Monica - Side Dish
Mexican Rice
2 TBS olive oil
2 C long grain rice
3 TBS Knorr Tomato with Chicken bouillon powder (comes in a jar)
Dash of cumin (optional)
5 C chicken broth (can substitute with water)
Heat oil in a medium saucepan on medium heat. Fry all ingredients until golden about 4 minutes stirring often. Pour broth into pan and cover. Simmer for 25 minutes. Yummy!!
Ann - Side Dish
Baked Beans
4-5 can pork and beans
1 green pepper, chopped
1 onion, chopped
1/2 lb bacon, crumbled
1 cup ketchup
1 cup brown sugar
Mix all together. Bake at 350 for 3 hours.
Monica - Main Dish
Chicken Enchiladas
1 package white corn tortillas
2 large can Old El Paso mild red enchilada sauce
1 can of tomato soup
2 cups canola oil
6 chicken breast shredded (I put it in the crock-pot for 6 hours with the taco seasoning, the chicken can be frozen no water needed!)
4 cups shredded mild cheddar cheese-Tilamook is the best brand in my opinion
½ white onion finely diced
1 package of Taco seasoning
2 large frying pans-2 9x13 baking pans. (This is really messy so make sure you have everything close at hand. You need to have an apron and a lot of paper towels) Mix shredded chicken and onion in a bowl. Heat the oil in one frying pan and heat the enchilada sauce/tomato soup in the other at medium heat. Fry the tortilla in hot oil using tongs to flip tortilla. Tortillas must be fried on both sides about 20 seconds each side. I can usually fry 3 at a time to help speed things up. After each tortilla is fried I place each one in between napkins. I fry up to 12 tortillas so they have time to cool a bit and transfer some of the oil onto the napkin. I then transfer the fried tortilla to the enchilada sauce. Dip the tortilla in the enchilada sauce so that both sides are covered. Transfer the tortilla into the 9x13 pan. Lay flat. Put a tablespoon (or more if you want them to have more chicken) of shredded chicken mixture into the tortillas and about ½ tablespoon of the shredded cheese. Roll the tortilla so that the seam will be face down in the pan. Continue this process until the pan is full. When the pan is full sprinkle the cheese on top of the rolled tortillas. Cover the pan with foil and bake at 350 for 30 minutes. Enjoy!!
Amy - Main Dish
Whole Grain Pancakes
1 c. whole wheat flour
½ cup all purpose flour
½ tsp. salt
½ tsp. baking powder
¾ tsp. baking soda
2 T. Honey
1 egg
1 to ½ cup yogurt
2 T. melted Butter
Soy Milk to consistency (but not too runny)
mix
Buttermilk Syrup
1 cube butter
½ cup buttermilk
¾ cup sugar
1tsp. baking soda
1 tsp. vanilla
Melt butter
Add buttermilk and sugar; bring to a boil for 1 minute
Add Baking Soda and Vanilla.
Stir and remove from heat.
Shana - Main Dish
Quiche Lorraine
Pre-made, store bought crust (or homemade if you have a good recipe)
4 slices bacon, cooked and chopped
4 large eggs
2 c. half and half or light cream
1/2 tsp. salt
1/8 tsp. ground black pepper
pinch ground nutmeg
4 ounces gruyere or swiss cheese, shredded (1 cup)
fresh spinach (I added this, a handful)
Preheat oven to 425. Use dough to line 9" pie pan . Line pie shell with foil (I spray the foil with pam) and fill with pie weights or dry beans. Bake 10 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes. Cool on wire rack. Turn oven control to 350.
Meanwhile, mix eggs, 1/2 and 1/2, salt, pepper and nutmeg in a bowl. Place pie pan on a foil covered cookie sheet (to help with spilling). Put spinach (optional) on bottom of pie crust, then bacon and cheese. Add egg mixture. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool on rack for 15 minutes.
Lisa - Dessert
White Chocolate Fudge Bars
1 chocolate fudge cake mix
2 eggs
1/3 c. oil
3/4 c. white chocolate chips
Preheat oven to 350 degrees.
Mix together cake mix, eggs and oil. Stir in white chocolate chips. Mixture will be stiff. Press dough in to a greased 9x13 pan. Bake 14-16 minutes. Serve warm or at room temperature.
Can be topped with favorite frosting.
Bridgette - Dessert
Cheesecake Supreme
Prepare and bake a white cake mix in a wll-greased jelly roll pan (11x17). Bake for 15-20 mins.
Combine:
1 pkg (8oz) Cream Cheese, softened
2 Cups Powdered Sugar
1 Small Tub Whipped Topping
Spread over cooled cake and refrigerate 1/2 hour. Prepare 1 pkg. Strawberry Danish Dessert and cool. Stir in 3 cups fresh strawberries, diced in small pieces. Spread over cream cheese filling and refrigerate before serving. Makes 24-36 servings.
