FOR PRINTABLE RECIPE CLICK HERE

Fuzzy Navel Cake

1 (15 oz) can sliced peaches, liquid reserved
1/2 cup peach schnapps
1/4 cup orange juice
1 pkg. Delux yellow cake mix
4 eggs
2/3 cup oil OR applesauce
1 cup chopped peaches (from marinade)
1/3 cup marinade
1 cup chopped nuts (optional)

1. Combine peaches with their juice, peach schnapps, and orange juice in a covered glass dish. Let marinate for 24 hours.

2. In large mixing bowl, combine cake mix, eggs, oil or applesauce, peaches, 1/3 cup marinade, and nuts, if desired.
Mix well. Place in a well greased/floured Bundt or tube pan.
Bake in a preheated 350 degree oven for 40 minutes.
Glaze with the following after removing from pan.

Glaze
1/4 cup liquid from marinade
1 1/2 cups confectioner's sugar

Blend well to form a glaze.
Drizzle over the cake after it has cooled.

FOR PRINTABLE RECIPE CLICK HERE

Chicken Casablanca

2 tablespoons Olive oil
2 large Onions -- slice
1 teaspoon Fresh ginger -- grate
3 Cl garlic -- mince
3 pounds Chicken pieces -- skinned
3 large Carrots -- dice
2 large Potatoes; peel -- dice
2 tablespoons Raisins
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Salt and pepper
1/4 teaspoon Cinnamon
1/4 teaspoon Cayenne pepper
1 Can chopped tomatoes -- (14 1/2 ounces)
3 medium Zucchini -- 1" slice
1 Can garbanzo beans -- (15 ounces) drain
2 tablespoons Parsley -- chop
1/2 teaspoon Cilantro

Sauté onions, ginger and garlic in oil. Transfer to crockpot. Brown
chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crock-pot. Place chicken on top of veggies. Stir seasonings in a small brown and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving.
Serve over cooked rice or cous cous.

FOR PRINTABLE RECIPE CLICK HERE

Baked Orange Roughy Italian-Style

1/4 cup Italian seasoned
bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1 pound orange roughy fillets
1/4 cup butter, melted
1 tablespoon chopped fresh parsley

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets
in a single layer in the prepared baking dish, and sprinkle with parsley. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

FOR PRINTABLE RECIPE CLICK HERE

Chicken Tortilla Soup

1 1/2 pounds of cooked chicken, shredded
1 15 ounce can of whole tomatoes
1 10 ounce can enchilada sauce
1 medium onion, chopped
1 4 ounce can chopped green chilies
1 clove garlic, minced
2 cups of water
1 14.5 can chicken broth
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 ounce package frozen corn (frozen works better than canned)
1 tablespoon cilantro

I sauté my onion and garlic but other than that you just combine ingredients, cover and cook. On the stove top, cook for 2 to 2 and a half hours. In a crock pot, cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve over chips and blend in shredded cheese until melted.

FOR PRINTABLE RECIPE CLICK HERE