Lean 'N Green Chili

I found this chili recipe in The Pampered Chef Cookbook "It is good for you".
www.thepamperedchef.com

This chili is very different to the regular chili recipes I have usually made. My husband loves salsa verde so, I gave it a try. It was VERY yummy.

I am not a big fan of cumin so I added a little less.

8 (6-inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 cup chopped poblano chili peppers (1-2 medium) or green bell pepper
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon ground cumin (I added 1/2 teaspoon only)
1 garlic clove, pressed
2 cans (14 1/2 oz each) fat-free chicken broth
2 cans (15 oz each) pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 oz) green enchilada sauce
2 tablespoons snipped fresh cilantro.

Preheat the oven to 400 F.

Cut 4 of the tortillas in half and stack them one on top of another. Cut tortillas into 1/2-inch strips and toss with 1 teaspoon of the oil. Spread in a single layer over bottom of a pan. Bake 10-12 minutes or until crispy, stirring once. Remove from oven.

Meanwhile, remove membranes and seeds from chile peppers; chop. Toss chicken with cumin .

Using a food processor, grind the remaining 4 tortillas.

Heat 1 teaspoon oil in casserole over medium-high heat. Add chicken; cook and stir 5 minutes. Remove chicken from casserole; add chili peppers, onion and garlic; cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and ground tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.

Yield: 6 servings (about 7 1/2 cups)

10 Cup Cookies

This is a Pillsbury recipe.
www.pillsbury.com

I added 1/4 cup extra all-purpose flour to the recipe because the cookies of the first batch came out flat. I guess, I should call this recipe 9 Cup Cookies :-)

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed light brown sugar
1 cup quick-cooking oats
1 cup all-purpose flour (plus 1/4 cup more)
1 cup flaked coconut
1 cup pecans, chopped
1 cup raisins
1 cup semi-sweet chocolate chips
3 eggs
2 teaspoons baking soda
1 teaspoon baking powder

Cream the shortening and peanut butter. Add the eggs one at a time beating after each addition. Stir in the flour mixed with the baking soda and baking powder and combine. Add the remaining ingredients.

Line cookie sheets with parchment paper and drop the cookie dough with an ice cream scoop. (I use the 1 tablespoon measurament).

Bake in a preheated oven at 35 F for 10-12 minutes. Mine baked from 7-10 minutes.

Grilled Chicken Marinade

The grilled chicken turned out very moist and flavorful.

1/4 cup worcestershire sauce
1/4 cup Canola oil
1/2 teaspoon Italian Seasoning
1/4 teaspoon salt
1/8 teaspoon white pepper

Mix all the ingredients. Use to marinade 1 1/2 lb chicken breast. Let it marinade in the refrigerator, covered for 4-6 hours or overnight.

Makes 1/2 cup marinade.

Yam and Apple Casserole

1 big yam or sweet potato, cooked until tender but firm, peeled and sliced
2 Golden Delicious apples, peeled and sliced into rings, core removed
4 tablespoons chopped pecans
Butter to grease the pan

Sauce:

3/4 cup orange juice (fresh or store-bought)
1/3 cup packed brown sugar
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
Pinch ground clove

Grease a pie plate with butter.

Layer the yams and apple slices alternating and overlapping them.

Cook all the sauce ingredients in a small saucepan stirring with a wire whisk until the mixture thickens.

Pour the sauce on top of the yams and apple slices. Sprinkle with pecans.

Bake in a preheated 375 F for 25-30 minutes or until very hot and bubbly.

Creamy Potato Salad

My family loves this potato salad because it is packed with flavor thanks to the salad dressing.

Comida y Familia, Kraft Magazine
www.kraft.com

2 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes
1/4 cup Kraft Zesty Italian Dressing
3 hard-boiled eggs, chopped
1 celery stick, thinly sliced
2 green onions, chopped (I add fresch chives sometimes)
1 tablespoon fresh dill, chopped
1/2 cup Kraft Homestyle Real mayonnaise

I also add this two additional ingredients which are optional (my choice):

1 tablespoon sweet pickle relish
1 tablespoon canned chopped pimiento

Cook the potatoes in boiling water for 15 minutes or until firm and tender. Drain.

Put the hot potatoes in a big bowl and pour in the salad dressing stirring carefully.

Add the eggs, onions, celery and dill; mix gently. Stir in the mayonnaise and combine.

Refrigerate the salad for several hours or until it is very cold.

Makes 9 servings (3/4 cup each)

Note: The salad turns out really good as well if the potatoes are unpeeled. I usually add 3 tablespoons milk.

