Green Bean Casserole

1 stick butter, melted

1/4 cup onion, diced

4 tbs. flour

16 oz. sour cream

1 large pkg. shredded mozzarella cheese

4 cans green beans, drained

1 can French fried onions

Melt butter

Add onion and flour, add sour cream, beans, mozzarella cheese. 

Bake in 9x13 dish at 350 for 15-20 mins.

Add French fried onions last 5 mins.

Recipe: Ann Bolinger

Nacho Cheese Sauce

**I added a can of Rotel, and ground sausage.  Turned out fantastic!

Ingredients:

• 4 oz. pepper jack cheese,shredded

• 4 oz. cheddar cheese, shredded

• 1 tablespoon cornstarch

• 1 (12 oz.) can evaporated milk, divided

• 2 teaspoons hot sauce

• pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Recipe: http://kitchensimplicity.com/nacho-cheese-sauce/

Pumpkin Poke Cake

Ingredients

• 1 box yellow cake mix
• 2- 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
• 1 tsp pumpkin pie spice
• 14 oz. can sweetened condensed milk
• 8 oz. tub cool whip
• 1/2 bag Heath Bits
• Caramel Sundae Sauce

Instructions

1. Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
2. Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
3. Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Recipe: http://www.somethingswanky.com/pumpkin-better-than-cake/

White Chicken Chili

Ingredients

• 2 chicken breasts, boiled and shredded
• ½ cup low sodium chicken broth
• 12 oz reduced fat cream cheese (a block and a half)
• 1 can of kidney beans, rinsed
• 1 can of black beans, rinsed
• 1 can of white northern beans, rinsed
• 1 undrained can of mild rotel
• 1 undrained can of sweet corn kernels (I used frozen)
• 1 minced clove of garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons onion powder
• 1 ½ teaspoons cumin
• 1 tablespoon hot Mexican chili powder

Boil raw chicken breasts in water until cooked, about 30-40 minutes. Shred.

In a dutch oven, mix all ingredients, including chicken, together over medium heat. Cook until everything is hot and well mixed, about 10-15 minutes.

Recipe http://www.jennablogs.com

Fried Rice

Ingredients:

• 3 cups cooked white rice (day old or leftover rice works best!)
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 3-4 Tablespoons soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

 

Recipe: http://life-in-the-lofthouse.com

Baked Sweet and Sour Chicken

Ingredients:

The chicken coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

The sweet and sour sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup distilled white vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Serve with white rice or fried rice.

Recipe: http://life-in-the-lofthouse.com

Fall Pumpkin Dip

Ingredients:

• 15 oz. can of pumpkin
• 5 oz box of instant vanilla pudding mix (powder only)
• 16 oz. container of cool whip
• 1/2 tbs. pumpkin pie spice
• 1/2 tbs. cinnamon
• small pumpkin (optional)

Mix pumpkin, dry pudding mix, cool whip, and pumpkin pie spice in a large bowl by hand.
Transfer to serving bowl, and chill for several hours.  Sprinkle cinnamon on top just before serving.

If you decide to serve it in a small pumpkin, cut top of pumpkin and scoop out the inside to make a bowl.

Serve with apple slices, vanilla wafers, ginger snaps, or graham crackers.

Recipe: http://www.northcarolinacharm.com

Instant Oatmeal packs

**The kids like the 1/4 cup amount, but you can increase to 1/2 cup and 2 tbs. of brown sugar if you want a larger serving.

Ingredients:

• 1/4 or 1/2 cup quick oats
• 1 or 2 tbs. brown sugar
• snack-sized ziploc baggies

For the water or milk part you add 3/4 c - 1 c of water or milk (for the 1/2 c oatmeal size), however you prefer.
You can also add in raisins, dried fruits, cinnamon, chocolate chips, whatever else you like in your oatmeal. 

