Red Velvet Cheesecake

Ingredients:

Cheesecake:

3 8-oz pkgs cream cheese - room temperature

1-1/3 cups sugar

3 Tbs cornstarch

1 Tbs vanilla

3 eggs

2/3 cup heavy cream

Red Velvet Cake

2 Tbs butter - softened

2 Tbs shortening

3/4 cup sugar

1 egg

1 Tbs unsweetened cocoa powder

1 oz red food coloring (a small bottle)

1 cup + 2 Tbs flour

1/2 tsp salt

1/2 cup buttermilk

1/2 tsp baking soda

1-1/2 tsp white vinegar

1/2 tsp vanilla

Cream Cheese Icing

8 oz pkg cream cheese - softened

3-1/2 to 4 cups powdered sugar

1/2 cup butter

1/4 cup heavy cream

1 tsp vanilla

1/4 tsp salt

Directions:

Spray two 9” round cake pans generously with PAM. Trace bottoms of pans onto parchment paper, cut out, and place in bottom of pans. Set aside.

For the cheesecake: Cream together cream cheese, sugar, and cornstarch with mixer. Add eggs and vanilla - beating until smooth. Add cream & beat in just until combined - don’t overmix. Pour into one of prepared pans. Bake at 350 degrees for about 1 hour and 15 minutes - watching closely near end of baking time. Cool at room temperature, then place in refrigerator for about 2 hours. Run knife around outer edge, tapping pan to remove cheesecake onto the palm of your hand. Set in refrigerator until cold.

For the cake: Cream butter, shortening, and sugar. Add egg, then mix in cocoa and food coloring. Scrape bowl with a COLORED spatula (as you can see, I used RED so it wouldn’t stain) Add flour and salt, then buttermilk - beating well. Sprinkle baking soda over batter, then pour vinegar and vanilla over the top. You’ll see it foam slightly. Fold into batter until well mixed. Pour batter into the other prepared pan. Bake at 350 degrees for about 25-30 minutes, or until it tests done. Cool, then remove cake from pan. Using large serrated knife, cut this layer in half when cold.

For the frosting: Beat cream cheese and butter together until fluffy. Add sugar and salt, then cream & vanilla. Continue to beat until smooth and it forms peaks. Set aside.

To assemble cake:

Place first half of cake layer onto serving plate (be sure to remove parchment paper from the bottom!) Protect outer edges with waxed paper if desired. Spread generously with a layer of frosting. Carefully slice cheesecake in half in the same way as the red velvet layer, placing one half on top of red velvet cake & frosting. Add another layer of frosting. Repeat layers. Spread frosting carefully around outer edge of cake - being careful not to ‘drag’ red velvet crumbs with the knife (as you can see, I wasn’t careful enough...) Now frost top of cake. Using remaining frosting, place in pastry bag with decorative tip. Pipe edge on top and bottom. *Note: This frosting contains butter, which can soften and melt in your warm little hand (as you can see from my handiwork below...) Work quickly, or it can make the frosting start to droop.

Avalanche Bars

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.

2. Combine the peanut butter with the melted chips

3. Add the krispies.

4. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5. Add the marshmallows and the mini chocolate chips and stir to combine.

6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7. Press the remaining chocolate chips into the top for garnish.

When the bars are completely cooled cut into squares and enjoy!

These will be the only avalanche that I will ever love

Chubby Hubby Bars

I must try this recipe from cookiesandcups.com:
Ingredients

• 2 1/2 cups all purpose flour
• 1 cup (2 sticks) butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 1 1/2 cups coarsely chopped pretzels
• 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
• 1 (14 oz) bag of caramels, unwrapped
• 1 Tbsp water
• 2 cups semi sweet chocolate chips, melted

Instructions

1. Preheat oven to 350
2. Spray a 9×13 pan lightly with cooking spray.
3. Beat together your butter and sugars until light and fluffy, approx 1 min.
4. Add eggs and vanilla, mix until incorporated.
5. On low speed add in your salt, baking soda and flour, mixing until just combined.
6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
7. Spread in your prepared pan and bake for 25 minutes.
8. Let cool completely. Approx 30 minutes to an hour.
9. When cooled, melt your caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
10. Pour over your bars.
11. Chill in fridge for 15 minutes to set caramel.
12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
13. Put back in the fridge for at least 30 minutes or until chocolate is set.
14. Cut into squares when ready to serve.

Pumpkin Cheesecake with Topping

Ingredients

• CRUST:
• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 4 tablespoons butter or margarine, melted
• FILLING:
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1 (16 ounce) can pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs
• TOPPING:
• 2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 12 pecan halves

Directions

1. Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
2. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
3. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.

Pumpkin Cheesecake

Ingredients

• 3/4 cup graham cracker crumbs
• 1/2 cup ground pecans
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 (8 ounce) packages cream cheese
• 3/8 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whipping cream
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Pumpkin Roll

Ingredients

• 3 eggs, beaten
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons butter, softened
• 8 ounces cream cheese
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• confectioners' sugar for dusting

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
2. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
5. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.

Crumb Topped Pumpkin Cream Cheese Bites

Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and
combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole;
for cupcake-sized tarts, line a tin with foil
cupcake liners and drop a generous tablespoon into each liner. Press down.
Use
leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth.
Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for
minis, 2 generous Tbsp. for regulars) and
sprinkle with reserved topping. Bake at 350;
for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If
you'd like the crumb topping a little darker, you can turn the broiler on for a few
minutes, but you have to keep a close eye on them because they will literally burn in a
few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around
the edge of each tart to loosen and then gently pop out with the knife. Serve with
sweetened whipped cream if desired.
Makes 12 regulars and 24 minis or 2 pans of each.

Pumpkin Bars/Applesauce Bars

2 C flour
1 1/2 C Sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
1 16 oz can pumpkin
1 C cooking oil
1-2 C chocolate chips (optional)

Combine dry ingredients. Stir in eggs, pumpkin and oil until thoroughly combined. Fold
in chocolate chips. Spread in an ungreased 15x10x1 inch pan. Bake at 350* for 25-30 minutes
or until a toothpick inserted comes out clean. Cool on a rack.
Frost with cream cheese frosting if you omitted the chocolate chips.
(For APPLESAUCE bars, prepare as above except use 16oz can of applesauce instead of pumpkin

Pumpkin Bread by Marilyn Macdonald

1 C Vegetable Oil
4 eggs
3 C sugar
2 C Pumpkin
2/3 C water

Mix and beat well.

sift the following ingredients then add to mixture above

3C Flour
1/2 tsp salt
3 tsp soda
1 tsp cinnamon
1 tsp nutmeg

mix well. Stir in
1 C Nuts (pecans of course)

Bake in 4 greased and floured loaf pans or 1 lb coffee cans
fill 1/2 way and bake at 350* for 40-50 minutes (loaf pans)
60-70 minutes (coffee cans)

Pumpkin Cookies by Stephanie Doll Dunklee

1 C Shortening
2 C Sugar
2 eggs
4 C Flour
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 C Pumpkin (or applesauce)
3 C Chocolate Chips

Cream Sugar and Shortening. Mix in eggs. Add all dry ingredients and mix well (dough will be crumbly)
Add pumpkin and mix well. Add Chocolate Chips. Drop onto cookie sheet and bake for 12-15 minutes at 375*. Makes about 5-6 dozen

Pumpkin Pancakes

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
...1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil

Cream Cheese Pound Cake

1 1/2 c. butter or margarine, softened
1 (8oz) pkg. cream cheese, softened
3 c. sugar
6 large eggs
3 c. flour
1/8 t. salt
1T vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into greased and floured 10-inch Bundt or tube pan.

Bake at 300 for 1 hour and 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely.

Rueben Burgers from Restaurant Impossible

I was watching Restaurant Impossible this week and saw this burger and knew I just had to have it. And voila...there was the recipe on the internet. What did we ever do without Google? They were definitely worth the search...love these burgers!

Ingredients

Dressing:

• 1/2 cup mayonnaise
• 1/4 cup catsup
• 1/4 cup pickle relish
• 1 tablespoon rice wine vinegar
• 1 teaspoon celery seed
• 1 teaspoon hot sauce, such as Tabasco
• 2 cups sauerkraut, drained
• Grapeseed oil, for cooking
• 
  

Burgers:

• 1 pound ground beef, 80/20 blend
• 1 pound corned beef, ground
• 1 pound ground pork
• Salt and freshly ground black pepper
• 4 slices Swiss or Gruyere cheese
• 
  

Burger Construction:

• 2 tablespoons butter, cut into pats
• 4 good-quality kaiser rolls

Directions

For the dressing: In a bowl, whisk together the mayonnaise, catsup, relish, vinegar, celery seed and hot sauce, mixing well. Then blend with the sauerkraut and hold.

For the burgers: Preheat a grill to 350 degrees F.

