Chicken Soup with Latin Flavor

Chicken Soup With Latin Flavor

1 Tbs. vegetable oil
2 cloves garlic , chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1/2 jalapeño chile with seeds, thinly sliced
1 tsp. ground cumin
1 carton (32 ounces) chicken broth (4 cups)
1 1/2 cups water
1 cup white corn
2 Tbs. fresh lime juice
2 cups cooked shredded chicken
1/2 cups loosely packed fresh cilantro leaves, coarsely chopped
2 plum tomatoes, cut into 1/2-inch pieces
1 ripe medium avocado, cut into 1/2-inch pieces
Lime wedges
Tortilla chips

In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until they are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
Stir corn, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
Ladle soup into 4 warm large soup bowls; sprinkle with avacado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like


(From the house of...Good Houskeeping Magazine- lol!)

Baked Pasta with Chicken

Baked Pasta with Chicken

2 Tbs. olive oil
2 large tomatoes diced
1/2 large yellow onion finely chopped
1 tsp. chopped garlic
4 cups marinara sauce ( the $1.00 Del Monte stuff is perfect 2 cans)
1/2 tsp. crushed red pepper flakes
3 cups chopped coked chicken
1 package rotini noodles
1 cup fresh basil chopped
3/4 cup grated parmigiana cheese
2 cups fresh mozzarella cheese diced

Heat oven to 400. Bring large pot of water to boil, add pasta until it is al dente. Drain pasta and put in a bowl. In a skillet add tomatoes, onions, and garlic. Cook for 5 min. Then stir in the marinara sauce & pepper flakes. Simmer for 5 min. Remove sauce from heat and stir in chicken. Pour 2 cups of the sauce in the bowl with pasta and stir.
Grease a 3 quart baking dish. Layer the pasta in the dish and then layer basil, parmigiana, and mozzarella cheese with the pasta and sauce. Repeat until all the ingredients are used. Ending with the Mozzarella on top. Bake for 25 min. until the top of cheese is golden.

Mexican Layer Pizza

Mexican Layer Pizza

5 -12" tortilla's
1- 14oz. can refried beans
1 lb. hamburger browned
1 pkg. taco seasoning
2 cups salsa (see recipe for my salsa)
1 cup sour cream
2 cups cheese
1 avocado smooth
lettuce & tomato

Brown meat and add taco seasoning. I used a spring form pan. I am sure you can use just a cookie sheet and layer them. I used the pan so it would look pretty.
Layer the ingredients:
Tortilla, beans, meat, salsa, sour cream, cheese, then start all over again. Then the last layer just tortilla and then cheese on top. Cook at 350 degrees for 25 minutes. Remove side of spring form pan. Then cut into slices and add avocado lettuce and tomato or what you want.

(I made this the other day and I had some leftover spanish rice, so I layered that too! It was great!!)

Kung Pao Chicken

Kung Pao Chicken

I have this package in the "helps" but the other night I made it and it was so good that I thought I would take a picture and share. It is so yummy! So all you do it follow the recipe on the back exactly! Of course you all know that I change every recipe so I will tell you it is spicy but not that much. I add more red chili pepper. Either by adding the flakes or 3 whole dried peppers and take them out before serving!

Baking!

I was on a baking spree last Wednesday...I had a party that I was in charge of the desserts. Very yummy. It took me all day to do it so I had to brag!!

Pineapple Mandarin Orange Cake

1 yellow cake mix

1 small can of mandarin oranges undrained

1 cup of vegetable oil

3 eggs

Mix together and cook in two 8" round pans for 30-35 minutes. at 350 degrees. Let cool

1 14oz. can crushed pineapple

1 large box instant vanilla pudding

1 small cool whip

Take 1/4 of the can pineapple and 1/4 of the package of pudding and mix together and make a thin paste. Spread into the middle of the two layers. Mix all the other ingredients together and frost the cake. (Optional- garnish: Take an orange and cut in half and slice a very thin piece and cut one side half way through and twist it. )

Almond Bars

Base: 1/2 c. soft butter

1 c. flour

2 Tbs. water

Mix ingredients into a round ball with a fork. Divide in half. On an ungreased cookie sheet pat each half into a strip, 12x3" don't touch the strips on the pan.

Topping: 1/2 cup butter

1 c. water

1 tsp. almond extract

1 c. flour

3 eggs

In a pan heat butter and water to a rolling boil. Remove from heat and quickly stir in extract and flour. stir very fast until mixture forms a ball. Beat in the eggs all at the same time until smooth. Divide in half and spread over the strips that are already on the pan.Bake for 60 min, or until the topping is crisp and light brown. Cool.

Glaze: 1 1/2 c. powdered sugar

1 Tbs. butter

1 tsp. almond extract

1 1/2 Tbs. warm water

1/2 cup chopped walnuts or almond slices

Mix together until smooth and spread over the bars. Then sprinkle chopped walnuts or sliced almonds. (walnuts are my favorite) Then cut into finger size strips and serve.

