Easy Mexican Appetizer

My friend, Lori Little, is an awesome cook. And.....sometimes she's good at coming up with quick ideas for parties. She has brought this simple and delicious appetizer to my house many times. It's enjoyed by all, and she always returns home with an empty plate. It's a perfect appetizer for a Mexican dinner too! 

Ingredients:

• 8 oz. bar cream cheese, softened
• salsa
• shredded cheese
• scallions, cut up
• sliced black olives

Directions:

1. Spread softened cream cheese on serving plate.
2. Spread salsa on top of cream cheese.
3. Sprinkle shredded cheese on top of salsa.
4. Sprinkle scallions on top of shredded cheese.
5. Sprinkle black olives on top of scallions.
6. Serve with tortilla chips, Scooples, or Fritos.

Chicken Casserole

 Here's another recipe I got from my friend, Evelyn. I think it's going to be a keeper.

Cook and debone 3 pounds of chicken. (I will probably use a rotisserie chicken. ;). Put chicken in the bottom of a 9x13 casserole dish.

Combine the following:

• 1 can cream of chicken soup
• 1 can cream of celery
• 1 small can evaporated milk

Pour over chicken.

Top with 1 small package of Pepperidge Farm dressing. Pour 1 can of chicken broth over dressing.

Bake at 400° for 15-20 minutes

Sylvia's Rice Dish

My new friend in The Villages, Evelyn, shared some recipes from her church's recipe book. Here's one that is similar to my dear friend, Suzie's, recipe. It's yummy!

• 3/4 stick margarine
• 1 large onion, chopped.

Saute the chopped onion for 10 minutes in a covered casserole dish.

ADD:

• 1 can mushrooms, drained
• 1 cup rice (uncooked)
• 1 tsp. salt
• 1 can beef consomme
• 1/2 cup water
• dash of pepper

Stir & bake at 325° in covered dish for 1 hour.

Rosemary Roasted Chicken and Vegetable

 Thanks, Luke, for another great recipe!

Ingredients:

• 2 sweet potatoes, peeled and cut into 1" cubes
• 2 red bell peppers, cut into 1" cubes
• 1 onion cut into 1" cubes, layers separated
• 10 oz. jar artichoke hearts
• salt & pepper to taste
• 2 tsp. chopped fresh rosemary
• 2 chicken breasts, cut in half, crosswise
• 1 tsp. lemon zest
• lemon wedges for serving

Directions:

1. Preheat oven to 425°.
2. Place sweet potatoes in shallow bowl & microwave 2 minutes.
3. Coat 9"x13" pan with cooking spray.
4. Combine potatoes, peppers, onion & artichoke hearts in the pan. Sprinkle with salt & pepper, drizzle with 1/4 tsp. of olive oil, & 1 1/4 tsp. rosemary.
5. Stir to coat.
6. Move the vegetables to the sides, leaving a 4" path down the center of the pan.
7. Place chicken down center of pan. Brush with oil & sprinkle with remaining rosemary (approximately 3/4 tsp.)
8. Bake for 45 minutes or until chicken is 160°. 
9. Stir lemon zest into vegetables & combine.
10. Plate & enjoy!

Creamy Tomato Tortellini with Sausage

 We are staying with our daughter, son-in-law & granddaughter while we are awaiting the closing of our new home in The Villages, Florida. I must say our son-in-law has cooked some amazing dinners! This recipe is one I HAD to get from him...truly restaurant quality!

Ingredients:

• 1 lb. cheese tortellini
• 4 links Italian Sausage (either remove the casing or slice the sausage
• 2 - 15 oz. cans diced tomatoes
• 1/2 onion, finely chopped
• 1.5 or 2 tsp. garlic cloves
• 8 oz. block cream cheese, cubed
• approximately 6 oz. baby spinach

Directions:

1. Bring water to boil and cook tortellini according directions.
2. In large skillet, brown sausage. Drain fat if needed.
3. Add tomatoes, onion, garlic & spinach to browned sausage, and stir in cubed cheese until incorporated.
4. Drain tortellini. Add to sauce. Toss & serve.

Mama Sherri's Brownies

 Although my grandchildren call these delicious brownies "Mama Sherri's Brownies", the reality is that I got this wonderful recipe from a colleague when I started teaching in the early 1980's. Thanks, Chris Dever! These brownies have been a hit since I started making them.

1. Preheat oven to 300°.
2. Spray 9"x13" pan with Pam.
3. Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.
4. Add the following to the melted butter/cocoa mixture: 2 cups sugar, 1 cup flour, 1 teaspoon vanilla & 4 well-beaten eggs.
5. Pour mix into 9"x13" pan.
6. Bake for 35-45 minutes.
7. Frost with a tub of ready-made frosting.

Make Ahead Mashed Potatoes

(Prep time: 40 minutes ~ Baking time: 30-45 minutes)

Ingredients:

• 5 pounds russet or baking potatoes
• 1 stick salted butter
• 1 cup sour cream
• 8 oz. cream cheese, softened
• 1 teaspoon salt, or to taste

Directions:

1. Peel and rinse potatoes.
2. Cut potatoes into 2-inch pieces.
3. Put cut up potatoes in a large stock pot and cover with water.
4. Boil potatoes until they are fork tender (approximately 18-20 minutes)
5. Drain potatoes and add remaining ingredients.
6. Thoroughly mix all ingredients with a mixer.
7. Taste and adjust amount of salt if necessary.
8. Transfer mashed potatoes to a shallow baking dish (9x13) and cover with foil.
9. Right before baking, I usually drizzle melted butter on top of potatoes.
10. Bake at 350° for 30 - 45 minutes or until hot.

*** This delicious recipe was borrowed from www.makedinnereasy.com.