enchiladas

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Enchiladas from Debbie:

Rotisserie chicken pack from Costco

2 cans mild enchilada sauce

1 cup sour cream

Shredded cheese

Tortillas

Mix 1 can of enchilada sauce with 1 cup of sour cream, add chicken.

Coat bottom of 9x13 with other can of enchilada sauce, use only 1/2 can

Mix chicken mixture with sauce/sour cream

Add about 1/2 cup or more of chicken mix to a tortilla and add shredded cheese. Roll up and place in prepared pan.

Repeat

Top with remaining sauce and shredded cheese.

Cook at 350 degrees until heated through.

Serve with favorite toppings.

 

italian chicken salad

 

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Italian Chicken Salad from Beckie:

Greens (cut romaine)

chicken strips, cut up

fresh basil, chopped

croutons

grape tomatoes

cubed, fresh mozzarella

Serve with Balsamic Vinaigrette.

no bake chocolate and peanut butter cookies

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No Bake Chocolate and Peanut Butter Cookies from Michelle:

1 3/4 cups sugar

1/2 cup milk

1/2 cup margarine (butter)

3 T cocoa

1 tsp vanilla

1/2 cup peanut butter

pinch of salt

3 cups quick cook oatmeal

Combine sugar, milk, butter, vanilla and cocoa in a saucepan. Bring to boil - immediately remove from heat, let stand one minute then add, peanut butter, salt and oatmeal. Mix thoroughly; drop by teaspoonful on wax paper.

raspberry delight

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Raspberry Delight from Erin: (via Tamara)

2 cups vanilla wafer crumbs

1/2 cup butter, softened

1 cup sugar

2 eggs

12 ounces raspberries

1 cup whipping cream

In an 8x8 pan, layer 1 1/2 cups vanilla wafer crumbs. Set aside. In a separate bowl, cream together butter, sugar and eggs until smooth. Spoon over vanilla wafer crumbs. Layer on washed raspberries. Whip cream (with granulated sugar and vanilla to taste) layer over raspberries. Top with remaining vanilla wafer crumbs.

 

caramel rice krispie treats

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Caramel Rice Krispie Treats from Randi:

3 T butter

4 cups mini marshmallow

6 cups Rice Krispies

In large saucepan melt butter over low heat. Add marshmallows (save out about 1/2 cup to sprinkle over the caramel layer) and stir until completely melted. Remove from heat.

Add Rice Krispies and stir until well coated.

Using buttered spatula or wax paper evenly press 1/2 of mixture into 9x13 pan coated with cooking spray.

Save other half to put one the top after you pour the caramel over.

Caramel:

2 cups brown sugar

1 cup karo syrup

1 stick margarine

1 can sweet and condensed milk

1 tsp vanilla

In a medium saucepan stir together all ingredients except the vanilla over medium heat. Stirring constantly, it will burn easily. Bring to a boil and boil stirring constantly for 1 min. Remove from heat and add vanilla.

Let the caramel cool for a few minutes. Pour about 1/2 of caramel of bottom layer of Rice Krispie treats. Sprinkle left out mini marshmallows over the caramel layer. Use a buttered spatula or baggie sprayed with cooking spray as a glove to place remaining Rice Krispie treats over the top and gently spread out. Let cool, but into squares and enjoy.

*Caramel sauce is great with sliced apples for dipping, on ice cream or over the top of popcorn. Popcorn will stay soft and sticky.

 

chocolate chip cookies

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Chocolate Chip Cookies from Debbie:

2 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter

1/2 cup shortening

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 tsp vanilla

2 cups semi sweet chocolate chips

Preheat oven to 375. Mix butter and shortening until smooth and whipped, add sugars, eggs and vanilla. Add dry ingredients and mix to combine. Add chocolate chips. Roll into small balls. Cook for 8 minutes. Take out of oven and leave on pan until cool.

*Make exactly for high altitude

 

german chocolate bundt cake

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German Chocolate Bundt Cake (adapted from A Bountiful Kitchen) from Jenni:

For Cake:

1 cake mix - chocolate

1 small box instant pudding, chocolate (dry, not mixed with milk)

1/4 cup unsweetened cocoa powder

1/2 cup sugar

3/4 cup vegetable oil

3/4 cup water

4 eggs

1 cup sour cream

Turn oven to 350 degrees and place rack in middle of oven. Place the wet ingredients into a large mixing bowl and mix until well blended. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute. Generously grease a bundt pan. Pour the cake better into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly. Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool.

MAKE THE TOPPING AND FROSTING WHILE CAKE IS BAKING:

Coconut Frosting:

Combine:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

Cook and stir over medium heat until thick (12 min) Add 1 1/3 cup coconut (Angel Flake) and 1 cup chopped pecans. Beat until which to spread.

Chocolate Frosting:

8 oz regular cream cheese, softened

1/4 cup butter, room temperature

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 tsp vanilla

pinch of salt

Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt. 

Fill cake decorating bag or large ziplock (snip off corner when ready to frost) and have ready for piping onto cake.

Assembly:

Place the cake on flat plate or cake stand. Top the cake with the coconut frosting using a spoon. Using the bag of chocolate frosting, pipe the frosting onto the cake until all the frosting is used.

To achieve look in the picture use 2 bags, one larger tip and one smaller.

 

lemon-blueberry cream pie

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Lemon - Blueberry Cream Pie from Andrea:

1 2/3 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter or margarine, melted

1 (8oz) package cream cheese, softened

1 (14oz) can sweetened condensed milk

1/4 cup powdered sugar

1 (3.4oz) package lemon instant pudding mix

2 tsp grated lemon rind

1/2 cup fresh lemon juice

1 pint fresh blueberries

2 T blueberry preserves

1 cup whipping cream

Garnishes: lemon slices, fresh blueberries

Preparation

Stir together first 3 ingredients; press evenly in bottom and up sides of 9 inch pie plate. Bake crust at 350 degrees for 8 minutes; remove pie crust to a wire wrack and cool completely. Beat cream cheese, milk, and powdered sugar at medium speed with electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3 inch border. Garnish if desired.

 

lemon arugula pasta salad

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Lemon Arugula Pasta Salad from Brittany:

16 oz box mini bow tie pasta

Rotisserie Chicken

Baby Arugula

Pine Nuts, toasted

Parmesan cheese shavings

TessaMae's Organic Lemon Garlic Dressing and Marinade

Pepper

Cook Pasta to al dente or liking. Shred Chicken, toast pine nuts. Mix ingredients in a bowl and dress and season to liking.

 

monster cookies

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Monster Cookie Frozen Dough Balls from Beckie:

1/2 cup butter softened
1 cup brown sugar
1 cup sugar
3 eggs
1 1/2 cups peanut butter
1 tsp vanilla
2 tsp baking soda
1/2 tsp salt
2 1/2 cups old fashioned oats (blended into flour)
2 1/4 cups old fashioned oats
2 cups plain M&M's (or chocolate chips)

Cream together the butter and sugars. Beat in eggs, peanut butter and vanilla. Add oat flour, and oats. Once combined add in M&M's. Scoop onto ungreased cookie sheet and bake at 350 for 8-10 minutes OR freeze as is and deliver to friends/family for their birthday in to go boxes to bake at their leisure... or eat straight from the freezer.

chocolate bundt cake

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Chocolate Bundt Cake from Erin:

1 yellow cake mix

1 small box chocolate pudding

1/2 cup sugar

Mix together and add:

3/4 cup vegetable oil

3/4 cup water

3 eggs

1 cup sour cream

Mix two minutes

Pour into greased (cooking spray with flour) Bundt pan and bake at 350 degrees for 60 minutes. Let cool for 15 minutes in pan, then flip over.

Frosting:

1/2 cup butter

6 T milk

4 T cocoa

3 1/2 cups powdered sugar

1 tsp vanilla

Melt butter, cocoa and milk together. Remove from heat and add the powdered sugar and vanilla. Pour onto warm cake.

**to avoid powdered sugar lumps, sift sugar, or blend in blender for silky smooth frosting.

 

korean tacos

KOREAN TACOS by Michelle (adapted from The Recipe Critic and Mel’s Kitchen Cafe):

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Beef

1 pound lean ground beef

2-3 garlic cloves, pressed or minced (I like less garlic)

1 inch(ish) knob ginger, grated (or ¼ tsp ground ginger)

¼ C. brown sugar

¼ C. soy sauce

2 tsp. sesame oil

¼ tsp. red pepper flakes

¼ tsp. pepper

Sliced green onions and sesame seeds for garnish (I forgot this part but it is yummy!)

Cook and crumble ground beef.  Drain fat and juice, add ginger and garlic and cook for a couple more minutes. Mix the remaining ingredients in a bowl, add to meat and simmer for a few minutes.Garnish with green onions and sesame seeds.

Slaw

5-6 C. tri color coleslaw mix (or 4 C shredded cabbage + 1 C shredded carrots, please just buy the bag though)

1 C. chopped cucumbers

½ C. chopped cilantro

2 Tbsp. lime juice

2 Tbsp. soy sauce

2 Tbsp. oil

Salt and Pepper to taste

Mix lime juice, soy sauce and oil.  Pour over veggies and mix well. Season with salt and pepper.

Sauce

½ C. mayo

½ C. sour cream

1 tsp. garlic powder

1-3 tsp. Sriracha sauce (more if you want it spicy)

Mix all ingredients. Gets better with time so doing it in advance would be good. 

Extras

flour tortillas

avocado, chopped

Serve in flour tortillas with chopped avocado. You can get small raw tortillas (Tortillaland brand) at some of the King Soopers. This would also be good in a rice bowl.  

**Each of these pieces is pretty easy, but it’s kind of a lot all at once.  Ideally, I would make the slaw and the sauce in advance. Then it would all come together pretty fast at dinner time. If you don’t want the slaw as pickled/wilted, you could prep the veggies and the dressing and wait to mix it until you are ready to eat.

chex mix

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Chex Mix from Jocelyn:

4 cups Rice Chex

4 cups Corn Chex

4 cups Golden Grahams

1 cup or more shredded coconut

1 small bag slivered almonds

Mix and boil for 3 minutes while stirring:

2 cubes butter

1 1/2 cups sugar

1 1/2 cups Caro Syrup

Pour over all dry ingredients and mix