Chicken Enchiladas

Ingredients:

2 Chicken breasts

1 packet taco seasoning (I only used half the packet)

4 oz. can chopped green chilies (I only used about half the can)

6 medium sized flour tortillas

3 Tbsp. chopped cilantro

10 oz. can Enchilada Sauce

About 1 cup shredded cheese

1/2 cup chopped green onions

1/2 cup diced tomatoes

Directions:

Bake the chicken breasts at 350 degrees for about 25-30 minutes until cooked through. While chicken is cooking chop up cilantro and stir into enchilada sauce. Shred the chicken and place in skillet on med. high heat. Add taco seasoning and water. Add chopped green chilies. Heat for about 3-5 minutes. Remove chicken from heat. Place shredded chicken in tortilla and roll up. Place in oven safe dish seam side down. Pour 3/4 of the sauce over enchiladas, top with shredded cheese. Bake at 350 degrees for about 5 minutes until cheese is mostly melted. Take the leftover sauce and pour the rest over enchiladas. Place back in oven for about another 10 min. Once done baking top enchiladas with green onions and diced tomatoes.

Chicken Roll-Ups

(I add more gravy to the rolls.. This just looks prettier)

1 Lbs chicken cubed

3 individual green onions

Small carton of Mushrooms ( about six mushrooms)

8 oz cream cheese, softened

2 pkg. crescent rolls

Saltine Crackers

Salt, pepper

Gravy:

1 can cream of chicken soup

3/4 cup of milk

Saute mushrooms, chicken and onion in oil (salt and pepper.) When chicken is cooked, add to large bowl with cream cheese. Stir until mixed. Unroll the dough on a slightly flowered surface and flatten center slightly (leaving the edges alone.) Fill the dough with cream cheese mixture. Grab top corners and fold over mixture, and then roll up, sealing the edges. Brush each roll with butter and then roll top into crushed Saltines.
Bake the Roll-ups for 15- 20 minutes at 350

Serve with soup gravy.

Don't over cook chicken. It will make it really dry.

Place the mixture near the top and have the top corners fold over.

Cook till lightly golden brown

Crock Pot Pulled Pork Sandwiches

-I ran out of buns and so this picture is just on normal bread...lame-

I love pulled pork sandwiches and I have been experimenting with them more and more each time. I think I found the winner.

(I don't have Exact measurements but these are guesstimates)

3 ish lbs Pork Roast

2 T Garlic (I like the garlic paste from a jar or fresh)

Salt

Pepper

1 cup Water

1/4 c Vinegar

1 Sweet Apple

1- 1 1/2 Bottles BBQ Sauce (depends on how big your roast is, and how saucy you want your sandwich)

1/4 head shredded Cabbage (red)
10 Rolls (I used dinner size but you could use larger buns)

Sweet Sauce - this is all to taste and look. Adjust as you will.
1 c Mayo

1/4 c Mustard

1/4 c Brown Sugar

Pepper

Chili Powder

Rub pepper salt and garlic on roast, and place in the bottom of crock pot. Pour vinegar and water around roast and add cut up apple (apple makes the pork sweet.)

Cook on high for 5 hours

Drain juices, remove apples from pot.

Take two forks to Roast and shred. Add BBQ - I like lots of sauce so add to your liking.

Stir all ingredients for sweet sauce and stir till smooth.

Shred cabbage. (you are supposed to mix the cabbage and the sweet sauce together like a slaw, but I like to keep them separate)

Assemble sandwich!

Rolo Cupcakes with Caramel Frosting and Chocolate Ganache

I found this amazing recipe on Pinterest of all places :) and I knew i had to make them. It just so happened to be a friend's birthday and I figured this would be the perfect treat!

