Verde Chicken Mexican Lasagna from LDS Living Magazine

1 pound chicken, cooked and shredded
1 16 oz. container sour cream ( I used non-fat Greek yogurt)
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-size flour tortillas
1 8-ounce package shredded Mexican blend cheese

Preheat oven to 350 degrees
     Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl.  Cut tortillas in half with kitchen shears. 
     In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.  Spread evenly.  Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover.  Top with 1/3 of the amount of shredded cheese. repeat with chicken mixture, tortillas, and shredded cheese two more times.  There should be three layers total. 
     Bake in oven for 20-25 minutes or until cheese is bubbly and casserole is warmed through.  Serve with sour cream and additional chopped cilantro.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1 cup butter
2 cup sugar
4 eggs
2 tsp vanilla
4 cup flour
1 tsp salt
1 tsp soda
2/3 cup cocoa

Cream butter and sugar. Add eggs and vanilla and beat again. Add the dry ingredients and beat until well mixed. Bake at 350 for 5 minutes. Pull out of oven and put 3-4 mini marshmallows on each cookie. Bake for 2-3 more minutes. When cooled, frost with chocolate frosting.

Frosting

3 cups powdered sugar
1/3 cup butter, softened
2 tsp vanilla
1/3 cup cocoa
3 to 4 Tbsp milk

These are so Good! I haven't tried it, but I also think they would be good with just a little mint flavoring in the chocolate frosting.

Pumpkin Stew

This stew is really yummy, especially on a crisp, fall day. 

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pounds small new potatoes
4 carrots, sliced, or 1/2 pound baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, choppped
2 teaspoons salt
1/4 teaspoon graound black pepper
1 teaspoon Lawry's seasoning salt (optional)
1 can (14.5 ounce) diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin

Heat 2 tablespoons oil in a large saucepan over medium-high heat.  Place beef in the saucepan and cook evenly until brown.  Transfer meat to a 2-quart or larger slow cooker.  Mix in remaining ingredients and simmer on high for 3-4 hours or low for 6-8 hours.  Serve with salad, cheese and crackers, cornbread, or tortillas.  Serves 8.

Pumpkin Pie Milkshake

1/3 cup canned pumpkin puree
1/4-1/2 cup milk
1/4 tsp. vanilla
1/2 tsp. cinnamon
1/16 tsp. ground cloves
1/16 tsp. nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers (Add more crackers as you drink the shake)

Put everything but the graham crackers into the blender.  Start with 1/4 cup milk and slowly add more if needed to make the blender process it all.  Sprinkle cruched graham crackers on top before serving.

Frosted Rhubarb Cookies

Halle and I made these cookies today and they are so yummy. Such a fun treat to have in the summer with fresh rhubarb! I got this recipe from tasteofhome.com. Substitutions for ingredients may be made if you wish. Enjoy!

Ingredients:

1 cup shortening

1-1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

Cream Cheese Frosting:

3 ounces Cream Cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Directions:

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. aprat onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

3. In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Cayenne Coconut Crusted Chicken with Spicy Apricot Dipping Sauce

Ever since Mom made coconut chicken at my house, it's been one of my favorite meals. This recipe is similar to hers with a little kick and a really yummy dipping sauce.

-Mix together in shallow bowl:
1/2 cup cornstarch
1/2- 1 tsp. cayenne pepper
3/4 tsp. salt
1/2 tsp. pepper
-In another small bowl whisk together 3 egg whites
-Place 2 cups sweetened shredded coconut in another shallow dish
-Heat canola oil in a heavy skillet
-Dip chicken tenders or small chicken breasts (I cut some in half)in cornstarch mixture, then egg whites, then press both sides into coconut. Put chicken in hot oil and cook a few minutes on each side till cooked through. Make sure your oil doesn't get too hot or the coating will burn before the chicken is done. Transfer to a paper towel lined plate.
-To make dipping sauce combine:
1 Tablespoon red wine vinegar
1 cup apricot preserves
1 tsp. crushed red pepper flakes

Tomorrow we're having the leftovers on a salad with a fruity dressing. I love when you can make 2 meals from one recipe!

Zucchini Pie

One prepared pie crust (bottom only) uncooked

Filling:
8 cups zucchini, peeled, sliced lengthwise, large seeds removed (4-6 medium zucchini, approx. 21/2 pounds)
1/2 cup brown sugaar
1/2 cup white sugar
1 tsp. vanilla
1 TBL. lemon zest
1/2 cup lemon juice
1 tsp. cinnamon
Pinch salt
2 TBL. corn starch

1. Pre-heat oven to 375 degrees F.
2. Cut zucchini slices into 1/4 inch-thick half cirles
3. Combine zucchini and all other ingredients in a bowl
4. Pour mixture into a large frying pan and simmer on stove until zucchini is tender. The sugar will begin to caramelize and thicken.  Stir a little while it caramelizes so it doesn't burn.  If mixture doesn't thicken, pour off some liquid.  Add a little more cornstarch to this liquid, stirring well, and return to the pan.  Simmer.
5. Pour mixture into pie crust
6. Sprinkle topping mixture on pie and bake at 375 degreees F. until top is golden brown, about 40-45 min.

Topping:
Mix 1/2 cup flour, 1/2 cup sugar,1/2 tsp. each ground ginger and cinnamon, and 1/4 tsp. ground mace.  Cut in 1/4 cup butter or margarine till crumbly.