Chicken Enchilada Pasta

2-3 chicken breasts (I used 1 lb) shredded
2 T olive oil
2 cloves minced garlic (I used the already minced)
1 medium onion, diced
1 red pepper, diced
1 - 4 oz can diced green chilis
1/2 t salt
2 t chili powder
1 t cumin
2 - 10 oz cans green chili enchilada sauce
1 - 10 oz can red enchilad sauce
2 c shredded cheese (I used monterrey jack)
1 c sour cream
box penne pasta

Optional:
sour cream
avocado
tomato
green onion
black olives

Boil pasta according to directions
Chop veggies
Cook chicken, drain and shred

Heat olive oil in a deep skillet and cook onions about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes

Add chicken, green chilis, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for 8-10 minutes

Add cheese and stir until the cheese in melted and heated through.  Now toss in the sour cream. Whatever you do, DO NOT bring to a boil. Cook on low heat or sour cream will curdle Stir until sour cream is well mixed and heated through

Drain pasta and add to sauce, mix.

Garnish with optional ingredients if you wish.

Oreo Dessert

2 small boxes instant vanilla pudding
2 C milk
16 oz Cool Whip
21 double stuff oreos
(or 3-4 apples and 3-4 snickers)

Combine milk and pudding with wire whisk. Stir in cool whip. Add crushed oreos (or apples/snickers) and mix. 

If using oreos top with more crushed cookies

Usually good to put in fridge for awhile before serving

Green Beans

2 can green beans, drained
6 slices bacon, cooked and crumbled
1 med shredded onion

6 T cider vinegar
6 T sugar
dissolve sugar

Bake 350 degrees for 50 minutes

Banana Bread

3/4 c sugar

1/2 c oil

2. Eggs

1  c mashed bananas

1 3/4 c flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add chocolate chips if desired

Combine salt flour baking powder and soda.  In another bowl combine sugar oil eggs beat vigorously until frothy.  Add bananas and blend thoroughly   Fold into flour mixture until blended 

Pour into greased bread pan

Bake 325 for 1 hour

Use toothpick to test doneness

Place on rack and cool10 minutes

Invert pan

Grilled Stuffed Jalapeños

2 slices center-cut bacon (more!)

1/2 cup (4 ounces) cream cheese, softened

1/2 cup (4 ounces) fat-free cream cheese, softened

1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

1/4 cup minced green onions

1 teaspoon fresh lime juice

1/4 teaspoon kosher salt

1 small garlic clove, minced

14 jalapeño peppers, halved lengthwise and seeded

Cooking spray

Preparation

1. Preheat grill to medium-high heat.

2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter.

Graham Cracker Bars (Leith)

1 c brown sugar
1/2 c butter
1 egg
1/2 c milk
Bring to boil (about 1-2 minutes) remove from stove

Stir in:
1 c graham cracker crumbs
1 c coconut
1/2 cup walnuts or pecans

Line 9x13 pan with whole graham crackers
Spread filling evenly
Add another layer of whole graham crackers

Broccoli Salad

10 slices bacon, cooked, drained and crumbled
1 head broccoli, cut into pieces
1/4 c chopped red onion
1/2 c craisens
3 T white wine vinegar
2 T sugar
1 c mayo
1 c sunflower seeds

combine broccoli, onion, craisens
whisk together vinegar, sugar, and mayo. Pour over broccoli mixture

Refridgerate at least 2 hours
Before serving, toss salad with crumbled bacon and sunflower seeds

Mary's BBQ Sauce

1 large onion
1-2 cloves garlic
3/4 c green pepper
1 T olive oil

Brown the vegetables in oil until limp

Put above in kettle and add:

1-24 oz bottle catsup
1/2 c red wine vinegar
1 c hot water
1/2 c brown sugar
2 T mustard
4 T worcestershire sauce
1/8 t (or more) chili powder
1/4 t (or more) red pepper
1/8 t black pepper
3-4 shots hot sauce

Stir and simmer 30-45 minutes
Add more water if too thick or to make it go farther

Slow Cooker Guisado Verde

2 T oil
2 lbs boneless pork shoulder
1 lg onion, coarsely chopped
3 cloves garlic, chopped
2-12 oz cans tomatillos, drained and chopped (I used equivolant of tomatillo salsa)
7 oz can diced green chiles
2 fresh jalapenos, sliced
1/2 c fresh chopped cilantro
1 t dried oregano
1 quart water
1 c shredded monteray jack cheese
1/4 c sour cream

1. Heat oil in large skillet over medium heat, and brown the pork on all sides. Reserving juices in the skillet, along with skillet juices.

