BB Recipe Collection #4

Buffalo Chicken Enchaladas with Creamy Ranch Sauce
Prep: 25 mins; Total: 1 hr. 15mins
Servings: 6 (2 enchaladas each)

Ingredients

1 can (10 3/4 ozs) condensed dream of chicken soup
1 cup refrigerated sour cream ranch dip
2/3 cup chopped green onions (about 10 medium)
3 cups chopped cooked chicken
3/4 cup buffalo wing sauce
1 package flour tortillas for soft tacos and fajitas(twelve 6-inch tortillas)
3 cups shredded Cheddar cheese (12 oz)


Directions

HEAT oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In Medium bowl, mix soup, dip and 1/3 cup of the onions. In Large bowl, mix chicken and buffalo wing sauce until coated.

SPOON 2 Tbsp. soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

*COVER dish tightly with foil. Bake 40-45 mins. or until hot and bubbly.

REMOVE from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 mins. longer or until cheese is melted.

*HIGH ALTITUDE(3500-6500 ft) When dish is covered with foil; bake 45-50 mins)

TO ADD MORE HEAT: add 1 tsp. red pepper sauce to the buffalo wing sauce.

 

Mexican Cheesy Potatoes
Prep: 20 mins; Total: 90 mins
Servings: 20 (1/2 cup each)


Ingredients

1 medium onion, chopped(1/2 cup)
1 container (16 ozs) sour cream
1 can (10 3/4 oz. condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles { I use Old ElPaso}
1 bag (32 oz) frozen southern-style diced hash-brown potatoes, thawed
2 cups cubed mild Mexican prepared cheese product with jalapeno peppers (12 oz from loaf) * TIP * For a mild version of this recipe use regular prepared cheese product and regular Monterey Jack cheese
1 cup shredded pepper Jack cheese (4oz)
1 cup shredded mozzarella cheese (4oz)
2 cups crushed gold or yellow tortilla chips (about 6oz)


Directions

HEAT oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In Large bowl, mix onion, sour cream, soup, and green chiles. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.

BAKE 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5-10 mins longer or until chips are light golden brown.

High Altitude (3500-6500 ft); heat oven to 375 degrees

Tip: Gold tortilla chips are thicker and more golden in color than regular tottilla chips. Their sturdiness means they hold up well in a baked casserole.

 

Apple-Cranberry Salad
Prep: 15 mins; Total: 15 mins.
Servings: 6


Ingredients

5 cups torn romaine lettuce
1 medium, unpeeled apple, diced (1 cup)
1/2 cup sweetened dried cranberries
1/4 cup chopped green onions (4 medium)
1/3 cup refrigerated poppy seed salad dressing


Directions


IN large serving bowl, place lettuce, apple, cranberries and green onions

POUR dressing over salad, toss to coat.

High Altitude (3500-6500 ft): No Change

Look for refrigerated poppy-seed dressing in the produce section of your grocery store.

 

That sounds GREAT DonnA. I'll try it this weekend.

 

Cinnamon Mocha Coffee
Yield: 4 cups

Ingredients

1/3 cup ground coffee [ NOT instant coffee granules ]
3/4 tsp. ground cinnamon
1 cup milk
2-3 Tbsp. sugar
2 Tbsp. baking cocoa
1 tsp. vanilla extract
4 cinnamon sticks [optional]
Whipped cream [optional]


Directions

IN a coffeemaker basket, combine the coffee and the ground cinnamon. Prepare 4 cups brewed coffee according to the manufacturer's directions.

MEANWHILE, combine the milk, sugar, vanilla, and cocoa in a saucepan. Cook over Medium-Low heat for 5-7 mins. or until small bubbles appear on the sides of the pan, stirring ocassionally [ do NOT boil.]

POUR the hot milk mixture into four coffee cups, than add the cinnamon-flavored coffee. Garnish with the cinnamon sticks and whipped cream if desired.

 

Spanish Chicken
Servings: 4


Ingredients

4 boneless, skinless, chicken breast halves
2 Tbsp. vegetable oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14 1/2 ozs) diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 tsp. chicken boullion granules
1 to 3 tsp. chili powder
1/8 tsp. ground cinnamon
1/8 tsp. ground cumin
1/8 tsp. pepper
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1 can (2 1/4 ozs.) sliced ripe olives, drained



Directions


IN a large skillet, brown chicken in oil for 2-3 mins. on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes,water, rice, boullion and seasonings. Bring to a boil.


POUR into a greased 11x7x2 baking dish; top with chicken. Cover and bake at 350 degrees for 35-40 mins. or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese.


BAKE 5 mins. longer or until the cheese is melted. Garnish with olives.

 

Herbed Veggie Platter
Yield: 8-10 Servings

I've made this a few times for buffets. It's different because it's topped with herb butter and parmesan cheese.

