Chicken Rolls

2 cups cooked diced chicken
4 oz fresh mushrooms, chopped
4 Tbsp margarine (softened)
1/4 tsp lemon and herbs
8 oz cream cheese (softened)
1/4 tsp lemon pepper
1/2 tsp white pepper
2 cans crescent rolls

Mix spices with cream cheese and butter until blended well.  Add chicken (and mushrooms if using) to mixture.  Roll a tablespoon of filling into each crescent roll.  Roll each in melted butter (very lightly) and top with sesame seeds.

Bake at 350 degrees for 25-30 minutes.  Makes 16 rolls

*Thicken broth from the cooked chicken to make the gravy to serve over the cooked chicken rolls.

Grandma Radmall's Funeral Potatoes

6 medium potatoes
1/2 stick butter
1 can cream of chicken soup
1 pint sour cream
1 cup grated colby jack cheese
1 Tbsp grated onion
Cornflakes

Boil potatoes with jackets on for about 15 min (20 min max, don't overcook).  Let potatoes cool a bit and peel when still warm.  Grate potatoes with a course grater.  Soften/melt butter and add to grated potatoes.  Mix cream of chicken soup, sour cream, cheese and grated onion.  Add mixture to buttered potatoes and mix lightly with a fork.  Place in casserole dish and cover with cornflake crumbs.  Bake at 350 degrees for 45 min.

*I doubled this recipe and did not double the sour cream.  I added a small amount of Greek yogurt instead of more sour cream.  If you prefer to make this recipe a bit lighter, cut back on the sour cream.  I also used light sour cream instead of the full fat version.  I did use a little bit of butter to grease the casserole dish.

Spaghetti Squash Obsession

I will break the silence.

I have noticed in the grocery store there is a lot of spaghetti squash right now.  I love spaghetti squash, we grow our own, we use it in place of noodles, and the squash lasts forever!  So here are a few recipes to try if you want to take advantage of it while it's in the stores, or like me still have tons from your harvest this fall.

Microwave-If your short on time, you can just cook it in the microwave.  Cut it in 1/2, putting one half in cooking for 5 minutes open side down, then turn it over and cook for 5 minutes open side up, then leave it in the microwave for 5 minutes.  I love this method cause you can do it last minute and it's quick and easy, the only thing is if you like the noodles a little more soft, this method doesn't cook them quite as much so they're a little more crunchy and the "noodles" don't come out quite as easily.

Oven-Or you can cook it in the oven by either cutting it in half, placing the halves face side down on a cookie sheet, or put the squash in whole just make sure you poke holes in it and cook at 350 for 1 hour.  Leaving it whole is the easiest, because cutting it before it's cooked can be a little difficult.

After cooking it, scoop out the seeds and throw away. Then scoop out the flesh, it comes out like little noodles and you can just pour your favorite spaghetti sauce over top.  Makes for a very healthy spaghetti dinner, you and your families may be a little leery at first, but Colby is picky when it comes to healthy, and he now prefers the squash over noodles!

Here are 2 other recipes we like

Spaghetti Squash Capreese Bake

http://pinktrollkitchen.com/2013/01/08/spaghetti-squash-caprese-bakecrustless-pie/

Skinny Spaghetti Squash Alfredo - we love this one

http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Waiting to hear from you all!

Love-Nat

Brian's Salsa

1/2 bunch cilantro
red onion (to taste, I like very little or none)
can of Rotel
mild salsa packet (I use Concord Foods brand)
lemon juice (to taste)
pinch of cumin
pinch of garlic powder
bottle of tomatoes

In food processor, chop cilantro and onion.  Drain Rotel well and add to food processor along with salsa packet, pinch of cumin, pinch of garlic powder and a bit of lemon juice.  Pulse food processor to mix.  Spoon out whole tomatoes and pulse again just enough to chop and mix in the whole tomatoes. (Be sure not to blend too much or the salsa will be runny.)

