Saturday, March 26, 2011


I am starting to get low on recipes I have actually tried (ok, there are still a lot left but I would have to go through all of my magazines to find them all and that would also require REMEMBERING which ones I have tried) SO SEND ME YOUR BEST!

This week features a couple favorites. Salt & Vinegar potato chip fish - I haven't actually tried this one yet but clipped it from the paper because it looked easy and delicious. I love fish and I LOVE salt and vinegar chips! One I have tried, and enjoyed many, many times because it was one my Mum made quite frequently is the Paprika Pork Stew (or pork & noodles as she used to call it). This is comfort food for me at it's best and I love the leftovers for lunch the next day.

The third is the Chicken Chili Sandwiches. This one was a hit with my hubby and my sister-in-law Jenny loves them as well.

Happy Eating!

This Weeks Menu

Monday - Salt and Vinegar Potato Chip Fish with mashed yams
Tuesday - Savory Chicken Tacos
Wednesday - Paprika Pork Stew and Peas
Thursday - Chicken Chili Sandwiches
Friday - Coney Dogs and fresh veggies

*BONUS - Cookie Fruit Salad

Salt -and-Vinegar Potato Chip Fish
*Note - use thick, kettle-cooked chips for best results

4 cod fillets or other white fish
½ t. kosher salt
4 t. mayo
1 c. coarsely crushed kettle-cooked salt and vinegar chips

Preheat oven to 400. Arrange fish on small parchment lined baking sheet. Sprinkle with salt. Smear mayo over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12-15 min, depending on thickness of fish, until fish flakes easily with a fork. Serves 4

Savory Chicken Tacos

1 rotisserie chicken, deboned and shredded (or just a lb of shredded cooked chicken)
1 ½ c. white or brown rice, cooked (the bag of frozen, steamable rice in the 12oz. pkg is really quick for this)
1 c. shredded Quesadilla cheese (or your favorite Mexican blend)
1 can diced, salsa style fire roasted tomatoes (I know this comes in a Kroger brand – you could probably just used diced with good results)
½ t. salt
1 c. frozen sweet corn
1 (16 0z) jar green enchilada sauce (substitute red if you can’t find green)
1 pkg hard taco shells
Avacado & sour cream

Preheat oven to 450 and pam spray 9x13 inch baking dish. Mix all ingredients except taco shells and spread into baking dish. Bake for 20 minutes or until bubbling. Let stand 5 minutes. Spoon into taco shells, top with avocado and sour cream and enjoy!

Mom’s Paprika Pork Stew
Appx. 6 servings

3 T. oil
2 med onions, chopped
1 minced clove garlic
3 lbs pork cubes (cut into 1 inch chunks – can use pork tenderloin, pork chops, etc.)
1 c. sour cream
2 t. salt
1 t. paprika
2 T. flour
1 pkg spinach noodles or egg noodles (I use these) cooked

In dutch oven over med high heat, cook onions and garlic in oil until golden (sometimes I just throw them in at the same time as the mean with good result). Push to side & add pork and cook until browned. In bowl (a drink pitcher can be handy for this) combine sour cream, salt, paprika & 1 c. water. Pour over meat and heat to simmering. Reduce heat to low, cover and cook for 1 ½ hrs.
In a measuring cup, blend flour with ¼ c. water till smooth. Gradually stir into hot mixture. Cook over med heat stirring constantly until slightly thickened. Serve over noodles.
*Note – I often double the sauce on this recipe (not the meat part) with good results to make it stretch further. Just be sure to add a little more onion and garlic to the meat mixture when you start.

