Baked Chicken Chimichangas

3 cups chicken, cooked and shredded

2/3 c. salsa (I used 1 c. maybe more)

1/2 c. green onion sliced

1 tsp cumin

1 tsp crushed oregano

1/2 tsp salt

8 med flour tortillas

1/4 c. melted butter (1/2 stick)

1 c. shredded cheddar cheese

*I cooked chicken ahead of time in crockpot so when it came time to make the chimichangas it went really fast. Put frozen chicken in crockpot first thing in the morning w/ 1 c. water and a chicken bouillon cube. Cook on low 7-8 hours then shred.

*Combine shredded chicken, salsa, onion, cumin, oregano and salt in a saucepan and simmer 5-10 min till most of liquid is gone (there's not a lot to begin with).

*Brush one side of a warm tortilla with melted butter. Flip over and fill the opposite side with 1/3 c. chicken mixture down the center, and about 2 TBSP of cheese (or more as desired).

*Fold up ends of tortilla, then lift/roll sides (parallel to chicken mixt) till overlapped. Place seam side down in 9x13 pan. Brush any extra butter on tops of rolled tortillas in pan.

*Bake @ 475 degrees for 13 minutes or till crispy, golden brown.

*Top with guacamole, sour cream, or salsa....or all three if you're indecisive like me!

*Recipe can be doubled and frozen.

Pasta Fagioli

As a new year resolution Brett and I are on a quest to EAT LESS MEAT! ( This does not mean a vegetarian meal since I much prefer chicken stock to vegetable stock) This is one of our many attempts. You must try this soup, it is surprisingly filling (for being a soup and a meatless soup at that.)


Ingredients
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can diced tomatoes with basil, garlic and oregano
2 1/2 cups water
2 cans reduced-sodium chicken broth or 32 oz box
2 cups small pasta shells
2 teaspoon Italian seasoning
1 bunch fresh kale,wash,remove stems, chop into 1-inch pieces
2 cans great norhtern beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan, for serving

Directions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. Stir in tomatoes, broth, 2 1/2 cups water, and salt Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, and pepper. Heat through.
4. Ladle into bowls; sprinkle with Parmesan.

Zuppa Toscana (Olive Garden Soup)

I got this recipe from a friend Lacey Stewart. Delish!

1lb ground italian sausage, MILD

1 1/2 tsp Crushed red pepper (measure exactly, it makes the soup spicy)

1 large diced white onion

4 TBSP bacon pieces

2 tsp garlic puree (I used the minced garlic from a jar)

10 Cups Water

5 cubes chicken bouillon

1 Cup Heavy Whipping cream

3-4 large potatoes (sliced thin--about1/4 inch, scallop shape, flat )

1/4 bunch of Kale (broken into small pieces)

Saute sausage and red pepper in large soup pot.

Drain Excess fat, and refridgerate in a different container

In same large pot saute onion and garlic over low-medium heat for ~15min, or until onions are soft

In seperate pan, saute bacon pieces, when done, add to the onion/garlic mixture.

Add Chicken bouillon and water to the large pot and heat until it starts to boil.

Add sliced potateos and cook until soft (I kept it at a very slow boil and cooked about 10-15 min....don't let them get mushy)

Add heavy cream and cook until thoroughly heated ~1 min.

about 20-30 min before serving add in sausage and Kale, let it all heat through (without boiling) and serve.

The soup does have a little kick to it. You could add less crushed red pepper if you don't like it hot! Serve with rolls.

Peppermint Meltaways

Recipe from Taste of Home (and yes, they really do melt in your mouth)

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls (I used a small cookie scoop). Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Chocolate Peanut Butter Cup Pudding Pie

1/4 c. creamy peanut butter

1 c. cold milk

1 small box Jello Chocolate INSTANT pudding

1 tub (8 oz) chocolate cool whip (this isn't sold everywhere. I used regular and it tasted fine)

1 Oreo premade pie crust

2 TBSP hot fudge

Place peanut butter in large bowl, gradually whisking in milk till well blended. Add dry pudding mix. Beat 2 minutes (mixture will be thick) Stir in 1/2 of the cool whip.

