Tuesday, December 2, 2008

Peppermint Ice Cream Bonbons

A little bit of work...but it's peppermint at it's best!
½ cup vanilla ice cream, softened
¼ tsp. peppermint extract
8 oz. white chocolate, chopped
2 tsp. vegetable shortening
½ cup crushed peppermint candies

In a small bowl, stir together ice cream and extract until blended. Freeze until firm, about 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the baking sheet. Freeze until firm, about 1 hour. Insert a decorative skewer in the center of each ice cream ball and return to freezer to set, about 30 minutes. Meanwhile, put chocolate and shortening in a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture into a 1-cup glass measuring cup. Put crushed candies on small plate. Working with one ice cream ball at a time, dip into melted chocolate to coat letting excess chocolate drip off (coat some of the skewer too - it keeps the ice cream from sliding off as it melts). Roll ball in candy and place on clean side of baking sheet. Repeat with remaining balls, returning to freezer if they start to soften. Freeze at least 2 hours before serving.

Citrus Kiss

Sweet and tangy!

2 TB superfine sugar
wedge of lemon or lime
1 cup ice
⅓ cup blood orange sparkling cider
1 TB mandarin orange or tangerine juice
1 TB lemon juice
1 TB lime juice
2 TB simple syrup (equal parts sugar and water heated until sugar dissolves)

Put sugar on a plate. Run lemon or lime wedge around rim of a martini glass to wet it, then twist rim in sugar. Put remaining ingredients in cocktail shaker and shake until cold, about 1 minute. Strain drink into prepared glass.

Wednesday, November 26, 2008

Zuppa Toscana Soup (Olive Garden)

My mother-in-law makes this - delicious comfort food!

1 lb. Italian sausage
1 onion, chopped
2 large baking potatoes, sliced in halves then in 1/4 inch slices
2 cans chicken broth
1 qt. water
2 cloves garlic, minced
1/2 jar bacon bits (or use real bacon)
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream

Cook sausage, drain on paper towels, and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste. Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through and serve.
- Jensa

Wednesday, November 5, 2008

Italian Ravioli and Sausage Stew

Perfect for when the weather's cold outside...

1 tsp olive oil
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
3 cloves garlic, minced
1 (14 oz) can chicken broth
1 (9 oz) pkg refrigerated ravioli
1 (14.5 oz) can Italian seasoned diced tomatoes, undrained
6 breakfast sausages, cooked and chopped
¼ cup grated Parmesan cheese
¼ cup copped fresh basil or parsley
red pepper flakes (optional)

Heat oil in a large deep skillet over medium-high heat. Add bell peppers and garlic; cook and stir 2 minutes. Add broth; bring to a simmer. Add ravioli; cover and simmer 5 minutes. Stir in tomatoes and sausage; simmer uncovered 5 minutes or until ravioli and vegetables are tender. Ladle into four shallow bowls; top with cheese and basil. Sprinkle with red pepper flakes if desired. (Serves 4)


Monday, October 20, 2008


This is one of our favorite recipes...very addicting! We opt for the fresh tomatoes and jalapenos, but it's up to you.

1 medium onion, diced
1-2 garlic cloves, diced
1-2 tsp. lime or lemon juice
1 tsp. garlic salt
1 tsp. onion salt
1 TB red wine vinegar
1 can diced green chili peppers
1 large can whole tomatoes
1 can stewed tomatoes
1 can diced jalapenos
1 sprig cilantro, chopped
1 package salsa naturala (found in produce section)
crushed red pepper to taste
Combine all ingredients in blender for 5 seconds. No longer or salsa will be runny.
- Jensa

Friday, October 10, 2008

Ryan's Brownies

⅔ cup oil
4 squares unsweetened chocolate
4 eggs
2 cups granulated sugar
1⅓ cup flour
1 tsp. baking soda
½ tsp. salt
2 tsp. vanilla
Melt chocolate in oil and let cool. Beat the eggs until frothy then slowly add sugar. Pour chocolate mixture into egg mixture. Add flour, soda, salt, and vanilla. Pour into greased 9x13 baking dish and bake at 350° for 30 minutes.

Thursday, October 9, 2008

Pinwheel Sandwiches w/ Honey Mustard

This is a super easy recipe - and perfect for kids to help with.

