Country Style Hash Browns

Ingredients

1 Package Ore-Ida® Shredded Hash Brown Potatoes
1/2 Cup Ore-Ida® Chopped Onions
1 Cream of Chicken Soup
1 Cup Sour Cream
1/2 Teaspoon Salt
1 1/2 Cups Pepper Jack Cheese Shredded
1/3 Cup Roasted Red Peppers, chopped
1 Cup Bread Crumbs
2 Tablespoons Butter Melted
Diced ham (optional)

Directions

Heat oven to 350°. Coat 11x7 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, Onions, cheese and red peppers and diced ham until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.

Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.

Creamy Bacon Corn Chowder

Ingredients

2 can(s) corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz

2 can(s) cream corn, 14-16 oz

2 can(s) evaporated milk, 12 oz each

1 lb bacon, cooked and crumbled

2 large carrots, chopped

1 large onion, chopped

6 large potatoes, chopped

3 Tbsp butter or margarine

6 c water or chicken broth

salt and pepper to taste

 

Directions

1. Place everything except for the evaporated milk and butter or margarine into the crockpot

2. Add just enough water or chicken stock to cover the ingredients.

3. Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.

4. When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.

5. If Chowder is too thick for you, add a bit more water or chicken broth.

6. Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.

7. For a larger group, this recipe can be doubled.

Butternut Squash and Black Bean Enchiladas

Ingredients:

• 1 cup red enchilada sauce 
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

Directions:
  
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Baked Ziti

Baked Ziti

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Yield: 6 servings

Ingredients

1 pound lean ground beef or sweet Italian sausage

1/2 cup chopped onion

1 red bell pepper, chopped, about 1/2 cup

1 can (14.5 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 can ripe olives

2 tablespoons olive tapenade

1/2 teaspoon dried leaf basil, crumbled

1/2 teaspoon dried leaf oregano, crumbled

1/2 teaspoon garlic powder or small clove garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon pepper

8 ounces rigatoni, cooked and drained

2 cups (8 ounces) shredded mozzarella cheese, divided

Preparation

Sauté ground beef, onion, and bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, olives, olive tapenade, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. 

Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Nieman-Marcus cookies

Ingredients

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 oz. Hershey bar grated
12 oz chocolate chips
1 1/2 cups chopped nuts

Preparation

Measure the oatmeal and blend into a fine powder.
Cream the butter and both sugars.
Add eggs, vanilla; mix together with flour, oatmeal, salt, baking soda and baking powder.
Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Special Notes
Recipe may be doubled.

Ohana's Honey Coriander Chicken Wings

Ohana's Honey Coriander Chicken Wings

Wing Seasoning:

1 tablespoon kosher salt

1 tablespoon ground paprika

1 tablespoon sugar

1/4 teaspoon pepper

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

5 lbs chicken wings, and drumettes

2-4 tablespoons vegetable oil

Coriander wing sauce:

1/2 cup honey

1/4 cup low sodium soy sauce

1 tablespoon cornstarch

1/2 tablespoon chili powder

1/2 tablespoon fresh lime juice

1/2 tablespoon ground coriander

1/4 teaspoon ground ginger

1 Cover a cookie sheet in foil and set aside.

2 Preheat the oven to 500 degrees.

3 Make wing seasoning by placing all ingredients (through cayenne pepper) in a small bowl and using a whisk to incorporate.

4 Put the chicken and 2 tablespoons of wing seasoning in a large bowl. Add enough oil to coat the chicken evenly and mix well with your hands.

5 Spread the seasoned chicken in a single layer on prepared cookie sheet. Bake for 18 to 20 minutes or until the thickest part of the chicken reaches 165 degrees.

6 Meanwhile, place all wing sauce ingredients in a large saute pan and bring them to a gentle simmer over medium-low heat. Cook and stir until thickened.

7 Using tongs, transfer the cooked wings into the sauce

Chicken Enchiladas

Ingredients

4 cooked chicken breasts, cubed

1 can fire roasted dices green chilies, drained

1 3 oz. package cream cheese

1 T milk

1/4 t ground cumin

12 corn tortillas

8 oz. shredded cheddar cheese

1 can La Perefedera mild red enchilada sauce

1 can black beans

In a medium bowl stir together cream cheese, the 1 tablespoon milk, 1 T of the diced green chilies, and the cumin; add chicken. Stir until combined.

Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Sprinkle with shredded cheese.  Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish.

Mix the remaining diced green chilies with the red enchilada sauce and black beans and pour over the tortillas.

Cover with foil and bake at 350 degrees for 35 minutes. Remove foil, sprinkle with remainder of the shredded cheese. Bake about 5 minutes until cheese is melted.