Spoon mixture into crust and top with the rest of the cool whip.

Refridgerate at least 3 hrs.

Drizzle hot fudge over pie before serving. Serves 8.

*I also drizzled melted peanut butter onto the pie.....melt it in microwave, spoon into plastic baggie, snip off a corner and use bag as dispenser.

Super easy and yummy!

Pecan Tassies

1 stick butter, room temp

3 0z pkg cream cheese, room temp

1 c. flour

1 egg

3/4 c. brown sugar

1 TBSP melted butter ( I used 1 1/2 TBSP)

2/3 c. coarsely chopped pecans

PASTRY:

beat cream cheese and butter till combined. Stir in flour just until incorporated. Press a rounded tsp size into bottom and up the sides of an UNGREASED (24 ct.) mini muffin pan. *Dip fingers in flour so they don't stick to pastry.

FILLING:

beat egg, brown sugar, and melted butter until combined. Stir in chopped pecans. Spoon 1 heaping tsp of mixture into each pastry cup (*do not over fill...if the filling cooks onto the pan they are hard to remove*).

BAKE @ 325 degrees for 25-30 minutes or till pastry is golden and filling is puffed. Cool 5 min or so in pan, then transfer to wire rack to finish cooling. I slid a knife between the pastry and pan to help loosen and they popped right out.

These appear crumbly on top, but the centers are gooey and yummy!!

Maple Cinnamon Rolls

These are Grandma Joani's famous cinnamon rolls. They are the delicious love child of a Cinnamon Roll and a maple doughnut bar. You must try this recipe.
But beware... It literally takes all day, especially in the winter when dough rises a little slower!


In measuring cup combine:
• 2 packages yeast
• ½ cup water
• ½ tsp sugar
In mixer combine:
• 2 cups milk, warmed
• 1 cup oil
• 1 cup sugar
• 2 tsp salt
Add:
• 2 cups flour , beat.
• 4 eggs, then beat
• yeast mixture that has ripened
• 5-6 cups of flour some times i have to use 6 1/2 cups
“dough should be sticky but shouldn’t stick to you”


Pour into Oiled bowl. Cover and let rise until double in size(2-3hrs)Punch down and let rise again. Divide dough into 2 portions. Roll 1/2 inch thick into an 8 x14 inch rectangle. Spread with a generous amount of butter, white sugar, brown sugar and cinnamon. Roll tightly from the long end sealing at the end. Cut into 1 1/2 inch rolls using dental floss. Lay on greased pan. Let rise until double in size. Bake at 350 for 15 to 20 mins. cool completely before frosting
Maple Frosting
cream together 2sticks softened butter
baby size can of evaporated milk
maple flavoring to taste
and powdered sugar to desired thick fluffy consistency

Pine Nut Pasta Salad

1 pound shaped pasta cooked a few minutes shy of al dente
1/2 cup pitted kalamata olives pitted and cut in half
1/2 cup chopped parsley
1/2 cup pine nuts toasted
6 oz package of feta
1 pint cherry tomatoes halved
1 diced red or orange bell pepper

dressing
1/2 cup olive oil
juice of 1 lemon
3-5 cloves of garlic minced
ground pepper to taste

cool pasta. Mix salad ingredients together top with dressing toss and chill

Apple pie

Double Pie crust
2/3 plus 2 Tbsp chilled shortening
2 cups flour
1/2 tsp salt
4-3 Tbsp ice water
cut shortening into salt and flour. Sprinkle with ice water ant mix until dough forms
divide into two balls and chill for at least 15 mins
roll out and top and bottom crusts


Filling
6 cups peeled, cored and sliced apples
use combination of Jonathon, granny smith and honey crisp use more than one kind
1 Tbsp lemon juice
2 Tbsp flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine in large bowl. press into pie plate that has been lined with bottom crust
tot with 2 Tbsp butter thinly sliced
Top with second pie dough. Tuck top into bottom and pinch together to seal.

