Cream Cheese Chicken Enchiladas

I LOVE LOVE LOVE a good recipe of enchiladas!  This was so good!  J likes them, but said that I should only make them every once in awhile.  Which means that they're good, but not for picky eaters.

Cream Cheese Chicken Enchiladas

• 5 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 cans enchilada sauce (I used Macayo's brand)
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 2 cups cooked shredded chicken (or use 2 cans of precooked chicken like I did)
• 1 can corn, drained (or 1 C. frozen corn, thawed and patted dry)
• 4 oz. diced green chiles (Optional: I did not include this since J doesn't like them usually)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced (Optional: Onions are not used at our house--remember?)
• 8 8-inch flour tortillas

Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

White Chili

I got this recipe from my friend Stephanie McKay! Thanks Steph!

White Chili

2 cans cooked chicken Breast
2 cans white beans (Great Northern)
1 can corn (you can use white or yellow--I used yellow because that was all I had on hand)
1 can green chili
1 1/2 cups chicken broth
1 medium onion, chopped (optional: We don't add onions at my house--this is from the original recipe!)
1/2 tsp chicken bouillon granules
1/2 Tbsp. garlic powder
1/2 Tbsp. oregano
1 Tbsp. cumin
1/4 tsp. cayenne pepper (optional: I did add this when I made, but Stephanie never does)

12 oz. sour cream
2 C. Monterey Jack cheese

Put everything but sour cream and cheese in a crockpot (at least a 4 qt. crockpot) and let it cook all day.  About 1/2 hour before serving add the sour cream.  Top with cheese (and eat over chips if desired).

Corndog Muffins

I love corndogs!  However, corndogs are much more expensive than this recipe (especially if you buy your hotdogs with a coupon) and much more fattening!

Corndog Muffins
adapted from World's Best Honey Cornbread from Money Saving Mom

• 2/3 cup sugar
• 1/4 cup butter, softened
• 4 eggs
• 1/2 cup honey
• 1 1/3 cups milk
• 2 1/3 cups flour
• 1 1/2 Tbsp. baking powder
• 1/2 cup corn meal
• 1 tsp. salt
• package of hotdogs

Preheat oven to 350 degrees F. Cream sugar and butter. Add in eggs, honey and milk and mix well.
Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.

Chop hotdogs in small rounds.

Grease a mini muffin pan with cooking spray. Pour a small amount of batter into each muffin space and then add a round of hotdog to each.

Bake for 5-10 minutes or until slightly golden brown around the edges. 

Enjoy!

***If you prefer you can also add some cheese to the batter. 

IF YOU WANT TO JUST MAKE CORNBREAD:

Make batter the same as above.  Preheat oven to 400 degrees F.

Pour batter in greased 11×14-inch baking pan. Bake for 30-35 minutes or until golden brown.

 

Caramel Butterfinger Cheesecake

All Ears.Net does it again! I have made this twice already! I made minor changes to the recipe to make it even more delicious!

Caramel Butterfinger Cheesecake adapted from Sunshine Seasons, The Land - Epcot

Crust Ingredients:
18 graham crackers, crushed
3 Tbsp. salted butter

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan that has been lined with parchment paper (just the round bottom portion should be lined) and then sprayed with cooking spray.

Cheesecake Ingredients:1 1/2 cups powdered sugar, sifted
2 1/2 pounds cream cheese
1/4 cup sour cream
5 each eggs
3/4 cup Butterfinger, crumbled
1/4 cup caramel (I used the caramel you get in the produce section to dip apples in)
Butterfinger pieces for garnish
caramel for garnish

Directions:1. Place powdered sugar in mixing bowl with cream cheese and sour cream and mix until smooth.
2. Add eggs, one at a time.
3. Mix until smooth.
4. Add Butterfinger pieces and caramel and mix well.
5. Pour cheesecake mixture over graham cracker crust.
9. Bake 275 degrees for 1 1/2 hours.
          
