Baked Creamy Chicken Taquitos

2 T. Chopped green onion
2 cups cooked,shredded chicken
1 cup grated pepper jack cheese
corn or flour tortilla ( I used flour)
1/3 c cream cheese
1/4 careen salsa
1 T fresh lime
1/2 tsp. cumin1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 T.chopped cilantro

Heat oven to 425 use silpat or foil
Heat cream cheese for 20-30 seconds add salsa iime juice cumin chili powder onion and garlic
Place 2-3 T of chicken mixture on tortilla then roll it up.
Place seam side down..Put in oven for 15-20 min

Cranberry Orange Bread

Ingredients:

4 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 cups sugar + 1/4 cup to put on top of the cranberries

4 cups fresh or frozen cranberries cut in half

2 Tbs grated orange rind

2 eggs

1 cup orange juice

1 cup water

2/3 cup vegetable oil

2 cups chopped pecans or walnuts

Directions:

1.  Slice cranberries in half.  Top with 1/4 cup sugar then set aside.

2.  Mix together flour, baking soda, and salt.  Set aside.

3.  In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.

4.  Add eggs and combine.

5.  Slowly add flour mixture, orange juice, and water to sugar mixture.

6.  Once all mixed together, add chopped nuts and cranberies.

7.  Divide batter into loaf pans and bake at 350 for 45-1 hour.  

The Ultimate Parmesan Roasted Broccoli

• 2 big heads of broccoli or 3 smaller ones
  
  
• 5 garlic cloves, peeled and thinly sliced
• 2 to 3 tbsp olive oil
  
  
• 1½ tsp salt
  
  
• ½ tsp freshly ground black pepper
• 2 tbsp freshly squeezed lemon juice
• ¼ cup roasted pecans, chopped
• ⅓ cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. I cut mine in really small florets because I wanted bite size florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
3. Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.

www.jocooks.com

Tiffany 2015

Mexican Chicken Lime Soup

• 2 Tbsp olive oil
• 1 medium yellow onion
• 2 stalks celery
• 1 medium jalapeno
• 4 cloves garlic
• ¾ lb. chicken breast
• 6 cups chicken broth
• 1 (14.5 oz.) can diced tomatoes w/chiles
• 1 tsp oregano
• ½ Tbsp cumin
• 1 medium lime
• ½ bunch cilantro
• 1 medium avocado

Instructions

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. 

www.inspiredreamer.com

Tiffany 2015

Strawberry Salad

l lg pkg strawberry jello (or raspberry if you want to put in raspberries instead of strawberries)
1 cup boiling water
2 pkg frozen strawberries (or raspberries)
1 can crushed pineapple w/juice
3 mashed bananas
1 cup nuts (I use pecans)
1 pint sour cream

Dissolve jello in hot water then add fruit and nuts (the frozen berries help this gel quickly) Layer half in a 9 by 13 pan - spread sour cream on top and layer last half on top of that.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Spray 9x13 baking dish with cooking spray.

Spread 2 cups cooked rice in the bottom of the dish.

Arrange 3 cups cooked chicken pieces over top the rice.

Layer 6 slices of Swiss cheese on top of chicken.

Then, layer 10 slices of cut-up ham on top of the Swiss cheese.

Mix 2 cans cream of chicken soup, 1/2 cup milk, and 1/2 cup sour cream together.

Spread on top of ham.

Crush 10 saltine crackers then add 1/2 tsp paprika, 1/4 tsp. garlic salt, and 1/2 tsp parsley and mix together.  (I used Panko bread crumbs instead of the crackers)

Sprinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes.  

Ann

Zucchini Casserole

2 cups cooked cut up chicken

4cups zucchini

1cup carrots

1/2 c. Onion

1 Tbs. Butter

1 can cream of chicken soup

1/2c. Sour cream

1 cup grated cheese 1 box stove top dressing chicken or turkey

Cook zucchini,carrots, onion in butter till crisp...Add chicken , soup, sour cream, cheese.... Put I'm 9x13 casserole dish ... Make dressing then spread it on top ... Cook for 20- 25 minutes on 375 oven

Cherry Pie

Pie Filling

1 Jar     Pie Cherries
2 ½T   Tapioca
1 c       sugar
¼ t       salt
¼ t       red food coloring
¼ t       almond extract
1 t        butter

