Pumpkin Oat Pancakes

1/2 c rolled oats
1 c buttermilk
1 egg white
1 whole egg
1 T oil
1 T sugar
1 t vanilla
1/2 c pumpkin puree
1/2 c milk
1 c flour
1 t baking powder
1/2 t baking soda
1 t cinnamon
dash of nutmeg

In a large bowl, combine the oats and buttermilk and let sit for 15 minutes to soften the oats. Then add the rest of the ingredients. Cook on hot griddle and serve with your favorite pancake toppings. They are excellent with this syrup.

ONE BOWL BROWNIES

Easy enough for kids to make!!

Cream together:
1 sq. margarine( softened)
2 cups sugar
4 eggs
i tsp. vanilla

Mix:
2/3 cup cocoa
1 1/2 cup flour
1/2 tsp. baking powder
1 cup chopped nuts or chocolate chips

Add to creamed mixture. Bake in a greased 9X13
inch pan at 350 degrees for 30 minutes.

Chicken Tortilla Soup

Tortilla chips
1/2 cup chopped onion
3 boneless chicken breast halves
1 garlic clove, minced
1/4 tsp. chili powder
1/4 tsp.ground cumin
2 cans (14 1/2oz.)chicken broth
1 can, undrained tomatoes
4 tsp. snipped cilantro
1/2 cup shredded cheddar cheese

--------------------------------------

Chop onion. Cut chicken into 1/2 inch pieces.
Heat a large saucepan coated with oil. Add
chicken, cook and stir 3 min. add onion, garlic,
chili powder and cumin. Cook 2 minutes. Stir in
broth, tomatoes and chilies. Bring to a boil,
reduce heat, add cilantro and simmer. Serve
with tortillas, sour cream and cheddar cheese
on top.

Guacamole

3 ripe avacoados, peeledd
pitted and mashed
1 lime, juiced
1 tsp. salt
1/2 cup diced onion
3 tbsp. chopped cilantro
2 roma tomatoes, diced
1 tsp. minced garlic

-------------------------------------------------------
In a medium bowl, mash together the avacados,
lime juice, and salt. Mix an onion, cilantro,
tomatoes, and garlic. Refrigerate for one hour.

Chicken Chalupas

2 cups sour cream
2 cans cream of chicken soup
4 chicken breasts, cooked chunked
1 small can chilies
1 small can sliced olives
3-4 green onions
2 cups grated cheddar
2 cups jack cheese, grated
1 dozen 8" flour tortillas

______________________________________

Cook chicken and chunk. Combine soup, sour
cream, chilies, onions and jack cheese.
Remove 2 cups of the mixture and add
chicken to the remaining portion. Spoon
chicken mixture onto the tortillas, roll
up and place in a 9X13" pan. Spread the
mixture without cheese over the tortillas,
along with the cheddar cheese. Cover and bake
for 45 minutes in a 350 degree oven.

White Chicken Chili

1 Tbsp. vegetable oil
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic, crushed
2 (4 oz.) can chopped green chili peppers
2 tsp. ground cumin
1 tsp.dried oregano
1 tsp.ground cayenne pepper
2 (14 oz.) cans chicken broth
3 cups cooked, chopped chicken
3 (15 oz.) cans white beans
1 cup shredded montery jack cheese
______________________________________________

Heat the oil in a pan over med-low heatSlowly
cook and stir the onion until tender. Mix in garlic,
jalapenos, cumin, oregano and cayenn. Continue to
cook and stir the mixture until tender, about 3
minutes. Mix in the chicken, chicken broth and
beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in
the cheese until it melts. Serve warm. I make this
in my crockpot.

Cowboy Caviar

2 cans black beans
1 can corn
1 (16 oz.) jar of fresh tomato salsa
1 small diced red onion
2-3 stalks of celery, diced
1/2 green pepper diced
2 cloves garlic. minced
2 tsp. cumin
4 Tbsp. lemon juice

Mix all ingredients together , and chill for at least
4 hours. Eat with tortilla chips.

