Butternut Squash and Chorizo Enchiladas

Sauce: 2 oz butter
5 T flour
2 C beef broth
4 T chili powder (depending on how spicy you like it, I only used 1 T but it wasn't that spicy so I think I'll use 2 T next time, I just think 4 would be really spicy)
1 t cumin
2 t garlic powder
1/2 t salt
1 t ground cinnamon
pinch nutmeg
1 t brown sugar
1/2 C Crema Mexicana

Filling: 10 oz chorizo beef or pork
1 small butternut squash or 16 oz bag frozen cooked

Topping: 12-16 corn tortillas
5 oz shredded queso quesadilla

Sauce: Melt butter in saucepan and whisk in flour ( I used all 5 T and it got pretty thick, next time I am only going to use 3 T at the most). Cook for 2 minutes on med heat, stirring constantly. Slowly whisk in broth. Add remaining ingredients, except Crema, whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema.

Filling: Cook chorizo according to package and drain well. Set aside. Cook the squash-I usually just steam mine in my rice cooker instead of baking it because it's faster. Allow to cool and scoop out flesh and mash. Add cooled chorizo.

Lightly coat bottom of a baking dish with sauce. Scoop filling into tortillas, roll and place in pan. Coever the tops with the sauce and top with shredded cheese. Bake uncovered at 350 for 15-20 minutes or until cheese is browned.

I microwaved the tortillas in a damp kitchen towel for a minute so they wouldn't crack when I rolled them. And I also just used Monterey Jack cheese instead of the queso quesadilla.

Drizzle with crema mexicana. These were so delicious and sweet it was almost like eating a dessert.

Almost Famous Chimichangas

Ok I tried to copy and paste and it just wouldn't do it so I just had to add the link.

These were soooooooooooooooooo good!

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html

It says to put in a cup of the filling and I didn't even put that much and it was huge. Next time I will use smaller tortillas and freeze half of them. It made 4 really big chimichangas and if you have any sides then it's way too big to finish by yourself. Also I froze the remainder of the sauce to use for next time so I would suggest either halfing it or just plan on freezing it with the frozen chimichangas.

Fresh & Chunky Chicken Salad

1 tbsp lime juice
2 tsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
 3 boneless skinless chicken breasts

SALAD:
1/2 cup diced apple
2 tbsp orange juice
1/4 cup plain yogurt
1/4 cup mayonnaise
1/8 tsp pepper
1 cup diced cantaloupe
1 medium peach peeled and diced
1 celery rib diced
1/4 cup raisins
1/4 cup chopped walnuts
1 green onion
4 lettuce leaves

In a large Ziploc, combine the first six ingredients; add chicken.  Seal bag and turn to coat.  Refrigerate for 20 minutes.

In a small bowl, toss apple with orange juice and set aside.  In a large bowl, whisk the yogurt, mayonnaise, and pepper until blender.  Stir in the cantaloupe, peach, celery, raisins, walnuts, onion and apples.  Cover and refrigerate.

Grill chicken covered, over medium heat until done.  Dice up the chicken and add to yogurt mixture.  Serve immediately over lettuce leaves.

Makes 4 servings.

Fruit Mixed Green Salad

1 pkg spring mix salad greens
3 cups baby spinach
1 can mandarin oranges, drained
2/3 cup walnut, chopped
1/2 cup fresh raspberries
1/2 cup blueberries
2/3 cup poppy seed salad dressing
3 tbsp red raspberry preserves
1 tsp white wine vinegar

In a small bowl whisk the dressing, preserves and vinegar.  Drizzle over the other ingredients and toss to coat.

Makes 6 servings

Blackberry Spinach Salad

6 cups fresh baby spinach
1 cup fresh blackberries
1 cup cherry tomatoes, halved
1 green onion, sliced
2 tbsp chopped walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
2 1/2 tsp honey
1 clove garlic minced
1/4 tsp salt
1/4 tsp pepper
2/3 cup feta cheese

In a small bowl, whisk the oil, vinegar, honey, garlic, mustard, salt and pepper.  Drizzle over spinach and toss to coat.  Add in blackberries, tomatoes, onions, walnuts and cheese.

Makes 6 servings.

Cantaloupe Chicken Salad

1/4 cup mayonnaise
2 tbsp sour cream
1-1/2 tsp sugar
1/2 tsp grated lemon peel
1/2 tsp lemon juice
1/4 tsp ground ginger
Dash salt and pepper
1 cup cubed chicken breast
1/2 cup sliced celery
1/2 cup red grapes halved
2 green onions chopped
1 small cantaloupe cubed
1/4 cup slivered almonds, toasted

In a large bowl, combine the mayonnaise, sour cream, sugar, peel, lemon juice, ginger, salt and pepper.  Add the chicken, celery, grapes, cantaloupe and onions; toss to coat.  Sprinkle with almonds.

Makes about 4 servings.

Carly's Tortellini Salad

Cooked Tortellini
Cherry Tomatoes
Artichoke hearts
Olives
Feta cheese
Baby spinach
Greek dressing

Mix all the ingredients above together and refrigerator over night.

El Pollo Loco Chicken

1 Cup  White Wine Vinegar
1 Cup Olive Oil
1/2 Cup White Wine
1 Tbsp Oregano
1 Tsp Thyme
3 Tbsp Salt
10 Garlic cloves minced
1 1/2 Tsp. Tabasco Sauce
2 Whole Chickens (halved)

Mix all ingredients and marinate the chicken which has been cut in half.  Marinate for several hours in the refrigerator.  Grill chickens slowly until down.

Oh So Good Chocolate Cake

Ingredients:
1 18.25 oz Devil's food cake mix
1 3.9 oz instant chocolate pudding
2 cups sour cream
1 cup butter, melted
5 eggs
1 teaspoon almond extract
2 cups miniature chocolate chips

Directions:
Mix the cake mix, and instant pudding mix. Make a well in the center of the dry ingredients, and add sour cream, butter, eggs, and extract. Blend well, and beat on medium speed on your hand mixer for 4 minutes. Add the chocolate chips, mix well. Pour the batter into a greased and floured bundt pan. Bake at 350*F for 1 hour or a but longer depending on your oven. Check doneness by the toothpick method, cool a bit, and turn out of the pan. Serve with freshly whipped cream, and raspberries or strawberries.

Comments:
I got this recipe from Cindy Groman- She was the chef at Wegman's in Princeton, NJ. She taught a class at Williams and Sonoma and I went with a friend. It was around Valentines Day. This cake makes a perfect Valentine Dessert --Chocolate and Strawberries.Yum!

This recipe is from Fanone Parkinson - Thanks!

Meatballs

5 lbs. ground beef

1 cup Italian seasoned bread crumbs

1/4 cup worcestershire sauce or steak sauce

1 tsp basil

2 tsp salt

1-2 tsp pepper

1 tsp garlic salt

1 tsp onion powder

Mix all ingredients together in a large bowl using your hands. (Yes, its easiest to just get messy and mix away! or you can use your mixer!!) If your mixture is a little too dry add a little more steak sauce or worcestershire sauce.  If your mixture is a little moist then add some bread crumbs.  Shape into one inch balls.  Place on foil lined baking sheets and bake at 350 degrees for 20-30 minutes turning occasionally with tongs.  Allow to cool.  Divide into five portions: one for tonight and the other four in labeled, freezer safe containers.

Sauce

2 cans cream of mushroom soup

1 1/3 cups milk-may use powdered milk

2 tsp lemon juice

Mix all together and heat and serve with a portion of meatballs. Sauce may be frozen with each portion of meatballs.

Serve over rice, noodles, or potatoes.

These meatballs can also be made into meatball subs, sweet and sour meatballs, spaghetti and meatballs, etc.

Shepard's Pie

1 lb ground beef/turkey
1/2 C chopped onion
1 14.5 oz can tomatoes (diced, diced with seasoning, crushed, whole, whatever)
1 14.5 oz can green beans (french, cut, whatever you like)
1 14.5 oz can tomato sauce
4-5 potatoes mashed
1/2-1 C shredded cheddar

Brown meat with onion. Drain then add tomatoes and green beans and season to taste with S&P and heat through(I just heat them up so it cooks for less time in the oven, but you could layer everything cold and cook longer in the oven). In greased 8x8 baking dish layer meat and veggies, tomato sauce and mashed potatoes. Cover and cook at 350 for 25 minutes. Then add cheese an cook about 5 minutes til melted.

Freezer meal: Let thaw and cook cook at 350 for 30 min or straight from freezer cook at 350 for 45-60 minutes.

Cincinnati Chili

2 1/2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 1/3 (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/4 teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

Brown the beef lightly.
Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Cornmeal Nugget Muffins

1 cup water - boiling
1/2 cups yellow cornmeal
1 tsp salt
2 cups flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 egg
1/3 cup melted butter

Preheat oven to 375. Grease muffin tins, and a baking sheet.
In a small bowl stir together the boiling water, cornmeal and 1/2 tsp salt. Don't worry if some small lumps remain in the mixture. Spread in a thin layer on the prepared baking sheet and bake until golden brown - about 25 minutes. Cool completely, then crumble into small pieces.
In a medium bowl mix the flour, sugar, baking powder, baking soda, and the remaining 1/2 tsp salt. Set aside. In a small bowl whisk together buttermilk, egg and melted butter until smooth. Add to the dry ingredients along with the cornmeal. Stir until blended.
Spoon into muffin tins. Bake 20 minutes.

