Easy Chicken Pot Pie

Instead of a traditional flaky pie crust, this pot pie has a buttery biscuit topping that melts in your mouth. A friend made it and brought it to us after we came home from the hospital with our first child. Enjoy!

3 cups cooked chicken, diced
1 10 oz pkg frozen mixed vegetables
1 cup chicken stock
1/4 tsp pepper
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 can cream of celery soup
1 cup milk
1 stick margarine, melted

Preheat oven to 400 degrees. Spread chicken and vegetables in a shallow 2 quart dish. Stir soup, broth and pepper together and pour over chicken. Combine flour, baking powder, salt, milk and margarine and then pour over chicken mixture. Bake 45 to 50 minutes. Cool for 10 minutes and serve.

Pumpkin Bars

1 box gingerbread cake mix
1 egg
1 stick butter

Mix all ingredients together and press into a greased 9 x 13 inch baking dish.

8 oz cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz) box powdered sugar
1 teaspoon cinnamon

Mix all ingredients well and pour on top of gingerbread mixture. Bake at 350 degrees for 40 to 45 minutes. Serve with whipped topping.

Happy Thanksgiving!

Carmel Apple Crunch Pie

4 Granny Smith apples, peeled, cored and sliced
2/3 cup plus 2 tablespoons all-purpose flour
1 (9-inch) deep dish frozen pie crust, thawed
25 caramel candies
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 stick of butter, softened (not melted)
1/2 cup chopped walnuts

In large bowl combine apples and 2 tablespoons flour. Toss well to coat apples and then spoon into pie crust. In a medium microwave safe bowl combine caramels and water and then microwave for 1 minute, stir then microwave an additional 30 seconds or until caramels are melted. Pour caramel over apples. In another bowl combine remaining 2/3 cup flour, sugar, cinnamon and butter until crumbly. Mix in walnuts. Sprinkle over pie and place on baking sheet. Bake at 375 degrees for 40 to 45 minutes. Serve warm with vanilla ice cream.

Pumpkin Spice Pancakes with Cinnamon Cream

2 1/3 cups original mix Bisquick
1/3 cup canned pumpkin
1 1/4 cup milk
1/4 cup vegetable oil
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs

Mix all ingredients well and then cook on non-stick skillet or griddle over medium-high heat. Serve with butter, warm maple syrup and cinnamon cream. Serves 6.

Cinnamon Cream
1 cup heavy whipping cream
1 tsp cinnamon
1/4 cup powdered sugar

Pour ingredients in a glass jar with tight fitting lid. Have children shake jar until thick cream forms! Spoon over top of pancakes.

Chicken and Yellow Rice

6 boneless, skinless chicken thighs
1 (10 oz) pkg Mahatma yellow rice
1 cup frozen peas
garlic salt and pepper
1/4 cup white wine
1 qt chicken stock
olive oil

In large pot heat oil over med-high heat. Season chicken with garlic salt and pepper and then brown in hot oil on both sides. Add wine and bring to a boil. Add 1/2 of the chicken stock (or enough to cover the chicken) and bring to a boil then cover, reduce heat and simmer for 45 minutes.

Add rice and remaining stock to the chicken and bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid absorbed. Stir in frozen peas and serve (peas will cook in hot rice mixture).


989. Really easy dinner recipes.
988. Stainless steel pots and pans.
987. Fresh herbs.
986. Fresh eggs too, the "chocolate" ones. (Easton calls brown eggs, chocolate eggs.)
985. U-pick farms.
984. Farmer's markets.
983. The smell of clean towels.
982. The sound of my children laughing.
981. Hairbands for ponytails.
980. Hair long enough for a ponytail.

Meatball Subs

1 pound lean ground beef, turkey OR chicken
1/4 cup dry bread crumbs
1 egg
2 tbsp finely chopped onion
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
1 (24 oz) jar spaghetti sauce
4 slices provolone cheese, each cut in half
4 steak rolls (small sub rolls)

Preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray. In a large bowl, combine first 7 ingredients, mix well. Form into 1 1/2-inch meatballs and place on baking sheet. Bake 10 to 12 minutes, or until the juices run clear and no pink remains. Remove meatballs from sheet and place in a medium sauce pan. Add spaghetti sauce and simmer 30 minutes. Serve meatballs and sauce on sub rolls then top each sandwich with two halves of cheese. Place in warm oven for 2 to 3 minutes or until cheese melts. Serve with a tossed salad.

