Saturday, August 10, 2013

Recipes that are Delightful!!! And Easy Piecing Blocks too!

Molly's Delicious  Fresh Tomato Tart
1 recipe Pie Crust
8 oz Cheese, Mozzarella -- shredded
2 tbsp Basil - note-Molly said she uses about 5 Tbp of Basil as she thinks it tastes better
 4  Large Farm Fresh  Tomatoes --
sliced1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Oil, (Olive)
Preheat oven to 400.
Line 10" loose bottom tart pan with pastry dough.
Spread bottom of pastry with cheese and sprinkle with basil.
Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
Bake 30 to 40 minutes. Garnish with fresh chopped basil. Slice in wedges and serve warm or at room temperature.    
Enchiladas from Kathy from Eagle River Alaska....yum

        1-8oz. carton sour cream
2 – Cans cream of chicken soup
1 – Large can green chilies
1 – Small can chopped olives
1 – Medium onion chopped
4 – Cups grated Mexican cheeses
4 – Boneless chicken breasts (poached)
1 – tsp. chili powder
1 – tsp. cumin
1/2 - tsp. garlic salt
1 – Tablespoons. Butter
1 dozen tortillas
1 – Cup cooking oil

Mix sour cream, one can chicken soup and green chilies in a small sauce pan.
Cook until warmed through and place on simmer.

Put the butter in the skillet and sauté the onion.  Add chili powder, cumin
and garlic salt.  Cook until the onion is transparent. Remove from heat and
set aside.

Dice the chicken add the other can of chicken soup and the onion mixture,
the olives and one cup of cheese.

Dip the tortillas in water to soften, add a small amount of the chicken
mixture and roll.  Place seam side down in an 8x13 pan.  I used two smaller
pans so I could freeze six of the enchiladas.

Spread the remaining sauce over the enchiladas and top with the remaining

Place in 350 degree oven for 20 minutes.  So-o-o-o-o good.
Molly gave me this recipe!
The BEST Pesto Macaroni SALAD you will EVER EAT! Prepare for compliments!

Small bag (or box) of small pasta shells

1 cup  Pesto

2 cups Mayo

1 cup grated Parmesan Cheese (the real stuff)

1 cup frozen peas

1 T sea salt

1 T cracked pepper

2 T Basil (fresh or dry)

Boil pasta until al dente.  While pasta is cooking, mix remaining ingredients in a bowl.  When pasta is ready, drain and rinse until cold.  Add pasta to mixture and garnish with some parmesan cheese and basil.   Refrigerate and serve cold.  

King Ranch Chicken-Delicious

1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into large chunks plus 2 carrots, cut into large chunks
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 yellow onion, chopped
1  green bell pepper, chopped
2 garlic cloves, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained (I use mild Rotell)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon  chili powder plus A few shakes of red pepper (I don't like mine so spicy so add more if you like heat)
3 cups grated  Tillamook sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
.Rinse chicken off and place it with celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done and falls off the bone. Remove from heat. Remove chicken from broth; cool . Remove and reserve 3/4 cup cooking liquid.

turn oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 6 to 8 minutes

Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Tillamook Sharpest Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake at  for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

. Serves  8 to 10

 Photos from Flower Power and Easy Piecing Workshops...very fun!!!
 Hope you are having a good end of summer!
Bodi Gardner...isn't her work wonderful?
Terri Jones work above,,,isb;t ut wonderful? And look, a blue ribbon too!


  1. Lots of good recipes, beautiful quilts and great friends, sounds like the perfect way to have a retreat.


  2. Great recipes--thanks and super fun flowers, etc blocks--love that table runner! Hugs, Julierose

  3. Thanks for the great recipes! Inspirational photos as usual.

  4. I love all the wonky flowers, stars, cows. wonky more stress less. Very inspiration photos. keep forword