Cut slits to vent steam
brush top with one egg yolk mixed with 1/8 tsp cinnamon and 2 tsp sugar. Cover edges of pie crust with foil.

Bake in oven preheated to 450 for 15 mins
reduce heat to 350 and bake an additional 40 mins

Dinner in a Pumpkin

We've been having dinner in a pumpkin for Halloween in the Jensen family since before I can remember. I LOVE it and this year we got to share it with the Gaileys and the Tracys. Unfortunately it's my grandma's recipe, so there isn't a real recipe but this is what my mom came up with with a few additions...

Brown 1 lb of hamburger with 1 onion chopped. Drain.
Preheat oven to 375.

Cook 2 quarts (8 cups) of tomatoes, 2 cans tom. sauce, two cans tom paste, 1T chili powder, a few dashes of Tabasco, 2T worch. sauce, 1T garlic salt, 1t salt, 1t pepper. Add hamburger and cook til warmed throughout. Add 1 box macaroni noodles (we used mini penne noodles this time) straight from the box, stir and add to pumpkin. It will be a little soupy.

Bake at least 90 minutes. (I think it ended up taking closer to two hours this year.) It's done when the noodles are soft and pumpkin scrapes easily from sides.

Remove from oven and serve from pumpkin, scraping sides of pumpkin to add squash to mixture.

Weight Watchers Chili

Don't let the name of this soup deter you from trying it! Really, it's pretty darn good! I actually took this picture over a year ago...not sure why it is barely making it's debut. We had this tonight for our Annual Halloween "chili and cornbread" Dinner.

Ingredients:

1 lb. ground Turkey (Jenni-O has 98% fat free)

1 med yellow onion, chopped

4 celery stalks, chopped

*add salt and pepper then saute all together.

In a large pot, combine:

2 (28oz) cans diced tomatoes

2 med. zuchinni (partially peeled), chop

1-2 cans black beans, strain and rinse

2 (15oz) cans fat free beef broth

2 green bell peppers, chop

1 whole packet chili seasoning (sometimes I'll add a little more if I have it)

Add the meat mixture to the veggies, and simmer about 30 minutes, uncovered (just check to make sure veggies are cooked).

*FYI* 1 cup of chili= 1 point in weight watchers

*Good to add sour cream and shredded cheese on top (but this obviously isn't part of the "weight watchers" point system)!

*cornbread is a great side dish.

*Serves~6

Pumpkin Cheesecake

I got this recipe from Noelle Bastian a few years ago. The original recipe makes bars, but we do it in the cheesecake pan and like it a little better...

Crust:

20 chocolate graham crackers

2T sugar

4T butter, melted

Filling:

2 pkgs cream cheese

1c sugar

1c canned pumpkin puree

3 large eggs

3T flour

1t pumpkin pie spice

1/2t salt

4 oz chocolate, chopped

Preheat oven to 350.

Blend cookies with sugar until finely ground (1c crumbs). Add butter, pulse til moistened.

(If you do this in the Blendtec, it takes 3 whole seconds, it's incredible!)

Transfer crumb mixture to pan, press into bottom. Bake til fragrant and slightly firm (12-15 min). Cool.

Place cream cheese in food processor, blend til smooth. Add sugar, pumpkin puree, eggs, flour, spice, and salt.

Melt chocolate 30 seconds at a time in microwave. Add 1 c pumpkin mixture, stir to combine.

Pour remaining mixture into spring form pan. Drop dollops of chocolate onto pumpkin mixture, swirl. Bake til set, but jiggles slightly (about 40-50 min).

Cool, cover and chill til firm (about 2 hours).

Pumpkin Crunch Cake

1 15 oz can pumpkin puree

1 12 oz can evaporated milk

4 eggs

1 1/2 c white sugar

2 t pumpkin pie spice

1 t salt

1 pkg yellow cake mix

1 cup chopped pecans (optional, yuck!)

1 c margarine, melted

1 8 oz container whipped topping

Preheat oven to 350. Lightly grease one 9x13 in baking pan.

In large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into prepared pan.

Sprinkle cake mix over top of pumpkin mixture and pat down. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.

Bake for 60-80 min, or until done. Top with whipped topping when ready to serve.

Stromboli

1 16oz loaf frozen bread dough, thawed

1/4 lb thinly sliced ham

1/4 lb sliced hard salami

1/2 t dried basil, divided

1/2 t dried oregano, divided

3 oz sliced provolone cheese

1 c shredded mozzarella cheese

2 T butter, melted

1 t cornmeal

Place bread dough on lightly greased baking sheet; pat to a 15x10-in rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle with 1/4t basil and oregano. Arrange provolone over herbs, top with mozzarella; sprinkle with remaining herbs.

Moisten all edges of dough with water. bring each long edge of dough to center; press edges together securely to seal. Seal ends.

Brush dough with 1 T butter. Sprinkle with cornmeal, carefully invert. Brush top with remaining butter. Bake at 375 for 20-22 min.

Fresh Peach and Cream Cheese Pie

I'm intimidated by pie crusts...so when I saw this had a graham cracker crust I was all over it! :)

I found the recipe here:

www.jamiecooksitup.blogspot.com Time: 1 hour + 1 hour chilling time Yield: 2 pies Peach Topping: 1/2 C water 3 T cornstarch 2 large peaches, peeled and smashed up 1 C sugar 1/2 t almond extract 2 T butter 8 peaches, peeled and sliced Crust: 3 C graham cracker crumbs (about 2 packages) 7 T butter, melted 1/2 C sugar 1/8 t cinnamon dash salt Filling: 2 8 oz packages cream cheese, softened 1 16 oz cool whip 2 C powdered sugar 2 t vanilla dash salt PEACH TOPPING 1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it's all combined. 2. In a separate bowl smash up the 2 peaches. 3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up. 4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it's nice and thick. Set it aside to cool. Give your self a high five. CRUST 1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined. 2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. FILLING 1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth. 2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth....again with the smooth. 3. Add your cool whip....and get the old girl rolling. Blend it up until it's fluffy-ish. Wow. That's technical. 4. Put half of the filling into each crust. Spread it out evenly with a knife. 5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. *I only made one pie...the recipe was very simple to 1/2* *I will make this again, but next time I'll make some homemade whipping cream to substitute for the cool whip...It's my opinion, but I think homemade flavor is better than cool whip!

Smoked Salmon Dip

Landon's brother sent him some smoked salmon from washington for his birthday this year, along with this awesome recipe he shared with us for Bexley's blessing.

2 chunks smoked salmon

4-6 oz grated smoked cheddar

8 oz cream cheese

1/4 red onion, finely chopped

1 t garlic powder

Mix all ingredients, serve with crackers.

Leftover Roast on Focaccia

The best Sunday dinner is roast and potatoes and rolls, but even better is using the leftover roast for a sandwich! And my sister in law came up with the greatest idea to use homemade focaccia bread for the sandwich.

First, the Roast:
We usually sear the roast in butter, then cook some onions in the pan afterward and throw it all in the crockpot. Add some water and a few seasonings (salt, pepper, cumin, garlic powder, etc) and let it cook as long as possible. An hour or so before it's done, shred the meat and let it sit in all the juices for a bit.

Focaccia Bread
Put the following in to the bread machine in this order:
1 c lukewarm water
1 t sugar
1 1/2 t salt
1/3 c olive oil
2 1/2 c flour
1 t dried basil
1 t rosemary
2 t yeast
Set to dough. When done roll out, cover with towel and let rise at least 40 min. Brush with olive oil and sprinkle with parmesan cheese. Bake at 425 for 15 min.

