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!