Recipe: http://amylovesherlife.blogspot.com/2012/01/who-likes-saving-money.html via Pinterest

Easy Sesame Chicken

**I modified this recipe to double the chicken and sauce.  We didn't have enough for leftovers, and that is a problem in this house! :)  I kept the same amount of rice- there was plenty of that leftover.

Ingredients

Chicken

• 2 large eggs 
• 4 Tbsp cornstarch
• 2 pinches each salt & pepper
• 2 lbs. boneless, skinless chicken thighs (I used chicken breasts)
• 4 Tbsp vegetable oil (for frying)

Sauce

• 4 Tbsp soy sauce
• 2 Tbsp water
• 1 Tbsp toasted sesame oil
• 3 Tbsp brown sugar
• 3 Tbsp rice vinegar
• 2 inches fresh ginger, grated
• 2 cloves garlic, minced
• 4 Tbsp sesame seeds
• 2 Tbsp cornstarch

For Serving

• 4 cups cooked jasmine rice (I used plain white rice..either way is tasty!)
• 2 whole green onions

Instructions

1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

Recipe: http://www.budgetbytes.com/2013/08/easy-sesame-chicken/

Chili Tortellini

**The only modification I have to this recipe is that it was more soupy than we like for a chili.  Flavor was very good regardless.  Will use less chicken broth next time to make it thicker.


Ingredients

• 1 pound dry tortellini
• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped onion
• 2 tablespoons fresh minced garlic
• 1 pound lean ground beef
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 32 ounces reduced sodium chicken broth (use less if you would like thicker consistency)
• Two 15-ounce cans beans, I used black and red beans, whatever you prefer
• 15 ounce can Rotel diced tomatoes MILD version
• 2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder
• 1/2 cup fresh chopped cilantro

Directions

1. Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, garlic salt, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.

Makes 8-10 Servings

Recipe: http://picky-palate.com/2013/04/10/chili-tortellini/

Homemade Cliff Bars

**Made these at the request of my husband for more "high protein" snacks.  I doubled the original recipe to make a full 9 x 13 of these.  I have not tried the variations but the original recipe is very good.  Used honey as the syrup but molasses might make them a bit firmer.

Ingredients:

• 2 1/2 cups crisp rice cereal (e.g., Rice Krispies )
• 2 cups uncooked quick-cooking oats
• 6  tablespoons ground flaxseed ( flaxseed meal)
• 1/2 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
• 1/2 cup finely chopped nuts (preferably roasted or toasted)
• 1/2 cup brown rice syrup (or honey, maple syrup, or light molasses)
• 4 tablespoons dark brown sugar
• 2/3 cup nut butter (e.g., peanut, almond, cashew, soynut )
• 2 teaspoon vanilla extract

Optional: 1 teaspoon ground cinnamon

Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl

Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.

Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper. Cool in pan on a wire rack. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator).

Nutrition per serving (1 bar):
Calories 228; Fat 7.4g (poly 2.3g, mono 4.1g, sat 0.9g); Protein 10.8g; Cholesterol 5mg; Carbohydrate 34.3g; Sodium 156mg)

Variations:

Chocolate Chip Cookie
Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.

Peanut Butter Cookie
Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.

Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.

Apple Pie
Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.

Recipe: http://www.wellsphere.com/healthy-cooking-article/homemade-cliff-bars-no-bake/78972

Lazy Sunday Casserole

**I am listing the original recipe for those who are interested in trying it out.  I found out my husband does not like fennel and he could taste the rosemary in the Italian seasoning (which he also doesn't like!), so I will be modifying it next time taking these out.  I loved it using the original recipe!

