Chicken & Corn Bread Bake, Over-the-Top Mac & Cheese, Greek Pasta Bake!!!

Well I actually lost 1 pound on my vacation last week....Must of been all the hiking and such...

Minnesota sweet corn is here now and it is the best in the world,( My mother was born, raised & died in Waco, Texas and if she said it was the best, then I know it is) so I might gain a few pounds next week...Enjoy the recipes!!!

Chicken 'n' Corn Bread Bake
Serves 8

Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. You can make this in a slow cooker very easily-mix all ingredients-cook on high in a greased slow cooker for 45 minutes, then turn to low and cook for 4 hours. Great on Sundays-it's ready when you get home from church!

Ingredients:
2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups corn bread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups (12 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Directions:
In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
Bake, uncovered, for 325° for 25-30 minutes or until heated through.

Over-the-Top Mac 'n' Cheese
Serves 7

This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side.

Ingredients:
1 package (16 ounces) elbow macaroni
2 ounces Muenster cheese, shredded
1/2 cup each shredded mild cheddar, sharp cheddar and Monterey Jack cheese
1/2 cup plus 1 tablespoon butter, divided
2 cups half-and-half cream
2 eggs, lightly beaten
1 cup cubed process cheese (Velveeta)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Directions:
Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the Muenster, mild cheddar, sharp cheddar and Monterey Jack cheeses; set aside.
In a large saucepan, melt 1/2 cup butter over medium heat. Stir in the cream, eggs, process cheese, seasoned salt, pepper and 1-1/2 cups of the cheese mixture. Drain pasta; add to the cheese sauce and stir to coat.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Greek Pasta Bake
Serves 8

I've brought this hot dish to potlucks and it received rave reviews. There's never a crumb left. Best of all, it's a simple, healthy and hearty supper made with easy to find ingredients.

Ingredients:
1 package (13-1/4 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Directions:
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.

PEACH COBBLER, CRUNCHY ASIAN SALAD, THAI CHICKEN & RAINEY LAKE TRIP!!!

Went to Rainey Lake in the Voyagers National Park last week...It was a 6 hour drive from Faribault, MN to International Falls MN...We rented a houseboat, that sleep 8...My son John, his daughter & son, my daughter Cathy, my neighbors, John & Lori and John's friend Sally & daughter...We had a beautiful camp site, caught lots of big walleyes...Had to release them tho as there is a slot limit on Rainey Lake...You can't keep any over 17" to 28" and you get to keep 1 walleye over 28"....The largest one we caught was 27-1/4" and had to release it....They also forgot to take the camera that time...Saw lots of bald eagles and some beautiful scenery...

Picture of some of my family:
My daughter in law Gay, sons Pat, John & Matt (Gays husband) daughter Ellen and me..We were celebrating Ellen's graduation from collage (She will be 48 in November).....

PEACH COBBLER

Cobbler like mom used to make – now healthified for more health-conscious times. You’ll feel just peachy!

Substitution:
If fresh peaches are available, use 4 cups sliced peeled peaches instead of the canned peaches. Or, you can use a 16-oz bag of frozen sliced peaches, thawed.
Did You Know?
The lemon juice used in this recipe adds a little sparkle that perks up the peach flavor.

Ingredients:
1 cup Bisquick Heart Smart® mix
1/4 teaspoon ground cinnamon
1 cup fat-free (skim) milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices in light syrup, drained
1 teaspoon lemon juice
Vanilla reduced-fat ice cream, if desired

Directions:
Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.

In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.

Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

CRUNCHY ASIAN SALAD

Variation:
Turn this into a delicious main dish salad by adding shredded cooked chicken.
The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.

Dressing Ingredients:
1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Salad Ingredients:
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)or roasted peanuts
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)or use canned Mandarin oranges
2 cups coarsely chopped fresh baby spinach leaves

In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.

Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours!

THAI CHICKEN WITH BASIL

Get authentic Thai flavor in only 20 minutes. Fish sauce, chiles, fresh basil, fresh mint and peanuts give this dish exotic flavor.

Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or soybean oil
3 cloves garlic, finely chopped
2 red or green jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts, if desired

Directions:
Cut each chicken breast into 4 pieces.
Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts!

MEATBALLS! MEATBALLS! MEATBALLS! & MORE MEATBALLS!!!

German Meatballs

For variety, these meatballs can be cooked with a sweet cream gravy, steamed with tomatoes or with sauerkraut.This is enough for 6 servings...

Ingredients:
1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Directions:
In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley!