***I always set my springform pan on a large cookie sheet before placing in the oven. Once the cheesecake is in the oven,  I pour warm water on the cookie sheet so that it surrounds the springform pan.  Don't worry!  It won't get in your cheesecake!  But, it will keep your cheesecake from cracking!
10. Check by taking internal temperature with a probe thermometer.
11. Internal temperature should reach 160 degrees.
12. Cool on the counter until barely warm and then cool overnight under refrigeration.
13. Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.

Chicken & Biscuit Casserole

Thanks CVERNSMITH/Allrecipes.com for the recipe! J can't stop raving...seriously!

Chicken & Biscuit Casserole

Ingredients

• 1/4 cup butter
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped baby carrots
• 1/2 cup all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 4 cups chicken broth
• 1 (10 ounce) can peas, drained
• 4 cups diced, cooked chicken meat (I used 2 cans of canned chicken)
•  
• 2 cups buttermilk baking mix
• 2 teaspoons dried basil
• 2/3 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Baked Teriyaki Chicken

Thanks Marian Collins/Allrecipes.com for the great recipe! J really loved it!

Baked Teriyaki Chicken

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs (or tenderloins, or breasts)

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Crepes

This recipe is from Erin Nesbit/Allrecipes.com! Thanks guys!

Crepes

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

Directions

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Caramel Apple Cheesecake Bars

The Girl Who Ate Everything is amazing! Thanks for the recipe! I will be changing my crust to the crust I have listed below for the next round because I think I will like it much better.  If you're interested in the original crust, use the link above!  Also, I found that this tasted the best after sitting in the fridge for 1 day. 

Caramel Apple Cheesecake Bars

For the crust:1 1/2 cups all purpose flour
1/2 cup rolled oats
1/2 cup of powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
12 tablespoons of softened salted butter, cut into 1/4″ cubes (1 1/2 sticks)

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Line a 9″ x 13″ pan with enough parchment paper to go about 1″ up on all sides. In a bowl mix the flour, rolled oats, powdered sugar, and salt. Then add the vanilla.  Next, cut in butter with a fork until the dough looks like pea sized gravel. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees.

Remove the crust from the freezer and put in oven and bake for around 20-25 minutes, or until it is golden brown and fragrant.

 

While crust is baking, beat cream cheese with 3/4 cup sugarin a large bowl with an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

 Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. Combine it by using clean hands to thoroughly combine the butter into the mixture.

Steak Rub/Marinade

Thank you All Ears.Net for this delicious recipe!  I will definitely be trying more from this site!

Flank Steak Marinadefrom Liberty Tree Tavern, Magic Kingdom

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried

Method:
Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance.

Easy Pumpkin Crumble

Thanks to Our Best Bites for this recipe! I ended up making the thicker version with more pumpkin, but the thin version would be delicious, too!

Easy Pumpkin Crumble
Recipe by Our Best Bites
1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That’s because I like a high topping-to-pumpkin ratio. If you’d like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it’s in small crumbly pieces. Place mixture in a 9×13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you’re putting on.

Next sprinkle on the chopped pecans. You’ll have 3 distinct layers now:

For every 1 C of cake mix you sprinkled on top, you’ll need 6 T of melted butter. Drizzle it right on top.

Pop it in your 350 degree oven for about 40 minutes or so.

A knife should come out without globs of pumpkin on it and the topping should be nice and golden.
You can eat it warm, at room temp, or chilled!

Honey-Lime Chicken Enchiladas

This recipe has been posted ALL OVER blogs and such.  I tried this recipe as it was published on The Sisters' Cafe about a year ago and felt that something was seriously lacking.  Thanks to my sister, Camilee, this recipe is now TOP NOTCH!

Honey-Lime Chicken Enchiladas

6 Tbsp. Honey
4 1/2 Tbsp. Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder

2 Cans Chicken (the pre-cooked variety--make sure you shred it into small pieces after opening the can)
Flour Tortillas
Colby or Moneterey Jack Cheese, shredded
Large can of green enchilada sauce (I prefer either Macayos brand or 2 bottles of Trader Joe's Salsa Verde salsa)
Sour Cream

Mix first 4 ingredients together and toss with the canned chicken.  Let it "marinate" for at least 15 minutes. 

Mix the green enchilada sauce with some sour cream (the amount of sour cream you add will depend entirely upon your taste preference). Pour some of this sauce on the bottom of a 9x13 pan. 

Fill flour tortillas with chicken and some of the shredded cheese.  Place rolled enchiladas in the pan and cover with the rest of the sauce.  Sprinkle with more cheese.  Bake at 350 degrees F for 30 minutes.  Put it under the broiler at the end to make the cheese brown and crispy on the top.


***If you decide to use fresh cooked chicken instead of canned, add a little bit of salt to the Honey-Lime mixture.

Thick, Soft Sugar Cookies

These sugar cookies are soft and cake-like.  Not your typical sugar cookie, but very good! Thank you Peppermint Plum for the amazing variation!

Thick, Soft Sugar Cookies

1 C. butter
2 C. sugar
2 eggs
1 Tbsp. vanilla
1 C. sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 C. flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

Roll out on a floured surface to about 1/4 to 1/3 inch thick. 

Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets--or use Silpat mats. Bake at 375 degrees F for 7-8 minutes. 

THEY WILL NOT LOOK DONE! They should still be very pale and have no browning anywhere.  If you have a golden brown color along the edges then you have baked them too long.

Wait about 5 minutes and then transfer carefully to a cooling rack.  If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper.

Once they are completely cool, they are ready to be frosted.

Buttercream Frosting

1/2 C. butter, softened
4 C. powdered sugar
1 Tbsp. vanilla extract
1/4-1/3 C. milk

In a mixing bowl, cream butter.  Beat in sugar and vanilla until crumbly.  Gradually add milk until frosting reaches desired consistency.  Add desired food coloring.

Buttermilk Banana Bread

Oh man! I love a good banana bread! This did not disappoint!  Thanks Shelley from House of Smiths!

Buttermilk Banana Bread

Combine and set aside:

3 C. flour
1 1/2 C. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt

in a separate bowl, mix together:

3 eggs
3/4 C. butter (I used salted)
1 1/2 C. buttermilk (I used just under 1 1/2 C. milk + 1 1/2 Tbsp. Lemon juice)
4 large mashed bananas

Directions:

Combine both dry and wet ingredients.  Mix well. Bake at 350 degrees F for 30-35 minutes.  Results are best if made in small greased loaf pans (DO NOT USE REGULAR LOAF PANS IF POSSIBLE).

Yields about 6-7 small loaves.

Chicken with Coconut-Lime Peanut Sauce

I made this for dinner tonight, and it turned out great! It was also very easy to throw together.  Thank you Marla Meridith and Tasty Kitchen for the recipe!

Ingredients

FOR THE SAUCE:

• ½ cups Natural Peanut Butter (I Used Crunchy)
• ½ cups Light Coconut Milk
• 1 Tablespoon Thai Red Curry Paste
• 1 Tablespoon Lime Juice
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Fish Sauce
• 2 teaspoons Toasted Sesame Oil
• Honey to taste (about 1 Tbsp.)
• 1 pinch Black Pepper
• 1 pinch Cayenne Pepper
• 1 pinch Cinnamon

FOR THE CHICKEN:

• 1 teaspoon Coconut Oil
• ½ cups Diced Onion (Optional: I left this out)
• 3 cloves Garlic Chopped
• 2 pounds Chicken Breast Cut Into 1 Inch Cubes
• 1 cup Chopped Asparagus Spears (1 Inch Pieces)

Preparation Instructions

Note: You can adjust all the peanut sauce ingredients according to taste. If you like sweet, go sweeter, spicier, etc. All is good!
Optional garnishes: cilantro, toasted peanuts, green onion, unsweetened toasted coconut flakes.
Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener and seasonings to form a sauce. Taste and change anything if you want to. Set aside.
Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion and garlic, cook until softened. Add chicken, cook until golden brown and cooked through, about 10 minutes. Stir occasionally for even cooking. Stir sauce into the chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time.
Serve with spicy Sriracha sauce and garnishes mentioned above.

Skinny Chicken Tikka Masala

Skinnytaste.com is one of my favorite sites to get delicious low fat recipes. This was definitely a keeper, and a nice change from our usual dishes. As usual, I made a couple minor changes.

Skinny Chicken Tikka Masala

2 tsp. butter
1 small onion, diced (optional: I used 1 Tbsp. dried minced onion instead...J doesn't like the real deal)
1 Tbsp. fresh ginger grated
3 cloves garlic crushed
1 1/2 C. crushed tomatoes
4 oz. fat free yogurt (You can use greek yogurt, too! I did!)
1/2 C. milk
1 Tbsp. cumin
1 Tbsp. garam masala (this is a spice you can buy at Whole Foods...or from Amazon.com)
1/2 Tbsp. chili powder
salt to taste
16 oz. (about 2) boneless skinless chicken breasts, cut into bite size pieces
4 Tbsp. fresh cilantro (or to taste) {side note: I completely forgot to add this...and it was still yummy without it!}

Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 - 15 minutes or until cooked through. Add a generous amount of chopped cilantro {or don't...I didn't}.  You can serve this with basmati rice, naan bread, or (what I served it with) coconut rice.

Coconut-Lime Banana Bread

I am a sucker for a good Banana Bread...there are a few recipes that will probably be making my cookbook. 

This just happens to be one of them. 

This is a non-traditional banana bread, but delicious none-the-less. It was gone within a few hours.  Literally.

I made a few slight changes to the original recipe. Thank you MADE!

Coconut-Lime Banana Bread

Bread:
2 Cups All-purpose Flour
3/4 tsp baking soda
1/4 tsp salt

1 cup sugar
1/4 cup softened salted butter
2 eggs
1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
3 Tbl applesauce
1/2 tsp vanilla
1/2 cup coconut flakes
1 Tbl coconut to sprinkle on top of bread
Glaze:
1/2 cup powdered sugar
Appx 1 1/2 Tbl fresh lime or lemon juice (appx 1 lime; you may substitute store-bought lime or lemon juice if needed)

First, mix the first 3 dry ingredients in the small bowl (the flour, baking soda, and salt) and set them aside.

Mash up the bananas with a fork (like you're making baby food) and set them aside.

Crack two eggs into a large bowl (or into your mixer). Next, add a 1/2 stick of real salted butter.

ADD the SUGAR and beat everything on medium speed for about 1 minute.
Then add the rest of the ingredients.....the bananas,the yogurt (use whatever kind you have in the house. I used vanilla but strawberry or other flavors would also work it will just add a different flavor),the applesauce, the vanilla, the coconut. Mix it up until blended.

Then, add the dry ingredients. Mix it until just moist.

Butter and sugar your bread pan (or use Pam...but it won't work as well as butter and sugar).  If you've never done this before, do this just like you would flour a cake pan before baking.

Pour batter into bread pan. Sprinkle the top of the batter with coconut. Bake at 350 degrees F for approximately 1 hour.

While bread is baking, prepare glaze. Pour lime juice into small bowl.  Add 1/2 C. powdered sugar (more if needed) to lime juice and mix.  Glaze should be slightly runny and pourable.

When bread is done let it cool on a rack for about 5 minutes (but not completely) before removing from the bread pan. Drizzle the glaze over the warm bread.

Enjoy!

Cauliflower Fritters

Thank you Gina from Skinnytaste.com for providing healthier options that taste good! I only changed the recipe slightly.

These reminded me of hashbrowns.  Delicious with ketchup!


Cauliflower Fritters

4 C. steamed cauliflower roughly chopped
2 cloves garlic crushed (I use the jarred, minced variety...and then smash it with the back of a spoon)
1 C. whole wheat flower
2 eggs
1/2 C. Pecorino Romano (or Parmesan Cheese) grated
1/4 C. parsley finely chopped (I used dried parsley and did about 1/2 as much)
1/4 C. hot water
salt and pepper
Cooking spray (like Pam or something...I use the olive oil kind)

In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.

On medium-low heat, spray a light coating of cooking spray in a large skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit several fritters at a time. Cook until golden brown, turn and cook another few minutes. Add a little more cooking spray to the pan if necessary, and repeat with remaining batter.

Georgia Peach Pound Cake

I made this a while back (at the beginning of August actually) for J's birthday. It was yummy! A definite make again kind of recipe. 

They don't call it pound cake for nothing! I almost gained a pound just looking at it! 

Thank you Dent Norton & Allrecipes.com!

GA Peach Pound Cake

1 cup butter or margarine, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh peaches, pitted and chopped

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube (aka: bundt cake pan) pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

***I made this a 2nd time! We ate it with a peach syrup and whipped cream! The peach syrup was made by blending peaches with sugar until smooth and then adding larger chunks of peaches.  Heat everything on the stove to dissolve sugar and serve warm.

Peanut Butter Cookies

Delicious cookies from The Sister's Cafe site!

Ultimate Peanut Butter Cookies

1 ¼ cup flour
¾ tsp baking soda
½ tsp baking powder
¼ salt
½ cup butter, softened
1 cup peanut butter
¾ cup sugar
½ cup firmly packed light brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla
½ cup peanut butter chips
½ cup chocolate chips
Sugar in a bowl for dipping
Preheat oven 350 degrees
In a large bowl, combine the flour, the baking soda, and the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips. Drop Tbsp size rounded cookie dough into bowl of sugar to coat. Place on ungreased cookie sheet leaving several inches between for expansion. Slightly flatten cookies with back of spatula. Bake for 10-12 minutes. The cookies will look underdone. Cool for 1 minute on pan then remove to a rack to cool completely. Yum!!!

Thai Chicken Wraps

I first had this dish on the 4th of July at my sister's house.  Kind of funny eating Thai food on the United States' Independence Day, but I had no trouble swallowing the idea...lol.

Then, I made this myself for some neighbors (and for us--I wasn't about to give it all away!).

Serve with Coconut Rice (from previous post).  Put chicken and coconut rice in your choice of lettuce wrap or tortilla. Use 1 or both sauces.

Thai Chicken Wraps


Chicken Marinade

1 1/2 cans coconut milk (14 oz. cans)
1/4 C. soy sauce

1/4 C. Asian fish sauce {advanced warning--do NOT smell this stuff--it's not pleasant, but makes things taste good}

6 garlic cloves minced {I use the pre-minced jarred variety and do 1 Tbsp.}

2 Tbsp. fresh ginger grated (using a fine cheese grater) into a pulp

1/4 C. sugar

1/2 C. chopped cilantro

1 C. lime juice

About 8 chicken breasts.

Combine all ingredients in a ziplock bag and add chicken.  Scale the recipe up or down depending on the number of chicken breasts you are working with.

Marinate chicken overnight (or even longer).  Grill chicken.  Cut chicken into bite sized pieces.

Thai Peanut Sauce

1 Tsp. fresh ginger grated (using a fine cheese grater) into a pulp

1/2 jalapeno seeded and minced

1 clove garlic minced (or 1/2 tsp. pre-minced, jarred variety)

2 green onions (both green and white parts) trimmed and minced

1/3 C. chunky peanut butter

1/3 C. coconut milk

2 tbsp. Asian fish sauce or soy sauce (or more to taste) {I did half fish sauce and half soy sauce}

1 tbsp. lime juice or more to taste {my sister's family usually adds about 2 more teaspoons}

2 tsp. Sugar or more to taste

¼ C. Chopped fresh cilantro

Combine everything in a small heavy sauce pan. Bring to a boil over medium heat, stirring well to mix. Then, reduce heat to low and simmer for 10 minutes. Should be thick but pourable. Thin with coconut milk if needed. Remove from heat and taste for seasoning. Should be highly seasoned.

Tip: Do not reheat this sauce in the microwave.  Reheat on the stove and thin with coconut milk of necessary.

Yakatori Sauce

1 C. soy sauce

1 C. sugar

3 garlic cloves minced (or 1 1/2 tsp. of the pre-minced, jarred variety)

1 tsp. (maybe a little more) ginger grated (with a fine cheese-grater) into a pulp

2 green onions sliced

1 piece lemon zest (1 inch by 1 inch piece) don't zest--just use the yellow part

Optional step: Put soy sauce, sugar, garlic, ginger, and green onions into a blender and blend well. {My husband hates chunky garlic and onions and ginger, so blending does the trick}. 

Combine all ingredients. Bring to boil watching carefully. This sauce tends to boil over very quickly if you don't keep an eye on it. Reduce. Let simmer for 15 minutes. Remove lemon zest when done.

Kneaders Raspberry Bread Pudding

OH MY!

That's about all I have to say.  This recipe was SO GOOD!

My sister Jennifer told me about this recipe from The Sisters Cafe and told me about a few changes she makes.  I made a few of her changes, but I made a few of my own as well.  My version is lower calorie (but still not low-calorie...trust me...it's BAD).  

Allison's Version of Kneaders Raspberry Bread Pudding 

Cream Mix

1 loaf french bread
1 pint heavy cream
2 C. whole milk
3 C. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. almond extract

Cut your french bread up into 1" cubes and leave out for a night so the bread will become stale.

{Because I never like waiting a whole night before making anything, I sped this process up by chopping my bread and then puting it in a food dehydrator on the highest setting for about 20 minutes--worked like a charm}

In a large bowl, combine cream, milk, sugar, eggs, vanilla, and almond extract.  Add stale bread to cream mixture, coating bread well.  Let stand for 30 minutes stirring every 5 minutes to allow cream to absorb completely.


Fruit Filling

5 C. frozen raspberries (I used 4 cups raspberries and 1 cup blackberries because that's all I had on hand--Delicious!)
1 C. sugar
1/2 C. apple juice

Combine raspberries, sugar, and apple juice. Stir until sugar is dissolved.

Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top will remaining bread.  Bake 40 minutes at 375 degrees F (or until "pudding" sets up). Serve warm.  Top with Vanilla Cream Sauce.


Vanilla Cream Sauce

2 Tbsp. salted butter
2 1/2 Tbsp. flour
2 C. whole milk
1 tsp. vanilla
1/4 tsp. almond extract
3/4 C. sugar

Over medium heat melt butter.  Add flour and stir for about 3 minutes or until mixture has a nutty aroma, do not brown. Add cream and sugar and boil until mixture thickens. Remove from heat adding vanilla and almond extract. Serve sauce cold. {Sauce can be thinned with additional milk until it reaches your desired consistancy)

Oreo Stuffed Chocolate Chip Cookies

The Nabisco company just THOUGHT that the Oreo was milk's favorite cookie.  Truth is, the Oreo is only the middle part of the cookie that milk likes best!

This recipe was an instant winner with my husband! But, I could have guessed it would be!

I have quite a few recipes to post on here, but I leave you with this one for now!  I have a very busy couple of days ahead of me and don't have time to post more.  Wish I could.

Thank you Picky Palate for your crazy, delicious, combination creations!

Here's a picture of mine!

Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies, (Picky Palate used the double stuff--I used regular)

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE Cookies

The Skinny on Alfredo Sauce

Ok...ok...I'm boring I guess. But, I can't say enough about Our Best Bites and the quality of their recipes!

Another "keeper" came out of my cookbook...and off their website, too!

I have put this over pasta and gnocchi (made even more delicious with chunks of cooked chicken seasoned w/ garlic salt or your favorite seasonings).  I have also used it as a dip for eggplant parmesan.  My husband LOVES LOVES LOVES alfredo sauce. And, what's not to love about a skinnier version that doesn't taste skinnier?

Brought to you from Our Best Bites:

Guiltless Alfredo Sauce2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese (I used the pre-grated variety!)

