Aunt Edith's Lasagna Recipe

Better late than never? Sorry this took so long...

I know everyone has a favorite lasagna recipe, but this one is famous in my family. It’s not the quickest lasagna recipe, but oh so yummy. Aunt Edith is my Papaw’s youngest sister.

1 lb hamburger meat, browned
1 lb sausage, browned
1 large can tomatoes
1 can tomato paste
1 Tbsp parsley flakes
1 clove garlic, minced
1 tsp onion salt
10 oz wide lasagna noodles
16 oz cottage cheese
1 tsp salt
2 eggs, beaten
½ cup cheddar cheese
2 Tbsp parsley flakes
2-3 cups shredded Mozzarella

Mix first 7 ingredients together and cook, uncovered, in a large pot or Dutch oven for 1 hour. Cook the noodles and drain. Mix cottage cheese, salt, eggs, cheddar, and parsley flakes in a medium bowl. In a large baking dish, layer 1) half of noodles; 2) half of cheese mixtures; 3) half of meat sauce; 4) layer of Mozzarella cheese. Repeat layers and bake for 30-40 minutes at 325 degrees.

This can also be frozen if you use all fresh ingredients. Just freeze after layering all ingredients, then thaw and bake when you're ready.

Stove Top Stuffing Meatloaf

I love a good meatloaf. My sister tried this first a year ago, and then I gave it a try. It's really good and really easy.

Ingredients:
1 1/2 pounds lean ground beef
1 package Stove Top Stuffing Chicken Flavored Stuffing Mix
2 large eggs
1 cup ketchup
chopped onion (how much depends on the size of the onion and your taste. I usually use about 1/4-1/2 of an onion.

Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a large bowl. The best way to mix meatloaf is with your hands.
3. Place a piece of foil on a glass bakeware dish.
4. Pat down meatloaf in an oval shape. I usually put the meatloaf in two smaller ovals for better cooking.
5. Cook for about 45 minutes.

Of course, I love to make this with mashed potatoes and green beans!

Everyone's Favorite Creole Dressing

O.K.!!!! I just served this tonight and it was fabulous!!! I'm not kidding. It is an H.E.B. recipe and the best part is you can get all the ingredients ready to assemble.

Prep time: 15 minutes, Cood time: 30 to 40 minutes

1 container HEB READY, FRESH, GO DICED ONIONS AND CELERY (or you can cut up your own, about 3/4 cup of each
1 container HEB READY, FRESH, GO DICED 3 COLOR PEPPERS (or you can cut up your own, about 1/2 cup each of red, green and yellow bell peppers)
1 stick unsalted butter
2 cups diced andouille sausage
2 cups diced shrimp
1 32 ounce chicken broth
2 tsp. Tony Chacere's Creole seasoning
1 16 ounce bag corn bread stuffing
2 tsp. poultry seasoning

Preheat oven to 350 degrees. Saute vegetables in 2 tablespoons butter in a 2 quart saucepan over medium high heat until vegetables start to brown. Add sausage and shrimp and continue to saute until shrimp are cooked. (Shrimp cook quickly, about 2 minutes, they will be pink) Add remaining stick of butter to melt. Once butter is melted add entire carton of chicken broth and turn heat off. In a large bowl empty bag of stuffing and add seasoning. Pour entire pan of broth mixture over stuffing and mix until combined. Pour stuffing into a casserole dish and bake uncovered for 30 to 25 minutes. Makes 6 big servings. YOU WILL LOVE THIS RECIPE!

Two recommendations

One thing I recommend that is not a recipe is a seasoning called Chef Paul Prudhommes's Magic Salmon Seasoning. It is a dry seasoning that you can purchase in the seafood section of your grocery store. It comes in an orange can that stands about 5 inches tall. I sprinkle it liberally on our salmon before I grill it and it is delicious. There is some sodium, 100mg, but no caleries, fat or sugar in it. It is very flavorful and not spicy...my kids even tolerate it.

My second recommendation is www.bakerella.blogspot.com. I saw this lady on Martha, I believe. She makes clever little baking items...some of which are very detailed, but still has very cute and good ideas and tips. You may like to look at it.

Teriyaki Salmon

Robbie Fielder asked me to share this recipe with you. It's one that my mother gave to me while I was visiting her in SF. It's heathly, simple, quick, and delicious. You may half the recipe if serving 2 people.

