SOUTHWEST CHICKEN FLAT PIE

Good idea to double the recipe!

PIE:

1 Pillsbury refrigerated pie crust (from a 15-oz box)

2 cups shredded cooked chicken

1/2 cup salsa

2 green onions

1 Tbsp cumin

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

1/2 cup canned black beans, drained and rinsed

1 cup shredded cheddar cheese

1 egg white, beaten

TOPPINGS:

Avocado slices

Chopped tomato

Shredded lettuce

Shredded cheddar cheese

Chopped fresh cilantro

Sliced limes

Sour cream

DIRECTIONS:

1. Heat oven to 425 degrees. Remove pie crusts from refrigerator. Unroll and place flat on ungreased cookie sheet.

2. In large bowl, toss together chicken, salsa, onions, cumin, chili powder, paprika, salt and pepper. Spoon chicken mixture onto center of crusts spreading to within 1 1/2 inches of edge,. Top chicken mixture with beans and 1 cup cheese.

3. Fold crust edges over filling to form a 1 1/2 inch border, pleating crusts as necessary. Brush crust edges with beaten egg white.

4. Bake 20 to 25 minutes sor until crust is golden brown. If necessary, during last 10 minutes of baking cover crust edges with strips of foil to prevent excessive browning. Let stand five minutes. To serve, top with with individual toppings as desired.

Lion House Soft Bread Sticks

I mentioned this recipe with the Lion House Potato Soup that I put in the cookbook, but I forgot to include the breadstick recipe. So hear it it:

Note: If you use SAF yeast, skip putting the dough in a bowl to rise first. Go straight to forming breadsticks and let rise once. And, of course, if you are using a Bosch or other good mixer, skip the punching down and kneading by hand. Using SAF flour and a mixer that kneads for you will make these breadsticks really quick to make (about an hour and fifteen minutes less than the the directions below).

1 package active dry yeast (one scant tablespoon)

1 cup warm water (110-115 degrees)

3 T. sugar

1 t. salt

2 T. vegetable oil

3 cups flour

Yellow or white cornmeal

1 egg white

1 T. water

Optional: butter and a mixture of herbs including salt. pepper, rosemary, basil, granulated garlic etc. Instead of using the egg wash on top of the breadsticks, we like to rub butter on the top right after baking and sprinkle with herb mixture.

Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, salt, and oil. Add 2 cups of flour and beat until smooth. Add enough remaining flour to make a soft dough. Knead on a floured surface for 6-8 minutes, until smooth and elastic. Spray bowl with nonstick cooking spray ; place dough in bowl, turning to coat all surfaces with spray. Cover and let rise in a warm place until double in size, about one hour. Punch down dough and divide into 12 pieces. Roll each piece into a rope about 10 inches long. Spray a baking sheet with nonstick cooking spray and then sprinkle with cornmeal. Place breadsticks one inch apart on prepared sheet. Let rise, uncovered, until double in size, about 45 minutes. Beat egg white and 1 T. water to make a wash. Brush over breadsticks. Preheat oven to 400 degrees. Place a large shallow pan filled with boiling water on the lowest rack of oven, and put baking sheet with breadsticks on the middle rack. Bake for 10 minutes. Brush again with egg white and bake another 5 minutes or more until golden brown. Makes 12 breadsticks.

LOADED CHOCOLATE CHIP COOKIES

Cream together:

1/2 lb butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

Add:

2 cups flour

1 tsp each of salt, baking soda, and baking powder

Add:

2 cups oatmeal

1 cup coconut

1/2 cup chopped nuts

1/2 cup chocolate chips

Bake on greased cookie sheet at 350 degrees for 10-15 minutes.

Chocolate and Fruit Trifle

1 devil's food cake mix

1 can sweetened condensed milk

1 cup cold water

1 pkg (3.4 oz) instant vanilla pudding mix

2 cups whipping cream, whipped (don't substitute Cool Whip)

2 Tbsp orange juice

2 cups fresh strawberries, sliced

2 cups fresh raspberries

2 kiwi, peeled and sliced

Prepare the cake batter according to package directions; pour into greased 10 X 15 X 1 in baking pan. Bake at 350 degrees for 20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Crumble enough cake to measure 8 cups. Set aside. (Save remaining cake for another use.)

In a mixing bowl, combine milk and water. Add pudding mix - beat on low speed for 2 minutes or until slightly thickened. Fold in whipped cream.

To assemble, spread 2 2/2 cups pudding mixture in a 4 qt glass bowl. Top with half of the crumbled cake - sprinkle with 1 tbsp orange juice. Arrange half of the berries and kiwi over cake. Repeat pudding and cake layers - sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.

Yield: 12-16 servings

NOTE: Can easily be doubled by using whole cake mix and extra pudding and fruit.

Sweet Sausage Penne Pasta

In a large skillet brown together:

1 lb. sweet italian sausage (remove the casings)--don't use other kinds of sausage, it only tastes good with the sweet italian

1/2 tsp red pepper flakes (optional)

1 small onion, diced

3 cloves of garlic, minced

Once the above mixture is browned, stir in:

1 28 oz. can petite diced tomatoes, including the juice

1 1/2 cup heavy cream (or half and half)

1/2 t. salt

1/3 cup sugar

Simmer until bubbly, then add cornstarch (or I prefer Ultra Gel) slowly to thicken. While simmering, cook one box of penne pasta according to package directions. To serve, toss the penne with the pasta sauce and stir in 1/2 cup Parmesan. Garnish each serving with a little Parmesan and parsley.

Stars: 5 (my kids loved this recipe--even Olivia, who doesn't like sausage, loved it!)

Pesto Pasta with Roasted Tomatoes

1 pint cherry or grape tomatoes 8 ounces bowtie pasta

8 ounces mushrooms, sliced (about 3 cups) 1/4 cup pine nuts

3-4 T. extra-virgin olive oil 1/2 cup pesto

Kosher salt two chicken breasts cut into strips (optional)

Freshly ground black pepper 1/3 c. shredded Parmesan

Preheat oven to 425 degrees. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss to make sure everything is coated. Sprinkle lightly with kosher salt and ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While the vegetables are roasting, stir fry the chicken strips in a little olive oil. Cook pasta according to package directions. While the pasta is cooking, place the pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7 minutes (careful--they will burn easily). To assemble, toss the drained pasta with pesto chicken and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with pine nuts and additional Parmesan if desired.

Note: It is yummy with homemade pesto or Costco pesto tastes really good too.

Stars: 5