Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Emeril's Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Blend together. Store in tightly sealed container in cool dark places for up to 6 months.

From the Kitchen of: Emeril

Emeril's Essence or Bam

5 tablespoons paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons dried oregano

2 tablespoons thyme

2 tablespoons onion powder

2 tablespoons fresh ground pepper

2 tablespoons cayenne pepper

Blend together. Store in tightly sealed container in a cool dark place for up to 6 months.

From the Kitchen of: Emeril

Chicken Cilantro Enchiladas

2 lbs boneless, skinless chicken breasts

2 cups water

1 onion, diced

1 clove garlic, minced

2-3 sprigs fresh cilantro

1 1/3 cups chicken broth

2 10 oz can  mild enchilada sauce

4 cups Monterey Jack cheese, grated

8 green onions , sliced

2 tablespoons fresh cilantro leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco sauce, to taste

10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. 

Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Lemon Glazed Chicken Breasts

3 boneless skinless chicken breasts

1/2 cup flour

1/2 teaspoon pepper

1/4 cup butter, melted

1/4 cup honey

1/4 cup lemon juice

1 tablespoon soy sauce

Pound chicken breasts to 1/2" thickness. Mix flour and pepper togther. Dredge chicken through flour mixture. Place chicken in baking dish.

Mix together butter, honey, lemon juice and soy sauce. Pour glaze over chicken. Bake at 350 F for one hour. Glaze will thicken as it cooks.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Colorado White Chili

I used this recipe for my leftover turkey from this past Thanksgiving. I STILL have some in my freezer!

1 tablespoon cooking oil

1 medium onion, chopped

4 large cloves garlic, minced

1 4.5 oz can  diced green chiles, mild or hot

1 tablespoon cumin, powder or seed

2 teaspoons oreagno

1/2 teaspoon ground red pepper

1/4 teaspoon ground cloves

1 15.5 oz can  great northern beans, do not drain

1 15.5 oz can sweet corn, or frozen

2 cups cooked chicken, chopped

5 cups chicken broth

monterey jack cheese, shredded

sour cream

tortilla chips

In a large pan (or Dutch oven), combine oil, onion, garlic, and green chiles. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. 

Serve in bowls with cheese, sour cream, and tortilla chips. For extra kick, garnish with jalapeno slices. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Beef Chimichangas

1 teaspoon salt

2 lbs lean ground beef

2 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons oregano, crushed

1/2 cup canned green chiles, chopped

1/2 cup taco sauce, La Victoria, red, mild

1/2 cup sour cream

1/4 cup cider vinegar

1 cup butter or margarine, melted

9 7 inch flour tortillas

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in green chiles, taco sauce, sour cream and cider vinegar. 

In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.

Cook at 500 F until crispy (original recipe states for 15 minutes, mine have been done between 7-8 minutes). Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado and additional sour cream. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell, & Garcia

Missy's Cookie Dough Brownies

1/2 cup butter or margarine, softened

1/2 cup brown sugar

1/4 cup sugar

3 tablespoons milk

1 teaspoon vanilla

1 cup flour

1 cup semi sweet chocolate chips

1  pan cooked brownies

Mix butter and sugars. Then add milk and vanilla. Gradually add flour, then chocolate chips. Frost cooled brownies with the cookie dough. Refrigerate.

From the Kitchen of: Melissa, Parker, CO

Holiday Pretzel Treats

bite-size, pretzels

Hershey's Kiss, unwrapped

M&M's

Heat oven to 170 F. Set a number of pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss.

Bake for 4-6 minutes, until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M into the center of each Kiss. 

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. 

From the Kitchen of: Roberta, Sun City West, AZ

Mom's Cheesy Potatoes

2 lbs frozen hash browns, shredded

1/2 cup margarine, melted

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons onion, minced

1 can cream of chicken soup

1 16 oz container sour cream

2 cups cheddar cheese, shredded

2 cups corn flakes, crushed

1/4 cup margarine, melted

Thaw potatoes and mix all ingredients but last two (corn flakes and butter). Place in a 9x13 pan. 

Mix corn flakes with 1/4 cup butter. Sprinkle mixture onto potatoes. 

Bake at 350 F for 1 hour.

Note: Can be made ahead and refrigerated. If so, add 10-15 minutes to baking time. Also, I'm a butter girl, but mom says margarine makes this one better!

From the Kitchen of: Pam, Littleton, CO

Jami's Black Bean Salad

1 15 oz can black beans, rinsed and drained

1 1/2 cups chopped tomato

1 1/2 cups cooked rice, 10 minute whole grain by Uncle Ben

1 4 oz package crumbled Feta cheese

1/2 cup celery, chopped

1/2 cup green onion, chopped

1/2 cup Italian dressing

2 tablespoons fresh cilantro leaves, minced

Mix all ingredients but Feta. Add Feta last.

From the Kitchen of: Jami, Goodyear, AZ

Marshall Flank Steak

1/2 cup salad oil

1/3 cup sesame seeds

1 onion, sliced

1/2 cup soy sauce

1/4 cup lemon juice

1 tablespoon sugar

1/4 teaspoon pepper

2 cloves garlic, crushed

flank steak, tenderized

Mix ingredients together, add tenderized flank steak.  Refrigerate overnight.

Grill. Serve.

From the Kitchen of: Mary, Goodyear, AZ

Grilled Steaks with Mustard Herb Rub

A favorite from our brief stint (one week) as Atkins diet followers. Really, who can eat meat without potatoes?

2 tablespoons Country Dijon Style mustard

2 cloves garlic, pressed

1/2 teaspoon rosemary leaves

1/2 teaspoon thyme

1/2 teaspoon oregano

4 trimmed beef rib eye or boneless top loin steaks, 1" thick

salt

Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.

Grill steaks over medium coals, turning occasionally, 11-14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turnin halfway through cooking time. Season with salt to taste. 

From the Kitchen of: www.atkinscenter.com

Island Pork Tenderloin Salad

This is a beautiful, mouth-watering dish, but fairly time consuming. When caught for time I make the pork and glaze without the salad, and serve over rice instead.

Pork:

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (center cut), 2 1/4 - 2 1/2 lb total

2 tablespoons olive oil

Glaze:

1 cup packed dark brown sugar

2 tablespoons garlic, finely chopped

1 tablespoon Tabasco

Vinaigrette:

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon dijon mustard

1 teaspoon curry powder, toasted

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

Salad:

3 navel oranges

5 oz. baby spinach, trimmed (6 cups leaves)

4 cups Napa cabbage, thinly sliced (from 1 medium head)

1 red bell pepper, cut lenthwise into thin strips

1/2 cup golden raisins

2 firm-ripe California avocados

Prepare pork: 

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork: 

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts: 

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Note: to toast curry, heat in a heavy, dry skille over moderate heat, stirring until fragrant and a shade or two darker.

Prepare salad ingredients while pork stands: 

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad: 

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

From the Kitchen of: Gourmet, May 2003

Patti's Ribs

I called Patti one night for this recipe when I felt the need to make MAN food. My kids love them! They are quick and easy. Need I say more...

pork baby back ribs

Emeril's Bam or Baby Bam

orange juice

water

Preheat oven 500 degrees.

Sprinkle ribs with Bam or Baby Bam (not as spicy, my kids like this) and brown in a skillet. See recipe for Bam (label Spices), or you can buy in the spice aisle.

Lay in boiler pan or pyrex bone down. (like a U)

Pour in OJ & water. About 1 inch deep. More OJ than water.

Cover with foil. Bake at 500 for 30 minutes.

Uncover, dump most of liquid but not all, bake at 300 for 20 minutes.

Spread with BBQ sauce (minimal) to coat, flip over so bone up, cook 10 more minutes (uncovered). 

From the kitchen of: Patti, Goodyear, AZ

Pepper Crusted Filet Mignon with Port-Cherry Reduction Sauce & Blue Cheese-Chive Butter

A complicated recipe, but completely worth the effort! Request this one for Mother's Day!

Pepper Crusted Filet Mignon

5 tablespoon black peppercorns, cracked

5 tablespoons plus 2 teaspoons olive oil

1 tablespoon kosher salt

4 center-cut filet mignons, 1 1/2-2 inches thick, 7-8 oz. each, trimmed of fat and silver skin

Heat peppercorns and 4 T oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7-10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.

Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12" heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3-4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3-5 minutes for rare, 5-7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.

Serve with Port-Cherry Reduction Sauce & Blue Cheese-Chive Butter.

Port-Cherry Reduction Sauce

1 1/2  cups port

1/2 cup balsamic vinegar

1/2 cup dried tart cherries

1 large shallot, minced

2 sprigs fresh thyme

1 tablespoon unsalted butter

table salt

Combine first 5 ingredients in medium saucepan; simmer over medium-low heat until reduced to 1/3 cup, about 30 minutes. Set aside, covered.

While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.