Ingredients
2 lb salmon
1/4 cup soysauce (light)
1/4 cup dry sherry (the kind you drink, not cooking sherry)
4 Tbsp sugar (my mom uses Splenda)
Chopped green onion (to your taste, about 1 sprig)
Cooking oil (I use olive oil)

Directions

1. In a bowl, mix the soysauce, sherry, sugar, and green onion. Set aside.
2. Cut fish into 1 inch strips with the skin on. Leaving the skin on helps when cooking (holds the fish together).
3. Salt and pepper the fish. I prefer to cook with Kosher salt because it can be easily seen and is less "salty" tasting.
4. Place oil in a small frying pan (enough to coat the bottom about 1/4") and heat on medium high.
5. Place a few strips of fish (skin side up) into the hot oil. Oil should sizzle slightly. Cook for about 3-5 minutes per side. Flip over and cook the other side. Try not to over cook the fish. Once it is cooked, take the fish out and set aside on a platter. Continue to cook all the pieces until they are done.
6. Pour out some of oil leaving about 1 Tbsp in the pan.
7. Add the teriyaki sauce mixture to the hot pan. Reduce the sauce until it is slightly thicken.
8. Pour over the fish and serve.

Some people like to eat the crispy fish skin, I prefer to peel it off. I normally serve this with white steamed rice (brown, if I'm feeling healthy) and a side of sauteed green vegetables (like green beans or soybeans). I hope you enjoy it.

Broccoli Cornbread

A few people have asked for the broccoli cornbread recipe from the Shrimp Boil that we had this past Saturday. I must give credit to my co-worker, Loretta, who shared this recipe with me.

Ingredients
2 boxes Jiffy cornbread mix
1 purple onion, chopped (I used yellow onion)
1 cup cottage cheese (I used low-fat)
1 box frozen broccoli, thawed
1 stick butter, melted
4 eggs (I used egg substitute)

Directions
1. Preheat oven to 350.
2. Spray non-stick cooking spray on a 9x13 pan.
3. Mix all the ingredients in a bowl and pour into the baking pan.
4. Bake for 45 minutes or until done.

Creamed Cauliflower

I served this dish to some guests and it got thumbs up. It is from the Taste of Home test kitchens.

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half and half cream
1 T. butter
Minced fresh parsley

Place cauliflower in a saucepan; add 1 in. of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6 - 7 minutes or until crisp-tender; drain. Grease the bottom and sides of a 2 - qt baking dish; sprinkle with 2 T. bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cauliflower is tender. Garnish with parsley. Yield: 6 - 8 servings. Enjoy.

Mom's Corn Casserole

1 can of corn
1 can of cream style corn
1 box of Jiffy corn bread
1 egg
1 8 ounce container of sour cream
1 stick of butter
Cheese Whiz
Melt the butter in a 13 X 8 casserole dish. You can use a smaller one for a thicker casserole, but you need to adjust the cooking time. Mix all of the other ingredients together except the cheese whiz. Pour the batter in the melted butter and bake on 350 degrees for an hour. After it is done, spread some cheese whiz on the top. Serve and enjoy. It's a family favorite.

Whole Chicken cooked by the Indirect Method

1.5 to 3 pound broiler-fryer chicken
Vegetable oil
Salt and pepper

Rinse chicken thoroughly with cold water and pat dry with paper towels. Lock wings behind back and tie legs together securely. Brush entire outer surface with oil and season generously with salt and pepper. Place chicken on cooking grate directly above drip pan. Cook 1 to 1 1/4 hours to an internal temperature of 180 F. This method of cooking on the grill produces a very juicy and tender chicken. If you need more detail about this method of cooking or a picture, you might look on the Weber web site. I got the recipe out of the Weber book that came with my grill.

Indirect Method

For cooking whole meats such as roasts, turkeys, or hams, place equal amounts of charcoal on both sides of the kettle. This way heat rises, reflects off the lid and kettle surface to cook food above, below and all around like a convection oven. Ignite charcoal. Leave lid off until coals have a light coating of grey ash, about 30 minutes. Place drip pan in center of the lower grate. Position cooking grate in kettle with handles directly over coals. Place food on cooking grate directly about the drip pan. Cover kettle. It is important in Indirect Cooking to have the coals burning equally well on each side before beginning to cook. Occasionally when the coals are started, one side will get a better start than the other. If this happens, move the charcoal from one side to the other so the heat is evenly distributed.

Pork Chops and Cranberries

I am making this tonight...I've had this recipe since I was in college. The same recipe is in the Tallowood Cookbook. It is very good!!!


6 pork Chops, 3/4 to 1 inch thick
Flour for dredging
Margarine
2 cups gresh cranberries
1 cup sugar (can use less)
1 cup water

Dredge pork chops in flour and brown in a skillet with a little margarine (can use olive oil for healthier brown). Place pork chops in baking dish. Mix cranberries with sugar and water. Pour the cranberry mixture over the pork chops and bake at 350degrees for 30 minutes, covered. Then cook 30 minutes more uncovered. Serves 6.

Note: You can use 1/2 to 3/4 cups of sugar instead...play around with it to see what you prefer. You can also complete the process the night before up to the baking and then refigerate it to bake it the next night saving some time. I usually stock up on a couple of bags of fresh cranberries in the fall (in the produce section), freeze them and use them all year long for this dish. Enjoy!!!

Spiced Pecan Pear Salad with Maple-Mustard Vinaigrette

Makes 6 servings

8 cups mesclun salad greens
2 firm, ripe pears, cut into 1/4 inch slices
8 ounces seedless red grapes, halved
1 cup red onion, thinly sliced (optional for me)
Spiced Pecans
Maple-Mustard Vinaigrette
4 ounces blue cheese, chilled and crumbled
1/2 t. freshly ground black pepper

Combine first 5 ingredients in a large bowl. Add Maple - Mustard Vnaigrette, and toss to combine. Divide salad evenly among 6 plates. Sprinkle each with cheese and black pepper.

Spiced Pecans

1 T. light brown sugar
1/2 t. ground red pepper
1/4 t. ground cumin
1/4 t. salt
2 t. olive oil
1 cup pecan halves (4 ounces)

Preheat oven to 350 degrees. Combine first 4 ingredients in a medium bowl; add oil, and stir until well mixed. Add pecans, and toss until thoroughly coated. Place pecans on baking sheet and bake, stirring once halfway through, 12 to 15 minutes or until lightly browned. Remove from oven; cool on baking sheet.

Maple-Mustard Vinaigrette

1/4 cup extra virgin olive oil
2 T. maple syrup
2 t. fresh lemon juice
1/2 t. Dijon mustard
1 small shallot, minced
1/2 t. salt
1/2 t. freshly ground black pepper

Whisk together all ingredients in a medium bowl; set aside.

Roasted Green Beans and Mushrooms

Makes about 6 to 8 servings.

1.5 pounds fresh green beans
1-8 ounce package fresh mushrooms, quartered
2 T. olive oil
1 t. kosher salt
1/2 t. ground black pepper

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Combine green beans and mushrooms on prepared baking sheet. Drizzle with olive oil; sprinkle with salt and pepper. Toss gently to coat. Bake for 15 minutes, or until desired degree of tenderness. Serve immediately.

Basil Pistachio Butter

For use on top of grilled salmon. Probably good on chicken too.



3/4 cup chopped fresh basil

1/3 cup shelled pistachios

2 tsp. fresh lime juice

1.2 tsp. minced garlic

1.4 cup softened butter, can use olive oil



Place basil, pistachios, lime juice and garlic in food processor. Pulse to coarsely chop. Place mixture in a bowl and add buter, stirring until well blended. Set aside.



Grill salmon skin side up first. After flipping add the pistachio butter on top to cover. Finish grilling to completely cook the fish. This should not take long. Serve immediately. It is splendid!

Chicken Pot Pie

A box of pie crust mix (just add water) or two frozen pie crusts
2 cans of mixed vegetables
1 can cream of chicken soup
some chicken (I get a rotisserie chicken and use some of that. You can use chicken breasts or canned chicken chunks, whatever really)

Put the pie crust in
Fill with other ingredients
Put pie crust on top
Bake at 400 degrees for about 40 minutes or until top crust is brown.

*Jess: Post your recipe like this and we can see if it is the same. Yours was for more people and I want to know what you do. :)

Chocolate Silk Pie

Easiest chocolate pie ever!

Ingredients:
1 Oreo pie crust
1 tub of cool whip
1 large box of Instant Chocolate Pudding
Milk (about 3 cups or so-whatever it says on the box of pudding)

Directions:
1. Mix up the instant chocolate pudding following the recipe on the box for pie filling. (I can't remember how much milk you need, but it tells you on the box.)
2. Fill up the oreo pie crust shell. (You can find these on the baking aisle at the store, if you can't find oreo, you can use graham cracker.)
3. Top with cool whip.
4. Refrigerate for an hour or so and enjoy!

