Oven Chimichangas

These are also really good! We like to top them with enchilada sauce and cheese, or you can top it with sour cream and guac. I love to serve it with rice and corn on the side.
Ingredients:
1 lb ground beef
1 medium onion, chopped
1-2 garlic cloves, minced
3/4 cup Pace Picante Sauce (or spicy enchilada sauce)
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
8 flour tortillas (7 to 8 inches)
1/4 cup melted butter

Directions:
1.Preheat oven to 475 degrees.
2. Brown meat with onion and garlic.
3. Drain grease.
4. Stir in picante sauce, cumin, oregano and salt.
5. Simmer 5 minutes or until most of the liquid has evaporated.
6. Spoon heaping 1/3 cup of meat mixture into center of tortilla.
7. Fold tortilla over mixture and place seam side down in a well greased 13 x 9 x 2-inch baking dish.
8. Brush butter over the tops of all the folded tortillas.
9. Bake for 10 minutes or until golden brown. Dont cover.
10. Enjoy!

original recipe: http://www.recipezaar.com/Streamlined-Chimichangas-16371

Minestrone Soup

This is so delicious. I use this recipe whenever I have a yearning for some hot minestrone soup! It takes some time to prepare all the veggies, but I used frozen chopped onion/celery to make it a bit quicker.
Ingredients:
1 14-1/2-ounce can chicken broth
1 14-1/2-ounce can tomatoes, cut up
1 cup choopped onion (1 large)
1 cup shreddd cabbage
3/4 cup tomato juice
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1-1/4 cups water
1 15-ounce can white kidney beans, rinsed and drained
1 medium zucchini, sliced 1/4 inch thick
1/2 of a 9-ounce package frozen italian green beans
2 ounces spaghetti or linguine, broken (about 1/2 cup)
2 tablespoons finely shredded parmesan cheese

Directions:
1. In a pot mix broth, undrained tomatoes, onion, cabbage, tomato juice, carrot, celery, basil, garlic powder, and water.
2. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
3. Add kidney beans, zucchini, green beans, and spaghetti.
4. Return to boiling, reduce heat.
5. Cover; simmer 10 to 15 minutes or until noodles are tender.
6. Serve topped with paremesan cheese.

from my Better Homes and Gardens cookbook

Microwave Oatmeal

Sam just loves this, and so do I. It's barely a recipe, since it's so easy to make and only uses a few ingredients. And maybe it's common sense how to cook this in the microwave, but I didn't know until my mom taught me to make this a few months ago.
Also, use a really big bowl because this tends to overflow. Big time.
Ingredients:
1/2 cup water
1/2 cup milk
1/3 cup Oatmeal (quick oats that cook in 1 minute)
a dash of salt
a dash of cinnamon
brown sugar, to taste

Directions:
1. Combine first 5 ingredients.
2. Microwave, uncovered or covered with plastic wrap, for 2 mintues 45 seconds. (3 minutes for doubled recipe)
3. Add more milk if you like it thinner.
4. Add brown sugar.
5. Mix in frozen berries. Great for flavor and to cool it off quickly.
6. Enjoy!

BBQ Chicken Pizza

This was delicious and quite easy. You can make your own crust or use a pre-made one and I bet it would turn out great either way. I used my own homemade crust recipe that I posted on this blog a little while ago.
Ingredients:
1 Pizza crust par-cooked
1/2 cup BBQ sauce, divided
2 cups shredded cooked chicken
1/4 red onion (cooked or raw depending on your own preference), sliced
2 cups mozzarella cheese, shredded
2 Tbsp gouda cheese, shredded

Directions:
1. Pour 2 tablespoons of sauce over chicken and let sit while preparing the rest of the ingredients.
2. Cook onion if desired.
3. Spread remaining sauce over crust. Cover with chicken, onion, and cheese.
4. Bake at 450 for 8 minutes, or until crust is browned and cheese is melted.
5. Sprinkle with cilantro if desired.