~

Chocolate Covered Strawberries

This is so easy to do-

2 pints of strawberries

stems still on, washed, and put out to dry on a paper towel. The strawberries must be dry for the chocolate to stick to them.

1 package of Wilton light cocoa candy melts

(you can get these at Wal-mart or Micheals-in the cake decorating area)

Melt the chocolate in a small plastic microwave safe bowl. Do not use a glass or ceramic dish since it does heat unevenly and will scorch the chocolate. About 1 min. I use about half the bag at a time to melt. Then dip the strawberries in the chocolate (I hold the strawberry by the stem and hold the leaves up)and take off a little of the chocolate on the sides so it is not too thick, but still covering the strawberry. Put on wax paper to cool and put in fridge. Then serve.

Sweet Tarts

4 cups of flour

1 lb. butter

1 1/2 cups powdered sugar

Melt butter completely, then mix flour and sugar together with it. Roll into quarter size balls and put into miniature muffin tin pans and press the dough with a tart press making a pie shape to fill later with the filling. Cook for 8-10 min. at 350 until light brown.

3-8 oz pkgs. cream cheese

1 can sweetened condensed milk

1/4 c. lemon juice

Beat cream cheese until smooth, then add milk and lemon juice until smooth. Fill a pastry bag and pipe into the cooled pastry tar. Then top with a slice of strawberry.

Victorian Sandwich Cake

Quick and Creamy Chicken Stew

Creamy Chicken Stew

3/4 pound small red potatoes

1 cup water

2 chicken breasts cooked and diced

1 can cream of chicken soup

1/4 cup Italian dressing (Good seasons is my favorite)

2 cups frozen veggies of your choice- (I use peas and corn)

1/2 cup sour cream

Cooked potatoes in water until soft- you can cook them in the microwave too. Drain of water. Then in a pot add water, soup, dressing, cooked chicken, and veggies bring to a boil then lower to a simmer and add potatoes. Before serving add sour cream cook for 1 min. then serve. I like to add a little cheese to the top.

Pasta & Bean Soup- Easy

Pasta & Bean Soup

4 C. chicken broth

4 cloves garlic crushed

1/2 tsp chopped fresh rosemary (1 tsp. dried)
1/2 tsp. crushed red pepper

1 14oz. can White beans- Northern or white Cannellini (I have made this with light red kidney beans and it is good too.) Drained and rinsed.

1 14 oz. can of diced tomatoes
2 cups rotinni noodles or shells

1 cup frozen spinach

In a pot add broth, garlic, rosemary and red pepper and bring to a simmer for 10 min. Cover. The take half of the can of bean and smash them, (like mashed potatoes) and add them and the rest of the can to the pot. Then take half of the can of diced tomatoes and puree them and then add it and the rest of the can to the pot. Then add noodles. Cook over med. heat until tender. 10-12 min. Stir in spinach and cook for 3 min. Then serve.

Pantry 101 & Pantry 102

Here are some items to get your pantry started! I thought this would be a great help!

Pantry stocking 101

White or brown rice and rice blends
two main types
~long grain - e.g. basmati for fluffy rice dishes
~short grain "sticky" rice types for risotto or oriental dishes

Pasta
Use egg pastas to add a bit of protein to meatless sauces - there is more protein and "chew" in the egg type that can pizzazz up a vegetable-based sauce or extend a low meat content dish
~Ribbed surfaces soak up more sauce that smooth-surfaced pastas
~Must be hard durham semolina wheat based for best results with dried pastas
~Try different shape for a new twist: 5 main "shapes"
1. string - vermicelli, cappellini (aka angel hair - fast cookers) spaghetti, linguini - good with light olive oil type sauces - longer cooking
2. ribbons - fettucine, papardella, - good with tomato sauces - "medium" weight type sauces
3. tubes - penne, elbow macaroni - great with cheesy sauces
4. other shapes - bows, shells, orichetti - versatile excellent with heavy cream sauces - easier for kids to eat
5. micro - orzo, pastina etc - tiny pastas for use in soups
Store pasta away from heat and light, and in air-tight container

~Biscuit baking mix
~Oats - A great filler especially for burger based dishes, and fiber booster
~Dry Mixes - Gravy, salad dressing
~Beans and Lentils - canned or dry - canned beans and lentils are excellent nutritionally, so find a good brand and keep them handy for quick meals
~Bastes, Marinades, Sauces – Soy, Worcestershire, teriyaki etc
~Tomato products - Diced, crushed, paste, sauce, salsa, dried
~Pasta Sauce - The “pasta bake” sauces are very handy too
~Broth or stock - Beef, chicken, vegetable (Fat free, low sodium)
~Soup - Condensed, dry, ready-to-serve
~Canned meats - Tuna, chicken, Salmon, beef
~Canned fruits - peaches, apple sauce, pears, pineapple, fruit salad, citrus, etc.
~Dried fruits like blueberries, cherries, cranberries, raisins, etc. for addition to biscuits and muffins
~Canned vegetables: mushrooms, for quick additions to stews and casseroles, baby corn, water chestnuts, bamboo shoots, etc. for oriental cooking, artichoke hearts, palm kernels, etc. for additions to salads,other types of vegetables are best purchased frozen or fresh
~Dinner kits - For Karate, Soccer or Basketball nights
~Pudding and gelatin mixes
~Canned or premixed cake frostings for quick dessert dress-ups
~Assorted crackers
~Heart-friendly cooking and salad oils - for high and low heat use:
Olive oil (virgin - or light if you don't like the strong taste) great for salads and low-heat sautéing
Peanut, Canola or Grapeseed oil for high heat frying
Non-stick spray oils for quick baking pan greasing and very low fat cooking
Flavored oils for salads and oriental cooking - e.g. Walnut, Sesame Seed, Garlic, Chile, etc. flavors
~Vinegar - an every-day one and a "dress" vinegar
Regular white vinegar or wine vinegar for "every day" use
Balsamic vinegar for salads, deglazing and vegetables
There are many other flavored vinegars, so choose them according to your likes - herb flavored ones, champagne, cranberry, and more
~Beverages like , cocoa, kool-aid, canned or dried fruit juice mixes, etc.
~Snacks - popcorn, chips, pretzels for quick snacks or dipping
~And yes, we'll even permit Kraft Dinner IF you keep extra cheese on hand to make it a healthier meal, add a small grated onion, and bit of chopped celery

Pantry Stocking 202

You should also keep your spices, herbs, potatoes, onions and teas, etc. in a cool dark pantry. Please get them out from under the sink or over the stove!
~Onions and potatoes must be stored separately to avoid sprouting potatoes and rotting onions...and never in the fridge
~Fresh garlic and ginger should be stored in an airy basket in a dark cool place - never in the fridge
~Spices - always buy a little at a time so you get the flavor - dried spices fade fast - you can often revive them a bit if you crush them up before adding to your dish:
`fresh peppercorns - use a cheap coffee grinder to grind up small bottle's worth at a time
`coarse sea salt - much healthier for you and doesn't clump like fine sea salt
`dried garlic and ginger - oddly enough, these are viewed as different spices from the fresh versions in Asian and Oriental cooking!
`vanilla - either the dried beans (keep them in a sealed container) or the pure vanilla extract
almond, orange, cherry, lemon, and other natural extracts for baking and international cooking
`Indian/Thai/Oriental Curry powders and/or premixed bottled pastes and sauces
`basil, tarragon, oregano, rosemary, Chile powder, sage, bay leaves, chives and other dried spices are regularly called for in many recipes so keep these on hand if you can't easily find them fresh
`for ease of use, look for "bouquet garnis", "fines herbs" and Italian spice blend mixed herbs
dry mustard, and low salt spice mixes for seafood, poultry and beef
`nutmeg, allspice, and cinnamon
~cornstarch - for thickening sauces and baking
~baking soda, baking powder, and cream of tartar (also put a box of baking soda in the fridge to keep it fresh. When it's time to replace the fridge box, keep the old one near the stove for emergency fire-fighting - it's a great grease-fire-stopper and also a drain freshener)

Freezer Life!

FOOD - TIME IN FREEZER (0°F)
Milk - 3 months
Butter - 6 to 9 months
Cheese, hard (Cheddar, Swiss) - 6 months
Cheese, soft (Brie, Bel Paese) - 6 months
Cream, half-and-half - 4 months
Sour cream - don't feeze
Eggs (raw yolks, whites) - 1 year
Frankfurters (opened or unopened packages) - 1 to 2 months
Luncheon meats (opened or unopened packages) - 1 to 2 months
Bacon - 1 month
Sausage, raw, links or patties - 1 to 2 months
Ham, fully cooked (whole, half, slices) - 1 to 2 months
Ground or stew meat - 3 to 4 months
Steaks - 6 to 12 months
Chops - 3 to 6 months
Roasts - 4 to 12 months
Chicken or turkey, whole - 1 year
Chicken or turkey, pieces - 9 months
Casseroles, cooked, poultry - 4 to 6 months
Casseroles, cooked, meat - 2 to 3 months
Soups and stews - 2 to 3 months
Fish, lean (cod, flounder, haddock) - 6 months
Fish, fatty (bluefish, mackerel, salmon) - 2 to 3 months
Fish, cooked - 4 to 6 months
Fish, smoked - 2 months in vacuum pack
Shrimp, scallops, squid, shucked clams, mussels, oysters - 3 to 6 months
Pizza - 1 to 2 months
Breads and rolls, yeast - 3 to 6 month
Breads, quick - 2 to 3 months
Cakes, unfrosted - 3 months
Cheesecakes - 2 to 3 months
Cookies, baked - 3 months
Cookie dough, raw - 2 to 3 months
Pies, fruit, unbaked - 8 months
Pies, custard or meringue-topped - don't freeze
Piecrust, raw - 2 to 3 months
Nuts, salted - 6 to 8 months
Nuts, unsalted - 9 to 12 months

