This is a recipe I made to finish off a bunch of random food in my fridge and it turned out really really tasty!!
2 cans chili (whatever kind. any brand works)
4 oz cream cheese or more if you like
a handful of chopped cilantro (1/4 cup?? i'm not totally sure how much, i just add it to my liking each time)
2 tomatoes
1 or 2 cloves of fresh pressed garlic (depends on the clove size and your liking)
3 tablespoons of lime juice or 3 or 4 fresh squeezed limes (or more. i like LOTS of lime)
2 big handfuls of cheddar cheese or more if you like!
Heat chili in pot and add cream cheese. Stir until cream cheese is totally melted and mixed in. Then chop and add the rest! I prefer to add the lime at the very end because I add more and more until its perfect! Mix well and serve with chips or hotdogs or whatever sounds good!
Andrea
Monday, June 7, 2010
Thursday, June 3, 2010
Chicken Pockets
This is a really good recipe if you have leftover chicken, especially from chicken with gravy so it is a little moist.
8 oz cream cheese softened
3 green onions
6-8 stems fresh parsley
OR 8 oz. cream cheese with chives
3 8 oz cans crescent rolls (reduced fat)
5 chicken breasts shredded
1/4 tsp pepper and salt
Melted butter
Bread crumbs
Open crescent rolls and use 2 rolls per pocket. Add chicken and cream cheese mixture. Fold sides over and seal together. Brush each side with melted butter and sprinkle bread crumbs. Will make 12 chicken pockets.
Bake at 375 for 17-20 min (until rolls are baked)
-Jessica Flake
8 oz cream cheese softened
3 green onions
6-8 stems fresh parsley
OR 8 oz. cream cheese with chives
3 8 oz cans crescent rolls (reduced fat)
5 chicken breasts shredded
1/4 tsp pepper and salt
Melted butter
Bread crumbs
Open crescent rolls and use 2 rolls per pocket. Add chicken and cream cheese mixture. Fold sides over and seal together. Brush each side with melted butter and sprinkle bread crumbs. Will make 12 chicken pockets.
Bake at 375 for 17-20 min (until rolls are baked)
-Jessica Flake
Wednesday, May 26, 2010
Homemade Samoas
Cookies:
* 1 cup butter, soft1/2 cup sugar
* 2 cups all purpose flour
* 1/4 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp vanilla extract
* up to 2 tbsp milk
Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt followed by the vanilla and milk. Add in a bit of extra flour if your dough is very sticky.
Roll the dough between pieces of wax paper and use a circle cookie cutter to make small rounds. Place on baking sheet and use a smaller item to cut a smaller center hole. Bake cookies for 8-10 minutes, until bottoms are lightly browned and cookies are lightly gold. Cool.
Topping:
* 3 cups shredded coconut
* 1 lb chewy caramels
* 1/4 tsp salt
* 3 tbsp milk
* 8 oz. semisweet chocolate chips
Preheat oven to 300. Spread coconut evenly on a baking sheet and toast 5-10 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Spread topping on cooled cookies, using about 3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate into a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Makes about 4 dozen cookies.
These taste like the real thing! Be careful, you might eat all of them in one sitting.
* 1 cup butter, soft1/2 cup sugar
* 2 cups all purpose flour
* 1/4 tsp baking powder
* 1/2 tsp salt
* 1/2 tsp vanilla extract
* up to 2 tbsp milk
Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt followed by the vanilla and milk. Add in a bit of extra flour if your dough is very sticky.
Roll the dough between pieces of wax paper and use a circle cookie cutter to make small rounds. Place on baking sheet and use a smaller item to cut a smaller center hole. Bake cookies for 8-10 minutes, until bottoms are lightly browned and cookies are lightly gold. Cool.
Topping:
* 3 cups shredded coconut
* 1 lb chewy caramels
* 1/4 tsp salt
* 3 tbsp milk
* 8 oz. semisweet chocolate chips
Preheat oven to 300. Spread coconut evenly on a baking sheet and toast 5-10 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Spread topping on cooled cookies, using about 3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate into a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Makes about 4 dozen cookies.
These taste like the real thing! Be careful, you might eat all of them in one sitting.
Sunday, May 23, 2010
O'Henry Bars
I brought these to a class party. Some wanted the recipe so here you go. Super easy, and makes a lot...great for parties!
