FND

Butternut Squash Soup

2012-01-12T15:57:00.003-07:00

So late posting this!

2 onions chopped
oil or butter for sauteing
1 butternut squash
4 cups broth
1/2 cup skim milk
salt and pepper
dash nutmeg
dash cloves
dash cinnamon

Quarter the squash and de-gut. Spray baking sheet. Place squash face down and cook 20 minutes at 425.
Saute onions. Peel squash (I hate this part because I don't have the patience to wait for it to cool and I always burn my fingers!) Add squash and onions and broth in a big pot. Add spices. Cook 10 minutes. Puree in blender (it usually takes a few batches). I always get a big bowl out too so I can pour the soup into it until the big pot is empty.

Pizza Twist

2011-12-10T17:55:00.001-07:00

Pepperoni Pizza Twist

1 package (3.5 ounces) pepperoni slices, diced
1 can (3.25 ounces) pitted ripe olives, drained and chopped

5 fresh mushrooms (optional)
2 tablespoons snipped fresh parsley (optional)
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg
1 teaspoon Italian Seasoning
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 can (15 ounces) pizza sauce, warmed (optional)

1. Preheat oven to 375ºF. Food process pepperoni, olives, mushrooms, and parsley (or diced it all up). In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well.

2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.

For Pizza Sauce

28 oz. can tomatoes

olive oil

garlic salt

You can blend sauce in a blender to make it smooth. Heat up and flavor with garlic salt and olive oil to taste.

BROCCOLI SALAD

2011-12-08T06:12:00.002-07:00

2 bunches fresh broccoli (about 1 lb) cut into small flowerets

1 medium purple onion, finely chopped

1 cup grated cheddar cheese

6 strips bacon, cooked until crisp and crumbled

1/2 c. sunflower seeds or raisins (optional)...i think Emily used craisins- yum!

1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins or craisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.

Broccoli Salad Dressing

1 c. mayo

2 Tbsp. red or white wine vinegar

1/2 c. sugar

1/2 tsp salt

Mix ingredients. Chill at least 1 hr before tossing with salad. Makes 6 servings.

score card gets a makeover

2011-12-07T22:58:00.000-07:00

Hey Ladies - I updated our good buddy here. Seriously when have we ever played 6 rounds and why did you need like 3 inches of space to log all your millions of Bunkos? This is more realistic and for me we could have left off the space for Bunkos (with how I've been playing lately - I know just toss me in the hat)

Anyway, it's here on the blog if your ever in a pinch and need it or if you know anyone who starts a new group and needs a freebie (don't even think about leaving this group for another - I will stalk you and throw dice at you house) okay. That being said - please feel free to post when and whatever useless info you can think of... oh and Nikki, Jessie, and broccoli salad please post your recipes. I think there was other yum stuff but I'm drawing a blank.

The Vanilla Cupcake by Daryl Lee

2011-10-02T13:36:00.000-07:00

Ingredients:

2/3 c. butter, soft

1 3/4 c. sugar

2 eggs

1 1/2 tsp. vanilla

3 c. flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/2 c. milk

Directions:

Preheat oven to 350'. Line a muffin pan with cupcake liners. In a large bowl mix butter, sugar, eggs, and vanilla until light and fluffy. Beat eggs in one at a time. Combine dry ingredients. Stir into batter alternately with milk. Spoon into prepared muffin cups. Bake for 15 to 20 minutes in preheated oven, until the top of the cupcake springs back when lightly pressed.

Libby's Pumpkin Roll

2010-10-17T19:39:00.000-07:00

Cake:

1/4 cup powdered sugar (to sprinkle on kitchen towel)
3/4 cup all-purpose flour or wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Directions:

FOR CAKE: Preheat oven to 375' F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with (1/4 c.) powdered sugar.
COMBINE: flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool.
FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel.

SPREAD cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Apple Cider Reduction Sauce:

3 cup apple juice or cider
1/4 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt

Combine dry ingredients and mix well. In a sauce pan heat apple juice or cider. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. I made this to drizzle over the top of the Pumpkin Roll. If it is too thick you can whisk in water to get it to drizzling consistency.

a favorite of mine - Jason's Rum Cake

2010-02-13T14:03:00.000-07:00

Jason’s Rum Cake

1 yellow (or white) cake mix

1 3.5 oz. Vanilla Jello instant pudding

½ c. rum

½ c. water

½ c. oil

4 eggs

Mix all ingredients together on medium (hand mixer) for 2 minutes.

Spray bunt pan with pam. Bake at 325’ for 50-60 minutes.

1 c. sugar

½ c. butter

¼ c. rum

¼ c. water

Boil ingredients in a sauce pan for 2-3 minutes. Cut the bottom (top) off the rum cake while it is still in the bunt pan and pour liquid over cake. Cool. And flip over to release from cake pan.

