Chicken Enchiladas

Silvia deleted my favorite Enchilada recipe... this is me trying to make it back up:

Enchilada Sauce Can
Green Chilies
1 cup sour cream
2 breasts of chicken, shredded (1 can of Costco chicken)
1 pack of corn tortillas
1 bag of cheese

pour 1/2 enchilada sauce in bottom of a 9x13.
mix Chicken, Sour Cream, green chilies, and half the cheese in a big bowl.
separate the mixtures into 12-14 corn tortillas and roll them up.
place the tortilla rolls in the 9x13.
cover in the rest of the enchilada sauce and cheese.

bake at 350 for 30 min covered in foil. 5-10 more min w/o the foil.


hope this is right.....

Brussel Sprouts

1 1/2 pounds Brussels sprouts, cut in half
4 ounces bacon diced
1/4 cup olive oil
Salt and pepper
1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees. Place the Brussels sprouts on a cookie sheet, including the loose leaves.. Add the bacon, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss and spread out on a cookie sheet lined with parchment paper. Roast the Brussels sprouts for 20 to 30 minutes. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

I got the recipe from Ina Garten

Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html?oc=linkback

Basic Cream Pie - Lion House

Basic Cream Pie - Lion House

5 T cornstarch
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell

In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.

Coconut Cream Pie - Lion House
Add 1 cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.

Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.

Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.

Hamburger Soup

1 lb. ground beef
5 cup water
1 (16 oz.) can diced tomatoes
2 medium onion, chopped fine
4-5 medium carrots sliced
1/4 cup ketchup
1 TB instant beef bouillon
2 tsp Lawry's salt
1 tsp dried basil
1 bay leaf
6 medium potatoes cut into chunks
salt and pepper
 optional 2 cups frozen corn.

Brown ground beef, drain.  Add water, un-drained  tromatoes, onion, carrots, potatoes, ketchup, bouillon, salt, pepper, basil, and bay leaf.  Bring to a boil and reduce heat, simmer, covered for 1 hour or until vegetables are tender. Season to taste.  During the last hour the soup thickens!

Award Winning Chili

8 lbs hamburger
4 large onions
5 packs Lawry's chili seasoning
2 tbsp ground pepper
2 (28 oz) cans diced tomatoes
5 (28 oz) cans Contadina crushed tomatoes w Italian herbs
7 large (or 14 regular) cans kidney beans, undrained
2 (15 oz) cans pinto beans, undrained

Brown hamburger w chopped onions.
Drain well.
Add all seasonings to meat mixture, stirring well, cover and set aside.
In roaster over or large pot, combine all beans and tomatoes. Add meat mixture and stir well.
Simmer 2-3 hours on low. (If simmer for less time chili will not be as thick).
Serve with grated cheese, chopped green onions, and sour cream.
Freezes well.

Amazing Pork Loin Recipe

My favorite Pork Loin Recipe

Ingredients

1 (2 lb) pork

1(1oz) envelope dry onion soup mix

1 cup water

¾ cup red wine

3 TBS minced garlic

3 TBS soy sauce

Freshly ground pepper

Brown pork tenderloin in a slow cooker with the contents f the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Libby's Pumpkin Roll

Cake:
Powdered Sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional, of course)

Filling:
1 pkg. (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered Sugar

For Cake: Prehead oven to 375. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Srinkle a thin, cotton kitcen towl with powdered sugar.

Cobine: flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake: 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towle. Carefully peel off paper. Roll up cake and towl together, starting on narrow end. Cool on wire rack.

For Filling: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel, spread cream cheese mixture over cake. Reroll. Wrap a plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Cinnamon Butter

Cinnamon Butter

1/2 cup salted butter
1/2 cup honey
1/2 cup powder sugar
1 tsp cinnamon

Mix well. I also added 1 tsp vanilla.

Lion House Dinner Rolls

Lion House Dinner Rolls
Ingredients:
• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour
Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Helpful Tips for Making Rolls
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.
How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!
Honey Butter
Ingredients:
• ½ cup butter, softened
• ½ teaspoon vanilla
• ½ cup honey
Method:

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.

Crispy Black Bean Tacos

Crispy Black Bean Feta Tacos
with Light and Fresh Slaw

from smittenkitchen.com

I made this for Mallory, Ryan and I this week! It was good and really fun. They are pretty quick and so easy and really unique.


Serves 3

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
6-8 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

*Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
*Place beans and cumin in small bowl; partially mash. Season to taste with salt, pepper and garlic salt.
*Heat 1/2 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/6-1/8 of bean mixture (you don't want to fill them b/c you want to leave room for slaw and feta)onto half of each tortilla; cook 1 minute.
*Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Pumpkin Bars

Pumpkin Bars

2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups canned pumpkin
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 cup chopped pecans

Spray a jelly roll pan (10x15 inch) with nonstick spray. Set aside. In a mixing bowl, combine sugar, oil, eggs and pumpkin.Combine all dry ingredients: flour, baking powder, baking soda, cinnamon, and pecans. Add dry ingredients to the other mix. With wooden spoon, stir to mix completely. Pour batter into a pan and spread evenly. Bake at 350 fro 25 minutes or until they test done. Remove from oven and cool.

ICING
1 8 oz. cream cheese
1 stick butter or margarine, softened
3 cups powdered sugar, sifted
1 tsp. vanilla
1-2 TBS milk

With an electric mixer on medium speed, beat cream cheese, softened butter, powdered sugar, vanilla, and 1 tsp milk, until completely smooth. Add more milk if necessary to bring to a spreading consistency.

I sprinkle miniature chocolate chips on the frosting.

My S-t-r-e-t-c-h-e-d Meat Loaf

My S-t-r-e-t-c-h-e-d Meat Loaf
From the kitchen of Silvia Winert

I got this recipe from a Good Morning America Cooking segment and I like it a lot.

Ingredients:
2 large eggs
1/2 cup tomato juice or tomato-vegetable juice, such as V8
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup packaged or homemade dry bread crumbs
1/2 cup quick-cooking (not instant) oats
6 cloves fresh garlic, or 2 tablespoons bottled minced garlic
1/2 cup fresh parsley leaves, or 2 tablespoons dried parsley (optional)
1 medium-size carrot
2 ribs celery
1/2 medium-size green bell pepper
1 large onion
1 pound lean ground beef (see Note), defrosted if frozen
Cooking oil spray
Mustard-Brown Sugar Topping or Ketchup Topping (recipes follow)

Directions:

1. Preheat the oven to 350°F.

2. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside.

3. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince.

4. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using).

5. Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well.

6. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.

7. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.

Serves: 8
Prep time: 15 minutes



Note: Because the fat is not drained off in this recipe, we suggest using ground beef that is at least 85 percent lean.

Mustard-Brown Sugar Topping

2 tablespoons light or dark brown sugar, packed
¼ cup prepared mustard
Stir the brown sugar and mustard together in a small bowl until smooth.

Ketchup Topping

½ cup Ketchup

2 tbsp brown sugar

1 tsp dry mustard

Red Beans and Rice

RED BEANS AND RICE

From the kitchen of Silvia Winert

The secret to making a great pot of beans is to avoid stirring them as much as possible to keep them from getting mushy. If you like the beans thicker, remove the cover during the last 30 minutes of cooking. Or, when beans are cooked, remove 1/2 cup, mash them and return them to the pot; stir gently to mix.

1 lb. red beans
water
2 medium size onion, chopped
2 ribs celery, chopped
1/2 large bell pepper, chopped
2 1/2 tsp. salt
1 1/2 rounded tsp. each thyme and oregano
1 1/2 tsp garlic powder
3/4 tsp. cayenne pepper
2 bay leaves
1 lb. Smoked sausage cut into 1/2 inch slices
shredded cheddar cheese
chopped green onions (including green tops) for garnish
6 servings hot, cooked rice



Overnight: Wash beans under cold running water. Place in heavy 5 quart pot. Cover with water and soak beans overnight.

For a quick soaking method: cover beans with water and bring to boil; reduce heat, cover and boil 2 minutes. Turn off heat and let it sit 1 hour Do not drain off water.

After the overnight soaking or quick method: Two hours before serving, add onion, celery, and bell peppers to beans. With a spoon gently push vegetables below waterline. Cover pot and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix salt, thyme, oregano, garlic powder and cayenne in a small bowl. Sprinkle on top of beans. Add bay leaves. Add sausage to pot and very gently stir spices and sausage into beans. Do not stir more than necessary. Cover and simmer 30 minutes, or until beans are completely soft. Serve over hot rice and top with cheese and green onions if desired.