Ingredients

1 small head cauliflower, broken into florets
1 medium bunch broccoli, cut into florets
2 medium zucchini, cut into 1/4-inch slices
1/2 cup butter, cubed
3/4 tsp. dried thyme
3/4 tsp. dried parsley flakes
1/2 tsp. onion salt
2 medium tomatoes, cut into wedges
1/3 cup grated Parmesan cheese


Directions

ON a large round microwave-safe platter, arrange the cauliflower, broccoli and zucchini. Cover and microwave on high for 7 mins. or until crisp-tender, stirring occasionally; drain.

IN a small microwave-safe bowl, combine the butter, thyme, parsley and onion salt. Cover and microwave on High for 1 minute or until the butter is melted. Arrange tomatoes on platter. Drizzle butter mixture over vegetables; sprinkle with Parmesan cheese. Cook, uncovered, on High for 1-2 mins or until heated through.

* NOTE * Divide the ingredients between two plates if your microwave can't fit one large platter.

This recipe was tested with an 850-watt microwave.

 

Marmalade Soy Wings
Yield: 8 servings


Ingredients

15 whole chicken wings (about 3 pounds) * NOTE * - 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. If using wingettes omit the first step.
1 cup soy sauce
1 cup orange marmalade
3 garlic cloves, minced
1 tsp. minced ginger
1/4 tsp. pepper


Directions

CUT chicken wings into three sections; discard wing tip sections. In a bowl, combine the soy sauce, marmalade, garlic, ginger, and pepper. Cover and refrigerate 1/2 cup marinade for basting.

PLACE the remaining marinade in a Large resealable plastic bag. Add wing sections; seal bag and toss to coat evenly. Refrigerate for 8 hrs. or overnight.

DRAIN and discard marinade. Place chicken wings in a greased 15-in. x 10-in x 1-in. baking pan. Bake, uncovered, at 350 degrees for 15 mins.

BASTE with a third of the reserved marinade; bake 15 mins. longer. Baste with remaining marinade. Bake 10-20 mins. more or until chicken juiices run clear.

 

Colorful Chicken and Rice
Servings: 6-8

I designed this dish as a meal-in-one for busy nights.

Ingredients

1 can (10 3/4 ozs) condensed cream of chicken soup, undiluted
1 cup (8ozs) sour cream
1/2 cup small-curd cottage cheese
1 package (3 ozs.) cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked rice
1 - 1/2 cups (6 ozs) shredded Monterey Jack or part-skim mozzarella cheese
1 can (4ozs) chopped green chilies
1 can (2- 1/4 ozs) sliced ripe olives, drained
1/8 tsp. garlic salt
1- 1/2 cups crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

Directions

IN a blender or food processor, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth.

TRANSFER to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chilies, olives and garlic salt.

POUR into a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees for 25-30 mins. or until heated through.

JUST before serving, top with corn chips, lettuce and tomatoes.

 

Pineapple Dessert Squares
Servings: 12-15

Ingredients

6 Tbsp. butter, softened
5 Tbsp. sugar
1- 1/2 cups all-purpose flour
1- 1/2 tsp. baking powder
1 egg
2-3 Tbsp. milk

FILLING:
1 can (20 ozs) unsweetened crushed pineapple
2 packages (8 ozs each) cream cheese, softened
2/3 cup sugar
2 Tbsp. all-purpose flour
5 eggs, seperated
2 Tbsp. lemon juice
2 tsp. vanilla extract
Whole milk
Ground cinnamon


Directions

IN a mixing bowl, combine butter and sugar. Stir together flour and baking powder; add to mixing bowl. Add egg. Mix until well blended and crumbly. Add milk, and blend until dough is moistened.

WITH floured hands, pat dough onto bottom and 1-1/2 in. up sides of a greased 13x9x2 baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust,reserving juice in glass measure. Set aside.

IN a Large mixing bowl, beat cream cheese, sugar and flour. Add egg yolks, lemon juice and vanilla; blend well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Add milk mixture and blend well.

IN a Large mixing bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. gently pour into crust.Sprinkle with cinnamon.

BAKE at 325 degrees for 55 mins. or until filling is set. Cool completely on wire rack. Chill until serving.

 

Skillet Scramble
Servings: 6-8

Ingredients

2 Large potatoes,baked and cubed
1/2 cup chopped green pepper
1 Small onion, chopped
2 Tbsp. olive oil
1/2 tsp each onion powder, garlic powder, and seasoned salt
8 eggs, lightly beaten
1/2 lb. cubed fully cooked ham
1/4 cup water
1/4 cup salsa
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded cheddar cheese


Directions

IN a Large skillet, saute the potatoes, green pepper and onion in oil. Sprinkle with onion powder,garlic powder and seasoned salt; mix well.

IN a bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture.

COOK until eggs are set. Sprinkle with cheese; cook 2 mins. longer or until cheese is melted.