Combine tapioca, sugar, and salt. Drain cherries. Reserve 1/2 cup of the liquid. Add the drained cherries and 1/2 cup liquid to the tapioca mixture. Add food coloring and almond extract. Stir and let stand.
Line pie plate with pastry. Turn cherry filling into prepared pie shell. Dot with butter. Place upper pie crust over filling. Seal and flute edges. If desired, cut leftover strips of pastry to make stems and leaves and arrange on top crust. Cut small vents in the crust to let steam escape. Bake at 400° for 50 to 60 minutes, or until syrup boils with heavy bubbles.

Basic Pie Crust

dough for three 9" crusts (jamie's note: I made 2 pies with this recipe 2 top crusts and 2 bottoms)
4 1/4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons fine white sugar (optional)
1 cup chilled butter
1/2 cup chilled shortening
1/2-3/4 cup ice cold water

Prepare 3 large pieces of plastic wrap or wax paper by misting lightly with baking spray.

Mix the flour, salt and sugar, if using. Cut the butter into fine chunks with a knife. Shake into the bowl with the flour. Drop the shortening in by teaspoons. Using the tips of your fingers, quickly work the fat into the flour, pinching and squeezing and rolling each piece of butter lightly.

When most of the butter and shortening is no larger than a large pea or lima bean, stop. Some chunks will still be irregular, but it should mostly be all rubbed together. All fat should be coated with flour.

In drips and drops, pour in the water, stopping after the first half cup. Quickly with your hands try to draw the dough together into a ball. If big clumps still fall off or crumble, add water just until it comes together and you can pick the whole lump up in your hands. Do not mix it any more than this - just draw it together gently.

Separate into three pieces and gently press into thick disks. Wrap each in the prepared paper and put in the fridge for at least an hour, or in the freezer until chilled through.

To pre-bake, roll out a disk of dough between two sheets of waxed paper. Press into a greased pie dish. Trim off the edges and pinch close to the rim. Put back in the refrigerator or freezer until chilled, and heat the oven to 375°F. Take the pie shell out of the fridge and prick the bottom several times with a fork. Bake on the bottom oven rack for 18-20 minutes or until baked but not browned.

Dough can be well-wrapped and frozen until needed.

Spring Rolls

 Spring Rolls

Rice paper

Rice noodles

shredded carrots

chopped cucumbers

spinach

sprouts

peanuts

cilantro

mint

avocado

peanut sauce

Dip the rice paper in warm water for 5 seconds.  Add noodles and whatever vegetables you want in a little pile in the middle.  Add sauce and roll up.  The rice paper should be sticky and stick to itself.  

Ann

Candy Corn Punch

Ingredients

• Fanta
• Orange Juice
• Pineapple Chunks
• Whip Cream

Instructions

• 1
  Freeze a pineapple chunk in orange juice.
• 2
  Place frozen juice cubes in a cup.
• 3
  Pour Fanta over the top.
• 4
  Top with whipped cream and a candy corn piece.

Oreo Layer Dessert

Ingredients
1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Directions
Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve. 

Spinach Artichoke Dip

2 cups Parmesan cheese
1 (10 oz) box frozen chopped spinach, thawed
1 (14oz) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 tsp garlic, minced

Preheat oven to 375.  Mix together parmesan cheese, spinach, and artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Bake for 20-30 minutes.

Glazed Lemon Zucchini Bread

2 cups cake flour (I just used regular flour)
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TBS lemon juice
1/2 cup buttermilk
zest of one lemon
1 cup grated zucchini

Glaze

1 cup powdered sugar
2 TBS lemon juice
1 TB milk

1. mix flour, salt and baking powder in medium bowl
2. in a large bowl, beat eggs, then add oil and sugar until well blended,
    add lemon juice, buttermilk and lemon zest-mix together
3. fold in zucchini until mixed well (press the liquid out of the zucchini so its
    not super water-y)
4. add dry ingredients to wet ingredients and blend well
5. pour batter into greased 9 by5 loaf pan (if you use a glass pan it may take a little longer to bake)
6. bake at 350 for 40-45 min
7. while still warm, make glaze and spoon over bread, let glaze set before cutting and serving
 

(this recipe is from Lil'luna.com)

Cream Cheese Filled Pumpkin Bread

Bread
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to tast

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
5. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary. I like to add a cinnamon sugar mixture to the top.
8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

                                                                      Tiffany
                                                                       2015
           from averiecooks.com

Black Beans

1 Tbs. Olive oil
2/3 c. Diced onions
 2-3 garlic cloves pressed or minced finely
 2 (15 oz.) cans black beans, drained and rinsed
1 cup chicken broth or 1 c. Water plus
1 tsp. chicken bouillon
 1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper Juice of one lime
Shredded Monterrey jack or cheddar cheese for garnish, optional 1. In a large skillet heat some olive oil over medium high heat. Sauté the onions for about three minutes until they become translucent. Add garlic and sauté for about 30 seconds more. 2. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to low and simmer gently for about 7 minutes. 3. When the beans are done cooking remove from heat and add in juice of one lime 4. To serve sprinkle each serving with shredded cheese as desired.

Apple Salad

Apples of all kinds (gala,green, delicious) Craisens Celery Nuts (I used pecans) Vanilla yogurt just enough to get it moist (danon light) Mix all together and enjoy!

Fried Ice Cream

18 oz box of Corn Flakes crushed to make three cups
1/2 c nuts
1/2 c coconut
1/2 c brown sugar + a little cinnamon
1 cube butter meltedd
1/2 gallon ice cream softened

Mix 1st 5 ingredients together, put 1/2 in 9x13 pan.
Spread on ice cream. Then spread on the rest of the cornflake mixture.
Freeze.
Drizzle on caramel Ice cream topping.

Spinach Sausage Braid

I made a large Mummy for my family for dinner with real sausage.  Real sausage is much better than turkey, I was thinking of your  health at lunch time but should have just done the real sausage, its worth it. 

INGREDIENTS

1 loaf Rhodes Bread Dough

8 oz package cream cheese

3 C chopped fresh spinach

1/2 teaspoon basil

1/2 teaspoon rosemary

1 egg

1/2 C. Parmesan Cheese

2 C. Cooked sausage

1 C. sliced fresh mushrooms

1/2 C. chopped onion

1 clove garlic

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg beaten

Parmesan cheese

INSTRUCTIONS

1. Spray board or counter with non­stick cooking spray. Roll dough into a 12 x 18­inch rectangle. With a lean ruler. Gently mark a 4­inch space down the center then mark dough into 2­inch strips horizontally. Mix cream cheese, basil, rosemary, egg, and Parmesan cheese. Sute mushrooms, onion, garlic, salt and peeper in butter. Spread and layer Cream Cheese mixture, spinach, sausage and mushroom mixture down the center of the dough. Begin braid by folding top row toward filing. Then fold strips left over right, right over left, fold bottom end toward filling and finish by pulling last strip and tucking it under. Lift braid with both hands and place on baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese. Bake at 350 for 35­-45 minutes

Mango Drink

1 can Hawaii"s Own Mango Orange juice
(or any variety Mango Juice that you like)

add Sprite to taste

Just before serving place frozen raspberries, or
other fruit over ice cubes in glasses and pour juice over top.

Granny's Honey Cookies

2/3 cup oil
1 cup sugar
1/4 cup honey
1 egg
1 tsp. vanilla
2 1/4 cup flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon

Mix oil and sugar. Add honey, egg, vanilla.
Mix in dry ingredients. Roll in walnut-size balls.
Roll in sugar mixture (1 T sugar, 1 tsp. cinnamon)
Place on ungreased cookie sheet and bake at 350 for
@8-10 minute or until golden brown.

Asian Cabbage Salad

2 Beef Ramen Noodle pkgs. (crunch noodles in a deep bowl)
1 lb coleslaw mix with carrots (or you can add your own shredded carrots)
1 cup sunflower seeds
1 cup almonds (sliced)
green onions to taste

Dressing:
2 flavor packs from noodles
1/2 cup apple cider vinegar
1/2 cup sugar
3/4 cup oil
thoroughly blend and pour over salad

Do Not Toss

Refridgerate 24 hours and then toss before serving

Aunt Norma's Fruit Dip

8 oz. cream cheese
7 oz. marshmallow creme

mix together and serve with fresh fruit

Chicken/Turkey Salad

1/2 cup mayo
1/4 cup plain yogurt
1 T chopped onion
1 T lemon juice
1/2 teaspoon garlic salt
2 cups Turkey or Chicken (cooked and cubed)
1 cup shredded Monterey Jack cheese
1 cup celery (chopped)

Blend 1st 4 ingredients then add the rest. Chill.

To use as a main dish-
you can serve on croissants, in pita bread pockets, or on lettuce leaves.
You can add avocado, tomatoes, shredded lettuce or sprouts.

To use as an appetizer -
you can spread on thin slices of baguette bread,
or multi-grain crackers. (I like to add grapes and top with a grape and a pecan)

squash side

1 crookneck
1 small zucchini
a couple carrots
1 onion

Steam veggies, season with salt and pepper, cover with grated cheese and bread crumbs (or what you have on hand like cornbread and planko).  Bake until cheese is melted.

Coconut Cream Dip

Coconut Cream Fruit Dip

Ingredients:

• 8 oz cream cheese
• 1 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
• 8oz tub Cool Whip

Method:

1. Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone. 2. Remove paddle, & fold in cool whip. 3. Serve with fruit or graham crackers.

*Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese, using the whisk attachment, or using a hand mixer if lumps become a problem.

Taken from dessertnowdinnerlater.com

 

Tiffany

2015

Better Than Anything Chex Mix

Ingredients

8 cups Chocolate Chex cereal

3/4 cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup Reeses Peanut Butter Cups, mini size

1 cup miniature marshmallows

1/2 cup caramel bits (by the chocolate chips in baking aisle. Or chop up regular caramels)

1 tablespoon heavy cream

1/2 cup milk chocolate baking chips (or more if you are a huge chocolate fan)

1/2 cup vanilla (white) chocolate baking chips

1 teaspoon coarse sea salt

Directions

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
• Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
• In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency).
• Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
• Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
• DESSERT IDEA: Create parfait desserts by layering Chex mix and lightly sweetened whipped cream! 
• taken from www.tablespoon.com
• Tiffany 2015 

Strawberry Pretzel Snack Mix

Ingredients

4 cups graham-flavored cereal
4 cups pretzel sticks, slightly broken
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 cups yogurt-covered pretzels, broken into pieces
2 cups freeze-dried strawberries

Directions

Preheat the oven to 350 degrees F. Toss the graham cereal and pretzel sticks together in a large bowl. Whisk the butter, brown sugar, vanilla and cinnamon in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 10 to 15 minutes, tossing about halfway through.

Remove from the oven and let cool completely. Toss in the yogurt-covered pretzels and strawberries. Store in an airtight container for up to 3 days.

taken from foodnetwork.com

Tiffany

2015

Raspberry Lemonade

1 can frozen lemonade 2 cups frozen raspberries 1-1/2 cans water 1/4 cup sugar (can use more to desired sweetness) Add ice cubes to attain desired texture. Mix in blender with ice cubes until it's thick. (I used 8-12)

Strawberries and Cream Pie

Crust

• 1-1/2 cups graham cracker crumbs (About 9 full/long crackers -- just throw them in a gallon bag, zip, and crush with a rolling pin.)
• 6 tbsp butter, melted
• 1/4 cup sugar

Filling

• 2 8oz blocks of cream cheese, room temperature
• 2 cups heavy cream + 1 tbsp
• ⅔ cups sugar
• 2 tsp vanilla extract
• 1 carton strawberries, sliced into thirds or halves
• ½ cup chocolate chips (optional)

Directions

1. Preheat oven to 375.
2. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
3. Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.
4. Bake for 10 minutes. Set aside to cool completely. (This is the only baking that you need to do for this recipe, so don't forget to turn the oven off!)
5. In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.
6. In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.
7. Fold about ⅓ of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.
8. Spoon filling into your cooled pie crust, and spread it out in an even layer.
9. Layer sliced strawberries in an overlapping rows around the top of the cream.
10. Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.
11. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
12. Slice and serve immediately. Enjoy! (FYI, strawberries go fast, so this won't keep very long. Try to eat everything within 3-5 days.)

taken from  justputzing.com

Tiffany 

2015

Chicken Bacon Ranch Pasta Bake

8 ounces pasta (penne)

