Wednesday, October 17, 2007

White Chicken Enchiladas

½ cup chopped pecans (opt.)
½ cup chopped onion
2 Tbs butter
2 4-oz cans diced green chili peppers, drained
6 oz cream cheese, softened
2 Tbs milk
½ tsp ground cumin
3 cups chopped cooked chicken
2 10/34 oz can cream of chicken or cream of mushroom soup
16 oz sour cream
2 cup milk
1 ½ cups shredded Monterey jack or cheddar cheese
2 Tbs chopped pecans

Cook the ¼ cup pecans and onion in butter over medium heat till onion is tender and pecans lightly toasted. Remove from heat and stir in 1 can of the chili peppers. Combine cream cheese, 1 Tbs milk, and cumin; add nut mixture and chicken. Spoon into tortillas and roll up.

Mix soup, sour cream, 1 cup milk and 1 can chili peppers. Pour soup mixture over the tortillas and cover with foil. Bake at 350 degrees for about 35 minutes or till heated through. Remove foil. Sprinkle with cheese and the 2 Tbs pecans. Return to oven and bake about 5 minutes more or till cheese melts.

Impossible Quiche

½ cup bisquick mix
¼ cup melted butter
1 cup milk
3 eggs
1/8 tsp onion powder
1/8 tsp nutmeg
¼ tsp salt

Blend in a blender or with mixer and pour liquid preferably into a glass round dish.

Poke or fold in:
1 cup meat (sausage, ham, bacon...)
1 cup cheese, shredded
¼ cup green onion
spinach, fresh or frozen, thawed and drained well (optional)

Bake at 350 degrees for 45-50 minutes. Let stand 5-10 minutes to set.

Tootie-Fruity Ice Cream

Smash together:
½ gallon Vanilla Ice Cream
½ gallon Pineapple Sherbet
6 bananas
frozen raspberries/strawberries

Just trust me...it's good! Yum!

Pumpkin Custard Pie

1 can Libby's pumpkin
3-4 cups sugar
1 qt 2% or whole milk
6 beaten eggs
1 can evaporated milk + 1 can water
12 Tbs flour
½ tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

In a large bowl, mix milk, evaporated milk + water, & sugar until sugar is dissolved. Put pumpkin in medium bowl; mix some milk mixture with the pumpkin until pumpkin is pourable; poor into milk mixture, beating with whisk until smooth.

In medium bowl, mix flour & spices; add small amount of pumpkin mixture; mix until smooth; add eggs and mix until smooth; ad to pumpkin mixture & whisk until smooth. Pour into crusts.

Protect crusts with foil. Place in oven on opposite corners of racks. Bake at 425 degrees for 15 minutes, then turn heat down to 375 degrees and bake another hour. Pie is done when knife inserted between center and edge comes out clean. Cook pies completely (don't refrigerate) before serving.

Flaky Pie Crust

Mix Together:
3 cups flour
2 tsp sugar
1 tsp salt

Cut in:
1 ¼ cup shortening

In another small bowl mix:
1 Tbs vinegar
1 egg
5 Tbs water

Mix liquids and add to flour mixture. Once mixed, divide into 4 balls. This recipe makes 4 crusts. Roll out on wax paper (it comes off easier). Freezes for 1 month (to thaw: 1 hour-room temperature).

Creamy Lemon Raspberry Pie

This is actually one I stole from Karen at Em's birthday party.

¼ cup seedless red raspberry jam
1 9” crumb crust
½ pt (~1 cup) fresh red raspberries, divided
4 oz cream cheese, softened
1 can (12 oz) evaporated milk
2 pkg (3.4 ea) lemon instant pudding
grated peel of 1 lemon
1 container (8 oz) whipped cream, divided
additional grated lemon peel

Spread jam over bottom of crust. Sprinkle ¾ cup raspberries on top.

Beat cream cheese in large bowl until creamy. Gradually add evaporated milk, pudding mix & lemon peel. Beat 2 minutes on medium speed until well blended. Gently stir in half of cool whip. Spoon into crust. Top with remaining cool whip.

Refrigerate 2 hrs or until set. Garnish with remaining raspberries & lemon zest, just before serving.

Applesauce-Oatmeal Cookies

1/3 cup butter, softened
2/3 cup packed brown sugar
½ tsp cinnamon
¼ tsp baking soda
1 egg or 2 egg whites
½ cup unsweetened applesauce
1 ¼ cups flour
1 ¼ cups rolled oats

1.Beat butter with a mixer on medium to high speed for 30 seconds. Add the brown sugar, cinnamon, and baking soda. Beat till combined, scraping sides of bowl. Beat in egg and applesauce till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the rolled oats.
2.Drop dough by rounded tsps 2 inches apart on ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or till lightly browned. Cool on wire rack. Makes 30 cookies.

