MAIN DISHES

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Chicken Enchiladas

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1 can cream of chicken soup

3 oz. pkg. cream cheese

1/2 cup milk

1/2 cup sour cream

1 cup chicken broth

8 oz. grated cheddar cheese

3 cooked and shredded chicken breast

12 flour tortillas

Combine soup, cream cheese, milk, sour cream and broth. Heat through in saucepan and mix until smooth. Pour 1/2 cup sauce in bottom of 9x13x2-inch baking pan. Fill tortillas with 3T chicken, sauce and shredding cheddar cheese. Roll tightly and put in pan. Cover tortillas with remaining sauce and shedded cheese. Bake at 350 degrees for 30 minutes or until hot in center.

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Hidden Valley Ranch
Quiche Lorraine

1 (8-inch) pie shell, baked & cooled
1 cup Swiss cheese, grated
3 lg. eggs
1 1/4 cup heavy whipping cream
1 pkg. Hidden Valley Ranch mix
2 tbsp. bacon bits, cooked

Preheat oven to 400 degrees. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix. Pour over cheese. Bake 15 minutes. Reduce heat to 350 degrees; bake 15 to 20 minutes, until center is set. Cool. Serves 8.

Cooks.com - Recipe - Hidden Valley Ranch Quiche Lorraine

Baked Spaghetti

1 cup chopped onion

1 cup chopped green pepper

1 tablespoon butter or margarine

1 can(28 oz) tomatoes with liquid, cut up

1 can (4 oz) mushroom stems and pieces, drained

2 teaspoons dried oregano 1 pound ground beef, browned and drained, optional

12 oz spaghetti, cooked and drained

2 cups (8oz) shredded cheddar cheese

1 can (10-3/4 oz) cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13-in. x 9-in. x 2 baking dish. Top with half of he vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees for 30-35 minutes or until heated through. Yield: 12 servings.

Tuna Noodle Casserole

2 cans (10 3/4 oz) cream of mushroom soup
1 cup milk
2 cups cooked peas
2 cans (about 12 oz each) tuna or canned chicken breast, drained
4 cups hot, cooked medium egg noodles
2 tbsp. dry bread crumbs
2 tsp. butter, melted

Stir soup, milk, peas, tuna and noodles in 3-qt. casserole. Bake at 400 degrees or until hot. Stir. Mix bread crumbs with butter and sprinkle on top. Bake for 5 min. more. Makes 8 servings.

BREAKFAST

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Johnny-O Waffles

(Belgian Waffle Maker)

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 cup milk
1 egg, separated
1/2 tbl butter, melted

• Sift dry ingredients together in a bowl
• add egg yolk, milk and the melted butter to the dry ingredients and beat together thoroughly
• Beat egg white until stiff, stir 1/4 into the batter to lighten it and then gently fold in the remaining egg white.
• Pour a scant 1/2 cup of batter onto the heated waffle mold. The light should be off. When batter is added, the light will go on. When the light goes off again, the waffle is done.
• Makes about 6 waffles.

MEAT

Beef, Pepper & Mushroom Kabobs

Total recipe time: 30 minutes

Makes: 4 servings

Ingredients:
1 pound boneless beef top sirloin steak, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt

Seasoning:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

Instructions:
Trim fat from beef steak; cut into 1-1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
Prepare rice according to package directions; keep warm.
Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt. Serve kabobs with rice.

http://www.beefitswhatsfordinner.com/

DESSERTS

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Two-Tone Fudge Brownies

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1 cup (6 oz) semisweet chocolate chips

1/2 cup butter or margarine, softened

1 cup sugar

1 eggs

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/4 tsp baking soda

3/4 cup chopped walnuts

Cookie Dough Layer:

1/2 cup butter or margarine, softened

1/2 cup packed brown sugar

1/4 cup sugar

3 tbls milk

1 tsp vanilla extract

1 cup all-purpose flour

1 cup (6 oz) semisweet chocolate chips

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In a microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts.

Spread into a greased 13x9x2-in. baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoons over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.

Cookie dough layer is not baked and does not contain eggs.

For faster recipe, use store bought brownie mix and cook according to package directions.

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Apple Crisp

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6 Apples

1/2 cup sugar

1/2 tsp cinnamon

2 tsp lemon juice

Topping:

1/2 cup sugar

3/4 cup sifted flour

1/2 tsp salt

1/2 tsp butter or margarine

1/4 cup chopped nuts (optional)

1. Butter an 8x8x2-inch baking dish or 6 cup casserole
2. Pare, core and slice apples. Combine sugar, cinnamon and lemon juice and mix with fruit; turn into prepared baking dish.
3. TOPPING: Crumble together sugar, flour, salt and butter. Mix in nuts (optional) and top apples with crumbly mixture. Bake at 375 degrees for about 45 minutes or until apples are tender and topping is nicely browned. Makes 6 to 8 servings.

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Cascaron

(Filipino Rice Balls)

2 cups mochico rice flour
1 cup coconut flakes
1-2 cups water
1/2 cup sugar
Dark brown sugar mixed with water to dip balls in after frying

Mix all the ingredients together. Roll into 1-in balls and fry in oil. While still hot, coat balls in brown sugar mixture.

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Chex Puppy Chow

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9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

High Altitude (3500-6500 ft): No change.

APPETIZERS

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7-Layer Southwestern Dip

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3 cups shredded lettuce , rinsed and drained
1/2 cup chopped red sweet pepper (and/or yellow sweet pepper)
1/4 cup sliced green onions
1 8-ounce carton dairy sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 8-ounce jar (1 cup) chunky salsa
1/2 of a medium avocado, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or Monterey Jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or parsley (optional)
16 ounces tortilla chips

1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.
2. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips. Makes about 32 appetizer servings.

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Bread Pot Fondue

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Ingredients:
1 round loaf bread (1-1/2 pounds, 8 to 10 inches in diameter)

FILLING:
2 cups (8 ounces) shredded sharp cheddar cheese
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups sour cream
1 cup (5 ounces) diced cooked ham
1/2 cup chopped green onions
1 can (4 ounces) chopped green chilies, drained
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted
Assorted fresh vegetables

Directions: Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside.

For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet. Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables. Yield: 5 cups.

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Fresh Veggie Pizza

1 tube (8oz) cresent rolls
1 pkg (8oz) cream cheese
1 envelope ranch salad dressing mix
1 tbs milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and
mushrooms

Unroll cresent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. x 2-in baking pan coated with non-stick cooking spray; seal seams and perforations. Bake at 375 degrees for 11-13 minute or until golden brown. Cool completely.

In a mixing bowl, beat cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces. Yield: 8 servings.

SOUPS

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Tortilla Soup

2 Tbs. olive Oil
1 cup chopped onions
2 tsp. chopped garlic
1 pablano or pasilla pepper seeded and chopped
1 ½ tsps. Salt
1 ½ ground cumin
½ tsp ground coriander
1 tbs. tomato paste
6 cups chicken stock
1 lb cooked shredded chicken
¼ cup chopped fresh cilantro leaves
2 tsps fresh lime juice

Put the olive oil into a large soup pot on medium high heat, add onion, garlic, peppers, salt, cumin, and coriander and cook for 5 minutes. Then add the tomato paste, stirring, cook for a minute. Add chicken stock and simmer for 20 min. Add chicken and cook 5 minutes more. Just before serving add the cilantro and lime juice.

I serve mine with tortilla strips, avocado, lime slices and sour cream. Sometimes I add diced tomato, sweet corn, and black beans.

I use corn tortillas cut into strips and then fry them in oil, you could also use crushed tortilla chips.

CAKES

Strawberry Pop Cake

Follow the directions on a box of yellow cake mix. Let cool, punch holes with fork all over cake.

Dissolve 1 box (3 or 4 oz) strawberry Jell-O with 1 cup boiling water. Stir until dissolved. Add 1 cup or 8 oz. strawberry soda. Pour mixture over cake. Let stand a few hours or overnight in the refrigerator.

Frosting

2 boxes (4 oz) vanilla instant pudding
2 cups cold milk
1 8 oz. container Cool-Whip

Beat the pudding and milk till stiff, then FOLD in the Cool-Whip. Spead on cake. Store in refrigerator.

Sugar free ingredients can also be used in this recipe.

Hot Fudge Cake

1 cup all-purpose flour
3/4 cup sugar
6 tbs baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbs vegetable oil
1 tsp vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
Whipped cream or ice cream, optional

In a medium bowl, combine flour, sugar, 2 tbs cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
Yield: 9 servings

COOKIES

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Magic Cookie Bars

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1/2 cup margarine or butter

1 1/2 cups graham cracker crumbs

1 14 oz. can sweetened condensed milk

1 cup (6 oz) semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts

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Preheat oven to 350 degrees (325 degrees for glass pan). In 13x9x2-in. baking pan, melt margarine or butter in oven. Spinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

No Bake Cookies

2 cups sugar
1/2 cup (1 stick) butter
1 square baking chocolate
1/2 cup milk

Cook on high heat and stir until boiling. Remove from heat.

Add:

1/2 cup peanut butter
3 cups oatmeal (uncooked)
1 tsp vanilla

Mix well and drop onto waxed paper. Store in airtight container.