Ingredients:

• 4 sausages (beef or pork)...I used Italian Sausage
• 1 lb. potatoes
• 1/2 lb. carrots
• 1 bell pepper
• 1 large onion
• 1 fennel bulb (or omit)
• 2 garlic cloves
• 2 tbsp oil
• freshly cracked black pepper and kosher salt
• 1 1/2 tsp Italian herbs (I used combo of oregano & basil)
• 1/2 cup chicken broth 
• 4 tbsp balsamic vinegar 

Peel the potatoes, wash them and cut each potato in four pieces. Peel one large or two smaller onions and cut them in wedges. Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green.  Slice 1/2 to 1 bell pepper in strips. Place everything in a big roasting tray. Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth. Pour all over your veggies and toss them around a bit.  Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.
Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them. Slice each sausage in half. I’ve used half pork/ half beef sausages. You can also use Italian sausage or any type of flavored sausage.
After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes. Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Creamy Caprese Quinoa Bake

Ingredients

• 2 cups cooked quinoa
• 1 cup of your favorite pasta sauce
• 2 tablespoon tomato paste
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese
• 1 cup mozzarella, divided
• 1/2-1 cup grape tomatoes, halved
• 1 large bunch fresh basil, cut into ribbons
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

Recipe: http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/

Spinach and Artichoke Dip

Ingredients

• 8oz cream cheese
• 16 oz light sour cream
• 1 stick (8 tbsp) unsalted butter
• 1½ – 2 cups shredded Parmesan cheese
• 14 oz quartered artichoke hearts, drained and coarsely chopped
• 4 oz can diced jalapeños, drained
• 10 oz frozen spinach (thawed and drained)
• 2-3 garlic cloves, pressed

Instructions

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
3. Serve hot with chips or crackers or toasted baguettes.

Recipe: http://natashaskitchen.com/2012/09/30/spinach-and-artichoke-dip-recipe/

Warm Bean Dip

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 2 cans (16 ounces, each) refried beans
• 1 packet taco seasoning
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded 

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

 

Recipe: http://life-in-the-lofthouse.com/warm-bean-dip/

 

Tomato Basil Chicken

**We used home-grown tomatoes from the farmer's market.  Fabulous!  The more flavorful the tomato, the better the sauce will be.

Ingredients:

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish
• 8 oz pasta (spaghetti, linguine, fettuccine)

Season chicken breasts with kosher salt and fresh cracked black pepper.  Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.  While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts.  After about 4-5 minutes, the chicken breasts should be ready to turn.  By the way, when did chicken breasts get SO HUGE?!   You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  If you pounded yours out thinner, they will cook faster than this.

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.  Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce.  Now give it all a good stir so all those flavors will marry together.

When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.   Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

 

Servings: 4

Recipe: http://menumusings.blogspot.com/2013/04/tomato-basil-chicken.html via Pinterest

Ranch Style Chicken

  Ingredients

• 1/2 cup Dijon Mustard
• 1/2 cup Honey
• 1/2 whole (juice of) Lemon
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• Crushed Red Pepper (optional To Taste)
• 6 whole Boneless, Skinless Chicken Breasts
• 1 pound Thick Cut Bacon
• Bacon Grease
• Sharp Cheddar Cheese, to taste
• Canola Oil

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

**In PW's cookbook, it says to grill the chicken instead of fry it over the skillet.  Approx. 3 minutes per side on the grill and add the bacon and cheese while 2nd side is cooking.  This is how we did it and it was fabulous! I'm sure it's great either way though.

Recipe: http://thepioneerwoman.com/cooking/2009/01/ranch-style-chicken/ 

Cheesy Chicken & Wild Rice Casserole

Ingredients

• 3 tablespoons olive oil
• 1 white onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 2 tablespoons garlic, minced
• 2 cups cooked chicken breast, shredded
• 1/2 cup white rice (modified from 1 cup in original recipe)
• 8 oz. wild rice (modified from 16 oz. in original recipe)
• 3 tablespoons butter
• ¼ cup whole wheat flour
• 1 cup vegetable broth
• 4 cups cheddar cheese, shredded
• Garlic salt
• Salt & pepper

Instructions

1. Preheat oven to 350 degrees. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.
2. Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
3. In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar.
4. Bake for 30-35 minutes.

