STAINED GLASS WINDOW COOKIES

STAINED GLASS WINDOW COOKIES
　
½ stick butter, softened
1 (12-oz.) package semisweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (10.5-oz.) package of multi-colored-colored miniature marshmallows
1 cup sweetened flaked coconut
　
In a large saucepan, melt butter and chocolate chips over LOW heat, stirring constantly. Remove saucepan from heat and stir in vanilla and walnuts. Cool mixture about 15 minutes, until cool but not to the point of hardening.
Fold in marshmallows and stir until well coated. Spoon half the mixture lengthwise down the center of an 18-lnch piece of wax paper. Shape into a 12-x-2-inch log and place at one edge of wax paper. Sprinkle ½ cup coconut over remainder of wax paper.
Roll log over coconut, evenly coating the outside of the entire log. Wrap log firmly in wax paper, folding ends snugly. Repeat with the other half of the marshmallow mixture and half of the marshmallow mixture and a half a cup of coconut.
Chill until firm, at least 2 hours or overnight. Unwrap each log and cut it into ¼-inch slices.
　
Yield: 24 cookies.

TOMATO, CORN, CILANTRO SALAD

TOMATO, CORN, CILANTRO SALAD
　
3 corn husks
½ red onion
1 bunch cilantro
Fresh ground pepper
2 lemons
½ cup virgin olive oil
20 grape tomatoes
½ (8-oz.) can black beans
3 green onions (optional)
1 dash white pepper (optional)
　
Soak onion in olive oil until onion is sweet. Cut corn off husks into a bowl and chop grape tomatoes, and bunch cilantro. Drizzle some oil from onions on top and set aside
Add ground pepper, white pepper, and salt to taste on corn. Mix corn and tomato mixture. Mix well. Juice both lemons pit the juice. Set aside. Chop green onions, and mix with washed drained beans (if adding). Toss and add to main salad. Add olive oil, onions and lemon juice. Toss well and wait 10 minutes to serve.

CROCKPOT AU GRATIN POTATOES AND HAM

CROCKPOT AU GRATIN POTATOES AND HAM
　
6 medium potatoes, peeled and sliced
1 medium onion, coarsely chopped
1 cup shredded American cheese
1 can cream mushroom soup
½ cup milk
1-1/2-cups cooked ham, cubed
½ teaspoon thyme leaves
　
In a crockpot layer ½ of the potatoes, onion, ham and cheese repeat the layers. Cover and cook on HIGH setting for 3 hours then reduce to LOW settings and cook for 2 to 2-1/2 hours or until the potatoes are tender.

PRESSURE COOKER CHILI

PRESSURE COOKER CHILI
　
1 lb. ground beef
2 tsp. olive oil
1 sweet onion, chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5-oz) cans dark red kidney beans, drained and rinsed
2 (14-5-oz.) cans diced tomatoes, undrained
3 Tbsp. tomato paste
1 Tbsp. dark brown sugar
2 tsp. unsweetened cocoa powder
¼ tsp. crushed red pepper flakes, or to taste
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. kosher salt, or to taste
2 cups water
　
Place ground beef in the pressure cooker over medium high heat; cook until brown and crumbly, 8-10 minutes. Remove the ground beef, and drain off excess fat.
Return the open pressure cooker to the burner over medium heat, pour in olive oil, and stir in the onion, green pepper, and jalapeno pepper. Cook and stir for 3-4 minutes, until the onion is translucent. Add the garlic, and cook and stir for about 30 more seconds. Return the meat to the pressure cooker; mix in the kidney beans, diced tomatoes, tomato paste, brown sugar, cocoa powder, red pepper flakes, chili powder, cumin, salt, and water.
Lock the lid, bring the cooker up to pressure, and reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure reduce on it’s own, 5-10 minutes.
When the pressure is fully released, remove the lid, stir the chili, and serve.
Yield: 6 servings.

SLOW COOKER CHIPOTLE CHILI

SLOW COOKER CHIPOTLE CHILI
　
1 jar (16-oz.) Pace Picante Sauce
1 cup water
2 tablespoons chili powder
1 teaspoon ground chipotle chile pepper
1 large onion, chopped (about 1 cup)
2 pounds beef for stew, cut into ½-inch piec3es
1 can (about 19-oz.) red kidney beans, rinsed and drained
Shredded Cheddar cheese, optional
Sour cream, optional
Stir the Picante Sauce, water, chili powder, ground chipotle, onion, beef and beans in a 3-1/2-quart slow cooker.
Cover and cook on LOW for 8-9 hours, or until the beef is fork-tender. Serve with the cheese and sour cream if desired.
　
Yield: 8 servings.

FIX-AND- F0RGET CHILI

FIX-AND- F0RGET CHILI
　
12-oz. skinless, boneless chicken breast halves, cubed
1 tablespoon cooking oil
2 (15-16-oz.) cans, Great Northern beans or navy beans rinsed and drained
1 (4-oz,) can diced green chili peppers, undrained
1 large onion, chopped
2-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons cumin seeds
1-1/2 teaspoon bottled minced garlic
¼ to ½ teaspoon cayenne pepper
1/8 teaspoon black pepper
Light dairy sour cream, optional
Avocado slices, optional
　
　
In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a in a 3-1/2 to 4 quart slow cooker; mash slightly with a potato masher.
Add chicken to slow cooker. Stir undrained chili peppers, onion. Chicken broth, cumin seeds, garlic, cayenne pepper and black pepper into mixture in slow cooker. Cover and cook on LOW heat setting for 7-8 hours, or on HIGH setting for 3-1/2 to 4 hours.
　
Yield; 6 servings.

