Adventure Five: PUMPKIN

Angela's Recipe: PUMPKIN COOKIES

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
•  
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Review: cooked for 11 minutes at 350
did 1/3 batch with chocolate chips, 1/3 raisins, 1/3 plain- loved them plain the best, chad loved with choc chips. eh for raisins, added 1/2 t ginger, sprinkled more of all spices at the end, used a little more than1 c white sugar and 1/2 c brown

**delicious! super soft and pillowy and great with the frosting.


Danielle's Recipe: PUMPKIN BREAD

preheat oven to 350*

Sift together:

• 2 1/3 c. flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg

Add to that:

• 2 c. sugar
• 3 eggs
• 1-15 oz. can pumpkin
• 2/3 c. vegetable oil
• 2/3 c. water

Divide mix into 5 small 1 lb. GREASED loaf pans
Bake 50-60 minutes until tooth pick comes out clean!

Topping:

• 2 tbs. melted butter
• 2 tbs. sugar
• 1/2 tsp. cinnamon

Mix thoroughly & brush over warm loaves


Review: Rated it an 8, needed some sweet crumbles on top or something to get to a 10.

Adventure Four: PASTA

Angela's Recipe: Lasagna

Ingredients:
Meat Sauce-
1.5 lbs ground beef
.5 lb ground italian sausage
1 small onion, diced
1/4 green bell pepper, diced
2 cloves garlic, diced
1 bottle Kroger original tomato sauce
salt
pepper

Cheese Filling-
1 egg
7.5 oz ricotta
1/4 cup Parmesan
1/4 cup sour cream
 8 oz mozzarella

Lasagna-
6 lasagna noodle, cooked
8 oz shredded mozzarella
2 oz colby jack

Directions:
Cook meat for meat sauce with salt and pepper, drain fat. Add veggies and sauce, let simmer. Mix all ingredients well for cheese filling. In a lasagna pan layer a little sauce, 3 noodles, 1/2 cheese filling, 1/2 meat sauce, 1/2 mozzarella cheese, remaining noodles, remaining cheese filling, remaining meat sauce, remaining mozzarella, colby. Cook for 30 min at 350.

Review: Yum!

Danielle's Recipe: PASTA ROSA

Ingredients
1  1/2 lb mixed pasta
2-15oz jars of four cheese rosa pasta sauce
1 can diced tomatoes (drained)
1 lb mozzerella
parmesean cheese
3 lg chicken breasts
garlic salt, pepper, butter

Directions
1. Grill chicken with butter & season with garlic salt & pepper
2. Cook pasta till al dente
3. Mix cooked pasta with four cheese rosa sauce, shredded mozerella, parmesean, and drained tomatoes
4. Cut up chicken breast and put on top of pasta sprinkle with parmesean

 best recipe I've made so far, served with garlic bread and salad could be made as a pasta bake in the oven.....

Adventure three: COWBOY STEW

Angela's Recipe: Cowboy Chili

Ingredients:
1.5 lbs ground beef, browned and drained

6 med potatoes, washed and cubed

1 med onion, diced

2 cloves garlic, diced

1/2 green bell pepper, diced

1 can ranch style beans, slightly drained

1 can corn kernels, drained

2 cans tomatoes with green chilis

salt to taste

pepper to taste

Put it all in the crockpot on high 4-6 hours.

-Angela Welker, after looking at many cowboy style recipes

Review: Delicious, I loved it. I used 1 can medium and 1 can mild tomatoes with green chilis. Topped with cheese, which was awesome. 

Danielle's Recipe: Cowboy Casserole

Ingredients:

• 1/2 cup chopped onion
• 1 1/2 lbs ground chuck, browned and drained
• 6 medium potatoes, sliced
• 1 can red beans, drained
• 1 can tomatoes and 1 can tomato soup
• salt and pepper
• garlic
• can of green chilis
• can of corn with juice
• 1/2 cup water

Preparation:

Put chopped onion in the bottom of the slow cooker/Crock Pot; layer with browned ground beef, sliced potatoes, beans, green chili, corn. Dump tomatoes and soup over all. Mix in crock pot with salt, pepper and garlic as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

COMMENTS:  Turned out ok, potatoes took a while to soften-probably WOULDN'T reccomend!

Adventure Two: MEATLOAF

Angela's Recipe: Sausage Meatloaf

Ingredients:

Meatloaf-
1.5 lbs ground beef
2 hot Italian sausage links
1/4 green bell pepper, diced
1/2 small white onion, diced
1 large clove garlic, diced
1 T Worcestershire sauce
1/4 t pepper
1/4 t basil
1/4 t salt
2 slices white bread
1/4 cup milk
2 eggs

Glaze-(can make a double batch if desired)
1/4 cup ketchup
1 t mustard
1.4 T brown sugar


Directions:
1. Preheat oven to 350.
2. Soak bread in milk
3. Mix all ingredients (including milk and bread) well in a large bowl.
4. Put mix in a 9x4 bread pan and cook for 45 minutes.
5. Take out of oven, scoop off fat.
6. Cover top with glaze and cook for 15-25 minutes more until internal temp is 160.

-Angela Welker, new meatloaf recipe with ingredients had at home

Review: Nice subtle spice. Great with the glaze. Chad prefers my regular meatloaf, but I really liked this.

Danielle's Recipe: Rotel Meatloaf

INGREDIENTS

• 1 egg
• 1  pound ground beef
• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
• 1/2 sleeve ritz 1/2 sleeve saltines
• 1 tbs onion
• 1  tsp garlic powder, or to taste
• 1 1/2 tsp seasoned salt, or to taste
• 1/2 tsp ground black pepper, or to taste

DIRECTIONS

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.
3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

   I'M NOT A BIG MEATLOAF FAN, IT HAD GOOD FLAVORING BUT WAS TOO MOIST DIDNT NEED ALL ROTEL JUICE and need to double recipe to fill pan

Adventure One: STUFFED CHICKEN

ANGELA'S RECIPE: Chicken Cordon Bacon

Ingredients

• 4 skinless, boneless chicken breasts
• salt
• black pepper
• 4 T Mozzarella cheese
• 4 T Colby Jack Cheese
• 4 slices cooked bacon
• 1/2 cup  bread crumbs
• 1/3 stick melted butter

Directions

1. Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place about 1 T Mozzarella cheese and 1 T colby cheese (maybe a little more) and 1 bacon slice, ripped in half, on top of each breast. Roll up each breast, and secure with a toothpick. 
4. Dip each breast in melted butter.
5. Roll each breast in bread crumbs. (if you don't have bread crumbs, toast 3 slices of bread a few times and crumble to make some)
6. Bake for 30 to 40 minutes, or until chicken is no longer pink. Remove from oven, remove toothpicks, and serve immediately.

-Angela Welker, after looking at lots of stuffed chicken and chicken cordon bleu recipes

Review: A little time consuming but really tasty! Would definitely make again.

DANIELLE'S RECIPE: Chicken Kiev

Ingredients

• 1  tablespoon  chopped green onion
• 1  tablespoon  snipped fresh parsley
• 1  clove  garlic, minced
• 1/2  of a 1/4-pound  stick of butter, chilled
• 1 egg, beaten
• 1  tablespoon  water
• 1/4  cup  all-purpose flour
• 1/2  cup  fine dry bread crumbs
• 4 skinless, boneless chicken breast halves
• Salt and black pepper
• 1  tablespoon  butter
• 1  tablespoon  cooking oil

Directions

1. In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.

-Better Homes and Gardens