4 pieces of bread, no crust
4 string cheeses
12 deli slices of ham

Chili's Honey Mustard Dressing:
⅔ cup mayonnaiese
¼ cup honey
2 TB Dijon mustard
1 tsp. white vinegar
pinch paprika
pinch salt

Directions: Roll pieces of bread flat with a rolling pin. Place ham then string cheese on top of flattened bread. Roll together tightly and secure with toothpicks in 5 different spots. With the knife, cut the pinwheel between each toothpick. Serve with honey mustard dressing. Makes 20 pinwheels.

Thursday, October 2, 2008

Apple Cake

2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

Preheat oven to 350°. Grease and flour one 9x13 inch cake pan. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 ° for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

Tuesday, September 30, 2008

Garlic Tomato Bruschetta

This is the best part about tomato season.

¼ cup olive oil
3 TB chopped fresh basil
3-4 garlic cloves, minced
½ tsp salt
¼ tsp pepper
4 medium tomatoes, diced
2 TB grated parmesan cheese
1 loaf french bread

In a bowl, combine oil, basil, garlic, salt, and pepper. Add tomoatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread and toast until lightly browned. Top with tomato mixture. Serve immediately.

Tuesday, September 9, 2008

Cheddar Cheese Casserole

I can't believe this one isn't on here yet! Megan and Breanne, learn this by heart. It's a family requirement.

1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper

Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.

Sunday, August 31, 2008

Rainbow Jello

I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these cool layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.

Repeat with the yellow jello (+ packet of knox) and pour it over the set blue. Repeat with the red jello (+ packet of knox) and pour it over the yellow. And there you have it, Rainbow Jello.

Oh, and these can be made and cut a day ahead.

Monday, August 25, 2008

Whole Wheat Chocolate Chip Cookies

Really good stuff! You can feel a little better because they are healthier then the traditional! You'd never know all that "good" stuff is in these guys by tasting them! Fools the kiddies! They do have a "nuttier" taste to them though... let me know what you think!

3/4 cup oats ground up (like in a food processor)
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter softened (I use the smart balance butter)
1/4 cup canola oil
1/3 cup brown sugar (I use splenda b. sugar)
1/3 cup sugar (I use splenda)
1 egg
1 tsp vanilla
1 cup chocolate chips

Beat butter until fluffy, mix in wet ingredients, then mix in dry ingredients. Stir in Chocolate chips.

Bake at 350 for 8-11 mins.


Funeral Potatoes

If you're looking to de-healthify your potatoes, here's your solution.
8 medium potatoes (cooked, cooled & grated)
¼ cup butter
1 pint sour cream
1 can cream of chicken soup
⅓ cup chopped onions
1 ½ cups shredded cheddar cheese
⅓ cup crushed cornflakes
2 TB melted butter

Heat butter and soup until butter is melted. Add sour cream, onions, and cheese. Mix with potatoes. Spread potatoes in 9x13 baking dish. Mix the 2TB butter with cornflakes and sprinkle on top. Bake at 350° for 45 minutes.

Thursday, July 31, 2008

Homemade Oreos

I used to make these all the time with my roommates. So easy and much better than the storebought oreos...in my humble opinion. :-)

Homemade Oreos:
2 boxes devil food mix
2/3 cup oil
4 eggs

Mix by hand, drop spoonfuls on to cookie sheet and bake @ 350° for 8 minutes.

4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing!

Wednesday, July 30, 2008

Pumpkin Roll

Pumpkin Roll:
3 eggs
1 tsp. lemon juice
1 tsp. ginger
1 cup granulated sugar
1 cup flour
1 tsp. baking powder
½ tsp. nutmeg
⅔ cup pumpkin
2 tsp. cinnamon
½ tsp salt

1 cup powdered sugar
1 tsp. vanilla
1 8 oz. cream cheese (room temp.)
4 TB. Butter (room temp.)

Beat eggs together in a large bowl. Slowly add sugar, pumpkin, and lemon juice. Sift flour and baking powder together and add while mixing. Add the remaining ingredients. Grease large cookie sheet with Crisco. Pour mixture into pan and spread evenly in the sheet. Bake at 375° for 15 minutes. Run knife around edges and immediately turn onto a kitchen towel dusted with powdered sugar. Roll the cake in the towel and let it cool. Beat together filling ingredients until smooth and creamy. Unroll the pumpkin and spread with filling. Roll again tightly, wrap the pumpkin roll in wax paper and then tin foil. Store in the freezer until read to serve.

