Beef Nacho Casserole

s

• 1 pound ground beef
• 1 1/2 cups chunky salsa
• 1 (10 ounce) can whole kernel corn, drained
• 1 can black beans- drained and rinsed (optional)
• 1/2 cup sour cream
• 1 packet taco seasoning
• 2 cups crushed tortilla chips (I use fritos)
• 2 cups Colby cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place ground beef in a
large skillet over medium-high heat.  Add taco seasoning packet as direct on packet.  

                                     Cook, stirring to crumble, until evenly
                                     browned. Drain grease. Remove from the heat, and stir the salsa, corn, beans
                                     and sour cream into the beef. In a 2 quart casserole dish, layer
                                      the ground beef mixture, tortilla chips and cheese twice, ending with cheese
                                    on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is
                                     melted and dish is thoroughly heated.

EASY-weekday chicken noodle soup

• 
  1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 5(14.5 ounce) cans chicken broth
• 1 can cream of ______ soup (chicken, mushroom, celery...whatever you prefer)
• 1/2 pound chopped cooked chicken breast (make it faster use a rotisserie chicken pulled about and chopped) 
• 1 1/2 cups egg noodles (whatever noodles you have/like-I also like to cook noodles separate to take out starch but you can cook them in he soup also)
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions

In a large pot over medium heat, melt butter. Cook onion and celery in butter
until just tender, 5 minutes. Pour in broth, and soup-stir in
chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil,
then reduce heat and simmer 20 minutes before serving.

Pumpkin Pecan Loaves

Ingredients:

3 1/3 cup flour
3 cups sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 oz) solid packed pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cups water
½ cup chopped pecans

Caramel Glaze:
¼ cup butter or margarine
¼ cup sugar
¼ cup packed brown sugar
¼ cup whipping cream
2/3 cup powder sugar
1 teaspoon vanilla extract


Directions:

• Combine first six ingredients in a bowl
• Combine pumpkin, oil, eggs and water into separate bowl. Mix Well.
• Stir pumpkin mix into dry ingredients until combined.
• Stir in the pecans.
• Pour into 2 greased and lightly floured 9 X 5 bread pans
• Bake at 350 degrees for 60-65 minutes. Check with toothpick to see if it comes out dry.
• Cool the bread before removing from pans onto wire racks.
• For the glaze, combine the butter, sugar and whipping cream into a sauce pan.
• Cook until sugar is dissolved.
• Cool for 20 minutes.
• Stir in the powder sugar and vanilla until smooth.
• Drizzle the glaze over the cooled bread loaves

Chicken Pot Pie

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions:

• Preheat oven to 425 degrees
• In a saucepan, combine chicken, carrots, peas, and celery.
• Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent.
• Stir in flour, salt, pepper, and celery seed.
• Slowly stir in chicken broth and milk.
• Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
• Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Shells With White Beans, Kale, and Bacon

 I replaced the chard in this recipe with the Kale from Amaranth Acres at the Farmer's Market!!  We enjoyed it.  Hope others can enjoy!-Sarah Hull

Ingredients

•   Salt

• 8  oz.  shells

• 4  to 6  slices bacon, chopped
• 2  cups  chopped onion

• 1    celery stalk, chopped

• 3  cups  chopped chard

• 1  cup  low-sodium chicken or other stock
• 3  cups  cooked or canned cannellini or other white beans, drained but still moist
•   Freshly ground black pepper
•   Freshly grated Parmesan cheese for garnish

Directions

1. Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook until tender but not mushy, 8 to 10 minutes; drain and set aside.

2. While the pasta is cooking, place the bacon in a large skillet over medium-high heat. Once the bacon begins to color, add the onion and celery and cook until just soft, then add the chard and cook until the bacon is done. Add stock and beans, and sprinkle with salt and pepper; cook until heated through, about 5 more minutes. If it seems dry, add a little more stock or water; it should be moist but not soupy.

3. Add the pasta to the bean mixture and stir gently. Taste and adjust the seasoning, sprinkle with Parmesan.

Peanut Butter Cheesecake

Ingredients
1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce

Directions
1.In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
2.In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well

Mexican Lasagna

Mexican Lasagna

1 can (14 ½ oz) stewed tomatoes undrained

½ cup chopped fresh cilantro

2 tbls. Lime juice

Nonstick cooking spray

Corn tortillas (flour are not thick enough)

1 can (15 oz) black beans-rinsed and drained

1 can (8oz) whole kernel corn-drained

2 cups Mexican blend shredded cheese

(MEAT: you can make without or with 3 chicken breasts cooked and shredded, ground beef or chicken (cooked with a taco seasoning)

In a small bowl combine tomatoes, cilantro and lime juice; set aside

Coat an 8inch square baking dish with cooking spray.  Cut the tortillas into 1 ½ inch strips.  Place a layer of corn strips to cover bottom of pan.  Layer tomato mixture,  ¼ of beans, ¼ of corn, ¼ of meat, and ¼ of the cheese.  Repeat tortillas, tomato mix, beans, corn, meat, cheese about 3 more times. 

Bake uncoverd at 375 for about 25 min. when cheese is melted and sauce is bubbly.  Let stand about 10 min. before serving.