Marvelous Recipes

All the delicious Mexican flavor you love in a simple, easy-to-make dinner!

1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil
1 (16 oz) can refried beans
1 (10 oz) can diced tomatoes and green chilies
8 flour tortillas, cut into 1-inch strips ( I used Jalapeño Cheddar flavor)
1 (11 oz) can Mexicorn, drained
2 cups shredded cheddar cheese

1. In a large skillet, cook the chicken, cumin and salt in 1 tablespoon olive oil until the chicken is no longer pink.

2. In a small bowl, combine the refried beans and tomatoes. Spread 1 cup of mixture into a greased 11×7-inch baking dish. Top with 24 tortilla strips; layer with 1/2 the corn, 1/2 the bean mixture, 1/2 the chicken and 1/2 the cheese. Repeat the layers.

3. Make a lattice crust* over the filling with the remaining tortilla strips; brush with the remaining olive oil. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and cheese is melted. Makes 6 servings.

* I was in a hurry and just laid mine on top!

Emily

I discovered this recipe in an old church cookbook and decided to try it. It was different from my usual baked beans but very good!

1 (15.5 oz) can chili hot beans
1 (16 oz) can pork and beans
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup honey
1/2 cup brown sugar
1 tablespoon prepared mustard
1/4 cup tomato ketchup
4 slices bacon, cooked crisp and crumbled

Combine all of the ingredients in a 1-1/2 quart casserole; blend well. Bake, uncovered, at 300 degrees F for 1 hour.

Emily

Cold weather comfort food at it’s very finest! And just in time for the chilly fall and winter seasons!

1 (12 oz) package wide egg noodles
2 pounds lean ground beef
1 medium onion, chopped
1 pound (16 oz) process cheese (Velveeta)
1 (11 oz) can whole kernel corn, drained
1 (10.5 oz) can condensed chicken with rice soup, undiluted
1 (10.5 oz) can condensed cream of mushroom soup, undiluted
1 (10.5 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 to 1/2 teaspoon pepper

1. Cook the noodles according to the package directions. Meanwhile, cook the ground beef and onion in a Dutch oven over medium-high heat until the meat is no longer pink; drain. Remove from the heat; add all the remaining ingredients and stir to blend well.

2. Transfer mixture to a greased 13×9-inch casserole. Cover and bake at 350 degrees F for 45 minutes or until hot and bubbly. Makes 8 to 10 servings.

Note: You can divide this recipe between 2 (8×8-inch) baking dishes and freeze one for later use, if desired. Each casserole would contain 4 to 5 servings.

Emily

Another simply delicious chicken dinner your family is sure to enjoy! It’s perfect for using those chicken, turkey or ham leftovers

2 cups uncooked rotini pasta
1 (14 oz) package frozen broccoli florets
2 cups cooked chicken, cubed or cut into bite-size chunks
1 (10-3/4 oz) can condensed cream of chicken soup
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese

1. Cook the pasta according to package directions; drain. Cook the broccoli florets just until tender-crisp; drain.

2. Transfer cooked pasta to a 2 quart casserole sprayed with cooking spray; top pasta with cooked broccoli. Sprinkle cooked chicken chunks over the broccoli.

3. In a medium bowl, combine the soups, milk, pepper and Parmesan cheese; pour over the pasta mixture.

4. Bake, uncovered at 400 degrees F for 25 minutes or until hot and bubbly; stir. Top with the cheddar cheese; let stand until the cheese melts. Makes 6 servings.

Emily

This hearty hungry-man casserole is one of my hubby’s favorites!

1 pound bulk Italian sausage (I use hot)
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
2 (15 oz each) cans tomato sauce
1 (6 oz) can tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
2 (2.25 oz each) cans sliced ripe olives, drained
2 (6.5 oz each) cans mushroom stems and pieces, drained
1 (12 oz) package wide egg noodles, cooked and drained
2 cups shredded cheddar cheese

1. In a dutch oven over medium heat, cook the sausage, beef, onion and green pepper until the meat is no longer pink; drain.

2. Stir in the tomato sauce, tomato paste, Italian seasoning and garlic powder; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stir in the olives and mushrooms; cover and simmer for 5 minutes. Add the noodles. Pour into a 13×9-inch baking dish sprayed with cooking spray. Sprinkle cheese on top.

4. Bake at 350 degrees F for 25 to 30 minutes or until hot. Makes 8 to 10 servings.

Emily

Holiday time or anytime, your family is sure to enjoy this creamy delicious pumpkin pie! Bake up some goodness for your family today with this simple, easy recipe!

4 large eggs, beaten
2 cups cooked pumpkin, canned or fresh
1 cup firmly packed brown sugar
1 tablespoon pumpkin pie spice*
1 tablespoon all purpose flour
1 teaspoon salt
1 (12 oz) can evaporated milk
1- 9-inch deep dish pastry shell, unbaked

1. In a large mixer bowl, combine the beaten eggs and pumpkin. Add the brown sugar, pumpkin pie spice, flour and salt; blend well. Stir in the evaporated milk and mix well.

2. Pour mixture into an unbaked pastry shell. Bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and continue baking for an additional 35 to 40 minutes. Cool in pie plate. Garnish with whipped cream, if desired. Store covered in the refrigerator. Makes 8 generous servings.

* As a substitute for the pumpkin pie spice, you may use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.

Emily

2 cups all-purpose flour
1 cup granola without raisins
2/3 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
2/3 cup apple juice
1/4 cup vegetable or canola oil
1-1/2 cups finely chopped peeled apples
1/2 cup chopped walnuts

1. Combine the first 7 ingredients in a large mixer bowl. In a separate small bowl whisk the eggs, apple juice and oil; stir into the dry ingredients just until moistened. Fold in the apples and walnuts.

2. Fill greased muffin cups 3/4 full. Bake at 400 degrees F for 16 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 5 minutes in the pan; remove from the pan and place on wire rack to cool. Makes 12 to 15 muffins.

Emily