2.  In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with juices.

3.  Mix the tomatillos, green chiles, jalapenos, and cilantro into the slow cooker.  Season with oregano. Pour in 1 qt water, or enough to cover all ingredients. Cover, cook on high for 6-7 hours.

4.  Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls and top with cheese and sour cream if desired.

Easy Hot Fudge

1/2 c sugar
1 1/2 T cornstarch
3 T cocoa
Mix together; Add 1/2 c water and mix

Microwave 1 minute and stir
Microwave another minute

Add 2 T butter and 1 t vanilla; stir

Chocolate Chip Cheesecake

Crust:
1 1/2 c crushed graham crackers
1/3 c sugar
1/3 c cocoa
1/3 c melted butter
Mix ingredients and press into springform pan

Filling:
3-8 oz cream cheese
1 can sweetened condensed milk
3 eggs
2 t vanilla
1 c mini chips (perhaps more)

Heat oven to 350 degrees

Mix cream cheese until soft; mix in milk then add eggs and vanilla
Coat 1/2 chocolate chips with flour and add to mixture; pour over crust
Sprinkle rest of chips on top

Bake 1 hour
Shut off oven and leave in oven another hour
Cool on rack for 1 hour
Refrigerate 2-3 hours before serving

Marva Bars

50 caramels
2/3 c evaporated milk
1 german chocolate cake mix
1 c nuts
16 oz chocolate chips
3/4 c melted butter

Melt caramels with 1/2 c evaporated milk

Mix remaining milk with cake mix, melted butter and nuts
Press 1/2 mixture into 9x13 pan; bake at 350 degrees for 6-10 minutes

Sprinkle chips on top, then caramel mixture, then remaining cake mix

Bake 15-18 minutes

Monster Cookies

12 eggs
2 lbs brown sugar
3 c sugar
1 lb butter, softened
Mix together

8 t soda
2 t salt
3 t vanilla
3 lbs peanut butter
2 T white syrup
18 c oatmeal
1 lb chocolate chips
1 lb M&Ms

Mix together thoroughly

Bake at 350 degrees for approx 10 minutes

Strawberry Pretzel Dessert

2 3/4 c crushed pretzels
3/4 c melted butter
3 t sugar

Pat into 9x13 pan; bake at 400 degrees for 5 minutes; cool

8 oz cream cheese
1/2 c sugar
1 lg container cool whip

Blend cream cheese with 1/2 c sugar; fold in cool whip; spread onto 1st layer

2 pkg strawberry jello
2 c boiling water
20 oz frozen strawberries

Mix together, when thickens pour over 2nd layer

Brownies 'for thin people only'

4 eggs
2 c sugar
1 c butter
4 squares unsweetened chocolate
1 c all purpose flour, sifted
6 oz chocolate chips
1 c chopped pecans (or more)

Oven at 300 degrees

Beat eggs and sugar until thick and lite and sugar is dissolved
Melt butter and chocolate squares together, cool slightly; add to egg mixture
Stir in flour
Add chips and pecans (coat with flour to keep them 'floating')
Grease 9x12 glass pan and spread mixture evenly into the pan
Bake at 350 degrees for 35-45 minutes (Henry sets for 30 and checks after that) When you see about 1/2 inch getting too dark I take it out of the oven
Let cool short time then cut into squares to cool
(Henry takes off about 1/2 inch around edge as it gets dark/burnt)

Icing (appox recipe)

