Southwest Pasta Salad

This is one that my mom is always asked to bring to events. It is a good quick salad that is very tasty.

1 pkg. rotini (cooked)
1 can kidney beans
1 can garbanzo beans
1 can corn
1 can olives (sliced)
1/2 green pepper
1/2 red pepper
1/3 purple onion
1 pkg cheddar cheese (grated)
1 pkg. fritos chips
1 bottle southwest ranch dressing

Cook rotini according to package directions. Pour ranch over pasta. Drain juice from all canned products and add rotini, dice fresh vegetables and add to salad. Stir in cheese and chips just before serving.

Pumpkin Bars

I love this one. Anything with Pumpkin is my favorite.

4 eggs
1 c. oil
2 c sugar
1 c pumpkin
1/2 tsp salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 c flour
1 c nuts

Combine all ingredients. Pour into greased and floured baking dish
Cook for 20-25 min. at 350 degrees

Frosting:

3 oz. cream cheese
6 Tbl butter
3/4 lb powdered suger
1 tsp. vanilla
1 tsp. milk

Mix together and pour over cooled pumpkin bars

Bruschetta Chicken Bake

I have not tried this one. It is from Sonnie, but it
looks like it is something I will like.
I am planning on making it this weekend.
If there is something I need to add I will post
 later. Can't wait.

1 can (14.5 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top Stuffing Mix for
Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts,
cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded Mozzarella Cheese

Directions:
Heat oven to 400 degrees. Mix tomatoes,

stuffing, water, and garlic just
until stuffing mix is moistened. Layer chicken,
basil, and cheese in a 13x9
inch baking dish. Top with stuffing mix
and bake for 30 minutes or until
chicken is done.

Spaghetti with Meatballs

This is another from Sonnie.  This looks like it is the
 real deal.  Looks great to me.


- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 4 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 3 (6 ounce) cans tomato paste
- 1 cup water
- 1/2 cup sugar
- 1/4 cup chopped fresh oregano, divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 (16 ounce) package uncooked spaghetti

Directions

1. Heat the olive oil in a large saucepan over
medium heat, and cook the onion until lightly
brown. Mix in 2 cloves garlic, and cook 1 minute.
Stir in crushed tomatoes, tomato paste, water,
sugar, 1/2 the oregano, and bay leaf. Season
with salt and pepper. Bring to a boil, reduce
 heat to low, and simmer while preparing meatballs.

2. In a bowl, mix the ground round, bread crumbs,
 remaining oregano, remaining garlic, parsley,
eggs, and cheese. Season with salt and pepper.
Roll into 1 inch balls, and drop into the sauce.
Cook 40 minutes in the sauce, or until internal
temperature of meatballs reaches a minimum of 160
degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to
a boil, and stir in the spaghetti. Cook 8 to 10
minutes, until al dente, and drain. Serve the
meatballs and sauce over the cooked spaghetti.

Chicken Chimi in the oven

I have not tried this one yet, but my sister says it
is really good so I will be making this one
in the next few days.  If you have any suggestions
let me know.


4 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups salsa
- 3 tablespoons water
- 1/4 cup chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 pound cooked, shredded chicken
breast meat
- 1 cup refried beans
- 6 (10 inch) flour tortillas

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
Lightly grease a medium baking dish.

2. Heat 2 tablespoons oil in a large saucepan
over medium heat. Saute onion and garlic in
oil until tender. Stir in salsa and water.
Season with chili powder, cumin, and cinnamon.
Transfer the mixture to a blender or food
processor, and blend until smooth.
Return mixture to the saucepan, stir in
the chicken, and cook until heated through.

3. Spoon an equal amount of refried beans
down center of each tortilla,and top with
 equal amounts of the chicken mixture.
 Fold tortillas over the filling, and
 secure with toothpicks. Arrange seam-side
 down in the prepared
baking dish, and brush with the remaining
 olive oil.

4. Bake 15 minutes in the preheated oven,
 turning every
5 minutes, until
golden brown and crisp.

Pumpkin Spice Cookies

I am getting in the pumpkin mood!! I love it. This is a really easy cookie that turns out very well for the small amount of ingredients. Good to take for school functions!

1 spice cake mix
1 small can pumpkin
1/2 bag small chocolate chips

Mix well. Bake at 350 until springs back.

Taco Soup

This is an all time favorite in our house. Anytime the weather starts to get a little cooler, I pull this one out. It is SO SO easy and really good. It feeds a lot, so plan on seconds and leftovers.
I am making this one for dinner tonight!

1 lb ground beef
1 med chopped onion
1 med chopped green pepper
2- 15 oz kidney beans (don't drain)
1- 28 oz can whole tomatoes( don't drain) I use petite diced
1- 15 oz can whole kernal corn (don't drain)
1 can tomato paste
1 package taco seasoning mix
1 package light ranch dressing mix ( I just squeeze some regular ranch in, it works fine)
2 cups picante sauce
1 tsp salt

Mix all ingredients together, bring to a boil, cook for 1 hour.

** I like to brown my meat first and then add all ingredients to it. It cuts the simmering time in half.**