More recipes...

From the kitchen of Jan McArthur.  She passed along a few recipes from past recipe exchanges.  And if any of you have tasted any of her cooking, you know it's amazing!  I've actually made two of these myself, so good!

Tomato Basil Linguini with Chicken 

5 oz refrigerated Linguine

4 boneless, skinless Chicken Breasts cut into bite-sized pieces

2 tsp. Chopped Garlic in water (from a 4 1/2oz jar){ I actually use fresh garlic, Minced.}

1 14 oz. can diced Tomatoes with Italian Herbs (undrained)

1 1/2 tsp. Dried Basil leaves

1/4 cup Parmesan Cheese

Cook linguine to desired doneness. Drain and Cover to keep warm. Spray large skillet with non-stick cooking spray. Heat over medium heat until hot. Add chicken and garlic. Cook 5-8 minutes or until chicken is no longer pink. Stir in tomatoes and basil and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add cooked linguine: toss gently and sprinkle with cheese.

Sticky Finger Chicken

2-3 cups crushed Corn Flakes

1/2 Cup Flour

Dash of Salt and Pepper to Flour

2 Eggs (beaten)

8 Chicken Tenderloins

Dust Chicken in flour. Then dip in beaten egg and coat with crushed Corn Flakes.

Place on greased baking pan and bake for 20-30 minutes or until done at 350 degrees.

In a separate bowl

3 Tablespoons of Frank’s Hot Sauce

3/4 cup Brown Sugar

2 Tablespoons Water

Coat cooked chicken strips in sauce. Serve!!

Creamy White Chicken Chili

1 Lbs Chicken Breast, cubed

1 Onion, Chopped

1 1/.2 tsp. Garlic Powder or fresh chopped Garlic

1 TBLS. Oil

2 15 Oz. cans Great Northern White Beans, undrained

1 can Chicken Broth

2 (4oz. cans Green Chilies

1 tsp. Salt

1tsp. Cumin

1 tsp. Oregano

1/2 tsp/ Cayenne Pepper (I use Red Pepper Flakes))

1 cup Sour Cream

1/2 cup Half & Half or Milk (I use almost the entire carton)

In large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and half &half. Serve immediately.

April - 2013 Recipe Exchange - Appetizers

It's that time again sisters, another recipe exchange!  Unfortunately I missed out on the fun because I was out of town but thanks to Lacey Lounsbury for collecting the recipes and taking pictures so we can all enjoy these yummy recipes!  Let's start off with appetizers...

Buffalo Hot Wing Appetizers - Lisa Hale

Cook & shred 2-3 chicken breasts.
Combine:
1/2 c. Franks sauce
8 oz. cream cheese softened
1/2 c. blue cheese salad dressing
1 c. mozzarella (or any kind)
Combine everything, spread in 9x13 pan. Bake 10-15 min. at 350 degrees.

Chicken Quesadilla Dip - Katie Peterson

2 (8 oz.) packages fat free cream cheese
1 (7 oz.) can green chiles, not drained
1 Tbs. fat free sour cream
1 (1 oz.) packet low sodium taco seasoning
1 (12 ox.) package Tyson Refrigerated Grilled & Ready Southwest Chicken Strips, cut/cubed
3/4 cup shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. Mix softened cream cheese, green chiles and sour cream in a bowl until blended. Add taco seasoning and mix well. Fold in cubed, pre-cooked chicken strips and 1/2 cup shredded cheddar cheese. Bake uncovered for 30 minutes in an oven-safe dish. Top with remaining cheese and bake until golden brown and melted.

April 2013 - Main Dishes

Baked Creamy Chicken Taquitos - JoyLynn Moore

3 oz. cream cheese, softened
1/4 c. green salsa
1 Tbs. fresh lime juice (juice from half a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between tow paper towels until they are soft enough to roll (about 20-30 seconds). Spoon 2-3 Tbs. of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.

*To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 20 minutes.

April 2013 - Desserts

Almond Pound Cake - Sarah Ricks

2 sticks butter
2 c. sugar
2 tsp. almond extract
4 eggs
dash of salt
2 c. flour

Cream butter and sugar. Add eggs and almond extract and salt. Mix in flour. Bake at 350 degrees for 30-40 minutes. (9x13 pan)

Libby's Pumpkin Bread - Lacey Lounsbury

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 cup each raisins and nuts (optional)

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mix well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4 inch loaf pans.
Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans, place on wire rack to cool.

Banana Drop Cookies - Whitney Evans

2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Mix

2 eggs
2/3 c. shortening
1 c. sugar
2 bananas
3/4 tsp. vanilla
1 c. chocolate chips
1 c. coconut

Bake at 375 degrees for 10-12 minutes.

An Even Better Snickerdoodle - Lacey Lounsbury

1 c. butter (2 sticks), softened
1 c. granulated sugar
2/3 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cream of tartar

For rolling:
2 Tbsp. granulated sugar
1 tsp. cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 Tbsp. of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Easy Berry Cobbler - Robyn Anderson

This only takes seconds to prepare in a 9x13 dish and bakes in a 350 degree oven.
Ingredients:
12 ox. can Sprite Zero or Diet 7-up
1 box white cake mix
2 (16 oz.) bags of frozen fruit

Instructions:
Preheat oven to 350 degrees. Place both bags of frozen fruit in a dish (do not thaw). Sprinkle dry cake mix over the top of the frozen fruit. Do not mix. Pour entire can of pop over mixture. Cover with foil and bake 20 minutes. Uncover and bake an additional 40 minutes. Let cool.

Stuffed Apple-Cinnamon Rolls - Tawnya Huntsman

Dough recipe:
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. active dry or bread machine yeast
1/2 tsp. salt
3-4 1/2 c. flour, divided

1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 1 1/2-2 1/2 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for 45 minutes or until doubled in bulk.

Stuffed Apple-Cinnamon Rolls
1 package refrigerated pizza dough or 1 recipe breadstick dough (above recipe)
2 c. shredded green apples (about 3 large apples)
3 Tbsp. brown sugar
1 tsp. ground cinnamon
1 Tbsp. flour
Topping
1 Tbsp. butter, melted
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Glaze
6 Tbsp. powdered sugar
1 Tbsp. melted butter
1/4 tsp. vanilla or almond extract
1-2 teaspoons milk

1. Preheat oven to temperature specified on pizza dough
2. Spray a pie plate or similar dish with  nonstick cooking spray and set aside.
3. On a lightly floured surface, roll the pizza dough into a rectangle approximately 12x18 inches. Using a pizza cuter, cut dough into 3-inch squares.
4. In a mixing bowl, combine the shredded apples, brown sugar, cinnamon, and flour. Divide evenly by putting a spoonful on each square of pizza dough. Use your fingers to close each square of dough, wrapping dough around filling and pinching to seal shut forming a round ball. Place balls seam-side down in pie plate.
5. Combine the topping ingredients and sprinkle on top of the dough. Bake for 15-20 minutes or until the rolls are golden brown on top. Remove from the oven and cool for 10 minutes.
6. While the rolls are cooling, whisk the glaze ingredients until smooth. Drizzle on top of the rolls and serve.