Easy Chicken and Cheese Enchiladas

This was a great find in a magazine! I've made them twice and Chris always wants leftovers for lunch! Which, to be fair- the recipe only makes 6 enchiladas so you may need to double it to feed your crew. I've used both rotisserie chicken and left over grilled chicken- both worked well. These are great topped with tomatoes and avocados! {But, what isn't?!}


Easy Chicken and Cheese Enchiladas
from Campbell's Kitchen

1 can (10 3/4 ounce) cream of chicken soup
1/2 c sour cream
1 c salsa
2 tsp chili powder (I'm out of this so I replaced with cumin)
2 c chopped cooked chicken
1/2 c shredded Monterey Jack cheese (or whatever you have!)
6 flour tortillas

Heat oven to 350. Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Serve with your favorite toppings.

Banana Fritters

I know, it's sad how poorly I've kept up with recipes on here. So sad. But, today we're snowed in (16 inches and counting!) and I made these delicious banana fritters for my family of snow bunnies. Of course, you could use apples...but we use what we have!

Banana Fritters

Ingredients

* 1/2 cup milk
* 2 bananas, mashed
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 3 teaspoons baking powder
* 2 eggs, beaten
* 1 tablespoon margarine, melted
* 1 quart vegetable oil for frying
* 1/2 cup confectioners' sugar

Directions

1. In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.



2. Heat the oil in a large skillet to 365 degrees F (180 degrees C).


3. Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.





And, now I also feel like a hero for updating this blog, with photos! Very Pioneer Woman-ish. Which, I kinda feel that way! Just measured 24 inches- or, honestly, my husband measured it!

Jam Cake

This is my Granny Kitty's recipe. As I made it (for Mom's birthday...a long standing tradition) the other day, I tasted the batter (as every good cook does!) and had to stop and thank the Lord for the wonder of his creation. Yes, the batter is that good. And the cake doesn't disappoint either! I also asked him to give a special hug to Granny for ever introducing us to this wonder!

The original recipe called for a frosting of some sort, but our family just uses more jam and pecans as the frosting. Also, I believe the recipe is written based off of my Granny's oral directions. So, they're a bit rough, but you get the idea!

Jam Cake
1 tsp soda
1 cup buttermilk
1 cup jam (I recommend blackberry!)
1 cup butter, softened
2 cup sugar
3 cup flour
1 tsp baking powder
3 well beaten eggs
pinch of salt
1 cup nuts

Preheat oven to 350. Grease, line with parchment paper, and grease again 3 8 inch round cake pans.
Put soda in buttermilk.
Mix wet ingredients together. Mix dry ingredients together. Add dry to wet, alternating with buttermilk mixture. Fold in nuts.
Pour into prepared cake pans.
Bake until toothpick inserted comes out clean. Approximately 25 to 30 minutes.
Let cakes cool before transferring onto cake stand.
Use additional jam in between cake layers and on top. If desired (which it always is) add additional nuts on top.

Alice Springs Chicken

This is a recipe from Outback Steakhouse. I first had it (homemade) my junior year of college, spring break, DC. Oh, good memories! Anyhow, it's delicious and beautiful- great for guests, but also for a special treat for the family on a regular old night! This is definitely family approved!

Alice Springs Chicken

Grilled chicken breasts
Honey Mustard sauce (recipe below)
Bacon- crisp
Sliced mushrooms (optional, always optional!)
Colby jack cheese

Preheat oven to 350. Place hot-off-of-the-grill chicken in a 13x9 dish. Coat with honey mustard sauce. Top with mushrooms, slices of bacon, and cheese. Heat in oven until cheese is melted. Use extra honey mustard sauce for dipping.
*Can top with chives.

Honey Mustard sauce
1/2 cup honey mustard dressing
1/4 cup honey
1/4 cup light karo
1/4 cup mayonnaise

Mix together and enjoy!

Coca Cola Cupcakes and Frosting

I'm always on a hunt for a good cupcake recipe. I found this one at www.cupcakerecipes.com. I made these for Eli's 3rd birthday. They were SO delicious! Moist and everything a good chocolate cupcake should be! They are really really good cold!

Coca Cola Cupcakes and Frosting
Part 1
1 cup coca cola
1/2 cup butter
1/2 cup vegetable oil
1/4 cup powdered cocoa
22 large marshmallows

Part 2
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp vanilla
1 cup buttermilk
2 large eggs, beaten

Preheat oven to 325. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.

Part 1
In a small saucepan mix cola, butter, oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.

Part 2
Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.
Combine Part 1 and 2. Spoon cupcake batter into cupcake pan until they are 1/2 to 2/3 full.
Bake at 325 for approximately 25 minutes.
Cool cupcakes before frosting.

Coca Cola Frosting
1/4 cup powdered cocoa
6 Tbsp coca cola
1/2 cup butter
3 and 3/4 cup powdered sugar (or 1 lb box)
1 cup chopped pecans (optional)
1 tsp vanilla

In a medium saucepan, mix together cocoa, cola, and butter. Heat over medium heat until melted then bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.
Let frosting cool until still enough to frost cupcakes.

Apple-Cinnamon Muffins with Strudel Topping

Had a bunch of apples that needed using...and Food Network's website is a good friend. This recipe is from Emeril and had several good reviews. It brought a little bit of fall to a very hot summer day. And, the kids love helping me make muffins!

Apple-Cinnamon Muffins with Strudel Topping

1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
1/2 c sour cream or buttermilk
4 Tbsp melted butter
1 c brown sugar
1 c peeled, cored, and chopped apple
1/2 c chopped walnuts...I used pecans

Strudel
1/4 cup, plus 1 Tbsp finely chopped walnuts...or pecans
1/4 cup, plus 1 Tbsp brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp melted butter

Preheat oven to 375. Grease muffin pan.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a smaller bowl, whisk eggs, sour cream, and butter. Add sugar. Mix just until incorporated.
Add wet ingredients to dry ingredients. Mix just enough.
Fold in apples and nuts.
Fill muffin tin 2/3 full.
Make strudel by combing all ingredients. Spoon 1 Tbsp of topping per muffin.
Bake until inserted tooth pick comes out clean. About 25 minutes.
Recipe says it makes 12 muffins, but it made 17 for me!

Cowboy Cookies

I found this recipe last year on bakerella.com. I've thought about them many times. And, finally, decided this was the week to make them! Perfect for the guys to take camping and for the girls to eat at the pool! Enjoy!

Cowboy Cookies

1 1/3 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c oats
3/4 c M&M's
3/4 c chocolate chips
1/2 c brown sugar
1/2 c white sugar
1/3 to 1/2 c pecans

Mix dry ingredients together.

Add:
1 slightly beaten egg
1/2 c butter, slightly melted
1 tsp vanilla

Mix well. {Mixture will appear very dry...it's ok!}
Roll into balls.
Bake for 10 minutes at 350.

The only question is to share or not?!