Lemon Cookies with White Chocolate

From the blog Jamie cooks it up.
www.jamiecooksitup.blogspot.com

2 boxes lemon cake mix
1 cup butter melted
2 eggs
1 tablespoon fresh lemon juice
1 (12 oz) package white chocolate chips
1 teaspoon shortening
Powdered sugar

Melt butter and add to the cake mixes. Mix it around for just a bit and add your eggs.

Squeeze your fresh lemon and add it to the mix.

Mix it with a wooden spoon or with your Kitchen Aid until combined.

Add all but 1/2 cup of the white chocolate chips, mix just until incorporated evenly.

Roll into 1 1/2-inch balls, place on a cookie sheet and bake at 350 F for 8 minutes (6 minutes for at 325 F for convection ovens). Be careful not to over bake. Take the cookies out of the oven when they have cracked on the top. Then, let them finish cooking on the hot cookie sheet for about 2 minutes. Put on a wire rack to finish cooling completely.

Melt the remaining 1/2 cup white chips in the microwave for 30 seconds. Add the shortening to the chips and stir. If they are not melting, put them in the microwave for another 30 seconds and stir. Do not get it too hot.

Drizzle the white chocolate over the tops of the cookies with a spoon.

Sprinkle the cookies with powdered sugar. Let the cookies rest on the wire rack until the white chocolate has set up.

Makes 50 cookies

Lemon-Chive Linguini

I usually serve the "Angel Chicken" recipe over this pasta. My husband loves it.

Cook:

(8 oz) linguini pasta, uncooked
Water
Salt

Combine:

1/3 cup sour cream
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
3-4 tablespoons fresh chives, snipped
2 tablespoons olive oil
1 teaspoon butter
1/4 teaspoon white pepper
1/2-1 teaspoon salt

Combine the sour cream mixture with the hot pasta. Serve immediately.

Makes 4-6 servings

Incredible Peach Cobbler

Pillsbury magazine
www.pillsbury.com

I have made this recipe with Pillsbury Cranberry Quick Bread and Muffin Mix or using Krusteaz Fat-Free cranberry Orange Supreme Muffin Mix.
When using Krusteaz, I omit the dried cranberries since it comes with a can of cranberries with orange peel (I drain it) and decrease the amount of orange zest to 1 tablespoon, divided.

1/2 cup butter or margarine
1 (15.6 oz) Pillsbury cranberry Quick Bread and Muffin Mix
2 tablespoons grated orange peel
2 (29 oz) cans peach slices in light syrup, drained reserving 1 cup liquid
1 egg
1/3 cup sweetened dried cranberries
1/3 cup sugar

Heat oven to 375 F. Place butter in ungreased 13x9-inch pan. Place is oven until butter is melted. Remove from oven.

Meanwhile in a large bowl, combine quick bread mix, 1 tablespoon of the orange peel, 1 cup reserved peach liquid and egg; stir 50 to 75 strokes with spoon until mix is moistened. Drop mixture by spoonfuls over butter in pan; spread slightky without stirring. Arrange peaches over mixture. Sprinkle with cranberries.

In small bowl, combine sugar and remaining grated orange zest; mix well. Sprinkle over fruit.

Bake for at 375 F for 45-50 minutes (Mine is ready at 35-38 minutes) or until edges are deep golden brown. Cool 20 minutes.

Serve warm. If desired serve with vanilla ice cream.

Makes 15 servings

HIGH ALTITUDE (Above 3500 FEET): Add 1 tablespoon of flour to dry quick bread mix. Bake as directed above.

Note: I usually make this cobbler with 1 (29 oz) can peaches only.

                                                                                                 Becky Beus
                                                                                                 Kuna, Idaho

BBQ Pork in Slow-Cooker (for sandwiches)

1 (5-7 lb) bone-in Pork Shoulder Blade or Boston Butt
1 1/2 tablespoons BBQ Rub
16 oz bottle BBQ Sauce
2 -4 tablespoons honey
1 medium onion, chopped

Season the pork with the rub and  refrigerate overnight.

Place the pork in the bottom of a slow-cooker. Add the onions, BBQ Sauce and honey. Cover and cook on LOW for 8 hours.

Shred the pork using two forks. Remove some of the fat and liquid if desired.

Using a slotted spoon, serve over hamburgers buns.

BBQ Rub (for pork, chicken and beef)

 1 1/2 tablespoons salt
3/4 tablespoon black pepper
2 tablespoons dark brown sugar, packed
2 tablespoons paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon garlic powder
1/2 teaspoon onion powder

Mix and store in airtight container.

Soft Banana Bread Cookies

1/2 cup butter at room temperature
1 large egg
3/4 cup sugar
3/4 cup all purpose flour
1 1/4 cups rolled oats
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup mashed bananas (very ripe)
1/2 cup chopped walnuts or pecans
1/2 cup semi-sweet chocolate chips

Beat the butter and sugar until creamy. Add the egg and beat until combined.

Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Add the bananas and dry ingredients to the butter mixture and combine well.

By hand, mix in the rolled oats, pecans and chocolate chips.

Drop the batter by teaspoonfuls onto baking sheet lined with parchment paper.

Bake in a preheated 350 F for 10-12 minutes. Let the cookies rest for a couple fo minutes; remove to wire rack.

Makes about 2 dozen cookies

Peach Buttermilk Pancakes

Southern Living, 2008 Annual Recipes

2 cups all-purpose baking mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 large egg
1 1/2 cups peeled, diced fresh peaches

Toppings:

Sweetened whipped cream
Diced fresh peaches

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches.

Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook pancakes 4-6 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side until golden brown.

Serve with desired toppings

Makes 16 (4-inch) pancakes

Homemade Granola

Lucinda Scala Quinn, host of Mad Hungry with Lucinda.
www.madhungrywithlucinda.com

Mix:

1 lb (5 cups) regular rolled oats
1 cup shaved coconut
1/2 cup slivered almonds
1/2 cup wheat germ
1/4 cup sesame seeds
1/2 teaspoon salt

Mix:

1/3 cup water
1/2 cup sufflower oil (I use Canola)
1/2 cup honey
1 1/2 teaspoons vanilla

Add the wet mixture to oat mixture and mix well.

Spread the mixture in 2 baking sheets lined with parchment paper; spread out.

Bake at 250 F for 1 1/2 hours stirring every 10 to 15 minutes.

When the granola is ready, add:

1/2 cup dried fruit (apricots, mangoes, pineapple, cranberries etc etc etc)

1/2 cup golden raisins

Note: I usually make 1/2 the recipe and only bake it for 30- 35 minutes. It depends on the oven.

Morning Glory Mini-Muffins

Mix:

3 eggs
1 cup Canola oil
2 teaspoons vanilla
1 1/4 cups sugar

Add:

2 cups grated carrots
1/4 cup flaked coconut
1 Granny Smith apple, peeled and grated
1 cup raisins
1/2 cup chopped pecans

Mix dry ingredients:

2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Mix everything together. Pour mixture in greased and floured mini-muffin cups, 3/4 full.

Bake at 350 F for 10-12 minutes. Let cool down for a few minutes. Remove from muffin cups.

Makes 48 mini-muffins

Note: For regular-size muffin cups, bake at 350 F for 15-20 minutes.

Makes 24 muffins

Creamy Ham and Potato Casserole

Pillsbury Cookbook
www.pillsbury.com

3 cups Potatoes O'brien, thawed
1 1/2 cups frozen green beans, thawed
3/4 cup milk
1/2 cup Cheddar cheese
1 (10 3/4 oz) low sodium 98% fat-free condensed cream of chicken soup
1 1/2 cups cubed ham

Mix all the ingredients and pour into an oiled 8x8-inch baking dish.

Bake at 375 F for 50 minutes to 1 hour or for a quicker version 400 F 40 minutes.

Julie's Beef Enchiladas with Cilantro Pesto

Pork could be used instead.

Cilantro Paste:

1 bunch cilantro, washed and dried, stems discarded
1/4-1/2 pint whipping cream
Small piece of Poblano pepper (optional)
1/2 red bell pepper, chopped
1/2 teaspoon cumin
1 small clove garlic

Use the food processor to make a thick paste.

Beef Filling:

3/4 lb beef sirloin or steak, grilled or pan seared and sliced into thin strips
1/2-3/4 cup bottled chunky salsa (mild)
Oil a baking pan and place the beef there. Sprinkle with salt and black pepper. Bake at 400 F for 35 minutes.

Cut the beef into thin strips. Add the salsa and mix well.

Assembling the enchiladas:

Spray a 13x9-inch baking pan. Spread some cilantro paste in each medium-sized flour tortilla; add the beef filling and roll up. Place seam side down in pan. Repeat the same process with the remaining tortillas.

Pour:

2 (15 oz) Red Enchilada sauce (Old El Paso) or 1 can Old El Paso Green Enchildada Sauce and 1 can Old El Paso Red Enchilada Sauce

1 1/2 cups Mexican cheese.

Sprinkle with sliced ripe olives if desired.

Bake at 350 F for 35-40 minutes.

Double Corn Muffins

Very moist and delicate muffins.

1 box (8.5 oz) Jiffy corn muffin mix
1/2 cup all-purpose flour
2 eggs
1/4 cup Canola oil
1/4 cup reduced-fat sour cream
1/2-3/4 cup grated Cheddar cheese
1/4 teaspoon salt
1 can (14.75 oz) cream-style corn
1 1/2 cup frozen corn, cooked and drained
1 teaspoon baking powder
1 teaspoon baking soda

Optional ingredients:

1/3 cup chopped green onions
1/3 cup cooked and crumbled bacon
1/4 cup chopped red pepper

Grease and flour 18-20 muffin cups.

Preheat the oven to 350 F.

Mix the wet ingredients combining well. In a bowl, combine the dry ingredients and add to the wet ingredients. Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes until skewer inserted in the center of the muffins comes out clean.

Place the tray on a cooling rack and let it cool down for about 15 minutes. Loosen the edges of the muffins with a knife; remove the muffins.

Makes 18-20 muffins

Orange-Coconut Puffins

Very light and not too sweet, ideal for breakfast.

Topping:

Mix

4 tablespoons butter, melted
4 tablespoons packed brown sugar
1/3 cup chopped pecans
1 tablespoon grated orange zest
Generously grease and flour 12 muffin cups. Divide the topping mixture evenly among the cups.

Puffins:

2 cups Bisquick
2 tablespoons sugar
1/2 cup plus 2 tablespoons milk or half and half

Streusel:

Mix

4 tablespoons sweetened flaked coconut
4 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon

Combine the puffin ingredients until smooth.  With the back of a spoon, make spread the batter making a layer at the bottom of the bowl you are using. With the side of the spoon, open "lines" on the batter and sprinkle some streusel without mixing the batter and the streusel until you use it all.
Using a spoon, divide the batter among the cups. Try to smooth the top of the raw batter with the back of a greased or wet spoon. Sprinkle some extra cinnamon.

Bake at 425 f for 10-12 minutes or until a skewer inserted in the middle of a puffin comes out clean.

Turn over immediately.

Makes 12 puffins

Raspberry Cake

Taste of Home
www.tasteofhome.com

Cake

1 pkg white cake mix
4 eggs
1/2 cup oil
1/4 cup water
1 small box (3 oz) raspberry gelatin
1 bag (10 oz) frozen sweetened raspberries, thawed and undrained

Frosting

12 oz Cool Whip, thawed or 1 pint whipping cream, whipped
1 bag (10 oz) frozen sweetened raspberries, thawed and undrained

Beat the cake mix with the eggs, water and oil at medium speed for 2 minutes.

By hand, mix in the raspberries carefully. Pour batter into a 13x9x2-inch greased baking pan.

Bake at 350 F for 30-40 minutes or until skewer inserted in the center of the cake comes out clean.

Cool the cake copmpletely.

For the frosting:

Mix the Cool Whip with the raspberries using a spoon.

Frost the cake and store in the refrigerator for at least 2 hours.

Makes 15-18 servings

Chicken Paprika

2 cups fresh mushrooms, sliced or 1 medium-size can mushrooms, drained
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons butter or olive oil
2 teaspoons Hungarian paprika or paprika
1/4 teaspoon pepper
2 cups (10 oz) cubed chicken breasts
1/4 teaspoon salt
2 1/2 cups chicken broth
2 1/2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1/3-1/2 cup dairy sour cream or reduced-calorie dairy sour cream
More salt if needed

Hot cooked wide noodles or fettuccine, mashed potatoes or rice
Snipped parsley (optional)
In a big skillet, melt the butter or heat up the pil and cook the chicken with 1/4 teaspoon salt, mushrooms and onion over medium heat for 3-5 minutes. Add the garlic and cook for 2 more minutes or until vegetables are tender and chicken is no longer pink.

Stir in paprika and pepper, chicken broth and tomato paste. Bring to boiling.

Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute .

Serve chicken over noodles, mashed potatoes or rice. Garnish with parsley if desired.

Makes 6 servings

Momma Callie's Banana Bread

The Neely's. Hosts of Down Home with The Neely's, Food Network Channel.

1 stick butter at room temperature and more for loaf pan
1 1/2 cups all-purpose flour and more for loaf pan
1 teaspoon baking soda
1 teaspooon baking powder
1 teaspoon salt
3 large very ripe bananas
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup chopped pecans

Preheat the oven to 350 F and put a rack on the middle shelf. Butter and flour a 9 x 5 x 3 -inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

In a separate bowl, mash the bananas with a wooden spoon leaving a little bit of texture.

In another large bowl, use a hand electric mixer or a stand mixer to cream the butter and the sugar until light and fluffy, Add the eggs 1 at a time. Stir in the bananas, sour cream and vanilla and beat just until combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.

Bake for 1 hour and 10 minutes or until a skewer inserted in the center of the bread comes out clean. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling.

Slice and serve.

Makes 8 servings

Note: I usually add 1/2 cup chocolate chips to the batter before baking,

If you want to make muffins instead, bake at 350 F for 20 minutes or so. Makes 20-22 muffins.