Tasty Treasures

Somewhat Spicy Pumpkin Seeds





2-3 Cups Pumpkins Seeds
2 Tbsp Oil
1 tsp Worcestershire Sauce
1/4 tsp Hot Sauce
1/2 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper
1/4 tsp Cumin
 
Preheat oven to 275.
 Make sure your pumpkin seeds have been cleaned and are completely dry.  (I dry mine on a cookie sheet lined with parchment paper.  I leave them out for an entire day to dry).
In a bowl mix together oil , worcestershire sauce and hot sauce, add pumpkin seeds and coat well.  Add in remaining spices and mix.
Lay seeds out on a cookie sheet lined with aluminum foil that has been coated with cooking spray.
 

 
Cook in oven for 50-60 minutes depending on how golden & crunchy you want them.
I flip them when they are half way through the cooking process and also add a little bit more salt on top.
Keep them fresh in a sealed baggie or tupperware container.....Enjoy!!





Creamy White Chicken Enchiladas



adapted from Food, Family & Friends



This original recipe called for 6-8 corn tortillas, but I used 20 flour tortillas
and the following:
22oz Bag Grilled & Ready Diced Chicken, warmed
4 Cups Shredded Mexican Blend Cheese, divided
4 Tbsp Butter
4 Tbsp All Purpose Flour
1 1/2 Cups Chicken Broth
1 10oz Can Cream of Chicken Soup
1 Cup Sour Cream
Salt & Pepper to Taste
 
 
Preheat oven to 350.
 In a pot over medium heat, melt the butter.  Add flour & whish into a thick paste.
Add chicken broth, cream of chicken soup, sour cream, salt & pepper -
whisk gently for about 5 minutes til warm & smooth.
 

 
 
Meanwhile, fill each tortilla with a spoonful of chicken & pinch of cheese.
Roll & place in bottom of baking dish with seam side down.
 

 

 
Pour the sauce over the enchiladas & top with remaining shredded cheese.
 

 
Cover & bake for 25 -30 minutes til cheese melted.
Serve with rice & beans:)
Enjoy!!
 

 






Blueberry Dump Cake





1 Box Yellow Cake Mix
2 Cups Blueberries
2 Sticks Melted Butter of Margarine (I use half of each)
1 15oz can Crushed Pineapple
 
 
Preheat oven to 350.
 1.  Put blueberries and pineapple in 9x13 baking dish.
2.  Shake cake mix over top of fruit.
3.  Drizzle with melted butter.
Cook for 40 minutes OR until brown on the top.
 
 
This is such an easy recipe that my 8yr old daughter makes it all by herself:)
 
Step #1

 
Step #2

 
Step #3

 
 
Serve with Whipped Cream - YUM!!!
 




Penne w/ Creamy Dijon Chicken 
 



This recipe I had gotten from French's but I changed it up a little as to what I had on hand

1 Cup Chicken Broth

2 Tbsp Guldens Spicy Mustard (or more if you like)

1/3 C Cream Cheese, softened

1 tsp minced Garlic (or to your liking)

1 Tbsp Minced Herbs (parsley, basil)

2 Tbsp Oil

4 Boneless Skinless Chicken Breasts

1-2 lbs cooked Penne Pasta (or what you have on hand)

Feta Cheese

Slice through chicken breasts and open up.  Pound till thinned down.  Cut into bite sized pieces.  Cook in oil until browned and cooked through. 
Meanwhile, saute garlic in small pan - add broth, mustard, cream cheese and herbs.  Stir until well blended.
Pour sauce into chicken and mix around.  Pour mixture over pasta. 
Top with feta cheese - yum!
*Remember, you can always add or take away to your liking*

 

 

Three Cheese Spaghetti Bake



This recipe was adapted from www.5dollardinners.com

2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar (I didn't have on hand, I used 1 Tbsp Apple Cider Vinegar and 1/2 tsp sugar - mixed well)
1 (14.5oz) can Petite Diced Tomatoes, drained
1/2 Onion, chopped
2 Cloves Garlic, minced
6 oz package Feta Cheese
1/2 C Sharp Cheddar Cheese
1/2 C Mozzerella or mixed blend Cheese
1 C Milk
2 Eggs
Salt & Pepper

Preheat oven to 350.  Cook the pasta accordingly.  Drain and rinse with cold water - if you don't, the heat from the noodles will cook the eggs in the cheese mixture.

Meanwhile, in large pan, heat olive oil and vinegar.  Saute the onions & garlic. 

Stir in the diced tomatoes.

In a mixing bowl, combine the feta, cheddar, mozzerella, milk and eggs.

Once the pasta is cooled, fold it into the cheese mixture.  Add salt & pepper.

Coat a 9x13 glass baking dish.  Pour pasta and cheese mix into dish and fold in sauteed garlic & onion mix.

Bake for 20-25 minutes.  Cool slightly before cutting and serving.