Red Pepper Fajitas - Mindee Williams

Fajita Seasoning Mix:

We love tacos at our house, but sometimes it's fun to change it up with fajitas. I usually buy my fajita seasoning mix, but when I didn't have any on hand I found this recipe on the internet. In the time it took me to cook the meat and veggies I had whipped up this easy mix (enough for 3 packets). It tasted awesome! I don't think I will be buying fajita mix anymore!!!

Prep Time: 10 mintues

Ingreidents:

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed beef bouillon cube (or chicken)
  
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Preparation: Combine all of the ingredients in a small bowl. Pour into small glass or plastic containers (I just used zip lock baggies). Seal and store in a cool, dry place. Makes the equivalet of 3 packets of commercial or purchased Fajita Seasoning Mix.

Red Pepper Fajitas:

Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 Minutes

Ingredients:
2 sirlion steaks or 4 chicken breasts
1 large red pepper or 2 small ( can use green also)
1 medium onion
2 Tb. oil (only if using chicken instead of beef)
3 Tb. Fajita Seasoning Mix (above)
1/3 cup water

Toppings:
grated cheddar cheese, sour cream, diced tomatoes, lettuce or whatever you prefer.

Preparation: Cut steak (or chicken) into thin strips, cross grain. Cut Red pepper and onion into thin strips. Cook and stir beef over medium high heat for 5 minutes ( if cooking chicken heat the 2 Tb oil, then add chicken). Then add fajita seasoning mix, water, red pepper and onion. Reduce heat to medium. Cook and stir over medium heat until beef (or chicken) is cooked through and vegetables are tender. Serve with desired toppings on warmed tortillas.

Colleen Bradshaw's Chicken Salad - Sundee Yardley

Kasey's little brother Korey made this chicken salad for a picnic the other day. It is one of the best I have tasted. Coleen Bradshaw used this recipe for weddings. It is a big batch so you can cut it down as needed.

Chicken Salad
6 cup of Chicken cooked. (Korey baked his chicken)
6 cups Celery
1 Bunch Green Onion
1 Cup slivered Almonds (optional)
2 8 oz packages Cream Cheese
4 Cups or 1 Quart of Mayo
2 tsp Lemon Pepper

Cream together
Cream Cheese Mayo and Lemon Pepper

Mix all ingredient and chill. Serve on rolls or croissants.

Pot Roast and Vegetables - Linda Chipman for Kami White

I don't know how many of you are using Bountiful Baskets, but it is a fun way to get a variety of fresh fruits and vegetables into your families meals at low cost. We have vowed not to waste any of them. Kami came up with this delicious roast using the vegetables she got from Bountiful Baskets. It is truly one of the best roast and vegetable dishes I have ever tasted.

One - cross rib roast or chuck roast, seasoned with garlic salt and put in the crockpot overnight on low.
The next morning add:
2 cloves of garlic minced
1 onion
celery, as much as you like.
carrots, peeled and sliced or quartered as many as you like.
RED potatoes cubed but not peeled, as many as you like.
2 cans of Campbell's Roasted Garlic Cream of Mushroom Soup

Let cook during the day or while you are at church until the vegetables are tender. I loved this recipe of Kami's. It is very basic as most things you have on hand. It was a delicious way to use some of the Bountiful Basket veggies and takes little time and no fuss to prepare. Hope you like it as well as I did!!!!!

**Picnic Vegetable Salad** ~Sylvia Brindley

3 cups broccoli florets
3 cups cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, yellow, and red peppers, cut into chunks
6 green onions, thinly sliced
1 can olives, drained & halved
1 bottle Greek vinaigrette, 16 oz (if you find this post where, I could not find "Greek" so I used balsamic vinaigrette)
1 cup crumbled feta cheese

In a large bowl, combine the broccoli, cauliflowerets, tomatoes, cucumbers, peppers, green onion and olives. Drizzle with dressing: toss to coat. Chill until serving. Just before serving sprinkle with the feta. Serves 18

I made this for 2 family luncheons and got compliments on it at both, it's a yummy refreshing salad. It's easy and healthy too!

Pulled Pork Sandwiches - Linda Chipman

1 3-lb pork roast (I used boneless)
2 onions, sliced
1 green pepper, seeded and coursely chopped.
Montreal steak seasoning
1/4 cup of lime or apple juice
2-3 cups ( I used Bullseye Original barbecue sauce)

In a crockpot slice up one onion. Set meat on top of it. Shake a generous amount of Montreal Steak seasoning over the meat. Slice the other onion and the green pepper on top of the roast. Sprinkle the lime or apple juice over the meat. Cook on high for 7 hours. Take meat out of pan and shred with a fork and pour off the juice and discard juice. Put meat back in pan and add the barbecue sauce. Continue cooking for about an hour. Serve on rolls. I like kaiser rolls. We really liked this recipe.

Ribbon Jell-O Salad - Lisa W

(Linda - sorry it took me so long to post this, you only asked a year ago for it!!)

This is a fun jell-o that we make every year for Christmas. Everyone enjoys all the different fun colors!

Dissolve Jell-O in 1 cup boiling water. Pour 1/2 cup of Jell-O in a small bowl. To the remaining Jell-O add 3 T. cold water, stir and pour in a 9x13 pan and refridgerate for a 1/2 hour. Add 1/3 cup sour cream to the 1/2 cup Jell-O and pour over the first layer. Refridgerate for 1/2 hour. Conintue with each color. Takes about 6 hours. Start with black cherry and end with lemon.

Use the 3 oz. Jell-O package.
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

If the instructions do not make sense, let me know! :)

Ice Box Key Lime Pie - Mindee W.

I have been wanting to try Key Lime Pie and found this recipe from Cooks Country! It has a nice tart yet sweet flavor!

Ingredients:
Crust:
8 whole graham crackers , broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter , melted

Filling:
1/4cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

Sweetened Whipped Cream (optional)

Instructions:
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing. Serve with sweetened whipped cream if desired. Serves 8 to 10.