Southwest Egg Rolls

Saw this Recipe on {Sisters Stuff} and I've had the appetizer at Chilis and really liked it, so I gave it a try.  They are REALLY good and REALLY easy!  I like them better than Chilis, because they actually seem healthy, too. :)

Southwest Egg Rolls
1 chicken breast
1/2 red bell pepper, minced
2 tsp dry minced onion
1 can black beans, rinsed and drained
1 can corn, drained
1 small can green chilis
1/2 tbsp parsley
1/2 tsp cumin
1/2 tsp salt
dash cayenne pepper
1 cup shredded cheddar cheese
tortillas

Cook and dice chicken.  Mix all ingredients except cheese and tortillas in a large bowl.  Saute in frying pan until warm.  Move back into bowl and stir in cheese.  Warm tortillas.  Place 1/2 - 1 cup of mixture in each tortilla.  Fold well so mixture can't escape.  Place in panini or George Forman grill and toast.  Serve with this sauce:

1 avacado
1 cup ranch
1 tsp minced onion
salt and pepper

Mash or blend all ingredients together.

Yum!

Mile-high tortilla pie

This is another recipe from my parents magazine.

serves 6

prep time 15 minutes

cook time 15 minutes

1 can (19 oz) black beans, rinsed and drained

1 can (11 oz) whole-kernel corn with red and green peppers, drained

1 jar (16 oz) chunky, mild salsa

1 pkg. (10 oz) fajita-style cooked chicken

1/4 cup chopped fresh cilantro leaves

5 (10") low-fat flour tortillas

2 cups (8 oz). shredded reduced-fat Monterey Jack cheese

Fat-free sour cream (optional)

Heat oven to 425 degrees. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro.

Coat the bottom of the baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 of cheese. Layer 3 more times, finishing with the last tortilla.

Bake in oven 15-20 minutes, or until cheese melts and filling is hot. Serve with sour cream, if desired.

Crispy coconut chicken

****Please excuse the horrible picture! I realized after we were halfway through that I hadn't taken a picture! It's kind of a mess.

I got this from the Parents magazine. I really love the recipes from there.

Serves 4

Prep time 15 minutes

Cook time 40 minutes

2/3 cup crushed multigrain crackers (about 8)

1/3 cup flaked coconut (I added more because I like coconut)

1 jar (9 oz.) mango chutney

3 tbs. lime juice

1 tsp. curry powder

8 chicken drumsticks, skin removed (I used chicken breasts and it worked out beautifully)

2 cups frozen peas, thawed

1 up cooked brown rice

Heat oven to 375. Place crackers in a large zip-top plastic bag and crush with a rolling pin or cup. add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder,. Remove 1/4 cup of chutney mixture and set aside. Dip the chicken, one piece at a time, in the remaining chutney mixture, then place chicken inside the bag. Shake to coat.

Bake chicken on a foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosely with aluminum foil for the last 10 minutes to prevent over browning.

In a bowl, toss peas with reserved chutney mixture. Microwave on high for 1-2 minutes, or until heated through. combine peas and rice and serve with chicken.

Just Peachy Meatballs

I absolutely LOVE this dish! It's extremely easy to make and only has three ingredients! The only downside is the peach mix needed is hard to come by. If you look online at http://www.savannahcinnamon.com/ and go to the "where to buy" tab it will show you the stores near you where you can get a bottle or two the juice. Or you can order online. I usually just order a few bottles at a time. I also have an amazing recipe for a chex mix using the "southern praline mix" but I haven't made it in awhile so I don't have any pictures of that.

Anyway, here's the recipe:

1 bag frozen italian meatballs

1 jar of chili sauce

Southern Peach Mix

noodles or rice

Combine the meatballs and chili sauce in a crock pot.

Refill the empty jar with the "Southern Peach Mix" and add to the crockpot.

Cook on high temperature until heated through.

I usually serve the meatballs and sauce on noodles but you can eat with rice as well.

Creamy Spinach Tortelliini

I got this recipe from all recipes.com and tweaked it for our family. (we don't like cooked spinach or mushrooms)

Prep Time 15 minutes

Cook time 20 minutes

Servings 4

1 (9 oz) package refrigerated cheese tortellini

2 tbsp butter

1 small onion, chopped

1 (8 ounce) package cream cheese

1/2 cup grated Parmesan cheese

1/2 cup milk

fresh mushrooms, sliced

1 (10 ounce) package frozen chopped spinach, thawed and drained

cherry tomatoes, halved

1-2 chicken breasts, cooked and chopped

Cook tortellini according to package directions. Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach. Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Dad's Chili

1-2 lb. ground beek
1 tap onion (dried or fresh)
2 (15 1/2 oz.) cans of kidney beans
1 quart of tomato juice (not paste or stewed tomato)
1-1 1/2 cups water
1 tsp cayenne red pepper (or to taste)
2 tsp chili powder (or to taste)
half stick of celery, chopped

1 3/4 lb. ground beef. Break it up and put on to simmer.
Put 1 tsp of dried or fresh onion while simmering.
Simmer and cook to slight browning color of meat. Break meat apart with spoon. Drain grease out of pan. Put cans of kidney beans and its juice in with the meat. Pour 1 quart of tomato juice into pan. Dilute the tomato juice with about 1 -1 1/2 cups water. Put 1 tsp. of cayenne red pepper and 2 tsp. of chili powder in. Stir it in well. Chop up a half stick of celery and put in pot. Check every so often and stir. Once it starts boiling, put on lower setting (simmer). Let simmer and cook for about 2 hours.

We like to put some grated cheese and butter on ours and serve it with bread or home made scones.

Oreo Fudge Icecream Cake

This has got to be the easiest ice cream cake recipe out there! Brent found it on the internet from Kraft Foods and made it for me for my birthday. I made it for him on his birthday, but I used mint ice cream sandwiches and it was delish!

Ingredients:

1/2 cup warm fudge ice cream topping

8 oz cool whip, thawed

1 small pkg chocolate puding

8 oreos, crushed or chopped

12 ice cream sandwiches

Directions:

Wisk fudge and 1 cup of cool whip until well blended. Add pudding and stir until smooth. Add oreos and stir gently. Set aside. Arrange 4 ice cream sandwiches side by side on a platter. Tip with half of the oreo fudge mixture. Repeat both layers. Top with remaining 4 sandwiches. Frost sides and top with cool whip. Freeze about 4 hours, or until firm.

Hope you like it!

BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups

I got this recipe from my friend, who got the recipe off of a website called picky-palate.com. Which I would definitely suggest checking out b/c there are lots of good recipes on there. Anyway, my husband and I loved these and they were super easy to make.

1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)

1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ chicken (i just cooked chicken, shredded it and added bbq sauce)
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese

Ranch Dressing for dipping

1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

I love ranch dressing and my husband loves anything with BBQ sauce, so it was the perfect dinner for us :). Enjoy!

Cream Cheese Bacon Crescents

Prep Time: 15 minutes

Total Time: 30 minutes

Makes: 16 servings, 2 crescents each

Ingredients:

1 tub (8 oz.) Philedelphia Chive and Onion Light Cream Cheese spread

3 slices bacon, cooked, and crumbled

2 cans (8oz. each) reduced fat refrigerated crescent dinner rolls

Preheat oven to 375. Mix cream cheese spread and bacon in small bowl until well blended.

Seperate each can of dough into 8 triangles each. Cut eact triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.

Bake 12 to 15 minutes or until golden brown. Serve warm.

Note: I used more than three slices of bacon!!!

Chocolate Chip Pudding Cookies

When I first made chocolate chip cookies after becoming a wife, I was disappointed in my husband's disappointed reaction. He said his sister sent him cookies when he was on his mission and that they were the best. So, I got her recipe. They really are the best. I've tried others who claim that they are the best, but to no avail. These are soooo good! This is Mary's recipe:

Ingredients:
1 small pkg vanilla pudding
1 cube butter (1/2 cup)
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1 tsp baking soda
1 1/2 cup flour
1/2 pkg chocolate chips

Preheat oven to 375*. Cream butter, brown sugar, pudding, eggs and vanilla. Gradually add flour and baking soda. Mix in chocolate chips. Place on cookie sheet in little balls. Bake 8-10 minutes. They should still look a little rounded with touches of golden brown. Cool for a minute on the cookie sheet, then move to a rack to cool the rest of the way. Brent thinks they're even better the next day.

*to send them to a missionary anywhere in the world, wrap them in aluminum foil and put that in a ziplock bag with a piece of bread in it. Freeze them and send frozen. I send them in either pringles or crystal light canisters that I've wrapped in paper or placed inside another box. They made it all the way to my brother in northern Russia and they were fine...even though their mail system is a wreck over there.

