Cheesy Chicken Quesadilla Pie

I was curious how well this would go over at supper, it seemed a simple enough recipe, so I wondered just how good it could really be? Oh. My. Goodness. Simply delicious! I made two pies for our family, and we served the slices topped with diced tomatoes, salsa, chopped lettuce, sliced black olives and sour cream. It was so good! Everyone went back for seconds and even thirds. The only thing I did differently from the original recipe on Mel's Kitchen Cafe was to use 2 TBSP. dried cilantro in each pie and corn tortillas in place of the flour ones since I was out and it was fantastic. Also, it was mentioned in the original recipe that if you want to add a kick to the pie that you could add a can of chopped green chiles or some jarred jalapenos for some heat.

Cheesy Chicken Quesadilla Pie

3 (10-inch) flour tortillas, white or wheat (or 6-7 corn tortillas cut to fit)
Vegetable or canola oil cooking spray
3 cups cooked, shredded chicken
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/2 cup minced fresh cilantro 'or' 2 TBSP. dried cilantro
Salt and pepper
2 large eggs
1 cup milk
1 cup all-purpose flour
1 tsp. baking powder

 Preheat the oven to 425* F, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray (yes, you really do need to use deep dish!). Overlap and layer the three tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. (If using corn tortillas cut them in half to line the sides and use 1 or 2 whole to cover the bottom.) In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate. In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving.

Tomato Curry Chicken

This recipe was in a Relief Society cookbook from a previous ward and it indicated in the recipe that this version had been tripled to feed a large family, and since we fit the bill, I didn't alter any of the amounts. It was just right for us. Totally making this one again, and again. Easy, delicious, and chock full of garden fresh ingredients, gotta love it.

Tomato Curry Chicken

3 TBSP. olive oil
1 1/2 lbs. boneless skinless chicken breast, cubed
6-8 Roma tomatoes, chopped
1 1/2 cups green pepper, chopped
1 large onion, chopped
3 cloves garlic, minced

3/4 cup ketchup
1 TBSP. curry powder
1 1/2 tsp. salt
6 TBSP. sugar
1 TBSP. sesame oil
1 TBSP. soy sauce
20 oz. thin spaghetti, broken in half, cooked to pkg. directions

Preheat the skillet with olive oil in it for a minute or so, Add the chicken and saute until starting to brown. Add the tomatoes, green peppers, onions and garlic and stir fry just until done. Add the ketchup, curry powder, salt, sugar, sesame oil, and soy sauce. Cook until mixture thickens. Pour sauce mixture over top of the hot, cooked spaghetti noodles. Mix well and serve.
Makes about 10 servings.

Sweet and Sour Meatballs

The original recipe from Mel's Kitchen Cafe was great, the only thing I did different was to use my own meatball recipe and then I tripled the sauce for our large family and we all loved it! This tastes exactly how I want my sweet and sour sauce to taste, it;s just yummy!

Meatballs:
1 1/2 lbs. lean ground beef ***
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
'or' 1/2 of my Basic Meatball Recipe, baked and frozen

Sauce:
1 1/2 cup brown sugar
3/4 cup apple cider vinegar
1 TBSP. prepared mustard
3/4 cup barbeque sauce
1 TBSP. Worcestershire sauce

Whether you are using the uncooked or the frozen meatballs, proceed as directed. Combine all of the meatball ingredients and mix well. Form into about 24 balls, each about 1 inch in diameter. Place the meatballs in 9x13-inch casserole dish. Combine sauce ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved. Pour over meatballs in the dish. Bake @ 350* F for 35-45 minutes until the sauce is thickened and meatballs are cooked through. Serve over hot cooked rice.

***you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking.

White Bean and Tuna Salad

Stumbled across several versions of this recipe online, and this was the version that I came up with that we all loved, as well as using the ingredients I happened to have on hand. Oh so good on crackers, it's gone before I know it!

White Bean and Tuna Salad

1 (5 or 6 oz.) can tuna, chunk or solid, in oil or water, drained and flaked
1 (15 oz.) can white beans, rinsed and drained 'or' 1-1 1/2 cups white beans
1 TBSP. olive oil
1 TBSP. lemon juice
1-1 1/2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. onion powder
ground black pepper to taste
crackers for serving

In a medium bowl combine the tuna and beans. Gently toss to mix. Drizzle the olive oil and lemon juice over top. Add the parsley, salt, onion powder and pepper and gently stir to mix well. Chil until ready to serve. Eat the salad topped on crackers.

Italian Bread Bowls

This was an easy recipe to whip up, and if I start in the early afternoon, it;s easily ready in time for supper that night. I followed the original recipe from Mel's Kitchen Cafe exactly, except I made 1 1/2 times the recipe in order to get 12-14 bread bowls. This one is a keeper!

Italian Bread Bowls

1 1/2 TBSP. instant yeast
3 3/4 cups warm water
1 TBSP. salt
3 TBSP. vegetable oil
9-11 cups all-purpose flour
cornmeal for dusting

In a large bowl combine the yeast and water. Add salt, oil and 6 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 11 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

Punch dough down, and divide into 12-14 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400* F. Bake in preheated oven for 15-18 minutes until golden brown and baked through.

Broccoli Cheese soup

Love, Love, Love this soup! I only slightly modified the original recipe from Mel's Kitchen Cafe and then doubled it in order to make enough for us. So very good, and even yummier when served in bread bowls! This is absolutely perfect!

Broccoli Cheese Soup

3 1/2 cups chicken broth
1 medium onion, diced
1/2 cup all-purpose flour
5 TBSP. butter
ground black pepper to taste
1 tsp. salt
4 cups milk
3 cups shredded cheddar cheese, preferably sharp or extra sharp
1 cup shredded swiss cheese
2 1/2 (12 - 14 oz. or 5-6 cups fresh) pkgs. frozen chopped broccoli, steamed until tender/cooked

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
Makes about 8 servings

Basic Meatballs

Absolutely love this recipe, it goes perfectly with spaghetti sauce or stews, as well as Swedish meatballs. So simple and so good!

Basic Meatballs

2 lbs. lean ground beef
2 eggs
1 cup plain dry breadcrumbs
3/4 cup Parmesan (I used the stuff in a green can)
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
ground black pepper to taste

In a large bowl combine all of the ingredients. Using your hands, mix everything together really well. Scoop and roll the mixture into small balls, about 3/4-inch. Place on two cookie sheets and bake @ 350* F for 15-20 minutes. Place into freezer bags and freeze until needed.
Makes about 7-8 dozen meatballs.

Oatmeal Chocolate Chip Cookies

This is my absolute, number one, go-to chocolate chip cookie recipe. I love the slightly crisp texture and still soft center. So, so good!

Oatmeal Chocolate Chip Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1/2 tsp. almond extract
2 cups flour
2 1/2 cups rolled oats, blended into oat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

With a mixer, cream together butter, shortening, sugar and brown sugar until light and fluffy. Add the eggs, vanilla and almond extract and mix well. Combine the flour, blenderized oats, salt, baking powder, and baking soda. Mix well. Stir in both chocolate chips until evenly distributed. Using a cookie scoop, place dough on ungreased cookie sheets. Bake @ 350* F for 8-10 minutes. Drop the pan from a height of 4-6 inches and let drop to slightly flatten cookies. Let sit on cookie sheet for 1 minute. REmove to racks to cool completely.
Makes about 4 dozen.

Peanut Butter Syrup

This is absolutely delicious on pancakes and waffles, we never have any leftovers and is so easy to make!

Peanut Butter Syrup

1 cup milk
1 cup sugar
1/2 cup peanut butter
1 tsp. vanilla
1 tsp. maple extract

Combine the first 3 ingredients in a medium saucepan. Bring to a boil, whisking constantly. Cook at a boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla and maple extracts. Serve over pancakes, waffles etc.

Lasagna Soup (Slow Cooker)

I took the Lasagna Soup recipe from "Mel's Kitchen Cafe" and modified it slightly to work for my crock pot, to suit our tastes, and to make enough to feed our large family, and it was an unqualified success! Oh it was inhaled and raved over by every single one of my kids, and I loved how simple it was to throw together.

Lasagna Soup (Slow Cooker)

1 lb. ground beef
1  medium onion, chopped
2 tsp. minced garlic (from a jar)
2 tsp. dried oregano
1 (6 oz.) can tomato paste
3 (14.5 oz.) cans diced tomatoes, undrained***
9 cups chicken broth
2 bay leaves
1-2 tsp. dried basil
1/2 tsp. salt
pepper
1 lb. rotini/fusili pasta
   Cheese Topping:
2 cups ricotta cheese
1 cup shredded Parmesan
1/2 tsp. salt
pepper
1 1/2 tsp. dried basil (opt.)
4 cup shredded mozzarella, divided

In a skillet, brown the beef and onion together, cooking until the onion is tender and beek is cooked through. Drain. Place in the crock pot. Add the garlic, oregano, tomato paste, diced tomatoes, chicken broth, bay leaves, basil, salt and pepper. Cover and cook on 'HIGH' for 4-6 hours or 'LOW' for 8 hours.

For the Cheese Topping: In a medium bowl mix together the ricotta, parmesan, salt, pepper, basil and 1 cup of the mozzarella cheese. Cover and chill until ready to use.

About 30 minutes before serving add the uncooked pasta, stir, cover and let cook until pasta is done. Ladle soup into bowl and top with a dollop of the cheese mixture on top followed by a sprinkling of mozzarella shred. Serve immediately. Stir the cheese topping into your soup and enjoy!

Makes about 10-12 servings.

*** I pureed the diced tomatoes in the blender as I have an incredibly picky eater who refuse to eat chunks of tomato in any of his food, and it was still delicious. Since that worked I suspect you could also sub tomato sauce for the diced tomatoes if need and still have a delicious soup.