Mustard Dip

Sounds strange, but it is so tangy and good. Serve with pretzels or even use as a condiment on a sandwich. Enjoy!

1 (1 oz) package ranch dressing mix (Hidden Valley)
1/2 cup of sugar (or splenda)
1 tablespoon garlic powder
2 tablespoons prepared horseradish - adjust to taste
8 oz yellow mustard
8 oz sour cream (or I used the greek yogurt, reduced fat - PLAIN)
8 oz mayo
1/4 cup dry onions

Mix dry ingredients together then stir in liquid.... refrigerate and serve!

Mexican Chopped Salad with Honey Lime Dressing

Mexican Chopped Salad with Honey Lime Dressing - compliments of epicurious.com -- http://www.epicurious.com/recipes/food/views/Mexican-Chopped-Salad-with-Honey-Lime-Dressing-230154

 

Salad Ingredients:

• 2 1/2 cups chopped romaine lettuce
• 1 can (15.5 oz) black beans, rinsed and well drained
• 3/4 cup chopped seeded tomato
• 3/4 cup chopped peeled jicama ***I did not use this.
• 3/4 cup fresh corn kernels, uncooked (or frozen or canned) *** I just used canned.
• 3/4 cup thinly sliced radishes ***I did not use this.
• Half a ripe avocado, diced
• 1 red bell pepper, chopped
• 1/4 cup crumbled reduced-fat feta cheese
• I also added cucumber -- you really just put your favorite salad ingredients...

Honey-Lime Dressing Ingredients:

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp finely chopped fresh cilantro
• 1 garlic clove, peeled and minced
• 1 tsp chopped jalapeño pepper (use canned for less heat) ***I used jarred.
• I added grated fresh ginger although the recipe didn't call for it.

Read More http://www.epicurious.com:80/recipes/food/views/Mexican-Chopped-Salad-with-Honey-Lime-Dressing-230154#ixzz1n7dYCquE

Eclair Cake Recipe

Eclair Cake Recipe (compliments of allrecipes.com) - http://allrecipes.com/Recipe/Eclair-Cake/Detail.aspx

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Chicken Enchiladas

Chicken Enchiladas

1 lb. cooked chicken (shredded)
1 small onion diced and sauteed in butter
1 (8oz) container sour cream
1 block cream cheese
1 can green chilies
1 can cream of chicken soup
splash of hot sauce
Tortilla shells
Large bag of Mozzarella or Mexi-cheese
1 small carton heavy cream

Mix first 7 ingredients. Heat tortillas in microwave for just a few seconds (until warm)

Spray baking dish.
Roll heaping spoonfuls of mix into each tortilla and line in a baking dish.
Sprinkle cheese over the top.
Drizzle heavy cream over top of cheese.

Bake covered at 350 for 30 minutes or until heated through.

Remove cover and bake another 5 minutes to brown the cheese.

PS...This makes a ton- it fed all 13 of us, so be prepared:)

Mexican Dorito Casserole

Here's the recipe for the Chicken Doritio Casserole that we had the other night! Enjoy - Chrisitne :)

Serves 4-6
2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Apple Cake

Apple Cake

Mary Sims

3 eggs
1 1/2 c. salad oil
2 c. sugar
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
3 c. chopped apples (peeled & cored)
1 1/2 c. chopped pecans
1 tsp. cinnamon

Mix eggs, oil, and sugar. Blend really well. Add flour, salt, baking soda and mix well. Add vanilla and cinnamon. Add chopped apples and nuts. Bake in a greased tube pan at 350 for one hour (or until it looks done). Cool 30 minutes and remove from pan.

Optional topping: (I've actually never done this, but it you would like to...here are the directions)
1 c. brown sugar
1/4 c. milk
3/4 stick margarine
Heat for 4 minutes. Pour over cake.

Enjoy!

Hearty Italian Soup - adapted from Southern Living

Here's the recipe for the Hearty Italian Soup, which I adapted from a Southern Living recipe. Hope you enjoy! ~ Stephanie

Ingredients

• 1 (16-oz.) package mild Italian chicken sausage
• 2 teaspoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes
• 1 teaspoon dried Italian seasoning
• 1.5 cups mini pasta shells
  
• 1 (5-oz.) package baby spinach
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese
• Parmesan-Pepper Cornbread Biscotti

Preparation

• 1. Cook chicken sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
• 2. Stir chicken broth and next 4 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
• 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

Recipe inspired by Kelly Mapes, Fort Collins, CO, Southern Living
OCTOBER 2011