*The recipe for the cupcake batter and chocolate ganache came from myopenfridge.com*

Rolo Cupcakes
makes about 18 cupcakes
1 box Devil's food chocolate cake mix
1/2 cup warm water
4 eggs
1/2 cup vegetable oil
1 cup sour cream
1 small package instant chocolate pudding
unwrapped Rolos candies, 2 per cupcake (one for inside, one for garnish on top)

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine all ingredients except Rolos. With an electric mixer on low speed, mix to combine. Raise speed to medium and blend for about 2 minutes, stopping to scrape down the bowl. Scoop batter into prepared cupcake pans, filling almost to the top of the liner. Press one Rolo into each cup of batter. Bake at 350 degrees for 18-23 minutes or until cupcakes spring back when lightly touched. Remove from oven and allow to cool 5 minutes. Remove from pans and allow to fully cool on wire racks.

Chocolate Ganache:
1/4 cup Heavy Cream
1 cup chocolate chips
1 tablespoon honey
1/2 teaspoon vanilla

In a microwave safe dish, heat cream just until simmering (likely 30 seconds or less on high power, watch it closely!). Stir in chocolate chips. Allow to sit a couple minutes to allow chocolate to fully melt. Stir mixture until smooth. Stir in honey and vanilla. Allow to cool until almost room temperature.

Now for the frosting...uh can I say how much I HATE making frosting. There was a frosting recipe to go along with these cupcakes and it didn't turn out for me at all. Maybe it was me or maybe the recipe, but thats besides the point. So I found a different recipe and it also didn't work..at this point figured It was definitely me that was screwing things up. So because I had used all my ingredients for the TWO previous frostings I headed to the store to buy some more ingredients for a whole different recipe. By this time tears were shed and my sweet husband called up our sister in law in hopes that she could help me figure out how to get that dang frosting to the consistency I needed. So back from the store and onto my THIRD frosting, and what do ya know..I failed again. I started to clean up my gigantic mess I had made in the kitchen and figured our friend would just have to go with some cookies I had previously made. Then my crazy self decided to try just ONE more time. So I did. I didn't have a recipe, but made one up in hopes that I could finally make one that worked. Seriously how can frosting be this hard!! So at 12:30 a.m my frosting finally WORKED! Yay! I had never been so excited about frosting before. So without further ado here is the frosting that saved my cupcakes.

Frosting:

4 oz. Cream Cheese

3/4 Cup Powdered Sugar

6 oz. Cool Whip

1/2 Cup Caramel Syrup (add more or less totally just depends on how strong you want the caramel flavor)

Directions:

Whip the cream cheese. (Do this to avoid clumps, learned this in one of my many attempts) Then add powdered sugar, cool whip, and caramel syrup. Whip until well combined.

Teriyaki Chicken & Pineapple shish kabobs

Yay for warm weather! Husband wanted to grill up some BBQ Chicken, but that didn't sound very appetizing to me so while he grilled up a chicken breast I threw together these yummy skewers with pretty much the only thing we had left in our fridge..pineapple. If we would of had teriyaki sauce on hand I would of just used that for the marinade BUT we didn't so I mixed together soy sauce, Panda Express Orange Sauce, some minced garlic and some pineapple juice in a zip lock bag, tossed in cut up chicken breast pieces and let marinade for about 30 min. Then just stuck the pineapple and chicken on the skewer and put them on the grill. Super yummy and easy!

*Sorry for no measurements of the ingredients, but that's because I just mixed up a marinade, didn't measure anything and hoped it would taste good :)*

Deep Dish Chocolate Chunk Cookies

So I finally bought myself a muffin top pan which I have been wanting FOREVER, and now I can make delicious deep dish cookies like these A LOT more than I should!

So to start you'll need one of these amazing little pans (I found mine at Smith's)

Ingredients:

1 cup butter ( 2 sticks) room temperature

1 cup brown sugar

1/2 cup sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 1/2 tsp. salt

2 1/2 cups flour

1 bag semi sweet chocolate chunks (about 2 cups)

Directions:

Preheat oven to 350 degrees. Cream butter and sugars together. Add in eggs and vanilla, mix well. Then add in baking soda, salt, and flour. Mix until well combined. Fold in chocolate chunks. Spoon about 1/4 cup batter into each muffin top. Bake for about 9 minutes or until edges are golden brown and middle is set. Remove from oven and let cool for about 5 minutes. Loosen edges with a knife. If after the cookies are cooled and you can't get them out loosen with knife and flip onto a wire cooling rack.

