Chicken Enchilada Casserole

3 chicken breasts, cooked and diced
1 can diced green chilies
1 can cream of mushroom
1 can cream of chicken
Chicken water - enough to make paste spread easy.
4 ox. sour cream (don't use too much)
2 cups grated cheese (do not mix in to sauce)
1 package tortillas

Mix cooked chicken and all other ingredients (except cheese) in a bowl.  Lay down a slight layer of sauce, just enough to layer bottom of 9x13 baking pan.
Layer:  Tortilla, Mix, Cheese.  Repeat 3 or 4 times.

Bake at 350 for 25-30 minutes.

Braxton Beebe

Cookie Fruit Pizza

1 cup margarine or butter
2 cups sugar
Cream together butter and sugar then add:
2 eggs
1 cup sour cream
1 tsp. vanilla
1/2 tsp. soda
4 tsp. baking powder
1/2 tsp. salt
4 1/2 cups flour

Roll onto cookie sheet and bake for 12 min. at 375 degrees.

Frosting:
8 oz. cream cheese
1/3 cup sugar
1/2 tsp. vanilla
1 tsp. water

Mix and spread over crust.
Top with sliced fresh fruit.

Alena Cloward

Scotcharoos

1 c. Sugar
1 c. Corn syrup
1 c. Peanut butter
6 c. Rice crispies 
1/2 c. Butterscotch chips
1/4 c. Chocolate chips

In a pan combine sugar and corn syrup until sugar is dissolved. As soon as sugar is dissolved take off heat. Stir in peanut butter and rice crispies. When mixed in put in a cake pan or cookie sheet. While scotcharoos is cooling combine butterscotch chips and chocolate chips in a bowl. Put in microwave and heat for 30 sec. Take out and stir. Then put back in for 30 sec. Continue doing this until it is melted and is creamy. Spread on scotcharoos and serve.  

Marissa smith

Macaroni and Cheese

6 cups water
2 1/2 cups dry macaroni
2 Tbsp. butter or margarine
1/4 onion, minced (optional)
2 Tbsp. flour
1 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cu processed cheese--cut into cubes

Bring water to a boil.  Add macaroni gradually so water continues to boil.  Boil uncovered stirring occasionally until tender--about 9-10 minutes.  Drain macaroni in a colander.  While macaroni is cooking, make cheese sauce:  Cook and stir minced onion and butter over low heat until butter is melted and onion is slightly tender.  Blend in flour to make a paste; stir until mixture is smooth and bubbly. Slowly stir in milk using a wire whip.  Heat to boiling point, stirring constantly.  Reduce heat; stir and cook one minute after mixture begins to boil.  Remove form heat.  Stir salt pepper and cubed cheese into the hot milk mixture; continue stirring until the cheese is melted.  Stir cheese sauce into macaroni.

Leticia Jimenez

Sausage-Stuffed Mushrooms

16 extra-large white mushrooms
5 Tbsp. olive oil, divided
3/4 pound Italian sausage
6 scallions, minced
2 garlic cloves, minced
2/3 cup Panko bread crumbs
5 oz. Mascarpone cheese or cream cheese
1/3 cup freshly grated parmesan cheese
2 1/2 Tbsp. minced fresh parsley leaves
Salt and pepper

Preheat oven to 325.  Remove the stems from the mushrooms and chop them finely.  Set aside.  Dust or wipe the mushroom caps and place in a shallow bowl.  Toss with 3 Tbsp. of the Olive oil.  Set aside.
Heat the remaining 2 Tbsp. olive oil in a medium sized skillet over medium heat.  Add the sausage, cook until completely browned.  Add the chopped mushroom stems and cook for 3 more minutes.  Stir in the scallions and garlic and cook for another 2-3 minutes.  Add the Panko crumbs, stirring to combine evenly with all the other ingredients.  Finally, swirl in the cheese and continue cooking until the cheese has melted and makes the sausage mixture creamy.  Remove from heat, stir in the Parmesan, parsley, and season with salt and pepper to taste.  Cool slightly.  Fill each mushroom generously with the sausage mixture.  Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.  Bake for 50 minutes, until stuffing is browned and crusty.

Kara Boyce "Lyn"

Bread Pudding and Whipped Cream

Bread Pudding

2 slices bread, cubed

¼ cup raisins (optional)

1 egg

3/4 cup milk

¼ cup sugar

Cinnamon and Nutmeg

Divide bread and raisins between 3-4 custard dishes.  In a bowl, beat egg, milk, and sugar; pour over bread.  Sprinkle cinnamon and nutmeg on top.  Bake uncovered at 350 for 30 minutes or until knife inserted near the center comes out clean.

Whipped Cream

½ cup heavy whipping cream

1 Tbsp. sugar           

Take cream from refrigerator and begin to whip immediately.  If possible use chilled bowl and beaters.  Using a whisk or an electric mixer, whip until it begins to thicken.  Add sugar and beat until light and fluffy.  Cream will turn to butter if whipped too long. 

Fettuccine Alfredo

¼ cup butter

¼ cup flour

1 ½ cups half and half

1 ½ cups water

2 tsp. chicken bouillon

½ cup Parmesan cheese

Salt and pepper

Cooked fettuccine noodles

Melt butter in medium saucepan over medium heat.  Stir in flour to make a paste.  Slowly stir in half and half until smooth.  Add water and chicken bouillon.  Let simmer and thicken slightly.  Stir in Parmesan cheese.  Add salt and pepper to taste.  Serve over cooked pasta.