Blue Cheese-Chive Butter

3 tablespoon unsalted butter, softened

1 1/2 oz. mild blue cheese , room temperature

1/8 teaspoon table salt

2 tablespoon chives, minced

Combine butter, cheese, and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1-2 tablespoons butter on each one. 

From the Kitchen of: Cooks Illustrated, April 2006

Lemon Rosemary Chicken Tacos

My inspiration for these tacos came from a playgroup lunch at Chevy's. I had an item from their menu that was similar to this...one day I just couldn't get over to Chevy's so I decided to take matters into my own hands. I served this for a baby shower with rave reviews!

Marinade:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 tablespoon honey

1 tablespoon chopped fresh rosemary

1/4 teaspoon salt

2 cloves garlic, minced

chicken

Mix all marinade ingredients together. Add chicken. 

Marinate. Grill. Serve with Lime Cilantro Aioli and Avocado Mango Salsa in flour tortillas.

Lime Cilantro Aioli

1/4 cup mayonnaise

1/4 cup plain nonfat yogurt

2 cloves garlic, minced

2 tablespoons fresh lime juice

1 teaspoon dijon mustard

2 tablespoons fresh cilantro leaves, minced

Avocado Mango Salsa

1 ripe mango, peeled, seeded and diced

1 tomato, seeded and diced

2 green onions , finely sliced

1/4 cup fresh lime juice

1 jalapeno chili, minced

1 avocado, peeled, seeded and diced

Combine first 5 ingredients in a bowl. (Can be made 3 hours ahead and refrigerated). Stir in avocado and season to taste with salt and pepper.

Note: I substitute 1 can of mango for 1 fresh mango.

Makes ~ 3 cups.

From the Kitchen of: ME

Cranberry Chutney

A holiday favorite of mine. I first made this the year the T's came to our Thanksgiving Day dinner. Jenny and I make it every year!

1 cup water

1 cup white sugar

1 12 ounce package fresh cranberries

1 cup apples, peeled, cored, and diced

1/2 cup cider vinegar

1/2 cup raisins

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.

Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving. 

From the Kitchen of: www.allrecipes.com

Jami's Chili

I first had Jami's chili on Halloween night, when our girls were just two years old. I've never been a fan of chili, but Jami's won me over! My family loves this recipe! Thanks Jami!

2 tubes Jimmy Dean tube sausage (1 hot, 1 mild)

2 cans black beans, drained

2 cans chili beans, NOT drained

1 can kidney beans, drained

1 can corn

3 cans chopped stewed tomatoes

1 package Lawry's Chili seasoning

Fritos

cheddar cheese

onions, chopped

Brown meat, drain and add seasoning packet, stirring to coat.

Add to meat, beans, corn, and tomatoes to a crockpot.

Add water if it looks too thick.

Cook on      for    hours.

To serve, top with Fritos, cheese and onions.

From the Kitchen of: Jami, Goodyear, AZ

New Orleans BBQ Shrimp

Jenny made this for one of our Appetizer Nights, seemingly ages ago, when it was just Ella & Henry...it's my favorite shrimp marinade!

2/3 cup olive oil

1/3 cup worcestershire sauce

2 teaspoons black pepper

2 teaspoons onion powder

2 teaspoons granulated garlic

2 teaspoons oregano

2 teaspoons chili powder

2 teaspoons kosher salt

2 teaspoons Poultry Magic Seasoning

2 teaspoons Old Bay Seasoning

2 lbs. shrimp 

Mix all ingredients except shrimp.

Store mix at room temperature.

Just before serving, pour sauce over shrimp.

Notes: Also great served on pasta.

From the Kitchen of: Jenny T, Goodyear, AZ 

Tracey's Roast Beef Rounds

Italian bread, sliced

cream cheese

parmesan cheese, shredded

black pepper

roma tomatoes, sliced thin

roast beef, shaved thin

Toast bread (350 for about 3-5 minutes).

Mix cream cheese with Parmesan and black pepper to form a spread. Spread mix on toast. 

Top with a tomato slice and a slice of roast beef. Finish with a bit of shredded Parmesan.

From the Kitchen of: Tracey, Goodyear, AZ

Serena's Yummy Curry Dip

8 oz. cream cheese

1/4 cup chutney

1/4 teaspoon dry mustard

1 teaspoon curry powder

Mix all ingredients. Serve with crackers.

Notes:

You can roll it in toasted almond slices, then roll it into a ball and wrap it in saran wrap and then stick it in the fridge until you serve it.  Or, hollow out a pineapple and serve it in a pineapple boat (drain the pineapple well so it doesn't get the dip soggy).

