Sunday, September 25, 2011

Artichoke Green Chile Dip

by Katie Nunnally

3/4 cup mayo
3/4 cup grated parmesean cheese
2 cups shredded monterrey jack cheese
1 can artichoke hearts, chopped
1/4 cup chopped green chile

Mix all ingredients together and back in a 350 degree oven for 20 minutes or until golden brown and bubbling.

Pink Dip

by Maddie

1 8 ounce package cream cheese
2 tablespoons dried minced onion
1/4 cup ketchup (or to taste)

Combine all ingredients and mix until creamy. Great with tortilla chips.

Chicken Adoba

by Nyssa Rupp
2lbs boneless skinless chicken cut into large bite size pieces (the chicken will fall apart if the pieces are too small)
1 head of garlic finely chopped
2 cups of water
1 cup of white vinegar
1/2 cup soy sauce
4-5 bayleaves
1/4 tsp black pepper
Olive oil

Combine water, vinegar, soy sauce, bayleaves, and pepper in to a sauce pan. Bring to a simmer over medium heat. Simmer for 15 minutes.
Coat the bottom of a soup pot with olive oil. Add the garlic and cook for 30 seconds over medium to hedium high heat (you don't have to brown the garlic).
Add the chicken to your garlic and cook until chicken is no longer pink on the outside (do not cook all the way). Add the contents of your sauce pan. Simmer chicken for 45 minutes over medium heat. Retrieve your bayleaves from the pot and serve with rice.

Zucchini Bread

by Becky Cleaver
1 cup vegetable oil
3 eggs
2 cups sugar
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. vanilla
3 cups flour
2 cups zucchini, shredded

Mix together oil, eggs, and sugar.  Add cinnamon, vanilla, and baking soda.  Add half of the flour.  Mix well.  Add zucchini and mix well.  Add remaining flour and mix.  Pour into 2 greased bread pans.  Bake at 350 degrees for about an hour, until toothpick inserted into center comes out clean.

May add crushed pineapple, nuts, and/or raisins.


by Katie Larimore
1 bag ghiradelli milk chocolate chips
1 bag ghiradelli semi sweet chocolate chips
a little oil to thin chocolate
the thickest ripple potato chips you can find

Mix chocolates in a micro-safe bowl, and nuke for 30 seconds at a time until melted. Thin chocolate with a little oil. Dip in chips (you can do half the chip if you want to make it easier) and place on a piece of wax paper. Place in fridge or freezer to set chocolate faster, and to keep them crunchy longer. Enjoy!

Okie Enchiladas

by Christina Meyers

Whatcha Need:
3 boneless skinless chicken breasts, cooked and cubed
1/2 cup chopped onion
1-2 crushed garlic cloves
1 can of chopped green chiles
2 tablespoons butter
2 cans of red enchilada sauce (I use mild)
1 1/2 cup of shredded cheddar cheese **
8-10 flour tortillas**

** for a healthier recipe make the following substitutions: 1 tablespoon olive oil instead of butter, fat free cheese, and whole wheat tortillas

Whatcha Do:
Pre-heat oven to 350. Saute onions and garlic in butter until onions are translucent then add green chiles and let simmer for 1-2 minutes. Mix chicken and 2 can of enchilada sauce, stir. Warm the tortillas in the microwave(wrapped in paper towels or use a damp towel) for 30 seconds. Pour about 3 Tbs of red sauce into the bottom of a 13x9 casserole dish and spread evenly(this will keep the tortillas from sticking to the bottom) Spoon about 1/3 cup of the chicken mixture onto each tortilla and roll tortillas leaving the ends open. Lay enchiladas in the casserole dish seam side down. Pour remaining red sauce over tops of enchiladas and sprinkle with cheese. Bake for 20 minutes or until cheese is bubbly. You can serve with optional toppings like sour cream, guacamole, salsa, black olives or jalapenos.

Simple Shrimp Etouffee

by Allison Soine

2 oz bags frozen shrimp (or 1-1.5 lb fresh)
1 can cream of mushroom soup
1 can cream of celery soup
1 large onion, chopped
1 stalk green onions, chopped
2-3 garlic cloves, minced
2-3 tablespoons parsley, chopped
olive oil
1/2 cup tomatoes, diced
1 tsp. thyme, or more to taste
Tony's to taste

Saute onions, green, onions, and garlic in oil. Stir in soups, increase heat, bring to boil stirring constantly. Reduce heat to medium, stir in shrimp, thyme, Tony's and tomatoes. Cook for about 10 minutes, into shrimp are pink. Sprinkle parsley, serve over hot rice. Serves 4

Southern Cheese Straws

by Bethany Raulerson
1/2 cup butter, room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 tsp salt
1/4 teaspoon cayenne pepper

Preheat over to 300 degrees.
In a food processor, add the butter, cheese, flour, salt, and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pip the dough in 2- inch strips onto a lightly greased cookie sheet.( Alternatively, you can refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch thick rectangle. Cut into smaller rectangles, about 2 by 3 inches with a pizza wheel or sharp knife. )Bake for 10-15 minutes or until lightly browned. Remove to racks to cool.
*These are a popular appetizer at Southern weddings, baby showers, bridal showers, and teas*

Garlic Chicken with Mushroom Wine Sauce

by Val Copper
3-4 pounds Chicken
2 large cloves garlic, chopped
1/4 cup oil
1 cube Knorr chicken bouillon
1 1/2 cup white wine
1 large (26 oz) can cream of mushroom soup
1 jar button mushrooms

1. Season chicken with salt and pepper
2. Brown chicken in oil. During last minute, add chopped garlic until it begins to brown.
3. Combine all ingredients in large crock pot. Cook on high for 3-4 hours or low for 6-8 hours.
4. Serve over rice