Chili Chicken Sandwiches

1 pkg cream cheese, softened
2 c. cooked, cubed chicken
1 ½ c. shredded cheddar cheese
1 can (4 oz) chopped green chilies
3 T. chopped green onions
1 t. ground cumin
¼ t. crushed red pepper flakes
¼ t. chili powder
4 hard rolls
2 T. minced fresh cilantro

In sm bowl, beat cream cheese until fluffy. Stir in chicken, cheese, chilies, onions and seasonings. Cut top fourth off rolls; carefully hollow out bottoms leaving ¼ inch shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace the tops.
Place on baking sheet. Bake at 375 for 5-7 min or until golden brown. Sprinkle with cilantro.

Coney Dogs

1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split

Shredded cheddar cheese, relish and chopped onion, optional toppings
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cover and cook on low for 2-3 hours or until heated through. Serve on buns with cheese, relish and onion if desired. Yield: 8 servings.

Cookie Fruit Salad

1 pint buttermilk (2 small cartons)
1 lrg thawed coolwhip (16 oz)
2 oz. instant vanilla pudding
1 pkg fudge striped cookies
Grapes, strawberries, mandarin oranges, bananas

Stir buttermilk, coolwhip & vanilla pudding and add fruit. Crust cookies (into bigger bits) and add just before you serve. Put a few whole cookies on the top for garnish.

Sunday, March 20, 2011


UG! Massive internet issues this week. Sorry this is so late... let's just get to it!

This Weeks Menu

Monday - Heary Sausage Skillet, Orage Dream Pie for a family night treat
Tuesday - Mom's Cream of Carrot Soup and breadsticks
Wednesday - Crock Pot Creamy Southwestern Chicken
Thursday - Mandarin Chicken
Friday - Thin Crust Cheese Pizza

*BONUS* - Fried Pickle Spears

Hearty Sausage Skillet

½ lb smoked sausage, such as kielbasa, sliced
1 can (14 ½ oz) diced tomatoes, undrained
1 c. water
1 t. Italian seasoning
1 pkg. (12 oz.) Velveeta Shells and Cheese Dinner
2 c. broccoli florets

Brown sausage in lrg skillet on med-high heat for 5 min; drain. Stir in tomatoes, water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to med-low; cover. Simmer 7 min, stirring twice. Add broccoli, cook an additional 5 min or until tender. Stir in cheese sauce until well blended. (serves 4)

Moms Cream of Carrot Soup

¼ c. melted butter
1 med onion chopped
1 chopped garlic clove
3 c. (6 med) sliced carrots
1 diced potato
1 can chicken broth
1 soup can of water
¾ t. salt
½ t. dried tarragon leaves
¼ t. pepper
1 c. milk

In lrg saucepan, sauté onion & garlic in butter 5 for 5 minutes. Add carrots & potatoes; stir to coat w/ butter. Add broth, water, salt, tarragon & pepper. Simmer, covered over med heat 15 mins until veggies are soft. Puree soup in batches in blender until smooth. Pour back into saucepan & stir in milk. Heat and Serve.

Crock pot Creamy Southwestern Chicken Nachos

1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
Cook on high for 1 hour, and then on low for 4 hours.
Shred chicken with forks and mix in cream cheese until melted and creamy.
Serve with tortilla chips and add toppings to individual servings.

Mandarin Chicken

¼ c. soy sauce
¼ c. honey
¼ c. lemon juice
½ c. ketchup
4 boneless skinless chicken breasts
2-3 c. cooked rice
Preheat oven to 350. In sm bowl, mix soy sauce, honey, lemon juice and ketchup. Place chicken in 8 inch square pan. Pour sauce over chicken. Cover and marinate 24 hrs in fridge. Bake, covered, 45 min and additional 10-15 min uncovered. Serve w/ rice. May also be grilled med heat 20-25 min.