*Meatballs can be frozen before adding sauce and can be served with spaghetti as well.

Confetti Corn

This can be a side dish or main dish when sausage is added.

2 tbsp olive oil
1/2 cup chopped red onion
1 small orange bell pepper, diced
2 tbsp butter
kernels cut from 5 ears yellow or white corn
1 1/2 tsp salt
1 tsp freshly ground pepper
1 tsp julienned fresh basil
1 tsp chopped fresh chives
1 tsp minced fresh parsley
1 (16 oz) smoked sausage, diced (optional)

Heat oil over medium heat in a large saute pan. If using sausage, saute in oil until lightly browned (if not using sausage begin by sauteing onion in oil). Add onion and saute for 5 minutes then add bell pepper and saute for 2 more minutes. Add butter to the pan and allow it to melt. Add corn, salt and pepper and cook, stirring occasionally for 5 to 7 minutes. Stir in fresh herbs and serve hot.

Key Lime Pie

Like a trip to Key West, this pie is made with REAL key limes...

3 large egg yolks
1/2 cup key lime* juice
1 (14 oz) can sweetened condensed milk
1/4 tsp vanilla
pinch of salt
1 (9-inch) graham cracker crust

Whipped Cream Topping
1 pint heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla

Whisk egg yolks until blended; whisk in key lime juice. Add condensed milk, vanilla and salt, whisking until blended. Pour mixture into crust and bake at 350 degrees for 30 minutes. Remove from oven; cool completely. In medium bowl beat cream, sugar and vanilla with electric mixer until thick. Spread over cooled pie and garnish with lime slices.

*Key limes are small round limes (about the size of a large gum ball) usually sold in bags in the produce section. They are not the normal "Persian" larger limes, however, regular limes can be used in a pinch.

Banana Blueberry Crumb Cake

Yummy cake for breakfast or dessert...

1 cup sugar
1/2 cup oil
1 cup (2 medium) mashed ripe bananas
1 (6 oz) container blueberry yogurt
1 tsp vanilla
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries

Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/2 tsp cinnamon
3 tbsp butter or margarine

Heat oven to 350 degrees. Grease bottom of an 8x8 baking dish with cooking spray. In large bowl beat together sugar and oil. Add bananas, yogurt, vanilla and eggs; blend well. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into prepared baking dish. Combine all topping ingredients then sprinkle over top of cake batter. Bake at 350 degrees for 40 to 50 minutes. Serve warm with whipped cream.

Yogurt Parfait

So you've probably had yogurt parfaits before but this is so yummy and easy I had to post...

1 cup of green grapes*, sliced in half if large (on sale now at Publix)
1/4 cup Activia vanilla, light, fat-free yogurt ($1.00 off coupon for the large tub)
2 tbsp Special K, low-fat granola (bogo now at Publix)

Place grapes in a small bowl and top with yogurt and granola. You'll love it!

*Substitute grapes for berries if you like, but try the grapes first!

Watergate Salad (green fluffy fruit salad)

1 large can crushed pineapple in juice, undrained
1 small box of pistachio pudding mix
1 (8 oz) tub Cool Whip
1 cup miniature marshmallows
1/2 cup chopped pecans

Pour pineapple with juice into a large bowl and then add remaining ingredients. Blend well and chill before serving.

Tumbleweeds

1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup peanuts
2 cups chow mein noodles

Microwave butterscotch and peanut butter 3-5 minutes. Add remaining ingredients and blend well. Drop by teaspoonful onto wax paper and cool.

Haystacks

1 (12 oz) bag semi-sweet chocolate chips
1 (12 oz) bag milk chocolate chips
2 (12 oz) bags white chocolate chips
3 (9 oz) cans potato sticks (found near Pringles on chip isle)

Melt chocolates then pour over potato sticks. Drop by tablespoonful onto wax paper covered cookie sheets and let cool. Makes about 7 dozen.