1/4 cup diced red onion

1/2 cup chopped green peppers

1 Tablespoon + 1 teaspoon olive oil, divided

1 teaspoon minced garlic

1 - 14 ounce can diced tomatoes

2 cups cubed, cooked chicken

1/2 cup chopped, cooked bacon

1 cup chopped spinach leaves

1 - 12 ounce can evaporated milk

2 1/2 cups shredded pepper jack cheese, divided

1/2 cup ranch salad dressing

1/2 cup shredded cheddar cheese

Instructions

1. Cook the pasta according to the package directions for al dente pasta. Drain and pour back into saucepan. Drizzle with 1 teaspoon olive oil and toss. Cover and set aside.
2. Saute the onions and peppers in 1 Tablespoon oil for 2-3 minutes. Add the garlic, tomatoes, chicken, bacon, and spinach to the pan. Saute until the spinach leaves start to wilt. Pour the mixture into the pan with the pasta and stir. Cover and set aside again.
3. Heat the milk, ranch dressing, and 2 cups pepper jack cheese until the cheese melts and becomes creamy. Stir in the noodles and chicken mixture. Spoon into a greased 8x8 baking dish. Top with the remaining pepper jack cheese and cheddar cheese. Bake at 350 degrees for 20 minutes. Broil for 2-3 minutes to brown the cheese. Keep a close eye on it while broiling. Serve hot. Makes 6 servings.

Notes

*This dish has a slightly spicy taste to it. Feel free to substitute your favorite cheese for the pepper jack.

Tiffany

2015

* found on insidebrucrewlife.com

Potato Pepperjack Soup

4 cups diced potato
3 cups shredded chicken breast
4 strips thick bacon chopped
1-2 large jalapenos
1 medium red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp pepper
1 tsp salt
1 tsp thyme
1 lb shredded pepper jack cheese
3 cups chicken broth (or more as needed)
2 cups heavy cream
1/2 cup flour
1/2 cup butter


Cook bacon in the bottom of a pot thoroughly.  Add to the bacon: peppers, onion, garlic and carrot. Saute on medium heat until veggies are soft.  Add chicken broth and let simmer.  In separate pan boil potatoes in water until tender (about 15 minutes).  Drain and add to soup.  Add cream, cheese, salt, pepper, thyme and chicken.  Bring to a boil.  Prepare roux by melting butter and stirring in flour to make smooth paste.  Cook over medium heat for about 2 minutes.  Add roux to soup mixture stirring to desierd thickness.  Enjoy!

Southwest Eggrolls

• 1 chicken breast fillet
• 1 tablespoon vegetable oil
• 2 tablespoons minced red bell peppers
• 2 tablespoons minced green onions
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced canned jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash cayenne pepper
• 3/4 cup shredded monterey jack cheese
• 5 seven inch flour tortillas
• 
  
• Dipping Sauce
• 1/4 cup smashed fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1 dash dried dill weed
• 1 dash garlic powder
• 1 dash pepper

Divide filling amongst tortillas, roll and bake at 400 degrees for 15-17 minutes

Dinner in a Pumpkin

1 1/2 lbs. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups minute rice
1 onion
2 cans (soup) of water
3 Tbs soy sauce
1 Tbs brown sugar
1 cup mushrooms
1 can green beans
1 can water chestnuts

Brown hamburger and onion, grain greese.  Put inside cleaned out pumpkin..  Add rest of ingredients, stir.  Put pumpkin on cookie sheet and put pumpkin lid on.  (may have to lower oven rack so pumpkin will fit).  Bake at 350 for about 45 mins then take lid off and bake for 15 mins more or until rice is don and pumpkin sides are soft.  (It usually takes longer 1 1/2 hours).  Scrape sides of pumpkin when serving!

Easey Bread Sticks

1 T. yeast
1 1/2 cups hot water
2 T. sugar
1/2 tsp salt
3-4 cups flour
1 cube butter

Dissolve yeast in the hot water.  Mix and knead the sugar, salt and flour until it pulls clean from the bowl.  Add more flour if needed.  Let dough knead for 2-4 minutes.  Let the dough rest in a greased bowl covered with a towel for 10 mins. Roll out into a rectangle and brush with melted butter. Sprinkle with garlic salt and Parmesan cheese or whatever you want.  Cut into strips and place on a well greased cookie sheet or use the rest of the melted butter.  Let rise until puffy and then bake at 375 for about 20 mins.