We add cheddar cheese, tomatoes, mayo, and avocado to our sandwiches.

Flautas

This recipe came from a homemade cookbook Mindy Royce gave to me a couple of years ago to help me be a better cooking wife!

1 pkg flour tortillas
2 T onion
1 pkg cream cheese
2 chicken breasts
1/2 pkg taco seasoning
vegetable oil
We add a little shredded mexican cheese to the mixture

Cook chicken and shred into small pieces (we cooked the chicken in broth). While chicken is cooling, heat oil over medium-high heat (add enough oil to cover bottom of pan). When chicken is warm (not hot or it will melt the cream cheese too much), mix with 1/2 pkg cream cheese, onions, and taco seasoning. Mixture should be like a chicken salad consistency. Depending on size of chicken breast, you may need to use the other half of cream cheese. Once mixed to correct consistency add heaping scoopful to center of flour tortilla. Roll tortilla and cook in oil until lightly brown and crispy, then flip. Repeat until remaining mixture is gone. Top with sour cream, cheese, salsa, guacamole, etc.

Reese's Peanut Butter Cheesecake Bars

7 whole graham crackers, or ½ cup graham cracker crumbs

6 tablespoons (3/4 stick) unsalted butter, melted and cooled

3 tablespoons brown sugar

2 tablespoons all-purpose flour

⅛ teaspoon salt

2 packages (8 oz. each) cream cheese, softened

⅔ cup granulated sugar

2 whole large eggs

¼ cups sour cream

1 teaspoon vanilla extract;

12 whole (0.75 oz each) Reese's Peanut Butter Cups

2 ounces bittersweet chocolate, chopped

1. Preheat oven to 325 degrees Farenheit.

2. Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.

3. For the crust, place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds (skip this step if you have crumbs).

4. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.

5. Bake until the crust is beginning to brown, about 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.

6. For the filling, in a large bowl, beat the cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently.

7. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated.

8. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.

9. Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over the top of the cooled crust. Spread evenly.

10. Bake (still at 325) until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, about 35 to 40 minutes, rotating the pan halfway through baking.

11. Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

12. Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.

13. Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds.

14. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve!

Chicken Corn Chowder with Sweet Potatoes

I'll admit, soup on rainy days always hits the spot (even in the summer) for me. Plus fall is just around the corner! I found this recipe HERE....they have lots of yummy recipes!

INGREDIENTS:

3c. 2 % milk (I used 1/2skim and 1/2 heavy cream because that's what I had)

1 (8.5 oz) box Jiffy corn muffin mix

2 TBSP butter

1 onion, chopped fine

3 cloves minced garlic

1/2 tsp ground cumin (i added a little more)

1/2 tsp dried oregano ( i added a little more)

1 c. shredded Monterey Jack cheese

3 c. frozen corn

1/2 c. chopped fresh parsley (or 2 TBSP dry)

2 qt. chicken broth

2 small chicken breasts cut into 1/2 inch cubes (i think i used 3)

2 large sweet potatoes, peel and cut into 1/2 inch pieces

salt and pepper to taste

DIRECTIONS:

Mix milk and muffin mix in bowl till well combined, meanwhile beat butter in large pot over MED heat till foaming, then add onion and cook until softened (~8min).

Stir in garlic, cumin, oregano, and cook till fragrant (~1min).

Add broth, chicken (raw), and sweet potatoes. Simmer till chicken is cooked and sw.potatoes are tender (~8min).

Stir in milk/muffin mixture and simmer till soup thickens (might take up to 10 min or happen quickly.

Add cheese and corn and cook till cheese melts (~2min)

Stir in parsley and season with S&P

**This recipe made a ton, so I ended up freezing 2-3 quart size bags for later. It tasted good after thawing too....the sweet potatoes were a bit softer though the 2nd time around.**