Blue Cheese Dressing

1/2 cup Mayonnaise
1/4 cup Buttermilk
1/4 Sour Cream
dash Worcestershire Sauce
1/4 cup crumbled Blue Cheese
Salt to taste
Pepper to taste

West Texas Chili

Ingredients:

2 large onions, diced
1/4 cup vegetable oil
5 minced cloves of garlic
2 pounds ground beef
1 tablespoon salt
3 tablespoons ancho chile powder
2 tablespoons cumin
1 tablespoon paprika
2 (14.5 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1 (12 oz) can amber ale beer
2 tablespoons masa harina (corn flour)

Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.

Add 3/4 cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water; simmer 30 minutes, stirring occasionally.

Add masa; cook 10 minutes. Add additional water to reach desired consistency.

Burrito Bowls

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 tablespoon of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of diced tomatoes, drained
• 1 15oz can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole 

1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Vegetable-Stuffed Portobello Mushrooms

Ingredients:

1 cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
4 large portobello mushrooms, washed and stems removed
2 T olive oil
1 small eggplant, peeled and diced
1 cup spinach
1/2 cup shredded mozzarella
2 plum tomatoes, diced
1 6oz jar artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese

Directions:

1. Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
2. Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and cook until eggplant turns golden brown, about 5 minutes.  Add the spinach and stir until wilted.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
4. Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

Fudgy Dark Chocolate Brownies

• 10 tablespoons (145 g) butter
• 1 1/4 cups (250 g) granulated sugar
• 3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder (natural or Dutch-process)
• 1/4 rounded teaspoon Kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup (70 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
• 2/3 cup (75 g) chopped walnuts or pecans (optional)

Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.

Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan.

Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.

Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Chicken Ranch Enchiladas

Ingredients

• 3-4 boneless skinless chicken breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• 1 cup bottled ranch
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1 can chicken broth
• 1 package white flour tortillas

Instructions

1. Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. I cooked it on low for about 3-4 hours.
2. Mix the ranch and salsa in a bowl. Spread a very thin layer of the mixture on the bottom of a 9 x 13 baking dish.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9 x 13 pan and spread the remaining ranch/salsa mixture on top of the tortillas before sprinkling heavily with cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch. 

Gyro-Inspired Chicken Wraps

Ingredients:
rotisserie chicken, torn in chunks
Italian dressing
tzatziki
tomatoes, diced
cucumber, diced
feta, crumbled
avocado, sliced
flat bread

Directions:
Place the rotisserie chicken in a large skillet, lightly coat with Italian dressing (I used approximately half a cup) and heat the chicken while stirring occasionally.

To assemble, grab a warmed piece of flat bread and spread a dollop of tzatziki all around it.  Add chicken and toppings.

Buttermilk Sugar Cookies

2 3/4 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Chicken Taco Soup

1 liter (4 cups) chicken stock
1 packet taco seasoning
1 packet ranch seasoning
rotisserie chicken, shredded
can of corn, drained
can of black or pinto beans, rinsed and drained
can of chick peas, rinsed and drained
can of diced tomatoes, undrained
cumin, to taste
chili powder, to taste
garlic salt or powder, to taste
cilantro, to taste
1/8 cup lime juice
tortilla chips
cheddar
sour cream
avocado slices

In a large saucepan bring the chicken stock to a boil.  Add taco and ranch seasonings and stir until dissolved.  Add the chicken, corn, beans, chick peas and tomatoes, reduce heat and simmer.  Add the spices and cilantro.  Stir in lime juice just before serving.  To serve, top with any or all of the following:  broken tortilla chips, cheese, sour cream and avocado slices.

Cake Batter Rice Krispies Treats

3T butter
1 (10 oz) bag of marshmallows
1/4 cup dry yellow cake mix
6 cups Rice Krispies cereal
sprinkles

In a large saucepan melt butter over low heat.  Add marshmallows and cake mix, stirring until completely melted.  Remove from heat and stir in Rice Krispies until well coated.  Add sprinkles and stir to combine.  Pour into a 9x13 pan and press down with wax paper until flat.  Add additional sprinkles if desired and press into the top again with wax paper.  Cool.  Cut into squares.    

 

Cake Mix Chocolate Chip Cookie Bars

Ingredients:

1 box yellow cake mix
1 small box instant vanilla pudding
1/4 cup water
3/4 cup vegetable oil
2 eggs
1 cup chocolate chips

Directions:

Preheat your oven to 350 degrees.
Combine cake mix, pudding, water, vegetable oil, eggs and chocolate chips in a bowl.
Pour the batter (it's going to be thick) into a greased 9x13 baking dish.
Bake your bars for 20-30 minutes.
It may look sort of raw in the middle but if the edges are just golden and starting to get crispy, it's probably perfect.

