Chunky Salsa

Chunky Salsa

by Amy Baird

1 can black beans, drained

1 can corn, drained

1 bunch cilantro

3-4 tomatoes, chopped

4-5 avocados, chopped

small red onion or green onions (whatever your preference, I like the red)

Italian dressing about 1 cup or half a bottle (again it is your preference)

 

Mix all together.  Serve with chips

Feta Dip

Feta Dip

by Sarah McClellan

olive oil
1 block (1#) of feta cheese or just buy the pre-crumbled feta (Fresh n Easy is cheaper than Smiths)
tomatoes (any kind)…I use about 3 Roma’s
1 bunch of green onions
1 baguette
Greek Seasoning (see pic below)
1 large platter

Wet the platter generously with olive oil.  Dice the green onions and tomatoes.  Throw them on the olive oil.  Crumble the feta cheese and throw that on the platter. Sprinkle the Greek Seasoning on top.  (I use about 3 tsp.)  I have seen this brand everywhere…it shouldn’t be hard to find.  (If you can't find it, you can sub with oregano and a little pepper and some salt to taste.) Mix it gently all together.  Serve with sliced Baguettes.

Greek Seasoning: (found at Smith's by the spices)

 To see step by step instructions click here.

Congo Bars

Congo Bars

by Kaysea Wadley

Congo Bars Recipe:

(Recipe adapted from Bakerella)

2 3/4 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
2 c. brown sugar
3 eggs
1 tsp. vanilla
1 package milk chocolate chips
1 c. chopped pecans (optional)

Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

Coat a 9x13 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Bacon Wrapped Smokies

Bacon Wrapped Smokies

by Rachael Randall

• 1 pound Bacon, Cut Into Thirds
• 1 pound Smokies
• 1 stick Butter
• 2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

This is a recipe I found off Pinterest...I think you could cut both the butter and brown sugar in half...maybe even eliminate the butter...the bacon makes enough yummy juices.  

Crock-Pot Meatballs

Crock-Pot Meatballs

by Jossie Schauerhamer

1 bottle grape jelly

1 bottle chili sauce

Frozen meatballs

Cook on high in crock pot for 2-3 hours

Perfect Pie Crust

 If you weren't at the Pie Making class last Tuesday night you sure missed out!!!

Here is the recipe we used for the pie crust:

Perfect Pie Crust

Ingredients:

2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup vegetable shortening

1 large egg, lightly beaten

1 teaspoon vinegar

3-4 tablespoons cold water

Directions: 1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate. 3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations: Filled One-Crust Pie: Fill and bake as directed in recipe. For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.

(C) Pampered Chef

Mandarin Salad

Mandarin Salad

Rachael Randall

½ cup slivered almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ teaspoon salt

dash of pepper

¼ cup vegetable oil (or canola oil)

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool on tin foil and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

(You can use any type of lettuce.  Avocados and craisins are good to add.  Tomatoes are not though!)

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

by Nancy Walnum

3-4 chicken breasts
1 pkg dry Italian dressing seasoning
1/2 cup water
1 (8 oz ) cream cheese
1 can cream of chicken
1 can cream of mushroom
1/4 cup milk

Place chicken in crock pot on LOW.  Pour in water and sprinkle Italian dressing over chicken.  Cook for 4 hours.  Shred chicken.  Thirty minutes before serving, in a saucepan, heat both soups, cream cheese, and milk until melted.  Pour over chicken.  Cook for 20 minutes.  Serve over rice.

Taco Soup

Taco Soup

by Cheryl Cardall

(use the Costa Vida chicken recipe)
2 Tablespoons oil
1 small onion, diced
1 jalapeno, seeded and diced
5 cloves garlic, minced
...6 cups chicken broth
1 (14 ounce) can diced tomatoes
1 can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies
1 cup cilantro, chopped
Costa Vida chicken shredded
sour cream
avacado
shredded cheese
tortilla chips, crushed
Saute onion in oil. When onion is transluscent, add chopped jalapeno and garlic cloves. Cook for a couple of minutes then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.
Serve with sour cream, avacado, cheese and tortilla chips.

Costa Vida Chicken

Costa Vida Chicken

by Cheryl Cardall

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs.  skinless, boneless chicken breast (this recipe can be easily halved but make a full batch and freeze the leftovers for another meal!  Good menu planning!)
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour

I put the rice/beans in  the tortilla with the chicken and a little bit of cheese and sour cream.  I ate this more as a tace in a corn tortilla.  They were yummy!

Cilantro Lime rice (I added black beans at the end)

• 1 Tbsp. olive oil
• 1 cup basmati rice
• 1 1/2 cups chicken broth
• 2 to 3 cloves garlic, minced
• 2 Tbsp. fresh lime juice
• zest from one lime
• 1/2 cup cilantro, chopped
• 1 tsp. salt

Directions:

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time

Blanched Spinach with Sauce

BLANCHED SPINACH WITH SAUCE
by Denia Wong

In a pot of water, add some chicken bouillon/salt and oil. Cut off root from fresh spinach bunch and drop spinach into boiling water. Remove when spinach is wilted and cooked.  CAUTION: DO NOT OVERCOOK!!!!   Drain spinach and when cool enough to handle, cut spinach into 1” length and place on a plate. Drizzle sauce over spinach and sprinkle with toasted sesame seeds.

SAUCE

Mix together oyster sauce, white pepper and sugar to taste, and thin it with chicken broth. Blend in sesame oil.

Pork Spring Rolls

SPRING ROLLS

  by Denia Wong

 

1 lb ground pork

1/8 tsp salt

1 tsp sugar

1 tsp chicken bouillon

1/8 tsp black pepper

2 tsp soy sauce

1 ½ - 2 oz mung bean vermicelli (glass noodle)

1/3 cup finely shredded carrot

½ cup green onion, finely chopped

PACK OF 25 spring roll wrappers

 

Soak glass noodles in hot water until softened.  Drain and chop finely.  Mix ground pork, salt, sugar, chicken bouillon, black pepper and soy sauce WELL.  Add glass noodles, carrot, and green onion.  Spoon filling into wrapper and fold to make spring rolls. Seal with beaten eggs. Deep fry spring rolls in medium hot oil until golden brown and crispy.  Remove and drain oil.  Serve with choice of sauce or sweet chili sauce.

Panko Pork Chops

PANKO PORK CHOP

  by Denia Wong

Thinly cut boneless pork chop

Salt

Lemon Pepper

Flour

Eggs, beaten

Panko bread crumbs

Tenderize meat on both sides with a meat mallet.  Lightly sprinkle with salt and rub in lemon pepper.  Dredge pork pieces in flour, then egg wash and then coat with Panko bread crumbs, pressing firmly and dust off excess.  Deep fry or pan fry  (with oil enough to cover half of the meat) pork chop until cooked and golden brown.  Remove and drain on paper towel.  Serve with Tonkatsu sauce, your desired sauce, or try the following sauce: Mix your choice of BBQ sauce with plum sauce to taste.

Orange Chicken

ORANGE CHICKEN

By Denia Wong

 

2 lbs skinless , boneless chicken thigh meat

2 tsp chicken bouillon

1/8 tsp white pepper

2 tsp soy sauce

1 tsp sugar

1 TB corn starch

1 TB chicken broth/water

1 small egg

1/3 cup tapioca starch/flour

 

Pound chicken thigh with meat tenderizer and cut into thirds. Mix seasoning ingredients except egg and tapioca starch and marinate chicken for at least 30 minutes.  Add beaten egg and coat lightly with tapioca starch.  Heat pan and add enough oil to cover chicken half deep.  Add chicken pieces and fry until golden on both sides.  Remove chicken and prepare sauce.

 

ORANGE SAUCE

 

1 large clove of garlic

½ cup (4oz) frozen orange juice concentrate      

1/8 tsp salt

2 ½ TB sugar (or to taste)

2 tsp corn starch

Zest of one orange

 

Sautee garlic in a little oil over low heat until aroma is released and remove garlic.  Stir in remaining ingredients except zest.  Cook over low heat and whisk constantly until mixture thickens and begins to bubble. Return chicken to pan and toss with orange sauce.  Sprinkle with orange zest.

 

FOR DEEP-FRIED CHICKEN NUGGET PREPARATION: Without tenderizing, cut chicken thigh meat into cubes and marinate meat with chicken bouillon, white pepper, soy sauce and sugar.  Dredge chicken in flour, then egg wash and then flour again, pressing firmly and dust off excess.  Deep fry chicken nuggets in hot oil until cooked and golden.  Drain on paper towel, and toss with orange sauce.  Sprinkle with orange zest.

Asian Chicken Salad

ASIAN CHICKEN SALAD

by Denia Wong

 

 1lb chicken meat, steamed/cooked and cut into long thin strips

1 Hot House seedless cucumber, shredded

1 small carrot, shredded

7oz mung bean vermicelli (glass noodle)

Some toasted sesame seeds

1 green onion, finely chopped

Some cilantro leaves for garnish

 

Drop glass noodles in boiling water, turn off heat, and cover for 3-4 minutes. Rinse in running cold water and drain well. Place vermicelli on platter and sprinkle cucumber and carrot on top. Top with chicken and sprinkle with toasted seasame seeds and green onion. Garnish with cilantro and pour dressing over salad before serving.

 

DRESSING

 

1 TB sesame paste (or peanut butter)

3 TB soy sauce

1 TB oyster sauce

1 tsp grated ginger root

1 tsp minced garlic

¼ tsp white pepper

4 TB sugar

1 TB fragrant black glutinous rice vinegar

1 TB apple cider vinegar

1 tsp chili bean paste

1/3 cup chicken broth

3 TB sesame oil

 

For dressing, soften sesame paste in microwave oven for 5-10 seconds. Mix in remaining ingredients and microwave for 10-20 seconds to blend well. Chill before serving.

French Dip

The World’s Best and Easiest French Dip Sandwiches

by Suzie Hardy

Roast (any kind)
Water
Buns
Beef Bouillon Cubes

Cover roast with water and cook in crock pot on low for 6-8 hours.  The longer it cooks, the easier it is to shred.

Au Jus
1 ½ cups water
1 ½ cups water from the crock pot
6 bouillon cubes

Bring to a boil.  Stir occasionally until the cubes are dissolved.  Follow this recipe carefully—this is what makes the sandwich taste great!  Makes approximately six ½ cup servings.

Toast buns, shred meat and assemble sandwiches.  Enjoy!

Note:  You can use your leftover shredded beef to make chimichangas, quesadillas, tacos, etc. or add your favorite barbeque sauce for barbeque beef sandwiches.  :)

Pizza Dunkers

Pizza Dunkers

by Kaysea Wadley

INGREDIENTS

3 oz turkey pepperoni (half of 6-oz package), chopped

4 medium green onions, chopped (1/4 cup) (I used chopped mushrooms)

1 jar (14 oz) pizza sauce

2 cups shredded mozzarella cheese (8 oz)

10 soft bread sticks

DIRECTIONS

• In 1 1/2-quart slow cooker, mix pepperoni, onions and pizza sauce.
• Cover; cook on Low heat setting 2 hours (if slow cooker has heat settings, use Low).
• Stir in cheese. Cover; cook on Low heat setting 30 minutes longer or until mixture is hot and cheese has begun to melt. Serve dip with bread sticks.

If desired, omit the green onions from this recipe and substitute any of your favorite pizza toppings, such as ripe or green olives, sliced mushrooms or cooked Italian sausage.

Potato Wedges

Crock Pot Potato Wedges

by Jennifer Douglas

 

2 pounds red potatoes cut into ½” wedges

¼ cup chopped onion

2 TBs butter cut into small pieces             

½ -1 tsp oregano (I used dried)

Parmesan Cheese

Layer the potatoes, onion, oregano, and butter in the crock pot. (Mine was only two layers. Obviously you’d need more layers if you doubled the recipe) Cook in your crock pot on HIGH for 2 hours, or until potatoes are tender. Just before serving, toss potatoes with fresh grated Parmesan cheese. I didn’t have any, and used the kind you shake on spaghetti. It was still fine.

Scalloped Chicken & Potatoes

Scalloped Chicken & Potatoes

by Nancy Walnum

1 box scalloped potatoes (including seasoning packet)
6 chicken tenders
3 cups water

Put potatoes in greased slow cooker first, followed by seasoning packet and chicken. Pour water over all. Cover and cook on low heat 4-5 hours.

Santa Fe Chicken

Easy Santa Fe Chicken

by Kim Arnold

INGREDIENTS
1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese
DIRECTIONS
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.
Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.