Queso Blanco Dip

1 lb. Velveeta Queso Blanco cheese, cut into 1/2 inch cubes
1 can (10-oz.) Ro*Tel Diced Tomatoes and Green chilies, well drained

Microwave ingredients in microwavable bowl on HIGH for 3 1/2 minutes or until cheese is completely melted and mixture is well blended, stirring after two minutes.

Apple Strussel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup firm butter or margarine

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon vanilla

1

egg

1

can (21 oz) apple pie filling

1/2

teaspoon ground cinnamon

1/4

cup chopped walnuts

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Sonic Cherry Limeade

I got this from littlebrownhouse.com. It was super easy and super good. Yum. Everyone loved it too. Even in midwinter is was very refreshing!

1 can frozen limeade concentrate,

1- 2 liter bottle Sprite,

Juice from 1 10 oz jar cherries

Fresh limes (optional)

Mix together. Garnish with Maraschino cherries in glasses. I also bought the Sonic pebbled ice because it was necessary for the whole effect. Good thing you can get it at Sonic.

French Bread

We got this one from Christene Johnson a few years ago. Fun recipe.

2 packages or 2 Tbsp. yeast
5 Tbsp. cooking oil
3 Tbsp. sugar
1 Tbsp. salt
1/2 cup warm water
2 cups hot water
6 cups unsifted flour

--Dissolve yeast in warm water. In a large bowl, combine hot water, sugar, salt, oil and HALF the flour. Beat well, still in yeast and ad remaining flour. Rest 10 minutes then mix for 20 seconds. Repeat this 5-6 times. Turn out on floured board and divide dough in half. Use a rolling pin to shape into a rectangle and roll (like a jelly roll). Tuck the ends under and pat into dough. Place on large oiled cookie sheet. Slash top several times diagonally and let raise for 30 minutes. Bake @ 400 degrees for 25 -30 minutes.

Kari's Chicken Enchiladas

Chicken Enchilada's are kind of a funny thing. Somehow, Cream of Chicken soup became a standard in most recipes. My husband and I have been striving to make things from scratch and this is one of my favorite recipes to make from scratch. I started with the El Torito Chicken Enchilada recipe and adapted it.

We have made everything from scratch in the recipe EXCEPT the tortillas. I haven't attempted those yet. But I'm going to tell you the basic way to do it and IF you want directions on some of the other items I can tell you.

Ingredients:

Whole chicken

1 large can green Enchilada Sauce (can be made from scratch)

1 large container, sour cream (can be made from scratch)

20-30 small flour tortillas

1-lb. Monterrey jack or pepper jack cheese, grated

--Cook a whole, but cut up chicken in a crockpot. (It is cut up mainly so it will fit.) This takes 6-8 hours. I usually do this overnight and then let the chicken cool down in the morning, so by mid-morning I am making the enchiladas.

Shred and debone the chicken. (Chicken bones may be saved for homemade chicken broth.) Put shredded chicken in a bowl. Set aside.

Mix entire can of green enchilada sauce and entire container of sour cream together. Mix a little of the mixture in the shredded chicken, until chicken is moistened.

Spray 9x13 inch pan with cooking spray and put about 1/2 cup of the sauce mixture on the bottom of the pan and spread around.

Then you start putting together the enchiladas. Take a tortilla, place a large spoonful in the center of the tortilla and sprinkle with a small portion of cheese. Roll and set in the pan. Repeat this until you have filled the pan. I usually keep going until I run out of chicken. This fills up usually a small pan in addition to the 9x13. It depends on the size of the chicken you start with.

Divide the sauce up between the two pans (if you did that) and cover the top of the enchiladas. Then spread the remaining cheese over the top of them. You will end of with a mountain of cheese and sauce on the top, but that is what you want. TRUST ME.

You can freeze this, stick it in the fridge or just put it directly in the oven. Cook at 350 degrees for 30-40 minutes. Or until cheese and sauce is bubbly.

Serve with refried beans and Matt's salsa.

Blue Bayou Monte Cristo Sandwich

I love Disneyland!

BLUE BAYOU MONTE CRISTO SANDWICH

Ingredients:
1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2-inch thick
8 thin slices ham
8 thin slices turkey
8 thin slices Swiss cheese
3 cups canola oil
Confectioners sugar
Blackberry preserves

Directions:
1. Line a cookie sheet with paper towels; set aside.
2. Whisk the egg and water together in a mixing bowl. Add flour, salt, and
baking powder and whisk thoroughly for 2 to 3 minutes or until smooth,
scraping sides of bowl.
3. On one slice of bread, arrange 2 slices of ham, turkey, and cheese,
covering the bread evenly. Place another slice of bread on top and slice
each sandwich in half diagonally.
4. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do
not let the oil reach a higher temperature than this; if the oil starts to
smoke, turn the heat down. Dip half of the sandwich into the batter,
allowing excess to drain, and very carefully place into the oil.
5. Repeat with the other sandwich half. Cook 3 minutes on each side, or
until golden brown. Place the cooked sandwich on the prepared cookie sheet
in a warm oven until ready to serve. Repeat with the other three sandwiches.
Cook one at a time, and allow the oil to reach the desired temperature
between each.
6. Sprinkle with confectioner’s sugar and serve with blackberry preserves on
the side.

Beignets

These are a really yummy scone/doughnut from New Orleans. We ate these with powdered sugar, but we made some plain and put honey butter on them. These were divine, but this recipe makes a ton. I gave away at least a 1/3 of them and we still have tons.

Ingredients

• 1/2 cup water
• 1 tablespoon yeast
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup boiling water
• 1 cup evaporated milk
• 2 eggs, beaten
• 7 1/2 cups flour
• 1 quart vegetable oil for frying
• 1 cup confectioners' sugar for dusting

Directions

1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Club 33's Pumpkin Beignets

These tasty beignets filled with fall flavor from Disneyland’s Club 33 are the perfect autumn treat to share with friends and family.

Ingredients:
1/2 tsp. dry yeast
1/4 cup warm water
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tbsp. vegetable shortening
1/2 tsp. salt
vegetable oil, for frying

Maple Glaze:
3 tbsp. butter
1/4 cup maple syrup
1 cup powdered sugar

Preparation:
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.

Maple Glaze
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

Oven Baked Teriyaki Thighs

This one is from Real Mom Kitchen. Kerstin highly recommends this. :)

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 cloves garlic, minced
• black pepper to taste
• 9 boneless, skinless chicken thighs (about 2 1/2 pounds)

1. Preheat oven to 400 degrees F.
2. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
3. Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
4. Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top. Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.

German Pancakes

This is from my Aunt A'Lissa. But Matt ate it as a kid.

6 eggs

1 cup flour

1 cup milk

1/2 cup sugar

1 tsp. vanilla

1/2 tsp. salt

--Melt cube of butter in 9 x 13 pan in a 400 degree oven. Beat eggs well and add flour slowly. Add each ingredient and beat after. Pour into pan. Bake for 20 minutes. Top with cherry, apple or blueberry filling, whipped cream, syrup or powdered sugar.

Angel Chicken Pasta

This is what we had for the relief society broadcast dinner on Saturday. They had this with green beans and a roll. It was tasty. :)

6 boneless, skinless chicken breasts cut into large chunks
¼ c. butter
1 (7 ounce) pkg. Dry Italian salad dressing mix
½ c. white grape juice +1/3 t. vinegar
1 can condensed golden mushroom soup
4 oz cream cheese with chives
1-pound angel hair pasta

In large saucepan melt butter over low heat. Stir in pkg of dressing mix. Blend in wine & mushroom soup. Mix in c. cheese & stir until smooth. Heat through, but do not boil.
Arrange breasts in single layer in a 9x13 pan. Pour sauce over chicken & bake at 325 degrees for 60 minutes. While chicken is baking, cook pasta in salted, boiling water until firm but done. Serve chicken over pasta. (Can be done in a crock pot.)

Sopapilla Bars

I got this from Delectable Edibles. This is really, really good. I was worried when I was making it, but it was truly fabulous. And it was really easy. You have to try it.

What you need:

• 
  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 4 teaspoon ground cinnamon
• 1/4 cup butter - 1/3 cup butter, softened or melted

Preheat the oven to 350.

Lightly grease a 9x13 pan. Unroll one can of crescent rolls and press all the edges together so that you have a large 9x13 rectangle. Lay it in the bottom of the 9x13 pan.

Mix the cream cheese, 1 c. sugar and vanilla together until smooth. Spread evenly over your bottom layer of cresent rolls.

Unroll your next crescent roll package and do the same as before, and lay on top of your cream cheese mixture.

Melt your butter and spread evenly over the top crescent roll layer. Use enough butter to cover the top generously but I try not to let it pool too much.

In a small bowl. combine the 3/4 c. sugar and cinnamon. This might seem like a lot of cinnamon-sugar, but it's so yummy on top. Sprinkle it very generously over the butter (you may not use all of it.... but use it generously) and bake it for 30-35 minutes (until the top is golden brown).

Let cool completely and cut into squares. They actually taste better once they've been refrigerated for a while.

Canning Tomatoes

This is a "recipe" I have to remind myself of every year. I don't know if I do it right, but this is the way I was taught after asking about 10 canning masters. This is what I end up doing with all my extra tomatoes. This year so far I've gotten 6 jars. Which is a record for me. I'm hoping to do this more. Truthfully, we use this more than the apple pie filling or the jam. Okay, maybe not the jam. :)

Start pot of boiling water. When it's boiling, put tomatoes in for 5-7 minutes. Remove from pot and allow to cool. Remove tomato skins, then cut up tomatoes into one inch chunks.

I do not boil my jars, I put lids and jars into the dishwasher. I've heard you are not supposed to do this.... I've never had a problem though. (Apparently you can blanch vegetables in your dishwasher as well. I'm not sure I'm ready for that, but it sounds cool.) After the dishwasher has been running a while take out one jar at a time and rise soap off. Then put tomatoes into the jar about halfway up. Then add 1 Tbsp. Vinegar and 1 tsp. salt. Then fill the rest of the way up, leaving a couple inches at the top so the lids can seal properly.

