Cumin Crusted Pork Tacos

Ingredients
Pork:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed (I didn't have this so substitued with extra ground cumin)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil

Salsa:
2 cups frozen whole-kernel corn, thawed (I use canned and it is fine)
1 cup quartered grape tomatoes (I just used vine ripened tomatoes diced)
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained

Remaining ingredients:
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped (We didn't have this at the commisary so I just used chipotle chili powder, you can also skip this and just use sour cream if you don't want the spice)
30 (6-inch) corn tortillas

Directions:
*Preheat oven to 425°.
*To prepare pork, combine first 5 ingredients.
*Rub cumin mixture over pork.
*Heat oil in a large cast-iron skillet over medium-high heat.
*Add pork; cook 4 minutes or until browned on all sides.
*Bake at 425° for 12 minutes or until a thermometer registers 155°.
*Remove pork from oven; let stand 5 minutes.
*Cut pork across grain into thin slices.
*To prepare salsa, combine corn and next 7 ingredients (through beans).
*Combine sour cream and chipotle in a blender; process until smooth.
*Wrap tortillas, 3 at a time, in a damp paper towel.
*Microwave at high 20 seconds.
*Spoon about 1 ounce pork onto each tortilla.
*Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Yummy and very healthy!

Makes enough to serve 4-6 easily with leftovers.

**The salsa is also really good just for eating with chips.

Source: Cooking Light

Submitted by: Lori Cover

Boneyard Breadsticks (Or Bloody Bones)

Ingredients:
Pillsbury pre-made breadsticks
Olive Oil
Parmesan Cheese
Italian Seasoning
Marinara Sauce

Directions:
*Separate each breadstick and cut about a 1-1 1/2 inch slit down the center of each end (each end should look forked).
*Roll each side of the slit and squish down so that it stays put during baking. It should look like two small balls (sts) on each end of the breadstick.
*Brush breadsticks with a little olive oil and sprinkle on parmesan cheese and seasoning.
*Bake as directed on package.
*Serve with Marinara Sauce.

These are really cute and super easy to make for any halloween bash. They look like real bones when finished!

Submitted by: Lori Cover

Easy Chicken Parmesan

Ingredients:
1 beaten egg
3 Tbsp. milk
1/2 cup crushed saltine crackers (or butter crackers)
1/2 grated parmesan cheese
1 tsp dried oregano
1/2 tsp. paprika
1/8 tsp black pepper
1 tsp. dried basil
1/2-1 Tsp garlic powder
Italian seasoning blend (optional)
2-3 Tbsp melted butter
2-3 boneless chicken breasts
1 box Linguine noodles
1 Large jar prepared pasta sauce
Mozzarella cheese

Directions:
*In a small bowl, combine egg and milk.
*In a shallow dish combine crushed crackers, parmesan, and all seasonings.
*Pound chicken until they are about 1/4 inch thick. (They may be too big once pounded, I usually cut them in half)
*Dip chicken pieces into egg mixture then coat with cracker mixture.
*Place in a greased baking pan and drizzle butter over the top of the chicken
*Bake uncovered in a 375 degree oven for about 30-40 minutes, or until chicken is fully cooked.
*While chicken is baking prepare noodles and heat sauce.
*Once chicken is done, top with sauce and mozzarella and place back in the oven until cheese is melted.
*Serve over linguine noodles.
*Add extra sauce if needed.

*Notes:
The basics of this recipe came from The Better Homes and Gardens Cook Book and I have modified it myself into this recipe. It can serve anywhere from 2-4 people depending on how much chicken you use. Very quick and easy! Play around with the seasonings to suit your taste!
 
Submitted by: Lori Cover

Pumpkin Somethin'

Ingredients:
1 large can pumpkin
1 can evaporated milk
3 eggs (beaten)
1 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1 box yellow cake mix
1 cup pecans
3 sticks butter

Directions:
*Mix all ingredients, except for yellow cake mix, butter and pecans, together in bowl.
*Pour into greased 9x13 pan
*Sprinkle yellow cake mix (unprepared, just the powder) evenly over the top.
*Evenly pour 3 sticks melted butter on top of cake mix.
*Sprinkle pecans over the top.
*Bake 1 hour at 350 degrees.

Submitted by:  Lori Cover
*Personal Notes:  This recipe came from a friend of mine (Katie Nichols) that we knew back in pilot training. It is quite rich with all the sugar and butter (although delicious!). If you want a slightly healthier version cut back the sugar and butter as much as you want, it will still be yummy. Or you can just say heck with it, it's the holidays and enjoy as is!
*This will serve quite a few people since it fills a 9x13 inch pan.

Chinese Salad

Ingredients:
(Salad):
1/2 head shredded cabbage
3/4 c chopped green onion
1 head of brocolli, cut up into small pieces
1 package crumbled ramen noodles (use chicken or oriental flavor and save seasoning packet)
Chopped radishes (optional)
1/2 c slivered almonds

(Sauce):
2 Tbsp sesame seeds
2-3 Tbsp sugar
3 Tbsp red wine vinegar
1/2 c oil
Seasoning packet from ramen noodles

Directions:
*Combine all ingredients for salad in large bowl
*Heat up all ingredients for sauce over med heat until sugar is dissolved
*Pour over salad and mix thoroughly. Chill salad overnight before serving.

Submitted by: Lori Cover

White Chicken Enchiladas

Ingredients:
1/2 c chopped onion
4 cloves garlic
1/4 tsp pepper
2 Tbsp butter
3 Tbsp flour
1 8 oz carton sour cream
2 chicken broth
1-2 cans green chilis
1 c shredded monterey jack cheese
2 c chicken, cooked and shredded
Sliced olives
Chopped green onions
1 diced tomato
8 6-inch tortillas

Directions:
(Sauce):
*In pan cook onion, garlic, pepper, butter until tender.
*In small bowl, stir flour into sour cream and add to onion mix.
*Stir in broth and chilis
*Cook until thick and bubbly.
*Remove and stir in 1/2 cup of cheese

(Filling):
*Stir 1/2 c of prepared sauce into cooked chicken
*Fill each tortilla with 1/4 c filling (you can add cheese inside the enchiladas too if you want)
*Top with the remaining sauce and cook covered about 35 min at 350 degrees
*Sprinkle cheese on top and bake uncovered for 5 min.
*Top with olives, tomato, and green onion

Submitted by: Lori Cover

Buffalo Chicken Dip

Ingredients:
2-10 ounces canned chicken
1 ½ cups shredded cheddar cheese
2-8 ounces softtened cream cheese
1 cup ranch dressing
¾ cup Frank's Red Hot Pepper Sauce and Frank's Buffalo Sauce

Directions:
*Heat drained chicken and hot sauce in skillet until heated through
*Stir in cream cheese and ranch until fully blended and warm
*Mix in 1/2 of shredded cheese and transfer to crock pot
*Spread remaining cheese over top and cook until bubbly
*Serve with bread, crackers and/or veggies

Submitted by: Lori Cover

*Personal Notes:  This has always been a big hit whenever I have made it! If you have a large group I would recommend doubling the recipe!

Chocolate Carmelitas

Ingredients:
32 Light Caramels
6 Tbsp Light cream or evaporated milk
1 1/2 c flour
1 1/2 c quick cooking oatmeal
1 1/4 c brown sugar
3/4 tsp baking soda
1/2 tsp salt
1 c melted butter
1 c chocolate chips
1/2 c chopped walnuts or pecans

Directions:
*Preheat oven to 350 degrees
*Combine flour, oatmeal, brown sugar, baking soda, and salt
*Mix the melted butter into mixture
*Press about 2/3 c of oat mixture into 9x12 pan, bake for about 10 minutes
*Meanwhile, in a saucepan melt caramels with the evaporated milk over med-low
*Sprinkle chocolate chips and nuts over top of baked oat mixture.
*Pour caramel mixture over the top and spread
 *Sprinkle remaining oat mixture over the top and pat down
*Bake an additional 15-20 minutes until top turns golden brown

Submitted by: Lori Cover
*Personal Notes:  This recipe, although delicious, can be a little sweet. You can either cut the brown sugar in half or not include it at all if you want a less sweet version. It is great either way!

Mongolian Beef

Ingredients: 2 tsp sesame oil
1/2 tsp minced ginger
1 Tbsp chopped garilc
1/2 c soy sauce
1/2 c water
1/2 c dark brown sugar
about 1 cup of vegetable oil
1 lb flank steak
1/4 c corn starch
4 lg green onions, cut into 2 inch pieces

Directions:
1. Heat sesame oil in pan, add ginger and garilc, simmer 1-2 minutes on med-low.
2. Add soy sauce and water.
3. Dissolve brown sugar in sauce, raise heat to med and boil 2-3 minutes.
4. Remove from heat and set aside.
5. Cut flank steak in half (lengthwise) then slice into thin strips (make sure to cut across the grain of the meat).
6. Dip slices into cornstarch and lightly coat.
7. Let beef sit for about 10 minutes.
8. Heat oil in wok or frying pan (make sure oil is hot enough, meat should sizzle when put in oil).
9. Add beef and cook for about 2 minutes (meat does not have to be cooked all the way because it will be stir fried again later).
10. When beef is removed from oil, place on a paper towel to absorb any extra oil.
11. Pour oil out, return beef to wok.
12. Add onions and simmer until meat is no longer pink.
13. Add sauce and bring to boil, allow to boil about 1 minute.
14. With a slotted spoon, remove from sauce.
15. Serve over rice, top with extra sauce if desired.

Serves about 2-3

Submitted by: Lori Cover

Personal Notes: It is not spicy as written so add red pepper flakes with the garlic and ginger if you want a little spice!! This recipe is a little time consuming but totally worth it!