Chicken Italiano

Appetizers are a favorite of mine to make so you'll see mostly that from me... anyway, here's a really easy one and so delicious!

INGREDIENTS:

• 18 Wonton wrappers • 1/2 cup Red pepper, finely chopped • 1/2 cup Green onion, finely chopped • 2 tsp. Olive oil • 2 cups Cooked chicken, finely chopped • 1/3 cup Mayonnaise • 2 tbsp. Parmesan cheese • 1/2 tsp. Garlic powder • 1/2 tsp. Onion powder • 1/2 tsp. Basil • 1/2 tsp. Oregano • Salt & pepper to taste • Non-stick cooking spray

DIRECTIONS:

1. Preheat oven to 400°F. Spray muffin pan cavities with non-stick cooking spray.

2. Press wonton wrappers into cavities.

3. In small skillet, cook red pepper and green onion in olive oil until soft, about 5 minutes.

4. Meanwhile, combine chicken, mayonnaise, cheese and seasonings

5. Stir in cooked vegetables.

6. Spoon 3 tbsp. filling into each wonton cup.

7. Bake 7-8 minutes.

8. Serve hot or at room temperature. Makes enough for 18 servings.

Tis the season for Pie

This is the time of year I have no guilt eating pie. This is our favorite and so easy!

Pumpkin pie (1 pie)
1 Can pumpkin
1 (4oz) condensed milk ( I used the whole can they come in 6oz or 8oz)
2 eggs
1 tsp cinnamon
½ tsp GINGER
½ tsp nutmeg
½ tsp salt

Add all ingreditent and mix well, pour in pie crust.
Bake 425 for 15 mins reduce heat to 350 degrees back for 35-40 mins.

I like to make my own crust, this is a not fail crust. It makes 2 or cut in half if you only need one.
Pie Crust (2)
2 c flour
1 tsp salt
1 c shortening
½ c water

Put flour, salt and shortening in bowl, use a fork for pastry cutter and cut up the first ingredints. Once it looks like a crumbled mess add slowly the water and mix until you form your dough. The less you work with it the lighter your crust. Roll in a ball and cover with saran wrap and put in fridge for at least 30 mins to chill then roll for pie.

AN EMPTY JAR DOES NOT FILL EMPTY TUMMIES!

WE NEED OUR COMFORT FOODS IN TIMES OF STRESS!

My mother in law passed this on to me and I thought I would post it.

If you have some empty jars around your house, try this.

It does not require any investment in a canner.

Dry Canning in your OVEN

From Wanda Lewis of Mt. Airy, NC, by Michelle Lewis, Kernersville, NC
“I have used it and have eaten 8 year old Oreos, Lucky Charms [Cereal] etc and was I was amazed at the freshness!”[LDS Bishop’s Storehouse handout, Greensboro, NC]

These items have a ten year shelf life if stored in a cool, dry, dark place.

Foods Suitable for 225 degree Dry Canning:

Saltine Crackers Macaroni & cheese dinners Raisins
Ritz Crackers Hamburger Helper Pasta, egg noodles
Cheeze-it crackers Graham crackers Oreos
Grits All dried beans (except Pintos) dry bananas slices
Cereals Plain Cornmeal Plain white flour
Rice Cookies Goldfish crackers
Nilla Wafers Snacks, Rice-a-Roni Instant Potatoes
Oatmeal Nuts, salted or unsalted (anything you can think of!)

For kits like Mac ‘n Cheese, dry instant dinners, Top Ramen, cut the name and directions off the box and place inside the jar. Pour pasta in first. Set seasoning packet or dry cheese on top inside the jar. Seal according to directions below.

Time Table
Pints: 20 minutes
Quarts: 30 Minutes
Half Gallons: 45 minutes

Directions

• Clean jars in a dishwasher. They must be completely dry – NO moisture!
• Fill clean, dry jars to ½ inch from the top with product above.
• Place lids and bands on the jars but DO NOT tighten.
• Use center rack to avoid scorching contents. Do NOT place on bottom rack.
• Place the jars in a COLD OVEN. BE SURE THE JARS DO NOT TOUCH!
• Set oven to 225 degrees. Begin timing when the oven reaches set temperature.
• Prepare a cooling area by placing a large bath towel folded in half on a counter top away from air conditioning vents; use light dish towels to cover jars from drafts that can cause cracking. Process using above time table.
• Use canning lifter tool to remove 1 by 1 from the oven & set on towel to cool.
• Use a hand towel to tighten each ring & prevent burning your hands.
• When you hear a “Pop,” it means a jar has sealed.
• When cool, an old test is to tap the top of each jar lid lightly with your fingernail to test seal. If a lid is not depressed or sound is “thud,” it did not seal. Re-process this jar. Inspect each jar visually for sealing. If raised in the middle, that jar did not seal. When completely cool, return to box for storage.

Sweet Corn Tamale Cakes

This is a yummy appetizer that the recipe is always asked for... it's a long one but well worth it!! Sorry the picture is so huge, and sorry I'm not gonna edit, it was a copy from an email... enjoy!

SWEET CORN TAMALE CAKES LIKE CHEESECAKE FACTORY

SALSA VERDE:2 tomatillos, chopped (remove papery thin layer) 1 4-ounce can mild green chilies 1 green onion 2 tablespoons fresh cilantro 1 1/4 teaspoons granulated sugar 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground black pepper

SOUTHWESTERN SAUCE:1/2 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon water3/4 teaspoon granulated sugar1/2 teaspoon chili powder1/4 teaspoon paprika1/8 teaspoon cayenne pepper1/8 teaspoon onion powderdash saltdash garlic powder

TOMATO SALSA:1 medium tomato 1 tablespoon minced Spanish onion 1 tablespoon fresh cilantro, minced1/4 teaspoon lime juice1/2 small fresh jalapeno, minced dash salt dash ground black pepper

CAKES:1 1/2 cups frozen sweet corn1/2 cup (1 stick) butter, softened3 tablespoons granulated sugar1/8 teaspoon salt1/2 cup corn masa (corn flour)2 tablespoons all-purpose flour

GARNISH:1/4 cup sour cream1/2 avocado, chopped2 tablespoons fresh cilantro, coarsely chopped
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.
Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.
Servings: 4

Chicken Tortilla Soup

1 medium yellow onion chopped
2 teaspoons fresh garlic minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 oz can tomato puree
1 teaspoon finely minced jalapeno pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 lb cooked chicken, cubed or pulled
1 cup cream
1/4 cup non fat sour cream
8 oz processed cheese, 1 inch cubes
tortilla chips
fresh cilantro roughly chopped (optional)

Directions: Saute oil, garlic and onions in large pan or Dutch oven until soft.
Add ingredients 4 - 13. Bring to low boil, then reduce heat and simmer 20 minutes.
Thoroughly mix flour and water , then wisk into soup. Bring to low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in sour cream and cheese (more or less of each, depending on taste) Ensure 165 degree serving temp. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with fresh cilantro if desired.
This is my absolute favorite soup.

Broccoli Cheese Soup

1 bunch broccoli chopped or 16 oz bag frozen broccoli
1 onion chopped
4 TBSP flour
4 TBSP butter
1 can evaporated milk
1 cup Velveeta type cheese
2 cups chicken broth
1/2 cup milk
1 tsp Worcestershire sauce

Cook broccoli in a small amount of water till tender (do not overcook). Saute onion in 4T butter, add 4 T flour. Then add chicken broth, milk, Worcestershire sauce and cheese. Cook and stir till cheese is melted, then add broccoli.

Bread Soup Bowls

2 1/2 cups warm water
3 TBSP Sugar
2 T yeast
Combine to dissolve yeast.
Then add:
1 T salt
5 T shortening
6 cups flour
Beat Well
Let raise till double in bulk

Divide into twelve equal parts. Put each part onto greased pan.
Let raise 30 min. Bake for 25 min at 350 to 400 depending on your oven. When cool, slice off top, scoop out middle and fill with soup. The pieces you removed from the middle work well for dipping in the soup.