grilled chicken--leftover's work great! Pepper bell pepper Onion olive oil lots of grated cheese tortillas sour cream (optional) diced tomato (optional) salt & pepper
Cut up chicken, bell pepper and onion into thin slices. Saute bell pepper and onions in a tbs of olive oil; season with salt and pepper. Layer cheese, chicken, peppers/onions onto one half of tortilla. Sprinkle a little more cheese on top and close tortilla. Grease up the frying pan and cook cheese crisp until bottom half is lightly brown, then flip over. When cheese is melted and tortilla looks they way you want it to, slide crisp onto plate and cut into triangles with a pizza cutter. Dollop spoonfuls of sour cream onto each triangle and sprinkle tomatoes, salt and pepper on top. Enjoy!
1 bag of large macaroni elbows 2 cups milk 2 tbs butter 2 tbs flour 1/4-1/2 cup heavy whipping cream Salt, pepper, nutmeg & garlic powder to taste 1 cup shredded sharp cheddar cheese (or mild that has been in the fridge for a few weeks) 1-2 cups of pre-grated casserole mix or Mexican-mix cheese
Cook macaroni elbows following package directions. Stir milk, butter and flour over medium heat until it bubbles on the side and is creamy-ish looking. Break up lumps from flour with a whisk or a fork. Pour noodles into 9X11 glass dish and pour sauce over noodles. Add heavy cream, seasonings and sharp cheddar and mix all together until noodles are well-coated. Sprinkle blended cheese over top. Bake for 15-20 min in 350 degree oven, or until cheese on top is melted, but not browned.
***I'm wondering if I can forgo the milk, flour and butter sauce and use 2 1/2 cups of heavy whipping cream instead, for a time saver. Any thoughts?***
I found another great way to use up that leftover turkey in the fridge...
1-roll of already-made pizza dough (or make your own) shredded leftover turkey sliced red onion your favorite BBQ sauce (sweet is good too) mozzarella
Roll out dough onto cookie sheet (duh), spread thin layer of BBQ sauce on dough, sprinkle on turkey, onion, then cheese, and bake in 400 degree oven for 18 minutes (or until cheese on top is has nice golden patches). Enjoy!
Pumpkin Spice Bars—Boni Fredericks (Recipe found in the Great American Cookie Collection Cards)
2 cups graham cracker or gingersnap crumbs 7 Tablespoons butter, melted 1 2/3 cups plus ¼ cup sugar, divided 2 cups all-purpose flour 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 eggs 1 can (15 oz.) pumpkin puree 1 cup vegetable oil 1 can (16 oz.) cream cheese frosting Halloween-shaped/Harvest sprinkles
Preheat oven to 350 degrees F. Line a 15x11 (jelly roll) pan with parchment or foil; set aside.
In a small bowl, mix graham cracker crumbs, butter and ¼ cup sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust.
Bake crust until fragrant, about 6 minutes; let cool completely.
In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.
Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan.
Bake until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.
Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. Sprinkle with Halloween/Harvest sprinkles. Cut into 24 bars and serve.
Note: To keep the wave decoration in the frosting neat, wipe the fork each time you have pulled it through the frosting to remove any excess.
7 oz. chipotle chilis in adobo sauce 1 Tbs. butter 1/2 cup chopped onion 1/2 cup chopped green pepper 1 clove garlic, minced 2 Tbs. flour 14 1/2 oz. Rotel tomatoes, undrained 2 cups uncooked macaroni, cooked 8 oz. sharp cheddar, shredded 1 cup 1% cottage cheese 1 cup 2% milk 1/4 cup parmesan 1 egg, beaten 3 Tbs. breadcrumbs
Preheat oven to 350. Remove 1 tsp. sauce and chop 2 chilis. Melt butter over med-high heat. Add chilis, onion, pepper and garlic, cook 4 minutes. sprinkle with flour, cook 30 seconds. Over medium heat, add tomatoes, cook 3 minutes. Add 1 tsp. sauce, pasta, cheeses, milk and egg. Stir to combine. Spoon into sprayed 2 quart dish. Top with breadcrumbs. Bake for 30 minutes.
Cut potatoes into wedges. Put all ingredients into ziploc bag and shake until well coated. Arrange in single layer in roasting pan. Bake at 450 for 30 minutes, stirring once. Potatoes are done when slightly browned and crisp/tender.