Grapefruit Yogurt Cake

Grapefruit Yogurt Cake
from Barefoot Contessa
(Aubrey loves to cook too!)

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt (I used light vanilla)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 tsp grated grapefruit zest (approximately one large grapefruit or 2 small)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice


Preheat the oven to 350 degrees. Grease a bread pan. Line the bottom with wax paper.

Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Poke lots of tiny holes in it with a toothpick. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the powdered sugar and grapefruit juice glaze and pour over the cake.

Christmas in January!

Decadent Chocolate Bundt Cake

Decadent Chocolate Bundt Cake
from Rachel Leavitt's blog

1 dark chocolate cake mix
1 small box instant vanilla pudding
1/3 cup milk
1 egg
1 16 oz. sour cream
1 12 oz. bag chocolate chips

Mix all together and pour into a greased and floured bundt pan. **will be much thicker than a traditional cake mix Bake at 350 degrees for 50min.-1 hour. When ready to serve, dust with powdered sugar.

Cream Cheese Danish

from the kitchen of Rachel Leavitt

2 cans Pillsbury crescent rolls
1 egg yolk
2 8-oz. cream cheese
1 c. sugar
1 tsp. Lemon juice
1 tsp. Vanilla
¾ c. chopped pecans (optional)

powdered sugar (for dusting)

Butter and sugar a 9 X 13” pan
Unroll 1 can of crescent rolls into pan and press seams together
Mix together egg yolk, 2 cream cheeses, sugar, lemon juice & vanilla
Pour cream cheese mixture over layer of crescent rolls
Unroll second can of crescent rolls, press seams together, and lay on top of cream cheese
Sprinkle with chopped pecans

Bake at 375 degrees for 20-25 minutes, until golden brown.

Let cool and sprinkle with powdered sugar.

Homemade Almond Joy Squares

1st Layer
1 bag semi sweet chocolate chip
2 Tbsp. oil
Filling
2 bags coconut (14 Oz.)
1 cup sliced almonds
2 cans condensed milk
2 packages Knox gelatin
2nd Layer
1 bag semisweet chocolate chip
2 Tbsp. oil

Melt 1 bag chocolate chip and 2 tbsp. oil in the microwave on defrost for 2 minutes. Spread on cookie sheet on wax paper. Refrigerate for half hour or until it hardens.

Heat the condensed milk and the gelatin until it boils . Stir often so it doesn't stick to the pan. Add in coconut and almonds, spread the filling on the chocolate layer.

Melt another bag of chocolate chips and oil and immediately spread over coconut mixture. Let it chill in the fridge and cut into small bite size squares.

Crumb-Coated Ranch Chicken

(Simple & Delicious, May/June 2008)

from Rachel Leavitt's blog

I flattened the chicken a little with a meat mallet, and marinated it for a little while with lemon juice and 2 garlic cloves. Drained all the juice and discarded the pieces of garlic. I had to double the crumbs, I coated it very thickly.

This is something you could make in a last minute pinch for dinner--super easy, super fast, super tasty! I am using the leftover chicken to make a cobb salad for lunch tomorrow, too!

this picture is from Rachel Leavitt's blog.

2/3 cup Ranch Salad Dressing
2 cups coarsely crushed cornflakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (8 ounces each)

Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 minutes or until juices run clear. Yield: 4 servings.

Brownie Trifle

Brownie Trifle

Southern Living, APRIL 2003

I cut the milk for the pudding in half. The last time I made it, I mixed all the whipped cream with the pudding, and none with the cream cheese and marshmallow cream, and I really liked the texture of the Cool Whip.I also like serving it in individual dishes. the last time I made I used my favorite home-made brownie recipe instead of boxed brownies. The brownies have to be pretty dry and loosely placed at the bottom of the dish.

Ingredients

2 (21-ounce) packages chewy fudge brownie mix
1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar marshmallow cream
2 (8-ounce) containers frozen whipped topping, thawed and divided
3 cups fat-free milk
2 (3.3-ounce) packages instant white chocolate pudding
1 (12 1/4-ounce) jar caramel topping

Preparation

Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.

Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.

Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.

Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.

For a change, assemble this trifle in a 3-quart bowl. The size of your bowl should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.

Yield

Makes 15 servings