Ham and veggie Alfredo Bow-tie pasta

Alfredo Sauce:

1/4 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/2 teaspoon chicken bouillon
1/2 cup grated Parmesan cheese
1/3 cup Mozzarella cheese
Salt if needed
Freshly ground pepper to taste

Optional:

1 teaspoon dried parsley flakes
1/2 teaspoon Italian seasoning

Melt the butter in a big saucepan on low heat. Add the garlic and cook slowly stirring often. Do not let the garlic burn.

Add the cream and cook at medium-low until it thickens a bit, about 6-8 minutes stirring constantly. Do not let it boil or it will curdle. Add the cheeses and combine well. Season with salt and pepper if needed.

Stir in:

1/2 lb cooked hot pasta a little undercooked (it could be penne, bow-tie, linguine, fettuccine etc, etc, etc)
2 cups chopped fully cooked ham (or you can add cooked shrimp or chicken)
2 cups steamed or cook and tender mixed veggies

Add the meat, pasta and veggies to the pot with Alfredo sauce and combine well. Keep cooking on low and stirring.

Serve immediately.

Healthier Version of No Bake Chocolate Cookies

2 1/2 cups old-fashioned rolled oats
1/2 cup honey
1/2 cup coconut oil
1 cup smooth or chunky peanut butter
21/2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
1/2-1 cup slivered almonds, toasted

In a medium saucepan combine coconut oil, peanut butter, honey, chocolate chips and cocoa powder. Once everything is melted and smooth. Let boil for about 1 minute on low temperature and add vanilla stirring constantly. Immediately, stir in the coconut, oats and almonds if using. Combine well.
Drop tablespoonfuls onto a tray lined with parchment paper or aluminum foil. Place in the fridge to set.

Randy's Favorite Glaze for Ham

Glaze:

1/2 cup packed brown sugar
3 heaping tablespoons honey
1/2 cup pineapple juice
1 tablespoon Dijon mustard

Slices of fully-cooked ham ( I like to buy spiral ham)

Put all the ingredients in a small saucepan. Heat up to combine them well letting the honey dissolve.

Place ham slices in a 13 x 9-inch baking pan making sure you add some glaze in between layers. The pan has to be almost full of ham. Cover with aluminum foil and bake in a preheated 350 F for 45-50 minutes.

Remove from the oven and baste the slices with the juices.

Michele's Chicken Noodle Soup

1 lb chicken breast
1 can (10 3/4 oz) cream of chicken
1/2 medium onion, finely chopped

Cook on Low for 3 hours. Remove and shred. Do not discard the cream of chicken.

1 large carrot, peeled and chopped
2 sticks celery
7 cups low-sodium chicken broth
1 teaspoon dried parsley flakes
2 1/2 cups eggs noodles
Black pepper to taste

My additional ingredient:

1 tablespoon flour dissolved in 2 tablespoons cold water to thick the soup a little bit at the end.


In a medium-size pot, add the low-sodium chicken broth, celery and carrots. Let boil, cover and simmer for 30 minutes. Add the shredded chicken and the cream where it cooked. Stir in the noodles and cook on medium-low, covered until tender. Finally, add the flour dissolved in 2 tablespoons cold water and stir constantly until the soup thicken a little bit. Add some black pepper to taste and salt if needed. Stir in the parsley flakes.

Makes 4 servings

Pumpkin Bread

Dry ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

Wet ingredients:

1/2 cup vegetable oil
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1/2 cup sour cream

1 cup miniature semi-sweet chocolate chips to mix in the batter

1/2 cup miniature semi-sweet chocolate chips for sprinkling on top of both loaves

Mix dry ingredients in a medium-size bowl. Combine wet ingredients in a big bowl.

Add the dry ingredients to the wet ones mixing well. Stir in chocolate chips.

Butter and flour 2 9 x 5-inch loaf pans. Divide the batter among the pans and sprinkle with the 1/2 cup chocolate chips.

Bake in a preheated 350 F for 55 to 60 minutes or until a toothpick inserted in the middle of each loaf comes out clean.

Place the baking pans in a wire rack and cool almost completely. Invert onto a platter trying not to touch the top of the loaves.

Makes 14 servings

Pumpkin Sheet Cake

Recipe by Paula Abbot

1 2/3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Mix altogether and pour into jelly roll pan.

Bake at 350 F for 20 minutes.

Frosting:

6 oz cream cheese, softened
3/4 cup softened butter
4 teaspoon milk
2 teaspoon vanilla
3 1/2 cups powdered sugar

Mix until creamy. Spread on top of cooled cake.

Pumpkin Chocolate Chip Bundt Cake

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup Canola oil
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 oz) pumpkin puree
1 cup semi-sweet miniature chocolate chips
1/2 cup chopped pecans

Combine the oil, sugar and eggs in a large bowl. Beat with an electric mixer until creamy.  Add the vanilla and pumpkin puree and mix.

In a medium bowl, combine the dry ingredients. Add the dry ingredients to the pumpkin mixture. Beat at low speed until thoroughly combined. Finally, add the chocolate chips and pecans.

Butter and flour a Bundt cake pan. Bake in a preheated 350 oven for 60-70 minutes.  Insert a toothpick in the cake to see if it comes out clean.

Place cake pan on a wire rack. Let rest for 5 minutes. Invert onto wire rack and cool completely.

Serve slices of cake with scoops of vanilla ice cream and caramel sauce if desired.  Butter pecan ice cream is a great choice, too.

Makes 12 slices

Chocolate Cream Cheese Stuffed Monkey Bread

Tasty. A wonderful Facebook page.

2 (16 oz) containers of biscuit dough (16 big biscuits total)
8-12 oz cream cheese
Chocolate chips (we use dark chocolate)


1 cup white sugar
2 teaspoons cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup walnuts (optional)

Preheat oven to 350 F (175 C)

Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place 1 cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.

In 1 gallon plastic bag combine 1 cup white sugar and 2 teaspoon cinnamon. Add 6-8 dough balls to the bag; seal the bag and shake until well-coated. Repeat for the remainder of the  stuffed dough pieces. In a microwave-safe bowl, add 1 cup brown sugar and 1/2 cup butter. Microwave on High for 70 seconds-stopping halfway to stir. Remove from microwave and stir until it has a caramel consistency. Repeat with remaining walnuts, dough and glaze.

Bake in preheated oven 30-35 minutes. Remove from the oven and turn upside-down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread). Lift off the Bundt pan, pull apart and enjoy.

Chocolate Chip Cinnamon Waffles

The Dinner Doctor Cookbook,  Anne Byrn.

Vegetable oil cooking spray for misting the waffle iron

1 3/4 cups biscuit mix such as Bisquick
2 tablespoons unsweetened cocoa
1 1/4 cups milk
1 large egg
2 tablespoons vegetable oil
Pinch of ground cinnamon
1/4 cup miniature chocolate chips

Preheat an electric waffle iron. Mist the top and bottom of the interior with vegetable oil cooking spray. Preheat the oven to 250 F (you will use it to keep the waffles warm until they are all ready to serve).

Place the biscuit mix, cocoa, milk, egg, oil and cinnamon in a large mixing bowl and stir to combine well. Fold in the chocolate chips and mix until they are just incorporated. Ladle about 1/3 of the batter onto the hot waffle iron, spreading it out so that it almost but not entirely covers the bottom. Close the lid and cook the waffle for 3-4 minutes or until the light comes on to indicate that the waffle is done. The waffle is fully cooked when it does not stick to the top or bottom of the iron. Using a fork, transfer the waffle to a heatproof plate and place it in the oven to keep warm. Repeat with the remaining waffle batter.

Makes 6 waffles (6 inches each)

Note: I added 2 tablespoons sugar to the batter before cooking and more cinnamon.

Simple Peach Cobbler Dump Cake

The Slow-Roasted Italian

www.theslowroasteditalian.com

1/2 cup butter, unsalted
1 1/2 cups sugar, divided
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
1 tablespoon pure vanilla
1 (29 oz) can sliced peaches in juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg

350 F. Butter 13 x 9 x 2 or 2 8 x 9 baking pan (s). set aside.
melt butter in microwave. Add 1 cup sugar. Mix flour, baking powder, salt and whisk to combine. Add milk and vanilla. Whisk until combined. Pour batter into prepared dish. Spoon peaches over top of batter, even around the pan. Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg. Whisk to combine. Pour juice over peaches. Bake for 55-60 minutes or until golden brown.

