Green Chile Corn Chowder

Green Chili Corn Chowder

Ingredients:

• 3 tbsp butter
• 1/2 medium onion, chopped
• 1 rib celery, chopped
• 1 tsp chopped garlic
• 2 cups diced potatoes
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 1/4 cups chicken stock or enough to cover potatoes
• 2/3  small can chopped green chilies
• 1 can creamed corn
• 1/2 cup frozen corn kernels
• 5 oz Velveeta cheese, diced
• 2/3 cup heavy cream

Directions:

Measurements are approximate, season to taste.  Serves 4 to 6.

Saute onion, celery, potatoes, garlic, salt and pepper in butter until slightly soft.  Add broth and green chilies and simmer until potatoes are fork tender.  Add creamed corn, frozen corn kernels, Velveeta cheese and cream.  Heat until cheese is melted and soup is almost at a boil.  Remove from heat.  Serve with crackers.

Spaghetti Salad

Salad Ingredients:

·         1 lb. spaghetti

·         2/3 package of pepperoni (cut in halves)

·         ½ lb. hard salami, julienned

·         2/3 large can sliced black olives

·         3 stalks celery, sliced

·         1 bunch green onions, sliced

·         ½ cup green pepper, diced

·         1 cup Parmesan cheese, shredded

·         1 cup 5 cheese Italian blend, shredded

For the Dressing

·         2 tbsp. apple cider vinegar

·         2  tbsp. sugar

·         ½ tsp. garlic powder

·         1 tsp. dried basil

·         ½ tsp. dried oregano

·         1 tsp. mustard powder

·         4 tbsp. mayonnaise

·         ½ cup extra-virgin olive oil

·         1 tsp. salt

·         ½ tsp. pepper

Cook pasta al dente according to package, drain and cool.  In a small bowl, mix vinegar, sugar, garlic, basil, oregano, mustard powder, salt and pepper and stir.  Whisk in mayo and then drizzle olive oil slowly as you whisk.

Add salad ingredients and dressing to pasta and toss well. 

Crock Pot Chicken and Dressing

Crockpot Chicken and Dressing

Ingredients

·         1 whole chicken, boiled, de-boned and torn in bite size pieces  (I used 2 chicken breast and 3 leg quarters and I boiled the chicken in half broth, half water)

·         3 packages Martha White Yellow Cornbread Mix, prepared per the package instructions and crumbled

·         8 (1-ounce) firm white bread slices, toasted and crumbled  (I used day old French bread)

·         2 (14-ounce) cans chicken broth (I used the broth from cooking the chicken, about 3 cups)

·         2 (10 3/4-ounce) cans cream of chicken soup

·         1 medium onion, chopped

·         3 celery ribs, chopped

·         4 large eggs, lightly beaten

·         1 heaping tablespoon ground sage

·         1/2 teaspoon pepper

·         1/4 teaspoon salt

·         1/2 cup butter, softened

Preparation

1.     Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.

2.     Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. 

Sweet Potato Casserole

Ingredients:

• 6 cups mashed sweet potatoes (about 6 sweet potatoes)
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 2 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1 cup brown sugar
• 2/3 cup flour
• 2/3 cup melted butter
• 2 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 12-16.

PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE

1 (29 oz.) can pumpkin 1/2 c. sugar 1/2 c. brown sugar 1 (13 oz.) can evaporated milk 3 eggs 4 tsp. pumpkin pie spices 1/2 tsp. salt 1 box yellow cake mix 1 1/2 cubes (3/4 c.) butter, melted 1 c. pecans, chopped Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all.Bake at 350°F for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serves 12 to 15.

Pico de Gallo

A recipe really isn’t needed for this but my girls need a recipe. 
Ingredients:

• 5  Roma tomatoes, diced
• 1/2 large onion, diced (I like sweet onion but red onions are pretty)
• 1 jalapeno pepper, seeded and diced fine
• cilantro (not too much)
• juice of 1 lime (about 2 tbsp)
• salt to taste

Directions:
Gently combine all ingredients and adjust to your liking.  I don’t like super hot things but you might want to add more jalapenos.  I also don’t care for cilantro so I only put a couple tablespoons, diced in big pieces so I can dodge it. 

Chicken Taco Chili

Ingredients:

• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 10.5-oz cans diced tomatoes w/chilies (mild Rotel)
• 1 packet taco seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp dried cilantro
• 1 cup chicken broth
• 3 boneless skinless chicken breasts

Directions:

Combine beans, chicken broth, tomatoes w/ green chilies, corn, tomato sauce, cumin, chili powder, salt, pepper and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 8 hours or on high for 5 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker along with dried cilantro and stir together.  Continue to cook for 30 minutes.    Serve with shredded cheese, Fritos and sour cream.