~Cowboy Caviar~

Cowboy Caviar

1 can Black Beans (don't drain)
2 cans Shoepeg white corn-drained (Jolly Green Giant or frozen corn)
1 can diced tomatoes with Chipotle chiles
1 can diced tomatoes with line and cilantro
2 bunches of green onion chopped (not the chive part)
1 bunch of cilantro chopped
1 green pepper chopped
1/2 bottle of Italian dressing

Mix together in a big bowl and refrigerate overnight for the best flavor!!

Enjoy ;)

My Favorite Brownies

This is my new favorite brownie. Love, love, love it. It's kinda a wierd amount. Unless you have those forms that fit on your big sized cookie sheet, use a big size cookie sheet and also an 8 x 8 pan. I think if you halved it, it would make a nice 9 x 13 pan. I will try that sometime in the NOT future because I ate too many of these this weekend. So yummy.


You will need 3 large mixing bowls

1 lb. salted butter
6 large eggs
3 T. vanilla extract
3 cups sugar
3 cups mini chocolate chips
2 1/3 c. flour
1 1/2 t. salt
1/4 c. dark cocoa
10 oz. semi sweet chocolate pieces (i used a bag of hersheys special dark chocolate chips)

Melt butter and semi sweet chocolate in microwave (2 to 3 min. in 1 min. increments)
Comgine sugar, vanilla & eggs with electric mixer or wisk
In separate bowl mix flour, cocoa, salt together
Briefly mix melted butter and chocolate and gradually add to egg mixture while whipping.
Add hot butter mixture slowly to insure that the eggs don't get cooked.
When thoroughly mixed add flour mixture and mix till all ingredients are wet.
Stir in 2 cups of mini chips
Grease baking sheet with butter and light sprinkle of cocoa
Sprinkle last cup of chips on top
Bake 30 minutes at 350

Pumpkin Cream Cheese Muffins

from Kim (recipe came from mykitchencafe.blogspot.com)
Makes 24-36 muffins

For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon pumpkin pie spice*
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil*
2 cups sugar
2 cups pumpkin puree

For the filling:*
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:*
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice.

*I just left the cream cheese mixture in the bowl and stick it in the freezer for a couple of hours. Then I just used a spoon and added about 1/2 tsp to each muffin.
*I use 3/4 cup oil and 1/2 cup water in place of all the vegetable oil
*I used my hands to mix the streusel then put it back in the fridge for a couple of minutes.

Pumpkin Seeds

contributed by Kim

Growing up, after we carved the Halloween pumpkins, me and Scott would spend hours (ok, maybe not hours) pulling out the seeds, rinsing and washing them for mom to roast them. I loved this tradition.

My kids love roasted pumpkin seed. I'm not sure where this recipe came from, but I got it from my mom.


Heat oven to 275. In a large shallow pan combine 2 cups pumpkin seeds, 1/2 tsp worcestershire sauce, 1 1/2 Tbsp melted butter and 1 tsp salt. Bake for 2-21/2 hours, stirring every 20 minutes until the seeds are crisp, dry and golden brown. Store in air tight container.

Chicken Stew with Butter Biscuit Dumplings

Every time I make this, Jay raves about how much he loves it!! Don't leave out the bay leaf, it adds a lot of flavor!

2 T. olive oil
1 onion, diced
2 carrots, diced
3 celery ribs, diced
2 lbs. chicken
1 quart chicken broth
1 bay leaf
1/2 t. marjoram
real salt and freshly ground pepper, to taste

Dumplings:

1 c. flour
1 1/2 t. bkg powder
1/4 t. salt
3 T. butter
1/3 c. + 1 T. milk


In a stockpot, heat 1 T. of the oil and lightly saute vegetables. Remove to a paper towel and add the rest of the olive oil. Brown the chicken pieces in 2 batches and remove the chicken. Add the broth and scrape up any of the browned bits from the chicken. Add the chicken, vegetables, and herbs, bring to a boil. Cover and reduce to a simmer for 45 minutes or until the chicken is tender. Remove the chicken and defat the broth. Drop in the dumplings and simmer 8 minutes.

Dumplings: In a mixing bowl, combine the dry ingredients. Cut in the butter with a pastry cutter until crumbly. Add the milk and stir with a fork until lightly moistened. Turn dough onto a floured board and pat the dough to 1/2 " thick. Cut into 1" squares and cook as directed.