The Perfect Chocolate Cake

2010-02-09T18:21:00.005-07:00

Ingredients:

2 cups sugar
1-3/4 cup flour
3/4 cup baking cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
"perfectly chocolate" frosting recipe (below)

Directions:
1. Heat oven to 350' F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Baked Beans

2010-02-01T13:18:00.001-07:00

half an onion, chopped
1/2 package of bacon, cut into small pieces
1/4-1/2 cup brown sugar - depending on how sweet you like your beans
1 large can pork and beans

Saute the onion until pieces are translucent. Add the bacon and fry to your liking. Add the brown sugar and cook until it becomes syrupy. Add in pork and beans. Delish.

BBQ Chicken

2010-02-01T13:16:00.001-07:00

This is by far my favorite BBQ chicken recipe so far. Here's the exact recipe from allrecipes.com, then I added my own variation.

Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions:
1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Here's my variation:

First, I put the chicken in the slow cooker frozen and let it cook for four hours in 2-3 cups of chicken broth. This makes the chicken super tender and juicy.

Then drain the chicken broth, shred the chicken, and add the BBQ sauce mix. Cook for another 2 hours on low.

Cream Cheese Chicken

2010-02-01T13:13:00.001-07:00

4 or 5 chicken breasts
2 pkg cream cheese
1 packet Italian seasoning
2 cans cream of mushroom soup (I use cream of chicken)
1 cube butter

Put frozen uncooked chicken into crock pot with butter and Italian seasoning. Turn crock pot onto high and cook for about 3 hours or until chicken is cooked. Shred with a fork. Add cream of mushroom/chicken soup and cream cheese. Adjust heat to low and cook another 20-30 minutes until mixture is heated through. Serve with rice.

Chicken Tacos - Rubio's style

2010-01-26T21:07:00.003-07:00

Rubio’s Chicken Tacos:

flour tortilla

grilled chicken

pico de gallo

avocado

lettuce

pico

creamy chipotle sauce

Rubio’s Chipotle Cream Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon garlic powder

3 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon pureed chipotle chili* or one cube of dried chipotle chili, crushed

salt and pepper

Directions: Mix all ingredients except chilies in a bowl. Put about one or two or the chilies in a food processor and whisk until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step). Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.

* I have the chipotles in adobe sauce, and just scooped out a couple tablespoons of the adobe sauce. It's more a mild-medium flavor, depending on how much you use. I try to stay away from the actual chilies because they can be incredibly hot.

Salsa Verde

(I got this recipe from Abbey Bodily)

2 cans 28oz. whole tomatillos (drained)

7 oz. can of pickled/nacho jalapenos (drained)

½ cup sugar

1 bunch cilantro

little salt

Throw it all in the blender - and there you go. Yummy!

Chicken Pot Pie

2009-12-28T23:51:00.002-07:00

UPDATED - SORRY I FORGOT THE MOST IMPORTANT INGREDIENT (DUH!) This is my favorite recipe for Chicken Pot Pie - so yummy!

Chicken Pot Pie

1 lb. skinless, boneless chicken breast, cubed

1 cup carrots, sliced (or 1 -10 oz. bag of frozen peas and carrots)

1 cup frozen peas

1/2 cup onion, chopped

1/2 cup celery, sliced

1/3 cup butter

1/3 cup flour

1/2 tsp. salt

1/2 tsp. sage or thyme or marjoram

1/4 tsp. black pepper

1 3/4 cup chicken broth

2/3 cup milk

2 9-inch unbaked pie crusts

optional:

1/4 c. fresh parsley

1. Preheat oven to 425'

2. In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minures. Remove from heat, drain, and set aside.

3. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover and top with crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Cowboy Caviar

2009-11-01T15:40:00.001-07:00

1 can black eyed peas (or red kidney beans), drained or rinsed
2 cans corn, drained
2 cans black beans, drained and rinsed
1 7 oz. can green chiles
1 bunch of cilantro, chopped
8 Roma tomatoes, diced
4 avocados, diced
1 bunch of green onions, chopped
1 pkg. dry Italian dressing (made without water)
1 pkg. dry Italian dressing sprinkled on top
Directions: Chop, dice, or plop all the above ingredients in a bowl. Mix together and serve with chips. It makes a lot - so mix it in a big bowl.

Vegetable Chowder

2009-10-31T00:17:00.002-07:00

I got this recipe from my cousin. I remember eating it at her house when I was a little kid, so I finally asked her for the recipe. I tweaked it a bit. Here it is as I made it:

4 shredded carrots
1 head of cauliflower, cut very small
1 bunch of brocolli, cut very small
1/2 onion, cut very small
2 cans chicken broth
5 cups water

Add all these ingredients and cook for a short time, about 10 minutes. While it's cooking, make a white sauce in another bowl:
1 1/2 cups melted butter
1 c flour
2 1/2 quarts milk
Whisk together, trying to get lumps out. If you don't, it's not the end of the world. They boil out. Add the white sauce to the veggie pot. Let cook for awhile. About 15 minutes before you want to serve the soup, add Velveeta cheese. I bought the large package and used about a third of it, if that. Season with salt and pepper and whatever else you'd like.

