CHICKEN FRITO DORITO PIE

3 boneless chicken breasts
1 pkg. Fritos
1 pkg. of Doritos spicy
1 cup of shredded sharp cheddar cheese
1 cup of grated pepper jack cheese
12 oz. of can green chilies
2 tbsp. of minced seeded and veins removed jalapeno chilies
1 12 oz. can of cream of mushroom soup
1 15 oz. can of black refried beans
1/2 cup of salsa of your choice
1 can of condensed milk
1/3 cup of sour cream
1 8 oz. can of sliced mushrooms, drained

Diced up the chicken breast into a sauce pan with a little olive oil. Cook chicken till the chicken is just done do not overcook.

In saucepan, add soup, milk, chilies, refried beans, salsa, sour cream, and mushrooms.
Heat on low till the mixer is blend well and hot.

In greased casserole dish, put a layer of Fritos and Doritos until bottom is covered, then add 1/2 chicken mixture, ½ the cheese on top, another layer of Fritos and Doritos, then add the rest of the chicken mixture.

Cover with the other half of the cheese.

Bake, covered in 375 degree oven for 40 minutes. Uncover and bake 10 minutes more.

Topping

3/4 cup of green onions both white and green parts
1/3 cup of sour cream


Put topping on before you serve.

CRAB IMPERIAL

1/2 c. sliced green onions
1 tbsp. diced red peppers
2 tbsp. all-purpose flour
1 tbsp. lime juice
1 tbsp. of lemon juice
1/2 tsp of old bay spice
1/2 tsp. sea salt
1/2 tsp. dry mustard
1/2 tsp. fish sauce
1 cup of buttermilk
4 ounces of cream cheese-soften
1 egg yolk beaten
1 lb. cooked crabmeat, picked over
1 tbsp. finely chopped pimento
1/4 cup of dried bread crumbs

Preheat oven to 400 degrees. 11/2 quart casserole.

In 1 quart saucepan over medium heat 4 tablespoons hot butter, cook onions and red pepper until tender. Combine flour, old bay, lime juice, lemon juice, salt, mustard and fish sauce; stir together until smooth. Gradually stir in buttermilk.

Cook until mixture boils, stirring constantly. Remove from heat. Blend in the cream cheese, until melted and combined.

In cup with fork, beat egg yolks; stir in the hot mixture. Add to saucepan, stirring constantly. Fold in crabmeat and pimento.

Pour mixture into prepared casserole; set aside. In small saucepan over medium heat add remaining 1 tablespoon butter; toss with crumbs. Sprinkle over casserole.

Bake 25 minutes or until mixture is hot.

PUMPKIN CHEESECAKE

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups of white fine sugar
2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour.
Remove from the oven and let sit for 15 minutes.

Cover with plastic wrap and refrigerate for 8 hours.

10-LAYER MEXICAN DIP

1 packages low-fat cream cheese, softened
16 oz package low-fat sour cream
1 package taco seasoning
2 cans spicy refried beans with green chilies
1 can of Frito lay bean dip
16 oz package of pre-mixed guacamole
1 1/2 cups cheddar cheese
2 cups chopped tomatoes
1 cup chopped red onions
1 cup chopped green onions
1 1/2 cups chopped jalapenos (or to taste)
1/2 cup chopped black olives
1 1/2 cups chopped cilantro

Line large jelly roll pan/cookie sheet with edges with heavy duty aluminum foil.

Mix softened cream cheese with sour cream and a package of taco seasoning.

Spread on bottom layer of pan. Chill for 1/2 hour to firm a little.

Mix 2 cans of spicy refried beans with 1 can of bean dip (to make easier to spread) and put over bottom layer.

Next layer is guacamole. Follow with cheddar cheese, tomatoes, onions, green onions, jalapenos, black olives and top with cilantro.

Chill for up to 2 hours before serving. Enjoy!

JACK DANIELS MARINADE

1/2 cup of cocktail sauce
1/2 cup of Ketchup
1/3 cup of Jack Daniels whiskey
1/3 cup of dark Molasses
1/4 cup of apple cider
1/4 cup of apple cider vinegar
2 tbsp. lemon juice
1 tbsp of lime juice
1tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp of cayenne pepper
1 tsp of paprika
1tsp of onion powder
1 tsp of garlic powder
1/2 tsp. of pepper
1/2 tsp. of dry mustard
1 clove garlic, crushed

Combine in saucepan.

Bring to a slow boil, then reduce heat and simmer 10 minutes.

Stirring often to prevent; scorching the sauce.

The chicken dorito frito pie sounds good Honey Bunny, I am going to try that on Sunday.

Here is one of my creations simple and basic now that fritos are mentioned.

I call these haystacks, One bag of frito potaote chips, spread on plate, some chili anykind from a can or homemade, I think homemade is better, spread on chips, add in shredded cheese anykind to suit your fancy, add on tomatoes, lettuce, and sour cream, okay so its like a nacho just with fritos instead of regular nacho chips, oh and the best part, salsa for dipping, goooood stuff.

Sounds grand to me dear lady.

It is very good, except I forgot to add in you need to heat the chili first.

CHOCOLATE DIP FOR COOKIES

1 cup of semisweet chocolate morsels
1 tbsp. of un-salted sweet butter
2 tbsp. whole milk

Melt chocolate in a double boiler or over very low heat, stirring constantly to blend in butter and milk. Set over pan of hot water and do not allow cooling.

Dip baked cookies into mixture. Set on wire rack or parchment paper until chocolate sets.

Do not store dipped cookies in high humidity or heat. Also grand for Bananas, ice cream cones, biscotti, cherries, strawberries, etc. . .

I think that would be a given. I do have a bag of chips. Some homemade pork green chili.

Pork green chili, sounds different.

It is a southwestern thing. Made with roasted green chili peppers. pork and spices. It is indeed very tasty.

This is a real simple recipe for green chili. Honey Bunny.





GREEN CHILI
2-3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or lard or bacon grease
1 large red onion minced
1 head minced garlic
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
3 cups diced green chilies
6 large tomatillos, husks removed and coarsely chopped
2-4 teaspoons jalapenos (optional)
2 cups water or chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste) 2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt

Directions

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).

Cool meat enough to handle.

Cube cooked pork into bite size pieces.

Process 1/2 of the green chilies until smooth.

In the same large pan, melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.

Add broth or water.

Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first).

Combine the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

Simmer for at least 2 hours, stirring occasionally to prevent it from sticking to the bottom of the pan.

If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.

Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

Sounds good, different, but good, I am so Northwest kind of a girl.

Been there had some grand chili there in the Northwest dear lady.

I think we posted at the same time Honey Bunny, recipe looks real simple, I am going to try it out.

There is some good chili here, and the clam chowder is so good, when you get it at the coast.

I have had some of the very best seafood stews in Oregon. One was at a beer brewery.

Which brewery?

Breakside brewery.