Chili Shrimp & Coconut Risotto

Chili Shrimp & Coconut Risotto-

2 Tbs. olive oil
1 pound shrimp (or 3 breasts diced cooked chicken**)
2 minced garlic cloves
1tsp. salt
1 Tbs. chili paste
1 14oz. can coconut milk
4 cups cooked rice
1 cup bean sprouts
2 green onions chopped
1 Tbs. lime juice
4 basil leaves cut into strips

Heat the oil in a large saute pan over med. heat. Add shrimp, garlic, and salt until shrimp is pink. Remove and set aside. Add chili paste and coconut milk to pan and bring to a boil. Then turn down heat and stir occasionally until it is thickened and reduced by half. Then add the rice, bean sprouts, scallions, lime juice, and then the shrimp. Cook until heated 3-4 min. Then before serving toss in the basil leaves and stir.

** My kids don't like shrimp so instead I used chicken and it was so good!

(From the Wicke's kitchen. If you have this recipe, I did change this a bit from the original)

Ritz Chicken

Ritz Chicken

4 chicken breasts butterflied
2 Tbs. melted butter
3/4 cup sour cream
1/4 tsp. salt 1/4 tsp. pepper
1 pkg. Ritz crackers smashed

Line the 9x13 pan with tin foil and put melted butter in the bottom of the pan. Put chicken in the bottom of the pan. Spread sour cream over the top of the chicken then add salt and pepper. Then sprinkle the Ritz crackers over the top. Cook at 350 for 35 min. I usually serve with couscous, or a chicken flavored rice!

Chicken Tortilla Soup

Chicken Tortilla Soup

3 breasts of chicken
2 carrots chopped
1/2 onion chopped
1/4 green pepper chopped
1 stalk celery chopped
2 garlic cloves chopped
3 chicken bullion
1/2 tsp curry powder
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 tsp cumin
5 cups water
1 can 14 oz. tomato sauce or crushed tomatoes
1 cup rice

1 cup Mexican cheese blend
1 avocado
1 bag tortilla strips

Put the chicken breasts in whole and I cook all the ingredients on med high for about 20 min. Then I take the chicken out while the rest is still cooking and then I strip the chicken into long bite size pieces. Then I put the chicken back in the pot. Cook for another 30 min. on med. to med. low. Then before serving add cheese on top and tortilla strips. Strips of avocado are optional.

Pumpkin cookies

These are the easiest cookies ever and they are so good!! - (From the Rettew kitchen! )

Pumpkin cookies

1 box spiced cake mix
1 14 oz. can pumpkin
1 bag chocolate chips
1 cup chopped walnuts (optional)

Mix the cake mix and pumpkin in a bowl. The add chips and nuts. Then spoon onto the pan and cook for 20 min. at 350 degrees.

Chicken Rolls

Chicken Rolls

4 breast chicken cooked and diced
4 green onion stalks chopped
1 pkg. cream cheese
dash of salt & pepper
Mix all these ingredients together in a bowl.

2 pkgs crescent rolls- (it does make a difference if you buy anything but Pillsbury, it is not as easy to use)
1 cup Italian bread crumbs (see pic below in Chicken Parmesan recipe)

Roll out the rolls and put a dollop of the mixture and cover it with the roll. Then roll in the bread crumbs and then put on a lightly sprayed pan.

Then put in the oven at 350 for about 25 min. or until the rolls are browned.

I serve with rice and a chicken gravy. This is my kids favorite meal. They eat more than my husband or myself!

Oriental Casserole

Oriental Casserole

1 lb. ground beef
1/2 onion chopped
1 stick celery chopped
1 can cream of chicken soup (or celery)
1 cup uncooked rice
1 1/2 cup hot water
2 Tbs. soy sauce
1/4 tsp. pepper
1 cup chow mien noodles

Brown hamburger and drain. Mix in a bowl the soup, soy sauce, pepper, and water until almost smooth. Lightly spray casserole dish and add the rice, meat, celery, and onions. (see below)

Then dump the soup mixture over the top and stir. **

Then put in the oven at 375 for 25 min. Take out of oven and add the chow mien noodles and let it cook for 5 min. more.

~

**When I made this the first time I thought, yuck. It is not appetizing to look at when you are making it, but when you are done it looks good and tastes great. All of my kids love it!

