Chili Lime Chicken

shared by Patty H.

Ingredients:

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves (I used chicken tenders.)

 

Directions:

1.      In a small bowl, whisk together the olive oil, vinegar, and lime juice.

2.      Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.

3.      Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

4.      Preheat the grill for medium-high heat. Discard marinade.

5.      Lightly oil the grill grate. Grill for 10 to 15 minutes, or until the chicken juices run clear (I did not grill the chicken.  I just cooked it in a non-stick skillet on the stove top and it was tender and tasty!)

Grilled Sweet Onions

shared by Patty H. (There used to be a wonderful BBQ place near us and one of the things I would always order was their smoked onion.  It was so tasty.  This is very similar.  I cooked it in the oven instead of on the grill and it turned out great!)

Ingredients:
2 large sweet onions ( Spanish, Vidalia, etc.)
1/4 cup ranch salad dressing
1 1/2 T. Worcestershire sauce

Directions:

1. Cut each onion in half, crosswise.  Remove outer peel.  Score the surface of the onion with a sharp knife.
2. Place each onion, cut side up, in the center of a piece of heavy-duty foil.
3. Combine salad dressing and Worcestershire sauce.  Spoon mixture over the onion halves.
4. Bring up two of the opposite edges of the foil and fold to seal.  Fold the remaining edges to completely enclose the onions.
5. Place the packets on the rack of an uncovered grill directly over medium heat for 30 minutes or until onions are tender.

Banana Pudding Dessert

shared by Lindsay H.

Ingredients:

2 pkgs. Lorna Doone cookies

8 oz. cream cheese, softened
1 large pkg. instant vanilla pudding
2 cups milk
1 can sweetened condensed milk
6-8 bananas~ sliced
1 large container of cool whip

Directions:

1.    Line cookies on the bottom of a 9X13 & top with sliced bananas (all of them).

2.    In a large bowl slowly add condensed milk to softened cream cheese to prevent lumps. Add milk and beat with a hand mixer.

3.    Combine pudding with mixture & then finally fold in carton of cool whip.

4.    Pour over bananas & top with remaining cookies.

5.    Let set overnight in refrigerator. Enjoy!

Emeril's Favorite Potato Salad

shared by Lindsay H. (who brought it to the reunion)

Ingredients

14 small boiling potatoes, scrubbed well (about 2 1/2 pounds)

6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

 Directions

1.    Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.

2.    In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

 Makes 2 quarts or approximately 8 servings

Peanut Butter Brownie Trifle

shared by Dara P.  (This is rich but delicious!)

Ingredients:

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

2 cartons (8 ounces each) frozen whipped topping, thawed 

Directions:

1. Prepare brownie batter according to package directions. 
2. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces. 
3. Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
4. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
5. Add peanut butter and vanilla; mix well. 
6. Fold in 1-1/2 cartons whipped topping.Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. 
7. Repeat layers twice.
8. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
9. Refrigerate until chilled.

Caribbean Black Bean Soup

shared by Patty H. (This recipe was shared by a retired teacher in a feature story in a local magazine. It sounded delicious and I was not disappointed.  This is one of the best soups I have ever tasted and I would really encourage you to try it.  It said that leftovers freeze well but John and I didn't have any.  We just ate a bowl of it every day until it was gone!)

Ingredients:

1/2 cup diced onion

2 T. brown sugar

1 T. chili powder (I only used 1/2 T. and it was just right for us.)

1 T. ground cumin (I only used 1/2 T. of this also.)

1 tsp. ground coriander

1 T. olive oil

1 tsp. minced garlic (I only use the dry minced garlic where 1/4 tsp. = 1 clove)

1 – 14 oz. can fire-roasted diced tomatoes * (Be sure to use these to get the full flavor.)

1 – 8 ounce can tomato sauce

1 – 14.5 ounce can chicken broth

1/2 cup orange juice

1/4 cup tomato paste

2 cups diced or shredded cooked chicken

1/2 tsp. salt (I used Kosher salt.)

2 – 15 ounce cans black beans, drained and rinsed

Directions:

1.      Saute onion and next 4 ingredients in hot olive oil in a Dutch oven over medium heat 2-3 minutes or until onion is tender.

2.      Add garlic and cook 1 minute.

3.      Stir in tomatoes and next 4 ingredients until well blended.

4.      Stir in chicken, black beans and salt.

5.      Cook until heated thoroughly.

 Note: If you double the recipe it makes a crockpot full. Leftovers freeze well.

7-Up Biscuits

shared by Patty H. (I found this recipe very intriguing when I ran across it so I just had to try it out.  The biscuits really are light and delicious! They are probably not the healthiest but they are definitely worth trying at least once.)

Ingredients:

2 cups Bisquick mix

1/2 cup sour cream
1/2 cup 7up soda
1/4 cup melted butter

Directions:

1.      Preheat oven to 450º

2.      Mix the sour cream and Bisquick

3.      Add the 7-Up. Make sure to stir until fully combined (the dough will  be sticky)

4.      Flour a piece of waxed paper (or use a little extra Bisquick) and cut or squeeze the dough into 12 even balls

5.      Microwave 1/4 cup butter in a small bowl then pour into the bottom of a 9-inch square baking dish (I just melted the butter in the baking dish in the microwave)

6.      Place the biscuits on top of the melted butter

7.      Bake for 12-15 minutes or until the tops are golden brown