Super Easy Lemon Chicken

So easy, yet so flavorful.
Ingredients:

2 Chicken breasts, cut into bite-size pieces
1/2 cup Bottled Lemon juice (or to taste)
Vegetable Oil
Lemon pepper
Salt and pepper

Directions:

1. Place chicken in a big flat tupperware. Sprinkle with lemon pepper.
2. Let chicken marinade for 15 - 30 minutes in lemon juice. Shake tupperware every few minutes to cover the chicken.
3. Heat enough oil to cover the bottom of a big frying pan.
4. Remove chicken from lemon juice and add to hot pan. Salt and pepper to taste.
5. Cook until browned on outside and no longer pink inisde.
6. Splash a little more lemon juice on chicken while still hot and before serving.

Grilled Veggie Tostadas

This is a little late, since most of the veggies have now frozen out in the garden! I took the pic a while ago when we made these, but then the internet was down. Anyway, I thought these were super delicious! Ingredients:

12 small tortillas (corn or flour)
Refried beans
Cheese (we used cheddar, salsa fresca would be awesome though)
Grilled Veggies (Peppers, Squashes, Tomatoes, Corn)
Salsa

Directions:

1. We made our own refried black beans that turned out really great. Use 2 cans of black beans. Add them to a little hot vegetable oil and fry them up on medium high. Add salt, garlic, pepper, onion powder, and gently mash until you get the desired consistency.

2. To grill veggies: Peel veggies. Slice veggies diagnoally, about 1/4 inch thick. Brush with olive oil, salt and pepper, and then grill. Either on BBQ or we did it on a broiler pan in the oven on a low broil. Cook until tender.

3. Warm up tortillas in a small frying pan.

4. When warm, layer on top of tortilla beans, veggies, cheese, salsa.

5. Enjoy!

Peach cake-cobbler

I got this super easy and yummy recipe from my sister-in-law. It's basically the dutch oven peach cobbler recipe, but in the regular oven. Great way to use up frozen or canned peaches, or even fresh if you have a lot to use.
Ingredients:

6 - 8 cups of peaches, peeled and sliced
1/3 cup sugar
1 yellow cake mix
1 egg
1/3 cup oil
1/2 cup peach juice from bottle, or water

Directions:

1. Spread peaches out on bottom of cake pan. Sprinkle with sugar.
2. Combine remaining ingredients in large bowl. Stir just until combined.
3. Drop cake mix, it will be pretty thick, by the spoonful on top of peaches. Spread over peaches as well as you can.
4. Bake at 375 degrees for about 30 minutes, or until browned and toothpick comes out clean.

Crockpot Beef Stroganoff

This picture doesn't look as appetizing as it really is. That's because I have it all mixed together and no side dish. But don't be scared. It's easy and yummy, especially if you're a stroganoff lover.
Ingredients:

2 lbs round steak (we used stew meat, it was already cut up!)

2 tsp salt

1/4 - 1/2 tsp pepper

1/2 large onion

1/2 tsp garlic

1 Tbsp Worchestershire Sauce

1 1/2 cups beef broth

1 Tbsp ketchup

1/2 tsp chili powder

2 Tbsp white wine or apple juice or white grape juice

1/4 lb mushrooms (or 1 can)

1/4 cup flour

1/2 cup sour cream

rice or noodles

Directions:

1. Cut steak in 1/4" strips (it is easier if the meat is slightly frozen).
2. Salt and pepper the meat and put it in the bottom of the crockpot with the onion slices.
3. Mix garlic, Worcestershire sauce, broth, ketchup, and chili powder. Pour over meat.
4. Cook covered for 6 hours on low.
5. Add white wine and mushrooms. Dissolve flour in small amount of water and add to meat. Stir well.
6. Turn to high and cook for 15 minutes.
7. Stir in sour cream. Turn off heat.
8. Serve over rice or noodles.

