fiesta tortilla stack

1 can refried beans
1/2 c. salsa
1/2 c. sour cream
2 Tbsp. taco seasoning
1 red bell pepper, chopped
4 sliced green onions
1 can sliced olives
5 flour tortillas (burrito size)
2 c. shredded lettuce
2 c. shredded cheddar
2 chopped tomatoes

Combine beans, salsa, 1/4 c. sour cream, and 1 Tbsp. taco seasoning. Mix well. Add green onions, red pepper and 1/2 of olives. Mix gently. place one tortilla on a baking sheet. Top tortilla with 3 scoops of bean mixture; spread within 1/4 " of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 c. of sour cream with the remaining seasoning; spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

vegetable cheese chowder

3 c. chicken broth (or vegetable broth)
1 c. cubed potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. margarine or butter
2 c. milk
1/2 c. flour
2 c. (8 oz.) shredded cheddar
Dash pepper
1 T. minced parsley

Bring chicken broth to boil in large soup pot. Add veggies and butter. Cover and cook until veggies are jsut tender (15-20 min.) Combine mild and flour and use as thickening. Add cheese, pepper and parsley. Stir until thickened and cheese is melted. (Can double veggies if desired, I usually do.)

creamy pasta bake

1 jar (30 oz.) spaghetti sauce
1 pkg. (16 oz.) rainbow rotini, cooked and drained
1 1/2 c. sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese

Heat oven to 375. Mix all ingredients. Spoon into 13x9" baking dish. Bake 25 minutes.

So easy it's embarrassing!

chicken and rice

6 bone-in chicken breasts
1 c. uncooked regular rice
1 can cream of mushroom soup
1 c. milk
1 pkg. onion soup mix

brown chicken in small amount of oil in skillet. spread rice in 9x13-inch baking dish. place chicken on top of rice. stir together soup, milk and soup mix until smooth and pour over chicken. seal with foil. bake at 350 for 1 to 1 1/2 hours. for crockpot, layer ingredients in crockpot and cook on high for 6 to 7 hours.

tomato artichoke soup

4 tbsp. butter
1 large onion, chopped
1 tbsp. minced garlic
1/2 t. dried thyme
1 15 oz. can artichoke hearts, coarsely chopped
1 28 oz. can chopped tomatoes with juice
4 c. chicken broth
2 15 oz. cans white beans (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream

In large saucepan, heat butter and saute the onion for 5 min. Add garlic and thyme, saute 1 min. more. Add remaining ingredients except sour cream. Cover, simmer for 30 min. Add sour cream. (Extra broth may be added if juices cook out.)

*Sue and Steph both got full batches, I split one between Carrie and Jodi. Let me know if you guys got enough!

Oatmeal Muffins

1 egg
2/3 c. cold cooked oatmeal
2 tbsp. oil
1 c. milk
1 tsp. cinnamon
2 1/2 c. flour
3 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt

Beat egg. Add oatmeal and oil, mixing well. Stir in milk. Mix flour, baking powder, sugar, salt and cinnamon. Add to oatmeal mixture and stir until moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 20-25 minutes.

Coconut Cookies

2 1/2 c. sugar
1 c. shortening
2 eggs
2 tsp. baking powder
1 tsp. baking soda
3/4 c. sour milk
5 c. flour
1 tsp. salt
1 c. coconut

Beat sugar and shortening until fluffy. Add eggs. Mix in rest of ingredients. Roll into balls and dip in sugar. Place on cookie sheet sprayed with cooking spray. Bake 375 for 10 min. or until edges start to brown. Makes 5 dozen.

twice-baked sweet potatoes

I used yams. There is a difference, but I haven't ever used sweet potatoes. I like yams.

2 large yams (1 1/2 lb.)
2 oz. cream cheese, cubed
2 Tbsp. milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 c. pecan pieces

Heat oven to 425. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 minutes or until tender.
Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.
Spoon potato mixture into shells; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

makes 4 servings, 1 stuffed potato half each.

Sweet and Sour Meatloaf

this is another repeat. Here is the original.

Spinach Alfredo Lasagna

this is a repeat. For the recipe, go here.

Hearty Chicken Noodle Soup

2 tsp. chicken bouillon
3 c. chicken broth
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 1/2 oz. (about 4 cups cooked) egg noodles, cooked
2 cans cream of chicken soup
1/4 c. evaporated milk of 1/2 c. whole milk
2 c. diced cooked chicken

Heat chicken broth and boullion together. Add carrots, celery, onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken if needed, then add chicken and noodles and heat through. Salt and pepper to taste. Makes about 2 1/2 qt. or 10 one cup servings.

(Another from Connie Watts in the ward cookbook. Nothing fancy, but a good old standby!)

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
2 c. sliced zucchini
1 pkg. (8 oz. ) cream cheese, cubed
1/2 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste

Cook pasta as directed on package, adding sliced zucchini during the last 3 minutes of the cooking time.

Meanwhile, place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

Add pasta and zucchini; toss lightly. Serve topped with additional parmesan cheese, if desired.

makes about 8 servings.

pumpkin chocolate chip cookies

this recipe is in the school cook book 3 or 4 times. but just in case...

1 spice cake mix
1 15 oz. can pumpkin
1 bag semi-sweet chocolate chips

mix cake mix and pumpkin. Stir in chocolate chips. Drop by teaspoonful on baking sheet. Bake at 350 degrees for 12-15 minutes.

bow-tie lasagna

1 lb. bow-tie pasta
2 zucchini, shredded
1 16 oz. jar spaghetti sauce
1 c. ricotta cheese
1 t. salt
2 c. shredded mozzarella

1-Cook bow-tie pasta as instructed. While pasta is cooking, heat the zucchini in spaghetti sauce in medium saucepan until it boils.
2-Drain pasta and mix immediately with ricotta and salt. Layer 1/2 of mixture in large casserole. Add 1/2 sauce and 1/2 mozzarella. Repeat.
3-Bake at 350 for 25-30 minutes.

serves 6-8

Blackberry Cobbler

1/2 stick butter
1 c. sugar
1 c. flour
1 c. milk
2 tsp. baking powder
dash of salt

Preheat oven to 375.
Melt butter in 9 x 13 casserole dish.
Mix remaining ingredients, add to melted butter in casserole and stir.
Add 1-1 1/2 pint of any berries (I use black) and stir in.
Bake at 375 for 40 min.

Great with ice cream or cool whip on top! (I actually prefer it plain...)
Can be doubled in same size pan, just turns out deeper.

Hearty Veggie Soup

2 14 1/2 oz. cans vegetable broth
1 large tomato, chopped
1 med. onion, chopped
2 lg. carrots, sliced
1 stalk celery, sliced
1 clove garlic, chopped
2 T. chopped parsley
1/2 t. salt
1/8 t. black pepper
1/2 c. uncooked macaroni
1 15 oz. can kidney beans, drained
1 c. cut green beans
1 zucchini, cut in 1/2 inch slices

In a large soup pot, combine broth, tomato, onion, carrots, celery, garlic, parsley, salt and pepper. Bring to a boil, reduce heat and simmer for 20 min. Add macaroni, beans and zucchini. Simmer for an additional 20 minutes.

Chicken and biscuits

1 can cream of chicken soup
3/4 c. sour cream, divided
2 c. chopped cooked chicken
1 pkg. (16 oz) frozen mixed veggies, thawed
1 c. shredded cheddar cheese
1 c. Bisquick
3 Tbsp. milk

Heat oven to 375. Mix soup and 1/2 c. sour cream in 8-inch square baking dish. Add chicken, veggies and cheese; mix.
Place baking mix in medium bowl. Add remaining 1/4 c. sour cream and milk; stir until stiff dough forms.
Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Very simple casserole, I know. I've actually never tried it before, myself. Hope it's good!

