Veggie Chili - Behof Style

1 tablespoon olive oil

¼ cup chili powder

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon salt

1 tablespoon ground black pepper

1(12 ounce) packages vegetarian burger crumbles

2 cans chopped or crushed tomatoes

1 cup frozen whole kernel corn

1 can kidney beans, drained

1 can black beans, drained

Mix all ingredients well in a large crock pot. Simmer on low for 6-8 hours. Enjoy with cheese or other such topping.

Enchilada Lasagna, Jennifer Van Tasel - Shattles, style

My friend Jen says this is her "fav recipe everrrrr: (because i'm italian and bad at rolling enchiladas)."

For Sauce:

2 green chiles, diced (they are more flavorful if you broil them first)

2 cloves garlic, minced

2 1/2 tsp chili powder

1 1/2 tsp ground cumin

2 cups chicken broth

3 cups tomato sauce

1/2 tsp salt

1/4 tsp ground black pepper

For filling:

1 tbsp vegetable oil

2 lbs chicken, beef (cubed) or ground beef

1 1/2 cup diced onion (i usually use one medium yellow onion)

1 clove garlic

1 tsp oregano

pinch salt

Also need:

6 inch corn tortillas

3-4 cups shredded cheese

any other condiments you like - green onions, sour cream, salsa

Sauce:

Combine chiles, garclic, chili powder, cumin, broth, tomato sauce, salt and pepper into a saucepan - bring to a boil

Simmer 15 minutes, take off heat and set aside

Filling:

Heat veg. oil in frying pan, saute meat 7-9 minutes and remove from the pan

Add onions and salt, sweat for 4-6 minutes

Add garlic and oregano, cook until onins are tender (2-3 more min)

Add chicken back into mixture and remove from heat.

Assembly: (in a 13x9 inch (or slightly smaller) glass dish)

pour a small amount of sauce at the bottom of the dish

dip tortillas in sauce and layer the bottom of the dish until covered

add a layer of meat and cheese

add sauce and an additional layer of tortillas

repeat until you have 3-4 layer completed,

top with remaining sauce and cheese

Cover with foil and bake at 350 for 30 mins, remove foil and cook an additional 10 minutes until cheese is bubbly!

ENJOY!

Rice Salad

This is from my friend Irina. It looks like a tasty addition to a church potluck.

2 cups hot cooked brown rice

3 tablespoon olive oil

1 cup frozen corn kernels

1 can of black beans, rinsed and drained

Juice from 2 limes

Pinch of salt and pepper

1 red or yellow bell pepper, seeded and diced

1 cup of cherry tomatoes, halved

1 jalapeno pepper, seeded and minced

1/2 cup red onion, diced

1/4 cup chopped cilantro

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.

In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in hot rice, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.

Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Serve at room temp.

Sweet Potato Pie - Dale Lee Berg III Style

My friend from High School shared this recipe with me and it's too good not to save. Besides Sweet Potato Pie is like a 1000 times better than pumpkin pie, any day of the week.

9 inch pie crust -

1.5 cups flour

1/2 cups shortening

1/4 tsp salt

4 Tbsp Cold Water

Fluff shortening, salt, and flour together until it makes little balls, add the water and form into a dough (don't fuss with it too much). Press out onto wax paper to fit a 9 inch pie pan. Place crust on pie pan and make it look pretty on the edges. Refrigerate for 1 hour before adding filling.

Pie Filling -

2 cups cooked mashed sweet potatoes (just guestimate amounts and cook them on a pan with a little water for 1 hour at 375).

2 eggs

1.25 cups milk

3/4 cup sugar

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

4 Tbsp butter (melted)

Whip it all together until smooth and pour into pie crust (it will be really runny). Place in preheated oven at 425 for 10 minutes and then drop to 300 for 50 minutes or until filling is firm (shake the rack and see if it is still runny). Because the crust was cold it will not burn in the oven, no need to cover it. Enjoy!

White Chili

I have enjoyed this recipe a couple of times with a big bag of Tostitos!

1 TBS vegetable oil

2 medium onions, chopped

2 cloves garlic, finely chopped

3 cups chicken broth

2 TBS chopped fresh cilantro

2 TBS lime juice

1 tsp ground cumin

1/2 tsp dried oregano leaves

1/4 tsp red pepper sauce

1/4 tsp salt

1 can whole kernel corn, drained

1 can great northern beans, drained

1 can butter beans, drained

2 cups chopped cooked chicken breast

Heat oil in a big pot over medium heat. Cook onions and garlic in oil, stirring occasionally

until onions are tender.

Stir in remaining ingredients except chicken. Heat to boiling,

reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer

until hot.

Some Mores in the Oven

1/3 cup graham crackers, crushed

1/3 cup brown sugar

1 1/2 cups of M & M’s

1/2 cup of melted butter

1/2 bag mini marshmallows

1 tsp. vanilla

Combine all ingredients, except marshmallows.

Press mixture into 9-inch square baking pan.

Place the marshmallows on top.

Bake at 350 for 15 minutes. Cool completely.

Cut into bars and enjoy!

Fry Bread

OH! I am so excited for this! Some of by best memories are of my Grandpa Brewer pulling out all the fry bread stuff and making a lovely dinner in good ole Pinedale, AZ.

4 cups of all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cup warm water
4 cups shortening for frying

Combine flour, salt, and baking powder. Stir in warm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 in thick and make a, small hole in the center of each patty. Fry one at a time in 1 in of hot shortening.

Enjoy!