A Simpler White Chicken Enchilada Recipe

This is nothing like the PW one I posted which I absolutely adore and is a bit more work than this recipe, but seeing how simple this one was I just had to give it a try. I thought it was ok but my hubby and neighbors said it was great so I'm sure ya'll will like it too.

Ingredients:

 

10 soft taco shells (I used corn tortillas not flour I think flour for enchilada are awful and makes them like paste but thats just me)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Crispy Cheddar Chicken

This is another recipe that I found on Pinterest that we really enjoyed. I will let you know that we didn't make the sauce to pour over the chicken and that I used chicken tenders/strips instead of breasts and that they were wonderful. We had these with steamed veggies next time I may make the boys french fries as well (baked of course).

  

Chicken:

• 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 t salt
• 1/8 t pepper
• 1/2 C milk
• 3 C cheddar cheese, grated
• 1 t dried parsley

Sauce:

• 1 10 ounce can cream of chicken soup
• 2 T sour cream
• 2 T butter

Directions:
1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers. (I didn't do this because ritz crackers crush up so easily and I didn't want to make yet another dish to clean LOL)

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Bourbon Street Chicken

So lately I've been obsessed with Pinterest. Now if you have a Pinterest account you totally understand where I'm coming from, but if you don't you need to get an account now and see the awesomeness that is Pinterest! But anywho we've been trying a ton of recipes of Pinterest and have found a bunch of yummy ones. I've post a few already but this recipe is one of our favorites and will be one of our go to recipes in the future. As my child gets older though I will have to double it. We had it over steamed rice with a side of steamed brocoli it was so yummy! It was actually pretty spicy with just the crushed red peppers :) My hubby had never had Bourbon Street Chicken before I made it poor guy where has he been living?!?!

Ingredients:

• 2 boneless, skinless, chicken breasts; cut into bite size pieces
• 1 tablespoon olive oil; (1-2)
• 1 garlic clove; crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce
• 1 tablespoon cornstarch; (if thick sauce desired)

Directions:

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and disolved.
Add chicken and bring to a hard boil. Recduce and simmer for 20 minutes uncovered.
Serve over hot rice.

Guiness Stout Brownies

My hubby is a fan of all things beer and when I came across these brownies of course we had to try them! I made them for a Christmas potluck we went to last year and they turned out pretty good. They are a super dark, chocolatey, dense brownie and are almost fudge like but how could they not be with three different kinds of chocolate in them!! The guys liked them but I'm still on the fence. I think I need to make them one more time to make my mind up :)

Guinness Stout Brownies
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
2 bottles Guinness Extra stout beer
3/4 teaspoon vanilla
1 cup mini semi-sweet chocolate chips

- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil, or regular foil, lightly greased.
- Pour both bottles of beer into a medium saucepan, and simmer on medium heat until it's reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you're close. It should take about 15 minutes. Leave the beer on the side to cool.
- In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.
- Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. (You can also do this in the microwave, heating it on high and stirring every 30 seconds).
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will seem a bit thin, but it will be perfect. Pour into the prepared baking pan and drop semisweet chocolate chips evenly on top of batter.
- Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. (The original recipe cites a longer time, but I found that mine were ready sooner. It might just be my oven so leave it in a few extra minutes if you think it needs it).
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar if you want before serving

Barbacoa Beef

I have found yet another recipe blog (Skinny Taste) that I LOVE but unlike the PW this one is healthy. No butter or heavy cream here but still very flavorful and definitely a change when you feel like you need to be healthy. This recipe is amazing. I followed it word for word but I didn't cook in a pressure cooker I cooked it in my dutch oven in the oven :) The hubby is in LOVE with this meat and could eat it everyday. It does make a lot after its shredded but we loved it and gobbled it up quick! The first night we made burritos out of it and wrapped it in flour tortillas with lettuce and tomato. The second night we made it into bowls and made a bed of rice, with the meat, black beans, lettuce, tomato, cheese and salsa and it was so good!

Ingredients:

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Directions:

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Cajun Chicken Pasta

Oh ya'll know my love of all things Pioneer Woman (well almost all things) and she did not disappoint with this recipe. It makes a lot if you're a small family like ours. I think we had it for lunch and dinner twice and ended up throwing a little out, so be warned unless ya'll are some big eaters! I followed the recipe exactly as written. Enjoy!

