Tuesday, October 30, 2007

Foil Packet Southwestern Chicken Dinner

2c Minute Brown Rice, uncooked
1 3/4c warm water
4 small boneless skinless chicken breast halves
1/4 c Kraft Light Ranch Dressing
1 1/2t chili powder
1/2c Shredded Reduced fat Sharp Cheddar Cheese
4c small broccoli florets
1 medium red pepper, chopped
Preaheat oven to 400. Combine rice and water; let stand 5min while chopping veggies. (I use baby broccoli florets so I do not have to chop anything)
Spoon rice mixture evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. You may use regular foil however you must be very careful with it. Top each with 1 chicken breast half; sprinkle with chili powder. Drizzle evenly with dressing; top with cheese and veggies.Make packets by bringing the side of foil up and double fold both sides and top; make certain to leave room for the heat to circulate.
Bake 25 to 30mins or until chicken is cooked through. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.
I particularly enjoy this recipe because I dirty very few dishes in the perpration and your entire meal is in this one dish! LOVE THAT!! Hope you and your family enjoy it as much as mine do.
From Rebekah Jones, Pastor's wife, Springmore Baptist Church

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Apple Spice Cupcakes

1 package (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs
1/3 cup applesauce
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
4 cups confectioner's sugar
Red paste or liquid food coloring
24 pieces black licorice (3/4 inch)
12 green spice gumdrops
In a large mixing bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth. Pour into 24 red paper-lined muffin cups. Bake at 350 degrees for 18 - 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
In a small mixing bowl, beat the cream cheese, butter and vanilla. Gradually add sugar, beating until smooth. Stir in food coloring. Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem. Yield: 2 dozen
Nutritional Facts: 1 serving (1 each) equals 241 calories, 8 g fat (4 g saturated fat), 48 mg cholesterol, 222 mg sodium, 39 g carbohydrate, trace fiber, 3 g protein
From Aunt Janice


Bacon-Onion Cornbread

This bread is good for the holidays and to serve with soups, chili or pinto beans.
2 to 3 thick slices bacon, cut into 1/2-inch pieces
1 cup chopped onion
2 cups Aunt Jemima Self-Rising Corn Meal (white or yellow cornmeal)
1/3 cup all-purpose flour
1 cup buttermilk
3/4 cups milk (such as 2%)
1 cup cream style corn
5 tablespoons butter, melted
1 egg
Heat oven to 400 degrees
In a non stick large oven proof skillet, fry bacon and chopped onion together until browned, about 5 minutes. Combine dry ingredients and then add milk, buttermilk, melted butter, corn and egg; mix well by hand, don't over mix; pour over bacon-onion mixture and then bake 25 to 30 minutes until golden brown. Turn out onto serving plate and cut into serving size pieces. Serve hot.
From Aunt Janice!


Sand Art Brownies

2/3 teaspoons salt
1/2 cup plus 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup Brown sugar
2/3 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 cup vanilla flavored baking chips
Walnuts to fill jar (about 1/2 cup)
Place ingredients in order in a quart size jar. Tamp ingredients down. Attach the following directions to the jar;
Mix with 1 teaspoon vanilla extract, 1/2 cup vegetable oil, and 3 eggs. Spread into a greased 9x9 pan and bake at 350ยบ for 30 to 40 minutes or until done.
This is great for gifts at anytime!
From Gail Blevins, Recipe Exchange!


Red Chile Burritos


Pork Roast (approximately 1-2 pounds)
1 tsp olive oil
pinch garlic, salt and pepper
14 oz Bueno Red Chile - Mild
1 pound Longhorn Colby cheese
sour cream (garnish)
1 package tortillas

Place pork in dutch oven with olive oil, garlic, salt and pepper. Cover with water and Bake pork on 350 for approximately 3 hours. Take from oven and add red chile. Cook for approximately 20 minutes on med- low until tender.

Brown tortillas on both sides, add pork, cheese and sour cream into the middle and fold one side in. Wrap ingredients into center.