Swedish Meatballs

I have made this dish several times for my family. They love it! These meatballs are amazing. They have wonderful texture and flavor...
This is enough for 4-6 servings!

Ingredients:
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Directions:
Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve!

Mexican Meatballs

Depending on the crowd you are going to feed, you can make these mild or spicy. Easy to make and they freeze well for pre-planning...Makes 40 meatballs!

Ingredients:
1 1/2 lbs ground beef
1 1/2 lbs ground pork
2 eggs
1 1/2 cups dried breadcrumbs, plain
1 teaspoon salt
1 teaspoon black pepper, ground
2 garlic cloves, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
1-3 chipotle chiles in adobo
4 teaspoons vegetable oil
2 small onions, minced
4 garlic cloves, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup fresh cilantro, chopped (optional)

Directions:
In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.

Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.

Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.

Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.

For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro...

Italian Meatballs

If you’ve been searching for the perfect recipe for Italian Meatballs, search no more....With their amazing flavor they are sure to impress anyone...Makes around 25 meatballs!

Ingredients:
1 ½ pounds of lean beef or pork (or use a mixture of both)
¼ cup parmesan cheese
1 large slightly beaten egg
½ cup Italian breadcrumbs
2 tablespoons of minced garlic
2 teaspoons of salt (can use less)
1 teaspoon of black pepper
½ cup of milk
1 teaspoon dried oregano
2 teaspoons of dried parsley

Directions:
Mix all of the ingredients into a large bowl.

Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.

Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet.

Put your meatballs in the oven and bake for 25 minutes.

Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture...

Italian Spaghetti Salad Fruit Salsa and Cinnamon Chip & Sangria Punch

Italian Spaghetti Salad

Cold Italian spaghetti salad. Great after it's been in the refrigerator overnight.

INGREDIENTS
1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.

Fruit Salsa and Cinnamon Chips

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Sangria Punch

This is a fun party punch, whether you're serving it alcoholic or not – either way it's fruity and fabulous!

Ingredients:
3/4 C. Lemonade or Pink Lemonade Flavor Drink Mix
1 qt. cold reduced calorie cranberry juice cocktail
1 C. cold orange juice
1 Tbsp. fresh lime juice
3 C. cold club soda
2 medium oranges, sliced
2 medium limes, sliced

Directions:
Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved. Refrigerate until ready to serve. Stir in club soda and fruit. Serve over ice cubes in tall glasses.

Tip: Add 1 C. mixed berries with the sliced fruit. For a change of pace, substitute orange juice for the cranberry juice cocktail.

Variation: For an Adult Sangria add 1 bottle red wine and 3/4 C. raspberry flavored vodka. Substitute reduced calorie Cran-Raspberry juice for Cranberry juice. Garnish with frozen raspberries

Pizza Casserole, Spinach Beef Macaroni Bake, S'more Cupcakes & S'mores Whoopie Pie Cookies!!

Pizza Casserole

You will love this recipe for this satisfying casserole for the slow cooker. It's always one of the first dishes emptied at potlucks, and it can easily be adapted to personal tastes I love this recipe and always use it for family get togethers. Never a bit leftover. I sneak in as many veggies as possible and the kids eat it unknowingly. I also substitute jarred pizza sauce instead of spaghetti sauce to make it taste more like pizza.

Ingredients:
3 pounds ground beef
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) wide egg noodles, cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through.
Spoon 4 cups into a 6-qt. slow cooker. Top with half of the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted.

"Pasta Pointers"
When cooking pasta, should you add oil to the water? Also, should you rinse pasta before serving.
There are two schools of thought when it comes to adding oil to the water when cooking pasta. One group believes that adding olive or vegetable oil to the cooking water prevents the pasta from sticking together while cooking. It suggests adding 1 tablespoon of oil to 3 quarts of water for every 8 ounces of pasta cooked. The second school believes that the oily residue left on the pasta can cause the sauce to slide off the pasta, making it difficult to eat. I agree and prefer to cook pasta without adding oil to the water.
As far as rinsing pasta, I suggest draining it thoroughly in a colander without rinsing when it is to be served with a sauce or combined in a baked dish. Rinsing can wash away starch that may help to slightly thicken the pasta sauce. On the other hand, pasta can be rinsed in a colander when it is to be served cold, such as in a salad.

Spinach Beef Macaroni Bake

This hearty casserole is great for a family reunion or church supper. It also will get the kids to eat their veggies.