Makes 12 servings

Molasses Bran Muffins

3/4 cup milk
1 1/2 cups Raisin Bran cereal
1 egg
1/2 cup vegetable oil
1/3 cup molasses
2 teaspoons baking powder
1 1/4 cups all-purpose flour or whole wheat flour
1/2 teaspoon salt
1/3 cups raisins
1/2 cup chopped Granny Smith apple, optional

Soak the raisin bran in the milk and let it rest for 2 minutes.

Mix the egg, molasses, and vegetable oil. Add the raisin bran mixture.
In a separate bowl, combine the dry ingredients. Add the flour mixture and raisins to the egg mixture and combine just until moistened (batter will be lumpy). Stir in the apples if desired.
Grease bottom of 12 muffin cups or line with paper baking pan. Divide batter among the muffin cups.
Bake in a preheated oven at 350 F for 20 minutes or so until golden brown. Use a toothpick to test for doneness. Immediately remove from pan.

Makes 1 dozen muffins

Beef and Tortellini Soup

1/2 lb ground beef
1  small onion, chopped finely
1 celery rib, chopped,
1 carrot, peeled and chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, undrained
1 cup chopped green beans (frozen works well, too)
2 cans ( 14 1/2 oz each) reduced-sodium chicken broth
1 1/2 cups water, divided
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon salt
2 cups frozen beef tortellini

Brown the ground beef in a Dutch oven or regular saucepan. Drain off the fat. Add the onion and celery and cook until tender. Stir in the garlic and cook for a few seconds. Stir in the tomatoes, broth, 1 cup water, carrot and seasonings. Simmer covered 20 minutes. Add the frozen tortellini and green beans; cook for 5-10 minutes Combine flour and remaining water; add to the soup and cook for 2 minutes to thicken.

Makes 6 servings or 2 1/4 quarts

Pecan Pie Muffins

1 cup chopped pecans
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted

Combine first 3 ingredients in a large bowl. Make a well in center of mixture. Beat eggs until foamy. Stir together eggs and bitter; add to dry ingredients stirring until moistened.
Place foil baking cups in muffin pan. Spoon batter into cups 2/3 full.
Bake in a preheated 350 oven for 20-25 minutes or until done. Remove from pans immediately. Cool on wire rack. Best served warm.

Makes 8 muffins

Monkey Bread

20-22 frozen Rhodes white dinner rolls (do not use Texas white dinner rolls)
1- 1/2 cup chopped pecans
Butter to grease the pan

2 small packages Cook and Serve butterscotch pudding and pie filling (do not use instant pudding)

1/4 cup packed brown sugar
1 teaspoons ground cinnamon

1/4 cup butter, melted

Sprinkle the pecans in a buttered Bundt cake pan.

Make one layer of dinner rolls. They do not have to touch each other. Then, on top of that layer, put another layer of rolls.

Sprinkle the pudding over the rolls. Then, sprinkle the cinnamon-sugar mixture over the pudding. Finally, drizzle with the melted butter.

Cover the pan with an oiled plastic film. Leave in the kitchen counter overnight. Do not place in the fridge.
The next day, remove the plastic film. Bake in a preheated 350 F for 28-35 minutes. If the top browns so quickly, cover with aluminum foil. Insert a toothpick to check for doneness.

Once it is ready, invert into a platter leaving the baking pan upside-down to let the syrup and pecans drizzle over the bread. Remove the baking pan; use a spatula to get some of the syrup and pecans stuck on the bottom of pan.

Anzac Biscuits

Katrina woodman

www.taste.com.au

I had these cookies while living in Australia. I have tried so many recipes I have found in cookbooks and even online and this is THE BEST and tastes exactly the same as the ones I had in Perth many years ago.


1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar (I use granulated sugar)
1 teaspoon finely grated lemon rind
125 grams butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water

Preheat oven to 180 C. Line 2 baking sheets with baking paper; sift flour; add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in center.

Place butter and golden syrup in a microwave-safe bowl, Microwave on HIGH for 30 seconds until butter has melted. Stir to combine.

Combine bicarbonate and water in a bowl. Add to butter mixture. Stir to combine. Roll levels teaspoons of mixture into balls. Place 3 centimeters apart, slightly flatten on prepared trays. Bake 13-15 minutes swapping trays halfway during cooking or until golden. Let stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Makes 24 cookies

Note: I only baked the cookies for 10 minutes.

Fudge Brownie PIe

101 Homestyle Favorites, Gooseberry Patch

www.gooseberrypatch.com

1 cup sugar
1/2 cup margarine or butter, melted
2 eggs, beaten
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Garnish:

Vanilla ice cream (we used mint chocolate chip ice cream and chocolate syrup for drizzling)

Bear sugar and margarine or butter together. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and nuts. Pour into a greased and floured 9" pie plate; bake at 350 degrees for 25-30 minutes ( I did 25).
Cut into wedges; top with scoops of ice cream.

Serves 6-8


                                                                                                 Flo Burtnett
                                                                           
                                                                                                 Gage, Oklahoma

Cristina's Ham and White bean soup

1 ham bone
1 small onion finely chopped
2 celery sticks chopped
2 carrots, peeled and thickly sliced
2 big garlic cloves, minced
8 cups low-sodium chicken broth
1 can (14.5 oz) stewed tomatoes, undrained and chopped
1/4-1/2 teaspoon chili powder

1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
2 cans cannellini beans, rinsed and drained
1 can butter beans, rinsed and drained
1 cup fully cooked cubed ham
1 tablespoon red wine vinegar

In a big slow-cooker, pour the chicken broth, ham bone, onion, garlic, celery, carrots, tomatoes and chili powder.  Cook on high for 4 hours. Remove the ham bone; cool down and chopped the meat, discard the bone. Using a ladle remove the fat from the surface and place it in a cup. Freeze to remove the hard fat, save the liquid that is at the bottom of the cup and put it back in the slow-cooker along with the chopped ham. Add the remaining ingredients. Cook on low for 2 hours.

Makes 6-8 servings

Chicken-Spinach casserole

1 big chicken skinless boneless chicken breast, cut into cubes
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Alfredo sauce:

2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 cup chopped yellow onion
2 cloves of garlic, minced
1 cup whipping cream
2 cups fat-free milk
3 tablespoons fat-free cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chicken bouillon granules
2/3 cup Mozzarella cheese
4 cups loosely packed spinach leaves, coarsely chopped

3 cups penne pasta, cooked in salted water, rinsed and drained
1 cup Italian cheese blend or mozzarella
Italian seasoning


In a large skillet melt the butter and oil and cook the chicken cubes that have been previously seasoned with salt and pepper. Cook on medium heat until brown on all sides. Remove to a plate.

In the same skillet, melt the butter, oil and once it is hot, cook the onions until tender on low heat; dd the garlic and cook for 1 minute. Stir in the flour and whisk for 2 minutes. Add the milk, salt, pepper, parsley, Italian seasoning and chicken bouillon granules and cook on low speed whisking constantly to avoid lumps. Add the cream cheese and melt well. Let the mixture boil at medium-low heat until bubbly. Stir in the whipping cream and heat on low heat, Remove from the heat and stir in the 2/3 cup cheese and stir until smooth. At this point mix the spinach into the sauce and combine well.

Pour this sauce into the cooked drained pasta and add the chicken as well. add more salt and pepper if needed. Pour the mixture into a spray baking pan and sprinkle with 1 cup Italian cheese blend or mozzarella and some Italian seasoning.

Bake in a preheated 325 F for 25-30 minutes.

Serve immediately.

