October Swap Details

t's that time again! :)

Thursday, October 8, 2009 at 10:00 a.m. the swap will be held at Laura Burns' house. Due to the busy-ness of harvest season some of our group has opted for a substitute this month, so we're welcoming two new brand new faces to our group this month--welcome Laura J. (Elisha, Pat and Elizabeth's friend!) and Joe Nell (Josie's Mom!) and welcoming Laura B. back to the group for the month. Looking forward to tasting everyone's great dinner this month! See you on the 8th!

Beef: Elizabeth

Beef with pasta: Laura Burns

Chicken: Laura Jackson

Chicken with Pasta: Suzanne

Soup/Breakfast: Joe Nell
Other: Elisha

Grill: Melanie

Grill: Josie

Seasoned Burgers with Zesty Corn Relish

Burgers seasoned with Lowry's Seasoned Salt ready for the grill

Tangy Corn Relish

from Kraftfoods.com

1 jar (10 oz.) Sweet Pickle Relish

10 oz. pkg. of frozen corn

1 small jar (2 oz.) diced pimientos, drained

1 medium onion, chopped

1 Tbsp. brown sugar

Mix all ingredients and enjoy on hamburgers, hotdogs, or as a side dish.

Cheesy Chicken Jumbo

2 (8 oz.) cream cheese, softened
5 c. chicken, cooked and chopped
3 c. shredded cheddar cheese
2/3 c. finely chopped celery
1/2 c. finely chopped onion (opt.)
2 tsp. seasoned salt
1 tsp. pepper
35 jumbo macaroni shells
2 (10 3/4 oz.) cans cream of chicken soup
2 c. chicken broth

Cook macaroni shells and drain. Combine chicken, cheddar cheese, celery, onion and seasonings. Now add softened cream cheese and mix well. Stuff each shell with chicken mixture and put into a 28 x 35-inch baking dish. Heat and mix broth with soup, making a gravy. Pour over shells and top with more cheese. Bake 30 to 40 minutes at 350.

*I left out the onion
*If you should choose to make this yourself, just a note...I don't have that big of a dish, but I think one recipe would probably give you two good-sized 8x12's. Hope you like it!

Baked Apple French Toast

This has become a favorite at our house. I found a slightly different recipe (from Don't Panic Dinner's in the Freezer) this month and decided to up the ante with some apple pie filling! :) Yum! Hope your family enjoys it!

Ingredients:

8 slices of french bread cubed

8 oz. package of cream cheese cubed

1 can of apple pie filling divided

6 large eggs

1/4 c. maple syrup

1 c. milk

1/2 t. cinnamon

Cooking Day Instructions:

Butter the 8 1/2 by 12 1/4 pan. Place half the bread cubes in the dish. Scatter cream cheese cubes over the first layer of bread cubes. Spoon half the can of pie filling in dollops over the top and complete layering with remaining bread cubes. In a medium bowl, combine eggs, syrup, and milk. Whisk until well blended. Pour over existing layers. Spread remaining pie filling over the top, then sprinkle cinnamon. Freeze, covering the dish in foil.

Serving Day Instructions:

Thaw completely. Preheat oven to 350 degrees. Cover the dish with foil and bake covered for 30 minutes Remove the foil from dish and continue baking uncovered an additional 30 minutes. Place in individual serving bowls and serve with warm syrup.

Substitutions:

Other fruit pie fillings may be substituted.

Cranberry Chicken

-1 can whole berry cranberry sauce
-1 packet dry onion soup mix
-1 and 1/2 cups french dressing
-1 pound chicken breasts

Assembly: Wash and trim chicken breasts and place them in tins. Mix cranberry sauce, onion soup mix, and dressing. Pour sauce over chicken. ***When I make this at home, it goes in a 9 x 13. I found that a double recipe filled 3 of the 6 cup tins nicely.***

Baking day: Thaw completely. Remove board lid and plastic. Bake at 350 for 45 minutes to an hour, until chicken is cooked through. Serve over rice.

This is a bit different than anything we've had before. My family enjoys it. Hope you do too!