Burrito Filling - Delores Rice

Do your remember this burrito filling I used to make and just keep in the fridge? We'd just heat a flour tortilla on the stove and add this mixture for a lunch or a snack. I'll include instructions for actually making into a dinner.

1 - 1.5 pound ground beef

1 packet taco seasoning

1 cup cooked rice

1 cup salsa

1 cup frozen corn

8 oz shredded cheese

1/2 - 1 can green chili peppers chopped

1 can black beans drained

Cook the ground beef with taco seasoning. May add an onion (I would). Mix in rest of ingredients and store in fridge OR

Bake at 350 for 15 minutes covered and 10 minutes uncovered. May top with shredded cheese for the last 10 minutes.

Zucchini Casserole - GMA's Recipe

I know I've never made this, but I grew up with it and thought you should all have the recipe. I didn't like zucchini as a kid, but I still liked this casserole.

1 lb mild Italian sausage (bulk)

3/4 lb ground pork

1 large onion, chopped

1 large clove garlic

3-4 stalks celery, diced

1 green pepper, chopped

1-2 tomatoes, fresh

5 zucchini

Dash of Italian seasoning (or thyme, oregano, rosemary)

salt and pepper to taste

2 cans tomato sauce and 1/2 can water

Grated cheddar or cheddar/jack mixture

350 degree oven

Brown sausage and ground pork, and remove all grease

Add rest of ingredients except the cheese and simmer 5-10 minutes. Put half mixture in 4 qt casserole dish. Sprinkle a layer of cheese. Add rest of veggies mixture. Top with rest of cheese and parmesan cheese.

Bake at 350 for 30 minutes covered, then another 15 minutes uncovered.

Serves 6-8

Crustless Quiche aka Egg Casserole

This is a GREAT recipe to make ahead of time, then cut into squares and refrigerate. You and your family can have it for breakfast for days to come. Just heat in the microwave

11 eggs, beaten

1 lb. cheddar or Jack cheese, shredded

2 cups cottage cheese

1/4 cup butter, melted

1/2 c milk

2 Tbs flour

Preheat oven to 350. Mix all ingredients into beaten eggs. Pour into greased 9x13 pan and bake for 45 minute. Do not overcook.

NOTE: You can add all kinds of things. I like to add 1 small can Ortega diced green chilies (drained) and then serve with salsa. You can add anything....bacon, onions, peppers, ham, sauteed veggies. Once my friend Valle added left over pork roast, and it was great.

Spaghetti Sauce - Judy Melvin's

(This recipe is actually worth the work....it's delicious)

1 large can tomatoes (Kristin prefers the petit chopped)

1 can tomato sauce

1 can (6 oz) tomato paste and 1 can water

1 jar Ragu (or your preferred prepared sauce)

1 pound fresh ground round

1 carrot, finely chopped

1 med sweet onion, chopped

1 cup chopped celery

1 red pepper, chopped

1 green pepper, chopped

2 cloves garlic

salt and pepper to taste

1/2 Tbs parsley flakes

1 tsp Basil

1 Tbs Oregano

Place tomatoes, sauces, paste, jar or Ragu, water in large sauce pan. Simmer on low with cover on. Stir occasionally.

In frying pan, brown hamburger with salt and pepper in olive oil. Add to sauce.

Place all the copped veggies (carrot, peppers, onion, celery, garlic) in frying pan with 1-2 Tbs olive oil. Cook slowing with cover on until translucent.

Add to sauce.

Add seasoning. Cover and low simmer for several hours.

Super delicious!!!

Chicken and Wild Rice Soup

This is easy, fairly fast, and delicious.

