Broccoli Salad

1 lb. broccoli florets
1/2 lb. bacon, crumbled
1/2 c. cashews
1/2 c. raisins

Dressing:
1 c. mayo
1/2 c. sugar
1 T. vinegar

Add dressing immediately before serving.

by Shelley F.

Sweet Potato Fries

2 medium sweet potatoes
2 T. olive oil
kosher salt
pepper

Preheat oven to 450 F. Line a baking sheet with foil (or parchment) greased with cooking spray or oil.
Halve the sweet potatoes lengthwise and cut each half into long spears. Place the spears on baking sheet and toss with olive oil. Spread them in a single layer. Sprinkle with salt & pepper. Bake for 15 minutes, then turn. Bake for another 5 to 10 minutes, until lightly browned.
Serve hot.

by Catherine S.

Beef Stroganoff

1/2 lb. extra lean ground beef
1/4 c. chopped onion
3/4 c. water
1 beef bouillon cube
2 t. worcestershire sauce
4 oz. can sliced mushrooms, drained
1 c. sour cream
1 1/2 T. flour
3 - 3 1/2 c. wide egg noodles, cooked & drained

Brown beef & onion. Add water, bouillon cube & worcestershire sauce. Heat to boiling; stirring to dissolve bouillon cube. Stir in mushrooms and reduce heat. Stir together sour cream & flour; add to beef mixture. Cook at low heat, stirring occasionally until sauce thickens. Do not boil. Toss hot noodles and sauce together.

Serves 3-4.


by Catherine S.

Chicken & Black Bean Wraps

2 medium tomatoes, chopped
1/2 c. black beans, rinsed & drained
4 T. diced green chilies
1/3 c. green onions, sliced
1 T. fresh cilantro, chopped
about 1/3 c. water
1.27 oz. package Fajitas Spices & Seasonings
3 c. chicken, cooked & shredded
8 large flour tortillas, warmed to soften

In medium bowl, combine tomatoes, black beans, chilies, green onion, and cilantro; set aside. In large skillet, stir together water and seasoning packet, bring to a boil. Stir in chicken and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes, stirring occasionally. Scoop 1/2 c. filling on each tortilla. Fold in sides and roll up to enclose filling.

Note: You can substitute cooked turkey or pork for chicken.



by Sariah R.

Tortilla Soup

3 cloves minced garlic
3 T. butter
1 chopped onion
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half 'n half
1 can cream of chicken soup
1 c. salsa
1 can creamed corn
2 chicken breasts, cooked & shredded
2 t. cumin
1 pkg. fajita seasoning mix
3 T. fresh cilantro
Monterey Jack cheese, shredded
avocado
tortilla strips

In a large pot over medium heat, saute the garlic and onion in butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Boil & reduce to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and cilantro. Stir and heat for 15 minutes.
Cut tortillas into bite sized strips (easiest with a pizza cutter ) on a cookie sheet and broil in the oven until toasted. Serve with cheese, avocado and tortilla strips.

by Shelley F.

Fudgy Salty Peanut Butter Brownies

1 box brownie mix ( or use your favorite brownie recipe)
1 1/2 c. semisweet chocolate chips

1 c. creamy peanut butter (don't use old-fashioned or natural)
1/4 c. unsalted butter, room temp.
1 c. powdered sugar
1/8 t. sea salt
1 1/4 T. milk
1 t. vanilla
1 1/2 c. salted cocktail peanuts (chop optional)

1 1/2 c. semisweet chocolate chips
5 T. unsalted butter, room temp.

Make brownies according to directions, adding in chocolate chips.

Line the bottom and sides of your 9x13 baking pan with parchment or foil. You will want to leave about 4" of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well. Bake as directed.
Let them cool completely on a rack. While the brownies are cooling make the buttercream and ganache.
Mix peanut butter and butter until totally blended. Slowly add powdered sugar and salt. Mix well and scrape sides of bowl. Add milk and vanilla; mix until fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of cooled brownies. Spread over the surface. Scatter the peanuts evenly over buttercream, pressing down firmly into buttercream.
Melt chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow to cool slightly for 10 minutes, then pour evenly over the peanut butter layer. Smooth out with a butter knife, making sure to cover the peanut butter and peanuts completely.

Chill in fridge until toppings are set, 1 1/2 hours or so. Remove these delicious guys from fridge. Lift up on foil handles and place brownies on cutting board. Cut into squares.


by Sariah R.

Chicken Enchilada Casserole

13 oz. can chicken, drained
2 (10 ¾ oz.) cans cream of chicken soup
1 c. sour cream
½ t. ground cumin
15 oz. pkg. flour tortillas
2 c. grated cheddar cheese

Mix chicken, cream of chicken soup, sour cream, and cumin together in a mixing bowl. Stack tortillas and cut into strips. In a greased 9x13 baking dish, layer half the tortilla strips, half of chicken mixture, and half of cheese. Repeat. Bake for 30 minutes at 350ºF. (I usually cover with foil for 25 minutes and then broil on Low for the last 5 minutes).

by Catherine S.