Artichoke Dip

1 (14 oz.) can of artichokes, drained
1/2 cup of mayonaise
1 cup of fresh parmesan cheese, grated
1 (8 oz.) pkg cream cheese,room temp.
1/4 cup dried dill

Roughly chop artichoke hearts, then combine all ingredients,
pour into a pie pan. Bake at 400 degrees for 15 minutes, or until
bubbley and golden brown. You can use tortilla chips or toasted
bagette slices to dip with.

Taco Bake

1 pack of corn OR flour tortilla, cut into 1 inch cubes
1 can tomato soup
1/2 cup milk
2 cups shredded cheese
1 lb ground beef
1 onion
1-2 cups salsa

Brown ground beef and diced onions. In large bowl, combine tortillas, soup, milk, cheese, beef, onions, and salsa. Put into casserole dish, and bake at 350 until heated throughout, cheese is melted, and brown on top. Serve with sour cream.

Cheesy Chilada Casserole

1 lb ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz) can pinto beans, drained
1 (15 oz) can tomato sauce
1 c picante sauce (mild, medium or hot)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas
16 oz shredded cheddar cheese
Shredded lettuce
Sour cream
Diced tomato
Guacamole


Brown meat with onion and garlic, drain off fat. Add beans, sauces, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture into 9x13 inch greased pan, spreading to coat bottom (what I do is buy a small can of tomato sauce and spread that on bottom then pour rest into mixture. Then just put a smaller amount of meat mixture on bottom). Top with 6 tortillas, overlapping as necessary. Top with with HALF remaining meat mixture and 8 oz cheese. Cover with remaining tortillas, overlapping to cover cheese. Top with remaining meat mixture. Cover tightly with foil. Bake at 350 degrees for 40 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, for 10 minutes more or until cheese is melted. Top each serving with sour cream, guacamole, lettuce and tomato (we normally don't do this last part as it's yummy without it. But it is SOOOO much better with it all).

Wingers Sticky Fingers

For the Flour Dredge:


1 1/2 cups flour
3 tsp. Lawry's seasoning salt (you can really season the flour with salt, pepper, etc...)


Dip chicken in egg mixture, then flour mixture. Repeat one more time. Then fry the chicken in 2-3 inches of hot oil.



Sauce:


2 cups brown sugar
1/3 cup FRANKS hot sauce (HAS to be Franks)
3 TB. corn syrup
½ cup apple cider vinegar
Boil for 1 minute...no longer. Sauce will thicken as it cools.


Coat fried chicken in sauce and let sit for a few minutes...enough to saturate the breading.

This is the recipe that won us (Brian, Brandy, Jeff, and myself) 1st place at the Berlin Family Reunion Chicken Cook-off!

Orange Julius

6 oz orange juice concentrate (half of the tube)
1 c. water
1 c. milk
1 tsp. vanilla
1/2 c. sugar
1/2 c. powdered sugar
Mix in blender, then add 8-10 ice cubes and blend until smooth.

Cinnamon Sticks

1 T. yeast
2 T. sugar
1 1/2 c. warm water

Add yeast and sugar to water and set aside. Then add:

1/2 t. salt
3 c. flour

Knead 3 minutes and let sit for 10 minutes. Melt 1 stick of butter. Pour half on cookie sheet. Roll out dough (it will be very soft and a bit sticky...use lots of flour if needed.) Place on cookie sheet and pour the rest of the butter on top of dough. Sprinkle with cinnamon and sugar. Cut with pizza roller; use a knife on the edges. Raise 10-20 minutes. Bake at 375 degrees for 20 minutes. You can also make these ahead of time and refrigerate. Take out 1 hour before baking.

Glaze/Frosting/Dip
1 cube butter
1/4 c. heavy cream
1/4 c. brown sugar
Bring to a boil then add 3 cups of powdered sugar. Mix until smooth. If it's too thick, add water 1 tablespoon at a time to reach your desired consistency.