Recipe Swap Meat

Creamy Green Chile Enchiladas

2012-01-30T13:13:00.000-07:00

We had some friends over for dinner (8 total to be exact) and this was great. Everyone had one enchilada, mexican rice, salad, corn bread and chips and salsa. I used Costco canned chicken - worked like a charm. I hate cooking chicken. :) [2 cans to be exact] But I think next time I'd actually cook my own chicken and shred it (I don't like chunks)... you could kind of taste the seasoned canned chicken. But the texture was great! This was fabulous and I will be making it again!

INGREDIENTS:
Filling:
3 cups cooked, chopped chicken [*I used two cans of Costco chicken]
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce [*I could only find a 10 oz can... so I just used that]
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

DIRECTIONS:
Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

*Exact recipe from MelsKitchenCafe.Com

Cheeseburger Macaroni (Spicy)

2011-12-02T12:11:00.001-07:00

This recipe isn't necessarily spicy, it's just got a kick. :) And I like that. I was looking for something quick and easy and thanks to Pinterest and KevinandAmanda.com - I found something where I had all the ingredients right at home. That's always a plus.

Not my favorite meal, but a good quick weeknight meal. I served it will green beans and a salad.

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes) [Rotel FOR SURE!]
2 cups beef broth (or water) [I used water]
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper [I always add more pepper]

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

This recipe is from here.

Homemade Tortilla Pizza

2011-08-29T19:55:00.001-06:00

Wheat tortillas have been my best friend lately. You can make so much with them! One of my favorite lunchtime meals recently has been homemade pizza on tortillas (yes, plural). When I first made it, just one tortilla was too thin and flimsy, so I layered two tortillas (with cheese in between, kind of like a quesadilla with a pizza on top). The result is FANTASTIC!

-two tortillas (wheat are the best)

-pizza sauce or spaghetti sauce

-cheese (I like mixing mozzarella and sharp cheddar)

-toppings: (I'll tell you what I add)

--carrots

--red and green bell peppers

--brussel sprouts (mixed with olive oil and Montreal Steak Seasoning - SOO good!) Remember this post about roasted brussel sprouts?

(Sometimes I add more veggies, but this is usually what I have on hand. So, go crazy with those veggies!)

Spray cookie sheet, place one tortilla, cover with cheese (not too much). Press second tortilla on top. Cover with pizza sauce (I usually add pizza seasonings and grated parmesan at this point, but not needed). Add cheese. Add chopped veggies. (For brussel sprouts, mix in bowl after cutting, with olive oil and lightly coated with Steak Seasoning). Sprinkle entire pizza with salt and pepper.

Broil on high for about 3-4 mins. You'll need to keep an eye on it and turn it if your oven cooks unevenly. You want the sides to be brown/black - because you want the brussel sprouts and veggies to roast. Brussel sprout layers tend to blacken when they are ready. That's when you know your pizza is done... and when the cheese is melted of course.

You will LOOOOOVE this pizza. You MUST have the brussel sprouts on top, it gives it the best flavor with the steak seasoning. Seriously.

Enjoy!

*And the next day, make quesadillas or roll-ups with those tortillas you have. Best lunches ever.

Best Brownies

2011-08-24T14:24:00.002-06:00

These truly are the best brownies on the planet!

I like to make them with reeses peanut butter chips sprinkled on top before baking, or pour a bag of Andes mint baking chips on top after baking, then spread around once chips have melted for the best mint brownies ever ~OR~ my personal favorite are cream cheese brownies. (see recipe below) Enjoy!

1 c. melted butter
2 c. sugar
2 tsp. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Combine melted butter, sugar and vanilla. Add eggs and beat well with a spoon. Add cocoa; beat well until blended. Add flour, baking powder and salt; beat well. Pour batter into greased 9x13" pan.

Bake @ 350 for 30-35 minutes

Cream Cheese Brownies

1 c. milk chocolate chips
1 8 oz. pkg. cream cheese, softened
1/2 c sugar
1 egg

Combine all ingredients and mix well. Drop by spoonfuls onto brownie mix before baking. Swirl together with a knife. Bake as directed for "best brownies" recipe.

Bread Pudding

2011-08-24T14:19:00.000-06:00

2 cups whole milk (or half & half)
1/4 c. butter
2/3 c. brown sugar
3 eggs
2 teaspoons cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
3 cups whole wheat bread, torn into small pieces
1/2 c. raisins (optional)

In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole dish.

Sprinkle with raisins if desired. Pour batter on top of bread.

Bake @ 350 for 45-50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, reduce the sugar in the bread pudding recipe to 1/3 cup (the sauce has the other 1/3 cup in it)

Bread Pudding Sauce

1 c. whole milk
2 Tbsp. butter
1/3 c. sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for 5 miutes, then pour on warm bread pudding.

Apple Cobbler

2011-08-24T14:03:00.000-06:00

1 quart bottle apple slices, with juice
2 Tbsp. tapioca granules
1 yellow cake mix (click here for homemade version)
1 cube butter, melted
cinnamon
sugar

Pour apples and juice in 9x13" pan. Sprinkle tapioca and cinnamon over top.

For the topping, combine cake mix and melted butter. Crumble with fork and spread over apple slices. Sprinkle with cinnamon and sugar.

Bake @ 350 for 45 minutes. Cover with foil for last 15 minutes. Serve with whipped cream or vanilla ice cream.

Impossible Buttermilk Pie

2011-08-24T13:53:00.001-06:00

No crust needed! Hooray!! Just mix and bake. Best. Pie. Ever!

1/2 c. bisquick (for homemade version, see recipe below)
1 1/2 c. sugar
1 c. buttermilk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1/4 tsp. nutmeg

Combine all ingredients and beat well. Pour into greased 9" pie pan. Bake @ 350 for 50 minutes. Serve with whipped cream and berries.

Homemade "Bisquick"
6 c. all-purpose flour, sifted
3 Tbsp. baking powder
1 Tbsp. salt
1 c. cold butter

Measure the sifted flour, baking powder and salt into a large bowl. Use a wire whisk to blend thoroughly. Cut in cold butter using a pastry cutter until thoroughly incorporated. (Or just toss it all in a food processor!)

Store refrigerated in an airtight container for up to 4 months.

"Molten Hot Lava" Fudge Cake

2011-08-24T13:35:00.001-06:00

The name says it all! Enjoy!

1 1/4 c. sugar, divided
1 c. flour
1/2 c. cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter, melted
1 1/2 tsp. vanilla
1/2 c. brown sugar
1 1/4 c. hot water
whipped topping or vanilla ice cream

~Combine 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9x9 baking dish. Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; DO NOT STIR.

Bake @ 350 for 30-40 minutes.

Serve with ice cream or whipped cream, spooning hot fudge sauce from bottom of pan over top.

S'mores

2011-07-21T19:27:00.002-06:00

My aunt made these for my sister and I just had to try the recipe... it is fabulous! I would dare to say they are better than campfire s'mores because of the Golden Grahams - Super yummy!

Took me about 10 minutes to prep, cook and enjoy a little taste!

-1 13oz. box Golden Graham cereal (8 cups)

-10 oz. bag mini marshmallows (6 cups)

--- mix together and set to the side in a large bowl (And by large, I do mean LARGE)

Melt:

-3/4 c. Karo Syrup

-3 tbsp. butter/margarine

-12 oz. bag milk chocolate chips

---melt in double boiler or microwave

Add:

-1 tsp. vanilla after taken off heat

---Pour chocolate mixture on top of Golden Grahams and marshmallows. Stir until everything is melted and mixed. Pour in buttered 9x13 pan. Let sit 5-10 minutes. Then cut into squares!