From Aunt Janice's Recipe Exchange!

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Wednesday, October 24, 2007

Angel Pumpkin Cake w/ Sugared Pecans

1 (16 oz) Betty Crocker Angel Food Cake mix
1 (30 oz) can Libby's Easy Pumpkin Pie Mix
1 teaspoon pumpkin pie seasoning
Fresh ground nutmeg

Heat oven 350 degrees. Spray 13x9-inch baking dish with Pam and then wipe excess with paper towel.

Mix together cake mix, pumpkin pie mix, and pumpkin pie seasoning in a large bowl on medium speed about 1 minute, scraping down the bowl to mix ingredients well. Pour into prepared pan and then sprinkle with fresh grated nutmeg. Bake 30 to 35 minutes until well set. Cool completely. Spread topping on cooled cake and then sprinkle with 1 cup chopped sugared pecans.


1 (12 oz) tub Cool Whip, thawed
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1 (3.4 oz) instant vanilla pudding (can use sugar free instant pudding)


1 lb whole pecans
1 egg white, beaten (not stiff)
1 teaspoon water
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon

Beat egg white and water. Add pecans and mix until nuts are coated. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix thoroughly. Place in buttered 10x15 jelly roll pan. Bake at 325 degrees oven for 1 hour, stirring every 15 minutes.


Pumpkin Cheesecake

Servings: 8


3/4 cup Graham wafer crumbs
3 tablespoons Melted butter or margarine
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

1 cup Cream cheese (1/2 lb or 250g
1/4 cup Sugar
1 large Egg
2/3 cup Pumpkin, cooked or canned
3/4 teaspoon Cinnamon
1/4 teaspoon Cloves

Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.


Hot Apple Cranberry Cider

(Serves 14 - 16)


1 gallon (24 cups) apple cider
6 cups cranberry juice
1/2 cup brown sugar
1/2 teaspoon salt
4 cinnamon sticks
1-1/2 teaspoons whole cloves


1. Pour apple cider and cranberry juice in a 30 cup coffeepot.
2. In coffee basket, add sugar, salt, cinnamon sticks and cloves.
3. Perk until done
4. Serve with a cinnamon stick or apple slice.

NOTE: If you do not have a coffeepot, you can put all ingredients in a large pan. Bring to a boil. reduce heat and simmer for 15-20 minutes.


Jamaican Banana Bread

I received this from an email recipe exchange.

Beat this together
2 T butter soft
2T cream cheese
1 C sugar
1 egg
Combine and add
2 C flour
2 teaspoon baking powder
1/2 teaspoon salt

Mix and add to above
1 Cup mashed bananas
1/2 cup milk
1/2 teaspoon lime rind
2 Tablespoons lime juice
1 Teaspoon vanilla
Stir in 1/2 cup chopped pecans toasted
1/4 cup flaked cocoanut
Bake 375 in a loaf pan 8 x 4 about 1 hour, cool in pan 10 min.
Remove from pan and place on wire rack
Spoon this topping over loaf
1/4 cup brown sugar
2 Tablespoons butter
2 Tablespoons lime juice
2 Teaspoons Rum
Simmer about 1 minute while stirring constantly
Stir in 2 Tablespoons chopped and toasted pecans and 2 Tablespoons cocoanut. Spoon over loaf.


Wednesday, October 03, 2007

Chicken Pumpkin Corn Chowder

2 Tbs butter
1 small onion, minced
1 (10 oz) package frozen whole kernel corn, thawed
1 (16 oz) can pumpkin
2 cups water
2 chicken bouillon cubes
1 Tbs sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half cream
1 large chicken breast (cooked and chopped)

Melt butter in Dutch oven. Add onion and saute' until tender. Add corn and cook, stirring occasionally, two to three minutes.

Stir in pumpkin and next five ingredients. Bring to a boil. Reduce heat and simmer five minutes. Stir in half-and-half and cook until thoroughly heated. Do not boil. Pack in a thermos for a hot meal on the go.

yields seven cups