Tuesday, July 29, 2008

Butternut Squash Ravioli

Ryan made these last summer with the squash from our garden...DELICIOUS!
(Time: 1-2 hours)
4 eggs
3½ cups flour
1 tsp salt
1 butternut squash
1½ tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste
  1. Add 3½ cups flour to a large mixing bowl. Make a well in the center of the flour.
  2. Break 4 large eggs into the well.
  3. Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather it up in the bowl, using your hand and knead into a nice, round ball.
  4. Turn the ball of dough onto a floured surface, and knead well (at least 5 min.) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured piece of saran wrap. Let it rest for at least a half hour.
  5. Cook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
  6. Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
  7. Fill the ravioli and seal edges together.
  8. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve. (Serves 4-6)

Monday, July 28, 2008

Pumpkin Waffles with Warm Buttermilk Syrup

These are our special occasion waffles. You know, Christmas morning, July 4th weekend, any old Saturday... Pumpkin Waffles
2 cups flour
1 TB sugar
2 TB baking powder
½ tsp. nutmeg
¼ tsp. salt
2 TB cinnamon
4 egg yokes (save whites)
1 cup pumpkin
1 ½ cup milk
1 TB vanilla
¾ cup melted margarine

Mix first 6 ingredients together, then add remaining ingredients. Beat 4 remaining egg whites until stiff and fold into batter. Cook in waffle iron.

Warm Buttermilk Syrup
¼ cup butter
1 tsp. light corn syrup
1 cup sugar
1 tsp. vanilla
½ cup buttermilk (or substitute 1 TB lemon juice + ½ cup milk)
1 tsp baking soda

In large saucepan, bring butter, sugar, corn syrup, and buttermilk to a boil. Take off heat. Add baking soda and vanilla (it will bubble up quite a bit). Stir until it settles. Serve warm over Pumpkin Waffles.

Sunday, June 22, 2008

Turkey Tetrazzini

8 oz. spaghetti or linguine
2 cups sliced fresh mushrooms
½ cup sliced green onions
2 TB butter
¼ cup flour
dash of pepper
⅛ tsp ground nutmeg
1 cup chicken broth
1 cup milk or light cream
2 cups cooed, chopped turkey
¼ cup parmesan cheese
¼ cup sliced almonds
fresh parsley for garnish (optional)

Cook pasta. Drain and set aside. In saucepan, cook mushrooms and onion in butter. Once tender, add flour, pepper, and nutmeg (it will be gravy texture, so keep stirring to avoid lumps). Add in broth and milk. Stir and cook until thick and bubbly. Stir in turkey and ½ of the cheese. Mix in pasta. Transfer to 8x8 baking dish. Sprinkle with almonds and remaining cheese. Bake at 350° for 15-20 minutes.

Monday, June 16, 2008

Chocolate Cream Dessert

¾ cup cold butter or margarine
1 pkg (18 ¼ ounces) chocolate cake mix
1 egg, lightly beaten
1 pkg (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
chocolate curls for garnish

In a bowl, cut butter into cake mix until crumbly. Add egg and mix well with electric mixer. Press into a greased 9x13 baking dish. Bake at 350° for 15-18 minutes or until set. Cool completely on wire rack. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers. Yield: 12 servings.

Friday, June 13, 2008

Hawiian Chicken

4-6 chicken breast halves, pounded
1 large (20 oz.) can pinapple
1 cup sugar
2 TB cornstarch
¾ cup cider vinegar
¼ tsp ginger
1 TB soy sauce
1 chicken boullion cube
1 green pepper, cut into strips

Make sauce with juice from pineapple can, sugar, cornstarch, vinegar, ginger, soy sauce, and boullion. Place chicken in 9x13 baking dish and pour sauce over chicken. Bake at 350° uncovered for 30 minutes. Add pineapple chunks and green pepper strips, then bake 20 more minutes. Serve over rice. Yuh-uh-meee!

Wednesday, June 11, 2008

Garlic Chicken Alfredo

Not so healthy, but so delicious.

1 pint heavy cream (or half and half)
1 stick butter
2 TB cream cheese
½-¾ cup parmesan cheese
1 tsp. garlic powder
salt & pepper
2 garlic chicken breasts (marinated frozen pack)
pasta bowties

In saucepan, melt butter, cream, and cream cheese. Simmer until melted. Add parmesan cheese and garlic. Let simmer 15-20 minutes on low. Season with salt & pepper to taste. Slice chicken into strips and brown in separate saucepan. Cook bowties or pasta of choice. Mix alfredo mixture, chicken, and pasta together. Serve and enjoy!

- Jensa

Tuesday, June 10, 2008


2 loaves frozen bread dough, thawed
olive oil
mozzarella cheese, grated
pepperoni and/or ham
green pepper, mushrooms, onions (chopped)

Roll bread dough into rectangle. Brush with olive oil and sprinkle with oregano. Layer with cheese and meat. Saute vegetables in olive oil and sprinkle over cheese. Roll up like a jelly roll and pinch ends to seal. Brush top wtih additional olive oil. Grease cookie sheet. Bake at 375° for 25-30 minutes. (optional: dip in pizza sauce...yum!)

Wednesday, June 4, 2008

Spinach Salad with Poppyseed Dressing

Yum! One of our family's favorite salads - sweet and tangy.

mixed greens (spinach)
feta cheese
shredded bacon
purple onion

1 TB poppyseeds
1 cup canola oil
½ cup white vinegar
½ cup sugar
½ tsp dry mustard
½ tsp onion powder

Tuesday, May 20, 2008

Berries ’N Cream Wonton Cups

*These look so fancy but are way easy! My friends always ask me about this, and it's almost too good of a "secret family recipe" to give it up! I made these at Jensa's baby blessing for Ava... and they are great for memorial day or 4th of july because of the red white and blue!!!

Prep time: 15 minutes
Bake time: 6-8 minutes


square wonton wrappers
tablespoon butter or margarine, melted
tablespoons granulated sugar
container (8 ounces) lowfat strawberry yogurt
cups thawed, frozen whipped topping, divided
cup raspberries
cup blueberries
teaspoons powdered sugar
  1. Preheat oven to 350°F. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan (or just a regular muffin pan). Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to cooling rack; cool completely.

  2. Place yogurt in medium bowl; fold in 1 cup of the whipped topping.

  3. Using small scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Friday, May 16, 2008

Meat Filled Manicotti

If you're not a fan of ricotta cheese, this is a delicious alternative.
1 lb. ground beef
1 pkg. manicotti noodles, cooked and drained
2 TB olive oil
1 egg, slightly beaten
¼ cup grated parmesan cheese
¼ cup Italian seasoned bread crumbs
1 TB chopped parsley
salt and pepper to taste
1 jar pasta sauce
mozarella and parmesan cheese for garnish

Saute ground beef in olive oil until brown. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half the sauce in a baking dish. Stuff cookeed Manicotti with filling, arrange in dish and top with remaining sauce. Top with mozarella and parmesan cheese if desired. Bake in a 350° oven for 30 minutes.

Thursday, May 8, 2008

Monterey Chicken

This recipe is per serving:
1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce
2 slices of well crisped Bacon
¼ C. mixture of Monterey Jack and Sharp Cheddar Cheese
chopped tomatoes

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Barbeque Meatcups

1 lb ground beef (browned and drained)
1 tube Pilsbury Grands Biscuits
½ cup catsup
½ cup BBQ sauce
¼ cup brown sugar
3 TBS dried onion
1 tsp salt
½ tsp pepper
2 TBS relish (optional)
cheese for topping

Preheat oven to 375°. Grease muffin pan and flatten dough from biscuits into the pan. Put hamburger in bowl, mix in remaining ingredients except cheese. Fill dough with meat mixture. Bake 8 minutes. Top with cheese and bake another 5 min.

Friday, May 2, 2008

Chicken Parmesan Bundles

I stole this recipe from my friend Malissa...SO yummy.
4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I don't use nearly this much)
1¼ cups Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1½ lb.), pounded to ¼-inch thickness
1 egg
10 RITZ Crackers, crushed (about ½ cup)
1½ cups spaghetti sauce, heated
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside. BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

Thursday, May 1, 2008

No Frying Chicken Parmesan

4 boneless chicken breasts, pounded
1 egg, beaten
¾ cup Italian seasoned dry bread crumbs
1 jar (26 oz.) pasta sauce
1 cup shredded mozzarella cheese

Preheat oven to 400°. Dip chicken in egg, then bread crumbs. Arrange chicken in 9X13 baking dish. Bake uncovered 20 minutes. Pour sauce over chicken; top with cheese. Bake 10 more minutes or until chicken is no longer pink. Serve with hot cooked pasta. Serves 4.