The original recipe is from my aunt's blog: http://marcieadamson.blogspot.com/2009/07/july.html

Taco Chicken Roll-ups

These were different from what we usually have, and they were fairly easy, and they tasted good. So, this recipe is a keeper. I made a few adjustments to the original recipe.
Ingredients:

• 1 cup finely crushed cheese flavored crackers
• 1/2 envelope taco seasoning (we made our own using chili powder, salt, pepper, garlic, onion)
  
• 4 boneless skinless chicken breast halves
  
• 2 ounces Monterey Jack cheese, cut into six 2-inch x 1/2-inch sticks
• 1 can (4 ounces) chopped green chilies
• 1 egg, beat
  

Directions:

1. In a shallow dish, combine the cracker crumbs and taco seasoning; set aside.
2. Place egg in other shallow dish; set aside.
3. Flatten chicken between two sheets of waxed paper to 1/4-in. thickness.
4. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up.
5. Dip chicken in egg then coat chicken with crumb mixture.
6. Secure with a toothpick. Place in a greased 13-in. x 9-in. baking dish.
7. Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove toothpicks.

http://www.tasteofhome.com/recipes/Taco-Chicken-Rolls

Chocolate Zucchini Bread

This is supposed to be bread, but I think it's cake. It's so moist and delicious!
Ingredients

• 3 eggs
• 1 cup vegetable oil
• 1 2/3 cups sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt(I put a little less)
  
• 1 teaspoon cinnamon, ground
• 3 cups zucchini, peeled, shredded
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup baking cocoa
• 2 1/2 cups all-purpose flour
• 1 cup chocolate chips (or more if you want)
  

Directions

1. In a mixing bowl, beat first 6 ingredients.
2. Stir in zucchini.
3. Combine flour, cocoa, baking soda, and baking powder; add to zucchini mixture and mix well.
   
4. Stir in chocolate chips.
   
5. Pour into greased pan(s).
6. Bake at 350°F
   

- 1 hour or until bread tests done in 2 bread pans.
- 40 minutes in cake pan
-25 minutes for cupcakes

http://www.recipezaar.com/Chocolate-Zucchini-Bread-220

Roasted Green Beans

Such a great way to bring out the sweetness in fresh picked beans. Mmmm.
Ingredients

• 2 lbs green beans
• 1-2 tablespoon olive oil (or just enough to lightly coat beans)
• 1 teaspoon kosher salt (or to taste, may substitute with Mrs. Dash if desired)
• 1/2 teaspoon fresh ground pepper (or to taste, omit if using Mrs. Dash)

Directions

1. Preheat oven to 425°F.
2. Wash, dry well, and trim green beans.
3. Put green beans on a jelly roll pan.
4. Drizzle with olive oil.
5. Sprinkle with salt and pepper to taste
6. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
7. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
8. Serve hot or at room temperature.

http://www.recipezaar.com/Roasted-Green-Beans-133821

Quiche - and no-roll pie crust

I like to make quiche quite often, once every few weeks. It's really easy, and delicious with this recipe. I just use whatever I have on hand to add into the mix. This time I had pizza topping left-overs so I used ham, pepperoni, cheese, onion, and tomatoes.
The quiche and the crust recipes make a big 9 inch pie plate, or 2 small (Marie Calendar's) pie tins.
Quiche:
Ingredients:

• pie crust recipe
  

• 1 cup shredded swiss cheese
• 4 eggs
• 2 cups milk
• 2 Tbsp flour
  
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• toppings: bacon, ham, mushrooms (raw), tomatoes, spinach (raw), minced onion, cheddar cheese, etc.

Directions:

1. Heat oven to 450°F.
2. Sprinkle desired toppings in pastry-lined pie pans.
3. Whisk eggs slightly, Beat in remaining ingredients.
4. Pour mixture into pie pan.
5. Bake for 15 minutes at 450°F.
6. Reduce oven temperature to 350°F.
7. Bake an additional 30 minutes. May take longer if using raw ingredients, such as tomatoes and mushrooms.
   
8. Quiche is done when knife inserted 1 inch from edge comes out clean.
9. Important--let stand 10 minutes before cutting.

Crust:
Ingredients:

• 1 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup oil (can put less, about 1/3 less, if you make up difference with milk)
• 2 tablespoons milk

Directions:

1. Mix dry ingredients together with a fork in a pie pan.
2. Make a well in the center and add the oil and milk.
3. Mix with a fork til it makes a ball.
4. Flatten and press into the pan in pie crust shape and flute the edge.
5. Bake at 375 for 10-12 minutes until golden. (Bake for 8 minutes if using with quiche)
   

You can use this recipe for sweet pies too, just lessen the salt and increase the sugar.

These are the original recipes, un-edited. I've made a few changes, but here they are anyway.
http://www.recipezaar.com/Quiche-Lorraine-17307
http://www.recipezaar.com/My-No-Roll-Pie-Crust-51537

Chicken Parmesan

This was my favorite meal growing up; it was the one I always requested for my special birthday dinner.
I actually don't use a recipe, so I'll try to guestimate correctly. Brent got a little over-zealous pouring the red sauce on the chicken, so it didn't stay crunchy, but it was still delicious.
Also, when using chicken breasts, instead of pounding them out (which never works for me) I just use the kitchen scissors and cut them down to the right size. Each breast usually has a fat side and a thin side. I cut the breast in half so the thin side is one piece. Next, I cut the fat side into two pieces across the width of it, so that I have two thinner pieces. Each breast thus makes three pieces. I hope this is making sense.
Anyway, enjoy.
Ingredients:
2 chicken breasts, thinned (see above)
1/3 - 1/2 Ritz cracker stack, crunched well
Salt and Pepper
A few shakes of Italian seasoning
1 Egg, beat
2 Tbsp Vegetable oil
Spaghetti Sauce
Mozzarella or Cheddar cheese, shredded

Directions:
1. Prepare chicken breasts so they are about 1/2 - 1 inch thick.
2. Salt and pepper the chicken to taste.
3. Mix Ritz cracker crumbs with Italian seasoning.
4. Heat 1 Tbsp oil in large skillet (not non-stick works best) over medium heat.
5. When hot, dip chicken into egg, then into crackers, and then place in frying pan. Don't over-crowd the pan.
6. Cook chicken about 7 minutes per side, or until done. Remove chicken.
7. Add remaining oil and follow steps 5 & 6 for remaining chicken.
8. Place all chicken back in pan, cover the tops of the chicken with sauce and cheese.
9. Cover and turn to low. Cook until cheese is melted.
10. Serve with Spaghetti. Enjoy!

Better Than Cake Banana Bread

We love this recipe in my family. Oaty banana goodness with a crunchy topping. How can you go wrong?
Ingredients:

1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups Flour
1 cup Oats
1/2 cup Packed Brown Sugar
1/2 cup Salted Butter
3 Mashed Ripe Bananas
1/4 cup Milk
2 tsp Vanilla
2 Large Eggs

Topping:
1/3 cup Butter
1/3 cup Flour
1/3 cup Brown Sugar
2/3 cup Oats

Directions:

1. Pre-heat oven to 350.
2. Mix first 6 dry ingredients well.
3. Cut in butter until mixture is crumbly.
4. Add remaining 4 ingredients, stir just until moistened.
5. Spoon into greased cake pan.
6. Combine all 4 topping ingredients with a fork, until crumbly.
7. Sprinkle topping over bread mixture.
8. Bake for 25 minutes, uncovered.
9. Can make 16 cupcakes, 16 min cooking time.
10. Enjoy!

German Pancakes

I like to plan a breakfast-for-dinner night once a month. We switch off between waffles and french toast a lot. This time we decided to try something new. It was really good for something different. It reminds me of a cross between scrambled eggs and pancakes, which is perfect for me since I always make both together.
I liked this quote from the website I got the recipe from: "It takes about 2.5 minutes to assemble, 30 minutes to bake and four, maybe five minutes to eat, though it will take restraint to even stretch it out that long. Loopy breakfast goodness doesn’t get any better than this."
Yield 2 9-inch pancakes.
Ingredients:
4 eggs
1 tablespoon sugar
1/4 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Directions:
1. Heat oven to 375°F.
2. Butter two 9-inch cake pans well.
3. Mix eggs until light yellow in color. Add remaining ingredients and blend until smooth.
4. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes.
5. Cut into pieces and slide onto plates. Serve with lemon slices, powdered sugar and butter, raspberry syrup, or maple syrup and fresh berries
http://smittenkitchen.com/2006/12/loopy-breakfast-goodness/

I double the recipe and cook it in a 9x13 cake pan for about 2-5 minutes longer than the recipe says.  Just right for our family for dinner.
Try it with this awesome berry syrup.  It's so easy and so good:
http://chermyrecipes.blogspot.com/2012/01/berry-syrup.html

Sesame Noodles

This is not your typical sesame chicken from the Chinese restaurant around the corner, although I do love that too. This is a mild sesame oil dish, and it's mmm mmm good.
The recipe calls for refrigerated chicken strips, I never buy those because they cost more. I used chicken tenders that were microwaved in a steam bag. You know which ones I'm talking about? It's so easy to cook chicken that way, try it.
Also, I topped with toasted sesame seeds, although it wasn't in the recipe.
Ingredients

• 1/3 cup rice vinegar
• 1/3 cup thinly sliced green onions
• 2 Tbsp. honey
• 1 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. grated fresh ginger (I used 1 tsp chopped refrigerated ginger)
  
• 2 tsp. Asian garlic-chili sauce
• 2 6-oz. pkg. refrigerated grilled chicken breast strips
• 12 oz. dried udon noodles or spaghetti
• 2 Tbsp. toasted sesame oil
• 1 -2 Tbsp. olive oil
  
• 1 - 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
• Fresh cilantro

Directions

1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

http://www.bhg.com/recipe/chicken/sesame-chicken-and-noodles/

Chunky Drop Cookies

These are good, kinda different. Good thing I gave my neighbor half of the dough, cuz seriuosly, I think already ate 5 of them. They are sweet and salty. The possibilities are endless with this recipe. I think next time I will omit the raisins and add butterscotch chips. That could be spectacular.
Mine took 14 minutes to get golden brown, but they are a little crunchy now. So, I guess they could be cooked a little less than 14 minutes.
Ingredients:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 cups halved pretzel sticks
• 1 cup coarsely chopped dry roasted peanuts
• 1 cup semisweet chocolate chunks
• 1 cup raisins

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking powder; gradually add to creamed mixture and mix well. Stir in the pretzels, peanuts, chocolate chunks and raisins.
Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 6-1/2 dozen.

http://www.tasteofhome.com/Recipes/Chunky-Drop-Cookies

Dorito Chicken Fingers

I have made pan fried fish with potato chips before (super yummy by the way), so last night when I was deciding what to put on my chicken fingers, I thought Doritos might be yummy. And it was! I forgot to take a picture before we at them all up!:
Ingredients:
3 chicken breast halves, trimmed and cut into chicken finger size pieces
Salt and pepper
1 egg
1 Tbsp water
Crunched up Doritos (I used Cool Ranch and put them in the food processor to get them really tiny)
2 Tbsp Flour
Black Pepper

Directions:
1. Heat oven to 450 with pizza stone inside.
2. Salt and pepper, to taste, the chicken pieces.
3. Mix egg and water in a pie plate.
4. Mix chips, flour, and pepper in separate pie plate.
5. Dip Chicken into egg then chips then place on hot pizza stone.
6. Bake 14-16 minutes, or until chicken is no longer pink in center.
Serve with ranch dressing or ketchup for dipping.
Serves about 4.

Pulled Pork Sandwiches

These are easy because you just let it cook in your crockpot all day. It takes a lot of planning ahead: Getting the roast out a day or 2 early to thaw in the fridge, dry-rub marinading, cooking for hours. It was so delicious though.

Ingredients:
1 pork butt or shoulder roast, bone-in (about 5 pounds total)
5 Tbsp brown sugar
2 Tbsp paprika
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons black pepper
1 can chicken broth
2 cups BBQ sauce
1/2 cup mustard
1/2 cup water

Directions:
1. Trim fat/skin off roast.
2. Combine all dry ingredients and rub well into roast.
3. Cover with plastic wrap and let sit in fridge over night or at least 2 hours.
4. Place in crock pot on low for 2 hours.
5. Add chicken broth and turn crock pot up to high for 2 hours.
6. Turn to low and cook for 3 more hours, or until pork falls away from bone very easily.
(or you can add chicken broth with roast when first added into the crock pot and cook on low for 8 hours, or high for 6, according to the original recipe)
7. Take pork out and cut into sections to cool while preparing sauce.
8. Mix the last 3 ingredients in a sauce pan and bring just to a boil
9. Pull or shred pork, discarding bone and fat
10. Pour sauce over meat. Mix well. Serve on buns or hoagies.
Serves 6 -8

http://www.parents.com/recipe/pork/pulled-pork-sandwiches/

Pizza Dough

I got this recipe from Brent's mom. I tweaked it just a little and have noted down some helpful hints I have learned after making it so many times. I LOVE this recipe. We made it into calzones last night:
Ingredients:

1 cup warm water
1 tbsp yeast
3 cups flour
1/8 cup sugar
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 cup softened butter

Directions for Dough:
1. Mix yeast and water very well. Let mixture sit while mixing the other ingredients.
2. Mix all dry ingredients in large bowl.
3. Add softened butter and mix well with fork.
4. Add water/yeast. Mix with fork and then knead with hands, adding water or flour to get desired consistency. Should be very soft and slightly sticky.
5. Transfer to greased bowl and cover with greased plastic wrap. Let rise until doubled in bulk.
6. Punch down and let rise again.

Directions for Pizza:
1. Preheat oven with pizza stone inside to 450.
2. Divide dough into two equal parts.
3. Roll dough out to size of pizza stone.
4. Cook for 5 minutes only. Check for bubbles, and poke them with sharp knife if you see one.
5. Remove dough, add toppings, and bake another 10 minutes, or until crust is golden brown.
6. Repeat with remaining dough.

Directions for Calzones:
1. Preheat oven to 450 with pizza stone inside.
2. Prepare desired meat ingredients. (We used sauteed 1 onion, 1 bell pepper, 3/4 pound sausage, 1/4 pound ham, and 1 chopped tomato. Add black pepper and 1 1/2 teaspoons Italian seasoning to meat.)
3. Add 1 1/4 cups mozzarela cheese and 1/2 cup marinara sauce to meat mixture.
4. Divide dough into 5 equal parts. Roll out to into 8 inch circles. Make sure there is plenty of flour underneath the dough after it has been rolled or it will stick to the counter when you try to move it to the stone later.
5. Place 1/5 of meat mixture on each dough circle, only on one side. Fold dough over filling. Wet the edges of the dough with finger and water. Use fork to press edges together to seal.
6. Cut 3 slits in top of each calzone. Place on pizza stone and cook 2 or 3 at a time for 13-15 minutes.
7. Serve with marinara sauce.

Can also use this recipe for scones, navajo tacos, or pretzels if you take out garlic, italian seasoning and 1/2 the salt. Yummy!!!!

Easy Tamale Pie

There are recipes for tamale pie where you put the cornbread batter on top of the meat mixture and let it all cook together. That is good too, if you like really soggy bread, which I don't particularly. I prefer to make it this way. I used left-over roast beef this time, I thought it turned out tasty!
Ingredients:
1/2 - 1 pound ground beef (depending how beefy you want it)
1/3 onion, chopped
1 can beans (kidney, pinto, or black), drained and rinsed
2 6 oz cans tomato sauce
1 cup frozen corn
1/2 cup salsa (more if you like it spicier)
A few dashes of garlic
A few dashes of chili powder
A few squirts of ketchup, if you like it a little sweet
Shredded cheddar cheese
1 package jiffy corn muffins, baked according to directions

Directions:
1. Brown beef and onion until beef is no longer pink. Remove grease.
2. Add next 6 ingredients and heat through until it reaches a low simmer.
3. Serve with cheddar cheese and corn muffin sprinkled on top.

Chili Salmon

Don't be scared by this recipe. It's a bit different, but so easy and yummy. Salmon is not my favorite fish, but this was delicious. Lucy asked for seconds! (on the fish, but not the sweet potatoes since I burned em. Keep your eye on them.) I put just a smidgen less of cumin and chili powder than it called for.
Ingredients

• 1 medium sweet potato
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground ancho chili pepper or chili powder
• Olive oil cooking spray
• 3 5- to 6-oz. skinless salmon fillets

Directions

1. Preheat broiler. Scrub potatoes. Halve lengthwise; cut in 1/4-inch slices. Place on greased rack of unheated broiler pan. In bowl combine sugar, salt, cumin, and chili pepper. Coat potatoes with cooking spray; sprinkle both sides with half the spice mixture. Broil 10 inches from heat 10 minutes or until tender; turn once midway through cooking.

