Baked Oatmeal

Baked Oatmeal

Ingredients:

2 eggs
1/2 cup applesauce (can substitute yogurt)
3/4 cup sugar
1 cup milk
3 cups of quick cooking oats
1 tsp salt
1 Tbsp baking powder
2 Tbsp brown sugar
1 tsp ground cinnamon
2 cup fresh seasonal fruit
Vanilla or plain yogurt, cream, or milk

Directions:

Mix it all together, put it in a pan and bake at 350 for 30 minutes.

Mexican Eggs

Mexican Eggs

Ingredients:

1 lb. Monterey jack cheese, grated
3 oz. can chopped chilies
1 dozen eggs
1 16 oz. container sour cream

Directions:

Spread chilies evenly over the bottom of a 9×13 pan (those classic Pyrex casserole dishes are perfect), followed by the grated cheese.  Whip eggs and sour cream in a bowl until light and fluffy.  Pour over cheese and chilies.  Bake at 350 degrees for around 45 minutes.  Cooking times vary oven to oven and altitude to altitude so watch the casserole while it cooks.  It will have some nice browning and a nice, souffle like appearance when it is done.
Serve with fresh Pico de Gallo or Salsa Verde.

Spanish Chicken a la Anderson

Spanish Chicken a la Anderson

Ingredients:

3-4 lbs skinned chicken breasts

Sauce:
1 (7-10) oz jar of green olives + juice
2-3 tsp garlic paste
2-3 tsp ginger paste
1 (6) oz can tomato paste
1/2-1 tsp pepper
1-2 tsp paprika


Directions:

Mix sauce ingredients in juice of green olives (+ water if you use a smaller bottle). Pour over chicken in crockpot. Top with olives. Cover; cook on low for 8-10 hours or on high for 3-4 hours. Serve over rice (or noodles).

Thanksgiving Pot Pies

Thanksgiving Pot Pies

Ingredients:

turkey

mashed potatoes

stuffing

gravy

creamed corn

green bean casserole

a bag of frozen peas

pie crust

Directions:

Pile mixed ingredients in a premade frozen pie crust, you need 2 crusts for each pie. Bake at 350 degrees for 1 hour to 1 hour 30 minutes, until golden brown. Cover crusts with foil halfway.

Roast Chicken with Potatoes, Asparagus & Lemon

Roast Chicken with Potatoes, Asparagus and Lemon

Ingredients:

1-1/2 pounds new potatoes, halved
3 TB butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

Directions:

Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.