See you in January!

Thanks so much for making Fall Recipe Club so much fun and so delicious!!! Feel free to continue to post or contribute other favorite recipes!!!

Since the holidays are so busy, we won't meet again until January.
Here's what we have to look forward to in 2009!!!

January 13th: Pasta!!! (All cooks will prepare a Pasta dish - there will NOT be an appetizer/side or dessert dish)
Host/Main Dish:Jane Ellen
Also cooking:Amber, Becky, Molly

February 3rd: Panini Night!!! (again, no appetizer/side/dessert)
Host/Main Dish: Laura Lee
Also cooking: Shadley, Angie

March 3rd: March Madness!!!! Appetizers are back by popular demand!!!!
Host/Main Dish: Jodie **EVERYONE bring an appetizer to share

April 14th: Eggsellent EGGS!!!!
Host/Main Dish: Erica
Also cooking:Peggy, Jolie

May 5th: Cinco de Mayo!!!
Host/Main Dish: Destiney
Side: Kanani
Dessert: Monica

June 2nd: Salads!!!
Host/Main Dish: Shadley
Additional Salads: Jodie, Mandee, Kanani
Dessert Salad: Laura Lee

Cafe Rio Chicken & Dressing

(Shared by Erica)

Cafe Rio Chicken:
3-4 large boneless, skinless chicken breasts
1 cup Kraft Zesty Italian dressing
1 Tbsp cumin
1 Tbsp chili powder

Put all ingredients in your crockpot and cook for 3-4 hours. Remove chicken and cut up/shred, then return it to your crockpot for another hour. The chicken is great on salad, in tacos, enchiladas, or whatever you like! Enjoy!!

Cafe Rio Dressing:
1 buttermilk ranch recipe packet (made according to package directions)
2 tomatillos
1/2 bunch cilantro
1-2 cloves garlic
Juice of 2 limes
1 jalapeno (add seeds for spicy flavor)

Blend the tomatillos, cilantro, garlic, lime juice and jalapeno in your food processor with about a cup of the dressing. Add the mix into the rest of the dressing and mix well to incorporate all the flavors together.

Crock Pot Cream Cheese Chicken with Mushrooms

(Shared by Angie)

5-6 boneless, skinless chicken breast or thighs
2pkgs cream cheese
2 cans cream of mushroom soup
2 cups sliced mushrooms
1 medium diced yellow onion

Cook chicken and onion in crock pot on medium heat for 2-3 hours. Add remaining ingredients and turn heat to lowo stirring occassionally to mix cream cheese with soup. Cook 1-2 hours more and serve over rice or your favorite pasta.
Pairs well with grilled asparagus or eggplant.

Crock Pot Chocolate Cake

(Shared by Mandee)
1 package chocolate cake mix
1 container of sour cream (8oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours. Makes about 12 servings.

Crock Pot Apple Crisp

(Shared by Destiney)
6 cups apples, peeled, cored, sliced
1/2 cup quick dry oats
1/2 cup flour
1/2 cup brown sugar
2 Tbsp margarine
1/2 tsp ground cinnamon

Place apples in a slow cooker sprayed with non-fat cooking spray. Combine remaining ingredients in a mixing bowl until crumbly. Sprinkle mixture over apples.
Cover and cook on low for 4 hours or high for 2 hours.

Pumpkin Bread

(Shared by Shadley)

1 cup oil
4 eggs
2/3 cup evaporated milk
2 cups canned pumpkin
3 cups sugar
3 1/3 cups flour
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 tsp baking soda
chocolate chips, optional

Bake at 350 degrees for 1 hour. Makes 2 loaves.

Eclair Cake

Welcome back to Recipe Club!!!
Hope you enjoy this recipe for delicious Eclair Cake!!!
(Shared by: Kanani)
Preheat Oven to 400 degreesº

Combine and bring to a boil:
1 Cup Water & 1 Cube Margarine. Remove from heat. Stir in 1 Cup Flour. Add 4 Eggs, one at a time (may use mixer). Pour the batter into a greased 12x18" jelly roll pan. Bake for 20 minutes or until light brown in color. Cool completely (will look bumpy).

Filling – (I make it in the blender)
3 Cups Milk
8 oz.Cream Cheese, softened
1 Large Pkg. Instant Pudding (chocolate, vanilla, pistachio)
(Blend until Pudding thickens)

Pour over cooled crust. Spread with 12oz Cool Whip. Refrigerate or Freeze to set.
*If you made chocolate or vanilla, just prior to serving, drizzle with Hershey’s Syrup!

The Ultimate Summer Salad

Here's a little preview of what you will be seeing at Recipe Club's "Salad Night" next month:

 

Do you really want to miss it this time?

Tortilla Soup

Tortilla Soup Hands On: 20 minutes Total: 30 minutes Makes: 10 servings (1 cup each)

Ingredients

• 2 tablespoons Pure Wesson Vegetable Oil
• 1 large onion, chopped (1 large = 1 cup)
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, finely chopped
• 3 cans (14 oz each) chicken broth
• 1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
• 2 cups shredded cooked chicken
• 1 cup whole kernel corn
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups tortilla chips, broken (2 cups = 4 oz)
• Shredded Cheddar cheese, sliced green onions, cilantro sprigs and diced avocado, optional

Directions

1. Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
2. Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt and pepper. Simmer, uncovered, 10 minutes.
3. Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro and avocado, if desired.

Nutrition (per serving)
Calories	138	Sugars	3 g
Total fat	6 g	Protein	11 g
Saturated fat	1 g	Vitamin A	13%
Cholesterol	24 mg	Vitamin C	45%
Sodium	740 mg	Calcium	4%
Carbohydrate	11 g	Iron	5%
Dietary fiber	2 g

ConAgra Foods, Inc. All Rights Reserved.

Don't forget!

Recipe Club is April 1st at 7pm! It will be at my (Erica's) house, but technically Kanani is still "hosting" as she will bring the main dish. Check the assignments in the sidebar to see if you need to bring something this month. See you there!

Recipe Club Blog

So.. here's the first post on the new blog. If you want to post too, let me know. I'll add you as an authorized user. This way we can post our recipes, get ideas, and give cooking tips throughout the month. So, comment to this post if you want to participate on the blog!