Indian Fry Bread

3 cups flour
1 T. baking powder
1/2 tsp. salt
1/4 cup milk
1 1/2 cups warm water

Combine all ingredients and knead dough. Allow it to rest for 15 minutes. Divide into desired size pieces and roll flat. Fry in hot oil on both sides.

Top with beans, lettuce, cheese, meat, salsa, etc. For dessert, honey and or/ powdered sugar on top. Yum!

Chicken Enchilada Soup (Crockpot)

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package Frozen Corn (10 oz.)
½ cup chopped onion
½ cups Red Pepper, Diced (Optional)
1 can (10 Oz) Enchilada Sauce
1 can Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts

Optional toppings:
Tortilla strips or crushed tortilla chips
Avocado, diced
Pepper Jack Cheese, shredded


In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture (frozen or thawed).

In a separate bowl, whisk together the enchilada sauce and soup. Whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top bowls of soup with your choice of pepper jack cheese, avocado, and crushed tortilla chips.

Notes from Cammi: I usually do not add the red pepper. The toppings really add a lot to the soup. I like to serve this with cheese crisps or cornbread. Makes great leftovers.

Chicken Enchiladas with green chile sour cream sauce

10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter 
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chiles

garlic powder, pepper, and onion powder, to taste

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan.

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chiles. Add seasonings to taste. Heat through, but do not bring to boil.

 

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Recipe adapted from Jessica Lamont.

Aunt Kathy's No Bake Oatmeal Cookies

2 cups sugar
1/3 cup cocoa
1/2 cup milk
1/2 cup butter

Put everything in a pot. Cook until boiling, remove from heat, and add:

1/2 cup peanut butter
3 1/2 cups oats
1 cup coconut
1/2 tsp vanilla

Stir together. Form into mounds on wax paper and let cool.

My Aunt Kathy made the best no bake chocolate cookies when I was a kid. Every time I make them, I remember sitting at her kitchen table, eating cookies, and feeling loved.

Lemon Consomme

4 pieces of boneless skinless chicken breast (cut in strips for faster cook time)
1 can beef consommé
1-2 lemons
3/4 cup flour
2 eggs
1 tsp. lemon pepper
butter
egg noodles
parmesan cheese

Mix flour and lemon pepper. Dip chicken in egg. Dip in flour mixture. Dip in egg again, and flour again. Fry in butter until brown. Mix soup with juice of 1-2 lemons. Beat in 1 tablespoon of flour into soup/lemon mixture. Pour mixture into frying pan. Watch and stir until it thickens. Turn down to low-med heat and cook covered until chicken is cooked through. Serve over egg noodles tossed with butter and parmesan.

Recipe from Laura. This was a huge hit with our family.

Cowboy Potatoes

Butter
Onion
Potatoes
Salt, pepper, garlic

Using a heavy pot, melt a stick of butter in the pot. Chop up an onion and saute it in the butter while you are prepping the potatoes. Peel and slice your potatoes fairly thin. Add them to the onions, season with a good amount of salt, pepper, and optional garlic powder.

Turn to coat all potatoes with the butter and onion mixture. Cover with lid and cook on med/low until tender. You can turn the potatoes a couple of times during cooking if you think the bottom is getting too brown. Allow a good 45 minutes for the potatoes to cook.

This is a recipe my Grandma Farrell always made for big family dinners. I remember it most from the cabin in Prescott. I think I will always remember the pot she cooked them in.

Cream Cheese Chicken and Vegetable Soup

INGREDIENTS:
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots
3 cups chicken broth
2-3 potatoes, peeled and finely diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

DIRECTIONS:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until soft. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through, then stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper.

Recipe from Mel's Kitchen Cafe.