1- 2 lb. bag frozen hash browns, diced (either regular or O'Brien)
• 1/2 lb. extra sharp cheddar cheese, grated
• 1 dozen eggs

Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. (10 minutes)
Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear. (10 minutes)
Stir in the hash brown potatoes and cover.
Remove cover and stir occasionally to brown potatoes (30 minutes)
Scramble the eggs in a separate container and pour the mixture over the hash browns.
Cover and cook until the eggs start to set (10-15 minutes)
Sprinkle grated cheese over the egg mixture, cover, and continue heating until eggs are completely set and cheese is melted.

Serves: a whole family!

recipe from Mom

Sausage Casserole

Ingredients:

• 1 can crescent rolls
• 1 lb. ground sausage
• 8 oz. cream cheese, melted
• 8 oz. sharp cheddar cheese, grated

Fry sausage in skillet. Add cream cheese to sausage and mix together. Line 9x13 pan with crescent rolls. Pour sausage and cream cheese mixture on top of crescent rolls. Sprinkle cheddar cheese on top. Bake at 375 F for 21-26 minutes. Cool for 15 minutes before serving. recipe from Ann Bolinger

Banana Bread

Ingredients:

• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp. salt
• 3 bananas mashed
• 1/2 cup butter, softened
  
• 1 tsp. baking soda
• 1 tsp. baking powder
• 4 tbs. milk

Mix all ingredients together and pour into bread pan.

Bake and 350 F for 1 hour.

recipe from Carissa Bolinger

Hawaiian Sweet Roll sandwiches

Ingredients:

• 1 pkg. Hawaiian Sweet Rolls
• lunch meat (turkey or ham)
• sliced cheese (any will work)
• 1 stick of butter
• 1 tbs. onion flakes
• 1/2 tbs. mustard
• 1/2 tbs. of Worcestershire sauce
• poppy seeds
  

Slice all rolls in half. Add lunch meat and cheese to each roll and place sandwiches in a 9x13 casserole dish (12 sandwiches per pan).
Melt butter in a bowl in the microwave. Add onion flakes, mustard, and Worcestershire sauce. Pour butter sauce over rolls. Sprinkle poppy seeds on top.

Bake 350 F for 15-20 minutes.

Serves: 6-12 (depending on appetite)

recipe from Lindsey Cross

Garlic Alfredo Sauce

Ingredients:

• 2 tbs. butter
• 2 tbs. minced onion
• 2 tsp. minced garlic
• 2 tbs. all-purpose flour
• 3 cups half-and-half
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 cups shredded Parmesan cheese

In a large saucepan, melt butter over medium-high heat. Add onion and garlic, and cook for 4 minutes, stirring frequently, or until onion is tender. Reduce heat to medium-low.

Add flour, and cook, whisking constantly, for 2 minutes. Gradually add half-and-half, whisking constantly. Cook, whisking constantly, for 8-10 minutes, or just until mixture comes to a boil. Remove from heat, and stir in nutmeg, salt, and pepper. Add cheese, stirring until melted and smooth.

Serve with pasta, vegetables, chicken, or seafood.

Yields: 3 cups

recipe from www.cookingwithpauladeen.com

Easy Pizza Sauce

Ingredients:

• 1/2 (15 oz.) can tomato sauce
• 1/2 (6 oz.) can tomato paste
• 1 1/2 tsp. ground oregano
• 1/2 tsp. basil
• 3/4 tsp dried minced garlic OR 2 small cloves fresh garlic (pressed)
• 1/2 tsp. ground paprika
• sugar to taste (I use 2 tsp.)

In a medium bowl, mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic, basil, and paprika.

**I modified this recipe by adding basil, a few pinches of sugar, and using fresh garlic**

Serves: 12

recipe from www.allrecipes.com

Fresh Cranberry Relish

Ingredients:

• 2- 12 oz. bags fresh cranberries
• 1 cup port
• 1 cup water
• 2 cups sugar
• 1 stick cinnamon
• 1/4 tsp. ground nutmeg

In a medium saucepan, combine cranberries, port, water, sugar, cinnamon stick, and nutmeg. Bring to a boil; reduce heat, and simmer for 20-25 minutes, or until cranberries pop and mixture is thickened. Remove from heat and let cool.

