Sunday, August 22, 2010

Blueberry Banana Cream Pie

Blueberry Banana Cream Pie
Submitted by Julie McHood

  • 6 ounces cream cheese, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup cold water
  • 1 package (3.4 ounces - the small box) instant vanilla pudding mix
  • 1 cup heavy whipping cream, whipped (no sugar added)
  • 1 medium banana, cut into thin slices
  • 1 cup fresh blueberries
  • 1 prepared crust ( I used a traditional crust…but you could always use a store bought vanilla wafer crust)
  • additional blueberries for garnish
  1. In a large bowl, beat cream cheese until smooth. Mix in the condensed milk and beat until smooth. Then add in the water and pudding mix. Fold in whipped cream.
  2. Spread half of the cream mixture into prepared crust. Top with bananas and blueberries. Spread with remaining cream mixture. Refrigerate for 3 hours

note: this makes a lot of filling. You need a deep dish pie crust, or you could always split it into two pies, and double the fruit. :)

Crock Pot Taco Soup

Crock Pot Taco Soup
Submitted by Melissa Allen

-shredded chicken breasts (about 3 or 4)
-2 8oz cans diced tomatos
-Big can tomato juice
-2 cans corn
-2 cans black beans
-1 can olives (diced)
-1 small onion
-2 Tbls olive oil
-1 Tbls Garlic, minced or cloved (I like garlic I use a little extra)
-2 cans diced green chilies
-Sour Cream
-Shredded Cheese

Cook and shred chicken
Combine: olive oil, garlic, onion and olives in pan for about 5 minutes then combine with chicken
In Crock Pot combine: tomato juice, diced tomatoes, corn, beans and chilies
Add onion and chicken mixture to crock pot

Serve when warm

Top with Fritos, Sour Cream and Shredded Cheese


Sunday, May 23, 2010

Sweet Potato and Black Bean Chili

This is a recipe for a delicious meat-less chili, full of good-for-you ingredients!

Sweet Potato and Black Bean Chili

By Rachel Paulich

2 tsp extra virgin olive oil

1 small onion, finely diced

1 small sweet potato, peeled and diced

2 cloves garlic, minced

2 tsp ground cumin

1/4 tsp ground chipotle chili

1/8 tsp salt, or to taste

1 1/3 cups water

1 15-oz can black beans, rinsed

1 cup canned diced tomatoes (I like the petite diced tomatoes)

2 tsp lime juice

2 Tbsp chopped fresh cilantro

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 min. Add garlic, chili powder, cumin, chipotle, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain gentle simmer and cook until potato is tender, 10-12 minutes. Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 min. Remove from heat and stir in cilantro.

The original recipe is good, but I've also made it with some slight tweaks based on the ingredients I had on hand. Last time I made it I didn't have any chili powder, so instead I used a pork rub seasoning and actually think it turned out better- a little sweeter and smokier. I also didn't have any chipotle seasoning, which was fine. I added some black pepper as well as some seasoned salt and some garlic salt, and didn't put in any lime juice. I served it with a dollop of light sour cream. Delicious!

Tuesday, March 23, 2010

Cheap and Easy Stir Fry
by Kate Wheeler

2+ Tablespoons Sesame Oil
1/2 - 1 pound beef or chicken, thinly sliced
2-4 Carrots, thinly sliced
1-2 cups frozen broccoli
3 or 4 packages Ramen Noodles (beef, chicken or oriental flavor according to type of meat and personal taste)

Any other vegetables you enjoy sliced or diced are also likely to be wonderful in this dish. Canned Turkey or Chicken also work well.
In a Wok or large frying pan warm a small amount of sesame oil over medium heat, add meat and 1 package of seasoning from noodles. When meat is mostly cooked add vegetables, stir occasionally. Fill large saucepan 2/3 with water and place on High heat, when water begins to boil add Ramen Noodles, cook only until noodle bricks begin to separate. Drain water immediately add 2 Tablespoons of Sesame Oil and remaining packets of seasoning to noodles, stir to coat. Combine Noodles, Meat and Vegetables.

Chicken Curry

by Rachel Hall
  • 1 can cream of chicken soup
  • 1 1/2 tsp. sugar
  • 3/4 c. chicken broth
  • 1/4 - 1 Tbsp. curry powder
  • 1/2 tsp. ginger
  • 1 1/2 c. cooked chicken chunks
  • 1/2 Tbsp. lemon juice
  • cooked rice

Mix and heat soup, sugar and broth. Combine curry powder and ginger in a small bowl; add about 1/4 cup of soup mixture to it and stir out the lumps. Pour into soup. Add chicken and lemon juice; heat through. Serve over rice and top as desired.

I love this recipe and it is sooo quick and easy to make. I also like to add cooked onions to the sauce. Here are some of our favorite toppings.

Peanuts, cashews, apples, mandarin oranges, coconut, pineapple, crumbled bacon, banana, cucumber, tomatoes, green onions, shredded cheese, chinese noodles and raisins.

Thursday, November 19, 2009

Pretzel Salad

from Nolena Tibbett
I know it says "salad," but is really a dessert

1pkg strawberry jello
1pound pretzels
1pkg cream cheese
1/4cup butter
1/4cup sugar and 1cup sugar
1 pkg of whipped cream
1 pkg frozen strawberries

In a bowl melt butter, add 2 cups crushed pretzels and 1/4 cup sugar. Pour mixture into a glass baking dish. Bake at 350 for 10 mins. Make jello using only boiling water, add pkg of diced strawberries. Pour on top of baked pretzel mixture. Cool completely. Mix cream cheese, sugar and whipped cream. Spread on top of jello mixture and refrigerate until ready to eat.

Blueberry Polka Dots

from Kim Larsen
This is a yummy delicious recipe.

2/3 cup sugar
1/2 cup butter
2 tsp. grated lemon peel
1 egg
1 1/2 cups flour
2 TBSp. poppy seeds
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup sour cream

2 cups blueberries (fresh or frozen)
2 tsp. flour
1/4 tsp ground nutmeg
1/3 cup sugar

1/3 cup powdered sugar
1 to 2 tsp. milk

Preheat oven to 350 degrees.

Cake: Grease and flour a 9 or 10 inch springform pan or line a round 9 inch cake pan with wax paper. In large bowl, combine sugar and butter; beat until light and fluffy. Add lemon peel and egg; beat two more minutes at med. speed. In separate bowl, combine flour, poppy seeds, salt, and baking soda; mix well after each addition. Then spread the batter over the bottom and 1 inch up the side of the baking pan.

Filling: In large bowl, combine all filling ingredients; mix well and spoon over batter. Bake at 350 for 45 minutes or until crust is golden brown.

Glaze: In small bowl, blend powdered sugar and milk until creamy. Pour over warm cake.

Serves 8