Spinach Burritos

shared by Patty H.  (I know this one sounds weird but even if you think you don't like spinach, you really need to try it.  It has a wonderful flavor and makes a great meatless entree.)

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced (I use about 1/4 tsp. of minced garlic flakes.)
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 fat-free flour tortillas (10 inches), warmed
3/4 cup picante sauce or salsa, divided (I used salsa.)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

1. In a large skillet, saute onion and garlic in butter until tender.
2. Add spinach and pepper; cook for 2-3 minutes or until heated through.
3. Place about 3 tablespoonfuls off center on each tortilla
4. Top with 1 tablespoon of picante sauce and 2 tablespoons of cheese.
5. Fold sides and ends over filling and roll up.
6. Place seam side down in a 13-in. x 9-in. baking dish that has been coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Yield: 6 servings.

Nutrition Facts: One serving equals 262 calories,

Pumpkin Bread with Streusel Topping

shared by Dara P.

Makes 2 loaves or 36 muffins

Bread Ingredients:

1 1/2 pecan pieces
1 cup vegetable oil or canola oil
3 cups sugar
4 large eggs
1 (15-ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt

Topping Ingredients:

1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
2 teaspoons ground cinnamon
1/2 cup toasted pecan pieces (taken from pecans above)

Directions:

1. To Toast the Pecans: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes. Set aside 1/2 cup of the toasted pecans for the topping.
2. To Make the Bread: Grease two 9 by 5-inch loaf pans or 36 standard-size muffin cups with butter or nonstick spray.
3. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
4. Stir in the flour, baking soda, spices and salt just until combined.
5. Gently stir in 1 cup pecan pieces.
6. Divide the batter between the two loaf pans. (For muffins, fill the pans almost to the top with batter.)
7. To Make the Topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping over the loaves or muffins before baking.
8. Bake the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. (Bake the muffins for 30 to 35 minutes.)

Note: I made this the other day and omitted the pecans because of Hezekiah.  I liked this bread the NEXT day but the boys liked it the first day too.  I also opted to put the streusel in between the bread instead of on top and it turned out really good!  I didn't have all spices so I didn't put everything in.  The next time I think all I will put in is the cinnamon and nutmeg... but a lot of people like extra spice!  :)

Dara's Banana Bread

shared by Dara P.
Ingredients:

2 1/3 cups mashed bananas
2 cups flour
1 tsp. baking soda
3/4 cup packed brown sugar
1/2 cup butter (I saw on tv that using melted butter makes better banana bread: TRUE!)
1/4 tsp. salt
2 eggs, beaten

Directions:

1. Mix the flour, soda, sugar, and salt together.
2. Add the rest of the ingredients and mix just until moistened.
3. Bake at 350 (It only took mine baking about 57 minutes and it came out perfectly moist and delicious!!)

Chicken Noodle Casserole

shared by Dara P.
Ingredients:

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Directions:

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Note: I ended up adding about 2 T of chopped onion and cubed the chicken and cooked together with about 2 T of butter.  I also added some cubed cheddar cheese to all of it and then baked it.

Creamy Chicken Taquitos

shared by Patty H. (made these for the first time today and they were wonderful - makes a good alternative to the beef taquito recipe that was posted earlier)
Ingredients:

1/3 cup (3 oz.) cream cheese
1/4 cup red or green salsa ( I used red)
1 Tablespoon lime juice
1/4 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. minced garlic
1 Tablespoon dried cilantro (or 3 T. chopped fresh cilantro)
2 Tablespoon sliced green onions (I used frozen chopped onion)
2 cups shredded cooked chicken
1 cup grated cheese
8-10 flour tortillas
kosher salt
cooking spray

Directions:

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic.
3. 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.
4. 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.
5. Place 2-3 Tablespoons 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.
6. 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.
7. Bake for 15-20 minutes or until crisp and the ends start to get golden brown. (Allow to cool just a little before serving because the filling will be very hot!)

Betty's Cherry Cream Cheese Dessert

shared by Patty H. (whose good friend Betty shared the recipe after bringing this delightful dessert to a banquet I attended. If you love the taste of cherries and cream cheese, this one is for you. Easy and delicious! )

Preheat oven to 350.
 
2 -   8 oz. tubes refrigerated crescent dough sheets
Unroll 1 package of crescent dough and fit into the bottom of an ungreased 9x13 baking dish. 

Bake for 10 to 12 minutes.
 
1 - 8 oz. package of cream cheese, softened
1 tsp. of vanilla
1- cup of sugar
Mix all together.  (Do this before you bake the bottom crust above.)
Set aside
 
Spread the cream cheese mixture over the hot dough in the baking dish.
 
1 -  21 oz. can of cherry pie filling
Spread the cherry pie filling over the cream cheese mixture.
 
Unroll the remaining crescent dough and lay on top of the pie filling.
 
1 stick of butter, melted
1 Tbsp. of sugar
half cup of sliced almonds
Combine the above and spread on the dough.
 
Bake 35 to 45 minutes or until golden brown.

BBQ Roast in the Crockpot

shared by Patty H. (Smoked paprika has to be my new favorite "secret" ingredient.  This recipe made just smelling the roast cooking almost as good as the eating!)

Ingredients:
1 - 3 lb. boneless chuck roast
1 tsp. smoked paprika
1/4  tsp. coarse ground black pepper
1/4  tsp. dried thyme
1/2  tsp. garlic powder
1/2  tsp. onion powder
3/4  tsp. kosher salt
1 TBS. brown sugar
1/2 cup water
1 cup of your favorite bottled BBQ sauce (I used KC Masterpiece.)
apple cider vinegar, enough to loosen the sauce, approx. 3 TBS.

Directions:

1. Combine the spices and brown sugar in a small bowl.  Rub on top of the roast.  Allow roast to sit for 30 minutes with seasonings on it. 
2. Spray crockpot with cooking spray.  Add seasoned roast and a 1/2 cup water.  Cook on low for 6 - 8 hours or until roast is fork tender. 
3.  Remove roast from crockpot and set on a cutting board.  Cover loosely with foil and allow to rest for 10 - 15 minutes.  Discard the juices left by roast in crockpot. 
4. Shred the meat with two forks, discarding any visible fat.  Return meat to crockpot and add in the BBQ sauce and the vinegar.  Cook on HIGH until heated through, stirring often.