Macaroni and Cheese

2011-07-07T12:38:00.001-06:00

I made my first meal from "What to Cook and How to Cook it" by: Jane Hornby. Great book, you should buy it.

Prep Time: 25 minutes
Cooking Time: 30 minutes
Serves: 4

1 onion
1 bay leaf
3 cups milk
1 tsp kosher salt
12 oz macaroni, or other tube-shaped pasta
1/2 stick (1/4 cup) butter
scant 1/2 cup all-purpose flour
7 oz sharp cheddar cheese
2 oz parmesan cheese
2 tsp Dijon mustard [I didn't use]
nutmeg, for grating (optional) [I didn't use]
4 small ripe tomatoes
salt and pepper

1. Bring a large pan of water to a boil for the pasta. While it's heating, start the sauce. Cut the onion into a few rough chunks, then put into a pan with the bay leaf and the milk. Bring the milk to a boil over medium heat. As soon as small bubbles start to pop at the sides of the pan, take it off the heat. Let infuse for 10 minutes (or longer, if there's more time). This will give the cheese sauce a good depth of flavor.

2. Add the salt to the pasta water, then add the macaroni. Return to a boil, stir once, then cook for 8 minutes. Reserve a cupful of the cooking water, then drain the macaroni in a colander. It will be a little undercooked.

3. Once the milk has infused, removed the onion and bay lead with a slotted spoon. Add the butter and sift in the flour.

4. Cook on medium-high heat, stirring with a whisk for about 5 minutes, until the sauce comes to a boil and is thickened and smooth. Meanwhile, preheat the oven to 350.

5. Stir the mustard, 1/4 teaspoon finely grated nutmeg (if using), and two-thirds of the Cheddar and Parmesan into the sauce. Season to taste with salt and pepper. If the pasta has stuck together a little, pour the reserved cup of pasta water into the colander, then stir to loosen. Pour the pasta into a baking dish. Pour the sauce over the pasta, stir well.

6. Sprinkle the remaining cheese on top of the macaroni, then slice the tomatoes and place them on top. Season with salt and pepper.

7. Back for 30 minutes, or until golden and bubbling. Serve immediately.

*Things I learned:

-Really cut the onion into big chunks,

because you have to get it out later... and small chunks are the worst.

-Just pour the pasta into the sauce you're working with in the pan...

it is somewhat hard to stir in a dish and

get everything mixed if you just pour it over the pasta.

-4 tomatoes is a lot. I used 1.5.

Roasted Brussel Sprouts

2011-06-15T16:05:00.000-06:00

My friend Jana made these for Pierce and I and they were fantastic! I have gone to the farmer's market twice to make these little diddies!

I just bought a pre-wrapped package of them, probably a pound or so, but they lasted two meals.

-brussel sprouts
-olive oil (about a Tbsp)
-Montreal Steak Seasoning (1-2 Tbsp)

Preheat oven to 450. Cut the brussel sprouts into bite-sized pieces (length wise twice). Throw into a bowl, pour a little olive oil to coat the brussel sprouts, sprinkle Steak Seasoning on and stir to coat. You just want them to evenly coat, but not too much. Lay on baking pan, roast for 20-30 minutes - should start to get crispy, some leaves may even turn black, that's okay - they are yummy like that! Serve warm and enjoy!

Mexican Lasagna

2011-06-06T23:13:00.000-06:00

I found this recipe on Mels Kitchen Cafe - seriously amazing. :) You'll see from the note below that this isn't super saucy, because of that, I added a 8 oz can of tomato sauce and put in 4 cans instead of 3. It turned out GREAT! But you can follow her directions if you'd like.

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Baked Chicken Taquitos

2011-05-30T09:42:00.000-06:00

These are so good and easy!

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) - I usually leave this out
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. (You can make the chicken mixture ahead of time and just refrigerate it until needed).

From: Mel's Kitchen Cafe

Fudge Brownie Muffins with Cheesecake Swirl

2011-05-29T17:26:00.002-06:00

My sister Jordan made these for a family get together and I loved them! I didn't want to lose the recipe, so I am putting it up here - Jo can make any notations in the comments section since I obviously haven't made them myself yet. These are AMAZING - basically because I do not like brownies, seriously, and I can eat all of these right up!

Enjoy!

Brownie
1 cup butter or margarine
1/2 cup cocoa
4 eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon

Cheesecake
1 (8 ounce) package cream cheese; softened
1 egg
1/3 cup white sugar

Mini chocolate chips (optional)

1. Preheat oven to 325 degrees. Line 24 muffin cups with liners and lightly spray them with non stick cooking spray.
2. Place butter and cocoa in a glass bowl and microwave on high 1 minute for until butter melts; set aside.
3. Combine 4 eggs, 2 cups sugar, and vanilla in a large bowl. Add the butter and chocolate mixture, flour, and cinnamon. Stir until blended.
4. In a medium bowl, beat the cream cheese, 1 egg, and 1/3 cup sugar until light and fluffy.
5. Fill muffin cups with brownie batter about half way full. Sprinkle on a few mini chocolate chips (if desired). Drop 1 TBSP of cheesecake batter into each muffin cup.
6. Using a toothpick, swirl a little of the brownie batter up into the cheesecake.
7. Bake for 25 minutes. Cool in pans for 10 minutes, then remove to racks to cool completely. Refrigerate leftovers.

*Freeze well.

Credit: Fantastic Family Favorites

Coconut Chicken Curry

2011-05-18T13:32:00.002-06:00

I searched high and low for the perfect curry recipe and after a few tweaks, I think I finally have it down!
2 lbs. chicken breast, cut into 1/2 inch chunks or strips
1 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. coconut oil
2 Tbsp. curry powder
1 1/2 tsp. paprika
1 onion, thinly sliced
2 cloves garlic, minced
4 red potatoes, cut into chunks
3-4 carrots, sliced diagonally
1 (14 oz) can coconut milk
1 (8 oz) can tomato sauce
2-3 Tbsp. brown sugar
brown rice (cooked)
cilantro (garnish)

Season chicken with salt and pepper. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic; cook 7-10 minutes, or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook ten minutes more, or until chicken is cooked through. Add potatoes and carrots, then add coconut milk, tomato sauce and sugar and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing. Serve with rice and garnish with cilantro.

Creamy Chicken Enchiladas

2011-05-18T12:46:00.003-06:00

I've had a lot of chicken enchiladas in my days, but none have even come close to these babies! We could eat these every day and never get sick of them. I love that there is no canned soup in this recipe and, while you could make them with regular tortillas, I think the sprouted wheat tortillas are the secret ingredient and so much better for you. (you can find them at any health food store...definitely worth it!)

Here's what you'll need:

1 tbsp. butter
1 can mild Rotel (tomatoes and green chilis), drained
1 (8 oz) pkg. cream cheese
1 can white beans
2 cups chopped, cooked chicken breast
8 sprouted wheat tortillas
2 cups shredded monterey jack cheese
1 pint heavy whipping cream (not sweetened)

Directions ~ Preheat oven to 350. Grease 9x13 baking dish. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Add beans. Spoon chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in baking dish. (I like to put a little bit of the sauce on the bottom to help them not stick)

Sprinkle with monterey jack cheese and drizzle with whipping cream.