(for those who have made this before, I got it from Tracie Brown, but of course since I alter almost everything, this one is different)

Egg & Ham Bake

Egg & Ham Bake

-

12 pieces of bread cut into squares (some like to take off the crust, I don't mind it)

6 pieces of ham cut into squares

12 eggs

1/4 cup milk

1/2 bunch green onions shopped or 2 Tbs. dried onion

Salt

Pepper

1 cup cheese

-

Spray dish with oil. Put half of the cut bread on the bottom of the pan. Then put the ham on top. Then add the rest of the bread to it.

-

In a bowl add the onions, eggs, milk, salt and pepper. Wisk together. Then dump over the bread in the dish. Then add the cheese to the top. Then put a piece of tin-foil over the top. I like to spray the tin foil with oil so that the cheese won't stick to it when it cooks.

-

I think it tastes better if you let it sit in the fridge for at least 1 hour before cooking. If you can't wait it is ok. Cook at 375 for 35 min. or until your fork comes out dry in the middle.

Chicken Parmesan

Chicken Parmesan

6 chicken breasts sliced in half then cut into strips
3 eggs
3/4 cup Italian Style bread crumbs ***
3/4 cup parmesan cheese- (you can use Kraft brand, doesn't have to be fresh, but it is really, really good fresh)
Mozzerella Cheese

Put the eggs in one dish beat them. In another dish add the crumbs and cheese and stir together. Then take the strips of chicken and dip them in the egg and then into the dry mixture. Then put onto a lighlty greased pan. (see below)

Then put in to the oven at 350 min for 40 min. you do not need to turn these. When they are done, add them to the top of your pasta and sauce then you can add Mozzerella cheese on top. Yum!

(I used the Italian Marina Sauce in the post below for this recipe.)

***You can get the Italian crumbs at Costco and I have another dish that I will post later that you use them with. They are great!

Italian Marinara Sauce

Italian Marinara Sauce

1/2 red onion chopped

4 garlic cloves chopped

1/2 tsp. sea salt

1/2 tsp. ground pepper

2 tsp. fresh chopped basil (1 Tbs. dried)

2 tsp. fresh chopped oregano (1 Tbs. dried)

1/2 Tbs. red chili flakes

2 Tbs. olive oil

1 tsp. balsamic vinegar (optional)

5 fennel seeds chopped (optional- gives it a hot spice)

Take these ingredients and put them in a pan on Med- high and cook them until almost soft. Stiring the whole time.

Then add:

1 (24 oz.) can crushed tomatoes

2 (14 oz.) can tomato sauce

Let sauce simmer on low for 1 hour or on med- high for 25 min. You will need to stir it more if it is on a higher heat.

I use this for all my recipes that use marinara sauce, spaghetti, angel hair, any pasta dish, and even lasagna. For variations you can do the following:

You can add 1/2 lb. browned ground hamburger

You can add 3-4 pieces of chicken breasts cubed- (my favorite)

You can also add Italian sausage

Fusilli Pasta with Chicken and Tomatoes

Fusilli Pasta with Chicken and Tomatoes

1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) grated Pecorino Romano cheese
1/4 cup(s) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
pinch of salt
1 pint(s) grape tomatoes
2 cooked and diced chicken breasts

Directions
1. Heat large covered saucepot of salted water to boiling on high.
2. Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3. Add pasta to boiling water and cook as label directs
4. Reserve 1/4 cup pasta cooking water.
5. Drain pasta; return to pot add tomatoes and chicken.
6. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes.
Toss with remaining basil. Serve with additional cheese if you like.

This is good served cold or hot.

Name Brands!

Here are some ideas for quick easy meals.

These are the few things I always buy!

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I tried this at my cousins home during the summer! YUMMY!! Wal-mart does not carry it, but Bashas and Albertsons does. It is so easy and very good. If you want it to be more spicy than it is, add whole dried red chili's or just add some flakes.
~

I swear only to use this brand of Italian dressing. I know you have to make it yourself, but it is so good. Add it to your pasta with veggies for a pasta salad, or add it to your crock-pot chicken, or just your salad. It is by far the best dressing!!!

~

This is my husbands favorite curry. I have a recipe on here for an Indian curry, but this is a Asian curry. I prefer the medium heat. Even that is a little warm. Very easy to make, follow the directions on the box and serve over rice. I like to add potatoes, chicken, onions, and carrots.

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I have tried every brand of Fajita mix. This is the ONLY good brand. I keep thinking other companies might get it right, they don't. Just follow the directions on the back. So GOOD!!!
~

I have other food names I like, but some are interchangeable. These are just the ones, I will never buy an off brand. Enjoy!!

Tortilla Mexican Skillet- EASY!

Tortilla Mexican Skillet - VERY EASY!!

