Honey-Lime Chicken Enchiladas

6 Tbs honey
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 c cooked, shredded chicken
1 c (approx. - 1/2 can white beans like Great Northern)
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.**
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas or about 15 corn tortillas

Mix the honey, lime juice, chili powder, and garlic powder in a small bowl.  Place the chicken and beans in a medium bowl and marinate with the sauce at least a half hour.

Stir in 2c. of cheese to the chicken mixture. (**Try 1 1/2c)

Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.

Fill tortillas with about 1/2 c. chicken mixture and roll up.  Place in pan.  (1/4 c for corn tortillas)

Mix remaining enchilada sauce with whipping cream.  Pour over enchiladas.  Sprinkle with 1 cup cheese on top.

Bake at 350 for 30 min. uncovered until brown and crispy.

Slightly adapted from my good friend, Haylee Gunnerson

Raisin Bran Muffins

(Makes about 20 muffins from Martha Stewart)

3 c raisin bran cereal
1 1/2 c milk
1 c whole wheat flour
1 c. white flour
4 tsp baking bowder
1 tsp cinnamon
1/2 tsp salt
1/2 c oil
2 eggs, slightly beaten
1/2 c packed brown sugar

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1. Preheat oven to 400. Lightly oil about 20 muffin tins, or use paper liners. 
2. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
3. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. 
4. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Sour Cream Sugar Cookies

Sugar Cookies- Jenny Poulsen

Cream:

1 cup softened margarine or butter

1 cup sugar

2 beaten eggs

2 tsp vanilla

Dry:

3 cups flour

1/2 tsp soda

1/2 tsp salt

1 tsp baking powder

Mix all, add 1/2 cup sour cream

(the dough will be really soft, so refrigerate it for at least an hour before rolling out)

Roll out about 1/4" thick an bake at 375 for 8-9 min.

Cream Cheese Frosting (from Brittany Mitchell)

Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Hillary's Chili

1 lb bacon, cooked, cut into bite-sized pieces
1 lb pork sausage
1 lb ground beef
2 onions (cook with ground beef)
2 peppers, any color
2 cloves garlic, finely chopped
4-14 oz can chili beans in mild sauce
4- 15 oz cans great northern beans, drained
1-15 oz can crushed tomatoes (or 2 c. fresh, pureed)
1-14 oz can tomato sauce  (2 small cans)
1/2 tsp black pepper
1 Tbs red chili powder (more mild only do 2 tsp)
1/8 tsp red pepper flakes
2/3 c ketchup
1/2 c brown sugar
1/2 c water

In large fry pan cook bacon until crispy, cut in bite-sized pieces, place in crock pot (or bake in oven.  Place bacon on rack on foil-lined cookie sheet.  Bake about 20-25 min until cripy.)  Next, cook sausage, drain, place in crock pot, then cook ground beef with onion, drain, place in crock pot (can probably do sausage and ground beef together.)  Add the rest of the ingredients to the crock pot and cook on low at least 6 hours.  About 12 servings

HALF RECIPE:(serves 6)
about 1 lb total meat: ground beef/sausage/bacon
1 onion
1 pepper, any color
1 clove garlic
2- 14 oz can chili beans in mild sauce
2- 15 oz cans great northern beans, drained
1 c crushed tomatoes (1/2 15 oz can)
1- 8 oz can tomato sauce
1/4 tsp black pepper
1 tsp chili powder
1/16 red pepper flakes
1/3 c ketchup
1/4 c brown sugar
1/4 c water

Tortellini Soup

Tortellini Soup (Rivka)

½-1 lb. regular sausage (or part ground beef/turkey)

1 med. onion, diced

3 large carrots, diced

1 Tbs minced garlic (2-3 cloves)

6 c. vegetable or chicken broth

1 can diced tomatoes

1 can corn, drained (or 1 ¾ c frozen)

1/4 tsp red pepper flakes

black pepper

1 1/2 Tbs. Italian seasoning

1- 10 oz bag refrigerated cheese tortellini (I like RANA brand)

3 c. fresh, chopped spinach

Directions:

Cook sausage with onion and carrots, then garlic.  Drain. (Or cook sausage separately and cook the onion, carrots, and garlic in a little oil).

Add broth, tomatoes, corn, red pepper flakes, black pepper, Italian seasoning and bring to a boil.

Add the tortellinis and cook until done.  Very last add the spinach and serve.

*Or use Italian sausage and probably don't add the red pepper flakes or Italian seasoning?

For Crockpot: Put cooked sausage and all but tortellini and spinach in crockpot. Cook on high for about 4 hours. During the last half hour add the tortellini. Shortly before serving add spinach.

Butternut Squash Soup

Butternut Squash Soup (Kristy Walker)

1 medium butternut squash, halved lengthwise and seeded

3 tablespoons unsalted butter

2 large leeks, cleaned thoroughly and chopped

4 teaspoons minced peeled fresh ginger

6 cups chicken or vegetable stock

1/2 to 1 1/2 teaspoons salt, depending on how salty stock is

3/4 cup whipping cream

1. Preheat oven to 400 degrees. Place squash cut side down on oiled baking sheet. Bake until the squash can easily be pierced with a fork, about 1 hour. Let cool enough to handle, then scoop the pulp from the squash skin and discard the skin.
2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in 4 cups of stock and the squash pulp. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree until smooth (immersion blender is great here!). Return soup to the pot.

