Crockpot Chicken and Mushroom Stroganoff

Ingredients:

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2) ounces cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped to garnish
1 pound large egg noodles for serving

Instructions:
Place the chicken in the bottom of a lightly greased crockpot.  Add the mushrooms.  Mix cream cheese, cream of chicken soup and dry onion soup mix then spread on top of chicken and mushrooms.  Cook on low for 4-6 hours or high for 3-4 hours.  Serve over noodles and top with fresh parsley and salt and pepper.

Recipe from: therecipecritic.com

Phillip's Hot Crackers

Ingredients:
1 box of mini crackers or oyster crackers
1 cup of canola oil
1 package of ranch mix
2 Tbsp garlic powder
2 Tbsp red pepper flacks
2 tsp onion powder

Directions:
Whisk together ingredients then dump crackers in last.  Shack or stir to coat crackers.  Keep in a sealed container or ziplock bag.

Recipe from Phillip LaCaze

Green Bean Casserole

Ingredients:
10 3/4 oz. cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
2 pkgs (9 oz. each) frozen cut green beans, thawed
OR 2 cans (14.5 oz. each) cut green beans, drained
1 1/3 cups (2.8 oz. can) french fried onions

Directions:
In 1 1/2 quart casserole, combine soup, milk and pepper, mix well.  Stir in beans and 2/3 cup french fried onions.  Bake at 350 degrees for 30 minutes.  Stir.  Sprinkle with 2/3 cup onions.  Bake 5 minutes.  Makes 6 servings.

Stuffed Mushrooms

Ingredients:

50 medium size fresh mushrooms
1/2 lb. country style sausage
1 pkg. (8 oz.) cream cheese
3 Tbsp. fresh parsley
3/4 tsp. garlic powder
salt and pepper to taste

Directions:
Wash mushrooms and remove stems.  Mix ingredients, roll into small balls, fill mushroom caps, cover, and bake at 400 degrees for 30 minutes.

Pinto Bean Curry

Ingredients:
2 or 3 cups of pinto beans (2 cans)
1 medium onion chopped
1 tsp fresh ground ginger and garlic
1 tsp cumin (whole)
1 tsp black mustard seed
1 Tbsp masala
1/2 tsp chili powder (optional)
3 large tomatoes
2 Tbsp canola oil
2 potatoes cut into quarters (optional) - (microwave for 4 min.)
salt to taste

Directions:
Heat oil.  Add onions, cumin, mustard seeds and curry leaves.  Saute until golden.  Add ginger, garlic, masala and tomatoes.  Cook about 5 to 10 minutes.  Add beans.  Simmer.  (If using potatoes, add them with tomatoes.  Cook until potatoes are soft.  Add beans last.)

Recipe from my student's (Kiran Sumsion) grandmother.

Cowboy Caviar

Combine and chill.  Serve with tortilla chips.

Salad:
1 (15 oz) can corn or fresh corn
1 can black beans
2 avocados, peeled, pitted, and diced
2/3 cup cilantro, chopped
8 green onions, chopped
6 tomatoes, diced

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin

White Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup light brown sugar, firmly packed
• 1/2 cup white sugar
• 1 cup salted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup coarsely chopped macadamia nuts
• 1 1/2 cups white chocolate chips
• Directions:
• Preheat oven to 350°F.
• In medium bowl combine flour, soda and salt. Mix well, set aside.
• In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
• Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not over mix.
• Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Makes 3 dozen.  Recipe from www.food.com