Help!

Does anyone have a great recipe for Chicken Salad Sandwiches?

Easy Oreo Truffles

I made these for neighbor treats a few years ago. They are pretty easy although the rolling into balls and dipping them does take some time. They are very yummy! I like to use plain Oreo's and the mint flavored Wilton candy melts to coat.

I'm going to be lazy and just copy the link instead of typing out the recipe again.
http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx

Cinnamon Sugar Coated Pecans

I haven't tried it yet, but I assume you can use this recipe on plain almonds as well. these are very addicting, and a more expensive gift, but so yummy! I also think there is plenty of this mix you can add another 1/2 pound more of pecans and it would still go a long way.

1 pound bag pecan halves
1 egg white
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2-3/4 tsp ground cinnamon
a dash or so of nutmeg

preheat oven to 350 degrees. Whisk or beat egg whites until frothy and add then add the pecans to the egg whites to coat. Mix remaining ingredients and pour over pecans and stir to coat. Spread nuts on cookie sheet lined with Foil to make a single layer. Bake for 20 minutes turning once. Cool and store in an airtight container. Can be frozen, or kept in refrigerator.

Hot Chocoalate Mix

I like to make this powdered mix for gifts. I put in cute little bags. Then once the holidays are over the family can make it when they want to. (Sometimes we get sugar over load.). It is also a great way to use some of the food storage items that might expire soon!

Hot Chocolate Mix
15 C. Instant Dry Milk -- (We use Mary's Moo Milk)
1 1/2 C. Sugar
1 C. Cocoa
1 1/2 Tsp Salt.

Mix well. Store in cool dry place.
Mix 1/2 C. Mix to 1 Cup Hot water. Or to liking.

Makes 40 one cup servings or 10 Quarts.
~ Christi Nebeker

Carmel Popcorn!

BAKED CARAMEL CORN

6 qts. popped corn

1 c. butter

2 c. firmly packed brown sugar

1/2 c. light or dark corn syrup

1 tsp. salt1/2 tsp. baking soda

1 tsp. vanilla

6 oz. semi-sweet or milk chocolate chips (optional)

2 tablespoons household measure of unpopped popcorn makes approximately one quart of popped corn.

Coat the bottom and sides of a large roasting pan with a non-stick vegetable spray. Place popped corn in the roasting pan.

In a heavy pan slowly melt the butter; stir in brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over the popped corn, mixing well. Bake the popcorn mixture at 250 degrees for 1 hour, stirring every 15 minutes. Remove the popcorn mixture from the oven; cool completely. Break apart and store in a tightly covered container.

For a special treat: melt the chocolate and pour over the baked caramel corn. Stir until evenly coated. Chill in the refrigerator and break into clusters. Makes about 6 quarts.

Candy Cane Cookies

• 1 Cup soft shortening (may use 1/2 butter or margarine)
• 1 Cup confectioner's sugar
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1/2 tsp red food coloring

Mix shortening, sugar, eggs and flavorings. Mix flour and salt. Stir in. Divide dough in half. Mix 1/2 with red food coloring. Roll into long, thin rolls. Twist with white dough rolled the same way. Shape into candy canes. Put on ungreased cookie sheet. Bake 9 minutes in 375 degree oven.

December's Theme

Hey Ladies,

This month's theme is Neighbor Treats! If you make your recipe, post a picture with it!

Hope you and your families have some delicious treats this holiday season!

As always, please vote on January's theme!

Thanks!

Leah

Rice, Beans, and Cheese Skillet

I found this recipe a few years ago, and I've made some changes to suit our family. I like to serve this with tortilla chips. It's also good with creamy tomatillo dressing (recipe here).

Ingredients:

3 cloves garlic, minced
1 TBSP olive oil
1 can (14 1/2 oz) diced tomatoes or diced tomatoes with green chilies
(I usually use regular tomatoes because my kids and husband don't like spicy foods)
1 can (15 oz) black beans
2 cups instant brown rice, uncooked
1 1/4 cups water
1/4 cup chopped cilantro
1 cup shredded cheese (cheddar, monterrey jack, queso fresco)
tortilla chips

add ins- (when I have them)
chopped zucchini
corn

Instructions:

Heat oil in large skillet. Add garlic and cook on medium-high heat 1 minute. Add tomatoes, beans, any add-ins, and water; mix well. Bring to boil.

Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.

Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.

Serve with tortilla chips.