Now, this is my own little addition. I wanted the soup creamier so I added a couple of handfuls of potato flakes or potato pearls. I wanted to add potatoes originally, and probably will next time, but I didn't have any this time. The potato flakes add some thickness to the soup so you can use it in bread bowls! It's perfect for this weather!

White Chili that Kicks Arse

2009-10-30T20:02:00.000-07:00

1 lb. chicken breast, diced
1 med. onion, diced
2 tsp. garlic powder
3 - 15 oz. cans Northern Beans (white), drain and rinse
4 cups chicken broth (32 oz.)
7 oz. can diced green chiles
2 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1 tsp. pepper (black or white)
1 cup sour cream
1/2 cup whipping cream

Directions: In a large soup pot sauté chicken, onion, and garlic powder in olive oil until the chicken is no longer pink and the onions become translucent. Add broth, beans, green chiles, and seasonings. Bring to a boil, reduce and simmer for 30 min. Remove from heat stir in sour cream and whip cream. Serve.

Taco Soup Recipe

2009-10-06T12:27:00.003-07:00

photo from here

1 lb ground beef

1 can corn

1 can Rotel tomatoes (if I'm making for kids I use mild)

1 can diced tomatoes

1 packet taco soup dry mix

1 packet ranch dressing dry mix

2 cans kidney beans (I like to mix dark and light beans)

1 can Ranch Style beans

1 diced onion

Brown meat and onions until done. Drain grease. Add the remaining ingredients. I drain the juice from the corn can, because I'm not a huge fan, but leave the juices from all other cans. Bring to a boil, then turn down the heat. Simmer for a couple of hours for a nice flavor. Serve with your favorite brand of tortilla chips, cheese, sour cream and avocado.

Cinnamon Rolls - always a crowd pleaser

2009-10-01T19:39:00.001-07:00

Kick Arse Cinnamon Rolls
ingredients:
1/2 c. warm water
2 Tbs. dry yeast
2 Tbs. sugar
1 small pkg. instant vanilla pudding mix (2 c. cold milk)
1/2 c. melted butter
2 eggs
1 tsp. salt
7-8 c. flour

directions:
1. Combine warm water (90-110'), yeast, and sugar. Let it sit for 5 to 10 minutes, it will start to foam.
2. Make pudding according to package directions in a large bowl.
3. Add eggs, melted butter, and salt to the pudding, mix well.
4. Add yeast mixture to pudding mixture, blend.
5. Add 6 c. flour, mix in. Add another cup or two to get a smooth yet elastically dough (not sticky).
6. Let rise in a warm place for 1 hour.
7. Punch down and fold in sides.
8. Cut in half, set one part aside.
9. Roll out a rectangular shape leaving the dough 1/4 in. thick.
10. Spread with cinnamon/sugar mixture.
11. Roll up snugly lengthwise.
12. Cut using thread every 1-2 inches.
13. Repeat steps 9-12 using the other half you had set aside.
14. Spray a cooking dish with pam, put in 7-9 per cake pan.
15. Cover and let rise for 45 min. to 1hr. (until they double in size)
16. Bake at 350' for 15 minutes for 1 inch rolls and 20 minutes for 2 inch rolls, or until slightly golden on top and not doughy on the bottom.
17. Frost while still hot, yield: about 30 one inch buns or less for 2 inch buns.

Cinnamon Brown Sugar Mixture
ingredients:
1 1/2 c. melted butter
3 c. brown sugar
6 tsp. cinnamon

directions:
1. Melt butter.
2. Add brown sugar and cinnamon, mix thoroughly.
3. Spread over dough for rolls.

Cream Cheese Frosting
ingredients:
12 oz. cream cheese softened
3/4 c. softened butter
2 tsp. vanilla
1 1/2 Tbs. milk
4 1/2 c. powdered sugar

directions:
1. Mix with a hand mixer on high until smooth and creamy.
2. Spread over hot cinnamon rolls.

step #9 & 10# - rolled out dough

step #12 cut with thread (if you use dental floss make sure it's not flavored)

step 14# put in a pan

step #15 let rise til doubled in size

step #17 frost while piping hot

Cafe Rio Salad

2009-09-27T18:45:00.000-07:00

Barbacoa Pork (Cafe Rio style)

