Emily's Spiral Chicken

- Uncooked rotini pasta
- Cooked Chicken
- 2C- Water
- min. 26oz Cream of Chicken Soup
- frozen chopped broccoli

Put the pasta in a casserole dish. Top it with chicken. Mix the water and soup together and pour over the chicken. You can toss the broccoli (or any veggie- peas, etc..) in the pasta mix if you'd like).
Bake covered @ 350 for 1- 1 1/2hrs or until the pasta is done.

Tastes great with hot sauce.

Dress Up Frozen Veggies

PEAS

1. Parmesan & Lemon
3/4C- grated Parmesan
2T- Fresh Lemon Juice
2T- Olive Oil
1/2tea- Salt
1/4tea- Pepper

2. Cream & Chives
1/4C- Heavy Cream
2T- Chopped fresh chives
1/2tea- Salt
1/4tea- Pepper

CORN

1. Sun dried tomatoes & scallions
1/2C- Sun dried tomatoes, chopped
2- Scallions, thin sliced
1/2tea- Salt
1/4tea- Pepper

2. Chili & Lime
2T- Fresh Lime Juice
2T- Olive Oil
1/4tea- chili powder
1/2tea- Salt
1/4tea- Pepper

GREEN BEANS

1. Pecans & Raisins
1/2C- Pecans, toasted & chopped
1/2C- Golden raisins
2T- Butter
1/2 tea- Salt
1/4tea- Pepper

2. Teriyaki & Peppers
3T- Teriyaki sauce
1- Bell Pepper, sliced
1/2C- Chow Mein Noodles

Homemade Ketchup

Submitted by Jessica Guinan
From How to Cook Everything by Mark Bittman

3/4 c. cider vinegar
2 tbsp pickling spice
2 tbsp neutral oil, like grapeseed or corn
1 red or yellow bell pepper, cored, seeded and roughly chopped
1 large onion, roughly chopped
1 celery stalk, roughly chopped
2 cloves garlic, crushed
2 tbsp tomato paste
6 c. chopped ripe tomatoes (canned is fine, don't bother to drain)
1/4 c. brown sugar
salt
cayenne, to taste

Heat the cider vinegar & pickling spice in a small pot until just beginning to boil; turn off heat and let the spices steep until ready to use, at least 45 minutes. Meanwhile, put the oil in a large pot over medium-high heat. When hot, add the bell pepper, onion, celery and garlic. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Stir in the tomato paste until it is evenly distributed and begins to color, another minute or two. Add the tomato and stir well, scraping the bottom of the pot to prevent sticking. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until slightly thickened, about 45 minutes, being careful not to let the tomato stick to the bottom and burn. Strain the spiced vinegar and stir it into the tomato mixture along with the brown sugar, salt and cayenne; cook until just a little thinner than bottled ketchup, about 45 minutes. Taste, adjust the seasonings, and remove from the heat. Use an immersion blender to puree the ketchup in the pot or pass it through a food mill. Or let the mixture cool slightly, pour it into a blender or food processor and puree carefully. Cool and serve or refrigerate up to 2 weeks.

Barbecue Chicken with Cornbread Topper

Submitted by Jessica Guinan
From 100 Best Chicken Recipes

1 1/2 lbs boneless skinless chicken breast
1 can (15 oz) red beans, drained & rinsed (I like light red kidney beans for this)
1 can (8 oz) tomato sauce
1 cup chopped green bell pepper
1/2 cup barbecue sauce (I use Famous Dave's Rich & Sassy sauce)
1 envelope cornbread mix & ingredients

Cut chicken into small cubes. Heat non-stick skillet over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Combine chicken, beans, tomato sauce, bell pepper & barbecue sauce in an 8x8 square baking pan. Preheat oven to 375 degrees. Loosely cover chicken mixture with plastic wrap or waxed paper & microwave on MEDIUM HIGH 8 minutes or until heated through, stirring after 4 minutes. (You could also combine everything in your skillet & warm up.) While chicken mixture is heating up, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.

Crawfish Etouffee

Submitted by Tiffany Gallehugh

Ingredients Serves 4 servings
1/2 cup butter (margarine)
1/2 tbsp flour
1 onion (chopped)
1/2 green bell pepper (seeded and chopped)
2-3 cloves cloves garlic (minced)
1 lb crawfish (tail with fat)
1/4 cup fresh parsley (chopped)
1/4 cup scallion (chopped, top green onion)
salt
black pepper
cayenne pepper
brown rice (hot cooked brown rice as accompaniment try steamed rice desired

1 Make roux of flour and butter in a heavy skillet, and stir until blended.
2 Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
3 Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
4 Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
5 Optionally, a little water can be added to thin mixture at this point.
6 Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
7 Add salt, pepper and cayenne pepper to taste.
8 Add green onion tops and parsley, and simmer for about 15 minutes.

Panera Black Cherry Smoothie Copycat Recipe

Submitted by Tiffany Gallehugh

1/2 cup to 1 cup red cherries, with the pits removed
A handful of blackberries
3/4 cup plain yogurt
1 to 2 cups crushed ice
splash of milk* (as desired)

Blend everything until smooth. Enjoy!

*DaNae's Note: Thank you for submitting this yummy smoothie recipe!

A couple of smoothie tips...

#1 - For those who don't like chewing on the blackberry seeds, try blending them with the yogurt for 30 seconds prior to adding the rest of the ingredients. The smoothie will still contain seeds, but many of the seeds will have been pulverized.

#2 - For people who can't have dairy, try using the alternative yogurts. There are many delicious non-dairy yogurts available now. My favorite is the almond yogurt and the coconut yogurt. Then for the "splash of milk" try using the alternative milks as well.

Baked Avocado Fries

Submitted by Nicole Lescarbeau Sutorius 

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)




Preheat oven to 450.

Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

Oreo Cake

Submitted by Jenny Ritter Sykes

8 oz cream cheese, softened
12 oz cool whip
2 boxes french vanilla instand pudding
3 c milk
1 tsp vanilla
1 c powdered sugar
1 package Oreo's, crushed

In mixing bowl, combine all ingredients and mix well.

in 9 x 13 put half the crushed oreo's down, the entire mix and the other half on top.  Chill.

Buttermilk Ranch Dip

Submitted by Jessica Guinan
From Dip It! by Rick Rogers


1/2 c. mayo
1/2 c. sour cream
3 tbsp dried buttermilk powder
2 tbsp chopped fresh parsley (dried works just as well)
1 tbsp grated onion (I use dried minced onion)
1 garlic clove, crushed through a press (I use jarred minced garlic)
1/2 tsp dried thyme (I forget I don't like thyme & put it in every time...)
1/4 tsp celery seeds (recipe calls for 1/2 tsp, but I find them overbearing)
1/4 tsp ground black pepper

• Whisk the mayo, sour cream & buttermilk powder in a medium bowl until the powder dissolves. Stir in the parsley, onion, garlic, thyme, celery seeds and pepper. Cover and refrigerate to blend the flavors, at least 2 hours or up to 3 days.

I found with this dip, it really should sit at least overnight. I made it and served it in 3 hours once and I didn't really enjoy it. Overnight is good and 2 days is better.

Diane's Supreme Avocado Dip

Submitted by Jessica Guinan
From Dip it! by Rick Rogers

4 ripe Hass avocados, pitted and peeled
2 tbsp fresh lime juice
salt to taste
1 1/2 c. sour cream
1 c. mayonnaise
1 one ounce envelope ranch-style dressing & dip mix.

Toppings
3 plum tomatoes, seeded & chopped
3 scallions, white part & green, chopped
1/2 c. shredded cheddar
1 can chopped olives, drained
1/4 c. drained & chopped pickled jalapenos
2 tbsp fresh cilantro (GAG! I would never use this...)

• Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
• Stir the sour cream, mayo & dip mix in a small bowl, blending well. Spread over avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour (The dip can be prepared to this point up to 5 hours ahead).
• Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives & jalapenos, on the dip, ending with the cilantro in the center. Serve immediately.

Easy Taco Dip

Submitted by Jessica Guinan

1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream

• Cook meat and onions in large nonstick skillet over medium heat until no longer pink. Stirring to separate. Drain and spoon into slow cooker
• Add corn, salsa, taco sauce, chilies and olives to slow cooker. Stir to combine; cover and cook on LOW 2-4 hours
• Just before serving, stir in cheese. Serve with tortilla chips & sour cream.

Obviously this can be adapted to just be a skillet dip and it goes much quicker, if you're in a hurry.

Crunchy Taco Bake

Submitted by Tiffany Gallehugh

11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)

Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil

Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.

Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.

Bake uncovered,15 min or until bubbly.

Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!

Chewy Peanut Butter Cookies

Submitted by Lisa Mariani Hackney
From Best Loved Cookies cookbook

1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses

1. Heat oven to 350

2. combine flour and baking soda in separate bowl

3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla

4. add flour until well blended and add pecans

5. drop rounded tbsp fulls  2 inches apart on ungreased cookie sheet

5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!

6. remove from oven and immediately place Hershey kiss in center

7. let cool 2 min on baking sheet and remove to cool completely

makes about 4 dozen

Amazing Pot Pie

Submitted by Lisa Mariani Hackney

I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups  of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.

 Gather filling ingredients

2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
 chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)

melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)

I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan

bake according to your biscuit recipe.  Usually 350 for 30-40 minutes

PIco de Gallo

Submitted by Tiffany Gallehugh

1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper

Pork Chops with Sauteed Apples

Submitted by Jenny Ritter Sykes


2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard


[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.

Sour Beef

Submitted by Jessica Guinan

3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder

Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.

Mexican Chicken Soup

Submitted by Jessica Guinan

1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.

Pulled Pork Tacos

Submitted by Jessica Guinan

2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges

Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.

Beef Fajita Soup

 Submitted by Jessica Guinan

1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives

Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.