Taco Pie

1 lb. ground beef
1/2 onion
1 can tomato sauce
1 envelope taco mix
1 can sliced olives
1 can crescent rolls
Cheddar cheese - grated
sour cream
lettuce
tomato

Directions: Brown beef and onion. Drain fat. Stir in tomato sauce, seasoning, and olives. Separate crescent rolls and press in pie pan to form crust. Spoon in meat mixture, spread sour cream over meat, cover with cheese. Bake at 375 for 10-25 munites until crust is golden brown. Let sit 10 minutes before cutting. Serve topped with lettuce, tomato.

This is Lance's Mom's recipe. I stole it from her! Hehehehe

Ranch Chicken

3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing
8 boneless chicken breasts
1/2 cup melted butter

Combine first 3 ingredients. Dip Chicken in butter. Roll in mixture. Bake uncovered 350 degrees for 45 mins.

Saffron Rice

4 tablespoons butter or margarine
1/4 cup diced onion
1 cup uncooked long grain white rice
2 cups water
1/2 teaspoon dried parsley flakes
1 pinch saffron threads

Directions
Melt butter or margarine in a medium, non-stick pot over medium heat. Cook and stir onion until golden. Add rice, and stir to coat. Stir in water, parsley flakes, saffron. Reduce heat, cover, and simmer for 20 minutes.

A friend gave me some saffron from Israel--score!! It's pretty expensive, but a little goes a long way. This is really yummy and easy to make!

Pumpkin Dump Cake

It doesn't get much easier than this recipe! It doesn't look pretty, but very YUMMY!
1 (16 oz.) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice (or a blend of cinnamon, ginger, cloves)
1/2 tsp salt
1 yellow cake mix
2 sticks melted butter (here's why it takes so good!)
1 cup chopped pecans (optional)
whipped topping

Combine first six ingredients in large bowl.
Pour into a 9" x 13" pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted butter. Bake at 350 degrees for 50-55 minutes. Sprinkle pecans over cake for the last 10 or 15 minutes of baking time. Cool completely. Serve with whipped topping.
Refrigerate leftovers.

Chicken and Corn Chowder with Sweet Potatoes

It is Fall, or Autumn, whichever you like to call this time of year, and Autumn calls for soups and chowders to warm the body when it's starting to get a bit chilly outside! Enjoy this healthy, yummy recipe to warm your soul.

3 cups whole milk
1 cup yellow corn muffin mix (jiffy brand is what I used)
2 Tablespoons butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth (for a thicker chowder, add less broth)
1 1/2 pounds boneless, skinless chicken breasts cubed or shredded
2-4 sweet potatoes, peeled and cut into 1/2 inch pieces
1 cup shredded monterey jack cheese or cheddar cheese
3 cups frozen or canned corn
1/2 cup chopped fresh parsley
salt and pepper to taste (a must)
(I also like to add 1-2 pinches of red pepper flakes for a bit of heat)

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper (and optional red pepper flakes).

Note: I don't usually have fresh parsley so I added 1 or 2 tablespoons of dried parsley. I also usually just bake the yams in the oven at 400 for about an hour, peel them after they are done baking, and then slice them into the soup. I was really surprized by this recipe, it has a lot of flavor and a lot less fat than other chowder recipes, but is still very creamy and rich without having to use heavy cream. YUM!

Morrocan Pork Tagine

1-2 pounds pork

1 T. flour

1 t. cumin

1 t. paprika

1/2 t. tumeric

1/4 t. red pepper

1/4 t. ginger

1 T. olive oil

1 chopped onion

3 garlic cloves

1/3 c. raisins

1/4 c. almonds

3/4 c. chicken broth

Toss pork in seasonings. Heat oil over medium high heat in large pan. Saute onion for 5 min. Add pork and garlic- cook until not pink. Add broth and raisins. Boil at high heat. Reduce to medium heat; simmer 7-8 minutes uncovered.

Serve over couscous.

Thai Ribbons

[Ooooo, my first recipe post! :) :) Thanks for the add Ash. I made these for 4th of July with chicken, and Will grilled them. I thought they were really yummy!!! ]

1-1/2 lbs. flank steak (or chicken)
1 cup teriyaki sauce
6 Tbsp. vegetable oil
1/4 cup fresh ginger, finely chopped
1/3 cup garlic, minced
1-1/2 tsp. crushed red pepper
24 wooden skewers

Cut beef or chicken diagonally, across the grain, into 1/4-inch thick slices. Thread each slice onto a bamboo skewer. Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper. Pour marinade over beef/chicken in shallow pan, reserving 1/4-cup for basting. Marinate in refrigerator 1 to 2 hours. Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.