Stir in cream, and thin with stock, a little at a time, until you reach the desired consistency of soup. Heat soup through and ladle into warmed bowls. Garnish with herbs and/or croutons.

*Today I used 6 cups water with about 5 1/2 tsp chicken bouillon, and only 1 tsp salt. It was perfect!

Corn Chowder

Haylee's Recipe:

CORN CHOWDER

1/4 c butter

2 1/4 c. water

2/3 c. chopped celery

4 c. diced potatoes

3 sliced green onions

6 t  b\sp. butter

6 tbsp. flour

2 1/2 c. milk (or cream)

1/2 tsp pepper

1 tsp salt

1 1/2 tbsp dill

16 oz corn
2 c. grated cheese
1 c. cooked bacon

Simmer butter, water, celery, potatoes and onion 20 min. (don't drain). Melt 6 tbsp. butter, stir in flour and add milk and seasonings. Add corn, other vegetables, cheese and bacon just before serving.

Leek Soup

4 c chicken stock or broth
3 c diced small red/brown potatoes (leave skin on)
1 med onion, diced
2 leek, diced (about 2 c)
1/2 c butter (can do 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
1/2 tsp salt 
Bring chicken stock to a boil, add potatoes, leeks, and onion.  Reduce the heat and simmer covered until tender.  Mash up when cooked.  In a separate, heavy pan, melt butter and oil together.   When hot add flour and stir until bubbly.  Pour the milk in and stir until thick and smooth.  Pour the milk mixture into the vegetables mixture.  Sprinkle with parsley and serve.

One Pot Creamy Tuna and Noondles

• From: Mel's Kitchen Cafe

**I LOVE the fresh parsley on this!

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• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

1/2 version

• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 1-2 garlic cloves, finely minced or 1/2-1 teaspoon garlic powder
• 1/2 cup milk
• 1 cup water
• 1 1/8 cups low-sodium chicken broth
• 8 ounces small pasta shells
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoons milk or heavy cream
• 1/2 Tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1/2 Tablespoon fresh lemon juice
• 1 5-ounce cans white albacore tuna, drained (or regular tuna)
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

Best BBQ coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  (from Mom)


1/2 c sugar
1/2 c mayonnaise 
1/4 c milk
1/4 c buttermilk (It's fine to just use regular milk, too)
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
20 oz coleslaw mix- finely shredded cabbage and carrots

Mix all but coleslaw in a large bowl, then add the coleslaw and mix well. 

**Really good used on fish tacos.  Heat corn tortilla over med-high heat for 10-15 sec. on each side.  Top with avocado/guacamole, a fish stick, cheese, and coleslaw dressing.

Broccoli-Cheese Soup

Mama’s/Shay’s Broccoli-Cheese Soup

2 big stems broccoli or 20 oz frozen 3 1/2 c milk

3 c chicken broth (2 cans) ½ tsp salt

1 chopped onion ½ tsp pepper

6 Tbs butter ¼ tsp garlic powder

6 Tbs (1/4 c + 2 Tbs) olive oil 1 tsp basil

¾ c flour 2 c shredded cheese

Bring broth to a boil.  Add broccoli (chopped small) and onions and return to a boil.  Reduce heat and simmer for 45 minutes.  

Melt (on low-medium heat and in heavy sauce pan) butter and oil. Add flour and make smooth paste (use whisk) then add the milk all at once and bring to a boil until thick and smooth.  Add seasonings and cheese.  Once melted and smooth, add broccoli broth.  

Top with paprika, opt.

(If using frozen broccoli maybe do a little less liquid? It was quite runny so I took some soup out and added cornstarch then put back in.)

Spaghetti Pie

From Mel's Kitchen Cafe

INGREDIENTS

• 12 ounces thin spaghetti or vermicelli noodles (I halved the recipe and used about 14 oz leftover cooked noodles)
• 1 pound lean ground beef or ground turkey (opt!  Go meatless)
• 1 small white or yellow onion, diced
• 1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28-ounce can crushed tomatoes
• 16-ounces tomato sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 ounces light cream cheese, softened
• 1/2 cup lowfat cottage cheese
• 3/4 cup Parmesan cheese, divided
• 3/4 cup mozzarella cheese, divided

DIRECTIONS

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Plop Plop

8 oz cool whip
1 sm. package jello
16 oz cottage cheese
1 can crushed can pineapple (small)
1 can mandarin oranges

First fold in jello and coolwhip, then cottage cheese and then coolwhip.

Pasta Chicken Salad

In a pot cook:
3 c. raw bowtie pasta

Mix in a large bowl:
2 c. shredded chicken
2 c. cubed apples (about 2 small)
1/4 c. mayo
1 c. coleslaw salad dressing
1/4 c. finely chopped green onion
2 c. grapes, halved
1 can crushed pineapple, drained (don't need to squish all the juice out)
1 c. cashews*

After the pasta is done, rince in cold water until cool.  Add drained pasta to the rest and chill for several hours.  

*Can add cashews right before serving if you want them fresh and crisp, or add them with the others and they'll be slightly softened.

From Michelle Erekson

Loaded Baked Potato Soup

• 4-5 medium russet baking potatoes (about 10-11 oz each potatoes)
• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk (can use 2 c powdered)
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

DIRECTIONS

1. Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don't want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
2. In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. 
3. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
4. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
5. Stir in the potato chunks and salt and pepper. 
6. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve with desired toppings.

Mel's Kitchen Cafe