Enchilada Lasagna | Mogwai Soup This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby. Enchilada Lasagna Ingridients: 2 tbsp of vegetable oil 1 lbs chicken breast, chopped to bite pieces 5 cups of mexican blend cheese 1 can of cream of celery 1 can of cream of chicken 1 1/2 cups sour cream 1/4 cup canned and chopped green chillies (drained) small corn tortillas 1 tsp cumin 2 tsp salt 1/2 tsp pepper Brown chicken in a pan on 2 tbsp of oil. Prepare the dish you will assemble the lasagna in. Count on getting at least seconds, it really is that good! Quick update...and thanks to J + P for reminding me! Thank you Andrea!
Cinnamon-Sugar Pizza I have crescent rolls tucked into every nook and cranny of my fridge. No idea why, but they're there. This recipe, called "Sugar Crumb Crispies" is my new favorite thing. Having a new favorite thing can be dangerous when one is well into pregnancy, but how much damage could I possibly do? SUGAR CRUMB CRISPY1/4 cup butter *make sure butter is cold*1/4 cup sugar1/4 cup brown sugar1/4 tsp cinnamondash of salt1/2 cup flour1 can Pillsbury Cresent Rolls Preheat oven to 400 degrees FCut in butter to sugars, cinnamon, and salt and flour to form crumbs.On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*1 Tbsp. softened butter1-1/4 tsp. vanilla1 to 1-1/2 Tbsp. milk Blend together and drizzle over Sugar Crumb Crispies Enjoy!
Parisian Fruit Tarts - Invite a Blogger to your Table For Mother's Day my three kids were home for Dinner. We had a delicious Penna Alla Vodka with garlic bread. For desserts we had Parisian Fruit Tarts from The Modern Baker. I purchased this cookbook a while ago and it was the first time that I was baking from it. To make the tarts you prepare a press-in cookie dough. This was the easiest crust that I have ever made for a tart. This recipe is for the event Invite a Blogger to your Table. Sablés Sachets de Thé A Devorer: Tea Boogies A défaut du mercredi que je rate désespérément depuis pratiquement le début de la rubrique, je profite d'un moment de calme relatif pour vous parler enfin de ces petits sablés ultra originaux, tellement gourmands et insolites que je regrette presque de ne pas en avoir eu l'idée la première!! Ces sablés découverts dans la trattoria de Martina sont nés de la créativité débordante de Kim le jour où en remarquant dans une dînette des petits sachets de thé en bois, elle a imaginé les reproduire version biscuits trempés dans du chocolat. Et voilà le résultat: des sablés fondants légèrement citronnés enrichis d'une fine couche de chocolat noir, délicieux et esthétiquement bluffants. Pour la base, j'ai choisi une pâte à shortbreads pour son côté fondant que j'ai parfumée au citron pour apporter de la fraîcheur et casser le côté intense du chocolat mais toutes les portes sont ouvertes pour combler vos goûts: pâte sablée classique ou aux amandes, café, orange, vanille, cardamome... ...
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine2 jalapenos, seeded and chopped fine1 teaspoon canola oil3 medim cloves garlic, minced3 Tablespoons chili powder2 teaspoons ground cumin3 teaspoons sugar1 15-oz can tomato sauce1 cup water1 large beefsteak tomato, seeded and chopped1 pound boneless, skinless chicken breasts (2 large breasts)1 cup extra sharp white cheddar, shredded1 cup monterey jack cheese, shredded1/2 cup minced fresh cilantro12 (6-inch) soft corn tortillascooking spraysalt and ground black pepperPreheat oven to 425. Nestle the chicken into the sauce. Reduce heat to 400.
Only 500 Calories for the WHOLE loaf Only 500 Calories for the WHOLE loaf Batter: 1-1/2 c. pureed pumpkin 1/2 c. unsweetened applesauce 1 whole egg 3 egg whites 1 c. all-purpose flour 2/3 c. whole wheat flour 1/2 c. Stevia Cup For Cup sweetener 1/2 c. granulated sugar 1 t. baking soda 1/2 t. ground cinnamon 1/2 t. ground nutmeg Cream filling 8 oz. reduced fat cream cheese 1/4 c. granulated sugar 1 T. all-purpose flour 2 egg whites 1 t. vanilla extract 1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. 2. 3. 4. One serving (2 slices) = about 100 calories
{Food Dish} Cookie Recipe Contest Winner + Recipe Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe. We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.