Crock Pot Chicken Taco Chili

courtesy of :http://weight-watchers-points-recipes.blogspot.com

Crock Pot Chicken Taco Chili

Weight Watcher RecipesServings: 10 • Size: 10 oz • Prep Time: 5 minutes • Calories: 202 • Points: 4 ww points
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Mexicali Meatloaf

Mexicali Meatloaf
1 cup chunky salsa -- divided, see directions
6 tablespoons fat free sour cream
16 ounce 90% lean ground beef
1/2 cup quick oats, uncooked
1 teaspoon dried parsley flakes
3/4 cup shredded Kraft reduced fat Cheddar Cheese - (3 ounces)

Preheat oven to 350° F. Spray a 9x5" loaf pan with olive oil flavored cooking spray.In a medium bowl, combine 1/2 cup salsa and sour cream. Refrigerate. In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese. Mix well to combine.Pat mixture into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.

According to the newsletter: Per serving: 189 Cal, 9g Fat, 18g Pro, 9g Carb, 348mg Sod, 167mg Calc, 1g Fib Healthy Exchanges: 2 2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt. Cal. Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate

Baked German Pancakes

Baked German Pancake
Baked German Pancake
1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners sugar

Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray.In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean.Sprinkle with lemon juice and confectioners sugar, and serve immediately. Makes 4 servings.

SERVING SIZE: 1/4 of German Pancake SELECTIONS: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories PER SERVING: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber

November's Theme!

Hey Everyone!

We had a tie for this month, so I decided that for November we will do LOW FAT recipes and December we'll do Neighbor Treats!

Be sure to vote for January's theme!

Crescent Mummy Dogs

from http://www.pillsbury.com/

Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 12 sandwiches

Hot dogs are all wrapped up in a classic recipe for Halloween...or anytime a chuckle is in order.

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices,
quartered 10 large hot dogs
Cooking spray Mustard or ketchup, if desired

1 . Heat oven to 375 F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Eerie Eyeball Treats

From www. hersheys.com
Prep Time: 30 min Cook Time: 9 min
Skill Level: Intermediate Intermediate
Ingredients:
* 1/2 cup shortening
* 3/4 cup REESE'S Creamy Peanut Butter
* 1/3 cup granulated sugar
* 1/3 cup packed light brown sugar
* 1 egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Granulated sugar
* About 1 cup vanilla frosting(homemade or ready-to- spread)
* Red and black decorator frosting in tubes
* WHOPPERS Malted Milk Balls

Directions:1. Heat oven to 375? F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.

Body Parts

from savvyshopperdeals.com

If you want to do a "body parts" Halloween event, try these out (borrowed from Taste of Home Magazine)
* Cold & Creepy: a bowl of cooked spaghetti makes for a perfect fistful of brains
* Say Ahhh: Flatten dried apricots with a rolling pin; they'll feel just like a tongue
* Eye See You: Slimy eyeballs are easily realized with a bowl of cold peeled grapes or cocktail onions
* Finger Food: Pistachio shells mimic scratchy finger nails; they are even more fun if painted with nail polish
* Vampires Unite: A convenient can of cherry pie filling becomes a tasty bowl of blood and guts

Lasagna

I need to post this recipe, so I know where to find it. This is my mother-in-laws delicious lasagna recipe!

Lasagna
Makes 8x11 pan

1 lb. ground beef
3 8-oz. cans tomato sauce
9-11 lasagna noodles
12-oz. lowfat Cottage Cheese
12 oz. grated Mild Cheese
8 oz. grated Mozzarella Cheese

Cook and crumble ground beef until cooked. Add chopped onion if desired. Drain grease. Add tomato sauce and simmer.In the meantime, cook lasagna noodles in pot of boiling water to desired doneness. Rinse in cold water and let stand in water until noodles are removed. Grate mild and mozzarella cheese into separate bowls.

Layer as follows:Layer of lasagna noodles across bottom of pan (3 noodles). Wipe excess water off noodles as you remove from pot. Add 1/3 hamburger sauce mix. Sprinkle 1/4-1/2 C cottage cheese on this, then sprinkle 1/3 of mild cheese, then 1/3 of mozzarella cheese. Add two more similar layers on top of first layer. Fit in extra noodles in middle layer (5). Cover with aluminum foil and heat for 30 minutes in 350 degree oven. May be stored in fridge or freezer until ready to heat. It will require at least 1 hour to heat cold lasagna--longer if frozen. Bake until heated through. Enjoy! Leftover lasagna is even better than the first day--if you happen to have leftovers

Edible Eye Balls....

I thought these were so cute when I saw them at a party last year. All you need is a powdered doughnut, lifesaver and a black M & M with a little red frosting . So easy and so cute! I plan on taking these to a few of my parties this year. Happy Halloween!

Roasted Ghosts

Courtesy of www.familyfun.com

RECIPE INGREDIENTS:
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained

1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. 2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. 3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.

Salty Bones

From www.familyfun.com

RECIPE INGREDIENTS:
1 tube of refrigerated breadstick dough (we used an 11-ounce tube to make 12 bones)
Coarse salt

1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces. 2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut a 11/2-inch slit in the center of each end. 3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone. 4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt. Bake the bones until they are light golden brown, about 12 minutes.

Halloween: Kitty Litter Cake & Grasshopers Guts

Kitty Box Litter Cake
1 (18.25 ounce) package German chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

Prepare cake mixes and bake according to package directions (any size pan). Prepare pudding according to package directions and chill until ready to assemble. Crumble sandwich cookies in small batches in a food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. When cakes are cooled to room temperature, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. You probably won't need all of the pudding, you want the cake to be just moist, not soggy. Line kitty litter box with the kitty litter liner. Put cake mixture into box. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. Bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green colored cookie crumbs lightly over the top. Heat 3 or 4 of the tootsie rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. Heat the remaining tootsie rolls until pliable and shape as before. Spread all but one randomly over top of cake mixture. Sprinkle with any remaining cookie crumbs. Hang the remaining tootsie roll over side of litter box and sprinkle with a few green cookie crumbs. Serve with the pooper scooper for a gross Halloween dessert.


Grasshopper Guts

INGREDIENTS:
3 cups chow mein noodles
1 cup peanuts
1-6 ounce package butterscotch chips
PREPARATION:
In a saucepan, melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts and chow mein noodles. Drop by teaspoons onto waxed paper and cool. Makes 30-40

~~~Christi Nebeker

October's Theme: Halloween Treats

October's Theme!

Hey Everyone!!By a LARGE margin, Halloween Treats, is the winner for October's recipe blog!

Don't forget that its never to late to add recipes for the prior months!

Also Check out the poll for November's theme!

Thanks!

Leah

Tomatillo Salsa from Christi Nebeker

Here is a recipe I tried 2 years ago -- I thought I would send it into the blog. It's pretty easy to make, I would make it with a bit more bite but thats just our family.

Tomatillo Salsa
Makes about 4 half pints
5-1/2 cups chopped cored husked tomatillos (about 5 lbs or 54 medium it‘s a little more than 7 cups)
1 cup chopped onion (about 1 large)
1 cup chopped green chilies (about 2 medium)
4 cloves garlic, minced
2 Tbsp minced cilantro
2 tsp ground cumin1
/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup vinegar
4 Tbsp lime juice
4 half pint glass preserving jars with lids and bands
2-3 Jalapanos to the mix Chopped

Directions:1.) PREPARE boiling water bath. Heat jars ( I always just run them thru the dishwasher before I start that way they are hot and clean) and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) Remove the core of the tomatillos then and place in boiling water until lightened in color. Only about 30 secs. Place them in a blender with all other ingredients and mix well.
3.) HEAT to a boil the salsa and simmer 10 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. This recipe is so easy and quick I would double the recipe when I do it again. ~~~ Christi Nebeker (From: www.freshpreserving.com)

Spanish Rice

• 1/2 onion, chopped
• 1 can tomato sauce
• 3 Cups uncooked rice
• salt
• 6 Cups water & 1 Tbsp Chicken Bouillon Cube OR 6 Cups chicken broth

Fry the rice with onions until the rice is light brown. Then add 6 cups water or broth and salt. Bring to a boil, turn to low & cover. Cook for 20 minutes.

Note: Tomato sauce & water or broth = 6 cups.

Baked Beans

• 2 large cans Pork 'n Beans
• 1 lb bacon, cut in pieces
• 2 large green peppers, finely chopped
• 1 Cup brown sugar
• 1 Cup ketchup
• 2 medium onions, finely chopped
• 2 tsp Worcestershire Sauce

Preheat oven to 350 degrees. Bake in a 4 to 8 quart pan with lid on for 3 hours. Take lid off for the last hour. Stir occasionally. The beans are better the longer they bake.

Black Bean Salsa

1-15 oz. can of corn, drained
1-15 oz. can of black beans, drained
1 bunch of green onions, chopped
1/2 bunch of cilantro, chopped
2 large tomatoes, diced
1 package Good Season's dressing-mix with 1/3 cup oil then mix all ingredients together.
Serve with tortilla chips.

Cheesy Potato Casserole!

This is my favorite recipe for funeral potatoes by far!!
SERVES 8

2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Directions
1Defrost potatoes, melt butter, and mix together all ingredients.
2Bake at 350 degrees for 1 hour in a 9x13 baking dish.

SALSA (fresh or canned)

From Julia Whitehead

(Originally from Raelynn Ibarra)

16 cups (4 qts) tomatoes peeled & diced

(No need to blanch and peel the tomatoes if you are eating the salsa fresh)

4-5 small jalepenos peeled & diced

(You can roast on a baking sheet at 350 for a couple minutes if desired. I have added them without peeling or roasting when the peppers are small or when I am not going to can the salsa.)

6 C. white onions diced (about 4 onions)

1 1/3 C. white vinegar

1 Tbsp. sugar

3 Tbsp salt

1 ½ Tbsp. garlic salt

About 1/3 bushel cilantro, chopped (optional).

I add diced green chiles to mine.

When I'm making it fresh, I add all of the ingredients above to taste how I like it.

Put all ingredients in a large pot. Bring to boil. Simmer about 30 min. Fill pint jars. Process 15 min. For half pint jars I have decreased the processing time to about 10 min.

Here is a chart showing how much of each ingredient you would need based on the amount of tomatoes you have once you get them cut up. I didn’t always plan on making a batch with 16 cups tomatoes so I reduced it. Some of the fractions came out a little weird. You can just add as many jalepenos as you can stand!

TOMATOES	2C	4 C	6 C	8 C
JALAPENO	5/8 of a jal.	1 ¾	1 7/8	3 ½ jal
ONION	3/4 C.	1 ½	2 ¼ C.	3 C.
VINEGAR	1/6 C.	1/3	½ C.	2/3 C.
SUGAR	1/8 T.	¼ T.	3/8 T.	½ T.
SALT	3/8 T.	¾ T.	1 1/8 T.	1 ½ T.
GAR. SALT	3/16 T.	3/8 T.	½ T.	¾ T.
CILANTRO to taste

Cheesy Potatoes

1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes

Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrees for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.

Spanish Rice

5 slices bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water

In a skillet over medium heat, cook bacon until lightly brown. Stir in onions, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into a 2 quart casserole dish. Cover and bake at 350 for 40 minutes or until rice is tender, stirring once.

September's Theme!

Hey Everyone!!

By a slim margin, Side Dishes, is this month's them! I've also had some suggestions for canning recipes, esp. salsa. Since I don't can and won't be able to attend this month's enrichment, please share those recipes with us!

As always, don't forget to vote for October and remember you can submit recipes for any of the categories at any time!

Enjoy!

Chocolate Chip Oatmeal Cookies

Step 1:
Mix the following in a large bowl:
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla

Step 2:
Slowly add the following to the bowl from Step 1, mixing well:
2 cups flour
2 1/2 cups quick oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Step 3:
Stir in the following:
12 ounces chocolate chips

Cooking Directions:
Spoon 1 inch balls onto a greased cookie sheet. Cook at 375 degrees for 12 minutes.

Peanut Butter Triple Chocolate Chip Cookies

Ingredients:
1/2 cup butter, softened
3/4 cup extra chunky peanut butter *
3/4 cup packed brown sugar
3/4 cup granulated white sugar
2 eggs
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour

Method:
Preheat oven to 375 F.
This recipe is best if mixed by hand. Stir together softened butter, peanut butter, and the sugars. Stir in eggs, and vanilla. Add chips and stir.
Combine flour, salt, and baking soda. Stir flour mixture into sugar/butter mixture. Dough may appear slightly crumbly, but will hold its shape when pressed together.
Scoop our walnut size proportions of dough and shape into a ball. Place on un-greased cookie sheet and flatten. Bake 9-12 minutes or until lightly browned on edges. Serve warm with cold milk. Makes about 3 dozen cookies.

*Note: Extra chunky peanut butter may be replaced with creamy peanut butter and 1/2 cup chopped peanuts (or, if preferred, leave the chopped nuts out).

Oatmeal Cookies

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal
1 cup butter softened
1 cup white sugar
1 cup dark brown sugar
1 TBSP vanilla
2 eggs
optional - white chocolate chips, butterscotch chips, or chocolate chips

Directions:
Mix butter and sugars until well blended. Add vanilla and eggs.
Mix in oatmeal.
Combine dry ingredients in a separate bowl, then add to butter mixture. Beat just until mixed.

Drop by tablespoons onto a cookie sheet.
Bake at 350 for 10-12 minutes or until edges are golden.

This time around, I split the dough into thirds, then rolled the portions into logs (about 2 inches thick) and wrapped them in wax paper. Once the dough was chilled, I sliced the dough into half inch discs, put them on cookie sheet, and baked them.

Honey and Spice Cookies

These are a great Fall cookie!

Cream together:
1 cup brown sugar
3/4 cup shortening-butter or margarine doesn't substitute well in this recipe
1 egg
1/4 cup Honey
Add:
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves

Mix all ingredients together. roll into cookie sized balls and smoosh with fork. Bake @ 375 for 7-9 minutes.
Yield: about 2 dozen

Monster Cookies

Cream together:
2 cups sugar
2 cups brown sugar
2 sticks butter

Then add and mix well:
6 eggs
2 tsp. vanilla
2 Tbsp. karo syrup
3 1/2 cups peanut butter

then add:
9 cups QUICK oats...(old fashion ones don't work)
4 tsp. baking soda

Stir in 2 cups chocolate chips, 1 cup M&M's and 1 Cup butterschotch chips

Bake @350 for about 8-10 minutes.
Makes 10 Dozen
(I slit recipe in 1/2 when I make it)

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa ( I use Pace brand Salsa Verde)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I throw frozen boneless chicken into a crockpot on low with a little pepper, for a couple hours until tender and shreds)
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or creamy lime-cilantro dressing.

Creamy lime-cilantro dressing
ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa (I use Pace brand Salsa Verde)
hot sauce (I leave this out)
- Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken

Sour Cream- Milk Chocolate Chip Cookies

1 1/2 c. sugar
1/4 margarine or butter , softened
1 tsp vanilla
1/2 c. sour cream
1/4 c. shortening
1 egg
2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp salt
1 pckg milk chocolate morsels

Heat oven to 350. Mix sugar, sour cream, maregarine, shortening, vanilla, and egg in large bowl.Stir in flour, baking soda, and salt. Stir in chocolate morsels. Drop dough by rounded and tablesspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set and just begin to brown. Cool slightly. Remove from cookie sheet. Cool on wire rack. Makes about 3 1/2 dzn cookies.

Peanut Butter Chip Fudge Cookies

1 box chocolate cake mix
1/2 c. butter
1/2 c. oatmeal
2 eggs
1 c. peanut butter chips

Heat oven to 350. Melt butter until soft.Mix in cake mix, oatmeal, and eggs with beaters until cake mix is wet. Add peanut butter chips. Put on spoon sized balls on cookie sheet. Cook for 7-10 minutes. Let them cool.

Oreos

From my friend Jenny:

1/4 c. water
3/4 c. oil
2 devils food cake mixes
4 eggs
1-2 tub sour cream frosting- depending on how much frositng you want in each cookie.

Mix all ingredients together. You might need to add a little flour. Place equal size dough balls onto cookie sheet. Bake at 350 for 8 minues. Cool on Wire racks. Match cookie sized by twos and frost with sour cream frosting. When you frost them, leave the tops of the cookies on the outside.

Cake Mix Chocolate Cookies

1 box Betty Crocker® SuperMoist® devil's food cake mix
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar


1. Heat oven to 350°F. In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
3. Bake 8-10 minutes or until set*. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

*My oven cooks hot, I usually bake them for 8 minutes.

This is a Betty Crocker recipe!

Soft Snickerdoodles

1/2 cup butter
1/2 cup margarine
2 large eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 T sugar
4 tsp cinnamon

1. Preheat oven to 350'
2. Mix butter, margarine, 1 1/2 cup sugar and eggs thoroughly in a large bowl.
3. Add flour, cream of tartar, baking soda, and salt.
4. Mix together.
5. Chill dough for 10-15 min in the fridge.
6. Mix remaining cinnamon and sugar in a small bowl.
7. Use a medium sized scoop and to scoop dough into sugar mixture, roll around then
place on cookie sheet. I like to gently press my cookie dough ball to flatten it a little bit.
8. Bake 8 min. The cookie is perfect if it has a hint of light brown on the edges. Adjust the time according to your taste. My oven cooks hot!
9. Remove cookies to cooling rack immediately.
Enjoy!

Easy Peanut Butter Cookies

1 c. Chunky Peanut Butter
1 egg
1 c. sugar
hershey kisses

Mix ingredients. Roll into ball (makes about 30). Cook for 10 minutes at 375 degrees. After removing from oven, place a hershey kiss in the middle.

August's Theme!

Hey Everyone!

By a slim margin, we will be sharing

COOKIE recipes this month!

Can't wait to try your favorite cookie!

Thanks! Leah

I-Pod Winning Brownies

Brownis Layer:
1 box of brownies
1 1/2 c. chopped, chocolate chips
1/4 c. brown sugar

Layer 2:
1/2 c. chopped mixed nuts
1/2 c. brow sugar

Top:
40 rolos
1/2 c.mixed nuts
1/2 c. chocolate chips

make a box of brownies using the cakelike recipe, add 1 1/2 cup of chopped up chocolate chips and 1/4 cup brown sugar. spread into greased cookie sheet. Take 1/2 cup chopped mixed nuts and mix with 1/2 cup brown sugar and sprinkle over batter. Bake at 375 fot 20-22 minutes. Immediately after pulling out of the oven, press 24 rolos into baked brownies in 4 rows of 6, take 16 more rolos and cut them into quarters and sprinkle those and another 1/2 cup chopped nuts over warm brownies. Take 1/2 cup chocolate chips and melt them in the microwave, pour into plastic baggie and cut tip off the corner and drizzle melted chocolate evenly. they are way better served warm with vanilla ice cream.

Pinto Bean Chiliquiles

8 small corn tortillas
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream

1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)

2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)

3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.

Black Bean Taco Salad

Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing

Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.

Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.

Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.

If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.

Cafe Rio Style Creamy Tomatillo Salad Dressing

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
4 tsp. sugar or other sweetener (you might want to taste it w/out first)

Combine well in blender and refrigerate at least one hour.

EASY Mexican Bread

1 bag frozen Rhodes Rolls

1 can diced green chilis

a few TBS diced onion

grated cheese

melted butter

this is so easy to make, but so yummy! I cut up the rolls into 4ths and put them in a casserole dish side by side and allow them to rise. once they have risen, spread the tops with melted butter, sprinkle diced green chilis and onions across the top and cover with grated cheese as desired. Bake according to directions on the rhoades roll package or until as crispy or soft as you want.

Spanish Rice

2 cups long grain rice

1/4 to 1/2 stick butter or margarine

1-2 cloves garlic finely crushed

diced onion (I just eyeball this...but usually about 1/4 of the onion at most)

2-3 TBS diced green pepper (I also eyeball this one)

one 8 oz can tomato sauce

3 cups chicken bullion

grated cheddar cheese

In a large saucepan, melt butter on med-hi setting along with rice, onions, and green pepper. add finely crushed garlic. continue to stir and heat 1-2 mins (rice will be slightly browned). add tomato sauce and chicken bullion. bring to boil. cover and reduce heat to low and simmer approx 20-25 mins or until rice is fully cooked and liquid cooked out. add grated cheese as desired and serve :)

Mexi-Chili Casserole

16 ounce bag of corn tortilla chips