From the Kitchen of: Serena, Goodyear, AZ

Roasted Buttery Pecans

1 lb. pecan halves, about 4 heaping cups

4 tablespoon butter, melted

1/2 teaspoon salt

1 tablespoon light or dark brown sugar

1/4 - 1/2 teaspoon cayenne pepper

Adjust oven rack to middle position and heat 

oven to 350 degrees. Toss pecans with 

melted butter and scatter in a 13-by-9-inch 

baking pan.  Toast, stirring once or twice, 

until fragrant and deep golden brown, about 

15 minutes. 

Mix salt and sugar in a medium bowl, add hot 

pecans, and toss to coat evenly. Return pecans 

to baking pan and continue to toast to melt 

sugar, about 3 minutes longer. Cool slightly 

before serving.

From the Kitchen of: Mary, Goodyear, AZ

Artichoke Dip

1 (14 oz.) jar of marinated artichoke hearts

1 (8 oz.) package of crumbled feta cheese

1 cup of mayonnaise

1/2 cup (or more) of shredded parmesan cheese

1 (2 oz.) jar of diced pimentos (not imperative)

1 clove (or more) of minced garlic

Spoon into a shallow baking dish or a hollowed out loaf of crusty bread. Bake at 350 degrees for 20-25 minutes until lightly browned. To make ahead of time, mix up the dip and refrigerate, then add 10 minutes to your baking time. Serve with chips or crackers.

From the Kitchen of: Serena, Goodyear, AZ

Breakfast Strata with Sausage, Mushrooms & Monterey Jack

6 large eggs

1 3/4 cup half-and-half

2 tablespoon fresh parsley leaves, minced

8-10 1/2" thick slices French or Italian bread

3 tablespoon butter, softened

8 oz. bulk breafast sausage, crumbled

3 medium shallots, minced

8 oz. white button mushrooms, cleaned & quartered

salt

pepper

1/2 cup med-dry white wine, such as Sauvignon Blanc

6 oz. Monterey Jack cheese, shredded

Adjust oven rack to middle position and heat to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 T butter; set aside.

Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer.  Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 C , 2-3 minutes; set aside.

Butter 8" square b king dish with remaining 1 T butter, arrange half buttered bread slices, buttered-side up, in single layer in dish. Sprinkle with half of sausage mixture then 1/2 C cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle with remaining sausage mixture and another 1/2 C cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half & half, parsley, and 1 t salt and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (very important), and refrigerate at least 1 hour or up to overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat 325 degrees. Uncover strata and sprinkle with remaining 1/2 C cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50-55 minutes (or about 1 hour and 20 minutes for double recipe). Cool on wire rack 5 minutes, serve.

From the Kitchen of: Cooks Illustrated, December 2001

Daddy's Banana Crumb Muffins

This is Charles' favorite way to salvage my aging bananas! 

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup brown sugar

2 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin paper.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.

From the Kitchen of: www.allrecipes.com

Bruschetta Chicken Bake

Debbie first brought this to us when Charlie was born; it's been a family favorite ever since.

4-5 chicken breasts

1 package Stove Top Stuffing Mix - Chicken Flavor

1 1/2  cups water

1 teaspoon Italian Seasoning

1 28 oz. can Italian Style Stewed Tomatoes, well drained

2 cloves garlic, minced

1/2 cup mozzerella, shredded

Heat oven to 400 F.

Place chicken in 13x9 baking dish. Sprinkle with Italian Seasoning. Combine stuffing mix and water, set aside.

Spread Italian Stewed Tomatoes and garlic evenly over chicken; sprinkle with cheese. Top with stuffing.

Bake 45 minutes or until chicken is cooked through.

From the Kitchen of: Debbie, Goodyear, AZ

Chicken Monterey

1/2 cup cottage cheese

1 - 3 oz. package cream cheese

1 cup sour cream

1 can  cream of chicken soup

1 tsp salt

1/8 tsp garlic powder

1 can diced green chiles

3 cups cooked chicken, diced

3 cups cooked rice

1 1/2 cups Monterey Jack cheese, shredded

Mix first 6 ingredients together. Then, add the last four.

Place in a 8 x 8 pan.

Bake at 350 for 30-45 minutes or until it bubbles

From the Kitchen of: Jami, Goodyear, AZ

Chili's Fajitas for Two

Marinade:

1/3 cup water

1/4 cup lime juice

2 tablespoons vegetable oil

3 teaspoons white vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke flavoring, Mesquite

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1 clove garlic, pressed

2 chicken breasts

Combine marinade ingredients in a small bowl. Soak meat in marinade for at least 2 hours. If you are using sirloin, let marinate overnight.

