Tex-Mex Nachos

• 3/4 pound ground round
• 1/4 cup sliced green onions
• 3/4 cup taco sauce (I used water + taco seasoning)
  
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 (15-ounce) can kidney beans, drained (I used pinto beans)
  
• 1 can no-salt-added whole-kernel corn, drained
• 2 ounces fat-free baked tortilla chips (about 2 cups or about 18 chips)
• 3 cups shredded iceberg lettuce
• 1 cup chopped tomato
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar or Monterey Jack cheese
• 1/2 cup salsa
• 1/2 cup fat-free sour cream

Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture over 1/2 cup chips, and top with 3/4 cup lettuce, 1/4 cup tomato, 1/4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.

4 servings

Denise's Classic Chocolate Chip Cookies

3 c. flour
1 t. baking soda
1 t. salt
1 c. margarine (Denise calls for Land O Lakes margarine, but since I don't know where to get that, I usually use 1/2 c. butter and 1/2 c. shortening)
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
1 t. water
2 eggs
1 1/2 c. chocolate chips

Sift flour before measuring, then resift with baking soda and salt, and set aside. (I don't bother with this -- gasp! -- I just put a sieve over my mixing bowl and dump it all in.)

Combine margarine, sugars, vanilla, and water. Beat about 2 minutes, until very creamy. Add eggs and beat until fluffy.

Gradually add sifted ingredients and beat another 2 minutes. Stir in chocolate chips.

Drop by heaping teaspoonfuls onto lightly greased baking sheets (I use Silpat or parchment paper). Bake at 350 degrees for 10-12 minutes. *Do not overbake.

Remove when lightly browned and slightly crisp on bottom; they may seem slightly undercooked. Cool 1 minute on baking sheet, then remove to paper towels to cool completely.

Makes about 40 small cookies.
(These freeze well, but they disappear quickly around here!)

Denise's Deluxe Sugar Cookies

(I usually double it.)

1 c. butter, softened
1 1/2 c. confectioner's sugar
1 egg
1 t. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 t. baking soda
1 t. cream of tartar

Mix thoroughly butter, sugar, egg, vanilla and almond extract. Blend in flour, soda, and cream of tartar. Cover and chill 2-3 hours.

Preheat oven to 375 degrees.

Divide dough in half. Roll each half out to about 3/16" thickness on lightly floured cloth-covered board. Cut into desired shapes. Sprinkle with sugar and place on lightly-greased cookie sheet.

Bake 7-8 minutes or until light brown on edge.

(omit sugar sprinkle if you are planning to frost them -- and I always do!)

Carrot Rice

(Denise got this from Rachel Ray)

4 t. olive oil
3 large carrots, peeled and grated
1 1/2 c. white rice
2 1/2 c. chicken stock

Cook carrot in olive oil with salt and pepper.

Add rice, stir to coat and cook until rice is golden brown.

Add chicken stock and bring to a boil.

Reduce heat and simmer 15-18 minutes, or until liquid is evaporated.

Denise's Rustic Italian Bruschetta

This is one of those recipes that Grandma would say costs a bucket of money to make, but man oh man, is it good!

5 med. tomatoes, diced
2 red onions, diced
4 oz. fresh basil, chiffonade
8 cloves garlic
2 c. olive oil
1/2 c. balsamic vinegar
salt and pepper to taste
baguette(s)
1/2 c. fresh parsley, chopped


Heat oil over medium heat and add garlic. Cook until golden brown and remove from heat.

Combine tomatoes and onions. Wrap cooled garlic in plastic wrap and crush. Remove, lightly chop and add to tomato mixture. Pour 1/2 of the oil, balsamic vinegar, and basil into mixture and fold gently. Season with salt and pepper.

Serve with crostini.

crostini:

Slice bread on diagonal into ~1/3" thick slices. Brush with remaining garlic oil and bake at 350 degrees until golden, about 4-8 minutes. Sprinkle with parsley.

Ranger Cookies

1 c. brown sugar
1 c. granulated sugar
1 c. shortening
1 t. vanilla
2 eggs
2 c. flour
2 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/4 c. oatmeal
1 c. corn flakes or Rice Krispies
1 c. coconut
1 small pkg. chocolate chips
1 c. nuts, optional

Cream together sugars, shortening, eggs, and vanilla.

Sift together dry ingredients and add to sugar mixture. (My favorite way of sifting dry ingredients together is to place a sieve over the mixing bowl, pour all the dry ingredients in and gently shake.)

Stir in remaining ingredients and drop cookie dough on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Zesty Lemon Chicken

6 boneless skinless chicken breasts
2 c. fresh lemon juice (~10 lemons)
1/2 c. vegetable oil
1/2 c. brown sugar
1/4 c. chicken broth
1 c. flour
1 1/2 t. salt
2 t. paprika
1 t. black pepper

Marinate chicken in lemon juice overnight.

Mix flour with salt, pepper, and paprika. Dredge chicken in flour mixture.

Heat oil in a large skillet and fry chicken until browned, about 10 minutes.

Arrange chicken in a single layer baking dish and pat generously with brown sugar (I usually use more than the recipe calls for.) Mix chicken broth with 2 T. of the marinade and pour around chicken.

Place a thin lemon slice and some chopped parsley on each breast and bake at 350 degrees for 30 minutes. Delicious with Broccoli w/Blue Cheese and rice.

Oatmeal Rolls

This is a very simple yeast dough recipe, yet it yields impressive and delicious results!
(Lucas's favorite thing to eat in the world.)

2 c. water
1 c. oatmeal
1 1/2 t. salt
3 T. butter
1/3 c. brown sugar
1 egg
1 T. sugar
1 T. yeast
1/3 c. warm water
4 3/4 – 5 1/4 c. flour

Cook oatmeal in 2 c. water and salt. Stir in butter and brown sugar.

Proof yeast and 1 T. sugar in 1/3 c. warm water.

Beat cooled oatmeal mixture and egg. Add yeast, then flour to form a soft dough.

Transfer dough to a greased bowl. Cover and let rise until doubled in size. Punch dough down and allow to rest for 10 minutes.

Shape into balls and place in 2 round cake pans (greased). Cover and let rise until doubled in size.

Bake at 350 for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks; brush tops with butter.

Makes 20-24 rolls.

Sheepherder's Bread

3 c. very hot water
1/2 c. butter
1/2 c. sugar
2 1/2 t. salt
2 T. yeast
9 - 9 1/2 c. unsifted flour

In a heavy-duty mixer, combine the first four ingredients. Stir until butter melts; let cool to warm. Stir in yeast, cover, and set in warm place until bubbly, about 15 minutes.

Add 5 c. flour and beat to form a thick batter. Add enough remaining flour to form a stiff dough. Knead 5 minutes in the mixer or 10 minutes by hand.

Place dough in a large greased bowl and cover. Let rise for 1 hour, punch down; let rise another 20 minutes and punch down again. Knead on a floured board to form a smooth ball. Grease inside of a Dutch oven or large heavy-duty stockpot (including lid). Place dough in the pot and cover. Let rise in a warm place until dough pushes up lid about 1/2" - approximately 20-30 minutes.

Bake, covered with lid, in a 375 degree oven for 12 minutes. Remove lid and bake for another 20-30 minutes, depending on the size of the loaf. Loaf is done when golden brown and it sounds hollow when tapped. Brush the top with butter and cool on a wire rack.

Serves a crowd!