Sift powdered sugar into bowl
I take about 2 T of butter and about 3/4 milk. The butter and milk are at room temperature (I will microwave milk if it is straight out of fridge) I put some Hershey's cocoa in the sugar and stir until mixed. I then add the butter and add milk until the mixture is soften so it will be easy to drop to top of brownie square and drip to the edge. I add a little vanilla. I now taste the icing and add more sugar or cocoa until I am satisfied with the taste. I then spoon full in the center of each square and move it to the edge allowing some of the icing to drip down the edge

Puppy Chow

1 stick unsalted butter
1 c peanut butter
1 c chocolate chips
1 lg box Crispex
Powdered sugar

Melt butter, peanut butter, and chocolate chips and stir until creamy.

Pour over cereal and mix until well coated

Pour into sack with powdered sugar

White Chili

2 lb chicken breast
1 med onion
1 can Ro-Tel tomatoes and green chilies
3 t minced garlic
1 tsp oregano
1 T oil
2 t ground cumin
1 tsp cayenne
3 c chicken broth
3 c shredded jack/cheddar cheese
16 oz sour cream
2 cans white nothern beans

Boil and shred chicken breast.
Saute onion, Ro-Tel, garlic, oregano, oil, cumin and cayenne; put this mixture, chicken, chicken broth and beans in pot and simmer for 1 hour.
Add sour cream and cheese; then heat throroughly

Apple Berry Crisp

2 large apples
2 1/2 c fresh or frozen blueberries or cherries
1/2 c flour, divided
1/3 c brown sugar
3 T unsalted butter
1/4 c rolled oats
1/2 t cinnamon
1/4 t nutmeg

Chop apples in food processor
Combine in berries or cherries in an 8 inch square baking dish
Toss with 1 T flour

Process rest of flour, sugar and butter until mixed thoroughly
Add oats and spices; combine
Sprinkle over fruit

Bake on middle rack at 400 degrees for 30 minutes until bubbly
Cool for 10 minutes

Speedy Swedish Meatballs

1/4 c oil
2 lbs frozen meatballs
2 T flour
14 oz beef broth
1 1/2 c milk (whole prefered)
1/4 c sour cream
1 pkg (8.8 oz) egg noodles

Heat oil in a heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minutes.
Transfer meatballs into a bowl.
Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
Stir in broth and milk.
Return meatballs to skillet
Simmer until liquid thickens enough to coat meatballs, about 5 minutes
Remove skillet from heat
Stir in sour cream
Meanwhile, cook noodles in a pot of boiling water until tender but firm, drain
Transfer noodles to large bowl
Spoon meatballs and sauce over noodles

Creme de Menthe Cake

white or yellow cake mix
6 t creme de menthe (3 t each)
Hersheys chocolate syrup
small cool whip

Mix cake mix as directed except substitute 3 t creme de menthe for 3 t water
Bake as directed

After it cools, poke holes in the top of cake with a fork or wooden spoon then drizzle with hersheys syrup. Let marinate a bit, then add more chocolate on top

Finish with 3 t creme de menthe mixed into cool whip
Refrigerate until ready to serve

Festive Carrot Cake

1 1/2 c oil
2 c sugar
2 t cinnamon
2 t vanilla
1 tsp salt
4 eggs
2 1/4 c flour
2 t soda
8 oz can crushed pineapple
2 c coconut
2 c shredded carrots
1 c nuts

Icing:
6 oz cream cheese
2 1/2 c powdered sugar
1/2 c soft butter

Combine oil, sugar, cinnamon, vanilla, salt; blend well.  Add flour, soda and pineapple.

With large spoon fold in carrots, coconut and nuts; blend well

Bake at 350 degrees for about 1 hour

Mix all icing ingredients and beat well
Spread on cooled cake

Frog Eye Salad

1c acini de pepi
20 oz drained crushed pineapple
3/4 c pineapple juice
1/2 t salt
3 egg yolks
2 T flour
1 c sugar
1 can drained mandarin oranges
Sm cool whip
1 c mini marshmallows

Cook pasta until tender, drain and run cold water over and drain again
Add pineapple

In saucepan cook pineapple juice, salt, egg yolks, flour and sugar
Cool mixture and pour over pasta and pineapple

Add oranges and cool whip; fold in marshmallows

Two Step Turtle Bars‏

STEP 1

1 pkg yellow cake mix
1 egg
1/2 cup butter softened
Mix together in a mixing bowl with a pastry blender until crumbly.  Press into a 9 x 13 cake pan.  Bake at 350 for 10 minutes.

