Ingredients:

• 3 flour tortillas (6 inches), cut into 1-inch strips
• 1/4 cup chicken drippings, optional
• 1 cup chopped celery
• 3/4 cup finely chopped carrot
• 1/2 cup chopped red onion
• 2 tablespoons olive oil
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) beef broth
• 1 can (10 ounces) diced tomatoes with mild green chilies
• 2 cups cubed cooked chicken breast
• 2 cups frozen corn
• 2 teaspoons dried parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Shredded Monterey Jack cheese, optional

Directions:

Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside.
    Meanwhile, skim fat from drippings. In a Dutch oven, saute the celery, carrot and onion in oil until tender. Stir in the chicken broth, black beans, beef broth, tomatoes, chicken, corn, seasonings and drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
    Serve with cheese if desired and tortilla strips. Yield: 6 servings.

(from Simple and Delicious.)

Ingredients:

• 1 package (10 ounces) fine egg noodles
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water
• 1 cup diced process cheese (Velvetta)
• 1/2 medium green pepper, chopped
• 1 medium carrot, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

Ingredients:

• 1 pound ground beef
• 1 package (8 ounces) wide egg noodles
• 1 tablespoon olive oil
• 2 cups (8 ounces) shredded Colby cheese, divided
• 2 cans (15 ounces each) tomato sauce
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 2 teaspoons Italian seasoning
• 2 teaspoons dried parsley flakes
• 1/8 teaspoon each onion salt, garlic salt and pepper
• 2 tablespoons grated Parmesan cheese

Directions:

(from Quick Cooking.)

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 1/2 cup uncooked instant rice
• 1-1/2 cups water, divided
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup slivered almonds
• 5 large fresh mushrooms, chopped
• 1 package (6 ounces) seasoned stuffing mix
• 1/4 cup butter, melted

Directions:

Crumble beef into a microwave-safe 3-qt. dish; add onion. Loosely cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring twice; drain. Stir in rice and 1/2 cup water. Cover and cook for 2 minutes. Stir in soup, almonds and mushrooms.
    In a large bowl, combine the stuffing mix, butter and remaining water; spoon over beef mixture. Microwave, uncovered, for 1-3 minutes or until heated through. Yield: 4-6 servings.

Ingredients:

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 6 tablespoons baking cocoa
• 1/3 cup confectioners' sugar
• 1/4 cup butter, melted
• PRALINE LAYER:
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/3 cup butter, cubed
• 2 tablespoons water
• 1/2 cup chopped pecans
• FILLING:
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 2 cups milk
• 1 package (10 or 11 ounces) peanut butter chips
• 1 cup whipped topping
• Pecan halves and additional whipped topping

Directions:

(From Recipezaar.)

Ingredients

• 8 ounces elbow macaroni
• 2 cups cottage cheese
• 1 cup sour cream (or substitute all or half with French Onion Dip)
• 3/4 teaspoon salt
• 2 cups shredded sharp cheddar cheese
• 1-2 teaspoon paprika

Directions

1. Cook macaroni until just al dente. You don't want it mushy! Drain and rinse.

2. Combine cottage cheese, sour cream, salt, cheese, and macaroni. Mix well.

3. Pour into 2-quart casserole dish. Sprinkle with paprika.
   Bake at 350 for 45 minutes.

Everyone is probably wondering, where has she been this summer?  Due to my father's health problems and my caring for him and my family, there has not been much time for blogging.  But--- since this is a new school year, I will try to post one recipe a week on Tuesdays. (If possible, I will post more, but for now, this is a good start.

Here's the weekly recipe-- (from Taste of Home.) Wraps are a favorite at our home and are simple and delicious!

Ingredients:

• 1 package (16 ounces) frozen stir-fry vegetable blend
• 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
• 1/2 cup fat-free Italian salad dressing
• 3 tablespoons shredded Parmesan cheese
• 6 flour tortillas (8 inches), room temperature

Directions:

In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese. Simmer, uncovered, for 3-4 minutes or until heated through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly. Yield: 6 servings.

