Tuesday, September 30, 2014

Pumpkin Pie Cupcakes

1 box spice cake
1 can pumpkin (I used the Costco organic kind which kind of has its own flavor)
1/2 cup water

Cream Cheese Frosting (optional)

Bake at 350 for 12-18 minutes. Let cool and top with cream cheese frosting

By Amanda Browne

Apple-cranberry chicken

4 chicken breasts
1 whole green apple cored, sliced
1 cup cranberries (I used whole berry cranberry sauce since I couldn't find the cranberries)
1 cup apple juice or cider
1 TBS brown sugar
1 TBS sage

Put in crock pot on low for 5-6 hours.

By Amanda Brownw

Monday, September 22, 2014

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts

By Jonis Parr

Tuesday, September 16, 2014

Chicken Pot Pie

1 cup cooked cup up chicken 
1 cup cooked sliced celery
1 cup cooked sliced carrots
1 cup cooked potatoes
1 cup frozen peas
1/2 cup cooked chopped onion
3 packs of gravy (2 cups)
1 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
Pillsbury Pie Crust deep dish

Seasoning for the chicken:
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp pepper
dash of salt

Boil the vegetables so they are soft but still tender. Bake the chicken at 350F for 15-20 minutes make sure you cut into chicken to double it is done.
Mix the vegetables and chicken together. 

Make gravy as per packet instructions add bouillon cubes and fully dissolve. Stir onion powder and celery salt in. Pour over meat and veggies lifting with fork to let gravy run through. Don’t make gravy too thick.  (I found that it might be easier to mix the gravy and vegetable mix in a separate bowl before putting it in the pie shell.
Cover pie bottom with pie top. Cut slits in pastry top. 
Bake at 400F for 30 minutes or until heated through and light brown. 

By Alyssa Bell

Grilled Cheese Sandwiches

8 pieces of bread
4 tbsp butter
12 slices of cheddar cheese

1. Butter one side of each piece of bread
2. Place four slices of bread, butter side down on a griddle
3. Place 3 pieces of cheese on each slice of bread, opposite the buttered side
4. Place the remaining pieces of bread over the cheese to complete the sandwich
5. Grill on each side until medium brown and well toasted

By Alyssa Koske

Roasted Tomato and Basil Soup

6 C cherry tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 cloves garlic, minced
1 medium onion, chopped
2 (14.5 oz) cans diced tomatoes, with juice
2 (14.5 oz) cans chicken or vegetable broth
1 tbsp sweet dried basil
1/2 tsp red pepper flakes
1 C half and half (optional)

Preheat oven to 400. Combine cherry tomatoes, 2 tbsp olive oil and salt and pepper in a bowl. Stir until tomatoes are well coated. Pour tomatoes onto a baking sheet, spreading out into a single layer and bake for 45 minutes. After tomatoes have baked, in a large pot heat the butter and remaining olive oil. Add garlic and onion and saute until onions are translucent. Add canned tomatoes, chicken broth, basil, red pepper flakes and roasted tomatoes including the liquid from the baking sheet. Bring to a boil, then reduce heat to medium-low and partially cove. Cook for 40 minutes. Blend soup until smooth in a food processor or blender. Return to pot and add half and half. Warm over medium heat, but do not boil. Serve hot.

By Alyssa Koske