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Mexican Stuff Shells

Yup I had to try these and yup they were pretty darn yummy and will make their appearance in our menu rotation every now and then :) I found these at The Way to His Heart....
I make my own taco seasoning and if you do too use that instead of the packaged stuff :)

Mexican Stuffed Shells

Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Cake Batter Brownies

I made these brownies recently and they were a hit. Especially with my little man! The recipe calls for red food coloring to make the frosting pink but I went with blue since I don't have any little ladies in the house and they came out just as cute! I think these would just as good without the icing as well but if you have a super sweet tooth def make the icing. I also put them in a 13 x 9 pan to make them thinner so that I had more to share :) (P.S. I found this recipe online at Six Sisters' Stuff )

Ingredients:

• 1 box yellow (or Funfetti!) cake mix
• 1/4 cup vegetable oil
• 1 egg
• 1/3 – 1/2 cup milk
• 1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
• 1/2 cup white chocolate chips
• Sprinkles for the top
• Frosting (see recipe below)

Directions: Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips. Spray pan (either 8x11" or 9x9" pan) with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up. But I guarantee that you will not be able to wait that long.) Frost when cooled (optional . . . these taste amazing without frosting, but I am a serious frosting lover, so I added just a little bit).

Frosting:
1/4 cup margarine or butter, softened
2-3 Tbsp milk
1 tsp vanilla
2 cups powdered sugar (more or less depending on how thick/runny you like it)
3-4 drops red food coloring to get desired pink color (optional)

Combine all ingredients until well-blended. Spread on top of blondies.

Lemon Puppy Chow

Lemon Buddies

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter
• zest of one lemon
• 2 tablespoons juice from the zested lemon
• 2 cups powdered sugar

1. Measure rice chex into a large bowl; set aside.
2. In 1-quart microwave safe bowl, microwave chips and butter uncovered on High 1 minute; stir.
3. Microwave about 20 seconds longer or until mixture can be stirred smooth. Then stir in the lemon zest and lemon juice.
4. Pour the melted mixture over cereal, then carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
5. Add powdered sugar. Seal bag; gently shake until well coated. Spread on a cookie sheet to cool. Once cooled, store in airtight container.

Baked Buffalo Chicken Pasta

If you know me at all you know I love all things that include buffalo sauce and lots of times I'll even add buffalo sauce to things that make people go hmmm.... For example I LOVE a shot of buffalo sauce in my cheese and brocoli soup. I mean the soup is amazing on its own but add some buffalo sauce and its over the top! I also love to dip my pizza in it! I'm not one of those ranch girls so you'll never find that near my pizza I prefer to spice things up instead of down! So when I saw this recipe I knew I had to make it! I found one other that I'm going to make in the near future but for now this is a keeper!

Baked Buffalo Chicken Pasta
serves 4-6

• 1 pound pasta (I used whole wheat orecchiette)
• 3 boneless, skinless chicken breasts, cooked and cut into chunks
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups milk
• 4 ounces grated monterey jack cheese (I used half a brick) + more for topping
• 1/3 cup grated sharp cheddar cheese + more for topping
• 1/3 cup buffalo wing sauce
• 1/3 cup panko bread crumbs
• salt and pepper to taste
• for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Taco Seasoning

Yup I make my own taco seasoning. I like making it fresh. I like having less salt in it. I like making it a little spicy. If you leave the spice out I think it tastes just like the one you buy at the store. its cheaper and I usually have all these ingreidents on hand so its convienent as well. Enjoy!

Makes 9 tablespoons


4 tbsp chili powder
2 tbsp ground cumin
2 tsp paprika
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (or less if you don't like it very spicy)
1 tsp dried oregano

Put all spices into a resealable container or small glass jar, mix, label and store in the cupboard. I find 2 tablespoons of seasoning equal about 1 packet of store-bought seasoning.

Puppy Chow

this is good. I'm going to try a lemon one soon as well. :)

Ingredients:

• 9 cups corn, rice, or wheat Chex cereal (or a combination)
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 tsp. vanilla (optional)
• 1 1/2 cups powdered sugar

Method:
Into a large bowl, measure cereal; set aside.
In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on “High” for 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla (optional).  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar.  Seal bag; shake until well-coated.  Spread on waxed paper to cool.  Store in airtight container or bag in refrigerator.

