Our Recipes

Salsa Chicken (a.k.a. Dancing Chicken)

Ingredients

  • 2 lbs. Chicken breast
  • 1 can black beans, drained
  • 1 can corn
  • 1 can cream of mushroom soup
  • 1 jar salsa
  • Taco seasoning

Difficulty:
Easy

Prep Time:
5 min.

Cook Time:
6 hrs.

Submitted By:
Wendy Peterson

 

Instructions

Combine all ingredients in crockpot and cook 6 hours on low.

Shred chicken and serve over rice, over baked potatoes, in tortillas, over tortilla chips...

 

Lemon Almond Cupcakes

 

Ingredients

  • 1-7 oz box almond paste, grated

  • 1 cup sugar

  • 3 eggs, room temperature

  • 1 cup plain yogurt (I used 6 ounces vanilla yogurt and 2 ounces sour cream)

  • 1/4 cup canola oil

  • 2 tablespoons fresh lemon juice (1 large lemon)

  • 2 teaspoons lemon zest (2 lemons)

  • 1 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • Glaze:
    1 cup confectioner's sugar, 1 tablespoon lemon juice, 2 teaspoons water (mix all ingredients)

  • almonds, toasted and ground

Difficulty:
Medium

Prep Time:
30 minutes

Cook Time:
20 minutes

Yield:
18 cupcakes

Source:
Odense.com

Submitted By:
Wendy Peterson

 

Instructions

  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tins.
  2. In bowl of standing mixer, mix almond paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and zest. Beat until well combined.
  3. Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
  4. Bake cupcakes in center of oven, 20 -25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
  5. Frost with glaze.  Toast some almonds, grind them and sprinkle over cupcakes. Store in an airtight container for 2-3 days.
   

Cinnamon Nut Bars

 

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar, divided
  • 2 sticks butter, chilled
  • 3 large eggs
  • 2 1/2 cups chopped nuts
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar

Difficulty:
Easy

Prep Time:
20 minutes

Cook Time:
20 minutes

Yield:
4 dozen bars

Source:
www.cooksrecipes.com

Submitted By:
Wendy Peterson

 

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, mix flour with 1/2 cup sugar. Cut in butter until mixture resembles small peas. In a small bowl, beat one egg and stir into dough until well blended and smooth. With lightly floured hands, press and flatten dough into bottom of an ungreased jelly roll pan. Bake on bottom rack 12 to 15 minutes or until center is set.
  3. Meanwhile, in a medium bowl, beat remaining 2 eggs. Stir in remaining cup sugar along with nuts, cinnamon and salt until well blended. Using a small, wet spatula, spread nut mixture evenly over crust. Return to oven and bake 20 minutes or until golden brown.
  4. Cool slightly before cutting into bars. Allow to cool in pan then dust with powdered sugar.
   

Page 1 of 77