Soft Carmel Popcorn

Bring to a soft ball :
1 cup butter
1 cup caro syrup
1 cup brown sugar

Take from heat. Add slowly 1 cup sweetened condensed milk (works best to gradually add hot caramel to milk until warm and then add to the rest of the caramel). Coats 4-6 quarts popcorn.

Granola

10 cups oatmeal
1 cup wheat germ
2 cups brown sugar
4 tsp cinnamon
1 1/3 cup butter
1 1/3 cup honey
2 tsp vanilla

Pour into two 9x13 pans. Bake at 325 degrees 40 minutes (longer for more crunchy granola...it will harden as it cools). Spoon into a big bowl to cool. Add raisins, nuts, etc. Store in sealed container or plastic bags.

Wassle

2 cups sugar
4 cups water
2 cups orange juice
1 cup lemon juice
4 cups Apple Juice/Cider
4 cinnamon sticks
8 cloves
12 all spice berries
¼ tsp ginger

Place generous amounts of spices in a tied cheesecloth or similar. Bring the liquids to a boil and and let the bag of spices simmer for 1 ½ hours. The smells and taste of wassle brings on a lifetime of winter holiday memories!

Hot Artichoke Dip

2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped
1 pkg. frozen chopped spinach, thawed and squeezed dry
1/2 C. sour cream
1/2 C. mayo
1 garlic clove, pressed
3 oz. FRESH grated Parmesan cheese
 
Combine all ingredients, bake 20-25 minutes at 375 *F  Served with sliced baguettes (can toast first) or with tortilla chips.
 
I buy the big bottle of artichokes at costco for about the same price as 4 little bottles, and measure out 13 oz., and get the big bag of shredded Parmesan ( freeze the leftover cheese till you need it, then pull out what you need and thaw it.)

Fresh Tomato Salsa (America's Test Kitchen)

1 ½ lbs firm ripe tomatoes, diced (about 3 cups)
1 large jalapeno chili, seeded, with the flesh minced (about 2 Tbs or to taste). Note: For hotter salsa, mince the seeds separately and add to desired
½ cup minced red onion
1 small clove garlic, minced (½ tsp)
¼ cup chopped fresh cilantro leaves
½ tsp salt
pinch ground pepper
2-6 tsp lime juice (1-2 limes)
Sugar to taste (up to 1 tsp)

Place tomatoes in colander and let drain 30 minutes. As they drain, layer jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess juice. Discard. Transfer to large bowl and add salt, pepper and 2 tsp lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar and lime juice to taste.

Note: This salsa can be made 2-3 hours in advance, but hold off adding the salt, lime juice and sugar until just before serving.

Fruit dip

Blend together:

8oz cream cheese,
1 can sweetened condensed milk, and
Orange or other extract to taste (opt).

Fold in 1 small carton cool whip.

So simple, yet so divine!

Ham & Garden Vegetable Stir-Fry


Sauce:
4 Tbs cold water
1 Tbs cornstarch
¼ cup soy sauce
2 Tbs orange juice
4 tsp sugar
Pepper
(Or just use Yoshida sauce (sp?...I've always just called it Yoshi sauce) that you can thicken a little with cornstarch which is super yummy!)

1-2 cups chopped ham (or it would also be good with cooked, chopped chicken)
Fresh or frozen vegetables (ie: carrots, onion, green beans, cauliflower, broccoli, zucchini, yellow squash)

Combine water and cornstarch. Stir in soy sauce, orange juice, sugar and dash pepper; set aside).

If fresh beans, steam for 2 minutes. Add cauliflower and broccoli and steam for additional 2 minutes.

Pour oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Add onion, ham and carrot; stir-fry 2 minutes. Add beans, cauliflower, broccoli, squash and zucchini. Stir fry 3-4 minutes or till vegetables are crisp-tender. Push vegetables from center of wok (or large pan). Stir sauce and add to the center of wok. Cook and stir till thickened and bubbly. Stir to coat vegetables with sauce. Cook and stir 1 minute or till heated through. Serve over rice (I prefer the brown rice)

This meal is my personal favorite!

Brown Sugar Glazed Carrots

¾ lb carrots, peeled and cut into sticks
1 Tbs butter
1 Tbs brown sugar
Salt & Pepper

Steam carrots 8-10 minutes until crisp-tender. In saucepan combine butter, brown sugar, and salt and stir over medium heat till combined. Add carrots. Cook uncovered about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.

Yummy Chicken Salad

Combine diced cooked chicken, chopped celery, sliced & chopped fugi apples, craisons, and half of each mayo/miracle whip and Lighthouse Poppyseed Dressing (found in refrigerated section by salads) or add some sugar and poppyseed to your mayo. Super yummy!

