Mummy Pizza Bites

Jennifer S.
If you don't like olives, like I don't, you can use small pepperoni, green or red pepper circles, or even small meatballs for eyes.

English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks

Instructions
Heat the oven to 350º F.
For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin.
Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy’s wrappings.
Bake for about 10 minutes or until the cheese is melted and the muffins are toasty.

Creepy Spider Web Dip (7 Layer)

Jennifer S.

Ingredients:
1 (16 oz) can refried beans
1 (1 1/4 ounce) envelope taco seasoning or 1 TBS Homemade Taco Seasoning
1 (4 oz.) can diced green chilies, drained (or jalapeños if you like it hot)
1 C. salsa
1 C. sour cream
1 C. guacamole
1 1/2 C. shredded cheese
2 green onions, sliced
1 C. chopped fresh tomato

A couple large bags of tortilla chips (you can find orange and black ones this time of year)
1 can whole pitted olives

Instructions: 1. In a small mixing bowl, stir together the refried beans and taco seasoning.

2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.

3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.

4. Sprinkle tomatoes and green onions over. Sprinkle cheese over.

5.Place your sour cream in a ziploc bag. Cut the corner off. Squeeze sour cream on top of dip in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.

6. Garnish with a creepy spiders made from olives (see picture) and serve with lots of tortilla chips!

Oven Fries with Herbs and Pecorino

Jennifer S.

2 large baking potatoes cut into 4-by-1/2-inch sticks
1/4 cup extra-virgin olive oil
1 large garlic clove minced
1 teaspoon minced sage
1 teaspoon minced rosemary
1/4 cup freshly grated Pecorino romano cheese
salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.

Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

One-Pan Spaghetti

Jennifer S.

1(14-ounce) can vegetable broth or chicken broth
1-3/4 cups water
1(6-ounce) can tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon instant minced onion
1/8 teaspoon garlic powder
6 ounces dried spaghetti, broken up, or medium shell macaroni
2 cups Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR precooked, drained hamburger meat.
Shredded Cheddar cheese, mozzarella cheese or Parmesan cheese (optional)
Red, yellow or green bell pepper cut-outs (optional)

In medium saucepan combine chicken broth, water, tomato paste, Italian seasoning, onion and garlic powder. Bring to boiling over medium-high heat.
Add spaghetti, a little at a time, stirring constantly. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
Add Morningstar Farms® Meal Starters® Sausage Style Recipe Crumbles OR hamburger, a little at a time, stirring constantly.
Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until spaghetti is tender and sauce reaches the desired consistency, stirring very frequently. Let stand for 5 minutes.
Serve topped with cheese or bell pepper cut-outs, if desired.

"Pizza" Pasta Toss

Jennifer S.


3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds

Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.

Sausage Stuffed Mushrooms

Jolene P.

 

1 1/2 lb. med. to lg. cap mushrooms, about 30
1/2 lb. pork sausage
1/2 c. shredded Mozzarella OR Pepper Jack cheese
1/4 c. seasoned bread crumbs
Parsley for garnish; optional

 

1. Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
2. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons of drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet form heat; stir in sausage, cheese, and bread crumbs.
4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 15 x 10 1/2 jelly roll pan or 10 x 12 cookie sheet. Bake 15 minutes.
5. Can serve with a marinara dipping type sauce, or eat plain.  Both ways are delicious!

Baked Penne

1 lb. Penne Pasta
1 onion (optional)
1 lb. Ground beef
2 jars Spaghetti Sauce
8 slices Sliced Provolone
1 1/2 c. Sour cream
1 16-oz Cottage Cheese
8 oz. Shredded Mozzarella
2 T. Grated Parmesan
Boil Pasta according to package. Fry hamburger with onion, drain. Add Spaghetti sauce and pasta to meat and onion, stir well. Put 1/3 of mixture in 9X13 pan. Layer provolone cheese then sour cream blended with the cottage cheese on top. Add another 1/3 layer pasta then add mozzarella, then pasta sprinkle Parmesan on top. Bake 350 degrees for 30 min.

