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.