Makes 4-6 servings

Simple Pumpkin Waffles

Savory Nothings

www.savorynothings.com

Dry ingredients:

2 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Wet ingredients:

3 eggs
1 1/3 cups milk
1/4 cup maple syrup
3 tablespoons butter, melted
1 cup pumpkin puree

In a large bowl, stir together the dry ingredients. In a measuring cup mix the wet ingredients. Then, stir in the pumpkin.

Add the wet ingredients to the dry ingredients and stir until combined.

Bake the waffles in your waffle iron according to the manufacturer's instructions.

Serves 12-16

Note: I like to add chopped pecans to the batter.

Best Banana Muffins

Cream:

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla

Add:

4 very ripe bananas, mashed

In a bowl combine:

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Add the dry ingredients to the wet ingredients and combine just until smooth.

Stir in:

1 cup chopped pecans or walnuts.

Divide the batter evenly among 24 muffins cups previously greased and floured or 24 muffin cups lined with baking cups.

Bake in a preheated 350 F oven for 18-20  minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes 24

Cinnamon-Raisin Muffins

I really love this book. Very useful specially on Christmas time. I do believe that it should be a must in your cookbook collection.

Gifts from a jar, Christmas and Kids' Treats. Goodies to mix and bake. Publications International Ltd.

Cinnamon-Raisin Muffin Mix

1/3 cup granulated sugar
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup uncooked quick oats
1 cup raisins

Layer ingredients in a 1-quart food storage jar with tight-fitting lid in following order: granulated sugar, brown sugar, slightly packed; combine flour, baking powder, cinnamon, allspice, nutmeg and salt; oats and raisins. Seal jar; cover lid with fabric. Attach gift tag and fabric to jar with raffia.

Makes 1 (1-quart) jar

Cinnamon-Raisin Muffins

1/3 cup butter
2/3 cup milk
1 egg
1 jar cinnamon-raisin muffin mix

1. Preheat oven to 400 F. Grease twelve 2 1/2-inch muffin cups or line with paper or foil bake cups; set aside.

2. Place butter in medium microwavable bowl. Microwave about 45 seconds or until butter is melted; cool slightly. Add milk and egg; whisk until blended.

3. Place contents of jar in separate medium bowl; stir until blended. Add butter mixture; stir until just blended. Fill prepared muffin cups 2/3 full with batter. Bake 14-15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan om wire rack; remove muffins from pan. Serve warm or at room temperature.

Yield 12 muffins

Raisin Bread

Excellent when warm.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1/4 cup vegetable or Canola oil
3/4 cup sugar
1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup. Let it rest for at least 5 minutes
1/3 cup raisins

Cinnamon-Sugar Mixture:

1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Mix the dry ingredients in a bowl.

Mix the sugar, oil, egg and vanilla in another bowl. Add the dry ingredients alternating with the milk mixture. Do not overmix.
Stir in the raisins.

Grease and flour a loaf pan. Pour 1/2 the batter; sprinkle with half the cinnamon mixture. Cover with the remaining batter and cinnamon mixture. Swirl the cinnamon and batter using a knife. Be careful not to touch bottom and sides of pan. Bake in a preheated 350 oven for 55-60 minutes.

Cool down for 10 minutes. Invert in a wire rack.

Makes 8 slices

Chicken Tot Casserole

Mix:

2-3 cups cooked cubed or shredded chicken
2 cups mixed vegetables (corn, chopped carrots, lima beans and chopped green beans or any combination you like), frozen and then cooked for 4-5 minutes
2 cans (10 3/4 oz) condensed cream of chicken, undiluted
1/2 cup cheese
1/4 cup chopped green onions
1/2 cup milk
1/4 cup sour cream

Topping:

Frozen tater tots to cover surface in a single layer
1/2 cup cheese

Pour the chicken mixture in oiled 13x9; smooth surface. Cover with tater tots. Bake in a preheated 350 oven and bake for 35 minutes. Add the cheese on top and melt for a few minutes.

Makes: 6 servings

Oatmeal Raisin Cookies

Taste of Home magazine, Best Loved Cookies and Bars

www.tasteofhome.com

2 cups butter
2 cups packed brown sugar
1 cup sugar
2 eggs
1/2 cup water
2 teaspoon vanilla extract
6 cups quick-cooking oats
2 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 1/2 cups raisins
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1 cup flaked coconut

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture and mix well. (Transfer to a large bowl if necessary). Stir in the raisins, chocolate chips, walnuts and coconut.

Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 350 F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: About 12 1/2 dozen.

Note: Mine baked in 10 minutes.

                                              Sandi Swartzenberger
                                       
                                              Kalispell, Montana

One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Lasagna Casserole

I came up with this recipe due to my love for lasagna. I wanted an easier way to prepare it. Serve it with some garlic bread and green salad and you will feed a crowd.

Meat Sauce:

3/4 lb ground beef
1/2 large yellow onion, chopped
2 large garlic cloves, minced
1/2 stick celery or some celery flakes
1/4 teaspoon each dried parsley flakes, oregano, Italian seasoning, red pepper flakes and crushed fennel seeds
1 dried bay leaf
1 1/2 cans (24 oz large cans) Hunt's Spaghetti sauce
Salt to taste
Pinch sugar

Cottage Cheese Mixture:

1 container (16 oz) small curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

1 box (1lb) penne pasta (Use most of the box, leave 1/8 box)

3 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Some dried parsley flakes and oregano

Cook the meat breaking big lumps. Once it is completely cooked, drain off the fat. Add the onion and garlic and cook on low heat for about 4 minutes stirring frequently.

Add the remaining ingredients; bring to a boiling and then cover and simmer on low for 30 minutes stirring occasionally.

In a medium-size bowl, mix the cottage cheese mixture.

Cook the pasta al dente (a little undercooked) and drain well.

Spray a 13x9 pan or a bigger baking pan with nonstick spray. Pour some meat sauce at the bottom just to cover it completely. Spread 1/2 the cooked pasta, 1/2 the meat sauce and all the cottage cheese mixture in layers. Sprinkle 1/2 the Mozzarella cheese. Spread the remaining pasta, meat sauce and Mozzarella cheese. Sprinkle with the extra Parmesan, parsley flakes and oregano. Spray a big piece of aluminum foil with oil and cover the baking pan. Make some slits on the foil to allow steam to escape.

Bake in a preheated 350 F for 35 minutes. Uncover and bake for 15 more minutes.

Remove from the oven and let sit for 5-10 minutes. Serve immediately.

Slow-Cooked Asian Stew

2 lb stew meat cut into cubes
Salt and ground black pepper
1-2 tablespoons vegetable oil

2 1/4 cups beef stew
2 big garlic cloves, minced
1 tablespoon fresh ginger, grated
Pinch sugar

2/3 cup chopped yellow onion
2/3 cup chopped red bell pepper or cut into chunks
2 carrots, peeled and cut bias

2 tablespoons extra beef broth
2 tablespoons cornstarch
10 oz fresh sugar snap peas, strings removed and cooked in a medium saucepan until crisp-tender, drained
4 green onions, chopped

Brown the meat in 2 batches using the oil. Remove to a platter. In the same skillet add the beef broth, garlic, pinch of sugar and ginger and deglaze the skillet.

Spray the bottom of a 4 qt slow-cooker with nonstick cooking spray. Pour the onion, bell pepper and carrots there. Top with the brown meat. Finally, pour the beef broth mixture that is in the skillet.

Cover and cook on High 4-6 hours.

Dissolve the cornstarch in the 2 tablespoons beef broth and add to the slow-cooker; stir to combine and cook for 20 more minutes.

Add the hot cooked sugar snap peas and green onions and toss to combine. Add more salt and pepper if needed.

Serve immediately.

Makes: 4-6 servings

Banana Oatmeal pancakes

2 cups buttermilk pancake mix or whole wheat pancake mix prepared according to the instructions

1/2 teaspoon ground cinnamon
1 1/2 tablespoons granulated sugar
1 whole ripe and firm banana, chopped into cubes
1/3 cup regular old-fashioned oats
1/3 cup miniature semi-sweet chocolate chips
1/3 cup chopped pecans

Garnish:

Sliced bananas
Miniature semi-sweet chocolate chips
Whipped cream

Add the remaining ingredients to the prepared batter and mix just until combined.