RED WHITE & BLUE CAKE

*~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*

INGREDIENTS:

You will need the cake ingredients, frosting ingredients,
two pints of strawberries de-stemmed and cut into halves,
and one pint of blueberries washed and drained on a paper
towell.

CAKE INGREDIENTS:
2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites (1/2 cup)

DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour a 9x13 baking
pan. In a large bowl, Measure flour, sugar, baking powder,
salt, shortening, 2/3 cup of milk and the vanilla into a
large mixing bowl. Beat 2 minutes on high speed, scraping
bowl occasionally. Add remaining milk and the egg whites;
beat 2 minutes high speed scraping bowl occasionally. Pour
batter into pan, Bake for 35 to 40 minutes until a toothpick
inserted into the cake comes out clean.

FROSTING INGREDIENTS:
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
confectioners' sugar, if required

DIRECTIONS:
Combine sugar, water, corn syrup, and salt in a saucepan;
stir until well blended. Boil slowly without stirring until
mixture will spin a long thread when a little is dropped
from a spoon (hold the spoon high above saucepan). In a
large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg
whites while beating. Continue until mixture is very
fluffy, and will hold its shape. Add vanilla, and beat
until blended. If icing does not seem stiff enough, beat
in 2 or 3 tablespoons confectioners sugar 1 tablespoon
at a time until stiff enough to hold its shape. Spread
on cake.

DECORATING:
Spread the icing generously over the completely cooled
cake. In the top left hand corner of the frosted cake,
arrange the blueberries into an outline of a rectangle
that is 5 inches wide and 4 inches tall. Press the berries
down into the frosting. Fill the blueberry outline in with
the remaining blueberries. The blueberries will look best
if placed in rows, the icing between them will resemble
stars. Place strawberry halves cut side down in rows going
across the cake horizontally. The bottom stripe of the flag
is red, so start the first row at the bottom. Be sure to
press the berries down into the frosting so the stripes
will not be raised above the fluffy frosting. Serve any
leftover berries with the sliced cake and ice cream.

Thanks to Lynn at Homeschooling with Heart for this great recipe.

INGREDIENTS:
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
red, blue, green, and orange paste food coloring
dozen lollipop sticks

DIRECTIONS:
In a bowl cream butter, cream cheese and sugar until fluffy.
Add egg and vanilla; beat until smooth In a medium bowl
combine flour, baking powder and salt. Add dry ingredients
to the creamed mixture. Stir till soft dough forms. Divide
dough into fourths. Tint each with a different food color.
Wrap in plastic wrap and chill for 2 hours. Preheat oven to
350 degrees. Working with each color, shape dough into 3/4
inch balls. For each cookie place 1 pink, 1 green, 1 blue
and 1 orange ball together to make large rainbow colored
ball. Shape into a 12 inch long roll (like a snake); starting
at one end, coil roll to make a 3/4 inch round cookie.
Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookie
4. Bake cookies for 8 minutes or until lightly browned. Cool
and store in an airtight container.

Thanks to Lynn with Homeschooling with Heart for this great recipe!

INGREDIENTS:
1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli-- 1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

DIRECTIONS:
Peel and chop the tomato. Julienne the hard salami. Chop the
olives. Cube the cheese into 1/2" cubes. Clean and slice the
mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper,
vinegar and hot red pepper. Whisk until thoroughly mixed. Pour
over the salad and mix well. Refrigerate for a few hours to
blend flavors. Mix well again before serving. Garnish with fresh
tomato wedges or orange slices and parsley.

Thanks, Lynn, at Homeschooling with Heart for the recipe.

• 1 large onion, chopped
• 1/4 cup butter, cubed
• 4 to 5 pounds broiler/fryer chicken pieces
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups hot water
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup (8 ounces) sour cream

Directions:

• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• Dash pepper
• 1 cup milk
• 1/4 cup mayonnaise
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• 6 bone-in chicken breast halves
• 1 tablespoon vegetable oil

Directions: