Tuesday, September 27, 2011

Black Bean Enchiladas- Freezer

Black Bean Enchiladas   
submitted by Brittany from www.www.thesisterscafe.com

Flour tortillas

shredded Colby Jack cheese

1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired…which I usually do!)
juice from canned tomatoes and chilies
Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9×13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.

Cheese and Spinach Stuffes Shells- Freezer Meal

Cheese and Spinach Stuffed Shells (Freezer Meal)

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don’t stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

Monday, September 26, 2011

Pumpkin Bread with Cinnamon Topping

Pumpkin Bread with Cinnamon Topping

Adapted from Rebecca Rather’s “The Pastry Queen”
Makes 2 loaves or 36 muffins
  • 1 1/2 pecan pieces
  • 1 cup vegetable oil or canola oil
  • 3 cups sugar
  • 4 large eggs
  • 1 (15-ounce) can pure pumpkin
  • 1 cup water
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
  • 2 teaspoons ground cinnamon
  • 1/2 cup toasted pecan pieces (taken from pecans above)
  1. To Toast the Pecans: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes. Set aside 1/2 cup of the toasted pecans for the topping.
  2. To Make the Bread: Grease two 9 by 5-inch loaf pans or 36 standard-size muffin cups with butter or nonstick spray.
  3. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
  4. Stir in the flour, baking soda, spices and salt just until combined.
  5. Gently stir in 1 cup pecan pieces.
  6. Divide the batter between the two loaf pans. (For muffins, fill the pans almost to the top with batter.)
  7. To Make the Topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping over the loaves or muffins before baking.
  8. Bakes the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. (Bake the muffins for 30 to 35 minutes.)

Shredded Chicken Tacos

Shredded Chicken Tacos

1 c. chicken broth
1 pound chicken breasts
1 package taco seasoning

Pour the chicken broth into your slow cooker. Dissolve the taco seasoning in the broth. Put the chicken in and cook it on high for 4 hours or low for 6-8 hours. After it has cooked, shred the chicken with a fork. Serve it however you like your tacos!

Oatmeal Chocolate Chip Cookies

 Oatmeal Chocolate Chip Cookies
Printable Version with Picture
Printable Version

*Makes about 18-24 cookies
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces white whole wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
3/4 cup packed light brown sugar
1 cup dried cranberries or cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
In a large bowl, combine the flours, oats, baking soda and salt. Melt the butter in the microwave or in a small saucepan on the stove. Remove from the heat and stir in the brown sugar. Add the butter/sugar mixture to the flour mixture, beating with a mixer at medium speed until well blended. Add the dried cranberries or cherries, vanilla and egg. Beat until combined. Fold in the chocolate chips.
Spoon rounded tablespoonfuls of dough onto baking sheets lined with parchment, silpat liners or coated with cooking spray. Bake for 10-12 minutes, until lightly browned on the edges. Remove the cookies to a wire rack to cool completely.
Recipe Source: adapted slightly from Cooking Light Jan/Feb 2010

Sweet Potato Fries

Sweet Potato Fries

You’ll need: sweet potato(es), olive oil, salt, pepper, garlic powder, and cayenne pepper.
(The spices/herbs can easily be changed for different flavor combos, so be creative with these. Maybe rosemary, salt, and olive oil? A simple trio, but mighty tasty too.)

Tasty Kitchen Blog Baked Sweet Potato Fries
Slice the sweet potato into strips, about 1/2″ thick. The thinner they are, the crispier they’ll be. They’ll cook quicker too, so make sure you account for that in the cook time.

Place the fries in a bowl and add the olive oil.

Then add the spices and combine well, coating all fries evenly. We like it spicy, so I added a full 1/8 teaspoon of cayenne to ours. Yum!

Spread in a single layer on a baking sheet and bake for 15 minutes. Toss and continue baking another 10-15 minutes until crisp. Ovens vary, so make sure to watch your first batch closely to see what cook time is appropriate for your oven.

Saturday, September 24, 2011

Pumpkin Monkey Bread

 Pumpkin Monkey Bread - 9

Pumpkin Monkey bread

For the dough:
  • 3 1/4 cups flour, plus extra for kneading
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2 Tbsp unsalted butter, melted
  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 2/3 cup pumpkin puree
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast
For the coating:
  • 1 cup sugar
  • 2 tsp cinnamon
  • 3/4 stick butter, melted
For the glaze:
  • 2/3 cup powdered sugar
  • 1-2 Tbsp pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.

In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 10 minutes. Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm

Thursday, September 22, 2011

BourbonPumpkin Pie Milkshakes

BourbonPumpkin  Pie Milkshakes

makes 2 shakes

2 cups vanilla ice cream

1/2 cup milk

1/4 cup cream or half and half

1 tablespoon vanilla extract

2/3 cup pureed pumpkin

1/2 tablespoon pumpkin pie spice

1/3 cup graham cracker crumbs

2-3 ounces of bourbon

frosting + sprinkles (or cinnamon sugar) for glasses

Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired. Serve!

Wednesday, September 21, 2011

Moose Munch


DIY} Moose Munch
Recipe inspired by: Shanna Keaton


  • 6 tbsp. butter
  • 3 tbsp. corn syrup
  • 3/4 c. brown sugar
  • 1/4 tsp. vanilla
  • 1/4 tsp. baking soda
  • 1 1/2 - 2 bags popped popcorn
  • chocolate chips, nuts, M&Ms, etc. to taste

  1. Preheat oven to 300º.
  2. Remove all unpopped kernels from popcorn and pour popcorn into a bowl.
  3. Meanwhile: Combine butter, corn syrup, and brown sugar over medium heat. Cook and stir until mixture boils. Continue boiling at a stead rate for 4 minutes without stirring.
  4. Remove from heat and stir in baking soda and vanilla.
  5. Pour caramel over popcorn and stir to coat.
  6. Spread onto greased cookie sheet, and bake for 10-15 minutes (10 for chewy, 15 for crunchy).
  7. Remove from oven and add toppings. Let cool briefly before returning to bowl. (Or you can let it cool completely if you don't want the chocolate to smudge... but where's the fun in that??)

PS- I bought the popcorn containers at Target for $1!!

Tuesday, September 20, 2011

Cheesy Parmesan Orzo

Cheesy Parmesan Orzo It's a Keeper

Cheesy Parmesan Orzo

Compliments of It’s a Keeper
Adapted from This Woman Cooks


1 Tbsp butter

1 cup orzo

1 3/4 cup chicken broth
1 tsp garlic powder
Fresh chopped parsley for garnish
1/2 cup freshly grated parmesan cheese
In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo. Pour in the broth and add garlic powder. Heat over low heat, stirring regularly, until all of the liquid is absorbed. Stir in the cheese until melted. Season with salt and pepper to taste. Sprinkle parsley over top if desired .

Monday, September 19, 2011

Creamy Potluck Potatoes

3 pounds potatoes, peeled and cut up (about 6 cups)

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup sour cream

1 (3 ounce) package cream cheese, softened

2 tablespoons butter, melted

3/4 cup shredded cheddar cheese

1/4 cup sliced green onions (about 2)

1/4 cup milk

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

1 or 2 slices cooked bacon, crumbled

Preheat oven to 350 degrees F. Spray an 8 x 11-inch baking dish with nonstick cooking spray.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until just tender. Drain; rinse with cold water. Drain again.

Meanwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the cheddar cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to prepared baking dish. Sprinkle remaining green onions, cheddar cheese, and crumbled bacon over top. Bake in preheated oven for 25 - 30 minutes or until heated through.

Pour the cooked potatoes mixed with the other ingredients into a baking dish, then sprinkle the top with cheddar cheese, green onions and crumbled bacon. Bake for 25 - 30 minutes.

Red Chile Sauce Chicken Enchiladas

Red Chile Sauce Chicken Enchiladas
Printable Version with Picture
Printable Version

*Makes 12 enchiladas
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, if desired.
Recipe Source: adapted from Pink Parsley, originally from America’s Test Kitchen

Sunday, September 18, 2011

Butterfinger Blondies

Butterfinger Blondies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfinger. Mixture will be very thick. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from oven and cool completely.

Butterfinger Buttercream:
1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth. Stir in chopped Butterfingers or spinkle on top. Spread on the cooled blondies.

A Well Seasoned Life

Caramel Apple Cake Bite

Caramel Apple Cake Bite

1 box spice cake mix
3 eggs
¼ cup oil
1/2 cup half and half
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 c. unsweetened applesauce

Mix together cake mix, eggs, oil, half and half , vanilla extract, cinnamon and applesauce.
Batter will be thicker. Pour batter into a greased 9x13 baking pan. Bake at 350 degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove from the oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl.