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Pizza

Ok. I must say that I already knew how to make good pizza, so I was skeptical.  I have always wanted a pizza stone though, so on Monday I made a trip to Bed, Bath, & Beyond (with a 20% off coupon I might add) and bought myself one.  YAY!

A little note though: this recipe was SO DELICIOUS the night I made it.  I was so excited to eat the leftovers the next day.  So, much to my disappointment, the leftovers were pretty nasty--like throw away and don't eat--nasty. 

Lesson learned: Eat it ALL the first night :)!

Thanks again to Our Best Bites.  Those ladies really know how to cook!


I'm not going to type the whole recipe.  Sorry to disappoint, but I followed the recipe word for word.  You should, too!

Asian BBQ Chicken

I'm always up for a good Asian-ish tasting recipe...aren't you?

This was amazing.

Thank you Our Best Bites for supplying the marinade recipe!

No picture again...but you can check out their website for a picture if you want!

Asian BBQ Chicken

1/4 C packed brown sugar1/4 C soy sauce (I used low-sodium)
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced (I used the pre-minced kind that you can buy in the jar)
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)---Side note: Mine marinated for about 36 hours...AMAZING! Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I made this I made 2 times the marinade.  I reserved some (about 1/2 C.) of the marinade before adding the chicken and then used it to brush on the chicken while grilling to add more flavor & keep the chicken juicy.

Crock Pot Mac n' Cheese

I had previously tried a baked Mac n' Cheese recipe.  It was OK, but nothing more than that.  It was a make once and then never make it again kind of recipe.

But THIS...this was a make again recipe. 

Thank you A Whisk & a Prayer for your delicious idea.   And...you're picture.  I was too lazy to take my own.  Mine looked a bit different, but who's judging? Also, mine was made slightly different than the one on her site. Oh well.

1/2 cup milk

One 12 oz can evaporated milk

1/4 cup (1/2 stick) salted butter, melted, cooled to room temp

3 large eggs

1/2 tsp salt

3 cups (12 oz) shredded cheese (I used some sharp cheddar, some mild cheddar, some parmigiano reggiano, and some asiago)

1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about three minutes until slightly tender but not completely cooked)

Freshly ground black pepper to taste

1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth.

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper. Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

Honey Wheat (but mostly white) Bread

A little something about my husband.  He HATES wheat bread.  He'll eat it to be polite...if it's absolutely necessary and there's no white bread available...anywhere...ever.

So, I have been trying to solve this dilemma by finding a good recipe that incorporates at least a small amount of wheat.  I mean for heaven's sakes, I got a wheat grinder for Christmas last year.  What good does it do me if I can't make wheat bread??? 

Besides, fresh ground wheat flour is SO much better for you than white. 

I made this bread last night.  I personally think it's DELICIOUS! I don't think it tastes like wheat bread at all.

My husband, however, told me that it's only OK for me to make this bread "occasionally" and that he still wants me to make my white bread most of the time. {It's a start, I guess.}  It is an improvement.  He doesn't really like touching the stuff usually...at least he's eating it!



Thank you Meghan Monahan and allrecipes.com for the great recipe.  And Meghan, don't listen to my husband.  He hears the word wheat and starts gagging.

Here's the recipe:


Honey Wheat Bread:

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)

2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour

Directions:

1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2. Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Lemon Blueberry {cheesecake} Bars

I originally tried this recipe (titled Lemon Blueberry Bars on http://www.twopeasandtheirpod.com/lemon-blueberry-bars/) in search of the BEST lemon bars with strawberries or blueberries added.  Much to my surprise, they ended up tasting closer to cheesecake than actual lemon bars {thus the addition of the word cheesecake in the title}! My husband wasn't disappointed that I tried 3 different recipes that week.  He's just tortured by my love of cooking.  Poor guy!

For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemon

For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk (fat free works well)
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries

1. Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
3. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
4. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
5. Cool to room temperature, then chill in the refrigeratorfor at least one hour before serving. Cut into bars and serve.

Note: Bars will keep in the refrigerator for 3-4 days.

