Thursday, December 9, 2010

Monkey Bread

By: Angie Frey

- Cut 2 cans of Pillsbury biscuits into 1/4's
- Shake in a ziploc bag with 1/4 cup sugar and 1 T cinnamon
- Grease a bundt pan and add the biscuits
- Melt 1/2 stick of butter, 1/4 cup sugar, 1/4 cup brown sugar in a saucepan
- Pour over the top
- Sprinkle with your favorite kind of nuts if you want to
- Bake at 350 for about 20 minutes

Spinach and Potato Frittata

By: Ivelisse Morales

Ingredients

  • 3 tablespoons and 1 teaspoon olive oil
  • 10 small red potatoes, sliced
  • 1-2/3 cups torn fresh spinach
  • 3 tablespoons and 1 teaspoon sliced green onions
  • 1-3/4 teaspoons crushed garlic
  • salt and pepper to taste
  • 10 eggs
  • 1/2 cup and 1 tablespoon milk
  • 3/4 cup and 1 tablespoon and 1 teaspoon shredded Cheddar cheese

Directions:

  1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Coffee Cake

By: Sarah Bernardoni


Champagne and Cranberry Juice

By: Samantha Urban

Cottage Cheese Pancakes

By: Ashley O'Hara


  • 1 cup cottage cheese
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter (melted)
  • 4 eggs, lightly beaten
  • cooking spray or butter
  • Directions

    1. Combine flour, butter, and eggs in a large bowl. Then fold in the cottage cheese.
    2. Heat a large skillet over medium heat, and coat with cooking spray or butter. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

    * You can add blueberries just after pouring the batter in the skillet. They are also good served with maple syrup or jelly on top.

    Chai Waffles with Vanilla Whipped Cream

    By: Laura Larkin
    From Rebecca Crump (EzraPoundCake.com)
    Makes 5 or 6 Belgian waffles
    • 1 3/4 cups milk
    • 7 chai tea bags
    • 1 3/4 cup all-purpose flour
    • 1/4 cup sugar
    • 1 tablespoon baking powder
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon cardamom
    • 1/2 teaspoon salt
    • 2 eggs, divided
    • 1/2 cup canola oil
    • 1 teaspoon vanilla

    Vanilla Whipped Cream:
    • 1 cup heavy cream
    • 1/4 cup confectioner’s sugar
    • 1 teaspoon vanilla
    • Confectioner’s sugar

    1. Preheat your waffle iron, and grease it, if necessary.
    2. In a small saucepan, bring the milk to a simmer over medium heat. Add the tea bags, and remove the pan from the heat. Let the tea steep for about 5 minutes. As you remove the tea bags, squeeze the milk out of each one back into the pan. Set aside to cool.
    3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom and salt. Set aside.
    4. In a medium bowl, whisk the egg yolks, oil, vanilla and chai-steeped milk. (Make sure the milk has cooled before you add it to the eggs.)
    5. Make a well in the center of the dry ingredients, and add the wet ingredients, stirring just to combine. The batter should be slightly lumpy.
    6. In a separate small bowl, using a whisk or hand mixer, beat the egg white until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix. (You should still see some unmixed egg white in the batter.)
    7. Pour the recommended amount of batter onto the preheated iron, according to the manufacturer’s instructions. Close the top, and cook until the waffle is golden brown and easy to remove. Keep waffles warm in a 200 degree F oven until ready to serve.

    For the Vanilla Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and whip on low speed. Add the confectioner’s sugar, and increase the speed to medium-high. Add the vanilla. Whip until medium-stiff peaks form, about 1 1/2 minutes. Dust the waffles with confectioner’s sugar, and top with Vanilla Whipped Cream. Serve hot off the iron or warm from the oven.

    Banana Bread

    By: Jennie Jussaume

    Ingredients:
    1 1/4 cup sugar
    1/2 cup butter softened
    2 eggs
    1 1/3 cup mashed bananas (3 medium)
    1/2 cup buttermilk
    1 teaspoon vanilla
    2 1/2 cup all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt

    Method:
    1. Preheat oven to 350. Brease bottoms only of two 8 x 4 inch loaf pans or one 9x 5 inch pan with shortening or spray with cooking spray.
    2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Divide batter evenly between 8 inch pans or pour into 9 inch pan.
    3. Bake 8 inch loaves for 1 hour, 9 inch loaf about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
    4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
    * Delicious with 1 cup fresh blueberries in batter*

    Sausage, Green Chili and Egg Casserole

    By: Melissa Collins

    2 4oz cans of green chilie
    1lb pork sausage
    9 eggs
    1 c milk
    2 c cheddar cheese

    Brown pork and drain fat. Grease a 9x13 pan and pour green chilies into pan. Pour cheadder cheese on top of chilies then top with sausage. Mix eggs and milk together and whisk. Pour into pan. Bake at 350 for 45 minutes.