Roasted Potatoes and Roasted Green Beans

Roasted Potatoes
Ingredients:
1. 4 red potatoes (more if you are cooking for more than 2 people)
2. Olive Oil
3. Garlic Pepper
4. Onion

*Preheat oven at 350.
*I have also used baking potatoes and sliced them up. Those tasted good too!

1. Line a baking sheet with foil. Spray with a little non-stick cooking spray.
2. Wash and cut potatoes. I usually cut them in half long ways. Then I cut each half about 3-4 times. It depends on the size of each one.
3. Lay on baking sheet. Cut up some onion and add to potatoes. (You don't have to use onion. I use it sometimes to add a little more flavor.)
4. Drizzle with olive oil. I always eyeball this, so I can't really say an exact amount.
5. Mix potatoes around in olive oil with your hands. Make sure all are coated.
6. Spread potatoes out and lay skin side down.
7. Sprinkle with garlic pepper.
8. Bake for about 35 minutes. Check on them occasionally when you are close to 30...you want them to become just a little golden brown. It depends on how many you are making as to how long to cook them.

Roasted Green Beans
*Preheat oven to 400.
1. Line baking sheet with foil. Spray a little non-stick cooking spray to foil.
2. Wash fresh green beans and cut off both ends.
3. Lay on baking sheet.
4. Drizzle with olive oil. Mix around.
5. Spread evenly on baking sheet.
6. Sprinkle with garlic pepper.
7. Bake 10-15 minutes. The time depends on how many you are using.

Both are really yummy!! :)

Blackberry Cobbler

I LOVE THIS COBBLER!! :)

Ingredients:
4 cups fresh blackberries
1 tbsp. lemon juice
1 large egg
1 cup all-purpose flour
1 cup sugar
6 tbsp. melted stick butter

*Frozen blackberries work too. Make sure you read the thawing directions on the bag. I would thaw at room temp. It says you can do it in the mircowave, but I think they come out too soggy.

*I love this recipe with blackberries. I have also made it with peach, and it was yummy!

1. Preheat oven to 375.
2. Using Crisco, grease the bottom of an 8x8 baking dish. I have also used a pie dish.
3. Place blackberries in baking dish.
4. Sprinkle lemon juice over blackberries.
5. In a medium bowl, mix egg, flour, and sugar. I like to use a fork to 'mix' the egg alone first, then I add the flour and sugar. Continue to mix with a fork until mixture resembles coarse meal.
6. Sprinkle mixture over blackberries.
7. Drizzle melted butter over topping.
8. Bake in oven for about 35 minutes or until bubbly and lightly brown.

*Serves great with a whipped topping or ice cream.

Chicken and Rice Casserole

Ingredients:
1 can Campbell's Condensed Cream of Mushroom soup
1 can chicken broth
3/4 cup uncooked long grain white rice ( I love Texmati rice...it has a blue label)
1/4 tsp. paprika
1/4 tsp. ground black pepper
2-4 chicken breasts

*That is the base ingredients. Sometimes I like to add onion, celery, or carrots.

1. Preheat oven to 375.
2. Using Olive Oil, grease a baking dish (I usually use my oval corning ware dish with a lid)
3. In the baking dish, mix mushroom soup and chicken broth.
4. Next add rice and half of the paprika and pepper. Mix.
5. If you wanted to add extra ingredients like onion, celery, or carrots; chop those up and add to dish.
6. Wash off chicken breasts and lay in dish.
7. Sprinkle the rest of the paprika and black pepper on top.
8. Bake covered for about 50 minutes in oven.

*This is a recipe that I have tweaked over the years, and I have come to really like it this way. But of course, I might continue to play with it. :)
*If you have any questions just let me know!

Chicken Tip: Germs and Seasoning

So I am a bit a freak when it comes to chicken and cleanliness. Part of this I have done for awhile and then I learn something new and it has changed how I do chicken. I have always bought boneless, skinless chicken breasts in the 3 pack from the store and would take them home and separate them, as is, out before freezing them. I would wrap them individually in foil and put in them in a gallon freezer bag and be done.

Then I was introduced to a new way of doing things. Right now, I have lost my mind and can't remember who told me about this, sorry...but it is a brilliant idea I believe this person got from Rachel Ray. I still buy the same chicken I have always bought, but I have made my life easier and cleaner now that I have adopted this new way. The suggestion made on Rachel's show was to buy your chicken and season it before you put it in the freezer! So for me that meant separating the chicken like I did before, but trimming/cleaning up the gross parts of chicken and seasoning it too all before freezing. This has been so awesome, especially with a new baby.

To keep it organized and remember how I seasoned the chicken, I put 1 or 2 ckn breasts in a ziploc (whatever you would normally cook for a meal, sometimes 1 ckn breast is huge so I just do one) and write on the bag the date and what seasonings I used. It is great because the chicken is basically marinating that whole time before you cook it.

You get all the messy work done once! Before I was having to clean like crazy every time I made chicken just because I am a little weird. But it saves me time and money (for more cleaning supplies haha) and it is easy to tell Brent "hey, take some chicken out and put on the grill" if I am busy with Cole or running late after something.

Parmesan Chicken

Some kind of chicken (hehe-specific huh?) I use like 4 or so chicken strips but you could also use whole chicken breasts. Depends on how much you want to make. If you use less chicken strips since maybe its just for two of you, you could use less of all the other ingredients. You can really eyeball all of the ingredients, just as long as you have some of each it doesn't really matter.
1 stick melted butter (you could probably use egg or milk to be healthier. it just needs to make it stick.)
2 cups cracker crumbs (I put saltines in a zip lock and beat them until crushed)
1/2 cup grated parmesan cheese
1/3 cup grated romano cheese (you find it in a thing like parmesan cheese but its red)
1/4 cup chopped parsley
1 teaspoon garlic salt
salt and pepper to taste

Preheat oven to 350. Dip the chicken in butter then in a mixture of the remaining ingredients. (You can put all the dry stuff in a zip lock gallon bag and just rub the chicken around in there.)
Place chicken in a greased large baking pan (9 x 13 glass pan works well). I spoon all the leftover topping on the chicken since sometimes it doesn't stick that well. Bake uncovered at 350 for 1 hour.

This is okay reheated...but with the butter, sometimes it is more greasy reheated, so I just usually cook as much as we will eat at the time. But I bet if you used egg it would be better reheated since it would cut down on the fat.

Chicken Fettuccini Alfredo

1 package fettuccine noodles
Chicken (either you can get one of those already cooked chickens, shred and de-bone or boil about 3 or 4 boneless breasts)
2 cups heavy cream
1 stick real butter
1 1/2 cups Parmesan Cheese
1 teaspoon nutmeg
2 teaspoons garlic powder
salt and pepper

Cook noodles according to package. Shred the chicken. In a saucepan, melt the butter on medium heat. Add the cream and stir around until the cream gets hot too. Add all the spices. Then, GRADUALLY add the Parmesan cheese and stir constantly until it is melted. *Wait until cheese is melted before adding more. It will be clumpy and stick together if you do not.* You may add more cheese to make it thicker. Mix all together and eat!

Sopapilla Cheescake

2 cans crescent rolls
2 8oz. cream cheese
1 cup sugar
1 teaspoon vanilla
melted butter/margarine
cinnamon

Preheat oven to 350 degrees. Spread 1 can of crescent rolls in 9 x 13 pan, greased. Roll it out so that it covers entire bottom. Mix cream cheese, sugar, and vanilla smooth. Layer that on top of crescent rolls. Take the second can of rolls and spread on top of mixture. This part is a bit tricky and I have not mastered this, but you have to spread over entire top as best you can, closing up the seams. Does that make sense? Melt butter, enough to spread over the top layer. Sprinkle with cinnamon and sugar. Bake until golden brown about 25 minutes, but you know that every oven cooks a bit differently.

Cream Cheese Cookies

1 stick margarine, melted
3 eggs
1 box yellow cake mix
8 oz. cream cheese, softened
1 cup brown sugar, packed
1 cup powered sugar
1 teaspoon vanilla
pinch of salt

1. Mix melted margarine, 1 egg, and cake mix. Spread into a 9 x 13 pan, greased.

2. Mix all other ingredients, mix well. Spread this over cake mix above. Bake at 325 degrees for 1 hour (top will still be gooey). Sprinkle with powered sugar and cut into squares.