Cool Cucumber Pasta

8 oz. uncooked penne pasta
1 Tbsp. vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 c. sugar
1 c. water
3/4 c. white vinegar
1 Tbsp. prepared mustard
1 Tbsp. dried parsley flakes
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic salt

Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion.
In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers.
Serves 8-10.

Eggplant Ricotta

I am in the habit of calling this Eggplant Parmesan, but I actually don't use any Parmesan cheese in it, so I changed the name...Also, it's not so much a recipe as just the way I cook eggplant, so excuse the lack of specific amounts.

peel and slice 1 med.-size eggplant into 1/4 inch slices. Shake to coat slices in a ziplock bag with a little flour, salt and pepper. Dip in 3 beaten eggs, then in bread crumbs. ( I like to use italian style) In large skillet add 1/2 inch oil, heat to medium high and cook eggplant a few slices at a time till tender and light brown on both sides. Remove slices and drain on paper towels. Add more oil as needed.
cover bottom of casserole dish with your favorite spaghetti sauce. (I like sauce with chunky veggies in it for this dish) arrange 1/2 eggplant slices on top of sauce. Top each slice with a dollop of ricotta cheese, then add remaining eggplant slices, top with shredded mozzarella cheese, then more spaghetti sauce. Bake casserole for 20 minutes or till bubbly.

Chicken Broccoli Casserole

3 c. chicken, cooked and diced
2 cans cream of chicken soup
1 c. mayonnaise
1 c. chicken stock
1 Tbsp. lemon juice
1 tsp. curry powder
2 pkg. frozen broccoli, cooked (I actually don't cook it first, just thaw and then up your baking time by 5 or 10 minutes)

Grease large shallow baking dish. (I use 9 x 13) Place layer of broccoli, then chicken. Mix remaining ingredients; pour over broccoli and chicken. Top with 1 cup grated cheese and 1 c. bread crumbs. Bake 25 min. at 325 degrees.

Sweet and Sour Meatloaf

1 1/2 lbs. ground chuck (or very lean ground beef) I actually use ground turkey, of course!
3/4 c. bread crumbs soaked in 1 c. milk (can use evaporated milk)
2 beaten eggs
1/4 c. chopped onions
1 t. sage
1 t. salt

Sauce:
1/2 c. catsup
6 Tbsp. brown sugar
1/4 t. nutmeg
1 t. mustard

Blend carefully and roll into loaf pan and top with sweet and sour sauce. Cut sauce in by pre-slicing meat loaf and running knife around edges. Bake at 400 degrees for about 1 hour.

(this is Connie Watts' recipe from the ward cookbook)

New Mexico Cornbread

1 c. cornmeal
1 T. baking powder
3/4 t. salt
1 c. cream style corn
1 c. sour cream
2/3 c. butter, melted
2 eggs
1 c. shredded cheddar cheese
1 (4 oz.) can diced green chilies

In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9 inch square pan. Bake at 350 for 1 hour or until bread tests done.

I like to double this recipe and make it in a 9 x 13. It is one of my all time favorites, but B. doesn't really like it, so I don't make it much. I got it, along with lots of my other faves, from a sweet lady named Jean from Mississippi that I used to work with at the IRS. She brought in baked goods for us almost every day! Remember her, Ta?

Mexican Lasagna

1 T. vegetable oil
1 lb. ground turkey
1 c. chopped onion
1 1/2 c. chopped green and/or red bell peppers
1 (4 oz.) can diced green chilis
1 pkg. taco seasoning mix
2 c. smooth taco sauce, divided
8 soft taco size flour tortillas, divided
2 c. mexican blend shredded cheese, divided

Preheat oven to 375. Grease 13 x 9 baking dish.
Heat vegetable oil in large skillet over medium heat. Add ground turkey or chicken; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are slightly tender.
Spread 1/2 c. taco sauce over bottom of prepared baking dish. Cover with 4 tortillas. Spread with half of meat mixture and 1/2 c. taco sauce. Sprinkle with 1 c. cheese. Repeat with remaining ingredients.
Bake for 15 to 20 minutes or until heated through and cheese is melted.

