Nut Balls

Nut Balls

1 ½ cups finely chopped/ground nut

 (hazelnuts, walnuts, pecans, etc.)

1 cup sifted flour

2 tablespoons sugar

½ cup soft butter

¼ teaspoon salt

1 teaspoon vanilla extract

Confectioner’s sugar

Heat oven to 375 degrees.  Combine all ingredients except confectioner’s sugar in a large mixing bowl and mix thoroughly.   Refrigerate dough for at least one-half hour.   Form Dough into 1 inch balls, place 1 inch apart on ungreased cookie sheet and bake 15-20 min, until set but not brown.   Cool partially on cooling rack and roll in confectioner’s sugar while warm. Re-roll in sugar just before serving.

I baked my cookies before freezing them. Also, I used walnuts in half the cookies and pecans in the other half.  I have no ideas which are which at this point. J

Thaw.   Re-roll in confectioner’s sugar just before serving.

White Chicken Lasagna

White Chicken Lasagna

1/2 cup of melted butter

1/2 cup of flour

3/4 tsp of salt

1/4 tsp black pepper

1/2 tsp dried basil

3 cups chicken broth

3 cups cooked chicken, diced

8 oz lasagna noodles

2 cups of cottage cheese (I used 1 1/2 cups of ricotta cheese)

1 egg, slightly beaten

1-10 oz pkg of frozen chopped spinach, cooked and drained

1/2 lb of mozzarella cheese

8oz fresh parmesan cheese, grated

Yields 10-12 servings

Cooking Day:

Melt butter in a large sauce pan; blend in flour, salt, pepper, and basil.  Stir in chicken broth.  Bring to a boil, stirring constantly, until mixture is thickened.  Remove from heat and add chicken.

Cook and drain noodles according to package directions.  Mix cottage cheese (or ricotta) with beaten egg and set aside.  Place one third of the chicken mixture into a 9x13 baking dish.  Top with half of the noodles, half of the cottage cheese (ricotta) mixture, half the spinach, and half the mozzarella cheese.

Repeat.  Top with the last third of the chicken mixture.  Sprinkle with parmesan cheese.  Freeze.

Serving Day:

Uncover lasagna, and thaw completely.  Bake 45 minutes at 375 degrees until bubbly.  Remove from oven and let stand 10 minutes before serving.

November Exchange will be on Sunday, November 20th, not sure where yet!

Misti - 

Kris - 

Kerry - breakfast

Susan - 

Dawn -

Stephanie -

Cheesy Chicken Rice

Cheesy Chicken & Rice

Ingredients
nonstick cooking spray
1 ½ cups uncooked white rice
1 16-ounce bag frozen peas

2 cups (8 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons paprika
2 cups nonfat milk
½ cup water
Spray one 9 x 13-inch baking dish with nonstick cooking spray.

Putting the dinner together

Put the rice, peas, cheese, chicken, and onion in a large bowl and mix together. Combine the sugar, salt, and chili powder. Put in baking dish and sprinkle with the chili powder mixture. Sprinkle the paprika on top.

Preheat the oven to 350F. Pour the milk and water into the baking dish. Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble. Remove lid, gently stir to combine ingredients. Cover, bake 20-30 minutes until all liquid is absorbed and rice is tender.

To Reheat
Thaw in the refrigerator. Place chicken mixture(bag #1) in pan. Pour the milk/water (bag #2) into the baking dish and bake as directed above.

Zesty Burger Soup

Zesty Burger Soup

1 pound lean ground beef, browned and drained (or turkey)

2 (10.5-ounce) cans tomatoes and chilies

1 (15-ounce) can whole kernel corn, undrained

1 (15-ounce) can black beans, drained and rinsed

4 cups chicken broth

shredded cheddar cheese (to add later, optional)

The Ingredients.

Use a 6-quart slow cooker. Brown meat in a skillet on the stove top, and drain. Put into your cooker. Add the whole cans of tomatoes and chilies and corn. Drain and rinse off the beans and add. Pour in the chicken broth.

That's it! Really!

Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese.

Recipe from:   http://crockpot365.blogspot.com/2010/10/zesty-burger-soup-slow-cooker-recipe.html

October Exchange

Okay, we are all set to exchange.  Saturday, October 15th.

Possibly at the Berea Halloween event.

Dawn - 

Kerry - (off this month)  

Kris - Apple Pork Chops

Misti - Zesty Burger Soup

Susan -