Originally from Kraft Food and Family Magazine
I love Mexican food. I loved that these were super easy to make, and the flavor was really great too.
1 pound boneless skinless chicken breasts, cut into bite size pieces or strips
1 large green pepper, chopped
1 large red pepper, chopped
1 Tbsp chili powder
3/4 cup salsa, divided
2 oz cream cheese or Neufchatel cheese
3/4 cup shredded Mexican style cheese, divided
8 tortillas, 6 inch "taco" size
Heat oven to 375 degrees. Spray large skillet with cooking spray. Heat over medium heat on stovetop. Add chicken, peppers, and chili powder. Cook and stir 8 minutes or until chicken is cooked through. Stir in 1/4 cup salsa and cream cheese. Cook and stir until cheese is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.
Spoon heaping 1/3 cup mixture down the center of each tortilla, roll up. Place, seam side down, in 13x9 baking dish sprayed with cooking spray. After filling all tortillas, top with remaining salsa and shredded cheese. Bake covered for 20 minutes or until heated through and cheese is melted. Garnish with cilantro if desired.
Tips and Hints:
*I cut the chicken into chunks, but will do strips the next time. I think strips will fill the tortillas a little more evenly.
*Neufchatel cheese is a nice alternative to cream cheese. It contains less fat than real cream cheese, but still has the same tangy flavor and creamy texture. In recipes like this, you can definitely substitute with no issues.
*You can substitute any cheese for the Mexican style cheese. I used cheddar.
*We live in tortilla paradise--I can get all sorts of styles and flavors of tortillas. I used flour tortillas when I made these, but you can substitute whole wheat, corn, or a flavored variety as you desire. I actually got 10 enchiladas out of the filling, so have a few extra tortillas on hand.
Sunday, January 12, 2014
Sunday, January 5, 2014
Cookie Crunch Fudge
Originally from Kraft Food and Family
Have I mentioned how much we like fudge? This one didn't turn out quite as I would have liked. I think next time I will double both layers so it's thicker. It was a little thinner than I thought it would be.
1 cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
3 chocolate chip cookies, chopped
1 tsp vanilla extract
1 cup white chocolate chips
Line 8" square pan with foil or parchment paper.
Microwave semi-sweet chocolate and 2/3 cup milk in medium microwavable bowl on medium (50% power) for 90 seconds, or until chocolate is almost melted. Stir until completely melted. If needed, heat in 30 second intervals until chocolate melts.
Add chopped cookies and vanilla. Mix well. Spread mixture on bottom of prepared pan.
In a clean microwave safe bowl, microwave white chocolate and remaining milk on medium for 90 seconds, or until almost melted. Stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours or until firm. Remove from pan and peel foil. Cut into 1" pieces.
Tips and Hints:
*You can melt the chocolate on the stove, but you risk scorching the chocolate.
*I made homemade chocolate chip cookies to put in this, but you can certainly use your favorite brand of packaged cookies. A crispier cookie works better and will hold its texture.
Have I mentioned how much we like fudge? This one didn't turn out quite as I would have liked. I think next time I will double both layers so it's thicker. It was a little thinner than I thought it would be.
1 cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
3 chocolate chip cookies, chopped
1 tsp vanilla extract
1 cup white chocolate chips
Line 8" square pan with foil or parchment paper.
Microwave semi-sweet chocolate and 2/3 cup milk in medium microwavable bowl on medium (50% power) for 90 seconds, or until chocolate is almost melted. Stir until completely melted. If needed, heat in 30 second intervals until chocolate melts.
Add chopped cookies and vanilla. Mix well. Spread mixture on bottom of prepared pan.
In a clean microwave safe bowl, microwave white chocolate and remaining milk on medium for 90 seconds, or until almost melted. Stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours or until firm. Remove from pan and peel foil. Cut into 1" pieces.
Tips and Hints:
*You can melt the chocolate on the stove, but you risk scorching the chocolate.
*I made homemade chocolate chip cookies to put in this, but you can certainly use your favorite brand of packaged cookies. A crispier cookie works better and will hold its texture.
Chocolate Peanut Butter Chip Fudge
More fudge! And chocolate and peanut butter!