Cover and chill for up to 2 days before serving.

Serves: 10-12

recipe from www.cookingwithpauladeen.com

Easy Taco Soup

Ingredients:

• 1 lb ground chuck
• 1 large onion, chopped
• 4 cups water
• 1 (16 ounce) can red kidney beans, drained
• 1 (15 1/2 ounce) can pinto beans, drained
• 1 (15 1/4 ounce) can corn niblets, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4 ounce) can tomato soup
• 1 (10 ounce) can diced tomatoes with green chilies (Rotel)
• 1 (10 ounce) can enchilada sauce
• 1 (1 1/4 ounce) package taco seasoning mix (or make your own, like I do!)
• 1 teaspoon salt
  

Garnish:

• shredded cheese
• sour cream
• tortilla chips

In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.

Note: Try this soup with corn chips. Soup can be made 1 day ahead and reheated before serving. Or freeze for up to 1 month. Thaw in refrigerator before reheating.

Serves: 10-12

recipe from www.cookingwithpauladeen.com

Chicken Tortilla Soup

Ingredients:

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes:

• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro
  

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Serves: 8

recipe from www.pioneerwoman.com

Cheesy Enchilada Soup

Ingredients:

• 1 1/2 lbs. ground chuck
• 1 onion, chopped
• 2- 15 oz. cans tomato sauce
• 2- 10 oz. cans enchilada sauce
• 1- 16 oz. can chili beans, drained
• 1- 15.5 oz. can great Northern beans, drained
• 1- 15.25 oz. can corn, drained
• 1-14.5 oz. can diced fire-roasted tomatoes
• 1 tbs. ground cumin
• 1/2 tsp. salt
• 2 cups shredded Pepper Jack cheese
• Garnish: sour cream, shredded Pepper Jack cheese

In a large Dutch oven, cook ground chuck and onion over medium-high heat until beef is browned and crumbly; drain well.

Add tomato sauce, enchilada sauce, beans, corn, tomatoes, cumin, and salt. Bring to a boil over medium-high heat; reduce heat, and simmer for 25 minutes. Add cheese, stirring until melted. Garnish with sour cream and shredded cheese, if desired.

Serves: 6-8

recipe from Cooking with Paula Deen- Nov/Dec. 2010 issue

Baked Potato Soup

Ingredients:

• 8 slices Hickory Smoked Bacon (do not use maple or any sweet bacon)
  
• 1 onion, diced
• 1/2 cup all purpose flour
• 3 (14.5 ounce) cans chicken broth (or 6 bouillon cubes)
• 5 potatoes, baked, peeled and diced
• 1 teaspoon dried parsley flakes
• 2 cups half & half
• 1 cup sharp cheddar cheese, grated
• 1 cup sour cream
• Salt & pepper to taste (optional)

In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Garnish with cheese, bacon and sour cream.

Serves: 8

recipe from Paula Deen for Smithfield

Creole Chicken Soup

Ingredients:

• 2 tbs. vegetable oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup frozen whole kernel corn
• 2 cloves garlic, minced
• 1- 14.5 oz. can diced tomatoes
• 2 cups chopped cooked chicken
• 1 1/2 tsp. Creole seasoning
• 1- 32 oz. carton chicken broth
• sour cream, chopped fresh cilantro, optional

In a Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, corn, and garlic, and saute' until tender. Stir in tomatoes and chicken. Sprinkle with seasoning, and saute' 2 minutes. Add chicken broth. Bring to a boil. Reduce heat, and simmer 20 minutes.
Top with sour cream and cilantro, if desired.

Serves: 6-8

recipe from www.cookingwithpauladeen.com

Dried beef and cheese dip

Ingredients:

• 1 round bread (rye, pumpernickel, sourdough)
• 8 oz. cream cheese, softened
  
• 2 oz. shredded swiss cheese
• 1 cup sour cream
• 3/4 cup mayo
• 1/2 tsp garlic powder
• 3 oz. shredded dried beef

Cut large hole into top of round bread to create a "bread bowl". Tear up bread from the hole into pieces and set aside.

