Chicken Enchilada Casserole

Ingredients:

• 1.5 lb chicken breasts
• 2 T. minced onion (or 1/2 cup diced onion)
• 2 garlic cloves, minced (I used probably 1/2 tsp garlic powder)
• 1 T. vegetable oil
• 1/3 cup flour
• 2 T. taco seasoning
• 4 cups water
• 12 corn tortillas or 4 flour tortillas
• 1-1/2 cups shredded cheddar cheese
  

Directions:

1. Cook the chicken in a skillet with the onion and garlic in the vegetable oil, drain.
2. Stir in flour and taco seasoning, then add the water. Bring to a boil then reduce heat, cover and cook for 8 minutes.
3. Cut tortillas in half. Place cut edge on each side of 11 x 7 baking dish making a layer of tortilla, overlapping to fit. (if using flour tortillas, may have to cut them in quarters)
4. Spoon 2 cups of meat mixture over tortillas, then 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce.
5. Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes until melted.
6. Serve with salsa if desired.
   

Pumpkin Bars With Cream Cheese Frosting

• Ingredients
  2 cups Bisquick
  1/2 cup oil
  1 (16 ounce) can solid pack pumpkin
  4 eggs, beaten
  2 teaspoons cinnamon (2 teaspoons cinnamon plus Pampered Chef, Recipezaar has a mock pampered chef cinnamon plus recipe)
  4 ounces cream cheese, softened
  1/3 cup butter, softened
  1 tablespoon milk
  1 teaspoon pure vanilla extract
  2 cups powdered sugar
  


• Directions
  1 Preheat oven to 350°F.
  2 Beat, oil, pumpkin, eggs and cinnamon mixture on medium speed for 1 minute.
  3 Stir in Bisquick and continue mixing at medium speed until smooth.
  4 Pour batter into a jelly roll pan or bar pan or 13 x 9" pan and bake for 23-26 minutes.
  5 Let cool completely before frosting.
  6 While bars are baking, cream cheese, butter, milk and vanilla together until well blended.
  7 Slowly add powdered sugar until well blended.
  8 Store in the refrigerator until you are ready to frost your pumpkin bars.
  9 Let sit out at room temperature for 10 minutes before frosting.
  10 Can also be used to make pumpkin muffins/cupcakes with cream cheese frosting.
  

1. 
   

Please... October Ideas... Please

October is just around the corner!

Let us know what types of recipes/themes/requests you may have.

• Pumpkin
• Canning recipes
• Apple
• Can't wait to hear what you add to our list!

Apple Cinnamon Muffins

Ingredients:

• 1 1/2 cups flour
• 1/2 cup sugar
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 egg
• 1/2 cup milk
• 3 Tbsp oil
• 3 Tbsp applesauce
• 1 medium tart apple, peeled and grated

TOPPING:

• 1/4 cup packed brown sugar
• 1 Tbsp flour
• 2 Tbsp cold butter
• 1/2 cup oatmeal
• 1/4 cup finely chopped nuts
  

Directions:

1. In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir in dry ingredients just until moistened. Foil in apple. fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. Cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
   

Crockpot Apple Butter

Ingredients:

• Fill crock pot full of chopped apples.
• 4 cups sugar, or less
• 4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp cloves
  

Directions:

1. Drizzle over apples. Cook 1 hour on HIGH. Lower heat. Cook until smooth (9-11 hours).
   

Apple Snicker Bar Salad

Ingredients:

• 1 (8oz) carton of Cool Whip
• 2 (8oz each) cans of chunked pineapple, drained, reserved
• 3 sliced apples
• 3 Snickers bars, cut into pieces
• 1/2 cup whole salted peanuts
  

Directions:

1. Slice apples into pineapple juice to prevent from turning dark. Mix all ingredients together.
   

Apple Muffins

Ingredients:

• 1-1/2 c. flour
• 1-3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 c. sugar
• 1/3 c. margarine
• 1 egg, beaten
• 1/4 c. milk
• 1/2 c. grated raw apple (I use slighty more about 3/4 c.)
  

