Cookbook 10-19

3rd place recipe in the Old Farmers Almanac from the 2020 recipe contest. The category was appetizers:

“Spicy Mexican Shrimp Bites”

1/2 lb. cooked deveined shrimp, diced
1 1/2 c. frozen corn, thawed
3 scallions, sliced
2 Roma tomatoes, seeded and diced
1 jalapeno, seeded and diced
1 clove garlic, minced
5 T. olive oil, divided
1 T. chopped fresh cilantro
1 1/2 tsp. chili powder
1 tsp. salt
zest and juice of 2 limes
1 loaf French bread

In a bowl, combine shrimp, corn, scallions, tomatoes, jalapeno, and garlic. In a separate bowl, combine 3 T. of olive oil, cilantro, chili powder, salt, lime zest, and lime juice. Pour over shrimp mixture and stir to incorporate. Refrigerate for 1 hour. Preheat oven to 350. Cut French bread into 1/2 inch slices and lightly brush with remaining 2 T. of olive oil. Bake for 5 minutes, or until lightly browned. Remove from oven and, using a slotted spoon, top each toast round with spicy shrimp salad.

2021 Old Farmers Almanac Recipe Contest “Five or Fewer Ingredients (excluding salt and pepper). Entries must be yours, original, and unpublished. Cash prizes awarded for first, second and third places. Deadline January 22, 2021. Enter at almanac.com/RecipeContest or label “Recipe Contest” and mail to The Old Farmers Almanac, P.O. Box 520, Dublin, NH 03444. Include your name, mailing address, and email address.

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5 Ingredient Tex-Mex Casserole (https://theturquoisetable.com/5-ingredient-tex-mex-casserole/)
Ingredients

4 chicken breasts, boneless, skinless
1 (15 oz) can Hatch Green Chile Enchilada Sauce
2 cups cooked rice
1 cup crushed tortilla chips
1 cup shredded Monterrey Jack cheese

Instructions

Place chicken in a baking dish, pour enchilada sauce to cover. Bake at 350 for 30 minutes. Meanwhile cook rice. Shred chicken, stir in rice, top with crushed chips and cheese. Pop back in oven for 15 minutes until bubbly and warm.

Tex-Mex Pasta (https://www.tasteofhome.com/recipes/tex-mex-pasta/)

Total Time
Prep/Total Time: 30 min.
Makes
4 servings

2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese blend, divided

Directions

Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through.
Drain pasta; stir into meat mixture. Transfer to a greased 11×7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.

Nutrition Facts
1 1-1/2 cups: 585 calories, 28g fat (11g saturated fat), 101mg cholesterol, 1241mg sodium, 46g carbohydrate (6g sugars, 3g fiber), 33g protein.

Pumpkin Butter Pecan Gingersnap Roll
https://spoonuniversity.com/recipe/pumpkin-butter-pecan-gingersnap-rolls

Medium

Prep Time: 20 minutes
Cook Time: 15 minutes (+ 5 minutes cooling time)
Total Time: 40 minutes

Servings: 8 single-roll servings (realistically, 4 servings – you won’t eat just one)

Ingredients:
1 dough sheet (I used a Pillsbury® Crescent Seamless Dough Sheet; baking times will vary by brand)
1/3 cup pumpkin butter
¼ cup chopped pecans
½ cup *crushed gingersnaps

*Put the cookies in a plastic bag, pushing as much of air out as possible before sealing it. Use something sturdy with a broad base, like a measuring cup or mug, or a rolling pin to grind the cookies into crumbs.

Directions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper. Unroll the dough – mine came out to about 8×11 inches – on the paper and cut in half non-lengthwise, as pictured below.
3. Dividing the 1/3 cup quantity equally between the two halves, spread the pumpkin butter across the dough, leaving a ½-inch margin from the edges.
4. Sprinkle the chopped pecans across the pumpkin butter of both halves.
5. Coat each half with gingersnap crumbs.
6. Roll each dough from the short side into a log, pinching the seam closed.
7. Cut each dough-log into 4 fairly equally-sized slices.
8. Arrange the newly-cut slices so that they’re standing up vertically, then bake until golden brown, about 15 minutes.
9. Allow 5 minutes to cool, but definitely enjoy them while they’re still warm!

Cheeseburger and Fries Casserole (https://www.tasteofhome.com/recipes/cheeseburger-and-fries-casserole/)
Total Time
Prep: 10 min. Bake: 50 min.
Makes
8 servings

Ingredients

2 pounds lean ground beef (90% lean)
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (20 ounces) frozen crinkle-cut french fries

Directions
Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 13×9-in. baking dish.
Arrange french fries on top. Bake, uncovered, until the fries are golden brown, 50-55 minutes.

Nutrition Facts
1-1/2 cups: 352 calories, 17g fat (5g saturated fat), 62mg cholesterol, 668mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 25g protein.

Blueberry Cheesecake Rolls (https://emilybites.com/2017/04/blueberry-cheesecake-rolls.html)
Yield: 8 rolls
Ingredients:

3 oz 1/3 less fat cream cheese, softened to room temperature
½ teaspoon vanilla extract
2 ½ tablespoons powdered sugar
1 (8 oz) tube of reduced fat crescent roll dough (8 rolls)
2/3 cup fresh blueberries

Directions:

Preheat the oven to 375.
Combine the cream cheese, vanilla and powdered sugar in a mixing bowl (or the bowl of a stand mixer) and use an electric mixer (I used a hand version) to mix the ingredients until thoroughly combined and smooth.
Unroll the crescent roll dough and separate into 8 triangles along the perforated seams. Place one triangle of dough in front of you with the short flat side facing you and the long triangle pointing away. Spread about a tablespoon of the cream cheese mixture across the bottom third of the dough triangle (the part closest to you). Top the cream cheese layer with two rows of blueberries). Starting with the edge closest to you, roll the dough forward all the way to the far tip of the triangle, surrounding the blueberries. Place the finished roll onto a baking sheet and repeat with remaining ingredients to create 8 rolls.
Place the baking sheet of rolls in the preheated oven and bake for 10-13 minutes until the rolls are golden and serve.