Serves 8-10

Recipe: http://rachelschultz.com via Pinterest

Crispy Chicken Tortilla Rollups & Avocado Crema

* I made the filling the day prior to assembling and baking these to save time, and it turned out great.  I did, however, make the mistake of covering with foil to keep warm in the oven.  Do not do this.  They ended up becoming soft and more like enchiladas than crispy rollups.  Still very tasty though!

Main Ingredients:

• 12 ounces shredded cooked chicken
• 1 cup jack cheese (divided)
• 1 cup cheddar cheese (divided)
• 1/2 cup corn kernels
• 1-2 sliced green onions
• 2 grated or minced garlic cloves
• 1/3 cup salsa
• 1 tsp. cumin
• the juice of  half a lime
• 1 tsp. salt
• a finely diced seeded Serrano pepper
• 1 container Greek yogurt (I used 32 oz)

Additional Ingredients:

• approx. 12 taco-size tortillas 
• 1/3 cup canola oil
• 2 garlic cloves
• dried cilantro (I used fresh...finely chopped)
• chipotle chile powder for sprinkling (I used regular chile powder)

Avocado Crema:

• one large ripe avocado (or two small)
• one container of plain yogurt 
• the juice of half a lime
• 1/2 tsp. salt
• 1/2 tsp. chipotle chile powder (I substituted Frank's hot sauce since I didn't have chipotle chile powder and it was perfect)

 
Preheat oven to 400. Make the chicken filling by combining the main ingredients in a bowl, using only 1/2 cup of each of the cheeses.  

Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. 

Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 12 flour tortillas -- sprinkle additional 1/2 cup of cheese. Roll up and place seam-side-down on a baking sheet lined with parchment or a Silpat.

Brush the tortilla rollups with the garlic oil and sprinkle with salt, cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. Sprinkle the tops with cilantro and red chili powder.

While the rollups bake, make the avocado crema. Add avocado to a bowl and mash until creamy. Add one container of plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder (or hot sauce). Stir well to thoroughly combine and scoop into a serving bowl (or individual salsa cups). 

Recipe: www.wendyweekendgourmet.com via Pinterest

 

Baked Chimichangas

Ingredients:

• 1 lb ground chuck
• 1 cup chopped onion
• 1 4 oz can chopped green chiles, drained
• 1 8 oz can tomato sauce
• 1/2 cup water
• 1 package taco seasoning
• 1 15 oz can refried beans
• 7 burrito size flour tortillas (or 10 taco-sized)
• 1 8 oz package Mexican four cheese blend
• 1 16 oz jar salsa verde, divided
• 1 T vegetable oil

In a large skillet, combine ground chuck, onion, and chiles.  Brown and drain.  Add tomato sauce, 1/2 cup water, and taco seasoning to pan.  Bring to a boil over medium heat and simmer stirring frequently for 8 to 10 minutes or until mixture is very thick.  Stir in refried beans.

Preheat oven to 450.  Line a rimmed baking sheet with parchment paper.  Spoon about 1/2 cup meat mixture into center of tortillas.  Top with 3 T shredded cheese and 1 T salsa verde.  Fold like a burrito/envelope and flip so seams are down.  Brush with oil.

Bake for 15 to 20 minutes or until golden brown.  Top with remaining cheese, salsa, guacamole, and sour cream, if desired.


Recipe: Paula Deen, taken from Carissa Bolinger's blog- http://maryannapowellandlola.blogspot.com/

Baked Tacos

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning
• 1 – 2 cups shredded cheese
• 18-20 hard taco shells
• Your favorite taco toppings.