Cover with foil and bake at 350 for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and golden brown.

Super Quick Whole Wheat Buns

2011-05-18T12:08:00.001-06:00

Per Stacy and Pierce's multiple requests, I am finally posting my roll recipe!

I love homemade rolls, but I don't love spending a lot of time in the kitchen making them. So I was thrilled to find this recipe that is, not only healthy, but fast, easy and yummy! Perfect combo if you ask me!

1 c. warm water
1/3 c. butter, softened (or coconut oil)
1/4 c. honey
2 Tbsp. yeast
1 tsp. salt
1 egg, beaten
3 1/2 c. whole wheat flour

1. Combine water, yeast, oil and honey; let rest for 15 minutes
2. Add salt, egg and flour to yeast mixture and mix well
3. Roll out 3/4 inch thick and cut into 10-12 rounds (or shape rolls as desired)
4. Place rolls on greased cookie sheet
5. Bake @ 400-425 for 8-10 minutes or until lightly browned
6. Brush with melted butter after removing from oven

Enjoy!

Mock Chocolate Macadamia Toffee

2010-08-09T13:12:00.000-06:00

I found this recipe on my favorite food blog, melskitchencafe.com. My sister-in-law told me about Mel's several months ago and I've been cooking my way through it ever since. Of course, I'm always drawn to the simpler recipes and boy is this one easy! You're probably familiar with the saltine cracker version of mock toffee...this is the same idea, but better. :)

½ box of graham crackers
¼ cup brown sugar
¼ cup sugar
2 sticks butter

1 package semi-sweet chocolate chips
4 ounces roughly chopped macadamia nuts

Preheat oven to 350F. Line a lipped baking sheet with a layer of tin foil (I used an 11X17 baking sheet). Arrange a single layer of graham crackers in the pan without overlapping. In a small saucepan, melt butter and add the sugars. Whisk to dissolve. Let boil and simmer for 5 minutes on low. Very carefully pour mixture onto the graham crackers, working quickly with a spatula to even out the layer. Bake 10 minutes. Remove and evenly spread out the chocolate chips and leave it to melt for 5 minutes. Using spatula, spread the melted chocolate evenly. Top with chopped nuts. Let cool. Refrigerate for 2 hours. Break into pieces.

*you may want to grease the foil first

Crunchy Parmesan Baked Chicken

2010-08-09T12:40:00.001-06:00

This recipe is from the Food Nanny cookbook. I've made it twice and it turned out perfect both times! It's one of the few chicken dishes that doesn't turn out dry or mushy. I also like using the buttermilk instead of eggs when coating the chicken.

2 lbs. chicken breast tenders
2/3 cup buttermilk
2 cups panko bread crumbs
1/2 cup grated parmesan cheese
2 teaspoons garlic salt
1/3 cup butter
salt

Preheat oven to 400. Grease a baking dish

Pour the buttermilk into a wide, shallow dish. Mix the panko, parmesan cheese
and garlic salt in another wide dish. Roll each piece of chicken in the
buttermilk and then dredge in the panko mixture to coat.

Arrange the chicken pieces in the prepared pan. Melt the butter in a glass
measuring cup in the microwave and drizzle the melted butter over all. Bake for
about 30 minutes, until the chicken is tender and nolonger pink. Sprinkle with
salt to taste.

Both times I've made this recipe, I wished that I had more leftovers so that I could repurpose the chicken for chicken parmesan with spaghetti. Maybe next time I'll remember to make a double batch!

(lemon) butter potatoes

2010-08-09T12:32:00.000-06:00

I found this recipe on a bag of small potatoes and decided to try it out. I don't remember what the potatoes were called but they were like miniature (about 1") yukon gold potatoes - really yellow and buttery with super thin skins (similar to fingerling potatoes). Anyway, it's my new go-to side dish!

1.5 lbs potatoes, cut in half
1/2 c. butter, melted
2 tsp. garlic, minced (I use the pre-minced stuff in the jar)
1 tsp. salt
juice of 1 lemon (I used 2 Tbsp. of the bottled stuff)
1 Tbsp. grated Parmesan cheese

Preheat oven to 350 degrees. Place potatoes in an 8x8 baking dish. Combine butter, garlic, salt and lemon juice AND pour it over the potatoes. Sprinkle the Parmesan over the potatoes. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until golden and tender.

This goes wonderfully with the Food Nanny's - Crunchy Parmesan Chicken. Don't forget to drizzle extra (lemon) butter sauce overtop. The chicken will thank you!

Kris' Creamy Chicken Enchiladas

2010-05-03T18:41:00.002-06:00

12 Whole Wheat or White Tortillas

3 Cans Cream of Chicken Soup

1 Cup Light Sour Cream

1 Lb. Mozzarella Cheese or Monterrey Jack Cheese (I used both because that's what I had)

1 Four Oz. Can Chopped Green Chilies (I used two cans, because I like the taste and it a little more spicy/tasty)

2 Cups Cooked Diced Chicken Breast (I just used one can of the Costco Chicken)

Mix soup, sour cream, green chilies and half of cheese to make sauce. Put small amount of sauce in bottom of 9x13 pan. Divide chicken into 12 servings, place chicken some grated cheese, and a spoonful of sauce in each tortilla, roll, put in pan. Add remaining cheese to sauce and cover over enchiladas.

Bake 45 minutes at 350 degrees.

Serves 12 (Two 9x13 pans or just stuff them in one)

Easy Caramel Stick Buns

2010-04-23T20:02:00.002-06:00

Topping:

1/4 cup butter or margarine, melted

1/4 cup packed brown sugar

2 tablespoons light corn syrup

1/4 cup chopped pecans (I don't like pecans, so I don't add these)

Buns:

1 and 1/2 tablespoons butter or margine, melted

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1 can (7.5 oz) Pillsbury Flaky Layers refrigerated biscuits

1. Heat oven to 375 degrees in ungreased 8-inch round pan, place 1/4 cup melted butter. Stir in brown sugar and corn syrup until well blended. Sprinkle with pecans.

2. In small bowl, place 1 and 1/2 tablespoons melted butter. In another small bowl, mix granulated sugar and cinnamon.

3. Separate dough into 10 biscuits. Dip biscuits into melted butter in bowl to coat all sides; dip into sugar mixture, coating well. Arrange biscuits, sides touching, over topping in pan.

4. Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.

I found this recipe on the back of the Pillsbury can.... it is FANTASTIC!

Homemade Oreo Cookies

2010-03-15T20:14:00.001-06:00

Everything you'll need:

1 pkg. devil’s food cake

½ c. shortening

2 eggs

4 oz. cream cheese

4 Tbsp. margarine

2 ¼ c. powdered sugar

½ tsp. vanilla

Cookie:

Mix the cake mix, shortening, and eggs together. Roll into nickel

sized balls. Bake @ 350º for 8-10 minutes. Cool.

Filling:

Mix cream cheese, margarine, powdered sugar and vanilla together

until creamy. Put filling in between two cookies.

Enjoy!

Granola

2010-03-02T17:44:00.004-07:00

The perfect homemade snack. I also love to put some in my cereal in the morning. SO. GOOD.

5 cups quick oats

1 cup coconut
1 cup almonds (or any other nut - optional - chopped or sliced)
1/3 cup sunflower seed (optional)
1 cup powdered milk
1 cup honey
1/2 cup olive oil
1 tsp. salt
1 tsp. vanilla
1/2 c. chocolate chips/raisins/etc. (optional)

Mix dry ingredients in KitchenAid or by hand. Add wet into KitchenAid until completely covered. Spread onto greased cookie sheet. Bake @ 300 degrees for 30 minutes.

