Oriental Chicken Salad

from the kitchen of Jen

2 Tb. sesame seeds
1/2 c. slivered almonds
1/2 head shredded cabbage
3 green onions
4 chicken breasts (or less)
1 pkg ramen noodles (chicken)

Cook chicken and season to taste (salt and pepper) Saute seeds and almonds in a little oil. Combine onions, seeds, almonds, chicken and dry noodles. (broken up with hands)

Dressing

1/2 c. oil
2 Tb. sugar
1/4 t. pepper
3 Tb. vinegar
1 t. salt
chicken season packet

Stir to dissolve dressing ingredients and add to the salad just before serving.

Chocolate Egg Birds Nests

from the kitchen of Jen

Makes 5 large or 10 small
– 5 oz. crunchy chow mein noodles (1 small can)
– 1 c. chocolate chips (½ a bag) – 1 tsp. vegetable shortening
– Candy eggs (medium-sized speckled jelly-beans, or Cadbury Mini-Eggs in Easter pastels work nicely)
– Line a baking sheet with aluminum foil or parchment paper. Melt the chocolate and shortening together in a microwave or over a double boiler, stirring until melted.
– Allow to cool slightly, but do not let it set up. Stir in the chow mein noodles until evenly coated.
– Drop the coated noodles onto the baking sheet with a large spoon. For 5 large nests, form into circle about the size of an adult palm or half that amount for 10 small.
– Use your fingers to sculpt the noodles into a round shape and to form an indentation in the middle of the nest.
– Place eggs in the nest while chocolate is still wet. Place nests in the refrigerator to harden.

Enchiladas

from the kitchen of Jen

1/2 lb ground beef (or ground turkey)
1/4 c. chopped onions
2 T. green chilis (optional)
1 small can tomato sauce
1/4 c. sliced olives
8-13 corn tortillas
2 c. shredded cheese (I just sprinkle a little cheese in the mixture and then a little on top when done)
1 can enchilada sauce
1/2 c. sour cream
Shredded lettuce
To soften tortillas, heat on dry skillet 10-15 secs then flip for 10 secs. In a large skillet, brown meat, set aside, then saute onions, then chili's. Mix meat back in when done. Stir in tomato sauce and olives and 1c. (or less) of cheese. Place a spoonful of meat mixture into softened tortillas, roll up and place in greased baking dish, seam side down. Pour enchilada sauce over tortillas, sprinkle with cheese (and more sliced olives.)

I serve with spanish rice and black beans, chopped tomato, and avocado

Franco American Spagetti Casserole

from the kitchen of Jen

(kids favorite)

1 lb ground beef or turkey
chopped onion (if desired)
2 large, 1 small Franco American Spagetti cans
sliced cheddar

Saute onion in a little butter. Brown ground meat, drain. Add onion. Fold in cans of spagetti. Heat 350 until bubbles. Cover with foil. 10 mins before serving add cheese slices. Serve when melted.
When I was a small child my neighbor served this and I asked my mom to get the recipe.

Baked Mostaccioli

from the kitchen of Jen

10 oz. mostaccioli (I've also used any thicker kind, radiatori etc...)
20 oz. spagetti sauce
8 oz. ricotta cheese (could also use cottage cheese in place of ricotta or omit completely)
8 oz. mozerella, grated (I use less cheese and just sprinkle a little cheese on top)

(I also add many veggies. Sauteed mushrooms and onions, cooked broccoli-diced, spinich, zuccini-diced, leftover chicken chunks etc..whatever I have on hand or whatever I feel like)
Preheat oven 350. Cook pasta according to package directions. Drain. Combine sauce and ricotta in saucepan. Add optional veggies. Add cooked pasta and stir well. Pour into casserole dish. Sprinkle with grated cheese and bake 20 mins.

Prep: 20 Bake: 20

Laura Bush Cowboy Cookies

from the kitchen of Jen

Makes about 36

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

Mango Salad

from the kitchen of Jen

lettuce (field greens, or red or green leaf-chopped)
1 mango, bottled or fresh, diced
1 avocado, diced
1/4 c. raw almond slivers
poppyseed dressing

Put lettuce in the bowl. Saute almonds in pan with a little butter till toasty. (they burn quick, so stir constantly, when they start to brown, remove from heat and the pan. Let cool a little.) Sprinkle lettuce with mangos, avocados, and then the toasted almonds. Serve with poppyseed dressing.

This is a really easy salad and very tasty. One of my favs.

Creme Brulee French Toast

from the kitchen of Jen

1/2 c. butter
5 T. corn syrup
7 eggs
1 t. vanilla
1 c. brown sugar
1 loaf texas toast
2 c. half & half
1/4 t. salt

In sauce pan melt butter, sugar, and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on top of mixture in a single layer (3 across, 4 down) Mix remaining ingredients. Pour over bread. Cover with foil and refrigerate over night. Bake covered at 350 for 45 mins. (uncover last 3 mins to brown) Cut diagonal and flip over to serve. I serve with turkey sausage, a fruit bowl (berries), and o.j. It is very rich and yummy. P.S. If you double this recipe, make it 2 times, don't combine ingredients.

15 Bean Soup

from the kitchen of Jen

15 Bean Soup mix and packet
1 pkg. hamhock or hamshanks
2 cans stewed tomatoes
2 T. crushed garlic
3-4 chopped carrots
1 chopped onion
1 t. chili powder
1/2 t. chili pepper

Put in all ingredients. Fill with 3-4 cups water. Cook on low for 24 hrs. 3 hrs before serving shred hamhock. Can add 1 or 2 cups water for more soupy taste. I serve in bread bowls. Easy and yummy.

Crockpot Salsa Chicken

(shredded chicken for soft tacos)

from the kitchen of Jen

4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)

Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.

Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.

Roasted Winter Vegetable Soup

from the kitchen of Jen

4 carrots
4 parsnips
1 butternut squash
2 sweet potatoes
kosher salt & pepper to taste
4 cans chicken stock

Cut veggies in bite size pieces. Place on baking sheet. Drizzle w/ oil, salt, and pepper. Bake at 350 for 35 mins, turning veggies occasionally. Blend cooked veggies w/ chicken stock until smooth. Warm on stove when mixed.

Chicken, Lime, Orzo Soup

from the kitchen of Jen

3 T. Olive oil
2 medium red onion, thinly sliced
10 garlic cloves, thinly sliced
2 green chilis, thinly sliced
1 1/2 lbs chicken breast, matchstick cut
2 1/2 qts. chicken broth
1/2 c. fresh lime juice (can use bottled), I put a little extra
2 large tomatoes, seeded, chopped (optional)
1/2 c. cilantro (I use whole bunch)
1 1/2 c. orzo, rice-shaped pasta

1. Cook orzo in a pot of boiling salted water until just tender (add a little oil to prevent sticking). Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and chilis. Saute until onion begins to brown, about 4 mins.
3. Add chicken and saute 1 min, add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 mins.
4. Mix in orzo, then chopped cilantro. Season soup with salt and pepper.
5. Garnish with cilantro sprigs

This is one of my favorite soups my culinary arts sister makes. I make it without tomatoes. Yummm

Pumpkin Cookies

from the kitchen of Jen

1 pkg Spice Cake Mix
1 can Pumpkin
Semi-sweet Chocolate Chips (almost whole bag)

Mix ingredients. Spray pan. Form onto pan.
Bake 350. 10 mins. Makes 28 cookies

May look funky, but taste so yummy!