I have to confess to leaving out the peppers and onion when I made this today. I forgot to get them at the store, and wasn't about to go back! Sorry, but I think it still turned out ok. Just not quite as healthy!

Ham, Cheese, and Spinach Strata

3 or 4 large day-old croissants
2 tablespoons butter
1 c. finely chopped onion
8 oz. fresh baby spinach leaves, chopped
2 c. grated sharp Cheddar
1/4 c. diced ham
6 eggs
2 1/4 c. half-and-half
2 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1 t. dried basil

1. Butter a 9x13 casserole. Using a serrated knife, cut the croissants int0 3/4 to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside.
2. Melt the butter in a large saute pan. Add the onion and saute over med.-low heat for 5 min. stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.
3. Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.
4. In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissant down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.
5. Heat the oven to 350. Remove plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45-55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.

I got both of the recipes this week from Family Fun Magazine. I made this on Easter morning and my kids absolutely loved it!

Bubbly Berries and Grapefruit

2 red grapefruits, halved, seeded, and sectioned
1 pint fresh strawberries, rinsed and halved or quartered
1 (25 oz.) bottle sparkling cider
fresh mint sprigs for garnish

1. Alternately spoon the grapefruit sections and the sliced strawberries into 6 goblet glasses until you have enough fruit in each to make a nice serving.
2. Slowly pour enough sparkling cider over the fruit to almost cover it. Add a sprig of mint to each goblet, and your treat is ready to eat! Makes 6 servings.

• for best results, chill all ingredients.

• of course for dinner group I just mixed the fruit and had them pour the cider over it themselves.
• I love this recipe, because my kids don't usually eat grapefruit without a TON of sugar, and even then, not often. And I'm not a fruit eater myself, but this is really yummy! simple, I know, but a tasty, refreshing side to a breakfast casserole!
  

Coconut Cashew Cookies

3/4 c. butter, softened
3/4 c. packed brown sugar
1/2 c. sugar
2 eggs
2 t. vanilla
2 1/4 c. flour
1/2 t. baking soda
1/4 t. salt
1 1/2 c. coconut
1 c. cashews

Beat together butter and sugars until light and fluffy. Beat in eggs. Stir in vanilla. Add flour, soda and salt. Stir in coconut and cashews.
Drop by rounded tablespoons onto ungreased baking sheet. Bake 325 degrees for 12-15 min. or until bottoms turn golden brown.

I like these cookies because they are not super sweet!

This is misleading because I didn't actually make these for my dinner group, we kind of have a rule against desserts. But...desserts happen to be my favorite thing to make, so I think I'll still post good dessert recipes, I bake at least once a week either for my family or to bring in to work. Scroll down to see what I actually DID make for the group.

Spinach Lasagna

12 lasagna noodles, cooked and drained
1 (15 oz.) container ricotta cheese
2 c. (8 oz.) shredded mozzarella cheese
1/4 c. shredded Parmesan cheese, divided
2 eggs
1 jar marinara sauce
1 (10 oz.) pkg. frozen spinach, thawed and well drained (you can also use fresh!)
1 (16 oz.) jar alfredo sauce

In large bowl, combine ricotta, mozzarella, 2 tablespoons Parmesan and eggs; mix well. In 9 x 13-inch baking dish, spread 1 cup marinara sauce. Layer 4 lasagna noodles over sauce. Top with half each, cheese mixture, spinach, and marinara sauce. Repeat layers. Top with 4 remaining lasagna noodles. Spread alfredo sauce evenly on top; sprinkle with remaining Parmesan. Cover; bake at 350 degrees for 40 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.