Corn and Black Bean Salsa

2 (15 oz) cans black beans, drained
1 (15 oz) cans corn, drained
2 tbsp finely chopped jalapeno pepper (optional)
1 cup chopped bell pepper
1/2 cup chopped red onion
1 cup chopped tomato
1/4 cup extra virgin olive oil
juice from 1 lime
1/2 tsp cumin
3/4 tsp salt
1/2 cup chopped cilantro

Mix all ingredients and chill. Serve with tortilla chips.

Southwestern Chicken Salad

Dressing
2 cups (prepared) Ranch dressing
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
1 tsp paprika
juice of 1 lime
Salad
4 boneless, skinless chicken breasts
salt and pepper to taste
1/4 cup olive oil
2 heads of Romaine, rinsed and chopped
1/2 English or seedless cucumber, sliced
1 small red onion, diced
1 small bell pepper, diced
1 cup corn, drained
1 cup black beans, drained and rinsed
3 plum tomatoes, chopped
1 cup shredded Mexican cheese
1/4 cup cilantro, chopped

Mix all dressing ingredients together and then chill until ready to use.
Drizzle chicken with olive oil and sprinkle with salt and pepper. Grill over high heat until done then set aside to cool. Once chicken is cool to touch, cut into bite-sized pieces.
Toss next 7 ingredients in a large salad bowl then add diced chicken. Top salad with shredded cheese and cilantro and serve with dressing.

Sausage Balls

I can remember these being on pretty much every Sunday morning breakfast buffet at the Baptist church where I grew up. And there's a reason why...they're really good and so easy to make.

1 lb of bulk sausage
1 lb of cheddar cheese
2 1/5 cups Bisquick

Mix all ingredients together then drop by tablespoonful onto a cookie sheet. Bake at 350 degrees for 12-15 minutes.

Taco Soup

This week has been "VBS week" at our church and I was given the opportunity to "cater" breakfast and lunch for all the great volunteers. Our theme for VBS this year is "Saddle Ridge Ranch" so I planned a Tex-Mex menu for the week and today we served Taco Soup. The (so easy) recipe was requested several times so here it is for you to try as well. Enjoy!

1 lb lean ground beef or turkey
1 medium onion, chopped
1 can mild Rotel tomatoes, undrained
1 can Ranch style beans, undrained
1 can black beans, undrained
1 can corn, undrained
1 can tomato sauce
1 can water
1 pkg taco seasoning
1 pkg dry Ranch salad dressing mix

Brown beef and onion then drain. Add remaining ingredients (without draining) and simmer. Serve with shredded cheese, sour cream, chopped cilantro and tortilla chips.

Strawberry Creme Cake

1 (18.25 oz) box white cake mix
1 1/3 cups water
2 tbsp oil
3 egg whites
1 (6 0z) box strawberry Jello
2 cups boiling water
1 (16 oz) bag frozen chopped strawberries, thawed
1/2 cup sugar
1 (12 oz) tub Cool Whip, thawed

Make cake using water, oil and eggs according to package directions and bake at 350 degrees in a 9x13 baking dish.
Empty Jello into a medium bowl and whisk in boiling water stirring until all gelatin has dissolved.
Once cake is done remove from oven and using a wood or metal skewer poke holes all over. Pour liquid Jello over cake and let cool.
Pour thawed strawberries into a large bowl and sprinkle with sugar. Mix well then fold in whipped cream. Once cake has completely cooled, top with strawberry mixture. Chill for 3 hours or overnight before serving. Keep refrigerated.

Lasagne

If you researched my genealogy all the way back to the first person who set foot in America you would not find a single Italian. So, needless to say, I don't have a secret family recipe passed down from a "Great-Great-Grandma Maria" but I do have a pretty easy and really good recipe that my non-Italian family enjoys.

8 oz (9) lasagne noodles
1 lb mild Italian sausage
15 oz Ricotta cheese
4 cups Mozzarella cheese, divided
1/2 cup Parmesan cheese
2 eggs, lightly beaten
2 (24 oz) jars of pasta sauce

Preheat oven to 350 degrees.
Cook noodles according to package directions then drain and set aside.
Brown sausage in large skillet over medium heat then drain. Place sausage back in skillet, reduce heat and add pasta sauce. Simmer for 10 minutes.
In medium bowl combine Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan cheese and eggs; mix well.
Spread 1 cup of the meat and sauce mixture in a 9x13 baking dish. Place 3 noodles over sauce. Spread half the cheese mixture, 1 cup of Mozzarella cheese and then 1/3 of the meat and sauce on top of the noodles.
Repeat layering once more.
Top with remaining 3 noodles and meat and sauce.
Cover with foil and bake 45 minutes.
Remove from oven, uncover and sprinkle remaining Mozzarella cheese on top and bake an additional 5 minutes or until cheese is melted.
Let sit 10 minutes before serving with salad and garlic bread.