In a bowl, blend the beef, corned beef and pork by hand, mixing well until evenly and thoroughly mixed. Next, portion the meat into 4 equal patties and sprinkle evenly with salt and pepper on both sides. Grill the burgers on the first side for 5 to 6 minutes, then flip and repeat grilling on the second side.

While the burgers are cooking, in a saute pan over high heat, add grapeseed oil, allow to heat until smoking then reduce the heat to medium. Next, add the dressed sauerkraut and cook until browned, 3 to 4 minutes, stirring with a spatula during the process. Once cooked, add one-quarter of the dressed kraut on the top of the burgers, and then top with the cheese.

To build the burgers: Heat a pan over medium-high heat, add the butter to the pan and brown the rolls one at a time, repeating the process until all the rolls have been browned. Then place the dressed burgers on the bottom buns, finish with the bun top and serve.

Zucchini Ice Cream

So after a conversation with my friend Deanna, I set off to make zucchini ice cream on a whim. I was looking for something that could translate the taste of zucchini bread, and this one definitely hit the mark. When I told people what they were eating, they didn't believe me. It was a great use of zucchini, and definitely something we will make again!

Ingredients:

• Milk, whole - 1 1/4 cup (200 ml)
• Cream - 1 1/2 cups (355 ml)
• Vanilla extract - 1 tsp (5 ml)
• Sugar - 1/2 cup (100 grams)
• Cinnamon - 1 tsp
• Salt - 1/4 tsp
• Zucchini, grated (all except the seedy center) - 1 1/4 cup (190 grams)
• Walnuts, finely chopped (optional) - 2/3 cup (50 grams)

Procedure:

• Place all the ingredients (except the walnuts) in a saucepan and simmer until the zucchini is just tender but not mushy.
• Place the pan in an ice water bath and cool completely.
• Add the walnuts if desired.
• Follow the manufacturer's instructions for your ice cream maker or:
• Pour the mixture into a flat metal baking pan and freeze.
• Once frozen the ice cream can be served, or stored for future use:
• Transfer the ice cream into an airtight container and return to the freezer.

Gluten Free Zucchini Bread

Tried this recipe last night and it was a big hit! We cooked it in both regular loaves and mini loaves and both were perfect. The GFJ even took them for school snack today. This bread freezes well and can be served plain or with your favorite jam, jelly, or just plain butter.
Ingredients 1/3 cup Vegetable Oil 1 cup Turbinado Sugar 2 large Eggs 1/2 cup Applesauce 1 tsp. Vanillia Extract 2 cups Gluten Free All Purpose Baking Flour 2-1/2 tsp. Baking Powder 2 tsp. ground Cinnamon 1-1/2 tsp. Xanthan Gum 3/4 tsp. Salt 1/2 tsp. ground cloves 2 cups finely grated zucchini 1/2 cup chopped Pecans or Walnuts 1/4 cup dark Raisins
Directions
Preheat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans. In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cloves. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini, nuts, and raisins. Batter will be somewhat thick. Turn batter into prepared pans. Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing. Makes 12 slices.

Flan

This is my favorite flan recipe. So easy to make and always a hit.

1 14 ounce can sweetened condensed milk
1 12 ounce can evaporated milk
4 ounces cream cheese (optional)
3 eggs
1 tablespoon vanilla
1 cup sugar

In a blender, combine condensed milk, evaporated milk, cream cheese (if desired), eggs, and vanilla and blend until well mixed. Sprinkle sugar over the bottom of a heavy frying pan. Place over low heat and cook, stirring constantly, until sugar melts and starts to turn golden brown. (Watch carefully! Sugar burns easily at this point.) Pour caramelized sugar into an 8-inch round cake pan, tilting to coat bottom completely. Carefully pour the mixture from the blender over the sugar. Place the pan in a larger baking pan and fill the larger pan with water to a depth of 1 inch. Bake at 300 degrees for 35-50 minutes or until the sides are firm and top is lightly browned. Let cool and flip pan upside down on a plate to serve.

Asian Lettuce Wraps

Tried this recipe from Our Best Bites last week and it was so amazing. I think it will be a new family favorite.

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

To prepare dipping sauce, combine all ingredients and whisk to combine.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.

Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.

Texas Sheet Cake

Texas Sheet Cake

2 sticks of butter

1 C water

4 tbsp cocoa

2 C sugar

2 C flour

1 tsp soda

pinch salt

1/2 C buttermilk

2 eggs

1 tsp vanilla

Bring butter, cocoa, & water to a rapid boil. Mix with flour, sugar, soda, salt, buttermilk, eggs, & vanilla. Mix all together. Grease and flour baking sheet or pan. Bake 350 for 20 minutes.

