Crock Pot Enchiladas

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup (or 2 cans of cream of chicken if you don't like mushrooms)

1 cup sour cream

2 Tbsp. chopped onion

1 can diced green chilies

1 ½ cups grated cheddar cheese

12 flour tortillas torn into pieces

3-4 cups cooked chicken or pork

7-oz. jar salsa

½ cup grated cheddar cheese (for garnish)

2 Tbsp. Chopped Cilantro (for garnish)

Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 cup grated cheese. Place one-third of each of the following in layers in crock pot: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4 hours, then stir lightly. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low an additional 15 minutes until cheese is melted. Garnish with Cilantro serve. Goes great with Corn Casserole and Spanish Rice.

Ed's Thai Turkey Wraps

Ed Brantley's personal recipe that he prepared on Biggest Loser: Families.

Per Serving: 261 Calories, 9.4g Fat, 70mg Cholesterol, 375mg Sodium, 13g Carbs, 3.6g Fiber, 4.6g Sugar, 34.4g Protein

Yield: Serves 4

Ingredients

• 1 package ground turkey
• 1 clove of chopped garlic
• 1 tsp. of minced fresh ginger (I used powdered)
  
• 2 Tbsp. light soy sauce
• 1 carrot, peeled and minced
• 6 scallions, finely chopped (I used green onions)
  
• 7 sprigs cilantro chopped
• 4 limes, juiced (I only used 1 lime)
  
• Sriacha chili sauce (can be purchased at a local Asian market or international food section in the grocery)... use sparing, very hot!
  
• 1 Tbsp. sesame oil (I would cut this back a little)
  
• 1 red bell pepper finely diced
• 1 cucumber, peeled, de-seeded and julienned
• 1 head Boston lettuce (I used iceberg)
  
• 1/4 cup roasted, unsalted peanuts (I added 1 tsp. of peanut butter to the sauce instead)
• (I added about 2 Tbsp of honey because I like mine sweet)
  

Instructions

1. Brown turkey, place in refrigerator to cool.
2. Once cool, mix all ingredients (except: pepper, cucumber, lettuce and peanuts) in a bowl.
3. Allow to marinate overnight, or 3-4 hours for best taste.
4. Serve mixture in lettuce cups with cucumber, pepper and peanuts for garnish.

Swiss Cheese Fondue

CHEESE FONDUE

1/2 lb. Swiss cheese, shredded 1/2 lb. Cheddar cheese, shredded 1 tbsp. flour 1 cloves garlic, halved 1 c. sauterne (white cooking wine) 1 tbsp. dry sherry French or Italian bread, cut into bite size pieces Toss cheese with flour to coat. Rub inside of fondue pot with garlic halves. Pour into sauterne and warm until bubbles start to rise. Stirring constantly add cheese a handful at a time until completely melted. Stir in sherry. If fondue becomes too thick, pour in a little warmed sauterne. Serve by dipping bread pieces into cheese fondue.

Chicken in Mushroom Cream Sauce

Chicken:

¼ cup flour

¼ tsp paprika

¼ cup melted butter

Dip chicken in melted butter and season chicken in a bag with flour and paprika. Bake at 325° for 40 min. Turn and bake 40 more minutes or until tender. Server with mushroom sauce.

Sauce:

½ lb mushrooms

¼ cup minced onion

2 Tbsp butter

2 Tbsp flour

½ cup cream

½ cup sour cream

Salt & pepper to taste

Cook mushrooms and in butter until tender. Cover and cook 10 minutes more (I always turn the temp down when I cover the pan). Push mushrooms aside and stir in flour. Add cream, sour cream, salt and pepper. Heat slowly, almost to a boiling point (but don’t boil or the cream will curdle). Pour over chicken.

Almond Roca Bars

1/2 lb butter
1/2 C brown sugar
1/2 C granulated sugar
1 1/2 C flour
2 t baking powder
1 egg yolk
1 5 oz Symphony Bar + 1 C milk chocolate chips
1 C chopped almonds

Cream butter and sugars. Add egg yolk. Mix baking powder and flour separately. Add to butter mixture. Press in 9X13" pan. Bake 325 degrees for 25 minutes. Break chocolate bar into small pieces. Layer on baked crust immediately as it comes from oven. Put back into oven for 1-2 minutes to have the chocolate melt. Remove from oven and spread chocolate with spoon. Sprinkle with chopped almonds. Cool.

~From the kitchen of Sue T.

Soft Molasses Cookies

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses


Preheat oven to 350 degrees

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.

Homemade Ice Cream

While ice cream freezer is running, distribute 1/2 cup water and 2 inches of ice around bottom of bucket. Sprinkle approximately 1/4 cup of salt uniformly over layer of ice. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ice cream can. NOTE: Should ice cream freezer stop before churning is complete (approx. 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. When motor stops, wipe cover carefully to remove salt and water before removing. Lift out dasher and scrape clean with rubber spatula.

Vanilla Ice Cream:

4Qt.:

2 cups Milk

1 3/4 cups Sugar

1/2 tsp. Salt

2 cups Half and Half

1 T. Vanilla Extract

4 cups Whipping Cream

5Qt.:

2 1/2 cups Milk

2 1/4 cups Sugar

1/2 tsp. Salt

2 1/2 cups Half and Half

1 1/2 T. Vanilla Extract

5 cups Whipping Cream

6Qt.:

3 cups Milk

2 3/4 cups Sugar

3/4 tsp. Salt

3 cups Half and Half

2 T. Vanilla Extract

6 cups Whipping Cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (1 1/2 cups for 2qt., 4 cups for 4 qt., 5 cups for 5 qt., or 6 cups for 6qt.) to chilled mixture before freezing.