2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips
Line 8 inch square pan with aluminum foil or parchment paper. In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla. Stir regularly to prevent scorching. When smooth and blended, remove from heat. Add peanut butter chips and stir just enough to distribute through mixture. Chips will not melt completely.
Spread mixture evenly in prepared pan. Chill at least two hours or until firm. Remove from pan and peel off foil or paper. Cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything. Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave. Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time. Once melted, follow the rest of the directions. You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.
2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips
Line 8 inch square pan with aluminum foil or parchment paper. In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla. Stir regularly to prevent scorching. When smooth and blended, remove from heat. Add peanut butter chips and stir just enough to distribute through mixture. Chips will not melt completely.
Spread mixture evenly in prepared pan. Chill at least two hours or until firm. Remove from pan and peel off foil or paper. Cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything. Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave. Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time. Once melted, follow the rest of the directions. You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.
Chocolate and Peppermint Fudge
I love making fudge. It makes a large amount. It makes people happy. And it's super easy. So we make lots and lots of fudge just about every year. The other great thing about fudge is that it's versitile. You can add peppermint and it tastes different. Change the semisweet chips to white chips and you get something different. AWESOME!
I normally make fudge with marshmallow creme, which makes a very fluffy candy. This year I experimented with some condensed milk fudges, which are denser and a little sweeter.
2 cups (1-12 oz package) milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp peppermint extract
1/4-1/2 cup crushed hard peppermint candy
Line 8 inch square pan with waxed paper or parchment paper.
In medium sized heavy saucepan, melt both chocolate chips with condensed milk over low heat. Stir regularly to prevent scorching.
Once melted and blended, remove from heat. Stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
Chill at least two hours until firm. Remove from pan, peel off paper, and cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, NOT evaporated milk.
*You can use candy canes or starlight mints for the peppermint candy. Candy canes crush really easily. You can crush the starlight mints in your food processor; trying to smash them with a rolling pin doesn't work well.
*There is a difference between peppermint extract and mint extract. Mint extract has more of a spearmint flavor, not the crisp, stronger peppermint flavor. It is personal preference, but I always use peppermint extract in Christmas projects.
I normally make fudge with marshmallow creme, which makes a very fluffy candy. This year I experimented with some condensed milk fudges, which are denser and a little sweeter.
2 cups (1-12 oz package) milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp peppermint extract
1/4-1/2 cup crushed hard peppermint candy
Line 8 inch square pan with waxed paper or parchment paper.
In medium sized heavy saucepan, melt both chocolate chips with condensed milk over low heat. Stir regularly to prevent scorching.
Once melted and blended, remove from heat. Stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy.
Chill at least two hours until firm. Remove from pan, peel off paper, and cut into 1" squares.
Tips and Hints
*Make sure you have condensed milk, NOT evaporated milk.
*You can use candy canes or starlight mints for the peppermint candy. Candy canes crush really easily. You can crush the starlight mints in your food processor; trying to smash them with a rolling pin doesn't work well.
*There is a difference between peppermint extract and mint extract. Mint extract has more of a spearmint flavor, not the crisp, stronger peppermint flavor. It is personal preference, but I always use peppermint extract in Christmas projects.
Christmas baking!
One of our favorite Christmas traditions is making goodies and delivering them to our friends. I've always used this baking as an excuse to try some new things, and we get to bring back lots of our favorite seasonal goodies as well. I got a little carried away this year-- we ended up delivering or sending baked goods to 30 different families this year. So much fun! So much sugar and butter! My dishwasher ran for about three weeks straight.
I'll keep updating the list of recipes as I get them typed up. It's short now, but there will be more to come!
Christmas 2013 goodies included:
Lemon Sugar Cookies
S'More Sandwich Cookies
Chocolate and Peppermint Fudge
Chocolate peanut butter fudge
Cookie Crunch fudge
Chocolate Peanut Butter Truffles
Peppermint White Chocolate Fudge
Almond Fudge Topped Shortbread
I'll keep updating the list of recipes as I get them typed up. It's short now, but there will be more to come!