Chicken, Bacon & Black Bean Quesadillas

These are freaking amazing! Like seriously make them now! These are def on our make again list :)

• 1 tablespoon oil
• 2 chicken breasts, cut into bite size pieces (2 cups cooked)
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 1/2 red bell pepper, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (4 oz) can green chilies
• 1/2 cup spreadable cream cheese
• 6 strips Smithfield Naturally Hickory Smoked Bacon, cooked and crumbled
• 1/2 cup chopped green onions
• 2 cups shredded cheese
• 8, 8 inch flour tortillas
• sour cream and salsa, for serving

Instructions

Saute the chicken with chili powder, oregano, salt and pepper in oil over medium heat in a large skillet until browned all over. Add red pepper and saute until chicken is cooked through and peppers are softened.
Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.
Place four tortillas on the countertop. Spread with chicken mixture. Top with green onions and cheese. Place remaining tortillas over top, to cover.
Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.
Serves: 4

Chicken Salsa Ranch Wraps

These are super simple. Super yummy. Great yummy summer time meal. Definitely try.

• 1 pound chicken breasts, cut into strips
• salt and pepper, to taste
• 1/2 cup salsa
• 1/4 ranch dressing
• tortillas
• shredded cheese, lettuce and sliced red bell peppers, to serve

1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Jalapeño Popper Grilled Cheese Sandwich

Whoever created this is simply amazing. I love jalapenos, I love love jalapeno poppers, and grilled cheese are freaking amazing! This is def a must try!

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Jalapeno Popper Pizza Recipe

I had never thought to make a jalapeno popper pizza til my friend Melissa told me about it and we just had to try it. And let me tell you if you like spicy jalapeno cheesy goodness this is definitely something you need to try! We loved it and will def be making it in the future. I also have a recipe for a grilled cheese jalapeno popper sandwich can't wait to try that. The recipe I used all ingredients listed except I used a few more jalapenos and cute the bread crumbs into a 1/3 of the amount. I also didn't use all the cream cheese just a nice light layer. But it was oh so good :) You can also use any cheese this one said the Mexican blend but I opted for Cheddar and I'm pretty sure my friend used Mozzarella. Use whatever you see fit :) Oh yeah and I used real bacon and prob more than recommended. Prob like 5-7 pieces :)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 1 (12 inch) pre-baked pizza crust
• 3 fresh jalapeno pepper, seeded and sliced
• 1 (3 ounce) jar cooked real bacon pieces (such as Hormel™)
• 1 cup shredded Mexican cheese blend
• 1 tablespoon butter, melted
• 3/4 cup seasoned bread crumbs

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Stir together the softened cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the pre-baked crust. Sprinkle the jalapeno slices and bacon on top of the cream cheese mixture; then top with the shredded cheese.
3. Combine the melted butter and seasoned bread crumbs. Sprinkle the mixture over the top of the pizza. Bake in preheated oven until the bread crumbs are nicely browned and the cheese has melted, about 15 minutes.

Jack in the Box Tacos Copycat Recipe

Ok so I was totally excited when I saw this recipe because I'm a huge fan of Jack in the Box. It was one thing I missed when I left Arizona. Even when I lived in Charleston, SC the closest one was 3 hours away so it was a real treat to drive up there and get them! Now that we live in Italy we don't even have one closer than a very long flight away so yes I had to try these when I saw the recipe. This recipe is pretty darn close to the real thing. Although I would suggest running the meat through a food processor to get it to a proper consistancy. If you can I would also get the taco sauce from the Jack in the Box because the ones we tried just didn't taste the same. So hopefully one of my awesome friends and/or family members will send us some for the next attempt!

Ingredients:

• 1 lb ground beef
• 1/2 cup refried beans
• 1/4 teaspoon salt
• 2 tablespoons chili powder
• 1/4 cup mild taco sauce (Ortega or Pico Pica brand or any smooth taco sauce, no chunks of tomato and stuff)
• 12 soft corn tortillas (try to use thin ones and warm them up before using so they don't crack when you fold them)
• 3 cups cooking oil, crisco oil will give the tacos a taste closest to the original
• 6 slices American cheese
• 1 head finely chopped lettuce

Directions:

Prep Time: 30 mins
Total Time: 1 1/4 hr
1. Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth.
2. When the beef is brown, drain the fat.
3. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture.
4. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat.
5. In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil).
6. Spread 1/12 of the beef mixture on the center of each corn tortilla.
7. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.
8. Drop each taco into the pan of hot oil and fry on both sides until crispy.
9. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.
10. Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce.
 

