Beef Taco Skillet ~ By Victoria

 

I LOVE this recipe! Not only is it very tasty, it only takes 5 minutes to make! I double this recipe which is enough for 8-10 people. Any leftovers don't last long. :)

1lb ground beef
1 can (10oz) regular tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (cut into 1" pieces) 
1/2 cup shredded Cheddar cheese  

Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes.

Source: CampbellsKitchen.com

Eventually Salad~ By Lydia

Richie has always really loved the "Suddenly Salad" from the box.  I had never eaten cold pasta salad until I married him, so, naturally I used the boxed kind.  It was good.  But, the ingredients on the back were...not so good!  So this is my healthier but still delicious version of bacon ranch "Suddenly Salad."

4 c. dry small shell pasta

1 lb cooked and crumbled bacon

3/4 c frozen peas

3/4 mayonnaise (you can make your own)

1 TB ranch dressing mix

1/4 tsp onion powder

1/2 c shredded carrot

 Cook pasta until done.  Add peas and boil 1 minute longer.  Strain, run under cold water to cool.

In the mean time, cook bacon until crispy.  Transfer to a paper-towel on a plate.  

Mix together last 4 ingredients, crumble in bacon and add pasta.  Refrigerate immediately, serve when cold. 

Cinnamon Snap Cookies ~ by Caroline

These cookies are one of our family's must-haves at Christmastime,

or when we need a little taste of "home."

With their delicious cinnamon smell,

slight molasses flavor,

and very soft texture,

they just have a way of warming the heart! : -)

We often get asked for the recipe for these cookies,

so I think they are a big favorite among friends and family!

 

3/4 cup shortening

1 cup brown sugar

1 egg

1/4 cup molasses

 

2 1/4 cup flour

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

 

Cream shortening, brown sugar, egg and molasses in mixer.

Mix dry ingredients together, and then add to creamed mixture.

Form dough into balls, and roll in granulated sugar.

Bake for 8-10 minutes at 350 degrees.

 

Source:  This recipe was given to us by a friend of the family 8 years ago.  Its original source is unknown. 



Enchiladas de Pollo - By Valerie

Our family loves Mexican food and as a result it seems like we eat it several times a week. ☺  These enchiladas have been a favorite ever since our mom found the recipe in a cookbook long before any of us were born.  They are so flavorful!  We all love the taste of fresh cilantro and this recipe calls for cilantro in the enchilada sauce!  Yum! 










Chicken enchilada filling
2 whole chicken breasts
water
1/2 small onion
1 bay leaf
8 peppercorns
salt
1/2 medium onion, chopped
3 tablespoons grated Parmesan cheese
4 oz. Monterey Jack cheese, shredded (1 cup)
Enchilada sauce
 1 (4 -oz.) can green chiles
1 (13-oz.) can tomatillos drained, or 1-3/4 cups drained canned tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
Salt
1/4 cup lard
8 corn tortillas
4 oz. Cheddar or Monterey Jack cheese, shredded (1 cup)
Optional Toppings
Guacamole
1 cup dairy sour cream
3 or 4 radishes, sliced
2 cups shredded lettuce
12 ripe olives

Place chicken breasts in a large pot or Dutch oven.  Add water to cover, onion, bay leaf, peppercorns and salt to taste.  Bring to a boil; reduce heat.  Cover and simmer 45 minutes or until tender.  Cool chicken in broth.  Drain, reserving broth for another use.  Shred chicken with 2 forks or with your fingers.  Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.  Taste and add salt if needed.  Set aside.

In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg.  Blend until smooth.  Add salt to taste.  Set aside.

Preheat oven 350 degrees F.  Heat lard in a small skillet.  With tongs, carefully place 1 tortilla at a time in hot lard.  Hold in lard 3-5 seconds until softened.  Quickly turn tortilla and soften other side, 3-5 seconds.  Drain over skillet or on paper towels.  Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.  Roll tightly and place seam-side down in a 12" x 7-1/2" baking dish.  Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded Cheddar or Monterey Jack cheese.  Bake 20 minutes, or until heated through and bubbly.

Optional
For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream.  Place a mound of Guacamole over sour cream.  Garnish with radish slices.  Place 1/2 cup shredded lettuce next to enchiladas, if desired.  Place a mound of Guacamole on lettuce.  Top Guacamole with 1 tablespoon sour cream and 2 ripe olives if desired.  Makes 8 enchiladas.

Source: Mexican Cookery

Fluffy Pumpkin Pancakes ~ By Caroline

These pancakes are a wonderful easy breakfast for those busy mornings, and are definitely a family favorite!  We all love how fluffy these pancakes get and the flavor is just wonderful!  :)

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 TB sugar
2 cups milk
1 TB butter, melted
1 cup mashed pumpkin
2 eggs, separated

In a large bowl, sift dry ingredients.  In a blender, mix milk, butter, pumpkin and egg yolks.  Stir into dry ingredients.  Beat egg whites until stiff and fold in last.  Ladle onto hot greased skillet.  When bubbly around edges, flip over.  Cook until done. 

Source:  Wanda E. Brunstetter's Amish Friends Cookbook, 2007

White Chili ~ By Victoria

 

This is *definitely* a family favorite, especially on cold days with cornbread on the side. The smell of this chili cooking is SOOOO good! One of us will need to post our corn bread recipe now! :-)  When we've served this chili to guests, we often get asked for the recipe, so it seems to be well-liked by lots of folks!  Hope you like it!

1lb chicken, cut up
1 med. onion, chopped
1 1/2 tsp. garlic powder
1Tb veg. oil
2 cans of Great Northern Beans, rinsed
1 14/2 oz can chicken broth
1 4oz can green chilies
1tsp salt
1tsp ground cumin
1tsp dried oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream
grated mozzarella cheese

Directions:
In and large sauce pan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Top with cheese.

Source: We have had this recipe for around 9 years, and although we don't remember exactly where we originally found it, I believe we found it on a family blog.

Oatmeal Raisin Bars- By Valerie

I found this recipe in a cookbook from the library.  These bars quickly became a family favorite!  They are so good.  Anyone that likes oatmeal raisin cookies will LOVE these. :)  Enjoy!

1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1-1/2 cups (12 ounces) sour cream
3 eggs, lightly beaten
2 cups raisins
CRUMB MIXTURE
1-3/4 cups all-purpose flour
1-3/4 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter, cubed

1.  In a large saucepan, combine the sugar, cornstarch and cinnamon.  Stir in sour cream until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from the heat.  Stir in a small amount of hot filling into egg; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat.  Gently stir in raisins.  Cool to room temperature without stirring.

2.  Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt.  Cut in butter until crumbly.

3.  Firmly press 3-1/2 cups crumb mixture into a greased 13-in. x 9-in. baking pan.  Spread with the raisin filling.  Sprinkle with the remaining crumb mixture.

4.  Bake at 350 degrees for 25-30 minutes or until golden brown.  Cool on a wire rack.  Cut into bars.  Refrigerate leftovers.  Yield: about 3 dozen.

Source: Taste of Home (Shop Smart, Eat Great) Cookbook