Tomato Chicken Parmesan

Paul thought this was just like Olive Garden's Parmesan Chicken. Some reviewers suggested putting additional parmesan or mozzerella on top of the chicken during the last 5 minutes of baking time.




INGREDIENTS:
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread
crumbs (reviews suggested Italian flavor)
6 skinless, boneless chicken breast halves
1/4 cup butter
16 ounces pasta sauce
6 slices Monterey Jack cheese (I used shredded mozzerella)

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Melt 1/4 cup butter in a 13X9 pan as the oven preheats.
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. Remove 13X9 pan from oven when butter is melted, and add coated chicken. Bake for 20 minutes or until chicken is cooked through.
4. Remove chicken from pan and pour pasta sauce into the 13X9 baking dish. Add chicken, then lightly cover with pasta sauce. Bake for 15 minutes.
5. Place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for an additional 5 minutes or until cheese is completely melted.

Serve over buttered spaghetti or linguine!

Chicken and Biscuit Casserole

I made my own home-made cream biscuits, placed them on top, and cooked casserole according to directions. Came out wonderful -- the whole family loved this recipe. I modified it a bit according to the reviews on allrecipes.com.

INGREDIENTS:
1/4 cup butter
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped baby carrots
1/4 cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil 1/2 teaspoon ground black
pepper
2 cups chicken broth
1 can cream of chicken soup
2 chicken boullion cubes
1 (10 ounce) bag frozen peas
4 cups diced, cooked chicken (about 2 chicken breasts is good)


2 cups buttermilk baking mix
2 teaspoons dried basil
2/3 cup milk


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, add cream of chiken soup and boullion cubes, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Crispy Roasted Garlic Potatoes

These are yummy. Not too greasy, soggy or garlicky!
Serves 4

2 pounds large red potatoes, scrubbed, dried, and each cut into 8 wedges
1 Tablespoon cornstarch
1/2 teaspon garlic powder
salt & pepper
3 tablespoons vegetable oil
1 tablespoon unsalted butter, softened
1 large garlic clove, minced
1 teaspoon minced fresh parsley
1/8 teaspoon grated lemon zest

1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
2. Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.
3. While potatoes roast, mix butter, garlic, parsley, and zest together in a medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.
4. Transfer potatoes to bowl with butter and toss until evenly coated. Season with salt and pepper. Serve.

Easy Pasta Primavera

2 Tablespoons unsalted butter
1 small onion
8 oz fresh white mushrooms, quartered
salt & pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz egg-enriched dried fettuccine
1 pound fresh asparagus, spears cut diagonally into 1 inch pieces
1 medium zucchini, cut into 1/2 inch dice
1 cup frozen peas
1/2 cup grated Parmesan cheese
1-1/2 tablesoons lemon juice
1/4 cup thinly sliced basil

1. Bring 4 quarts of water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
2. As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.
3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Serve, passing extra chesse at table.
This made a lot of food! It says it serves four, but we ate tons and still have leftovers. It only took about a half hour to cook. I love that it only uses two pots, so not tons of dishes afterwards. I didn't have asparagus today, but I think it would be even better with it!

Garden Risotto

By Ellie Krieger

This is so EASY and Delicious, and HEALTHY! Becuase it is so full of yummy veggies you get very large servings with very little calories. You MUST use Arborio rice, I have been able to find it in the specialty shelves at Wal-Mart. Also, I usually double the amount of Parmesan cheese, from 1/4 cup to 1/2 cup. Enjoy as a side with grilled pork or sausage!


6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.



Nutrition Information
Nutritional Analysis per serving Calories 205
Total Fat 4 grams Saturated Fat 1.5 grams
Cholesterol 1 mg Sodium 466 mg
Carbohydrates 30 grams Protein 10.5 grams
Fiber 3.5 grams

Travis' Stroganoff

Travis gets the credit on this one--I thought I hated stroganoff until he taught me how to make this! So yummy and easy.

1 lb ground beef
1 can cream of mushroom soup
1/3 cup sour cream
1/3 cup milk
garlic salt/powder
salt and pepper
1 cup uncooked rice

1. Start cooking rice
2. Meanwhile, brown ground beef.
3. Drain ground beef
4. Stir in cream of mush soup, sour cream, and milk
5. Season with garlic, salt and pepper to taste.
6. Serve over rice

All these measurements are approximate. I just kinda throw stuff in. Lots of salt and pepper tho.

