Chipotle Chicken Cornbread Cups

1 cup (4 oz.) grated cheddar cheese

1 pkg. (7.5-8.5 oz) corn muffin mix (or you can make from scratch using 1 cup yellow corn meal and 1 Tbsp. sugar)

1 cup (8 oz.) sour cream, divided

¼ cup all purpose flour

2 Tbsp. Chipotle Seasoning (I used Mrs. Dash)

1 small red bell pepper, finely diced

1-2 green onions with tops (about ½ cup thinly sliced)

1 ½ cups finely diced cooked chicken

Additional sour cream (optional)

Snipped fresh cilantro (optional)

Preheat oven to 350 degrees. Combine cheese, muffin mix, ¼ cup of the sour cream, flour and 1 Tbsp. of the Chipotle Seasoning; mix to form a thick batter.

Spray wells of the mini muffin pan with nonstick cooking spray. Divide batter evenly among the wells. Bake 14-16 minutes.

Meanwhile, place the red pepper and onions in a nonstick skillet and cook 2-3 minutes until pepper begins to soften. Add chicken and remaining 1 Tbsp. Chipotle seasoning to pan; cook and stir 2-3 minutes or until heated through. Add remaining ¼ cup sour cream. Mix well.

Remove muffins from the oven. Immediately press the tops of the muffins down to form little cups. (If you have a mini-tart shaper, this works well). Cool in the pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among the cups. Top with additional sour cream and sprinkle with the cilantro, if desired.

24 servings:

Calories 100, Total Fat 4.5 grams, Saturated Fat 2.5 grams, Cholesterol 20 mg, Carbs 8 grams, Protein 5 grams, Sodium 180 mg, Fiber 0 g.

Zucchini Bread

Prehat Oven to 375 degrees

3 eggs
1 cup oil
2 ¼ cups sugar
2 cups grated/peeled zucchini
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons cinnamon
3 cups flour
3 teaspoons vanilla
1 cup chopped nuts

Beat eggs until light & fluffy. Add sugar, vanilla & oil. Blend well. Stir in grated zucchini. Sift flour, baking powder, baking soda, salt & cinnamon.

Fold in nuts. Pour into greased & floured Bundt pan. Bake at 375 for 1 hour until done.

Viennese Apple Pie (Apple cake)

1/2 lb. butter
3/4 c. sugar
4 eggs
Dash salt
Rum to taste or 3/4 tsp. vanilla
1 1/2 c. flour
1/8 tsp. baking powder

Mix ingredients according to series, then put 1/2 dough into the bottom of a spring form pan. Put 10-12 cut apples (3 Large Roman Beauty) mixed with cinnamon, raisins on top (optional) then second 1/2 of dough and 1/4 pkg. almonds.

Bake 30 minutes at 375 degrees then turn down to 350 degrees for 50 more minutes. Sprinkle with powered sugar.

Note from Wendy:  (When we made this, I bought a dozen apples-I think they were Fuji. My Grandma always used Roman Beauty when she baked any apples. I just sprinkled the cinnamon over the apples until they were all lightly coated.


Sorry not real clear. I wrote the recipe as the card had it!!!)

Garlic Dills (Betty Crocker)

Note - the outside jars contain the garlic dills, the center jar contains Nana's pickles.

36 to 40 pickling cucumbers (3 - 3 1/2 inches)
7 1/2 cups water
5 cups vinegar (5 - 6% acidity)
1/2 cup plus 2 tablespoons pickling or non iodized salt
12 cloves garlic
6 heads fresh dill
6 slices onion, 1/2 inch thick

Wash and scrub cucumbers carefully. Cut 1/4 inch slice from blossom end of each cucumber. Heat water, vinegar and salt to boiling in Dutch oven. Place 2 cloves garlic, 1 dill head and 1 onion slice in each of 6 hot jars. Pack cucumbers in jars, leaving 1/2 inch headspace. Covering with boiling brine, leaving 1/2 inch headspace. Wipe rim of jars. Seal and process in boiling water bath 10 minutes.

For regular dills, omit the garlic.

Nana's pickles

Note: Nana's pickles are the ones in the center jar.

Ingredients listed are per quart jar.

1 level Tablespoon non-iodized salt
1 level teaspoon pickling spices
1 whole dried red pepper
1 handful dill
2 whole cloves garlic cut up/smashed
1/2 teaspoon alum

Wash and sterilize jars. Wash unused lids in hot soapy water, rinse and keep hot.

Fill each jar with above ingredients and washed cucumbers, pack tightly, fill jar to neck.

Add cold tap water to top of jar.

Wipe moisture off top of jar then add hot lid, seal with ring and tighten as much as possible.

Turn upside down on brown paper overnight. In the morning, turn over and re-tighten any jars that leaked.

Store in a cool place.

Pickles are 1/2 done in 10 days and if you like them crispy, put them in the fridge to keep at this stage.

The longer they stand the stronger they get.

Note - Heidi Weinsoft gave me the same recipe the only difference is that hers did not call for the alum.

Enjoy!

Cherry Salad

1 14 oz. can sweetened condensed milk
1 can cherry pie filling
1 20 oz. can crushed pineapple - undrained
1/2-1 cup nuts (use your favorite variety)
16-20 oz container cool whip

Mix all ingredients together in a large bowl. Chill and serve.


This recipe was given to me by Carol Harvey who is the mother-in-law of my neice, Lindsey Smith Harvey.

Old Fashioned Rice Pudding

Here is Gag's famous rice pudding recipe in her own handwriting, this is surely a treasure!

1/2 cup uncooked regular rice (no instant or converted rice)
1/2 cup sugar
1 cup salted water
1 qt. whole milk
1/2 stick butter
3 eggs
1 cup plump raisins (optional)
1 tsp vanilla
2 TB. sugar
1 TB. cinnamon

Pour rice slowly into rapidly boiling salted water in 3 qt. pot. Cover tightly and cook about 7 minutes until all water has evaporated and the rice will be underdone. Add milk and butter, stir a little. Bring to a boil, cover and cook slowly over a low flame for one hour. Meanwhile, beat eggs, turn off heat. Add sugar, then eggs, slowly until mixture starts to thicken. Add vanilla and raisins. Pour into a dish and sprinkle with sugar and cinnamon mixture.

Good Luck!!