Creamy Mandarin Orange Jello Salad

1 large box Lemon Cook & Serve pudding
3 egg yolks
¾ cups sugar
water
1 large box Orange jello
1 small box Lemon Instant pudding
½-1 cup milk
small cool whip
Mandarin Oranges

Make Lemon Cook & Serve and Orange Jellos according to package directions. Combine together until smooth and pour into a 9x13” pan. Let set several hours.

For topping, combine Lemon instant pudding with some milk; fold in cool whip. Spread over orange/lemon set jello. Top with mandarin oranges in neat rows. Yum!

Winter Salad

1 head romaine washed, torn and spun
1 head red leaf lettuce washed, torn and spun
2 apples washed, cored  and diced ( Gala or Fuji are best)
1 pear washed, cored and cubed
4 oz. craisins
4oz. sugared, toasted almonds*
 
Dressing
1/4 c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. cider vinegar
3/4 c. canola oil
1 T poppy seeds
2 tsp onion (sweet) finely chopped
Put in a jar or tightly sealed plastic container, shake or mix vigorously.  Toss with salad ingredients.

Toasted, sugared almonds:  Place 4 oz. sliced or slivered almonds in a frying pan.  Sprinkle 3 T. sugar over nuts.  Heat on medium-high until toasted and sugar caramelizes, stirring often. remove from heat and cool.

Maple-Glazed Chicken Breasts with Pears

This sounds a little odd, but the combination of flavors is delicious

2 Tbs butter
1-2 onions, coarsely chopped
salt
ground black pepper
2 Bartlett pears (or other firm pears) peeled cored, and thickly sliced (I've also used canned in a pinch)
2 Tbs chopped fresh sage (or some dry to sprinkle)
4 chicken breast halves, skinless & boneless (about 3 lbs)
2 Tbs mustard (preferably grainy)
2 Tbs maple syrup (real maple syrup if you have it)

Set oven to 450 degrees

In a large skillet with an oven-proof handle (cast-iron works well), heat 1 Tbs of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.

Meanwhile, sprinkle the chicken breasts with salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining 1 Tbs butter and set the breasts in the pan top down. Cook over medium heat for 5 minutes, or until browned.

In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the top of the chicken. Return the onion and pears to the pan, tucking them under the breasts.

Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. You can also cook pear mixture and brown the breasts in advance, then roast them together just before serving.

Hawaiian Haystacks

I'm always pleasently surprised how good this actually is.

For the sauce, sautee together:
¼ cup Green Onions
½ cup Green Peppers
1 Garlic Clove
2 tsp Curry

Then whip the following together and add to the sautee:
2 Tbsp Flour
1 cup Milk
1 cup Chicken Broth
Ginger (fresh or powder)
1 Tbsp Lemmon

Add 1 Lb Chicken breast, cut and cooked

Put it over rice and top with chow mein noodles, cellery, green onions, sliced almonds or chashews, coconut, cheese, tomatoes, pineapple, mandarin oranges, raisins, boiled eggs, green/red peppers, etc...

-OR-

For a quick sauce (but not quite as yummy), mix together
2 (10 ¾ oz) cans cream of chicken soup and
1 cup chicken broth or water

Skillet Chicken Parmigiana



Sauce (this one is fresh and delicious or use your favorite pre-made)
¼ cup olive oil or vegetable oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
4 boneless skinless chicken breasts
1/3 cup Progresso Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
½ cup shredded mozzarella cheese
2 TBS grated parmesan cheese

1. Heat 2 TBS of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.

French Dip Sandwiches

This recipe is from the Kitchen of Michele Vincent
 
1 medium roast (approximately 3 pounds) (You can put the roast in Frozen)
1 can beef consomm√© ( Campbell ’s)
1 can beef broth ( Campbell ’s)
1 can French onion soup ( Campbell ’s)
Rolls
 
Slow cook the roast for 7-8 hours on low with the 3 cans of soup. Slice roast and serve on rolls. Use the soup mixture from the crock pot as the Au Jus sauce (you can use a fat separator to skim the fat off before serving).
 
Option: cuts the rolls in half and puts the roast (thinly sliced) and a slice on cheese on them and sticks them under the broiler for a second. Puts the two sides together and dip.
 
Enjoy!

Crock-Pot Chicken Enchiladas

This is fast, easy and very delicious!

4-5 boneless, skinless chicken breasts
1 onion, chopped
2 fresh green chilies, chopped, or 1 small can
2 bullion cubes, dissolved in about ½-1 cup of water

Cook on low in your crock-pot for 4-5 hours or longer and/or on high if chicken breasts were frozen. Meat should shred easily when done. Roll up in a tortilla with a little bit of shredded cheese.

For the topping: Mix together 2 cans of cream of chicken soup, ½ cup sour cream, and milk to desired consistency. Put a little of the sauce on the bottom of baking dish and the rest on top. Sprinkle with shredded cheese. Microwave for 10 minutes or bake until heated through.