Add the following ingredients:

½ cup Caramel Cream Frosting
1/3 cup caramel sauce

With the back of a spoon, mix together cake crumbles with ingredients until a thick “dough” consistency forms, making it easy to shape into a cake bite.

Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into white melting chocolate. Cover with caramel sauce. Sprinkle with cinnamon and sugar, chopped nuts or white chocolate. Be creative!

Caramel Cream Frosting

4 tablespoons butter
¼ cup brown sugar
¼ cup dark brown sugar
1 cup powdered sugar
1 tsp. vanilla extract
2-3 tbsp. whole milk

Place the butter and sugars in a medium skillet over medium heat. Stir and cook the mixture until it comes to a boil. Add the milk and bring the mixture back to a boil, stirring constantly. Remove the pan from the heat and add the powdered sugar and vanilla. Beat mixture with a wooden spoon until smooth and creamy. Allow the cupcakes to cool slightly before frosting. Frosting will harden when cooled

There's Always a Reason to Bake

Monday, September 12, 2011

2 Ingredient Ice Cream

2 Ingredient Ice Cream
Recipe from Eagle Brand
4 cups half and half or cream (*only 2 cups needed for non-machine version)
14 oz can Sweetened Condensed Milk
2 tablespoons vanilla extract
Ice Cream Machine: Combine all ingredients in a mixing bowl and mix well. Freeze according to manufacturer’s instructions and place in freezer after to set up if needed.
Freezer Method: Omit half and half. Combine sweetened condensed milk and vanilla in large bowl. In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. Slowly fold whipped cream into sweetened condensed milk mixture in 3 additions. Fold until well combined. Pour into container and freeze for at least 6 hours or until firm.
Add-ins may be added before freezing for both methods. Try fresh fruit, crushed cookies or candies, and different flavored extracts and spices.

White Chocolate Peanut Butter Oatmeal Cookies

White Chocolate Peanut Butter Oatmeal Cookies
[adapted from the giant rainbow cookies]
makes about 18 cookies
1 1/4 cups all-purpose flour
1 cup of old fashioned rolled oats
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup white chocolate morsels/chunks
1/2 cup peanut butter morsels
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in white chocolate and peanut butter chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely then dig in!

Banoffee Pie {Caramel Banana Cream Pie}

Banoffee Pie {Caramel Banana Cream Pie}
submitted by Melanie~The Sisters Cafe
1 graham cracker crust
3 Bananas sliced
1 can sweet condensed milk
1 cup whipping cream whipped with 1-2 TB powdered sugar until stiff peaks form
To make the caramel or Dulce de Leche:
Stove Top Method: Remove the label from can of sweet condensed milk. Put in pot and cover completely with water. Bring to a boil and reduce heat to a simmer. Cook for 2 1/2 hours. Be sure to keep the can totally covered in water to be safe. The can will burst if it is not completly covered in water the whole time! Be careful!! When cooled enough that you can handle with can with your bare hands, it is safe to open.
Crock Pot Method: Take the label of the can and place in crock pot. Cover completely with water. Put lid on and cook on low for 8-10 hours. Just once again make sure there is plenty of water and the cans are covered the entire time! Cool before opening.
Oven Method: Open can of sweet condensed milk and pour into a glass pie plate. Cover with tin foil. Place in a roasting pan and fill pan halfway with water. Place in a 300 degree oven and bake for 40 minutes or until is a rich caramel color.
Banoffee Pie (Caramel Banana Cream) Directions:
Slice the bananas into your pie shell. It does not matter how, just make sure it is somewhat even. Pour the cooled caramel over the banana slices. Cover in sweet whipped cream and garnish with shaved chocolate. Viola! That is it and you have a MAGICAL incredible dessert! Enjoy:)

Friday, September 9, 2011

Caramel Apple Crisp

    Apple Crisp
  • 4-1/2 cups peeled, cored and sliced Granny Smith apples (about 5 medium apples)
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • pinch of ground cloves
  • 3/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 4 tablespoons butter
  • Caramel sauce (store bought or the recipe below)
  • Caramel Sauce
  • 4 tablespoons butter
  • 1 cup packed brown sugar
  • ½ cups milk (I used skim)
  • Pinch of salt
  • 1 tablespoon vanilla
  • 1 tablespoon cocoa powder (optional - if you want chocolate caramel sauce)

Apple Crisp
Preheat oven to 350º F. Lightly grease a medium casserole dish.
In a small bowl mix apples with the water and lemon juice. Let stand for a few minutes, then drain off any extra liquid.
Spread the apples evenly in the bottom of the prepared prepared dish. Drizzle the honey over the apples, and sprinkle with cinnamon, nutmeg, allspice and ground cloves.
In a bowl use your hands to mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Spread over the apple mixture. (Note: this makes a lot of crumb topping. It can easily be cut in half if you don't want as much.)
Drizzle caramel sauce over the crumb topping, as much or as little as you want.
Bake 30-40 minutes, until the apples are tender and topping is lightly browned. Serve with vanilla ice cream and caramel sauce drizzled on top.
Caramel Sauce
In a small saucepan mix butter, brown sugar, milk, and salt over medium low heat. While whisking constantly, cook for 5 to 7 minutes, until the sauce has thickened . Add the vanilla and cook, while whisking, for another minute to thicken further. If you are making chocolate caramel sauce, add in the cocoa powder and whisk until combined. Turn off heat and pour sauce into a jar. Refrigerate until cold.
Caramel Sauce is adapted from The Pioneer Woman

Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce

chicken enchiladas with homemade chile gravy enchilada sauce




Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce

sauce recipe adapted from The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh (via Amber)


For the Chile Gravy Enchilada Sauce:
2 tablespoons butter
2 tablespoons canola oil
1/4 cup all-purpose flour
1/4 tsp black pepper
1/2 - 3/4 tsp salt
1/2 tsp garlic powder
1 1/4 tsp cumin
1/4 teaspoon smoked paprika
pinch allspice
1 tsp dried Mexican oregano
2 tbsp ancho chili powder (I used this brand: Spices Inc.)
2 cups chicken broth
1 tablespoon tomato paste
For the Chicken Enchiladas:
1 recipe Easy Crock Pot Tex-Mex Chicken
1 dozen corn tortillas
Canola Oil
1 cup shredded Oaxaca Cheese*
1 cup shredded Queso Quesadilla Cheese*
Toppings: cilantro, black olives, Roasted Tomatillo Guacamole Recipe, sour cream
*alternatively, you can use your favorite Mexican blend cheese.


Prepare the Easy Crock Pot Tex-Mex Chicken as directed in the recipe. Set aside.
For the Chile Gravy Enchilada Sauce:
In a medium sauce pan, add the butter and oil over medium heat. When the butter has melted, whisk the two to combine. Add the flour and whisk in to form a roux. Add the remaining spices and whisk to combine. Let cook for a minute or two until fragrant.
Then, slowly add the chicken broth making sure to whisk as you pour so as to eliminate any lumps. Add the tomato paste and whisk in to the sauce. Reduce the heat to low and simmer for 15 minutes.
If the sauce begins to thicken too much, additional broth may be added. It should be the consistency of gravy that you would pour onto a roast or mashed potatoes.
To Fry the Tortillas:
Add approximately 3/4 - 1 inch deep of canola oil in a well-seasoned cast iron pan. Turn the heat to medium-high. Heat the oil until it is ready to fry the tortillas. When the oil is ready, the edge of a tortilla will sizzle when dipped into the oil.
Add the tortillas one at a time and fry for about 15-30 seconds on each side, turning using kitchen tongs. Drain the tortillas on a paper towel lined cooling rack. They should be slightly crispy but malleable enough that they are easy to roll without breaking.
To Assemble the Enchiladas:
Place a small amount of shredded chicken in the center of each fried tortilla, careful not to overstuff. Roll the tortilla up and place it seam side down in a greased baking pan.
You can use a 9x9 baking pan and assemble 2 rows of 6 enchiladas or a 9x13 inch pan and assemble one row of 12 running down the middle of the pan.
Once you have rolled all of the tortillas, pour the sauce on top. Top the sauce with shredded cheese. If desired you may add cilantro leaves before or after baking.
Cover the pan with foil (see: How to Make Non-Stick Foil at Home) and bake at 425 degrees F for about 15-20 minutes, or until the cheese is melted and bubble and the enchiladas are heated through.
Serve with your choice toppings, such as: cilantro, black olives, Roasted Tomatillo Guacamole Recipe, and/or sour cream

Wednesday, September 7, 2011

Peanut Butter Banana Bread


Peanut Butter Banana Bread
Makes: one 9×5-inch loaf
recipe adapted from CookingLight
Print this Recipe!