• 1 cup sugar
• 1 cup karo syrup
• 1 cup peanut butter
• 5-6 cups rice krispies
Grease a 10 x 15" cookie sheet. Bring the sugar and karo syrup to a boil. Remove from the heat and add in peanut butter. Pour over rice krispies. Stir until well coated and then pour into pan.
Frosting:
• 1 cup milk chocolate chips
• 1 cup butterscotch chips
Melt together chocolate chips, and then frost the rice krispies with the mix. Let cool for 1 hour before serving. I usually put them in my fridge if I have the space.
Jessica Nelson
Creamy Black Bean Salsa Chicken
This is one of my husband's favorites. I like it too, especially because I can put it in the crock pot before school and come home and dinner is ready! It is so easy and so yummy! Enjoy!
• 2 to 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup salsa
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained
• 1/2 cup sour cream
• 1 cup grated cheddar cheese
Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, and beans over chicken. Cover and cook on low heat 6 to 8 hours or high heat 3 to 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into sauce in slow cooker, then pour over chicken. Serves 3 to 5.
We usually just put our sour cream and cheese on top of our chicken and let it melt a bit. But it's good mixing it in with the sauce in the crock pot too. We also usually eat this with some spanish rice and warm tortillas.
Jessica Nelson
• 2 to 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup salsa
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained
• 1/2 cup sour cream
• 1 cup grated cheddar cheese
Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, and beans over chicken. Cover and cook on low heat 6 to 8 hours or high heat 3 to 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into sauce in slow cooker, then pour over chicken. Serves 3 to 5.
We usually just put our sour cream and cheese on top of our chicken and let it melt a bit. But it's good mixing it in with the sauce in the crock pot too. We also usually eat this with some spanish rice and warm tortillas.
Jessica Nelson
Friday, May 21, 2010
Easy Peanut Butter Cookies
When I'm craving something sweet, but don't have time to make something fancy, I love snacking on these cookies to solve my problem. Seriously, I am addicted...
• 1 cup sugar
• 1 cup peanut butter
• 1 egg
Mix ingredients together. Roll into one-inch balls and place on a greased cookie sheet. Flatten with a fork. Bake at 350˚F for 10 minutes.
When they come out of the oven, sprinkle some sugar on top if you want to make it look nice. To make it healthier, use reduced-fat peanut butter and Splenda. For something fun, add crushed peanuts to the recipe or chocolate chips! Really anything goes- these are fun cookies to work with.
Ashley Stokes
Thursday, May 20, 2010
Cafe Rio Chicken Tortilla Soup
Sorry, I couldn't find any pictures that even comes close to a resemblance, but it's green and yummy!
• 2 seeded soaked ancho chilies, roughly chopped
• 1 onion, chopped
• 2 Roma tomatoes, chopped
• 2 cloves garlic, chopped
• 6 cups chicken broth
• 4 corn tortillas, torn into about quarter-sized pieces
• 1/2 cup cilantro
• 1 shredded cooked chicken or 6 frozen chicken cutlets
Puree chilies, onion, tomatoes, and garlic in a blender or food processor until smooth. In soup pot cover bottom of pot with olive oil. Heat over medium-high. Add puree to oil and fry for a minute or two. Then add the broth, tortilla pieces, cilantro, and chicken to the pot. Simmer until thick, about 1 1/2 hours - less if you use cooked chicken. Add salt to taste, about 1 tablespoon. Serve with lime wedges, chopped avacado, cilantro, tortilla strips, and mexican cheese (queso fresco). Squeeze 1/4 lime into each bowl of soup. I think Key limes are the best to use.
Andrea Raleigh
• 2 seeded soaked ancho chilies, roughly chopped
• 1 onion, chopped
• 2 Roma tomatoes, chopped
• 2 cloves garlic, chopped
• 6 cups chicken broth
• 4 corn tortillas, torn into about quarter-sized pieces
• 1/2 cup cilantro
• 1 shredded cooked chicken or 6 frozen chicken cutlets
Puree chilies, onion, tomatoes, and garlic in a blender or food processor until smooth. In soup pot cover bottom of pot with olive oil. Heat over medium-high. Add puree to oil and fry for a minute or two. Then add the broth, tortilla pieces, cilantro, and chicken to the pot. Simmer until thick, about 1 1/2 hours - less if you use cooked chicken. Add salt to taste, about 1 tablespoon. Serve with lime wedges, chopped avacado, cilantro, tortilla strips, and mexican cheese (queso fresco). Squeeze 1/4 lime into each bowl of soup. I think Key limes are the best to use.
Andrea Raleigh
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