**Notes: It's good with and without the coconut. I don't use sunflower seeds, instead I add 1 cup Craisens and any other dried fruit instead, e.g. dried mangos. And I usually only put 1/2 tsp. salt. I don't like it too salty. I don't put the Chocolate Chips in, dried fruit makes up for it.

White Chili

2010-02-11T18:43:00.002-07:00

*This recipe makes a lot, so I halved it for the two of us.

2 medium White Onions

1 T Garlic Powder
1 T Oregano
2 T Cumin
1/2 tsp. Cayenne Pepper
2 small cans Green Chilies (diced)
4 cans (15 oz) White Great Northern Beans (drained)
3 cups Chicken Broth (2 cans)
1 Chicken Bullion cube
4 cups cooked Chicken breast (diced bite size pieces)
2 cans white corn (undrained)
32 oz sour cream
(1/2 cube butter to saute onions)

Saute onions in 1/2 cube butter in large pot. Add everything else BUT sour cream. Cook 30 mins. Add sour cream. Cook 10 mins. Top with grated Jack Cheese.

Homemade Bread Rolls with Italian Butter Topping

2009-11-28T11:39:00.003-07:00

(From start to finish, one hour)

10 1/2 cups white unbleached bread flour

1/2 cup sugar

1 tablespoon salt

3 rounded tablespoons saf-instant yeast

3 tablespoons liquid lecithin*

4 cups hot tap water

Mix dry ingredients (in bread mixer). Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. (You want the dough to be sticky and to stick to your fingers when you touch it). Make sure it's the right consistency before mixing it again. Mix for 5 mins. (Do not add water or flour to the dough after it has finished mixing). Spray counter and pans with Pam (and hands if needed).

For crescent rolls, cut dough in fourths, flatten on top of a pizza stone (in a circle) and cut like a pizza. Roll into crescent rolls. You may add mozzarella cheese sticks to the middle of the rolls before rolling up. (Cut mozzarella cheese sticks length wise and then down the middle making four slices) Spray pan with Pam and place rolls.

Let rolls rise for 25 mins.

Bake at 375 degrees for 10-15 mins.

*Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl, do not measure. It is so thick and sticky, it doesn't do well with measuring spoons.

For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes.

Instead of rolls, you can make four loaves of bread.

TOPPING:

Italian Rolls Seasoning

-melt 2 sticks of butter

-add garlic powder to taste

-a little bit of seasoning salt

-italian seasoning

-parmesan cheese (from the can)

There are no measurements, mix how you would like. Right after the rolls pop out of the oven, spread topping on top. You may need more butter and you just adjust the ingredients. (I like lots of parmesan cheese, so you may want to sprinkle that on top afterwards as well)

Good luck!

Mexican Casserole

2009-10-16T20:40:00.003-06:00

This recipe is really easy and quick. I didn't have anything to make for dinner tonight and just looked at what I had in the cupboards. It took about 20 mins to make.

-1 can Costco seasoned Chicken (you know... the Kirkland brand)

-1 8 oz. package Philly Cream Cheese plain

-1 8 oz. can cream of chicken soup

-1 4 oz. can green chili peppers

-1 7 3/4 can El Pato sauce (Salsa de Chile Fresco- found in the mexican section)

-Corn Tortillas (about 10) or Tortilla chips

-1 to 2 cups cheddar cheese (I also put pepperjack cheese in there, but that's because I needed to get rid of it)

Mix together in KitchenAid or with hand mixture on lowest speed, chicken, cream cheese block, cream of chicken soup, green chilies, and about 3/4 of El Pato sauce. Mix until desired texture.

In a 2 QT. or smaller than a 9 X 13 pan, spread half of mixture. Top with torn corn tortillas or crumbled tortilla chips. Pour the rest of the El Pato sauce on top of tortillas. Spread the other half of the mixture over top. Top with half of cheddar cheese, then corn tortillas again, then more cheddar cheese (so it looks like nachos on top).

Cook for 25-30 minutes at 350 degrees. Just check and make sure the top is golden brown and cheese is melted. (I only cooked for 15-18 mins. and it was warm, not cooked completely. But I was hungry)

Serve with rice, sour cream and salsa, refried beans, etc.

*I just made this recipe up so no complaints please. It was really good and the El Pato sauce has some kick in it and is a good flavor- but is still mild. You could probably trade El Pato sauce for green chili/enchilada sauce if you can't find it or like that better.

** Serves about 4-5 adults

Potato Cheese Soup

2009-10-14T14:27:00.004-06:00

-2 c. boiling water

-2 c. diced potatoes

-1/2 c. diced celery

-1/2 c. sliced carrots

-1/4 c. onion

-1 1/2 tsp. salt

-1/4 tsp. pepper

Boil 10 minutes, add to cheese mixture, don't drain.

-1/4 c. butter

-1 to 2 c. cheese

-2 c. milk

-1/4 c. flour

*Really simple recipe and tasty. For more than 4 adults, double recipe. Serve with corn bread and fruit.

Guacamole

2009-10-12T13:59:00.004-06:00

3 Haas avocados

1 lime, juiced

1/2 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. cayenne (use 1/4 tsp. for less heat)

1/2 medium onion, diced (optional)

2 roma tomatoes, seeded and diced

1 Tbsp. cilantro, chopped

1 clove garlic, minced

Scoop the avocados into a bowl and toss to coat in lime juice

Drain off and reserve lime juice

Mash avocados (using potato masher) with salt, cumin and cayenne

Fold in the onions, tomatoes, cilantro and garlic

Add 1 Tbsp of reserved lime juice

Let sit at room temperature for at least 1 hour before serving

(Onion is a traditional ingredient in guacamole, but I don't use it because I think raw onion is too overpowering. If you want to use onion, I suggest red onion).

Crock-Pot Chicken Fajitas

2009-10-12T13:51:00.003-06:00

This is so easy. I don't think I'd ever eat it without homemade guacamole!!

4-6 chicken breasts, frozen

1 medium onion, sliced

1 packet Lawry's fajita seasoning (may need 2 packets depending on chicken)

3 bell peppers, sliced (I use green, red and yellow)

Place frozen chicken in crock-pot with onions

Sprinkle fajita seasoning over top

Add water as directed on seasoning packet

Slow cook on high for 6 hours (I turned my crock-pot to low for the last hour and a half)

Add the peppers at the last hour

Serve on tortillas with toppings!

Hash Brown Casserole

2009-08-30T22:22:00.002-06:00

-2 -- 1 lb. packages shredded hash browns

-1/2 c. butter (melted)

-2 c. shredded cheddar cheese

-1 -- 12 oz. package sausage (cooked)

-1 pint sour cream

-2 T. onion flakes

-1 c. milk

-1 can cream of chicken soup

-1 tsp. salt

-1/4 tsp. pepper

-4 eggs (but my mom and we doubled it)

Melt butter in 9X13 pan. Place shredded potatoes over butter. Sprinkle with cheese and then sausage over top. Mix remaining 7 ingredients and pour over potato cheese mixture. Bake immediately or cover with foil and refrigerate overnight. Uncover, Bake at 350 degrees for 45 mins or until set.

(You can also add sliced green onions into mixture that pours over the top).

