Wednesday, June 10, 2009
I make this all the time, my Kids LOVE it, and its fun because we can make it personalized and put whatever toppings they like on their part of the pizza. I also like to use whole wheat flour and they never know the difference so its a little better for them. I like to let the kids get involved and help spread the sause or grate and spread the cheese, its fun to make together.
Takes 30 minutes to prepare and cook, makes one large pizza
1 tbsp. yeast
3/4 c. warm water
1/2 tsp. Sugar
1/2 tsp. salt
2 tbls. oil (I like to use olive)
1 3/4-2 c. flour (I use either all or half whole wheat)
Directions: Dissolve yeast in warm water, add sugar and all other ingredients, knead for five minutes. Roll out on a floured surface. Add your sauce and toppings ( I like to put a sprinkle of onion powder and basil on the top) and then bake in oven at 400 degrees for about 20 minutes or until cheese is bubbly.
Friday, May 22, 2009
Thursday, May 21, 2009
Monday, May 11, 2009
Monday, May 4, 2009
Frosting (recipe below)
Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.
1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk3 tablespoons water
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool
Monday, March 30, 2009
(19.5-oz.) box Pillsbury Brownie Classics Traditional Fudge Brownie Mix
cup butter or margarine, melted
oz. cream cheese (from 8-oz. pkg.), softened
cup powdered sugar
cup creamy peanut butter
(16-oz.) can chocolate fudge ready-to-spread frosting
Sorry had to take picture with my phone again:)
Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (3500-6500 ft) Before baking, flatten cookies slightly. Bake at 350°F. for 11 to 15 minutes.
Thursday, March 26, 2009
1 cup cooked riced or mashed up cauliflower
**pizza or Alfredo sauce
toppings (make sure meats are cooked)mozzarella cheese
Delicious and easy.
Preheat oven to 350 degrees Fahrenheit.Spray a cookie sheet with non-stick spray.In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.Bake at 350 degrees for 25-30 minutes. Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.Place under a broiler at high heat just until cheese is melted .
You can hold it in your hand, But I use a fork
Notes:*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater or you can smash it with a fork, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.) so far I have only tried Alfredo for the pizza sauce
Sun-Dried Tomato Alfredo little mozzarella chopped, fresh tomato sliced, fresh mushrooms purple onion, chopped frozen spinach.
Pizza crusts can be frozen after the initial baking and used later.
Makes 4, 1-slice servings. Can be doubled for a larger pizza
Wednesday, March 25, 2009
1 box spice cake mix
1 can pure pumpkin (15oz. can)
Non-stick cooking spray Preheat oven to 350. Spray cookie sheets with non- stick cooking spray.In a large bowl mix together the cake mix and the canned pumpkin.Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes.
Makes 48 cookies at 1 WW point per cookie. You can add chocolate chips but that will add points. Quick and easy recipe... Try making cookies have a few and freeze the rest for a treat later!
Saturday, March 21, 2009
If you haven't tried Magleby's buttermilk syrup then you must make it. I love, love this yummy syrup I don't think there's any syrup that can beat it. I found this recipe on a copycat site.
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan.
Friday, March 20, 2009
1 package of yeast
1 C warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 C flour
2 T cornmeal (optional for sprinkling on cookie sheet)
Dissolve yeast in warm water (add a couple pinches of sugar to proof it... you will know it's good if you get foam). Let yeast sit about 10 minutes. Stir in remaining ingredients. Beat vigorously 20 strokes. Allow dough to rest 5 minutes in a bowl with saran wrap or a towel over it. Preheat oven to 425, spread dough onto a lightly greased baking sheet sprinkled with corn meal (optional).
My husband and Son loved this recipe so much and it was so easy to make and I had it on the table with out stress. Its an awesome recipe I got at real moms kitchen. You have to try it out!
