Fiesta Baskets By Penzey Recipes

Steps:

• Heat oven to 350°F.
• Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
• Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
• Top with sour cream and cilantro.

Steps:

• Heat the oil in a skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes.
• Stir in chili powder, paprika, cumin, oregano and salt.
• Add the Ground Turkey (or ground beef & sausage). Increase the heat to medium high and cook the meat, stirring frequently, until cooked through, 8-10 minutes. Once the meat is done add to the crock-pot.
• Add the Tomatoes, Kidney, Chili and Black Beans, and the chocolate into the crock-pot and stir.
• Cook on low for 6-8 hours, or on high for 4 hours, stirring occasionally if possible. (If done on the stovetop, cook on low heat, cover and simmer, stirring occasionally, for 1 hour.).
• Top with your choice of toppings, and enjoy!

Steps:

• Preheat oven to 325°F Grease a large 9x5 loaf pan and set aside.
• Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.
• In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.
• Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.
• Spoon the batter into the loaf pan and smooth the surface with a spatula.
• Bake at 325°F until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.
• Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.

Steps:

• Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.

Steps:

• Combine plums, vinegar, honey and crushed red pepper in a medium saucepan.
• Bring to a simmer over high heat.
• Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes.
• Transfer to a blender or food processor and pulse several times into a coarse puree.
• Cover and refrigerate for up to 1 week.