BBQ Pork Quesadillas

Not sure if you've ever experienced the "blue screen" but it's bad. Real bad. It's basically when your computer lets you know it is time to purchase a new model and that's just what our computer did for us. It gave us the ol' blue screen. So, having not blogged any recipes in more than two weeks, I figured you deserved a really good and super easy recipe today. Here you go...

BBQ Pork Quesadillas
1 (3-4 lb) Pork Boston Butt*
2 tbsp ground cumin
2 tbsp garlic salt
2 tbsp chili powder
2 tbsp smoked paprika
2 tsp pepper
1 cup barbecue sauce
8 oz Monterrey Jack cheese
1 tbsp olive oil
1 small red onion, sliced thinly
10 flour tortillas

Mix cumin, garlic salt, chili powder, paprika and pepper together then rub over all sides of pork roast. Place in crock pot and cook on low for 6-8 hours or until pork easily shreds. Once pork is done remove fat and shred meat. Pour barbecue sauce over shredded meat and set aside.

In medium skillet heat oil over medium heat and saute onions until tender then set aside. Using an ice cream scoop, spoon barbecue pork into center of a flour tortilla and spread out. Top with a tablespoon of caramelized onions and shredded cheese. Fold tortilla over and place on hot griddle or skillet for a minute or two on each side or until cheese is melted and tortilla lightly toasted. Repeat with remaining tortillas. Serve with cilantro-lime sour cream and fresh pineapple.

Omit tortillas, onions and cheese and serve pork on garlic Texas toast then drizzle with additional barbecue sauce for open face BBQ sandwiches.

*If pressed for time, you can substitute one tub of Lloyd's shredded barbecue for the pork roast.

Cilantro-Lime Sour Cream
8 0z sour cream
juice from 1 lime
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
salt and pepper to taste

In a small bowl combine sour cream, lime juice, cilantro and garlic. Add salt and pepper to taste and serve with quesadillas.

Chicken Parmigiana

This is such an easy recipe for Chicken Parmigiana and my children's favorite dinner! Serve with a tossed salad and garlic bread.

4 boneless and skinless chicken breasts
3/4 cup Italian bread crumbs (I use Progresso)
1/4 tsp salt
1/8 t pepper
1 egg, beaten
1/3 cup olive oil
1 (15 1/2 oz) jar spaghetti sauce
2 tbsp grated Parmesan cheese
4 slices provolone or mozzarella cheese
8 oz thin spaghetti noodles

Place chicken between two pieces of wax paper and pound with mallet or rolling pin until 1/4-inch thick.
Combine bread crumbs, salt and pepper.
Dip chicken in egg then coat with bread crumbs. Place chicken on a cookie sheet and chill for 10 minutes.
Prepare noodles according to package directions then drain and set aside.
Heat oil in large skillet over medium heat. Saute chicken in oil until golden brown on each side. Place browned chicken in a large baking dish, spoon 1 tablespoon of sauce over each breast and then sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes. Remove chicken from oven, top with cheese slices and then bake an additional 5 minutes or until cheese is melted. Serve with noodles and remaining warmed spaghetti sauce.

Chicken and Artichoke Fettuccine

4 boneless, skinless chicken breasts cut into thin strips
1/2 tsp salt, divided
1/4 tsp pepper
2 tbsp olive oil
1 (10 3/4 oz) can reduced or fat free cream of chicken soup
1/2 cup white wine
1/2 cup chicken broth
2 tbsp fresh lemon juice
1 (14 oz) can quartered artichoke hearts, drained and chopped
1 tbsp drained capers
8 oz fettuccine
2 bacon slices cooked and crumbled

Sprinkle chicken with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat then saute chicken 5 to 7 minutes or until done. Whisk together soup, wine, broth and lemon juice and remaining 1/4 tsp salt. Pour mixture over chicken in skillet. Stir in artichokes and capers. Bring mixture to a boil then reduce heat and simmer 10 minutes. Prepare pasta according to package directions then drain and place in a large bowl. Pour chicken mixture over pasta and toss to coat. Top with bacon crumbles and serve with a salad and fresh french bread.