Lemon Cake With Homemade Icing

2009-08-28T14:58:00.002-06:00

Lemon Cake:

-1 box Betty Crocker Super Moist Lemon Cake

Make as directed.

While cooking make icing:

-1/2 cup butter

-2 tablespoons lemon juice

-1/2 teaspoon vanilla extract

-3 cups confectioners' sugar

Mix all ingredients together with beater until light and fluffy. Add more sugar or lemon juice to adjust consistency and flavor. (I added a lot more lemon juice because I wanted it more lemony and less sugary tasting). Makes enough for 9X13 pan.

Right after cake gets out of oven, poke holes in the top and spread icing on top. Wait a couple of minutes and do it again. This way the icing soaks into the cake. If you want more when cake is cool, you can do so- I didn't.

This makes the lemon stand out, and it is really really good!

Easy Orange Rolls

2009-08-19T20:02:00.003-06:00

- 3 packages of Pillsbury flakey biscuits (10 count)

- 1 cup of butter, melted

- 1 1/3 cups of sugar

- 3 oranges, zested

Take a 9 X 13 pan and cover in foil (so that after rolls are cooked you can flip over the 9 X 13 and all the orange topping is on the top). Place rolls in three rows of 10 in the pan, overlapping if needed. Mix together melted butter, sugar and the zest of three oranges. Pour mixture over top of uncooked rolls. Bake according to the package, 10-12 mins at 400 degrees. It might need more time than that. Make sure rolls are a little more than golden brown, so that the bottom isn't soggy.

After cooking, flip pan over on another pan so topping that has fallen to the bottom is now on top.

Enjoy!

Homemade hash browns

2009-07-31T18:05:00.002-06:00

I learned how to make homemade hash browns from a good friend of mine. It's easy to make and so much healthier and better tasting than frozen bagged hash browns.

For two people:

-4 to 5 potatoes

For large group:

-More than 10 potatoes (small to medium)

Potatoes
Olive Oil
Onion Powder
Garlic Powder
Seasoning Salt
Chili Powder (I added this one, my friend didn't use it)

Clean potatoes and peel, set aside. Use a cheese grater and grate potatoes into a colander. After all potatoes are grated wash under cold water for about a minute or so, this strips the potatoes of all the starch and keeps the potatoes from turning pink or brown.

Let potatoes drain, pour into a large bowl. Pour a little bit of olive oil over potatoes to coat them. The rest is by taste. Put the garlic powder, onion powder and seasoning salt on first. Add just a little chili powder. Mix around with hands in the bowl. You should be able to taste each ingredient.

Add salt and pepper if desired.

On sprayed cookie sheet (I just coat it with olive oil), pour potatoes evenly. Add more chili powder and seasoning salt on top to make the potatoes crispy. Cook at 350 for 20 minutes. May need more cooking time depending on how many potatoes you used. If you taste it after cooking and it needs more of something, add and cook for another 5-10 minutes.

Broil on hi for the last 5 minutes to make potatoes crispy! ENJOY!!!

Goes great with german pancakes, eggs, bacon, pancakes.... (German pancake recipe to come soon!)

Pierce's Manicotti

2009-07-31T18:00:00.003-06:00

This recipe is from my mother-in-law. She used to make this for Pierce all the time- it's his favorite!

-1 lb ground beef

-½ onion diced up

-8 ounces of mozzarella cheese

-1 carton cottage cheese

-½ cup mayonnaise

-1 Large can of spaghetti sauce (I used more, I like it saucy)

-1 pkg manicotti noodles

Brown ground beef and drain then add onions, let cool. Pour meat and onions into KitchenAid or a large bowl to mix in. Add cottage cheese, mayonnaise, and mozzarella cheese (save one cup for the top). Stir until well mixed. Stuff noodles. No need to pre-cook noodles. Pour about ½ cup of spaghetti sauce in bottom of 9x13 glass dish. Then put stuffed manicotti’s inside. Top with remaining spaghetti sauce and top with remaining mozzarella cheese. Bake at 350 degrees for 45 minutes covered with foil.

EDIT:

Above is the original recipe, but I have made some modifications to this recipe that I want to share:
-1 lb ground beef
-1/2 onion, diced
-4 cups mozzarella cheese = 2 bags (2 cups inside the noodles, 2 cups on top at the end)
-1 carton cottage cheese = 1 lb
-1/2 cup mayo
-4 lbs spaghetti sauce (1 costco Prego sauce is perfect - that way you can line the pan with sauce, add sauce to the stuffing inside and pour sauce on top. It soaks into the noodles and is perfect for re-heating, it's not dry) *I've tried making it with cheaper canned sauces and it doesn't taste as well. If you have an awesome spaghetti sauce, use that!
-1 pkg manicotti noodles (about 20 noodles for this recipe)

Brown ground beef and drain then add onions, let cool. Pour meat and onions into KitchenAid or a large bowl to mix in. Add cottage cheese, mayonnaise, 2 cups (one bag) mozzarella cheese and about 1.5 cups of spaghetti sauce - add until the stuffing mixture is pink. Stir until well mixed. Pour about ½ cup of spaghetti sauce in bottom of 9x13 glass dish (*and an 8x8 dish). Stuff un-cooked manicotti shells. Then put stuffed manicotti on top of dish with sauce. Top with remaining spaghetti sauce and top with remaining mozzarella cheese (one bag-2 cups). Bake at 350 degrees for 45 minutes covered with foil.

*I bake the 9x13 and freeze the 8x8 for a later date. This recipe is great for the freezer - just heat for an hour instead of 45 minutes.

This is how I make it! Enjoy!

Foolproof Whole Wheat Bread (with applesauce, no oil)

2009-07-23T21:13:00.004-06:00

1. Mix in bread or KitchenAid mixer: (this batch might be too large for a KitchenAid- makes 4 loaves of bread)

1/3 c. Gluten Flour (buy at bread store)

7 c. Whole Wheat Flour (rounded = overflowing)

5 c. hottest water from tap

2. Mix together and set aside:

1/2 c. warm water

2 Tbsp. yeast

1/2 sugar

(mixture does not have to be completely blended, just enough for the yeast to rise)

3. Mix together in another bowl:

2/3 c. honey

2/3 c. applesauce or oil (applesauce works great and is a lot healthier)

2 Tbsp. salt

4. Add #2 with warm water, yeast and sugar mixture into #1 with the whole wheat flour, gluten flour and water, Mix.

5. Add #3 to #1 in the bread mixer. Mix.

6. Add 6 c. flour (white flour) into bread mixer. Mix well, for about 8 minutes.

7. Spray largest bowl with Pam, put bread mixture into bowl. Let rise for 30 mins.

8. Divide into fourths, knead on counter, make sure there aren't any air bubbles in bread loaves.

9. Place into four bread pans, let rise for another 30 mins.

10. Preheat oven to 350 degrees.

11. Bake for 30 mins for 350 degrees.

12. Take out of oven, empty bread from pans and place on cooling rack. ENJOY!!!

Fettucini Alfredo- from scratch

2009-06-10T12:05:00.003-06:00

This recipe is really easy and quick. Make sure not to overcook the sauce and stir constantly.

8 oz. cream cheese
3/4 cup grated parmesan cheese (in the bag)
1/2 cup butter (stick)
1/2 cup milk
1 boneless, skinless chicken breast
bunch of broccoli
1 box fettucini noodles

Slice chicken breast, cover with water (or chicken broth) and boil for 45 minutes until tender. Remove from water and cut into chunks. Cook noodles as directed on box/bag, drain and rinse. Cook broccoli in water until tender, drain.

Sauce:
Cream together all other ingredients in big saucepan, over low heat, sitrring constantly. (Do not bring to a boil---it will curdle).

Add cooked chicken and broccoli . Serve over noodles.

* You may want to double the sauce recipe for more than 3 people. When I make it for four, we double it.

Serve with french bread and a salad!

Honey Glazed Chicken

2009-06-10T10:54:00.002-06:00

2 lbs. chicken breasts, cut into bit-sized pieces
1/3 c. flour
1/2 t. garlic powder
1/2 t. pepper
5 T. butter
1/3 c. honey
1/4 c. brown sugar
1/4 c. soy sauce
1/3 c. lemon juice
1 t. ground ginger (optional)

Preheat oven to 350 degrees. In a shallow dish, combine: flour, garlic powder, salt and pepper. Dip chicken in flour mixture. Melt butter in baking dish. Add chicken to the baking dish in a single layer. Bake uncovered for 15-20 min. Meanwhile, melt butter in a small saucepan. Then add honey, lemon juice, brown sugar, soy sauce, and ginger. Boil until thickened. When the 15-20 min is up, turn chicken over and pour the sauce on top. Bake another 20-30 min.
Serve over rice.

Oven-Baked Caramel French Toast

2009-03-28T13:51:00.000-06:00

This is the one from Kendria's Shower! So I found this recipe on All Recipes and it turned out wonderful! We usually do a big conference breakfast complete with cinnamon rolls but this might win over this year! We love breakfast for dinner so if you really want to treat your family, mix it up early Sunday morning and bake it when you get home from church! MMMMMM! Oh yeah, and I refrigerated the leftovers and warmed them up the next day and they tasted fine!

1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
Caramel Sauce
1/2 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup

Directions

In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

I made some alterations. Don't layer the bread. Just stuff as many as you can (squish them together) in the pan and then pour your egg mixture over. This way all sides of the bread are covered. Also, I put the sauce on about 1 1/2 hours before serving and it was fine. You can put the pan in the oven to keep it warm. Enjoy!

Mom's Coconut Cake

2009-01-21T16:40:00.005-07:00

1 box yellow cake mix (9X13)

1 can coconut milk (slightly bigger than a soup can; find with the Asian foods, baking needs or maybe even specialty drinks)

1 can sweet and condensed milk

1 small can of sweetened, shredded coconut (or about 1/2 a bag)

12 oz. Cool Whip

Prepare the cake as directed on the box. Let cool for 5-10 min. Mix coconut milk and evaporated milk in a medium bowl. Poke wholes in the cake with a chop stick or skewer (about an inch apart?). While the cake is still warm, pour the milk mixture over top. Let the milk soak in while the cake comes to room temperature. Mix the shredded coconut with the Cool Whip and frost the cake (be sure the cake is room temperature before frosting). Refrigerate the cake until ready to serve.

Chocolate Passion Bowl

2008-12-08T17:21:00.002-07:00

-3 C. cold milk
-2 pkgs instant chocolate pudding mix
-8 oz. tub French vanilla cool whip, thawed, divided
-1 baked 9X13 pan brownies, cooled, cut into 1-inch cubes
-1 pt. (2 cups) fresh raspberries
-3 oz. cream cheese, softened

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; add cream cheese. Gently stir in 1 cup of cool whip. Place half of the brownie cubes in 2-quart serving bowl, top with half of the pudding mixture, half of the raspberries and half of the remaining cool whip. Repeat all layers. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator. Makes 16 servings about 2/3 c. each.

*I thought I should have added more raspberries. I bought a little package, but it didn't seem to be enough.
*This is really cute in a trifle bowl with a ribbon tied around it for special occasions. Enjoy!

Easy and fast smoothered Chimichanga/Burrito

2008-12-08T14:42:00.004-07:00

The other day, I had to make something really fast for my husband to eat and found some frozen chimichangas and burritos. It is now our new favorite meal.

-Frozen Chimichangas or burritos

-1 can green enchilada sauce

-1 can diced green chilies

-2 Tbs sour cream

-1/2 c. cheese

(I totally just estimated on the sour cream and cheese.... because I just made up the recipe)

On a plate, microwave Chimichangas or burritos 1 min. one side, flip and another minute on the other side. Place burritos (4 to 6) in a square dish. Mix enchilada sauce, sour cream (a couple spoonfuls), and chilies in bowl. Pour over top of burritos. Sprinkle cheese on top. Microwave for 3-4 mins or until sauce bubbles and cheese is melted.

It is a cheap, easy, tasty meal. We love it!

Serve with spanish rice or fruit.

Crock Pot Chicken Enchilada Casserole

2008-12-05T13:52:00.003-07:00

-3-4 lbs. boneless, skinless chicken boiled

-1 medium onion, finely chopped

-1 Tps. Oil

-1 can cream of mushroom soup

-1 can cream of chicken soup

-1 10 oz. can green enchilada sauce (I used two, more creamy and gives it more of a kick)

-1 4.5 oz. can diced green chilies

-20 corn tortillas (I thought that was too much, use 10-15 instead)

-3 cups shredded cheddar cheese

-1 cup sour cream

Cut boiled chicken into pieces. Saute onion in oil in large saucepan until translucent (I used a 12 inch pan). Stir in soups, sour cream, green sauce and chilies. Heat until warm. Tear tortillas into bite sized pieces. Layer sauce, chicken, tortillas, cheese, sauce, chicken, tortillas, cheese and sauce. Cook on low for 5-6 hours or high 2-3.

Good with spanish rice and a fruit salad.

Lemon Chicken (Crock Pot)

2008-12-05T13:48:00.003-07:00

I made this Lemon Chicken recipe in the Crock Pot last week and LOVED it. Seriously, it was so moist and tasty, we ate it with mashed potatoes and a salad. Left overs were great too!

-1 can cream of chicken soup

-2 Tbs. melted butter

-1 Tbs. Lemon Herb Spice (I probably doubled that)

-4-6 boneless, skinless, defrosted chicken breasts

Place chicken in a crock pot. Mix together the other ingredients and pour over chicken. Cook on low 5-6 hours.

Poppy Seed Chicken

2008-11-15T16:59:00.003-07:00

- 5-8 chicken breasts (skinless and boneless): boiled

-3 cans cream of chicken soup

-1 1/2 C. sour cream

-1/4 C. poppy seeds

-1 tube Ritz Crackers: crushed

-1/4 C. melted butter

1. Preheat oven to 350 (if boiling chicken, wait to preheat oven)

2. Boil chicken for 40 minutes. Salt and pepper to taste or use lemon pepper. (Can also brown chicken in frying pan)

3. Shred chicken and place in casserole dish.

4. Mix soup, sour cream, and poppy seeds together; spread over chicken.

5. Mix melted butter and crushed Ritz Crackers; spread over chicken mixture.

6. Bake at 35o for 35-45 minutes or until crackers are browned and sauce is bubbling.

7. Serve with mashed potatoes, pasta, or rice.

Cinnamon Rolls

2008-11-08T12:29:00.004-07:00

-2 1/2 c. warm water

-2 Tbsp. yeast

-1/3 c. sugar

Add these together and let sit for 5 mins.

-1/3 c. oil

-1 Tbsp. baking powder

-2 tsp. salt

-1 egg

-7-8 c. flour

Mix together (in Kitchen Aid) then change to dough hook and knead for 5 mins. (Can be done by hand) Let rise for 45 mins, then roll out on floured counter and spread 4 Tbsp melted butter and 1/2 c sugar and 2 tsp cinnamon. Roll up and cut about 1 inch wide using dental floss and place on greased cookie sheets. Let rise again for 45 mins and bake for 10-12 mins at 350.

Will make two cookie sheets full. Let sit for a couple mins then add glaze.

Glaze:

-2 c. powdered sugar and water to make sweet glaze.

Coffee Cake

2008-11-07T22:04:00.003-07:00

-2 c. Bisquick

-2/3 c. milk

-2 c. sugar

-1 egg

Mix, add topping and bake at 350 for 18-22 mins in greased round pan.

Topping:

-1/3 c. Bisquick

-1/2 tsp. cinnamon

-1/3 brown sugar

-2 Tbsp. butter

Cut together with pastry cutter and sprinkle over top.

Honey Bun Cake

2008-11-07T21:57:00.003-07:00

-1 pkg Betty Crocker super moist butter recipe (yellow cake mix)

-2 sticks (1c.) butter or margarine, softened

-4 eggs

-1 container (8 oz) sour cream

-1/2 c. packed brown sugar

-1/3 c. chopped pecans

-2 tsp. ground cinnamon

-1 c. powdered sugar

-1 Tbsp. milk

-1 tsp vanilla

Preheat oven to 350. Grease 13X9 pan. Remove 1/2 cup of dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 mins. Spread half of batter in pan. Stir together dry cake mix, brown sugar, pecans and cinnamon. Sprinkle over batter in pan. Spread remaining batter over.

Bake 30-35 mins or until deep golden brown.

Stir powdered sugar, milk and vanilla until thin enough to drizzle. If needed add more milk to make thinner. Poke cake several times and pour glaze.

Cool 1 hour.

*high altitude: heat oven to 375, use 1 stick butter, bake 35-40 mins.

*I've never baked this, but I have eaten it many-a-times, it is delicious. Perfect for breakfast!

Broccoli-Raisin Salad

2008-11-07T10:43:00.003-07:00

-1/2 large head broccoli washed and trimmed

-1/4 c. chopped onion

-1/4 c. raisins

-1/4 c. chopped pecans or walnuts

-1/4 lb. bacon, fried crisp and crumbled

-1/4 c. and 2 T. low-fat mayonnaise

-1 T. vinegar

-1/4 c. sugar

1. Cut broccoli into small florets, peel the stem and cut into 1/2'' pieces

2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional)

3. In a small separate bowl, make dressing of mayo, vinegar, and sugar

4. Pour dressing over salad

5. Refrigerate until ready to serve

6. Toss before serving

7. Can be make ahead of time and refrigerated for hours, even over night.

*Disclaimer: I have not yet tried this recipe, but it is from my little sister Katy-she is taking a cooking class at BYU.

BBQ Chicken Pizza

2008-11-07T10:34:00.004-07:00

Crust:

-1 T. yeast

-1 c. warm water

-1 t. sugar

Mix, add 1 t. salt and 2 T. oil.

Mix, then add 2 c. flour.

Flour countertop (1/2 c.) Roll the dough (will be sticky) put in cookie sheet and form edges.

Topping:

-1/4 c. BBQ sauce

-1 1/2 c. Mozzarella Cheese

-2 T. cilantro

Thaw chicken, dice and marinate in BBQ sauce for 30 minutes. Saute chicken until cooked. Spread BBQ, add cheese, then chicken and cilantro.

Bake for 25 minutes at 450.

Taco Soup

2008-11-07T10:29:00.004-07:00

Really simple and fast to make.

-1 lbs. ground beef- cook and drain

-8 oz. tomato sauce

-16 oz. diced tomatoes

-16 oz. canned corn (don't drain to make more soupy)

-16 oz. kidney beans

-1 can olives- no juice

-1 package Taco Seasoning

Simmer for 15 minutes- makes 4 servings.

*Great with Fritos or corn chips and cheese sprinkled on top.

Butterscotch Bundt Rolls

2008-11-06T22:01:00.004-07:00

Ok, so as the newest member of the Swap Meat team I feel the need to impress and that is exactly what these Butterscotch Bundt Rolls are made to do. They are fabulous!

-18 frozen dinner rolls

-1 3oz. package Butterscotch Pudding (NOT instant)

-1/2 c. brown sugar (packed)

-1/2 c. chopped pecans

-1/2 c. melted butter

Place frozen dinner rolls in a greased Bundt pan. Sprinkle pudding powder, brown sugar and pecans over rolls. Drizzle melted butter over entire thing. Cover with a dishtowel and let rise over night. Remove towel. Bake at 350 degrees for 25 minutes. Let cool 5-10 minutes and serve!

Good for breakfast or something sweet after dinner!

*I usually don't put the pecans on them, just because I'm not a fan.

*If they bake too quickly, lower the temperature and time- I usually do it at 325 or 300 for about 20 minutes.

By: Stacy Thiot (Jordan Parks' sister)

Chicken Taco Soup

2008-09-24T12:56:00.003-06:00

4 chicken breasts, cooked and chopped
1/2 onion, chopped
1 envelope of taco seasoning

mix together and add, without draining:
1 can corn
1 can kidney beans (or whatever you like)
1 can black beans
1 can stewed tomatoes
1 can diced tomatoes with green chilies
1 envelope of Hidden Valley Ranch Dressing Mix

Heat over the stove or in the crockpot. Serve with cheese, sour cream, green onions, tortilla chips...

Serves 6ish

Spinach and Bow Tie Salad

2008-09-11T12:09:00.003-06:00

16 oz. pkg of bow tie pasta, cooked
*marinate for 8 hours or overnight in:
1/2 c. oil
2/3 c. teriyaki sauce
1/2 tsp. each of salt & pepper
6 Tbsp. sugar
2/3 c. vinegar

Salad:
10 oz. baby spinach
6 oz. dried cranberries
2-3 (11 0z.) cans of Mandarin oranges
6 oz. honey roasted peanuts
1/8 c. sesame seeds
1 c. green onions
2 (8 oz.) cans water chestnuts, sliced

Add marinated pasta to the salad. The marinade will act as the dressing.
(Grilled chicken - optional).

Potato Salad from Deacon's Party

2008-09-04T19:05:00.004-06:00

4 white potatoes

4 red potatoes

Mayo

Mustard

10-12 boiled eggs peeled and diced- remove yolks

Pickle Juice

1 bunch green onions chopped

(I don't know how much mayo, mustard, and pickle juice I use- I just add it until it tastes right and the consistency is right.)

1. Boil potatoes until soft, then cool...

2. Cut potatoes in cubes... (you can peel them if you like, but I like them with the skin on)

3. Combine egg yolks, mayo, mustard, pickle juice, and green onions... Mix until well combined

4. Pour over diced potatoes and chopped egg whites and mix...

5. Add salt and pepper to taste.

Serve chilled

Pasta Salad from Deacon's Birthday

2008-09-04T18:51:00.005-06:00

Ingredients:

I pkg swirly pasta

1 cut red or orange bell pepper

1 cut yellow bell pepper

1 bunch BROCCOLINI (slightly steamed)

1 zucchini diced

1/2 bottle of italian dressing of your choice

1/2 bottle of SALAD SUPREME seasoning

1/2 cup parmesan cheese

1 red onion or 1 bunch of green onions chopped

Combine all ingredients and chill for 1 hour. Serve cool.