LuAnn's Refrigerator Muffins

3 cups sugar
1 cup plus 2 T butter
1 teas. salt
5 teas. soda
4 cups 100% bran buds
2 cups Kellogg All Bran
2 cups water(boiling)
4 eggs
5 cups flour
1 quart buttermilk

Directions:

Pour water over 100% bran
Cream sugar and butter
Add eggs and buttermilk
Add dry ingredients and fold in 100% bran

Chill batter well before cooking.
Freeze up to six weeks

Bake 15-18 minutes at 375 degrees
Makes approx. 70 muffins

Zucchini Quiche

3 cups thinly sliced zucchini (tiny pieces)
1 cup Bisquick
1/2 cup chopped onion (tiny pieces)
3/4 cup grated Parmesan cheese
4 Tblsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. oregano
1 clove garlic, minced
1/2 cup salad oil (Wesson, not olive)
4 eggs slightly beaten

Serves 8

Preheat oven 350. Grease (Pam) a 9x13 clear Pyrex pan.

Combine all ingredients and spread in pan. Bake 25/30 minutes until golden brown.

Cool, cut in 1 1/2 inch squares. Best at room temp. Freezes great!!

The clear Pyrex works best because you can check the bottom at 25 minutes to be sure it's not too brown.

From the BEST Aunt Julie!

Wonderful "SPICY" Spinach Dip

1 pkg frozen chopped spinach
3/4 c mayo
1 c grated Parmesan (generous)
1 small can diced chilies
grated garlic

Defrost spinach and squeeze dry. mix all ingredients and put into a greased pan (use a pretty serving dish if possible). Bake at 350 degrees for 30 minutes.

Made at 2009 Girl's Weekend

Macadamia Nut Chicken

Ingredients:
6-8 chicken breasts
1 c Parmesan cheese
2 c Bread crumbs
1 c Macadamia nuts
salt and pepper
1/2 c butter (melted)

Mix cheese, bread crumbs, and nuts. Defrost chicken (if frozen) and pat dry. Salt and pepper chicken to taste. Dip chicken breasts in melted butter then roll in dry mixture. Place on baking sheet. Bake uncovered in 375 degree oven until cooked through (approx. 45 to 60 minutes).

Notes:
If you cut the chicken breasts in half they will cook quicker
1 1/2 batches of dry mix covers an entire bag of Sam's Club chicken breasts
1 Box Croutons (2 c crushed)
8 oz macadamia nuts (2 c chopped)

Made it at Girls weekend 2009

Easy Chicken Chile Verde Soup

2 boneless, skinless chicken breasts, cut into bite-sized pieces (raw)
2 cans black beans, drained and rinsed
1 can (32 oz.) green enchilada sauce
1 bunch green onions, chopped
1 1/2 c. frozen corn
2 cloves garlic, minced
3 Tbsp. cilantro, chopped
Water or chicken broth to thin as needed

Combine all ingredients and bring to a boil. Simmer for 30-40 minutes. Serve with sour cream, cheese, and Frito's.

Fool Proof Wheat Bread

This is a great way to start using your food storage of wheat! They showed us how to make it at an Enrichment Night. It was very easy!

Contributed by Kim

Before you start, preheat oven to 200 degrees.

2 cups warm water
21/2 tsp sea salt
2 Tbsp oil
1/4 cup honey
1 heaping Tbsp dough enhancer
1 Tbsp yeast
41/2 - 5 cups wheat kennels
(can use store bought wheat flour)

Freshly grind wheat into flour (medium setting). Add water and 2 cups flour in mixing bowl with dough hook. Mix together. Add oil, honey, yeast and salt. Mix briefly. (if your wheat is old you might want to add 2-3 Tbsp gluten) While mixer is on add flour until the dough starts to pull away from bowl. It needs to be a little sticky. Knead with dough hook for 10-12 minutes. Spray 2 loaf pans with cooking spray, then shape dough into loaves. Put in oven TURN OFF OVEN and let rise for 20-25 minutes or until double in size. Turn oven on to 350 and bake for 30 minutes or till golden brown.

If kneading by hand, turn dough out on a wet counter (not floured) and knead adding more water to prevent sticking, until there are no bubbles in the dough, about 12-15 minutes. I'm sure this is a great arm workout! :)

Pasta Salad

(I don't think pasta salad photographs well...looks yucky, but I promise it's yummy!!)

