Sunday, April 12, 2015

Corn Bread with Bacon

1 lb bacon
2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup milk
1/2 cup unsalted butter, melted
1 can corn, drained
1/2 can creamed corn
1 cup cheddar cheese, grated


1. Coarsely chop bacon. In medium frying pan, cook bacon until just crisp. Drain for later use.
2. Sift dry ingredients into large bowl.
3. In medium bowl, beat eggs, butter and milk. Combine with dry ingredients and mix well.
4. Add corn and bacon to mixture. Gently fold.
5. Spray bread pan with Pam. Pour batter into bread pan, sprinkle with cheddar cheese.
6. Bake at 350 for 60 minutes.

Wednesday, February 18, 2015

Pumpkin Butter

1 large can pumpkin puree
1 cup apple juice
1 cup packed light brown sugar
2 tablespoons lemon juice
1 tablespoon whiskey
1 tablespoon ground cinnamon
1.5 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1. Combine all ingredients, except lemon juice, in medium saucepan.
2. Heat over medium heat until boiling. Reduce heat to low and simmer for 30 minutes, stirring frequently.
3. Add lemon juice and cool completely.


Orzo with Parmesan

1 cup orzo
1 tbsp butter
1/3 cup heavy whipping cream
1/4 cup parmesan cheese, grated
salt and pepper

1. Cook orzo according to package directions. Drain and return to pot.
2. Over very low heat, add butter and cheese and stir until melted. Slowly add whipping cream until desired consistency is reached. Add salt and pepper to taste.

Tuesday, February 17, 2015

Pumpkin Pie Smoothie

1/2 cup pumpkin puree
1/2 frozen banana
1 cup milk
3/4 teaspoon pumpkin spice
1/2 cup vanilla yogurt

1. Put all ingredients in blender. Blend until smooth.

Sunday, February 8, 2015

Enchilada Stuffed Shells

1 rotisserie chicken, de-boned
2 bell peppers (any color)
1 small red onion
1 jalapeño pepper
1 package jumbo shells
1 can refried beans
1 large can enchilada sauce
4 green onions
1 teaspoon garlic salt
2 cups shredded cheese

1. Cook shells according to package instructions.
2. Dice chicken, set aside.
3. Dice peppers, onion, jalapeño. In large pan, sauté peppers, onion and jalapeño. Add Garlic salt towards end of sautéing.
4. Add chicken, refried beans, and 1/3 enchilada sauce. Toss to coat. Remove from heat, add 1 cup of cheese, mix well.
5. Slice green onions, green parts only. Add to chicken mixture.
5. In large baking dish, coat bottom with 1/2 cup of enchilada sauce.
6. Spoon chicken mixture into shells and place, open side up, in baking dish. Pour remaining enchilada sauce over shells.
7. Bake at 350 for 20 minutes.
8. Sprinkle remaining cheese over shells and bake for 5 more minutes.


Friday, February 6, 2015

Special Yogurt

1 container Cool Whip
1 container Vanilla Yogurt
1 package frozen mixed berries
1 box cheesecake pudding mix

1. Combine all ingredients, mix thoroughly.

Thursday, January 22, 2015

Salsa Verde Chicken Enchiladas

De-boned meat from 1 rotisserie chicken, coarsely chopped
2 cups plain yogurt
1 cup heavy cream
18 corn tortillas
1 jar Salsa Verde
6 ounces chopped green chilis
1 cup shredded Monterey Jack cheese


1. In medium bowl, combine yogurt and cream.
2. In medium cakepan/casserole dish, layer 6 tortillas, half of salsa, half of chicken, half of chilis, 1/3 of cheese. Repeat.
3. Cover with last 6 tortillas and remaining cheese.
4. Bake at 375 for 20 minutes.