Wipe down the rim and place lid on top, firmly tightening the lid. Repeat until all the jars are used or you run out of tomatoes.

Put jars in water bath for an hour. I can take less time, but I'd rather leave it in the longest time possible because I hate redoing all my hard work.

Remove from pot. Let cool, date and put on the shelf.

Sesame Ginger Slow-Cooker Chicken

Ingredients:

12 boneless, skinless chicken thighs (about 2 lbs)

1 bag (16 oz) ready-to-eat baby carrots

2 Tbsp grated fresh ginger root

1/2 cup chicken broth

1/4 cup honey

2 tsp sesame oil

1 tsp dried minced garlic

1/4 cup soy sauce

3 Tbsp cold water

3 Tbsp corn starch

1 Tbsp sesame seed, toasted

2 green onions, sliced with tops

-Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with ginger root. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.

-Cover; cook on Low heat setting 6 to 8 hours.

-With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.

-To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.

Two-Cheese Macaroni

This is Jan's Mac and Cheese. It's pretty yummy and better than the boxed kind.

1 (7-ounce) package elbow macaroni (I used whatever kind of noodles I have)

8 ounces sharp Cheddar cheese

1 large egg

1 cup small curd cottage cheese

1 cup sour cream

1/2 teaspoon salt

1/8 teaspoon black pepper

(You can

add bacon or cubed ham)

1. Preheat oven to 350. Lightly spary a 2-quart baking dish with nonstick cooking spray.

2. Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes. Drain well.

3. Shred Cheddar. Whisk egg in a large bowl Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.

4. Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.

5. Bake until the mixture is bubbly and lightly browned, about 30 minutes.

Zucchini Chowder

Our garden is producing TONS of Zucchini. So we are trying to find ways to use it up. We are getting tired of sauteing them up. After a few experiments by Matt, this one was a hit. Yummy!

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded cheddar cheese
• Pinch sugar, optional
• Additional minced fresh parsley, optional

Directions

• In a Dutch oven or soup kettle, saute the zucchini, onion, parsley
• and basil in butter until vegetables are tender. Stir in the flour,
• salt and pepper. Gradually stir in water. Add the bouillon and lemon
• juice; mix well. Bring to a boil; cook and stir for 2 minutes or
• until thickened.

FYI

I've had enough requests/interest for the Cafe Rio recipes that I've created a label for just those recipes. If you have wanted them, now they are under Cafe Rio instead of For A Crowd. Actually, they are still under for a crowd, but now they are under both.

Green Enchilada Sauce

This is another great recipe from Our Best Bites. It is also a knock-off Cafe Rio Recipe. I have already posted the recipes for Pork and Chicken for the Salads. But this is the sauce I love on the burritos. This makes me happy to have it. Now all I need is a copy of the marinated steak and my life will be complete.

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

PW Sweet Cream

I went to Heidi's for Sit n Chat last night and she had this Pioneer Woman recipe. And it was THE BEST. She served it with bananas and strawberries. And we tried it with Banana Bread (which was heaven.) So good.

Ingredients

• 1 pint Heavy Whipping Cream
• 1 cup Sugar, Divided
• 10 whole Egg Yolks (save The Whites For Another Use)
• 2 teaspoons Good Vanilla Extract (or Vanilla Beans)
• Fresh Berries

Preparation Instructions

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don't boil.

Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract. (If using vanilla bean instead, scrape caviar into cream/sugar mixture.)

After whisking on medium for a minute, begin slowly pouring in the hot cream; I use a metal measuring cup to scoop out small portions at a time.

After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you'll transfer the cream to a container and refrigerate it for several hours.

Quick Chicken Luau

From Denise again!

1/2 10 ounce package of frozen spinach (or real taro leaves if you have them!)
1 standard size can of cream of chicken soup
1 12oz can of coconut milk
8-12 chicken thighs, skin removed

Squeeze as much water out of the spinach as you can and layer in the bottom of a casserole dish. Combine the soup and the coconut milk. Arrange the chicken in the pan and pour the mixture over the top. Bake 350 for one hour. This is very mild flavored chicken.

Kalua Pig

Denise (My SIL) gave me some of her Hawaii recipes:

Kalua Pig in the Crockpot:
1: 4 or 5 pound pork butt roast
2 tablespoons of sea salt
1/4 cup of soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon liquid smoke
1/2 cup water (to keep it moist while cooking)

Place all ingredients in the slow cooker and cook six hours or until the meat is tender enough to shred with a fork. Remove the meat and shred it into a serving dish. Pour some of the juices back over the shredded meat to keep it from drying out and discard the rest.

Cherry 7-up Drink

This came from Leah, she served it at Sit n Chat tonight. Yum.

1 (2-liter) bottle of Cherry 7-Up

1 Can of pineapple juice

Mix and serve! Easy peasy, but so yummy!

White Bean Dip

I want to make a bean dip and I turned to Giada de Laurentis to give me a recipe. I'm hoping for the next Sit n Chat I host to make this.

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil, plus 4 tablespoons
• 1/4 cup (loosely packed) fresh Italian parsley leaves
• Salt
• Freshly ground black pepper
• 6 pitas
• 1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.