Snack Platter

If you're anything like me you find yourself opening the fridge and/or pantry multiple times throughout the day expecting something delicious and nutritious to magically appear. However, as you scan the shelves of your pantry and take inventory of the Pop-tarts, bread crumbs, pasta, baked beans and taco kits you soon realize nothing is going to morph into a low fat, low sugar, low calorie, great tasting and healthy snack so you give up and tear into a bag of so-called "fruit pastry" and devour it like a famished woman who just ended a week long "flush." Grant it, there are days where nothing will silence the call of the pop-tart (by the way, how messed up is it that ONE serving is like 200 calories and 4 grams of fat BUT they put TWO servings in a bag?!) but if you provide yourself and your family with an easy to serve substitute the battle will be half over.


For example, yesterday I filled a divided snack tray with fresh fruits and vegetables then placed the tray in the fridge at a level where it would be the first thing I saw every time I opened the door. Then later in the day when I did my usual snack scan of the fridge, I opened the door and was greeted by the bountiful tray of healthy snacks. I grabbed a few carrots, some strawberries and a couple broccoli florets and was on my way. When my kids woke from their naps and asked for a snack, I pulled the tray out, set it on the table and watched in shock as they ate AND enjoyed all the healthy stuff!


I'm not a purist and have definitely been known to consume massive amounts of brownies in one sitting but it's great to know that when I take the time to wash and chop fresh fruits and veggies and make them easy to access, my family and I will be more inclined to eat healthy. So grab some fruits and vegetables from your local farmer's market or produce stand and get to snacking. Is that celery sticks I hear calling my name?





"Then God said, 'I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food." Genesis 1:29

Fish and Chips

Tilapia is on sale at Publix this week and is a great substitute to chicken or pork (the other white meats). Try this easy recipe with the special dipping sauce and even your kids will love this crispy but light pan-fried fish!

Fish
1 cup panko bread crumbs*
1/2 tsp lemon zest
1/4 tsp pepper
2 tbsp flour
1 egg
4 tilapia fish fillets
4 tbsp olive oil

Mix flour, lemon zest and pepper on a large plate. On another plate place the panko bread crumbs. In a bowl beat the egg and set aside. Dredge fish fillets in flour mixture. Next dip fillets in the egg and then coat in panko bread crumbs. Heat oil in a large skillet over medium-high heat and cook fillets until golden brown on both sides (about 3 minutes each side).

Chips
Sure you could peel, slice and then fry potatoes for your "chips" but with a Publix Ore-Ida Frozen Potato or Onion Ring coupon, you can buy two bags and get one free! Check the stand at the front of your Publix for the store flyer that has the coupon inside.

Dipping Sauce
1/2 cup mayonnaise
1/4 cup ketchup
2 cloves garlic, minced
1 tsp prepared horseradish sauce

Mix all ingredients and store in an airtight container in the fridge for up to two weeks. Great with the fish AND chips.

Sweet Coleslaw
1/3 cup sugar
1/3 cup mayonnaise
1/3 cup milk
2 tbsp lemon juice
1 tbsp cider vinegar
1/4 tsp salt
dash pepper
1 pkg coleslaw mix (with green cabbage, carrots and purple cabbage)

Whisk together first 7 ingredients then pour over cabbage in a large bowl. Chill for at least 30 minutes then serve.


*Panko bread crumbs are simply the Japanese version of bread crumbs. They are more flaky and allow for a lighter texture when frying. You can find them on the ethnic food isle or on the regular bread crumb isle at your grocery store.

Mother's Day Picnic

Here's a fun lunch idea that I did for a Mother's Day Picnic at my son's school with his second grade class. I found really cute napkins to use and then matched them with ribbons. I folded the napkins over white paper bags and tied the matching ribbons on one handle of each bag.