(For buttermilk -- mix 1 tbsp vinegar w/ 1 C milk)

Frosting for Texas Sheet Cake

1 stick butter/marg 4 tbsp cocoa

6 tbsp buttermilk 1 tsp vanilla

4 C powdered sugar ½ - 1 C chopped nuts

Bring butter, buttermilk, & cocoa to a rapid boil. Add powdered sugar & vanilla. Pour over cake, sprinkle nuts on top. Best if frozen for a while before serving.

La Plaza Pie

I am adding my very favorite pie recipe on Pi Day. It's easy and so delicious.

Ingredients:

• 1 pint heavy cream
• 6 egg yolks
• 1/2 cup sugar
• pinch of salt
• 2 teaspoons vanilla
• 1 9 inch pie shell
• fine granulated sugar

Preparation:
Heat heavy cream in a heavy bottomed saucepan over medium heat and bring to a low boil. Beat egg yolks with sugar and a pinch of salt; mix in the cream, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla. Strain the custard into 9� pie shell in a pan of warm water and bake in a 350�F oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator. Before serving, sprinkle the top evenly with fine granulated sugar. Light handheld torch and caramelize sugar until melted and bubbly, watching carefully to see it does not scorch and burn. You'll have a hard, highly glazed crust on top of delicious, rich custard. Serves eight.

Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)
  

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes.

Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.

Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.

Coffee Cake

This is an easy streusel coffee cake, baked in a square or round layer-cake pan.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• Topping:
• 1/2 cup brown sugar
• 1/4 cup sifted all-purpose flour (sift before measuring)
• 1/4 cup butter, room temperature
• 1 teaspoon cinnamon
• .
• Cake:
• 1 1/2 cups sifted all-purpose flour (sift before measuring)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 3/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Chicken Tortilla Soup

INGREDIENTS:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

DIRECTIONS:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tuna Cheese Swirls

1/3 C Chopped Onion
1/3 C Chopped Bell Pepper
3 TBS Shortening (oil)
1/4 C Bisquick
1 Can Cream of Mushroom or Celery Soup
1/2 C Milk
1 Can Tuna (drained)
1 Can Peas (drained)
2 C Bisquick
1/2 C Water
3/4 C Grated Cheese

Cook onions and green peppers in shortening, till tender. Add bisquick and soup, gradually add milk, Boil 1 minute. Add tuna and peas. Keep warm until biscuits are ready. Mix bisquick with water. Roll out into rectangle, sprinkle with cheese. Roll dough into long tube. Cut into 1 1/4in sections. Pour soup into sprayed pan then lay biscuits on top. Bake 20-25 minutes at 425 degrees.




Notes from AM: Some things I change- add an extra can of soup and probably another 1/2 cup of milk.

For the biscuits... I do 1 1/2 recipe (so 3 c bisquick, 1 C Water). I also only cut mine about 1/2 inch. This should give you enough to cover the top of a 9x13 pan.

Cream Cheese Pound Cake

1 1/2 c. butter or margarine, softened
1 (8oz) pkg. cream cheese, softened
3 c. sugar
6 large eggs
3 c. flour
1/8 t. salt
1T vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into greased and floured 10-inch Bundt or tube pan.

Bake at 300 for 1 hour and 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely.

Pear Bread

1/2 cup oil

1/2 cup apple sauce (or pear sauce -- all you have to do is mash some pears in their juice to make a half cup)

3 eggs

2 cups sugar

2 tsp. vanilla extract

3 cups flour

lemon zest from one medium lemon

1 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1 1/2 tsp. salt

1 1/2 cups of chopped pears (if fresh, then peel the pears)

1 cup chopped pecans (or you can use walnuts if you prefer -- I use whatever I have on hand)

How To Make The Bread

Preheat your oven to 325 degrees.

In one bowl, beat your wet ingredients: the oil, apple (or pear) sauce, eggs, sugar and vanilla extract.

In another bowl, mix together the flour, lemon zest, baking powder, baking soda, spices and salt.

Gently fold the dry ingredients into the wet ingredients.

Add your chopped pears and chopped nuts. Mix carefully but thoroughly.

Spray TWO 8" X 4" loaf pans with cooking oil spray, then divide the batter between the two pans.

Sprinkle the tops with sugar. Don't be shy! I use about 2 or 3 tbsp. for the tops of each loaf.

