Southwestern Egg Rolls {from Lynnie}

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 10 Egg Rolls

Ingredients

·         2 tablespoons olive oil, plus extra for brushing

·         1 pound skinless, boneless chicken breasts – diced

·         1 medium-large onion, minced

·         1 cup frozen corn

·         1 (14.5)oz can black beans, rinsed & drained

·         2.5 cups fresh baby spinach

·         1 tablespoon cumin

·         1 tablespoon chili powder

·         3.5 cups shredded pepper jack cheese

·         salt & pepper to taste

·         10 taco sized flour tortillas

Instructions

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.

Spoon about 1/4 cup of filling (we used more) into the center of each taco sized flour tortilla, and roll up like a burrito (folding in the sides). Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy. (ours took longer)

Serve with Cilantro Cream Sauce, if desired.

Cilantro Cream Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About 2 cups

Ingredients

·         1 (8oz) package cream cheese, softened

·         2 tablespoons sour cream

·         1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)

·         1 teaspoon black pepper

·         1 teaspoon celery salt

·         1 tablespoon taco seasoning

·         6 cloves garlic

·         1 bunch fresh cilantro

·         the juice of half a lime

Instructions (make day ahead so flavors can gel)

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks. 

Cheese Blintzes {from Lynnie}

4 eggs
1 c. cottage cheese
1 c. sour cream
1 Tbsp. sugar
1 tsp. salt
1 c. flour

Beat eggs, add cheese and cream. Blend. Add dry ingredients. Cook like pancakes.

Serve with 1 spoonful of cottage cheese, 1 spoonful of raspberry or strawberry jam, and a dollop (or two or three) of whipped cream. Yum!

*If you don't have homemade jam, use fresh fruit. I like to puree raspberries, then mix them with whole raspberries. Blackberries work, too.

{the best ever} Glazed Banana Bread {from Meg}

This is my friend Kiera's recipe. It is so ridiculously good that Ryan eats it--and he's allergic to bananas!

Mix together:
3 c. flour
1 1/2 tsp. baking soda
2 1/2 c. sugar
1 1/2 tsp. salt

Add and mix:
1 c. buttermilk
1/2 c. melted butter
1 1/2 tsp. almond extract
1 c. oil

Mix well. Add and mix:
3 eggs
1 1/2 tsp. vanilla
3 mashed, overripe bananas

Mix well.

Grease and flour pans. Bake at 350* for 1 hour.

Glaze:
In a small saucepan, combine
3/4 c. sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 tsp. almond extract
2 Tbsp. butter
Heat on stove to melt together. DO NOT boil. Pour directly on warm bread loaves from stove.

Crunchy Choco-Caramel-Corn {from Lynnie}

(If you like crunchy caramel corn, you could increase the sauce a teeny bit and stop after step 3. I personally prefer mom's amazing gooey caramel corn, but for crunchy, this recipe is pretty tasty and would be good with  just the popcorn.)

4 cups popped kettle corn

1/4 c brown sugar

2 tbsp butter

1 tbsp corn syrup

1/8 tsp baking soda

¾ c mini marshmallows

¾ c m&ms

¼ c chocolate chips

¼  c butterscotch chips

¼ c creamy peanut butter

1.       Pour measured popcorn into large microwaveable bowl.

2.       Line cookie sheet with waxed paper

3.       In small microwaveable bowl, microwave brown sugar, butter, and corn syrup uncovered on high for 45 seconds, stir, and cook for 1 more minute. Stir in baking soda until dissolved. Pour over popcorn, stirring until evenly coated. Microwave on high for 45 seconds, stir, microwave 45 seconds, stir, microwave 45 seconds, stir. Spread on cookie sheet. Cool. Break into bite-sized pieces.

4.       Sprinkle marshmallows and m&ms over popcorn.

5.       In small microwaveable bowl, microwave chocolate and butterscotch chips for 50 seconds. Stir. Microwave for 30 seconds. Stir. If close to being melted, add pb and microwave another 20-30 seconds. Stir. Continue to heat if needed, until chips and pb and completed melted and mixed well. Drizzle over popcorn.

6.       Chill in fridge until set.

7.       Break apart and store in tightly covered container.

Smoky Mac & Cheese {from Lynnie}

3 cups uncooked shell pasta

2 ¼ c whipping cream

1 ½ tsp Dijon mustard

½ tsp ground red pepper (cayenne)

¾ tsp course (kosher or sea) salt

2 cups shredded cheese

½ c shredded cheese

¾ lb ground sausage, cooked and drained

¾ c diced onions and green peppers, sauteed

1 or 1 ½ cans diced tomatoes, drained

¼ c sliced green onions

½ c grated parmesan

½c bread crumbs

2 tsp olive oil

1. Cook pasta. Drain, return to saucepan, cover to keep warm
2. Meanwhile, heat oven to 375*. Spray 13x9 glass baking dish with cooking spray.
3. In saucepan, heat whipping cream, mustard, salt, and red pepper to boiling. Reduce heat and stir in 2 c cheese with whisk until smooth. (We couldn’t taste the red pepper, so we might just leave it out next time…or ad more.)
4. Pour sauce over macaroni. Stir in tomatoes, green onions, sausage, and onion/pepper mixture. Pour into baking dish. Sprinkle ½ c cheese on top.
5. In small bowl, mix parmesan cheese and bread crumbs. Stir in oil (opt – I didn’t use this). Sprinkle over top of macaroni mix.
6. Bake uncovered 15-20 min or until edges are bubbly and top is golden brown