Thursday, March 19, 2009
Wednesday, March 18, 2009
If you haven't tried this recipe you should. They are so yummy that I could eat the whole pan of them by my self, so instead I make a batch, have one and then rap the rest individually and freeze them for a sweet treat when I want one. That way I don't get carried away. They really are yummy hard to believe they're only 121 calories
Junior Mint Brownies
3 Points Per Serving
1/4 cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white
Heat oven to 350 degrees F. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
Stir until smooth, and set aside.Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour, baking soda and salt in a bowl.Combine sugar, cocoa, egg and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well.
Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan.Bake at 350 degrees F for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
NOTE: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.
1 brownie Per serving: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber, 3.9 g Total Fat, 19.5 g Carbohydrate, 81 mg Sodium, 14 mg Cholesterol
Tuesday, March 17, 2009
Martha Stewart's Banana
1/2 c butter (1 stick), at room temperature
1 c sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c very ripe bananas, mashed (~3 bananas)
1/2 c sour cream
1 tsp vanilla extract
1/2 c chopped pecans or walnuts (optional)
My twist is simple, make the above recipe and add Cinnamon chips( can get at Albertsan's)
and a streusel topping you can use any recipe you choose but here is mine.
For the streusel topping
3/4 cup sugar
1/2 cup flour
6 tablespoons cold butter, cubed
2 teaspoons cinnamon
Preheat oven to 350 degrees. Butter 9x5x3 inch loaf pan; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts (I didn't put this in) Add the Cinnamon chips and pour into pan put the streusel on top. Bake until cake tester inserted into center of loaf comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Sorry about the pictures, I'm having to take some of them with my phone camera.
Sunday, March 8, 2009
You have to try this yummy cake. Its so good that I can eat a whole cake all by my self!!
Scandinavian Almond Cake
1 1/4 c sugar
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick melted butter
Beat together sugar, egg, extract and milk. Stir in flour and baking powder. Then add butter. Mix well. Spray cake pan with cooking spray. Sprinkle slivered almonds into bottom of pan if desired. Pour into a greased pan( I used an 8 inch round cake pan). Bake at 350 degrees for 40 to 50 minutes or till edges are golden brown. I checked on it after 35 min. Cool cake in pan completely before removing. Dust with confectioner sugar if desired.
Saturday, March 7, 2009
Rocky Road Cake
2 sticks butter
2 cups sugar
2 cups flour
4 Tb. Coco
1/2 cup butter milk
1 tsp. baking soda
1/3 tsp. baking powder
1 tsp. vanilla
Bring to boil in pan 2 sticks butter with 1 cup water boil til blended together pour over 2 cups sugar 2 cups flour 4 Tb. coco "blend them all together" Add: 1/2 cup butter milk, 2 eggs "Slightly beaten" Baking soda, vanilla, baking powder.
Before baking add chocolate chips on the top of the cake- Then:
Bake in large Pan "oil/flour pan" Bake 30 Min's in 350' oven.
1 stick butter
1 box powdered sugar
4 T Cocoa
2 t vanilla
6 T Milk
1 Cup nuts
1 cup mini marshmallows
*beat the 1st five til smooth
add nuts and marshmallows;
Spread on while cake is hot! Then cover cake while it's still hot with tin foil let cool!
Thursday, March 5, 2009
lb bulk Italian pork sausage(I used jimmy dean)
jar (26 to 28 oz) tomato pasta sauce (any variety)
package (25 to 27 1/2 oz) frozen cheese-filled ravioli(I used fresh from the pasta/cheese section at the store and cooked it before hand)
I also add a large container of cottage cheese in between layers, my favorite.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.
Success Let pasta casseroles stand a short time after baking for easier cutting and serving.
Serve with thick slices of garlic bread and a tossed green salad. If you still have room for dessert, offer scoops of raspberry and chocolate sorbet.
Wednesday, March 4, 2009
3 Tbsp. Yeast
4 cups milk (Warmed)
2/3 cup sugar
12 to 14 cups of Flour
3 to 4 tsp salt
2 sticks butter (Melt butter)
1 cup warm water
Cover with a cloth in a warm place, let it rise until doubles in size..Then pinch it down and the roll it out like the photo below and spread "Butter" half melted over it then sprinkle it with "Cinnamon and brown sugar" roll it up like a long bat and then cut about 3" thick rolls and put them on a pan like below and let them rise again for about 35 mins!
