Tuesday, May 13, 2014
I usually make a pan of these once a week to put in a tupperware container in the fridge. I have kids, and a husband who are constantly coming and going. If I have some on hand, they can grab some good, homemade food as they run home from school and head to work, or other activities. The entire family rates these enchiladas a 9.5 or a 10.
Honey Lime Chicken Enchiladas
1/2 C.. honey
6 TBLS. lime juice ( 2 large limes)
1 TBLS. chili powder
3/4 tsp. garlic powder.
1 lb. cooked shredded chicken breast (or 2 cans chicken)
16 oz. Monterey Jack and Colby Cheese (I suppose you could use whatever you have on hand and it would be good)
1 small can Green Chile Enchilada Sauce ( I prefer mild)
1/3 C. sour cream
You cook 1 lb. chicken breast and shred it (I actually use 2 cans of chicken. It is way faster and just as good). Put the shredded chicken in the marinade and marinate it for at least half an hour. Lightly grease a 9 x13 pan. When you are ready to assemble the enchiladas, make the enchilada sauce. Fill flour tortillas with the chicken and about a tablespoon of cheese. Place the tortillas seam side down in pan. When the chicken is gone, keep the leftover marinade and add to it the enchilada sauce and sour cream. Mix together and then pour all of that over the enchiladas. Sprinkle cheese on top of the sauce covered enchiladas. Bake at 350* for half an hour. ( I like to make a little extra marinade...it is really good.) This makes about 10-11 enchiladas!
Tuesday, May 6, 2014
These Cutler's Frosted Peanut Butter Cookies look divine! They are one of the first things I pinned when I started Pinterest. They are SWEET, almost too sweet. They are good, but not out of this world. They are a little time consuming since you have to frost them twice. My family compares all cookies to my chocolate chip cookies, which they give a 10. These cookies one gave a 7 and the others an 8. Don't get me wrong, these aren't horrible cookies, just not one of their favorites.
Cutler's Frosted Peanut Butter Cookies
1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
3 1/4 cups cake flour ( he uses cake flour in all of Cutler's cookies) (only 2 1/4 C flour if you use All-Purpose flour)
1- 12 oz bag Reese's Peanut Butter chips (no substitutions)
Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. I bake about 8 cookies per sheet.
Bake for about 12 minutes, or until set.
Peanut Butter Frosting
1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)
Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk
Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look .
Thursday, May 1, 2014
So, none of us in my family had ever had Sweet Potato Pie. Maybe it has something to do with the fact that we don't live in the South? Who knows? .... but our son's friend, Jacob, said we were really missing out so over the holidays he baked us a Sweet Potato Pie. It was incredible!! It is similar to a Pumpkin Pie, but believe it or not, we all agreed we actually like this a little better than Pumpkin Pie, and we love Pumpkin Pie. It also grows on you. We found we liked it best a day after baking (it gets better as it sits) and has been refrigerated. A little bit of whipping cream on top and you are in heaven! Rating: 9.5
SWEET POTATO PIE
INGREDIENTS8 tbsp. melted and cooled butter
1 tsp. salt
2 cups boiled, peeled, and mashed sweet potatoes (really mash them!)
1 cup sugar
½ cup evaporated milk
1 tsp. vanilla extract
2 eggs, lightly beaten
1 tsp. cinnamon
1/4 tsp. nutmeg
INSTRUCTIONSHeat oven to 375°. In a bowl, whisk together melted butter and salt, sweet potatoes, sugar, milk, vanilla, and eggs, cinnamon and nutmeg until smooth. Pour into prepared pie crust and smooth with a rubber spatula. Bake until crust is lightly browned and filling is set, about 1 hour. Let cool completely before serving.
This recipe, Creamy Confetti Corn with Bacon I tried at my sister, Angie's, when she had us over for dinner. It was such a hit, I had to make it myself. It is a great side to a meal and is delicious!!! Everyone in our family loves it. I don't make it too often, as it is a little caloric, but I do use the 1/3 less fat cream cheese, and you can't even tell. My rating for this is a 9.5!! You can get to all of the recipes I post by clicking on the link, but I've decided to also add it at the bottom so you can get to it easily. This was from Mel's Kitchen Cafe adapted from Southern Living.