Strawberry Lemon Cheesecake Bars Helloooo people! Today I’m looking out for ya! Honest. …A giver, a people pleaser, an all around go-to girl, that’s what I am. The thing is, I hear you need fruit in your diet. Health is important. So today two fruits for the price of one. See? Plus there’s dairy and fiber: cheesecake and shortbread. A people pleaser!!! OR, I suppose you could say I’m a saboteur. Because, honestly I’m trying to sell you cheesecake bars as a well rounded meal. But I’m pretty much sure that might make me the coolest mean girl ever. You say tomato. Strawberry Lemon Cheesecake Bars. Complete daily sustenance. The crust is yummy shortbread… and I actually used my pastry cutter…I knew I bought that thing for a reason! It’ll be super crumbly and dry. Press it into the pan and bake it until the edges are beginning to golden up. When the crust is partially cooked, pull it out and spread on some Strawberry preserves. How pretty is that? Then pour the lemon cream cheese mixture on top of that. While it’s baking clean up. Notes
Quick & Cheesy Chicken Pot Pie For the longest time my quick, go-to Chicken Pot Pie recipe involved canned cream of chicken soup and a homemade biscuit topping. I’m *trying* to stay away from processed foods and to feed my family more naturally, so I came up with this recipe. Which, in my mind, tastes way better then the original anyways. I simplified it with an even easier biscuit topping, using the homemade bisquick mix that I always keep on hand in my fridge. This would be a perfect way to use up any Thanksgiving leftovers whether that be turkey, ham or vegetables. How are you going to be using up those Thanksgiving leftovers? Quick & Cheesy Chicken Pot Pie Ingredients Filling 2 cups chopped cooked chicken (or turkey, or ham)2 cups leftover, fresh or frozen vegetables Cheese Sauce 2 tablespoons butter2 tablespoons flour1 cup chicken brothsalt & pepper to taste1 cup shredded cheese Biscuit Topping 1 cup biscuit mix (homemade biscuit mix*)½ cup grated cheese⅓ cup milk Instructions *Here is the recipe for homemade biscuit mix.
Oreo Cheesecake Cookies » Table for Two Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs I’ve been on some kind of weird shoe kick lately. I mean, they say a girl can’t have too many pairs of shoes, but I shouldn’t really fall into that category because the only pairs of shoes you can see on me on a regular basis are my black $5 Old Navy flip flops. I’m like a shoe fiend lately because do you know how hard it is to find the perfect purple shoe? Long story, short: I bought 3 pairs of platform wedges at Target this past weekend. I’m a tad bit worried because those wedges are SEXY. Oh, and I still have not found “the shoes” for my wedding. Ok, so these cookies. Oreo Cheesecake Cookies Author: Julie Wampler Recipe type: Dessert, Cookies Prep time: Cook time: Total time: Serves: 12-15 cookies Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.In a food processor, crush the Oreo cookies until they’re fine crumbs.
Toasted Coconut, Toffee, & Chocolate Chip Cookies Toasted Coconut, Toffee, & Chocolate Chip Cookies Last week I was going through our chocolate drawer in our freezer. Yes, we have a special drawer for chocolate and it is packed full:) I found two bags of Heath toffee bits at the bottom. I forgot they were in there. I didn’t want them to feel neglected any longer so I decided to make Toasted Coconut, Toffee, and Chocolate Chip Cookies. These cookies are loaded! I like coconut, but I LOVE toasted coconut. This is our 100th cookie recipe on our blog! Toasted Coconut, Toffee, & Chocolate Chip Cookies Yield: 2 dozen cookiesCook Time: 10 minutes Ingredients:1 cup flaked sweetened coconut 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon coconut extract 1 large egg 1 cup Heath toffee bits 3/4 cup chocolate chipsDirections:1.
Chocolate Chip Cream Cheese Breakfast Cookies You read that right. Breakfast cookies. I am not above eating desserts for breakfast. Actually I think it’s a proven fact that a slice of cake tastes best with a cup of coffee at 8 a.m…am I right or am I right? Don’t answer, I’m right. So today I am not only making it ok to eat cookies for breakfast, I am encouraging it. Don’t let labels keep you boxed it. “Breakfast” doesn’t mean “eggs and bacon” or “Cheerios”…I’m pretty sure the literal translation means “eat cookies in the morning” …don’t argue. So let’s do this. Chocolate Chip Cream Cheese Breakfast Cookies for everyone! You’ll only need a few ingredients for these yummies. I love Crescent Rolls and that’s where these cookies begin. If you can’t find the seamless, no worries, just roll out a regular can and don’t separate them. Unroll the sheet of dough and stretch it out so it’s evenly rectangular. Mix up some softened cream cheese, sugar and vanilla and then spread it over your dough. and roll it up. Bake on a parchment lined baking sheet.