Contributed by: Karen
(Served at the Pickett Picnic 2009)

DRESSING:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp garlic powder
1 1/2 tsp basil
1 1/2 tsp oregano
Whisk together.

This is real basic recipe, but we like it. Add whatever you/family likes and it will be yummy!!

I like to use:
12 oz bag tri-color spiral noodles
Cucumber
Cherry tomatoes
Green onion (I've used a red onion for more flavor)
Cheese (I've used Parmesan or Feta and both are yummy!!)
Chicken (I add chicken because I/we eat this as a meal.)
Olives (I've used Mediterranean olives, and oh my...)
Avocado (so yummy)
Fresh garlic (can't go wrong with that, but not to much)
Splash of Balsamic vinegar

Bring a pot of water to a boil. Add 2 TABLESPOON (yes 2 Tbsp!!) salt to water and cook your noodles (8 - 12 minutes depending on brand/noodle). Drain, but DO NOT rinse noodles, let them cool on a cookie sheet. Once noodles are cooled, add other toppings along with dressing, stir to coat everything and put in fridge overnight. I have made this and served on the same day but it is so much better the next day!!

Texas Sheet Cake

Contributed by: Kim
(Dads favorite)

2 stick margarine
1 Cup water
4 Tbsp cocoa
Boil together then add to mixing bowl,
2 Cups sugar
1/2 tsp salt
1 Cup buttermilk
1 tsp soda
2 Cups flour
Mix with the hot chocolate sauce really well then add:
2 eggs
Mix well (you don't want to cook your eggs) Pour into a greased jelly roll sheets. Bake at 350 for 35 minutes. Frost while still hot.

Frosting for Texas Sheet cake
1 stick butter
4 Tbsp cocoa
6 Tbsp milk
Boil together. Pour into mixing bowl, then add 4 cups powdered sugar and 1 tsp vanilla, beating well. Spread on cake while still warm.

Kim's note: I start making the frosting when I take the cake out of the oven. If not sometimes the frosting will run off the cake.

Zucchini Orange Bread

1 1/2 Cup Sugar
2 Tbsp grated orange peel
3 Eggs, well beaten
1 3/4 Cup grated zucchini
1 Cup Orange juice
1/4 tsp baking powder
1 Cup Cooking oil
2 tsp vanilla
3 Cup flour
1 tsp baking soda
1/2 tsp salt

Mix all ingredients well. Put into two greased 9x5x3" loaf pan. Bake at 350 for 45 minutes.

Contributed by Pat Marshall

Easy, Moist, Chicken Strips

by Kim

(from my friend Cindy Dabb)

1 Lb boneless chicken tenders of breasts cut into strips
1/2 c mayonnaise
1 1/4 c Italian flavored bread crumbs

Coat chicken with mayonnaise and then roll in bread crumbs. Bake at 425 for 20 minutes or until done.

Quick Pasta Carbonara

from Kim (Kraft Foods)

1/2 pound fettuccine noodles
4 sliced bacon
4oz cream cheese, cubed
3/4 cup milk
1.2 cup grated parmesan cheese
1 cup frozen peas
1/2 tsp garlic powder

cook pasta. Meanwhile cook bacon in large skillet until crisp. Remove to paper towels, reserving 2 Tbsp bacon drippings. Add remaining ingredients to drippings and cook on low until cream cheese is melted and mixture is well blended and peas are hot. pour over drained, hot pasta and stir in sauce.

*note* when I make this again I won't add the peas and put something green on the side. I think that it would be yummy with cooked chicken. This was an easy non oven dish that my family loved.

CROCK POT BAKED BEANS

These are the beans I made for the family reunion and then forgot to set them out...I am getting too old.

Use any combination of beans

Pork and Beans (use this bean for sure and do not drain)
Kidney Beans
Garbanzo Beans
Black Beans
Butter Beans
Italian White Beans
Great Northern Beans
or any other canned beans

Mix and match beans to make the amount you need for the meal.
Drain all beans except Pork and Beans.

for each 32 oz. of beans add:
6 slices of cooked, crumbled bacon
1/2 cup ketchup
1/2 cup brown sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
chopped onion

Add all ingredients to beans - stir and cook.
EASY EASY EASY...after I thought about it some crushed pineapple would be good in it too. Sorry no pictures but these are great for party's because they are so easy.

