Thursday, November 5, 2015

Spicy Enchiladas with Pumpkin Sauce

by Martha Stewart

  • 1 lb shredded cooked chicken
  • 6 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) pumpkin puree
  • 4 cloves garlic, peeled
  • 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
  • 1 teaspoon chili powder
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
  • Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  • In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  • Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
  • Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
  • Tuesday, March 17, 2015

    Date Bread 
    (By Benita Schaugaard)

    1 ½ cups boiling water (poured over)
    2 cups chopped dates

    Add:       2 cups scant sugar
                   2-3 TBSP oil
                   1 egg

    3 ¼ cups flour
    1 tsp salt
    2 tsp soda
    1 tsp vanilla
    1 cup nuts

    Add date mixture  to dry ingredients and mix. Bake in 2 greased and floured loaf pans.
    At 300 degrees 1 to 1 ½ hours

    Contributed by Laurie Simpson

    Monday, June 16, 2014

    Frosted Peanut Butter Cookies

    Frosted Peanut Butter Cookies
    1 cup butter, room temperature
    1 cup brown sugar
    1 cup white sugar
    1 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon vanilla
    2 eggs
    3 1/4 cups cake flour ( I use regular flour and they are delicious. )
    1- 12 oz bag Reese's Peanut Butter chips (no substitutions)

    Pre-heat oven to 350 degrees and place rack in center of oven.
    Cream together butter, sugars, salt, baking soda and powder.  Add vanilla and eggs. Mix well.
    Add flour and peanut butter chips. Mix just until flour and chips are blended together.
    Bake for about 12 minutes, or until set.

    Peanut Butter Frosting

    1/2 cup butter, soft-room temperature
    3 cups powdered sugar
    1/2 cup peanut butter (not natural)
    milk to thin to proper consistency (whole milk is best)

    Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
    **(I made a little bit more of this frosting the second time I made these because I felt like this wasn't enough...but I love peanut butter!)

    Chocolate Frosting
    1 cup butter
    5-6 cups powdered sugar
    1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
    1 tablespoon vanilla
    1/4 to 1/3 cup milk

    Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
    **(This made more than I needed...but I've never had a problem with extra chocolate frosting in the house.)

     After cookies are cooled, frost with peanut butter frosting. Let them sit for a few minutes to let the peanut butter frosting set a little bit. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.

    Quinoa Chili

    Quinoa Chili
    Yield: About 6 servings
    • 2 cups cooked quinoa
    • 1 Tbsp extra virgin olive oil
    • 1 large yellow onion, diced (1 3/4 cup)
    • 4 cloves garlic, minced
    • 2 (14.5 oz) cans diced tomatoes
    • 1 (15 oz) can tomato sauce
    • 1 1/2 - 2 cups vegetable broth  (or chicken broth if not making vegetarian)
    • 1 (7 oz) can diced green chiles
    • 2 1/2 Tbsp chili powder
    • 2 tsp ground cumin
    • 2 tsp cocoa powder
    • 1 1/2 tsp paprika
    • 1/2 tsp granulated sugar
    • 1/2 tsp ground coriander
    • 1/2 tsp cayenne pepper, or to taste (optional)
    • Salt and freshly ground black pepper, to taste
    • 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
    • 1 (15 oz) can black beans, drained and rinsed
    • 1 1/2 cups fresh or frozen corn
    • 1/2 cup cilantro, chopped
    • Juice of 1 lime
    • Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
    • Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

    Saturday, January 18, 2014

    Clam Chowder

    2 6.5 oz cans minced clams
    1 c. finely chopped onion
    1 c. finely diced celery
    2 c. (6-8) potatoes cubed small

    Drain juice from clams and pour over vegetables.  Set clams aside, after rinsing well.  Add enough water to barely cover vegetables and cook for 20 minutes.  While vegetables are cooking, make a white sauce.

    White Sauce:
    3/4 c. butter
    3/4 c. flour
    1 qt half and half cream
    1 1/2 tsp salt
    few shakes pepper
    1/2 tsp sugar (optional to taste)
    Mix with wire whisk until it boils.  Mix white sauce and udrained vegetables and clams.  If desired, juice from clams may be saved and added now.

    (courtesy of LaVerne, Charlene and Debbie Bushman)

    Monday, October 28, 2013

    Pumpkin Crunch Cake

    Alyssa Simpson's "Find"
    • 1 box yellow cake mix
    • 1 can (15 oz) pumpkin puree
    • 1 can (12 oz) evaporated milk
    • 3 large eggs
    • 1 1/2 cups sugar
    • 1 tsp. cinnamon
    • 1/2 tsp. salt
    • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
    • 1 cup butter, melted
    Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.
    *When we made this recipe we decreased the amount of pumpkin...only used about 2/3's of the can. The pumpkin wasn't overpowering! We also cut the baking time to 45-50 minutes... as we used a darker pan.

    Wednesday, September 11, 2013

    Crock Pot Potato Soup

    1 Bag Frozen Hashbrowns
    2 (14 oz) cans chicken broth
    1 can cream of chicken soup
    ½ cup chopped onions
    Pepper to taste

    Put all ingredients in crock pot…cook on low for 6 hours.  Stir in  one  8 oz. package of cream cheese.  Garnish with grated cheese and bacon bits.