PARMESAN TORTELLINI BITES

INGREDIENTS

·         1 (9-ounce) package refrigerated three cheese tortellini

·         1/2 cup vegetable oil

·         1 cup Panko*

·         1/4 cup freshly grated Parmesan

·         1/2 cup all-purpose flour

·         2 large eggs, beaten

·         1/2 cup marinara sauce

INSTRUCTIONS

·         In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.

·         Heat vegetable oil in a large skillet over medium high heat.

·         In a large bowl, combine Panko and Parmesan; set aside.

·         Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

·         Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

·         Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.

NOTES

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Cream Cheese Crescents

2pkg  crescent rolls
2 8oz pkg cream cheese
1 1/2 cups sugar (divided)
1 tsp vanilla
1 tsp lemon juice
1 tsp cinnamon
1/2 cup butter

Spread on pack of rolls in 9x13 pan.  Mix cream cheese with 1 cup sugar, 1 tsp vanilla and 1 tsp lemon juice.  Spread over dough.  layer last rolls on top.  Drizzle 1/4 cup butter on top and sprinkle 1/2 cup sugar mixed with 1tsp cinnamon on top.  Bake 30 mins at 350.

Banana split pie

1-9" graham cracker pie crust
2 bananas sliced
1-1/2 pints choice of ice cream
1/2 c. Strawberry jam
1/4 c. Chocolate or fudge sauce
1 c. Cream
2 tbs. Sugar
1 tsp. vanilla

Prepare crust. In bottom of crust lay slices of banana, spoon ice cream over bananas alternating with strawberry jam and syrup until all are used up.  Whip the cream with sugar and vanilla until stiff.  Spread over ice cream and enjoy!

Caramelized Salmon

1/2 c. Brown sugar
1/3 c. Softened butter
1-2 tsp. soy sauce
Make a paste with above ingredients, and coat salmon. Bake at 350 for about 20 min.

Layered Summer Salad

4 cups shredded spinach or lettuce
1 1/2 cups shredded cheddar cheese
2 cups sliced mushrooms
1 cup shredded purple cabbage
2 cups diced tomatoes
1 pkg. (10 oz) frozen green peas, cooked, drained
4 slices crisply cooked bacon


Layer the spinach or lattuce, 1 cup of the cheese, mushrooms, cabbage, tomatoes and peas in a 3 qt. serving bowl.
Sprinkle remaining cheese and bacon pieces on top.

This is a recipe where you can change or add anything that you would like.  I use a glass pedestal bowl so you can see each layer of the salad. 

Tiffany 2015

Loaded Baked Potato Dip

• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 3-4 green onions, sliced (plus more for garnish)
• 2 teaspoons hot sauce
• 10 slices bacon, cooked crisp
• Salt and pepper, to taste
• Waffle fries or crinkle potato chips for dipping

1. In a medium bowl, mix together the sour cream, cheese, green onions and hot sauce.
2. Crumble 8 slices of the bacon and stir into the sour cream mixture.
3. Season with salt and pepper to taste.
4. Refrigerate at least one hour before serving. Garnish with the remaining bacon (crumbled) and additional green onions, if desired)
5. Serve at room temperature with warm waffle fries or crinkly potato chips

Tiffany 2014

Cinnamon Blueberry Cake

1 C soft butter
1 C sour cream
1 1/2 sugar
2 eggs
1 t vanilla
2 C flour
1/2 t baking soda
1/2 t baking powder
3/4 C chopped walnuts
1/4 C sugar
1 t cinnamon
1 3/4 C blue berries

Cream butter, sugar, eggs, sour cream,  and vanilla.
Stir in flour baking powder and baking soda.
Spread 1/2 batter in greased 9x13 baking dish
Mix nuts, sugar and cinnamon.
Sprinkle half of this mixture over batter.  Drop reamining in mounds on top and spread over the whole top.  Sprinkle blueberries on top and sprinkle remaining cinnamon sugar, nut mixture over berries.  Bake 350 degrees for 40 minutes (Frozen berries bake longer)