4 to 8 pound pork loin or roast

21 oz. Dr. Pepper

1 cup brown sugar

3/4 cup white sugar

3 cloves of garlic, minced

7 oz. can chipotle chiles in adobe sauce

6 oz. red taco sauce (medium or mild)

1 tsp. dry mustard

1 tsp. cumin

Directions for pork: Cut your pork in about 4 or 5 large chunks. Fill the crock pot half way with water. Cook in the crock pot on low for 10 to 12 hours. After your pork is nice and tender, drain the water from it. Add the sauce, put the pork back in the crock pot for 4 to 6 hours. It will literally fall apart when you are ready to serve it.

directions for the sauce: Let the brown & white sugars dissolve in a bowl with the Dr. Pepper. Add the garlic, taco sauce, dry mustard, and cumin. IF WANT IT YUMMY WITH A LITTLE KICK: put the entire can of chipotle adobe sauce in with the Dr. Pepper mixture. Then either strain it as you pour it onto the pork or scoop out the huge chiles. IF YOU WANT IT (Arse) KICKIN' SPICY: Leave the chilies in while you cook it for the last 4 to 6 hours and scoop them out when your ready to serve it.

Cilantro Rice (Cafe Rio style)

3 cups water

4 tsp chicken bullion

1 tsp cumin

4 cloves of garlic

1/2 of a yellow onion

1/2 bunch of cilantro

1 can (4oz.) green chilles

3/4 tsp salt

1 Tbs. butter

3 cups Jasmine rice (or reg. rice - not 5 minute rice), uncooked

Directions: Get you water boiling, add the cumin, salt, and bullion to the water. I put the garlic and onion in the food processor so they were chopped up fine. Chop up your cilantro, add it and the remaining ingredients. Turn the heat down to simmer. Cover and cook for 30 minutes or until rice is done.

Cilantro Tomatillo Dressing

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

mix everything in your blender and refrigerate.

Pumkin Pancakes and Apple Cider Syrup

2009-09-27T18:33:00.000-07:00

Pumpkin Pancakes
1 cup flour
1 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup solid pack pumpkin

2 Tbs. oil

Mix dry ingredients together in a bowl, set aside. Whisk egg yolks, milk, pumpkin, and oil in a separate bowl. Stir wet mixture into dry ingredients until moistened. In a mixing bowl beat egg whites until soft peaks form; fold into batter. Pour onto hot grease griddle & enjoy!

yield: 8 - 12 pancakes. Serve with Apple Cider Syrup

Apple Cider Syrup
1 cup water
1 cup apple juice or cider
1 Tb. lemon juice
1/2 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt

Combine dry ingredients and mix well. In a sauce pan heat water, apple juice or cider, and lemon juice. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. Leftovers can be stored in the fridge & reheated in the microwave.

Enjoy!!

2009-09-25T11:24:00.002-07:00

Flip-Over's

What you Need

Flour tortilla's
Grated Cheese
Fried Hamburger
Herdez Salsa or any salsa, really (I used mild and mixed in a little of the medium)

What you Do

Fry your hamburger, drain grease, Pour on whatever salsa you like....butter you tortilla and put on griddle, put some of the meat mixture and some cheese...fry till lightly browned and crispy.....and EAT! wE PUT ON SOME eL pATO before we dig in.......but pretty simple.....and yummy!

My request

MAREN's

Cafe Rio Salad

and

Pumpkin Pancakes with Apple Cider Syrup

and

CHRISTIE's

Taco Soup

Creamy Chicken Enchiladas

2009-09-20T22:23:00.002-07:00

I'm too lazy to type the whole recipe again, but click HERE to go to our family recipe blog for the details. I've tried a dozen enchilada recipes and this is the one we like best!

Also, I'm bringing Stir Fry for dinner tomorrow. Yum.

P.S. Nikki, I'm a little sad that I don't get to partake of your food. Maybe in a few months we can join forces too!

2009-09-17T11:04:00.002-07:00

Zucchini Casserole

4 medium size zucchini, sliced 1/2 inch thick

3/4 c. pared and sliced carrots

2 1/4 c. Herbed Stuffing

1 (10 3/4 oz.) can cream of chicken soup

1/2 c. chopped onion (for me this is optional)

1/2 c. sour cream

6 Tbsp. butter or margarine

Salted water

In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them. Cover pan and simmer about 15 minutes, or unitl vegetables are barely tender. Drain. In a large saucepan, saute onion in 4 tablespoons butter or marg. until tender. Stir in 1 1/2 cups of the herbed stffing, cream of chicken soup, and sour cream. Gently stir in zucchini and carrots. Preheat oven to 350'F. Lightly butter 1 1/2 quart casserole. Put mixture into casserole. Melt remaining butter in small saucepan; add remaining herbed stuffing to butter. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.

This is actually a recipe out of a ward cookbook. Gotta love those recipes! Enjoy!!