Green Chili Stew

I love homemade green chili...well my husband does not.  So I came up with this to disguise my chili, ha ha ha. Same great taste, but a dinner we ALL can enjoy!

• 1 TBSP olive oil
• 2 lbs diced pork
• 1 onion, chopped
• 1 (10 oz) can diced tomatoes
• 4 cups chicken broth
• 2 cups diced green chilies (I buy a bag of roasted chili's.  Peel them and freeze them.  They make the best chili.  Or you can buy frozen bags of pueblo chili or containers at most grocery stores.)
• 2 cloves of garlic, minced
• 1 TBS garlic salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 3 large potatoes, peeled and cubed
• 1 cup quick barley

In a large skillet heat oil.  Add pork, onions, garlic and garlic salt. Cook over medium heat until meat is done. Place in a crock pot.  Add remaining ingredients.  Cook on low 4-6 hours.  Serve with warm tortillas.

Stuffed French Toast

This is my made up version of stuffed French toast.  We love French toast and I'm trying to find new ways to use all my yummy raspberries. I must say, it was a huge hit!

• 8 slices of favorite bread

BATTER:

• 2 eggs
• 1 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp vanilla

Combine all ingredients in a bowl.  Heat a griddle or large skillet.  Dredge the bread in the batter and place on hot griddle. Cook until golden brown on both sides.  Remove from pan and place on a 9x13 in., sprayed with cooking spry, cookie sheet.

FILLING:

• 8 oz cream cheese, softened
• 1/8 cup orange juice
• 1/4 cup sugar
• 1/4 cup white chocolate chips
• 1/2 cup raspberries
• 1 tsp vanilla

Combine cream cheese, juice and sugar until smooth.  Fold in chips, raspberries and vanilla.
Divide between 4 pieces of bread.  Top with remaining 4 slices.  Transfer into a preheated 350 degree F. oven and bake 8-10 minutes.  Serve with maple syrup and fresh raspberries. 

Grape Salad

I got this recipe from a client, boy was I glad! It is so simple, yet so yummy!

• 3 lbs seedless grapes (red or black)
• 8 oz cream cheese
• 8 oz sour cream
• 1 tsp vanilla
• 1/2 cup white sugar
• 1 cup pecan or almond pieces
• 1/4-1/2 cup brown sugar

Wash grapes, drain, pick off and place in large bowl. In a bowl mix cream cheese, sour cream, vanilla and white sugar.  Pour over grapes.  Stir in nuts and sprinkle with brown sugar. 

"No Cook Noodle" Lasagna

This is a family favorite!  I make it in the morning, place it in the fridge and pop it in the oven for dinner.

• 2 lbs. ground beef
• 1 lg. onion, chopped
• 3 tsp garlic salt
• 2 tsp crushed oregano
• 1 tsp Italian herb seasoning
• 1/2 tsp pepper
• 1 can diced tomatoes
• 1 (48 oz) jar spaghetti sauce
• 2 eggs, beaten
• 3 cups cottage cheese
• 1/4 cup Parmesan cheese
• 4 cups Mozzarella cheese, grated
• 12-16 lasagna noodles, uncooked

Cook meat, garlic salt and onion until no pink is left in the meat, drain. Add tomatoes and spices and cook on low for 2 minutes.  Add spaghetti sauce + 1/3 cup water and cook 10 more  minutes, stirring occasionally.  In a separate bowl beat eggs.  Stir in cottage cheese, Parmesan cheese, and 2 cups mozzarella cheese.   Spray an 8x15 inch lasagna pan with cooking spray.  Spread enough sauce just to coat bottom of pan. Lay enough noodles to cover sauce.  Spread 1/3 of sauce over noodles; spread 1/2 cheese mixture over sauce.  Then layer noodles, meat sauce, cheese, noodles, & top with meat sauce. Cover with plastic wrap then foil and place in the fridge for at least 2 hours.  Take plastic wrap off; place foil back on tightly and bake at 350 degrees F. for 1 hour.  Uncover and sprinkle with remaining Mozzarella cheese and bake for another 10-15 min or until cheese is melted.  (If you don't make this ahead of time, you can pour a cup of hot water over your last meat layer. Cover with foil and bake.  That way you still don't have to cook the noodles!)

Ham and Hash Brown Casserole

Make this with leftover ham and hash browns...simply wonderful!

• 6 potatoes, shredded or 1 (1 lb. 4 oz) bag hash browns
• 1 1/2 cups diced, cooked ham
• 2 cups shredded Colby or cheddar cheese
• 1 cup sour cream
• 1/4 cup diced onions
• 1 1/2 cups milk
• 1/2 tsp seasoned salt

Heat oven to 350 degrees F.  Spray an 8 in. square baking dish with cooking spray.  In a large bowl mix potatoes, ham, onions, and 1 1/2 cups of the cheese.  Spread in baking dish.  In same bowl, mix sour cream, milk, and salt until well blended.  Pour over potatoes; stir to mix.  Cover dish with foil.  Bake 45 minutes.  Sprinkle with remaining 1/2 cup cheese.  Bake uncovered about 10 minutes or until bubbly and heated through.  Serve with favorite vegetable.

Fresh Green Beans

We love to eat green beans from the garden!  These are full of flavor.

• 3 cups fresh green beans, washed and cut
• 2 cups chicken broth
• 1/4 cup diced onion
• 2 TBSP bacon bits

Place green beans, onion, broth and bacon in a large sauce pan.  Bring to a boil.  Place lid on, turn to low and simmer for about an hour or until tender. 

Funeral Potatoes

This is a famous and well-loved favorite!

• 12 large potatoes shredded or 1 (32 oz) bag frozen shredded hash browns
• 2 (10 3/4 oz) can cream of chicken soup
• 2 cups sour cream
• 1 cup grated cheddar cheese
• 1/2 cup butter, melted
• 1/3 cup chopped onion
• 2 cups crushed corn flakes
• 2 TBS butter, melted
• salt & pepper to taste

Grease a 9x13 in baking dish.  Place hash browns or shredded potatoes in dish.  Combine soup, sour cream, cheese, 1/2 cup butter, onions, and salt & pepper.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 TBSP butter.  Sprinkle on top.  Bake at 350 degrees F. for 30 minutes.