Creamy Grape Salad

This recipe comes from Taste of Home 2011. It is something else!! Tastes like dessert. You HAVE to try it.

Ingredients:
1 pkg.(8 oz.) Philadelphia cream cheese(softened)
1 cup sour cream(8 oz.)
1/3 cup sugar
2 tsp. vanilla extract
2 lbs seedless red grapes
2lbs seedless green grapes
3 T brown sugar
3 T chopped pecans
Directions:
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings

Pureed Butternut Squash Soup

This soup was so delicious! Even the kids gobbled it up. However, I took some to my Mom and Dad to try and they gave it back and said they didn't like it. Ha ha, I had to laugh about it! It is one of the best squash soups I have tasted so far. I served it with sourdough bread to dip in and watermelon on the side.

Ingredients


2 tablespoons butter

1 small onion, chopped

1 piece (2 inches) fresh ginger, peeled and chopped or I just used some ground ginger

2 garlic cloves, chopped

2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes(I used some I grew in my garden)

4 cups Chicken broth(I just used water and added boullion)

Coarse salt and ground pepper

Sour cream, (optional)

Spicy Pumpkin Seeds

Directions

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups broth. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Canned Salsa

This a recipe I modified from my Mom. It is some of the best tasting salsa we have ever had:

6 quarts tomatoes(8 tom/qt or about 40), peeled(place in boiling water for about 30 seconds then peel the skins off when cool) and chopped(use food processor); LaVerne says you don't have to peel the tomatoes. This would be a huge time saver!

6 onions(chopped in food processor)

1/2 jalapeno pepper(remove several seeds so it's not too hot. If you want mild salsa then use 10 slices bottled jalapeno peppers)

1 Anaheim pepper, chopped

2 T celery salt(my Mom uses 1 stalk celery chopped)

3T Garlic Salt

4 T Salt(my mom only does 2)

1/3 cup vinegar

24 oz. tomato paste

4 T sugar

2 T crushed red pepper(in a spice bottle)

Mix all ingredients and add to blender or food processor. Pulse for a few seconds. Add all to a large stock pot. Sprinkle pepper on top of mixture and stir. Simmer for 2 hours. Bottle in pints or quarts. Process pints for 1/2 hour and quarts for 1 hour in a cold pack canner. This recipe makes about 8-9 quarts.

Beef Enchiladas

Yield: 6 servings (2 enchiladas per serving)
Prep Time: 30 min
Cook Time: 35 min

Ingredients:
1 pound lean ground beef
1 cup diced onion
1 1/2 cups finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (I did homemade)
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.


Enchilada Sauce
Yield: About 2 1/2 cups

Prep Time: 15 min
Cook Time: 20 min

Ingredients:
1/4 cup vegetable oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Baked Lemon Spaghetti

6 to 8 servings

Prep Time: 25 min
Cook Time: 45 min

I made this last night and it was yummy. I halfed the recipe. I served it with rotisserie chicken and rolls. Normally i would do a salad of some type too but Chad doesnt eat salads. Or throw in a veggie!

1 (14.5 ounce) package spaghetti
1 Tablespoon extra-virgin olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream (light is fine)
1 Tablespoon finely grated lemon zest (1 lemon, zested)
1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese

TOP:
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and salt

Directions:
1. Preheat oven to 400 degrees

2. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you dont want it to be cooked completely . Drain spaghetti and place in a large bowl.

3. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.

4. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

You could serve with lemon wedges for those who like some extra tang. Or try adding mushrooms, or bacon-everything is better with bacon!

Enjoy!

Creamy Chicken Tortilla Soup

LOVE this recipe! Tried it last night for the first time! It is a little time consuming but worth it! Also made Shannon's Hurry Up Ckn Pot Pie the other night, it was yummy! Chad loved it!



4 Tbsp. olive oil
2 large onions, chopped
4 Tbsp. minced garlic
8 corn tortillas
2 (14 oz.) cans diced tomatoes with chilies
8 cans chicken broth
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. turmeric
4 cups chopped, cooked chicken
3 cups frozen corn kernels
1 cup heavy cream
2 cups shredded Monterey jack cheese
2 Tbsp. chopped cilantro
Juice from 1 fresh lime
2 cups diced, seeded roma tomatoes
Sour cream and tortilla strips for garnish


Heat oil in a saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic. Saute until they are soft. Add tomatoes, broth, and spices and bring to a boil. Remove from heat and allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth; return soup to pot. Add chicken, corn, and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper. Serve with tomatoes, sour cream, and tortilla strips. I served it with bread and made my own tortilla chips.

Shannon's Crab Salad

I decided one day that I wanted to make up my own recipe for crab salad to take to the lake. I thought it would be so yummy to add some ranch dressing mix for extra flavor. I've gotten a big head about this because I have had people telling me it's the best crab salad they have ever had! So, here is my crazy concoction!

1 lb. imitation crab meat

12 oz. rotini pasta- cooked

1 cup mayo

1 cup buttermilk

1/2 tsp. dill

1/2 tsp. tarragon

4 green onions chopped

lemon juice of 1 lemon

1/2 packet dry ranch dressing mix

1/2 tsp. garlic powder

1 tsp. onion powder

frozen peas

salt and pepper to taste

Cook pasta according to package directions. Drain and let cool. Shred crab meat and place in large bowl. Mix mayo, buttermilk, dill, tarragon, garlic and onion powder, ranch dressing mix. Add to crab and pasta. Mix thoroughly. Add peas and green onions. Sprinkle lemon juice over all. Mix well. Add salt and pepper to taste. Enjoy!