Heat griddle and cook the pancakes using 1/4 cup per pancake. Cook according to the griddle instructions.

Mexican Haystacks and Frito Pie

I make two recipes using the same meat and bean sauce.
This is not traditional Mexican food by any means but it has a Mexican flair.

Meat and Bean Sauce:

1 lb lean ground beef
1 tablespoon Canola oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
Taco seasoning to taste
Red pepper chili flakes
1/4 teaspoon dried oregano
1 can (8 oz) tomato sauce
1 cup low-sodium beef broth
1 tablespoon cornstarch dissolved in 1 1/2 tablespoons cold water
1 can (14 1/2 oz) pinto beans or red kidney beans, rinsed and drained
Fresh chopped cilantro

Toppings:

Shredded lettuce
Chopped tomatoes
Chopped green onions or yellow onions
Sliced ripe olives
Shredded Cheddar cheese
Sour cream
Salsa verde
Red salsa
Fritos
Snipped fresh cilantro

For the meat:

In a medium saucepan, cook the meat breaking any lumps until cooked through. If not using lean meat, drain the fat. Add oil, onion, bell pepper, garlic and taco seasoning to taste. Cook for about 10 minutes on low heat stirring frequently.

Stir in the tomato sauce and beef broth. Bring the meat mixture to a boil, cover and simmer on low heat for 20 minutes stirring now and then. Add the beans, oregano, red chili flakes and the cornstarch mixture and cook on medium heat for 5 more minutes to thicken the sauce and heat the beans through.

Stir in some fresh chopped cilantro and serve.

How to serve:

1. If making Mexican Haystacks: Put some hot cooked rice on a plate, some meat and bean sauce on top and them preferred toppings.

2. If making Frito Pie: Put a big amount of Fritos on a plate and then top with desired toppings (no rice).

Make 6 servings

Shoyu Chicken

www.foodland.com

4 lb skin on, bone in chicken thighs
4 cups chicken broth
1 1/2 cups shoyu
1 cup packed light brown sugar
1 each bulb garlic cloves, peeled and smashed
1 pieces (s) 4-inch piece ginger, sliced 1/8 to 1/16 thick long ways
4 tablespoons cornstarch dissolved in 4 tablespoons water
Green onions for garnish

Combine all the ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

Reduce to low and cook very slowly covered until chicken is tender, about 30 minutes to 35 more. Continue to skim the broth for fat and impurities.

Remove chicken to a serving platter.

Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.

Glaze over the chicken and garnish with sliced of green onion.

Note: The dish tastes better the second day.

The original recipes uses skin on, bone in chicken. I used skinless, boneless chicken thighs to cut on calories.

Makes 6 servings

Creamy Garlic Spaghetti

I really liked this recipe I found on Just a Pinch by Melissa Briggs but next time I will do a recipe makeover and cut some calories. I am a pasta fan!

www.justapinch.com

2 teaspoons olive oil
4 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti
1 cu grated Parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped fresh parsley ( I used 1 1/4 tablespoons dried)

On a pot, bring the olive oil to medium-low heat. Add the garlic and stir allowing to cook 1-2 minutes. Mix in butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil; add the pasta and cook for as long as box's directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Makes 4 servings

Slow-Cooker Taco Chicken

Our Best Bites

www.ourbestbites.com

2-2 1/4 lb boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
6-8 cloves smashed garlic (do not worry about actually chopping it....unless you want to)
1 tablespoon dehydrated onion
Juice 1 lime
Salt to taste
Chipotle Tabasco sauce to taste (optional)

Place all the ingredients except for the lime, salt and Tabasco sauce in the slow-cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with a fork and sprinkle with the lime juice. Taste and season with salt and Chipotle Tabasco sauce (It is smokey and a little milder than the original Tabasco sauce...so it is perfect here) to taste.

Serves 8-10

Note: I serve it with warm flour tortillas, shredded lettuce, chopped onions, tomatoes, avocados and cilantro, shredded cheese, salsa roja, salsa verde etc etc etc.

I sprinkled some Chipotle chili powder instead of the Chipotle Tabasco sauce.