2 cans chili
15 ounce can of enchilada sauce
3-4 cups grated cheddar cheese (I usually use less than this)
8 oz can tomato sauce
1 can chicken (optional - I don't usually include this)

Reserve 1/2 of the chips and 1/2 of the cheese.
Mix all other ingredients in a 9x13 pan. Bake at 350 degrees for 1/2 hour. Top with remaining cheese and bake until melted. (I am usually lazy and mix all the cheese in at the beginning.)
Serve with chips and sour cream if desired. (I eat this basically like a dip.)

Note: This is probably the easiest dinner recipe I have. Besides grating the cheese the rest of it is just opening cans. I like to eat it with Nacho Cheese Doritos - but do NOT use Nacho Cheese Chips on the bottom of the mixture - they will burn in the oven.

Mexican Casserole

2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas

Tear up tortillas innto bite sixe pieces and mix with all ingredients EXCEPT CHEESE...only add hlaf of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degrreds until cheese is melted and bubbly, about 30-45 minutes.

Mexican Chicken Breasts

1 pkg taco seasoning
1 c. salsa
4 chicken breasts
1/4 c. non-fat sour cream

Put chicken and taco seasoning in plastic bags. Shake and coat well. Place in sprayed casserole dish. Bake 30 minutes at 375 degrees. Top with salsa 5 minutes before done. After it comes out, top with sour cream and serve.

Pork Chops Ole

6 loin pork chops, trimmed
3/4 c. uncooked long grained rice
1 8 oz can tomato sauce
1 med. green pepper.
herb seasoning and pepper to taste
1 1/2 c. water
2 Tbsp. taco seasoning
1/2 c. cheese

In a large skillet coated with nonstick cooking spray, brown pork chops. Sprinkle with seasoning and pepper. Meanwhile in a 13 x 9 baking dish coated with nonstick spray, combine rice,water, tomato sauce, and taco seasoning. Mix well.Arrange on tops; sprinkle with green pepper. Cover and bake at 350 degrees for 1 1/2 hours. Uncover and sprinkle with cheese. Return to oven until cheese is melted.

Mexican Lasagna

1 lb ground beef
1 can (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 ozs) salsa
2 c. water2
c. sour cream
1 can (2 1/4 ozs) sliced ripe olives, draied
1 c. Mexican-blend cheese
1/2 c. thinly sliced green onions

In a nonstick skillet, cook beef over medium heat until no longer pink;drain. Add refried beans, oregano, cumin, and garlic powder; heat through. Place 3 noodles in 13 x 9 pan coated with nonstick cooking spray; over with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60-80 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olivves, cheese and onions.

July's Theme: Mexican

By popular vote, this month's theme is

Mexican Recipes!

Remember its never too late to add recipes from the other months and

don't forget to vote on the theme for August!

Brownie Trifle

This is a delicious and decadent recipe from my friend, Rebecca. Its SO tasty!

1 pkg brownies made according to directions
2 pkg white chocolate pudding, prepared only using 3 cups milk for the 2 pkgs (instead of 4)
2 containers whipped topping
2 candy bars chopped

Cut the brownies into small squares and use half layering in a trifle bowl. Top with half of the white chocolate pudding. Top with 1 container whipped topping. Sprinkle 1 chopped candy bar. Repeat. I used Butterfingers but you really could use anything.

Ham 'N' Potato Bake

2 lbs red potatoes, peeled and cubed
1/2 c. green pepper
1 Tbsp canola oil
1/4 tsp each pepper and dried thyme
1 c. + 2 Tbsp shredded cheese
1 1/2 lbs ham cubes
1/4 c. fresh parsley
1 c. chopped onion
1/2 c. sweet red potatoes
1/3 c. all-purpose flour
2 cans fat-free evaporated milk
2 Tbsp dijon mustard
1 pkg frzn carrots, cooked and drained

Cook potatoes in water until tender; drain. In a large nonskillet, saute onion and peppers in oil until tender. Stir in flour, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in 1 c. cheese and mustard until cheese is melted. Fold in potatoes, ham, carrots, and parsley. Transfer to a 3 qt baking dish coated with nonstick cooking spray. Cover and bake @ 400 degrees for 20 minutes. Uncover; bake for 10 minutes longer. Sprinkle with remaining cheese.

Chicken Divine

4 chicken breasts, boiled and cubed
1 16-oz frzn brocolli, thawed
2 cans cream of chicken soup
1 c. mayo
1 Tbsp lemon juice
1 c. grated cheese
1 1/4 tsp. curry powder
1 1/4 c. milk

Place chicken cubes in a 9 x 13. Cover with one large pckg frzn broccoli. Combine remaining ingredients and pour over chicken and broccoli. Sprinkle with croutons.

Bake at 350 degrees for 30 minutes.

Cheese and Broccoli Soup

• 6 large carrots
• 1 medium cauliflower
• 1 stalk broccoli
• 3 quarts chicken broth
• 2 chicken bouillon cubes
• 3 cubes butter
• 1 1/2 cups flour
• 1 large jar Cheese Whiz
  

Cut up veggie’s and simmer in broth for 25 minutes. Add bouillon cubes. In another pan melt butter. Add flour and stir until thick and bubbly. Add this to veggie pan. Once this is all stirred in add cheese whiz. Simmer until cheese whiz is melted.