Substitute chicken breasts with 1 lb top sirloin.

Fajitas:

1 onion spanish, sliced thin

1 teaspoon soy sauce

1/2 teaspoon lime juice

2 tablespoons water

1 tablespoon vegetable oil

dash salt

dash ground black pepper

tortillas

monterey jack cheese, shredded

mushrooms, sliced

bacon

When meat has marinated, preheat BBQ or stove top grill to high.

Preheat skillet over med/high heat. Saute onion slices in oil, 5 minutes. Combine soy sauce, water, and lime juice in small bowl and pour over onions. Add black pepper and continue to saute until onions are translucent and dark on the edges (4-5 min more). Salt to taste.

While onions are sauteing, grill meat for 4-5 minutes per side until done.

While meat and onions are cooking, heat up another skillet (cast iron) over high heat. This will be your sizzling serving pan.

When meat is done remove it from grill and slice it into thin strips.

Remove extra pan from heat and dump onions and any liquid onto it. If you've made it hot enough onions should sizzle. Add meat to pan and serve immediately with toppings. Steam tortillas in a moist towel in microwave for 30 seconds and serve on the size.

Toppings: cheddar cheese, pico de gallo, guacamole, sour cream, shredded lettuce, salsa

For Monterey Jack Fajitas:

You need (shredded) monterey jack cheese, mushrooms (sliced), and bacon.

At the same time you are cooking onions, in separate skillets, saute mushrooms in oil until soft, and cook bacon until crisp/done. Chop up bacon. 

When chicken comes in off grill. Add chicken and onions to cast iron (sizzle skillet) and then top with the mushrooms, bacon, and lastly cheese. Place in a 300 degree oven until melted. Serve.

From the kitchen of: Chili's

My Favorite Meatloaf

also known as Martha Stewart's Mother's Meatloaf

4 slices white bread, torn into pieces

2 1/2 lbs. ground beef

1 medium onion

2 garlic cloves

2 celery stalks

2 carrots

1/2 cup flat leaf parsley leaves

1 large egg

1 cup ketchup

3 teaspoons dry mustard

1 tablespoon coarse salt

2 teaspoons ground black pepper

2 tablespoons plus 2 teaspoons brown sugar

Heat oven to 350 degrees F.

Food process bread until crumbs, transfer to a bowl. Add beef. 

Food process onion, garlic, celery, carrots, and parsley until fine. Add to meat; mix with hands (well). 

Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; use hands, mix thoroughly. Form into a loaf and place on a broiler pan.

Combine remaining 1/2 cup ketchup, 1 teaspoon dry mustard, and brown sugar; mix, stir until smooth. Brush mixture over meat, place in oven. Cook until 160 degrees in center, about 90 minutes. If top gets too dark, cover with foil while baking.

From the Kitchen of: Mrs. Kostyra

Salisbury Steak Deluxe

Being a VERY picky eater as a child, this is one of the few "one dish" meals I remember liking.

1 lb. ground beef

1 egg

1/2 cup cracker crumbs

1 small onion, chopped

salt and pepper, to taste

1 can cream of mushroom soup

1/2 can  water

1 tablespoon prepared yellow mustard

2 teaspoon worchestershire sauce

1 tablespoon horseradish

Combine beef, egg, crumbs, onion, salt & pepper. Shape into 8 patties and brown in skillet. Pour off grease and place in a baking dish.

Combine soup, water, mustard, worchestershire, and horseradish. Pour over patties. Cover and bake at 350 for 20 minutes. Turn patties and continue baking for 20 minutes more.

Serve gravy over mashed potatoes or egg noodles. 

From the kitchen of: Roberta, Sun City West, AZ

Grilled Corn Packets

4-5 large ears of corn, kernels cut from the cobs

4 slices bacon, diced

1/4 sweet red pepper, minced

1 whole mild green chili

1 green onion, thinly sliced

If using fresh green chili, toast over fire and place in a paper bag until it's cool enough to handle. Scrape off skin, remove seeds and mince - you can also used canned green chilies. 

Cut kernels from ears of corn and place in a bowl with bacon and bell pepper and green chili. Mound the corn on half of a 2 foot piece of foil, leaving a 1 inch border on the sides. Fold the other half of the foil over the corn and make small folds around the edges to seal. Grill for 6-8 minutes, or until packet is puffed. Open packet and season to taste with salt and pepper (or Cajun spice), sprinkle with minced green onion just before serving.

From the Kitchen of: Tony's Meats, Littleton, CO