Posted by Julie

French Dip Sandwiches

Contributed by: Karen

1 2.5 - 3 lb beef roast
2 Tbsp olive oil
Salt and pepper
2 1 oz packages dry onion soup mix
2 cups water
2 cans beef broth

Large buns
Swiss, provolone or mozzarella cheese

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, place roast in pan and sear on all sides to seal in juices. Place in crock pot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. When meat is ready, shred with a fork. Place meat on crusty rolls. Top with cheese and broil open-faced in the oven for a few minutes, until bread is golden and cheese melts. Ladle juices into small cups for dipping and enjoy!!

Karen's notes: I found this recipe off of another blog and thought I would give it a try since it seems like all I make is chicken dishes!! Now I will let you all know that I'm not a big fan of french-dip sandwiches but this was sooo good!! Ben and the kids all loved the meat. I melted provolone cheese on mine and spread some horseradish sauce on....delish!! I forgot to take a picture after I had toasted it, so the picture was staged!! I will make this again!!

Lemon-Basil Potatoes

Recipe by: Giada De Laurentiis (Food Network)
Contributed by: Karen

16 baby New Potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest
1/4 cup chopped fresh basil leaves

Place the potatoes, chicken stock, lemon juice, 1 Tbsp olive oil, salt and black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 Tbsp of the basil. Toss well and garnish with the remaining chopped basil.

KAREN'S NOTES: These are the potatoes that "California Julie" made for the Crow Mt. Hike/Picnic. I pretty much followed the directions, but I added about 3-4 cloves of minced garlic long with the basil. I also didn't measure my basil, I just eyeballed the amount to my liking. My kids LOVED them!!

Sugar Cookies with Almond Frosting

Contributed by: Jamie

*Cookies*
2 Cups Shortening
2 Cups Sugar
4 Eggs
1 Cup Milk
2 tsp Soda
1 tsp salt
1 tsp vanilla
7-8 Cups flour

Roll and cut out. Bake at 375 for 8 min.

*Frosting*
3 Cups Powdered Sugar
¼ Cup canned milk (Sweetened)
½ Cup butter
1 tsp vanilla
1 tsp almond flavoring

Jamie's tip: I usually melt the butter for the frosting on the stove then add the other ingredients.

Protein Shake

1 scoop Whey Protein
1/4 cup yogurt
1 banana
1/2 cup berries (optional)
3-4 ice cubes
water (depending upon what thickness you prefer)
1/2 cup cooked Old Fashion Oats (optional)

OK! So I haven't placed a recipe on here forever so I thought to share my morning protein shake. I love this shake it is filling and healthy.

Smore Bars

from Kim's friend Sheri Ottesen

6 cups mini marshmallows
1/2 cup milk chocolate chips
5 Tbsp butter
1/3 cup karo syrup
1 tsp vanilla
8 cups golden grams cereal



Melt 5 cups marshmallows, chocolate chips, butter and karo syrup. when all melted add the vanilla, stir. Add golden grams and mix until coated. Add the last 1 cup of mini marshmallows. Pour into a greased pan. (I sprinkled on a handful of extra mini marshmallows on top while still warm). Cut and enjoy!!!

Stuffed Shell (a freezer meal)

40 jumbo pasta shells
32 oz cottage cheese
2 cups mozzarella cheese
3/4 cup Parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
3 eggs
2 jars spaghetti sauce, keep on hand for when needed

Cook shells for half of the cooking time, just until limp. Drain and rinse with cold water. Lay on cookie sheet in a single layer to cool.

Combine cheeses, eggs, oregano, salt and pepper in a bowl. Mix well. Using a spoon add cheese mixture into each shell/ Flash freeze for about 30 minutes. Put 20 shells into a freezer bag and freeze until ready to use. (i wrote the cooking intrusions on the bag first)

To use: pour 1/3 of the sauce onto the bottom of a 9x13 pan. add shells and the rest of the sauce. Thaw in fridge. Bake at 350 for 30-36 minutes until hot and bubble. Can add more mozzarella cheese on top before baking.

I'm not a big fan of freezer meals, but this was yummy! I still have a big in my freezer now for those busy night!

Shis-ka-bobs

Contributed by: Karen

1/3 cup oil
2 Tbsp lime juice
1/2 tsp lime zest
2 cloves garlic, pressed
1 1/2 tsp fresh oregano
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp black pepper

Chicken - cut into chunks
Veggies - cut into chunks

Place cut chicken & veggies onto skewers. Cover with marinate. Marinate for several hours. Grill.


