CHICKEN AND SWEET POTATO STEW (Rebecca)

1/4 c all-purpose flour
1/4 t garlic salt
3 boneless, skinless chicken breasts, cut into 1in pieces
1 T oil
1 medium onion, quartered, sliced
1t garlic
1 1/2 c apple cider
1can chicken broth
2 c cubed, peeled sweet potatoes (1/2-in)
2 (14 1/2 oz) cans diced tomatoes
2T tomato paste
1 teaspoon dried basil leaves

In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
Heat oil in pot over medium-high heat until hot. Add chicken; cook 3 min, or until just browned. Remove chicken. Add onion and garlic; cook and stir 2 minutes until tender; adding some apple cider if necessary to prevent sticking. Stir in remaining apple cider, chicken broth, sweet potatoes, tomatoes, tomato paste, basil, and chicken. Bring to a boil. Reduce heat to low; simmer 35 to 40 min, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

You can also make it in the crock pot. Just brown the chicken, onioin, garlic in a pan before adding all ingredients to the crock pot.

HUMMINGBIRD CAKE (Southern Living)

We have a bit of a cake obsession in our circle of friends- fueled by our love for Maxie Bs.  Yes, we are all card carrying frequent flyers :) This cake is a crowd favorite and when we googled the recipe to try and figure out what was in it we found out it was the most requested recipe in Southern Living history.  It is a southern tradition we were happy to find. So here it is...

3 c all-purpose flour
1 t baking soda
1 t salt
2 c sugar
1 t ground cinnamon
3 eggs, beaten
1 c vegetable oil
1 1/2 t vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 c chopped pecans
2 c chopped bananas
Cream Cheese Frosting (recipe below)
1/2 c chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting
1 (8-oz) package cream cheese, softened
1/2 c butter, softened
1 (16-oz) box powdered sugar, sifted
1 t vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

PUMPKIN BREAD/MUFFINS

1 (15 oz) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2c applesauce
2/3 cup water or apple juice
1c white sugar
1c brown sugar
2 t baking soda
1 1/2 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger
3T flaxseed
3 1/2 c flour
OPTIONAL: chocolate chips, dried cranberries, raisins

Preheat oven to 350*  Combine all ingredients (except flour and optional items) in a large bowl and mix well.  Stir in remaining ingredients.  Pour into 2 prepared loaf pans or 24 muffins. Bake loaves for 50 min and muffins for 40min.  Also freezes well. 

FRUIT COBBLER (Rachel Ray)

I made this recipe with our surplus of blueberries and overripe peaches.  It works with almost any fruit, fresh or frozen.

4c. fruit (blueberries, peaches, strawberries, blackberries, whatever)
1/3 cup, plus 4T sugar
1 1/2 c, plus 2T all-purpose flour
21/2t baking powder
1 stick cold butter, cut into small pieces
2/3 cup milk
1/2t pure vanilla extract

Preheat the oven to 375°. Butter an 8X8 baking dish. Mix the blueberries (or other fruit) with 1/3 cup of the sugar and 2T of flour. Spoon into the baking dish. In a large bowl, stir together 1 1/2 c of flour, 3T of sugar, and baking powder. Cut the butter into the flour mixture until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded spoonfuls of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.

PAULA'S TOSSED SALAD (Living Room Series by Kelly Minter)

SALAD:
mixed greens
chopped green onions
feta cheese
julienned carrots
pine nuts
cucumber, peeled and finely chopped
sweet corn kernels

SALAD DRESSING:
1c canola oil
2/3c sugar
1t salt
1t pepper
1t minced garlic
1T fresh lime juice
Combine, shake well, and refrigerate.

BLACK BEANS AND RICE (Living Room Series by Kelly Minter)

4cans black beans
1/2 yellow onion, chopped
6t garlic
1 bunch cilantro, chopped
8oz shredded Mont Jack cheese
2c brown rice
Toppings: 2 avocados, 1c sour cream, tortilla chips

Preheat oven to 325* Heat black beans in a pot over med heat for 20min.  Saute onion, garlic, and cilantro and add to beans.  Pour into 9x13 pan and top with cheese.  Cover and bake for 30min. Prepare rice as directed.

VEGGIE SQUARES

This appetizer has become a staple at every holiday and family function we have.  I have truly lost count of how many times we have made this- always a hit.

2 pkg refrig crescent rolls
2 (8oz) light cream cheese
1pkg Hidden Valley Ranch powder
1c. light mayo
1c. broccoli, finely chopped
1c. cauliflower, finely chopped
1/2 c. pepper, diced
1/2c. carrots, shredded
1c shredded cheese (cheddar, mont jack, etc)

Unroll crescent rolls in a 10x15x2in baking pan.  Bake according to package directions and let cool.  In a bowl blend cream cheese, Ranch, and mayo.  Spread over cooled rolls.  Sprinkle with veggies and cheese.  Refrigerate and cut into squares to serve.