Thin Crust Cheese Pizza

Yield: 2 13-inch pizzas

For the crust:
3 cups (16½ oz.) bread flour
2 tsp. sugar
½ tsp. instant yeast
1 1/3 cups ice water
1 tbsp. vegetable oil
1½ tsp. salt

For the sauce:
1 (28 oz.) can whole peeled tomatoes, drained
1 tbsp. extra-virgin olive oil
1 tsp. red wine vinegar
2 cloves garlic, minced or pressed
1 tsp. salt
1 tsp. oregano
¼ tsp. ground black pepper

For topping:
Olive oil, for brushing
½ cup (1 oz.) finely grated Parmesan cheese
2 cups (8 oz.) shredded whole-milk mozzarella

To make the dough, combine the flour, sugar, and yeast in the bowl of a food processor* fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds.
Let dough rest for 10 minutes.

Add the oil and salt to the dough. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly on a lightly oiled work surface, about 1 minute. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. (After the period of refrigeration, the dough can be wrapped tightly in plastic wrap and frozen for later use.)

To make the sauce, combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl or container and refrigerate until ready to use.

One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500° F. Remove the pizza dough from the refrigerator and divide in half. (If you plan to freeze a portion of the dough, this is the time to wrap in plastic, place in a freezer bag and freeze for later use.) Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough balls lightly with cookies spray. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.
To assemble the pizza, transfer a dough ball to a well floured work surface. Flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Using your hands, gently stretch the dough to a 12-inch circle. (I needed to use the rolling pin a bit to get my crust thin enough.) Transfer the dough to a well floured pizza peel and stretch to a 13-inch circle. Lightly brush the thicker edge of the disk with olive oil. Spread ½ cup of the pizza sauce over the dough. Sprinkle evenly with the grated Parmesan and the shredded mozzarella. Carefully transfer the pizza to the preheated baking stone. Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cool about 5 minutes before slicing and serving.

*This dough can also be made in a stand mixer or by hand. Keep in mind, the idea is to avoid warming the dough, so a food processor or mixer is optimal.

Orange Dream Pie

1 graham cracker crust
2/3 cup boiling water
1 pkg. (3 oz.) orange gelatine
1 package (8 oz) Cream Cheese
1 tub (8 oz) Whipped Topping
Heat water to boiling. Pour into a bowl. Add gelatin mix. Stir 2 minutes. until completely dissolved. Cool for 5 minutes. Pour into blender. (You must use a blender. A mixer will cause mixture to splatter. Place softened cream cheese in blender, and blend well. Pour into large bowl. Slowly add whipped topping. Stir together well. Pour into pie crust. Chill in the refrigerator until ready to serve.

Texas Fried Pickle Spears
-Adapted From Homesick Texan

24 oz. (680g) (weight includes liquid) baby dill whole pickles, quartered lengthwise into spears
1 cup flour
½ tsp salt
1 tsp black pepper
1 egg
½ cup buttermilk, well shaken
2 cups panko breadcrumbs (I used Dutch paneermeel)
½ tsp cayenne pepper
½ tsp dried dill weed

Place the flour, salt and pepper in a large zip-lock bag, seal and shake to combine. Throw the pickle spears in, re-seal and shake to coat well. Set aside.
Whisk the egg and buttermilk together in a bowl. Set aside.
Combine the breadcrumbs, cayenne and dill in a wide shallow dish. Set aside.
Dip the floured pickle spears in the egg mixture and then in the breadcrumbs, coating well. (I use a fork so the mixture doesn’t stick to my fingers. Keep a small bowl nearby to scrape the fork off now and then.) Set the coated pickles on a large tray or cutting board.
Heat about ½” of vegetable oil up to 350°F (180°C) in a large deep skillet over medium heat. Fry the pickles in about 4 batches until golden brown on both sides. Make sure the oil heats back up to the proper temperature between batches. Drain on paper towels or paper bags.

Saturday, March 12, 2011


This week holds a fun dinner for my family - Our St. Patrick's Day Dinner. My grandmother Alice was born in Ireland and so we can't let the day go by without a little celebration of our Irish roots! This year we will eat the traditional corned beef and cabbage and I am going to try my hand at Irish soda bread. I will also make our traditional rainbow cake except that this year, I will add (chocolate) coins at the end of it. I just use a mix to make it easy and skittles for the 'rainbow'. My kids love it. Wouldn't you know those sneaky leperchauns also manage to play a few tricks on us while I cook dinner. They turn our food green and leave little green treats by everyones plate. What a fun evening!

