Blueberry Cobbler 2

4 C Blueberries (fresh or frozen)
1/2 C granulated Sugar
1 tsp Lemon Zest

For the batter:
6 Tbsp Butter
1 C All-Purpose Flour
1 C granulated Sugar
2 tsp Baking Powder
1/4 tsp Salt
3/4 C Milk
Ground Cinnamon

Preheat oven to 350 degrees. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven. Add blueberries, sugar, and zest to a bowl and stir to combine. In a separate bowl, mix together the batter ingredients except milk and cinnamon. Stir in the milk, just until combined. Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon. Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. Serve warm, with a scoop of ice cream.

Recipe from: Tastes Better from Scratch

Spritz Cookies

1 C Butter (do not substitute Margarine)
3/4 C Sugar
1 Egg, beaten
1 tsp Lemon Extract
2 1/4 C Flour
1/4 tsp Salt
1/2 tsp Baking Powder

Cream butter and sugar. Add egg and lemon extract. Beat. Add flour, salt, and baking powder. Use cookie press for desired shape. Sprinkle with decorator sugar or candy sprinkles before baking. bake for 10-12 minutes at 400 degrees. 

Neiman Marcus Chocolate Chip Cookies

1 C Butter
1 C Brown Sugar
1 C Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
2 1/2 C Oatmeal, blended
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
4 oz. Hershey Bar, grated
12 oz. Chocolate Chips
1 1/2 C Chopped Nuts, optional

Blend oatmeal in blender to a fine powder. Grate Hershey Bar. Cream the butter and both sugars. Add eggs and vanilla. In separate bowl, mix together flour, blended oatmeal, salt, baking powder, and baking soda. Add grated Hershey bar, chocolate chips, and nuts. Roll into balls and place two inches apart on a cookie sheet. Add M&M's to tops of cookies if desired. Bake for 10-15 minutes at 375 degrees or 20-25 minutes at 300 degrees. Cookie dough can be refrigerated up to a week. These cookies are best warm from the oven. 

Sweet Potato Pecan Casserole

3 C mashed Sweet Potatoes
1/3 C Milk
1/2 C Margarine
1 C White Sugar
2 Eggs, slightly beaten
1 tsp Vanilla

Topping:
1 C Light Brown Sugar
1/2 C All-Purpose Flour
1/3 C Margarine, melted
1 C Pecans, chopped

Beat first six ingredients. Pour into buttered casserole. Mix topping ingredients with fork. Sprinkle on top of casserole. Bake uncovered at 350 degrees for 30-35 minutes.

Sweet Potato Marshmallow Casserole

5 medium sized Sweet Potatoes, baked and peeled
1/4 C Margarine
1/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
Miniature Marshmallows

Beat all ingredients except marshmallows with electric mixer. Spoon into lightly greased 1.5 qt. casserole. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with marshmallows and bake about 5 minutes or until marshmallows are lightly browned.

Mexican Black Beans and Rice

2 tsp Olive Oil
1 C Onion, chopped
1/2 C Pepper (red/yellow/orange/green), chopped
4 C cooked Long Grain Rice
15 oz can Black Beans, rinsed and drained
3/4 C Tomato, chopped
1/2 tsp Ground Cumin
1/4 tsp Ground Red Pepper
1/8 tsp Coriander

Heat olive oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper. Sauté 3 minutes. Add beans and chopped tomato. Sauté 3 minutes or until thoroughly heated. Add spices and rice. Stir. Serve immediately or can be made head and reheated in the microwave. 

Yield: 8 - 1/2 C servings

Recipe from: Jennifer Adams

Tortilla Soup

1 - 14 1/2 oz cans Chicken Broth 
1 large Onion, chipped
2 - 14 1/2 oz cans Stewed Tomatoes
1 can Ro-Tel
1 - 16 oz jar Salsa
1 can Cream of Chicken Soup
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Ground Cumin
1/2 C Cilantro
4 C Chicken or Turkey, cooked and chopped

Cook all ingredients together. Top each serving with shredded Monterey Jack cheese and tortilla chips.