Simply Lasagna

Ingredients:
1 lb. ground beef (or turkey or venison)
2 1/2 cups shredded Mozzerella Cheese
1 container ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup parsley
1 egg lightly beaten
1 jar spaghetti sauce
1 cup water
12 uncooked lasagna noodles

1. Preheat oven to 350. Brown meat.
2. Meanwhile, mix 1 1/4 cups of mozzerella cheese, 1/4 cup parmesan cheese, the container of ricotta cheese, the parsley and the egg until well blended and set aside.
3. Drain meat, return to skilet. Stir in spaghetti sauce. Fill jar with water and shake and add to sauce mixture.
4. Spread 1 cup meat/sauce mix into bottom of 13 x 9 baking dish.
5. Top with three lasagna noodles and then spread 1/3 of cheese mix over noodles and 1 cup of meat/sauce mix. Repeat this two times. (You have now used 9 noodles and all the cheese mix.)
6. Then top with the last three noodles and the rest of the meat/sauce mix.
7. Sprinkle with remaining 1 1/4 cups of mozzerella cheese and 1/4 cup of parmesan cheese.
8. Cover tightly with greased foil and bake for 45 minutes. Remove foil and bake 15 more minutes or until heated through. Let stand 15 minutes before serving. Feeds 12.

Last time I made this, I accidentally put all the cheese in the cheese mixture instead of saving the part for the end, so it was just really cheesy and not as saucy. I just added more cheese on the top later. So if you like it really cheesy, you can do it that way. This is a good meal to set up and then stick in the fridge and then the next day you can pull it out and cook it. I have done this twice to take to people who have just had babies. That way it is not so much prep all at once. And like if you make it Sunday afternoon, then Monday's dinner just has to be popped in the oven. I have heard that a lot of lasagnas are hard to make because you have to cook the noodles separately but in this recipe, since you add that extra jar of water, the noodles cook in it.

King Ranch Chicken Casserole

Tortilla chips
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups shredded cheese (I used the mixed Monterey or Mexican blend)
Cooked shredded chicken (I use about 3 or 4 boneless breasts)
1 can Rotel, drained (I sometimes put 2 because I like tomatoes and the spice)
1 small onion, chopped (Depending on the size, I only use half since Brent isn't a huge onion fan.)

Preheat oven to 350 degrees. Mix all ingredients except chips and cheese. Crush tortilla chips, enough to cover bottom of your dish, very fine. Cover with the mixed ingredients. Top with cheese. Bake until hot and bubbly.

I have not made this in awhile, but typing it up makes me want to. The one thing I am not certain of because I haven't made this lately is the size dish this calls for. I have made it in the 9x13 and the 9x9, so when I do make it or if you try to make this leave a comment on which size dish you used.

White Chicken Chili

2 lbs chicken quarters (When I made it for home group, I used 4 boneless chicken breast.)
3 cans Great Northern Beans
2 cans diced tomato & green chiles (I used mild Rotel)
2 tablespoons garlic
1 teaspoon chili powder
3 teaspoons cumin
1 teaspoon oregano
5 cups chicken broth
3 cups shredded Monterey Jack cheese
1 teaspoon salt
1 teaspoon pepper
1 cup chopped fresh cilantro (I only put half a cup.)
1 cup (8oz.) sour cream

Boil chicken for at least 1 hour. De-bone and shred chicken. Strain broth. Bring broth to a boil. Add chicken, beans, tomato and green chilis, garlic, chili powder, cumin, oregano, salt, pepper, and cilantro. Gradually, stir in cheese, making sure it is melted. After cheese has melted, add sour cream and make sure that melts all the way. Simmer for about 15 minutes. Serve topped with Monterey Jack cheese.

When Larra made this at the lake, we had a 20 plus people there, so she served it over rice to make it go further. It was a great with rice too if you wanted to add something.

The recipe as is makes A LOT. I would say it serves about 10, but that is a guess based from serving it at home group that night.

Its our blog!

Well the names that got suggested weren't exactly available so this was the closest thing and I think its easy to tell people. We can also change it if someone has a better idea and its available. So once you join as authors, we can start posting recipes. Here are some things that I can think of that has been made that are yummy:
Ashley: roasted potatoes and blackberry cobbler
Desi: spanish rice and your very chocolate-y chip cookies
Leigh Ann: king ranch casserole and that cream cheese dessert from last tuesday
Jess: that chicken pasta you made a long time ago for hg (that there was a whole lot of :) ) and the death by chocolate truffle thingy you have made before
It would be fun to take pictures of what we make and put that with our posts sometimes. The other day I made something new and started to take a picture in case I wanted to post a recipe, I forgot to take the picture, but it was just as well, it didn't turn out very well! Happy posting! What should I put up?