Chicken Tacos

4 chicken breasts
2 can green chilies
1 pkg McCormick chicken taco seasoning

Combine all in a greased crockpot.  Cook on low 6-8 hours.  Shred when tender.

Serve with: taco shell, romaine lettuce, sour cream, black beans, cheese, white corn, green sauce, etc.

Rolls

I got this receipe from my friend Candace. It is easy and super versatile. I have used it for rolls, pizza dough, breadsticks, scones and cinnamon pull apart bread. It is super easy and if they turn out for me every time trust me they will work for you. Enjoy!


4 1/2 tsp yeast
2 1/2 cups HOT water
1/2 cup instant dry milk
1/2 cup vegetable oil
2 TBSP sugar
1 TBSP salt
6 cups flour

Mix 1 cup of flour and yeast together in small bowl.
In Kitchenaid mix water, milk, oil, salt and sugar. I just mixing with my bread hook, it will be lumpy but that is fine,
Now add flour/ yeast mix, mix until combined (will be lumpy)
Add remaining 5 cups of flour and mix on med speed for 10-12 minutes
Remove dough hook and pour a little melted butter over the top of the dough, cover the bowl with Saran wrap and let rise for 20 minutes or doubled in size
Remove dough from bowl and push down, put on floured surface and knead just a bit

Make 2 1/2" round balls and put on cookie sheet, you can get 24 to a cookie sheet, or use a glass casserole dish, can put 12 in glass dish. Cover with dish towel. Let raise for another 20-45 minutes depending on the temp of your home or until doubled in size.

The receipe calls to cook them at 400 for 20 minutes but I have had success cooking at 350 for 20 minutes. Brush tops with butter when they are done.

For scones and pizza dough roll out dough on floured surface. Using a pizza cutter cut dough into squares. Heat oil in a large panand fry squares for scones. Don't let raise a second time before frying.
I roll out the dough for pizza and do let it raise just a bit for the second time. I put the dough on a cookie sheet or pizza stone if you have one. Put sauce, cheese and toppings on, do not precook dough. I cook it at 400 for about 20-25 min depending on the thickness of the crust.

Texas Sheet Cake

Texas Cake

From the kitchen of Ginger Allen

Bring to a boil in pan:                       

2 sticks of margarine

4 Tablespoons of cocoa

1 cup of water

Then let cool.

Mix in a bowl:

2 cups of flour

½ teaspoons of salt

1 teaspoon of vanilla

2 cups of sugar

1 teaspoon of baking soda

2 eggs

½ cups of sour cream

Mix all together and pour into a greased cookie sheet with sides about 17" X 11" (Can also use a jelly-roll pan).

Bake for 25-30 minutes at 350°.  Remove from oven and frost while warm.

FROSTING:

Bring to boil:                                                 Stir in:

4 Tablespoons cocoa                                              1 box of powdered sugar

1 stick of margarine                                      1 teaspoon of vanilla

6-8 Tablespoons of milk                              1 cup chopped nuts (opt.)

Chex Muddy Buddies

 9 cups Corn Chex

1 cup chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 tsp vanilla

1 1/2 cups powdered sugar

Microwave chocolate, peanut butter and butter uncovered for 1 minute, then stir.  

Heat again for 30 more seconds, then stir until smooth.

Stir in vanilla.

Pour mixture over cereal, stirring until coated evenly.

Pour into 2-gallon ziplock bag. 

Add powdered sugar & shake well.

Spread onto wax paper to cool and store in airtight container to store.

Peanut Butter Goodie

2 cups light corn syrup

2 cups sugar

1 cup peanut butter

1 box Special K

1 small bag pretzels

Cook sugar & syrup to a boil 30-40 seconds.

Stir in peanut butter.

Pour over cereal and pretzels. 

 From the kitchen of: Ferry Baldwin

Punch with a punch

White grape juice (one thing of it)

2L of diet shasta grapefruit soda

juice of 2 or 3 limes