Ingredients:
5-1/4 cups uncooked elbow macaroni
2-1/2 pounds ground beef
2 large onions, chopped
3 large carrots, shredded
3 celery ribs, chopped
2 cans (28 ounces each) Italian diced tomatoes, undrained
4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon dried oregano
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
Directions:
Cook macaroni according to package directions. Meanwhile, in a Dutch oven or large kettle, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
Drain macaroni; add macaroni and spinach to beef mixture. pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

S'more Cupcakes

Easy cupcakes with graham cracker, marshmallow and chocolate.My greatgrandkids really love these.

INGREDIENTS:
1 (18.25 ounce) package French vanilla cake mix
2 tablespoons graham cracker crumbs
1 1/2 cups water
3 egg whites
24 milk chocolate candy kisses
1/2 cup graham cracker crumbs
1 (7 ounce) jar marshmallow creme

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and egg whites. Beat for 2 minutes at high speed of an electric mixer.
Divide batter evenly among paper lined cups, filling about 2/3 full. Place a chocolate kiss in each cupcake, pressing in lightly. Spoon 1 teaspoon graham cracker crumbs onto each cupcake.
Bake at 350 degrees F (175 degrees C) for 18 to 25 minutes. Remove from the oven and top each cupcake with 1 teaspoon marshmallow creme. Dip spoon into hot water to prevent sticking. Return to oven for about 1 minute to melt slightly. Makes 2 dozen cupcakes.

S'mores Whoopie Pie Cookies

This cookie is something not quite cake, not quite cookie. The pie has a dense texture with a bit of chew, and the filling is sweet and gooey. These are not the dry Moon Pies!!

Ingredients:
3 Tbsp. butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
2 cups all-purpose flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking soda
1/2 cup buttermilk
S’mores Whoopie Pie Filling
Ingredients:
1 stick unsalted butter brought to room temperature
7oz. jar toasted marshmallow crème
½ cup powdered sugar
1 pack graham crackers, crushed

Directions:
Preheat oven to 375°F.
Blend butter and marshmallow crème together until smooth. Slowly add powdered sugar, blend until creamy.
In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into 1/2 cup very hot water until dissolved.
With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined.
I make these pies smaller than the classic…but feel free to increase the size to suit your needs. Using a small scoop (small Ice cream style scoop) drop batter onto greased cookie sheet about 2 inches apart. Bake for 6-8 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
When completely cool, spread the bottom of one cookie with frosting and dip into graham cracker crumbs. Spread a very small amount of frosting on other half of cookie just to make them stick. Viola - S’mores Whoopie Pies Cookies!

Jalapeno-Blue Cheese Burgers-Butter Bean Burgers & Spicy Sweet Potato Chips!!

Jalapeno-Blue Cheese Burgers:

“Blue cheese, jalapeno and Swiss cheese round out these huge grilled burgers. These delicious burgers will make you think twice about eating chicken!”

INGREDIENTS:
2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split

DIRECTIONS:
Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.

Butter Bean Burgers:

“Butter beans mashed and combined with onion, jalapeno pepper, cracker crumbs, egg, and cheese, then shaped and fried into vegetarian burgers. You can substitute bell pepper for the jalapenos for a milder taste. This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.”

INGREDIENTS:
1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil

DIRECTIONS:
In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side

Spicy Sweet Potato Chips:

"These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries."

INGREDIENTS
2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potato, peeled and cut into 1/4-inch slices
salt and pepper to taste

DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.
Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

MY WEIGHT LOSS

In case you are interested!!!

Since January 4th, this year I have lost 73.4 pounds and still working at it...

Spicy Chicken Enchiladas, Taco Rice & Spicy Strawberry Salad!!

Spicy Chicken Enchiladas:

"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."

INGREDIENTS:
1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas

DIRECTIONS:
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.

Taco Rice:

"This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe."

INGREDIENTS:
1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix
1 1/2 cups uncooked instant rice
1 (6 ounce) can black olives, drained and chopped
1 cup shredded Cheddar cheese
1 cup sour cream & shredded lettace

DIRECTIONS:
In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
Stir in cheese and olives; mix well.

Serve with sour cream & shredded lettace

Spicy Strawberry Salad:

"It is cool, crisp and crunchy - just what a salad should be."

INGREDIENTS:
3/4 cup vegetable oil
1/2 cup white sugar
1 tablespoon poppy seeds
1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1/3 cup balsamic vinegar
1 1/2 cups fresh sliced mushrooms
8 cups mixed salad greens
1 1/2 cups chopped pecans
4 cups sliced fresh strawberries

DIRECTIONS:
Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans