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.