1/2 cup butter, softened
2 cups sugar
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions: In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
Sunday, March 1, 2009
1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell pepper
2 tbsp minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
2 tbsp diced, canned jalapeño peppers
½ tbsp minced fresh parsley
½ tspn cumin
½ tspn chili powder
¼ tspn salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese 5 x 7" flour tortillas
2. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
4. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
5. Wrap tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
6. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
for avocado-ranch dipping sauce :
¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tbsp buttermilk
1 ½ tspn white vinegar
1/8 tspn salt
1/8 tspn dried parsley
1/8 tspn onion powder
dash dried dill weed
dash garlic powder
dash pepper for garnish :
2 tbsp chopped tomato
1 tbsp chopped onion
2. Preheat 4-6 cups of oil to 375°F. Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion
2 English muffins, toasted( I used left over focaccia bread I would recommend it)
4 strips bacon, cooked crisp
1/2 ripe avocado, peeled and sliced
4 eggs 3 tbsp.
Prep time: 15 minutes, Cook time: about 15 minutes total Top muffins with avocado and bacon; set aside. To poach eggs, break into buttered custard cups and set in a pan filled with 2 inches of simmering water. Cover and cook for 3 to 5 minutes or until eggs are cooked as you like. Alternatively, poach in 4 inches water with a little rice vinegar.
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
I also used some basil.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Spoon sauce over eggs and top with pepper. Makes 2 large or 4 small servings.
Tuesday, February 24, 2009
I have tried all three recipes. You make three meals out of one recipe, one major TIME SAVER. You make the lasagna filling and you can use the filling for your other two meals of the week or you can freeze the filling and make more lasagna or other pasta dishes through out the months up to 3. If you decide to freeze the filling as a pasta sauce I would recommend changing the beef to Italian sausage. Yum-o
*Cooks note: this amount of filling makes enough for 3 recipes. If you are only making this recipe, the extra sauce can be frozen for up to 3 months. The other recipes (Beef Tacos with Mango-Hot Pepper Salsa) and (Sloppy Joe Sandwich's)
The thing I love most about this Lasagna is that you don’t have to cook the noodles before hand, you just layer with uncooked regular lasagna noodles and cover with tin foil. Another BIG TIME SAVER, I was nervous trying that theory out at first because I always cook the noodles first, but it turned out perfect.
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3 pounds lean ground beef or ground turkey( I use Italian sausage for just pasta’s)
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 (28-ounce) cans diced tomatoes
1 (14-ounce) can tomato sauce
4 cups ricotta cheese (I like cottage cheese but both ways are good)
8 ounces grated mozzarella cheese (regular or part-skim), divided
1/2 teaspoon ground black pepper
12 uncooked lasagna noodles
1/4 cup grated Parmesan or Romano
Preheat oven to 350 degrees F.
For the Lasagna Filling:
Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
For the Lasagna:
Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese. Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
Refrigerate or freeze the remaining sauce. Other recipes bellow
2 cups leftover lasagna filling
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups diced fresh mango
1 jalapeno pepper, seeded and minced
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
8 taco shells (soft, hard or you can make your own)
1 cup shredded Romaine lettuce
1 cup grated Cheddar (regular or reduced-fat)
1/2 cup sour cream (regular or reduced-fat)
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes.
Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper.
Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
Sloppy Joe Sandwiches
1 1/2 cups leftover lasagna filling
1/2 cup frozen corn kernels
1 green bell pepper, seeded and chopped
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon chili powder
2 teaspoons dried basil
1/8 teaspoon cayenne pepper
4 Kaiser rolls, halved
Spoon lasagna filling into a large saucepan. Add corn, green pepper, ketchup, Dijon, chili powder, basil, and cayenne pepper and bring mixture to a simmer. Cook 5 to 7 minutes, until green pepper is soft and mixture is heated through.
