Easy and Tasty (but not healthy) Chocolate Frosting

Hi Gals,
Here is an easy chocolate frosting I whipped up in an emergency. It turned out pretty good I think!

6 oz melted semisweet chocolate chips
6 oz cream cheese
1/2 c powdered sugar
1/4 c milk

Just combine all the ingredients and you've got yourself a bowl of frosting!

Eggplant Parmesan Sandwiches

by Eileen's Cuisine

These were created out of necessity when I received an unexpected eggplant from my food co-op. They are not really quick, not really easy, but the ingredients list is short and the payoff is spectacular!

1 8-10" eggplant (even and narrow for uniform slices if you can manage it)
3 eggs
1 c. Italian seasoned breadcrumbs
Canola Oil

1 small can of tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder

1 c. Mozzarella Cheese (shredded)
1/4 c. grated Parmesan cheese
4 Hoagie rolls

Wash the eggplant and cut and discard the stem. Slice the eggplant thinly and place in a large bowl of cold water to soak for 20 minutes. This is supposed to cut the acid and keep your mouth from itching so much if you're sensitive to eggplant like I am. Put a bowl on top of the eggplant and fill it with cold water to hold them down as they will all float to the top otherwise.

In the meantime, crack the eggs into a gallon ziplock bag. Scramble them with your hand through the bag and zip it closed for now.

Drain the eggplant after 20 minutes and rinse. Dry them on a several layered paper towels and drop them into the ziplock bag of eggs. In an electric skillet, set the heat to 350, or in a regular skillet, to around medium/medium high and pour enough canola oil to cover the entire surface without creating much depth. While the oil heats, toss the eggplant around in the eggs in the sealed bag, coating them with the egg. Pour some breadcrumbs into a bowl and one by one, place the eggplant slices into the crumbs, jiggling the bowl to coat the slice. Flip the slice if necessary. Then place each piece carefully into the hot oil to avoid splashing yourself. Cook until browned, checking frequently, then turn with a fork and cook until brown. Remove from oil and place on a plate layered with paper towels to drain the excess oil.

In a pot, combine the can of tomato sauce with the Italian seasoning and garlic powder. Heat through. (Feel free to use your favorite jarred sauce. The can is simple because it is the perfect small amount for four sandwiches).

Preheat the oven for 350 degrees. Lightly spray a cookie sheet with cooking spray and open your hoagie rolls face up on it. Layer a row of eggplant (5-6 slices), then a slathering of sauce, a sprinkling of parmesan and some of the mozzerella. Repeat for a second layer on all four sandwiches. Bake until the mozzerella is melted, about 10 minutes. Put the roll tops on, slice in half and enjoy!

Taco Soup

Taco Soup from Heather's Kitchen

2 lbs. Hamburger
3 16 oz. cans Pinto Beans
1 16 oz. can Stewed Tomatoes
1 4 1/2 oz. can Green Chilies
1 1/2 Cup Water
1 16 oz. can Kidney Beans (optional)
1 chopped Onion
1 can Whole Corn
1 15 oz. can Tomato Sauce
1 pkg. Taco Seasoning
1 pkg. Dry Ranch dressing (optional)

Brown hamburger, drain and add onion. Combine with rest of ingredients in large pot and heat through. Serve with your favorite chips, sour cream, cheese or whatever your heart desires!

Heather's Comforting Chicken Soup

Comforting Chicken Soup

2 Quarts Water
8 Chicken bullion cubes
6 1/2 Cups Uncooked wide egg noodles
2 (10 3/4) cans Cream of Chicken Shop
3 Cups Cooked cubed chicken
1 Cup Sour Cream
Fresh Parsley (Optional)

Bring water and bullion cubes to a boil, add noodles and cook for 10 minutes. DON'T DRAIN...
Add cream of chicken soup and chicken and heat through. Remove from heat and stir in sour cream and serve with parsley if desired.

Spicy Chicken and Beans

by Eileen's Cuisine

This is a very healthy meal (if you go easy on the cheese and sour cream!) that can be made quickly with items you can keep on hand. You can easily omit the chicken for a meatless meal that is still packed with protein. Increase or decrease the seasoning to add heat or make it more mild to suit your taste. When I'm making it for the kids, I omit the cayenne and only use one teaspoon of cumin. You could also add chili powder for an added kick. Enjoy!

2 T. Olive Oil
2 Chicken Breasts (cubed)
1 Red Bell Pepper (diced)
1/2 sm. yellow onion (diced)
1 (15 oz) can kidney beans (rinsed well)
1 (15 oz) can black beans (rinsed well)
1 (14 oz) can diced tomatoes with lime juice and cilantro
2 t. cumin
1/8 t. cayenne (optional)
1/2 t. garlic powder
1/2 t. salt
1 t. cilantro (fresh if you've got it!)
1 can of whole kernel corn
sour cream and shredded cheddar to garnish

Heat the oil in a skillet over medium heat. Add chicken and cook halfway. Add peppers and onions. Cook until onions are caramelized (browned but not burned) and the chicken is cooked through. Add both beans and heat through. Add tomato and all seasoning. Heat through and finally add corn. Cook for about five to ten minutes and serve over rice with sour cream and shredded cheddar cheese.