Chicken Enchiladas

Tortillas
Chicken
Green chili enchilada sauce
Mozzarella cheese (grated)

Spice up thawed chicken (garlic salt, lemon pepper, etc...). Grill chicken. Warm tortillas in microwave or cook uncooked tortillas. Coat both sides of tortillas with enchilada sauce. Roll chicken and cheese in tortillas. Place in casserole dish. Bake 350 for 30 minutes. Seriously my new favorite recipe!

Berry Fluffy Salad

1 (32 oz) strawberry yogurt
1 (12 oz) cool whip
2 small boxes instant vanilla pudding

Mix well.
Add fresh or frozen berries to desired consistency.

Granola

Mix the dry ingredients in a large bowl:

7 cups oats
1 cup Grape Nut type cereal
1 cup buttermilk powder
1 cup raw sunflower seeds
1 cup coconut flakes
1 cup sliced (or slivered) almonds
1/4 cup sesame seeds
1 t. cinnamon


Then combine the following ingredients in a separate bowl:

1/2 cup oil
1/3 cup maple syrup or 1 T. almond flavoring and 2 T. vanilla
1 cup honey

Add wet ingredients to dry ingredients and mix well. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Cool thoroughly, then add dried fruit:

golden raisins
raisins
craisins
banana chips

Chunky Chicken Chili

(Aaron McCargo Jr. Food Network)

4 oz. butter
2 lbs. boneless skinless chicken breasts cubed into 1/2 inch pieces
1/4 c. all purpose flour
1 large onion chopped
1/4 c. red pepper, diced
1/4 c. green pepper, diced
2 c. chicken stock
1 c. heavy cream
2 T. chili powder
1 t. ground coriander
1 t. ground cumin
1/2 to 1 t. cayenne pepper
1 T. cracked black pepper
1 T. Kosher salt
2 (14.5 oz) cans of great northern beans drained
2 (4 oz) cans diced Green chile's
1/2 c. sour cream
1 1/2 c. grated cheddar for garnish
2 stocks chopped green onions for garnish

In large stock pot, melt 4 T. butter over medium high heat. Brown chicken pieces until nicely colored and cooked through. Remove chicken and set aside.

Using same post, stir in the onions and peppers, and cook until softened. Add spices and cook until fragrant. Add flour to create a roux. Add the chicken stock to de-glaze the pan and stir int he heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Add the beans, Chile's nd chicken and simmer for another 6-8 minutes. At the very end, mix in the sour cream.

Spinach and feta stuffed Meatloaf

2 lbs. ground beef
2 large eggs
2/3 c. seasoned bread crumbs
1 pkg. dry onion soup mix
2 cloves minced garlic
1/4 c. Parmesan cheese, grated
1/2 c. ketchup
3/4 c. feta cheese, crumbled
3 T. sun dried tomatoes minced
1 10 oz pkg. frozen chopped spinach thawed and squeezed dry.

Reserve 2 T. of ketchup. In a large bow, combine the ground beef, eggs, bread crumbs, onion soup mix, garlic, Parmesan cheese and remaining ketchup. In a small bowl, mix together the feta cheese and sun-dried tomatoes. On a cutting board covered with wax paper, pat the meat mixture into a rectangle, approx. 6x10 inches. Spread the feta cheese mixture over the meat rectangle within 1 inch of the edges. Place the spinach over the feta. Using the wax paper, roll the meat loaf so that the ends of the meat loaf are also completely sealed. Place int he crock pot cooker. Top with he remaining ketchup. Cover, cook on low 8-10 hours or on high 4-6 hours.

White Bread 101

(King Arther Baking Companion)
Makes 1 loaf

3 c. unbleached all purpose flour
2 t. instant yeast
1 1/4 t. salt
3 T. sugar
4 T. butter
1/4 c. nonfat dry milk
1/3 c. potato flakes (unseasoned)
1 1/4 c. lukewarm water

In bowl of a stand mixer, combine sugar, water, and yeast and let stand 5 minutes while you measure out the rest of the ingredients. After 5 minutes, add rest of ingredients to bowl and mix until a nice soft dough forms.

Let rise in warm place until double. Remove from bowl and shape into a rectangle. Roll dough up and place in greased 8x4 inch loaf pan. allow to rise until double once more. Bake in preheated 350 oven for 35-40 minutes.

Makes great sandwich bread, nice flavor and easy to slice.

French Bread

Makes 2-3 loaves

6 c. bread flour
2 T. yeast
2 T. Butter
2 1/2 c. water
1 T. salt

Mix in mixer. Let rise until double.
Pat into rectangle.
Divede into 2 to 3 loaves.
Roll tightly. Let rise 1/2 hour.
Mist with water.
Bake @ 425 for 25-35 minutes depending on number of loaves.

compliments of Wendy Jones