Knock You Naked Brownies

**These were good, but they weren't what I was looking for so I probably won't make them again. Especially since I have a couple other recipes that I would like to try out. But since none of you are looking for something specific you may just love this recipe.**

Ingredients
■1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
■1 cup Finely Chopped Pecans
■⅓ cups Evaporated Milk
■½ cups Evaporated Milk (additional)
■½ cups Butter, Melted
■60 whole Caramels, Unwrapped
■⅓ cups Semi-Sweet Chocolate Chips
■¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

New York Cheesecake

Pretty tasty cheesecake. Good texture. Rich, but not too rich. Very flexible recipe. Next time I'll try an Oreo crust and strawberries on top. Yummm. Also might add more vanilla. Make sure it's not too close to the top of the oven or the rack above it, because it will puff up quite a bit. Ended up sinking in the middle when it cooled, but I had zero complaints.

Ingredients

2 cups finely crushed graham cracker crumbs

1/2 cup melted butter

5 (8 oz) packages cream cheese, softened

1 3/4 cups sugar

2 tbsp flour

1 1/2 tsp vanilla

5 eggs

2 egg yolks

1/3 cup whipping cream

1 tsp finely shredded lemon zest (I used lemon juice cause it's what I had)


Directions

1) Combine cracker crumbs with melted butter until well combined.

2) Press the mixture into the bottom and 2 1/2 inches up the sides of a 9 x 3 inch springform pan.

3) In large bowl, combine cream cheese, sugar, flour, and vanilla. Beat til fluffy(ish).

4) Add eggs, and yolks, beating on low until just combined.

5) Stir in whipping cream and lemon peel.

6) Pour into the springform pan.

7) Place springform pan into shallow baking pan in the oven.

8) Bake at 325 degrees for 1 1/2 hours, or until center appears nearly set when shaken. (Mine was pretty wobbly when I took it out and it turned out just fine.)

9) Cool 15 mins, then release outer ring.

10) Cool completely, then chill 4- 24 hours. (Mine was still slightly warm when I put it in the fridge, and it didn't make a bit of difference.)

(My version of) Enchiladas

So, I doubt that these enchiladas are traditional by any means, but I think they are pretty dang tasty. As a matter of fact, I like them better than almost any restaurant enchiladas. The worcestershire sauce gives the filling a nice flavor. I like to either put a rump roast in the slow cooker, or if I'm short on time, get a whole roasted chicken from the grocery store. Either chicken or beef both work fine, but I have two enchilada rules I must put out there. Number one: tortillas must be corn. Seriously. Flour tortillas get soggy and gross. No one wants that. Number two: meat must be shredded. It's so worth it. Ground beef just doesn't hold a candle to a shredded roast. A little prior planning is so worth it. That is all. Now for the recipe.

Ingredients

2.5 (ish) lbs shredded chicken or beef

1/4 cup chopped onion

1 tsp fresh minced garlic

1 tbsp Worcestershire sauce (name brand tastes best)

8 oz can of tomato sauce

1 tsp paprika

1 tsp oregano

2 tsp chili powder

1/2 tsp cumin

1/2 tsp black pepper

4 cups shredded cheese

enchilada sauce

black olives

12 (ish) corn tortillas

oil (optional)


1) Combine shredded meat, garlic, onion, and all seasonings including Worcestershire.

2) Heat tortillas, either in a frying pan with warm oil, or a microwave. Warm tortillas are much easier to roll without breaking.

3) Put some enchilada sauce in the bottom of a 9 x 13 pan and coat your first tortilla with it.

4) Put the shredded meat into the center of the tortilla, sprinkle with cheese, and roll into a tube. Position seam side down in pan.

5) Continue filling the tortillas, adding more enchilada sauce as needed and packing them fairly tightly together.

6) Cover with the remaining enchilada sauce, then cheese, and dot with olives as desired.

7) Bake at 350 degrees for around 25-30 mins.


P.S. -- The 30 mins is sufficient to cook the onion, as long as you don't have huge chunks. No worries about getting a mouth full of uncooked onion here. :-)