Beto's Breakfast Burritos

SO EASY and yummy!
The only thing lacking in this knock off is the tortillas...so use your favorite flour tortilla!

2 medium baked potatoes
5 eggs
1 package of bacon
red pepper
cheddar cheese
flour tortillas

1. fry bacon in skillet
2. drain grease but don't wipe clean
3. scramble eggs in bacon skillet
4. chop up potatoes and bacon and add to eggs
5. add cheese and mix everything together
6. sprinkle with red pepper or whatever spice you choose
7. wrap in warm tortillas and enjoy with salsa, hot sauce, sour cream, or whatever topping you like!

Carrot Cake

The best Carrot Cake I have ever had, and the healthiest. Oil is partially replaced with applesauce, and there are 3 fruits and veggies in this cake. You can use 1/3 the fat cream cheese for the frosting if you want.


INGREDIENTS

4 eggs
3/4 cup canola oil
½ cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
½ to 1 teaspoon nutmeg
1 tablespoon ground cinnamon
3 cups coarsely grated carrots (grated on large side of grater)
1 8 oz can crushed pineapple – drained and juices squeezed out
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 to 4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS

1.)Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Or place parchment paper down on bottoms of two greased, round, 9 inch cake pans for easy release after baking.

2.) In a large bowl, beat together eggs, oil, sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Stir in carrots, applesauce, and pineapple. Fold in pecans. Pour into prepared pan.

3.) Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans, or sprinkle the cake with chopped pecans after frosting the cake. Frost the cooled cake.

Awesome Chicken Tacos

4 Chicken Breasts
1 packet taco seasoning
Corn Tortillas
1 can refried beans (the cheaper the better)
1 can chili (also, cheaper the better)
grated cheese
diced tomato
sour cream
grated lettuce
avacado
vegetable oil

Cook chicken with taco seasoning according to packet instructions.
Meanwhile, fry tortillas in vegetable oil.
Mix refried beans and chili together in bowl and heat.
Get all the toppings ready and put tacos together however you want--they're supposed to seriously messy but seriously good. =) Travis likes to spread sour cream on the tortilla first but i think the secret is in the beans!

Philly Cheesesteaks

4-6 Hoagie Rolls
Beef steak (any kind will do, but the thinner the better)
1 Green pepper
1/2 Onion
Mushrooms
1 small tub Cream Cheese
Garlic

Slice steak into bite sized pieces, then fry them up with sliced green pepper, onion, and mushrooms. Season with garlic.
Slice hoagie rolls and spread cream cheese generously on both sides, toast in oven.
Place meat mixture on rolls and eat up!

Crispy Baked Chicken

1/2 c. cornmeal

1/2 c. flour

1 1/2 t. salt

3/4 t. chili powder

1/2 t. cayenne pepper

1/2 t. oregano

1/4 t. pepper

4 Chicken Breasts

1/2 c. milk

1/3 c. melted butter

1. Combine dry ingredients.

2. Dip chicken in milk and roll in dry mixture.

3. Place in 9X13" pan sprayed w/pam and drizzle w/butter. Then bake at 375 for 30 min or longer til crispy and lightly browned (probably longer).

Seven Layer Bars

9 whole grahams (5 ounces)

8 T (1 stick) unsalted butter, melted & cooled

1 c. walnuts, chopped fine

1 c. semi-sweet chocolate chips

1/2 c. white chocolate chips

1/2 c. butterscotch chips

1 c. coconut

1 14-oz. can sweetened condensed milk

1. Adjust rack to lower-middle position and preheat oven to 350. Spray 9X13" pan w/pam.

2. Place crackers in ziplock bag and pound w/meat grinder til coarsely crushed w/large and small pieces. Toss with butter, then sprinkle mixture in prepared pan. Sprinkle with toppings in order for layers. Pour milk over top. Bake 25-30 min. Cool 2 hours before removing bars. Store in fridge.

Walnut-Orange Spinach Salad with Craisins

Mix desired parts of:

Fresh Baby Spinach
Craisins
Walnuts
Canned Mandarin oranges, drained and patted dry
Shredded Cheddar Cheese
Shredded Mozzerella Cheese

Toss and serve with favorite dressing.