September Recipes (Jodi)

Jodi - Appetizer

Black Bean Salsa

1 can black beans rinsed & drained
1 can corn drained
2 cans rotel brand tomatoes (don't drain)
2 small avacados
1/3 c. (add more or less depending on what you like) Cilantro - finely chopped
Lime juice - 1/4 c. (again more or less depending on what you like)
1 small red onion - chopped

Add all ingredients in a bowl and enjoy.

Marcie - Appetizer

Bean Dip

4-5, tomatoes diced and salted (or 2 cans of diced tomatoes)
1 can black beans, drained
1 can white beans, drained
1 can shoe peg corn, drained
1 bunch cilantro, chopped
1 can salsa verde (8 0z)
2-3 cups grated cheese, cheddar or mozzarella

Mix well and bake 20 minutes at 375 until cheese bubbles. Serve with tortilla chips. This dip needs a good amount of salt on the tomatoes to taste right.

Tracy - Main Dish

30 Minute Chili

2 lbs. ground beef
2 cups chopped onion (I only use about 1 cup)
2 cans (16 oz.) chili beans, undrained
2 cans (10 3/4 oz.) condensed tomato soup
4 tsp. garlic powder

Brown beef and onions, drain. Add the chili beans, tomato soup and garlic powder, bring to a boil. Cover and simmer for 20 minutes until thick and bubbly. Serve with sour cream and shredded cheese.

Kendra - Main Dish

BBQ Cheeseburger Cups

1 lb. ground beef
2 pkg. premade biscuit dough
1/2 C. bbq sauce
2 T. brown sugar
grated cheddar cheese

Brown hamburger and add bbq sauce and brown sugar. Flatten biscuits and place in greased muffin tin. Top with meat mixture and cheese (sometimes I wait until after to put on the cheese). Bake at 400 for 12 minutes.

Monica - Main Dish

Easy Mexican Chicken Soup or Food Storage Soup

1- 12.5 oz. can of chicken breast (premium chunk)
1- 8.8 oz. package of Uncle Ben’s Ready Rice(Spanish style)
1- 10 oz. Rotel diced tomatoes with limejuice and cilantro
1- 15 oz. can of pinto beans
1- large spoonful of sour cream
A few crushed tortilla or Doritos chips

Pour chicken breast with its own broth into a soup pan. Break chicken chunks with a fork. Bring to a boil. Add rice, tomatoes, and pinto beans with liquid in that order and stir gently. When soup is hot, stir in the big spoonful of sour cream and top with a few crushed tortilla chips. One option for those who want a little less hearty soup, just add a little chicken broth to your liking. Enjoy hot.

Lynette - Main Dish

Crockpot Sweet and Sour Chicken

4 boneless, skinless chicken breasts
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 Tbs. vinegar
2 Tbs. worcestershire sauce
4 Tbs. soy sauce
Peaches (optional)

Place chicken breasts in crockpot. Combine other ingredients (except peaches) and pour over chicken. Cook on high or 5 hours or on low for 8 to 10. Serve with rice and peaches on top.

Shana - Main Dish

Sweet Pork and Tomatillo Dressing

3 lb pork roast
2 c. brown sugar (divide 1 c.)
1 tsp. dried oregano
1 tsp. powdered ginger
1tsp. garlic pwder
1 tsp. salt
1 tsp. chili pwder
2 Tbs. dried minced onion
1 C. red enchilada sauce

Cook all ingredients in a crock pot all day, except red sauce and 1 C. brown sugar. One hour before serving remove pork roast and shred. Drain out juices from the crockpot and then add 1 c. brown sugar, red sauce and pork. Cook an additional hour and serve.

Dressing:
1 pkg hidden valley ranch mix
1 c. mayo
1/3 c. buttermilk
1 c. chopped cilantro (less if you don't like that much)
2 cloves garlic
3 tomatillos (peel off "paper")
1/4 tsp. cayenne pepper (more if desired)

Blend in blender until smooth.

Amy - Side Dish

Cilantro Lime Rice

1 c. long grain white rice
coarse salt
1/2 c. fresh cilantro
2 Tbs. fresh lime juice
1 Tbs. olive oil
1 garlic clove

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.Meanwhile, in a blender, combine cilatro, lime juice, oil, garlic and 2 tablespoons water; blend until smooth. Stir into cooked rice and fluff with a fork.

Bridgette - Dessert

Berry Sorbet

1 half gallon of pineapple or raspberry sherbet, softened
3-4 bananas, cut up into chunks
1 – 2 cups frozen berries, to taste

Soften sherbet, add cut up bananas and berries in a large bowl (the frozen berry mix from Costco works well). Mash all ingredients with a potato masher and re-freeze. Serve in clear plastic cups or plastic champagne glasses for a fun twist.

Lisa - Dessert

Marshmallow Popcorn

2 sticks butter
1 1/2 c. sugar
1/3 c. karo syrup
2 c. mini marshmallows
1 tsp. vanilla

In sauce pan, put butter, sugar and karo syrup. Bring to boil for 3 minutes. Remove from heat and add marshmallows and vanilla. Stir into one large bowl of pre-popped popcorn.

Ann - Dessert

Pumpkin Bars

1 2/3 cup sugar
1 cup oil
4 eggs
16 oz pumpkin
2 cups flour
2 tsp cinnamon
1 tsp soda
2 tsp baking powder
1 tsp salt

Spread on cookie sheet. Bake 17-18 minutes at 350.

Frosting:

3 oz cream cheese
1/2 cup butter
1 tsp vanilla
2-3 cups powdered sugar