2. Meanwhile, rinse salmon; pat dry. Sprinkle with remaining spice. In skillet cook fish in 1 tablespoon hot olive oil over medium heat 8 to 12 minutes or until fish flakes when tested with fork; turn once midway through cooking.

http://www.bhg.com/recipe/seafood/ancho-glazed-salmon/

Chicken Enchilada Casserole

I actually used left-over turkey for this recipe and it worked out great. I wanted to make enchiladas but I didn't have tortillas on hand, so I ended up making this yummy casserole.
Ingredients:
4 cups cooked chicken, diced or shredded
2 cans cream of chicken soup
1 cup sour cream
1 medium onion, chopped and sauteed
1 can green chiles
dash chili powder
dash garlic powder
1 - 2 cups shredded cheddar cheese
crunched up tortilla chips

Directions:
1. Mix first 7 ingredients in a bowl
2. Place layer of chips on the bottom of a 9X13 baking dish
3. Drop soup mixture on top of chips in dish
4. Sprinkle cheese on top
5. Add another layer of chip pieces
6. Cover with foil and bake at 350 for 30 minutes. Bake an additional 10 minutes without foil if you want extra crispy chips on top
7. Serve with salsa for a spicier version
8. Yummy served with cooked carrots.

Baked Potato Bar

This is pretty basic, but if you're like me, you often forget about this option. Lucy, who isn't really a potato lover, ate a whole potato for dinner! My hint: salt and pepper the potato before you put the toppings on. The potato needs it, not the bacon. Here are some of the options that you can put on the baked potato:
What we used:
-chopped green onions
-crumbled bacon (not bacon bits, do the real thing)
-shredded cheddar cheese
-chopped tomatoes
-Ranch dressing

Other options:
-sour cream
-sauteed yellow onions
-sauteed garlic mushrooms
-cooked broccoli
-cheese sauce
-chopped ham
-canned chili

Black Bean Soup

This is really really good, even though it doesn't look all that appetizing in this picture I took. That's because I added corn to my soup, which changed the color of it. You can also add corn if you want, the flavor matched well. (However, add the corn after it's blended, just stir it in. I think that would be better.) I also over-chopped my carrots, and it still turned out delicious. I served it with corn bread muffins and salad.
Give it a try! Ingredients

• 1 tablespoon(s) olive oil
• 2 medium carrots, chopped
• 2 clove(s) garlic, finely chopped
• 1 large (10- to 12-ounce) onion, chopped
• 1 medium (4- to 6-ounce) red pepper, chopped (I used canned)
  
• 2 teaspoon(s) ground cumin
• 1/4 teaspoon(s) crushed red pepper
• Salt
• 2 cup(s) water
• 2 can(s) (15- to 19-ounce) black beans, rinsed and drained
• 1 can(s) (14 to 14.5-ounce) reduced sodium chicken broth
• 1/4 cup(s) fresh cilantro leaves, chopped, plus sprigs for garnish
• 1 tablespoon(s) fresh lime juice

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Directions

1. In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12 to 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 teaspoon salt; cook 1 minute.
2. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.
3. Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, and garnish with cilantro sprigs to serve. Makes about 6 1/2 cups.

http://www.goodhousekeeping.com/recipefinder/black-bean-soup-recipe

The lazy version of Mexican Sopes

This is basically a tostada, I think. Our Mexican friends had us over for lunch a few weeks ago and served us Sopes (so-pays). They are so delicious, and easy. I had a hard time finding the right corn flour to use, so we made our own version of the dish on Cinco de Mayo using store bought corn tortillas. It was the lazy version, as Brent called it. If you want to make the real version, do it. I'll put the link at the bottom of the blog for the real version. They were a little bit better with the thick chewy tortillas. Otherwise follow the recipe below
Ingredients:
1 package small corn tortillas
1 can black or pinto beans
1 Tbsp Vegetable Oil
1/4 pound Queso fresco, grated (very important cheese. Buy it at Mexican markets)
Lettuce, chopped
Your favorite salsa
1 Avocado, diced

Directions.
1. Mash the beans and oil together in a sauce pan with a potato masher. Heat over medium low heat.
2. Warm tortillas in large skillet over medium heat.
3. Spread refried beans over tortillas and top with remaining ingredients.
4. Can add chorizo and chopped baked potato for more variety.