Directions:

1. Combine flour, baking powder, salt, nutmeg and sugar. Cut in 1/3 c. margarine until mixture is fine.
2. Mix together egg, milk and grated apple.
3. Add all at once into flour mixture. Mix quickly.
4. Put into muffin tins
5. Bake at 350* for 20-25 minutes.
6. Remove from pans.
7. Roll in melted butter, then cinn-sugar mixture.
   

Grilled Chicken and Shells

Ingredients:
Serves 4

Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Directions
Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

• 
  

Cucumber Tomato Salad

Ingredients:

• 2 medium tomatoes, sliced & quartered
• 1 large cucumber, peeled & sliced
• 4 green onions, chopped
• 1 TBSP sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 cup cider vinegar
• 1 cup water
  

Directions:

1. Combine tomatoes, cucumbers & onions.
2. In a small bowl combine sugar, salt & pepper.
3. Whisk in vinegar & water.
4. Pour over veggies & toss to coat.
5. Cover & refrigerate for 4 hours or overnight.

Beans Polonaise

Ingredients:

• 4 c fresh green beans OR 16 oz pkg frozen green beans
• 1/4 c butter
• 1/2 c crushed herb seasoned croutons
• 1 t. chopped fresh parsley
• 1 egg, hard boiled, grated
  

Directions:

1. In medium saucepan, bring water to a boil. Add beans and cover. Cook over medium heat until beans are crisp-tender. Drain.
2. In small skillet, cook butter over medium-low heat until light brown. Remove from heat.
3. Stir in crushed croutons and parsley. Combine beans and crumb mixture, toss gently. Top with grated egg.
   

Fresh Vegetable Quesadillas with Corn Relish

Ingredients:

Serves 4.
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths ( I use sweet onions)
1 tablespoon fresh lime juice
Coarse salt and ground pepper

4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
( i have used Jalapino and chili peppers

Directions
Heat grill to low; lightly oil grates.

Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

• 
  

Zucchini Cornbread Casserole

• INGREDIENTS
  4 cups shredded zucchini
  1 onion, chopped
  2 eggs, beaten
  1 (8.5 ounce) package dry corn muffin mix
  1/2 teaspoon salt
  1/4 teaspoon ground black pepper
  8 ounces Cheddar cheese, shredded
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  Bake in a preheated oven for 60 minutes.
  
  

Almond Strawberry Salad

Ingredients:

• 3 cups fresh baby spinach
• 1/2 cup sliced fresh strawberries
• 1/4 cup sliced honey-roasted almonds
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1-1/2 teaspoons sugar

Directions:

1. In a large bowl, combine the spinach, strawberries and almonds.
   
2. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.
   
3. Drizzle over salad and toss to coat. Yield: 4 servings.

Garlic Roast Beef Sandwiches

Ingredients:

• 1 loaf (10 oz) frozen garlic bread
• 1/2 lb. sliced fresh mushrooms
• 2/3 c. sliced onion
• 1 tsp. minced garlic
• 4 tsp. butter
• 1 tsp. Worcestershire sauce
• 1 lb. shaved deli roast beef
• 6 slices Colby cheese
  

Directions:

1. Bake garlic bread according to pkg. directions.
2. Meanwhile, in large skillet, saute the mushrooms, onion and garlic in butter, until vegetables are tender.
3. Stir in Worcestershire sauce.
4. Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
5. Return to oven; bake 1-2 minutes, or until cheese in melted.
6. Slice and serve
   

Blueberry Muffins

Ingredients:

• 3/4 cup milk
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour or whole wheat flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh blueberries or 3/4 cup frozen blueberries, thawed and well drained
  

Directions:

1. Heat oven to 400*
2. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
3. Beat milk, oil and egg.
4. Stir in flour, sugar, baking powder and salt, all at once, just until the flour is moistened. (batter will be slightly lumpy)
5. Fold in blueberries.
6. Divide batter among muffin cups. Sprinkle with sugar, if desired.
7. Bake until golden brown, 18-20 minutes. Immediately remove from pan.