1 pack cooked chicken strips from Costco (in the refrigerator section...comes in a double pack)

2 small onions

5-6 celery stalks

4 large carrots

3/4 cup wild/brown rice mix (I use Trader Joe's--and I'm just guessing at how much rice I add)

6T (3/8 cup) Better Than Bouillon (chicken flavored--get at Costco)

4 quarts water

Salt to taste (I do salt it near the end, but I taste it as I salt it to determine how much to add)

Chop onions, and saute in olive oil in soup pot. Add chopped carrots and celery. Saute for 5 min or so. Add rice and continue to saute. Chop chicken into bite sized piece. Add to pot. Add water and bouillon. Bring to boil then turn down heat to simmer for about an hour. Add salt to taste at the end.

Carmelized Tomato Bruchetta (GRILL)

1 Baguette

1 pt. cherry tomatoes halved

3/4 cup ricotta cheese

Olive Oil

Balsamic Vinegar

Fresh Basil leaves

Put cast iron skillet on grill to preheat for 8-10 minutes. Coat pan with 1.5T olive oil. Put cut tomatoes (cut side down-though I've never done this) in pan and close grill lid. (You don't really need to stir them or anything) Cook for 10-15 minutes until slightly blackened. Transfer tomatoes to a bowl and drizzle with balsamic.

Slice baguette diagonally and brush both sides of slices with olive oil. Place on grill to toast. Turn once to toast both sides. 1-3 min/side. (I put them on the top warming rack on the grill and toasted them there)

Put ricotta in bowl and drizzle with olive oil. Put shredded basil in another bowl. Build your own bruchetta with the toast, ricotta cheese, tomatoes and basil. YUM.

Really nice addition to a BBQ dinner....whatever it is.

Chocolate Flourless Cake aka French Chocolate Cake

3/4 cup powdered sugar (plus some for sprinkling)

2 cups semi sweet chocolate (10-12 oz)

3/4 cup unsalted butter, cut in pieces

2 tsp vanilla

5 eggs, separated

1/4 cup flour sifted (guess it isn't totally flourless)

pinch of salt

325 degree oven

1. Generously butter a 9 1/2" springform pan, then sprinkle the pan with powdered sugar and tap out extra.

2. Set aside 3T of the sugar. Place chocolate, butter, remaining sugar in heavy sauce pan. Cook over low heat until butter melted and sugar dissolved. Remove from heat, stir in vanilla, and let cool slightly.

3. Beat egg yokes into chocolate mixture, beating each in well.

4. Stir in flour.

5. In grease free bowl, beat egg whites on low until frothy. Add salt, increase speed, and beat until soft peaks form. Sprinkle in the reserved sugar, and beat until the white are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

6. Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.

7. Bake the cake for about 35-40 minutes (but there's a note on my recipe that says 25 min, so??) until well risen and the top springs back when touched lightly.

8. Transfer cake to wire rack. Remove sides of pan and let cool completely. Remove pan base and dust with powdered sugar.

Serve with the CHOCOLATE SAUCE recipe that I posted under "sauces".

Christmas Wassail

1 qt water (4 cups)

1.5 cups sugar

8 allspice berries

10 cloves

2 cinnamon sticks

1 (6 ounce) can frozen OJ [alternate OJ]

1 (6 ounce) can frozen lemonade

64 ounce bottle cranberry juice

Boil sugar and water 5 minutes. Put spices in spice/tea ball and place in syrup. Let stand 2-3 hours. Add remaining ingredients PLUS 3 OJ cans of water. Serve hot OR over ice. Store in fridge.

BBQ Sauce

I used to make this a lot and it is YUMMY.

1 cup ketchup

1/4 cup lemon juice

2 cups water

1.5 cups brown sugar

1/4 cup vinegar

2 sticks butter

3/4 cup (or more) Worcestershire sauce

1 Tbs salt

2 Tbs chili powder

2 Tbs paprika

pepper

garlic powder

Simmer together for at least 1/2 hour. Thicken with corn starch.