http://www.foodnetwork.com/recipes/saras-secrets/sopes-recipe/index.html

Oatmeal Cookies

These are my favorite oatmeal cookies. Mmmm, I love them. Ingredients

• 3/4 cup (1-1/2 sticks) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour (sometimes it needs a little more)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup butterscotch chips and chocolate chips

Directions

1. Heat oven to 375F.
2. In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
4. Bake at 375°F for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.

http://www.parents.com/recipe/cookies/cindy-mccains-oatmeal-butterscotch-cookies/

Chicken Fried Steak

This is an older picture I found of one of our favorites! It takes a little while, but it is so worth it, it's even better than restaurant chicken fried steak. We use ground beef formed into patties, or cube steaks. Ingredients

• 1 pound ground beef 
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Directions

1. Divide meat into five patties (hamburger style).  Season each patty on both sides with the salt and pepper.
2. Place the flour into a pie pan and place the eggs into a separate pie pan. Dredge the meat on both sides in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
3. Preheat oven to 250 degrees while meat is sitting.
4. Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side.
5. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
6. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

http://www.blogger.com/post-create.g?blogID=3731168846118846

Porcupine Meatballs

These are super delicious meatballs with rice inside. Quite easy, serves about 5. Ingredients

• 1 lb ground beef
• 1/4 cup uncooked long grain rice
• 1 slightly beaten egg
• 1 tablespoon snipped fresh parsley or 1/2 tablespoon dried parsley
• 2 tablespoons finely chopped onions
• 1/2 teaspoon salt
• a few dashes pepper
• a few dashes of garlic powder
• a few dashes of oregano
  
• 1 (10 1/2 ounce) can tomato soup
• 1/2 cup water
• 1 teaspoon worcestershire sauce

Directions

1. Combine first 9 ingredients.
2. Mix well.
3. Shape into about 20 small balls.
   
4. Mix soup, water, and worcestershire in a large skillet.
5. Bring to a boil.
6. Gently place meatballs in sauce.
   
7. Reduce heat to medium low, cover, and simmer 30 mintes or until meatballs are cooked and rice is soft. Turn meatballs over at least once after 20 minutes.
8. Serve with additional rice if desired.
   

http://www.recipezaar.com/Porcupine-Meatballs-57173

Caribbean Jerk Chicken

This is a bit of a sweet recipe, thanks to the brown sugar and cinnamon. If you do not like sweet meat, like my husband, you will still think it's ok, but if you like sweet meat, like me, you will love it!Ingredients

• 1 envelope Italian salad dressing mix
• 2 tablespoons brown sugar
• 2 tablespoons oil
• 2 tablespoons soy sauce
• 1/4 - 1/2 teaspoon cinnamon
• 1/4 - 1/2 teaspoon thyme
• 1/2 teaspoon ground red pepper
• 2 1/2 lbs chicken pieces

Directions

1. Mix all ingredients except chicken in bowl.
2. Pour over chicken.
3. Cover and marinate 1 hour or over night in fridge.
4. GRILL it! Or place on broiler pan and bake at 400 degrees for about 25 minutes, turning once.
   
5. Enjoy! Great with mashed potatoes or rice.
   

http://www.recipezaar.com/Simple-Caribbean-Jerk-Chicken-33170

Home-made Caramel Popcorn

Very easy and no dairy if you use margarine. It is a bit monotonous to stir for 5 minutes while it boils, but it's worth it. And, make sure to measure the baking soda carefully, too much makes the caramel as hard as a rock.Ingredients

• 1/2 cup margarine
• 1 cup brown sugar
• 1/4 cup Karo syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 9 cups popped popcorn

Directions

1. In a LARGE pot, heat the margarine, brown sugar, Karo syrup, and salt together over medium heat.
2. While stirring, bring mixture to a boil and allow to boil for five minutes.
3. Remove from heat.
4. Add baking soda and vanilla.
5. Mix well.
6. Pour over freshly popped popcorn.
7. Stir until the popcorn is well coated.
8. Enjoy!

http://www.recipezaar.com/The-Clockmakers-Caramel-Coated-Popcorn-A-Haunted-Recipe-181870