Saturday, January 23, 2010

Fast and Easy Chili

This recipe was contributed by Rachel Nielson.

I made this recipe in 15 minutes tonight. I couldn't believe how fast and easy it was!

-1 small onion (chopped)
-1 medium green pepper (chopped)
-1 clove garlic (minced)
-1 lb. ground beef or ground turkey

Brown the meat with the onion, pepper, and garlic. Drain.

In a pot, mix the meat with the following:

-1 can kidney beans
-2 cans black beans
-1 can corn
-1 can stewed tomatoes
-1 8 oz. can tomato sauce
-1 tsp. chili pepper
-1/2 tsp. basil

Simmer for a while. The recipe says at least 30 minutes, but I did it for about 10 minutes tonight, and it was still delicious. Top with crackers and cheese. YUM.

Friday, January 15, 2010

Filled Lemon Cupcakes

This recipe was contributed by Chrissy Carlson via Sarah McKenna.  Chrissy says that these divine cupcakes are her favorite, but they are only for the truly sweet-teethed out there.  A few variations that she has tried are listed below the recipe for those of you who are big lemon people.  (I can't wait to try to chocolate variation......yumm......)
Filled Lemon Cupcakes

For 12-18 cupcakes, you need:
1 package lemon-flavored cake mix (and all of the ingredients that you need in order to mix together the mix....eggs, oil, etc.)
1 dry package cheesecake pudding mix
2 cartons lemon-flavored frosting
2-3 cups powdered sugar
lemon candies

Mix the cake, adding the pudding mix as a last step.  When filling the cupcake tin, alternate every other cup, and fill each one almost full.  You want it to spill over the sides a little...don't worry, just grease the pan well.  (This is why one box of cake mix won't quite make the usual 2 dozen cupcakes.)  Bake and cool.

Mix together the canned frosting and powdered sugar.  Using the long end of a wooden spoon.  Poke a hole through the top of the cupcake all the way to the bottom, so that there is a tunnel running from top to bottom.  Pipe the lemon frosting into the cupcake until the top starts to bulge.  That's how you know it's full of yummy frosting.  Then you can swirl some more icing around the top, and top the whole thing with a lemon candy, right in the center.  Repeat for all of the cupcakes.  

Other yummy variations I've tried:
*Chocolate cake with chocolate frosting and chocolate chips on top
*Spice or carrot cake with cream cheese frosting and a candy corn or candy pumpkin on top

Sunday, January 10, 2010

White Chicken Lasagna

This recipe was contributed by Ann Brown via Sarah McKenna.  I (Sarah) tried it last week, and my husband and I both really enjoyed it.  It is very unique and tasty.  It does not require any cooking skill, but it does take a bit of time to assemble.
White Chicken Lasagna
approx. 10 no-boil, uncooked lasagna noodles
1 1/2 - 2 jars (16) oz. white Alfredo sauce (thinned with a splash of milk if desired)
1 1/2 tsp dried oregano
3 cups chopped or shredded chicken
1 can (14 oz) artichoke hearts
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed (or 2 tsp minced garlic)
3 cups (12 oz) shredded mozzarella cheese (keep 2 handfulls for the top)
1 package (4 oz) crumbled feta cheese
2+ cups packed fresh baby spinach 
1.  In a small bowl: Alfredo sauce, milk and oregano.
2.  In a separate, larger bowl: All remaining items. 

1.  Pour 2/3 cup of sauce mixture on the bottom of the pan.
2.  Lay a few noodles.
3.  Spread a handful of spinach over the noodles.
4.  Spread approximately half of the chicken mixture over the spinach.
5.  Pour approximately half of the sauce mixture over the chicken mixture.
7.  Finish the dish by topping it with a thin layer of shredded mozzeralla.

Cover with aluminum foil and cook at 375 degrees for 45 minutes.  Uncover and continue cooking for 10-15 minutes or until the sauce bubbles.
(Ann usually just covers it and lets it cook for approximately one full hour.)

Easy-Cheesy Chicken Tortilla Soup

This recipe was contributed by Ann Brown via Sarah McKenna.  

Ann's told me that this is very much a "feel it out" recipe.  The ratios of chicken broth to cheese are easy to modify so that the consistency of the soup is to your liking.

Easy-Cheesy Chicken Tortilla Soup

1 1/2 - 2 cups cooked chicken cubed
1 jar of black bean corn salsa
      (Any brand will do, but I usually try to go for the more "homemade looking brands" . . . not Pace.)
1 lb. Velveeta, cubed
2 (15oz) cans of chicken broth
1 (15oz) can corn (drained)  (or 1/2 bag frozen corn)

Stir broth, chicken, salsa and corn together. Simmer for 10 minutes. Add cubed Velveeta, stir and simmer until melted. Serve with chips and sour cream.

Sunday, January 3, 2010

Cowboy Cookies

This recipe was contributed by Rachel Nielson.

Dad's Winning Cowboy Cookies
(He won a church bake-off against all of the ladies!)

2 large eggs
1 cup sugar
1 cup brown sugar (packed)
2 sticks butter or margarine (at room temperature)
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
2 cups unsifted flour
2 cups regular oats (not quick oats)
1/2 bag of chocolate chips


1. Preheat oven to 350 degrees.
2. Mix together dry ingredients in a separate bowl and set aside.
3. Mix eggs, both sugars, and butter in a large mixing bowl. Beat on medium speed until mixture is thoroughly mixed and fluffy.
4. Add vanilla, and mix well.
5. Add dry ingredients and mix thoroughly.
6. Add chocolate chips, and mix well.
7. Drop cookies on sprayed/greased baking sheet.
8. Bake for 12-13 minutes. Take out when spongy on top. Be careful not to over bake.