Chocolate Fudge Sauce

12 semi sweet chocolate (I've used chocolate chips)

2 sticks butter

2 2/3 cup whipping cream

3 1/2 cup powdered sugar

1 Tbs vanilla

In a medium sized saucepan, over medium-low heat, melt the butter and chocolate chips together. When melted, add heavy cream and powdered sugar. Stir and bring to a slow boil. Only turn the heat up to medium high, as anything higher will scorch the chocolate. Stir constantly until mixture comes to a boil. Allow to boil for 8 minutes. Remove from heat and add the vanilla. Stir thoroughly.

Please note: This is good enough to put in small jars and give out to friends and neighbors at Christmas time. VERY YUM!!!

Warm Cranberry-Walnut Brie

The Organic Kitchen

This delightful little appetizer is perfect for the holidays!


1 8 oz round Brie cheese
2 TB dried cranberries
1 tsp Herbes de Provence (available here at the Organic Kitchen)
1 tsp chopped walnuts, toasted
crackers
2 T Fresh Pomegranate seeds (optional)

Preheat oven to 350
Using a serrated knife, remove topmost rind from cheese; discard rind.
Place cheese cut side up, in a small ovenproof baking dish. Sprinkle with
cranberries and herbes de Provence.
Top evenly with nuts. Bake at 350 for 15 minutes or until cheese is soft
and warm. Sprinkle with fresh pom seeds (optional) Serve immediately
with crackers.

Roasted Apricot Chicken and Veggies

The Organic Kitchen

This is a Spiker family Sunday dinner favorite! It’s perfect for holidays and special
occasions. I love it because it’s delicious (the chicken is super moist and the
apricots and onions make it tangy and sweet) it’s easy (15 minutes of prep time)
you pop it in the oven and two hours and 15 minutes later you have an incredible
meal and only one pan to clean! You will need a roasting pan with a lid. Feel free
to play with the amounts of veggies. We love carrots, so I add more carrots and
less potatoes.

Roasting pan with lid and rack
One 6 lb Organic roasting chicken
10 new potatoes (small white or rose, left whole)
10-15 carrots, peeled and cut into 2-3 inch pieces
10 shallots, peeled (if small leave whole, if large cut in half)
2 stalks celery, thinly sliced
2 juice oranges, 1 sliced thinly, the other juiced
12 dried apricots
Dried cherries, small handful
2 T apricot preserves
Olive oil
Sea salt
Pepper
Herbes de Provence

Preheat oven to 350 and place rack in bottom third of oven. Wash
chicken and trim fat around cavity. Place rack in bottom of roasting
pan and set the chicken on it. Combine 2T olive oil, apricot preserves
and juice from half an orange. Brush all sides of chicken with olive oil/
juice/preserve mixture, sprinkle with sea salt, pepper and Herbes De
Provence. Place potatoes, carrots and shallots around the chicken,
season with sea salt, pepper and Herbes de Provance. Toss in
a handful of dried cherries and apricots. Cut one orange into thin
slices and place in roasting pan. Squeeze the juice from the other

half orange over veggies. Cook for 2 hours with lid on. After 2 hours,
remove lid to brown. Cook another 15 minutes basting every 4-5
minutes. Enjoy!

Honeybun cake

I feel like this is a cheater recipe, all the stuff you guys post is made from scratch and somewhat healthy or/or natural...well, this is the exact opposite, but Kristin wanted me to post this. This is what Jax requested for his birthday this year

Warning...sugar overload!

1 yellow cake mix
4 eggs
3/4 cup veg oil
8oz sour cream

Mix all that together I'm a bowl

In separate bowl mix:
1cup brown sugar
3 teaspoons cinnamon

In 9X13 pan, pour half of cake batter then sprinkle half of sugar mixture evenly, then pour remaining cake batter and top with remaining sugar mixture. Bake at 350 for 30-40 minutes.

Icing: 2 cups powdered sugar
4 tablespoons of milk
1 tablespoon vanilla (I don't think I usually put that much in)

When removed from oven immediately drizzle icing on top, the heat will melt the icing and when it cools it will harden

Get a huge glass of milk and enjoy ;)


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