For each mother's lunch I included: A turkey or veggie wrap, a fresh peach, gingersnap cookies and a small bottle of Ginger Ale*. For each child I used a lunch size brown bag tied with a corresponding ribbon and included: A turkey or chicken lunchable sandwich, a bag of pretzels, a box of yogurt covered raisins and a 1/2 pint bottle of water.

This could easily be done for any occasion and is a convenient and cute way to pack lunch for a group. Simply find napkins that match your theme (Valentine's Day, Spring, 4th of July, Fall, Birthdays) and pack sandwiches, salads, sweets, fruits and drinks that represent your theme or season. And what's even better you'll find your guests keeping their bags for later use. ;)

*I wrapped a clean coffee filter around the bottom of each of the chilled ginger ale bottles to keep the condensation from soaking through the paper bags.

Summertime Smoothies

2 cups chopped and seeded watermelon
2 cups chopped strawberries
2 cups chopped peaches
1 pint raspberry sorbet
1/2 cup orange juice
Watermelon spears for garnish


Place watermelon, strawberries, peaches, sorbet and orange juice in a blender and puree until smooth. Add more orange juice if you like it a little less thick. For garnish: cut watermelon into triangles, remove the rinds and then drop one spear into each glass. Pour smoothies over watermelon spears and serve immediately. Makes about 4 servings.

Egg Noodle Lasagna

1 (8oz) pkg wide egg noodles
1 lb lean ground beef
6 green onions, sliced (white and green parts)
2 large cloves garlic, minced
3/4 tsp salt, divided
1 (26oz) jar tomato-basil flavored pasta sauce
1/8 tsp pepper
1 (8oz) pkg mascarpone cheese (or cream cheese)
1 cup sour cream
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese

1.) Prepare egg noodles according to package directions then drain and set aside.
2.) Brown ground beef with green onions, garlic and 1/2 tsp salt in large skillet over medium heat. Drain well then stir in pasta sauce. Cover, reduce heat and simmer for 20 minutes.
3.) Add mascarpone or cream cheese, sour cream and remaining 1/4 tsp salt to the noodles and stir until blended.
4.) Layer half of the noodle mixture then half of the meat mixture in a lightly greased 2-qt baking dish. Repeat layers then bake at 350 degrees for 25 minutes.
5.) Remove from oven and sprinkle over Parmesan and mozzarella over the top. Bake an additional 5 minutes or until cheese is melted. Let sit for 10 minutes before serving. Serve with salad and garlic bread.

Easy Beignets

Pronounced "ben-yays", these little heavenly bites of fried dough are great as a sweet treat and something your kids can help make. Allow them to cut the biscuit dough into quarters by using a pizza cutter and/or let them shake the fried dough in a brown paper bag of sugar. They're great tossed in cinnamon-sugar but we prefer the traditional and very messy powdered sugar. Either way, you'll love every bite.

2 cans refrigerated biscuit dough (I use Hungry Jack Buttermilk)
2 cups vegetable oil
1 cup powdered sugar

In a large pot or electric deep fryer heat vegetable oil over medium heat.
Place sugar in a large bowl or brown paper bag.
Cut biscuits into quarters then carefully drop into hot oil. Once puffed up and golden brown remove from oil and then place in sugar. Toss or shake to coat evenly. Serve hot.

Cinco de Mayo

I LOVE Mexican food and what better way to gorge yourself on the Latino fare than on Cinco de Mayo? It's also a great time to teach your kids about the people, customs and celebrations of Mexico. If you didn't know already, Cinco de Mayo is the day the Mexican Army was victorious over French forces in 1862. Contrary to popular belief it is not the "Mexican Independence Day" which is actually celebrated on September 16. Anyway, buy or make a pinata, shoot off (legal) fireworks or swirl around sparklers and make it a fun day to spend with your family. Here is our menu for Cinco de Mayo:

Chicken Enchiladas
2 whole boneless, skinless chicken breasts
3 stalks of celery, chopped
1 medium onion, chopped
2 cloves garlic
2 cups chicken stock
1 tsp garlic salt
1/2 tsp ground cumin
1/2 tsp chili powder
Filling
1 small green pepper, chopped
1/2 medium onion, chopped
1 large tomato, chopped
1 small can diced green chilies
extra virgin olive oil
8 flour tortillas
4 oz Mexican blend shredded cheese
homemade salsa (recipe below)
Enchilada Sauce
1 8oz can tomato sauce
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp pepper

In a medium stockpot, combine first five ingredients and bring to a boil. Cover, reduce heat and simmer for 30 minutes (or place in crockpot over low heat and cook 4-6 hours). Remove from heat. Let chicken sit in stock for 15 minutes. Remove chicken from liquid and shred in a large bowl adding back stock to moisten the chicken. Season chicken with garlic salt, cumin and chili powder and set aside.