Kevin's Pizza Dough

Carmen H.

1 1/2 cups quick pizza dough
4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)
4 ounces meat such as thinly sliced salami or pepperoni
3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers, or pitted ripe olives
2 to 4 tablespoons seasonings such as chopped fresh jalapeño chilies or minced garlic (optional)

Preparation
1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens (see notes) or pizza pans with cooking oil spray.
2. Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round.
3. Shake excess flour from dough. Following "Tossing Tips,", included in Kevin's Pizza Dough recipe, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down.
4. Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust.
5. Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.

Dutch Oven Cheesy Scalloped Potatoes

Jennifer S.

Ingredients
3 lbs of washed potatoes, more or less, peeled or unpeeled, thinly sliced
2 or 3 medium onions, thinly sliced
6-8 oz. packet of shredded cheese
half gallon of milk
1 or 2 sticks of butter
Salt and pepper
If desired: Chopped parsley for a bit of color (I use dried chives)
If desired: Paprika for color on top

Instructions

Warm Dutch oven on fire, wipe inside with small amount of cooking oil. Layer potatoes in bottom of Dutch oven, 3 or 4 layers deep. Add a thin layer of onions and several pats of butter. Sprinkle on small handful of cheese. Add bits of chopped parsley randomly in layers for color. Repeat layering process - potatoes, onions, butter, cheese. When all potatoes are used, do not add cheese or onions to top layer, only butter. Sprinkle top layer with a little salt and touch of pepper to personal taste. Pour in enough milk to just cover top layer of potatoes. Sprinkle with paprika if desired. Move Dutch oven onto bed of charcoal - 8 to 10 briquets (more in winter) on aluminum foil, shiny side up. Cover oven with lid and put 2 to 3 times as many coals on top. After a few minutes, contents should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about 45 minutes until potatoes are tender and milk mixture is thick. Add milk as needed to keep from boiling dry before potatoes are ready.

Au Gratin Ham and Potatoes Dutch Oven Recipe

Jennifer S.

4 Tbsp butter or margarine
1 onion
3 Tbsp flour
2 cups milk
Seasoned salt and pepper
1-1/2 cups cooked ham
3 cups potatoes
1/2 cup cheese
2 Tbsp fine bread crumbs

Mince onion.
Dice ham.
Dice potatoes.
Grate cheese.
Preheat dutch oven to 325 degrees.
Melt butter and saute onion until translucent.
Blend in flour.
Gradually add milk, stirring constantly until thickened.
Add pepper and seasoned salt.
Mix in ham and potatoes to coat well.
Sprinkle cheese and bread crumbs on top.
Cover and bake at 400 degrees for 20 minutes.
Might take longer when doing it on coals.

CHICKEN TORTILLAS CASSEROLE

Jessica S.

1 whole chicken cooked and shredded
1 cup milk
12 corn tortillas quartered
1/2 cups chopped olives
1 can cream mushroom soup
1 can cream chicken soup
1 can chopped green chiles
1 lb grated cheddar cheese

mix soups, milk, chiles, and olives. Butter 13x9 baking dish. Add a small amount of broth or water. Layer tortillas, chicken, soup mix, then cheese. Repeating until all is gone. Bake 1 hour at 325.

serves 6

SOUR CREAM ENCHILADAS

Jessica S.

1 lb. chicken cooked and shredded
2 pkgs flour tortillas
1 family size can cream mushroom soup
16 oz. sour cream
4 oz can diced green chiles
2 cups grated cheese

combine soup, sour cream, and green chiles. place about 1 TBS chicken and 1 tsp soup mix in tortilla and roll. repeat for rest of tortillas placing them in shallow casserole dish. cover with remaining sauce and cheese. Bake at 350 fr 25 minutes.

can substitute 1 lb ground beef or 1 large can re-fried beans for chicken.

Chicken Enchiladas

Jessica S.