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cans (14 oz.) kidney beans, drained, rinsed
1 cup Salsa (I used home made -recipe on blog)
1/2 cup water
4 flour tortillas (12 inch), cut into 1-1/2-inch squares
1 cup Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (optional topping)
1 Roma tomato chopped (optional topping)

To make this:
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and toppings.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

1/2 cup butter
1 cup sugar
cream butter and sugar together, then add

3 eggs
1/2 cup sour cream
1/2 tsp. vanilla
2 Tbs. lemon Juice
mix and then add

1 1/2 cup flour
1/4 tsp. baking powder
1/8 tsp. baking soda
2 Tbs. poppy seeds

I like to put this in a bundt pan. Lightly spray with Pam and add mixture. Put in an oven of 325 degrees and cook for 45 min. Test cake with a toothpick or cake tester to see if it comes out clean. Flip onto a plate and drizzle with frosting or leave plain.

Frosting
3 cups powdered sugar
1/2 tsp. lemon juice or extract
1/2 tsp. almond extract
1 Tbs. butter soft
2 Tbs. milk
Drizzle over top

Cowboy Dip

From the kitchen of Melissa Lee! I got this from her blog around New Years and it is my favorite thing to bring to parties, game night, or whatever! When I first saw it, I thought I would never eat that. It is so good, I could probably eat the entire bowl to myself!

Cowboy Dip

2 can shoe peg corn, drained
1 can black eyed peas, drained
1 Roma tomato, chopped
1/2 bunch cilantro, chopped
1 bunch of green onions, chopped
2 cloves garlic crushed or 1 Tbs. garlic from a jar
1 avocado shopped
2 tsp. cumin
1/4 tsp pepper
3/4 tsp. salt
1/4 cup red wine vinegar
1/2 cup virgin olive oil (don't use light, yuck)

Mix all together and serve with tortilla chips. It is best with the scoop chips.

Ruth's Potato Salad

I do not like mustard, pickles, or olives that people always put in potato salad, so I made up my own version. Everyone who eats it has loved it. Yes, it is different, but good!

Ruth's Potato Salad

5 med. size potato's peeled, diced, and boiled until soft( do not overcook)
3 hard boiled eggs
2 stalks celery chopped
1/2 bunch of green onion chopped
4 radishes cut in half and then sliced
1 tsp. lemon juice
4 Tbs. mayonnaise
1 tsp. salt
1/2 tsp. pepper

Mix all together. Chill in the fridge for at least an hour and then serve.

No Bake Cookies

My husband says this really isn't a recipe and shouldn't be counted as one. He doesn't like these cookies, can you tell! I love them and so do my kids!( plus they are so easy!!)

No Bake Cookies

2 cups sugar
1/2 cup milk
1 stick butter (1/2 cup)
3 TBS. coco dash of salt

Bring to boil and then remove from heat and add

1/2 cup peanut butter
1 tsp. vanilla
4 cups oatmeal

Place mixture on wax paper and then cool in fridge for at least 10 min. You can make the cookie any size you want.

Mrs. Field's Chocolate Chip Cookies

Mrs. Field's Chocolate Chip Cookies

1 pound soft butter
1 1/2 cup white sugar
2 cups brown sugar packed
3 eggs
In a mixer, cream these ingredients together. Then add

6 cups flour
1 1.2 tsp. baking soda
1/2 tsp. salt

Mix, then add

5 cups chocolate chips
2 cups walnut (optional)
Mix

Line your cookie sheet with wax paper. Cook cookies at 350 for 8-10 min.


I am not sure if these are really Mrs. Fields or not, but that is what we called it growing up and I think they are the best cookies ever!! These are not flat cookies. And they make a lot. (It took me forever to find this recipe, my sister had it and I was so excited!!)

Chocolate Peanut Butter Fudge Crunch

Chocolate Peanut Butter Fudge Crunch

1 cup of semi-sweet chocolate chips
2 sticks butter
2 cups peanut butter
3 cups rice cereal
1/4 tsp. salt
3 cups powdered sugar


Line a 9 X 13 pan with parchment paper. In a sauce pan melt half of the chocolate chips and 1 Tbs. of the butter on low heat. Remove from heat and add 1 cup of the peanut butter and 2 cups of the rice cereal. Spread evenly in the bottom of the pan. With the back of the spoon, press it down so it is firm, but not smashed. Put in the fridge to cool.


In another saucepan add the rest of the remaining butter and salt, melt. Remove from heat and the other cup of peanut butter and then the powdered sugar. Stir. Then spread half of the mixture on top of the the other layer of chocolate rice cereal. Lightly top with the last cup of rice cereal and press down lightly.


In a small bowl microwave the remaining chocolate chips and stir into the remaining peanut butter mixture you saved. Spread evenly and put in fridge for about 45 min. When cool take parchment paper with fudge out of the pan and cut into even squares.
You can cut these into very small squares because it is so rich.

Indian Curry

Indian Curry

4 chicken breasts diced (raw)
1 24 oz can Crushed Tomatoes
1 14 oz. can tomatoes sauce
1/2 cup onion chopped very small
3 Tbs. curry powder
2 Tbs. ground ginger
2 tsp. chili powder
2 tsp. salt
2 tsp. garam marsala (optional- gives it a very slight musky sweet taste)

Add all ingredients in a pan a on med-low or crock pot cook until chicken is cooked. Serve over rice. This is a little spicy. If you don't want it to be, cut the ginger and chili powder by half.

I will add pictures when I download my camera.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

4 breasts chicken cooked and diced
1o flour tortilla's
2 cans cream of chicken soup
1 cup sour cream
3/4 pkg. of cream cheese
1 small can green chilies
1 bunch green onion chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red chili pepper flakes
2 cups grated cheese

In a bowl combine all ingredients. Then spread about 1/2 cup of mixture in the bottom of a 11 x 14 lightly greased pan. Then scoop mixture evenly into all 10 tortilla's. Saving about 1/2 cup of mixture. Then fold tortilla's and put them in the pan. It is ok if they are squished. Then add the mixture to the top. Then add 1/2 more grated cheese to the top. Take a piece of tin-foil that will cover then whole pan and spray lightly with Pam. (This prevents the cheese from sticking to the foil) Cover and cook in an oven of 350 for 40 min.

Beef Stew

Beef Stew

2 cups cut and diced stew meat or roast
4 cups water
5 carrots peeled and sliced
1/2 onion chooped
6-7 potatoes peeled and diced
1 14oz. can crushed tomatoes
1 tsp pepper
2 tsp. salt
2 tsp. brown gravy mix or 3 beef bullion
2 bay leaf- (optional)
1 tsp. parsley flake- (optional)

Put all the ingredients in a crock-pot and cook 6-7 hours. Then serve. You can cook this on the stove-top but sometimes the meat is not as tender.

Crock-pot Teriyaki Chicken

Crock-pot Teriyaki Chicken

4 breasts chicken
1/4 onion sliced into strips
3/4 cup soy sauce
1 cup sprite
1 1/2 tsp. ginger
1 tsp garlic powder
2 chicken bullion

Put all ingredients into the crock-pot and cook. I did add the dry ingredients to the soy sauce and mixed it before I put it in the pot so that it wouldn't be clumpy.

Then I put the chicken on steamed white rice with steamed veggies. Use some of the sauce from the crock-pot on the rice.

Rocky Road Brownies

Rocky Road Brownies- From the Tates Kitchen~

3 boxes of fudge brownie mix

Follow instructions on the box and then add to a jelly roll pan (lg cookie sheet), then when they are done, you cover the top with mini marshmellows, heat another 3-5 minutes until they are gooey, about to turn brown. Then pour this yummy frosting over the top and let them sit for an hour if possible to set before cutting into them! If you like nuts... sprinkle over the top, but that's optional!

Chocolate sauce


In a small sauce pan, bring
1 cube butter
5 T. milk to boil.
Then lower heat and add
4 T. cocoa powder
1 box powdered sugar, and stir well.
If it's still really really thick, you can add 1 t. milk. Then add 1 t. vanilla last. The mixture should be just thin enough to pour over the top of the marshmellows!

Cavatapi Amatriciana

AMATRICIANA SAUCE

1/4 cup butter
1 cup chopped onion
3 ounces pancetta-sliced
1/4-inch thick, then cut into 1/4-inch dice
3 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper
1 (35-ounce) diced tomatoes with their juices
Pinch of Salt and freshly ground pepper (go easy on the salt as the cheese is too salty)
1/4 cup Romano cheese

**In a large saucepan, heat the oil. Sauté the diced pancetta with the garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring, Stir in the salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Add the cheese now.**Important add Romano cheese 1/4 at the end of the cooking period.

Then add to Cellentani noodles, (a hollow noodle that is swirled).

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies-HEALTHY

2 eggs
¼ cup vegetable oil
½ cup unsweetened applesauce
1 cup white sugar
½ cup packed brown sugar
½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 cups flour
2 1/2 cups rolled oats
1 cup raisins
½ cup walnuts(optional)

Add eggs, oil, applesauce, sugars, in a bowl and mix. then all the dry ingredients. Then
cook at 350 until golden brown on tips of cookies 10-12 min.

Tomato Bruschetta

Tomato Bruschetta

7-8 Roma Tomatoes- chopped in to very small pieces
3 cloves of garlic minced
1/2 chopped red onion
5-6 leaves FRESH Basil
3 Tbs. Olive oil
1 Tbs. balsamic vinegar
1/4 tsp. sea salt
1/4 tsp fresh cracked pepper
fresh grated Parmesan cheese (optional)
Mix all together in a large bowl. Then add on top of sourdough bread either toasted or brushed with olive oil and then toasted.