BBQ Chicken Pizza

Ingredients:

Pizza Dough - Makes 2-12 inch pizzas

1 cup warm water

1 small packet instant dry yeast

1 Tbsp. honey (or sugar if you prefer)

2 tsp. salt

2 Tbsp. olive oil

3 cups flour

Directions:
In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix. Once the flour is mixed in start adding the rest of the flour little by little. If you have a mixer you can knead the dough that way if not knead the dough by hand. When it's done lightly grease the ball of dough so it doesn't dry out while rising. Place dough back in bowl and cover with plastic wrap. Let rise until it doubles in size.

Roll out dough. Top with BBQ sauce, grilled chicken, cheese, green onions, diced tomato, and cilantro. Bake at 500 degrees until golden brown.

Homemade Oreos

EASIEST COOKIES EVER AND SO YUMMY!

1 box devils food cake mix

1/2 cup butter softened

1 egg

1 can cream cheese frosting

Preheat oven to 325 degrees. Mix all ingredients together in large bowl. Roll dough into 1 inch balls. Place dough onto cookie sheet lined with parchment paper. Bake for 9 minutes. Let cool then frost with choice of frosting.

AUNT KIERSTENS POTATO SOUP

This recipe is delicious! There is no way you won't like it. We put it in bread bowls which is more fun!







Cheesy Potato Soup

6-8 potatoes, peeled and diced
3 bouillon cubes
1 can evaporated milk
2 cans Campbell’s cheddar cheese soup
Minced onion to taste (or use about ½ fresh onion diced if you want)
2 heads of broccoli florets, steamed (optional, but highly recommended)

Put potatoes in large pot. Cover the potatoes with water, just enough to barely cover the potatoes. Addbouillon and onions. Boil the potatoes until fork tender (still a little firm). DO NOT DRAIN WATER!! Addevaporated milk and cheddar cheese soup. If you want broccoli, chop broccoli, steam and add to soup atthe end. Top soup with cheddar cheese and bacon. Perfect for soup in a bread bowl.

Sushi-California Rolls

Husband taught me how to make his favorite thing tonight..Sushi! He loves it I hate it, but it was still fun to learn how to make!

Ingredients:

1 package seaweed sheets (got mine at Smiths in the Asian Food Aisle)

1 package imitation crab legs

1 cucumber peeled and cut into long strips

2 cups cooked Calrose Rice-great for making sushi because of it's sticky texture

1 avocado also sliced into strips

1 Tbsp. rice vinegar

sugar

bowl of water

**bamboo sushi roller**

Directions:

Add rice vinegar to rice. Sprinkle with sugar. Stir and sprinkle with more sugar. Repeat one more time. If rice is still warm put in freezer until cooled off.

Lay sushi roller out flat. Top with one sheet of seaweed (rough side facing up) Dip fingers in bowl of water. Take rice and spread a thin layer across the whole sheet of seaweed. Lay a row of crab, avocado, and cucumber (all thin strips) across bottom of seaweed. Roll tightly with firm pressure. Remove from sushi mat and place seam side down. Wet knife and cut roll into about eight slices, wetting knife before each slice.

Beef & Broccoli Stir Fry

Ingredients:

1 lb flank steak or sirloin sliced thin

1 tbsp. oil

3-4 cloves garlic, crushed

3/4 cup soy sauce

2 cup beef broth ( I actually used chicken broth because I didn't have beef and it tasted great)

1 to 2 tbsp. sugar

2 1/2 cups broccoli florets

3 Tbsp. cornstarch & 1 cup water

Rice

Directions:

Heat oil and garlic in wok until garlic turns light brown around the edges. Then put in beef immediately and stir until brown. Then add soy sauce, beef broth, and sugar. Stir and simmer 15 to 20 minutes.

Add cut up broccoli. Stir into beef mixture. Cover and simmer 5 minutes. Stir once or twice. Take 1 cup cold water and stir into cornstarch. Then add to stir fry to thicken. Serve over rice.