Place the pans into the preheated oven, and bake for an hour or so. I usually start checking mine at the one hour mark by inserting a toothpick near the center. If the toothpick comes out clean I know my loaves are done. Sometimes the loaves will take upwards of 70 minutes.

Let them cool for about 10 minutes on the counter, then carefully remove them from the pans and let them come to room temperature.

Final Steps

I always wrap one loaf in several pieces of plastic wrap, then in a covering of foil, and put into the freezer. (Make sure the loaf is fully at room temperature before you put it into the freezer.) It's great to have when guests are coming over, or for breakfast for guests, or anytime you'd like something special but aren't in the mood to bake.

I slice the other loaf and eat it with butter, or toast a slice to eat with my coffee in the morning.

I also love to wrap slices in plastic wrap and put them in lunches -- they're so delicious after a sandwich, and this pear bread keeps really well.

Pumpkin Bars by April Gustafson

2 C flour
1 1/2 C Sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
1 16 oz can pumpkin
1 C cooking oil
1-2 C chocolate chips (optional)

Combine dry ingredients. Stir in eggs, pumpkin and oil until thoroughly combined. Fold
in chocolate chips. Spread in an ungreased 15x10x1 inch pan. Bake at 350* for 25-30 minutes
or until a toothpick inserted comes out clean. Cool on a rack.
Frost with cream cheese frosting if you omitted the chocolate chips.
(For APPLESAUCE bars, prepare as above except use 16oz can of applesauce instead of pumpkin

Crumb-Topped Pumpkin Cheesecake Bites

Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and
combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole;
for cupcake-sized tarts, line a tin with foil
cupcake liners and drop a generous tablespoon into each liner. Press down.
Use
leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth.
Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for
minis, 2 generous Tbsp. for regulars) and
sprinkle with reserved topping. Bake at 350;
for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If
you'd like the crumb topping a little darker, you can turn the broiler on for a few
minutes, but you have to keep a close eye on them because they will literally burn in a
few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around
the edge of each tart to loosen and then gently pop out with the knife. Serve with
sweetened whipped cream if desired.
Makes 12 regulars and 24 minis or 2 pans of each.

Overnight French Toast

1/2 cup - butter or margarine

1 cup - firmly packed Domino® Light or Dark Brown Sugar

2 tablespoons - maple syrup

1 loaf - (9 ounces) French bread, cut into 3/4-inch thick slices (about 14 slices)

1 1/4 cups - milk

4 - eggs

1 teaspoon - vanilla

1 teaspoon - cinnamon

Domino® Confectioners Sugar

Quick Tip »

This French toast can stand alone-butter and syrup are not needed. Also good as a dessert served hot and topped with ice cream or flavored whipped cream and fresh fruit or chocolate curls.

Instructions »

In small saucepan over medium heat, combine butter, brown sugar and maple syrup. Stirring constantly, bring to a boil and boil for 1 minute. Remove from heat and pour into bottom of 13x9-inch baking dish. Arrange bread slices in a single layer on top of brown sugar mixture.

In a medium bowl, whisk together milk, eggs, vanilla and cinnamon. Blend well. Pour egg mixture over bread slices. Cover and refrigerate overnight until most of the liquid is absorbed.

When ready to bake, preheat the oven to 400° F. Uncover and bake for 30 minutes. Remove from oven and dust with sifted confectioners' sugar. Place baking dish under the broiler for 1-2 minutes or until lightly browned. Serve immediately.

Makes 6 servings.

Butter Pecan Cookies

Makes about 2 dozen cookies

3 1/2 ounces pecan halves, toasted (1 cup)
8 ounces (2 sticks) unsalted butter, softened
1 cup confectioners' sugar, plus more for dusting
1 tablespoon pure vanilla extract
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour, sifted

Preheat oven to 325 degrees. Break each pecan half into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).
Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. (Cookies will keep, covered, for up to 2 days.) Dust with confectioners' sugar just before serving. 

Coyote Tacos

1/4 lb ground sirloin
2 + red jalapeños (or serranos, minced like jalapeños)
1/4 onion minced
3 cloves garlic minced -- (3 to 4)
1 dash jalapeño salt
1 dash garlic season-all
corn tortillas

Throw all of the ingredients (except the tortillas) in a stir-fry pan/ wok.
As you cook the food over medium-high heat, continue to stir until the
meat crumbles.
Remove from heat.
Cook your tortillas.
Fill your tacos and top with one or more of the following:

Guacamole
shredded cheese
Pico de Gallo / salsa cruda / hot sauce
sour cream
minced tomatoes

It takes about 10 minutes to cook up this meal.

