Black-Eyed Pea and Sausage Chili

Black-Eyed Pea and Sausage Chili {eMeals}

1 lb sausage 

1 large onion, chopped

1 bag frozen black-eyed peas

1 bag frozen corn

2 cans beef broth

2 cans tomato sauce

1 T dried oregano

2 t garlic powder

1/2 t pepper

1/2 t salt

In a large pot, combine sausage and onion. Cook until browned, drain. Add remaining ingredients. Simmer 30 min. 

California Grilled Chicken Green Salad

California Grilled Chicken Green Salad {eMeals}

1.5+ lbs boneless chicken breast
Italian dressing
1-2 bags salad mix
3/4 c dried cranberries
Mandarin oranges
2-4 oz crumbled feta cheese
2.25 oz bag pecan pieces, lightly toasted
(Balsamic vinaigrette dressing)


Marinate chicken in italian dressing 1 hour-overnight. Cook on grill until no pink remains. Wrap in foil; let meat rest 10 min; slice into strips.

Combine lettuce, dried cranberries, mandarin oranges, feta and toasted pecans. Divide into 4-6 salad servings; place chicken strips on each. Serve dressing with salad.

Mexican Lasagna

Mexican Lasagna {eMeals}

1 lb ground beef
15 oz can Jalapeno ranch-style beans
10 oz can tomatoes & green chilies-drained
 (1 t garlic powder, 1⁄2 t salt, 1⁄2 t pepper)

10 oz can cream of celery soup
10 oz can cream of mushroom soup
10 oz can enchilada sauce

15 corn tortillas
3 c fiesta blend cheese, divided
1 med tomato, chopped
1⁄4 c fresh cilantro, chopped
1 avocado, peeled and chopped
sour cream {optional}

Heat oven to 350°. In large skillet, brown ground beef until done and crumbly; drain. Stir in beans, tomatoes, garlic powder, salt and pepper; set aside. In a saucepan, combine soups and enchilada sauce; stir and heat through. Spoon 1⁄3 of sauce in bottom of greased 9x13" baking dish. Top with 3 corn tortillas; sprinkle with 1 c cheese. Spoon half of meat mixture over cheese. Repeat layers. Sprinkle with chopped tomatoes and cilantro. Bake 30 min. Top with chopped avocado before serving. 

1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
------------
1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
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1/3 Sauce
Tortillas
1 Cup Cheese
Tomato & Cilantro

Smoked Sausage Tomato-Basil Linguine

Smoked Sausage Tomato-Basil Linguine  {eMeals}

14 oz pkg smoked sausage
2 large tomatoes, coarsely chopped 
8 oz cheddar cheese
1/2 cup olive oil
1/4 t salt
1 T dried basil
2 cloves garlic, minced
8-16 oz linguine pasta, cooked

In a large bowl, combine tomatoes, cheese, oil, salt, basil and garlic. Let stand at room temperature 30 min to 11⁄2 hours. Cut sausage into 1” pieces. Sauté until browned and slightly crispy. At serving time, add hot, cooked pasta; toss well. 

Cream Cheese Crock Pot Chicken

Cream Cheese Crock Pot Chicken {thelarsonlingo.blogspot.com}

Ingredients: 
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel.


Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours.


Server over rice or eat on tortillas. 
{For a healthier version you can substitute the cream cheese for salsa.} 

Fruit Pizza

Fruit Pizza {Mom Riedel} 

Filling: 12 oz. cream cheese
¾ cup sugar
3 Tablespoon pineapple juice (optional – other juice)

Sugar Cookie Fruit: Blueberry, Pineapple, Kiwi, Raspberry, Blackberry, Banana, Mandarin Oranges, Strawberry

 Make giant sugar cookie on pizza pan. Spread filling over top of cooled cookie. Arrange fruit on top of pizza.

Royal Icing Sugar Cookies

Royal Icing Sugar Cookies {Mom Riedel}

3/4 cups shortening (part butter or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla or more for me
2 1/2cups flour
1 teaspoon baking powder
1 teaspoon salt

Mix shortening, sugar, eggs, and vanilla. Blend in flour, powder and salt. Cover and Chill 1 hour. Heat oven to 400. Roll out dough and cut shapes about 1/8 inch thick. Place on ungreased baking sheet. Bake 6 to 8 minutes. Makes 4 dozen 3 inch cookies.

Royal Icing

9 cups powder sugar (2 lbs)
½ cup water
½ cup light corn syrup
1 teaspoon vanilla

 Stir and heat to medium and dip cookies. Dry till hard.
{Icing for 2 batches of cookies}