Karen's notes: Sorry for the picture of the "raw" ka-bobs...forgot to take one after Ben cooked them!! I like to use separate skewers instead of "layering" the meat and veggies. I thread all the skewers, place in a 11x14 glass dish, pour the marinade on and occasionally brush the ka-bobs throughout the day ... basically every time I open the fridge :)

Easy Spanish Rice

by Kim

2 Tbsp oil

2 Tbsp chopped onion (I just used dried)

1 1/2 cup uncooked rice
2 cups chicken broth (I used 1 can plus 1/2 cup water)

1 cup salsa

Brown onion in oil. Add rice. Stir often until the rice starts to brown. Add chicken broth and salsa, bring to a boil. Reduce heat and cover and simmer for 20 minutes, or until the liquid is absorbed.

Makes 5 servings

*I added drained and rinsed black beans after it was cooked and reheated until the beans were warm. You could even add a can of drained corn to this. It was very good. I 3 times it and it made a ton!

Caramel Fruit Dip

Contributed by: Karen

1 (8 oz) package cream cheese, softened
1/2 - 3/4 cup brown sugar
1 tsp vanilla
1 cup sour cream

Beat cream cheese and brown sugar together. Add vanilla and sour cream. Beat well. Chill. Serve with fresh fruit.

* This recipe came from Kim, I made it for a baby shower and thought that I would post it for all to enjoy!! :)

Chocolate Chocolate Chip Cookies

By Kim's friend, Mike Price

1 cup butter
3/4 cup sugar
2/3 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 package chocolate chips

Beat butter, sugars, vanilla, and eggs until creamy. Add dry ingredients. Mix until flour is gone. Add chocolate chips. Drop on a greased cookie sheet. Bake at 350 for 10-12 minutes.

* I used white chocolate chips in these, but is very good with the chocolate chips.
* you can add 1 tsp mint extract with the wet ingredients to make mint chocolate chocolate chip cookies...also very good!

Easy Chicken Parmesan

by Kim

1 jars (14oz) spaghetti sauce
8 Tbsp grated Parmesan cheese
3 chicken breast, halved
1 1/2 cups grated Mozzarella cheese

Preheat oven to 375. Pour sauce into a 9x13 glass pan. Stir in 4Tbsp Parmesan cheese. add chicken, turning to coat on both sides. Cover with foil.

Bake 30 - 40 minutes or until chicken is cooked. Uncover.

Top with mozzarella cheese and remaining Parmesan cheese and continuing baking for 5 more minutes or until cheese is melted.

Serve over hot cooked pasta.

Spinach Artichoke Dip

Ingredients:
2 pkg of cream cheese
1 cup mayonnaise
1/2 cup Parmesan cheese
1 can Artichoke Hearts
1 tbsp garlic salt
dash of pepper
1 pkg frozen chopped Spinach
2 cups Mozzarella cheese

~In large bowl mix cream cheese, mayonnaise, Parmesan cheese, garlic salt, pepper and mozzarella cheese.

~Drain Artichoke's then dice. Then place on a layer of papertowels and place another one on top
This way you can drain all the water out. Then place them in the bowl.
Thaw the spinach then also place on paper towels and press the water out. Place in large bowl and mix all ingrediants together. There are two ways to serve this. You can either place in a tight sealed container and take some out and heat for 45 seconds or place all ingrediants in a glass 9x 13 casserole pan, bake at 350' until top and edges are slightly brown. Serve with tortilla chips or any type of cracker. Enjoy!!

Homemade Granola

6 cups Old Fashioned Oats
10 cups Rice Crispies
1 cup dried fruit ( I prefer Craisins)
chopped pecans (optional)

~Mix in bowl.

~In sauce pan over medium low heat mix
1 cup oil
1 cup honey
3/4 cup brown sugar
1/2 cup water
1 tbsp cinnamon

~Stir until brown sugar is dissolved. Pour liquid ingrediants over dry mix. Place on a pan (cookie sheet) and bake at 300' for 12 minutes. Stir, cook another 12 minutes. Once cooled stored in a tight sealed container.

~ This amount usually last me about 3 months. It is so yummy my kids love to eat it all the time.

Playdough

If you have ever made play dough for your kids that turns into a salt block, you should try this recipe. Jaxon loves play dough, so I make this quite a bit! You really should keep it in your fridge, because I think it can mold after time if you don't.

Mix together:
1 c. flour
1/4 c. salt
2 T. cream of tartar


Add:
1 T. vegetable oil
1 c. water

Put this in a pan on medium heat, stir for 5-7 minutes, or until it gets playdough like consistency. Then add your food coloring, and enjoy!

Shaley's favorite Marinade

I'm not trying to overload the Mexican food recipes, but every time I make fajitas I love this marinade more and more. I want to drink it by itself! So, I marinade my chicken in this, then cook it, and add my onions and peppers and a little more marinade! I just buy it at Lee's, I bet most stores carry it. It's great!

Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tb honey
4-5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded

flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce
1 c. heavy cream

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Mix the rest of the green enchildada sauce, cream, and any leftover marinade together, and pour over enchiladas. Sprinkle with more cheese. Bake at 350 for 30 minutes.

I got this recipes from my friend and made them last week. They were great. Sorry no picture. Hope you enjoy them.. I have made the muffins and soup. It's been fun to try some new recipes. Thanks for letting me join in.

Oven Baked Chimichangas

Contributed by: Karen
(Recipe came from Good Things Utah)

2/3 cup prepared salsa
1 tsp cumin
1/2 tsp oregano
1 - 2 cups shredded chicken or beef
1 cup cheese (I usually use 1/2 cheddar and 1/2 Monterey Jack)
Onion, diced (to preference or leave out)
6 flour tortillas
1 Tbsp melted butter

Mix together salsa, spices, meat, cheese & onion. Place mixture on tortillas, fold sides in then roll from bottom. Place seam side down in baking dish or cookie sheet and brush with butter. Bake at 400 degrees for 20-25 minutes or until lightly browned. Top with usual taco toppings.

**Karen's note: This is very simple but yummy recipe. This freezes well, so I usually make a double batch and put 6 in the freezer for another quick dinner. **

Light As A Feather Rolls

by Kim

1/2 c warm water
2 Tbsp yeast
1 Tbsp sugar
Mix and set aside

3 eggs, lightly beaten
1/2 c oil
1 1/2 c warm water
1/2 tsp salt
7 c flour

Mix together the first 4 ingredients well then add the yeast. Add flour. Mix until well blended. (the dough will be sticky) Put some oil in another big bowl and add dough, turning to coat both sides and cover with plastic wrap to rise, double in size (about 1 1/2 hours). Flour surface and cut the dough into 4 pieces. Roll out into a circle and using pizza cuter, cut into 12 triangular pieces. Roil each piece from the wide end to the pointed end. Place on grease sheet. Repeat with other 3 pieces of dough. Cover and let rise until double in size (about 1 hour-ish) Bake at 350 for 10-12 minutes.

Comforting Chicken Noodle Soup

Contributed by: Kim

2 quarts water

5 chicken bouillon cubes

2 cans cream of chicken soup*

1 cup sour cream*

egg noodles (I like the homemade noodles, the kind you can buy) *

as much chopped celery and carrots you like

3 cooked and cubed chicken

Bring the water and bouillon cubes to a boil. Add the veggies and the noodles (if your using the homemade kind) Biol until the noodles are cooked. Add the cream of chicken soup, sour cream and chicken. Heat until soup and sour cream melt.

Makes 2 1/2 quarts

*if you are using egg noodles, cook veggies until almost done then add the dry noodles and boil until tender.
*you can leave out the cream of chicken and sour cream if you want, but it is really good with it!

*these are the things I used. The reason everything is so big is that I'm in a dinner co-op and I made alot of soup for 4 families

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins
(Recipe from Rebecca Larson - Karen's friend)
Contributed by: Karen

1 cup sugar
Sift together:
1 1/2 cups flour
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder

Sift together into a bowl and set aside.

In a separate bowl mix:
1 1/3 cups mashed bananas (about 3)
1/3 cup vegetable oil
1 egg
1 tsp. Vanilla

Mix until completely incorporated and add flour mixture a little at a time. Let mix sit for a minute or so (will be thick) and then fold in:

1 cup semisweet chocolate chips

** Rebecca's note: Don't try the batter or you won't make it to the next step!! **

Fill muffin cups about 3/4 full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

**Karen's note: I confess, I did try the batter and it was DELICIOUS!! We made these Saturday afternoon and as of Monday afternoon we have only 3 left!!

Enjoy!!

Valentine’s Day Lollipops

Lollipops

Contributed by Jamie

I decide to make these for my husband’s employees. I remember my mom making lollipops when I was young. There is just something so nostalgic about homemade candy.