Spoon mixture onto rolls and serve hot.
Sunday, February 22, 2009
1¼ hours 50 min prep
SERVES 6 -8
· 9 tablespoons olive oil (divided use)
· 3 cups unsifted all-purpose flour
· 3/4 cup unsifted semolina flour
· 1/2 teaspoon salt (divided)
· 1 1/2 tablespoons fast-rising active dry yeast
· 1 1/2 cups hot milk (between 120 and 130 degrees)
· 1 tablespoon fresh rosemary leaf
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides.
Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook.
(The mixing can be done by hand as well.) Blend ingredients on medium speed.
Reduce speed to low and slowly add.
Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour.
Remove dough from bowl and spread out evenly in pan.
Cover with a towel and let rest for 30 minutes.
Preheat oven to 400 degrees.
Brush dough with 1 to 2 tablespoons of the olive oil.
Sprinkle top with additional salt and.
Bake for 20 minutes.
Remove from oven and drizzle with remaining oil.
Saturday, February 21, 2009
These pancakes took me fifteen minutes to whip up and they are so yummy!
1 cup all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk (you can you regular milk, but buttermilk taste better)
3 Tbsp unsalted butter melted
5 oz fresh blueberries (I used frozen)
Sift the flour, sugar, backing powder, and salt together into a large bowl and make a well in the center.
For those of you who love peanut butter and chocolate this is for you it a winner. I got this recipe from sisters' cafe and its yum.o.o.! You can either make them with a layer of melted chocolate and peanut butter frosting or just do chocolate frosting. I tried them with the chocolate frosting this time around! I also add more cocoa powder to the frosting!
Peanut Butter Bars
3/4 c butter
3/4 c sugar
3/4 c brown sugar
3/4 c peanut butter
1/2 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 1/2 c flour
1 1/2 c oats
Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until a firm dough is made. Grease a cookie sheet and spread mixture in the pan. Bake at 325 degrees for 15 minutes or until golden.
Chocolate Butter Frosting
1/2 c butter
3 1/2 tsp cocoa
6 Tb milk
1 tsp vanilla
Boil together, remove from heat and add powdered sugar until desired consistency.
*If you are doing the PB frosting, sprinkle a bag of milk chocolate chips over the peanut butter bars after they come out of the oven. Once they are melted, spread evenly. Cool completely then spread on PB frosting.
Peanut Butter Frosting
1/2 c butter
1/2 c peanut butter
2/3 c powdered sugar
1/2 tsp vanilla
2 Tb milk
I make this Carrot Cake with three layers but it is yummy in any shape!
Preparation: 35 minutes
Baking time: 50 minutes
2 cups sugar
1 1/2 cooking oil (I use vegetable oil)
1/2 tsp salt
2 cups flour
2tsp baking soda
2 tsp cinnamon
3 cups shredded carrots
1/2 cup raisins (opt..I leave them out)
1/2 cup chopped walnut(I leave those out too lol)
Preheat oven to 350 degrees.
Mix sugar oil and salt together, add eggs, mixing in one at a time ad remaining dry ingredients plus carrots, nuts and raisins. Pour into greased and floured tub pan and bake for 45 minutes.
Cream Cheese Frosting
Oh my goodness, this is a simple and yummy recipe and only took 15 minutes in my mixer. Make sure you start with room temperature or softened butter and cream cheese. It will make your life a million times easier. If you are wanting sweeter tasting cream cheese frosting add an extra 1 cup of sifted confectioners sugar. I also doubled the vanilla extract for a more intense flavor.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
I was not able to taste these Enchilada's because I'm on my cleanse, but Jason said they were yummy. We love Mexican food and I'm big on Enchilada's. I'm going to try another recipe for it next month. I got this recipe from kitchen cafe!
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 5 small chicken breasts)
8-10 flour tortillas ( I used uncooked tortillas. You can find them by the cheeses at the supermarket and they are so fresh they taste homemade with out all the work, took me ten minutes to make them)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade( I didn't have leftover marinade). Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.