Monday, December 19, 2011

Chicken Enchiladas Suizas Recipe

6 boneless, skinless chicken breast halves

1 tablespoon butter

1 cup chopped onion

1 green bell pepper, seeded and chopped

8 oz. grated cheddar cheese

1 4-oz. can diced green chiles

1 cup purchased green chile salsa

1/2 cup chopped fresh cilantro

4 teaspoons ground cumin

salt and black pepper

12 to 15 7-inch flour tortillas

10 oz. Monterey Jack cheese, grated

1 cup whipping cream

1/2 cup chicken broth

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.

Friday, October 28, 2011

Pumpkin Gingersnap cookies

These look good!

Pumpkin Gingersnap Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes


½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (I used Libby's canned pumpkin)
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt


1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Maple Pumpkin Cheesecake

This looks good. Maybe I'll make it for thanksgiving!

Maple Pumpkin Cheesecake…Getting it Perfect

Posted By Kathy Strahs On November 2, 2010 @ 3:58 PM

Maple Pumpkin Cheesecake
Adapted from the recipe booklet inside the KitchenAid Stand Mixer box

Yield: 12 servings


1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 (8-ounce) packages, cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 (15-ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze

3/4 cup maple syrup
1 cup whipping cream
1/2 cup chopped pecans


Preheat the oven to 350°F.

Combine crumbs, sugar, and butter in a small bowl; press firmly on bottom of 9-inch springform pan. Bake crust for 15 minutes. Set aside. Reduce the oven heat to 325°F.

In a stand mixer, cream cheese on medium-low speed until smooth and fluffy (be careful not to whip too much air into it). Stop and scrape bowl. Gradually pour in condensed milk and mix on medium-low until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Mix on low speed until well combined.

Put on a kettle of water to boil. Place the springform pan in the middle of two large criss-crossed sheets of aluminum foil (to help prevent moisture from leaking into the pan). Wrap the sides of the pan with aluminum foil and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

Place the roasting pan containing the springform pan in the oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Bake for 1 1/4 hours or until center still jiggles slightly when shaken. Turn off the oven, prop open the door and cool the cheesecake in the oven for an hour. Continue cooling on a wire rack until it reaches room temperature. Cover and chill in the refrigerator for at least 4 hours.

To serve, spoon Maple Pecan Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

To prepare Maple Pecan Glaze, combine maple syrup and whipping cream in medium saucepan. Bring to boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in chopped pecans. Cool completely.

peanut butter chocolate chip blondies

another one I haven't made yet, but plan to

Peanut Butter Chocolate Chip Blondies


1/2 cup (1 stick) unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips (I used milk chocolate)


1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.

5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.

6. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

apple pie bars

I haven't made these yet but plan to.

Apple Pie Bars

Yield: 4 dozen bars

Prep Time: 50 min

Cook Time: 60 min

These bars freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child's lunch box.


1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt

6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary

3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled


1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.


*For this recipe, the 12x17-inch rimmed baking sheet (half sheet pan) is easiest to use. It fits perfectly in this pan. If you don't have this pan, you can try and wing it using a couple of smaller ones.
*This recipe makes a large quantity. Make sure you have lots of people to feed :)
*The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.

Friday, August 19, 2011

chocolate chip treasure cookies

Chocolate Chip Treasure Cookies

"Walnuts, chocolate chips, and coconut will keep them coming back for more!"
Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings (Help)


Original Recipe Yield 3 dozen


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 (14 ounce) can Eagle Brand® sweetened condensed milk
  • 1/2 cup butter or margarine, softened
  • 1 1/3 cups flaked coconut
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup chopped walnuts


  1. Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.
  2. In large mixing bowl, beat EAGLE BRAND® and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
  3. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

Sunday, July 03, 2011

Baked Ranch Chicken Recipe

Baked Ranch Chicken Recipe

Ingredients -

6 large boneless chicken breast halves
½ cup melted butter
1 envelope ranch dressing mix
¼ cup freshly grated parmesan
1 cup Italian breadcrumbs


Preheat the oven to 350 degrees F.

Mix the breadcrumbs, parmesan and ranch dressing mix in a shallow dish.

Dip each chicken piece into the melted butter and then into the breadcrumb mixture.

Arrange the chicken in a greased baking dish and bake it until the juices run clear.

This should take about 45 minutes.

Serve with mashed potatoes.

(Serves 6)

Sauteed Swiss Chard with Parmesan Cheese


  • 2 tablespoons butter
  • YUMMY!

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)


  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.