Grace's Cheese Ball

16 oz. cream cheese, softened
1 package of Italian Seasoning (dry mix)
Mixed Nuts

Combine cream cheese with the seasoning. Mix well. Place in plastic wrap. Cover with wrap and form a ball. Place in refrigerator until firm. Put nuts in bowl and roll around cheese ball until covered with nuts. Place on plate and serve with ritz crackers.

Broccoli & Cheese Casserole {from Grace}

2 bags frozen broccoli
1 lb. Velveeta cheese
1 c. margarine
1 pack of ritz crackers crumbled

Cook broccoli in microwave until edible. Drain water, put into a 9x13 pan. Melt cheese and margarine together over med/low heat. Drizzle cheese on top of broccoli. Sprinkle crackers on top. bake for 15-20 minutes, at 350 degrees, or until bubbling.

Chicken Cordon Bleu Casserole {from Grace}

6 breasts of chicken
8 thin slices of ham
8 slices of Swiss cheese
1 1/2 cans cream of chicken
1/2 c. melted butter
2 cups stovetop stuffing mix

Put chicken in baking dish. Cover with ham, then cheese, the cream of chicken. In small bowl mix butter and stuffing. Spread on top of chicken. Bake for 1hr at 350. (cover last 15 min if stuffing is too brown)

Taco Pie {from Mom}

1 (8 oz.) package refrigerated crescent rolls

1 lb. ground bef

1 (1 oz.) package taco seasoning mix

1 (16 oz.) container sour cream

8 oz. shredded Mexican-style cheese blend

1 (14 oz.) bag tortilla chips, crushed. 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Butterfingers {from Mom}

1/4 cup butter         2 tsp baking powder
1 1/4 cups flour       1 tsp salt
2 tsp sugar              2/3 cup milk

Heat oven to 425. Put butter in 9x9 square pan and put in oven while it is heating to melt...remove.
Mix dry ingredients. Add milk and stir to form dough. Turn dough on floured surface and next 7-8 times.  Roll into 8 inch square and cut in half, then cut each half into nine - 4" strips. Dip each strip in melted butter, turn over and put in pan, strips close together. Bake 15-20 minutes or until golden brown.

*I half this for Dad and I and bake in a bread pan because they aren't that good left over. When everyone was home I 1 1/2 the recipe.

Kent's Corn Chowder {from Meg}

1 - CUP (2 STICKS BUTTER)
1 - SMALL ONION, DICED
1 - CARROT, FINELY DICED
1 - CELERY STOCK, DICED
1 - CLOVE GARLIC, MINCED
1 - 8 OZ. JAR ROASTED RED PEPPERS, DICED
1/2-CUP ALL-PURPOSE FLOUR 
3 CUPS WHITE CORN KERNELS, 1 LB. FROZEN
3 CUPS CHICKEN STOCK 
1 TBL “BETTER THAN BOULLION”
 2 CUPS HALF-AND-HALF
PINCH OF FRESHLY GRATED NUTMEG 
SALT AND PEPPER TO TASTE

MELT 1 STICK OF BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE ONION, CARROT, CELERY AND GARLIC, AND SAUTE FOR 2 MINUTES. ADD THE FLOUR AND STIR TO MAKE A ROUX. COOK UNTIL THE ROUX IS LIGHTLY BROWNED; SET ASIDE TO COOL TO ROOM TEMPERATURE. MEANWHILE, COMBINE THE CORN AND CHICKEN STOCK IN A SAUCEPAN, AND BRING TO A BOIL. SIMMER FOR 10 MINUTES. ADD THE ROASTED PEPPERS, SIMMER 2 MINUTES MORE. POUR THE BOILING STOCK AND CORN MIXTURE, A LITTLE AT A TIME, INTO THE ROUX, WHISKING SO IT DOESN’T LUMP. RETURN THE PAN TO THE HEAT AND BRING TO A BOIL. THE MIXTURE SHOULD BECOME VERY THICK. IN A SMALL SAUCEPAN, GENTLY HEAT THE HALF-AND-HALF; STIR IT INTO THE THICK CORN MIXTURE. ADD THE NUTMEG AND SALT AND PEPPER TO TASTE. JUST BEFORE SERVING, CUT THE REMAINING STICK OF BUTTER ONTO LARGE CHUNKS. ADD IT TO ENRICH THE SOUP, STIRRING JUST UNTIL THE BUTTER MELTS. SERVE IMMEDIATELY.

ADD SHREDDED OR DICED ROASTED CHICKEN FOR A MEAL

 {Serves 8-10}

Cookies & Cream Hot Chocolate (in the Blendtec)

2 cups milk

8 tbsp hot cocoa powder (use more or less to make depending on how chocolaty you like it)

4-5 Oreos

Whipped Cream 

1.  Warm milk in the microwave (about one minute) then pour into your Blendtec jar. 

2.  Add cocoa powder and 3 Oreo cookies.  Hit the "soup" button on your Blendtec and let it blend.

3.  Pour cocoa into two mugs and top with whipped cream. Crush the last Oreo over the top of the whipped cream.  Serve immediately.

{Serves 2}

Cheesy Broccoli Potato Soup {from Lynnie}

 1 TBSP butter

½ onion, diced
1 clove garlic, minced (I use garlic salt)
2 ½ - 3 medium potatoes, peeled and cubed
1 cup chicken broth
¼ tsp pepper
Salt to taste
1 C milk
½ C cheddar cheese
1/8 C Parmesan
Broccoli florets, steamed
 1.       Melt butter in large saucepan over medium heat. Add onion and garlic and sauté til tender. Add potatoes, chicken brother, salt, and pepper. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes (or until potatoes are tender). 
2.       Meanwhile, steam broccoli
3.       Transfer half of soup to a blender and process until smooth. Return to saucepan.  Stir in cheeses, milk, and broccoli and cook until heated through.  Season with extra salt, pepper, and Parmesan, if desired.
*Delicious in homemade soup bowls!

Apple Cinnamon Crunch Waffles {from Lynnie}

Waffle Batter: Make according to directions on package, but substitute applesauce for oil. Then add about 2 tsp of cinnamon,  1/2 tsp nutmeg, and 1/2 tsp all spice

Crumb Topping: 5 TBSP of each - flour, brown sugar, oatmeal, cold butter.  2 tsp cinnamon. Mix flour, sugar, and oatmeal, and cinnamon. Cut in cold butter. (This is enough for about 10 waffles)
Caramelized Apples:  2 large apples peeled and diced, 4 tbsp butter, 3 tbsp brown sugar, 3/4 tsp cinnamon
 
*Grease waffle iron. Once iron is hot enough, add appropriate amount of waffle batter. Close lid and cook until green 'ready' light turns on. Open lid, add generous amount of topping to both waffles (enough to cover each), close lid, cook for another 30-60 seconds, or until topping has melted and crunched. (You might add the topping before the green light goes off to give it more time to melt.)
*Make apples as waffles are cooking.  Melt butter in small pan over med. heat.  Add apples, brown sugar, and cinnamon.  Stir and bring to a slow boil.  Boil for about 1 min.  Turn to low and simmer until ready to use.
*Once everything is ready,  top waffles with apples and mom's amazing cinnamon syrup (and homemade whipped cream, if your heart so desires). enjoy!

Candy Corn Pizza {from Grace}

(via Sherbet Blossom from Pinterest)

Cinnamon Belgian Waffles {from Mom}

2 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

1/4 cup butter, melted

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 tablespoon white sugar

1/4 teaspoon salt

2 egg whites

1 pinch ground cinnamon

1.  Preheat your waffle iron.
2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Cinammon Roll Dutch Apple Pie

Crumb Topping

1 cup all-purpose flour

1 cup packed brown sugar

1/2 cup butter, softened

 

Crust

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

 

Filling

6 medium Granny Smith apples, thinly sliced

3/4 cup granulated sugar

2 tablespoons all-purpose flour

1 1/4 teaspoons apple pie spice

2 tablespoons lemon juice 

 

1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. 
3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling. 
5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Chicken Tortilla Goodness {from Kayla}

2 to 3 chicken breasts
1 can chicken broth
1 pkg. taco seasoning
1 c. salsa
1 can corn
1 can black beans (drained)
Optional: sour cream, cheese, lettuce, tomatoes, onions, salsa, avocados, refried beans

Place all ingredients in the crockpot for 3-4 hours on high or 5-7 on low. Just before serving, shred chicken and return to pot. This can be served as a soup, with scones, or with tortillas

If you're serving with scones or tortillas, only use half can chicken broth so it isn't too runny

Parmesan Chicken Bake {From Meg}

{Recipe from My Kitchen Escapades}

6 chicken breasts (I like to cut them in half)
1 c. light mayonnaise or Greek yogurt (or half of each)
1/2 c. fresh Parmesan cheese, plus more for the top
1 1/2 tsp. seasoning salt
1/2 tsp. pepper
1 tsp. garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh Parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!


*I wasn't sure if we'd like this so I cut it in 1/3 and only made 2 chicken breasts--but I wish I'd done the entire recipe! It was super yummy and I would have loved to have leftovers!

Johnny Carino's Chicken Scallopini {From Grace}

Lemon butter:
1/2 pound butter
1 tablespoon lemon juice
2 tablespoons white wine
1/2 teaspoon garlic , minced

Chicken
4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti
8 ounces heavy whipping cream


1.Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
2. Put spaghetti on to boil & prepare as you usually would.
3. While spaghetti is cooking halve each chicken breast (you will have 4 pieces).
4. In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done.
5. Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done.
6. Add heavy cream and allow to boil to the middle of pan. Remove from heat, add one cup lemon butter, and fold together to make sauce.
7. Serve over spaghetti.