For the filling, saute the green pepper and onions in olive oil over medium heat until tender. Remove from heat and add to the seasoned chicken along with the tomatoes and green chilies. Mix well.

In a small bowl, combine all enchilada sauce ingredients.

To assemble place 1/4 cup of the filling into each tortilla along with some shredded cheese and one teaspoon of enchilada sauce. Roll and place seam side down in a lightly greased 9 x 13 baking dish. Pour remaining enchilada sauce over the top. Cover with foil and bake at 350 degrees for 20 minutes then uncover and sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese is melted. Serve with black bean and corn salad and homemade salsa.

Black Bean and Corn Salad
2 15-oz cans black beans, drained and rinsed
2 cups cooked corn kernels (or 2 large cans corn)
2 tbsp finely chopped jalapeno (optional)
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1 cup coarsely chopped tomatoes
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
3/4 tsp salt
1/4 cup chopped cilantro

Combine all ingredients in a large bowl and serve at once or refrigerate.

Homemade Salsa
12 plum tomatoes, chopped
1 small red onion, chopped
3 cloves garlic, minced
1/2 cup chopped cilantro
juice from 1 lime
salt and pepper to taste

Combine all ingredients in a medium bowl and serve at once or refrigerate.

Sangria Sorta
1 64 oz bottle of white grape juice
2 nectarines, chopped
1 apple, cored and chopped
1 orange, sliced into rings

Pour grape juice into a large pitcher and add fruit. Chill for at least 4 hours and then serve.

Barbecue Chicken Pizza

1 (11oz) thin crust refrigerated pizza dough
1/2 cup barbecue sauce
2 split chicken breast (bone in and skin on)
1/2 medium red onion, chopped
1 small green pepper, diced
1/2 cup fresh cilantro, chopped
8oz Monterey Jack cheese, shredded

Preheat oven to 400 degrees. Place chicken in a shallow dish and then drizzle with olive oil. Sprinkle chicken with salt and pepper and place in oven. Roast for 45 minutes or until cooked through. Allow chicken to cool then pull off the bone and set aside.

Roll out pizza crust onto cookie sheet and bake according to package directions. Meanwhile saute onions and green peppers in 1 tsp olive oil until tender.

Spread barbecue sauce over pizza crust then top with cheese, chicken, peppers and onions. Bake for 10-15 minutes or until cheese is melted. Top with chopped cilantro and serve with BBQ-Ranch Salad.

BBQ-Ranch Salad
1 head of Romaine lettuce, chopped
1 small cucumber, sliced
1/2 medium red onion, chopped
4 oz cheddar cheese, shredded
1 cup ranch dressing
1/4 cup barbecue sauce
4 slices crispy bacon, crumbled
Crushed tortilla chips (optional)

In a large bowl add first 4 ingredients. In a small bowl add ranch dressing, barbecue sauce and bacon pieces and mix well. Pour dressing over salad, top with crushed chips and enjoy.

The Perfect P,B, and J

• 3 slices of bread (white, whole wheat, whatever)
• Butter (EVERYthing is better with butter)
• Peanut butter (creamy, crunchy, you choose)
• Jelly (I'm a strawberry-jam-kinda-girl, but grape works too)

1.) Lightly toast all three slices of bread.
2.) On two slices of the toasted bread spread butter THEN jelly (your basic jelly toast recipe).
3.) On the third slice of toast spread peanut butter.
4.) Place one slice of the butter and jelly toast on top of the peanut butter.
5.) Spread peanut butter on top of the sandwich you just made (kind of like frosting the sandwich with peanut butter).
6.) Finally, top the peanut butter with the last slice of butter and jelly toast to make a "triple- decker" sandwich.
7.) Enjoy!!