Cinnamon Muffins

Ingredients:
1/4 C + 2 Tbs butter
1/4 C + 2 Tbs sugar
1/2 tsp vanilla
1 egg
3/4 C + 2 Tbs flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 C sour cream

Toppings:
1 1/2 tsp cinnamon
1/4 C sugar

Directions:

1. preheat oven to 375 
2. in a large bowl cream wet ingredients
3. in a Different bowl sift together dry ingredients
4. mix the two bowls together 
5. ONLY MIX UNTIL SMOOTH
6. Spray muffin pan with non-stick spray of choice
7. put in one scoop of batter into each of the slots. DO NOT USE ALL OF IT. ONLY USE HALF.
8. sprinkle a good amount of cinnamon on top of each dollop
9. now use rest of the batter and put another scoop on top of the existing ones
10. sprinkle more cinnamon onto the muffins
11. bake for 15-20 mins

Pizza Bubble Bread

Ingredients:
1 tube of Pillsbury biscuits or frozen rhoades roll dough balls
1/3 cup pizza sauce
pizza toppings of choice

Directions:

1. preheat oven to 425
2. cut each biscut into 4 pieces 
3. put all into large bowl with 1/3 cup pizza sauce
4. coat all biscut pieces
5. spread into a round 9" cake pan
6. top with all toppings
7. bake for 15 mins.

mom-White Bean Chicken Chili

1 stick butter
1/4 flour
1 tsp garlic
1/2 minced onion
1/4 C chicken broth
2 C half and half
1 tsp chili powder
1 1/2 tsp cumin
1 tsp tabasco
2 cans white beans (do not drain)
2 cans green chilis (diced do not drain)
4 chicken breasts-cooked-diced/cubed (or costco rotisserie de-boned chicken 1/2 package)

Side Items:
sour cream
jack cheese
limes mom recommends
tortilla chips- mom recommends

Directions:
1. large pot-boil chicken breasts-set aside-dice.  If you use the precooked costco rotisserie chicken, skip this step...obviously;)
2. melt 1 stick butter + 1/4 cup flour for about 3 min to make rue
3. add garlic+onion-mix well
4. Add broth + half and half- bring to a boil then simmer about 5 min
5. add beans, chiles, chili powder, cumin, tabasco
6. add chicken-simmer about 5 min
7. remove from heat.
8. serve with lime, tortilla chips, sour cream, and jack cheese

-the recipe doesn't call for salt, but a little bit makes it better in my opinion!

Grandma Adams' Apple Salsa

Grandma Adams’ Salsa

1 batch makes about 8 pints

Mild Version
35-40 Roma Tomatoes, blanched to remove skin
8 Medium Granny Smith Apples, peeled and cored
4 Green Bell Peppers, de-seeded, roasted, skin removed
2 Red Bell Peppers, de-seeded, roasted, skin removed
5-7 green chili peppers, de-seeded, roasted, skin removed
3 medium jalapenos, de-seeded, roasted, skin removed
6 cloves Garlic, crushed
4 Medium yellow onions, chopped in blender or food processor
¼ C Dark Brown Sugar
¼ C Un-iodized Salt
1 C white vinegar
2 Tbls. Chili Powder
1 Tbls. groung Cumin
1 Tbls. leaf oregano

Cut an x in tomatoes and blanch in boiling water until they float to the top of the water. Quickly transfer to ice water and when cool remove the skin and cut out core.

De-seed all peppers and roast on a cookie sheet at 450 for 20 minute, or until skin is buddly and black. Note: the smaller peppers are usually ready to be removed from oven before the bell peppers are ready. Run under cold water and remove the skin.

Coarse grain all vegetables and apples in a food processor or blender. Try not to puree, but get chunks as small as you like them in your salsa.

Pour into a large stock pot and add all other ingredients. Mix everything together and boil for 2 hours.

For short-term: Let cool and pour into containers. Will keep in refridegerator for 2 weeks.
For long-term: Pour into pint jars and process in boiling water for 20 minutes. Remove and let cool and seal. Will keep for 1 year +.

Spicier Version
All ingredients the same except for the chilis.
-Replace 5-7 green chilis with 5-7 yellow hot peppers
-Use 3-5 medium jalapenos and do not remove seeds before roasting

Potato chicken bake

Potato Chicken Bake

Mixture: 

1 lb chicken breast cooked and diced. (In St. Thomas we used frozen chicken tenders and it turned out well, but I think diced is better)

1 can stewed tomatoes

1 pkg taco seasoning

1/2 t. garlic powder

3 potatoes or 3 cups sliced

Top with grated cheddar cheese

Combine top 4 ingredients to make mixture and spread on the bottom of a 9x13 pan.  Top with sliced potatoes and then shredded cheese. Bake at 400 degrees for 40 minutes covered with foil, then uncover and continue baking for 15-20 minutes.  

Spinach dip

1 small pkg. chopped frozen spinach

3/4 cup mayonnaise

1/4 cup sour cream

1 packet dry onion instant soup/dip

·      Thaw spinach in microwave and drain water (if you’re in a time crunch you can also just put the spinach in frozen, but the dip turns our a bit runnier)

·      Mix all ingredients together in bowl (best if allowed to chill for an hour or two before serving)

·      Serve with sourdough bread for dipping

Braided Spaghetti in Garlic Bread

Servings: 8 
Skills: Intermediate 
Prep Time: 15 min (not including thaw time)
Bake Time: 30-35 min

Ingredients

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
6 ounces spaghetti, cooked
1 cup thick spaghetti sauce
8 ounces mozzarella cheese, cut into 1/2-inch cubes
1 egg white, beaten
Parmesan cheese
parsley flakes

Instructions

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.