Chicken Enchiladas

From the kitchen on Madeline Condon

Ingredients:

Cooked & shredded chicken (either 2 - 3 thighs or 1/3 of a market cooked chicken)
1 can cream of chicken soup
1/3 container of low fat sour cream
1 large bottle Green Salsa (save half for placing on bottom of pan as well on top of enchiladas)
1 bunch cilantro (chopped)
Grated cheddar cheese to taste
12 medium size flour tortillas

Mix together all ingredients.
Place a large spoonful on each tortilla.
Roll up each tortilla and place in a pan sprayed with Pam as well as some salsa on bottom.
Sprinkle the tops with cheese.
Bake 20 minutes covered at 350 degrees.
Remove cover and bake for an additional 20-25 minutes.

Mandarin Orange Chicken Salad

      From the kitchen of Barb Shea

Ingredients:

3 c. finely chopped romaine or iceberg lettuce

2 c. shredded red cabbage

2 c. shredded chicken, leftover rotisserie chicken is great for this recipe

1/2 c. jarred mandarin oranges, drained

1 instant ramen packet, crushed (flavor packet discarded)

1/2 c. shredded carrot

1/3 c. sliced green onions

1/4 c. sliced almonds

Dressing:

3 tbsp. rice wine vinegar

2 tbsp. honey

1 tbsp. sesame oil

1 tbsp. hoisin sauce

2 tbsp. soy sauce

1 tsp. minced ginger

1 clove garlic, minced

1/4 c. vegetable oil

Directions:

In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.

In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.

Before serving, drizzle dressing over salad and toss to combine. 

     Parmesan Chicken             From the kitchen of Robin Stuck

Ingredients:

1 cup Dijon mustard

1/3-1/2 cup white wine

2 cups fresh breadcrumbs

2 cups grated parmesan

1 3lb fryer (cut up) or 6 chicken breasts

Directions:

Preheat oven to 375 degrees.

Thin mustard with wine until consistency is reached.

Combine breadcrumbs and parmesan cheese.

Dip chicken in mustard mix then roll in bread crumb mixture.

Place on greased baking sheet.

Bake for 45 minutes or until done.

Serve warm or room temperature.

 Quick and Easy Quiche

  From the kitchen of Bev Guss

Ingredients:

1 unbaked pie shell

½ cup mayonnaise

½ cup milk

2 eggs

1 Tbls cornstarch

Dash of pepper

1 ½ cup shredded cheddar cheese

1/3 cup diced green onion

Directions:

Whisk mayo, milk, eggs, cornstarch and pepper together in a large bowl.

Place shredded cheese and green onion into the pie shell.

Pour egg mixture over cheese.

Bake 350 for 35 – 40 minutes.

Options:

Add whatever else you have around, like chopped cooked bacon or ham, cooked veggies like broccoli or zucchini are all good!

Mexican cheese blend is good, so is Swiss or mozzarella!

If using a deep-dish pie shell you may have to double the recipe.

Blueberry Cottage Cheese Breakfast Bake

From the kitchen of Barb Shea

A high-protein, nutrient-dense breakfast option that’s both delicious and easy to make.

Ingredients:

1 cup cottage cheese

½ cup Greek yogurt

2 eggs, room-temperature eggs mix more evenly into the batter.

¼ cup honey or maple syrup

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ cup rolled oats

¼ cup almond flour

1 teaspoon baking powder

1 cup fresh or frozen blueberries

¼ teaspoon salt

Instructions:

Preheat the oven to 350° and grease an 8×8-inch baking dish.

In a mixing bowl, whisk together cottage cheese, Greek yogurt, eggs, honey, vanilla extract, and cinnamon until smooth.

Stir in rolled oats, almond flour, baking powder, and salt until well combined.

Gently fold in the blueberries.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 30-35 minutes, or until the center is set and the top is lightly golden.

Let it cool for a few minutes before serving. Enjoy warm or chilled.

     Olive Tapenade

  From the kitchen of Diana Orso

Ingredients:

1 1/2 cups of pitted olives, mix kalamata and green

4 oil packed sun-dried tomatoes

3 tablespoons extra-virgin olive oil

1 tablespoon capers

1/2 tablespoon fresh lemon juice

1 clove (large) garlic

1/3 cup fresh parsley

Directions:

In a small food processor, combine the olives, sun dried tomatoes, olive oil, capers, lemon juice and garlic.  Pulse until combined but still chunky, add the fresh parsley and pulse again.  Refrigerate overnight to let flavors mingle. 

Serve with crackers or baguette.

  Molasses Cookies

 From the kitchen of Bev Guss

Ingredients:

3 cups butter flavored shortening (or butter acceptable)

4 cups sugar

1 cup fresh molasses

4 eggs

8 cups flour

2 T plus 2 t. baking soda

2 t. cinnamon

1 t. salt

1 t. cloves

1 t ginger

Directions:

Combine all ingredients.  

Shape into balls.  

Roll in sugar and place on cookie sheet.  

Bake 375 degrees for 10 minutes (or until top cracks), then transfer to racks to cool and crisp up.

Yield:  5 ½ dozen  

Blue Cheese Stuffed Pears

From the kitchen of Barb Shea

Ingredients:

4 ripe pears (such as Bartlett or Anjou)

1/2 cup crumbled blue cheese

1/4 cup cream cheese, softened

2 tbsp honey, plus extra for drizzling

1/4 cup chopped walnuts or pecans

1 tbsp fresh thyme leaves

Salt and pepper to taste

Olive oil for brushing

Directions:

Preheat the oven to 375°F.

Cut the pears in half lengthwise and use a spoon to scoop out the seeds, creating a small well in each half.

Blue cheese filling: In a bowl, mix the crumbled blue cheese, cream cheese, honey, chopped nuts, thyme leaves, salt, and pepper until well combined.

Stuff the Pears: Place the pear halves on a baking sheet lined with parchment paper. Spoon the blue cheese mixture into the well of each pear half, pressing gently to compact it.

Brush the tops of the stuffed pears with a bit of olive oil. Bake for 25-30 minutes, or until the pears are tender and the cheese is golden and bubbly.

Serve: Drizzle the stuffed pears with additional honey and serve warm.  For an extra tangy kick, try adding a splash of balsamic glaze over the pears before serving. Complete by decorating with a sprig of thyme.

Note:  You can prepare the stuffed pears ahead of time and store them in the refrigerator until ready to bake.

A delicious and savory recipe that’s sure to be a hit at your next gathering!

        Spinach Souffle

    From the kitchen of Barb Shea

Ingredients:

Cooking Spray

8 large eggs

20 oz frozen spinach, thawed & squeezed dry

1 ½ cups shredded Gruyere cheese

4 oz cream cheese, cut into small cubes

4 garlic cloves, minced

½ tsp sea salt

1 stick (8 TBSP) unsalted butter, melted

Directions:

Preheat oven to 350.  Grease a 1 ½ quart baking dish.

In a large mixing bowl, add eggs & lightly beat.

Add spinach, cheeses, garlic & salt and mix to combine.

Pour in melted butter & mix again, then add to prepared casserole dish.

Bake uncovered until the edge starts to brown, about 30 minutes.

Remove from oven & allow souffle to rest slightly.

Serve warm.

Note:  Store cooled leftovers in an air-tight container in the refrigerator for up to 3 days.

✦ My Day Trippers Group made this recipe at the Sweet Basil Culinary Center cooking class…it’s a do-over!

     Pecan Snowball Cookies

  (aka Russian tea cakes or Mexican          wedding cookies)

  From the kitchen of Sue Williams

Ingredients:

1 cup softened butter

Half cup sugar powdered

1/4 teaspoon salt

One and a half teaspoons of vanilla extract

 2 1/4 cups of flour

1 Cup finely chopped pecan

1 Cup powdered sugar, suitable for dusting

Directions:

Pre-heat oven to 350 degrees.

In a stand mixer, cream in powdered sugar and butter.

Reduce the mixer to low and add vanilla, salt, flour, and pecans.

Make into 1-inch balls.

Set them on parchment-covered baking sheets about an inch from the edge.

Cook for about 11-13 mins or till lightly brown. Be careful not to over bake.

Remove from the oven and allow them to cool enough to be handled.

Sprinkle 1 cup powdered sugar into a large Ziploc bag or large bowl.

Add 3-4 cookies at once and gently roll them into the bag’s bottom.

Utilize a fork to scoop out each cookie and gently shake them to get rid of any excess sugar.

Set on cooling racks.

After cooling completely, roll into powdered sugar bag once more.

  English Walnut Cookies

   From the kitchen of Diana Orso

Ingredients:

1 stick of soft butter

1 cup of brown sugar

1 egg

1/2 teaspoon vanilla

1 3/4 Cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chopped walnuts

1/4 cup chopped cherries

Directions:

Take a big piece of wax paper and measure out the flour, baking soda and salt. 

Cream together butter and sugar, mix in egg and vanilla until smooth. 

Blend in the dry ingredients, then mix in the nuts and cherries. 

Then take that big piece of wax paper and put the cookie dough on it and roll into a log, about 2 1/2 inches wide.

Freeze the roll of dough. 

If I am going to bake within a day, it’s fine to freeze in just the wax paper; if I plan to bake at a later time, I place the roll of wax paper into a large zip lock bag and freeze. 

When ready to bake, remove from freezer and slice cookies, then place them on parchment paper (on a not greased cookie sheet). 

Cookies will spread a bit, bake in a 400-degree oven for 8 to 10 minutes. 

Yield 3 dozen.

  

Balsamic Honey Glazed Roasted Carrots

From the kitchen of Barb Shea

Ingredients:

1 lb. carrots, peeled

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 Tbsp. chopped fresh thyme

1/4 c. balsamic vinegar

1/4 c. honey

Fresh chopped parsley, for garnish

Directions:

Preheat oven to 375°.

On a large baking sheet, drizzle carrots with oil, then season with salt, pepper, and thyme.

Toss until combined and bake until carrots are tender, 38 to 40 minutes.

Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey.

Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon).

Let cool slightly.

Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm.