Bruschetta

2 large tomatoes (or 5 Romas), seeds removed, chopped small
basil, a good handful, chopped
3 garlic cloves, minced
olive oil
salt
pepper
baguette, sliced

Mix tomatoes, basil and garlic together. Drizzle with a little olive oil, enough to lightly coat. Sprinkle with salt and pepper to taste. Serve on top of sliced &toasted baguette

Chicken Marinade

Honey Mustard
Soy Sauce

I put my chicken in a gallon sized ziplock bag and put in enough honey mustard and soy sauce to coat. I think for 2 chicken breasts I did approximately 3 Tbsp. honey mustard to 2 Tbsp. of soy sauce. You can marinade for 20 minutes or overnight.

My Dad's favorite - Blachinda

for the crust:

1 cup shortening
4 cups flour (approx.)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Using a pastry cutter or food processor, cut the shortening into the flour, salt and baking powder until the shortening is in pea sized pieces. Slowly add in milk and mix just until incorporated. Add more flour or milk as needed to make a soft but not sticky dough. Roll out to 1/4" thick and cut into 4" circles.

for the filling:

3 cups pumpkin
1 1/2 cups sugar
2 Tbsp. flour
2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger
3/4 tsp. salt

mix the filling together and place 1 - 1 1/2 Tbsp. of filling slightly off center onto the dough rounds. Fold over the dough and crimp with a fork. Brush with eggwash and bake for approximately 10 minutes or until golden brown on 375 degrees.

Note: traditional Blachinda recipes are typically savory, with pepper and onion salt rather than sugar

Variations - fill with any kind of pie filling or pudding

momma's and daughter's recipe night

What a perfect night to share recipe's, laughter, surprises, and fabulous friendships. Thank you for coming and being apart of this amazing event. I can't wait for you to post your delicious recipes.

Southwestern Eggrolls

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon.pepper
Dash of cayenne
20 egg roll wrappers
1. In a large bowl, combine everything but the egg roll wrappers. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

2. Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

3. Serve warm with sour cream, salsa and/or guacamole.

all you need is some:

1 cup cooked brown rice

2 containers of chicken stock

about 2 cups of cooked chopped chicken (rotisserie chicken is easiest)

1 tablespoon of sugar

1/2 a bunch of cilantro

and red pepper flakes to taste

super easy, enjoy!

Chicken and Black Bean Dish
1/2c chopped yellow onion and 1/2c green peppers chopped.
2 cloves of garlic
1lb of ck breast cut into strips
1lb Monterrey jack cheese grated
8 flour or corn tortillas
1can stewed tomatoes
1can tomato sauce sm
1 can black beans
1/2 c salsa
1tsp cumin
salt and pepper to taste

Cook chicken and slice into strips. set aside. In a skillet warm onion, garlic, g peppers,until tender. Then add ck, tomatoes, beans, salsa, seasonings stir together on med heat. 10-15 min. set aside. In a casarol dish spray with pam and layer corn shells then sauce, then cheese, repeat layers three to four times depending on dish size. Bake at 350 for 40min. Serve with sour cream, tortilla chips.