My Mexican family raves over this recipe that I brought from my time in Salt Lake City

1 dozen flour tortillas (soft taco size)
3 cans cream of chicken soup
1 can enchilada sauce
grated cheddar cheese
4 cooked chicken breasts cut in to small pieces
chopped onion (optional)

Mix chicken and soup. separate. Use half of mix to Spoon across middle of tortillas, sprinkle with cheese. Roll-up and secure with a tooth pick. Mix other half of soup/chicken mix with enchilada sauce. Pour over rolled tortillas. sprinkle with more cheese and onions. Bake @400 for 20 minutes.

Chilaques

Jessica S.

16 oz salsa (mild or med.)
12 (6 inch) corn tortillas torn or 4- large flour tortillas whole
1 cup shredded cheese (Colby, Monterrey jack, or cheddar)
1/2 cup sliced black olives
2 cups sliced zucchini
1 can black beans rinsed and drained
top with shredded lettuce, chopped tomatoes,and sour cream

Spread 3/4 cup of salsa mixed with 2TBS water in bottom of a large skillet. Add 1/2 layer of tortillas, 1/2 remaining salsa, and 1/2 of cheese. Top with olives, zucchini and beans. Top with remaining tortillas, salsa and cheese. Cover pan and cook over med-low heat for 15 minutes or until tortillas are soft and cheese is melted. Cut into 6 wedges. Serve with toppings. Serves about 4

Yummy Bean Dip

Summer S.

1 can re-fried beans (16 oz)
1 cup sour cream
1 cup shredded cheese (I like cheddar jack)
1 envelope taco seasoning

Heat beans in saucepan over medium heat 1- 2 mins. Add remaining ingredients and bring to a simmer. 5- 10 mins. Serve with Fritos, on layered dips or on ultimate nachos.

Mexican Egg Rolls

Jennifer S.

photo credit simplecomfortfood.com

2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
2 cups Monterrey jack cheese or 2 cups Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4 -5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)

Chop the chicken into small dices.
Mix all ingredients, except egg roll wrappers and oil, together.
Moisten the edges of an egg roll wrap and put approx 2 tablespoons of filling in the middle.
Fold like you would an egg roll (directions and picture are usually on the egg roll wrapper container).
Make sure the flap is sealed to keep the filling inside.
Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes). Cut diagonally and serve with guacamole, salsa and sour cream.

Baked Creamy Chicken Taquitos

Summer S.

1/3 C (3 oz) cream cheese (I do fat free and you can't tell)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepper-jack cheese* or if you like it less spicy
1 C grated Monterrey jack cheese
12- 14 small corn or flour "soft taco" sized tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or cilantro/lime dressing (recipe to follow)

Slow Cooker Chicken Burritos

Jennifer S.

1 clove garlic, minced
1 small red onion, chopped
14 1/2 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound skinless chicken, cut into bite-size pieces
3/4 cup canned chicken broth
12 medium tortillas, about 7-inches in diameter each
3/4 cup shredded Mexican-style cheese
salsa
sour cream

Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).

To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients.
Serve with salsa and sour cream.

Southwestern Chicken Layered Salad

Jennifer S.

This salad is really close to the one they serve at Paradise Bakery.

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced


Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.

Quick Chicken Quesadillas

Jennifer S.

2 lbs of shredded chicken or 2 12.5-oz can chicken, drained
6-oz shredded cheese (cheddar, Monterrey-Jack, Mexican blend). Your choice. I always use WAY more cheese!
2 TBS Taco seasoning (or from envelope)
4 green onions, thinly sliced with green parts
12 6" flour tortillas
salsa, sour cream, and guacamole (optional)

Mix chicken, cheese, taco seasoning and onions together in a bowl.
On 6 tortillas divide the mixture up and spread to the edges. Cover with remaining tortillas.
Heat a non-stick pan to med-high. Place assembled tortillas in pan (one at at time, turning once) until both sides have been browned lightly, and crispy.
Cut into wedges and serve with salsa, sour cream, and guacamole.