Chicken tortilla soup (crock pot)

3-4 frozen chicken breasts
1 can black beans, drained
1 can corn, drained
1-1/2 cups salsa (I use pace picante)
8 oz block cream cheese

Place chicken, beans, corn and salsa in crock pot. Cook on high 4-5 hours. Shred chicken. Add cream cheese 30 minutes before serving. Stir well. Top with crumbled tortilla chips.

Submitted by: Brooklyn Peterson

Pumpkin chocolate chip cookies

1/2 cup softened butter
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1 1/2 cups sugar
1 cup 100% libbys pumpkin
2 1/2 cups flour
1/2 tsp salt
1 tsp nutmeg
1 cup semi sweet chocolate chips

Mix butter, sugar, egg, pumpkin, an vanilla. Set aside. In another bowl mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips. Mix mixtures together slowly. Place by spoonfuls on a lightly greased cookie sheet. Bake at 350* for 11-14 minutes. Let cool. They will be cake like.

Submitted by: Brooklyn Peterson

Honey Lime Chicken Enchilada’s

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Submitted by: Nicole Harman

Broccoli Potato Cheese Chowder

2 -3 red potato’s diced and cooked until tender

2 bunches of broccoli chopped and cooked until tender

½ Cup butter

½ Cup of flour

4 Cups of Milk

1 Cup chicken broth

1 ½ tsp salt

1 tsp. pepper

2 Cups of grated cheddar cheese

Cook your vegetables and then set aside.  If you cook your potatoes in chicken broth you can use that water for your 1 cup of chicken broth. 

In a large saucepan or soup pot melt ½ cup of butter over medium heat, then stir in flour until well blended.  Gradually stir in milk, chicken broth, salt and pepper.  Stir constantly until mixture reaches a slow boil and cook for 2-3 minutes or until thickened.  Add in vegetables and cook over medium heat for about 5-10 minutes.  Avoid bringing your soup to a rapid boil.  Add in your cheese and stir until cheese is melted and well blended.  Serve immediately or keep warm over low heat. 

Submitted by: Nicole Harman 

Beach Street Chicken

1 lb. linguini Noodles (or Fettuccini or I like it with Thin Spaghetti)

1-2 T. olive oil

Zest from one lemon

Juice from one lemon

¼ c. chopped fresh parsley

Salt and freshly ground pepper

Parmesan cheese

Marinade:

½ c. olive oil

2 cloves garlic, whole

2 T. Cajun seasoning (I would cut in half if you have little ones; this was too much for my younger kids)

2 T. lemon juice

2 T. minced parsley

1 T. brown sugar (or more if you like it a little sweeter-I think I added about 2 T.)

2 T. soy sauce

2 chicken breasts, sliced. (OR 16 extra large shrimp)

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large sauté pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to overcook shrimp.

Cook Noodles according to directions then drain.  While the noodles are cooking combine the lemon juice, zest, olive oil and parsley together in a large bowl.  Add noodles and then toss together.  Once tossed, pour the cooked chicken and sauce over the noodles and toss well to combine.  Sprinkle with parmesan cheese. 

Submitted by: Nicole Harman 

Cinnamon Bundt Cake

1 yellow cake mix
1 small package vanilla instant pudding
3/4 c. oil
3/4 c. water
1 tsp. vanilla
4 eggs
2 3/4 tsp. cinnamon
1/2 c. sugar

Beat cake mix, pudding mix, oil, water, vanilla, and eggs on high for 8 minutes. Batter will be thick. In a small bowl, mix together cinnamon and sugar. Grease and flour a bundt pan. Sprinkle some of the cinnamon and sugar mixture into the prepared pan, and shake to coat. Alternate layers of the batter and the cinnamon/sugar mixture in the pan. Bake at 350 degrees for 40-50 minutes.

Submitted by: Nicole Harman 

Pork Chop and Apple Casserole

1/3 c. sugar                                                        

1/8 t. nutmeg

2 T. flour                                                             

3 large apples sliced

¼ t. cinnamon                                                 

8 pork chops

1 pkg. shake and bake (or you can use seasoned bread crumbs)

Mix sugar, flour, cinnamon, and nutmeg in a large bowl.  Add apples toss and coat.  Spoon into a greased 9x13 inch pan.  Coat pork chops with shake and bake as directed on package.  Discard any remaining mix.  Place pork chops on top of apples and bake at 425 degrees for 35 min or until meat is cooked through.  This is a really easy recipe to make for two people!

Submitted by: Nicole Harman