pie crust recipe

2 cups flour
1/4 cup milk
1/2 cup oil
pinch salt

Mix and roll between 2 sheets of waxed paper. Makes 2 9-inch crusts

Mexican Casserole

-2 cups cooked rice
-1 can black beans, drained
-1 can corn, drained
-1 can Rotel
-8 oz salsa
-8 oz sour cream
-2 cups shredded cheddar cheese
-2 cups Mexican/taco shredded cheese

Combine all ingredients except Mexican cheese, put in a greased 9x13, sprinkle with Mexican cheese.
Bake at 350 for 35-40 minutes.
Spoon into tortillas.

-Bekah got this recipe from Cindy, who I think got it from Amber Hoke.

Sausage Grits casserole

1 cup grits
2TB butter
2 cups grated sharp cheddar cheese
1 t garlic powder
2 t worcestershire sauce
pepper
1 beaten egg
1/4 cup milk
1 pound crumbled, cooked sausage

Cook grits as directed. Add butter, cheese, garlic, salt, worcestershire suace, pepper--Cool.
Add egg and milk. Mix all together. Sprinkle with additional cheese and paprika.

Bake at 350 for 30 minutes.

This is served at Fort Lewis Lodge.

Pecan-Crusted Chicken Tenders

16 saltine crackers
1/4 cup pecans, ground
2 tsp. paprika
1/2 tsp salt
1 egg white
Vegetable cooking spray
1 1/2 lb. chicken tenders (I just cut up boneless, skinless breasts into strips)
1/4 cu all-purpose flour

preheat oven to 425
Stir together crushed crackers and next 4 ingredients.
Whisk egg white just until foamy.
Place a wire rack coated with cooking spray in a 15x10 jelly roll pan.
Dredge chicken tenders in flour; dip in egg white, and dredge in saltine/pecan mixture. Lightly coat chicken on each side with cooking spray (I haven't done that); arrange chicken on wire rack.
Bake at 425 for 18-20 minutes or until golden brown, turning once after 12 minutes.

These are great served with Chick-a fil-A sauce!!

Stuffed Peppers

My kids loved the filling in these peppers and the flavor reminds me of the yummy chicken salad we had at Kim's Bridal Lunch. I only did 4 peppers and then baked the remaining filling seperate in a pyrex dish at the same time. Also, instead of pimentos, I chopped up red pepper for the filling.

Stuffed Peppers
6 medium green Bell peppers(I used one red and loved that so next time I will use all red)
2 cups of cooked rice (I used brown.)
1 cup chopped celery
2 cups of cooked chicken cubed
1/4 cup chopped onion
2 TB of chopped pimento, drained
1 cup of mayonnaise, or as desired (I used reduced-fat)
1 teaspoon of curry powder
1/2 teaspoon of salt and a dash of pepper


Cut the tops of the peppers;remove seeds and membranes. (I chopped the top of the red pepper and used it in the filling) Cook peppers in simmering water for 10 to 15 minutes. Drain. Combine cooked rice, chicken,celery, onion, and pimento in a mixing bowl. In a seperate bowl, combine the mayo, curry, salt and pepper. Gently toss mayo mixture with the rice and chicken mixture. Fill peppers; place in a greased shallow baking dish and pour a small amount of water int he baking dish, enough to cover the bottom. Bake stuffed peppers at 350 for 30 minutes or until stuffed peppers are tender.