Taquito Enchiladas

(kids love it!)



12-14 Chicken Taquitos

1 19-ounce can green or red enchilada sauce

2 cups shredded Cheddar cheese

1 2&1/4-ounce can sliced black olives, drained

Sour cream


1. Preheat oven to 425 degrees F

2. Arrange taquitos in a shallow casserole dish in a single layer.

3. Cover with enchilada sauce.

4. Sprinkle with cheese and olives.

5. Bake for 20-25 minutes. Serve with sour cream. Makes 4 servings.

Lemon Rosemary Chicken

4 boneless, skinless chicken breast halves
2 teaspoons extra virgin olive oil
2 teaspoons no-salt seasoning
2 lemons, thinly sliced
8 sprigs fresh rosemary, plus more for garnish
1 cup low-sodium chicken broth
1/4 cup white wine (substitute with cooking wine.)
1/2 pre-crushed garlic


1.Preheat oven to 375 degrees F.
2.Trim any excess fat from chicken and rinse under cold water. Pat dry with paper towels.
3.Use pastry brush to brush both sides of chicken breasts with olive oil and season with no-salt seasoning. Set aside.
4.In a baking dish, lay 2-3 slices of lemon and a sprig of rosemary for each breast. Place chicken breasts smooth-side up on lemon and rosemary. Top each chicken breast with another sprig of rosemary and 2-3 slices of lemon.
5.Bake for 20-25 minutes, or until cooked through.
6.Remove chicken to a platter and tent with foil. Place half of the rosemary from the baking dish in a small saucepan and scrape in any browned bits. Add chicken broth, wine and garlic. Bring to a boil over meduim-high heat and cook until reduced by half. Strain through a fine-mesh strainer.
7.Serve chicken hot with sauce, garnished with a fresh slice of lemon and a rosemary sprig. Serves 4.

DINNER IN A PUMPKIN!

1 lg. pumpkin

1 1/2 lbs. hamburger

1 med. onion, chopped

1/4 c. soy sauce

2 tbsp. brown sugar

1 (4 oz.) can mushrooms

1 can cream of chicken soup

2 c. cooked rice
Clean strings and seed from pumpkin. Brown burger and onions. Add soy sauce, sugar, mushrooms, and soup; simmer 10 minutes. Mix in rice, then put entire mixture into pumpkin. Place on cookie sheet and bake at 350 degrees for 1 1/2 to 2 hours (until pumpkin is soft enough to scoop some out with each serving).

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....And a cute dessert too!

Ingredients:

1 pkg. devil's food cake mix

1 container prepared vanilla frosting

12 Nestle Crunch Fun-Size Candy Bars

white decorator icing

1 Nestle Butterfinger Crisp Candy Bar

1 pkg. Sweetarts Gummy Bugs

Directions:

Prepare cake mix according to package directions using one 13 x 9-inch baking pan. Cool completely in pan. Invert cake onto serving platter. Frost cake, using a little more frosting than usual on top ("tombstones" will be pushed into frosting). Write spooky words such as"BOO" on Crunch bars using tube icing. Press Crunch bars into cake to create "tombstones". Sprinkle chopped Butterfinger Crisp bar next to tombstones to create "dirt". Creatively place gummy bugs over top of cake! Super easy, and way cool.

~The fence is made out of sharpened popcicle sticks painted black.

Pistachio and White Bean Chili

4 tbsp (1/2 stick) butter

1 tbsp minced garlic

3/4 cup diced onions

1 1/2 cups chopped green chiles (fresh or canned)

1 pound boneless, skinless chicken breasts, finely chopped

4 cups chicken stock

1/2 tbsp ground cumin

1 tbsp dried oregano

1-2 tsp ground black pepper

1/2 tsp ground white pepper

Pinch of red pepper flakes

2 tsp sugar

1/2 bunch cilantro leaves, chopped

1 15-ounce can white/navy beans, drained

6 ounces shelled pistachios

Sour Cream

Cilantro sprigs for garnish

1. Melt butter in a large soup pot over medium-high heat. Add garlic, onions and chiles and saute for 5 minutes.

2. Add chicken, chicken stock, cumin, oregano, black pepper, white pepper, red pepper flakes, sugar and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 30 mins.

3. Stir in beans and pistachios. Cook for 20 more minutes.

4. Top each serving with a scoop of sour cream and a cilantro sprig.

Makes 6 servings. Serve with cornbread, if desired.

Boneless Pork Chops with Apple Cream Sauce

4 boneless pork chops

3 tbsp olive oil

1 tsp salt

1 tsp pepper

1/4 tsp granulated garlic

1/4 tsp red pepper flakes

Sauce:

4 tbsp butter

1 cup packed light brown sugar

2 medium Granny Smith apples, cored and cut into 16 slices each

1 pint heavy whipping cream

1/2 tsp ground cinnamon

1. Prepare charcoal fire or gas grill

2. To prepare the sauce, melt butter and brown sugar in a medium saute pan over medium heat until the mixture starts to caramelize.

3. Add apples and turn frequently until the whole mixture is caramelized.

4. Stir in cream and cinnamon

5.Cover and remove from the heat, stirring occasionally.

6. Rub pork chops with olive oil. Sprinkle chops with salt, pepper, garlic and red pepper flakes.

7. Grill chips over a medium-hot fire for 7 minutes per side, or until cooked to taste.

8. Serve the chops with cream sauce. Makes 4 servings.

Mini Meatloaves

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Delicious Hot Chicken Salad
*SO good!!

4 skinless, boneless chicken breast halves
4 hard-cooked eggs, sliced
2 cups chopped celery
3/4 cup creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons orange juice
3/4 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1 teaspoon onion salt
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup blanched slivered almonds
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups crushed potato chips

DIRECTIONS
Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.Preheat oven to 350 degrees F (175 degrees C).Bake casserole in preheated oven for 45 minutes.