Muffins

Muffins

1 3/4 cups flour
1/3 cup sugar
(2 Tbs. extra sugar if you add any fruit or jam)
2 tsp. baking powder
1 beaten egg
3/4 cup milk
1/4 cup vegetable oil
1/4 tsp. salt
Mix all together and then add what ever else you want to jazz it up. ( raisins, cranberries, nuts, cinnamon, rasberry jam, chocolate chips, ect..) Put into greased muffin tin. No liners. The chocolate chip ones I added 2 Tbs. milk and 2 Tbs. cocoa. Bake at 400 for about 20 min. Makes 10-12

Chili

Chili

1 lb. hamburger meat or stew meat
1 can 16oz. crushed tomatoes
1 cup water
½ chopped red pepper
½ cup chopped finely carrots
½ onion chopped finely
2 Tbs. chopped finely chipotles in adobo sauce
2 tsp. cumin
2 tsp. chili powder
1 tsp. oregano
1 tsp. salt
4 cans of whatever beans you like, mix them up. Drain and rinse them
(black, light red kidney, white, pinto, dark red kidney)

Take onions, carrots, and red pepper in 1 Tbs. olive oil and cook until nearly soft. Then add meat until brown. Then put all ingredients into crock-pot. The more chipotle peppers you put in the hotter it will be. the 2 Tbs. makes it pretty hot! I like the stew meat, it makes it a little fancy. I chop everything finely because my kids don’t like big chunks of anything. Very Good!

Caramel Popcorn

Caramel Popcorn

1/2 cup butter
1 cup Karo Syrup
1 cup brown sugar
1 can sweetened condensed milk

Put all ingredients in a sauce pan and bring to a boil. Then pour over popcorn. If you want to use microwave popcorn. I reduce the butter to about 1/3 of a cup. And pour over 3 bags of popcorn. Since microwave popcorn has butter already on it. It is nice because it is salted too.

Sausage Lentil Soup

Sausage Lentil Soup

2 links Jimmy Dean Italian Sausage(casing removed)
or 1/2 package Jimmy Dean sage sausage (I prefer this one)
1/2 onion chopped finely
2 carrots chopped finely
1/2 green pepper chopped finely
2 Roma tomatoes chopped finely
2 TBS. olive oil
2 TBS. chicken bullion base or hard chicken bullion
1 tsp. red chili pepper flakes
1 TBS. oregano flakes
1 TBS. basil flakes
1/4 tsp. black ground pepper
1 tsp. salt (I prefer sea salt)
1 cup green lentils
1 cup pink lentils (you can get them at sprouts)
4 cups water
Cook sausage in a pan. When cooked add to pan olive oil, carrots, green pepper, and onion. Cook until soft. In soup pot put the rest of the ingredients. Cook on high for 10 min. then add ingredients from other pan. Put on med low and cook for 40 min. optional-Serve with grated Parmesan cheese.

Salsa

Salsa

2 cans organic roasted tomatoes 14.5 oz.
1 1/2 jalapeno pepper (don't de-seed them)
1 bunch of green onions

3 garlic cloves
2 tsp. salt
Juice from one lemon or from 3 key limes (I prefer the limes)
1/4 bunch of cilantro

~I put it all in my food processor at the same time. My kids don't like big chunks so I blend it a bit. So they can scoop it up and eat it without big chunks of tomatoes or onion.

Salmon

Bell Pepper & Butter Salmon

4 3oz. pieces of salmon
1 cube butter (1/2 cup)
4 leaves of basil cut into strips
1/2 of green pepper cut into strips
1/2 red pepper (optional) cut into strips
1 Tbsp. lemon juice

Cook slowly in a pan. until butter dissolves, and peppers are starting to get soft. Add a little of the butter to your salmon before putting it on the grill. Salt and pepper your salmon on the grill. Cook salmon. While you are waiting for salmon to cook, still keep cooking the peppers. When the salmon is done dump the entire pan of peppers and lemon butter over the fish and then serve.

S'mores

~S'mores~
2 1/2 size graham crackers
1 roasted marshmallow
2 melted Hersey's kiss
I melt the the chocolate before hand in a pan and spread them on half of the cracker. The when you are done roasting your marshmallow. You add it to the cracker and put the other half on top. It is the only way to do it!! The candy bar never melts. That's why you do the kisses. Yummy!

Spanish Rice

~Spanish Rice~

1 ½ cups of rice
1 Tbs. oil

On Med-high put rice and oil in your pan. Stirring the whole time until rice until no longer clear, but almost white like popcorn. And you think it may pop too. Almost to a light tan. (It takes longer than just a few min.)

2 ½ cups water
1 tsp. salt
1 can El Pato Jalapeño Salsa (you can put less in and it won't be as spicy)

Add ingredients slowly the rice. It is very hot so be careful. Cook until it is a high boil. Turn off the heat and put a lid on the pan. Leave it for 10 min. Then before eating- fluff the rice with a fork and eat!

Then for a meat to put in tortilla's I add about 4 chicken breasts in my crock pot with both of these El Pato cans poured over the top. When the chicken is cooked. I shred the chicken and put in my tortilla! SO Yummy! And SOOO EASY!!!