Ingredients
2 cups granulated sugar
2/3 cups light corn syrup
¾ Cup water
1 teaspoon flavoring (I used LorAnn)
½ Teaspoon Liquid food coloring

* You will also need a candy thermometer and molds.

In a large saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.

Lightly spray molds with cooking spray

When mixture reaches 260 degrees Fahrenheit add color. Do not stir; boiling will incorporate color into syrup mixture. Remove from heat at 300 degrees Fahrenheit. Once mixture stops boiling add flavoring. (A word of caution when the flavoring is added it will create steam, stand to the side and stir, try not to breath in steam. I used cinnamon flavoring and let me tell you this burned worse than any onion I have ever cut up). I carefully poured the syrup mixture into a glass batter bowl. This makes it easy to pour into the molds. It also allows you to be able to slightly reheat the mixture in the microwave if it cools. Immediately pour syrup into the molds.

Once candy in cool, (to speed up this step I placed the molds in the refrigerator) carefully remove from molds and enjoy!

Banana Bread

1/2 cup butter
3oz cream cheese softened
1 cup brown sugar
2 bananas, mashed
1 egg
1/2 cup sour cream
11/2 cups flour
1/2 chocolate chips
1/2 salt
1 tsp soda
1 tsp baking powder

Beat together, butter, cream cheese and sugar. Stir in bananas, egg and sour cream. Add the dry ing. Beat until well blended. Pour into greased loaf pan and bake at 325 for 1 hours to 1hour 15 minutes (or until toothpick comes out clean) Let cool for 10 minutes in pan, then turn out and cool.

*This is a different recipe than I normaly make and it turned out very good. And if you know me at all I never stray from recipes that I like! This one is a keeper!

Lemon Spaghetti

Lemon Spaghetti
(Rachael Ray)
Contributed by: Karen

Spaghetti
3 Tbsp olive oil
4 cloves garlic, finely chopped
1/2 tsp crushed red pepper flakes
2 lemons, zested & juiced
1/2 - 3/4 cups heavy cream or milk
1 cup grated Parmesan cheese

Bring water to boil. Salt water and drop pasta. Heat a large deep skillet over low heat. Add oil, garlic and red pepper flakes. When pasta's been cooking three minutes, add lemon juice, a ladle of the pasta cooking water and cream to skillet. Raise heat a bit to bring sauce to a bubble (Karen's tip: Stir constantly or sauce will separate). Add lemon zest and half the cheese to cream sauce. Salt to taste. Drain pasta and add to pan. Toss to allow noodles to soak up sauce. Top with remaining Parmesan cheese.

Karen's tip: When we make this we usually add either chicken or shrimp (as pictured). We just flavor the meat with lemon pepper and cook. The red pepper flakes add heat, if you don't want this "hot" use less red pepper flakes. The pasta water acts as a thickening for the sauce.

PB & J

Pickett Kid Style

Get 3 pieces of Bread (preferrably white)
Toast all three.
Spread Jam on one side of two slices.
For the third slice apply peanut butter to both sides.
Then place one slice with jam on the bottom put the peanut butter one in the middle and place the third one on top.

This is called the "Tripled PB &J"

Contributed by Megan Pickett (Wyatt actually)

Voo-Doo Salad

Contributed by: Karen

(Shocking isn't it that my first post is a salad!!)

Cooked chicken

Lettuce, washed & torn
Green onion
Feta cheese
“Crunchies” (we use Rice Krispies ... I know wierd)
Tomatoes

DRESSING
5 cloves garlic – chopped
¼ onion – chopped
½ tsp cayenne pepper or hot sauce
¼ cup soy sauce
1/3 cup brown sugar
1 tsp thyme
1/8 tsp nutmeg
1 tsp ground allspice
1/8 tsp ground cloves
1 ½ tsp sesame oil
¼ cup lime juice
1/3 cup peanut or olive oil (if olive oil add 2 Tbsp peanut butter)
1 tsp freshly chopped ginger or ½ Tbsp powder ginger

Combine all Dressing ingredients in a blender and blend till smooth. Store in refriderator.

Salsa Chicken

Contributed by: Christie
This is one of our favorite recipes!

4 chicken breast
1 jar salsa
1/2 bottle of ranch dressing

Place chicken on bottom of crockpot. Cover all the chicken with the salsa. Cover all of the salsa with Ranch dressing.

Crockpot on low for about 6-7 hours.

Serve over rice. I think good side dishes for this are salad or corn.