Crock Pot Hawaiian Chicken

4 boneless, skinless chicken breasts
1 bottle of teriyaki marinade
1 large can of pineapple chunks packed in juice (not syrup)

Line the bottom of crock pot with chicken breasts before pouring the teriyaki marinade and juice from the can of pineapple on top of them.  Don't add the actual pineapple yet; that doesn't happen until the end.  Add any seasonings you want; I had minced garlic and minced ginger in the fridge so I put a spoonful of each in with mine.  Cook on low 3-4 hours or until the chicken is cooked through.  Add the pineapple chunks, shred the chicken and let it soak up the sauce before serving over rice.

Cream Cheese Chicken Enchiladas

Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup corn kernels
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:

1. Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2. In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Basic Rice Krispies Treats

3T butter
1 package (10 oz) marshmallows
6 cups Rice Krispies

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat and stir in Rice Krispies until well coated.  Pour into a 9x13 pan and press down with wax paper until flat.   Cool.  Cut into squares. 

Spinach and Feta Quesadillas

Ingredients

• 1/2 cup packed spinach, steamed and squeezed to drain
• 1 tablespoon herbs (a combination of mint, dill and parsley), chopped
• 1 green onion, sliced
• 2 tablespoons feta, crumbled
• 2 (8 inch) tortillas
• 1 cup (handful) kasseri or mozzarella, shredded
• Greek yogurt

Directions

1. Mix the spinach, herbs, green onions and feta in a bowl.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4. Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)
6. Serve with Greek yogurt as a dipping sauce.

Chicken Spaghetti

1 rotisserie chicken torn into chunks
8-10 oz of thin spaghetti, cooked and drained
1 large onion, chopped
2 green bell peppers, chopped
sliced mushrooms
1 lb Velveeta, cubed
1 can cream of chicken soup
1-2 cups chicken broth, divided
salt and pepper
shredded cheese, if desired

Saute onion, bell pepper and mushrooms in a small amount of chicken broth in a large pan until fragrant.  Reduce the heat before adding Velveeta and cream of chicken soup; stir until smooth.  Add the chicken, stir to coat, then add the cooked noodles.  Add a cup or so of chicken broth to moisten spaghetti if needed, stir to incorporate, then pour into a 9x13 casserole dish.  Bake at 350 until hot and bubbly.  Stir the spaghetti 20-30 minutes into baking adding more chicken broth if needed before topping with cheese then continue baking until hot and bubbly.  

 

White Soup

1 liter (4 cups) chicken stock
1 can cream of chicken soup
1 medium white onion, diced
1 rotisserie chicken, shredded into thick chunks
2 cans cannellini (white) beans, rinsed and drained
salt and pepper, to taste
white cheddar or pepper jack cheese, shredded

Bring the chicken stock and cream of chicken soup to a boil, stirring periodically until smooth.  Add the diced onion and simmer until cooked through.  Add the chicken and beans; heat through.  Salt and pepper to taste before topping with cheese.

Basic Brownies

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder

Preheat oven to 350 degrees.  Grease an 8 inch square pan.  In a large saucepan melt butter then remove from heat.  Stir in sugar, eggs and vanilla.  Stir in cocoa, flour, salt and baking powder.  Pour batter into prepared pan and bake for 25 minutes.  Do not over bake. 

Lasagna

• 1/2 of a (1-pound) package lasagna, uncooked
• 1 lb bulk Italian sausage
• 1/2 lb ground beef
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 (28 oz) can tomatoes, cut up (undrained)
• 2 (6 oz) cans tomato paste
• 2 tsp sugar
• 2 tsp salt
• 1 1/2 tsp basil leaves
• 1/2 tsp fennel seed
• 1/4 tsp pepper
• 1 (15 oz) container ricotta cheese
• 1 egg beaten
• 1 tbsp parsley flakes
• 1/2 tsp salt
• 1 cup sliced pitted ripe olives
• 4 cups of shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

1. Fill a baking pan with hot water and place the uncooked noodles into the water. Set aside. Make sure the noodles are separated.
2. In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until meat is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
3. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese, and Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting. 

Buttercream Frosting

• 1 1/2 cups butter, at room temperature (3 sticks)
• 4 1/2 cups powdered sugar
• 3 Tbsp heavy cream
• 1 1/2 tsp vanilla extract (use clear if desired)

Directions:

In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides of the bowl. Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.