This week also features one of my favorites - Chicken Pillows and Baked Ziti. I am also including a recipe for Portobello Fajitas from my sister. They are low-fat and healthy. Save them for a day when the weather is good and you can use your outdoor grill (or you can just broil them on a broiling rack in your oven). I am also including a childhood favorite - GORPS. My mom used to make these all the time when we were kids. They are a healthier, filling snack that are so easy to whip up and my kids LOVE them.

And I will leave you with an Irish saying: "May you get all your wishes but one, So you always have something to strive for."

This Weeks Menu

Monday - Chicken Pillows w/ Green Beans
Tuesday - Marinated, Grilled Portobello Mushroom Fajitas
Wednesday - Baked Ziti & Garlic Bread
Thursday - Corned Beef & Cabbage and Irish Soda Bread
Friday - Chicken & Rice Casserole


Chicken Pillows

*ADDED NOTE* there are different variations of this recipe. My favorite version mixes a few tablespoons of butter with the cream cheese and then some fresh or dried chives that have been minced, mix in chicken (which I chop small). Put this mixture into the crescent rolls, and pinch the dough around them to cover. I then mix the sage with plain bread crumbs, dip the roll into melted butter and then roll into bread crumb/sage mixture to coat. I don't usually use a sauce but will serve it on the side for those who like it. :) I don't know exact measurements which is why I include the recipe below. Try both and see which you like better.

3 pkg pillsbury crescent rolls
4 chicken breasts
1 cube margarine
1 pkg cream cheese
1 tsp sage
1 can cream of chicken soup

Cook chicken. Cut up chicken. Mix margarine, cream cheese, sage and chicken together. Flatten out crescent and put spoonful of chicken mixture into crescent. Fold crescent. Bake at 350˚for 10-12 mins or until golden brown. Take out of oven. Pour a spoonful or two of soup over each crescent then serve.

Marinated, Grilled Portabello Mushroom Fajitas – From “Eat, Shrink & Be Merry”

1/2 c light balsamic vinaigrette dressing
2T steak spice rub (Montreal steak seasoning is what it is called in Canada)
1/2 t ground cumin
1/2 t chili powder
1/2 t dried oregano
4 large Portobello mushrooms (about 6 inch in diameter)
1T olive oil
1 large red onion, sliced
1 large red bell pepper, seeded and cut into strips
1 large green bell pepper, seeded and cut into strips
1 T lime juice
1T fresh cilantro
8 - 6" whole wheat flour tortillas
Fajita Fixin's: light sour cream, salsa, chopped lettuce, cheese, guacamole, etc

To make marinade, combine dressing, steak rub, cumin, chili poweder and oregano in a small bowl. Using a pastry brush, brush marinade over both sides of mushrooms. Let stand at room temperature for 1 hour.
Preheat grill to high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill mushrooms for about 3 mins per side, until tender with nice grill marks. Remove from heat. Cut each mushroom into 6 slices. Cover with foil and keep warm. (I use the broiler function in my oven for this in the winter)
Heat olive oil in large , non stick wok or skillet over medium high heat. Add onion slices and peppers. Cook and stir until vegetables are tender crisp, about 5 mins. Add lime juice, cilantro and reserved mushrooms. Stir gently and cook just until mushrooms are hot.
To serve, layer your favourite fajita fixin's on warm tortilla followed by cooked vegetables. Wrap up and enjoy!

Baked Ziti

1lb. dry ziti pasta
1 onion, chopped
1lb. ground beef
2 (26oz) jars spaghetti sauce
6oz. provolone cheese, sliced
1 1/2C. sour cream
6oz mozzarella cheese, shredded
2T grated parmesan cheese

Cook ziti pasta until al dente, about 8 minutes, drain. In large skillet, brown onion and beef over medium heat. Add spaghetti sauce and simmer 15 minutes. Preheat oven to 350 and butter 9x13 pan. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese. Bake 30 minutes or until cheeses are melted.