First step is making the hard taco shells:
Working with 6 corn tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

Recipe: http://www.onegoodthingbyjillee.com

Chocolate Caramel Brownies

**One of the bonuses of Justin's job is that his clients cook for him!  One day he came home with these brownies and I about died, they were so good.  This is the recipe, straight from her email to my blog.**

Ingredients:

• 1 regular sized box chocolate brownie mix (I just used a basic one, without anything added)
• 2 eggs
• 1/4 cup chocolate milk (I put hershey's syrup in regular skim milk)
• 1/4 cup canola oil
• 1 cup choc chips, divided (I used white chocolate chips)
• 1/2 cup heavy cream
• 30 caramels (Kraft)
• 2 cups shredded coconut, toasted

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil
until just combined. Using a spatula, fold in 1/2 cup chocolate chips.
Spread into the prepared baking dish and bake until the center is barely
set, 25-30 minutes. Remove from the oven and cool completely.

Heat the cream in a small saucepan over medium low heat. Stir in the
caramels until completely melted and incorporated into the cream. Remove
from the heat and stir in the coconut. Spread in an even layer over the
cooled brownies.

Melt the remaining choc chips in the microwave at 15 sec intervals, stirring
between intervals. Drizzle chocolate in a criss-cross pattern over the
coconut topping. (NOTE: I did NOT do this...felt like it was too much)

Place baking dish in the refrigerator for at least 30 min to set before
slicing into bars. (Can be frozen...)

Recipe: Christine Shipfer

Breakfast Enchiladas

Ingredients

• 2 cups cooked bacon, sausage, (or diced ham as in the original recipe)
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt  

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together bacon/sausage/ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the mixture down the center of each tortilla; roll up and place seam side down in baking dish.

Prepare Egg Mixture. In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.

 

Bake Enchiladas

1. Heat oven to 350 degrees F. Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Serves: 6
Recipe: http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/

Pasta & Fagioli Soup (similar to Olive Garden's)

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

Recipe: http://www.favfamilyrecipes.com/2012/08/olive-garden-pasta-e-fagioli-soup.html

Peanut Butter Chocolate Pie

Ingredients

For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer.

Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Recipe: http://www.yapins.com/peanutbutter-choc-pie/ via Pinterest

Spicy Sausage Pasta

First of all, this isn't really "spicy".  At least not in our family.  I used original mild Rotel, so to add more of a kick, I would go with a spicier version.

Ingredients

• 1 tablespoon olive oil
• 1, 14-ounce package smoked turkey sausage, sliced into rounds (I used regular pork smoked sausage)
• 1 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
• 1/2 cup heavy cream
• 8 ounces uncooked penne pasta (about 2 1/2 cups)
• 1/2 teaspoon black pepper
• 1 1/2 cups Monterey Jack cheese, shredded
• Thinly sliced scallions
• Salt, to taste (I didn't salt it at all...definitely recommend tasting first before salting)

Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking. 

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.


Recipe: http://abitchinkitchen.blogspot.com via Pinterest

Beef Taco Ring

Ingredients:

• 2 (8oz.) packages crescent rolls 
• 1 package taco seasoning
• 1 1/2 lbs. ground beef (I always use 1 lb. and that is enough)
• 1 3/4 cups shredded cheddar cheese, divided
• 2 tbs. water
• 1 egg white, lightly beaten
• optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream

Preheat oven to 375 degrees.

Cook ground beef in skillet until no longer pink; drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.

Unroll 2 packages of crescent rolls; separate into triangles.  Arrange triangles, slightly overlapping, in a circle on a round stone (or pizza baking sheet) with wide ends 4 inches from edge of baking stone.  Roll wide ends of dough toward center to create a 5-inch opening.

With an ice cream scooper, scoop filling evenly over desired shape; finish shape as directed. Brush with egg white.  Sprinkle with remaining cheese.

Bake 25-30 minutes or until golden brown.  Serve with toppings.

Serves: 8
Recipe: The Pampered Chef- All the Best

Beef Stew with Beer and Paprika

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (only as needed- I never needed to use it)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Serves: 6

Recipe: www.thepioneerwoman.com