Chicken Pot Pie Casserole

contributed by Casey Skewes O’Dell

1 box frozen puff pastry sheets, thawed but not too much
2 cups milk
1 egg, beaten
2 lbs chicken tenderloins, cut into 1” strips
2 tsp garlic salt
½ tsp ground black pepper
½ cup butter or margarine (8 tbsps)
1 1/3 cups flour
3 ½ cups chicken broth
2 tbsp minced garlic
1 large yellow onion, minced
16 oz can green peas, drained
app. 16 oz chopped carrots (1 bag baby carrots)
app. 8 oz chopped celery

~Preheat oven to 425 degrees.
~In saucepan combine chicken, carrots, peas, and celery.  Add water to cover and boil until chicken is cooked (app. 20 minutes).  Remove from heat, drain, and set aside.
~In saucepan over medium heat, cook onion and garlic in butter until onions are soft and translucent.  Stir in flour, garlic salt, and pepper.  Slowly stir in chicken broth and
1 ½ cups of milk.  Bring to a boil, stirring constantly, to thicken, then reduce heat to simmer for 5 more minutes.  Remove from heat.
~Mix all cooked ingredients in large mixing bowl, then pour into an oven-safe (4” or 5” deep) 9″x13″ casserole dish.  Bake on 425 degrees for 15 minutes.  Meanwhile, separate each pastry sheet into 3 separate strips and lay them out flat.  Mix 1 beaten egg with ½ cup of milk.  Then brush egg mixture onto tops of pastry strips.
~Remove casserole and add pastry strips to top of casserole (3 long ones, then cut 2 in half and layer the 4 halves on top of the 3 long strips).  Bake at 350 degrees for another 15-20 minutes, or until dough rises and turns light golden brown.  (may have to rotate dish in oven during last 5 to 10 minutes to cook evenly).
~Remove and let stand for 10 minutes to cool before serving.

Zucchini Banana Bread

contributed by Jaime Cecil

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
Directions
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
Transfer to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake

Basil Garlic Marinated Pork Chops

contributed by Jane Harris

1/4 c. chopped fresh basil
1 lime, juiced
4-6 cloves garlic, minced
1/4 c. EVOO
salt and pepper to taste
4 pork chops (I used boneless)

combine all ingredients except pork in ziplock bag and mix. taste and add more s/p to taste. add chops and marinate for 30 minutes-up to 5 hours. i cooked these on the stove but you can definitely grill!

Chicken Pecan Pitas

contributed by Kelley Hutchinson

‎2cups chopped cooked chicken

1/2 cup seedless red grapes

1/2 cup chopped pecans(toasted)

1/4 cup mayo

2 Tablespoons sour cream

1 Tablespoon lime juice

2 large pita rounds cut in half

4 red leaf lettuce leaves

mix up, line the pita pockets w/ leaves & spoon in the mixture.  yields 4 servings, quick, easy & cool & yummy.  You may want to add in some dried cranberries & some salt/pepper.

Slow Cooker Chicken Tortilla Soup

contributed by Megan Glindeman Herrett from allrecipes.com

1 pound shredded, cooked chicken

  •                     1 (15 ounce) can whole peeled tomatoes, mashed
  •                     1 (10 ounce) can enchilada sauce
  •                     1 medium onion, chopped
  •                     1 (4 ounce) can chopped green chile peppers
  •                     2 cloves garlic, minced
  •                     2 cups water
  •                     1 (14.5 ounce) can chicken broth
  •                     1 teaspoon cumin
  •                     1 teaspoon chili powder
  •                     1 teaspoon salt
  •                     1/4 teaspoon black pepper
  •                     1 bay leaf
  •                     1 (10 ounce) package frozen corn
  •                     1 tablespoon chopped cilantro
  •                     7 corn tortillas
  •                     vegetable oil

            Directions

  1.  Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

One Bowl Brownies

contributed by Laurel Turner

4 squares Baker’s Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)

Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over edges to form handles. Grease foil.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until well blended. Spread in prepared pan.
Bake for 30 to 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.
Makes about 24 brownies
Tip: For cakelike brownies, stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1 1/2 cups.

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