Taco Soup

This is whats for dinner tonight at my house, perfect for a cold rainy day in Moscow!

- 1 lb ground beef
- 1/2 onion chopped
- 1 large can crushed tomatos
- 2 cans kidney beans
- 1 can corn
- 1 can tomato sauce
- 1 packet taco seasoning

Brown beef with onion. Add all other ingredients and heat till hot.
Serve with cheese, sour cream and fritoes

Yogurt Chicken

I got this recipe from weight watchers for those of you who are health conscious. For a chicken breast the size of a deck of cards it is 4 points.

-4 chicken breasts
-2 cups ritz crackers
-3 tbl parmesean cheese
-2 tsp. seasoning salt
-1/4 cup butter
-1/2 32 oz container of plain yogurt (I usually use a lot less)

crush ritz crackers, pour in bowl, add parmesean cheese, garlic salt and seasoning salt. Put yogurt in bowl. Roll chicken in yogurt then in crumb mixture. Drizzle butter over top. Bake uncovered at 350 degrees for 40 minutes.

Peanut Butter Rollo Cookies

Ingredients:

Peanut Butter Cookie Mix
Water, Oil, Egg (as directed on cookie mix)
A package of Rolos (you won't use them all)

Directions:

Preheat oven according to cookie package

Make Peanut Butter cookie dough according to directions

Once the dough is made, unwrap some Rolos. You'll be making anywhere from 24-36 cookies with this recipe depending on the size.

Take a small amount of dough, and roll it into a ball completely covering the Rolo.

The balls end up being about an inch to an inch-and-a-half in diameter. As long as the Rolo is covered, and you don't see little bits of it sticking out, you'll be fine. The more dough you use per cookie, the thicker the cookie part will be so you will have to cook them a little longer - you will also get fewer cookies. It's totally a preference.

Bake the cookies for anywhere from 9-11 minutes. This totally depends on your oven - it could be as long as 12 minutes.

You'll know the cookies are ready when the bottom edges (closest to the cookie sheet) are just slightly brown. A few of the cookies may also start to brown a very little on the top in the center. Don't over-cook them because the caramel in the Rolo will harden quickly once they cool if they are over-done.

Once you have pulled them out of the oven, allow them to cool for 2 minutes on the cookie sheet before transfering to a cooling rack. Also, I would suggest twisting the cookies on the sheet before you try to remove them with a spatula. Sometimes the bottom of the cookie will stick to the sheet causing the melted Rolo to stay on the sheet, leaving you with a hollow cookie. Allow to cool (or not, they are DELICIOUS when eaten warm), and enjoy! Store in an air-tight container to keep the carmel center chewy.


By Melissa

Baked Beans

By: Ashley Muir

-1 large can pork and beans (or 2 small cans)
- 2 Tbl. worchestershire sauce
-1/4 C. brown sugar
-1/2 diced onion
-2 Tbl. chopped green pepper
- 1 tsp. mustard
-1/2 C. ketchup
-2 Tbl. vinegar
- Diced cooked bacon

Mix and cook at 325 for 1 1/2 hours

Bacon Chicken Pasta

I just tried making this last night for some friends and it was delicious!
By Ashley Muir

16oz farfalle (bowtie) pasta
1 C. heavy whipping cream
3-4 Chicken breasts (boneless, skinless)
2-3 cloves garlic crushed or garlic powder
1 tbs pepper
1/2 C. butter
1 lb bacon crumpled
1/2 c. shredded parmesan cheese
1 (12 oz) Lawrys mesquite marinade with lime juice

In a crockpot cook chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit and shred, set aside. Cook bacon and crumble, set aside. About a 1/2 hour befor serving, boil the pasta. In a small sauce pan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon, whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked drained pasta, add chicken and stir through, sprinkle a little bit more shredded parmesan cheese on top. Serve Hot

recipe for southwest egg rolls at chilis!

these are delish...hope you all like them...i took them from my friend heather's blog...http://www.thecoterieblog.com/search/label/Recipes

photo via here

Serves 5 (I highly recommend doubling the recipe)

Ingredients:

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

DIPPING SAUCE
1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Directions:

Preheat barbecue grill to high heat.

Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. (I just boiled the chicken..it's easier).

Lightly salt and pepper each side of the chicken while it cooks.

Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan.

Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

Cook for another 4 minutes.

Stir well so that the spinach separates and is incorporated into the mixture.

Remove the pan from the heat and add the cheese.

Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla.

Fold in the ends and then roll the tortilla over the mixture.

Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.

Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.

While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Garnish the dipping sauce with the chopped tomato and onion.

Chicken Pot Pie Gravy

This is one of mine and Ryans fav's!! Its Shredded chicken, peas, carrots, onions, and gravy served over mashed potatos. I half the recipe for us and it feeds us for 3 days.

Boil together
-4 chicken breasts
-chopped onions. (as much as you like)
-1 tsp. seasonal salt.

Cook till chicken is done. Do not drain water just remove chicken breasts and shred them and place back into the water.

Add
-carrots, peas, or whatever veggie your family likes :)
-3 chicken boullion cubes
-2 Tblsp. butter
-salt and pepper to taste. ( I usually add in alot more seasonal salt)
-1 Tblsp parsley flakes

Cook on low for 20 mins.

Stir in Thickening:

Corn Starch in Watcher till thick. Then slowly stir in mixture. Keep adding till gravy becomes thick.

Serve over Mashed potatos

Add this thickening to pot.

Oatmeal Chocolate Chip Cookies

Easy and Yummy!

-3/4 cup shortening

-1 cup sugar

-3 mashed bananas

-1 egg

-3/4 t. vanilla

Mix together till blended. Then add:

-1 3/4 Cup oatmeal

-1 3/4 Cup flour

-1 t. salt

-1/2 t. soda

Chocolate chips

Mixture will be really sticky dont put in more flour.

Bake at 350 for 12-15 minutes. They taste best if you dont let them brown.

Shepard's Pie(my favorite!)

This recipe is so simple and really yummy! I probably make it too often, but I just love it!

1lb ground beef

1 can tomato soup

1 can green beans

mashed potatoes

shredded cheese

Brown ground beef(adding onions if desired). Drain. Mix in tomato soup and green beans. Put mixture in a casserole dish and spread mashed potatoes on top. Sprinkle the potatoes with shredded cheese. Bake at 350 for 30 minutes. Cover with foil or the cheese will burn!

Melissa

Chicken Pasta Salad

1 1/2-2 jars cole slaw dressing(found by the bagged salads)

1 cup mayo(real mayo!)

1 lb rigatoni pasta

1 lb bowtie pasta

4 chicken breasts, cooked and cubed(optional)

1 medium can cashews

1 bunch green onions

2 cups purple grapes

2 small cans mandarin oranges

1 can pineapple tidbits

1 pkg. crasins

Cook pasta. Combine all, adding oranges last or they will be crushed! This makes a ton. It's great for large families(with lots of left overs!) or parties.

Melissa