Pao de Queijo (Quick Brazilian Cheese Rolls)

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

Gluten Free Layer Bars

Ingredients

• 7 ounces flaked coconut
• 1 cup butterscotch chips
• 6 ounces semisweet chocolate chips
• 8 ounces unsalted peanuts
• 1/2 cup sliced almonds
• 1 (14 ounce) can sweetened condensed milk

Directions

1. Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9 inch baking pan.
2. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsel, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut. Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.

Orange Buttermilk Salad

Ingredients

• 1 (20 ounce) can crushed pineapple, undrained
• 3 tablespoons white sugar
• 1 (6 ounce) package orange flavored gelatin
• 2 cups buttermilk
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
2. Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.

Runza

Ingredients

• 4 1/2 cups all-purpose flour, divided
• 1/2 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 3/4 cup milk
• 1/2 cup water
• 1/2 cup shortening
• 2 eggs
• FILLING:
• 1 pound lean ground beef
• 2 small onions, chopped
• 4 cups chopped cabbage
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
2. Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12/6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.

Pumpkin Bread

Ingredients

• 3 cups canned pumpkin puree
• 1 1/2 cups vegetable oil
• 4 cups white sugar
• 6 eggs
• 4 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

• Variations : Add raisins, mini chocolate chips (the best), pecans, or walnuts.

Posole

4-6 red chile pods
2 cartons of chicken broth
about 3 lbs pork shoulder, cubed
2 onions
2 tablespoons minced garlic
salt
pepper
2 bay leaves
1 tablespoon Mexican oregano
2 tablespoons cumin
1/2 tsp chipotle powder
3 cans hominy

For Garnish - limes, diced onion, cilantro, and more mexican oregano

Boil chile pods (stems rand seeds removed) in 1/2 carton of chicken broth. Once soft pulse entire mixture in blender and place in stock pot. Set aside.

Saute pork (seasoned with salt and pepper), diced onions, and garlic until meat is nearly done. Place in stock pot. Start to boil mixture and slowly add remaining broth, spices, and hominy. Simmer for 2 hours.

Garnish to taste individual servings with fresh onion, cilantro, lime, and Mexican oregano.

Chicken can be substituted for the pork...and I usually prefer it that way.

Elderberry Cough Syrup

2 cups of water
1/2 cup dried elderberries
1 cinnamon stick
2-3 cloves
1 cup of honey (preferably wild honey, but any honey will do)

Put all ingredients into a sauce pan except honey and boil for about 20-30 minutes. Liquid should be halved.
Drain the liquid part and separate from the whole ingredients.
Mix with the honey.
Refrigerate.
This will keep in the refrigerator for 2-3 weeks.

For a cough take 1 T per hour.
For preventive measures take 1 T per day.

Caramel

1 cup of butter
2 & 1/4 cups of brown sugar packed
Dash of salt
1 cup of light corn syrup
...1 - 15 oz can of sweetened condensed milk ( I see that those cans are shrinking as well because my can only had 14 oz. in it.)
~~~~~~~~~~~~~~~~~~~
Bring the first five ingredients to a boil over medium heat while stiring continuously and cook until 245 degrees F on a candy thermometer. (About 12-15 minutes)
~~~~~~~~~~~~~~~~~~~
Remove it from the heat and stir in 1 teaspoon of vanilla flavoring.
The caramel is now ready to use how ever you choose.

Sweet Fruit Salsa with Cinnamon Chips

Fruit Salsa

1 tablespoon honey
1 teaspoon fresh lemon or lime juice
1/8 teaspoon cinnamon
4 cups diced fruit (whatever is in season; use a variety of colors)

1. Whisk together the honey and lime or lemon juice. Mix in the cinnamon.
2. Carefully combine the diced fruits. Toss gently with the honey mixture and serve immediately.

Cinnamon Chips

1 tablespoon sugar
1/8 teaspoon cinnamon
6 (6-inch) tortillas
1 1/2 tablespoons butter, melted

1. Preheat oven to 350.
2. Combine sugar and cinnamon and set aside.
3. Lightly brush one side of each tortilla with melted butter.
4. Sprinkle with cinnamon sugar.
5. Use a pizza cutter to cut tortillas into wedges.
6. Place the wedges on an ungreased baking sheet and bake for about 10-12 minutes, or until they turn a light golden color and the edges curl up.
7. Remove from oven and let cool. Serve immediately, alone or with fruit salsa.

Pie Crust

Makes 1 9-inch pie crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon butter-flavored shortening
Ice water (about 1/4 cup)

1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening with a pastry blender or 2 table knives until you get pieces that are about pea sized.
3. Sprinkle the ice water a tablespoon at a time over the flour-shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposes to the water. You're NOT mixing, just trying to moisten all of the mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball--it should come together easily but not be sticky. Form the dough into a disc, wrap in plastic wrap, and refrigerate until you're ready to use.
4. When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on it. Handle the dough as little as possible. Starting in the center, roll the dough out into a circle shape, about 1/8 of an inch thick.
5. For pre-baked crusts, prick the bottom with a fork and bake at 450 degrees for 10-12 minutes or until golden brown.

Chili Verde

2-3 tablespoons olive oil
2 pounds pork sirloin roast, rinsed, trimmed, and cubed
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 large onion, minced
5-6 cloves garlic, minced or pressed
1 1/2 pounds tomatillos, husked and quartered or halved
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired
1/2 bunch cilantro, coarsely chopped
4 cups chicken broth
1 1/2 teaspoons cumin
2-3 tablespoons sugar

1. In a large saucepan or stockpot, heat olive oil over medium heat. Add the pork cubes and season with 1 teaspoon salt and 1/4 teaspoon pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender and fragrant.
2. While onions are sauteeing, combine tomatillos, green peppers, jalapenos, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make the sauce easy to blend.
3. Pour the tomatillo mixture over the pork and add chicken broth, salt, pepper, cumin, and sugar. Simmer for 30 minutes to 1 hour, depending on the consistency you want. You can also turn the heat to high and boil the chile verde uncovered until the desired consistency is reached. Just be sure to still frequently to avoid scorching.

To make green enchilada sauce, omit the pork.

This can be cooked in a slow cooker all day on low.

After the pork is cooked, all ingredients can be combined and frozen. When ready to cook, place in slow cooker and cook on low for 9-10 hours.

Serve in flour tortillas for Pork Tacos with Chili Verde

Natchitoches Meat Pies

1/2 pound lean ground beef
1/2 pound ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2 plus teaspoons Tony Chachere's Creole Seasoning or similar Cajun or Creole seasoning, to taste
Tabasco sauce to taste (start with about 1/4 teaspoon)
1 (14.5 ounce) can beef broth
Pie crust, tripled
1 egg
1/4 cup cold water

1. In a large skilled, brown ground beef and ground pork, breaking the meat into small pieces. When it's about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent.
2. Add 2 teaspoons Cajun seasoning and 1/4 teaspoon Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Cajun or Tabasco if necessary, keeping in mind the the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
3. Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray.
4. Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that's about 6 inches across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough. For smaller, appetizer-sized pies, use a round cookie cutter.
5. Place about 1/4 cup of the meat mixture onto one half of the dough circle for meal-sized pies (1-2 t for appetizer pies), keeping about 1/2 inch to 1 inch from the edges. Fold the other side over and gently pinch the edges shut.
6. Place prepared pies onto baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies. Bake for 25-30 minutes or until golden brown.

You can prepare the pies through the stop of brushing with the egg wash, place on baking sheet and freeze, and then transfer to ziplock bags. When ready, bake at 400 until the pies are golden brown, about 40-45 minutes.

Chipotle Beef Taquitos

3 cups cooked, shredded beef roast
1/4-1/2 teaspoon minced chipotle pepper canned in adobo sauce (1/4 t in mild)
1 (4 oz.) can green chilies, undrained
1 tablespoon adobo sauce from the canned chipotle peppers
1 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon chili powder
zest from 1 lime
11 tablespoon fresh lime juice
1 package queso fresco or Cotija cheese, crumbled (about 12 ounces)
About 20 6-inch corn tortillas

Olive oil or cooking spray

1 1/2 teaspoons kosher salt

*If you don't want to work with the chipotle peppers or can't find them, try adding some chipotle chili powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase according to taste.

1. Preheat oven to 425 degrees.
2. Slice the shredded beef against the grain into pieces about 1/2 inch to 1 inch long. Place in a bowl and set aside.
3. Combine chilies, chipotle pepper, adobo sauce, garlic powder, coriander, cumin, chili powder, and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.
4. Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. Repeat with remaining 10 tortillas.
5. Working with one tortilla at a time, crumble about 1 tablespoon queso fresco in a line across the center of the tortilla. Top with 1-2 tablespoons shredded beef mixture and roll tightly. Place seam-side down on a baking sheet sprayed with nonstick cooking spray. Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.
6. Bake for 20-25 minutes or until edges are golden brown. Remove from heat and allow to cool for a few minutes before serving.

Apple Cake

6 apples, peeled and diced (2 cups)
1 egg
1 1/2 c. flour
1 1/2 t. cinnamon
3/4 c. pecans
1 c. sugar
1/2 c. vegetable oil or Crisco
1 t. vanilla
1/2 t. salt
1 t. soda

Cover apples with sugar. Let stand. Combine the rest of the ingredients and then mix in with apples. Bake in a 9x13 pan or loaf pans at 375 degrees for 45 minutes to one hour.Glaze:2 T. shortening1/2 c. packed brown sugar2 T creamdash salt1 t. corn syrupCombine. Bring to rolling boil. Remove and cool slightly. Pour over warm cake. Spread evenly.Great using rehydrated dried apples from the cannery.

Meatball Stew

(feeds 25)
1/4 c. Onion-- Saute in 4 T. oil
1 1/2 c. Bread Crumbs -- soak in 2/3 c. Milk
Add to 3 lbs. Hamburger
2 t. Salt
3 eggs
Mix well-- refrigerate 1 hour

1 1/2 c. chopped celery
3 large onions, chopped fine
6 c. potato cubes
9 carrots, sliced
5 tsp. salt
Pepper
8 c. Water
3 cans petite diced tomatoes
Cook vegetables 1/2 hour. Add meatballs and cook 1/2 hour longer.

Creamy Chicken and Noodles

Boil 2-3 chicken breasts until fully cooked(I add onion and celery salt to water). Remove Chicken and shred into pieces. Bring broth from chicken to boil; add 2 boullion cubes if necessary for more taste. Add wide egg noodles-- boil for 1/2 of the time on the package directions. Add enough milk to make broth look milky (more milky than watery) Add thickener (I start with 1c water whisked with 1/2 c Flour) Add chicken back into pot. Simmer-- will thicken as it simmers- be sure to stir frequently to prevent sticking. Add salt and pepper to taste. Serve over mashed potatoes or eat as is.

Sour Cream Pork Chops by Anne-Marie

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Pineapple Muffins by Steven Schloemer

(24-30 muffins)

3/4 C. sliced almonds. Divide in half.
1 ½ cans (30 oz. total) crushed pineapple.
Drain and reserve juice for glaze.
3 C. flour
4 oz. cream cheese
1 ½ tsp. baking soda
1 ½ C. sugar
1 ½ tsp. salt
1 Tbsp vanilla
¾ C. sour cream
1 ½ egg

1. Measure and combine dry ingredients.2. Cream sugar, vanilla and cream cheese.3. Add egg and beat.4. Add flour to creamed mixture alternately with sour cream.5. Fold in drained pineapple.6. Prepare muffin tin by inserting paper liners. Spray paper liners with cooking spray. Distribute half of sliced almonds in the bottom of the cups.7. Spoon muffin batter over the almonds.8. Sprinkle the remaining almonds on top of the batter.9. Bake at 350 for 30 minutes or until golden.Glaze 2 C. powdered sugar 2 Tbsp. pineapple juice2 Tbsp. soft margarineBeat until smooth. Drizzle over warm muffins.

Chocolate Popcorn by Anne-Marie

1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate

Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!

Ultimate Scalloped Potatoes by Anne-Marie

Ingredients
1 teaspoon butter or margarine, softened
1 large garlic clove, peeled
1 cup heavy or whipping cream
1/3 cup milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese

Directions
1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.2. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. Makes 6 servings.Pro tip: Because potatoes can darken once sliced, prepare this dish right before you plan to bake it. Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.

Pink Fluff by Anne-Marie

1 small box Vanilla (cook to serve) pudding
1 small box Tapicoa (cook to serve) pudding
1 small box Strawberry - or whatever fruit flavor (cook to serve) jello
3 cups water
12 oz Cool Whip
2 pints Stawberries (or whatever fruit you go with)

Bring water to boil on stove, empty contents of vanilla, tapioca and jello into the boiling water and stir. Keep stirring until it boils again, then pour contents into a bowl, let cool for 30 mins and then put in the fridge overnight.Next day, add sliced fruit and Cool Whip. Mix together and serve.You'll want to add the fruit and Cool Whip just before serving.

Chicken Tortilla Soup by Anne-Marie

Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.