Corned Beef and Cabbage

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Serve with mustard or horse radish.

Chicken & Rice Casserole

3-4 chicken breasts
2 cans cream of chicken soup
1 16 oz sour cream
salt and pepper to taste
1 sleeve of Ritz crackers, or similar crackers
2 TBSP butter melted

Cook the chicken and cut into cubes. Mix cream of chicken soup, sour cream, chicken,
salt, and pepper together and spread in 9x13 pan. Crush the Ritz crackers and sprinkle crushed crackers over the top of the casserole. Spread the butter over top of crackers. Bake 350 for 30-40 minutes or until itʼs bubbling on the sides and itʼs heated through in the middle. While the casserole is baking, cook the rice separately. Serve the rice with casserole on top.

Amazingly Easy Irish Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

GORPS - Good ol’ fashioned raisins and peanuts

1 c. corn syrup
½ c. peanut butter
¾ c. milk powder
1 c. oats
½ c. raisins
¼ c. wheat germ
½ c. chocolate chips (we like ours without)

Mix peanut butter and corn syrup. Add milk powder, wheat germ, then oats and raisins (and chocolate chips). Roll into balls (it helps if you keep your hands slightly damp with water so that the mix doesn’t stick – I keep a wet paper towel nearby to do this) and refrigerate until firm. Store in fridge in tightly closed container for up to a week.

Saturday, March 5, 2011

Cooking Tip

This week is all about advance prep. Spend a little time on Monday chopping all your onions and other veggies that will keep and bake and chop up all your chicken at once. Your meals will come together SO fast yet taste like you spent all day cooking!


*UPDATE* tweaked the Chicken Coconut Curry Soup recipe quite a bit. It was much too salty and spicy and didn't have enough sweetness. Make sure you copy the REVISED version!

This week features a couple recipes that some friends of mine swear by, a really easy chicken melt recipe that is super fast and even though it may sound weird - taste approved by my whole family (grandma, picky grandpa and kids included), a biscuit recipe that is a tried and true favorite of reader Rachel, and a peanut butter pie that is so decadent and Heavenly... I love all things peanut butter! Goood eating this week!

The "Weekley" Menu

Monday - Honey Lime Enchiladas w/ Peanut Butter Pie for a family night treat
Tuesday - Chicken Coconut Curry Soup and Sky-High Biscuits
Wednesday - Bowtie Pasta w/ Cream Cheese and Shrimp
Thursday - Mulligatawny
Friday - Chicken Melts & Fruit

*BONUS - Apple Streusel Muffins

Chicken Coconut Curry Soup

3 T. butter
3 carrots, peeled and chopped into small pieces
1 onion, chopped
4 T. flour
5 potatoes; peeled, cooked and chopped
2 cups cooked rice
1 cup cooked chicken, small cubes
3 T. red or yellow curry powder, or mixture of both, or more to taste
2 t. salt, or more to taste
1T. garlic powder, or more to taste
2 t. pepper, or more to taste
6 T. sugar, or more to taste
2 cans coconut milk, found in the Asian aisle
2 cans chicken broth, or water and chicken base (about 4 cups)

In a saucepan heat butter, onions, and carrots and sauté until tender. Once cooked add in the flour. Stir around until the flour covers the cooked vegetables, this will cook out the flour flavor. Slowly stir in the chicken broth. Make sure to do this slowly so the flour doesn’t clump. Once the chicken broth is added bring it to a slight boil so the flour will thicken the mixture. Turn down the heat and add the rice, potatoes, chicken, coconut milk and seasonings. If the soup isn’t thick enough for your taste you can add a little more water/flour paste into the soup and return to a boil to thicken. Once thickened and seasoned to your liking, garnish with cilantro and enjoy!