Best Banana Bread

I LOVE Banana Bread, but it seems like every time I make it it turns out with a really crunchy crust and a really gooey middle. I used to blame it on my gas oven, because they say they don't cook as evenly as electric ovens. I sort of stopped making Banana Bread...gave up for the time being, until recently we had a lot of bananas that needed to be used. So I decided to try it again...and I'm so glad I did. I got this recipe from a cook book my family's ward put together. I decided to try this one because it had sour cream in it, and I've always had good results in baked goods when they have sour cream in them...kind of weird, but true.

This is Judy Teuscher's Banana Bread:

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cup flour

1 tsp baking soda

1/2 tsp salt

1 cup mashed bananas

1/2 cup sour cream

*optional: chopped walnuts

Directions:

Cream butter, sugar and eggs. Add the remaining ingredients. Bake at 350* in a greased pan for 50-60 minutes. It makes one loaf.

Easy! I let mine go a little past 50 minutes...till the knife came out mostly clean. And seriously, this is the best Banana Bread my husband and I have ever tasted!!! No gooey middle and no burnt crust, but so moist and delicious! I hope you try it, and if you do, I'm sure you'll love it.

Apple Crisp

Sorry this picture didn't turn out very well. I only had my camera phone so it doesn't do it justice. We found this recipe online at BettyCrocker.com. It is super easy and ever more tasty!

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

	Print these coupons...
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1.	Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2.	Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3.	Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream

We used Granny Smith apples and they were perfect. It was really easy and we can't wait to do it again!

Pumpkin Chocolate Chip Muffins

My friend made these last week and they were sooo good! I asked her how to make them and have been craving them ever since, so I tried it out today. I think it's the easiest recipe ever and very fitting for the season, so I figured I'd share :)


All you need is...
1 spice cake mix
A can of pumpkin... Either a 16 oz. can or you can use half of one of the big 30 oz. cans
1 bag of semi sweet chocolate chips

That's it!

Just mix the 3 ingredients together, put the mixture into a muffin tin that is either greased or use liners and you're all set to bake it. If you look on the back of the cake box, it'll tell you how long to cook a muffin tin for. For example, I used Duncan Hines and it said bake for 18-21 min. on 350. So you'll just have to read the back of your box.

If you're wondering... my recipe made 18 muffins.

They are amazingly simple and so yummy! Enjoy!!!

Also... if you want to know another secret, you can also use this recipe to make pumpkin chocolate chip cookies. Instead of putting them in a muffin tin, just put them on a baking sheet. I believe you bake them at 350 but for less time. I think around 12 min... but you may have to keep an eye on them to make sure.

Salsa Chicken & Cafe Rio Rice

This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. So...you tell me where I should say I got this recipe! :)

Chicken:

4 chicken breasts

1/2-1 cup flour

2 tsp taco seasoning mix

2 tbsp vegetable oil

Mix flour and taco seasoning mix together. Heat oil in a frying pan over medium heat. Dredge chicken in flour mixture and place in frying pan. Cook 3-5 minutes, turning once until brown on every side. Reduce heat to medium-low and cook about 8 minutes, turning once, until chicken is no longer pink inside.

Salsa:

1 can Mexicorn (whole kernel corn with red and green peppers), drained

1 medium avacado, chopped

2 tbsp chopped cilantro (I always use more)

1 tbsp lime juice

1 tbsp honey

2 tomatoes chopped

the remaining taco seasoning mix packet

While chicken is cooking, mix it all together. This is also an amazing chip dip. You can add a can or two of drained black beans if you'd like. And I don't usually measure any of this. I just eyeball it.

Rice:

1 cup rice

2 cups water

1/3 tbsp butter

1/3 cup chopped cilantro

1 1/2 tsp minced garlic

1 1/2 tsp chicken boullion

1/3 tsp cumin

1/4 tsp salt

1 1/2 tbsp chopped onion

Put rice, water and butter in a pan and bring to boil. Add rest of ingredients. Turn to low and cook 20 mintues, or until done.

Serve the salsa over the chicken. It's yummy!

Beef Enchiladas

I am finally posting my first recipe! I decided to share this recipe because it has always been a family favorite. I got the recipe from my mom. When my siblings and I were younger, my mom would ask us what we wanted for dinner and we always told her "beef enchiladas!" They are easy and yummy!

What you'll need:
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)

1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)

ps- just had to say that everyone so far has posted great recipes, i am excited to try them!