Mix all remaining ingredients together in a bowl. Pour into the bread bowl.

Bake at 350 F for 1 hour.
Add remaining bread pieces for last 5-10 minutes (if you would like crispy bread to dip)

Serve with crackers.

recipe from Sarah Bolinger

Buffalo Chicken Dip

Ingredients:

• 2- 8 oz. bricks of cream cheese
• 2-3 boneless chicken breasts
• 1 small bottle (5 oz.) of Frank's Red Hot Sauce
• 12 oz. (1 1/2 cups) of ranch dressing
• 8-12 oz. sharp cheddar cheese (depending on preference)
  

Boil or bake chicken breasts and shred into pieces

Mix cream cheese and ranch in a pan and warm on stove until melted

In a mixing bowl, add cream cheese and ranch mixture to chicken and add the bottle of hot sauce. Mix thoroughly.

Pour into a 9x13 baking dish and top with shredded cheese

Bake at 350 F for 20-25 minutes

Let cool slightly and serve with tortilla chips

recipe from Sarah Bolinger

Cowboy Caviar

Ingredients:

• 15 oz. can shoepeg corn, drained
• 15 oz. can black-eyed peas, drained
• 1 avocado, peeled and diced
• 2/3 cup cilantro, chopped
• 2-3 green onions, chopped
• 3-4 roma tomatoes, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, crushed
• 3/4 tsp. salt
• 1/8 tsp. ground pepper
• 1 tbs. ground cumin

In a medium bowl, combine corn, black-eyed peas, avocado, cilantro, green onions, and tomatoes.

In a small bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and cumin. Add to the vegetable mixture and toss to coat.

Serve with tortilla or pita chips.

Servings: 4-6

recipe from www.eurofresh.com

Garlic Parmesan Pull-Apart Bread

Ingredients:

• 2 teaspoons active dry yeast
• 1 1/3 cups barely warm water
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 3 1/2 cups all purpose (or bread) flour
• 1/4 cup butter, melted
• 1 tablespoon dried parsley flakes
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese

In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees F.

Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Yields: 1 loaf

recipe from www.thepastryaffair.com

**You can also make this with 3 cans of biscuits, instead of making the dough. Bake according to biscuit packaging directions, however I noticed I had to bake a little longer as some of the biscuits may not cook thoroughly.**

Taco Pizza

Ingredients:

• 1 teaspoon Active Dry Yeast
• 1-½ cup Warm Water
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Olive Oil
• 1 can (14 Ounce) Black Beans
• 1 teaspoon Taco Seasoning (prepared, Or Make Your Own)
• 4 whole Corn Tortillas, Sliced Into Thin Strips
• ½ cups Canola Oil, For Frying
• 1 cup Grated Sharp Cheddar
• 1 cup Grated Monterey Jack Cheese
• 1 head Green Leaf Lettuce, Sliced/shredded Thin
• 2 whole Ripe Tomatoes, Diced
• ½ cups Cilantro Leaves
• ¼ cups Sour Cream
• 3 Tablespoons Hot Sauce (more To Taste)
  

Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.

Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.

In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.

Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

Serves: 8

recipe from www.pioneerwoman.com

Brown Sugar Spiced Pork Loin

Ingredients:

FOR THE RUB:

• 2 teaspoons Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Cinnamon
• 2-½ pounds (about 2) Pork Tenderloins, Each Tenderloin Cut Into Two Chunks
• 2 Tablespoons Olive Oil

FOR THE GLAZE:

• 1 cup Packed Dark Brown Sugar
• 2 Tablespoons Finely Chopped Garlic
• 1 Tablespoon Tabasco Sauce (I used Frank's Red Hot Sauce)
  

Preheat oven to 350 degrees F.

In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet (I used my dutch oven) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. (If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch) ).

Stir together the brown sugar, garlic, and Tabasco and spread the mixture on top of each tenderloin. Roast in the middle rack of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.

Let pork stand in the skillet at room temperature for 10 minutes prior to cutting it. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.

Serves: 8

recipe from www.melskitchencafe.com