Jambalaya - By Valerie

For anyone that loves really spicy . . . this is for you! ☺  Our favorite part is the andouille sausage; it adds so much flavor.  We often make this main dish on cold, rainy, winter days 'cause it definitely warms you right up. ;O)  Our little brothers say after eating a bowl, "I'm breathing fire!"   

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced (we aren't big celery fans, so we leave it out☺)
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder (we have never added this ingredient)
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Directions:
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven (we use a large skillet) over medium heat.  Season the sausage and chicken pieces with Cajun seasoning.  Saute sausage until browned.  Remove with slotted spoon, and set aside.  Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides.  Remove with a slotted spoon, and set aside.

In the same pot, saute onion, bell pepper, celery and garlic until tender.  Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder.  Stir in chicken and sausage.  Cook for 10 minutes, stirring occasionally. (Since we don't have a dutch oven, we use a skillet to start and then transfer to a large saucepan before adding the chicken broth and rice.) 

Stir in the rice and chicken broth.  Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Source; Allrecipes

Healthier Chocolate Chip Cookies

Though these cookies have very little sugar, whole wheat and healthy oils, they definitely are not short on flavor!  The texture is really nice too!  This quickly became my and Richie's favorite cookie recipe!  They are quick and easy to make... you might want to double this recipe since it makes just over a dozen small cookies.  (The chocolate chips I used are super-size, so the cookies are bigger than they look in the pic!)

1 c. Oat Flour

1 c. Whole wheat flour

1 tsp Baking soda

1/2 tsp Salt

4 TB Brown sugar (or half honey)

1 TB Vanilla

4 TB Melted coconut oil or other liquid oil

5 TB Milk

3/4 c. chocolate chips

Mix all dry ingredients together.  Add wet ingredients and chocolate chips.  Form into cookie size patties (they don't grow in the oven) and bake at 350 for 6-10 minutes. 

P.S.  To make "oat flour" just throw regular rolled oatmeal into your food processor; that is what I do!

Apple Dapple Cake ~ by Caroline

I once entered this into the Spring Youth Fair
and it won a "Grand Champion" ribbon! 

It is soooo moist and flavorful (and a bit healthy with the apples in it ;-)

The recipe comes from a special cookbook that was given to me
by Richie and Lydia for Christmas. 

(Although, Richie had purchased a copy of this cookbook
for Lydia before they were married,
and so this recipe was first discovered by us girls a couple years ago. :-) 
The cookbook is a compilation of family recipes by Frances Anna Gillette,
who was born in Vancouver, WA, and raised in Yacolt, WA. 
It also has wonderful pictures in it!!

Cream together:
3 eggs
2 cups sugar
1 cup oil

Sift together:
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt

Mix egg and flour mixture together.

Add: 
1 cup coconut (optional ;-)
1 cup nuts, chopped (optional ;-)
3 cups apples, diced
2 tsp. vanilla

Batter of cake is stiff.  (Put into 13 X 9 greased baking dish.)
Bake at 350 degrees for 45 - 60 minutes. 

Icing:
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Boil together for 3 minutes.  Put icing on cake right after baking when cake is hot.  After pouring icing on cake, use a meat fork, piercing cake all over the top so icing will seep in.

Source:  The Old Farmhouse Kitchen, cookbook published in 2007.

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