- Jensa

Wednesday, April 30, 2008

Tri-Tip Fajitas

Tri-tip or chuck roast (2-3 lbs.)
garlic powder
1 jar salsa, 16 oz.
burrito shells
fajita condiments (avacado, sour cream, cheese, etc.)

Place roast in slow cooker. Sprinkle with desired amount of cumin and garlic powder (I do about 1 tsp each). Cook on low for 5-6 hours. Shred roast and discard fat. Keep or discard meat juice in slow cooker for desired consistency. Pour jar of salsa onto shredded beef and mix. Cook 1 hour. Spoon over fajitas and add condiments. Serves 6. Super easy!

Sunday, April 27, 2008

Chicken Breast Casserole (A.K.A. Poppy Seed Casserole)

This one's for you Elise...6 whole chicken breasts
2 cans cream of chicken soup
2 cups sour cream
1 cup butter, melted
2 rolls of Ritz crackers, crushed
1 TB poppy seeds

Boil chicken breasts until done. Cut each breast into several pieces and place in bottom of 9X13 baking dish. Mix soup, sour cream, and ¾ cup melted butter in a separate bowl and spread on top of the chicken. Mix crushed crackers, remaining ¼ cup melted butter, and poppy seeds and spread over soup mixture. Bake uncovered in 350° oven for 15 minutes or until bubbly. Serves 8. (It's really yummy with baked potatoes...the extra sauce from the casserole makes a great topping.)

Pumpkin Chocolate Chip Cookies

1 box Spice cake mix (dry)
1 cup canned pumpkin
1 bag semi-sweet chocolate chips

Mix the spice cake mix and pumpkin until well blended. Add chocolate chips. Place on ungreased cookie sheet and bake at 350° for 10-12 minutes. It doesn't get much easier - or yummier - than that!

Wednesday, March 26, 2008

Chicken Enchilada Soup (Chili's style)

I know this isn't a secret family recipe, but it's one of my favorites. Mom got me a "Top Secret Restaurant Recipes" book for Christmas and this is where I got it from. Tastes just like the real deal!!

1 TB vegetable oil
1 lb. chicken breast
½ cup diced yellow onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (a corn flour in the mexican food aisle)
3 cups water
1 cup enchilada sauce
1 16-ounce box Velveeta cheese, diced
1 tsp salt
1 tsp chili powder
½ tsp ground cumin

shredded cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo

Add oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 minutes or until thick. Serve soup in cups or bowls and garnish with cheese, tortilla chips, and a spoonful of salsa or pico de gallo. Serves 12.

Easter Treats

1 cup chocolate chips
1 cup butterscotch chips
2 T creamy peanut butter
4 cups chow mein noodles (we added a little extra)
cooking spray

Melt chips together (stove or microwave) and add peanut butter. Continue to stir until creamy. Add chow mein noodles stirring until completely coated. Spray muffin tins. Spoon generous amount of mixture into each cup creating a well in the center as you go. Immediately place jelly beans, M&M's or other candy in well. Chill in refrigerator for at least 1 hour or until chocolate has hardened. Remove from tins and serve (the nests pop out really easy if you get a knife or something to loosen one part of the curve).

Wednesday, February 27, 2008

Crescent Chicken Squares

8 oz cream cheese (softened)
4 TB melted butter
½ tsp salt
dash of pepper
3 cups cooked, chopped chicken
3 TB milk
2 TB chives
2 TB green pepper or pimentos (optional)
2 (8 oz.) packages of crescent rolls
melted butter
1 can cream of chicken soup
½ cup chicken broth
½ cup crushed croutons
Preheat oven to 325°. Blend together first 8 ingredients. Separate dough into rectangles by sealing 2 triangles together. Put ½ cup chicken mixture on rectangles, fold in half, and press all 4 sides with a fork to seal. Brush with melted butter and place each square on a cookie sheet. Bake 20 minutes or until light brown. In a saucepan, mix soup and broth and heat until warmed. Pour over squares after baking and top with croutons. Serves 8.