STEP 2

1   14 ounce can sweetened condensed milk
1 tsp vanilla
1 egg, beaten
1 cup English Toffee bits***
1 and 1/2 cups chocolate chips
1 cup chopped pecans

Stir together in a mixing bowl and pour over the crust.   Bake for 25 - 30 minutes until the filling in the center is set.  Cool and cut into bars.


***  I did not have any English toffee bits so crushed up three or four little Butterfingers candy bars and mixed in.

Chili Chicken Casserole

4 boneless chicken breasts; diced and cooked
12 corn tortillas; cut in 1 inch strips
2 cans cream of chicken soup
1 med onion
1/2 c milk
4 oz can chopped green chilies
15 oz can chili with beans
2 c shredded cheese

Preheat oven to 350 degrees

Place chicken in greased 9x13 pan
Lay tortilla strips over chicken

Combine soup, milk, onion, green chilies and chili; spread over tortilla layer

Cover evenly with cheese

Cover with aluminum foil; bake 25 minutes
Uncover; bake another 25 minutes

Green Chili Burritos

2 lbs lean boneless pork roast, cubed
2 T minced garlic
10 oz can tomatoes and green chilies
4 oz can chopped green chilies
Chili powder to taste

Put pork and garlic in slow cooker;on low for 8-10 hours or high for 4-6 hours
Add tomatoes and green chilies;cook 1 hour more on high, uncovered
Season with chili powder

BBQ

2 lbs hamburger
14 oz ketchup
1 onion minced
2 T vinegar
1 T brown sugar
1 T mustard

Brown burger and onion
Add liquid; cook 1 1/2 hours

Tuna-Mac Salad

1 pkg macaroni;cooked and chilled
2 can tuna
1 c chopped celery
1 med onion;finely chopped
1 c salad dressing
1 can peas (very optional)

Mix celery, onion, tuna and peas
Add macaroni
Moisten with more salad dressing if needed

Ramen Coleslaw

1/2 head shredded cabbage
4 green onions
1 box frozen peas (optional)
1/4 c sunflower seeds
1/2 c sliced almonds
1 pkg ramen noodles
1 pkg noodle spice
1/2 c oil
1/4 c vinegar
4 T sugar

Break up noodles and brown
Mix oil, sugar, vinegar and spice packet
Pour over salad ingredients (except noodles)
Add chicken if desired
Add noodles just before serving

Banana Wafer Something

Box vanilla wafers

In 2 separate bowls:

#1
3 sm pkgs vanilla instant pudding
1/2 c sugar
5 c milk
3-5 bananas

#2
8 oz sour cream
8 oz cream cheese
Sm container cool whip
1 t vanilla

Layer wafers/#2/#1

Spicy Party Mix

1/2 c butter
1/2 c oil
1 t celery salt
1 T worchestershire sauce
2 t cayenne (or more)

Pretzels
Crispex
Goldfish
Pepper Jack Cheezits
Nuts

Melt butter and add rest of ingredients
Pour over pretzel mixture
Bake at 250 degrees for 1 1/2 hours; stirring every 15 minutes

Bacon Wrapped Smokies

Preheat oven 325 degrees

2 lbs bacon cut into 3rds - refrigerate
14 oz cocktail wieners
1 1/3 c brown sugar

Wrap wiener in bacon and secure with toothpick; place on cookie sheet
Sprinkle on brown sugar
Bake 40 minutes until sugar bubbly
Place in slow cooker on low

Marbled Cream Cheese & Kahlua Brownies

Cheesecake filling:
8 oz cream cheese at room temperature
5 T butter at room temperature
1/4 c sugar
1 lg egg
1 T Kahlua

Brownies:
1 pkg (19.8 ounce) brownie mix
1/3 c vegetable oil
1/4 c Kahlua
2 lg eggs
1/2 c mini semisweet chocolate chips

1. Prepare the filling:place the cream cheese, butter, sugar, egg and Kahlua in a large mixing bowl and blend with an electric mixer on low speed until smooth and well combined. Set the bowl aside.

2. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist the bottom of a 9x13 inch pan with vegetable oil spray. Set the pan aside.

3. Place the brownie mix, oil, Kahlua, and eggs in large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect. Scatter the chocolate chips evenly over the top. Place pan in oven.

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust. 27-32 minutes. Remove pan from oven and place on wire rack to cool for 30 minutes. Cut brownies into 24 squares.

*store brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw brownies overnite on counter before serving.

I have been known to use more Kahlua ;)

Pistachio Salad

20 oz crushed pineapple
9 oz cool whip
Small instant pistachio pudding
1/2 c mini marshmallows
1/2 c chopped nuts

Mix pineapple (w/juice), cool whip and pudding
Add marshmallows and nuts
Chill and serve

Spring Salad

2 c miracle whip
1 c sugar
1 c vinegar
1 can Eagle Brand milk

1 lb macaroni
1/2 lb carrots
1/2 stalk celery
2 small cucumbers
Onion
Green pepper

Sour Cream Apple Celery Salad

1 t sugar
2 t white wine vinegar
2 T sour cream

1 apple chopped
1-2 stalks celery
Pecans if desired

Mary's Spaghetti Sauce

1 1/4 onion, chopped
1/4 c olive oil
1 1/2 lbs browned ground chuck (I will sometimes add italian sausage)
3 cloves garlic, minced
4 T parsley
1 t black pepper
1/2 t red pepper (I use more)
2/3 c dry red wine
1 can canned diced tomatoes
12 oz tomato paste
12 oz tomato sauce
1 t oregano
1 t sweet basil (or more)
2/3 c shredded parmesan cheese
1-2 T sugar
tabasco to taste

Saute onions in olive oil in large dutch oven
Add meat and remaining ingredients
Simmer uncovered 1 hour
Place in oven at 350 degrees for another hour or so

Chicken Fricassee

1-6 cut up chicken breasts

In cast iron pot put:
1 c chopped onions
1 c chopped celery
1 c chopped greeen pepper
With lightly coated amount of olive oil and saute until vegetables are somewhat wilted, add at least 2 c chicken broth and 1-2 c white wine; place in 350 degree oven for 1-2 hours

Saute chicken in cast iron skillet and add to liquid; cook in oven another hour.
Thicken with corn starch

Cornbread Casserole

1 can whole kernel corn, drained with 1/2 liquid reserved
1 can cream style corn
8 oz shredded cheddar cheese
1 8 oz pkg dry corn bread mix
2 eggs
1 c sour cream

Preheat oven to 400 degrees/grease 9x13 pan

Combine all ingredients except cheese (I put some cheese in); stir until blended
Pour in pan and sprinkle with cheese
Bake for around 30 minutes until golden brown

Henry's String Beans

Olive oil to coat bottom of pan
1 chopped onion, cooked until wilted
add about 1 c chicken broth and reduce to about 1/4 liquid
add string beans (cut them up and put in water so they're rehydrate, do so beforehand) and cook until done

Chicken Enchiladas

3 c (12 oz) shredded cheddar cheese, divided
2 c (8 oz) shredded monterey jack cheese
2 c chopped cooked chicken
2 c (16 oz) sour cream
1 can cream of chicken soup, undiluted
1 can (4 oz) chopped green chilies
2 T finely chopped onion
1/4 t pepper
1/8 t salt
10 flour tortillas (8 in), warmed

Preheat oven to 350 degrees/grease 9x13 pan

In large bowl combine 2 c cheddar cheese, monterey jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 c off center on each tortilla; roll up.  Place seam side down in pan.  cover and bake for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer on until cheese is melted. Let stand for 10 minutes before serving. 

Note: might want to take some of mixture out and mix with milk to pour over enchilada and bake. it keeps them moister.

Caramel Rolls

2 loaves frozen bread dough
1/2 c butter
1 c brown sugar
2 T milk
1 small butterscotch pudding-not instant
1 small vanilla pudding-not instant
cinnamon to taste
nuts may be added

Preheat oven to 350 degrees/grease 9x13 pan
Thaw bread but don't allow to rise

Tear 1 loaf and drop helter skelter in pan
Melt butter and add rest of ingredients - beat until smooth, pour over pan
Tear up 2nd loaf and throw on top of empty spots

Let raise for 2 1/2 to 3 hours OR overnite
Bake appox. 30 minutes

Lefsa

8 c mashed potatoes
3 T sugar
1/2 c whipping cream, not whipped
8 heaping T butter
1 T salt
4 c flour, scant

Peel potatoes and them and then mash with butter, cream and salt. Let them get thoroughly cold. Mix in flour and roll out rounds of dough paper. Then on lightly flour board bake rounds on grill turning to lightly both sides.

I wrote this out as it was on the original recipe card

Jambalaya

2 whole bay leave

2 tsp cayenne pepper (Henry uses ¼ tsp, I use 1 tsp)

1 ½ tsp salt

1 tsp thyme

1 ½ tsp white pepper

½ tsp black pepper

¼ tsp rubbed sage

Mix these dry ingredients together in a bowl and set aside.

2 tbsp unsalted butter (Henry and I both use grease from sausage)

1 lb chopped sausage (Andouille or kielbasa)

1 lb chicken, cut up

1 c chopped onions

1 c chopped celery

1 c chopped green pepper

1 tbsp minced garlic

½ c tomato sauce

1 c peeled and chopped tomatoes (can use petite diced tomatoes)

2 ½ c chicken stock (water or white wine)

1 ½ c uncooked long grain rice (not instant)

Melt butter in cast iron kettle over high heat and add meats. Remove sausage after it’s cooked. (I cook sausage, remove it and cook the chicken in the grease). When chicken is done add the sausage and seasonings, ½ c onions, ½ c green pepper, ½ c celery and the garlic. Cook until the vegetables start to get tender. Stir in the tomato sauce and tomatoes and cook about 1 minute, stirring often.  Stir in the remaining onions, celery and green pepper. Remove from heat and add the stock and rice. (Henry lets the rice soak in water for about 15 minutes then washes it in warm water before adding to the mixture). Bake in uncovered cast iron kettle at 350 degrees until the rice is tender – about an hour. Remove from oven and remove bay leaves. Let sit 5 minutes before serving.

Tex-Mex Rice

1 (14.5)can diced tomatoes (food club form coborns)

1 ½ cups of long-grain white rice

¼ cup vegetable oil

1 onion, chopped fine

1 poblano chili chopped fine (seeds removed; if want to reduce heat)

2 jalapeno chilies chopped fine (seeds removed; if want to reduce heat)

            1 tbsp poblano chili chopped fine (this is what I used)

1 tsp ground cumin

1 tsp dried oregano

1 ½ cups low sodium chicken broth

salt

1. Rinse rice and soak about one hour then let rice dry.

2. Heat oil in dutch oven.  Add onions and poblano pepper and cook 5 minutes.  Stir rice, cumin and oregano in a pot and cook stirring frequently 5 to 6 minutes.

3. Add broth and processed tomatoes (blend the tomatoes in blender until smooth) and 1 tsp salt.  Bring to boil the on low for 25 minutes.

Chicken Gumbo

Package deboned chicken thighs

Package deboned chicken breasts

1 c chopped onion

1 c chopped green pepper

1 c chopped celery

2 pkgs frozen okra

3-4 boxes chicken broth

Roux

          Fifty/fifty amounts of flour and oil (I use olive oil and just really don’t measure; probably end up being about ¾ cup of each.) and cook (I use a large cast iron skillet).  I stand over it, stirring with a spatula, it burns easily; have to throw it out and start over.  Once I get it to a brown color I want, I add one cup of chopped onions and turn off the heat; this sort of starts the onions cooking and cools down the roux.  After a while I add some Swanson Chicken Broth (99% fat free, no msg) and stir the stuff to make it thinner.