Applesauce and Cinnamon Apple Rings

Applesauce

2 apples, medium size

1/4 cup water

3 tablespoons sugar

1.     Wash, peel, core and cut each apple into 12-16 sections.

2.     Place apples and water in a microwavable bowl and cook on high for 8-10 minutes, or until slices are tender and soft.

3.     Mash cooked apple slices with a fork.  Add sugar and stir until sugar is dissolved.

Cinnamon Apple Rings

2 apples, medium size

¼  cup sugar

½ cup red cinnamon candies

1 ½ cups water

1.     Combine sugar, water, and cinnamon candies in a skillet.  Stir over medium heat until sugar and candies dissolve.

2.     Wash, peel, core and cut apples into ¼” rings.

3.     Add apples to hot syrup.  Reduce heat; simmer apples for about 20 minutes or until slices are tender and translucent when lifted from the water.

Tomato Beef and Broccoli

 ½  lb. sirloin steak

1 Tbsp. oil

1 can tomato soup

3 Tbsp soy sauce

1 Tbsp. vinegar

1/4 cup water

¼ tsp. garlic powder

2 cups broccoli pieces

Slice beef into very thin strips.  In a skillet, heat oil. Add beef and stir fry beef until browned.   Add soup, soy sauce, vinegar, water and garlic; combine well.  Add broccoli and simmer 10-15 minutes.  Serve over rice.

Cream of Broccoli Soup

 1 ½ cups water

1 ½  tsp. chicken bouillon granules

½ cup chopped onion

2 cups cut broccoli

1 tablespoon butter

2 tablespoons flour

½ teaspoon salt

1 cup milk

In a saucepan, combine water, chicken bouillon, chopped onion, and broccoli.

Bring mixture to boiling.  Reduce heat; cover and simmer 10 minutes.  In another saucepan, melt the butter then blend in flour and salt.  Add the milk and cook, stirring constantly until the mixture is thickened and bubbly.  Stir in the vegetable mixture.  Cook and stir until soup is heated through

Almond Cream Cheese Triangles

1 ½ oz. cream cheese

1 tablespoon firm butter

1 cup Bisquick baking mix

1/4 cup milk

1 egg yolk

1 egg white, slightly beaten

1 tablespoon sliced almonds

1 tsp. sugar

Cream Cheese Filling:

4 oz. cream cheese softened

1/4 cup sugar

1/4 teaspoon almond or vanilla extract

    Heat oven to 425.

   Cut cream cheese and butter into baking mix, using pastry blender or fork until mixture looks like fine crumbs.

    Stir in milk and egg yolk. 

   Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.  Knead 10 times.

   Roll dough into 8x9 inch rectangle.

    Prepare Cream Cheese Filling.  Spread filling lengthwise over half of dough to within ¼ inch of edge.  Carefully fold dough over filling.

    Brush with egg white over top.   Sprinkle with almonds and sugar.

    Cut into two 4-inch squares; cut squares diagonally in half to form 4 triangles.

    Place on ungreased cookie sheet.

   Bake about 14 minutes or until golden brown.  Serve warm or cold.  Cover and refrigerate remaining triangles.

Sesame Chicken

2 large boneless, skinless chicken breasts, cut into bite size pieces

Batter:

1 egg

½ cup flour

2 Tbsp. corn starch

1 Tbsp. oil

1 ½ tsp. baking powder

1 tsp. salt

½ tsp. soda

about ½ cup water

Mix all ingredients well, adding enough water to make the consistency of a thin pancake better.  Dip chicken breast pieces in batter and deep fry until golden brown, and chicken is cooked through the center.

Sauce:

1/3 cup pineapple juice

1 cup brown sugar

1/3 cup vinegar

2 Tbsp. soy sauce

3 Tbsp. corn starch

1 tsp. garlic salt

1/8 tsp. ginger

Combine all ingredients.  Cook while stirring over medium heat until thickened and bubbly.  Slowly pour sauce over the chicken, using only as much sauce as desired and sprinkle with sesame seeds.  Serve with rice.

Orange Carrot Cookies

Cream: 1 c. margarine or butter

              3/4 c. sugar

               1 egg

1/2 T. lemon extract

              1 T. vanilla

Add: 1 cup cooked mashed carrots

Sift and Add: 1 T. salt

                       2 c. flour

                       2 T. baking powder

Drop by teaspoon full onto greased cookie sheet ( Dough will be sticky). Bake at 375 degrees for approximately 10 minutes. Frost with orange icing while warm.

Icing: Blend 2 cups of sifted powdered sugar, 2 Tablespoons of butter, 1 Tablespoon grated orange rind, and about 2 Tablespoons of orange juice until smooth.

Andrea Halverson

Muddy Buddies

9 cups Chex

1 cup semisweet chocolate chips

½ cup peanut butter

¼ cup butter or margarine

1 teaspoon vanilla

1 ½ cups powdered sugar

      Into large bowl measure cereal; set aside.

      In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in Vanilla. Pour into 2 gallon resealable food storage plastic bag with Chex cereal.

      Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.  

    

      Julie Peterson