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Carrie’s Cookbook

Buffalo Chicken Eggrolls

For the egg rolls

4 oz. cream cheese, room temperature

2 c. shredded mozzarella cheese

3 c. shredded rotisserie chicken

1/4 c. hot sauce

4 green onions, thinly sliced

10 egg roll wrappers

Vegetable oil, for frying

 

For the dressing

1/2 c. ranch dressing

3 tbsp. crumbled blue cheese

2 tbsp. fresh dill, chopped

 

In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.

Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.

In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.

Serve warm with dressing for dipping.

No Bake Pumpkin Toffee Icebox Cake

Vanilla wafers graham crackers, or Golden Oreo’s

2 3.4 oz pkgs. pumpkin spice pudding If you can’t find it you could use vanilla

2 c. milk

1 1/2 c. pumpkin puree

2 tsp. pumpkin pie spice

1 8 oz. pkg cream cheese softened

1/4 c. whipping cream

1 c. powdered sugar

1 tsp. vanilla

1 8 oz. container whipped topping divided

1 cup toffee chips

I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.

Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.

Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.

Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!

Cover cracker layer with a third of the pumpkin mixture. Spread.

Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.

Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!

Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.

Add one more layer of crackers, then remaining pumpkin.

Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.

Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!

BLT Chicken Alfredo French Bread Pizza

1 loaf French bread

1 jar Alfredo sauce

1/4 cup grated Parmesan cheese

1 1/2 cup chopped cooked chicken

3/4 cup crumbled cooked bacon

1 cup diced tomatoes

1/2 cup finely chopped spinach

2 cups shredded mozzarella cheese

Preheat the oven to 425 degrees.

Cut the loaf of bread lengthwise into 2 halves.

Spread 1 cup of the Alfredo sauce on the cut bread. Sprinkle with Parmesan cheese.

Top the bread with the chicken, bacon, tomatoes, and spinach. Cover the toppings with cheese.

Bake for 15 minutes. Broil for 1 minute, if desired. Cut the pizza into 7-8 slices. Serve immediately.

Burrito Spaghetti Squash Boats

FOR SPAGHETTI SQUASH

 

2 medium spaghetti squash, halved, seeds removed

1 tbsp. extra-virgin olive oil

Kosher salt

½ tsp. chili powder

½ tsp. cumin

 

FOR FILLING

1 tbsp. extra-virgin olive oil

½ onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1 tbsp. taco seasoning mix

Kosher salt

Freshly ground black pepper

1 (15-oz.) can black beans

1½ c. chopped cherry tomatoes

1 c. corn, canned and drained or frozen

1 c. shredded Monterey jack

½ c. shredded cheddar

2 tbsp. freshly chopped cilantro (optional)

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.

Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.

Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Pork Chop Casserole

Pork Chops

1 tablespoon vegetable oil

6 pork chops

1 teaspoon seasoned salt

 

Hash Brown Mixture

1 can (10.75 ounce) condensed cream of mushroom soup

2/3 cup milk

1/2 cup sour cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 package (16 ounces) frozen hash brown potatoes, thawed

1 cup shredded Cheddar cheese, divided

1 can (6 ounces) French-fried onions, divided

Preheat oven to 350°F.

Pork Chops

Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)

Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.

Hash Brown Mixture

Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.

Pour into a 13×9-inch baking dish that has been sprayed with non-stick spray or buttered.

Arrange pork chops atop the mixture. Cover the dish with aluminum foil.

Bake in 350°F oven for 40 minutes.

After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.

Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.

Pumpkin Mousse

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 can (15 ounces) solid-pack pumpkin

1 package (3.4 ounces) instant vanilla pudding mix

2 teaspoons pumpkin pie spice

1 cup cold 2% milk

1-3/4 cups whipped topping

24 gingersnaps, divided

In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.

Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.

Mexican Pinwheels

12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)

1/2 cup sour cream

2 cups shredded chicken

1.5 Tbsp taco seasoning (choose your favorite)

1 1/2 cups shredded Mexican cheese

10 oz can of diced tomatoes with green chiles, very well drained

1 1/2 tsp garlic, finely minced

5 green onions, sliced thinly

3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)

8 burrito sized flour tortillas

fresh minced cilantro, for garnish optional

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Combine all ingredients in a large mixing bowl, stirring until well combined.

Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.

Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar.  Place roll seam side down on prepared pan.

Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.

Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

Pumpkin Crunch Cake

Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

 

For the topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2″ cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Preheat oven to 375°. Grease an 8 x 8 baking pan with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor (or with a pastry blender) pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.

Game Day Chicken Tacos

2 teaspoons olive oil

 

1 pound boneless and skinless chicken thighs diced into 1-inch pieces

 

2 teaspoons minced garlic

 

1/3 cup barbecue sauce

 

Salt to season

 

10 stand and stuff taco shells

 

2 cups shredded mozzarella cheese

 

1/3 of green bell pepper, sliced thinly

 

1/4 of a red onion sliced thinly

 

1/4 cup sliced mushrooms

 

2 tablespoons sliced olives

 

Italian seasoning, TT

Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.

Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.

Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.

Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.

Asian Pasta Salad

¾ c lime juice

3 Tbsp olive oil

3 Tbsp sesame oil

3 Tbsp soy sauce

3 Tbsp minced fresh ginger

3 garlic cloves, minced

1 Tbsp sugar

1 ½ lbs boneless chicken breasts

12 oz uncooked angel hair pasta, broken.  Cooked according to package directions

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium cucumber, peeled and chopped

¼ c minced fresh parsley

2 green onion, sliced

¼ tsp crushed red pepper flakes

Combine first 7 ingredients.  Pour ¼ c of marinade into a shallow dish, reserve remainder.

Add chicken, turn to coat.  Refrigerate 30 minutes.

Drain chicken, discard marinade.  Grill chicken until the internal temp reaches 165*.

Combine remaining ingredients with reserved marinade.  Cut chicken into 1 in slices.

Add pasta and chicken to vegetables, toss to coat.  Refrigerate until serving.