Christmas 2013 goodies included:
Lemon Sugar Cookies
S'More Sandwich Cookies
Chocolate and Peppermint Fudge
Chocolate peanut butter fudge
Cookie Crunch fudge
Chocolate Peanut Butter Truffles
Peppermint White Chocolate Fudge
Almond Fudge Topped Shortbread
Lemon Sugar Cookies
Originally from Cooking Pleasures Magazine
I made these for the first time this year and they are AWESOME. Soft in the middle, a little crispy on the edge, and just the right combination of tart and sweet.
Cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 Tbsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder
Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1/4 1/4 tsp grated lemon peel
Heat oven to 375. Line baking sheets with parchment paper.
In a medium bowl, whisk together melted butter, sugar, and brown sugar. Whisk in eggs, vanilla, and 1 Tbsp lemon peel until well-blended. Mix in flour and baking powder. Stir until blended. Dough will be soft and looks almost like cake batter rather than cookie dough.
Use 1/4 cup measure to scoop dough. Place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3 inch rounds.
Bake 10-12 minutes until just golden brown around edges. Cookies should still be pale in center and slightly soft. Remove from oven and slide parchment paper onto wire racks. Cool 5-10 minutes and remove from paper. Cool completely on racks.
Combine all ingredients for glaze and stir until combined. Brush glaze over cooled cookies.
Tips and Hints:
*I really thought I had done something wrong when I made these the first time. The dough is very soft and moist and doesn't look like your usual cookie dough. It does spread a little when you scoop it onto the pans-- just gently spread it with the back of your measuring cup.
*I never remember to buy fresh lemons to have grated lemon peel. To give a little extra boost of lemon flavor, add about 1/2 tsp lemon extract to the cookies and 1/2-1 tsp lemon extract to the glaze.
*Definitely line your cookie sheets with parchment paper. Because the dough is so soft, it sticks like mad. But peels right off the parchment paper with no problems!
I made these for the first time this year and they are AWESOME. Soft in the middle, a little crispy on the edge, and just the right combination of tart and sweet.
Cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 Tbsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder
Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1/4 1/4 tsp grated lemon peel
Heat oven to 375. Line baking sheets with parchment paper.
In a medium bowl, whisk together melted butter, sugar, and brown sugar. Whisk in eggs, vanilla, and 1 Tbsp lemon peel until well-blended. Mix in flour and baking powder. Stir until blended. Dough will be soft and looks almost like cake batter rather than cookie dough.
Use 1/4 cup measure to scoop dough. Place on baking sheets, leaving 3 inches between cookies. Flatten gently into 3 inch rounds.
Bake 10-12 minutes until just golden brown around edges. Cookies should still be pale in center and slightly soft. Remove from oven and slide parchment paper onto wire racks. Cool 5-10 minutes and remove from paper. Cool completely on racks.
Combine all ingredients for glaze and stir until combined. Brush glaze over cooled cookies.
Tips and Hints:
*I really thought I had done something wrong when I made these the first time. The dough is very soft and moist and doesn't look like your usual cookie dough. It does spread a little when you scoop it onto the pans-- just gently spread it with the back of your measuring cup.
*I never remember to buy fresh lemons to have grated lemon peel. To give a little extra boost of lemon flavor, add about 1/2 tsp lemon extract to the cookies and 1/2-1 tsp lemon extract to the glaze.
*Definitely line your cookie sheets with parchment paper. Because the dough is so soft, it sticks like mad. But peels right off the parchment paper with no problems!
S'More Sandwich Cookies
Originally from Kraft Food and Family Magazine
These little cookies are super adorable, but a little time consuming. Ok, a lot time consuming! I used a 1" cookie cutter to cut them out, but I would recommend using a 2" to make them easier to handle. (My picture of these didn't come out well-- I'm going to use the picture from the magazine for now until I try them again.)
Sugar Cookie Dough
1 pkg (8 oz) cream cheese
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate dough 1 hour.
Preheat oven to 325.
Roll dough to 1/8" thickness on lightly floured surface. Cut into cookies, re-rolling as necessary. Sprinkle half the cookies with colored sugar.
Place all cookies on well greased cookie sheet, or use parchment paper.
Bake 12 minutes, until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack and cool completely.
When cool, spread bottom side of each of the plain cookies with approximately 1 tsp Marshmallow Creme. Cover with sugared cookies to make sandwiches.
Melt two squares Semi-Sweet baking chocolate or 1/3 cup chocolate chips and spoon into ziplock bag. Snip a small corner from bag and drizzle chocolate over cookies.
Tips and Hints:
*Definitely use a 2" cookie cutter. I was cutting and sandwiching cookies FOREVER.
*Refrigerate the dough and keep it cold in between rollings. It rolls better and it spreads too much if you let it get warm.
*Roll the cookies thin, but not too thin.
*Don't overbake-- they should be just barely golden around the edges.
These little cookies are super adorable, but a little time consuming. Ok, a lot time consuming! I used a 1" cookie cutter to cut them out, but I would recommend using a 2" to make them easier to handle. (My picture of these didn't come out well-- I'm going to use the picture from the magazine for now until I try them again.)
Sugar Cookie Dough
1 pkg (8 oz) cream cheese
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate dough 1 hour.
Preheat oven to 325.
Roll dough to 1/8" thickness on lightly floured surface. Cut into cookies, re-rolling as necessary. Sprinkle half the cookies with colored sugar.
Place all cookies on well greased cookie sheet, or use parchment paper.
Bake 12 minutes, until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack and cool completely.
When cool, spread bottom side of each of the plain cookies with approximately 1 tsp Marshmallow Creme. Cover with sugared cookies to make sandwiches.
Melt two squares Semi-Sweet baking chocolate or 1/3 cup chocolate chips and spoon into ziplock bag. Snip a small corner from bag and drizzle chocolate over cookies.
Tips and Hints:
*Definitely use a 2" cookie cutter. I was cutting and sandwiching cookies FOREVER.
*Refrigerate the dough and keep it cold in between rollings. It rolls better and it spreads too much if you let it get warm.
*Roll the cookies thin, but not too thin.
*Don't overbake-- they should be just barely golden around the edges.
New Year's Resolution
Wow-- I can't believe it's been 2 years + since my last post. Time flies. The recipe experiment has continued, usually with good results, and I always think about typing things up. Then someone starts crying or a pot boils over or the phone rings and the recipe gets shoved back in a binder for "someday". But now it's a new year and I'm determined to turn over a new leaf!
I originally started this experiment as a way to expand what our family was eating and to clean out some of the bazillions of recipes that I'd collected over the year. In the three years we've been trying new recipes, we've found lots of things that we love. Some of them have become family dinner staples. Others were less than successful. But overall, the experiment in general has been a definite success. There's a lot of excitement when I say we're trying a new recipe (except from the picky one, who would rather just eat plain macaroni). We've tried some different vegetables and used some different spices. We've expanded our palates and livened up our dinners.
As I've thought about my blog, I realized I really love sharing food with others. With crazy work schedules and four kids with activities, we don't always get to have people over like we'd like to. So this is my way of sharing a bit of our family with yours.
I'll spend the next few weeks catching up on recipes we've tried and loved, then continue on. The binder of "recipes to try" doesn't ever seem to get any thinner!
Happy eating! Please leave comments if you try any of the recipes!
I originally started this experiment as a way to expand what our family was eating and to clean out some of the bazillions of recipes that I'd collected over the year. In the three years we've been trying new recipes, we've found lots of things that we love. Some of them have become family dinner staples. Others were less than successful. But overall, the experiment in general has been a definite success. There's a lot of excitement when I say we're trying a new recipe (except from the picky one, who would rather just eat plain macaroni). We've tried some different vegetables and used some different spices. We've expanded our palates and livened up our dinners.
As I've thought about my blog, I realized I really love sharing food with others. With crazy work schedules and four kids with activities, we don't always get to have people over like we'd like to. So this is my way of sharing a bit of our family with yours.
I'll spend the next few weeks catching up on recipes we've tried and loved, then continue on. The binder of "recipes to try" doesn't ever seem to get any thinner!
Happy eating! Please leave comments if you try any of the recipes!
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