    Pumpkin Spice Bread

    By: Rosalind

    Sausage Cheese Balls

    By: Karina Hollingsworth

    3/4 lb. of grated cheese
    3 cups Bisquick
    1 lb. Jimmy Dean sausage (mild, or any other variety you like)

    Mix the sausage and cheese, then add Bisquick and mix with hands, forming 1 inch balls

    Bake like "cookies" on a (greased?) baking sheet at 425 degrees for about 10-15 min., depending on your oven

    Makes about 56 sausage balls -- eat them warm or cooled!

    Egg & Chorizo Breakfast Burritos

    By: Anjelica Wolf

    Stuffed French Toast

    By: Barb Dahl


    Ingredients:

    1 loaf Very thin white bread

    8oz cream cheese softened

    1 6oz container white chocolate strawberry yogurt (by Yoplait)

    6oz frozen sliced strawberries defrosted or ¼ cup strawberry preserves

    3 Tbsp brown sugar

    2 Tbsp melted butter

    8 eggs

    ¼ cup milk

    Cinnamon

    ½ cup Sugar free syrup (you can use regular syrup if you want it sweet)

    9x13 inch pan (keep next to the stove because you will add the cooked French toast to it)

    Preheat oven to 350

    Cut the bread in thin strips about ¼ inch wide, set aside in a bowl

    Filling: cream yogurt & cream cheese & preserves (if using frozen strawberries fold them into the creamed mix with a spoon) Set aside.

    In a separate bowl beat eggs, milk & desired about of cinnamon (make sure the bowl is big enough to add handfuls of the bread to coat.) You might need more egg mix; if you do I would do a half batch at a time.

    Heat a large skillet on medium head & spray with non-stick spray (make sure you spray in-between eat batch of French toast strips. And a couple handfuls of the bread to the egg mix & coat well. Remove from mix with large slotted spoon & add to skillet & spread it out to cook (you want to make sure it is flat & not piled on top of each other, this helps it to get crispy instead of soggy.) Cook it just like regular French toast. As it cooks cover the bottom of your 9x13 inch pan with the toast. Once the bottom is covered drizzle half the syrup on top syrup on top, then add the filling. Continue cooking the remaining French toast & cover the filling with it. Drizzle again with remaining syrup sprinkle brown sugar on top & drizzle with butter. Bake at 350 for 20 min or until brown sugar is melted & it looks browned. Serve warm.

    Cranberry Muffins

    By: Jodie Ryan

    Bacon Wrapped Potatoes

    By: Eileen


    (based off of a recipe in Everyday Food)
    1 lb bacon, cut in half
    small red potatoes "baby potatoes"
    maple syrup (maybe 3 tablespoons)
    a little brown sugar (maybe 2 tablespoons) mixed with a dash of nutmeg, cayenne, cinnamon & black pepper
    Wrap each potato in a half-slice of bacon. Place in a baking dish or baking sheet lined with foil for easy clean up. Bake uncovered approximately 50 mins in a 400 degree oven, or until potatoes are tender and bacon is crispy. Brush each one with maple syrup and sprinkle on brown sugar mixture. Bake 5 mins longer. Serve.

    Baked Garlic Cheese Grits

    By: Heather Jessup

    This makes a TON so I usually cut the recipe in half.

    Ingredients

    • 6 cups chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 2 cups regular grits
    • 16 ounces Cheddar, cubed
    • 1/2 cup milk
    • 4 large eggs, beaten
    • 1/2 cup (1 stick) unsalted butter
    • 8 ounces grated sharp white Cheddar

    Directions

    Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

    Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

    Monday, November 8, 2010

    Broccoli Cheese Casserole

    By: Karina Hollingsworth
    3-4 boxes frozen chopped broccoli (about 9 oz. each) or 2 bags frozen
    chopped broccoli (about 12 oz. each - either amount works well)
    16 oz. Velveeta cheese
    1 stick butter
    1 and a half stacks of Ritz crackers

    Grease the inside of a 2 quart casserole dish; place broccoli in dish
    and cook until hot and tender; drain the broccoli.
    Slice chunks of velveeta block and mix all of the cheese into the hot
    broccoli until melted, along with 1/2 stick of butter (microwave a bit
    longer if necessary, to melt the cheese and butter).
    In a separate bowl, melt the other 1/2 stick of butter in microwave;
    crush the Ritz crackers (in a ziploc bag with a rolling pin works
    well) and combine the melted butter to the Ritz crackers in the bowl;
    mix well.
    Sprinkle the Ritz mixture on top of the broccoli mixture and bake
    uncovered at 350 degrees for 30 minutes.

    Mac and Cheese

    By: Cyndi Gilbert4 tablespoons butter

    3 tablespoons flour

    1 tsp garlic salt

    1 tsp onion powder

    3 cups fat free milk

    2 cups shredded sharp cheddar cheese

    1 1/2 cups shredded gruyere cheese

    1/2 cup panko crumbs

    cooking spray

    salt and pepper to taste


    Directions-

    -cook macaroni according to box al dente directions. drain and put back into large pot.

    -on medium heat melt butter then whisk in flour, then garlic salt and onion powder.

    -on medium high, add in milk slowly while still whisking for one minute.

    -turn off heat then slowly add 1 1/2 cups cheddar cheese and all the gruyere cheese into mixture while still whisking.

    -once all cheese is melted, add mixture to macaroni salt and pepper to taster, then mix well in pot.

    - pour macaroni into sprayed baking dish and spinkle remaining 1/2 cup cheddar cheese on top.

    -spinkle panko crumbs on top then spray lightly with cooking spray.

    -bake at 350 degrees for 30 mins.

    Yeast Rolls

    By: Anne Ostrow

    Apple Pie

    By: Sarah Bernardoni

    Cranberry Sauce

    By: Jodie Ryan
    • 1 pound fresh cranberries, washed and dried
    • 1 cup granulated sugar
    • 1 cup brown sugar
    • 1/3 cup water
    • 1 cinnamon stick
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 1 orange, zested and juiced

    Directions

    In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

    Cauliflower

    By: Rebecca Feigenblatt2 Bags of frozen cauliflower (frozen is important)
    A hand full of grated Parmesan Cheese.
    A hand full of unseasoned bread crumbs.
    2 tsp of garlic powder (more or less if desired)
    Salt and pepper to taste
    1/2 cup margarine/butter

    Place thawed cauliflower in 9X13 pan. Melt butter. Pour on cauliflower and stir to coat. Combine dry ingredients in bowl. Sprinkle dry mixture over coated cauliflower. Stir to coat. Bake @ 350 for 25-35 minutes until Parmesan cheese browns slightly.

    Sweet Potato Pie


    Apple Salad

    By: Anjelica Wolf

    Potato Salad

    By: Jacqueline Maurosa

    Sweet Onion Salad

    By: Ivelisse Morales

    Fudge Pecan Pie

    By: Sarah Williams

    Pumpkin Cheesecake

    By: Heather JessupCrust

    1 1/2 cups graham cracker crumbs
    5 Tbsp melted butter
    1 Tbsp sugar

    Filling

    3-8oz packages cream cheese at room temp.
    1 cup sugar
    1 tsp vanilla
    1 cup canned pumpkin
    3 eggs
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    Whipped cream

    Mix crust ingredients together just until coated and crumbly. Press into bottom and 2/3 up the sides of an 8in spring form pan. bake at 350degrees for 5 min. Set aside.

    Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into crust and bake for 60-70 minutes or until the top turns darker. Remove from oven and allow to come to room temp. before refrigerating. Serve with whipped cream.

    Broccoli Rice Casserole

    By: Eileen via her friend Heather
    2 stalks celery, diced
    1-2 boxes chopped frozen broccoli, or use fresh (about 4 cups)
    1 c. chopped onion
    1 can cream of chicken soup
    3 T. butter
    1 can evaporated milk
    3-4 c cooked white rice
    1 15 oz Cheese Whiz
    salt and pepper to taste
    Preheat oven to 350°. Sauté onion and celery in butter in a
    large skillet until soft. Cook broccoli by directions on package or until soft. Add
    soup and milk to onion and celery on stove. Add cheese whiz and simmer for 1-2
    minutes until melted. In a large bowl, mix cheese mixture, broccoli and rice. Season with salt and pepper to taste.
    Pour into 9x13 baking dish and bake at 350° for 30-40 minute or until bubbly. Freezes well.

    Cranberry Salad

    By: Wendy Kaupa
    Cranberry Salad
    1 pkg Cranberries - grated
    1 1/2 C sugar
    Mix & let set 2 hours
    1 - 12 oz Cool Whip
    1 - 10.5 oz bag of mini-marshmallows
    Mix & let set 2 hours
    After 2 hours, mix all of above with 1 small flat can of crushed pineapple (drained) and chill.

    Cornbread and Sausage Stuffing

    By: Samantha Urban
    Cornbread and Sausage Stuffing

    1- 9x13 Cornbread, cubed
    1 lb Sausage
    8 slices of bread, dried in oven an cubed
    2 cups onions, chopped
    2 cups celery, chopped
    1/2 cup green pepper, chopped
    4 tbs butter
    1 tsp dried sage
    1 tsp dried parsley
    1/2 tsp fresh thyme (dried is ok too)
    3 eggs, beaten
    3-4 cups of chicken or vegetable broth
    salt and pepper to taste

    Remove casings and brown sausage in a large skillet. Crumble, drain and set aside. Saute onions, celery and green pepper with butter. In a large bowl, toss the vegetables, bread cubes, cooked sausage, sage, parsley, thyme, salt and pepper together. You may have to mix two separate batches depending on the size of your bowl. Mix in the eggs until evenly coated. Drizzle broth 1/2 cup at a time and let absorb. You can adjust how moist you want to stuffing to be by the amount of broth you add. Transfer to casserole dish(es) and bake in a 350 degree oven for 30 to 45 minutes. You can tent or cover with foil is you like it moist. Uncover or bake longer if you like it dryer.

    Corn Casserole

    By: Angie Frey

    Stuffing

    By: Barb Dahl

    Giblet Gravy

    By: Ashley Sorensen

    Wassail


    Aunt Olive's Salad

    By: Megan Parks
    16 big marshmallows - quartered
    4 oz cream cheese - break into pieces
    Pour 1/2 pint whipping cream over above ingredients. Sprinkle 1 Tbsp sugar. Cover. Put in refrigerator over night. In the morning whip until stiff. Fold in one can of mandarin oranges and one small can of crushed pineapple (both drained). (I doubled the recipe for November's meeting)

    Turkey

    By: Barb Dahl

    Wednesday, October 6, 2010

    Pumpkin Flan

    By: Ivelisse Morales

    *I don't know what happened to the picture I took of this dessert! This makes me so sad!*

    Ingredients

    • 1/2 cup white sugar
    • 1 (14 ounce) can pumpkin pie filling
    • 1 (12 ounce) can evaporated milk
    • 1 (5 ounce) can sweetened condensed milk
    • 6 eggs
    • 1/2 cup white sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon allspice

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
    3. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
    4. Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
    5. Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

    Ringakaka

    By: Shannon Seney
    1 c sugar
    1/2 c softened margarine
    2 eggs
    1/2 c whipping cream
    1 c buttermilk
    1 tsp baking soda
    4 1/2 c flour (may need more)
    Cream together first two ingredients; then add in eggs. Next, add in the whipping cream followed by the buttermilk. Add the baking soda and flour. May need to add more for batter to be sticky and not thin. ** Dough must be refrigerated for at least 30 minutes.**
    Sprinkle flour down onto hard surface. Grab a small ball of dough and roll it on floured surface into a long cord. Take the cord and make what looks like a snail shell pattern; wrap it around and around into a circle.
    Beat an egg and use finger tips to sprinkle onto the dough. Bake at 425 degrees for 5-7 minutes until bottoms are lightly browned. Serve warm.

    Curry

    By: Heather Buhite

    Sopapillas

    By: Ashley O'HaraIngredients:
    1 package active dry yeast
    1 1/2 cups warm water
    1 tablespoon of butter, melted
    1 tablespoon of sugar
    4 cups all-purpose flour
    1 teaspoon salt
    vegetable oil
    sugar
    cinnamon
    honey

    Method:
    Mix the yeast with the warm water and let it sit for five minutes.
    Combine the flour and salt.
    Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
    Knead for two minutes, until dough is smooth and elastic.
    Rise in a covered, greased bowl for one hour or until dough is doubled in size.
    After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
    Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
    Heat up three inches of oil in a big pot to 375 degrees.
    Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
    Drain, and then sprinkle with cinnamon and sugar.
    Serve hot with honey.
    Makes about 18 sopapillas.

    Spanakopita

    By: Stephanie Hall

    Lefse

    By: Barb Dahl

    Reuben Sandwiches

    By: Barb Dahl
    1 pkg. (2 lbs.) refrigerated sauerkraut
    1 pkg. (2-3 lbs.) corned beef brisket
    1 cup Thousand Island dressing
    16 slices pumpernickel rye bread, toasted
    8 slices (1 oz. each) Swiss cheese

    1. Place sauerkraut in 3 to 4 qt. slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
    2. Cover and cook on low heat setting 9 to 11 hours.
    3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 Tbsp. dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.

    Guacamole

    By: Wendy Kaupa
    • 3 avocados - peeled, pitted, and mashed
    • 1 lime, juiced
    • 1 teaspoon salt
    • 1/2 cup diced onion
    • 3 tablespoons chopped fresh cilantro
    • 2 roma (plum) tomatoes, diced
    • 1 teaspoon minced garlic

    Directions

    1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.

    Italian Orzo

    By: Melissa Collins1 1/3 c. orzo
    2 Tbsp. olive oil
    1 Tbsp. flour
    1 can Italian or regular style petite diced tomatoes
    1 tsp. Italian seasoning
    1/4 tsp. salt and pepper
    Grated Parmesan cheese

    Cook orzo as directed; drain

    In a large skillet, heat oil over medium heat; stir in flour. Add tomatoes, Italian seasoning, salt and pepper.

    Cook and stir until thickened. Add cooked orzo; toss to coat. Heat through. Top with Parmesan cheese.

    *Note: If using regular tomatoes, add an additional tsp. of Italian seasoning.

    Sweet Corn Tamales

    By: Angie Frey

    1. Preheat oven to 400°F.
    2. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
    3. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
    4. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
    5. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

    Bulgogi and White Rice

    By: Cyndi Gilbert

    Chicken a la King

    By: Karina Hollingsworth

    Currywurst

    By: Anjelica Wolf
    Ingredients:

    5-6 Knackwurst
    1 pkg of Knorr Currywurst seasoning
    200 mL water

    Directions:

    Brown all knackwurst in a saucepan over medium heat
    Remove all knackwurst from pan
    Pour water into pan
    Add currywurst seasoning and whisk until all seasoning is dissolved
    Remove from heat
    Cut each knackwurst in 1 inch round pieces
    Add knackwurst back to pan
    Cook on low heat for 5 minutes, while continuously stirring
    Once all sausage is covered in sauce, it’s ready to serve.

    Black Bean and Rice Enchiladas

    By: Kimberlee Gresham
    Ingredients:
    • 2 cups enchilada sauce (recipe to follow)
    • 6 flour tortillas
    • 2 cups cooked mexican rice (recipe to follow)
    • 1 can black beans, rinsed & drained
    • 1 cup shredded Monterey Jack cheese, plus more for sprinkling

    Directions:
    • Preheat oven to 350
    • Lightly coat the bottom of a greased 9"x13" baking dish with enchilada sauce
    • In a medium bowl combine rice, beans, and cheese
    • Fill tortillas with rice mixture & some enchilada sauce and place in the dish
    • Lightly cover tortillas with more enchilada sauce
    • Cover dish with foil and bake for 25 min
    • Remove foil and bake for an additional 5 min
    • When serving, add more sauce to taste and sprinkle with more shredded cheese

    Mexican Rice (makes 2 cups of cooked rice):

    Ingredients:
    • 2/3 cups chopped onion (I usually don't use quite this much)
    • 2 T olive oil
    • 1 cup white rice, not instant
    • 1 tsp chili powder
    • 1 can Rotel tomatoes (with chilies)
    • 2 cups chicken broth
    • Dash of salt
    • Dash of cayenne pepper

    Directions:
    • Saute onion in oil until translucent
    • Add rice and fry lightly
    • Add remaining ingredients and bring to a boil
    • Cover and cook 20 min on medium-low, stirring occasionally, until liquid is absorbed

    Enchilada Sauce:

    Ingredients:
    • 1/4 cup vegetable oil
    • 1/4 cup flour
    • 1/2 tsp pepper
    • 1/2 tsp salt
    • 1-1/2 tsp garlic powder
    • 2 tsp cumin
    • 2-1/2 tsp chili powder
    • Dash of cayenne pepper
    • 2 cups chicken broth

    Directions:
    • Heat oil in skillet or sauce pan
    • Add flour, stirring to make a light brown roux (keep stove on low!)
    • Add dry ingredients and blend
    • Add chicken broth and still until thickened
    • Heat on low, taste to adjust seasonings, add water to reach desired thickness as needed

    Thai Peanut Chicken

    By: Andrea Bindewald