Italian Fajitas

Ingredients:

1 diced jalapeno

4 cloves garlic

1/3 cup cilantro (split)

1/2 red pepper

1/2 green pepper

3/4 cup diced onion

3 Roma tomatoes

3/4 cup Parmesan

Rice

In frying pan heat (med.) olive oil then add jalapeno, garlic and 1/4 c. cilantro. Cook until garlic is browned.  Add onions, peppers and tomatoes.  Simmer for 15 min.  Sir in Parmesan.  Serve over rice and garnish with remaining cilantro and Parmesan.

YUMMY!!

Roasted Chicken

INGREDIENTS
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
2 cloves garlic
1 tablespoon onion powder, or to taste
1/2 cup butter, divided
1 stalk celery, leaves removed
Maybe add lemon next time

DIRECTIONS
Preheat oven to 350 degrees F (190 degrees F).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with garlic and onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Perfect Pumkin Pie

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Slow-Cooker Chicken Tortilla Soup

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can hot enchilada sauce
1 medium red onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Shredded cheese
Sour cream
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Also top with shredded cheese and sour cream.