Chili Cheese Breakfast Casserole

Ingredients: 
8 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1 tsp. salt
12 oz. cottage cheese
3 c. Monterrey Jack cheese
2 4oz. cans of chopped green chili
1 large tomato, cubed
1 small onion, diced small

Mix flour, powder, and salt into the eggs.  Add remaining ingredients and pour into a greased 9x13 inch pan.  Cook at 350 for about 40 minutes or until done.

Chocolate Chip Cookies

Ingredients:

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 Tbls. vanilla
4 cups flour
5 cups oatmeal (ground into flour)
4 tsp baking soda
4 tsp baking powder
1 tsp salt
2 12oz bags chocolate chips
8 oz Hershey bar, shaved
3 c. nuts

Directions:

1. Cream together butter, sugar and brown sugar. Add eggs and vanilla and mix well. Mix together flour, oat flour, salt, baking powder and baking soda. Stir in chocolate chips, grated Hershey bar and nuts (if using). Drop by 1 1/2" balls onto cookie sheet with parchment. Bake at 375° for 6-10 minutes.
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Beet Salad

Salad Ingredients:

2 Lg. Beets, cooked and diced
1 can mandarin oranges
3 Tbsp. purple onion chopped
Feta Cheese to taste

Dressing Ingredients:

2 Tbsp. olive oil
2 Tbsp. Balsamic vinegar
2 Tbsp. lime juice
2 Tbsp. honey

Mix dressing ingredients in a bowl.  Add salad ingredients, stir and chill.

Green Chili Salsa

Ingredients:
2 Tomatillos, husked and quartered
1/2 c. chopped green chili
1/2 onion, chopped
2 Tbls. garlic
2 Tbls. cilantro, chopped
1/2 t. salt
1 t. cummin
1/2 t. oregano
1 cup water

Directions:
Put all ingredients into a frying pan and boil for 10-15 minutes.  Then put into a food processor and chop until desired consistency.  Serve with taco salad or chips.




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Mexican Corn Salad - Frazee's

Ingredients:
2-15oz  cans whole kernel yellow corn, drained
2 cans white shoepeg corn, drained
1 medium onion - chopped
1/2 green pepper - chopped
1/2 red pepper - chopped
1 c. Miracle Whip
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3 cups shredded sharp chedder cheese
1 bag Fritos Chili Cheese chips or Honey BBQ twists - crushed

Directions:
Mix and chill the first ingredients.  Just before serving, stir in the last two ingredients.  Makes quite a bit so consider halving it.

Spinach Apple Salad

Ingredients:

 10 oz Baby spinach
1/2 cup Cranberries, dried

• 1/2 Red onion, small

• 1 cup Pecans, toasted

• 4 oz Feta cheese

• 3 Small gala apples, thinly sliced

Dressing:

2 tsp Dijon mustard

2 tbsp Maple syrup, pure

• 1/4 tsp Black pepper, freshly ground
• 1/4 tsp Salt
• 1/4 cup Apple cider vinegar
• 1/2 cup Olive oil

Directions:

In a large bowl toss together spinach, apples, pecans, feta, cranberries and red onion.  Drizzle desired amount of dressing over salad and toss to coat.

Shrimp and Asparagus

Ingredients:

2 T. olive oil
2-3 cloves garlic, chopped
pinch of red pepper flakes
salt & pepper to taste
2-3 cups asparagus1 1/2 lb shrimp, peeled
1 T. butter
1 T. flour
3/4 c. cooking sherry or wine
2 T. lemon juice
1/2 t. Worcestershire sauce
1 cube chicken bouillon
1 T. brown sugar

Directions:

Saute' asparagus in oil along with garlic and pepper flakes for about 5 minutes.  Then add in shrimp and cook till pink. Meanwhile use the last seven ingredients to make a sauce. Pour sauce over shrimp and asparagus. Serve over linguini, bowtie, or other pasta.