**You can add any of your favorite vegetables to this dish... whatever you like the best! The part that makes it what it is, is the italian dressing and Salad Supreme**

Italian Baked Salmon (Tilapia)

2008-09-04T18:49:00.000-06:00

6 large servings of fresh salmon or tilapia (not frozen, salmon should be pink and not smell "fishy" for judging freshness)

1 basket cherry tomatoes, halved

4-6 garlic cloves, depending if your husband love garlic as much as mine (its good for you!!)

2 dozen mushrooms sliced, or less if preferred

1 bunch of fresh parsley, finely chopped- FRESH ONLY

1 red onion, thinly sliced

4-6 stems of Rosemary-FRESH ONLY

light olive oil

cinnamon

sea salt to taste, use a bit more than normal since this is a seafood recipe

Preheat oven to 375. Foil caserole dish or baking pan. Chop seasonings  or combine in a food processor (garlic, parsley, salt). Pour about 4 table spoons of olive oil onto foiled pan, add fish and cover all sides with same olive oil. Sprinkle about 1 tsp cinnamon on each side of fish, then lay out fish in pan. First add mushroom over fish, then rosemary, seasonings, tomatoes- in that order. Lightly dress with more olive oil to keep ingredients from drying up. Bake for 30-45 min, or until fish is flaky.

Avocado Salad Dressing

2008-09-04T18:46:00.000-06:00

1 ripe avocado, chopped up

2/3 cup sour cream

1/2 cup packed cilantro leaves

1 lime, juiced

1 teaspoon salt

1/4 teaspoon pepper and optional cayenne pepper

2 teaspoon El Pato sauce

Combine all ingredients in a food processor and process until smooth. Add small amount of milk or buttermilk to thin mixture. *Also great for grilled chicken wraps!

Blackberry Crumble

2008-09-04T18:43:00.002-06:00

4 apples

4 cups fresh or frozen black or blueberries (I did mixed)

2 tsp cornstarch

1/2 cup white sugar

3/4 cup flour

3/4 cup packed brown sugar

1 cup oats

1/2 cup shredded coconut

1/2 cup chopped almonds

2 tsp cinnamon

1/2 tsp ground ginger (works fine w/ fresh ginger too)

1/2 cup melted butter

Preheat oven to 325. Peel, core, thinly slice apples (I forgot to peel the first half of them last time and it wasn't a big deal).

Stir berries, apples, cornstarch, white sugar in a bowl. Then spread in 12-24 inch dish (or whatever you have)

Stir flour, brown sugar, oats, coconut, almonds, cinnamon and ginger in a bowl. Drizzle with melted butte and toss with fork to combine. Sprinkle evenly over fruit. Bake until golden and crisp, 45-50 minutes.

Garlic and Green Onion Potatoes

2008-09-04T18:41:00.000-06:00

1 bag of red or yellow potatoes

1/3 cup of olive oil

1cup Green onions

3 cloves peeled garlic

salt / pepper

21 seasoning salute (avail at trader joe’s)

Boil potatoes for 10 minutes and allow to cool

Cube and sauté with olive oil for 10 minutes on med/high heat

Add chopped green onions, garlic and spice

Sauté for 5 more minutes

Brownie Ice Cream Dessert by Janet Dixon

2008-09-04T17:32:00.002-06:00

In Spring Form Pan cook brownie of choice-

Freeze it for 3-4 hours.

Spread ½ gallon ice cream in layers over brownie, then squirt caramel/fudge and peanuts on top of ice cream

Freeze 3-4 hours

Add another layer of icecream, caramel, fudge, and peanuts…

Freeze 3-4 hours

ENJOY!!

Sweet and Sour Chicken

2008-09-02T19:33:00.001-06:00

2 1/2 lbs. chicken breast, cut into bite-sized pieces

1/2 c. flour

1/4 tsp. garlic salt

1/4 tsp. lemon pepper

3 Tbsp. oil

3/4 c. sugar

1/4 c. unsweetened pineapple juice

1/4 c. ketchup

1/2 tsp. soy sauce

1/2 c. vinegar

Preheat oven to 350.

Heat oil in a 12" skillet.

Rinse chicken and pat dry.

In a medium sauce pan, combine sugar, vinegar, pineapple juice, ketchup and soy sauce. Heat to boiling, stir to dissolve sugar.

In a shallow dish, combine flour, garlic salt and lemon pepper. Coat chicken in the flour mixture. Cook chicken until browned (not cooked through). Place chicken in a shallow baking dish. Pour sauce over chicken and bake uncovered for 30 minutes.

Mexican Lasagna

2008-09-02T19:31:00.002-06:00

12 oz. cooked chicken, about 3 cups (we like shredded and seasoned with salsa, cumin and chili powder)

1 c. sour cream

1 c. shredded Monterey Jack cheese

1 c. shredded Cheddar cheese

1/2 c. salsa

1 (4 oz.) can chopped green chiles

2 Tbsp. chopped fresh cilantro

1 tsp. ground chili powder

1/4 tsp. cayenne pepper, optional

8 (6-inch) corn tortillas, cut into 6 wedges

Preheat oven to 350. Spray an 11x7 inch baking pan. In a large bowl, combine chicken, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup cheddar cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper.

Arrange half of the tortilla pieces in the bottom of the baking pan, overlapping pieces slightly to cover the bottom. Top with half of the chicken mixture. Layer the remaining tortilla pieces and spoon over the remaining chicken mixture. Top with the remaining cheese.

Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more.

Makes 4+ servings

Meat Loaf Muffins

2008-09-02T19:30:00.002-06:00

1 3/4 lbs. ground beef

1 md. onion, cut into chunks

2 celery ribs, cut into chunks

1 green bell pepper, cut into chunks

1 lg. egg + splash of milk, beaten

1 c. plain bread crumbs

2 Tbsp. grill seasoning (McCormick Montreal Steak Grill Seasoning)

1 c. smoky bbq sauce

1/2 c. tomato salsa

1 Tbsp. Worcestershire

Preheat oven to 450. Put beef into a large mixing bowl. Chop onions, celery and pepper in food processor and pour into the meat bowl. Add egg mixture, bread crumbs and grill seasoning to the meat bowl.

In a separate bowl, mix bbq sauce, salsa and worcestershire sauce. Pour 1/2 of the mixture into the meat bowl and mix with hands. Use an ice cream scoop to separate the meat mixture into a muffin tin (probably 2 scoops for each muffin). Spoon the remaining sauce over the muffins.

Bake for 20 minutes.

Makes 12 muffins

General's Chicken

2008-09-02T19:28:00.002-06:00

20 oz. chicken breast, cut into bite-sized pieces

4 cloves garlic, minced

2 scallions, minced

6 Tbs. peanut oil

2 tsp. Chinese chili sauce

4 Tbs. sugar

2 Tbs. soy sauce

4 Tbs. chicken stock

2 tsp. corn starch

4 tsp. rice vinegar

2 tsp. sesame oil

Heat 4 Tbs. of peanut oil in wok. Add chili sauce and stir fry for 10 seconds. Add chicken, garlic, and scallions. Stir fry until chicken is cooked through.

Add remaining 2 Tbs. of peanut oil, sugar, chicken stock, soy sauce and corn starch.

When thickened, drizzle on vinegar and sesame oil. Serve over rice.

Makes 2+ servings