Green Chile Chicken

This one comes from my awesome cook of a sister-in-law, Cindy. Ever since that first time she made it for Scott and me oh some 12 years ago it's been a staple at our house! DEE-LICIOUS!

You Will Need:

1/2 c. diced onion
1 tbsp minced garlic
1 tbsp vegetable oil
2 Cans Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 jar Mrs. Renfroes Green Salsa
1 Pint Sour Cream
4 cups shredded jack/cheddar cheese
Approximately 3 cups cooked, shredded chicken breasts
Approximately 10 flour torillas, quartered

Directions:

Saute onion and garlic in oil until tender. Add green salsa and simmer 10-15 minutes. Add soups and simmer an additional 15 minutes. Remove from heat and stir in sour cream. Mix in shredded chicken. In a deep casserole dish layer tortillas, chicken mixture and cheese, ending with cheese on top. Bake approximately 30 minutes at 350. Serve alone or over cooked white rice.

ENJOY!

Best Ever Meatloaf

Not so sure it's the "best ever" but I found it online one day while searching for a good meatloaf recipe and liked it enough to keep around!

2 eggs
2/3 cup milk
3 slices bread (i just use plain breadcrumbs)
1/2 chopped onion
4 oz shredded cheddar cheese
1 tsp salt
1/4 tsp black pepper
1 1/2 pounds lean ground beef

Topping:
1/2 cup tomato sauce
1/2 cup brown sugar
1 tsp mustard

Beat eggs. Add milk and bread/breadcrumbs and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well and shape into a loaf.

Bake at 350 degrees for 45 minutes. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.

Enjoy!

Mar-A-Lago Turkey Burgers

I heard about this one on Oprah, tried it and fell in love. It's YUMMY!

Burger:
1/4 scallion, thinly sliced
1/2 cup celery, finely chopped
3 granny smith apples, peeled and diced
1/8 cup canola oil
4 lbs ground turkey breast
2 tbl salt
1 tbl black pepper
2 tsp Tabasco chipotle pepper sauce
1 lemon, juice and zest of, grated
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's chutney, pureed

Chutney:
1 anjou pear, peeled and diced
1/2 tsp cinnamon
1 tsp sea salt
1 1/2 cup Major Grey's chutney
1/4 cup dried currant or raisins

Saute scallions, celery and apples in canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sauteed items and the remaining burger ingredients. Shape into 8 oz burgers and refrigerate for 2 hours.

for chutney:
heat oven to 350. Toss diced pears with cinnamon and salt. Bake on parchment-lined cooke sheet for 10 minutes. Cool and mix with chutney and raisins.

Chicken Noodle Casserole

This is one of my own interpretations from a similar crock pot recipe...it turned out great once and I quickly wrote it down so as not to forget my "tweaks"!

1 onion finely chopped
1 green pepper finely chopped
1/2 cup finely chopped celery
1 tsp butter
1 can each; Cream of Chicken, Cream of Mushroom, and Cream of Celery
4 oz sliced mushrooms
4 oz pimentos
8 oz cream cheese
2 cups cooked, shredded chicken
1/2 cup parmesan cheese
cooked egg noodles

Saute onion, celery and green pepper in butter until soft. Add soups, mushroom, pimentos and chicken. Let simmer 20 minutes. Remove from heat; add cream cheese. Mix with cooked noodles and place in casserole dish. Top with parmesan cheese and bake at 350 for 30 minutes.

Enjoy!

Libby's Pumpkin Roll

I've made this at least a dozen times. It's one of my absolute favorite desserts; especially great in the fall!

Cake:

Powdered sugar
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup chopped walnuts

Filling:
1 pkg (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 tbsp butter, softened
1 tsp vanilla extract
Powdered sugar

Preheat oven to 375. Grease jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13-15 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 on wire rack.

For filling: Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Laurie's "Low Fat" Dip

8 oz Cream Cheese - softened
2 cups grated Swiss cheese
1 cup mayo
Bacon - crumbled
Green onions


Mix cream cheese, swiss cheese and mayo together. Add some green onions. Place in casserole and top with crumbled bacon. Bake at 350 for 30 minutes. Top with additional green onions.

(from Laurie H.)

The French Dip

What a SANDWICH! This one is from my good friend, Laurie, who helped me out when I was looking for a new appetizer!


1 French loaf
Several slices roast beef
Butter
Garlic
Several slices Provolone cheese
Au Jus or Beef Broth
Horseradish Sauce


Saute garlic in butter; spread on one side loaf
Layer with meat and cheese
Broil
Add horseradish sauce; slice and serve with Au Jus

(from Laurie H.)