Dilly Oyster Crackers

Dilly Oyster Crackers 1 box oyster crackers 1 pkg Ranch House salad dressing mix 1 Tbsp dill weed ½ tsp garlic powder 1 c vegetable oil (or less--I use 3/4 c) In large bowl, add dressing mix, garlic powder and dill weed. Blend thoroughly. Add crackers, stirring well. Pour oil over and stir till coated. Leave sitting for 30 minutes, stirring frequently. Store in air tight container. You might as well double the recipe, since you have all the stuff out!

Creamy Chicken Enchiladas

(This recipe is adapted from bhg.com.)

2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)

1. Preheat oven to 350 degrees.
2. Steam spinach (3-4 minutes in a basket over a saucepan with 1" of boiling water).  Press the liquid out of the spinach.
3. In a medium bowl, combine sour cream, yogurt, flour, salt, and cumin.  Add milk and drained chili peppers; stir.
4. For filling, in a large bowl combine green onions, chicken, and spinach.
5. Stir in half of the creamy mixture to the chicken mixture.
6. Grease two large casserole dishes (including the sides).
7. Divide filling among the tortillas, roll up the tortillas, and place (seam side down) in the casserole dish.  Top with the remaining sauce.
8. Bake, covered, for 20 minutes.  Then back uncovered for 20 minutes.  
9. Remove from oven and sprinkle with cheese.  Let stand for 5 minutes.  Garnish with remaining green onions and cilantro, then serve with salsa, if desired.

Coleslaw ala Sandy

Coleslaw ala Sandy
1 pkg coleslaw
½ cup peanuts, chopped (or add more)
2 cloves garlic, minced (can add more to taste)
½ pkg Craisins
½ bottle Marzetti Original Coleslaw Dressing

Place coleslaw in L Ziplock bag; add dry ingredients, then pour dressing over all and blend well. Refrigerate a few hours to get the ingredients all happy together before serving.

Chimmichuri Sauce

Chimmichuri Sauce 2 cups packed fresh Italian parsley 4 medium garlic cloves, peeled and smashed 1/4 cup fresh oregano leaves (or you could also use dried, about 3 or 4 teaspoons) 1/4 teaspoon dried red pepper flakes or 1 small red chili pepper seeded and chopped ½ tsp Kosher salt Freshly ground black pepper 1 shallot, diced 1 cup extra virgin olive oil Put parsley, garlic, oregano, vinegar, pepper flakes, salt, pepper, and shallot in food processor and process till finely chopped. Scrape down sides of bowl as needed. Don't over processes, only about a minute is usually enough. Then with the motor running pour in the oil in a steady stream. Puerto Rican chef said he makes it a day or two ahead, and it will keep in the fridge for up to a week. Grill the skirt steak or any other kind of steak, chicken, or pork. Slice the meat, and serve the sauce in little individual bowls for each person to dip each bite of meat in. They also use this sauce to dip their wonderful tostones in. And I discovered that the last couple of pieces of my potato was also good smashed into the last little bit of it. I think this would also be delish spread on slices of lightly toasted French baguette. Originally from Argentina, recipe adapted in Puerto Rico.

Cilantro Coleslaw

6 cups very thinly sliced green cabbage, (about 1/2 head)*

1 1/2 cups peeled and grated carrots, (2-3 medium)*

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

juice of 1/2 lime

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil, salt, and lime in a small bowl. Pour over cabbage and carrots; toss well to coat.

*Use a bag of shredded coleslaw with carrots.

(Originally called Mexican Coleslaw, this salad is very fresh but not spicy at all.)

Perfectly Baked Sweet Potatoes

1. Wash sweet potatoes and prick skin with fork.
2. Line bottom rack of cold oven with aluminum foil to catch any drips.
3. Place sweet potatoes on top rack.
4. Set temperature at 425 degrees.  If potatoes are 2"-3" thick, set a timer for 45 minutes.  If they are larger, set a timer for 1 hour.
5. When the timer goes off, do not open the door but turn off the oven.  Let potatoes continue to cook for another 30 minutes and then remove from the oven.

The potato skin will peel off easily with this method!  Either serve immediately or cool, peel, and store in the fridge.

Eclair Cake - No Bake

Eclair Cake–no bake Use 9x13 pan

INGREDIENTS
 2 (3.4 oz) packages Vanilla Instant Pudding mix dry
3 ½ cups whole milk
12 oz cool whip
2 (14.4) oz packages graham crackers

FROSTING
3 Tbsp butter
3 Tbsp milk
3 Tbsp cocoa
½ cup powdered sugar

INSTRUCTIONS
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip. In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. Poor half of pudding/cool whip mixture on top and level. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly. Put the second half of pudding/cool whip mixture on top and level. Put the final layer of graham crackers on top with bumpy side down. This will help the top look smoother when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FOR THE FROSTING:
Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe.)

Refrigerate overnight and dig in!

Black Eyed Peas Supper

4 servings 1 can black eyed peas, with liquid ½ lb bulk sausage ½ c chopped green pepper (or celery or green onions) 1/4 c chopped onion 1 clove garlic, finely chopped 1 c canned tomatoes 1/3 tsp black pepper 1/3 tsp oregano 1/4 tsp rosemary 1/2-1 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) Barb Arden I have made this often, but I pretty much double everything and make a big pot of this goodness so that I can have leftovers. Hubby and I both love it!...Sandy B