1 1/2 cups mashed ripe bananas
1/3 cup plain or vanilla fat free yogurt
1/3 cup creamy all-natural peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed meal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup chopped dry roasted peanuts
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs and sugars. Blend mixture until no sugar lumps remain.
Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in the chopped nuts as well. Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
This bread lasts, well wrapped at room temperature,for up to 4 days. It is also great to store, well wrapped, in the freezer.

Chunky Peanut Butter Cookies

Chunky Peanut Butter Cookies
Yield: About 30 cookies
Prep Time: 20 minutes | Bake Time: 10 to 11 minutes per baking sheet
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup crunchy peanut butter (not natural)
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
1½ cups chopped salted peanuts
To Finish:
½ cup granulated sugar, for rolling
1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions – the balls of dough should now be flattened rounds with crisscross indentations.
5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack. (If you are re-using baking sheets, be sure to cool the baking sheets between batches.) Cool to room temperature. The cookies should be stored in an airtight container at room temperature for up to 5 days.
Note #1: You can use creamy peanut butter, but I love all of the chunks from crunchy!
Note #2: You can use a no-stir natural peanut butter (such as Jif or Skippy), but not the stir kind that needs to be refrigerated

Saturday, September 3, 2011



for the filling:
3/4 c. packed dark brown sugar
1/4 c. sugar
2 tsp ground cinnamon
1/8 tsp salt
2 tbsp unsalted butter, melted

for the dough:
2 1/2 c. (or more) all purpose flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
8 tbsp unsalted butter (1 stick), melted, divided

for the icing:
1 c. powdered sugar
2 tbsp marscapone cheese (or substitute cream cheese), softened
2 tbsp buttermilk

1. Preheat oven to 425 degrees. Use non-stick spray to grease a 9 inch springform pan.

2. In a small bowl, combine all the ingredients for the filling. Set aside.

3. In a large mixing bowl, sift together the flour, 2 tbsp sugar, baking powder, baking soda, and salt. Stir in the buttermilk and 6 tbsp of the melted butter. Stir until ingredients are combined and a soft dough is created. Transfer dough to a lightly floured surface. If dough seems excessively wet, add more flour. Knead dough about 8 turns. Wrap in plastic wrap and refrigerate for at least half an hour.

4. Once dough has chilled, roll it out on a floured surface into a rectangle about 12 x 10 inches. Brush 1 tablespoon melted butter over the dough. Sprinkle the previously made filling over the butter and press down lightly. Roll up the rectangle along the long side and pinch the ends closed. Cut into 8 equal slices.

5. Place slices in the prepared springform pan. Brush the top of the rolls with the remaining tablespoon of melted butter. Bake in preheated oven for 18-22 minutes, until tops are golden brown. Allow to cool in pan for 5 minutes.

6. In a small bowl, whisk together powdered sugar, marscapone cheese, and buttermilk. Spread icing over warm cinnamon rolls. Serve immediately.

Source: adapted slightly from Epicurious ,

Friday, September 2, 2011

Chocolate Chip Cookie Dough Brownie Cupcakes

Chocolate Chip Cookie Dough Brownie Cupcakes
1 batch chocolate chip cookie dough
1 batch brownie batter

Spray a muffin pan generously with cooking spray. Spoon dough into the bottom of the pan, being careful to spread it evenly. Top with brownie batter. Bake in a preheated 375 degree oven for 25 minutes. Let cool slightly before removing from pan and transferring to wire rack to cool. Top with vanilla ice cream immediately before serving

No Bake Butterscotch Peanut Butter Cookies

1¾ cups peanut butter (creamy or chunky, natural or regular)
12 ounces butterscotch chips

1 cup white chocolate chips
1 cup chopped salted peanuts
3 cups Rice Krispies cereal
1. Line two baking sheets with parchment paper; set aside.

2. In a medium saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3. Stir in the peanuts and Rice Krispies cereal. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.

(Recipe adapted from Smucker’s)