Chicken Enchilada Soup

1 lb boneless/skinless chicken

1 Tbs vegetable oil

1/2 cup diced onion

1 clove garlic-minced

1 quart chicken broth

1 cup masa harina(corn flour)

3 cups water-divided

1 can enchilada sauce

2 cups cheddar cheese-shredded

1 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1 can black beans

1 can corn

In a large pot over medium heat cook chicken in oil until well browned on all sides.  Remove and set aside.  Cook onion and garlic in remaining oil until onions are translucent.  Pour in chicken broth.  In a bowl, whisk masa harina and 2 cups water until well blended.  Add the masa harina slowly to keep from getting lumpy.  Pour into pot with remaining cup of water, enchilada sauce, cheese, salt, chili powder, cumin, black beans, and corn.  Bring to a boil. Shred chicken and add it to the pot.  Reduce heat and simmer 30-40 minutes until thickened.  

May also be cooked in slow cooker. Follow directions for chicken.  Cook onions and garlic and place in slow cooker.  Add all other ingredients as directed except do not add the cheese until 15 minutes prior to serving.

Apple Pancakes

6 eggs

1 1/2 cups milk

1 cup flour

3 Tbs sugar

1 tsp vanilla

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup margarine

2 apples

5 Tbs brown sugar

Melt margarine in 9x13 inch pan at 425 degrees.  Make sure it doesn't burn.  Peel and thinly slice apples.  Place in melted margarine.  Return to oven until margarine sizzles.  Do not brown.  Mix eggs, milk, flour, sugar, vanilla, salt, and cinnamon.  Pour over apples and sprinkle with brown sugar.   Bake for 20 minutes or until done.

Cinnamon Pull-A-Parts

25 frozen Rhodes rolls

1/2 cup brown sugar

1 sm pkg cook and serve butterscotch pudding

1 tsp cinnamon(or more if you'd like)

1/2 cup margarine or butter-melted

Place frozen rolls in greased bundt pan.  Mix brown sugar, pudding mix, and cinnamon together and sprinkle over rolls.  Pour butter over top.  Allow to raise(overnight works best).  Bake for 30 minutes at 325 degrees.  Once cooked dump onto large cookie sheet or platter.  Best served warm.

Beef Chimichangas

1 lb ground beef

1/2 cup finely chopped onion

1 can refried beans

2/3 cup salsa

1 1/2 tsp chili powder

2 cloves garlic-minced

1/2 tsp ground cumin

1 1/2 cups cheddar cheese-shredded

flour tortillas

2 Tbs butter-melted

In a skillet brown beef and drain.  Stir in onions and beans, salsa, chili powder, garlic, and cumin.   Place about 1/2 cup of mixture onto tortillas.  Fold and place seam side down on baking sheet.  Brush with butter.  Bake at 375 degrees for 25-30 minutes.  Serve with sour cream and guacamole.

These may be frozen prior to baking in a freezer container.  Thaw in refrigerator prior to baking.

Chicken Chimichangas

2/3 cup picante sauce or salsa

2 tsp cumin

1/2 tsp oregano

1 1/2 cups chicken-cooked and chopped

1 cup cheddar cheese-shredded

2 bunches green onions-chopped

1 can refried beans

flour tortillas

2 Tbs butter-melted

Mix all ingredients except tortillas and butter.  Place about 1/2 cup mixture in center of tortilla. Fold and seal.  Place seam side down on baking sheet.  Brush with margarine.  Bake at 400 degrees for 25 minutes.  Garnish with additional cheese and green onions.  Serve with sour cream and guacamole.

Cowboy Caviar

1 can shoepeg corn-drained

1 can black eyed peas-drained

1 tomato-chopped

1/2-1 bunch cilantro

1 small bunch of green onions-chopped

2 avocados-chopped

1 tsp cumin

1/8 tsp pepper

3/4 tsp salt

1/4 cup red wine vinegar

1/4 cup olive oil

2 cloves garlic-minced

Mix well and serve with tortilla chips.

Cranberry bars

2 cups flour
1 1/2 cups quick oats
1/4 cup packed brown sugar
1 cup butter
1 pack (12 ounces) white morsels
1 package (8 ounces) cream cheese
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 t vanilla
1 can (16 oz) whole-berry cranberry sauce
2 T corn starch

In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. Press remaining mixture into greased 13x9.

Beat cream cheese until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch and spoon over cream cheese mixture. Sprinkle reserved morsel mixture over top.

Bake at 350 for 35-40 minutes or until center is set. I like to cover w/ foil for about the first 15 min so the chips do not get too brown. Cool, cover refrigerate until serve.

Thank you Shauna for the recipe.