I work on the chicken thighs, scraping the fat etc off and cutting the meat into smaller pieces.  I place the cut up thighs in a bowl, add olive oil and mix up the mess; that helps keep pieces separated.  I season the pieces of thighs with salt, pepper and some Tabasco sauce.  In a large pot that I’ll cook the gumbo in I stir fry the thighs so they’ll brown and the remaining fat on the thighs will melt (If I decide to use andouille sausage, I cut it up and put it browning first, you can find it at Byerly’s in the meat section, I use the whole package).  I cut up the chicken breast in bite size pieces and add to pot once the thighs are browned and continue browning the stuff.  Once that is done, I add one cup each of chopped onions, celery and green pepper (I use colored peppers if I have any).  I let that cook up a little while, then I add the roux and any of the chicken broth left from the box (Now If I want okra in it, I add it now *)  I then add two or three more boxes of chicken broth and just let it cook, about 2 hours just simmering.

·    Okra: put in a large skillet with olive oil and bake it in the oven at 350 degrees, stirring every once and a while.  I do it until the slime is done with.  I usually do that a day ahead, and refrigerate it.

·       

White rice recipe I use

2 cups rice

3 cups water (I now use chicken broth instead of water and use 2 ½ cup of broth; makes for a more flavorful.) 

I usually wash and soak the rice for about 30 minutes. I now rinse the rice five or six time, soaking each time in the water)

I put rice/water in micro-wave bowl

10 minutes at 60 %

10 minutes at 30 %

That’s it.

Spiced Pumpkin Cupcakes

1 pkg (18 ¼ oz) yellow cake mix

1 pkg (4 serving size) vanilla instant pudding mix

1 c canned pumpkin

½ c oil

½ c water

3 eggs

1 ½ tsp ground cinnamon

1 tsp ground cloves

1 tsp vanilla

Beat all ingredients with electric mixer on low speed just until moistened.  Beat on medium speed 2 minutes.  Spoon batter into 24 paper-lined muffin cups, filling each 2/3 full.

Bake in preheated 350 degree oven for 20 minutes.  Frost cooled cupcakes with Spiced Cream Cheese Frosting.

Spiced Cream Cheese Frosting

1 pkg (8 oz) cream cheese, softened

¼ c butter, softened

1 tsp vanilla

¼ tsp ground cloves

16 oz powdered sugar

Beat cream cheese, butter, vanilla and cloves until light and fluffy.  Gradually beat in powdered sugar until smooth

Absolute Mexican Cornbread

1 c melted butter
1 c sugar
4 eggs
1 (15 oz) can cream corn
4 oz can chopped green chilis
1 c shredded jack/cheddar cheese
1 c flour
1 c yellow cornmeal
4 t baking powder
1/4 t salt

Preheat oven to 300 degrees
Grease 9x13 pan

Beat together butter & sugar, beat in eggs 1 at a time. Blend in corn, chilis and cheese

Stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture, stir until smooth. Pour batter into pan.

Bake in preheated oven for 1 hour until toothpick inserted into center of pan comes out clean.

Cajun BBQ Sauce

1 lg onion
1-2 cloves garlic
3/4 cup green pepper
1 T olive oil
Brown items until limp

Put into kettle and add:
24 oz ketchup
1/2 cup red wine vinegar
1 cup hot water
1/2 cup brown sugar
2 T mustard
4 T worcestershire sauce
1/8 t chili powder, or more
1/4 t red pepper, or more
3-4 shots hot sauce

Stir and simmer 30-40 minutes
Add more water if too thick

Taco Dip

1 jar taco sauce
3 med chopped tomatos
1/2 chopped green pepper
6 small chopped green onions
1 lg or 2 med mashed avocados
4 oz shredded cheese

Mix together