Tuesday, September 17, 2013

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and Avocado Enchiladas in Creamy Avocado Sauce
  • 1 cup chicken broth
  • 1 cup salsa verde
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 avocados
  • 1 jalapeno, coarsely chopped (remove seeds for less heat)
  • 1 clove garlic
  • 1 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 1 handful cilantro
  • 1/2 lime, juice
  • 4 cups cooked shredded chicken
  • 2 avocados, diced
  • 2 green onions, sliced
  • 2 cups cheddar cheese, shredded
  • 2 cups Monterey jack cheese, shredded
  • 8 (7 inch) tortillas
  1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
  2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
  3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
  4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.
Recipe/photo source:Closet Cooking

Sunday, September 15, 2013

Susan Tanner's Famous Brownies

Susan Tanner's Famous Brownies

1 square (1/2 cup) butter, softened
1/3 c. cocoa
1 1/2 c. sugar
4 eggs
1/2 tsp. vanilla
Dash of salt
1 1/4 c. flour

Mix all ingredients together and place in a greased 9x13 pan. Bake at 350 for 23-25 minutes. Cool completely before frosting

1/4 c. butter
1/2 c. cocoa
4 c. powdered sugar
4 Tbsp. milk or cream
1 tsp. vanilla
Dash of salt

Mix all ingredients together.

Recipe by: Susan Tanner
Photo by:

Monday, September 9, 2013

The Best No Bake Cookies

No Bake Cookies
Recipe and photo source -

  • 2 cups sugar
  • 1 stick oleo, margarine or butter (I used butter)
  • 3 Tbsp. cocoa powder
  • 1/2 cup milk
  • 1/2 cup crunchy peanut butter
  • 1 tsp. vanilla extract
  • 3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix until well blended.

Drop by spoonful on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3-inch cookies.

Friday, September 6, 2013

Easy Chicken and Broccoli

Easy Chicken and Broccoli
1lb. boneless skinless chicken breasts, cut into bite-size pieces
3cups  frozen broccoli florets

1can  (10-3/4 oz.) condensed cream of mushroom soup

1cup  plus 2 Tbsp. water

1-1/2 cups  instant white rice, uncooked

1cup  KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA (or just use cheddar)


COOK and stir chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until evenly browned.     
ADD broccoli, soup and water; stir. Bring to boil.
STIR in rice; sprinkle with cheese. Cover; simmer on low heat 5 min.

 Recipe and photo source: Kraft Recipes

Thursday, September 5, 2013

Slow Cooker Garlic and Brown Sugar Chicken

Slow Cooker Garlic and Brown Sugar Chicken

 4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Recipe and photo source: Six Sisters Suff

Wednesday, September 4, 2013

French Toast

French Toast
Serves: 4
Crunchy outside but soft in the middle! Other bread can be used like French bread.

10-12 slices high-quality white sandwich bread (1/2 inch thick)
1 1/2 c whole milk, warmed to about 80 degrees
3 large egg yolks
3 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. unsalted butter, melted, plus 2 Tbsp. for cooking
1/4 tsp. salt
1 Tbsp. Vanilla

  1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
  2. Whisk warmed milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
  3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
  4. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

*You can also use an electric griddle and do a lot of slices at once.

Recipe source: America's Test Kitchen

Thursday, August 22, 2013

Cinnamon Syrup

*Runny but very tasty

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk
In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.
Recipe/photo source: See Jane In The Kitchen

Wednesday, August 21, 2013

Snickerdoodle Bars

Snickerdoodle Bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 45 minutes
Yield: 24 bars
Snickerdoodle Bars
A homemade bar filled with cinnamon goodness - perfect for snickerdoodle lovers!
  • 2 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 1 1/4 cups sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • Cinnamon Filling
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon
  • Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla
  1. Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a small bowl, combine the flour, baking powder and salt.
  3. In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined.
  4. Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
  5. Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely.
  6. In a small bowl, combine the glaze ingredients. Drizzle over the bars.
  7. Cut and serve.
Recipe/photo source: Taste and Tell Blog

Tuesday, August 20, 2013

Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies

Brown Butter, Oatmeal, and Butterscotch Toffee Chip Cookies
  • 2 sticks unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose Gold Medal Flour
  • 3 tablespoons vanilla instant pudding mix (optional)
  • 3/4 cup quick oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/4 cup butterscotch chips
  • 1/2 cup Heath Bar Toffee Chips/pieces
  • Directions
    1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
    2. Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
    3. Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add eggs and vanilla beating to combine. Add flour, pudding mix, quick oats, baking soda, salt and chips. Mix on low until just combined.
    4. With a medium cookie scoop, place dough onto prepared baking sheet about 1 inch apart. Bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.
    Makes 3 dozen Cookies

    Recipe/photo source: Picky Palate
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