CHUNKY CHICKEN CHILI

CHUNKY CHICKEN CHILI
　
1 teaspoon cooking oil
1 lb. skinless, boneless chicken breast or turkey breast, cut into 1-inch cubes
1 cup chopped onion
1 tablespoon bottled minced garlic
2 teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (14.5-oz.) can diced tomatoes, undrained
1 (15-oz.) pinto beans, rinsed and drained 1 (15-oz.) can kidney beans, rinsed and drained
1 (14-oz.) can chicken broth
1 (10-oz.) pkg. frozen succotash
　
In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken.
Add onion to saucepan, cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir about 30 seconds.
Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through.
　
Yield: 6 servings

BACON PINWHEEL ROLLS

BACON PINWHEEL ROLLS
　
1 (8-oz.) package refrigerated crescent rolls
¼ cup bacon bits
2 scallions, thinly sliced
Parmesan cheese for sprinkling
　
Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
Unroll dough and pinch together seams. Evenly sprinkle with bacon bits and scallions.
Roll up jelly-roll style and cut into 1=inch thick slices. Place cut down on prepared baking sheet.
Bake 9-11 minutes or until light golden brown. Remove from baking sheet and sprinkle with cheese.
　
Yield: 12 servings

7-INGREDIENT CHILI

7-INGREDIENT CHILI
　
2 lbs. ground turkey
1 large onion, chopped (about a cup)
2 Tbsp. chili powder
½ tsp. ground cumin
3-1/2 cups V8 Vegetable Juice
1 small green pepper, chopped (about ½ cup)
2 cans (about 15-oz each) red kidney beans, rinsed and drained
　
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.
Add the vegetable soup, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
　
Yield: 6 servings.

WHITE BEAN CHILI

WHITE BEAN CHILI
(Paula Deen)
　
1 lb. dried navy beans 5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
¾ cup died onion
1-1/2 cups chopped green chilies (fresh or canned)
1 lb. boneless, skinless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
\1 to 2 teaspoons ground black pepper
½ teaspoon white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped
　
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chilies and sauté for 5 minutes. Add chili mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1-1/2 hours.
　
Yield: 10 to 15 servings.

WHITE CHILI

WHITE CHILI
　
1 teaspoon olive oil
1 medium onion, diced about (1-1/2 cups)
2 stalks celery, diced (about ½ cup)
3 medium poblano peppers (about 4-oz. each) seeded and
white ribs are removed, finely dice (about 1-1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon cayenne, more to taste
1 lb. ground white meat turkey
2 (15.5-oz.) cans white beans such as cannelin, preferably low-sodium,
drained and rinsed4 cups low-sodium chicken broth
¾ teaspoon dried oregano
1 (15.5-oz.) can hominy, drained and rinsed
Salt
¼ cup nonfat plain Greek-style yogurt
2 tablespoons chopped fresh cilantro leaves
Lime wedges
　
Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander, and cayenne and cook, stirring until fragrant, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
Add the hominy and salt and more cayenne pepper to taste, and continue cooking partially covered, 10 minutes longer. Ladle into individually bowls and top each serving with one tablespoon of yogurt and 1-1/2 teaspoons of cilantro. Garnish with a lime wedge.
　
Yield: 6 servings

CHICKEN ENCHILADA SOUP III

CHICKEN ENCHILADA SOUP III
　
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
½ cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
　
In a large pot over medium heat, cook chicken breast in oil until well browned on all sides. Remove and set aside.
　
Yield: 8 servings.

HOME COOKED SPAGHETTI SAUCE

HOME COOKED SPAGHETTI SAUCE
　
　
1 tablespoon olive oil
1 garlic clove, minced
1 medium-size onion, finely chopped
1 medium-size green bell pepper, finely chopped
3 cans (28-oz. each) crushed tomatoes
1 can (6-oz.) tomato paste
2 tablespoons sugar, optional
1 teaspoon black pepper
　
In a large pot, heat the oil over medium-high heat. Add the garlic, onion and green pepper and sauté’ for 2 to 3 minutes, until the onion and pepper are tender, stirring frequently.
Add the remaining ingredient and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the sauce thickens, stirring occasionally
For added flavor, add 2 teaspoons dried oregano along with other ingredients. Since this makes a lot of sauce, be sure to refrigerate (for up to 1 week) or freeze any leftovers in airtight containers.
Yield: about 10 cups.

BANQUET BRISKET

BANQUET BRISKET
　
1 (4 to 4-1/2 pounds) fresh brisket of beef
1 lb. fresh mushrooms, cleaned and halved
3 small onions, quartered
10 cloves garlic
1 can (6-oz) tomato paste
2 cups water
2-1/2 teaspoons salt
¾ teaspoon pepper
1 bay leaf
　
Preheat oven to 350 degrees. Place brisket in large roasting pan that has been coated with cooking spray; set aside.
In a large bowl, combine mushrooms, onions, garlic, tomato paste, water, salt, and pepper. Pour mixture over meat. Place bay leaf into sauce in pan.
Cover tightly with aluminum foil and cook 3-3-1/2 hours or until brisket is fork tender. When brisket is completely cooked, slice it across the grain; return it to pan and cook an additional 5 minutes.
　
Yield: 10 servings.