Fresh Peach Cobbler (Lisa Lowe)

I made this last Sunday and we were all blown away. It is delicious.

Preheat oven to 350

Mix and let stand:

4 cups fresh sliced peaches

1 cup sugar

In a separate bowl mix:

1 cup flour

1 cup sugar

2 tsp baking powder

1 cup milk

Melt in a 9x13 baking pan:

1 stick butter

Pour dough mixture over melted butter. Spoon peaches over dough. I added 1 box of fresh raspberries with the peaches. Place pan back in oven and bake for 35 minutes, until golden brown. I checked it after 35 min and added time at 5 minute intervals until cooked. (I cooked it 45 minutes) Serve hot with vanilla ice cream. You can also substitute blackberries for peaches.

Chicken Enchiladas (Jeanne Picket)

Every time we go to jeanne's house we come home with another great recipe.

4 chicken breasts, baked and shredded

(Bake at 350, 25 min.)

2 Tbs butter

1 onion diced

brown onion in butter and add:

1 16 oz. can crushed tomatoes

1 8 oz. can tomatoe sauce

1 tsp. cumin

1/2 tsp. oregano

1 Tbs. minced garlic

Divide sauce in half and in one half add:

shredded chicken

1 can black beans, rinsed

Other half add:

3/4 cup sour crean

1 can green chillies

1 Tbs. sugar

1/2 tsp each salt and pepper

In a 9x13 baking pan fill:

8 tortillas with chicken mixture and

2 cups monteray jack cheese and cheddar chesse, shredded

Top with remaining:

sauce and cheese

If you want to make a casserole: tear tortillas into strips and add both chicken mixture, remaining sauce and top with cheese.

Bake covered at 350 for 45 min. till hot. Serve with shredded lettuce and tomatoes. Serves 8

Melissa's Balsamic Salad Dressing

1 package Good Season's Italian Dressing
Canola Oil
Red Wine Vinegar
Balsamic Vinegar (I buy a good quality one just for this dressing)

Prepare the dressing on the back of the package beginning with the oil. Using the exact same measurements substitute the regular vinegar with the red wine vinegar and the water with the Balsamic vinegar.

Everyone will rant and rave when you serve this dressing, it makes any cook look great!!!

Zesty Lemon Chicken (Melissa Hickman)

6 whole boneless skinless chicken breats
2 cups fresh lemon juice (9-10 lemons
1 cup all purpose lemons
1 1/2 tsp salt
2 tsp paprika
1 tsp pepper
1/2 cup oil ( I use canola oil)
2 tbl grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth
2 lemons, sliced
minced parsley

In large zip-lock bag, combine chicken breasts and lemon juice. Refrigerate overnight, turning once

Remove chicken, reserving 2tbl of marinade, and pat dry. Put flour, salt paprika and pepper in a plastic bag. Shake until well mixed. Put chicken breasts in bag, one at a time, and shake to coat evenly. In large skillet, heat oil and fry breasts, a few at a time, until well browned, about 10 minutes. Arrange chicken in a single layer in large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tbl of marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. Bake at 350 degrees for 20-30 minutes or until tender

This is for "Larsee dotes", I got it out of the Creme de' Colorado, this makes a perfect picnic dish and is great cold!!!

Quick Chicken (Melissa Hickman)

Ok, here is my first contribution to the ''What are we having for dinner" blog......

Chicken breast bone in, skin on....
3 Garlic cloves pressed
Olive Oil
Pepper
Onion Salt

Heat oven to 450

Your are going to brine the chicken in 2 qts of water, 4 TB of Salt and 4TBL of sugar for one hour. Place the chicken in the fridge, when ready to use rinse and pat chicken dry. DO NOT put extra salt on the chicken, the brine adds enough for the entire recipe.

Pour Olive Oil on chicken, don't ask how much, not too much and not too little, you're not going to deep fry them. Sprinkle with garlic, onion salt and pepper. Cook for 30 to 40 minutes until internal temp is 160.

DO NOT skip the brining, it makes the chicken super moist!!!

Really its a simple receipe and so good!

Enjoy!!

Salad De Maison (Nancy Marks)

Salad

1/4 lb bacon cooked and diced

2 heads romaine lettuce, torn into small pieces

2 cups cherry tomatoes, halved

1 cup grated Swiss cheese

2/3 cup slivered almonds, toasted

1/3 cup grated Parmesan cheese

salt and pepper to taste

1 cup croutons

In a salad bowl, combine romaine lettuce, tomatoes, Swiss cheese, almonds and bacon. Toss with dressing(recipe below), Parmesan cheese, salt and pepper. Garnish with croutons.

Salad Dressing

Juice of 1 lemon

3 cloves garlic, crushed

1 tsp salt

1/2 tsp pepper

Combine lemon juice, garlic, salt and pepper. Beating continuously with a fork, slowly add oil in a stream. Let stand 3 hours.

Chicken Won Ton Salad (Betsey Holley)

Salad

6 Chicken breasts, skinned

1 bottle(10 oz) Kikkoman Teriyaki Sauce

1 medium head of iceberg lettuce, torn into pieces

8 to 10 large leaves Romaine or Red Leaf lettuce, torn into pieces

6 to 8 green onion, sliced

1/4 slivered almonds, toasted

1/4 cup sesame seeds

1/2 package(16 oz) won ton skins, fried

One the day before serving, place chicken breasts in a baking dish with the Teriyaki sauce and bake at 350 degrees for 1 hour, turning every half hour. Cool and dice. Place back in sauce for a few hours. Drain and store in a plastic bag overnight. Cut a stack of won ton skins into 4 strips or squares. Seperate and fry in hot oil until light brown. Drain on paper towel and set aside. When ready to serve, put lettuce in a large bowl and top with chicken and the remaining ingredients. Toss with dressing (below).

Chicken Won Ton Salad Dressing

3/4 cup oil

1 Tbsp Sesame seed oil

1/2 cup Jananese rice viegar

1/3 cup sugar

2 tsp salt

1 tsp coarse pepper

Combine all ingredients and refrigerate for several hours or overnight. Makes 1 3/4 cups dressing.

*For a low-fat option use 1/4 cup oil and 1/2 cup applesauce

Mrs. Leeds Salad Dressing (Allison Warner)

1 Cup Cider Vinegar

1 1/2 Tbsp Onion Salt

1/2 Tbsp Thyme

1 Tbsp Capers with juice

1/4 Cup Lemon juice

1/4 Tbsp Rosemary

1 Cup Sugar

1 Tbsp Garlic Salt

1/4 Tbsp Basil

1/4 Tsp Whole Dill Weed

1/2 Cup Orange juice

Put in quart jar- shake well. Add Wesson oil to top of neck, and shake very well. This can also be made in a food processor adding oil in a small stream. It will stay together better.

*For a low-fat substitute half of the oil with applesauce

Homemade Oreo's (Kathryn Ellison)

Cookie

1 box Chocolate Cake Mix or Devils Food Cake

2 eggs

1/2 cup oil

1/4 cup flour

Preheat oven to 350 degrees. Mix all ingredients together and roll into little balls. Bake for 10 minutes. Take out of oven and place cookies on a cooling rack until cookies are completely cooled.

Frosting

2 cups powdered sugar

8oz cream cheese

1 cube of butter (room temperature)

Beat with an electric mixer until fluffy.

To assemble cookies place 1 heaping tablespoon of frosting on one cookie and top with another cookie...just like an oreo!

Fruit Soup (Shirley Hale)

10 oranges
5 grapefruits
1 medium jar Marciano cherries
4 kiwis (optional)
1 can pineapple tidbits(optional)
2 bananas (optional)

Orange Juice to taste

Cut tops and bottoms off of oranges and grapefruit. Remove remaining peel with a knife and segment fruit into a large bowl. Discard pith (membrane). Add can of pineapple including juice, and drained cherries into bowel. If you want more sauce with your fruit add orange juic, about 1 to 2 cups. Chill in refrigerator until ready to eat. Right before serving add sliced bananas and kiwi.

Shirley Hale's Variation

2 cups simple syrup instead of sugar (recipe to follow)

omit pineapple, kiwi, bananas, and orange juice

Simple Syrup

1 ½ cups sugar
1cup water

Combine water and sugar in a saucepan. Cook over med-low heat until dissolved, stirring occasionally. Set aside to cool.

JoAnn Hickman's Variation

Sugar to taste

Orange juice to taste

juice from Marciano cherries

Lucy Hickman's Variation

1 tsp grenadine syrup

2 or 3 TBS of sugar

juice of 1 lime

*This recipe origanated with Shirley Hale and has been adopted by JoAnn, Lucy, and other Hickman family members as a favorite Christmas time treat!

Bread Pudding French Toast (A La Stoneridge)

1 loaf French, Italian, or Challah bread, cubed

cinnamon

12 eggs

1 1/2 cups milk (whole is best)

1 1/2 t vanilla

1 heaping t butterscotch instant pudding mix

1 cup light brown sugar

1 stick butter melted

2 T maple or corn syrup

dash of nutmeg

1/2 t cinnamon

Place bread cubes in a sprayed 9x13 baking dish. Sprinkle with cinnamon. Combine eggs, milk, vanilla and pour over top of bread cubes. Combine remaining ingredients and sprinkle on top of soaked bread. Cover and refrigerate overnight. Bake uncovered at 350 for 40-45min.

Serves 8. If you need to hold for any length of time, be sure to cover with foil so the top doesn't get too dry. Serve with a sprinke of confectioners' sugar and warm maple syrup.