Black Bean Salsa

• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained (I used the Ro-Tel brand and I used 1 can tomatoes with green chile peppers and 1 can with habaneros peppers, cause I like mine a little spicy. I also made this recipe once with just the kroger brand diced tomatoes and it wasn't as good, didn't have as much flavor, so just keep that in mind if you don't want to buy the name brand.)
  
• 2 tomatoes, diced
• 1 jalapeno pepper, diced (I removed the seeds)
• 1 bunch green onions, chopped (I actually only used like 3 onions from the bunch, since I'm not a huge onion fan.)
•  1 Tbls. cumin,
• 1/4 tsp. garlic powder,
• 1/4-1/3 c. chopped cilantro (I really like cilantro, so I used 1/3 cup)
• 1-2 tbls lime juice.

Mint Oreo Delight

26 oreos crushed up. Save a little to sprinkle on top.
Crush up oreos and press into a 9x13 pan
½ gallon mint ice cream
Let soften
Spread it evenly over the oreos.
1 jar of Mrs. Richardson Butterscotch Carmel ice cream topping
Drizzle over the ice cream until you have a nice layer.
Freeze for 20 minutes
Spread cool whip over the top
Sprinkle remaining oreos on top.
Freeze until you eat it.

Mindy Session's Chicken Enchiladas

Cook 3-4 chicken breast (You can also used canned chicken, 2 cans of can chicken.)
1/2-3/4 onion sauteed with 1 small can diced green chilies
Add the above items to 2 cans cream of chicken
1 cup chicken broth
8 oz sour cream
1/2 teaspoon cumin
1/2 teaspoon oregano
1 package corn/flour tortillas
8 oz shredded cheese
350 for 45min
9x13 pan.

Paella

•   Nonstick cooking spray
• 3/4  cup  chopped assorted colored sweet peppers
• 1/2  cup  chopped onion
• 2  cloves  garlic, minced
• 2-1/2  cups  chicken broth
• 1  cup  uncooked regular brown rice
• 1/2  tsp.  dried thyme, crushed
• 1/4  tsp.  crushed red pepper
• 1/4  tsp.  ground turmeric
• 4 Turkey Sausage links
• 1  cup  frozen peas

Directions 1. Coat a 3-1/2- to 4-quart slow cooker with cooking spray; add peppers, onion, and garlic and set aside. In a large microwave-safe bowl combine the broth, rice, thyme, crushed red pepper, and turmeric. Microwave on 100% power (high) for 4 minutes or until just boiling. Pour over vegetables in cooker.
2. Cover; cook on low-heat setting for 4 hours. Stir in Peas. Cook Turkey Sausage in a pan and stir in too. Cover; cook 45 minutes more, stirring once. Remove cooker from liner; let stand, covered, for 10 minutes (rice should be tender). Makes 6 servings.

Grandma Beesley's Cheese Ball

I love cheese balls during Thanksgiving and Christmas time. This is a yummy recipe that is easy to make. 

2 8 oz cream cheese

1 jar kraft old english sharp cheese

1 1/2 cup grated cheddar cheese

1 tsp onion salt

1 tsp garlic salt

2 tsp lemon juice

2 tbsp mayonnaise

1 tbsp chopped parsley

 

Mix this together, use your hands to really get it mixed up. Roll into a ball. If you would like, you can than roll it in chopped pecans or almonds. Wrap it in Saran Wrap. Makes 2 small balls or 1 big ball.

Cheese Fondue

We have this every year for Halloween. It is so good with veggies, meats, bread and potatoes.

2 cans cream of cheddar soup

1 16 oz package of Velveeta Cheese

1 cup milk.

Mix together over stove. Stir until cheese is melted.

Aunt Barbara's Taco Salad Recipe

This is a super easy recipe and can be easy double to feed a lot of people. Just make this and serve over chips, with lettuce, cheese and tomatoes. Easy and Yummy. 

 

1 lb hamburger (I don't love tons, of meat, so I only use 1/2 lb.)

1 onion

Cut up onion and cook together with the hamburger. Drain fat and rinse hamburger.

Add 1 can Mexican style stewed tomatoes

1 can refried bean with green chilies

1 can chili

Egg, Sausage and Cheese Breakfast Casserole

10 slices of white bread
1 1/2 lb of sausage cut into bite size pieces
2 cups cheddar or mozzarella
8 eggs beaten
1 cup milk
3/4 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
Grease 9x13 pan. Cube bread and put in the bottom of the pan. cover with sausage and cheese. Beat eggs with 1 cup milk, mustard, salt & pepper. Pour over bread, meat and cheese. Put plastic wrap over dish and refrigerate overnight.
In the morning mix mushroom and 1 cup milk, pour over casserole.
1 can cream of mushroom
1 cup milk
Bake 350 uncovered for 40-50 mins or until toothpick is clean.

Strawberry Shortcake

This is one of Mariah's favorite desserts. It is super yummy. 

I just bake 1/2 of a white or yellow cake mix in a 9x13 pan.  Sometimes I make two or you can just measure out half of the cake mix.  Bake it for about 15 minutes at 350.

The filling is 1 package of Dream Whip, made according to the directions on the package.  Add 1 8-ounce package cream cheese and 1 cup powdered sugar.  If you bring the cream cheese to room temperature, it is easy to whip in and you don't get little lumps.  The fat-free cream cheese doesn't work but I usually use the 1/3 less fat.

The topping is 1 package of Danish Dessert made according to the directions.  I use 1-3/4 cup of water when making it and then I add lots of fresh strawberries.  It is one of our favorites and it really is different than most strawberry shortcake.

Chicken Enchiladas

Wow, there are seriously so many good enchilada recipes. Here is a yummy one from a girl in my neighborhood. I made this once and I remember mine were a little dry, so I might add the 1 large can of enchilada sauce and use a can or two of cream of chicken soup. Just keep adding until you get the consistency you want.

1 large can green or red enchilada sauce (you can also use 2 cans cream of chicken soup)

4 cups cooked and shredded chicken

1 can chopped olives

1 can sliced olives

1 can diced chilies

½ c. sour cream

Flour or Corn Tortillas

Cheese

Cook and shred chicken. Put in pan over stove and add chopped olives and diced chilies. Warm. Add sour cream and enchilada sauce together, mix well. Add about ¼ c. of this mixture to the chicken mixture. When warm fill tortillas with mixture and add cheese. Place each enchilada in a greased casserole dish. When filled, smother them with enchilada mixture. Cover with tinfoil and bake at 350 for 25-30 minutes, until bubbly. Top with cheese and cover with sliced olives. Put back in oven uncovered until cheese melts. Makes approx. 10 (flour) 14 (corn) enchiladas, depending on how full you make them.

Raspberry Breakfast Casserole

This is the breakfast casserole recipe Rachel made for book club one time.

8 eggs

1 C. Sugar

2 tsp vanilla

3 C. Milk

1/4 C, Butter

12 slices bread

2 C. Fresh or frozen blueberries ( I used Raspberries)

1 TBS. Cinnamon

1/2 C. Sugar

 

Beat together the eggs, sugar, vanilla, and milk, (half and half can be used if you like it richer). Butter the bread and place 1/3 in bottom of a 9x13 inch pan. Ad 1/3 of the berries; Sprinkle with cinnamon sugar. Pour 1/3 of the egg mixture over. Repeat layers 2 more times. Cover and place in the refrigerator overnight. Bake at 350 degrees for 45 minutes. Makes 8 servings.

Marilyn Beesley's Lasagna

1 lb hamburger
1 clove garlic minced
1 tablespoon basil
1 1/2 tsp salt
2 1 lb cans tomatoes
2 6oz cans tomato paste
Or instead of making the sauce above, you can use 1 quart spaghetti sauce.

10 oz lasagna noodles
3 cups cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 eggs beaten
1/2 teaspoon pepper
1 lb mozzarella cheese

Brown meat. Add sauce. Cook noodles. Combine remaining ingredients except mozzarella cheese. Layer noodles, meat mixture, cottage cheese, mozarella cheese.
Bake at 375 for 30 mins. Let stand 10 mins.

Classic French Quiche

1 10 inch pie crust, unbaked (I used a deeper dish one from the freezer section)

8-10 pieces of bacon, cooked crisply

1/2 lb. broccoli cut into flowerettes or equal amount of spinach or cauliflower (i used a combo of all 3)

1 1/2 cups grated Gruyere cheese

1 lb. Emmentauer cheese grated (these cheeses are quite expensive and you can use any other white cheese.  I used an Italian blend of cheese or monterey jack or swiss will work.)

2 eggs

1 cup heavy cream

1/2 teaspoon salt

1/4 lb. cooked ham, thinly sliced

Preheat oven to 350.  Break bacon into small pieces and form bottom layer in pie crust.  Steam vegetables of choice until crisp tender and drain.  Layer vegetables and cheeses; reserve 1 cup cheese for topping.  In a small bowl whip cream, eggs and salt together for 2 min. Pour evenly over vegetables-cheese layers; then top with the remaining cheese.  Garnish with ham.  Bake for 45 min. (if it's deep dish pie crust longer).  Quiche is done when a knife inserted into the middle comes out clean.  Allow to stand for 15 min. to set up before serving.  

Yield: 6 servings

Assemble: 30 min.

Bake: 45 or more

Roast Dip Sandwiches

I hope nobody minds, but I'm going to start using this blog as my own personal recipe blog. I have so many yummy recipes people have sent me in my email and I need a place where I can organize and get to them quickly, so as I said, I'm going to use this blog. Hope you will enjoy them too.

This is a recipe from Natalie.

I get the package of roast beef from Costco (so I guess there's about 16 slices or so in it).

3-4 cups of beef broth (depending on how much au juice you want)

1 package of Italian seasoning 

1 jar of sliced pepperchinis (drain out the juice)

Put in a pot, simmer for a little to get the flavors going and serve the meat and pepperchinis onto your bread of choice and top with shredded cheese.  Keep them open face and put them in the oven under the broiler until cheese is melted.  Then fold sandwich together and dip in juice to enjoy.

Southwestern Chicken Pileup

I found this recipe in the Biggest Loser Cookbook. You have to cut up a lot of veggies, but it is really yummy. I just used the ingredients I had around my house. Like instead of no-salt-added canned black beans, I just used normal Kroger brand black beans and I just used the cheese in my fridge. Hope you enjoy!


Makes 1 serving
1 teaspoon salt-free Mexican or Southwest seasoning
1/4 teaspoon garlic powder
1 small (1/4-pound) boneless, skinless chicken breast, trimmed of visible fat
1 whole-wheat pita (6 1/2" diameter)
2 tablespoons hummus, preferably red-pepper flavor
2 tablespoons no-salt-added canned black beans, drained
Several red onion strips
Several red bell pepper strips
2 tablespoons chopped tomato
2 tablespoons chopped fresh cilantro leaves
2 tablespoons finely shredded Cabot 75% Light Cheddar Cheese
4 teaspoons guacamole or fat-free sour cream (optional)

Preheat the oven to 450°F. Preheat a grill to high heat.
Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.

Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.

Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Slice into 4 wedges. Top each wedge with a teaspoon of guacamole or sour cream, if desired.

Cilantro-Lime Rice

1 cup long-grain white rice
1/4 teaspoon coarse salt
1/2 c fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 garlic clove

In medium saucepan, bring 1 1/2 cup water to a boil. Add rice and 1/2 t. salt; cover and reduce to simmer. cook until water is absorbed and rice is just tender, about 16-18 mins.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, 2 Tbsp water. Blend until smooth. Stir into cooked rice, fluff with fork.

Serves 4.

CORNUCOPIA SALAD

1 bag of spring lettuce mix
3 green onions
1 (11 oz) can mandarin oranges, drained
1 avocado, diced
1 apple, diced
1/2 c dried cranberries, or crasins
1/3 c crumbled blue cheese
1/2 c caramelized almonds

dressing:
2 T white wine vinegar
1/2 tsp salt
1/2 tsp pepper
1 & 1/2 T sugar
1/4 c oil

whisk together dressing ingredients. Toss salad ingredients and dressing just prior to serving. Shake before adding to salad.

HONEY LIME CHICKEN ENCHILADAS

1 & 1/2 lbs chicken, cooked and shredded

Chicken Marinade. Put on after you've cooked and shredded the chicken. 
1/2 c honey
1/4 c lime juice
1 T chili powder
1/2 tsp garlic powder

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate for at least 30 minutes. (I do it overnight, plus this is the best part of the recipe-don't scrimp, make more if possible). 

2 (10 oz) cans green enchilada sauce
1 c half & half
flour tortillas (wheat are delish)
shredded Colby jack cheese (or that big bag of Cheddar you have in the fridge)

mix enchilada sauce with half & half. Spread roughly 3/4 c of the sauce in the bottom of a 9x13 baking dish. Fill flour tortillas with marinated chicken and cheese, roll up, then place side-by-side in baking dish. Pour remaining sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25-30 minutes.

Double Chocolate Cake with Homemade Hot Fudge

The cake recipe that Natalie made last night came from this blog. Here is the link to cake recipe complete with instructions and pictures. I've made the cake before and couldn't get the hot fudge as smooth as Natalie's. Maybe she can give us her secret for how to get all the lumps out. :-)

Your Wish is My Command

Ok, ladies, you asked for a club blog and here it is. I should nominate myself as best club secretary of the year. :-) We can post whatever we want on here. I hope we will at least have one post per month since we need all the yummy recipes we eat at all the houses and this would be a great place to put them. Anyway, hope you enjoy.