Mulligatawny (from Yvette)

4 T. butter (or 2 T. olive oil)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 apple, cored, peeled and chopped
1 ½ lb boneless skinless chicken breast, chopped
½ c. flour
2-3 t. curry powder
5 c. chicken broth
1 (14/5 oz) can diced tomatoes, drained
Salt and pepper
2 c. hot cooked rice

Melt butter, or heat oil in lrg pot over med heat. Add onion, carrots, celery, green pepper, apple and chicken and sauté for about 15 minutes. Turn heat to low.
In sm bowl, mix flour and curry powder. Add mixture to pot then stir and cook for 3-5 min. Add chicken broth and tomatoes. Partially cover pot and simmer soup for an hour, stirring occasionally. Add salt and pepper to taste. Serve over rice. Makes about 8 cups.

Bow Tie Pasta with cream cheese

3 C tomatoes, chopped
1 package (8 oz) cream cheese, cubed
3/4 C good olive oil
1/3 C fresh basil leaves, chopped
1 T red wine vinegar
2 cloves garlic, minced
1 t salt
1 t pepper
1 lb box bow tie pasta
1/2 C pine nuts, toasted

Mix 1st 8 ingredients. Refrigerate for 2 hrs. (I usually just mix this up in the morning-then
it's ready to go later). Boil pasta, toast pine nuts. Mix altogether (the heat from the pasta
will melt cream cheese). Yum!
*Can add grilled or sautéed shrimp.

Honey Lime Enchiladas (from Adrianne)

6 T Honey
5 T lime juice
1 T chili powder
1/2 tsp garlic powder
1 can diced green chilis (drained)

1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded (I use M. Jack cheese with jalapenos)
2-10 oz cans green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let marinate in fridge for 1/2 hour or so. Pour one can enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese for later. Mix the other can of enchilada sauce with heavy cream. Pour over top of rolled enchiladas and sprinkle with remaining cheese. Bake at 350 for about 30 minutes.

Chicken Melts

Cinnamon-raisin bread
2 T. jalapeno pepper jelly (or green pepper jelly if you can’t find Jalapeno-but use regular bread if you make this substitution)
Deli sliced smoked chicken breast or turkey breast
Havarti cheese (this is key!)

Spread two slices of bread with jelly. Layer with chicken and cheese; top with remaining bread. Butter outsides of sandwich and grill like a grill cheese sandwich (2-3 min on each side until cheese is melted).

Sky-High Biscuits by Vicki Layton Submitted by Rachel Bruner

3+ c. flour
4 1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. margarine or butter
1 egg
1 c. milk

Combine first 5 ingredients. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. If dough is sticky continue to add flour. Lightly kneed dough on floured surface. Roll or pat gently to 1 inch thickness. Cut into biscuits (a floured glass works well). Bake at 450° for 12 to 15 minutes.

Sometimes I substitute 1/2 of the flour with wheat flour, although I usually need to add a more flour so the dough isn't sticky.

Apple Streusel Muffins

2 cups all-purpose flour
3 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
2 eggs
1 cup (8 ounces) sour cream
1/4 cup butter, melted
1-1/2 cups chopped peeled tart apples

1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

Peanut Butter Pie

1 chocolate cookie pie crust
1 c. creamy peanut butter
8 oz room temp cream cheese
12 oz container of non-dairy whipped topping (cool whip)
1 (11 oz) jar smuckers hot fudge
½ c. sugar

Beat together peanut butter, cream cheese and sugar. Fold in approx. 3 cups cool whip and put mixture into pie crust. Warm (not hot) fudge and pour over top (approx ¾ of jar). Refrigerate a couple of hours to set . If desired, garnish before serving by spreading remainder of whipped topping on top and create a criss cross rippled peanut butter and hot fudge pattern over the top. Or garnish with peanuts.