Pineapple Grilled Pork Chops -AND- Sweet & Savory Coconut Rice

 

This meal will definitely be eaten at our house MANY times from now on.  My husband and I couldn't quit eating even after we were full!  The pork chops got a little over done (Oops!), but were still DELICIOUS! The rice was PERFECT with the meat and the grilled pineapple just topped it off!

Pineapple Grilled Pork Chops

Thank you jhopkins from allrecipes.com for your excellent marinade!

1 (8 ounce) can pineapple rings, juice drained and reserved

1/4 cup brown sugar

1/4 cup soy sauce

1/4 teaspoon garlic powder

4 pork chops

1 pinch ground black pepper

1. Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

I know it's hard to tell from that picture up there, but there IS rice on that plate! Some of the tastiest rice you've ever had! Thank you ladies over at Our Best Bites for the awesome recipe!


Sweet & Savory Coconut Rice 
2 c. white rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture--you can't taste it in the final product)
2 1/2 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (optional!--My husband hates onions of any variety)
Salt and pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

Broccoli Cheddar Rolls

These rolls are especially great for a make ahead lunch! We enjoy them sliced in half with deli meats (we use ham) in the middle!

Filling:

2 (10 oz.) bags of frozen chopped broccoli, thawed and drained
2 C. grated cheddar cheese
1/2 C. dried minced onions (optional!--these get left out at my house)
2 eggs
2 tsp. onion salt
1/4 C. grated Parmesan cheese
2 tsp. Lawry's Seasoned Salt

Mix all ingredients in a medium bowl and set aside.  


Dough:

1 Tbsp. yeast
1/4 C. warm water
2 eggs
1/2 C. butter melted
1 2/3 C. warm milk
1/2 C. sugar
1 1/2 tsp. salt
approx. 6 C. flour

1/4 C. melted butter (to spread over dough before spreading the filling)

Put yeast in a bowl.  Add warm water.  Stir until dissolved.  Mix in milk, butter, eggs, salt, and sugar.  Add 5 cups of flour gradually.  Knead in the last cup of flour until the dough is smooth (you may need more than 6 cups of flour). Roll out the dough  into a large rectangle .  Spread 1/4 C.  melted butter over the dough.  Spread the broccoli/cheese filling evenly and roll the dough up (like you would with cinnamon rolls) and slice in 1 1/2 inch pieces.  Place in a large greased pan or on a greased cookie sheet.  Rise until they are doubled in size.  Bake at 375 degrees F for 15 to 20 minutes or until golden brown.

Homemade Bagels!

Thanks to Delicious Discoveries, I have made homemade bagels TWICE! I made a couple changes to their recipe to suit my liking!

My husband LOVES LOVES LOVES a good cheese bagel with cream cheese, but the store bought kind never seem to have enough cheese for him.  They also don't make their bagels with Mozzarella and Parmesan at the store.  Did I mention that they don't make them with LOVE either? :)

Well, I do. 

1 Tbsp sugar

1 1/2 tsp salt

1 Tbsp oil

2 tsp instant yeast

1-1/4- 1-1/2 cups of warm water
3 1/2 cups bread flour

Mix all the ingredients except flour in a bowl. No need to worry about soaking your yeast. Add flour slowly. Once all flour is incorporated, the dough should feel really stiff (almost like you added too much flour to a roll recipe), but add the extra water if it's really stiff, or you can't get all the dry flour mixed in. Knead for about ten minutes, or until the dough is uniform and smooth. Cut the dough into 8 equal balls, and let rest for 20 minutes. 

Now, take a dough ball and poke a hole all the way through the middle with one of your fingers.  Work the ball of dough into the shape of a bagel. Repeat until all balls have been formed in to bagels. It takes practice to get them to look perfect.

Preheat your oven to 425F.

Let your bagels rest again for 20 minutes on the counter. Meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of oil and rub it around (or you can use parchment paper...whatever you wish!).

After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!

Let them cool for at least 20 minutes. 

You can add any toppings you like to these. I added cheese by dumping some cheese on them right before baking and sprinkling the Parmesan.

Or, just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.